DMCA
Why This Page Exists
Every recipe on this site comes from lived moments. Each image, ingredient list, and memory shared here reflects time, effort, and often hunger-driven instinct. That’s not something we take lightly, and it shouldn’t be copied freely. This page outlines how copyright applies to the content on Club Rangoon, what you can do if you believe your own work has been misused, and how we handle those reports.
Content Ownership and Global Protection
All written, visual, and creative elements on Club Rangoon belong to Thida Lin or contributors who have given written permission. This includes—but isn’t limited to—recipes, narrative stories, food photos, step-by-step guides, blog posts, cultural notes, layout, and design structures.
Just because the content lives on a screen doesn’t make it public property. Copyright laws protect it. Whether you’re in Hong Kong, Myanmar, Canada, or Chile, those protections stretch far. The Digital Millennium Copyright Act (DMCA) applies to any unauthorized use of content posted here, even if you’re accessing it from halfway across the world.
No one needs to ask permission to read a post, cook a dish at home, or share a link. But copying text, downloading images, republishing recipes, or using any part of this site commercially or as your own violates both law and ethics.
If You See Your Work Used Here Without Permission
Mistakes happen. We understand that. If you’re a creator, photographer, writer, or artist and believe something of yours appears here without your consent, there’s a clear process to follow. We take copyright concerns seriously and respond promptly to valid requests.
What To Include In A DMCA Notice
To help us process your notice quickly and accurately, your written request must contain:
- Your full name and signature (digital or scanned).
- A description of the original work you believe has been misused.
- The exact URL or a clear location of the content you’re reporting on clubrangoon.com.hk.
- Your contact information, including phone number and email.
- A statement, under penalty of perjury, that the complaint is accurate and that you are the rightful copyright owner or an authorized agent.
- A statement that you did not give permission for this use and believe it to be unauthorized.
Once we receive this information, we’ll investigate and act appropriately.
Send your complaint to:
DMCA Contact
📞 (852) 5009 6633
🏠 Flat D, 15F, 1-3 San Lau Street, Hung Hom, HKSAR
📩 dmca@clubrangoon.com.hk
We prefer email for speed and accessibility, especially for international senders.
What Happens After Submission
After we verify the content and review the notice, we may:
- Remove the content.
- Notify the user (if applicable).
- Review follow-up information from both parties if a counter-notification is submitted.
We don’t rush decisions, but we don’t delay either. The goal is fairness.
How Club Rangoon Responds to Valid Notices
When a complete, legitimate DMCA notice reaches us, we remove the content or restrict access as soon as possible. We notify the party who posted or submitted the content and explain why it was taken down. If the person who uploaded the content disagrees, they have the right to file a counter-notice.
A counter-notice must include:
- A statement that the material was removed in error or misidentification.
- The individual’s contact details and agreement to the jurisdiction of the appropriate court.
- Their consent to accept legal process from the original complainant.
This process exists to protect everyone—those whose work is misused, and those wrongly accused of misuse.
Why It Matters
Content on this site isn’t just data—it’s culture, nostalgia, sweat, and stubborn flavor memory. A recipe here might look like a string of measurements and verbs, but for us, it might be the taste of a rainy childhood night or a moment of homesickness in a Hong Kong kitchen.
Taking those moments out of context or reposting without consent turns that memory into a product. It loses meaning, loses honesty, and violates the effort behind it.
You may not feel the weight of that when you save a picture or repost a how-to, but we ask you to think twice. Reach out. Ask permission. Most of the time, we’ll probably say yes, especially if you’re doing something creative or community-based. But asking changes everything.
If You're Reaching Us From Anywhere in the World
Whether you're in Tokyo, Nairobi, Lima, or Toronto, copyright works the same. Countries across continents respect ownership of original work. You don’t need to be in Hong Kong for DMCA laws to apply. The same rules go for bloggers in Istanbul and restaurant reviewers in Melbourne. Stealing isn't location-dependent.
If someone uses your Burmese lentil soup recipe without giving you credit, it hurts. Same goes here. If you find anything that feels familiar, sounds too similar to your own voice, or carries an image you snapped, write to us.
We’ve built Club Rangoon on honesty and food. We’ll treat your claim with care.
If You Want to Use Our Content
You can. Really. We don’t gatekeep recipes. We just ask that you do it the right way.
That means:
- Linking back to the original page.
- Not copying entire articles or instructions word for word.
- Never removing watermarks from images or editing them to look like your own.
- Requesting formal permission if you're planning to use anything for commercial purposes, printed material, or syndicated content.
If you're not sure, send an email. We're fast to respond.
Every time someone respectfully shares, credits, or adapts a dish from Club Rangoon, that dish travels further. That story reaches one more kitchen. That’s the kind of reach we like.
Accountability For Visitors
Reading a post doesn’t give you ownership. Bookmarking a curry doesn’t give you license. If you’re here to enjoy the food and the stories, you’re always welcome. If you want to share what you find, do it with integrity.
There are simple ways to stay honest:
- Share the link, not the copy-pasted text.
- Tag us on social if you recreate a dish.
- Never try to monetize content that isn’t yours.
We built this site for people who love food and want to understand where it comes from. Respecting creative ownership helps preserve that spirit.