Yang Limen, the former permanent secretary of the Home Affairs Bureau, recently wrote an article in the newspaper, pointing out that officials attended birthday parties before the tightening of epidemic prevention and cases of unknown origin, and there was no clear violation of the law. He also revealed that Chief Executive Carrie Lam Cheng Yuet-ngor had also attended a wedding banquet organized by the former vice-chairman of the Chamber of Commerce. , questioned whether she was leading by example.
Carrie Lam responded yesterday (12th) that the wedding banquet was held in early December last year, when the epidemic was still well controlled, and she only stayed for 10 minutes.
The Chief Executive's Office sent a letter to the South China Morning Post last night to refute Yang Limen. The letter pointed out that Carrie Lam attended the wedding banquet on December 5 last year, when there was still some time before the community spread of the Omicron variant virus.
The letter stated that the FEHD is still investigating the restaurant where Hong Weimin, the representative of the Hong Kong People's Congress, held the birthday banquet, and criticized Yang Limen's claim that the restaurant complies with the rules for Class D premises, which is groundless and arbitrary.
Lin Zheng responded yesterday that the wedding banquet was held in early December last year, when the epidemic was still well controlled, and he emphasized that he only stayed for 10 minutes.
(File photo/Photo by Ou Jiale)
Lam Cheng met with reporters before attending the executive meeting yesterday, and pointed out that the time sequence must be clarified. The first local Omicron case occurred on December 30 last year. She chaired the meeting the next day and made a "difficult decision". The Director of Health and the Department of Health made a 4 o'clock appeal at the press conference in the afternoon, including trying not to attend gatherings with large numbers of people, and try not to take off the mask. This is an appeal to the society and to officials. In particular, relevant officials also attended the meeting to discuss strategies. should be followed.
Carrie Lam pointed out that before December 30 last year, the epidemic in Hong Kong was well controlled and she was looking forward to customs clearance. She admitted that she went to many gatherings at that time, 99% of which were official gatherings, and a few would sit down to eat.
As for the wedding banquet mentioned in the article, it was from the end of November to the beginning of December. She went there for about 10 minutes before attending an awards ceremony to congratulate a person who is engaged in community work, "I don't know whether to marry a daughter or a daughter-in-law, but I don't care. Good to know." He asked back, "Why is Mi Hao violating the requirements of officials? I hope everyone will be fair."
Yang Limen wrote an article in a newspaper a few days ago, pointing out that officials attended birthday parties before the tightening of epidemic prevention and cases of unknown origin, without clearly breaking the law. He also criticized Carrie Lam for attending a wedding banquet organized by the former vice-chairman of the Chamber of Commerce, and questioned whether she had set an example.
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Carrie Lam: The FEHD initially accused the restaurant in question of not meeting the requirements for a Category D restaurant
Yang Limen asked the attendees which law they violated in the article. Carrie Lam retorted at the press conference that, according to the preliminary opinion submitted to her by the FEHD, the restaurant involved did not meet the requirements of a Category D restaurant.
"If there is a letter (article), there is absolutely no problem with the restaurant. I'm sorry, this is completely arbitrary."
She pointed out that the government has not yet completed the investigation, and the superficial evidence also shows that the restaurant has problems: "In terms of the number of people and the requirements of category D, there must be a table set up one by one, and we can know that you meet the requirements of come first served. , if not, it’s a streamlined operation, how can it possibly meet the strict requirements for D-type restaurants? All of them are based on facts and reason.”
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