On Thursday March 21 eleven Guytais visited a special unit at the Shanghai children's hospital in Pudong. The unit is run by an organisation called the Bao Bei Foundation. There are 50 to 60 sick babies and children in the unit with an average age of one year.
The children come to the hospital from orphanages in the east and middle of China. They come to get surgical procedures to correct a variety of conditions - heart problems, eyesight issues, cleft palates, deformed limbs, etc. Their conditions are quite serious, so they need to stay in the hospital from 6 to 12 months.
They then either return to the orphanage they came from or they get adopted by Western families through the Bao Bei Foundation. We had a great visit - gave the children a smiling Guytai's face to make them feel a little better. The unit looks good and the staff are very loving to the children. And many of the Guytais plan to go back on a regular basis. A great outcome and more to come!
On Saturday March 23rd from 16.00 to 18.00 C14gallery and W.I.L.L. Foundation are inviting you to the first solo photography exhibition by Francisco Marin. Francisco will exhibit his abstract architectural work, plus the new W.I.L.L. Coffee Table Book and 2 other unique creations for W.I.L.L.
THird THursday . . . . . . of every month
Hold onto your spicy meatballs, because as you can see, we had cleavers in one hand and a glass of wine in the other. On March 4th a group of Guytais got together for a Chinese cooking class.
We started with a tour of the wet market where we learned how to buy fresh ingredients including chicken which we saw transform from clucking to ready for frying in just under 5 mins. Not a typical stroll through Carrefour!
On the way back to the cooking school, we were tempted by the hair solon (see sign below) that had some incredible deals (for example, see what you can get for 188RMB here in China these days) but decided to pass for now.
Once we arrived at the cooking school we broke out the hot peppers and the wine and got down to work. From sweet and sour soup to Chili Chicken and Mapo Dofu, we learned a lot about Chinese cuisine. Both how to cook and how to eat it. Fortunately, we finished the day successfully without loosing any fingers to the cutting board and gaining some great experience and maybe a few pounds in the process.
On Wednesday December 12th, seven Guy Tais had a great time at the Kerry Parkside bar spending the afternoon with Celeste Montanaro Kerry’s famous mixologist specialist who taught us the art of making several holiday drinks as well as additional signature drinks from the Kerry Hotel. We started with a Kir Royale and followed that up with seven other drinks ranging from a bacon bourbon old fashioned to a bloody mary with basil and port to mulled wine and apple cider just to name a few.