
The 2016-17 Budget - Overview
- 2016-02-24
- Business
- 2016-02-24
Financial Secretary John Tsang Chun-wah announced the 2016-17 Budget at Legislative Council this morning. He started by saying that Hong Kong has secured decent economic growth, maintained low unemployment, and managed healthy public finances. "Acute social conflicts will add uncertainties to the already adverse economic environment," he said. He anticipated that political dispute would intensify over the coming months because of the Legislative Council (LegCo) By-election and General Election. Asian region's export performance was worsened by the global economic setback in 2015. The Hong Kong's overall economic performance in 2015 dropped. Hong Kong's exports of goods fell 1.7 per cent, which recorded the first annual decline since 2009. Exports of service also declined 0.6 per cent, the first annual decline since 1998. Both local tourism and retail sales were in a weak condition in 2015. Visitors arrivals dropped 2.5 per cent for a year and retail sales was also recorded the first decrease since 2009. There was a decline in the value of total exports of goods and the number of visitor arrivals in Hong Kong since mid-2015, and he forecasted a more severe fall will happen in 2016. The GDP growth in real terms at one to two per cent in 2016, lower than last year's growth. The headline inflation rate for 2016 will be 2.3 per cent and the underlying inflation rate at two per cent.

Antibiotics Tainted Food: Safe to Eat?
- 2016-02-19
- Health & Environment
- 2016-02-19
by Connie Fong & Cecilia Wong A ntibiotics were once seen as the miracle drug that saved lives. But today an expert calls for an antibiotics free period before animals are slaughtered due to years of abuse. "A withholding period during which livestock are not fed any antibiotics for 10-14 days before they go through food processing should be implemented," said Professor P. Reichel, Dean and Chair Professor of School of Veterinary Medicine, City University of Hong Kong. The World Health Organization, which recently organized the World Antibiotics Resistance Awareness Week, warned of a looming post-antibiotic era in which common infections and minor injuries may once again kill. "The concern of a post-antibiotic era is that we will eventually run out of effective antibiotics to treat diseases," said Prof Reichel. Medical researchers suggest that the Hong Kong government should ensure that antibiotics in food production are used in "the most effective and responsible manner". He explained that excessive use of antibiotics in animal feed have led to humans developing resistance to the drugs. "Antibiotic-resistant bacteria have been increasing dramatically and their resistant genes are transferred to other bacteria," said Dr Albert Yu, Chairman of the Hong Kong Biotechnology Organization. "The media (of spread of antibiotic resistant bacteria) can be anything. We cannot get rid of the infection and we will run out of drugs," Dr Yu said. Around half of the antibiotics produced globally are used in agriculture, most of it used to promote growth and prevent illnesses rather than to treat diseases, according to the concern group Consumers International. Joining hands with the WHO, the Hong Kong Consumer Council has called on nine restaurants chains, including McDonald's, KFC and Subway, to disclose whether they use meat from animals fed on growth-promoting antibiotics. McDonald's Hong Kong responded that it has implemented the "McDonald's Global Policy on Antibiotic Use in Food Animals" since 2003 to ensure the use of antibiotics is limited to "medical purposes only". However, it did not not mention the amount or the frequency of antibiotics use in its food production process. Ms Yau Wai-Shan, a regular customer of …

Shining Light on Nepal
- 2016-02-19
- People
- 2016-02-19
by Alfred Lam & Daniel Ma Pink Lee Wai-ki was a financial reporter, but a trip to Tibet in 2006 made her rethink the purpose of her life. She felt a calling to help people in need, so she quit her job and used her savings to travel and volunteer in different countries, such as Colombia, Mongolia and India. After years of travelling, she realised that real happiness and the meaning of life lie in helping others without expecting anything in return. "You do it just because you want to," she said Pink grew up in a single-parent family with an extremely quiet, violent and mentally abusive father, so she left home immediately after she graduated from The Chinese University of Hong Kong and found a job as a journalist. A 7.8-magnitude earthquake hit Nepal on April 25, 2015, killing nearly 10,000 people. Pink Lee was a long-term volunteer in Nepal. When she went to the mountainous epicenter of Gorkha, she was the leader of a group of volunteers in Kathmandu, the capital of Nepal. Soon after the earthquake, Pink raised over $400,000 for relief work. That was used to send over eight tonnes of supplies to the victims and helped 700 families. To better manage the funding and relief work, Pink then founded Light On with her friends. It is a non-profit- making organization whose goal is to build at least two schools in the local community. Though Nepal received donations from around the world after the earthquake, Pink says Nepal has serious corruption and bureaucracy issues. If she did not start the reconstruction projects, people there might have to wait for at least two years. Pink is not paid for her charity work. She writes columns and teaches yoga for a living. Profits from Light On Cafe on …

A Man Harvests Happiness in the Wild
- 2016-02-19
- People
- 2016-02-19
by Crystal Tai His military haircut and worn-out clothes suggest a primitive living style. A man with a small farm and a house full of second-hand furniture, 33-year-old Mok Ho-kwong redefines the meaning of wealth and fame. Mr Mok, also known as Wild Man, does not choose the usual way of living after his graduation from the University of Hong Kong. Inspired by his teacher, Wild Man left the rat race about ten years ago and has since lived in the outskirts of the city. Being the founder of Natural Network, Mr Mok lives with the humble earnings he makes from holding environmental workshops and ecotours that mainly targeted students. "Nature has given me another option. People solve problems with machines in the city while in the countryside, I overcome challenges in life by tuning into the nature," he said. Everyday Wild Man collects dry leaves and wood to build fire for cooking. He plucks sweet potato leaves fresh from his backyard to be served along vegetarian dishes. Despite living on only $3000 a month, Wild Man has introduced another way of living to those who invest all their savings into shabby, cage-sized bed space – a rural way that revives the rustic joys of life. "I feel happy after clearing a patch of grass or seeing my plants growing. You don't need reasons or purchases to be happy. Happiness is not a privilege of the rich," he said. But not everyone in the city feel the same. The recent Hong Kong Happiness Index Survey done by Lingnan University reveals that people's level of happiness is at all-time low. On the other hand, citizens are not leading a greener life as well. "When people live in the city, they're forced to lead a wasteful lifestyle," he said. "They dump their leftover to landfills while at the farm, you can use them as compost." Mr Mok did not start off to be an environmental activist. As a child, he was told that being close to nature means getting mosquito bites on his legs and dirt on his hands. It …

Handcrafted Mahjong
- 2016-02-19
- Photo Essay
- The Young Reporter
- 2016-02-19
by Henry Wong Ho Sau-mei polishes and refines her newly made piles of mahjong with the custom-made tools in her tiny shop in Hung Hom. "The society might not need this handcrafting skill anymore, so it is inevitable that it will be lost to technological advancement," Ho said. Ho Sau-Mei is in her 50s. She is the only mahjong crafter in Hong Kong and still works in the shop which her father started in 1962. Handcrafted mahjong has been listed by the Intangible Cultural Heritage Advisory Committee as an intangible cultural heritage in Hong Kong. Yet, Ho might close her shop when she retires. "I am tired and my eyes are not as good as they used to be. I would say I do this as a hobby, not for money," said Ms. Ho. Making handcrafted mahjong is time consuming. Ho needs at least a week to craft, paint and clean a complete the set of 144 mahjong tiles. "Even my son refuses to carry on the heritage. I see no future for this industry because you would not be able to earn a living with the skill," Ho said. "I seldom play mahjong. I just enjoy the process of crafting the tiles," Ho said. (Edited by Phoebe Chau)

Newspapers Exclusively for Local Residents
- 2016-02-19
- 2016-02-19
by Sing Lee It is 9 p.m. on a weekday when a group of post-80s and post-90s gather in a narrow store room in a public estate building to discuss on ideas for their next issue of Tin Shui Wai Bimonthly Newspaper. After working for a whole day in urban areas, these young reporters spend up to two hours returning to their hometown to start their night shift – telling stories about the place they sleep in. "Tin Shui Wai is doomed as a ‘bedroom city', in which inhabitants only take naps between their two sections of long working hours," said Chung Yuen Yi, an experienced social worker and the chief executive of Tin Shui Wai Community Development Network. But the group of youthful residents are doing more than hibernation in the kingdom of Sleeping Beauty. Back in 2014, when the network receive subsidies from a permaculture foundation, they were thinking of a way to build and present stories of a sustainable city. They decided to start a local post written by the neighbourhood themselves as people did not even know what Tin Shui Wai has. The press has covered stories on market, entertainment, handcraft shops and farming in the area. Readers find the newspaper a useful guide to explore their close-yet-unfamiliar district, and some even collect every volume of the publication. Editors of the bimonthly, who are also local residents, said preparing the reports was a learning process for them too, making them sensitive to the community's issues. Leung Lai-yan, a cultural studies graduate and the organising officer of the post, said it was a success that has made them to try publishing investigative reports. The latest issue of Tin Shui Wai Bimonthly Newspaper includes an article on the use of planters, quoting the amount that the Yuen Long …

The Michelin Kiss of Death?
- 2016-02-19
- Health & Environment
- 2016-02-19
by Tiffany Lui Not all Michelin-awarded restaurants in Hong Kong this year are rejoicing in the hope that the accolade might bring business. Some face the pressure of rising rent which may lead to closure. This phenomenon was coined by the media as the "Michelin's Kiss of Death". The Michelin Guide has been an index for excellent restaurants and food stalls since the 1900s. The 2016 edition of the Hong Kong and Macau Michelin Guide awarded 58 local restaurants and recommended 23 roadside food stalls. Since then at least two of those food stalls have been told by their landlords that their rents would go up immediately. Among them, Chiu Wing-yip, the owner of Kai Kai Dessert. "After we got the stars, the landlord increased our rent in the new contract by 120 per cent. That means we need to sell 5000 more bowls of sweet soups to cover the cost and I don't think we can make it!" Mr Chiu said. He said that the rising rent is definitely linked to Michelin but he is still happy to get the compliment. "We are very grateful to see people enjoying our food and Michelin has put a halo around our products." Mr Fu, a customer, goes to Kai Kai Dessert every week. He was shocked when he learned that the rent shot up. "I guess an increase of 15 or 20 per cent would be acceptable. But isn't 120 per cent a bit too much? No shop can afford this!" He is also concerned about the diminishing choice of local small food stalls. "I really don't know what to eat when all the shops near my home are McDonald's, Café De Coral and Maxims. I miss the fish balls and Cha Chaan Teng we used to have in Hong …

Food That Makes You High
- 2016-01-30
- 2016-01-30
by Lindsy Long Walking down the streets of Amsterdam, you may often run into coffee shops, some with exaggerated graffiti on the outside walls. They are not regular cafés, but an authorized place to sell cannabis, also known as marijuana. In the worldwide battle against drugs, the Netherlands is an exception — a toleration policy regarding soft drugs and coffee shops, where cannabis is allowed to be sold no more than five grams per day per person. Cannabis might be considered as villainy. In some countries, but in the Netherlands, cannabis is a common party drug, with 25.7 per cent of people from age 15 to 64 ever used it, slightly higher than the average of Europe. Apart from being smoked in joints, cannabis has also been used in cooking hundreds of dishes, including cannabis pizza, salad, cake, and soup. The Stoner's Cookbook is one of the many websites that have detailed instruction and advice on how to effectively use cannabis into making dishes. It has more than 200 recipes of cooking with cannabis. Matt Gray, the CEO of the Stoner's Cookbook, said eating cannabis has much different effects compared with smoking it. "With edibles, the stoned feeling lasts much longer and takes about 45 minutes to kick in, and the effects can last up to 4 hours". Matt has been in the edible weed industry for two and a half years. He sees edible weeds as medicine that could help people with needs. "I believe edibles is an opportunity to bring happiness to patients around the world," he said. He said some carcinogens presented in smoking weed can be avoided by choosing cannabis food instead. "Whether you are Food that makes you high INTERNATIONAL looking for medical benefits or for a tasty meal, cannabis recipes can be enjoyable and beneficial," he said. But he suggests beginners should keep a dose of around 10mg per serving. "You can always have more cannabis, you can't have less. Therefore, it is important to take your time and be patient," he said. Elise, a 22-year-old local student who …

Spreading Love with Free Tutorial Classes
- 2016-01-29
- People
- 2016-01-29
by Jonathan Chan Valuing academic achievements, attending after-school tutorial classes have become a common and popular phenomenon among students in Hong Kong. According to a research conducted in 2012 by Hong Kong Federation of Youth Groups, more than 70 per cent of primary school students and 61 percent of secondary school students had private tuition. But not all households can afford tuition fees. Leung Kai-yip, 34, is the founder of "On Fire", a volunteer tutors group. Having grown up in a low-income family, Mr Leung could not pay for tuition classes even when he had poor school results. Inspired by his unfortunate childhood and a movie titled "Pay it Forward", Mr. Leung wanted to spread his love and influence others. He decided to start a project to help deprived students learn better. "I believe knowledge is the key for underprivileged children to break the cycle of generational poverty and they deserve better," he said. But starting the voluntary tuition group was tough. At the beginning, Mr Leung had difficulties finding voluntary tutors and a place for classes. He also had trouble reaching out to students in need through the group's Facebook page. He eventually came up with a new idea to approach parents near wet markets in different districts. At the same time, he found people willing to spare time for underprivileged students. Some were even professionals. In offering free tutorial classes, Mr Leung stated certain criteria in the selection of students. For example, those who received School Textbook Assistance, attended project briefing sessions and accepted home visits. On top of these, he emphasized the importance of students being enthusiastic in learning. At this moment, "On Fire" relies on more than 100 volunteers and offers weekly tutorial classes at 25 locations across the city. Some classes take place in …

No Standard Working Hours for Maids
- 2016-01-29
- 2016-01-29
by Jon Chan At the crack of dawn, domestic helper Jennifer Hinalan gets up to vacuum the house when most people are still tucked in their beds. Ms Hinalan, who works up to 15 hours a day, wakes up at 6 a.m. and goes to bed at 9 p.m.. Such a schedule is common among foreign domestic helpers in Hong Kong. The proposed Standard Working Hours Scheme (SWHS) though, is unlikely to offer any relief. The scheme, set to be introduced next year, will regulate working hours and overtime pay. But domestic helpers will not be covered. According to the scheme, once a worker has completed the standard number of hours, he or she should stop working. It also introduces overtime pay that compensates employees at a premium rate. However, the Standard Working Hours Committee has yet to include domestic helpers in its discussion or surveys, according to the committee's website. "The Standard Working Hours Committee is further exploring the directions of a working hours policy applicable to Hong Kong," said Cathy Lui, spokeswoman for the Standard Working Hours Committee, in response to covering live-in domestic workers. In a statement, the Hong Kong Federation of Asian Domestic Workers Unions, has demanded the committee to include living domestic helpers in its deliberation for SWHS. "The consultation document says that certain countries exclude domestic workers in their SWH regulations," the statement says. "The lack of regulation on working hours of live-in domestic workers would send the wrong message to employers that they can order their helpers to work 24-hours a day." "The selective information by the committee suggests that domestic workers' cannot have SWH protection," statement says. Canada includes live-in maids in their labour laws and has set the standard hours of work at eight hours per day and 40 hours per week. If Hong Kong is to follow suit, Ms Hinalan, who works more than 10 hours a day, would receive overtime pay. But she doesn't want to see that happen because she is worried about losing her job. "(My employer) may have to pay me a lot more, so …