Feature Songs
Recent Stories
May 05, 2021
Interview of Hans Ebert by Kat Coetzee
A fun chat with friend and editor Kat Coetzee on the background to “Give Yourself To Imagination”, the multi media project of mine which will be launched in the days ahead.
Apr 21, 2021
【Give Yourself Up to Imagination】
In a mixed up fruit salad savoy truffled whirlpool where everyone was so busy looking for answers that the most simple ways of finding happiness seemed to have been forgotten, in a small village...
Apr 20, 2021
Hans Ebert - Give Yourself Up To Imagination
What makes stories so special, especially those we write, is that there’s no telling where they come from. They just appear. They’re equal parts inspiration, imagination, mystery and magic.
Apr 14, 2021
Louise Lau: Offstage, centred and centre stage...
It’s not so much work, but everything to do with a passion for and interest in music and those who eke a living out of it, especially the musicians not known by the mainstream audience, and very...
Apr 07, 2021
Zambia, Mumbai and Blaaze...
He’s gone through the fanciful highs of those early MTV Asia years and survived. He’s recorded with the great Indian composer AR Rahman.
Mar 30, 2021
Choreographer Lemon Doo about Dance things...
Lemon Doo is Hong Kong’s most in-demand choreographer. He and his dancers have backed this city’s biggest entertainers whenever they tour.
Mar 24, 2021
Galloping Foodies: The Trodders and J-Mac N Cheese
For our latest edition of Galloping Foodies, prize-winning former jockey Talia Rodder and her husband, Joshua, took on the culinary challenge.
Mar 23, 2021
Filmmaker Sri Kishore and His Labour of Love...
Sri Kishore, the Hong Kong-based Indian choreographer and film director was happy to talk about the stops, starts, problems with funding, reboots and the years taken to finish the soon-to-be-released
Mar 17, 2021
Galloping Foodies: Ian Sham
He’s a leading Hong Kong based bloodstock agent and the knowledgeable and jovial television host of his own racing programme. Ian Sham also enjoys spending time in the culinary world.
