Latest news with #JimmyWong
Daily Mail
20-05-2025
- Entertainment
- Daily Mail
MasterChef Australia's most difficult challenge yet sees eliminated contestant left with 'PTSD' after attempt at iconic Balloon Puppy cake
Fan favourite Jimmy Wong had to hang up his apron on Tuesday after he was eliminated in a brutal dessert challenge on MasterChef Australia: Back to Win. The 58-year-old who last appeared on the cooking competition in season 8 confessed he was 'gutted' when his dish fell short. Jimmy joined Ben, Rue and Tim in recreating an elaborate Balloon Puppy cake from guest judge Steven He of Melbourne 's Le Yeahllow. The amazing looking entrement treat featured a base of chocolate fairy sponge, shortbread crumble with dark chocolate and a layer of sour cherry compote and another layer of chocolate sponge. Between each layer there is ganache made from English breakfast tea, topped with a decoration of a miniature 'balloon dog' made of white chocolate. However, when Jimmy presented his version of the dessert his 'puppy' looked more like a 'potato starting to sprout' complained judge Andy Allen. Things went downhill for Jimmy with the judges complaining of 'flawed flavours', even if Andy ended up praising the cook for his 'delicious' cake. ''I'm so sorry to say Jimmy you're going home,' Judge Poh Ling Yeow announced at the end of the episode. An emotional Jimmy then paid tribute to his time on the show. 'I'm gutted but you know what? It's been an absolute privilege to be part of this amazing experience 'And I just wish all of you the best of luck and I will not be stopping,' he told the finalists. 'I will continue to fight for the things that I love and continue on this journey of mine.' In the end it was Ben Macdonald who triumphed walking away the winner of the next-level challenge. Jimmy later reviewed his own performance in a chat with 10Play. 'I was in my head, I wasn't able to get past the stress and the anxiety over following recipes in that time frame,' he told the platform. 'I have a little bit of PTSD from that experience,' he joked. 'Coming in this time, I said, look, just believe in yourself, sit into the process and trust your gut. Try to be as calm as possible because I know I've had enough experience in between the two seasons to believe in the fact that I can do this.' It comes after MasterChef Australia: Back to Win sent home Matt Hopcraft after the dentist failed to impress the judges in Sunday's elimination challenge. Matt, 53, who finished sixth on the cooking competition in 2015, hung up his apron when his Italian meringue missed the mark. The popular contestant struggled in the presentation of his Bombe Alaska dessert which included a burning rum finish. However, the dish was a disappointment with the meringue ending up wet, instead of silky, a result of Matt running out of time. Matt was given credit for his delicious ice cream by Andy Allen, but the judge also slammed the dish for its 'overly boozy' flavour. come to an abrupt end,' Matt said in an Instagram post.
South China Morning Post
18-05-2025
- Entertainment
- South China Morning Post
Spark Study Buddy (Challenger): Hong Kong aerialist dazzles on ‘Britain's Got Talent'
Content provided by British Council [1] Watching aerialist Jimmy Wong from Hong Kong is amazing. He performs gravity-defying acts, like spinning high in the air while holding onto a strap with one arm. Last month, the 39-year-old, who moved from Hong Kong to the UK two years ago, impressed everyone with his skills on Britain's Got Talent. [2] Wong's audition on the long-running talent show was a mix of acrobatics and water dancing that had some audience members on their feet. His act received a 'yes' vote from all four judges, allowing him to proceed to the next round. 'It is a high-stress environment for performers, but the audience was really supportive,' Wong said of his audition that was taped in October. [3] Speaking via video call from his adopted home city of London, Wong said he preferred video games to sports growing up. He was about 15 years old when dance came onto his radar. In 2008, he graduated from City University of Hong Kong with a degree in linguistics, but was not keen on a desk job. It was the stage that attracted him. [4] His first dance role was as a hyena in the Festival of the Lion King musical at Hong Kong Disneyland. He also danced on stage with Hong Kong singers G.E.M. and Jacky Cheung Hok-yau and performed in musicals on cruise ships. Most recently, he took part in Come Alive: The Greatest Showman Circus Spectacular, a circus-meets-musical-theatre production in London. [5] Before taking up aerial, Wong was doing callisthenics. Callisthenics is a form of strength training that uses one's own body weight as a form of resistance to perform full-body exercises. But he found it lacking in artistry and self-expression. Aerial straps allow for the performance of holds, twists, and rolls. For Wong, they presented the perfect marriage of dance and strength. [7] As for those spins, it begs the question: does Wong get dizzy? 'I get asked that a lot and the answer depends on the speed of the spins. 'I've been doing the fast spins for a while, so when I come out of them, I get a little dizzy for the first two or three seconds, but I can quickly regain my focus. 'It's something that you just need to practise … The more you do it, the quicker your body finds ways to adapt.' Source: South China Morning Post, April 20 Questions 1. Based on your understanding of paragraph 1, Wong performs acrobatics … A. without his arms. B. with a partner. C. high in the air. D. to loud music. 2. According to paragraph 2, when did Wong become interested in dance? 3. What two elements did Wong's audition combine, according to paragraph 2? 4. Based on paragraph 4, where else has Wong performed in musicals besides Hong Kong Disneyland? 5. How does Wong feel immediately after coming out of fast spins, according to paragraph 7? 6. Below is a summary of the story. Two of the sentences have grammatical mistakes. Find the errors and write the corrections. If there is no mistake, put an x. The first one has been done for you. (3 marks) Jimmy Wong blends artistry and strength in his unique performances. Photo Courtesy of Jimmy Wong Answers 1. C 2. when he was 15 years old 3. acrobatic and water dancing 4. He also performed in musicals on cruise ships. 5. He gets a little dizzy for the first two or three seconds. 6. (i) x; (ii) spinning; (iii) unanimously
CNA
16-05-2025
- CNA
53-year-old man gets jail for pouring superglue on bus passenger's head and stealing wallet
SINGAPORE: A 53-year-old man was sentenced to 31 days in jail on Friday (May 16) for pouring superglue on a man's head and stealing a student's wallet on a bus. Mr Jimmy Wong Kok Chyn pleaded guilty to one charge of theft and another charge of using criminal force. An additional charge of theft involving a bottle of engine oil worth about S$13.50 was taken into account for his sentencing. Mr Wong was arrested on Apr 15 and released from jail on Friday, given that his sentence was backdated. The superglue incident was 'bizarre to say the least', said District Judge Paul Quan in his sentencing decision, noting that the prosecution sought a jail term for both offences. On Sep 19, 2024, the victim was asleep on bus 33, heading home towards Bedok interchange. Mr Wong boarded the same bus along Clementi Road at about 1pm and sat behind him. At about 1.50pm, the bus was along Victoria Street when the victim woke up abruptly after feeling some liquid substance flowing from the back of his head. He turned around to question Mr Wong, who claimed that he had dropped something. 'Instead of owning up to his actions, Mr Wong was unrepentant and claimed that he had dropped something instead,' said the judge, describing it as an act of violence that was 'completely gratuitous' and uncalled for. The victim touched his hair and discovered that glue had been poured over his head and shirt. He immediately informed the bus captain, but at that point, Mr Wong took the opportunity to alight from the bus with other passengers. The victim called the police and later tried washing away the glue for about 20 minutes. Since Mr Wong had used superglue, the victim eventually had to cut his hair and dispose of his shirt. WALLET THEFT Months prior, on Apr 15, 2024, an 18-year-old student boarded bus 183 at Clementi MRT station at about 8.40pm. She was sitting on the upper deck and had slung her bag to her side before taking a nap. Mr Wong boarded the same bus along Clementi Road about five minutes later. Since there were no other passengers on the upper deck, he 'formed a dishonest intention to steal', the prosecution said on Friday. At about 8.55pm, Mr Wong removed a wallet from the victim's bag. He alighted from the bus about 15 minutes later. The victim later found her wallet missing and lodged a police report. Mr Wong returned the wallet on Jun 2, 2024, while he was under police investigations. Noting that the crime took place on board public transport against an unsuspecting passenger who was asleep, the judge added that the theft of her wallet, which contained her NRIC and student pass, would have caused 'great inconvenience' to her. The judge also noted that Mr Wong is not a first-time offender and has previously been sentenced to jail for theft. By committing the crime on Apr 15, 2024, the last day of an earlier conditional remission order, Mr Wong breached the order, and the judge added an enhanced sentence of one day in prison to account for this. Even though this was less serious than his previous theft offences, Mr Wong's rehabilitative prospects are 'decidedly low', said the judge, noting that he reoffended on the last day of a 16-day remission period. 'He has not been able to rehabilitate himself yet,' the judge added. In mitigation, Mr Wong said: 'I have nothing to say but I know what I did is all wrong. Please forgive me again, thank you.' Mr Wong was fortunate that nothing happened to the male victim, said the judge, noting that the superglue could have affected his eyes or glued his eyelids together. 'You make sure that you don't reoffend again, because you have been reoffending. So you have to find out why this is going on,' he told Mr Wong after confirming his sentence. 'The next time you come and reoffend, the punishment will be more severe.' The punishment for theft is up to three years in prison, a fine, or both.
The Star
23-04-2025
- Entertainment
- The Star
Reinventing Cantonese dishes with local flavours
WITH Cantonese culinary artistry, Malaysian flavours and ingredients are being celebrated in a new dining experience. At Michelin-selected Yun House, located within Four Seasons Hotel Kuala Lumpur, its Secret Sauce culinary campaign features exceptional flavours of Malaysia, reimagined through the lens of Cantonese cooking. Available until May 31, this exclusive menu features locally sourced ingredients, offering a fusion of traditional Malaysian ingredients from jungles, farms and coastal waters with refined Cantonese techniques. Steamed Dragon Grouper with asam sauce is a refreshing take on asam pedas. 'We are thrilled to connect our guests with the traditions of farmers and fishermen across the country, from Cameron Highlands (in Pahang) to Sabah. 'Our team has taken great care to procure several sustainable and seasonal ingredients, so guests can experience the authentic flavours of Malaysia,' said executive Chinese chef Jimmy Wong, who hails from Hong Kong. Shrimp Fried Rice with prawn paste and sambal belacan. While Wok-Fried Sweet Potato Leaves in Malaysian Sambal Belacan is not featured on the restaurant's menu, the team decided to showcase the beloved Malaysian staple in the culinary campaign. Wong said he was inspired to experiment with the bold, authentic flavours of sambal belacan. The belacan, a fragrant blend rich with garlic, dried shrimp and red chillies, gives a subtle kick of spice. The sweet potato leaves, sourced from cool-climate Cameron Highlands, are notably smoother and more delicate than those grown at lower altitudes. When stir-fried and combined with the heat of the house-made sambal and the umami of sun-dried shrimp, the result is a beautifully balanced and deeply satisfying vegetable dish. Another Malaysian favourite, Shrimp with Salted Egg Yolk, is served with crispy shredded vegetables. Tiger prawns, also referred to as king prawns, are lightly battered and fried until golden and crisp, then coated in a savoury salted egg yolk sauce. The Borneo Crab Claw Soup is served in a young coconut. The richness of the sauce complements the sweetness of the prawns, while a crunch from vegetables and curry leaves add a refreshing contrast. The prawn's naturally sweet flavour and firm texture make an excellent base for this dish. The Steamed Dragon Grouper with asam sauce is my favourite as it showcases Wong's expertise. The fish is lightly steamed to retain the sweetness and enhance its texture. The dish is served with pineapple slices and ladies' fingers all brought together in a well-blended sauce that allows the flavours to shine through in every bite. A touch of shredded ginger cuts through the slight sweetness, adding balance and depth. The broth is thicker than the typical asam pedas we are used to, leaning more towards a tangy, sour profile, making it a bright, refreshing interpretation of a classic. Chilled Lemongrass Jelly with Aloe Vera (right) and Bird's Nest Egg Tart. According to the hotel's kitchen team, the grouper is sourced from aquaculture farms in Sabah, where low-density, open-sea net cages provide a more natural, spacious environment for the groupers to grow. This method helps reduce water pollution and supports the well-being of the fish, resulting in a cleaner, more naturally flavoured product. The farms also focus on natural feeding practices, using small fish and marine algae instead of artificial feed, which helps preserve the grouper's delicate taste. The Borneo Crab Claw Soup is presented with a playful twist – it is served in a young coconut. The crabs, known for their impressively large and meaty claws, are sourced from the mudflats and mangroves of Sabah and Sarawak. Yun House sources from local fishermen who practise low-impact, sustainable methods and adhere to a seasonal fishing calendar, helping to protect the coastal ecosystem and support the crab population. The broth is gently infused with warming ginger that delivers the first aromatic hit. Fish maw and straw mushrooms add richness and texture, while goji berries provide a subtle sweetness. The flavour of the soup is delicately balanced; not overly fishy, with the ginger helping to temper the depth of the seafood. A touch of lemongrass offers a light, citrusy lift, enhancing the natural sweetness of the crab and the young coconut. For dessert, we had a duo of sweet and savoury. A refreshing bowl of Chilled Lemongrass Jelly with Aloe Vera pairs citrus ice cream with delicate lemongrass jelly. The contrast between the soft, creamy ice cream and the light crunch of the jelly creates a delightful texture while the bright, zesty flavours offer a clean and uplifting finish to the meal. Served slightly warm, the Bird's Nest Egg Tart features a flaky, buttery pastry that melts in the mouth. The richness of the tart is balanced by its crisp layers, making it a comforting and elegant end to the dining experience. For this Secret Sauce dining experience, guests can choose from a menu or four-course set menu. YUN HOUSE, 145, Jalan Ampang, Kuala Lumpur. (Tel: 03-2382 8888) Business hours: Noon to 3pm (Sundays 11am to 4pm); 6pm to 10pm (Mondays to Saturdays). This is the writer's personal observation and is not an endorsement by StarMetro.
