What up?

What's going on?

So it's drama and I, Anan, uh, D is in the middle of tariff negotiations in China.

Yep.

Live.

Boots on the ground journalism.

This is what we do for the Cathies, you know?

Bessent sent D to Hong Kong and China and said, hey, we, we got to solve this.

So we have a, we have a clip. Josh has the clip, live from

tariff negotiations. Let's hear what you have to say. Yep. All right, Kathy's what's up?

I am in Hong Kong, been here for the weekend. And as you can see, I've made tremendous progress on the trade negotiation. It looks

like we're heading in the right direction. Hopefully we'll wrap it up by the time I get out of

here. Hong Kong is still thriving, definitely different than five years ago the last time I was here.

A lot of the expats have obviously left, more locals.

And the couple observations, obviously the food has always been good in Hong Kong.

It's become exceptional now.

A friend of ours from USC, Brian Wu, opened an incredible Vietnamese restaurant called Kotan with a few locations, ate there, was fantastic.

Got to our friend Brian Toll introduced me to a restaurant group out in Hong Kong called Black Sheep.

And we ate at New Punjab Palace, which is like a michelin star indian restaurant so good

and then we're eating at a few of the other locations of restaurants they have it was phenomenal

just like incredible food highly recommend it and i'll say the other interesting things i see

teslas everywhere in hong kong barely have seen only one BYD, which is really

...