My first encounter with Chef Fabrizio Crocetta was in Bali at Apéritif Restaurant & Bar to which we stumbled upon their afternoon collaboration preparation. Chef Fabrizio worked in Tokyo for Il Ristorante Luca Fantin (Michelin*Tokyo, Japan) and at the time, was representing Il Ristorante Luca Fantin Bvlgari Resort in Bali, Indonesia. (Bali, Indonesia).
Given that we had the opportunity to dine at Il Ristorante Luca Fantin in Tokyo a couple of years back, indicated he was rubbing shoulders and experience, with the very best of them. Little did we expect a year or so later to see Chef Fabrizo gracing our social media feeds with a new Stagio Chef's Table , right here in Bangkok.
Who could resist the chance to find out what Chef Fabrizio had to offer after an extraordinary journey throughout Asia, working among some of the finest industry professionals and handling some of the world's freshest seafood and premium ingredients.
Suffice to say, we were far from disappointed. Stagio, although in its humble setting, between the entrance of BRITANNICA Brasserie at Gaysorn Village and the restaurant's window booths, tastes like the kind of cuisine you would expect to pay double the price for what you actually paid.
Chef Fabrizio’s approach to Italian cuisine is one which has the discipline of the Japanese, the pride of Italian and their produce and in great subtlety, the vibrancy of SouthEast Asia .
Elegant in every way, Stagio guests are spoiled with Carabineros from the Mediterranean, Bluefin Tuna of Japan, Venison of New Zealand Venison, Wild Monkfish and “Mora Romagnola'' Pig Cold Cuts.
Meticulously prepared and presented, underneath each bite reveals layers of cooking passion and worldly experience. Stay tuned for our full story. #ChefandB #BangkokFoodies
Lunch is now available. 4 courses for 1,800 THB
Dinner: 7 Courses for 3500 THB++ / 12 Courses for 5000 THB++
Reservation Call - 099 325 2897 / Line - @stagiochefstable @ Stagio Chef's Table
同時也有1部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,Crisp outside, fluffy and moist inside. Super delicious!!! The trick to no-fail thick and fluffy pancakes is Morinaga's Hot Cake Mix!!! It is a very ...
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【Joshua Wong speaking to the Italian Senate】#意大利國會研討會演說 —— 呼籲世界在大學保衛戰一週年後與香港人站在同一陣線
中文、意大利文演說全文:https://www.patreon.com/posts/44167118
感謝開創未來基金會(Fondazione Farefuturo)邀請,讓我透過視像方式在意大利國會裡舉辦的研討會發言,呼籲世界繼續關注香港,與香港人站在同一陣線。
意大利作為絕無僅有參與一帶一路發展的國家,理應對中共打壓有更全面的理解,如今正值大學保衛戰一週年,以致大搜捕的時刻,當打壓更為嚴峻,香港更需要世界與我們同行。
為了讓各地朋友也能更了解香港狀況,我已在Patreon發佈當天演說的中文、英文和意大利文發言稿,盼望在如此困難的時勢裡,繼續讓世界知道我們未曾心息的反抗意志。
【The Value of Freedom: Burning Questions for Hong Kongers】
Good morning. I have the privilege today to share some of my thoughts and reflections about freedom, after taking part in social activism for eight years in Hong Kong. A movement calling for the withdrawal of the extradition law starting from last year had escalated into a demand for democracy and freedom. This city used to be prestigious for being the world’s most liberal economy, but now the infamous authoritarian government took away our freedom to election, freedom of assembly, freedom of expression and ideas.
Sometimes, we cannot avoid questioning the cause we are fighting for, the value of freedom. Despite a rather bleak prospect, why do we have to continue in this struggle? Why do we have to cherish freedom? What can we do to safeguard freedom at home and stay alert to attacks on freedom? In answering these questions, I hope to walk through three episodes in the previous year.
Turning to 2020, protests are not seen as frequently as they used to be on the media lens, partly because of the pandemic, but more importantly for the authoritarian rule. While the world is busy fighting the pandemic, our government took advantage of the virus to exert a tighter grip over our freedom. Putting the emergency laws in place, public assemblies in Hong Kong were banned. Most recently, a rally to support press freedom organized by journalists was also forbidden. While many people may ask if it is the end of street activism, ahead of us in the fight for freedom is another battleground: the court and the prison.
Freedom Fighters in Courtrooms and in Jail
Part of the huge cost incurred in the fight for freedom and democracy in Hong Kong is the increasing judicial casualties. As of today, more than 10 thousand people have been arrested since the movement broke out, more than a hundred of them are already locked up in prison. Among the 2,300 protestors who are prosecuted, 700 of them may be sentenced up to ten years for rioting charges.
Putting these figures into context, I wish to tell you what life is like, as a youngster in today’s Hong Kong. I was humbled by a lot of younger protestors and students whose exceptional maturity are demonstrated in courtrooms and in prison. What is thought to be normal university life is completely out of the question because very likely the neighbour next door or the roommate who cooked you lunch today will be thrown to jail on the next.
I do prison visits a few times a month to talk to activists who are facing criminal charges or serving sentences for their involvement in the movement. It is not just a routine of my political work, but it becomes my life as an activist. Since the movement, prison visits has also become the daily lives of many families.
But it is always an unpleasant experience passing through the iron gates one after one to enter the visitors’ room, speaking to someone who is deprived of liberty, for a selflessly noble cause. As an activist serving three brief jail terms, I understand that the banality of the four walls is not the most difficult to endure in jail. What is more unbearable is the control of thought and ideas in every single part of our daily routine enforced by the prison system. It will diminish your ability to think critically and the worst of it will persuade you to give up on what you are fighting for, if you have not prepared it well. Three years ago when I wrote on the first page of prison letters, which later turned into a publication called the ‘Unfree Speech’, I was alarmed at the environment of the prison cell. Those letters were written in a state in which freedom was deprived of and in which censorship was obvious. It brings us to question ourselves: other than physical constraints like prison bars, what makes us continue in the fight for freedom and democracy?
Mutual Support to activists behind-the-scene
The support for this movement is undiminished over these 17 months. There are many beautiful parts in the movement that continue to revitalise the ways we contribute to this city, instead of making money on our own in the so-called global financial centre. In particular, it is the fraternity, the mutual assistance among protestors that I cherished the most.
As more protestors are arrested, people offer help and assistance wholeheartedly -- we sit in court hearings even if we don’t know each other, and do frequent prison visits and write letters to protesters in detention. In major festivals and holidays, people gathered outside the prison to chant slogans so that they won’t feel alone and disconnected. This is the most touching part to me for I also experienced life in jail.
The cohesion, the connection and bonding among protestors are the cornerstone to the movement. At the same time, these virtues gave so much empowerment to the mass public who might not be able to fight bravely in the escalating protests. These scenes are not able to be captured by cameras, but I’m sure it is some of the most important parts of Hong Kong’s movement that I hope the world will remember.
I believe this mutual support transcends nationality or territory because the value of freedom does not alter in different places. More recently, Twelve Hongkong activists, all involved in the movement last year, were kidnapped by China’s coastal guard when fleeing to Taiwan for political refugee in late-August. All of them are now detained secretly in China, with the youngest aged only 16. We suspect they are under torture during detention and we call for help on the international level, putting up #SAVE12 campaign on twitter. In fact, how surprising it is to see people all over the world standing with the dozen detained protestors for the same cause. I’m moved by activists in Italy, who barely knew these Hong Kong activists, even took part in a hunger strike last month calling for immediate release of them. This form of interconnectivity keeps us in spirit and to continue our struggle to freedom and democracy.
Understanding Value of freedom in the university battle
A year ago on this day, Hong Kong was embroiled in burning clashes as the police besieged the Polytechnic University. It was a day we will not forget and this wound is still bleeding in the hearts of many Hong Kongers. A journalist stationed in the university at that time once told me that being at the scene could only remind him of the Tiananmen Square Massacre 31 years ago in Beijing. There was basically no exit except going for the dangerous sewage drains.
That day, thousands of people, old or young, flocked to districts close to the university before dawn, trying to rescue protestors trapped inside the campus. The reinforcements faced grave danger too, for police raided every corner of the small streets and alleys, arresting a lot of them. Among the 800+ arrested on a single day, 213 people were charged with rioting. For sure these people know there will be repercussions. It is the conscience driving them to take to the streets regardless of the danger, the conscience that we should stand up to brutality and authoritarianism, and ultimately to fight for freedoms that are guaranteed in our constitution. As my dear friend, Brian Leung once said, ‘’Hong Kong Belongs to Everyone Who Shares Its Pain’’. I believe the value of freedom is exemplified through our compassion to whom we love, so much that we are willing to sacrifice the freedom of our own.
Defending freedom behind the bars
No doubt there is a terrible price to pay in standing up to the Beijing and Hong Kong government. But after serving a few brief jail sentences and facing the continuing threat of harassment, I learnt to cherish the freedom I have for now, and I shall devote every bit what I have to strive for the freedom of those who have been ruthlessly denied.
The three episodes I shared with you today -- the courtroom, visiting prisoners and the battle of university continue to remind me of the fact that the fight for freedom has not ended yet. In the coming months, I will be facing a maximum of 5 years in jail for unauthorized assembly and up to one ridiculous year for wearing a mask in protest. But prison bars would never stop me from activism and thinking critically.
I only wish that during my absence, you can continue to stand with the people of Hong Kong, by following closely to the development, no matter the ill-fated election, the large-scale arrest under National Security Law or the twelve activists in China. To defy the greatest human rights abusers is the essential way to restore democracy of our generation, and the generation following us.
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see you later in italian 在 粘拔的幸福碎碎念 Facebook 的精選貼文
暗示很明顯,未來華人反共主流是表態愛台灣
💕「愛台灣,我的選擇」系列第12發:米其林主廚李皞忠於自我的料理之旅
「我出生於台灣,十歲時跟著家人移民到美國,並在加州橘郡落腳。我先在加州州立大學富勒頓分校主修傳播媒體,後來在波莫納加州州立理工大學附屬的飯店幫忙洗碗盤,一路打拼之後終於到加州帕薩迪納的藍帶廚藝學院進修,並在加州知名的 L'Orangerie 餐廳當學徒,開啟了我的頂級料理之旅。在這趟旅程中,我從洛杉磯啟程,接著在拉斯維加斯的 Joël Robuchon 星級餐廳歷練三年,隨後前往紐約,再回到拉斯維加斯和洛杉磯。」
「歷經了十五年後,我來到了人生的十字路口,當時我覺得自己開餐廳的時機到了,我決定在拉斯維加斯、橘郡和台灣之中選擇下一個落腳的地方。Impromptu 餐廳的 #板前精神(counter dining) 是我一直想嘗試的概念,只是需要一個能夠實踐的地方。在美國,表達自己很容易,但同時我也看到台灣的餐飲市場持續演進,過去五到七年來,台灣的餐飲市場迅速成長,以前到處都是牛排館,現在有愈來愈多創意料理和樂於嘗鮮的饕客,尤其受到年輕一代的青睞。當時我也做了市場比較,台北的消費力強,以中產階級為主,如果我訂價正確,應該是可以做得起來;再加上,台灣人懂得品味,但不拘形式,所以我認為 #板前精神 的用餐體驗非常適合台北。至於餐廳的定位,我不希望被定調成法式、義式或其他,這是屬於我的料理,我希望能忠於自己。」— Impromptu主廚李皞
⭐️ 李皞是一位國際知名的主廚,他於於2018年8月在台北創立 Impromptu by Paul Lee,僅花了八個多月就摘到了米其林一星。他的菜無論在食材、烹飪手法或味道的呈現方式都抱有很大的開放態度,#Impromptu 傳達不受任何菜系、手法與表現方式限制的精神。
💕Why I chose Taiwan #12 - Chef Paul Lee's culinary journey
“I was born in Taiwan, and our family immigrated to the United States when I was ten, so I grew up in Orange County, California. I went to Cal State-Fullerton to study communications, then I started as a dishwasher at the school-run hotel at Cal Poly Pomona. I worked my way up and eventually went to culinary school at the Cordon Bleu in Pasadena. During school, I was working at a restaurant called l’Orangerie, which started the fine dining journey for me. I started in LA, then I worked at Joël Robuchon for three years in Las Vegas, then I moved to New York, back to Vegas, back to LA. After 15 years, I was at a crossroads. I felt like it was time for me to open my own restaurant. And then the choice became very clear: Vegas, Orange County, or Taiwan. This concept, impromptu’s ‘counter dining’ was already built in my mind. I just needed a place to execute it. In the States it’s easier to express yourself. But I could see the Taiwan culinary scene was on the rise. Like big time. The past five, six. seven years, the culinary scene [in Taiwan] just grew exponentially. Before, it was all steakhouses. Now you can be a little bit more creative and people will accept it, especially the younger generation. I also started to compare markets. The spending power in Taipei is good. The middle class is huge. And I thought if I set the price right, I think the business would be fine. Plus, people in Taiwan have an appreciation for great cuisine but not formality, so I thought my ‘counter dining’ concept would fit very well in Taipei. As for the restaurant’s style, I was trained in French cooking techniques, but I don’t want to be categorized as French cuisine or Italian or anything else. This
is my cuisine and I want to be true to myself.”
⭐️ Chef/owner Paul Lee is an internationally acclaimed chef. He opened his restaurant in Taipei Impromptu by Paul Lee in August of 2018, and only eight months later, his restaurant earned a Michelin star in 2019. He believed that a restaurant should not be limited by cuisine, technique or presentation, and the word #impromptu perfectly captured this sense of freedom.
see you later in italian 在 ochikeron Youtube 的最佳貼文
Crisp outside, fluffy and moist inside. Super delicious!!!
The trick to no-fail thick and fluffy pancakes is Morinaga's Hot Cake Mix!!! It is a very popular product known for many years. Even if you mix in a circular motion, you can make a thick pancake. Perfect for kids to cook.
Btw, not sponsored. LOL Don’t take me wrong. I know you don’t want to waste time to fail, so I am sharing this with you instead of the from scratch video. VERY EASY as you can see.
It is our culture using the Hot Cake mix. You can find it at Japanese grocery stores or online for sure!
https://amzn.to/2MgsBzU
Hot Cake Mix is versatile. You can make cakes, cookies, muffins, or any kind of sweets :D I will show you how to make them someday!
The pancake molds I used ふんわりホットケーキ型:
https://amzn.to/2Q4Drdy
Pancakes From Scratch:
https://www.youtube.com/watch?v=acMP2DOpWeA
---------------------------------
The Trick to No-Fail Thick and Fluffy Japanese Pancakes
Difficulty: Easy
Time: 20min
Number of servings: 2 9cm/3.5inch Muffin Rings (Cercle)
Ingredients:
1 (150g) Morinaga Hot Cake Mix (flour)
160ml milk
1/2 tsp. vinegar *vinegar makes the cake even fluffier
cooking oil
butter
cake syrup (maple syrup)
Directions:
1. Mix cake mix, milk, and vinegar. Do not over mix, some lumps are okay.
2. Grease the cake rings and a frying pan with cooking oil. Pour batter to about half full. Cover and cook on low for 10 minutes. Flip them over, cover, and cook on low for 5 minutes.
3. Check for doneness with a skewer. Remove from the cake ring and serve on a plate. Place a piece of butter on top and pour some cake syrup.
You can wrap in a plastic wrap and freeze to eat later.
Microwave for a minute and you can enjoy fresh and fluffy pancake :)
レシピ(日本語)
http://cooklabo.blogspot.jp/2017/07/blog-post_27.html
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