🔥🔥🔥🔥 One of our challenging shootings has come to an end! Our concept of today’s shooting is evil and cool. We used 6 hours and we successfully finished our shooting within our time limit. 🔥Thank you all for your cooperation and patience during the shooting process. Everyone pays a lot of effort in this shooting. Once again, thank you so much and hope you guys enjoyed that!❤️‍🔥 In this shooting and choreography making, I have invited Irene and Him jai to help with it. This is an interesting and exciting process. Without them, this shooting will not be that successful and smooth. So we will like to take this opportunity to thank you for all your effort you guys have put in! @irneeyeee_ @himstsang We will have a lot more collaborations and choreography of different styles. Stay tuned!💗🔥 We will also like to thank you our cameraman Leo @xlwaiman for supervising us during shooting! Professions of video shooting helps us to make the shooting process smooth and satisfying. Thank you so much!❣️ We will also have more and more projects and shootings. So remember to keep focus on our IG posts and account @mar_schedule & @symbols.crew for more details! 🤩 | Choreographers | @marvin_kwok323 @irneeyeee_ @himstsang | Dancers | @irneeyeee_ @himstsang @y_chingg._ @_ausina @maggiewwl_ @hilaryyych @lionyanxoxo @choing021 @yll_wa @johnson_lck @miumiuu.l @ahwinggg_ @chloeyui95 @cccccy.922 @milliekong @seayin._ @siib_81 @lilililili_sa.w @nicleung.ltc @nnnnnson @ngaman_ho @wenby_c @yantung_07.10 @bomi.2 @ed_ward.c #dance #hk #jazzfunk #dancevideo #boys #girls #choreography

Introducing the latest project — Fireside, Hong Kong’s first open-fire dining concept, helmed by Chef Miguel Gallo. The latest addition to @hcodehongkong pays homage to cooking’s primal roots with a rustic yet refined open-fire culinary experience. Here are some of the highlights of the night ❤️ Trintxat “Smashed Potato” with Smoked white eel and Oscietra caviar Aged Rubia Gallega beef & Coffin Bay oyster tartare, with Hokkaido sea urchin and aged fat trimmings​​ Grilled Threadfin fish “aka MaYao馬友” (dry aged for 3 days) Chocolate-fed Australian Wagyu Roasted fig & strawberry/ burnt cheesecake semifredo

中秋節烤肉有沒有烤到豬血糕啊？ 沒有的話現在讓你看看活生生的豬血糕拉！ ｜好吉拉美食怪獸系列 第一彈｜ ｜豬血糕拉｜ディフェゲラ｜DIHUEKELLA｜ ▎預購時間： 9/19（日）中午12:00－10/2（六）晚上12:00 ▎預購網址（每人預購2隻）： 台灣朋友預購下單區：https://reurl.cc/gzWZNR 海外朋友預購下單區：https://reurl.cc/L7 #購買連結可點自介下方網址 ▎發貨時間： 預計2022年第一季 ＞若遇疫情影響請多包涵，詳情以廠商公告為主 ＞拍攝照片僅供參考。 豬血糕拉由1982小時候獨家販售 若有任何問題，請詢問1982小時候官網或粉絲頁 ▎好吉拉美食怪獸系列 ▎ #對於不敢吃的人來說 #有些美食根本是嚇人的怪獸 #血汁怪獸王​ ｜豬血糕拉｜ディフェゲラ｜DIHUEKELLA​ 曾經榮登英國旅遊網站「全球十大怪食」的榜首豬血糕（Pig's blood cake｜豚の血のケーキ）是我最喜歡的小吃，用血和糯米混合蒸煮後，在表面抹上醬汁、沾上花生粉和香菜，簡單美味，價格又低，且隨處可見。所以我將怪獸的外型設定成最常見也最王道的「恐龍型」。 ​ 豬血糕拉的臉部設計，很惡趣味地的讓兩頰設計成像是被人各咬了一口的樣子，背上的香菜和花生粉非常無違和的成為了背鰭，而手掌朝上的設定，則致敬了以食物（苦瓜）作為皮膚質感的2016年哥吉拉。豬血糕拉那神秘的黑色身體，配上香菜背鰭和竹籤手臂，就是我心中的夜市小吃怪獸之王！​ Once voted as top 1 of the World’s Most Unusual Food by a British travel website, Pig’s blood cake is my all time favorite street food. The mixture of blood and rice is steamed, applied with savory sauce and peanut powder, then finish with cilantro on top. The taste is simple and delicious, most importantly, cheap and can be seen everywhere. That is why I chose the most recognizable dinosaur figure to develop DIHUEKELLA. The face of DIHUEKELLA is purposely designed with a bite on each cheek, while peanut powder and cilantro perfectly turned into the dorsal plate on the back. The palm up hands pays an attribute to Godzilla 2016, whose skin texture originated from bitter gourd. With a mysterious black body, greenish plate and wooden stick hands, this is my interpretation of the king of street food, DIHUEKELLA! 好吉拉 × @1982kids #豬血糕拉 #ディフェゲラ #DIHUEKELLA #血汁怪獸王 #好吉拉美食怪獸 #夜市怪獸 #好吉拉小吃怪獸 #好吉拉夜市 #GoodzilaNightMarket #台灣小吃 #TaiwanStreetFood #台灣夜市 #TaiwanNightMarket #FoodKaiju #好吉拉美食怪獸宇宙 #食獸宇宙