【影視】《Star Wars》前傳唔好睇？ Ewan McGregor：「因為George Lucas一定要用CGI」 講起演員Ewan McGregor，你一定會諗起《Star Wars》前傳三部曲中佢飾演Obi-Wan Kenobi，而佢嘅 (相對其他演員) 出色演出，以及當時顏值爆燈嘅Natalie Portman，可以話係前傳三部曲中唯二令人完全滿足嘅部份。但究竟係咩原因令前傳三部曲咁…唔好睇？Ewan McGregor近日接受訪問時就提出一個原因：「George Lucas好鍾意用CGI」。 Ewan McGregor早前接受《The Hollywood Reporter》訪問，就講到當年拍攝《Star Wars》前傳三部曲時遇到嘅問題。佢話《Star Wars》系列創辦人兼導演George Lucas非常鍾意新科技，而且非常堅持要於拍攝中用上最新技術，而當時嘅最新技術，就係藍幕CGI背景。Ewan McGregor指George Lucas「越黎越想控制背景中出現嘅一切」，所以隨住三部曲拍攝，藍幕CGI就越用越多，去到前傳三部曲最後一部電影《Revenge of the Sith》，拍攝場地已經幾乎係全藍幕佈景。 但正如Ian Mckellen拍攝《Lord of the Rings》時對住藍幕流淚，Ewan McGregor亦話藍幕令拍攝變得非常沉悶，「特別係…我唔係想冇禮貌…但 (前傳三部曲) 唔係莎士比亞劇嘛。連環境都冇埋嘅話，對白中就缺乏能夠探討嘅嘢，都幾難做架！」 隨住時間過去，Lucas Film都賣咗畀Disney，而藍幕亦唔係「最新」嘅拍攝技術。Ewan McGregor透露，黎緊拍攝嘅Obi-Wan Kenobi劇集，將會用上《The Mendalorian》嘅背景投影技術。簡單黎講就係用一個好大嘅LED環型幕牆投影出拍攝需要嘅背景，演員就直接企喺個幕牆前做戲，能夠令整個環境有更佳嘅沉浸感。 至於效果好唔好？就要等到2022年劇集正式播放先知啦。 #影視 #星球大戰 #前傳 #GeorgeLucas

The Mr Miyagi to my Daniel. The Splinter to my Ninja turtle. The Obi-wan to my Anakin. The Roshi to my Goku. The All Might to my Izuku.

That’s me that night at @lebonfunk. Bam! Bam! Bam! Each plate of food set down by Chef-owner @keirin_buck was a homerun with first-rate produce merging with thoughtful processes to culminate in dishes that spoke so eloquently to me. What would I order again? Everything. What would I recommend? Everything. In spite of their famous Roasted Chicken eluding me, I was more than placated from the get-go with the open-faced sandwich blanketed in a flurry of finely shaved frozen foie gras that, like the first snowfall, practically melted in the mouth. Its gentle richness waltzed wondrously with the cedar jelly on a warm, fluffy and buttery toasted brioche ($18 for 2 pieces). The Japanese Sea Bream Crudo with fennel and preserved lemon was right on the button - bright and refreshing but not overly acidic ($20). I also thought the Stuffed Zucchini Flowers in a hazelnut vinaigrette ($15 for 3) simple but fabulous. There was nothing left wanting since the components worked together so well, texturally and flavour-wise. @szeliang888 was put in charge of deciding what we should eat and as you can tell, the gentleman outdid himself. I was particularly pleased the House-cured Charcuterie made his list because I’d always wanted to try it. The selection of Pork Neck, Bresola, Chorizo and a new mustard, all made in-house, was lit! None of the meats were too salty either ($16). Their wonderful Sourdough arrived then too, with bowls of crazy good olive oil and salted butter in tow. “Chips & Dip” when #LeBonFunked means the crispiest, grease-free and flavoursome chips (the mind-blowingly product of fermented potatoes) and a French onion dip loaded with caviar. What a pair. Naturally, when offered extra chips, we couldn’t shout “yes please!” fast enough. I’ll never forget that was the night I popped my cherry at eating an artichoke whole. It came with visual instructions but Szeliang was my Obi-wan Kenobi - guiding me through the art of consuming the gorgeous vegetable. As he wisely said, one shouldn’t rush when enjoying an artichoke. So we took our time, plucking off one petal after another, and using our teeth, we scraped off the tiny amount of..... ⬇️Continued in Comments⬇️