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Samsung Galaxy S10 Plus Price in Hong Kong

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Best Price of Samsung Galaxy S10 Plus in Hong Kong   HKD7,011 Samsung Galaxy S10 Plus Price is between  HKD6,388 To HKD7,634 in Hong Kong  Samsung Galaxy S10 Plus available in March 2019 4G, Networks, 8GB RAM, 128GB ROM, 6.4 inches Dynamic AMOLED capacitive touchscreen Display, android 9.0 Pie, Triple Rear & Dual Front Camera, Exynos 9820/Snapdragon 855 (USA/China) Chipset, Octa-core CPU, 4100 mAh Non Removable Li-lon Battery With 15W Fast, 2.0 and Prism White, Prism Black, Prism Green, Prism Blue, Canary Yellow, Flamingo Pink, Ceramic Black, Ceramic White, Cardinal Red and Smoke Blue colors Options. Full Specifications NETWORKS 2G    GSM 850 / 900 / 1800 / 1900 - SIM 1 & SIM 2 (dual-SIM model only)    CDMA 800 / 1900 - USA 3G HSDPA 850 / 900 / 1700(AWS) / 1900 / 2100 - Global, USA CDMA2000 1xEV-DO - USA 4G LTE band 1(2100), 2(1900), 3(1800), 4(1700/2100), 5(850), 7(2600), 8(900), 12(700), 13(700), 17(700)...

SAMSUNG GALAXY S10 SERIES RELEASED IN HONG KONG – ITS CHEAPER

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A couple of weeks ago,  Samsung  released its latest flagship series and this series will remain Samsung’s most important series for a good part of the year.  Now, Samsung has officially released the Galaxy S10 series in Hong Kong and the interesting part is that the price is much cheaper than in mainland China. Below are the prices of the Galaxy S10 series in Hong Kong.  Galaxy S10e (6GB+128GB version) –  HK$5,298 (4,530 yuan or $675) Galaxy S10 (8GB+128GB version) – HK$5,998 (5,125 yuan or $764) Galaxy S10 (8GB+512GB version) – HK$7990 (6,830 yuan or $1018) Galaxy S10 Plus (8GB+128GB version) – HK$6998 (5980 yuan or $891) Galaxy S10 Plus (8GB+512GB version) – HK$8998 (7680 yuan or $1144) Galaxy S10 Plus (12GB+1TB) – HK$11998 (10250 yuan or $1527) Looking at the equivalent prices of these smartphones in China mainland, they are almost a 1000 Yuan ($149) cheaper. Galaxy S10e (6GB+128GB version) – 4999 Yuan ($745) Galaxy S...

lazy pizza dough + favorite margherita pizza

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Raise your hand if you never get pizza right when you make it at home — that the dough doesn’t rise in the time the recipe says it should or it’s impossible to roll out; or that you get it rolled out but once baked, it tastes less like a good pizza crust and more like a tough cracker. Or maybe th opposite happens, that it’s so thick and bready, it reminds you more of a bagel, and sadly, not in a good way. Raise your hand if it never resembles the stuff from you favorite wood-wired pizzeria, all bubbled and crisp but stretchy within, with charred spots throughout and slices that don’t flop like overcooked spaghetti once lifted, sauce and cheese sliding away from you just when you need them in your mouth the most. Me, me, me, me, me. I suspect that all home cooks have a few demon dishes, things they make a million times and are never fully satisfied with, but are still so obsessed that they can never resist a new angle or tactic that promises to bring them closer to thei...