Rice Dumpling (Bak Chang) Workshop @ Hotel Nikko

May 6, 2010 by Taufulou · 10 Comments

Every year during 5th day of 5th month on the lunar calendar, I am always excited on it as it is Dragon Boat Festival that will traditional eat Zong Zi or what I usually call (Bak Chang) which is a type of traditional Chinese Food, many Chinese during this festival at some of the homes [...]

Tagged: Brown Rice, Chicken Breast Meat, Chinese Poet, Dragon Boat Festival, Egg White, Egg Yolk, Hotel Nikko, Ingrediant, Lotus Seed, Lunar Calendar, Lurve, Main Ingredient, Qu Yuan, Rice Dumpling, Salted Duck Egg, Sea Cucumber, Traditional Chinese Food, Warring States Period, White Rice, Workshop Hotel

MacD @ Hong Kong

May 30, 2009 by Taufulou · Leave a Comment

I have been always told by my friend saying that if go to Hong Kong must try out the MacD. Cuz got PORK! So the lunch we grab MacD nearby my hotel there. The best thing about their MacD also they got their very own Mac Cafe. Which is I can see that selected outlets [...]