Afternoon in Chinatown During 40th New York’s AAPI Heritage Celebration

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40th Annual Asian American and Pacific Islander Celebration

It was a gorgeous late spring day in New York this Sunday, so I decided to jump on my bike and head down to Chinatown for the 40th Festival for the Asian American and Pacific Islander Heritage Month.

I already missed yesterday’s opening of the #StarringJohnCho exhibit at Pearl River Mart, so decided I would not miss going there again, and added it to an expanding list of spots I needed to visit during my stroll.

Before going anywhere, I essentially took care of the essentials, first catching the last act of the festival, a choreography by the MoustacheCat Dance about the internment of Japanese Americans during World War II. Got a pre-summer haircut and did my Chinese groceries.

40th Annual Asian American and Pacific Islander Celebration (last act, a choreography on internment of Japanese Americans during WWII)
Where Mott Street begins
Chinatown Fair Arcade
Mott & Pell during the 40th Annual Asian American and Pacific Islander Celebration
Taiwan/Republic of China flag on Mott & Pell

I thought, why is the Taiwan flag (probably more thought of as a Republic of China flag) so prominent in 2019? Maybe because this is Chinatown? (Like, in Montreal’s Chinatown, they still had a branch of the Kuomintang 10 years ago, perhaps just nominally related?)

I also stopped by Chinatown Fair, a video arcade that opened in the 40s and whose original incarnation existed until 2011, re-opened since under management. I don’t know any of that information first-hand, but I will return to Chinatown on Thursday to check out the screening of The Lost Arcade documentary on it, at MoCA ($15, at 6:30-8:30 p.m.).

After the supermarket run at Hong Kong Supermarket to replenish my stock of instant noodles and affordable veggies, I went to MoCA to check out the current exhibit. I saw that it was called Moon Represents My Heart, after the Teresa Teng song, thinking it would be something on the Taiwanese mother of Mandopop. In fact, it was a very personally interesting exhibit on music identify for hyphenated Chinese that I only had about 20 minutes to enjoy.

In my last years in Montreal, before moving to Hong Kong, I used to run a music show on the community radio about alternative styles of music sung in, primarily, Chinese languages (which I have mediocre control of). It was during that period that I found out about all sorts of Chinese rock bands under labels like Modernsky and Maybe Mars, twee pop Hong Kong bands like the now-defunct The Marshmallow Kisses or the still alive and kicking My Little Airport, or large music festivals in Taiwan dedicated to (more) independent music like Spring Scream.

So, definitely I would have to go back this summer. It’s on view until September 15.

Moon Represents My Heart at MoCA (May 2-Sept. 15, 2019)
Moon Represents My Heart at MoCA (May 2-Sept. 15, 2019)
Moon Represents My Heart at MoCA (May 2-Sept. 15, 2019)
Moon Represents My Heart at MoCA (May 2-Sept. 15, 2019)

I found out bumping into a friend at MoCA that Banana Mag was launching its 5th edition, aka 005, on the same day. I think it was after that friend spotted my collection of Giant Robot that he spilled the beans about Banana, a beautifully-produced magazine with stylish photography and original reporting that include interviews with high-profile New York Asian American cultural figures, food recipes, discussions on cultural trends. They do share some common themes that take me back to the mid-2000s when I discovering my identity as an Asian-Canadian.

I also got my hands on an elusive copy of long-gone 001! Here’s the preview, of me flipping through pages with greasy with hot wings fingers:

Banana Mag 005 launch at Canal Street Market
Banana Mag 005 launch at Canal Street Market

Next and last stop of the day would be the Pearl River Mart, the chinoiserie shop that re-opened on Broadway and Walker, on the Tribeca side of Chinatown, which now also hosts an art gallery for their artist-in-residence program, in the back mezzanine.

Worth seeing for yourself, if you’re in the area. The current exhibit is from William Yu, the artist-activist behind #StarringJohnCho. It’ll be on view until July 7.

Pearl River Mart mezzanine art gallery
#starringjohncho at Pearl River Mart (May 18-July 7, 2019)

Ghost in the Shell and Hong Kong

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Went to see Ghost in the Shell yesterday in the theatre, in regular non-IMAX version, at Lincoln Center. It won’t win the Oscar for best film of the year, but it vastly satisfied my craving for Hong Kong.

When Mamoru Oshii made the original animated feature adaptation of GitS in 1995, the setting was very obviously based on Hong Kong. Hong Kong is fast-paced, nervous. And Hong Kong has this natural darkness to it, thanks to the lower latitude, surrounding mountains and a very wet climate.

Stumbled upon Hong Kong-based filmmaker Edwin Lee’s study of the original movie and scenes of Hong Kong, where you can observe for yourself:

I can’t wait for the comparison to start emerging once GitS gets off the big screen and starts appearing on the ones at home. The shooting locations are very obvious for anyone who’s spent a meaningful amount of time in Hong Kong.

Yes, there’s been talk that Scarlett was seen in Jordan last year. How did they book the busy street at Yee Wo Street in Causeway Bay, with the ring-shaped footbridge? The busy markets with the open-air butcher shop provides a great visual while the meaning of flesh and shell is discussed.

Yau Ma Tei street

Sham Shui Po street

In the meanwhile, the 2017 Ghost in the Shell is a box-office failure in the U.S., but seems to be doing better overseas.

Making xiao long bao

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Let me tell you, homemade xiao long bao (aka those pesky exploding dumplings) are still an elusive one on my lifetime food to-do, for a good reason. (This was a lone attempt in 2004!) Somehow, you need to get gelatinous parts of pork with pork meat mixed together in the right proportion so that it’s solid-ish at room temperature, but then partially melts into the soup that makes it famous at steaming temperature.

The skins are probably the hardest part. If you make dumpling skins on your own, as we’ve tended to have done during our 2004-09 dumplings parties in Montreal (I’ve abandoned the practice in Hong Kong), they have always been on the thick side. I’ve never researched why they always seemed to inflate, but with my current bread know-how, I guess it’s the gluten contents of your flour.

Vol Beijing-Montréal sur Air China (CA879)

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Air China B777

Le vol 879 de la compagnie aérienne chinoise Air China est le premier vol direct qui relie une ville est-Asiatique et Montréal (il y a des vols directs vers le Moyen-Orient). Les différents paliers gouvernementaux y ont travaillé très fort durant les dernières années et il faillait que je l’essaie.

En général pour rentrer à Montreal de Hong Kong, où je vis depuis près de sept ans, je passe par Toronto, Vancouver, des villes américaines (via le Japon ou direct) ou même l’Europe, avant d’arriver à Montréal. Je n’ai jamais pris la route par la Chine, la raison principale étant que ça voudrait dire deux connections (à moins que ce soit le Japon, suis pas vraiment intéressé) et qu’en genénal, les lignes aériennes chinoises sont perçues comme inférieures sur plusieurs plans, dont celui du divertissement à bord, des repas.

J’assiste à un mariage en mi-septembre et lorsque je magasinais durant l’été pour les billets aller-retour en partance de Hong Kong vers Montreal, ceux-ci coûtaient tous plus de 1350 $US (par Air Canada, United) ou avaient des connections ridicules (le fameux Seattle-Minneapolis de Delta ou via Dallas-Fort Worth avec American — à des prix aussi élevés). Après vérification, il était possible à la dernière minute d’obtenir des vols via Narita et une autre connection pour moins de 900 $US.

On the Beijing airport express
Escale à Beijing

J’ai eu de la veine et suis tombé sur un billet à 800 $US (et même à 550 $US quelques jours plus tard) avec le vol Air China direct CA879 entre Beijing et Montréal (qui poursuit ensuite sa route vers La Havane, qui pour l’automne sera une journée sur les trois vols initialement prévus), surtout que je voulais m’arrêter dans la capitale chinoise pour voir la ville. La dernière fois c’était au printemps 2008, épisode bien documenté sur ce blogue.

C’était donc un vol en soirée de Hong Kong (CA116 — avec option pour un des vols plus de bonne heure au même prix) et une escale d’une nuit à Beijing, avant le départ du CA879 vers 13h15 heure locale, arrivée à 14h à l’aéroport PET.

Les vols vers Beijing (et Shanghai) sont notoires pour leurs retards en raison du traffic sur les routes aériennes entre la région du delta de la rivière aux perles (et ses cinq aéroports majeurs). Donc j’étais agréablement surpris de n’avoir que 40 minutes de retard sur le CA116.

J’ai eu un peu de difficulté avec mon étampe pour un transfert de moins de 24 heures, ayant pris la mauvaise voie, celle des transferts internationaux. Un forum sur Trip Advisor avait parlé d’une « voie spéciale », que je n’ai pas vu, par fatigue ou mégarde. En fin de compte, j’ai pris le transfert et les gens de la sécurité m’ont refait passer tout le tralala et je suis finalement ressorti par le comptoir ordinaire devant la file d’une bonne quinzaine de minutes.

Également eu de la difficulté à expliquer en Mandarin approximatif où mon hôtel était, mais on a trouvé et j’ai pas été surchargé (course de 19 RMB pour l’hôtel Ibis adjacent à l’aéroport). Prochaine fois, je prends mon hôtel sur la ligne d’airport express.

Parlant d’airport express, le lendemain, vendredi, j’ai réussi à sortir pour une balade de 4 heures entre mon hôtel, le parc de Chaoyang, et de retour au terminal 3 de PEK. Choses à laquelle on est pas habitué ? Une ligne express de train qui fait un détour dans un terminal de vols domestiques, et des trains vers l’aéroport qui te passent sous le nez à une station intermédiaire (Sanyuanqiao) car trop pleins. Mieux vaut éviter de faire la file plusieurs fois pour un billet en se procurant une carte du métro de Beijing (20 ¥ de dépôt, 25 ¥ par voyage d’airport express, environ 4 ¥ par voyage en métro habituel).

Ensuite, l’aventure du passage de la frontiere et de la sécurité. C’était une heure exactement entre l’entrée de la zone sécurisée pour voyageurs seulement et la sortie de la sécurité vers ma porte, terminal 3E. Pas fameux, mais pas loin de l’expérience de tout autre grand aéroport international qui n’est HKG.

Air China seat screen world map

Alors, ce vol CA879 ?

Bon, le vol lui-même ? CA 879 était super à l’heure. Les passagers avait l’air d’être à 95% en provenance de Chine (pas vu beaucoup d’Occidentaux), quoiqu’une bonne proportion des gens sont probablement citoyens canadiens. Boissons standard. Pas de menu papier distribué en début de vol, comme les vols de compagnies japonaises, européennes, m’ont habitué. Mais le choix c’était canard ou bœuf. J’ai pris canard, qui fut un bloc de riz et un ragoût style chinois de viande type volaille (je mettrais ma main au feu qu’il n’y a pas de canard dedans), au céleri, champignons et carottes. Il y a eu un petit pain pas très bon au beurre Président. Et une surprenante salade aux algues noires (je pense) et un morceau de vrai crabe (impressioné, sans ironie).

Pas de photos, car malheureusement mon téléphone était à off à ce moment-là. C’était une des rares fois dont je me souviens avoir été sur un vol où on interdit d’allumer même son téléphone (mode avion non accepté) et que l’équipage semblait devoir faire appliquer la règle (« c’est comme ça en Chine, monsieur »).

J’ai pris une melatonine et dormi après le dîner jusqu’à mi-vol (6e heure d’un vol de 12-13 heures).

Mon constat ? À prix égal, et si on a pas d’intérêt particulier pour s’arrêter à Beijing, vous êtes bien mieux de prendre un vol via Toronto ou Vancouver si votre destination est Hong Kong. Au rhytme où vont les choses, une connection entre Montreal et une autre destination est-asiatique ne semble justifiable que par le traffic en provenance d’Asie, et non vice-versa. Tout simplement pas assez de gens au Québec.

Écran de siège Air China

Il y a du français sur l’écran de siège devant vous, mais aucune annonce ne sera faite dans la langue de Molière.

Mais je peux voir certains avantages, au-delà des inconvénients de passer par PEK, et de l’escale de nuit dans les deux bords (car les vols entre PEK et HKG ne sont pas encore assez prévisibles, je pense). À prime abord, on arrive plutôt frais à Montréal, ce qui est franchement bien. J’ai pu aller me balader en ville à Montréal le soir de l’arrivée (sans sieste) et prendre un souper et des verres de pré-mariage, avec quelques espressos dans le corps, sans trop être pêté.

Sans l’attente estivale de deux heures aux frontières à Pierre-Elliott-Trudeau (ce ne fut finalement que cinq minutes aux frontières et quinze minutes en inspection secondaire pour me faire saisir mes deux gâteaux-lunes), on est content que notre journée dans un avion ou en attente n’est que de 14-16 heures, au lieu de facilement 20-24. Sur un vol via EWR ou ORD, c’est départ de la maison à 7h le matin à HK, fermeture de la cabine à 10h30, arrivée à notre destination américaine 14-15 heures plus tard, attente de 3-4 heures à l’aéroport, avant le vol d’une heure et demie pour YUL. Ici, on parle plutôt de se lever entre 8h et 10h le matin, être aux douanes vers 11h30, prendre son vol à 13h, puis atterrir à YUL direct 12-13 heures plus tard.

On aime moins qu’on interdise formellement d’allumer appareils électroniques à bord, surtout que le choix audio-visuel soit surtout en chinois ou de type plutôt « B » si en anglais (genre Démolition de Jean-Marc Vallée avec Jake Gyllenhaal ou la comédie Keanu). On peut encore y échapper si on écoute juste de la musique. Ah ouais, les prises de courant sous les sièges ne fonctionnaient pas (celles à côté des toilettes en arrière, oui).

Le taux de voyageur de première fois semble plus élevé qu’ailleurs mais on s’en fait pas trop (mélatonine + masque + bouchons pour les oreilles + coussin Muji avec capuchon).

Pour le prix, le plus important des facteurs, ça varie. Je me souviens l’avoir vu à 1400 $US auparavant (ne me rappelle plus de l’époque de l’année), mais il était bien en deça de ce prix en septembre 2016. À la dernière minute, le prix était d’environ 850 $US selon Google Flights.


Air China plane at BCIA

Cantonese theatre on Lamma Island

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Cantonese theatre at Yung Shue Wan soccer pitch, Lamma Island

Every year, there’s a bamboo theatre set up from scratch at the soccer pitch near my home. In a matter of days, a temporary theatre made out of bamboo sticks (and surely some metal support) is setup to host Cantonese opera for Tin Hau’s Birthday on the 23rd of the Lunar Year. The soccer pitch happens to be just across the street from the Tin Hau Temple and just by the harbourfront in Yung Shue Wan.

It’s interesting to live in what’s technically the New Territories and definitely a rural area, which is only a 25-minute ferry ride to Asia’s most important financial centre. The festivities will go on until May 2 and, exceptionally, ferries out of Yung Shue Wan will run until 12:30 a.m.

Finding Taiwanese mandarins in Hong Kong

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Taiwanese mandarin orange

When I was living in Canada, I used to consume citrus fruits purchased in bulk with my family — a whole box of 30+ orange from Costco or crates of clementines from the supermarket. They make for a great quick snack, especially clementines, that are seedless and very easy to peel.

In Hong Kong, oranges are easy to find, but not so much for clementines. Since moving to Hong Kong, mandarin oranges (or 柑/kam in Cantonese) are the alternative. They are bigger, but usually have the trade-off of not coming in a seedless variety and are still somewhat harder to peel.

Mandarin oranges sold in Hong Kong usually overwhelmingly come from mainland China. Despite knowing about the Taiwanese ones, it wasn’t until recently, after consuming a lot of them as I was trying to shake off a seasonal cold back in March, that I paid attention to them. I even bought some a few years ago in my neighbourhood, but never realized how different they could be.

The mainland variety peels a lot easier, but the ones that I bought have always been drier and of varying quality (they taste fermented). Taiwanese mandarins are a lot sweeter and considerably juicier.

Taiwanese mandarin orange

Taiwanese mandarin orange

The Taiwanese ones are harder to find and you have to look to find them. According to a FAO estimate, 15.2 million tonnes of tangerines, mandarins, clementines, satsumas were produced in mainland China in 2013, compared with only 185,000 tonnes in Taiwan (around 80 times less).

In Taipei, I bought 8 for 100 TWD (~3 USD, so one is close to 40 cents) at a fruit shop outside Songjiang Market. The ones I bought on Friday were 6 HKD each, which is 77 cents, so roughly double the price. But if they’re specifically selling the fruits as coming from Taiwan and that the difference in taste and texture are so noticeable, it’s not surprising that there would be a market for them.

Sheung Wan fruit stall - Taiwanese mandarin orange

Sichuanese at the Shek Tong Tsui cooked food centre

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I really enjoy going to cooked food centres, natural descendants of the Hong Kong dai pai dong. One of my favourite ones is on the 2/F of the Shek Tong Tsui market, in the west of Hong Kong Island, close to HKU. I’ve never known it by name and simply called it “the Sichuanese” (for the record, it’s called 良品 / leung ban) and used to go there with friends after work.

We returned to that market for the first time in maybe a year or two, and ate at the Sichuanese, where we hadn’t been back for even longer (last time, we had hot pot nearby). The bright yellow signs that served as menu were gone and replaced with something a lot more sober. I was initially afraid that the place closed down, but upon asking whether they had their trademark “saliva chicken” dish, to which they answered positively, I was at least sure that if it was new management (not sure if it was), they kept their old dishes.

I did the ordering: saliva chicken, green beans fried with ground meat, pork slices with garlic and shrimp with a salted egg “sandy/golden” sauce. And we shared two large bottles of cheap lager, which is what you definitely should have with a cooked food centre meal. Back in the days, they even kept Pabst Blue Ribbon in the freezer (or a very cold refrigerator), and the bottles would be covered in frost from summer’s humidity.

Pork slices with garlic / 良品 at Shek Tong Tsui cooked food centre

A bottle of Tsingtao

Prawn with salted eggs sauce / 良品 at Shek Tong Tsui cooked food centre

It’s too bad that I forgot to take photo _before_ eating. But it was just simply too delicious.

Saliva chicken is really more like a “mouthwatering chicken” than being made from any corporeal fluid. It’s a boiled chicken that’s then served with a mixture of chili oil, spices (including peppercorns) and maybe peanuts, garlic if you like that.

With bowls of rice and drinks, it was only HK$105 per person, and we were definitely full.

Making a Montreal smoked meat in Hong Kong

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Montreal smoked meat sandwich in rye flour bread with yellow mustard

On almost every trip home that I make, I would bring back a piece of my home back with me to my new home. This is my third attempt to recreate what Eastern European Jews brought to Montreal a hundred years ago, which soon became synonymous with Quebec’s metropolis (on par with poutine and bagels). The other times, I tried with pieces of beef brisket that were simply too small or cut for stews where you weren’t expected to cook the piece whole.

Before Easter, last week, I went to a butcher shop called Feather & Bone on Gage Street in Central that sold chilled Australian beef at a reasonable price (about 1/2 of what you normally pay at City Super). Beef brisket was HK$135 per kilogram (per comparison, 1 kg of smoked meat is sold CA$18/kg or HK$100). I got a portion worth HK$220, about half of the piece that the butcher had at hand.

I took out the extra fat covering the chunk of meat and covered it with a mix of curing salt (hard to find anywhere — I had to order it online and had it delivered to my parents in Canada), and spices in seed form (coriander, mustard and pepper), and a little bit of Schwartz’s mix (not necessary if you have stuff like onion powder, garlic powder or paprika).

For six days, I let the salt and nitrites in the rub be absorbed by the meat in my refrigerator. On Thursday, I put my brisket in cold water and put it back into the fridge. And did the same on Friday. Then on Saturday, I started the smoking, which consisted in having some wood chips be lightly burnt in a large pot that I destroyed in a previous attempt at making smoked meat. You could probably substitute this with liquid smoke, as suggested in the Lady and Pups recipe.

I steamed for two hours, but the result was pretty tough, like a roast. From previous experience with stews, I could definitely tell I didn’t steam it long enough.

Today, I steamed it again for myself and guests, and this time in a much smaller pot and for longer (around three and half hours). The result was absolutely perfect and felt and looked like what I expected buying at the best delis in Montreal.

(If you try this at home, salt and spice quantities are relative to your meat, maybe a tablespoon of curing salt per kg of meat, around the same quantity of regular salt. Spice mix should just be enough to cover the piece, and you could get creative, but coriander + mustard + pepper sounds just right. You’ll just need to prepare some more spice mix to rub again after desalinating.)

Montreal smoked meat pre-curing with dry rub

Montreal smoked meat cut in slices

After the steam today, you could cut into the meat as it was butter. The meat filaments would lightly break up and crazy delicious when picked from the plate mixed together with the beef fat and leftover seeds. The slices were served in homemade rye bread that I made on Saturday with yellow mustard spread all over the place.

If I had to change something next time, I’d probably try to source my pepper better. I’m not sure if what I got was correct (a random HK brand selling seeds from Malaysia). But more importantly, I’d probably use less salt and curing salt (with has 6% nitrites — which gives the red tinge to cooked meat). Despite desalinating for one day in fresh water twice, it was still too salty in the end.

The only effort really was in grinding the spices and waiting for the smoking to work. If I substitute for liquid smoke, maybe this could be extremely painless and a sure winner for future parties.

I’m always extremely happy to try making things myself, like back in the days on this blog when I explored for Chinese food in Montreal. Nowadays, it happens more often with Western food that I try to make on my own, because the restaurant equivalents are either out of price (for what they are) or denatured beyond acceptability.

DEBRIS: Vhils at Central Pier No. 4, Hong Kong

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Vhils at Central Pier No. 4, Hong Kong

Generally when the top of my pier is transformed into something, it’s either some sort of private party for luxury brands or a showroom for development projects. This time around for art week, my pier was transformed into an exhibit by Portuguese artist Alexandre Farto aka “Vhils”. His techniques range from screen-printing, metal etching and super high frame rate videography.

I only realized that the exhibit was right under my nose when a former colleague tagged this neon sign installation posted this.

After climbing two flights of stairs to reach the roof of the pier (whose upper floors I never had the chance to enter despite commuting through every day for the last six years), you will enter a tent-like temporary structure and start with portraits made of columns of styrofoams. It’s unmistakably the artist’ style: the edges, the hybridity, the verticals.

The spine of the exhibit is a super slow-mo video taken on the streets of Hong Kong playing on long horizontal screens, which might be around Tsim Sha Tsui, the Star Ferry and Nathan Road, with a mesmerizing soundtrack of beeps and bops from the city and/or your Facebook webapp. Who knew you could either make lights flicker in post-prod or that they just flicker on their own when in filmed at a very high rate?

Some of the art used found materials in Hong Kong, like doors that the artist etched faces on, or paper advertising posters that he would stick together and carve into so to reveal faces.

The exhibit “DEBRIS” runs until tomorrow, April 4 at 8pm.


The Election

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HKTV's Election

C’est en grande pompe qu’a été lancée cette semaine la chaîne HKTV ici à Hong Kong. Dans une jurisdiction où seulement deux compagnies peuvent diffuser par la voie des airs, HKTV vient tout chambouler avec une programmation de haute qualité. N’ayant pu obtenir une licence, HKTV est une télévision gratuite sur le Web. La curiosité suscitée par HKTV est telle que le site a planté lors du lancement mercredi soir, en plus de battre des records pour le volume de transfert de données sur l’Internet hongkongais selon HKIX.

Une des offres les plus attendues de HKTV était « The Election » (選戰), une série dramatique sur fond d’élection directe du chef de l’exécutif de Hong Kong en 2022. De ce que je sais, les drames politiques au petit écran, malgré le succès de leurs équivalents occidentaux, n’existent pas (ou passent sous le radar) à Hong Kong. Election raconte le récit de la veuve d’un politicien apparemment décédé le soir de l’élection précédente de 2017 et qui décide cinq ans plus tard de se présenter elle-même. Son opposant présumé (on en est qu’au deuxième épisode, diffusé aujourd’hui samedi le 22 novembre) est un politicien à la Frank Underwood — mais les mauvaises langues diront que le personnage a été basé sur Jasper Tsang. Les deux rôles sont tenus par des vétérans du cinéma chinois et hongkongais, Angelica Lee Sin-je (The Eye) et Liu Kai-chi (Infernal Affairs).

Pour ce qui est de l’intrigue, elle nous laisse parfois sur notre faim lorsqu’on est habitué aux séries occidentales. Un punch à la fin du premier épisode et on se demande si c’était pas déjà un peu too much. Par contre, si on ne se nourrit que de séries TVB, la qualité de production de The Election nous rappelle que Hong Kong n’est pas une capitale cinématographique pour rien. On échappe cependant pas à la musique hyper-dramatique, comme si c’était devenu nécessaire pour guider le public hongkongais.

Le sujet de la série arrive également à point, avec Occupy Central (le mouvement des ombrelles) qui entrera demain dans sa neuvième semaine et dont l’enjeu principal est justement la formule de la prochaine élection du chef de l’exécutif en 2017. C’est véritablement un vent d’air frais dans le système quasi-monopolistique de la production télévisuelle à Hong Kong et du peu d’audace dans les séries produites à Hong Kong.