Manchester United stars face the ultimate test: our Q&A, such as would you snack on chicken feet or duck tongue?

Jan 3 , 2019

(From left) retired Manchester United soccer stars Park Ji-sung, Nemanja Vidic and Jesper Blomqvist visited Hong Kong to play a match – against 100 children – to help celebrate the centenary of Japanese company Kansai Paint. Photo: Bridgette Hall

We meet the retired greats Park Ji-sung, Nemanja Vidic and Jesper Blomqvist in Hong Kong as they play against 100 children to mark Kansai Paint’s centenary

When three legendary Manchester United soccer players landed in Hong Kong to help celebrate the 100th anniversary of Kansai Paint company, you can bet we were ready to greet them as soon as they landed.

After all, who can say they’ve had the chance to meet the retired trio of South Korean midfielder Park Ji-sung, Serbian defender Nemanja Vidic and Swedish winger Jesper Blomqvist – all at the same time?

Kansai Paint, based in Osaka, Japan, was founded in 1918. It now operates branches in the United States, Mexico, Africa, Europe, the Middle East, India and Southeast Asia. To help mark its 100th anniversary, the three players were in the city to play soccer against 100 children and, judging by how they performed, it was obvious they “let” the youngsters win, 2-1.

Check out our little fun interview where we ask them important questions, such as how they celebrated after signing with the English Premier League club, why the local South Korean press thought Park’s signing by Manchester United was “fake” – and whether they would prefer to snack on chicken feet or duck tongue.

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Kim Soo-jin

Kim Soo-jin is the digital content manager for STYLE. In her current role, she leads the magazine’s social media strategy for Facebook and Instagram, commissions stories for its website and also writes whenever she can. In the past, she has written for Good Eating, Destination Macau and SCMP’s various special reports throughout the year. During this time, her main beats included high jewellery, luxury watches and Hong Kong’s ever-evolving dining scene.