The Award Dinner @ Restaurant Litoral

Macau - Today's conference agenda was half a day. Immediately after lunch, at 1pm we had arranged for a city tour for the delegates. The tour includes the various sites:

The 1st tourist site was to view the Lotus flower in full bloom,The coach then drove to the 2nd location, drop us off a distance and we had to walk up to the Ruins of St Paul, Na Tchaa Temple, Section of the old city and Mt Fortress

From the famous Ruins of St Paul, we took a walking tour to Senado Square (this is the main city square), situated at one end is the Leal Senado Building, Sam Kai Vai Kun, Kuan Tai Temple, Holy House of Mercy Cathedral, Lou Kau Mansion (visited a typical Chinese courtyard house compound), St Dominic Church,

Then off to A-Ma Temple, many people had offerings, seek blessings and gifts to the gods....

The last location was on the island of Taipai, crossing the bridge from Macau to Taipai was great as it was a clear sky - we stop by Taipai House museum and then to the popular Chio Heong Yuen bakery (oldest bakery in Macau) - there were free cookie tasting for all visitors. For all delegates we had arrange a free gift of a box of Almond cakes, after which the coach drove pass by the Venetian Casino and back to the Hotel

In the evening, the Partners Award Dinner was held at Restaurant Litoral.

Visiting the two-storied Litoral was stepping back into olden Portugal. It occupies one of the districts typical old shop houses on the street that used to front what was once a bustling waterfront. Not far away is the spot where the first Portuguese landed on Macau’s shores. The restaurant’s proprietor, Macau-born Manuela Ferreira, opened Litoral in 1995 with her husband, carefully guards her recipes, many of which have been passed down through generations in her family. She says she uses the wok to cook many of the dishes served here, which contain both Portuguese and Chinese ingredients. In fact, Ms. Ferreira says even she eschews commercially prepared foods and makes many of those ingredients herself, like the traditional shrimp paste that is a time-honored tradition in these parts. Ms. Ferreira was awarded a Medal of Honor by the Macau SAR government for the contribution to tourism her efforts represent. Mouth-watering dishes like stuffed squid, clams in garlic sauce, Macanese style duck rice and creamy serradura, washed down, naturally, with Portuguese wine or pitchers of refreshing sangria, not only make Litoral a favorite among Macau’s local community, but keep alive a gastronomic tradition that is unique to Macau.

The set menu for 30 pax costing MOP$ 350 per person:
Garlic Shrimps
Roast Portuguese Sarsage
Cod Fish cakes
Chicken Rice Soup
Curry Crab
Mixed Salad
Macanese Saffron Pork
African Chicken
Grilled Short Ribs
Dessert
Coffee or Tea

Fat Sui Lau Restaurant

Macau - After a hearty breakfast, it was a pack full day of conference at Vitoria Room III on level 2 of the Hotel Royal.

After the conference was over, it was free and easy for the conference delegates. Some partners wanted to join us, so we went to Fat Siu Lau Restaurant @ Rua da Felicidade No.64. They currently have 2 restaurants, the other opposite of Kun Ian Statue. Since 1903, many celebrities and politicians have frequented this infamous Macau dining spot. The atmosphere of this European-style venue is appropriate for business gatherings. Fat Siu Lau restaurant is in the oldest restaurant in Macau. The food is good and delicious but pricy compared to similiar menus. We tried their famous grilled king prawns, curry crab (the crabs were so small compared to Singapore chilli crabs - furthermore they charged twice as much). They were able to charge a higher price due to the restaurant ambiance.

Good Portugese Food

Macau - For lunch, we went to Restaurante Platao, a nice Portuguese restaurant in Senado Square (Central). This restaurant is very quaint and located off the busy street of Senado Square walking towards St. Paul's Ruins. Today's weather was great around 15 degrees Celsius, so we decided to have lunch outside in the open-air. The food coupled with the ambiance was great. We had chicken, stewed lamb shank, baked rice and Sangria for drinks.

What is Sangria? Sangria, is a wine "punch" with its traditional heritage well rooted in Spain. Typically, Sangria is made with red wine, fresh, seasonal fruit and a bit of bubbly water or citrus flavored soda. While Spain is heralded as the creator of Sangria, countries all over the globe have adapted the recipe to make a fruit-filled wine beverage that is refreshing and easy to drink with a wide variety of foods.

The welcome dinner was held at Macau Tower, 180 Lounge & Grill restaurant - there were 25 people attended this function and the food was well prepared and delicious. This was a private function.  A set menu prepared for all and cost MOP$300 per person. The ambiance was great - we had the whole 59th floor booked and the view of Macau on that day was clear so we were able to see as far as the eye can see.

The dinner menu was:

• Bacon wrapped Prawn Salad
• Tomato Bisque with Basil
• Stuffed Chicken Breast with Wild Mushroom
• Star Anise Cream Caramel
• Coffee and Tea

Start of the technical conference

Macau - After making sure that everything at the technical conference was 'clock work'. Tania, Donny and I went to settle the payment for the coach services. The tour agency was Grayline Tours and the office was just a walking distance from where we are staying. They are very professional and ensured us that there will be a English speaking guide since many from our conference do not speak Mandarin or Cantonese.

We were hankering for food and ask Grayline where to find good Macauese food and was told to go to Senado Square. We walked up and down the street but found no restaurant. I later realized that many of the good restaurants are in the lanes off the main street.

A lady was standing at a cross junction handing out flyers of her resturant, since we were hungry we took the flyer and followed her. The restaurant was downstairs and had to take a flight of stairs down and looking around there weren't many patrons on that day. Well, surprisingly the food was good and tasty too.

After lunch, we headed back to Royal Hotel to refresh for the evening activities.

After dinner, we went to a Karaoke Bar called 'Club Ruka'. The taxis plying Royal Hotel were few and we had to wait a long time to complete the group by packing 4 at a time into a taxi to Club Ruka. In spite of the directions to this Club Ruka, one taxi got lost along the way. Not many were singing and after a while it was getting a bit boring so we left. We discount with the manager since we left early and paid about MOP$900 for drinks and Karaoke room rental.

Go Go Cart...

Macau - Early in the morning Tania, Chee Chien and I set off to find the best Portuguese restaurant in Macau. We visited the 2 best restaurant and fortunately were located near by each other. Both restaurants are near the famous A-Ma Temple.

We were outside Litoral Restaurant contemplating which restaurant to choose and here in an instant a lion dance performance right in front of our eyes. Some Chinese would invite the lion dance troupe to officiate the opening of the restaurant or office just after Chinese New Year. Whilst we were looking earnestly at the performance - one of the troupe boys started to light the fire crackers and throw. While in a instance, we ran far away from the scene - it was a loud crackling and paper were sprewed everywhere. Fire crackers have been banned in Singapore for many many years, so seeing this was surreal.

Restaurant # 1 - Litoral Restaurant @ 853-2896-7878 - the grandeur of this stylist restaurant made us choose this for our awards dinner on 28 Feb.

Restaurant # 2 - Lorcha Restaurant, tel: 853-2839-1016 @ 289, Rua do Almirante Sergio. This is a much smaller restaurant, thus was not suitable. Instead we had lunch there. The food was really delicious. The only cons about this restaurant is that they are very impatient when you are almost finish with your meal - they keep asking you to settle the bill. I dislike this because we were considering deserts and then coffee but they want to 'turn' the tables quickly and was not professional about it.
As I have told friends coming to Macau to set customer service expectations low so that you will not be disappointed. You will enjoy good food and entertainment with mediocre service. The Macau economy is booming is so fast that the service staff are not thoroughly train in etiquette and customer service. Good customer service in Macau is a rarity and not a norm.
We also visited the A-Ma temple which was just walking distance away from Lorcha Restaurant. I will also be visiting this temple again during the day-tour on Thursday.

We went go-carting located at Estrada de Seac Pai Van, on the island of Coloane. You have to cross the bridge to get over to Coloane from Macau Peninsula. Macau is made up of 3 islands - Macau Peninsula, Taipa and Coloane.

Go carting was very fun despite just 10 minutes. I went about 5-6 rounds the track in the cold light drizzle. My hands were numb at the end of 10 minutes. It was exhilarating going round the bends at 40-50 km/hr.



After dinner, as we were walking around Golden Dragon Hotel - there was a sign that says "Bowling Centre". Chris immediately wanted us to play, so we walked down this dark alley into a deserted 'shopping centre' and down basement to this bowling centre. The bowling centre facilities takes you back to the 80's but nevertheless we had good fun.

Transit HK to Macau

Macau - I was considering flying directly to Macau International Airport or to HK International Airport and then having to take a jet foil to Macau. Taking the former is much easier with no hassle of a ferry across to Macau. The adventure 'streaker' chose to fly to HK International Airport. Since I am just passing through to Macau - the process was seamless and smooth. HK and Macau had work out the process perfectly.

Upon my exit from the plane at HK International Airport - there was sign for Fly/Sea transit passengers with no need to pass HK immigration at all. I had purchased the turbojet tickets on line - it took me a while to get the booking complete because the booking process was not very clear.

The jet foil to Macau was choppy and very foggy - so the captain had to slow down the jet foil twice. It was so foggy that you could not see pass 1 metre. Upon arrival at Macau Ferry Terminal - passed through Macau immigration (which was a breeze) -you had to pick up your luggage. I actually walk out of the immigration area but abruptly turn back in - the immigration officers understood and wave me to the luggage claim area. The luggage claim area was an obscure area on the far right hand side.

I waited outside the Ferry Terminal for Hotel Royal shuttle bus. There were so many shuttle bus from all hotels. I think a hotel shuttle bus terminal should be built as it was a mess outside the ferry terminal especially if you are staying in smaller hotels. Bigger and luxurious hotels had bell boys waiting just outside the Ferry Terminal to guide to their business like the Venetian, MGM, etc.

I have stayed at Hotel Royal in December 2007 - I did liked the front desk folks and the room was clean and modern. So, I chose to stay here again for the channel partners conference to be held from 25-28 Feb. By 24 Feb, all the channel partners will arrive.

Visited the Macau Tower to make welcome dinner reservation on 26 Feb @ 180 Lounge and Grill - I booked the entire floor.

Reflections of Macau Tower

After much discussion with the asst. manager on the arrangements - together with Chee Chien we visited the infamous Hotel Lisboa and also her twin Grand Hotel Lisboa. The casinos were packed with many people - mostly from Mainland Chinese with cash to spare. We were hungry and had lunch at Noodles & Congee Corner Restaurant of Grand Hotel Lisboa.
After losing money at the slots, we decide to watch the show on the centre stage. As the night was still young - we adjourned to a pub and disco at basement 2 of the Royal Hotel. After 2 rounds of drinks and it was not very happening, we decided to call it a day....

Singapore hosting Youth Olympics Games 2010

Singapore - The inaugural Youth Olympics Games (YOG) to be held in 2010 boiled down to 2 countries - Singapore and Moscow, Russia. This YOG will features athletes from ages 14 to 18 and will be held once every 4 years. Today, is an exciting day because the 105 IOC (International Olympic Committee) members will vote on who will get to host the inaugural YOG in 2010.

I was up watching the live news announcement by the IOC President Jacques Rogge in the evening and when they announced the Singapore won the right to host this event in 2010 - I was so happy and proud.

Singapore epitomises Youthfulness as we are a small and young nation.

Congratualations to Singapore on winning the first Youth Olympics Games 2010 to be held on 14-26 August 2010.

Chikungunya Fever

Singapore - As of February 5, 2008 - 13 probable cases of chikungunya fever have been reported. Of the 13, 11 were from the Indian sub-continent. All 13 live or work around the clive street - Little India vicinity. There were admitted to isolation and management at the CDC.

What is it? Chikungunya fever is an acute viral disease caused by the chikungunya virus and is transmitted to humans through the bite of an infected mosquito, usually the Aedes aegypti mosquito, the same dengue causing culprit.

In most cases, it takes up to seven day (sometimes up to 12 days) for a person infected by the virus to fall ill. This is characterised by the sudden onset of fever, chills, headache, nausea, vomiting, joint pain with or without swelling and lower back pain. Occasionally, a rash may affect the trunk and limbs.

These symptoms can last for between 3 to 10 days but it is not uncommon for the joint pain to persist for weeks or months. Since there is no cure for chikungunya, treatment involves mediation to treat the symptoms (e.g. fever and pain), lots of fluids to prevent dehydration and plenty of bed rest. The disease usually goes away on its own.

Reference: http://www.moh.gov.sg/ and http://www.nea.gov.sg/

Reunion Dinner

Singapore - What is Reunion Dinner? At Chinese New Year, a reunion dinner is held on New Year's Eve where members of the immediate family get together for celebration. It is customary for the married sons will go back to their parents home to celebrate the Reunion Dinner.

My friend, Yudi - an Indonesian Chinese living in Jakarta will be driving back to his father home in Palembang for reunion dinner - that is about 12-14 hrs drive. Wow! what patience he has...

Around this time in China, it will be the biggest migration of people the world has ever seen -around more than 10 million people are going back home for their reunion dinner. Because of this year's bad winter storm in China, many travellers are stranded at train and bus stations. This happen to be China's worst winter storms in 50 years. At Guangzhou station alone, more than 200,000 travellers are stranded with no hope in sight of making the audous journey back home for the reunion dinner.

In Singapore, 2007 has been a good and prosperous year - people are having bigger bonuses and are willing to splurge on their Chinese New Year reunion dinner. This year most expensive reunion dinner at $5,888 a table offered by Hua Ting restuarant in Orchard Hotel.

This nine-course meal will be prepared by the Hotel's award winning master chef Chan Kwok and boasts of top-grade ingredients in its dishes.

• Live Australian lobster "lo hei" yu sheng
• Roasted golden suckling pig
• Double-boiled supreme hai fu shark's fin in shark bone cartilage soup
• Sauteed sea whelk with seasoned greens and preserved olive in golden cup
• Braised Australian dried abalone (10 heads) with top grade fish maw and fa cai
• Steamed live Pacific mouse groupa or live double-headed wrasse so mei in superior soya sauce
• Braised noodle with fresh scallop in XO sauce
• Double-boiled bird's nest with rock sugar
• Chinese petit four
• Costing: Singapore dollars 5,888 for one table

It cost so much, maybe the Chef has to sacrifice his reunion dinner to spend it with the dinners...

Lo Hei - toss up yusheng!

Singapore/Malaysia - Arguably Singapore and Malaysia invention of tossing and mixing up the yusheng (raw fish salad). You will toss the dish as high as possible which shouting "Lo Hei" and other auspicius phrases at the same time.

It is a Singapore's urban legend that four "Heavenly Chef" of Singapore restaurant - Chef Sin Leong, Chef Hooi Kok Wai, late Chef Tham Yui Kai and late Chef Lau Yoki Pui created the Lo Hei which is now enjoyed and a must have for many families in Singpore and Malaysi during the Chinese New Year. The 4 Chefs met each other and became friends at the old Cathay Restaurant and introduce the dish in 1963.

Lo Hei yusheng was traditionally eaten on the seventh day of the Chinese New Year, which is known a "ren ri" or every man's birthday. But nowadys, it is eaten throughout 16 days (including the eve). When I was in Kuala Lumpur, we had Lo Hei - 2 weeks before Chinese New Year.

Here are some ingredients that do into yusheng, and their significance:

• Raw fish: Represents increasing abundance
• Peanut crumbs: Represents a household filled with gold and silver
• Peanuts: Represents eternal youth
• Plum sauce: Represents a sweet life ahead
• Crackers: Represents the entire floor paved with gold
• Lemon (or Lime): Represents fruitful year
• Oil: Represents a smooth year glistening with wealth

Chinese New Year Trivia

Singapore - some Chinese New Year Trivia for those who are clueless about this festival that is widely celebrated in Asia....

1. Why must the amount in cahs in the Hong Bao be even-numbered?
2. Why must we stay up on the eve of Chinese Year Year?
3. Why do we wear red-coloured clothes on Chinese New Year?
4. Why is the Chinese Character fu placed upside down?
5. Why are mandarin oranges exchanged during Chinese New Year?



Answers:
1. There's a Chinese saying that "good things come in pairs". Odd-numbered amounts are generally associated with money given at funerals.
2. It is believed that the later children stay up on the eve of Chinese New Year, the longer their parents will live.
3. According to a legend, there is a New Year monster called Nian. Because, the monster fears the colour red, it became tradition for the Chinese to wear red to frighten it away.
4. Turning something upside down is known as "dao" in Mandarin, which sounds similiar to the Chinese word for "arrive". Turning the word upside down means that blessings will arrive.
5. The Mandarin word for mandarin organes is ju, which sounds like ji, meaning good luck. Another version is that oranges are called kam in Cantonese, which sounds like the Cantonese word for gold.