Category: MIL-OSI

Source: Hong Kong Government special administrative region

Source: Hong Kong Government special administrative region – 4

     The results of the 2025 Legislative Council General Election are:

Geographical constituency: New Territories North West
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No.	Candidates	No. of votes obtained
1	Chow Ho Ding Holden*	42,347
2	Chong Ho Fung*	34,756
3	Leung Ming Kin	25,936
4	Kam Man Fung	11,893
5	Luk Chung Hung	23,282

* elected

Source: Hong Kong Government special administrative region – 4

     The results of the 2025 Legislative Council General Election are:

Geographical constituency: Kowloon Central
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No.	Candidates	No. of votes obtained
1	Lee Chiu Yu	7,615
2	Yeung Nok Hin	15,734
3	Yang Wing Kit*	28,163
4	Lee Wai King Starry*	53,529
5	Yau Yiu Shing	12,527
6	Tam Lee Yee	12,487

* elected

Source: Hong Kong Government special administrative region – 4

     The results of the 2025 Legislative Council General Election are:

Geographical constituency: New Territories South East
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No.	Candidates	No. of votes obtained
1	Ip Ngo Tung Chris*	26,250
2	Lee Ching Yee Janet	16,636
3	Fong Kwok Shan Christine*	58,828
4	Cheung Mei Hung (Chris)	18,681
5	Chan Chi Ho	18,797

* elected

Source: Hong Kong Government special administrative region – 4

     The results of the 2025 Legislative Council General Election are:

Geographical constituency: Hong Kong Island West
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No.	Candidates	No. of votes obtained
1	Young Chit On Jeremy	10,675
2	Chan Judy Kapui*	30,033
3	Wong Chau Ping	7,384
4	Chan Hok Fung*	30,543
5	Kwok Wai Keung	25,643

* elected

Source: Hong Kong Government special administrative region

The following is issued on behalf of the Electoral Affairs Commission:

     The counting of votes for the 2025 Legislative Council General Election (LCGE) was completed smoothly at around 6am today (December 8). The poll closed at 11.30pm last night (December 7) and the counting of about 1 317 680 geographical constituency (GC) ballot papers, about 76 940 functional constituency ballot papers and 1 458 Election Committee constituency ballot papers commenced soon afterward.

     “For the LCGE, about 1 317 682 electors have cast their votes, with a cumulative GC turnout rate of 31.9 per cent. Overall, the polling and counting processes proceeded smoothly and all arrangements for the LCGE have reflected the principle of openness, honesty and fairness. The Electoral Affairs Commission (EAC) is satisfied with the arrangements,” the Chairman of the EAC, Mr Justice David Lok, said on the conclusion of the LCGE.

     The EAC is very thankful to the bureaux/departments (B/Ds) involved in the LCGE, especially the Crisis Management Committee members which include the Constitutional and Mainland Affairs Bureau, the Home and Youth Affairs Bureau, the Security Bureau, the Hong Kong Police Force, the Digital Policy Office, the Home Affairs Department, the Information Services Department, the Department of Justice, the Electrical and Mechanical Services Department, the Transport Department and the Hong Kong Observatory for their full support in various aspects. In addition, the Independent Commission Against Corruption and other law enforcement agencies have made appropriate arrangements for the smooth conduct of the LCGE. The EAC would also like to thank the Technical Advisory Committee for their valuable professional input to the election-related mission critical systems.

     There were more than 600 polling stations in the LCGE with polling duration extended to 16 hours. Also added in the LCGE were various new electoral work under the pilot arrangements, including introducing Designated Polling Stations for the groups of electors with specific needs such as civil servants, healthcare staff and ethnic minorities residents; providing outreach polling service to electors residing in residential care homes for the elderly and persons with disabilities; as well as increasing the number of Near Boundary Polling Stations. After the fire in Tai Po, the Registration and Electoral Office (REO) needed to make adjustments for three polling stations in the district within a short period of time. With the full assistance by the Government Logistics Department, and the efforts of staff members of the Immigration Department and the Customs and Excise Department under the “government-wide mobilisation” mechanism, free feeder transportation services were offered to the affected electors during the polling hours so that they can travel to the reallocated polling stations conveniently to cast their votes. The aforesaid arrangements posed substantial challenges to the whole election process. In this connection, the EAC extends its special thanks to the staff of the REO and the polling and counting staff for their contributions and efforts made in coping with a large amount of work in their respective positions; as well as the heads of various B/Ds for nominating electoral staff for the LCGE, and for approving them to leave their positions briefly to participate in trainings and drills arranged by the REO which enabled the election be held smoothly and orderly.

     As prescribed by the law, the EAC will submit a report on the review of the electoral arrangements of the LCGE to the Chief Executive within three months.

     Last but not least, the EAC would like to thank all electors who have voted for casting their sacred votes and electing the new Legislative Council. The EAC is also thankful to the media for reporting the electoral affairs; and candidates and their agents for their co-operation, so that the polling and counting processes were conducted openly, honestly and fairly, and in a safe, orderly and efficient manner.

Source: Hong Kong Government special administrative region

     The results of the 2025 Legislative Council General Election are:

Geographical constituency: Kowloon West
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No.	Candidates	No. of votes obtained
1	Guan Weixi (Haywood)	13,592
2	Lau Oi Sze	15,708
3	Leung Man Kwong*	25,692
4	Pong Chiu Fai	7,285
5	Cheng Wing Shun Vincent*	41,767

* elected

Source: Hong Kong Government special administrative region – 4

     The Intellectual Property Department (IPD) signed Memorandums of Understanding (MOUs) on December 4 separately with the Department of Intellectual Property of the Ministry of Commerce of Cambodia and the Intellectual Property Corporation of Malaysia to establish a framework for collaboration in the field of intellectual property (IP) aimed at driving innovation and economic development.
 
     Witnessed by the Under Secretary for Commerce and Economic Development, Dr Bernard Chan, and the Secretary of State of the Ministry of Commerce of Cambodia, Mr Ouk Prachea, the Director of Intellectual Property, Mr David Wong, signed an MOU with the Director of the Department of Intellectual Property of the Ministry of Commerce of Cambodia, Mr Suon Vichea.
 
     Later in the afternoon, Mr Wong signed a separate MOU with the Director General of the Intellectual Property Corporation of Malaysia, Mrs Yusnieza Syarmila Yusoff.
 
     The two MOUs were signed on the sidelines of the Business of Intellectual Property (BIP) Asia Forum held in Hong Kong with an aim to deepen Hong Kong’s co-operation with Cambodia and Malaysia in areas such as the creation, protection, management and commercialisation of IP, and enhance the critical role of IP in driving innovation and creativity, as well as in seizing business opportunities.
 
     Under the MOUs, Hong Kong and the two places will engage in diverse forms of collaboration, such as fostering the exchange of IP-related information, enhancing personnel training and capacity building, and organising seminars and conferences to boost professional capabilities in IP businesses.
 
     “Hong Kong enjoys the distinctive advantage of having strong support from the motherland and being closely connected to the world under the ‘one country, two systems’ principle. Our business environment is highly market-oriented and internationalised, underpinned by the rule of law, with a robust and effective IP system in place. The IPD looks forward to joining hands with the IP authorities of Cambodia and Malaysia to strengthen co-operation in the field of IP. Sharing a common vision, we are jointly committed to leveraging the IP system to encourage industries to create and innovate, and promote economic development,” Mr Wong said.
 
     Jointly organised by the Government and the Hong Kong Trade Development Council, the BIP Asia Forum is an annual IP flagship event in the region that brings together IP professionals and leaders from Asia and around the world. This year’s forum was held at the Hong Kong Convention and Exhibition Centre in Wan Chai on December 4 and 5 under the theme “Leverage IP to finance business growth”, featuring over 100 renowned speakers. They included senior officials from the China National Intellectual Property Administration and the World Intellectual Property Organization, as well as speakers from the IP authorities of the member states of the Association of Southeast Asian Nations.

Source: Hong Kong Government special administrative region – 4

     The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 8) announced the test results of a recently completed surveillance project assessing the food safety of hot pot cuisine. A total of 345 hot pot food samples were collected, and all passed the tests.
 
     A CFS spokesman said, “Hong Kong people like eating hot pot meals. As food additives such as colouring matters and preservatives may be used during the making of hot pot ingredients, beverages and sauces, the CFS conducted this project in a bid to provide timely food safety information to consumers and the trade.”
 
     The CFS collected different kinds of hot pot food samples, including meat and meat products (such as beef balls and pork balls), aquatic and related products (such as fish balls, shrimp balls and cuttlefish balls), bean products (such as dried bean curds, tofu and soya bean sticks), noodles, soup bases, beverages (such as juice and sour plum drinks) and sauces, from restaurants, fresh provision shops, supermarkets, groceries, market stalls and retailers (including online retailers) for chemical and microbiological testing.
 
     Chemical tests included testing for colouring matters, preservatives and metallic contaminants, while microbiological tests for ready-to-eat food included testing for Bacillus cereus, Clostridium perfringens, Salmonella and coagulase-positive staphylococci.
 
     The spokesman reminded the public that food safety is a shared responsibility and that all those involved in the food supply chain – from farms and food manufacturers to food handlers and consumers – should put in place safety measures. He advised the trade not to entertain orders beyond handling capacity. The trade should also comply with legal requirements, follow Good Manufacturing Practices, use permitted food additives in an appropriate manner, and check the quality of food and ingredients upon delivery.
 
     Furthermore, the spokesman advised food handlers and consumers to apply the following Five Keys to Food Safety when handling and preparing food:
 
Choose wisely
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* Patronise reliable shops and select fresh and hygienic foods for hot pot ingredients;
* For prepackaged foods or soup bases, check whether the packaging is intact and if the selected foods are expired; and
* For online purchases, buy from reliable online shops with licences, and pay attention to the nature and potential risks associated with food items purchased online.
 
Keep clean
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* Observe good food, environmental and personal hygiene when preparing foods. All food ingredients must be thoroughly washed;
* Poultry meat, pork and beef should be washed and sliced into thin strips for easy cooking;
* For shellfish like scallops and geoduck, scrub the shells thoroughly and remove the internal organs;
* Before eating and handling food ingredients, wash hands thoroughly with liquid soap and water, and rub for at least 20 seconds; and
* If there is a wound on the hand, cover it properly with a waterproof bandage or put on a glove before handling food.
 
Separate raw and cooked food
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* When shopping for hot pot ingredients, buy prepackaged foods first and raw meat, poultry and seafood last;
* When shopping for or delivering food, raw foods should be kept separately from other ready-to-eat foods or cooked foods to prevent cross-contamination; and
* Handle raw and cooked foods carefully and separate them completely during the cooking process. Use separate sets of chopsticks and utensils with different appearances to handle raw and cooked foods, and avoid contact between raw and cooked foods on the table to prevent cross-contamination.
 
Cook thoroughly
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* During the whole eating process, take thoroughly cooked food out of the pot only when the soup is boiling completely. Whenever water or soup is added to the pot, wait until it is boiling hot before adding food for cooking;
* Shrimps should be fully cooked until the shells turn red and the flesh turns white and opaque. Shellfish should be boiled until their shells open and boiled for a further three to five minutes afterwards. Shucked oysters should be cooked in the boiling water for at least three minutes before consumption;
* Do not consume cooked foods that are mixed with unpasteurised raw eggs to prevent pathogenic or antimicrobial-resistant micro-organisms; and
* Condiments such as soy sauce, vinegar, wine, chili and wasabi cannot kill bacteria or parasites that may be present in hot pot ingredients.
 
Safe temperature
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* Most hot pot ingredients should be stored in a refrigerator at 4 degrees Celsius or below, while frozen foods should be stored in a freezer at -18 degrees C or below; and
* Do not thaw frozen foods at room temperature, as bacteria may multiply rapidly in food. It is preferable to defrost frozen foods in a refrigerator, microwave oven or under running water. Thawed foods should be cooked as soon as possible.
 
“People should also pay attention to the amount of food consumed and follow a balanced diet when having hot pot meals. To reduce fat intake, it is preferable to choose a clear soup base as it contains less fat than bone, satay and mala soup bases. Eat vegetables first to fill oneself up and then meat to prevent overeating. Members of the public should also eat more vegetables with high dietary fibre and less fatty meats and animal offal, and use less sauce and condiments. If there are nutrition labels for hot pot products, make healthier food choices by referring to their nutritional contents and choosing those lower in fat, sodium and sugars,” the spokesman said.

Source: Hong Kong Government special administrative region