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Academic Staff. CHAN, Wai-keung. Lecturer. BA (H.K. Baptist U.); MPhil (C.U.H.K.) waikeung.chan@cpce-polyu.edu.hk. Teaching and Scholarly Interests: Humanities; Social Sciences. Output/ Activities/ Achievements. Born in 1973, Mr Chan Wai-keung has a consuming passion for history, politics, and philosophy that goes back to his school days.
Oct 9, 2019 · Chan Wai-keung, a lecturer for 14 years and a newspaper columnist, was surrounded and heckled by more than 100 students. But he refuses to be silenced or stop writing, saying ‘Everyone is...
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Prof. CHAN Timothy Wai Keung. Programme Director of Master of Arts in Chinese Literature, Language and Culture; Professor, Department of Chinese Language and Literature. Phone number. 34117163. Email address. chant@hkbu.edu.hk. ORCID number.
- chant@hkbu.edu.hk
- 34.1M
- 0000-0002-3505-1364
Chan, Timothy Wai Keung. / The Transcendent of Poetry’s Quest for Transcendence : Li Bai on Mount Tiantai . Buddhism and Daoism on the Holy Mountains of China. editor / Thomas Jülch. Peeters Publishers, 2022. pp. 203-244 (Mélanges Chinois et Bouddhiques).
- Thomas Jülch
- Peeters Publishers
- English
- Appetisers
- Barbecue Pluma Iberico Pork
- Applewood-Roasted 42 Days Peking Duck – “Signature Mott 32 Cut”
- Scallops, Prawns, and Crispy Rice in Fish Soup
- Dessert
Each Mott 32 boasts exclusive dishes and the Signature Crispy Sugar Coated Peking Duck Bun is Singapore’s. Instead of the typical barbecue pork filling, luscious duck meat fills a plump, sweetened charcoal bun topped with powdered sugar. Sweet, savoury, and a touch starchy with every bite, it’s a luxurious upgrade from the humble po lo bao (a soft ...
The Barbecue Pluma Iberico Pork (S$48) is a must-try for any carnivore. The dish features the prized pluma cut from the pork neck, which is first marinated in a secret sauce and then glazed twice with piquant yellow mountain honey before being barbecued in a traditional fashion. Each glistening slice bears a touch of smoke and mellow sweetness as i...
The signature applewood roasted Peking duck (S$108) is simply unmissable. Each bird is aged for 42 days and its preparation time spans two whole days, during which it’s roasted with applewood inside a custom brick oven to deepen its flavour. Enjoy the fowl two ways. Dip slivers of crispy, glistening skin from the bird’s neck into aromatic cane suga...
This dish (S$42++) sees the addition of crispy rice grains to a large bowl of milky-white fish soup. The broth’s base consists of pan-fried fish bones and chicken meat that have been simmered for over two hours. The grains soak the soup up beautifully without ever getting too soggy and add texture to each spoonful while generous chunks of fresh sca...
Mott 32’s rendition of the classic mango sago dessert features a base of sweetened guava soup (S$9++). Juicy guava chunks and pomelo pulp lend a tartness to the baby pink-hued treat, which promises a refreshing end to any meal. The Bamboo Green Forest (S$16) will suit those who prefer more fanciful desserts. Featuring layers of tangy yuzu cream, yo...
Dec 9, 2023 · Kahon Chan, Jack Deng and Peter Guo. Published: 9:00am, 9 Dec 2023. Why you can trust SCMP. Listen to this article. Under a hot noon sun, Li Chi-keung dished out campaign leaflets for a...
Sep 29, 2019 · Chan Wai-Keung, a lecturer at Hong Kong Polytechnic, says in the 1990s, the salary starting point of fresh graduates was around HK$25,000 ($3,188; £2,594). Nowadays he says it is maybe just...
