13 May 2004
photos provided by Mark
西安晚報 : “熱票拍賣”
新快報 : 唱游：浮出水面的流行曲
聽見《遇見》的旋律，大家或許會想起《向左走向右走》的電影和孫燕姿的歌聲，但我會想起林一峰，一個天生有著好聲音的男孩，他的音樂再次掀起香港流行歌壇的民謠熱潮，他創作的《遇見》在《愛原色》里成了《BY MY SIDE》，林一峰清澈明亮的聲音總讓我莫名地感動，他的音樂如人本身的顏色，簡單而真摯，《BYMYSIDE》就是表達了這樣的一種細膩的溫情：只要你還在我身邊便是美好的。
很多人聽《至少還有你》除了記得是林憶蓮的聲音外，最多還是想起《安娜與國王》裡的周潤發和JUDIE FOSTER，只有在《愛原色》裡面我們才聽到這首打動那麼多人心的原作曲人DAVY CHAN唱出來。這個男人的聲線很明顯不是很專業的歌手水準，但因為他的出現，讓我們再次記得這首歌一開始帶給我們對愛情擁有的感動。
馬來西亞 & 新加坡簽書會 @Kinokuniya Bookstore
and text by天地蝦頭
大約有 60-70 名歌迷排隊
憶蓮比預定時間遲了二十分鐘約 6:20 左右到達
到 6:50 左右就結束
起碼有 2 - 300 人排隊
也有一些歌迷想憶蓮在 CD 上簽名
唯一落實的是明年將會在香港開 20 周年演唱會
真希望 05 年早點來臨
14 May 2004
16 May 2004
The Star Online: Sandy’s Shanghai treats
"I have always loved food and cooking," said Sandy Lam who came from a family in which the women were good cooks.
Her nostalgia for the Shanghainese food she used to savour during her childhood has spurred Sandy Lam to come up with a cookbook.
THAM AI MEI had the rare opportunity to talk to this enterprising songbird during her promotional book tour in Kuala Lumpur.
REMEMBER the Hong Kong singer who has the most adorable small eyes, a disarmingly sweet smile and a lilting voice that brings to life many memorable songs? Songbird Sandy Lam has made a comeback of a different sort with the launch of her first book, a cookbook entitled My Shanghai: Through Tastes and Memories.
The meeting room in Mandarin Oriental in Kuala Lumpur practically lit up when Lam strolled in last Friday afternoon. Looking much younger than her 38 years, Lam who was clad in a white blouse, black pants with an apron over it, was all smiles. To add to the delight of the eager reporters, the emcee announced that the affable star would be demonstrating her cooking skills.
“I have always loved food and cooking,” said Lam in her soft voice. Throughout the interview, Lam effortlessly switched between Mandarin and English.
“All the recipes in the cookbook are based on my childhood memories and I feel really privileged to be able to share them with my readers.”
This cookbook means a lot to the mother of a five-year-old girl, as food had always been an important part of her family. Throughout the book, there are many fond remembrances and anecdotes taken from Lam’s life. Numerous mouth-watering dishes from famous chefs around Shanghai are also included especially for the experienced cook.
The doll-like Lam opined: “I think it is important to look back at our lives once in a while and think about our relationships with our parents. My relationship with my family is an important part of the whole book.”
In the 180-page book, there are sprinkles of Lam’s childhood pictures of her with her brothers and parents. The women in Lam’s family were all good cooks, as her granny made wonderful pork chops and potatoes while her mum’s famous wontons (meat dumplings) were one of the palate delights during Lam’s childhood.
“Today, I will be demonstrating the dish Russian Borscht. It was a regular feature on our family dining table because my mother loved it. She tasted this soup in Queen’s Cafe in Hong Kong and thereafter she tried to come up with her own version that is closest to it. It became a staple food for us ever since,” explained Lam with a grin as she proceeded to the makeshift stove to prepare the simple soup of cabbage, onions, tomatoes, carrots and beef.
While stirring the soup, Lam accommodatingly chatted with her audience, who were close to salivating as the fragrant aroma drifted across the room.
“My favourite dish in the entire cookbook is the Shanghainese wonton,” she declared. She also expressed her love for some of Malaysia’s famous dishes such as curry fish head and nasi lemak.
With the soup done, the enthusiastic Lam finally sat down to a proper interview. Cheeks flushed and eyes twinkling, she narrated her experience in coming up with a cookbook.
“I was very excited when I was approached to come up with a book. I was like, ‘Really? I can actually come up with a book?’ After that we spent a lot of time sitting through meetings to come up with concepts. I was so excited that I even wanted to do some of the photography,” Lam recalled with a laugh.
She continued: “I wanted to feature dishes that meant a lot to me. Towards the end of the meeting, I dug up a huge pile of my old pictures and that was when it hit me that it was all meant to be. Firstly, I love Shanghai food and secondly, I have come to a stage of my life whereby I wanted to examine my growing up and my relationship with my family. This whole book was a way to bring everything together.
“The whole process, for me, was very reflective and touching because with every recipe I had to recall how it felt like tasting it. The taste of the food and the memories behind it were all very meaningful to me.”
The gastronomically curious Lam traipsed around Shanghai’s best kitchens and sought out food personalities in her quest to savour the best of Shanghainese cuisine. The book took about 1? years to complete and every one took a break during the outbreak of SARS.
According to Lam, the most difficult part was having to quantify the ingredients as “we were so used to just cooking based on our gut feelings!”
Unfortunately, fans of Lam will not see her in action on TV anytime soon as she admitted: “I think that cooking in front of a camera is really nerve-wracking. I mean, even if you were to be cooking in a friend’s kitchen you might still feel a bit uncomfortable because you are too used to being in the comfort of your own kitchen. So, perhaps, a cooking programme might not be such a good idea for me.”
Lam who enjoys entertaining at home said she prefers cooking simple dishes for her guests.
“I think that when you have friends over, it’s important to be relaxed and enjoy each other’s good company. There is no point getting so worked up when the dishes do not turn out perfect. I usually just have loads of drinks ready so that every one will have a good time,” she admitted with a smile.
With all the delicious food around her, it is a wonder how the svelte Lam maintains her figure.
“Trust me, it’s very hard. Usually I don’t stop myself from eating something that I really, really want. But after that, I would fast for three days,” she quipped. “Well, either that or I try my best to eat light for the rest of the day.”
Looking at those glowing cheeks and her infectious smile, I couldn’t help but asked: What is Sandy Lam’s recipe for happiness?
There was a moment of thoughtful silence before Lam said: “It’s important to have a clear perspective of who you are and what you have. I used to be a perfectionist and in trying to be that, I became unhappy and made others around me feel the same way. It’s important to accept people the way they are and if you learn to appreciate things as they are, you become more positive.”
All too soon the interview came to an end and the author obligingly signed my copy of her cookbook. I couldn’t wait to get a little glimpse into the childhood life of one of Hong Kong’s most loved stars.
My Shanghai: Through Tastes & Memories by Sandy Lam is available at all leading bookstores in Malaysia and retails at RM99 (English edition) and RM88 (Chinese edition).
"我自信有日如願, 縱使天高地厚, 仍被我逆轉"
22. SANTA CLAUS
23. CAN WE TRY