This episode explores the history of tree planting in Hong Kong. From century-old specimens at the #Hong Kong Herbarium to archival photos of roadside trees, we trace how greening has evolved over time. At the #Tai Tong Nursery, we learn about reforestation in #country parks and its lasting impact. Looking ahead, the programme introduces future planting research. Behind every tree lies the quiet, long-term dedication of many individuals who have helped shape a greener, more #sustainable Hong Kong. Watch the FULL episode of  "The Pulse of Hong Kong Forests-Right Tree Right Place": https://www.rthk.hk/tv/dtt31/programme/pulseofhkforests_eng/episode/1103541 Every Wednesday | 9:30 PM | RTHK TV 32 Download the "RTHK On The Go" app NOW：https://rthk.hk/otg Subscribe, like and hit the bell! #Hong Kong Herbarium #Tai Tong Nursery #tree planting #reforestation #country parks #sustainable Hong Kong #The Pulse of Hong Kong Forests #Right Tree Right Place

In celebration of its 25th anniversary, the Hong Kong Film Archive presents its first-ever "Treasures Exhibition" at the Hong Kong Heritage Museum! From its collection of over 1.3 million precious film artifacts, the exhibition features carefully selected treasures of immense historical and cultural value , guiding visitors through a classic era of cinematic history. The exhibition takes place at Hong Kong Heritage Museum from June 3, 2026 to March 29, 2027.

How voracious can athletes’ appetite be? How should the Registered Dietitian of Hong Kong Sports Institute (HKSI) design the diet plans so that athletes can have enough to eat? In this episode, “Big Brother” CHEUNG Siu-lun, the former Hong Kong fencing team representative; and Susan CHUNG, the former dietitian of HKSI, are invited to taste the delicious food together and reminisce about the anecdotes between them in those years. The food ingredient featured in this episode, i.e. oyster, is well-known as “the milk in the sea”, and has the highest zinc content among all food. The “Food Fanatic” will visit the oyster farmers in Lau Fau Shan and of course, Chef Will will make delicious dishes for us using local oysters produced in Lau Fau Shan. Hosts: Karen CHENG, Will LEUNG (Chef) Guests: CHEUNG Siu-lun, Susan CHUNG (Registered Chinese Medicine Practitioner/Registered Dietitian of Canada)

The Lam Tsuen River originates from Tai Mo Shan with its watercourse stretching over 10 kilometres. It flows through Chai Kek, Tong Min Tsuen and the town centre of Tai Po, before it finally reaches Tolo Habour. It is a river weaving through both forested and urban areas, nurturing unique cultural landscapes. Chai Kek at the upstream is one of the few places in Hong Kong that retains the original landscape of natural rivers and streams. Ecologist Dr Ken SO leads urban dwellers into the riverbed to feel in person the temperature of the flowing water and its breath of life, and explore the biodiversity therein. She Shan Tsuen at the midstream is a Hakka village with a history of over 200 years. The trees in the Fung Shui wood on the hillside behind the village were planted by the ancestors of the village representative CHAN San-kwai. The trees not just block the wind and stabilise the land, but also have their own uses. One huge old camphor tree in the wood, which is even older than the village itself, has become the collective memory of villagers. Wallace is a ceramic artist deeply inspired by the Lam Tsuen River. He uses clay to record textures of the nature. He wanders into the Fung Shui wood and transforms the trees and clay into artworks carrying memories. The river continues its journey through the urban areas of Tai Po and reaches Tolo Harbour. The Coral Academy of the Chinese University of Hong Kong and the Agriculture, Fisheries and Conservation Department are now working together in remediation for the harbour to restore the beauty of this underwater garden where coral once flourished. Life needs to be nurtured, and so does the river. The Lam Tsuen River is not just a waterway, it is also a story intertwining human and the nature.