LEONG IAT HONG 梁日洪 | HONG KONG DELICACY 香港美食

Hong Kong has long been praised as a food paradise; one can savour all sorts of delicacy from international gourmet foods to local street foods.

Iat Hong has developed a unique painting style by overlapping short and delicate strokes as well as to differentiate details from colours and the directions of strokes. Among the wonton noodles, buttered pineapple buns, egg tarts, milk tea, and roasted goose with rice spaghetti he depicted, Iat Hong loves the freshly baked buttered pineapple buns the most. Which of them is your favourite Hong Kong gastronomy?

Established in 2010, TWGHs i-dArt believes art is a barrier-free common language, and aims to encourage more people with different abilities to participate in art so as to promote social inclusion.

Iat Hong is very talkative but always stay quiet and focused when creating artwork, a number of colorful and meticulous art pieces are then created. If a conversation has traces and colors, then we can see how Iat Hong is doing his best to find his unique way to mark the traces of his living. Painting style of Iat Hong is admired by overseas art lovers, and his painting was purchased by US Gallery at Asia Contemporary Art Show.

----------------------------------------------

香港被譽爲美食天堂，不論中外美饌還是地道小食，林林總總，應有盡有，總可讓人大快朵頤。

日洪自有一套作畫方式，以細碎的短線層層重叠，以線條方向及顔色區分細節。他畫筆下的雲吞麵、菠蘿油、蛋撻、奶茶和燒鵝瀨，是您喜歡的香港美食嗎？日洪自己則最愛吃新鮮出爐的菠蘿油。

東華三院愛不同藝術成立於2010年，相信藝術是無障礙的共通語言，藉著鼓勵不同能力的人士參與藝術，促進彼此的了解及包容，達至社會共融。

在創作時，平日喜愛發問的日洪總會變得沉默和專注起來，畫出一幅一幅細緻、色彩豐富的作品。如果說話有痕跡、有顏色，我們就可以看到，日洪是如何努力地用他獨有的方法，刻劃自己生活的痕跡。

日洪的繪畫風格深受外國藝術愛好者欣賞，並曾在亞洲當代藝術展中為美國畫廊所購入。