Winter in Cotai Launch @ Venetian, Macau – 23 November, 2013

Asia’s largest winter festival Winter at Cotai Strip – a sequel to last year’s inaugural Winter in Venice – launched on the 23 November at the Venetian Macau Lagoon and will run for six week until 5 January, 2014.

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click on the photos to see more
Photos taken with a Sony, after the Canon broke down again!

Winter in Cotai
When: daily until 5 January, 2014
Where: Venetian Macau Lagoon
How Much: Free

 

Clash in Cotai, Weigh-In @ Venetian, Macau – 23 November, 2013

A raucous pro-Manny crowd packed the CotaiArena as Manny “Pacman” Pacquiao (54-5-2, 38 KOs) and Brandon “Bam Bam” Rios (31-1-1, 22 KOs) weigh-in for their Welterweight clash.

Manny “Pacman” Pacquiao (54-5-2, 38 KOs)

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Photos taken with a Sony, after the Canon broke down again!

David Beckham @ Venetian, Macau – 22 November, 2013

While in Macau for the Manny Pacquiao fight, David Beckham announced the launch of a new entertainment partnership with the Venetian – sorry we don’t have more, details were non-existent – and also took the time to leave his handprints on the Bridge of Stars.

David Beckham @ Venetian, Macau - 23 November, 2013

David Beckham hand print @ Venetian, Macau - 23 November, 2013

 

Ice World @ Venetian Macau

As Winter hits the Cotai Strip, Ice World returns for a third year. It’s a frosty exhibition of carved ice created by talented craftsmen from Harbin. This year it’s Ice World with the DreamWorks Gang and features characters from DreamWorks Animation, Macao landmarks, and winning entries from a local community drawing competition.

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Ice World with the DreamWorks Gang
When:
 11am – 8pm daily from 21 November, 2013 to 16 March, 2014
Where: Venetian Macau
How Much: MOP$ 100 per person, tickets from hkticketing.com

The Food of Gods – Cacao

Fruit of the Gods

There’s a lot to savour and enjoy for chocoholics today, as we look to sate our desire for the cacao bean. As with products like coffee, wine, tea and cheese not all chocolate is created equal, and everyone will have own favourites. At GREAT in the basement of Pacific Place, both Lindt and Valrhona have chocolate counters where the range of flavours to explore is extravagant.

Newly arrived at the Valrhona, the French chocolate makers, counter is the Vintage Single Origin collection, an annual celebration of cacao – the 70g bars ($98) are made with cacao beans from a single plantation with each having a unique sensory signature. This year’s collection features:

Ampamakia: a 64% cacao dark chocolate made from a fine blend of Trinitario beans harvested at the Millot Plantation in Madagascar. A fruity and refreshing, single origin dark chocolate with an additional sharp edge on the finish.

Gran Couva: sourced from the San Juan Estate in the village of Gran Couva, tucked on the hillside of Montserrat. The damp climate and rich, deep soils encourage the cacao trees to flourish producing beans with intense chocolate notes and a touch of dried mint and fresh spices. A mild mannered dark chocolate with low acidity and good length of flavour, not as tart as the Ampamakia vintage.

Loma Sotavento: a beautifully smooth dark chocolate created from Trinitarion and Criollo cocoa from the Loma Sotavento estate in the Dominican Republic. Very long on the palate, little acidity and with caramel notes, toasted aromas and a particularly creamy melt. A satisfyingly rich chocolate flavour to savour.

El Pedregal: the name of an estate in Venezuela dedicated entirely to the growing of Porcelana cacao – a form of Criollo cacao. An almost extinct variety of cacao bean known throughout the world for their wonderful flavour profile. A very creamy dark chocolate with notes of dried fruits and honey, with a spicy edge. Perfectly balanced with slight acidity and great depth of flavour. Ends with a touch of liquorice and prune. Outstanding length of taste

What is the difference between cacao and cocoa?
Cacao is the bean that comes from the cacao tree, which is known by the scientific name of Theobroma – which translates as “food of the gods” – cacao. Cacao pods – large football-shaped fruits – grow off the trunk and limbs of the cacao tree, and cacao beans are found inside the pods.

The beans are harvested, fermented, dried, cleaned and roasted, after which point the products are often referred to as cocoa. In other words, cocoa is what the bean is called after it has been processed (and lost much of the nutritional goodness that has cacao labelled as a superfood).

Valrhona:
GREAT, Level LG1, the Food Hall, Pacific Place Phase II, Queensway, Admiralty
Opening Hours – 10am – 10pm
Enquiry: 2918 9709

In the production of this article, bc sampled chocolate provided free by Valrhona.

 

Gai Wu 36-0 CWB Pheonix – 16 November, 2013

Aggie Poon try!

Gai Wu coach Wesley Feausi talks to bc about his team’s victory over CWB Pheonix

When you play a team for the second time in a season, as coach how does that affect your pre-matching planing?
Playing a team the second time round I find preparation a bit easier based on the feedback I give each player individually from the previous game with Causeway Bay, this helps me select the girls and gives me an idea of how to prepare. What do I change/keep in place etc.

Do you change your team practices based on perceived weakness in the opposition or to strengthen your team?
I train my team on weaknesses first, and think about the opposition later in the week.

It’s roughly the mid-point of the season, how do you think the team has improved/matured since the start of the season?
I would like to say that the Gai Wu girls are consistent, it has helped with Sai Lo Pang on board as a development coach for the up and coming girls whom are sitting at the top of their table, this is the foundation of Gai Wu rugby along with the unseen work that is done by Candy Cheng and Emmy Chan.

What are looking to see from the team in the second half of the season?
Again, we have been consistent with our performances, I would like this to continue, but plenty of work to do and both the girls and I know that the season can change with a loss so just take each game as it comes and the rest will fall into place hopefully.

How would you describe today’s game?
Having previously beaten Causeway Bay we knew that it wasn’t going to be the same team turning up on their home pitch and that scoring opportunities would be few and far between. As expected, we were defending in the opening stanza and were caught on the backfoot at times, but to our credit we withstood forward exchanges in the ruck areas and in general play around the pitch. We had a few key members of our squad out with injury and this offered me a chance to see what depth I have in this team and to make starting spots a challenge weekly.

Mel Li scoring a try

The 19-0 half-time scoreline was flattering to us as Causeway Bay had defended staunchly in the first half. Some individual brilliance from our winger Aggie Poon – a chip and re-gather try – at the start of the second half provided the impetuous as both teams played with vigor and passion, attack on attack canceling each other out. The defense from both teams was of a very high standard, a few areas where we lost control caused some problems for us but in the end we were fortunate to dominate the later stages of the match, including a hat trick of tries to Aggie. Kwan, Yung, Sharon T, Melody and Po Kei were dominant in their positions and I’d like to give a special mention to Po Kei Man as she leaves our team on a high to pursue her career, we wish Po Kei all the best. Final score Gai WU 36-0 over Causeway Bay. Valley next week is our biggest challenge, again.

Gai Wu:
Tammy Lau (vc), Mang Li, Shun Lee, Yung Ching, Sharon Tsang, Belsy Yuen, Po Kei Man, Melody Li, Sum Wai Sham, Emmy Chan, Kwan Tang, Jay Ho (c), Candy Cheng, Aggie Poon, GMA Lau, Aying Ku, Sharon Lui, BB Lee, Rainbow Leung
Tries: Melody Li, Aggie Poon (3), GMA Lau, Kwan Tang,  Conversions: Aggie Poon (3)