Mozart once called the pipe organ the “king of instruments” and Hong Kong has musical royalty sitting in the heart of Tsim Sha Tsui.

It is hard to miss the pipe organ when you are inside the Cultural Centre Concert Hall. With its four manuals, 93 stops and 8,000 pipes, it can produce an exceptional array of timbre and volume.

“The pipe organ is the ‘pearl’ of a concert hall,” explained pipe organist Chiu Siu-ling.

“Its enormous range of sounds, coupled with a huge variety of tone colours, creates a remarkable musical experience equivalent to that of an orchestra. It is the king of instruments.”

Star performer

The four-storey tall pipe organ was hand-made by famed Austrian manufacturer Rieger Orgelbau and installed when the Cultural Centre was built 30 years ago. It has attracted several world-renowned performers to Hong Kong over the years.

“When we built it in 1989, it was the first, huge mechanically operated organ in Asia. I think it is still our biggest organ we have ever built in Asia,” Rieger pipe organ maintenance technician Gerhard Pohl said.

He added that the instrument is also remarkably versatile.

“There are many organs they are built just for one musical style. On this organ, you can play everything, even jazz music.”

Mr Pohl comes to Hong Kong once a year to give the 30-year-old organ its annual health check. In between visits by the manufacturer’s technicians, William Wen ensures the Cultural Centre’s star performer remains in tip-top condition.

Top tuner

Mr Wen is Hong Kong’s only pipe organ maintenance technician. He carries out routine checks on the instrument and tunes it every month.

“Keeping it in tune is my responsibility. I take care of it.”

Mr Wen was one of the first in Hong Kong to learn the instrument in the 1980s. He became interested in pipe organ maintenance after a visit to an organ manufacturing company in Europe.

He recalled that in the ‘80s, organists in Hong Kong were few and far between. He was called upon to test the Cultural Centre organ before the grand opening, making him one of the first organists to play it.

“It was dark in the hall, so at first, I only noticed the organ’s keys. When I got closer, I was astounded by just how big the instrument was.”

Mr Wen takes up to five hours per maintenance visit to thoroughly check the pipes and tune the organ. He explained that the organ is regularly updated and was fitted with an electrical coupler system, providing greater flexibility in switching between lighter and stronger key actions as desired by the player.

“It has been updated a few times. In 2010, the organ was installed with an electrical coupler system. I used to get someone to press the keys for me while I would tune it from inside. But now, I just need a mobile phone on which I can tune it by myself.”

Musical legacy

To promote organ music and nurture local organists, the Cultural Centre has been organising the “King of the Instruments” Pipe Organ Education Series annually since 1999. Now the programme’s principal instructor, Ms Chiu has been teaching from the outset.

“People are not allowed to touch the instrument in a lot of other concert halls, and they seldom hold pipe organ concerts. This is actually not good for the organ. It has to be played to keep it in good condition or the keys and parts will become hard and old. This inspires me teach and let more and more musicians learn and play the instrument,” Ms Chiu explained.

More than 300 organists have so far been trained on the Cultural Centre’s organ. But it has also played something other than music - it has played Cupid too.

Like-minded musicians

Pipe organist Simon Chan met his wife, Shirley Cheng, through the programme.

“I joined the Pipe Organ Education Series in 2000. After that, I continued learning the organ with Ms Chiu and eventually became one of the course tutors. I met my wife in 2003 on the course.”

Ms Cheng was also a student on the course. She switched majors from information technology to music and that fateful decision led to meeting her husband.

“He asked me to watch him play. He was playing a big piece which was powerful and loud, and that was when I fell for his charms.”

The couple decided to embark on a life journey together and now hope to pass on their love of music and the pipe organ to their children.

“I wish for my kids to learn music too and to find out more about the pipe organ. This instrument brought their father and mother together and I want them to know our story,” said Ms Cheng.

The organist-music teacher duo also hopes to share the joy of the pipe organ with the rest of the community.

Residents may have seen a distinctive white car, fitted with advanced imaging and sensory gadgetry, on its journey to create the next generation of Hong Kong maps.

As it travels up and down the city’s streets, it records the three-dimensional shapes of buildings ranging from the iconic Convention & Exhibition Centre to the Customs Headquarters Building, and even primary school campuses.

The vehicle, dubbed the Mobile Mapping System, is one of the latest technologies used by the Lands Department to survey the city.

Five pieces of equipment work in concert to collect detailed information for the 3D City Map - a core component of the digital infrastructure underpinning Hong Kong’s smart city development.

A high-resolution camera on top of the vehicle captures 360-degree images and a 3D laser scanner collects spatial measurements. An inertial navigation system and a global navigation satellite system receiver provide precise positioning.

Lands Department Assistant Land Surveyor Charlie Hung said one of the biggest advantages of this system is its ability to quickly and efficiently acquire data, which can be used to enrich 3D models and enhance existing maps.

“We can enhance the attributed information of our basic map. For example, the lamppost number, the building name or the street number.”

Drones are also used to map the city, she added. However, air surveying may not be suitable for collecting data from ground level. This is where the Mobile Mapping System vehicle comes into play.

Better data

The 3D City Map is part of the 3D Digital Map Development, which aims to contribute to an innovative, sustainable and smart Hong Kong.

Compared with traditional maps, the 3D City Map can provide more accurate and abundantly better spatial data.

The map will cover the entire city by 2023, serving as a handy tool for analysis and planning, according to Lands Department Land Surveyor Ben Fan.

He said: “Based on the 3D digital map, we can develop various kinds of applications such as land administration, environmental assessment, town planning and also transport and engineering studies.”

The latest transport infrastructures such as the Hong Kong-Zhuhai-Macao Bridge, the Central-Wan Chai Bypass and the Heung Yuen Wai Highway have also been scanned.

In the next stage of the 3D Digital Map Development, the department will create the 3D Indoor Map. As a start, data from 150 buildings in Kowloon East will be collected first before extending to other buildings in the city.

The last stage 3D models of objects such as trees and lampposts for city modelling will be produced.

The ambulance service has been part of the Fire Services Department since 1919 and its mobile ambulance technology is keeping pace with the evolution of technology in hospitals.

To aid ambulance crews in the race against time to save lives, the department installed automatic chest compression machines in all ambulances in October.

The advanced device helps medics respond to a cardiac arrest by delivering uninterrupted compressions at the right rhythm and the right amount of pressure.

Fire & Ambulance Services Academy Deputy Commandant (Ambulance Services Training) Terence Ng explained that the device enables paramedics to treat patients on their way to the hospital.

“It has other advantages as well, like reducing the compression pause significantly, lowering the risk of injuries suffered by ambulance personnel as a result of performing chest compressions in different environments, allowing ambulance personnel to perform chest compression continuously in a constrained environment, and releasing more ambulance manpower to carry out other treatment procedures.”

Keeping pace

Such advanced equipment was not available to ambulance crews in the past.

Retired Principal Ambulanceman Simon Wong and Assistant Chief Ambulance Officer Conrad Yung visited the Fire & Ambulance Services Education Centre & Museum to discover the century-long history of ambulance services in the city.

Both have witnessed the continuous improvement and development of equipment, knowledge and techniques of ambulance personnel.

Mr Wong joined the Fire Services Department as an ambulanceman in 1978 and retired after 34 years of service. He noted one of the major changes to the department was the implementation of the Paramedic Ambulance Service in 2005.

“When I joined the department, we were well trained to provide ambulance services. We would arrive at the scene and then transport the patient to the hospital as soon as possible. We rarely provided pre-hospital treatment. However, when I retired, there was an obvious change. Ambulance personnel now provide paramedic care for patients in ambulances.”

Mr Ng said the service provides medications and equipment to help improve the survival rate of emergency patients.

“Advanced treatments like airway insertion and defibrillation used to be confined to the hospital. However, paramedics brought them into pre-hospital settings. Paramedics administer advanced treatments and protocols to the patient at the scene or en route to hospital in order to stabilise the patient and increase the patient’s survival rate. This protocol allows ambulance personnel to treat a wide range of emergencies, including cardiac arrest, shortness of breath and cardiac origin chest pain.”

Mr Yung, who joined the Fire Services Department in 1960, noted that treatment methods have come a long way since then.

“I was an ambulanceman when typhoon Wanda hit Hong Kong in 1962. At that time, ambulances were only equipped with respiratory equipment, a medicine box and blankets. These tools are simple but important. But in the past, even though we knew that a patient had internal bleeding, we could not do anything to help. We did not have the tools and equipment for that.”

Ambulances these days are equipped with ultrasound scanners to detect internal bleeding.

Up-close look

The Fire & Ambulance Services Education Centre & Museum, housed inside the Fire & Ambulance Services Academy in Tseung Kwan O, has a four-story exhibition hall offering interactive and multimedia information facilities.

Visitors can get a close-up look at fire appliances and ambulances parked in the large exhibition areas, as well as uniforms and equipment.

The venue is open for group and individual visits which can be booked on its website.

Entrepreneur Ricky Chan’s information technology company has been hard at work developing a virtual reality application that enables designers and their clients to walk through different versions of their home or office without having to physically move a single piece of furniture.

From the colour of the walls to the style of fixtures and fittings, Mr Chan’s app caters to all personal tastes and design ideas.

“We have customers who are interior designers or furniture retailers. Our virtual reality application brings their sketches to life. Designers in the past needed weeks to produce sketches. Now they can make designs instantly,” he explained.

Up to 40% of the application was developed at Smart-Space 8 in Tsuen Wan, Cyberport’s first co-working space outside its main Pok Fu Lam campus.

“Cyberport provides funding that helps to lower our expenses and we can hold seminars here with a rental fee that is much lower than the market price,” Mr Chan added.
 

The 20,000 sq ft space launched last year was specifically designed with young entrepreneurs in mind and provides workshops and seminars for startups. For companies that wish to join the Smart-Space 8 community, one of its founders must be aged between 18 and 35 and the company itself should not have been in operation for longer than seven years.

Smart-Space 8 users are entitled to comprehensive entrepreneurial support and value-added services to accelerate their businesses such as the Cyberport Creative Micro Fund and Cyberport Incubation Programme.

Mr Chan, who lives in the New Territories, said the added bonus of setting up shop in Smart-Space 8 is the commute, as Cyberport in Pok Fu Lam is farther away for him and his clients.

Cyberport may be expanding beyond Pok Fu Lam, but some entrepreneurs like agriculture technology company CEO and founder Gordon Tam have opted to stay at the home campus because of the incentives available.

“The business network here is unique. There are so many startups and we encourage and learn from each other.”

Mr Tam’s company sells vegetables from an indoor farm to local supermarkets and is now exploring the overseas market. He credits the vibrant community and ecosystem at Cyberport for building up his business.

“Traditional agriculture comes with a host of problems and the efficiency of Hong Kong’s agriculture industry is relatively low. This is why we are looking into indoor agriculture. We want to grow plants in industrial buildings.”

When Mr Tam joined the Cyberport Incubation Programme, his firm was offered two years of rent reduction. But more importantly, he said, the space is a one-of-a-kind ecosystem where his team can brainstorm ideas and continue to innovate.

Other startup owners share the same sentiment. Information technology company CEO and founder Stark Chan noted that with Cyberport as a public body, it offers a lot of support and rents are more stable.

“We have been here since we first started up. My colleagues are familiar with this environment and the atmosphere is good for innovation,” Mr Chan said.

Stretching from Sai Kung on the east coast to Tuen Mun in the west, the whopping 100 km-long MacLehose Trail is the longest and first long-distance hiking trail in Hong Kong.

The trail is divided into 10 sections and traverses eight country parks which embrace magnificent natural scenery, interesting historical relics and a wide range of wild fauna and flora, winding past the coastline, rugged mountains, valleys and reservoirs to provide a diverse outdoor experience for hikers.

It was even named as one of the world's 20 dream trails by National Geographic.

A lot of hard work went into building the trail, with Agriculture, Fisheries & Conservation Department workers out in the elements without much shelter, often carrying heavy equipment uphill and downhill over varied terrain.

Building bonds

Wan Keung and Lai Hing joined the department around 40 years ago. They both took part in the MacLehose Trail project which was started in 1979 to promote hiking activities in Hong Kong.

The project was named after the then-Governor Sir Murray MacLehose - who was himself a keen walker - for his significant efforts to conserve Hong Kong’s countryside.

“I have contributed a lot to the trail. I am happy as it is packed with people now,” said Mr Wan.

While Mr Lai added: “We are going to retire, but the trail will be here for a long time.”

Despite working on the same project, the pair - now in their 60s - only met for the first time recently because they were assigned to different work stations back then. However, they became firm friends instantly.

From setting up the many signposts along the way, to hand-building the heavy stone steps, the two men eagerly shared all the skills and techniques they learnt on the project.

Listening to their conversations now it is hard to imagine that when they first started work, both had little practical knowledge about constructing a trail. They acquired welding, plastering and woodwork skills through hands-on experience and with the support of their seniors. But that was not the biggest challenge they encountered.

“Building the trail was really difficult, as there were so many sections. We were either drowned in sweat or drenched by rain while working,” Mr Lai explained.

One poignant memory for Mr Wan was of working during wildfires that raged through the countryside.

“There was only one thing for it: we stayed until the fire was extinguished. That was really hard.”

Lasting legacy

After nine months’ hard work the MacLehose Trail was finally opened on October 26, 1979.

These days Mr Wan and Mr Lai enjoy the trail for leisure instead of work.

Both said receiving compliments from family and friends or witnessing the sheer enjoyment of hikers on the trail made their hard work worthwhile.

They now hope to pass on their skills to the younger workers, so that a new generation of Hong Kong people can take care of the trail and ensure it lasts for decades to come.

The Airport Authority expanded the scope of its food waste recycling programme in 2011 to cover Hong Kong International Airport business partners, including restaurants and lounges operating in terminal buildings, as well as airline catering companies, hotels and cargo terminals.

In 2017-18, over 2,000 tonnes of food waste from 17 airport business partners were collected for recycling.

Rainie Ho, the supervisor of one participating restaurant, said staff make every effort to collect food waste on a constant basis.

“We have three bins of recycled food waste, including eggs, toast, bread, chicken, meat, pork bones, tea and coffee every day.”

Ms Ho gave kudos to the Airport Authority for making the process simple.

“The Airport Authority provides us with garbage bags every month. We explain to our staff that the red bags are for food waste, while the black ones are for general rubbish. This makes it easier for them to remember and handle.”

Airport Authority Assistant General Manager (Sustainability) Mike Kilburn is the facilitator of the food waste recycling programme. He hoped to encourage more business partners to join by making the scheme as trouble-free as possible.

“This is an example of an easy, useful and free programme because the contractor comes to collect from each company and the contractor provides a clean rubbish bin for the food waste, they take the food waste away, they wash the bin and then they bring it back clean.

“And it is useful because the food waste is not just sent to the landfill, but it is turned into fish meal so it goes back into the food chain because the fish meal is fed to the fish and the people can eat the fish, so it is a very complete system.”

Surplus food collection

In addition to food waste recycling, the authority promotes the Food Rescue Programme in co-operation with a local non-governmental organisation called Food Angel.

In 2013, the authority helped Food Angel to purchase a refrigerated truck and covered the cost of collecting surplus food from business partners on the airport island.

By 2014, a central storage room was set up in the terminal building to collect even more surplus food from catering outlets.

By proving it can reduce its environmental impact by working closely with the entire airport community, the authority was recognised at the 2018 Hong Kong Awards for Environmental Excellence where it won the Gold Award for the Public & Community Services Sector.

Future prep

In 2018, the authority launched a voluntary municipal solid waste charging pilot scheme to achieve waste reduction.

It has assisted more than 200 tenants with measuring their waste generation and calculating what it would cost to dump it in the future.

Another participating restaurant manager Alfred Lau explained that the pilot scheme helps restaurants gear up for the polluter-pays principle.

“A mock monthly invoice was issued to us, showing the quantity of waste disposed and the estimated disposal charge. Now we understand that by reducing our waste, we will pay less in the end.”

Mr Lau believes the pilot scheme encourages eateries to alter their disposal behaviour by recycling as much food waste as possible.

“Our disposed waste amount fell sharply once we learnt useful ways to recycle. Our restaurant is located in the restricted area of the airport where drinks are not allowed to be brought inside. So many passengers buy bottled drinks and create a large amount of plastic waste. Just by recycling plastic bottles, our waste decreased significantly.”

The authority said it is proud to be the driving force behind waste reduction.

“We make it easy for them because we do all the organisation, we make it useful because they can help them to prepare, and it is free for them to join the programme. This is very important for us because as the Airport Authority, our job is to create a concept that other people can follow and if you address those three criteria, you make it very hard for them to say no to you. We take away their reasons to say no, so it is easy for them to join our scheme,” said Mr Kilburn.

The Hong Kong Awards for Environmental Excellence is led by the Environmental Campaign Committee alongside the Environmental Protection Department and in conjunction with nine organisations. The objective is to reduce Hong Kong’s environmental impact by promoting environmental management.

The Airport Authority’s current target is to reduce, recycle and recover 50% of all its waste by 2021.

The modern day phenomenon of fast fashion has completely changed consumer and retailer behaviour.

The latest trends fresh off the catwalk are now available off the rack in record time and for a fraction of the price. But these garments are usually made of cheap, low quality materials that fall apart after a few wears and end up in the landfill.

Fast fashion’s impact on the environment is huge. This is where environmental non-governmental organisation Redress plays a role.

Drawing board

Launched in 2007, Redress works to reduce waste in the fashion industry. It promotes sustainability through organising fashion shows, seminars and exhibitions in Hong Kong and abroad.

In 2011, the EcoChic Design Award was born. Relaunched as the Redress Design Award in 2018, it is open to emerging fashion designers and design students all over the world. The award aims to inspire designers to create mainstream clothing with minimal textile waste.

Redress Circular Fashion Programme Director Kay Liu explained the motivation behind setting up the award came from discovering that 80% of a product’s environmental impact is determined during the design stage.

“That means designers have a lot of influence on how their product is going to impact the environment, so we really want to spread the message for fashion designers to understand the power they have and to positively impact the industry,” Ms Liu added.

The competition works to educate emerging fashion designers around the world about sustainable design theories and techniques to drive growth towards a circular fashion system.

In the space of a decade, the award has evolved from a local competition to the largest global platform for talented fashion game changers to transform the fashion industry worldwide.

Fashion muse

Keith Chan is one of those young design talents. His collection, inspired by Hong Kong’s signature neon signs, won him the Hong Kong Best Prize for 2019.

Mr Chan said his fellow competitors inspired him to try out different sustainable design techniques. A designer from Spain used natural plant dyes to colour her garments and changed his perspective on the industry’s dyeing methods.

“This is not only about design, you also need to consider our society, really think about the materials you use and how to make your outfit better,” Mr Chan noted.

Fashion design students like Jasmine Leung were also inspired through joining the competition.

Each competition cycle takes participants on an educational journey lasting several theory and design-packed months to educate designers about fashion’s negative environmental impacts.

By attending seminars and completing various tasks for her collection, Ms Leung gained a better understanding of eco-fashion.

“The award gave me an opportunity to acquire practical fashion knowledge beyond the classroom. I have learnt about circular design strategy, like applying the concept of zero waste, recycling and upcycling.”

Major milestone

The Redress Design Award marks its 10th cycle this year. Many of its alumni have gone on to establish more than 40 sustainable brands globally, with some already receiving international recognition.

A new addition to this year’s contest is the Redress All-Star design competition which is open to alumni from past cycles to mark the milestone birthday. Applications for the Redress Design Award 2020 officially opened on January 8.

To celebrate the 10th cycle, a retrospective exhibition is also being held at The Mills until January 19, where visitors can get a close-up look at all the winners’ creations.

Children gain a valuable insight into Hong Kong’s waterworks by directing the flow of water at an attraction designed to emulate the water cycle at the Water Supplies Department’s brand new H2OPE Centre.

They learn how rain passes through catchwaters in mountains and is filtered and distributed to people’s homes at the attraction, one of the 54 games or displays at the water education centre.

Kids can also try their hand at a fishing simulator to learn about tips and advice on fishing in reservoirs and discover ways to recycle and save water at other exhibits of the 720-sq m centre, which opened in December.

“It is extremely fun. We do not have this at school. I know how to save water now,” student Kim Lam said.

“Usually, we sit in a classroom and answer questions. But now we can learn about water in Hong Kong by playing games. It is excellent,” fellow student Alan Zeng added.

Children can also watch immersive videos at the centre’s 3D dome theatre.

Deeper understanding

The department hopes the centre will raise public awareness about water conservation.

“Its exhibits, live demonstrations and interactive games help visitors gain more insight into Hong Kong’s water resources,” Water Supplies Department Senior Engineer Irene Tong explained.

People can also visit the city’s important waterworks facilities such as the Waterworks Heritage Trails and the High Island Reservoir in Sai Kung, by joining the department’s Excursion with Water Save Dave. 

Water Save Dave is the department’s mascot to help promote a water conservation culture in the community.

Water Supplies Department Engineer Fion Chan said: “Water Save Dave is blue and shaped like a water drop to encourage us to cherish every single drop of water.

“We hope that guided tours of waterworks facilities will raise the public’s awareness about water resources and conservation.”

The recent economic downturn has dealt a severe blow to many employees. However, for Shiu Yin-ming and Poon Man-kit, the crisis has brought them skill-upgrading opportunities.

Miss Shiu has over 30 years’ experience in the retail industry. Her last job was a salesperson at a lighting store. Struck by the competition with online stores and a series of protests, the shop closed in October last year and left her unemployed.

“I have got no choice. Many people in Hong Kong have mortgage burdens. It is the most worrying part. And it is frightening to see my account balance drop,” she said.

Miss Shiu spent several months trying to get a job but failed.

“Of course I was frustrated. Perhaps the employers think that young people are more hard-working. It is difficult for middle-aged people like me to get a job. It hurt my confidence and I hesitated to keep going."

Seeing the demand in the healthcare industry, Miss Shiu decided to swap careers. She joined the Love Upgrading Special Scheme and enrolled in the Foundation Certificate in Care-related Support Worker Training.

The course covered basic pathology and healthcare skills. It also arranged recruitment from the Hospital Authority in class. Miss Shiu said the special course helped her to find a job and she will soon work at a nursing home.

“It is like an admission ticket. During an interview at a nursing home, the interviewer asked how I would change a nappy for an elderly person. I answered what I had learnt from the course. Moreover, as I have not participated in an interview after so many years of work, the interview skills that I have learnt from the course have geared me up,” she said.

Better prospects

Young newcomers to the job market are also affected by the economic downturn.

Mr Poon has been engaged in casual work in the catering industry. The 19-year-old said there used to be plenty of casual job opportunities on career websites, but that is no longer the case. He has been underemployed in recent months and feels his family just see him as someone who is not in education, employment, or training.

“The full-time waiters have not got much work to do, and each of them is assigned to be responsible for a few positions. So, the restaurant does not need extra casual manpower. My relatives look down on me like I am a neet,” he said.

Mr Poon has enrolled in the Foundation Certificate in Barista Training to gain experience in different positions in the industry.

"Many coffee shops and hotels need people to make latte art. I think the course will help me get a job more easily. I plan to further enroll in other courses relating to pastry-making," he added.

Skills upgrade

The Love Upgrading Special Scheme, launched in last October, provides free training to employees affected by the recent economic downturn to upgrade their skills. The courses are conducted in full-time or part-time mode and offer special allowances.

According to the Employees Retraining Board, as of the end of March, more than 12,200 people have applied for the scheme. About one-third of them are aged between 50 to 59.

The applicants mainly come from the catering, retail, social and personal services industries.

The most popular course is the Foundation Certificate in Care-related Support Worker Training, followed by courses related to baker and pastry cook, barista and security training.

Employees Retraining Board Executive Director Byron Ng said the 66 courses under the scheme were specially selected.

“We want to help those employees in the hard-hit industries like tourism, catering, retail, hotel, construction, etc. Also, we want to provide courses in industries which demand heavy labour during this period, such as healthcare and innovative technology.”

The scheme does not impose any restrictions on the trainees’ industry and educational attainment.

“We hope to encourage all unemployed or underemployed employees, including those who are highly educated, and take these chances to upgrade their own skills so they can re-enter the market smoothly,” Mr Ng said.

He added that those who have completed a full-time vocational skills course will get a follow-up service that includes three months of employment.

The second phase of the scheme will be launched in July, and the monthly maximum allowance is expected to increase from $4,000 to $5,800.

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