This should be a very familiar name to the dancing community in Hong Kong; more likely still, you…read moremight have taken classes in here if you ever danced~ One of the leading dance institutes in Hong Kong, Studiodanz (SD) was established in year 2003 by Angela Hang and Yvette Nie. Offering a wide rage of dance styles from the more popular Hip Hop and Jazz funk to contemporary and Ballroom, SD believes that dancing is for everyone and anyone can dance. Located in an industrial building in Fortress Hill, a large space is reserved for the 2 dance studios for dance classes to take place. Normal dance classes hold around 20 or so people whereas during big events such as dance festival, in which renowned tutors and dancer abroad are invited to give classes in HK, the rooms could pack up to 50 people! Earlier classes start at 17:30 where as most classes start 19:00 and 20:30 catering to the working population, SD would be your another option other than hitting the gym and lifting dumbbells. The energetic dance moves not only will make you sweat, but will make you a star on the dance floor as well~ Just a side note, the couches outside of the studios are quite ideal for a quick nap and indeed many students often do too before the classes start; but if manners are in concern, I would suggest not to do so.

Being married to a foodie husband from a foodie family means one is constantly on the challenge of…read moreone-upping every dinner so one runs out of ideas FAST. With a bit more time on my hands I decided to get schooled by the newest culinary school in town. I've heard raving reviews on ABC cooking studio from a friend who used to live in Japan. I've also visited their Roppongi campus so I kind of knew what to expect in terms of environment. I was invited by a friend for a trial class. Apparently existing members get a free class by bringing in new blood. So the new blood was there to learn Omurice, or the Japanese/western omelette rice. I arrived at the Tsimshatsui location and was welcomed by a bright, spacious space not unlike Muji (god bless Japanese Zen minimalism). Upon signing up and paying for my $200 trial fee, I washed my hands and went to my work station to don my disposable apron. The instructors are trained by Japanese teachers and offered Japanese culinary tips such as the most efficient way to wield a knife (at a slight angle, teetering/dragging instead of pushing down) All the ingredients used are Japanese ingredients and the instructor is happy to show us the packaging for identification/picture taking. The class is well organized and information easy to follow. I was able to bring home a nicely printed copy of the recipe to replicate the dish at home. At the end of the class the instructor would present you with the class packages. If you signed up for a course on-day (which I did) the one-time joining fee of $800 would be waived. For $200, I had a fun morning learning a new dish and having it for lunch. Not a bad deal I must say.