關於 turning around ，我們在網路上蒐集到這些相關的討論、資訊與評價

Q1: What is success mean to you?
I'm not sure what defines success, for me, success or failure is just a “phenomenon” that keeps changing. “Everything with form is unreal; if all forms are seen as unreal, the Tathagata will be perceived.” There is no rule to achieve success, we don’t know whether or not we can succeed before we start exploring.

Q2: How did you get into film and media? Can you tell me about your childhood?
As a child, I was obsessed with children's literature and illustrations, it was the reason I decided to study Design in HK PolyU. My first scriptwriting class in School of Creative Media, was a turning point. Dr. Tam Ka Ming’s teachings guided me towards the film industry. All I know is that I couldn’t help but follow my desire to use a camera to tell stories. It’s what led me drifting down this life-long career path. At the age of 23, I filmed my first movie, “High Noon". It portrays the dilemma of teens becoming adults and stepping into society.

Q3: How do you approach story or scene as a director, and what do you want to achieve on set?
The motifs of my movies are youth, growth, desire, bright and dark sides of human nature.
I think making movie is a journey of “Discovery”, “Recovery” and “Being”. Youth and teen growth is not only the topic for my debut, it is the topic of life that I concern.

Q4: Why you also started a talent agency? You also produce, why you choose to do so many things?
When I started my company Dumb Youth, my 1st intention was to protect those artists. Then I realize that a part of my role in life is to embrace my life with my "companions". I believe that the people and things around us coexists in the same space for a reason. I live by the Kahlil Gibran quote: “And all work is empty save when there is love”.

Q5: What inspires you about the film world and in HK Film Industry?
Love and Death, Lust and Desire, Humanity and Spirituality, lightness, heaviness and thickness.

For Hong Kong Film industry, I think the creativity and imagination always inspire me the most, and most importantly, people here have the ability to find humor amongst adversity.

Thanks Prestige HK 🙏🏼🤍
⁠Makeup & Hair for Heiward
Thanks Makeup - @tammyau_makeup 🤍
Hair - @jayyeung.theedge 🤍

#Repost @prestigehk
On the #prestige40under40 list this year, Heiward Mak is a talented film director, producer, scriptwriter and artist manager. She recounts her incredible journey in the film industry via the link in bio.

Video⁠⁠⁠ - @whats.in.the.bozz⁠⁠⁠
Editing⁠⁠⁠ - @novisuals
Photo - @studio.incline
Makeup⁠/Makeup Assistant⁠⁠⁠⁠
@jenny.tziong⁠⁠⁠⁠⁠ & Venus Ngan⁠⁠⁠⁠
Hair⁠⁠⁠⁠ - @domanictao⁠⁠⁠⁠

@prestigehk 🥂 #prestigehk40under40 #prestigehk #40under40 #bmwhongkong #breguethk #rareskinfuel #amihongkong

有冇似曾相識。。。

仲記得Leora兩歲嗰時
第一次帶佢返playgroup
坐喺後邊睇住佢學嘢
佢每隔一兩分鐘
都會回頭一望
想check吓我仲係咪度
直至到冇得家長陪同嘅時候
我記得佢喊到癲
喊足一個月
對於當時嘅我
真係好唔捨得
搞到自己眼濕濕
不過通常啲老師都會話俾我聽
大多數小朋友包括我個女
家長離開5至10分鐘後
就自然會收聲
今時今日Leora獨立得多囉
佢會好瀟灑咁同我講Bye
送個心心手勢俾我之後直入班房
今日第一日返呢間新學校
反而我俾佢緊張
比起佢感動同激動
因為佢真係長大得太快
不過我都好感恩
佢成日都好好學
同埋面對環境嘅改變
都適應快
你仲記唔記得
你帶你小朋友
返第一日學嘅時候係點
佢喊多啲
定你喊多啲呢
第一次帶小朋友
返學嘅爸爸媽媽
你哋有準備好未啊？

Remember this?

Leora is joining a new school with a lot of older kids, and she's turning 5 next week. I still remember taking her to playgroups when she was 2 years old and watching her learn for the first time. And she would always turn around, nervous, glancing at the back of the classroom to see if mommy was there.

Then there was the stage when she cried so hard and so loud for almost a month because I could no longer stay in the classroom with her. It was not easy for me to leave each time, but the teachers always told me Leora usually stopped crying as soon as I had left.

Time went on and Leora became more and more independent. I could drop her off to classes and she would wave bye without tears.

Today, it is my first time dropping her off at her first day at a new school. I am already feeling so emotional because I feel she is growing up so quickly already. Yet, I am very thankful how excited Leora is so enthusiastic about learning, and her willingness to adapt to change.

Do you still remember how your kids' first day of school was like? How long did they cry, or did they just walk right in?

How are you preparing your kid for their first day of school?

#weareshrewsbury
Shrewsbury International School Hong Kong
#firstdayofschool2021

hi everyone! i wanna share with you a little bit more about myself today! my name is rayray and yes im from taipei, taiwan! you probably know me as an alien or a crazy person who likes to lie on the stage or drink vodka from the bottle. maybe this is something you don’t know - i started djing back in 2009, and I was a hip-hop dj. i was super into hip-hop culture and all the underground hip-hop music. i used to play vinyls and scratch. i competed quite a few dj competitions and finally i won the Red Bull 3Style taiwan championship in 2013. after that year, my whole world changed. i started to meet a lot of artists around the world & I got to explore more different music genres. i got myself into producing after I went to SXSW in 2015. and after that year, trap music became really big. i was so happy i found a music style I could explore and have fun with it. In 2016, i got selected in RBMA & that was another life turning point for me. i got to work with the super talented artists in the world in montreal. i also met Yellow Claw that year too. i’m so grateful that they gave me the opportunity to be part of Barong Family label. in the past few years, i tried to level up myself by learning how to sing & rap in my own music, and i have been devoting myself to the bass music scene in Asia. ive been releasing 3 EPs on barong family, and so many tracks on different labels. i’m really happy to be who I am & i always tell myself everything happens for a reason. many thanks to all the people who has been helping me & thank you for the opportunities and the support. it’s been a very hard time for all the artists since last year, but we are going through this all together. looking forward to see you all very soon, god speed!👽

#theloop

顔をこっちに向ける21歳の猫の元気君。

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GOLD BENZ 🔊🔊🔊🕺🕺🕺🌎🌏🌎
Jeder sollte tanzen und auf Tik Tok und Instagram posten.
Für die Welttour müssen wir mit allen zusammenarbeiten, um weiter zu expandieren.

SHO - 型落ちGold Benz
https://music.apple.com/jp/album/型落ちgold-benz-single/1519555626

型落ちGold Benzダウンロード
https://linkco.re/31Gb4cG6
iTunes.Spotify.LINE MUSIC その他多数配信会社よりリリース

Total Produced by S.TIME STYLE RECORDS
VIDEO by CES HI-FIMEDIA
Beat by CHRIS RICH
Mixing & Mastering by 太陽

Old GOLD BENZ(lyrics)

S.TIME
Yeah Yeah Yeah
Gold Benz used Benz Yeah Foohhhh

＊Hook
My old Benz
Keep on riding my Used Benz
Gold Benz everyone’s talking about it
Gold Benz turning heads for different sense
I’m different man
Different in Japan
Expand my world
My shining benz
I really love it
Act character
Keep my promotion
Changed name for SHO
（SHO⭕️ S.H.O❌）

Verse
Running golden temple
Pour green curry on Coriander eat in the car
Check the leather seat immediately after eating to ensure they’re clean
Good lyrics come together because the Benz speakers are drip
My Lucky color is gold bling bling Good
Won’t stop don’t end can’t stop the time
Don’t yell don’t get mad can’t remove the car
Traffic jam around the city
Tailgating is dangerous
Drive safely
Bling bling bling bling bling bring my Benz is the shiny car they talk about it
Everyone looking at me because ICON
People don’t forget my sharpe sense
Big rims, big diamond ring on the tattoos hand hold the steering wheel
Getting more diamonds, dazzling and shining around
Use to be too busy to socialize, now making time for new experiences
My car take me to great places where I can hang out good people
Forget everything refresh go Straight a head full throttle
Simple elegance is sometimes best no dout

＊Hook
My old Benz
Keep on riding my Used Benz
Gold Benz everyone’s talking about it
Gold Benz turning heads for different sense
I’m different man
Different in Japan
Expand my world
My shining benz
I really love it
Act character
Keep my promotion
Changed name for SHO
（SHO⭕️ S.H.O❌）

Verse
Not an S600 or 550
S350 just fine
Reliable comfortable affordable
All-in-all $22 thousand
I’m not thinking about the next car
I don’t make boo koo bucks
Breaking my limit
Reaching for the top
I released FOCUS album to show my stay of mind
Pointed front light
Taking the spotlight
I love latest W221 model
With the 21 inches Carlsson rim
Everyone appreciate Gold Benz
Everyone knows it’s SHO’s car
Celebrities treasure benz gang taste body line
Old S class is amazing
Pairs well in the back seat Champagne glass

＊Hook
My old Benz
Keep on riding my Used Benz
Gold Benz everyone’s talking about it
Gold Benz turning heads for different sense
I’m different man
Different in Japan
Expand my world
My shining benz
I really love it
Act character
Keep my promotion
Changed name for SHO
（SHO⭕️ S.H.O❌）

My old Benz
Keep on riding my Used Benz
Gold Benz everyone’s talking about it
Gold Benz turning heads for different sense
I’m different man
Different in Japan
Expand my world
My shining benz
I really love it
Act character
Keep my promotion
Changed name for SHO
（SHO⭕️ S.H.O❌）

S.TIME WEB SHOP
http://stime.shop

SHO OFFICIAL FANCLUB ＊新規会員受付中
https://www.sho-official.com/

SHO INSTAGRAM【sho_official365】
https://instagram.com/sho_official365?r=nametag

SHOの動くスタンプ
https://store.line.me/stickershop/product/1501405/ja?from=sticker

SHO LINEスタンプ
http://line.me/S/sticker/1301681

SHO twitter
https://twitter.com/SHO_aka_STIME

SHO blog
http://ameblo.jp/sho0619/

SHO facebook page
https://www.facebook.com/SHO-aka-STIME-516726528351360/

SHO facebook
https://www.facebook.com/sho.stime1

SHOの出演依頼は [email protected] までお気軽にメールください。（イベント、テレビ、雑誌、ラジオ、インターネットメディアなどなどブッキングをお待ちしております）

#SHO #GOLDBENZ #Shorts

世界各国で生産されているとうもろこしを、それぞれの国の味付けでご紹介します！
世界の屋台に行った気分になれる♪
お好みのものをぜひ、作ってみてくださいね！

とうもろこしレシピ4種

■エローテ （メキシコ屋台風コーン）
3人分

材料：
とうもろこし 　3本
サラダ油　大さじ1
マヨネーズ　80g
サワークリーム　80g
ライム汁　1/2個分
チポトレパウダー　小さじ1
コテハチーズ　30g
パクチー　少々

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.サラダ油を入れたフライパンを中火で熱し、茹でたとうもろこしを入れる。前面に焼き色がつくまで焼き、皿に移す。
3. 小さめのボウルにマヨネーズ、サワークリーム、ライム汁を入れ、混ぜ合わせる。刷毛でとうもろこしにまんべんなく塗る。
4. チポトレパウダー、コテハチーズ、パクチーをトッピングしたら、完成！

■ブッタ （インド屋台風コーン）
3人分

材料：
とうもろこし 　3本
ギー（バターオイル）大さじ1
ライム　1/2個
チリパウダー　小さじ1
クミンパウダー　小さじ1/4
カイアンペッパー パウダー　小さじ1/4
ガラムマサラ　小さじ1/4
塩　小さじ1 1/2

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.ギーを入れたフライパンを中火で熱し、茹でたたとうもろこしを入れる。前面に焼き色がつくまで焼き、皿に移す。
3.とうもろこしにライム汁をまんべんなくかける。
4. 小さめのボウルにチリパウダー、クミンパウダー、カイアンペッパー パウダー、ガラムマサラ、塩を入れて混ぜ合わせる。とうもろこしに振りかけたら、完成！

■焼きとうもろこし （日本の屋台風コーン）
3人分

材料：
とうもろこし 　3本
サラダ油　大さじ1
しょうゆ　大さじ3
砂糖　大さじ1

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.サラダ油を入れたフライパンを中火で熱し、茹でたとうもろこしを入れる。前面に焼き色がつくまで焼く。
3. 小さめのボウルに醤油と砂糖を入れ、混ぜ合わせる。(2)に入れ、刷毛でとうもろこしに塗る。皿に移したら、完成！

■マカイ パカ（東アフリカ風コーンカレー）
3人分

材料：
とうもろこし 　3本
無塩バター　大さじ1
トマト（角切り）1個
セラーノペッパー（青唐辛子）1個
コリアンダーパウダー　小さじ1
グリーンチリパウダー　小さじ1
ターメリックパウダー　小さじ1/2
ココナッツミルク　800ml
レモン果汁　大さじ2
パクチー　少々

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。まな板に移し、少し冷ます。
2. とうもろこしを4等分に切る。
3. 鍋にバターを入れる。溶けたらトマトを加え、柔らかくなるまで炒める。セラーノペッパー、コリアンダーパウダー、グリーンチリパウダー、 ターメリックパウダーを入れ、よく混ぜる。
4. ココナッツミルクを入れて煮る。とうもろこしとレモンを加えて混ぜる。
5. ボウルに注いでパクチーでトッピングしたら、完成！

---

Corn Recipes Around the World

■Elote (Mexican Street Corn)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon canola oil
⅓ cup mayonnaise(80 g)
⅓ cup sour cream(80 g)
½ lime, juiced
1 teaspoon chipotle powder
¼ cup cotija cheese(30 g)
fresh cilantro, to taste

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
3. In a small bowl, combine the mayonnaise, sour cream, and lime juice. Brush all over the corn.
4. Sprinkle the corn with the chipotle powder, cotija cheese, and cilantro.
5. Enjoy!

■Street-Style Butta (India)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon ghee
1 lime, halved crosswise
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon garam masala
1 ½ teaspoons salt

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the ghee in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
3. Squeeze the lime juice all over the corn.
4. In a small bowl, combine the chili powder, cumin, cayenne, garam masala, and salt. Sprinkle all over the corn.
5. Enjoy!

■Yaki Tomorokoshi (Japan)
for 3 servings
Ingredients:
3 ears corn, shucked
1 tablespoon canola oil
3 tablespoons soy sauce
1 tablespoon sugar

Preparation:

1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides.
3. In a small bowl, combine the soy sauce and sugar. Pour over the corn in the pan and brush over the corn until well coated. Transfer to a serving plate.
4. Enjoy!

■Makai Paka (East Africa)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon unsalted butter
1 medium tomato, diced
1 serrano chile, minced
1 teaspoon ground coriander
1 teaspoon green chile
½ teaspoon ground turmeric
27 oz coconut milk(800 mL)
2 tablespoons lemon juice
1 bunch fresh cilantro, chopped

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.
3. In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.
4. Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.
5. Transfer the corn and sauce to a serving bowl and garnish with cilantro.
6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network