ME, MYSELF AND I
Multidisciplinary artist and owner of The Stallery, ERNEST CHANG explains how social media affected him in the past and how he now wields it with a different intention.
As an artist and a millennial navigating the labyrinthine world of social media, I’ve observed a seismic shift in the paradigm of self-reflection and mental well-being. These platforms are, ultimately, a world in which connection often results in disconnection and where the quest for visibility can render our true selves invisible.
As we navigate this digital expanse, we find that social media has subtly redefined our relationship with ourselves. It coerces us into a relentless pursuit of perfection, where every post adds a stroke to the masterpiece of our online personas. In this silent auditorium of the internet, we crave the applause of likes and shares, a form of validation that can echo with the hollowness of a facade – yet we’re so deeply affected by it, swayed by the tides of public opinion and the undercurrents of self-censorship.
We live in what can be described as an age of selfishness, where the ubiquitous “selfie” has become a symbol of our era. Introspection and authentic thought are often eclipsed by the spectacle of the personas we project. The vast canvas of social media is crowded with these self-portraits, each one clamouring for attention, each one echoing the ego’s desperate cry for recognition.
This relentless pursuit of digital approval has woven a tapestry of illusion, one that masks the true emotional landscape that may be marred by loneliness and the spectre of depression.
The culture of self-aggrandisement that dominates our feeds presents a skewed reality, where every individual is the protagonist in their own grand narrative.
As an artist who shares their creations, I’m constantly reminded of the tension between genuine self-expression and the construction of an image designed more to dazzle than to connect. Each post, while a curated piece of an exhibition, can sometimes obscure the raw, unfiltered artist that I am.
Despite these challenges, social media remains a powerful avenue for expression.
It’s incumbent upon us to wield this tool with care, ensuring that our sense of self is anchored in reality, not adrift in a digital sea of shifting reflections.
As we stand amid this digital landscape, we must remember that social media is a tool that, like any medium of art, can be used to reveal great truths or to construct grand facades. The brush is indeed in our hands, and the strokes we choose to make can paint a portrait true to our essence or one distorted by the illusion of perfection.
To all fellow creators, the choice is ours. Let’s wield this tool with intention, with authenticity and with the courage to present not just the finished piece, but the beautiful, messy process of creation itself, using our platforms not as pedestals for self-portraiture but as shared spaces where genuine connection and artistic pursuit thrive.
BLOOMING ROSE
Rosewood Hong Kong’s Legacy House is offering an eight-course Chinese New Year Delights dinner menu on February 7-19. Among the dishes and fine ingredients in the luxurious spread are double-boiled fish-maw soup with sea whelk, bamboo pith and young coconut, stewed razor clams with bamboo shoot and salted lemon, and braised rice with abalone and diced chicken.
5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui
PEARL OF THE ORIENT
At the Mandarin Oriental Hong Kong, the one-Michelin-star Man Wah is delivering seasonal specialities on February 10-18, which include abalone with duck, melon, jellyfish and mango with a sesame dressing, braised turnip filled with conpoy, dried oysters and black sea moss, cod fish and shrimp dumplings and siu mai with black sea moss and dried oyster. On weekends during the same period, you’ll also find a special dim-sum menu filled with exquisite Cantonese delights.
25/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central
CONTEMPORARY CANTONESE
Between February 1 and 25, the oneMichelin-star Duddell’s is offering two Lunar New Year set menus. Choose from a six-course menu with dishes such as double-boiled chicken soup with fish maw, ginseng and dendrobium, and sautéed lobster with black-bean sauce and broccoli, or an eight-course set featuring delicacies that include deep-fried shrimp paste puff with honey-glazed barbecued pork, and braised four-head South African abalone and shiitake mushroom with abalone sauce.
1 Duddell Street, Central
FLAVOURS OF THE EAST BLOSSOMING SEASONS
Aside from myriad festive hampers, Chinese puddings and poon choi, the Four Seasons Hotel Hong Kong’s two-Michelin-star Lung King Heen has created special lunch, dinner and à la carte menus to welcome the auspicious Year of the Dragon. Highlights include wok-fried lobster with lily bulbs, ginkgo and black truffle, braised conpoy with dried oysters and sea moss, braised seasonal vegetables with crab roe cream, and Dragon Well tea-infused crème with vanilla pear compote.
Four Seasons Hotel Hong Kong, 8 Finance Street, Sheung Wan
For the tastes of Shanghai, Jiangsu and Zhejiang this Chinese New Year, head to The Merchants at Forty-Five on February 11, where a panoramic view of the Hong Kong skyline and fireworks are complemented by a one-night-only menu offering everything from traditional deep-fried pomfret in sweet soy sauce, and stir-fried Australian lobster with mild spicy sauce, to fried-rice abalone, sea cucumber, bottarga and shrimp.
44/F, Forty-Five, Gloucester Tower, Landmark Atrium, Central