I'm so honoured and excited to be only the third ever creator (and first from Asia) featured on @sloika.xyz - the new marketplace for NFT Photographers brought to you by @ev25.4, founder of @500px. My series "Girl & Camera" drops tonight 10pm (HK Time) and I couldn't be more excited to bring this inaugural portrait series to you! A 20 1/1 edition inspired by the neon hues of Hong Kong. Check out sloika.xyz for more! LINK IN BIO. #girlandcamera _ #nftphotography #sloika #nftphotographer #nftcollectibles #nftcommunity #hongkong #NFTartist #nftdrop #nfthongkong #nftasia #neonlights #cinematic #neonvibes #nftcommunity #nftcollector #nftartwork #newdrop #nftsstories #cinebible #hkgirl #hongkong #hklifestyle #hkart #hkartist #hkartmuseum #happymoonfestival #moonfestival #midautumnfestival

I'm happy and excited to announce that I'll be speaking at TikTok: The Stage on the 30th September. In this virtual event I'll be sharing my thoughts on Creators & brands “Blend” it together in Tiktok Real Rare Right. Along side other creators in the space sharing their knowledge and know-how. Join the conversation now 📲 at www.tiktokthestage.com to register at TikTok's inaugural flagship marketing event in Southeast Asia. Share this event with your network and invite them to join us to learn how businesses can grow on TikTok in the exciting new era of joyful customers. #TikTokTheStage

[Starting today, one month only] You know I've said a lot about how much I love Chef Akane's food. And Ichigo Ichie has just launched its inaugural sanpō yoshi initiative, and it's only available for one month starting from today till 15 October, at $188++ for 7 course lunch or $338++ for 9 course dinner (pictured). 🔸 These are everything I had. The courses varies daily, but the overall value would be roughly the same. 1. Amuse Bouche - Fresh kakigama with smoked hotate, naganasu, fresh peanuts from Chiba, yuba sauce, and murasaki uni 2. Seasonal Appetizers - kegani and golden ikura; fried hamo with tomato miso snowflake salt; apios with butter and caviar; ginkgo nuts 3. Chawanmushi - Matsutake chawanmushi with gin-an sauce, finished with yuzu rind 4. Sashimi - Smoked Katsuo; and Assorted Sashimi Platter that includes sawara with egg yolk sauce, nodoguro, onaga, tai, hirame (behind tai), kanpachi, akami, otoro 5. Chef's Signature Dish - Miwa somen with prawn broth, botan ebi, murasaki uni, and tonburi 6. Seasonal Hot Dish - Grilled amadai with buckwheat seeds in ankake 7. Grilled Wagyu Beef - Charcoal grilled Iga sirloin, foie gras, fresh fig with miso sauce with mushrooms on hoba leaf. 8. Donabe Rice - Awabi and corn donabe made with Koshihikari rice, topped with awabi liver sauce and dried seaweed. 9. Dessert - Housemade houjicha ice cream with houjicha jelly and roasted puffed rice; nashi pear from Tottori, Kyoho grape from Yamanashi, and Shine Muscat grape from Nagano. 🔸 The concept of sanpō yoshi is a meaningful initiative, with a virtuous cycle of giving to the suppliers, and guests: 1. Guests take this sanpō yoshi menu, and a portion of the proceeds will be used to purchase sake quality rice from rice farmers in Yamagata; 2. The rice would be used by Azumano Fumoto Sake Brewery to create a private label bottle of sake exclusive to Ichigo Ichie; Tōhoku University of Art & Design students will design the new sake label; and 3. The sanpō yoshi come full circle when guests who had made bookings for the sanpō yoshi menu receive a complimentary bottle of the exclusive sake when they return for dinner in 2022 after the sake is ready.