Grand Halloween Tradition at the Wyndham

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.

Address: 3rd Floor, Wyndham Grand Hotel, 2009 Caitian Road, Futian, Shenzhen (深圳温德姆至尊酒店三层,中国广东省深圳市福田区彩田路2009 )

Tel: +86 755 8299 8888 (EXT 8560)

The Romantic Flavors of France

Fabrice Bruto

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.

Place Address:  The Langham, 7888 Shennan Boulevard, Futian District, Shenzhen 深圳市福田区深南大道7888号
Place Phone:  0755 – 8828 9888

Divali Celebrations at Green Oasis School

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 feastinggifts, 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
Place Phone: +86 (755) 8395 9000

Green Oasis School Expanded Department of Additional Support

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
Place Phone: +86 (755) 8395 9000

Duke’s Wine & Grill: Possibly The Classiest Spot In Town

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.

I walked along the wine selection, all 394 varieties of them, and reading some of the labels it was clear why Duke’s Wine & Grill had been awarded 3 Wine Glasses at the Wine List of the Year Awards. Chateau Le Pin from Pomerol, Pinot Noir from Domaine de la Romanee-Conti from Bourgogne, and Chateau Ausone from Saint Emilion were particular gems in what was a treasure trove from the world’s finest wineries. After exploring the wine list, I settled on a bottle of one of the house whites. The Cloudy Bay Sauvignon Blanc from Marlborough came highly recommended by the manager.

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, 深圳东海朗廷酒店, 3)

Opening Hours: 6:30 pm to 1:00 am (Sun – Thurs), 6:30pm to 2:00am (Fri – Sat)

Tel: 86 (755) 8828 9888 ext.8922

Improving Food Quality at Dream School – Green Oasis School

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 countriesWe 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
Place Phone: +86 (755) 8395 9000

The Langham, Shenzhen Awarded “Best Business Hotel” in Condé Nast Traveler China Gold List 2018

Best Business Hotel

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.

Place Address:  The Langham, 7888 Shennan Boulevard, Futian District, Shenzhen 深圳市福田区深南大道7888号
Place Phone:  0755 – 8828 9888

The Langham, Shenzhen Welcomes Mid-Autumn Festival with the Physically Disabled

Hotel volunteers and the physically disables

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
深圳市福田区深南大道7888号
Place Phone:  +86 (755) 8828 9888

CanCham PRD Welcomes The Honourable Mary Ng To Shenzhen

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.

上周四CanCham PRD很荣幸地与加拿大小型企业及出口促进部部长、万锦汤山国会议员伍凤仪女士在其深圳访问期间进行了圆桌会晤,并积极讨论了如何深入发展加拿大在珠三角区域的商务合作。 

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.

午餐期间伍部长从一众经验丰富的在华加拿大企业家处获取了第一手的珠三角商务资讯。她耐心聆听了与会企业家们分享经历的挑战和赢取的成功,并向与会者诠释了其部门和团队的使命:帮助加拿大的中小企业更好地备战进入中国市场。

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.

加拿大驻广州领事馆的总领事Rachael Bedlington,作为本次圆桌会晤的发起人和主持人,在与会期间再次强调了领事馆对CanCham PRD的大力支持,并将与商会一起鼎力合作帮助加拿大企业家,毕业校友和当地合作伙伴共同促进加拿大在珠三角的商务发展。 

“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.

如果您是珠三角区域的加拿大商企人士,并且期待与本土加拿大官方代表以及在华加拿大商务圈进行更多更广的接触,欢迎您直接发邮件到 info@canchamprd.com 并关注我们的公众号获取第一手信息。 

CanCham PRD Founders Council:

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. 

Chinese Name:

广州市加华商务服务有限公司

Place Address:

36 XINMINBAJIE, HAIZHU, GUANGZHOU 广州市海珠区新民八街36号自编4号

+86 15521441940

Shen Wai International School PYP Chinese Ensemble is Established Now

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.

9月6日,“国乐飘香——聆听指尖上的中国”民乐分享音乐会在深外国际部校剧场成功举办。

为了丰富学生业余生活,让孩子们能近距离了解和学习优美的中国文化,在校方领导的倡导,支持下, SWIS第一届小学部民乐团于今年正式成立,得到了来自家长和学生的积极响应。在民乐团成立之初,学校有幸邀请到了中国教育学会音乐教育分会常务理事,深圳特级教师,中外二胡专家—-刘宏伟老师,负责乐团的二胡课后班教学工作。分享会上,刘宏伟老师带领现场观众领略了二胡的魅力,并分享了她从事二胡教学的宝贵经验和教学计划。 
分享会的开场,八名校舞蹈队的成员和SWIS首届小学部民乐团总指挥及琵琶老师张义舒老师一起,开启了一段优美的跨学科教学成果展示—-琵琶与舞蹈的对话。

 

IB教育倡导由学生引导的自主学习。来自不同国家的民族乐器小学员们也主动用双语分享展示了他们的学习心得和成果。

家长们也非常兴奋和骄傲,表示感恩SWIS给孩子们提供了如此宝贵的资源和平台,让孩子们从小有机会去了解和学习中国传统民族乐器。家长代表在现场建议和鼓励在中国生活的外籍学生家庭更多地了解和学习博大精深的中国民族音乐。 中学部民乐团指挥—-Ms. fritha Jameson随后向观众展示了中学部民乐团近年来的演出成果,提出了小学部和中学部民乐团的持续衔接性,鼓励小学部的学生们认真学习民乐。

分享会以二胡和琵琶老师合作的优美旋律《菊花台》结尾,获得了家长和学生一致好评。

国际部理事长龚国祥和校长邬晓莉亲临现场,鼓励孩子们认真学习和发扬中华优秀的传统艺术文化,并祝愿小学部民乐团发展的越来越好!

 About Shen Wai International School  

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.

深圳外国语学校国际部位于风景秀丽的深圳湾畔,占地面积2.4万平方米,总建筑面积4.2万平方米,是一所为在深工作对外籍和港澳台人士子女服务的国际学校。学校最大办学规模为54个班、1080名学生,包括幼儿及小学部和中学部。学校建筑典雅精致,环境优美,设施设备先进。

深圳外国语学校国际部引入国际先进教育理念和管理模式办学,聘请高水平外籍教师