Residence G Shenzhen hosted an exclusive and exceptional dining event last November 29th with attending guests being the property’s owners and top VIP clients. Chef de Cuisine Sylvain Royer teamed up with the talented executive chefs Hervé Frerard and Danny Xie to create an exclusive one-night-only culinary experience for the diners.
Chefs in the kitchen
The Chef Dinner featuring six hands aimed to showcase the three chefs’ culinary skills and creativity to offer a bespoke menu of six-course degustation which introduced French produce and recipes that used to be consumed by French Royalty during the monarchy era. The ‘French Royal’ themed alfresco event took place on the ClubHouse restaurant’s terrace with views over Nanshan. From gold foiled invitations to lavish table dress up and menus being rolled into royal announcement style, no detail was spared. At the terrace, diners can experience a chic and casual environment where they can socialize and appreciate the spectacular night view of South China’s buzzing metropolis, Shenzhen, making it the preferred venue for such events.
Frenchman Sylvain has worked in several Michelin star restaurants in France before entering the hospitality industry in 1993. A creative and passionate culinary maestro, Sylvain gained two Michelin stars during his career in gastronomy and has helmed the kitchen of award-winning restaurants including Scarlett in Hong Kong, Bangkok, and sister restaurant Ginett in Singapore. His trips around the world have gained him a wealth of experience across Europe, the Middle East, Asia and the US. He believes in Farm to Table concept where the use of the right and fresh products is key hence a preference for organic and locally grown products.
French native Hervé is a culinary innovator, cookbook writer and a passionate industry leader. He is one of Thailand’s most revered chefs and the President of the Disciples Escoffier Thailand Delegation, an organization dedicated to the gastronomic art. Hervé is currently leading the kitchen team of Ginett Wine Bar & restaurant in Singapore. Danny is the Executive Chef of Residence G Shenzhen. He has worked for over 18 years in many high-end luxury hotels and is an expert in making delicious seafood with fresh seasonal ingredients like fresh herbs and olive oil.
With beliefs in camaraderie and collaboration amongst industry professionals, Hervé and Danny joined Sylvain for the six-hand dinner. The concept of six-hand chef dinner, in which a chef invites another two chefs to create a menu together, has lately gained popularity. It offers the opportunity to learn from and interact with other outstanding chefs from around the world. The collaboration encourages innovation and teaches the chefs to embrace new ideas.
Guests at table
The three chefs’ rendition of six French traditional courses offered diners an authentic taste of France with fresh and seasonal ingredients. Commencing with the appetizer Amuse Bouche, the dinner tantalized diners’ taste buds with Organic Egg with Black Winter Truffle, Langoustine Tart Soufflé, Stripped Cod Fillet with Potato Crust and Roasted Anjou Pigeon. They ended with the French dessert, Caramelized Apple Tatin. A special selection of wines was designed and paired with the dishes throughout the night. A definite resounding success for diners and organizers alike.
Residence G Shenzhen is managed by GCP Hospitality and is located at
4078 Dongbin Road, Shenzhen, China:
Step through the double doors on the right of the Wyndham’s Grand Kitchen and you will be greeted by a resounding chorus of ‘Irasshaimase!’ – ‘Welcome’ – to Nadagogo Japanese Restaurant.
Tastefully decorated to give an authentic Japanese feel, Nadagogo is unlike any other Japanese restaurant in Shenzhen. The opening ceremony was certainly an occasion to remember. The pièce de résistance was a 70 kilogram Yellowfin tuna, which was expertly prepared in front of a rapt audience. Costing roughly 30,000 RMB for the whole fish, this was an amazing treat for connoisseurs of exquisite foods.
The chef gave a running commentary on how the fish was being prepared and the uses of its different parts, one of which was for the sashimi course of the celebratory dinner. Dinner also included other delicacies such as slow cooked lobster with black truffle egg yolk paste, robata-yaki A5 Miyazaki Wagyu beef and minced shrimp wrapped with perilla leaf tempura.
In contrast to other Japanese restaurants which usually specialise in one type of cooking, there are five different cuisines and atmospheres in Nadagogo. Select your area depending on your mood and dining preference. Each section has its own specialty chefs ready to prepare your food as you order it.
Kushiyaki consists of grilled skewers of a variety of meats, vegetables and seafood, including the famous ‘yakitori’ – grilled skewered chicken Japanese style. You can choose to sit at the bar and watch the food being cooked, or sit at one of the tables and enjoy the friendly, relaxing ambiance.
For a more intimate experience, the teppanyaki room can seat up to ten people. You will enjoy your personal chef displaying his culinary skills on the iron hotplate that is ubiquitous with teppanyaki. Here you can share tastes of your favourite dishes – and perhaps try a few new flavours – with your friends, family or colleagues.
If a more formal dinner is required, such as for business meetings or special occasions, a special kaiseki menu is available in a private room. Here a more traditional Japanese style of cuisine is engaged. There will be several courses of haute cuisine and you can expect to see excellence in every detail.
Of course, no Japanese restaurant would be complete without fresh tempura, cooked to perfection while you watch at the bar. Sushi and sashimi is currently prepared behind the scenes, although in the future there will be a sushi counter for customers to enjoy the skills of the chefs up close.
Nadagogo also specialises in robatayaki – Japanese ‘fireside cooking’, similar to barbequing yet with that authentic Japanese style. Every dish is prepared with the utmost care as the chef carefully monitors the heat of the charcoal to bring out the best flavours of the food with the minimum of seasoning.
To accompany the sumptuous food is the best range of sake in Shenzhen. Nadagogo has roughly 130 varieties of sake in specialised dispensers, ready and waiting for you to try. This may seem a little daunting, especially if you know very little about sake; however, the restaurant sommelier is on hand to explain the different types and recommend pairings with particular dishes.
If you wish to try your hand at finding your perfect combination there are descriptions to accompany each bottle, along with a brown, green, blue or red character which indicates the main flavour. You simply have to top up the exclusive card at the cashier desk, insert it into one of the nine machines housing the sake and choose your desired beverage.
Top chefs from Japan, Hong Kong and mainland China, many of them having trained in Japan or at well-known Japanese restaurants, bring their talents to the table here. Nadagogo brings the perfect combination of Japanese cuisine and sake culture to Shenzhen.
Opening hours:
Lunch 11:30-15:00
Dinner 17:00-23:00
Address:
3rd Floor, Wyndham Grand Hotel, 2009 Caitian Road, Futian, Shenzhen
Merchiston International School (MIS) is the first of its kind in Shenzhen. Priding itself on providing a British education and boarding system, MIS is the first overseas campus of Merchiston Castle School, Edinburgh, Scotland, UK. With a history of over 185 years, MIS combines experience and knowledge with modern facilities and up-to-date technology, creating a unique setting for students to fulfil their learning potential.
Having only opened in August this year MIS already has around 200 students currently on roll, with the capacity for up to 1,200 students. The specially designed building is spacious and airy, centred around The Colinton Atrium that stretches to the seventh floor. This provides an area for the whole school to congregate and joins onto The Castle Hall auditorium where assemblies and presentations are held.
Extensive sports facilities include a basketball court, badminton courts, tennis courts, a fitness suite, an indoor swimming pool and a running track which starts inside then leads out of the building and around the football pitch. These facilities are used for a range of extra-curricular opportunities as well as Physical Education lessons which follow the English National Curriculum. MIS sports teams are already taking part in local competitions against other schools and will likely follow the example set by Merchiston Castle School in having a fantastic sporting reputation.
Sweeping staircases and a bank of glass elevators lead students, staff and visitors to the other levels of the school. Here can be found Science laboratories set up with state-of-the-art equipment, Design and Technology rooms, a Dance studio, a Music suite with individual practice rooms and a black box theatre for Drama. This is alongside the school library which – although already substantial – is still a work in progress. When complete it will be on two floors: one section for the Juniors and the other section for the Senior students. The library has several spaces for quiet study which the students are welcome to use whenever they need to. The Librarian and Library Assistant are always on hand to help students with any request they have.
Enticing murals decorate the corridors leading to the Art rooms, produced by the students from various classes. Each classroom has a wall of windows facing into the corridor along which students’ work is displayed and it’s easy to see the light open rooms waiting to be filled with eager children. The classrooms are all multi-media with either interactive whiteboards or interactive televisions set up for use by teachers and students alike. All students in the Juniors section of the school get a tablet to use in lessons and for their studies; students from Year 7 upwards have a laptop each.
The youngest members of the school, aged 5-7, have open classrooms leading out to an enclosed play area, suitable for outdoor learning as well as playtimes. Colourful and useful displays decorate the walls, interactive televisions are ready to be used by teachers and students alike, and up a spiral staircase is a mezzanine floor waiting to be converted into a habitat for the latest topic.
Once students reach Year 3 they usually board at the school during the week, and from Year 7 it is compulsory. This is what sets MIS apart more than anything else – it is the only British International boarding school in Shenzhen. From Year 5 students are allowed to stay at school during the weekends and can take part in the numerous activities on offer; everything from tree climbing and slack-lining to French cooking classes to visits to Window of the World. Sundays are more relaxed and students focus on completing their homework while being supervised by the teachers on site.
The curriculum at Merchiston International School is based on the English National Curriculum. At the Juniors level this is integrated with the International Primary Curriculum and Merchiston Castle School Edinburgh Juniors Curriculum. This ensures that every student develops valuable learning skills, creativity and international-mindedness which are then extended and enriched. In the Seniors, Years 7-9, a program is being developed based on the English National Curriculum with a focus on cultivating English skills to ensure students will be ready for the IGCSE exams at the end of Year 11. In the final two years at MIS students study for Advanced Level (A Level) examinations. This curriculum gives students an ideal starting point for their future prospects, especially for those wanting to study or work abroad in the future.
MIS goes a step further than most schools when welcoming prospective students. Not only are they given a full tour, they are also given the opportunity to take part in school activities for a day or even two. Students from Year 3 upwards are able to board at the school; this can be daunting for children who have never stayed away from home before. To show potential new students that living at school can actually be great fun whilst also being a valuable learning experience, they are invited to spend a night at school and take part in the usual evening activities. This way they get a real feel for the school and what it would be like to attend, as well as having the opportunity to make new friends from all over the world.
Outside of lessons MIS prides itself on the extensive program of Co-Curricular Activities (CCAs) on offer. There are two sessions every day at the end of lessons and after a short break. The youngest students choose from options such as gardening, cooking club, board games, tennis, Maths, gymnastics, martial arts and Chinese culture and language clubs. Students in Years 3 to 6 have a wider range of activities, including calligraphy, swimming, French, Spanish, yoga, IT and multi-sports, as well as the opportunity for the same clubs at a higher level than the younger years. Seniors students have a more challenging range of options: Science, creative writing, jewellery making and drama, to name a few, alongside external competitions like the Mini United Nations (MUN) and activities with a whole school impact such as the School Yearbook Club.
MIS ensures that parents are also involved with the school as much as possible. To this end there are Parent Forums once a month on a variety of topics, such as Learning outside the Classroom, Inclusive Education and Additional Support, and Boarding Life. There are also regular tours of the campus for prospective parents.
For further information or to visit Merchiston International School please see the contact information below.
Chinese and Pinyin Name: 深圳曼彻斯通城堡学校（shenzhen man che si tong cheng bao xue xiao）
The second season of the Wyndham Grand Kids Activity was a howling success. With a theme of puppy dogs plus scrumptious food, games and competitions, the children who attended had a ‘pawesome’ time!
There was even a real live puppy to greet the children as they arrived!
Puppy balloons surrounded the outdoor garden of the lobby lounge and decorated the tables. To top it off, a stage was set up at the front with a huge ‘Discover the Cutie Doggy moment’ display.
Exciting objects and gifts could be found on every table, including pots of modelling clay in a range of bright colours for the children to play with. Wyndham Grand mugs were carefully wrapped as an additional gift for the adults at the event, although some of the children were so excited they unwrapped those as well!
One of the competitions was for the best clay model made during the afternoon, which almost all of the children (and some of the parents!) took part in.
The models showed off some very creative skills and great imagination. Puppies, chicks, ladybirds and snails were just a few of the creations displayed for the competition – it was very difficult for the judges to decide the winners!
The prizes were giant soft toy dogs, ready and waiting for a new home. They found their new homes with a green dinosaur, a multi-coloured hedgehog and a lime with a tiny hedgehog and carrot on top.
Even the food was puppy themed. Doggy-licious desserts – some in the shape of the most popular dog breed in China, the Shar Pei – made a mouth-watering display.
Mini plant pots filled with sponge cake, crunchy flakes, fruit and chocolate, complete with a tiny spade; heart shaped chocolate truffles; all kinds of macaroons; puppy-shaped biscuits; mini waffle cones filled with fruit cream; chocolate, fruit and nut balls covered in purple chocolate; and frozen lime and pineapple-shaped desserts were a selection of the delights on offer.
The dessert display was completed by a pink chocolate fountain with marshmallows, jelly sweets and fruit skewers all ready to dip.
As for the main courses, every appetite was catered for. From finger sandwiches and BBQ chicken wings to kung bao chicken and sushi, an eclectic mix of Chinese and Western cuisines was on offer.
No kids’ activity would be complete without a ball pool, and the Wyndham Grand was no exception. Kids of all ages had a pawsitively fantastic time playing with the inflatables, balls and balloons.
The final competition was a ‘fetching’ game where the children had to find and retrieve small blue boxes. Each box contained a piece of paper with a number which could result in a prize – from small red puppies to giant 2m long soft, fluffy dogs all ready and waiting to be taken to their new home.
As usual the Wyndham Grand staff were ever present, helpful and involved with the event and the children.
Look out for the Third Season of the Wyndham Grand’s Kids Activity, coming early next year. An event definitely not to be missed!
The Wyndham Grand, Futian, doesn’t do events by halves, and Halloween this year was no exception. The Grand Kitchen, the Wyndham’s buffet restaurant, was host to the Halloween Buffet Dinner. No word could be used to describe it other than ‘spectacular’.
As soon as the elevator doors opened on the third floor, you were greeted by Halloween decorations and spooky sounds. Cobwebs were draped over light fittings; staff were dressed in cloaks and witches hats, with the occasional addition of scars, vampire teeth or dripping blood; skeletons and skulls caught your eye in every direction.
The most remarkable aspect was the amount of effort that had obviously gone into the Halloween themed food. Even the bread was shaped like ghostly faces!
From 6pm to 9.30pm over 100 people came to spend Halloween eating sumptuous savouries and delectable desserts. Appetizers included a selection of Asian-style and Western-style salads, as well as ‘design-your-own’, sushi, sashimi and an array of imported seafood – the Grand Kitchen’s specialty.
Everything from New Zealand scallops to oysters from Iceland, Alaskan salmon to South American shrimp, was available for the guests’ delight.
At the opposite side of the restaurant, a wide variety of Asian and International dishes greeted guests.
Alongside the usual dishes such as beef brisket, braised noodles with seafood, fried sole fish with cream sauce, Chinese BBQ chicken and pork, and Guangdong-style soup, the food was accentuated by Halloween specials.
A ‘Terrorist Mummy’ of BBQ pork rib with sausage was the centrepiece, complete with ketchup blood, laid ready and waiting to feed hungry guests.
The pièce de résistance of the whole experience was – without a doubt – the desserts. This is where the Halloween theme really came alive – or undead! A human brain, a bleeding heart and a dismembered arm were proudly displayed, surrounded by tombstones, spiders and skulls.
Luckily they were filled with delightful flavours like chocolate cake with raspberry and cream filling, almond cake or Swiss roll. They looked so good people were almost afraid to eat them!
As well as these masterpieces there were over 30 different types of dessert, all designed and made by the bakery chef.
Eyeballs filled with chocolate truffle and nuts, honeycomb witch hat cupcakes, Halloween sugar cookies, sweet witch poisoned soup, 3D spider puffs, fruit tarts in mini white chocolate coffins and chocolate spiders were just a few of the petrifying puddings on offer.
The treats didn’t stop at food either. Free-flow soft drinks and beer were also included with the buffet, along with a complimentary glass of wine and exclusive Halloween mocktails.
Free face paint, stick on scars and wounds, hats and masks were provided for anyone who wanted to embrace their inner scariness.
To top off a spectacular evening, what Halloween celebration would be complete without a pumpkin carving competition!
Eight guests took their places in front of fresh pumpkins, ready and waiting for life to be carving into them. Two children joined in, although after a while it became clear that their parents were doing most of the work as the children decided to go elsewhere and play!
After intense concentration and hard work from the participants, the restaurant manager chose a winning pumpkin. All pumpkin carvers received a Wyndham Grand mug as a special gift and the winner also received an exclusive bottle of house wine. The decision was very difficult to make as a lot of thought and effort had gone into every Jack o’lantern.
This was the third consecutive year the Grand Kitchen has put on a special Halloween Buffet and Mask Party, ever since the Wyndham Grand opened in 2015. If you can’t wait until next October, the international seafood buffet is also available every day for lunch and dinner!
From Monday to Thursday the buffet is RMB268, and RMB318 between Friday and Sunday. All diners are also welcome to enjoy one complimentary glass of wine. Prices are subject to 10% service charge and 6% VAT.
The Langham, Shenzhen’s New Western Executive Chef Fabrice Bruto Presents New Menus
Recently, The Langham, Shenzhen appointed Fabrice Bruto from France as the Western Executive Chef. Fabrice has over 20 years of experience in catering management and is an expert in presenting unique and exquisite lifestyle concepts through the fusion of local food culture with traditional French culinary techniques.
This early autumn, Fabrice has prepared a delicious surprise for you with new seasonal menus for Duke’s and Perch.
Raised in a country known for its refined gastronomy concepts, Fabrice was inspired from a young age and joined the industry when just 14. Immersed in the unique charm of French cuisine, he continues to innovate by introducing different food cultures from around the world. His ceaseless pursuit for exotic flavours meant he travelled to countries and regions across four continents, including Greece, Russia, Tunisia and the US. During this time, he served as the head chef of a Michelin-starred restaurant and held key appointments at 5-star international hotels.
Fabric officially joined The Langham, Shenzhen in 2017. Before that, he was a lecturer at the renowned Le Cordon Bleu in Paris and Shanghai where he provided training for many exceptional chefs.
In his amazing journey of flavours, Fabrice injects his diverse life experiences and extraordinary insights on all kinds of foods into every of his culinary creation. His endless inspiration and artistic presentation make every dish an extravagant experience involving not just taste but touching all five senses.
Perch Potato Burger
Over the years, Fabrice remains committed to bringing classic French cuisine to food enthusiasts in Shenzhen. With the use of premium ingredients and innovative culinary techniques, he has created many dishes that were reminiscence of the romantic ambience of France.
Pan-Fried Foie Gras
This early autumn, Fabrice is introducing all-new seasonal menus at Duke’s and Perch. With dishes such as Pan-Fried Foie Gras, lauded by Europeans as one of the three greatest treasures of the world, cooked in a caramel, rocket and sweet mango sauce; premium Robbins Island Wagyu Beef from cows bred in the clean and natural environment of Australia, featuring amazing marbling, tenderness and juiciness served with creamy potatoes, the menus are set to excite and delight.
Robbins Island Wagyu Beef
At the Perch, diners will have the pleasure of trying Fabrice’s new creations, which include a 500 g New Zealand T-bone Steak that is a must-try for all meat-lovers, and a special potato burger that uses mashed potato in place of traditional burger buns.
New Zealand T-Bone Steak
“The Langham, Shenzhen is known for its excellent products and services,” Fabrice said. “We will continue to source the best ingredients to create an unforgettable dining experience using exquisite elements from traditional French cuisine.”
About Langham Hospitality Group
As the wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group encompasses a family of distinctive hotels under the Langham Hotels and Resorts and Cordis Hotels brands with more than 50 projects currently either confirmed or in a developed stage of negotiation from Asia, Europe and North America to the Middle East. The Group takes its name from the legendary Langham in London which was widely recognized as Europe’s first Grand Hotel. For 150 years, this flagship hotel has represented sophisticated and gracious hospitality, a philosophy that reflects elegance in design, innovation in hospitality, genuine service and captivation of the senses across all properties. For more information, please access the website at www.langhamhospitalitygroup.com.
Green Oasis School is committed to delivering a British Curriculum that recognises and celebrates different cultures from around the world. Our Guiding Statements include:
-Green Oasis School’s commitment to internationalism and intercultural understanding is explicitly embedded in the Guiding Statements.
-GOS believes strongly in educating our students to appreciate, understand and respect all peoples both from within China and abroad.
Part of this education is to celebrate and acknowledge different festivals from around the world, so on Wednesday 7th Nov. staff, students and parents celebrated the Indian ‘Festival of Lights’.
This festival is held each year in India and other parts of the, it is celebrated with feasting, gifts, and the lighting of lamps.
Here at GOS we celebrated by creating a Rangoli art piece for our reception area. This beautiful peacock was made with coloured rice and flour. Rangoli patterns are created in courtyards and foyers during festivals and often are regarded as bringing luck for the year ahead.Students, staff, parents and alumni helped to create a beautiful peacock complete with lanterns and candles.
Students and staff were encouraged to come dressed in traditional Indian costumes, and as the pictures below show our Year 1 students embraced this with delight with many of the girls coming dressed in Indian attire.
Staff and students were also treated to Indian sweets at lunchtime made of crushed cashew nuts. These proved to be a great hit with both adults and children!
With people in the world traveling more than ever before and more of us living outside our own countries, GOS is proud to be able to celebrate with our community a little part of another culture, to educate and delight our students and our community.
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Chinese Name: Green Oasis School Shenzhen 深圳市福田区城市绿洲学校
Place Address: No 4030, Shennan Middle Road, Tianmian, Futian District, Shenzhen 广东省深圳市福田区田面村深南中路4030号
Green Oasis School recognizes that its children are not only served through the general curriculum and extracurricular activities.GOS appreciates that all students have unique learning styles and needs that go beyond the classroom which impact their ability to fully realize their potential.That is why Green Oasis has an expanded department of Additional Support.
The department is headed by a certified special education teacher who has worked as a learning specialist in many types of schools in several countries.He is experienced teaching all levels of academic content, has expert contacts who help him guide parents of children who might require physical, occupational and speech therapy, and specializes in behavior management.A Chinese bilingual teaching partner provides further learning support.She is a China-certified English teacher.They work with pupils in the regular classroom as much as possible, imparting tactics to increase self-sufficiency.
Our school counselor tends to the social & emotional needs of the student body and also offers assistance to employees.She has extensive qualifications in working with children of all ages in a range of therapeutic approaches in different environments.Plus, she is a practiced health educator who is highly proficient teaching non-native English speakers.
Moreover, as a member of the Council of International Schools, our department is developing a gifted & talented program, to even more closely align us with the Green Oasis School Vision: Educate, Nurture, Inspire Excellence.Our G/T students will be interacting with other students throughout China and around the globe.
Though the Additional Support Dept. directly assists a small percentage of the GOS family, A.S. team members work in collaboration with all staff members to further enhance teaching & learning throughout the school.The team presents varied professional development opportunities and gives numerous students tools besides typical instruction.These services include improving organization, study, test-taking, memory, social skills, cognitive learning strategies and many more.These instruments will not only help cultivate the whole child for their post-secondary education but for an independent, productive lifetime.
We are proud of the work of the A.S. team and know that many students have benefitted from at times a simple chat to long-term assistance.This is all part of the holistic approach to education that Green Oasis School takes in all areas of the curriculum.
While GOS is a selective school, with students having to be successful in entrance tests suitable for their age, some learning challenges only surface as children mature and develop.As nurturing is such an important part of our Vision we want to ensure that all of our students have been given the best opportunity to meet their full potential.
Jack Birgl
Head of Additional Support
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Chinese Name: Green Oasis School Shenzhen 深圳市福田区城市绿洲学校
Place Address: No 4030, Shennan Middle Road, Tianmian, Futian District, Shenzhen 广东省深圳市福田区田面村深南中路4030号
What makes a classy restaurant? Well, there is the understated décor and stately furniture. There’s the number of bottles in the wine cellar. There’s the grade of the steak and where the oysters come from.
But there are also those small, almost indefinable, details. The way the light illuminates the room. The way the waiter appears and disappears as if they are reading your mind. The way the music slowly lures you in.
Rather than try defining what makes a classy restaurant, it might be easier for me to give you an example. Allow me to introduce you to Duke’s Wine & Grill at The Langham, Shenzhen.
They say first impressions are important. This is equally true when going to a new bar or restaurant as it is when meeting someone, if not more so. Well, when I first entered Duke’s Wine & Grill, the restaurant certainly made a strong impression.
My eye was drawn from the classic leather couches and tub chairs to the contemporary art adorning the walls to the high ceilings. Duke’s was lively and was already brimming with the kind of atmosphere you associate with a jazz bar.
I took a table and the manager offered to introduce me to the wine cellar upstairs, to which I duly obliged and he led me to the second floor of Duke’s where the wine cellar is located alongside a private dining room.
If you prefer a fine single malt or a blended Scotch, then you can explore the extensive spirits list. Highlights include Hibiki 17 Years, Macallan 25 Years, and Royal Salute 38 Years. Duke’s Wine & Grill also boasted an impressive choice of imported cigars. The limited run of Cohiba Talisman 2017 Edition, in particular, caught the eye.
I headed back downstairs to my table and started to peruse the food menu. As I flicked through the pages, it quickly became apparent that Duke’s Wine & Grill boast one of the most delectable selections of dishes around; from the Anceline Oysters from France, the Beluga Caviar, the Canadian Lobster, to the Australian Wagyu Tomahawk Steak. Duke’s Wine & Grill only serve the finest of the fine.
As I ordered some dishes, the entertainer for that evening took to the stage and sat behind her piano ready to play. She introduced herself as NaTasha Rogers and when she started her set with a silky smooth rendition of This Masquerade by George Benson I knew we were in for something special that evening.
NaTasha quickly captivated the entire restaurant as she moved on to the Jazz classic Autumn Leaves. By the time she had started to play Lovin’ You by Minnie Ripperton, she had already cultivated that special kind of ambiance, which you only feel in the best Jazz bars.
Soon after, our dishes began to arrive. First up was Duke’s Signature Salad, an intriguing mix of Oyster, Avocado, Bergamot Pear, Manchego Cheese, and Quinoa. The chef struck just the right balance between sweet and savory to deliver a healthy salad you will want to keep coming back to.
Next was a favorite of fine-dining restaurants in China, the Pan-fried Foie Gras. The foie gras is served with mango chutney, which really brought out something new in the dish, and a candy brioche, which was somewhat of a surprise selection but paired unexpectedly well with foie grasAfter the Foie Gras, the Silver Cod Fish Filet arrived, 180 grams of the freshest and most succulent cod available. The cod was expertly matched with a basil clam sauce and came with a side of the softest baby potatoes and pearl vegetables.The final dish was something from Duke’s Wine & Grill’s meat selection. As tempted as the Australian Wagyu Tomahawk looked, I opted for the Salt Marsh Coastal Lamb Loin. Imported from New Zealand, the lamb loin was cooked with parsley, garlic, and breadcrumb, and presented with a rosemary and thyme sauce. The vegetables and herbs really offered the perfect balance to the dish.After another glass of the house white and a couple more songs from NaTasha, it was time for dessert. The intriguingly named Tropical Explosion certainly lived up to its name. The tropical mango’s crispy exterior betrayed the rich mousse inside while the passion fruit ice cream sprinkled with coconut melted in the mouth.Later that evening, I had a chance to chat with the Western Executive Chef, Fabrice Bruto. When he talked about his dishes, there was one element that ran through them all. For him, it is not about where a dish originated from, but the connection between the elements. It is about creating combinations and contrasts resulting in new flavors and sensations.
Before he left, he recommended that next time I try the Venison Rossini Burger, which sounds like the king of gourmet burgers; Venison Patty with Foie Gras and Black Forest Ham topped with Iberico Cheese, Arugula, and Caramelized Red Onions, served in a Brioche Bun with a side of Homemade Truffle French Fries.
I left Duke’s Wine & Grill having thoroughly enjoyed my evening and being reminded what a restaurant is capable of being. While it may be debatable what exactly makes a restaurant classy, there is little doubt that Duke’s is one of, if not the, classiest spots in Shenzhen.Address: Level 3, The Langham, Shenzhen, 7888 Shennan Boulevard, Futian, Shenzhen 518040 (中国深圳市福田区深南大道7888号, 深圳东海朗廷酒店, 3层)
Opening Hours: 6:30 pm to 1:00 am (Sun – Thurs), 6:30pm to 2:00am (Fri – Sat)
As part of our work in PSHE, looking at our dream school, we have focussed on the food we eat at lunch time. We have spoken with many people – students, the caterers, teachers and the Principal as well as our parents.
The reason we were doing this was to find out if we could improve the quality of food in the canteen.
We also wanted to make sure that we had enough nutrition in our lunch so we have enough energy to learn in the afternoon.
We began by discussing the problems we saw in the lunchroom and then split into groups – one looked at nutrition, one our favourite foods, one our least favourite foods and one looking at potential menus.
We created questions for a survey. We considered the different methods of cooking – when Ms Anne did not know exactly what was in the back kitchen, we asked to go and look (we enjoyed that).
We then went to speak to the Principal about meals in her previous school (they sounded delicious) and her ideas for a rotating menu.
We then spent lunchtime gathering evidence – so much evidence. After that, we discussed biased data and collation. Collating data simply means putting it into groups and working out what we have between us.
Favourite foods:
We got a lot of answers for this – some were ingredients and some were meals.The top 5 answers were:
Ms Anne said no to all of the sugar and fast food☹ So we kept looking till we found something that did not contain sugar.
We took this information and gave it to the menu group. We then looked at the least favourite foods.These were so many that we could not come up with a top 5.Included were vegetables, sweet things, and carbohydrates.
We also looked at textures to make sure that our food was exciting.The most popular was cold – not many people liked wet.
Menu
When we looked at the menus, we considered that many of us like food from other countries。We knew that there were a few problems for us.
Problem number 1: The catering
We need food that can be prepared off-site, brought at school and served to us.
Problem number 2: the choice
Currently we have a choice of four mains, two sets of vegetables, bread or potatoes and a sweet item.The Principal and Ms Anne suggested that we cut down the number of choices so that the money would go further and we could have better quality and selections. We considered an option of a meat main or the vegetarian version and also a spicy option and a non-spicy option.
We made these suggestions and gave it to the menu group. These are what they came up with:
We are going to meet with the caterers to try and help them make food that we like.We will not change things quickly but we are hoping that they will listen.
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Chinese Name: Green Oasis School Shenzhen 深圳市福田区城市绿洲学校
Place Address: No 4030, Shennan Middle Road, Tianmian, Futian District, Shenzhen 广东省深圳市福田区田面村深南中路4030号
Since opening its doors in 2012, The Langham, Shenzhen, has been combining modern facilities with classic sophistication, as well as the most thoughtful and meticulous services, to provide a peaceful and comfortable place for leisure and business travelers.
In August 2018, The Langham, Shenzhen, was named “Best Business Hotel” in Condé Nast Traveler China Gold List 2018 by renowned travel magazine Condé Nast Traveler.
Introduced in the US for the first time in 1995, the Gold List by global luxury travel and lifestyle magazine Condé Nast Traveler covers over 50 countries and regions across five continents and is the most authoritative list for the global tourism industry. Presenting an objective and professional selection of the top hotels, the Gold List is widely regarded by travelers around the world as one of the most trusted “Golden Standard”.
In the spirit of objectivity, authority and professionalism, Condé Nast Traveler published the first “Golden Guide” for travelers to China in 2004. In 2017, the selection received a full upgrade to include hotel, airlines, airports, cruises and travel agencies, providing a list that is catered to the Chinese tourism market and represents the preferences of travelers to China from a global perspective.
Also known as the “Oscars” of the global travel industry, the Gold List complies with the highest industry standards. Independent surveys and tasting were conducted to assess hotels based on the strictest criteria to ensure that the list is a true reflection of the world and the times to keep travelers at the forefront of fashion and lifestyle.
“We are very honored,” Mr. Jeffrey van Vorsselen, General Manager of The Langham, Shenzhen, said. “This is The Langham, Shenzhen’s second inclusion in the Gold List since 2014. The accolade of ‘Best Business Hotel’ is a result of the love and support that business travelers have given to the hotel. We treasure this recognition very much. In the future, we will continue to provide the best services, as usual.”
Located conveniently in the Futian commercial district, The Langham, Shenzhen inherits over 150-year old classic luxury of the Langham brand. The hotel has 352 guest rooms and suites, 8 banquet halls, multipurpose conference rooms catereing to different business needs, and 7 iconic restaurants that offer a wide range of dining options. In addition, the Langham Hospitality Group’s very own Chuan Spa uses the concept of five elements in traditional Chinese medicine to create a series of natural treatments that allow guests to relax in a tranquil space away from the hustle and bustle of the city.
The Langham, Shenzhen
About Langham Hospitality Group
As the wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group encompasses a family of distinctive hotels under the Langham Hotels and Resorts and Cordis Hotels brands with more than 50 projects currently either confirmed or in a developed stage of negotiation from Asia, Europe and North America to the Middle East. The Group takes its name from the legendary Langham in London which was widely recognized as Europe’s first Grand Hotel. For 150 years, this flagship hotel has represented sophisticated and gracious hospitality, a philosophy that reflects elegance in design, innovation in hospitality, genuine service and captivation of the senses across all properties. For more information, please access the website at www.langhamhospitalitygroup.com.
As the full moon lights up the autumn sky, the Mid-Autumn Festival is here once more. On September 20th, just before the nation celebrated the Mid-Autumn Festival, 23 volunteers from The Langham, Shenzhen, headed to the Shenzhen Lianhuabei Rehabilitation Centre to welcome the festival with 30 people with physical disabilities, enjoying a series of interesting activities, including lantern and snow-skin moon cake making, and riddle solving.
Lanterns originated in China over 2,000 years ago during the Western Han Dynasty, and lantern making during the Mid-Autumn Festival has been part of Chinese tradition since then. Families enjoy a time of fun and togetherness as they create personalised lanterns using colourful materials, before taking them to the streets.
The volunteers paired up with people with physical disabilities to compete against the others in a test of craft and creativity. With immaculate teamwork and delicate hands, the teams came up with a number of unique and wonderful creations. The six fastest pairs also received surprise gifts prepared by the hotel.
Also popularly known as the Moon Cake Festival, moon cakes are an indispensable part of the Mid-Autumn Festival. Under the patient guidance of Mr. Yang, Chef of the hotel staff canteen, everyone put their hands together to make delightful and delicious snow- skin moon cakes.
With lanterns and moon cakes out of the way, it was time for another folk tradition—riddle solving. In between the colourful lanterns small slips of paper with riddles written on them were hidden.
Surrounded by witty riddles and amazing gifts, the group experienced the harmony and union of the festival in echoes of laughter.
As part of its commitment to its social responsibilities, The Langham, Shenzhen has always been an active participant in social efforts for vulnerable groups. For five consecutive years since 2013, the hotel has invited “left-behind children” from Longhua Yuanfen and young congenital heart disease patients from Shenzhen Children’s Hospital to spend Children’s Day at the hotel. In addition, for the last two years, the hotel has also prepared hand-made Braille paper for the Shenzhen Blind People’s Association.
Through these charitable efforts, The Langham, Shenzhen hopes to establish a standard for corporate social responsibility.
About Langham Hospitality Group
As the wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group encompasses a family of distinctive hotels under the Langham Hotels and Resorts and Cordis Hotels brands with more than 50 projects currently either confirmed or in a developed stage of negotiation from Asia, Europe and North America to the Middle East. The Group takes its name from the legendary Langham in London which was widely recognized as Europe’s first Grand Hotel. For 150 years, this flagship hotel has represented sophisticated and gracious hospitality, a philosophy that reflects elegance in design, innovation in hospitality, genuine service and captivation of the senses across all properties. For more information, please access the website at www.langhamhospitalitygroup.com.
Place Name: The Langham, Shenzhen 深圳东海朗廷酒店
Place Address: The Langham, 7888 Shennan Boulevard, Futian District, Shenzhen 518040, China
CanCham PRD was delighted to sit down with Markham-Thornhill MP and Canadian Minister of Small Business and Export Promotion The Honourable Mary Ng during her stop in Shenzhen last Thursday for a roundtable discussion about doing business in the PRD.
The lunch was an opportunity for Minister Ng to get some first-hand insight from a diverse group of Canadian and Canadian affiliated entrepreneurs with a wealth of experience in the PRD. She listened to the group share their challenges and achievements and explained her team’s mission to help Canadian SMEs become better equipped to enter the Chinese market.
Canadian Consul General in Guangzhou, Rachael Bedlington, was on hand to host the lunch and lead the discussion. She reaffirmed the Consulate’s support of CanCham PRD and their enthusiasm to work with entrepreneurs, alumni and local partners to advance Canadian business interests in the region.
“It was a welcome opportunity for the Chamber to directly connect the Canadian community in Southern China with Ms. Ng, a member of Prime Minister Trudeau’s Cabinet.” says Alexander Von Kaldenberg, CanCham PRD Exec Team member and spokesperson for Vancouver based fintech company CoinPayments Inc. “The discussion was frank and open and we look forward to providing similar opportunities to Canadians throughout the PRD.”
CanCham PRD高管成员及温哥华金融科技公司CoinPayments Inc.的发言人，Alexander Von Kaldenberg热情表示：“对于珠三角商会而言这是一次荣幸且难得的机遇可以与总理特鲁多内阁的伍女士进行直接面谈拉近距离。会晤是开放的真诚的，我们都很期待可以将更多这样的连接带给珠三角区域的加拿大人。”
If you are a Canadian entrepreneur in the PRD looking to connect with future Canadian delegations to the region or want to get involved with the wider Canadian business community, please get in touch at info@canchamprd.com and scan the QR code below to follow the official WeChat account.
CanCham PRD is a formal platform for Canadian professionals and entrepreneurs to connect, share resources and build a community of support in the Pearl River Delta region of South China.
On 6th September, Shen Wai International School successfully held “The Beauty of the Chinese Traditional Instrument” concert in the SWIS Theater.
In order to enrich students’ after school life and to lead them to learn and appreciate the essence of the Chinese traditional culture, SWIS established its first PYP Chinese Ensemble and received warm response from the parents and students.
SWIS is delighted and honored to invite Shenzhen’s famous Erhu professor Ms. Hongwei Liu to take charge of SWIS Erhu after school activity this year. Ms. Liu gave a presentation on Erhu and showcased her fantastic skills which made a great impression on the audience. SWIS Student Dance Team presented an interdisciplinary performance with Ms. Evelyn Zhang, Conductor of SWIS PYP Chinese Ensemble & Pipa teacher. The performance was a feast for both the eyes and ears.
Parent representatives shared their excitement and gratefulness to the school: “Our sincere thanks go to SWIS for providing the best teaching and learning platform and resources for our children. We would like to encourage more expatriate families to learn to appreciate the beauty of Chinese traditional Music. ” The conductor of MYP Chinese Ensemble—-Ms. Fritha Jameson showed the audience photos of their ensemble performances over the past years and expressed her wish to build a strong connection between the PYP and MYP Chinese Ensemble groups.
The concert ended with the beautiful melody “Chrysanthemum Terrace” jointely performed by Ms. Hongwei Liu and Ms. Evelyn Zhang. The audience was thrilled with their performance and applauded enthusiastically.
SWIS Board Director Mr. Guoxiang Gong and School Director Ms. Ally Wu attended the concert and sent their congratulations on the establishment of the PYP Chinese Ensemble. They encourage the students to embark on their musical journey with the Ensemble and wish the Ensemble a successful future.
Shen Wai International School (SWIS) is located in the beautiful scenery of the Shenzhen Bay. SWIS covers a floor area of 24,000 m2 with a construction area of 42,000 m2 and is equipped with extensive first class facilities. It serves children of the expatriate community who work in Shenzhen and children who are permanent residents of Hong Kong, Macau and Taiwan. The school altogether has 54 classrooms with a capacity of hosting 1,080 Pre-Kindergarten to Grade 12 students in total. Its refined style of architecture, green and picturesque campus and modern facilities and equipment make the school an attractive place to learn.
SWIS aims to provide distinctive high-quality education to students by employing talented expat teachers and introducing distinctive curriculum, teaching models, and management patterns. Teachers are recruited from diverse backgrounds and form a highly skilled, hardworking team who keep the learning and well-being of their students as the primary focus. Education provided by the school covers pre-kindergarten to middle school. The teaching will be in small classes led by certified expat international school teachers with international teaching experience.
As a CIS and WASC accredited and an IB World School for the Primary Years Programme, Middle Years Programme and Diploma Programme. SWIS follows a high-quality international curriculum and provides essential traditional Chinese language and culture courses as well. By conducting its multi-level and extensive international cooperation and exchange, SWIS aims to introduce leading education philosophy and experience for achieving its objective of cultivating truly global citizens who can bravely step out into the world with an open mind and make a difference.
Head of School Mr Chris Lynn and Educational Consultant Mr Andrew Hunter greeted all students and parents in the school atrium.
校长Mr Chris Lynn 及校监 Mr Andrew Hunter 在学校中庭内向学生及家长表示欢迎。
“Yes, this is an exciting day. We are all gathered here for the very first time, for the first day in the life of this amazing new Merchiston International School. Wherever you go in your future academic lives and your careers, you will be able to look back and remember that you were here for that first day.” Said Mr Chris Lynn, the Head of MIS.
“这是激动人心的一天。我们第一次集聚在这里，见证深圳曼彻斯通城堡学校的启程。无论将来你们的学业和职业生涯将你们带到何方，你们都将记住这一天，在曼彻斯通的第一天。” 深圳曼彻斯通城堡学校校长Mr Chris Lynn说。
Huang Siyi, a Grade 11 student from Shen Wai International School, recently published a report titled “The inspiration that Dachong Village renewal can give to areas with high density in developing countries.”
Urban village renewal is a key part in city development, and the reconstruction of the Dachong urban village in Nanshan District is one such urban upgrade undertaken in Shenzhen.
An intern at the Shenzhen Real Estate Research Center Urban Renewal and Old Village Reconstruction Group, the 17-year-old described the whole renewal process of the urban village in her report from five different perspectives: business, commercial office, residence, transportation, greening and public facilities. She examined rights confirmation, people-oriented renewal plans, and the close cooperation between the government and project developer as the three criteria for measuring the outcomes. Huang also mentioned Mexico City, Mumbai and Sao Paulo as other examples of the global phenomenon of densely populated urban areas that are resource-inefficient.
During three months of observation and research from April to early July, Huang concluded that the city should be developed continuously alongside population growth, and project developers and the government should play their respective roles. She also stated in the report that supporting facilities and humanistic care are significant, and culture should be integrated with communities during the renewal process.
Her report was then selected and published on the official WeChat account of Shenzhen Real Estate Research Center for its exemplary information.
Explaining that choosing the best information to be included in her research was her biggest difficulty as we live in a society of ubiquitous information, Huang said, “I have a deeper understanding of urban planning after finishing this report. Urban planning is concerned with the comprehensive consideration of many areas and it impacts the future of the city.”
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Born and raised in Shenzhen, Huang said she became interested in urban planning through listening to her parents when she was a little girl. By attending lectures, reading books and doing internships, Huang wishes to learn more about urban planning.
Her dream is to be a great urban planner, like her parents. She hopes she will be able to use her knowledge to improve the health and well-being of people in the city.
“I want build a city that finds a balance between the economic and the environmental,” she said.
Chinese and Pinyin Name: 深圳外国语学校国际部(SWIS)
Place Address: Shen Wai international School, No. 29, Baishi 3rd Road, Nanshan, Shenzhen, China 518053 中国深圳市南山区白石三道29号, 深圳外国语学校国际部 邮编：518053
The “Zero One Technology Festival“, organized by Shenzhen Zero One Technology Co., LTD, under the guidance of China’s Industrial Development Alliance of Artificial Intelligence (AIIA), was held in Shenzhen I-Factory from 5th to 8th of July. It has created an immersive future business space integrating multiple fields under the theme of “second nature”.
You may wonder, what is second nature?The general manager of Zero One Technology Festival Chen Jiangshan said that second nature is the inherent instinct that people live with technology. This technology festival will explore the second nature of the symbiosis between human and technology through the three modules of the intelligent technology exhibition, the summit forum, and the launch platform of black technology, and bring a new deep technology experience to consumers around the world.
GM of Zero One Chen Jiangshan Welcome Speech
30, 000 squares of intelligent science and technology, full scene exhibition, and new experience
The Festival covers an area of over 30,000 square meters. The intelligence technology expo covers artificial intelligence, robotics, drones, smart apparel, smart homes, smart medical, applications and security and virtual reality and all the cutting-edge areas. Compared to traditional science and technology festivals, it does not only display a single product but also embed products and technologies into commercial application scenarios but also creates an intelligent space for deep technology, full scene, and new experience.
The intelligent technology exhibition is divided into “exploration”, “perception”, “release” and “awakening”. These four regions correspond to different intelligent spaces.The organizer has organized more than 100 black tech enterprises and more than 50 interactive experience show. There are many unicorn enterprises in the field of artificial intelligence among them, such as DJI, CEXO and Puppyrobot, jointly creating an AI+ scene experience space.In these four days, representatives from dozens of countries will show the world their latest entrepreneurial technologies.
Instead of being an ordinary exhibition, the festival developed to be more like a futuristic full-scene cutting-edge science and technology show.“The Totem of Light”, “The Phantom Show”, “The Pulse of Urban” and other scientific and technological venues make “black technology” and contemporary aesthetics blend perfectly.At the scene, tourists can sit down and chat with robots, watch a robot runway show, taste a cup of coffee delivered by robots, or walk into AI business scenes such as unmanned shops and hospitals to have close contact with intelligent life scenes in the future.
The cutting-edge press conference, the first launch of ten of the top black technology in the world
The festival is dedicated to creating the first platform for the launch of black technology. More than 10 cutting-edge press conferences will be held during the festival.Among them, more than most products are the world’s top black technology products.Many black technology products are released at the same time, which is rare in this market. It has also launched more than ten of the top black technology products, which has attracted the industry and media attention.
As the world’s first full-scene immersive technology exhibition, CEXO brought its most dazzling and cutting-edge “Real Steel Exoskeleton” on stage.“Real steel exoskeleton” brought the independent research and development of the world’s first power packages to arm exoskeletons fingers (CEXO – 01), and the waist powered exoskeleton (CEXO – W02), to have close interaction with the audience on the scene.
In the field of brainwave, we have the world’s leading brainwave head-wear products developed by BRUN Technology, which can provide an EEG recognition system for industrial applications.It has the characteristics of high accuracy and high speed of EEG control. You can wear a brain cap with dozens of EEG capture points, and you’ll be able to control the characters in a 3D game.
Midstereo, a leading domestic virtual reality technology company will launch the world’s most advanced backlit naked eye 3D product and redefine the naked eye 3D in the field of stereoscopic vision BrainCF, the world’s leading manufacturer of brain machines, launched the new brain machines on the spot. It comprehensively improves the performance and efficiency, leading the industry evolution.DTing will launch the world’s top bio-control products that can be used in the mobile terminal gestures, robot, mechanical arm control, smart TV gestures, and other areas, under the open AI era of new interactive way.
Puppyrobot launched their new products at Zero One.Among them, LOLO robot can carry out planned cleaning for AI voice interaction and visual planning navigation, intelligent obstacle avoidance, education for children, and even home environment monitoring.Most importantly, you can manage your health and become your family doctor. You can realize one-key alarm and call your family remotely. Puppyrobot’s driverless cars “puppy” are also showing off the black technology of transportation, solving the problem of “last mile” community travel.
Industry leaders’ summit, artificial intelligence unicorns talk about the future
At the industry leaders’ summit, dozens of industry leaders from home and abroad jointly look forward to the “national strategic vision and reality of artificial intelligence” and explore “the next super species of 2018” at the Zero One Technology Festival.In these four days, they have been constantly brainstorming the top ideas, communicating with 12 top-level wisdom collisions, delivering 20 keynote speeches of industry leaders and talking about the future of the global technology industry.
The industry leaders’ summit is divided into four major themes: industry, life, art, and culture.Steve Mann, the father of wearable computers, Fei Lianghong, Amazon AWS chief cloud computing technology consultant, Yan Zhijie, the chief scientist of voice interaction intelligence of Alibaba DAMO Academy – machine intelligence technology laboratory, Zhang Rui, the CEO of ARTrobot,Song Yuegang, the chairman of Pangolin Robot Corp., Ltd and others industry leaders will be here.The summit focused on AI vision, service robots and other topics of greatest concern in the field of artificial intelligence. There will also be “Chinese style opportunity of AI”, “new power of AI”, “double liberation of intelligence and people” and “unlimited possibilities of AI and art”.Business trends in the era of artificial intelligence are in full view.
It has to be mentioned that the host place of the first Zero One Technology Festival was chosen in Shekou I-Factory in Shenzhen, it was previously the factory of Guangdong Jiangmen Isn Float Glass. It was the “experimental field of reform and opening up” in 1985.The Zero One Technology Festival invested hundreds of millions of Chinese Yuan to transform a small harbor between mountains and seas into a science and technology ideal country, which means to connect the past with the future.
All products and technologies do not exist in isolation but are applied to real scenes in this show. It allows the technologies such as artificial intelligence and service robots to be embedded and connected with life scenes to create an immersive technology experience.It’s also a big no man’s land, all the smart office, the smart hotel, the smart business, the smart medical, the smart health and others come at one time, in the city of the future to build a technological ecosystem of the future.More than 10 revolutionary new technology launches from around the world. It is considered the most exclusive launch, which allows the users to take the deep technology to the end.It aims to create a Chinese version of CES, and Shenzhen, a city known as China’s Silicon Valley, is once again become the focus of the world.
Shangri-La Hotel, Shenzhen launched this year’s “Plastic Bag Free Day” campaign under the theme “Beat Plastic Pollution”. The hotel encouraged people to take a critical look at themselves in relation to single-use plastic, and make real efforts to break their dependency on disposable plastic.
On the day, the hotel invited Ms. Lu Sha, a famous local sand-painting artist to work with special kids form Yuan Ping and Ren Ai special education schools, as well as the hotel guests, to paint on the reusable shopping bags in the lobby. A total of 120 shopping bags were used, which spread 16 square metres. Guests and kids involved in the painting campaign received a complimented shopping bag each. By doing this, the hotel hopes to focus on fundamentally changing people’s attitude and behaviour about plastics and creating a catalyst for a significant reduction in plastic pollution.
