It may seem diverse, but my work has never been segmented. What I do in Education & Community work is anchored in the conviction that creative expression unlocks our potential as people, and that the Arts have relevance far beyond its entertainment value.

If you look at the very beginnings of the Arts, it both empowers the individual, as well as the communal.

I hope that as I choose artistic projects of relevance— both in theme and purpose— the message of creative and social empowerment becomes loud and clear.

Thank you, Marie Claire. I am grateful that people care to hear the story of the headstrong 10-year old who— nearly three decades later— still persists in working hard as an artist, and now hopes to pave the way for others to forge the life and community they wish.

Baumhaus will be running more of our #PlaydateswithaPurpose soon, and I hope you join me then.

—
PS. I’ve found that google translate does a credible job on this article. My friends from around the world will be able to read it 😉

#Artist #Educator #Entrepreneur #CreativeArts #BaumhausHK #Community #SocialGood

https://www.marieclaire.com.hk/%E5%B0%88%E8%A8%AA%E5%AD%94%E5%B0%9A%E6%B2%BB-%E7%94%B1%E9%9B%BB%E5%BD%B1%E3%80%8A%E6%B7%AA%E8%90%BD%E4%BA%BA%E3%80%8B%E6%9C%80%E4%BD%B3%E6%96%B0%E6%BC%94%E5%93%A1%E5%88%B0%E5%85%92%E7%AB%A5%E6%95%99/

Compiled a video with all of my skincare recommendations for my age group! 😘 Segmented into - dry , sensitive, oily, combination skin ❤️

I hope this video will be useful for you guys! 😜 full video on YouTube.com/ymongchin

Here’s a giveaway! I’ll be selecting 3 winners to gift a bag of skincare worth at least $100 each, just to say thank you for sticking by, and hopefully encourage you guys to start on your skincare routine.
P.S this giveaway is open to all ages, don’t worry! The age segmentation tbh is just an easier gauge, that’s all☁️

All you have to do is:
1) subscribe to my YouTube channel
2) tag your friends in the comments below
3) share this post on your IGS and tag me for higher chances!

Sending love and hugs, stay safe and well x 🦋

For ultimate photographic perfection and maximum performance: The latest #SLS2 Firmware update is available for download: https://bit.ly/3b1srcb

Features on this technical marvel for Film making:

📷 ENHANCED autofocus algorithm for improved object recognition and focus tracking
📷 NEW automatic follow focus operation
📷 NEW segmented video recording

#LeicaCameraUSA

Ingredients A:
Water ----------------------------------------- 600 ml
Pork Slices --------------------------------- 120 g
Mussels -------------------------------------- 8 Pcs
Prawns ---------------------------------------- 4 pcs
Abalone --------------------------------------- 2 Pcs
Squid (Cut Into Small Pieces) ------ 1 pcs
Shiitake Mushrooms -------------------- 2 Pcs
Green Pak Choy ---------------------------- 2 Pcs
Chinese Chive (Segmented) --------- 2 Stalks
Cabbage (Cut Into Small Pieces) -- 3 Leaf
Leek (Cut Into Small Pieces)--------- 1 Stalk
Onion (Sliced) ------------------------------- 1/2 Pcs
Carrot (Sliced) ------------------------------ 1/4 Pcs

Ingredients B:
Minced Garlic ------------------------------- 5 Cloves
Korean Fine Red Chili Powder ------ 1.5 Tbsp
Korean Soy Sauce ------------------------ 1/2 Tbsp
Minced Ginger ------------------------------ 1/2 tsp

Seasoning Ingredients:
Oyster Sauce -------------------------------- 1/2 Tbsp
Salt ----------------------------------------------- 1 tsp
Sugar -------------------------------------------- 1/2 tsp
Ground Black pepper -------------------- 1/4 tsp

YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/

我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel

Preparation:

1. Heat up a frying pan, add some oil. Stir fry with pork slices and leek to enhance flavors.

2. Add Korean soy sauce, minced garlic and minced ginger and Korean fine chili powder.

3. Stir fry with cabbage and onion. Then add 600 ml of water and bring to boil.

4. Add carrot, prawns, abalone and mussels until almost fully cooked.

5. Seasoning with oyster sauce, salt and sugar.

6. Add shiitake mushrooms, green pak choy, squids and ground black pepper.

7. Put the cooked noodles into a noodle bowl. Add seafood and soup to finish.

Enjoy.


韓式炒碼麵 Korean Spicy Seafood Noodles 짬뽕

材料A：
水...............................600ml
豬梅肉片(切絲).........120g
藍青口........................8隻
蝦...............................4隻
鮑魚(鎅花).................2隻
魷魚(切細).................1隻
鮮冬菇........................2隻
小棠菜........................2棵
韭菜(切段) ................2棵
椰菜/高麗菜(切塊).....3片
大蔥(切細).................1棵
洋蔥(切絲).................1/2個
甘荀(切片) ................1/4個

材料B:
蒜蓉...........................5瓣
韓國幼辣椒粉...........1.5湯匙
韓國醬油...................1/2湯匙
薑蓉..........................1/2茶匙

調味料：
蠔油.......................... 1/2湯匙
鹽.............................. 1茶匙
糖.............................. 1/2茶匙
黑胡椒粉................... 1/4茶匙

做法：-
1. 熱油鍋下豬梅肉絲、大蔥爆香成蔥油，然後從鍋邊下材料B之韓國醬油，蒜蓉和薑蓉下鍋炒香，再下韓國幼辣椒粉炒勻。

2. 洋蔥、椰菜/高麗菜下鍋炒勻注入600ml水燒開，把調味料之蠔油、鹽、糖下鍋拌勻。

3. 甘荀、蝦、鮑魚、藍青口下鍋煮至八成熟，然後下鮮冬菇、小棠菜煮開，最後下魷魚燙熟，加入調味料之黑胡椒粉入鍋。

4. 把麵條煮熟放在碗裡，然後加入海鮮湯、韭菜便可。

Can’t make your eyelashes stay as it is for the whole day ? Watch this video and understand how I curl my lashes or found out what is my biggest life saver !
睫毛夹不翘？容易坍塌？让我教你如何五分钟就可以让你的睫毛卷翘一整天 【新手入門攻略】

Timestamps:
3:20 Curl eyelashes
4:50 How to make your lashes stay ✨
7:38 Apply Mascara

Link for products / Brands shown in video:
⚠️Not sponsored ⚠️
1. Cybercolors eyelash curler ??
SASA physical store

2. Segmented eyelash curler (局部睫毛夹） ??
https://bit.ly/3iovEoT

3. Eyelash Curler rubber ??
https://bit.ly/3sCHf8c

4. Canmake eyelash serum ??
https://bit.ly/38Twwi8

5. Too Faced Mascara??
Sephora Physical Store


If you want to stalk me a little ✨
Instagram : https://www.instagram.com/vennylaw/

「粉絲蟹煲」 - Crab Casserole

Ingredients:

Glass Noodles .................. 80g
Crab ................................... 1 Pcs
Ginger ................................ 5 Slices
Garlic ................................. 5 Cloves
Shallot (chopped) ............. 4 Pcs
Chilli (Segmented) ............ 2 Pcs
Coriander ........................... 3 Stalks
Scallion (Segmented) ........2 Stalks
Chinese Celery ( Segmented) ............. 1 Stalk
Shaoxing Wine ................... 1 tsp
White peppercorn .............. 1 tsp
Black Peppercorn .............. 1 tsp
Tapioca flour ..................... A Few

Sauce ingredients:

Chicken broth .............. 60ml
Water ........................... 60ml
Soy sauce .................... 1 Tbsp
Oyster sauce ............... 1 Tbsp
Dark soy sauce ........... 1.5 tsp
Sugar ........................... 1tsp


YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/

By 我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel

Preparation:

1. Soften the glass noodles in clear water.

2. Crush and grind the peppercorns, garlic and coriander stalk to form a paste.

3. Mix All The sauce ingredients in a bowl

4. Coat the crab with tapioca flour and deep fry.

5. Heat up a pan of oil on medium heat. Stir fry the shallot, ginger, peppercorn paste and chili to enhance flavors.

6. Add The crab and Shaoxing Wine. Stir fry well.

7. Add glass noodles and the sauce. Let it cook with the lid covered.

8. Open the cover and add coriander leaf, Chinese celery, scallion into the pan. Close the cover again and turn off the heat. Let it cook by the residue heat.

Enjoy

「粉絲蟹煲」

材料：-
粉絲............................80g
大肉蟹(切件)..............1隻
薑(切片)......................5片
蒜................................5瓣
乾蔥/紅蔥頭(切細)......4粒
辣椒(切段)...................2隻
芫荽梗/香菜梗............3棵
蔥白(切段)..................2棵
蔥(切段)......................2棵
中芹/芹菜....................1棵
芫荽葉/香菜葉.............1棵
紹興酒..........................1茶匙
白胡椒粒......................1茶匙
黑胡椒粒......................1/2茶匙


調味醬汁：-
雞湯................60ml
水....................60ml
生抽................1湯匙
蠔油................1湯匙
老抽................1.5茶匙
糖....................1茶匙


做法：-
1. 將黑白胡椒粒、蒜瓣、芫荽梗/香菜梗放在石礳內樁爛成香料醬拿出備用。
2. 粉絲浸軟瀝乾備用；把所有調味醬汁混合備用。
3. 將肉蟹撲上少許木薯粉，然後下熱油鍋半煎炸至半熟拿出。
4. 熱油鍋下乾蔥、薑片、蔥白爆香，接著下香料醬、辣椒炒香，然後下蟹件，從鍋邊灒入紹興酒炒勻；把粉絲、調味醬汁加入鍋內，蓋上鍋蓋煮熟。
5. 最後下芫荽葉、中芹/芹菜、蔥入鍋內，蓋上鍋蓋關火，用餘溫焗香蟹煲便可。