Jimmy Lai’s trial, again

Economist story (probably paywalled) about the Jimmy Lai trial…

The verdict is expected to be delivered in a few weeks or months; few observers doubt that the 77-year-old will be found guilty. Already serving another jail term, he could face a sentence of life in prison.

In the wake of the unrest, which turned violent, China’s ruling Communist Party engineered sweeping changes in Hong Kong’s laws to prevent further upheaval. These are being used to crush even peaceful activism that is deemed a threat to the party or the government in Hong Kong.

This wasn’t how it was supposed to be after Britain passed Hong Kong back to China in 1997. China promised to preserve freedoms. It allowed Hong Kong to keep a common-law legal system, which set the bar high for putting dissenters in jail. But two new laws have transformed the legal landscape. 

…Hong Kong’s courts still operate very differently from those of the mainland, where such events are often pro-forma, usually wrapped up in days and without media access. In Hong Kong they can last months, with evidence and witness testimony argued over in detail. Journalists can watch and report. There is no sign that the Communist Party intervenes directly in trials as it does on the mainland, where outcomes in politically sensitive cases are determined by its shadowy “political-legal” committees.

Yet the party has other ways of influencing outcomes. The NSL and Article 23 legislation allow related trials to be held without a jury—they now always are. Verdicts in these sorts of case are reached by three judges chosen from a special pool. Its members have renewable year-long terms, but the NSL says that if a judge “makes any statement or behaves in any manner endangering national security” while doing the job, they can be dismissed from the pool. China’s rubber-stamp parliament has the final say in the NSL’s interpretation. The Communist Party sees criticism of its rule as a national-security threat.

….judges know that any attempt to apply [International Covenant on Civil and Political Rights] principles in a way that prevents the party getting its way could end in frustration. The party makes clear its views using its local mouthpieces, especially two newspapers Ta Kung Pao and Wen Wei Po. These portray even peaceful protesters as guilty of heinous crimes against the state.

Kevin Yam posts a statement by the Australian Law Council on his disbarment and fining by the HK Law Society. 

HKFP on Anthony Chiu of ‘US 8964’ fame…

When Chiu was finally able to afford his own sports car from the German brand – albeit not his dream model – he was keen to secure a licence plate that would pay tribute to the [Porsche] Type 964. In 2020, he reserved about six standard vehicle registration marks containing the numbers “964” which were up for auction and paid deposits.

Without attending the bidding, Chiu was allocated the licence plate “US 8964” after it remained unsold at the auction.

Little did he know this number plate would put him in the crosshairs of the local authorities over the next few years. It was eventually confiscated by the Transport Department this month.

…Chiu’s prediction became reality this year. The 39-year-old told HKFP in June that he sent his car abroad after he and his family members faced a year of harassment. Anonymous letters were sent to his residence, workplace, his daughter’s school and relatives. The letters, seen by HKFP, contained his personal information, photos of his sports car, and accusations that he may have violated the national security law.

What a sight in the comments section on Friday: a parade of Anglos dismissing a Southeast Asian country’s food.

It is true that there are fewer Filipino restaurants than, say, Thai or Vietnamese in cities around the world. But they are there: I found one once in Bermuda, and there are many here in Hong Kong – one of the best known being Bedana’s in Jordan. 

Is Filipino food as aromatically dazzling as Thai? No – but few cuisines are. The classic dishes like adobo, pinakbet, Bicol express, pancit bihon, sinigang, etc are as distinctive and more-ish as anything you’ll get in a Vietnamese or Indonesian place. Key seasonings include vinegar or citrus for sourness, fermented shrimp, coconut, ginger, garlic and soy sauce. Some Chinese influence, and a little Spanish.

Why doesn’t it have the international profile of other Asian cuisines? Maybe because it isn’t always all that visually appealing. But also perhaps because many Filipinos themselves see it as second-best: they are hardcore addicts of American junk food. I’ve seen restaurant menus in Manila where you get page after page of salads, steaks, spaghetti and pizzas – and then a small section at the back for ‘native food’. 

A basic dish anyone can do at home: marinate thinly sliced beef in soy sauce and lemon juice; braise meat and marinade until done; add slices of onion towards the end, so they’re still pretty raw and crunchy. Voila – bistek!

As one commenter notes, the US has some outstanding regional cuisines (Cajun, BBQ, etc). And UK cities host great Caribbean, Middle Eastern and other cooking. All, of course, non-Anglo. It’s not that Northwest Europeans centuries ago were stupid – it’s just geography. Cool climates with a limited range of ingredients and lame seasonings produced a tradition of bland stodge, which survives today in the form of mac and cheese, bangers and mash, etc. (Some history.)

For adventurous types who don’t mind trying relatively obscure cuisines – possibly even vegetables – I can recommend Priyo Shaad, a Bangladeshi restaurant on Aberdeen Street, Central. I went over the weekend and will go back.