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Pages in category "Internet forums in Hong Kong" The following 3 pages are in this category, out of 3 total. This list may not reflect recent changes. H. HKGolden;
On January 1, 2004, the "Fashion" section was added to the forum. On 14 October 2003, the site of the forum was moved to www.discuss.com.hk, and the name of the forum was changed to "Hong Kong Discuss Forum". On 2 February 2004, www.discuss.com.hk became a permanent domain. In March 2004, the forum was moved to a more stable server.
Lie Kim Hok, author of Siti Akbari. Siti Akbari was written by Lie Kim Hok, a Bogor-born peranakan Chinese who was taught by Dutch missionaries. The missionaries introduced him to European literature, [2] including the works of Dutch writers such as Anna Louisa Geertruida Bosboom-Toussaint and Jacob van Lennep, [3] as well as works by French authors like Jules Verne, Alexandre Dumas, and ...
It has primary responsibility for the personal safety of HKSAR Chief Executive and his/her core family (previously, the Governor and his family before the handover in 1997), high-rank government officials, VIPs and visiting dignitaries to Hong Kong, therefore the training techniques taught to all VIPPU officers include counter sudden attacks, hostage rescue, VIP protection, and unarmed combat.
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Hong Kong is a Special Administrative Region (SAR) of the People's Republic of China (PRC). The 1984 Sino-British Joint Declaration on the Question of Hong Kong and the SAR's charter, the Basic Law of the SAR, specified that Hong Kong will enjoy a high degree of autonomy except in matters of defence and foreign affairs. [2]
Syair (Jawi: شعير) is a form of traditional Malay (also Brunei and Malaysian) poetry that is made up of four-line stanzas or quatrains. The syair can be a narrative poem, a didactic poem, a poem used to convey ideas on religion or philosophy , or even one to describe a historical event.
Forum Restaurant (Chinese: 富臨飯店) is a Cantonese restaurant officially established in 1977. It is located at Sino Plaza , Causeway Bay, Hong Kong since 2014. Run by Hong Kong's international chef and ambassador of Chinese cuisine, Yeung Koon-yat ( 楊貫一 ), it is known for its expensive abalone dishes.