Latest news with #PeterPang
CNA
4 days ago
- Entertainment
- CNA
Hong Kong actor Peter Pang continues working to pay over US$40,000 cancer treatment costs
Hong Kong actor Peter Pang, who is currently battling stage three rectal cancer, has said that he will "keep working hard". The 54-year-old, who has been dubbed Hong Kong broadcaster TVB's "go-to villain" due to his many antagonistic TV drama roles, was diagnosed with cancer in July 2023 after doctors discovered a tumour about 5cm in size in his rectum. According to Hong Kong media outlets, Pang had to stop working to focus on his treatment and has since depleted his savings. TVB recently reported that Pang is now "tirelessly working" to cover the cost of his medical expenses, estimated at about 300,000 yuan (US$41,800). One of Pang's recent gigs was performing at a nightclub in mainland China, which Pang himself posted on his Xiaohongshu page. The event saw him being greeted by lines of fans as he entered the venue. In the video, Pang can be seen leading clubbers in singing Sky by the rock band Beyond. "I'm grateful that I can still use this body to perform for everyone. I'll keep working hard," wrote Pang in his post. View this post on Instagram A post shared by 彭皓鋒 (@ On social media, Pang maintains a happy and cheerful disposition, sharing his journey with battling cancer. In a recent post on his Xiaohongshu page, he shared how happiness and contentment have helped him overcome hurdles.
Independent Singapore
5 days ago
- Entertainment
- Independent Singapore
TVB actor Peter Pang sings in nightclub to make ends meet while battling cancer
HONG KONG: TVB star Peter Pang revealed that he started singing at a nightclub in China to handle his financial difficulties, which were made worse due to his cancer treatment, ss reported by VnExpress Photo: Instagram/Peter Pang The Star recently shared that actor Peter Pang gave his followers an update on Xiaohongshu, posting a video of himself performing at a nightclub. In the video, he's seen singing Sky , a timeless hit originally performed by the Cantopop group Beyond. The crowd was clearly enjoying the show, enthusiastically singing along as Pang delivered the song. 'I'm thankful that my body still lets me do what I love and perform for all of you. I'm going to keep continuing.' Stage 3 cancer diagnosis Peter Pang received a tough diagnosis in July 2023: stage three rectal cancer. This meant he had to step away from work for a whole year to focus on getting treatment, which, understandably, plunged him into serious financial trouble. He's been open about it, sharing that he borrowed HK$500,000 (that's about SGD80,000) just to cover his medical bills and daily expenses, but unfortunately, that money has now run out. 'Without work, there's just no income coming in… My wife's doing her best, but it's really tough for her to manage everything by herself,' he explained. 'The money we borrowed is almost gone. If things keep going like this, we're not going to make it.' Even with all these tough challenges, Pang is staying optimistic. Full of energy He said, 'I want everyone to know that being sick doesn't mean I can't keep working. I'm still full of energy and ready to take on whatever comes. I've got this!' Peter Pang, currently 55 years old, began his acting career in 2003. Some of Pang's roles include When Heaven Burns, The Hidden Town 2, and Task Force. Born on August 20, 1970, Peter Pang is a Hong Kong actor with a long list of TV series and film credits to his name. He's also been in Fire Shoot (2021) and TV dramas such as Jie Jue Shi (2019), Let It Be Love (2012), Can't Buy Me Love (2010), and Survivor's Law (2003). Family comes first With a wife and three children depending on him, the former TVB star, Peter Pang, is really determined to get back to work. He's focused on starting to pay off the debts that accumulated, especially since his cancer diagnosis and the year he took off for treatment. He's been very open about the financial strain, emphasising that he's completely used up the money he borrowed and urgently needs to get back on his feet to support his family.
New Straits Times
6 days ago
- Business
- New Straits Times
#SHOWBIZ: Cancer-stricken Peter Pang still works to recoup medical expenses
HONG KONG: Despite being diagnosed with stage three rectal cancer in July 2023, Hong Kong singer-actor Peter Pang continues to work tirelessly to recoup the costs of his medical treatment. In a recent update on Xiaohongshu (Red Note), Pang, 54, revealed that he had secured a singing gig at a nightclub in mainland China. He also shared a video from the performance, showing fans enthusiastically singing along as he belted out the 1993 classic 'Sky' – originally sung by Cantopop group Beyond. "I'm grateful that I can still use this body to perform for everyone. I'll keep going," he captioned his post. According to Hong Kong's Headline Daily, Pang recently admitted to struggling financially. The publication reported that after being out of work for a year to focus on his treatment, Pang has exhausted the HK$500,000 (RM270,751) he borrowed to cover both medical and living expenses. With a wife and three children to support, the former TVB star is eager to return to work to begin repaying his debts. "No work means no income. My wife is working, but it's hard for her to shoulder everything alone. The money we borrowed is nearly gone. If this keeps up, we won't make it," he said. Still, the Sinister Beings (2021) actor remains hopeful.
The Star
7 days ago
- Business
- The Star
Cancer-stricken Peter Pang works hard to recoup RM270K in living & medical bills
Hong Kong actor Peter Pang is working hard to to recoup the costs of his medical treatment. Photo: China Press Despite being diagnosed with stage three rectal cancer in July 2023, Hong Kong singer-actor Peter Pang continues to work tirelessly to recoup the costs of his medical treatment. In a recent update on Xiaohongshu (Red Note), Pang, 54, revealed that he had secured a singing gig at a nightclub in mainland China. He also shared a video from the performance, showing fans enthusiastically singing along as he belted the 1993 classic Sky – originally sung by Cantopop group Beyond. 'I'm grateful that I can still use this body to perform for everyone. I'll keep going,' he captioned his post. According to Hong Kong's Headline Daily , Pang recently admitted to struggling financially. The publication reported that after being out of work for a year to focus on his treatment, Pang has exhausted the HK$500,000 (RM270,751) he borrowed to cover both medical and living expenses. With a wife and three children to support, the former TVB star is eager to return to work to begin repaying his debts. 'No work means no income… My wife is working, but it's hard for her to shoulder everything alone. The money we borrowed is nearly gone. If this keeps up, we won't make it,' he said. Still, the Sinister Beings (2021) actor remains hopeful, adding: 'I want people to know that just because I'm sick doesn't mean I can't work. I'm still full of life. I can do this!'
Los Angeles Times
07-02-2025
- General
- Los Angeles Times
Review: Head to this new SGV dumpling parlor for Kaifeng-style xiao long bao
Four variations of guan tang bao — a style of soup dumplings popularized in Kaifeng, a city in north-central China's Henan province — headline the menu at Good Alley in Rosemead. Pork anchors three of the fillings. The fourth, featuring chicken, surprised me as the standout. For each version, the restaurant's kitchen staff shape consistently sized, medium-small guan tang bao. Their pleats, rather than perfect spiral patterns, often arrive in a handsome, wobbly sort of squiggle. The Kaifeng style calls for a slightly thicker dough than the more common xiao long bao inspired by Shanghainese traditions, though these bundles are plenty supple. Using a pair of black chopsticks, I lift a chicken dumpling out of its steamer basket, perch it on a wide spoon and tear a small puncture in its side. I pick up the parcel again and do my best to gracefully tip the liquid inside onto the spoon. Soup pours out with the unusually concentrated texture of double stock — another hallmark of the Kaifeng variety. Its flavor is out-and-out poultry; ginger and scallion linger far in the background. In a single bite, the wrapper's rumpled folds give way to a yielding ball of ground chicken in its center. Eating one is a small, contenting ritual, and more await, cooling quickly. Guan tang bao have been the word-of-mouth lure since owners David Shao and Peter Pang, who also operate Ji Rong Peking Duck around the corner in the same building, opened Good Alley in September. You'll see dumplings on most every table, among dishes of cucumbers cut in cylinders and stacked with a gloss of XO sauce, sticky sweet-and-sour ribs, rou jia mo (popularly described in English as a 'Chinese burger'), and maybe a tureen of soup or spice-freckled dapanji, the Uyghur-style 'big plate chicken.' Good Alley lands as part dumpling parlor and part tea house (the drink selection runs the milky, citrus-muddled-cheese foam gamut). Mostly, though, it's the sort of attractive cosmopolitan mishmash, culling staples from many of China's regional cuisines, that would fit seamlessly among the modern cafes in one of Shanghai's multitiered, high-design shopping centers. These qualities also give the restaurant an immediate, innate place among the pantheon of strip malls of the San Gabriel Valley. If soup dumplings figure among your L.A. culinary obsessions, these guan tang bao merit your attention. Their compact, appealingly denser structure is distinct from, say, the blowsier swirls of dough at Hui Tou Xiang in San Gabriel and Hollywood — or, a very favorite of mine, the delicate packages served a mile away at Shanghai Dumpling House. They're so thin there that in hoisting them they stretch from the weight of their contents, to a form that brings to mind a zucchini blossom. Among Good Alley's porky versions, I lean into the riff also laced with crab and its roe for fishy-sweet contrast, and shrink most from the truffle-flavored aberrant (but then, the synthetic musk of truffle oil and its counterparts, even if flecked with real fungus, have long been substances I loathe). For comparison, the kitchen crew also flex their skills with other shapes that fall into the broad, beautifully amorphous category of dumplings: wrinkly, homey steamed jiaozi stuffed with soothing combinations like pork, shrimp, egg and chive, and sheer wontons (pork, chicken or shrimp) drifting in subtle broth. You will be wanting crunch after all this slippery goodness, which the rou jia mo delivers nicely. For the 'burger' bun, Shao and Pang switch out the classic baiji mo (a yeasted bread often resembling an extra-large English muffin) for crackling thousand-layer pancake that cradles one of several options of chopped meats. Wagyu carries its name-recognition cachet, though I'm most taken by the tender mince of lamb sparked with cumin. Now for something green: a bright tangle of snow pea leaves fragrant with garlic and barely slicked with oil from a toss in the wok, or similarly heat-blasted green beans sharpened with XO sauce, or frilly Napa cabbage boiled to melting submission in superior broth amped with ham and dried seafood. Any of them lighten the meal. Round it all out with a meaty centerpiece, either the big plate chicken hiding wide noodles at the base of its stew-filled bowl, or a sleeper hit of dry pot cauliflower strewn with thin-cut slabs of pork belly. Otherwise? Follow your inclinations to gentle scallion oil noodles paired with julienned cucumbers, a respectable and generous bowl of beef noodle soup or the red-stained ribs with meat that tugs easily from the bone. Dumplings arguably will leave the most lasting impression, but the chefs show command of every dish that leaves the kitchen. One word about the tea program, which broadly pleases in its basic choices of black, white or oolong, and its range of the simplest brews to concoctions of strawberry slush with cheese foam: Every drink arrives either in a plastic or paper cup. The packaging makes it easy to finish the last sips on the go, but for someone who wants a beverage specifically with a sit-down meal, a disposable cup feels wasteful. I hope, as the restaurant settles in, Shao and Pang will consider investing in durable tea ware. They certainly appear to be enjoying early success with Good Alley. The dining room — bright and soothing in neutral browns and grays, with woven lanterns the color of clay hanging overhead — is usually full during lunch and dinner hours. Service defines efficiency: Staffers quickly take your order, and ask how sweet you'd like your tea in a zero to 100 percentage. Dishes appear at a crisp but not off-puttingly rushed pace. The staff's assuredness is comforting, honestly, as is the quiet ceremony of eating soup dumplings. There will be no cure-all balm while Los Angeles grapples with the fallout from the most destructive fires in its history. You will need restoratives along the road to some sense of recovery and wholeness, and Good Alley lives up to its name.
