#SHOWBIZ: HK star Law Kar-ying has 'planned for life after death'
At the time, the 78-year-old said he had chosen to forgo chemotherapy and radiotherapy, estimating he might have about eight years left to live.
In a recent web programme interview, Law candidly revealed that he has already made arrangements for after his death.
The 'From Beijing With Love' (1994) star shared that he has bought a property and taken out two insurance policies for his wife, actress Liza Wang.
"I've been doing a lot of things recently. I bought two insurance policies in Liza's name and even purchased the 12th floor above our rehearsal venue. I told her if anything happened to me, that floor would be hers," he said.
Describing himself as a "traditional" person, Law stated he prefers a burial and had bought two plots more than a decade ago.
The opera singer also shared that he occasionally discusses life and death with Wang, 77, whom he married in 2009.
"I predict that I'll go before her. She's in good health," he said.
"Ideally, I'd like to go later than her, so I can take care of her until she feels at ease."
Despite his cancer diagnosis, Law is determined to make the most of his remaining years and live freely without regrets.
"I do feel a little regretful. There are pros and cons," he added.
"Without children, you have fewer worries. The only downside is that no one will inherit my lifelong skills in Cantonese opera."
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Malay Mail
a day ago
- Malay Mail
From coconut cold porridge to bubbling crispy rice in broth, Hollysweet serves the best ‘tong sui' and ‘pao fan' in Melaka
MELAKA, Aug 14 — The bowl of Coconut Cold Porridge awaits us, pale and glistening. Rich coconut milk, slow-cooked to a silken thickness, slips over the tongue with a nutty sweetness. Thanks to an abundance of ice cubes, the tong sui stays cold as we take our time with every spoonful. There is no rush; the crowning scoop of coconut ice cream in the centre won't melt unless we hurry it along. Desiccated coconut offers a fragrant, toasty lift to ensure it stays refreshing. We are at Hollysweet, tucked into the calm neighbourhood of Taman Pertam Jaya in Melaka. The name might suggest confectionery but what the kitchen dishes out instead are sweet dessert soups or tong sui in Cantonese. Outside, a cluster of potted greenery spills towards the pavement, hinting at the relaxed mood within. Hollysweet is located in Taman Pertam Jaya, a quiet neighbourhood in Melaka. — Picture by CK Lim Inside, the space is bright and airy, perfect given whatever you order might arrive chilled by ice cubes or steaming in a stone hotpot. For Hollysweet's menu focuses on two specialties: the aforementioned tong sui as well as soup rice or pao fan (literally 'submerged rice' in Chinese). Having started with an exemplar of the former, we turn to the latter, but not before a small plate of seasonal greens. Today's is kailan, blanched to a satisfying crunch. Crowned with a savoury XO sauce that smells faintly of shrimp paste, each leaf of this Chinese kale is seasoned to sublime levels of umami. Seasonal 'kailan' (left). Crispy puffed rice (right). — Picture by CK Lim There are three versions of their signature Crispy Rice in Broth (the soup rice, essentially) to choose from: seafood, old hen and mushroom; we decide on the first two. Both come with a trio of sides: chilled stewed mushrooms, fresh carrot and radish pickles, and blanched vegetables with chilli. And, of course, a saucer of crispy puffed rice (but more on that later). For the Crispy Rice in Seafood Broth, the stock is a deep amber, brewed from prawn shells fried until they surrender their colour and scent to the oil. The steaming broth comes with soft rice already mixed in, the grains nearly indistinguishable from the soup. Crispy Rice in Seafood Broth. — Picture by CK Lim Prawns, plump and sweet, lounge in the liquid while strands of egg drift across the surface like ribbons. We ladle some of this ocean-kissed congee into smaller bowls, to allow it to cool (be careful not to burn your tongue!). Now comes the fun part, pouring some of the puffed rice into the bowl and watching as each crunchy grain first swells quietly in the broth, before softening into something more yielding. The contrast of textures is what makes this such a winning combination. The Crispy Rice in Old Hen Broth offers a different sort of depth. The broth's lighter golden hue tells of long hours over the stove, the chicken lending a savouriness that is both assertive and rounded. Here there is little more accompaniment to the chicken than ginger, scallion and salt, yet the result feels divine. The old hen used to create this broth has to be at least two years old; more often than not, the bird is at least three to four years of age – hence the intense flavour. Crispy Rice in Old Hen Broth. — Picture by CK Lim To complete our meal, we also share their recommended Taro Chicken with Sakura Shrimp. It arrives in yet another stone hotpot, the taro melting into thick wedges that seem to balance the meaty chunks of chicken. The velvety gravy is sharpened with rice wine and garlic. The pink sakura ebi – the shrimp get their name from the Japanese cherry blossoms – scattered on top remain crisp despite the heat, a counterpoint to the unctuous textures beneath. Elsewhere on the menu are savoury delights such as Century Egg Steamed Egg Custard, Beef Stew with Daikon, Steamed Cuttlefish Paste, Prawn Dumplings in Red Oil and Drunken Chicken. Taro Chicken with Sakura Shrimp. — Picture by CK Lim For those with a sweet tooth, there are different tong sui such as Red Bean Soup with Tangerine Peel, Barley Beancurd Soup, Walnut Paste, Osmanthus Jelly and even, rather unusually for a Chinese restaurant, Red Wine Poached Pear. What lingers most after a meal here at Hollysweet isn't just the refined yet unpretentious menu but the sense of comfort it fosters. We take our time to appreciate every bowl that is set before us, be it their signature tong sui of Coconut Cold Porridge, or the bubbling pots of Crispy Rice in Broth. Whether the dish is ice cold or steaming hot, the approach is the same: Slow down, sip and savour, surrender. Hollysweet 荒糖 55, Jalan Taman Pertam Jaya, Taman Pertam Jaya, Melaka. Open Thu-Tue 11:30am-10pm; Wed closed Phone: 06-223 9096 IG: * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
New Straits Times
2 days ago
- New Straits Times
#SHOWBIZ: HK star Law Kar-ying has 'planned for life after death'
HONG KONG: Singer-actor Law Kar-ying sparked concern among fans earlier in May after revealing he had been diagnosed with cancer for the fourth time. At the time, the 78-year-old said he had chosen to forgo chemotherapy and radiotherapy, estimating he might have about eight years left to live. In a recent web programme interview, Law candidly revealed that he has already made arrangements for after his death. The 'From Beijing With Love' (1994) star shared that he has bought a property and taken out two insurance policies for his wife, actress Liza Wang. "I've been doing a lot of things recently. I bought two insurance policies in Liza's name and even purchased the 12th floor above our rehearsal venue. I told her if anything happened to me, that floor would be hers," he said. Describing himself as a "traditional" person, Law stated he prefers a burial and had bought two plots more than a decade ago. The opera singer also shared that he occasionally discusses life and death with Wang, 77, whom he married in 2009. "I predict that I'll go before her. She's in good health," he said. "Ideally, I'd like to go later than her, so I can take care of her until she feels at ease." Despite his cancer diagnosis, Law is determined to make the most of his remaining years and live freely without regrets. "I do feel a little regretful. There are pros and cons," he added. "Without children, you have fewer worries. The only downside is that no one will inherit my lifelong skills in Cantonese opera."
The Star
2 days ago
- The Star
HK star Law Kar-ying says he has planned for life after death, bought a property for wife Liza Wang: 'I predict that I'll go before her'
Hong Kong singer-actor Law Kar-ying sparked concern among fans earlier in May after disclosing that he had been diagnosed with cancer for the fourth time. At the time, the 78-year-old said he had opted to forgo chemotherapy and radiotherapy, estimating he might have about eight years left to live. In a recent interview on a web programme, Law candidly revealed that he has already made arrangements for life after his passing. The From Beijing With Love (1994) star shared that he had specially purchased a property and took out two insurance policies for his wife, actress Liza Wang. 'I've been doing many things recently. I bought two insurance policies in Liza's name, and even purchased the 12th floor above our rehearsal venue. I told her if anything happened to me, that floor would be hers,' he said. Describing himself as a 'traditional' person, Law said he prefers a burial and had bought two plots more than a decade ago. The opera singer also shared that he would occasionally discuss life and death with Wang, 77, whom he married in 2009. 'I predict that I'll go before her. She's in good health. Ideally, I'd like to go later than her, so I can take care of her until she feels at ease,' he added. Despite his cancer diagnosis, Law is determined to make the most of his remaining years and live freely without regrets. When asked if he regretted not having any children, he admitted having mixed feelings. 'I do feel a little regretful … There are pros and cons. Without children, you have fewer worries. The only downside is that no one will inherit my lifelong skills in Cantonese opera,' he said.
