The path taken by the government and other public institutions to control drinking-related accidents and crime takes the form of stone-walling the consumer's choice: drinking in public.Thursday, 21 March, 2013, 2:50am
The HK$10 billion announced in Chief Executive Leung Chun-ying's policy address to "remove tens of thousands of the dirtiest vehicles from the streets" will be wasted. This measure probably came about thanks to lobbying by vested interests from the motor trade.4 Feb 2013 - 3:02am 3 comments
It will be a big night for jazz music in Hong Kong when Ned Kelly's Last Stand in Ashley Road, Tsim Sha Tsui, turns 40 on Tuesday.
It has become such an institution that you sometimes forget live jazz this good is performed there every night of the week, and can be heard for nothing more than the price of a beer.16 Dec 2012 - 4:40am
Legendary Wan Chai haunt Neptune II has been shut down, with the Liquor Licensing Board refusing to issue it a new licence.
The basement club in Jaffe Road, established in 1993, was one of the most popular dance clubs in the city. However, for the past two weeks its shutters have been pulled down and its doors closed.16 Dec 2012 - 4:40am
This small side street is home to institutions such as Ned Kelly's Last Stand, Jimmy's Kitchen and Weinstube. More recent arrivals on the cul-de-sac include Mes Amis and Castro's. We stopped by just before Halloween, and it earned extra points for going all out with the decorations.8 Nov 2012 - 10:14am
2/F King's Hotel, 303 Jaffe Road, Wan Chai Tel: 3188 147029 Mar 2012 - 12:00am
52A Peel Street, Central Tel: 3114 63208 Mar 2012 - 12:00am
The government wants to clamp down on the proliferation of upstairs bars.
It launched a two-month consultation yesterday on proposals that would ban them from semi-residential apartment blocks and buildings where regulations are persistently broken, and reduce their capacity on safety grounds.14 Jul 2011 - 12:00am
Kuranda Natural Health Bars, Almond & Cherry HK$58 for four 40g bars, City'super
To make something sweet, either load it up with processed sugar or flavour it naturally. This Australian-made bar does the latter, using dried cherries and honey. With its mixture of sunflower, sesame and pumpkin seeds, though, I couldn't help feeling like a bird while eating it.7 Jun 2011 - 12:00am