Peter Gaston
Napier's about-to-be-opened $24 million Pak'n Save supermarket is the largest retail premises in Hawke's Bay.
The huge complex, built on the inner-city rail land, will be officially opened by Mayor Barbara Arnott on Friday evening and it will open for business at 10am Saturday.
With a covered area of 7000sq m it eclipses the Hastings Mitre 10 Mega store as the largest single retail premises under one roof.
The Mitre 10 store, which opened earlier in the year, covers 7500sq m but includes an open-air garden centre and a drive-through area.
Run by owner-operator Hanno Hasselman the supermarket is believed to be the second in size only to one in Albany.
It has taken almost a year to build and more than $2.5m to stock the shelves.
Not all the 300 people needed to staff the supermarket have been appointed though Mr Hasselman, who began his career in the food trade running a dairy about 400m away in Kennedy Road, said he had enough staff to run the store.
In 1979 Mr Hasselman bought two dairies in Bay View and converted one into a Four Square supermarket.
In 1985 he took over the Tamatea Supermarket and in 1995 doubled its size and converted it into the region's first Pak'n Save.
Six years later the size of its storage area was doubled and shortly after that the country's first Pak'n Save service station opened.
The opening of the Napier supermarket will also see the demise of one of the region's oldest.
The nearby Write Price Food Barn at Balmoral, initially opened in 1964, will close when the new store opens. It was built on what had been the site of an inner-city timber mill, was opened by Frank Baudinet and Henry Wong as part of the Balmoral shopping centre. However, it did not become a Write Price Store until Janice and Bing Young joined Mr Wong in 1985 when the store was doubled in size. It was further extended in 1991 to include a bakery.
Wednesday, December 1, 2004 12:22
Tuesday, February 21, 2012
It's all go as overbridge completed
Traffic began using the Hawke's Bay Expressway - Meeanee Road overbridge for the first time yesterday as Transit New Zealand started the countdown to its official opening next week.
Last week, it was not expected any traffic would use the bridge until the opening on November 1, but the bridge has been opened to northbound traffic.
Project manager Mike Wong says motorists travelling towards Napier on the SH50 Hawke's Bay Expressway should use the overbridge instead of travelling through the existing intersection at Meeanee Road.
Expressway traffic heading to Taradale or Meeanee should exit at the new southern off-ramp and turn left or right at the new roundabout at Meeanee Road.
The Meeanee Overbridge has been built as part of the Meeanee Road Interchange Upgrade, which is scheduled for completion in December following two years of construction. Mr Wong says the project will improve safety and reduce congestion by separating SH50 Hawke's Bay Expressway traffic from local traffic using Meeanee Road.
Traffic just south of the intersection was last year counted at 20,000 vehicles a day, an increase of about 30 per cent in five years.
The bridge will be fully opened to both northbound and southbound traffic in early November, though work will continue to complete the project on the underpass, intended to be without further disruption of traffic on the Expressway.
Mr Wong thanks motorists for their patience as they get used to the new road layout.
The overbridge will be formally opened in a ribbon-cutting by Minister of Transport Annette King at 10am on November 1. Thursday, October 25, 2007 14:56
Last week, it was not expected any traffic would use the bridge until the opening on November 1, but the bridge has been opened to northbound traffic.
Project manager Mike Wong says motorists travelling towards Napier on the SH50 Hawke's Bay Expressway should use the overbridge instead of travelling through the existing intersection at Meeanee Road.
Expressway traffic heading to Taradale or Meeanee should exit at the new southern off-ramp and turn left or right at the new roundabout at Meeanee Road.
The Meeanee Overbridge has been built as part of the Meeanee Road Interchange Upgrade, which is scheduled for completion in December following two years of construction. Mr Wong says the project will improve safety and reduce congestion by separating SH50 Hawke's Bay Expressway traffic from local traffic using Meeanee Road.
Traffic just south of the intersection was last year counted at 20,000 vehicles a day, an increase of about 30 per cent in five years.
The bridge will be fully opened to both northbound and southbound traffic in early November, though work will continue to complete the project on the underpass, intended to be without further disruption of traffic on the Expressway.
Mr Wong thanks motorists for their patience as they get used to the new road layout.
The overbridge will be formally opened in a ribbon-cutting by Minister of Transport Annette King at 10am on November 1. Thursday, October 25, 2007 14:56
IRONMAN: Dentist's turn to feel pain
Shane Hurndell
Napier dentist Chris Wong knows all about giving out advice to his patients and occasionally his patients also give him some.
After Saturday's New Zealand Ironman in Taupo he'll probably wish he never took the advice of patient and 2004 Ironman finisher Ingrid Edmondson and entered the gruelling race which involves a 3.8km swim, 180km cycle and a 42km run.
"It all began when Ingrid was sitting in the chair telling me I should enter. Then I read an article about two old guys who had done all 20 and that inspired me," said Wong, who began training back in January.
"One of the old guys actually forgot to train one year. Originally I thought I wouldn't train but then Ingrid told me I had better do some," said the 42-year-old Napier Masters swimmer.
"These legs are made for swimming, not running and cycling," he said after completing some cycling training. "His first triathlon will be the toughest ... he will probably so some smaller ones afterwards, to wind down," Edmondson laughed.
Edmondson finished the Ironman last year in 14hrs 52min - well inside the 17 hours permitted. Wong just wants to finish within 17 hours.
"Because I was a late entry I had to pay an extra $100, so all-up my entry fee was $685 ... I definitely want to finish," he said.
His training programme has included a 50km cycle and 10km run five days a week. Wong has also swum 2km twice a week. Since January he has worked only two days a week, so his training schedules can be accommodated. He is rapt with the assistance from Edmondson, her husband, Graham Edmondson, and cycling partners Herb Maynard and Andrew Spence.
"Ingrid has told me how to pace myself, what to look out for and what food to take," said Wong ,who has lost five kilograms since he began training for the Ironman.
Unlike some of the Bay's regular entrants, he hasn't trained on any of the race legs in Taupo. He has opted to "take it as I see it".
Wong has cycled regularly over the Apley Road and Seapoint Road circuits. His introduction to cycle racing came when he entered Central Hawke's Bay's 100km Tour De Beautiful in January. He completed the race in four hours, while winner Dan Warren of the Ramblers Cycling Club recorded 2hrs 37min 28sec.
"I was happy just to finish and that's all I want on Saturday," Wong said.
He will be one of 16 Hawke's Bay starters on Saturday. Havelock North husband and wife Geoff and Maree Martin are among them.
Maree is a first-time entrant and Geoff has done it before. Fellow Hawke's Bay Multisport Club members, Napier nanny Simonne Morris, Napier teacher Brent Jones, Napier pharmacist James Dever, Havelock North builder Jim Taylor, Havelock North accountant James Bell and Hastings assistant brewer Jeremy Rimene are all first-timers.
Their clubmate, Napier engineer Owen Cleverton, is the oldest Hawke's Bay starter at 55. He has completed five ironmans in the past.
Havelock North policeman Glen Yule, Napier land agent Tony Lambdon and Hamilton-based Steve McSweeney are other club members with previous experience fronting up again.
Other Bay starters are first-timers Napier engineer and former student of Jones, Andy McKenzie, and Taradale analyst Carol Shellard. Haumoana teacher Alan Birnie and Napier policeman Glenn Restieaux are also returning for more punishment.
Wednesday, March 2, 2005 12:30
Napier dentist Chris Wong knows all about giving out advice to his patients and occasionally his patients also give him some.
After Saturday's New Zealand Ironman in Taupo he'll probably wish he never took the advice of patient and 2004 Ironman finisher Ingrid Edmondson and entered the gruelling race which involves a 3.8km swim, 180km cycle and a 42km run.
"It all began when Ingrid was sitting in the chair telling me I should enter. Then I read an article about two old guys who had done all 20 and that inspired me," said Wong, who began training back in January.
"One of the old guys actually forgot to train one year. Originally I thought I wouldn't train but then Ingrid told me I had better do some," said the 42-year-old Napier Masters swimmer.
"These legs are made for swimming, not running and cycling," he said after completing some cycling training. "His first triathlon will be the toughest ... he will probably so some smaller ones afterwards, to wind down," Edmondson laughed.
Edmondson finished the Ironman last year in 14hrs 52min - well inside the 17 hours permitted. Wong just wants to finish within 17 hours.
"Because I was a late entry I had to pay an extra $100, so all-up my entry fee was $685 ... I definitely want to finish," he said.
His training programme has included a 50km cycle and 10km run five days a week. Wong has also swum 2km twice a week. Since January he has worked only two days a week, so his training schedules can be accommodated. He is rapt with the assistance from Edmondson, her husband, Graham Edmondson, and cycling partners Herb Maynard and Andrew Spence.
"Ingrid has told me how to pace myself, what to look out for and what food to take," said Wong ,who has lost five kilograms since he began training for the Ironman.
Unlike some of the Bay's regular entrants, he hasn't trained on any of the race legs in Taupo. He has opted to "take it as I see it".
Wong has cycled regularly over the Apley Road and Seapoint Road circuits. His introduction to cycle racing came when he entered Central Hawke's Bay's 100km Tour De Beautiful in January. He completed the race in four hours, while winner Dan Warren of the Ramblers Cycling Club recorded 2hrs 37min 28sec.
"I was happy just to finish and that's all I want on Saturday," Wong said.
He will be one of 16 Hawke's Bay starters on Saturday. Havelock North husband and wife Geoff and Maree Martin are among them.
Maree is a first-time entrant and Geoff has done it before. Fellow Hawke's Bay Multisport Club members, Napier nanny Simonne Morris, Napier teacher Brent Jones, Napier pharmacist James Dever, Havelock North builder Jim Taylor, Havelock North accountant James Bell and Hastings assistant brewer Jeremy Rimene are all first-timers.
Their clubmate, Napier engineer Owen Cleverton, is the oldest Hawke's Bay starter at 55. He has completed five ironmans in the past.
Havelock North policeman Glen Yule, Napier land agent Tony Lambdon and Hamilton-based Steve McSweeney are other club members with previous experience fronting up again.
Other Bay starters are first-timers Napier engineer and former student of Jones, Andy McKenzie, and Taradale analyst Carol Shellard. Haumoana teacher Alan Birnie and Napier policeman Glenn Restieaux are also returning for more punishment.
Wednesday, March 2, 2005 12:30
Teen seeks tasty end with fairytale fashion
Fashion designer Alexander McQueen was the inspiration for an edible Little Red Riding Hood outfit, designed by Flaxmere's Hemi Wong for this year's Edible Fashion Awards on Saturday.
"The theme is Magical Mystery so I have gone for a Red Riding Hood theme," Mr Wong said.
Mr Wong won the competition last year with his Elephant Saviour garment made from mushrooms, figs, dates, popcorn and rice.
This time the centrepiece of his design will be a red cape, with a simple net dress underneath.
"The idea of having a dress made out of net is so it will look as though the food is on her body."
This is the fourth year Mr Wong has entered the awards, and he's learnt much from past experience working with difficult mediums.
"The last outfit had about 100 mushrooms and I used my grandmother's dehydrator so they would last longer, but after the competition they deteriorated pretty much right away.
"This year I have gone for dried food, I have been to the Asian markets a lot and I have tried to stay away from lollies - for the first two years that is what I used and I found they are a lot harder to work with."
This year may be Mr Wong's last in the competition, as he is taking a gap year before hopefully heading to Otago University to study medicine.
"Doing this is a bit of time out for me, it's a way to relax I started out in soft tech class at school and here I am entering again."
While he has high hopes of making the finals, Mr Wong says part of the fun is seeing other people's designs.
The Pak'nSave Hastings Edible Fashion Awards 2011 will be held at the Hawke's Bay Opera House in Hastings on Saturday.
Junior and intermediate designers will be shown from 10am, with senior students and adult designers from 2pm.
Tickets for the daytime shows: Adults $5, children $2.50 at the door.
Evening Extravaganza, 7pm: Family pass $47, adults $20, $15 students and 65+ , $10 children under 12. Tickets available from TicketDirect, phone 0800 224 224. AMY SHANKS | Wednesday, April 6, 2011 9:59
"The theme is Magical Mystery so I have gone for a Red Riding Hood theme," Mr Wong said.
Mr Wong won the competition last year with his Elephant Saviour garment made from mushrooms, figs, dates, popcorn and rice.
This time the centrepiece of his design will be a red cape, with a simple net dress underneath.
"The idea of having a dress made out of net is so it will look as though the food is on her body."
This is the fourth year Mr Wong has entered the awards, and he's learnt much from past experience working with difficult mediums.
"The last outfit had about 100 mushrooms and I used my grandmother's dehydrator so they would last longer, but after the competition they deteriorated pretty much right away.
"This year I have gone for dried food, I have been to the Asian markets a lot and I have tried to stay away from lollies - for the first two years that is what I used and I found they are a lot harder to work with."
This year may be Mr Wong's last in the competition, as he is taking a gap year before hopefully heading to Otago University to study medicine.
"Doing this is a bit of time out for me, it's a way to relax I started out in soft tech class at school and here I am entering again."
While he has high hopes of making the finals, Mr Wong says part of the fun is seeing other people's designs.
The Pak'nSave Hastings Edible Fashion Awards 2011 will be held at the Hawke's Bay Opera House in Hastings on Saturday.
Junior and intermediate designers will be shown from 10am, with senior students and adult designers from 2pm.
Tickets for the daytime shows: Adults $5, children $2.50 at the door.
Evening Extravaganza, 7pm: Family pass $47, adults $20, $15 students and 65+ , $10 children under 12. Tickets available from TicketDirect, phone 0800 224 224. AMY SHANKS | Wednesday, April 6, 2011 9:59
Friday, February 17, 2012
Dr Jian Yang
Biography
Dr Jian Yang entered Parliament as a List MP for National at the 2011 election.
Jian’s entry into Parliament follows a distinguished academic career. He was previously a Senior Lecturer of International Relations at the University of Auckland and Associate Dean (Postgraduate) of the Faculty of Arts and Director of the China Studies Centre at the New Zealand Asia Institute.
He has also been Chair of the Auckland Branch of the New Zealand Institute of International Affairs (NZIIA) since 2002 after serving as its deputy chair in 2001. The NZIIA is an independent, non-profit making organisation.
Jian completed his tertiary education in China before receiving his MA and PhD in International Relations at the Australian National University (ANU). He came to the University of Auckland in March 1999.
As a regular commentator on international and domestic affairs for local Chinese media, Jian is well known and respected amongst the Chinese community in New Zealand.
Like many Chinese New Zealanders, Jian shares the values of the National Party, particularly equal citizenship and equal opportunity, individual freedom and choice, personal responsibility, and reward for achievement. As a father of two children, he wants to provide a safe and prosperous environment for his kids to grow up.
Jian is looking forward to representing the Chinese community in Parliament.
Contact Details:
Email: jian.yang@parliament.govt.nz
Phone: 021 170 8358
Contact Details
Email: jian.yang@parliament.govt.nz
Phone: (04)8178387 (Parliament)
Phone: . (Electorate)
Dr Jian Yang entered Parliament as a List MP for National at the 2011 election.
Jian’s entry into Parliament follows a distinguished academic career. He was previously a Senior Lecturer of International Relations at the University of Auckland and Associate Dean (Postgraduate) of the Faculty of Arts and Director of the China Studies Centre at the New Zealand Asia Institute.
He has also been Chair of the Auckland Branch of the New Zealand Institute of International Affairs (NZIIA) since 2002 after serving as its deputy chair in 2001. The NZIIA is an independent, non-profit making organisation.
Jian completed his tertiary education in China before receiving his MA and PhD in International Relations at the Australian National University (ANU). He came to the University of Auckland in March 1999.
As a regular commentator on international and domestic affairs for local Chinese media, Jian is well known and respected amongst the Chinese community in New Zealand.
Like many Chinese New Zealanders, Jian shares the values of the National Party, particularly equal citizenship and equal opportunity, individual freedom and choice, personal responsibility, and reward for achievement. As a father of two children, he wants to provide a safe and prosperous environment for his kids to grow up.
Jian is looking forward to representing the Chinese community in Parliament.
Contact Details:
Email: jian.yang@parliament.govt.nz
Phone: 021 170 8358
Contact Details
Email: jian.yang@parliament.govt.nz
Phone: (04)8178387 (Parliament)
Phone: . (Electorate)
Jian Yang
Maiden Speech - Dr Jian Yang
Friday, 17 February 2012, 11:48 am
Speech: New Zealand National Party
Dr Jian Yang
National List MP
16 February 2012
(Check against delivery)
Maiden Speech
Kia Ora
Mr Speaker,
As a Chinese who immigrated to New Zealand only 13 years ago, I feel extremely honoured standing here before you all to give my Maiden Statement today.
Firstly，I would like to thank the Chinese community for their encouragement and support. 广大的华人华侨朋友们，我感谢你们的一贯支持和厚爱。这一刻也属于你们。(Dear fellow Chinese, I thank you for your consistent support. This moment belongs to you as well).
I am grateful to my colleagues at the University of Auckland, particularly the staff of the Department of Political Studies. Special thanks go to Professor Barry Gustafson and Professor Raymond Miller, from whom I learned a great deal about New Zealand politics, and who both encouraged me to step out of theoretical politics and into real politics.
I thank the Board directors of the National Party for their trust. In particular, I thank our President Peter Goodfellow. I cannot overstate Peter’s help in the past few months.
I also thank my Party colleagues for their warm welcome and support.
And I thank the Prime Minister for his trust and guidance.
Most of all, I thank my family; my parents in China who cannot be here today and my wife Jane and my daughters Suzie and Evelyn. I fully understand the sacrifices my family have to make, and it was not an easy decision to leave the Ivory Tower and jump into the turbulent sea of real politics. Thank you Jane, Suzie and Evelyn for your love and trust.
Mr Speaker, as the Prime Minister noted in his first speech to the new parliament, the National Party was the first party in New Zealand to have a Chinese MP. I would like to take this opportunity and acknowledge the achievement of Hon Pansy Wong.
My election into Parliament lays down yet another milestone in the history of Chinese immigrants in New Zealand. I am the first National MP who is an immigrant from mainland China.
The Chinese community in New Zealand has experienced rapid growth in the past two to three decades. We are attracted by, among other things, New Zealand’s second-to-none environment, democratic political system, equal economic opportunities and stable society.
Mr Speaker, as an immigrant who witnessed and experienced the many political upheavals in China, I do not take any of the benefits I’m enjoying now for granted. My grandfather was a general of the Nationalist Party, or KMT, which is today the ruling party in Taiwan. When the Communist Party came to power in China in 1949, my grandfather lost all his property, was imprisoned and lived in poverty for the rest of his life.
In the first thirty years of the People’s Republic of China, the Chinese government launched one political movement after another, climaxing with the Great Proletarian Cultural Revolution beginning in 1966. The Revolution left behind millions of political victims, including my parents, who were sent to the countryside to be re-educated by peasants.
In 1978, under the rule of Deng Xiaoping, China made the historic decision to reform and open up. Capitalism began to flourish Deng’s virtue of pragmatism is highlighted by his most famous quotation “I don’t care if it’s a white cat or a black cat. It’s a good cat as long as it catches mice.” In that same year of 1978, I passed the newly-restored higher education examination and became part of the small group of high-school graduates who went on to university.
The change in China since 1978 has been awe-inspiring. China today is a different world. But the journey has certainly not all been smooth. In April 1989, a great opportunity was opened up for me when I received a scholarship from the John Hopkins University in America. However, in the weeks following, student demonstrations swept China. The Chinese government’s policy change afterwards prevented me from leaving to study in the United States.
Fortunately for China, after a period of hesitation the government decided to continue its reformation. In 1994 I started my postgraduate study in Australia, and in 1999 I completed my PhD and began my work at the University of Auckland.
My experiences reiterate the inescapable influence of politics on our lives, and greatly contrast the deep value placed on political rights and freedom that we enjoy in New Zealand. For this reason, I appreciate the National Party’s commitment to democratic principles and individual freedom and choice.
Politics and economics are two areas difficult to differentiate. Between 1949 and 1978, China was a socialist country with a planned economy. The Chinese people were called upon to march towards a Communist utopia; where everyone should contribute to society to the best of his or her ability, and consume from society in proportion to his or her need, that is, “From each according to his ability, to each according to his need.”
Socialist economic policies did not aid China. By the year of my birth in 1962, China had wiped out private ownership in an effort to build a socialist economy. A horrific famine had just passed with the death of millions of people. In those years, everyone was equal but everyone was poor. The most spectacular present that I received for my 10th birthday was two eggs for breakfast.
By 1978, the Chinese economy was on the verge of collapse. It was at that critical moment that the Chinese government started economic reforms, salvaging the economy just in time. Market economy was introduced. Entrepreneurship was encouraged. The irrational pursuit of income equality was abolished. A popular official slogan at the time was “shui xian fu, shui guang rong 谁先富，谁光荣” meaning “It is glorious to become rich before others.”
We are all aware of China’s enormous economic growth since that pivotal year of 1978. China has risen to become the second largest economy in the world. The Chinese government has successfully lifted millions of people out of poverty.
Reflecting on the way in which China has achieved its positive change and development gives me a firm belief that the policies of the National Party are in the best interests of New Zealand. We give priority to economic growth. And to achieve this growth, we emphasise the importance of personal responsibility, competitive enterprise and reward for achievement. These are all values shared by the Chinese community and many other New Zealanders.
The Chinese were the third racial group to settle in New Zealand, after the Maori and European. Most of them came as gold miners in the second half of the 19th century. Historian Michael King said “Once in New Zealand, the Chinese who persisted despite the poll tax and considerable prejudice proved themselves to be law-abiding and hard-working citizens.”
We should not undervalue the contributions of the Chinese community to New Zealand. Not only has the Chinese community contributed economically, they have also enriched the lives of all New Zealanders through the celebration of Chinese arts, cuisine and traditions. Every year about 200,000 people from different ethnic communities came to the Auckland Lantern Festival as part of the Chinese New Year celebrations.
To the Chinese, strong work ethics coupled with good education are the two key elements to success. Surveys show that Chinese immigrants are often well educated, and it is no secret that Chinese children generally do well at school. The New Zealand Herald noted in April last year that “If education is our future, Chinese minds will be prominent in shaping New Zealand's destiny.” This again reinforces the Chinese community’s vital role in the future development of our country.
The Chinese community’s value in education echoes that of the National Party. We are committed to offering the best education to all New Zealanders, and we believe education provides the ability for all to move forward.
Despite the successes of the Chinese in New Zealand, all new immigrants need time to adapt to a new country. Considering their Eastern cultural background, it may be more challenging for Chinese immigrants to adapt to our mainly Western society. It is in the best interests of all for us to give them more support in this respect.
On the other hand, all immigrants should themselves try to integrate. Chinese immigrants are no exception. Members of the Chinese community should not only learn the languages and cultures of mainstream society, but also be willing to sacrifice for the country.
It is pleasing to note the global trend among overseas Chinese is to move away from luoye guigen 落叶归根, “fallen leaves return to the roots”, but towards luodi shenggen 落地生根, “to grow roots where they land”. The mentality of sojournism is no longer dominant. Many Chinese, including my family, gave up their Chinese citizenship and proudly became New Zealand citizens. Mr Speaker, we are Kiwis, although made in China.
The Chinese immigrants do have a strong desire for recognition and integration, which is why they have been actively involved in philanthropy and politics. They have been generous in their donations to the victims of the Christchurch earthquake. There were also a record number of Chinese candidates in the most recent general election.
Mr Speaker, I feel truly honored to be a National Party representative of the Chinese community. I hope to see more Chinese in Parliament as the community is still under represented.
Mr Speaker, the rise of China has given New Zealand an ideal opportunity. China is now our second largest trading partner. Our trade with East Asia, especially China, played a crucial role in our effort to deal with the global financial crisis in recent years. In this respect, Chinese residents’ connection with China is a great asset to New Zealand. The connection has generated many economic opportunities and there is still a great potential.
As a Chinese immigrant, I will act as a bridge between the Chinese community and our mainstream society. I will also endeavour to contribute to the strengthening of New Zealand’s relations with China.
What is more, my background and experiences render me capable of making contributions in many other areas, be it education, foreign affairs, ethnic affairs, or health.
To conclude, the values held by me and many Chinese New Zealanders are parallel to those of the National Party and other New Zealanders. These include equal citizenship and equal opportunity, individual freedom and choice, personal responsibility, and reward for achievement. As a father of two, I see it as my responsibility to provide a safe and prosperous environment for my children to grow up in. With the National Party, I look forward to a brighter future. Thank you, Mr Speaker.
ENDS
Name: Jian Yang
Electorate: Didn't stand
Place on list: 36
Claim to fame: Senior lecturer in political studies, associate Dean of Arts Faculty, director of the China Studies Centre for the NZ Asia Institute at Auckland Uni. Also chair of the Auckland Branch of the NZ Institute of International Affairs.
Web: Inactive
Email: jian.yang@parliament.govt.nz
Friday, 17 February 2012, 11:48 am
Speech: New Zealand National Party
Dr Jian Yang
National List MP
16 February 2012
(Check against delivery)
Maiden Speech
Kia Ora
Mr Speaker,
As a Chinese who immigrated to New Zealand only 13 years ago, I feel extremely honoured standing here before you all to give my Maiden Statement today.
Firstly，I would like to thank the Chinese community for their encouragement and support. 广大的华人华侨朋友们，我感谢你们的一贯支持和厚爱。这一刻也属于你们。(Dear fellow Chinese, I thank you for your consistent support. This moment belongs to you as well).
I am grateful to my colleagues at the University of Auckland, particularly the staff of the Department of Political Studies. Special thanks go to Professor Barry Gustafson and Professor Raymond Miller, from whom I learned a great deal about New Zealand politics, and who both encouraged me to step out of theoretical politics and into real politics.
I thank the Board directors of the National Party for their trust. In particular, I thank our President Peter Goodfellow. I cannot overstate Peter’s help in the past few months.
I also thank my Party colleagues for their warm welcome and support.
And I thank the Prime Minister for his trust and guidance.
Most of all, I thank my family; my parents in China who cannot be here today and my wife Jane and my daughters Suzie and Evelyn. I fully understand the sacrifices my family have to make, and it was not an easy decision to leave the Ivory Tower and jump into the turbulent sea of real politics. Thank you Jane, Suzie and Evelyn for your love and trust.
Mr Speaker, as the Prime Minister noted in his first speech to the new parliament, the National Party was the first party in New Zealand to have a Chinese MP. I would like to take this opportunity and acknowledge the achievement of Hon Pansy Wong.
My election into Parliament lays down yet another milestone in the history of Chinese immigrants in New Zealand. I am the first National MP who is an immigrant from mainland China.
The Chinese community in New Zealand has experienced rapid growth in the past two to three decades. We are attracted by, among other things, New Zealand’s second-to-none environment, democratic political system, equal economic opportunities and stable society.
Mr Speaker, as an immigrant who witnessed and experienced the many political upheavals in China, I do not take any of the benefits I’m enjoying now for granted. My grandfather was a general of the Nationalist Party, or KMT, which is today the ruling party in Taiwan. When the Communist Party came to power in China in 1949, my grandfather lost all his property, was imprisoned and lived in poverty for the rest of his life.
In the first thirty years of the People’s Republic of China, the Chinese government launched one political movement after another, climaxing with the Great Proletarian Cultural Revolution beginning in 1966. The Revolution left behind millions of political victims, including my parents, who were sent to the countryside to be re-educated by peasants.
In 1978, under the rule of Deng Xiaoping, China made the historic decision to reform and open up. Capitalism began to flourish Deng’s virtue of pragmatism is highlighted by his most famous quotation “I don’t care if it’s a white cat or a black cat. It’s a good cat as long as it catches mice.” In that same year of 1978, I passed the newly-restored higher education examination and became part of the small group of high-school graduates who went on to university.
The change in China since 1978 has been awe-inspiring. China today is a different world. But the journey has certainly not all been smooth. In April 1989, a great opportunity was opened up for me when I received a scholarship from the John Hopkins University in America. However, in the weeks following, student demonstrations swept China. The Chinese government’s policy change afterwards prevented me from leaving to study in the United States.
Fortunately for China, after a period of hesitation the government decided to continue its reformation. In 1994 I started my postgraduate study in Australia, and in 1999 I completed my PhD and began my work at the University of Auckland.
My experiences reiterate the inescapable influence of politics on our lives, and greatly contrast the deep value placed on political rights and freedom that we enjoy in New Zealand. For this reason, I appreciate the National Party’s commitment to democratic principles and individual freedom and choice.
Politics and economics are two areas difficult to differentiate. Between 1949 and 1978, China was a socialist country with a planned economy. The Chinese people were called upon to march towards a Communist utopia; where everyone should contribute to society to the best of his or her ability, and consume from society in proportion to his or her need, that is, “From each according to his ability, to each according to his need.”
Socialist economic policies did not aid China. By the year of my birth in 1962, China had wiped out private ownership in an effort to build a socialist economy. A horrific famine had just passed with the death of millions of people. In those years, everyone was equal but everyone was poor. The most spectacular present that I received for my 10th birthday was two eggs for breakfast.
By 1978, the Chinese economy was on the verge of collapse. It was at that critical moment that the Chinese government started economic reforms, salvaging the economy just in time. Market economy was introduced. Entrepreneurship was encouraged. The irrational pursuit of income equality was abolished. A popular official slogan at the time was “shui xian fu, shui guang rong 谁先富，谁光荣” meaning “It is glorious to become rich before others.”
We are all aware of China’s enormous economic growth since that pivotal year of 1978. China has risen to become the second largest economy in the world. The Chinese government has successfully lifted millions of people out of poverty.
Reflecting on the way in which China has achieved its positive change and development gives me a firm belief that the policies of the National Party are in the best interests of New Zealand. We give priority to economic growth. And to achieve this growth, we emphasise the importance of personal responsibility, competitive enterprise and reward for achievement. These are all values shared by the Chinese community and many other New Zealanders.
The Chinese were the third racial group to settle in New Zealand, after the Maori and European. Most of them came as gold miners in the second half of the 19th century. Historian Michael King said “Once in New Zealand, the Chinese who persisted despite the poll tax and considerable prejudice proved themselves to be law-abiding and hard-working citizens.”
We should not undervalue the contributions of the Chinese community to New Zealand. Not only has the Chinese community contributed economically, they have also enriched the lives of all New Zealanders through the celebration of Chinese arts, cuisine and traditions. Every year about 200,000 people from different ethnic communities came to the Auckland Lantern Festival as part of the Chinese New Year celebrations.
To the Chinese, strong work ethics coupled with good education are the two key elements to success. Surveys show that Chinese immigrants are often well educated, and it is no secret that Chinese children generally do well at school. The New Zealand Herald noted in April last year that “If education is our future, Chinese minds will be prominent in shaping New Zealand's destiny.” This again reinforces the Chinese community’s vital role in the future development of our country.
The Chinese community’s value in education echoes that of the National Party. We are committed to offering the best education to all New Zealanders, and we believe education provides the ability for all to move forward.
Despite the successes of the Chinese in New Zealand, all new immigrants need time to adapt to a new country. Considering their Eastern cultural background, it may be more challenging for Chinese immigrants to adapt to our mainly Western society. It is in the best interests of all for us to give them more support in this respect.
On the other hand, all immigrants should themselves try to integrate. Chinese immigrants are no exception. Members of the Chinese community should not only learn the languages and cultures of mainstream society, but also be willing to sacrifice for the country.
It is pleasing to note the global trend among overseas Chinese is to move away from luoye guigen 落叶归根, “fallen leaves return to the roots”, but towards luodi shenggen 落地生根, “to grow roots where they land”. The mentality of sojournism is no longer dominant. Many Chinese, including my family, gave up their Chinese citizenship and proudly became New Zealand citizens. Mr Speaker, we are Kiwis, although made in China.
The Chinese immigrants do have a strong desire for recognition and integration, which is why they have been actively involved in philanthropy and politics. They have been generous in their donations to the victims of the Christchurch earthquake. There were also a record number of Chinese candidates in the most recent general election.
Mr Speaker, I feel truly honored to be a National Party representative of the Chinese community. I hope to see more Chinese in Parliament as the community is still under represented.
Mr Speaker, the rise of China has given New Zealand an ideal opportunity. China is now our second largest trading partner. Our trade with East Asia, especially China, played a crucial role in our effort to deal with the global financial crisis in recent years. In this respect, Chinese residents’ connection with China is a great asset to New Zealand. The connection has generated many economic opportunities and there is still a great potential.
As a Chinese immigrant, I will act as a bridge between the Chinese community and our mainstream society. I will also endeavour to contribute to the strengthening of New Zealand’s relations with China.
What is more, my background and experiences render me capable of making contributions in many other areas, be it education, foreign affairs, ethnic affairs, or health.
To conclude, the values held by me and many Chinese New Zealanders are parallel to those of the National Party and other New Zealanders. These include equal citizenship and equal opportunity, individual freedom and choice, personal responsibility, and reward for achievement. As a father of two, I see it as my responsibility to provide a safe and prosperous environment for my children to grow up in. With the National Party, I look forward to a brighter future. Thank you, Mr Speaker.
ENDS
Name: Jian Yang
Electorate: Didn't stand
Place on list: 36
Claim to fame: Senior lecturer in political studies, associate Dean of Arts Faculty, director of the China Studies Centre for the NZ Asia Institute at Auckland Uni. Also chair of the Auckland Branch of the NZ Institute of International Affairs.
Web: Inactive
Email: jian.yang@parliament.govt.nz
A magestic evening
REVIEW: Fireworks are believed to have originated in China in the seventh century, so it was perhaps ironic that we opted for Chinese food before the Guy Fawkes display on Saturday night.
Majestic Cuisine is located just down from The Embassy in Courtenay Place. The fully licensed and BYO restaurant has often caught my eye, and feeling like a lighter kind of meal, we thought we'd give it a go.
It was very busy when we arrived, with several large parties, but we were able to secure a small table, and when a family left 10 minutes later the waitress happily moved us to a bigger one.
The menu looked impressive, with large colour photographs of some of the dishes and pages of choices. It took us a while to decide because we were questioning whether to go outside our comfort zones with scorched large intestines, shark fin soup or chicken feet. We played it safe.
To begin, we ordered pan fried pork dumplings ($6), chive dumplings with shrimp ($6) and deep fried squid ($6).
The restaurant itself is quite spacious, filled with large round tables and separated by a wall down the middle.
A huge semicircular mirror on one wall gives the illusion of the restaurant that is expanding far beyond its parameters.
The entrees arrived as we finally decided on mains. The dumplings were good, but the deep fried squid was a little doughy. For mains we tried hot and spicy pork ribs ($20), steamed tofu with mince meat ($18.50) and the Majestic special roast chicken ($18 for half a chicken).
The meals were brought out quickly. The tofu was probably the pick of them, with nice presentation and the mince adding a good flavour to the tofu.
There was nothing fancy about the Majestic special. It was, quite literally, half a chicken, with what seemed to be a special type of breadcrumb - very tasty. The ribs were disappointing. I expected them to come in a hot and spicy sauce, but was instead presented with what appeared to be deep fried rib pieces, neither hot nor spicy.
It was a fun evening, with the waitresses very friendly, though very rushed as they raced between tables.
For three entrees, three mains, steamed rice and corkage for our bottle of wine, the meal came to $86.50.
- The Wellingtonian Food review: Magestic
EMMA BEER
Majestic Cuisine is located just down from The Embassy in Courtenay Place. The fully licensed and BYO restaurant has often caught my eye, and feeling like a lighter kind of meal, we thought we'd give it a go.
It was very busy when we arrived, with several large parties, but we were able to secure a small table, and when a family left 10 minutes later the waitress happily moved us to a bigger one.
The menu looked impressive, with large colour photographs of some of the dishes and pages of choices. It took us a while to decide because we were questioning whether to go outside our comfort zones with scorched large intestines, shark fin soup or chicken feet. We played it safe.
To begin, we ordered pan fried pork dumplings ($6), chive dumplings with shrimp ($6) and deep fried squid ($6).
The restaurant itself is quite spacious, filled with large round tables and separated by a wall down the middle.
A huge semicircular mirror on one wall gives the illusion of the restaurant that is expanding far beyond its parameters.
The entrees arrived as we finally decided on mains. The dumplings were good, but the deep fried squid was a little doughy. For mains we tried hot and spicy pork ribs ($20), steamed tofu with mince meat ($18.50) and the Majestic special roast chicken ($18 for half a chicken).
The meals were brought out quickly. The tofu was probably the pick of them, with nice presentation and the mince adding a good flavour to the tofu.
There was nothing fancy about the Majestic special. It was, quite literally, half a chicken, with what seemed to be a special type of breadcrumb - very tasty. The ribs were disappointing. I expected them to come in a hot and spicy sauce, but was instead presented with what appeared to be deep fried rib pieces, neither hot nor spicy.
It was a fun evening, with the waitresses very friendly, though very rushed as they raced between tables.
For three entrees, three mains, steamed rice and corkage for our bottle of wine, the meal came to $86.50.
- The Wellingtonian Food review: Magestic
EMMA BEER
Majestic Cuisine - Cantonese Magic
Majestic Cuisine, 11 Courtenay Place, Tel: (04) 381-0338
It’s just not the ease of access, being only a couple of minutes away from Regional Wines, but it’s also the excellent food, very friendly service and good value. These clichés extolling the virtues of a restaurant are bandied around easily, but in the case of the Majestic, they are very apt. Wine enthusiasts and winemakers have decent palates and an appreciation of what is good eating, and most are not inexperienced in dining out. Without exception, for all the times we have frequented the Majestic, we have been well-served in the goodness of the food and the congenial service. We feel as if we are family when we are there, one big family, especially when we descend upon the restaurant in a sizeable group.
The word ‘family’ is one of the keys to the magic at the Majestic. Owned by three siblings, Walter and Simon Yan and the ever-youthful Ida Chiu, who are first, third and sixth of the Yan family, their children are also involved with the operation. Jeremy Yan looks after the wine list and the effervescent Vicky Chiu oversees the service between university studies.
The food is classical Cantonese with a bit of a Szechuan twist. It’s what the family know best. It’s also the Chinese cuisine I know best, my family running a Chinese restaurant for over a decade, so I feel reasonably qualified to judge it! Our favourite main courses include crispy roast duck, king prawns and seasonal vegetables, pork ribs in OK sauce, beef in black bean sauce, a steamed whole fish, ‘Eight Treasure’ tofu, bok choy with garlic and combination fried rice. My mum couldn’t cook these dishes better. In addition to the comprehensive range of main courses, there is the traditional selection of entrees, soups, and desserts. As with any respectable Chinese restaurant, banquet set meals are offered, but often we put our trust in the kitchen for a selection of interesting, tasty and different dishes. The entrees range in price from $4.00 - $8.00, mains from $18.00 - $40.00, averaging in the mid $20.00s and desserts at $6.00.
The more subtle Cantonese flavours suit a surprising range of wine styles, but recently we have enjoyed Mt Edward Pinot Blanc 2009, Schaefer Graacher Domprobst Riesling Kabinett 2007, Schoffit Alsace Gewurztraminer ‘Harth’ 2007, Spade Oak Viognier 2007, (surprisingly) Te Mata ‘Elston’ Chardonnay 2008, Pond Paddock Pinot Noir 2008, Drouhin Beaune 1er ‘Greves’ 2007 and Yalumba ‘Hand-Picked’ Tempranillo/Grenache/Viognier 2006 with the food. If you don’t BYO, then there’s a sound wine list of New Zealand wines with favourites such as Astrolabe Sauvignon Blanc, Redmetal Chardonnay, Wild Rock Pinot Noir and Instinct Syrah.
The Majestic serves Yum Char in addition to dinner daily. You can walk out from lunch, replete, for less than $20.00 per person. For dinner, you spend $25.00 - $35.00 per person, excluding wine. I call that incredible value. How can they manage it? It must be magic!
- Raymond Chan
It’s just not the ease of access, being only a couple of minutes away from Regional Wines, but it’s also the excellent food, very friendly service and good value. These clichés extolling the virtues of a restaurant are bandied around easily, but in the case of the Majestic, they are very apt. Wine enthusiasts and winemakers have decent palates and an appreciation of what is good eating, and most are not inexperienced in dining out. Without exception, for all the times we have frequented the Majestic, we have been well-served in the goodness of the food and the congenial service. We feel as if we are family when we are there, one big family, especially when we descend upon the restaurant in a sizeable group.
The word ‘family’ is one of the keys to the magic at the Majestic. Owned by three siblings, Walter and Simon Yan and the ever-youthful Ida Chiu, who are first, third and sixth of the Yan family, their children are also involved with the operation. Jeremy Yan looks after the wine list and the effervescent Vicky Chiu oversees the service between university studies.
The food is classical Cantonese with a bit of a Szechuan twist. It’s what the family know best. It’s also the Chinese cuisine I know best, my family running a Chinese restaurant for over a decade, so I feel reasonably qualified to judge it! Our favourite main courses include crispy roast duck, king prawns and seasonal vegetables, pork ribs in OK sauce, beef in black bean sauce, a steamed whole fish, ‘Eight Treasure’ tofu, bok choy with garlic and combination fried rice. My mum couldn’t cook these dishes better. In addition to the comprehensive range of main courses, there is the traditional selection of entrees, soups, and desserts. As with any respectable Chinese restaurant, banquet set meals are offered, but often we put our trust in the kitchen for a selection of interesting, tasty and different dishes. The entrees range in price from $4.00 - $8.00, mains from $18.00 - $40.00, averaging in the mid $20.00s and desserts at $6.00.
The more subtle Cantonese flavours suit a surprising range of wine styles, but recently we have enjoyed Mt Edward Pinot Blanc 2009, Schaefer Graacher Domprobst Riesling Kabinett 2007, Schoffit Alsace Gewurztraminer ‘Harth’ 2007, Spade Oak Viognier 2007, (surprisingly) Te Mata ‘Elston’ Chardonnay 2008, Pond Paddock Pinot Noir 2008, Drouhin Beaune 1er ‘Greves’ 2007 and Yalumba ‘Hand-Picked’ Tempranillo/Grenache/Viognier 2006 with the food. If you don’t BYO, then there’s a sound wine list of New Zealand wines with favourites such as Astrolabe Sauvignon Blanc, Redmetal Chardonnay, Wild Rock Pinot Noir and Instinct Syrah.
The Majestic serves Yum Char in addition to dinner daily. You can walk out from lunch, replete, for less than $20.00 per person. For dinner, you spend $25.00 - $35.00 per person, excluding wine. I call that incredible value. How can they manage it? It must be magic!
- Raymond Chan
Thursday, February 09, 2012
Pressured consumers hunt bargains
People are on the hunt for a bargain as everyday living costs continue to rise.
Whangarei Pak ‘n Save has seen about 1000 extra costumers come through its doors each week, compared to a few months ago.
"Everyone is looking for a bargain," says Rodney Chang, Whangarei Pak ‘n Save owner. "We are known as being cheaper then others, so that is bringing in more people."
Mr Chang says two weeks ago the store had a sale on cheese which was more popular then ever.
"We haven’t seen a rise in customer numbers like this in a long time."
He says in previous years, the store had a drop in customer numbers when other supermarkets opened up in Whangarei.
Mr Chang has not seen a change in the brands people have been buying, like stores in the South Island, but he has seen people stocking up for the month rather than going in each week.
North Haven Hospice store Allsortz on James St, which sells pre-loved clothing and furniture, has also seen a rise in customer numbers.
"More people are buying, we are very well supported by the community," says Kathy McMillan from Allsortz.
She says the shop is getting more new customers to the store than ever before who are looking for a bargain.
People are donating to the store just as much as ever but the number of people asking for the donated items to be picked up has also risen with the rise in fuel.
"We will be increasing the number of days we pick up from three to four soon," says Ms McMillan.
Northland Chamber of Commerce chief executive officer Jeff Smith says stores need to keep being proactive to draw customers in during this unstable financial period.
"There is a lot of news about a recession. We are telling people to keep marketing and keep trying to do something different than others," says Mr Smith. "It is going to get better in time."
He suggests if stores are struggling to keep marketing going while the times get tough, they should hire a business coach for advice on how to put their resources in the right place.
Mr Smith says Whangarei stores are generally smart sellers and he believes most will get through the rocky time.
- © Fairfax NZ News Last updated 13:21 14/07/2008
Whangarei Pak ‘n Save has seen about 1000 extra costumers come through its doors each week, compared to a few months ago.
"Everyone is looking for a bargain," says Rodney Chang, Whangarei Pak ‘n Save owner. "We are known as being cheaper then others, so that is bringing in more people."
Mr Chang says two weeks ago the store had a sale on cheese which was more popular then ever.
"We haven’t seen a rise in customer numbers like this in a long time."
He says in previous years, the store had a drop in customer numbers when other supermarkets opened up in Whangarei.
Mr Chang has not seen a change in the brands people have been buying, like stores in the South Island, but he has seen people stocking up for the month rather than going in each week.
North Haven Hospice store Allsortz on James St, which sells pre-loved clothing and furniture, has also seen a rise in customer numbers.
"More people are buying, we are very well supported by the community," says Kathy McMillan from Allsortz.
She says the shop is getting more new customers to the store than ever before who are looking for a bargain.
People are donating to the store just as much as ever but the number of people asking for the donated items to be picked up has also risen with the rise in fuel.
"We will be increasing the number of days we pick up from three to four soon," says Ms McMillan.
Northland Chamber of Commerce chief executive officer Jeff Smith says stores need to keep being proactive to draw customers in during this unstable financial period.
"There is a lot of news about a recession. We are telling people to keep marketing and keep trying to do something different than others," says Mr Smith. "It is going to get better in time."
He suggests if stores are struggling to keep marketing going while the times get tough, they should hire a business coach for advice on how to put their resources in the right place.
Mr Smith says Whangarei stores are generally smart sellers and he believes most will get through the rocky time.
- © Fairfax NZ News Last updated 13:21 14/07/2008
Time for change for Chang's dairy
COLIN SMITH/ The Nelson Mail
END OF AN ERA: Long time owners Grace and Trevor Chang have sold their Tahunanui dairy after running it for more than four decades.
Ask Trevor and Grace Chang what the best part of owning a small family business is and the answer is easy meeting people.
The family have owned NA Chang's Dairy on Tahunanui Drive for more than 50 years so have met their fair share of customers. However, next Tuesday, the shop which Trevor took over from his father will change hands.
"You could say it's the end of an era," Mr Chang said.
His father, Norman, started his first store on Trafalgar St in 1936 before moving out to Tahunanui in 1952 for a quieter life.
"There were only four shops in the area back then," Mr Chang recalled.
The area might have grown but the appeal of owning a convenience store has always remained.
"It's just meeting different people from other cultures and countries," Mrs Chang said. "When the summer season starts there are tourists from all over the world, we will miss it."
They are hoping to spend more time in Wellington with their two children who spent part of their formative years behind the shop counter learning the value of money.
"It meant I was always close to them," Mrs Chang said, "but also the children learned how to meet people and they were both very well behaved because they had to work after school."
The pair met and married in Hong Kong in 1967 when Mr Chang was on holiday. "And Grace has been a prisoner ever since," he said.
The first time they were in the Nelson Mail was early in 1968 when they returned to Nelson.
"There weren't too many Chinese in Nelson then," Mrs Chang said. "So I was a bit of a novelty I think."
The store started out as a fruit and vege shop which sold a few frozen goods. The boom times were when the shop used to supply all the ships coming into the Nelson port.
"In those days we used to work 22 hours a day in peak of season," Mr Chang said. "Sometimes there would be 10 or 12 boats coming in at the same time looking for everything we did it all."
When KFC bought the Kozy Korner Tea Rooms about 20 years ago the owners asked Mr Chang if they would like to take over all their stock the milk, the newspapers and bread, "and we thought why not".
Then last week the same thing happened. A Chinese family, who have been in New Zealand for about a year, came into the store and asked if Trevor wanted to sell. "We pretty much said `sure' and almost signed that day."
The new owners will be on their own next week when Trevor and Grace hand over the keys.
"It's been pretty special, we kept it going," he said. "It has been 72 years this business has been in the family."
- © Fairfax NZ News BY CHARLES ANDERSON
Last updated 13:10 26/08/2009
Goodbye Uncle Chang's
t is a sad coincidence that just as the Chinese New Year starts, Wellington has lost my favourite Chinese Restaurant: Uncle Chang's is gone.
After watching Black Swan on Tuesday night, my friends and I emerged from the cinema disturbed and/or confused about what we had just seen. (Has anyone else not been so enamoured by that film? I'm personally cheering for The King's Speech, which I found funny, moving and inspiring - that was more my kind of movie.) I do love Natalie Portman but Black Swan had not put me in a good mood or state of mind, so we decided we all needed a drink and began walking along Courtenay Place.
I noticed that the lights in Uncle Chang's were turned off. A notice in the window said that after more than a decade of service, Uncle Chang's was closing on February 6. It said they might reopen somewhere else in the future, but that by no means sounded like it was a sure thing. Sniff.
Uncle Chang's has long been my favourite place to eat before a movie or big night out. I tended to order the same thing: a huge plate of Chicken Fried Rice for $12.50.
It sounds like the restaurant's closure may have to do with the tenancy ending and being too costly (as with the old Chocolate Fish in Scorching Bay).
I often have mixed success in handling changes like this. Sometimes I just roll with the punches and deal with it and other times I feel sad and mad about it - today I'm feeling both: I'm smad. On the night when I discovered it, I was feeling disturbed and confused already because of the movie, but then this news meant I was also depressed so I should've joined the girls in having some shots but I just went with the more tame option of a glass of wine. Has anyone else lost a favourite restaurant? Is there one you still miss going to?
Become a fan of Over the Rainbow on Facebook or follow Chaz on Twitter Last updated 11:17 10/02/2011
Natasha #1 11:34 am Feb 10 2011
Stamp n' go, it used to be on Marjoriebanks. I was gutted when it closed down.
Mel #2 11:43 am Feb 10 2011
Its gone??!? I used to work down that end of town and loved the place, now I work at the other end of town and am ashamed to discover I missed finding out about this. That place was an institution... On the plus side, I cant see the Oaks Noodle House going anywhere in a hurry!
HelenHeels #3 01:32 pm Feb 10 2011
Epic. I loved it, and I was hardcore loyal. I'm still gutted about it. And I have still not got a fave brekkie / brunch place. I dont know if I'll ever replace it.
Greasy Joes in St Kilda, Melbourne. It too was awesome, and i was also loyal. It closed down after I move back to NZ (hopefully not because I stopped going there 3 times a week) but I'm still gutted it wont be there when I go back
David #4 02:06 pm Feb 10 2011
It's been much more than a decade of service, that place was a regular hangout among my circle of friends back in my varsity days. Food was cheap, plentiful and good. We even had our reunion bash there a little while ago, and nothing had changed. So long folks, hope you do reopen somewhere.
liz #5 02:11 pm Feb 10 2011
I haven't see The Black Swan but have now heard reports from a number of people that it's a bit bizarre and that some of the weird bits are more funny than frightening. I doubt if I'll bother to go. The King's Speech is wonderful. So what if the Time Lines have been shuffled around a bit - the movie is an inspiration and emminently watchable.
Karlos #6 02:43 pm Feb 10 2011
I feel your pain - my favourite Chinese takeaway place in ChCh has been condemned and is scheduled for demolition after the earthquake. I think the Asian couple who ran the place used to live above it so I hope they've found somewhere to live and open another shop!
Steve #7 02:59 pm Feb 10 2011
I'm odd because although I also judge a restaurant on price, I won't go there unless it is sufficiently expensive. Rainbow Wellington once offered an event at Floriditas, but I turned my nose up at it because the prices were too low. How could it be good at those prices? After hearing how good it was from friends I went along on another evening. Yes the prices were still low but the food was superb! so I can recommend Floriditas to you as a delicious alternative to Uncle Changs.
Shiny #8 04:00 pm Feb 10 2011
Personally, I was one of that group that loved Black Swan, but I think True Grit was a better film (dare I say even better than The King's Speech?).
Farewell Uncle Changs. Very sad when great places like that close down. Mind you, chicken fried rice isn't a tricky dish so I'm sure you'll find another place you like. Maybe it won't be as great value as Uncle Changs always was though.
I second the Oaks recommendation for a cheap feed though!
me #9 04:05 pm Feb 10 2011
I miss Bandong on Cuba, where Hunters and Collectors is now. It was completely mad. There was a gift shop before you got into the restaurant towards the end of its life, with fake palm trees and all sorts of random junk. So bizarre. I also miss the Espressoholic of my youth (for the company and memories, not the awful coffee or dry cake) and the icecreams at the old Rialto, opposite St John's / Mac's Brewery.
@ Steve #7 - That has to be the most ridiculously pretentious thing I've ever heard, and I grew up in the KKK (Kelburn, Karori, Khandallah - the 'big 3' snobby Wellington suburbs). Silly troll is silly.
BG #10 04:58 pm Feb 10 2011
I second #3 on Epic. It was the best, even if you had to wait an hour, totally worth it!
The other cafe that I miss terribly Eva Dixons, when the Zoo one shut down I was close to tears. Then they opened a baby one on Thorndon Quay and it was average at best. Sooooooo disapointing.
Oh and the fish and chip shop that used to be across the road from Parliament. Best hand cut chips (only rivalled by Aro) and now the only Thorndon F and C shop is Starfish which is awful at best and overpriced. Lame.
lazy suzie #11 06:27 pm Feb 10 2011
Changs was my favourite haunt... many a date has seen me disgrace myself there after downing tasman bitter at home before devouring lemon chicken and getting naked. The staff there were extremely tolerant of my behaviour and the memories will stick in my mind forever. I was always seated at the same table, despite me often being in different compnay. On the big nites, I would take off my yellow Friday night shirt and spin on the lazy suzie with my mates. Business may well have taken a turn now that I am married and have kids! Oh the memories... MC
Kerflumpy #12 08:37 pm Feb 10 2011
When I used to live in Christchurch, all the pizza places I liked closed down just as I grew to depend on them. Giadelli's in the M&W Arcade (this is a while ago now - 15 years or more) and then New York Pizza on Manchester St. The latter was small and never really busy, but they had American magazines (what's that satirical one with all the cartoons? I forget) and American sports on TV, that a relative of the proprietor had taped and mailed over. Like I said, a long time ago now. But oh, the pizza was divine!
DW #13 09:55 pm Feb 10 2011
@ Steve #7 - So if somebody put a dog turd on a plate and charged you $200 for it, would you think it was the best meal you had ever been served up in your life?
CA #14 10:52 pm Feb 10 2011
That is very depressing news! I lived my whole life up until a couple of years ago in Wellington, and used to go to Uncle Chang's regularly - so delicious and so affordable!
I really miss the Treehouse Cafe in cuba mall, I spent most of my teenage years sitting up there with friends drinking coffee or banana smoothies - theirs were totally the best I've ever tasted - and playing games. They closed down so long ago, but I still think wistfully about those smoothies.
kasbar #15 03:43 am Feb 11 2011
You're making quite a few assumptions about why Uncle Chang's has closed - why get mad over something that might not even be true?
I don't really understand why the King's Speech is getting so much hype. The performances are very good, but that's nothing particularly striking about it as a film, it's quite pedestrian. Blue Valentine and Winter's Bone are far more worthy winners as far as Best Film goes. But they're just a little too indie for the Oscars!
M Hilton #16 08:38 am Feb 11 2011
Horn Kung also in Courtenay Place. First went there with my inlaws was almost a tradition to go together pre-christmas and then it too was gone so know how you feel. =(
Jess #17 08:39 am Feb 11 2011
@ Steve
What a snobby thing to say! Like #9 I grew up in Eastbourne - home of the snobs but I find that really expensive places are usually over rated and the best places are quite cheap!
I miss Il Casino.
Emm #18 09:08 am Feb 11 2011
Uncle Changs was one of the only places in Wgtn that tolerated so much drunken hooliganism. You just had to pay for any wine glasses that got broken. The food wasn't half bad either!
Leon #19 09:21 am Feb 11 2011
I miss "Mel's Diner" in Beramphore! They used to do a steak that I reckon you'd need a pack of wolves to get through, and they gave you so many roast spuds with it that you had to be careful not to completely fill up on the potatoes alone.
They also did some mean breakfasts. I remember they did epic pancakes that could keep you going the entire day.
Dangit, now I'm hungry!
The food stalls in the old Victoria Markets were pretty cool too ... I wonder if they all still exist in some form?
Gravey #20 09:56 am Feb 11 2011
Never really got into UC. We were always a regular at Shanghai, but now we only seem to go to Grand Century. Best damned yum cha ... well ... anywhere.
Ivor #21 10:07 am Feb 11 2011
Natasha #1
Stamp and Go's closure was one of Wellington's darkest moments. I used to love that place. Lest we forget.
Kate #22 10:13 am Feb 11 2011
@ Jess I grew up in Eastbourne too!! Completely agree that some of the best places are cheaper. Now in chch i like La Porchetta, which for its price is good but im sure there are better places. We go there because its cheap and close. The Bicycle thief is amazing, more expensive but so worth it in this case.
Cafe Chick #23 10:47 am Feb 11 2011
Although I haven't been to Uncle Chang's in years, there's a nostalgic part of me that is sad it's gone. It was one of the few affordable student-friendly haunts on Courtenay Place during the 90s, even if the food was at times questionable. Thanks for the memories, Uncle Chang's!
Evolution IX #24 11:09 am Feb 11 2011
The family who own Uncle Chang's also own the Lychee Cafe. Its on the corner of Cuba St and the motorway bypass.
I admit its a bit out of the way, but go there for a meal and you wont be disappointed. Chaz - you might even find your chicken fried rice there?
Steve #7 would you please pull your head out of your a** mate? That is the stupidest comments I've heard in a long time. The more expensive a meal, the better it is? Hardly!
There are many restaurants in Wellington that dont cost a fortune but serve excellent food. Oh and Floriditas is average at best.
Steve #25 01:23 pm Feb 11 2011
I think it's a matter of film taste Chaz. The subject matter of the King's speech didn't really inspire me after getting out of the cinema. However Black Swan had me awake most of the night, on edge and thinking about my own demons - I loved the experience. I was also a big fan of Aronofsky, and love Requiem for Dream, so I'm guessing it does just come down to your taste in film.
CaptPicard #26 01:46 pm Feb 11 2011
Black Swan is Fight Club for chicks!
Chaz Harris #27 03:35 pm Feb 11 2011
@Steve #25 - totally, it's just completely not my kind of film. I like a good thriller or horror, but I just didn't want to even be thinking about it. It was successful in provoking a reaction, but King's Speech filled me with joy and inspiration.
The true test is if I would watch a film again if it came on TV, I would buy King's Speech on DVD, I would change the channel and avoid Black Swan. All about personal taste.
Alex #28 01:28 pm Feb 15 2011
Chicken Fried Rice!? Be more adventurous
Emma #29 11:02 pm Feb 15 2011
I had a similar feeling when Meow took their chicken sandwich off the menu. That was a dark, dark day in my life. :(
J Cox #30 12:30 pm Feb 17 2011
I remember my days there in which I use to order the sizzling ginger beef. It was this combined with potent ranfurley which I drank in large consumers before driving my Holden down the wrong side of Ironside Road and heading into Changs. This receipe lead to disaster and often found me stumbling around Courtney Place with my jersey inside out and the tag at the front. It also led to me trying to pick fights with Mongrel Mob member few the Cue Room window. How I miss these days at Changs and it is with sad loss I say goodbye. PS I now drive on the right side of the road. J C
After watching Black Swan on Tuesday night, my friends and I emerged from the cinema disturbed and/or confused about what we had just seen. (Has anyone else not been so enamoured by that film? I'm personally cheering for The King's Speech, which I found funny, moving and inspiring - that was more my kind of movie.) I do love Natalie Portman but Black Swan had not put me in a good mood or state of mind, so we decided we all needed a drink and began walking along Courtenay Place.
I noticed that the lights in Uncle Chang's were turned off. A notice in the window said that after more than a decade of service, Uncle Chang's was closing on February 6. It said they might reopen somewhere else in the future, but that by no means sounded like it was a sure thing. Sniff.
Uncle Chang's has long been my favourite place to eat before a movie or big night out. I tended to order the same thing: a huge plate of Chicken Fried Rice for $12.50.
It sounds like the restaurant's closure may have to do with the tenancy ending and being too costly (as with the old Chocolate Fish in Scorching Bay).
I often have mixed success in handling changes like this. Sometimes I just roll with the punches and deal with it and other times I feel sad and mad about it - today I'm feeling both: I'm smad. On the night when I discovered it, I was feeling disturbed and confused already because of the movie, but then this news meant I was also depressed so I should've joined the girls in having some shots but I just went with the more tame option of a glass of wine. Has anyone else lost a favourite restaurant? Is there one you still miss going to?
Become a fan of Over the Rainbow on Facebook or follow Chaz on Twitter Last updated 11:17 10/02/2011
Natasha #1 11:34 am Feb 10 2011
Stamp n' go, it used to be on Marjoriebanks. I was gutted when it closed down.
Mel #2 11:43 am Feb 10 2011
Its gone??!? I used to work down that end of town and loved the place, now I work at the other end of town and am ashamed to discover I missed finding out about this. That place was an institution... On the plus side, I cant see the Oaks Noodle House going anywhere in a hurry!
HelenHeels #3 01:32 pm Feb 10 2011
Epic. I loved it, and I was hardcore loyal. I'm still gutted about it. And I have still not got a fave brekkie / brunch place. I dont know if I'll ever replace it.
Greasy Joes in St Kilda, Melbourne. It too was awesome, and i was also loyal. It closed down after I move back to NZ (hopefully not because I stopped going there 3 times a week) but I'm still gutted it wont be there when I go back
David #4 02:06 pm Feb 10 2011
It's been much more than a decade of service, that place was a regular hangout among my circle of friends back in my varsity days. Food was cheap, plentiful and good. We even had our reunion bash there a little while ago, and nothing had changed. So long folks, hope you do reopen somewhere.
liz #5 02:11 pm Feb 10 2011
I haven't see The Black Swan but have now heard reports from a number of people that it's a bit bizarre and that some of the weird bits are more funny than frightening. I doubt if I'll bother to go. The King's Speech is wonderful. So what if the Time Lines have been shuffled around a bit - the movie is an inspiration and emminently watchable.
Karlos #6 02:43 pm Feb 10 2011
I feel your pain - my favourite Chinese takeaway place in ChCh has been condemned and is scheduled for demolition after the earthquake. I think the Asian couple who ran the place used to live above it so I hope they've found somewhere to live and open another shop!
Steve #7 02:59 pm Feb 10 2011
I'm odd because although I also judge a restaurant on price, I won't go there unless it is sufficiently expensive. Rainbow Wellington once offered an event at Floriditas, but I turned my nose up at it because the prices were too low. How could it be good at those prices? After hearing how good it was from friends I went along on another evening. Yes the prices were still low but the food was superb! so I can recommend Floriditas to you as a delicious alternative to Uncle Changs.
Shiny #8 04:00 pm Feb 10 2011
Personally, I was one of that group that loved Black Swan, but I think True Grit was a better film (dare I say even better than The King's Speech?).
Farewell Uncle Changs. Very sad when great places like that close down. Mind you, chicken fried rice isn't a tricky dish so I'm sure you'll find another place you like. Maybe it won't be as great value as Uncle Changs always was though.
I second the Oaks recommendation for a cheap feed though!
me #9 04:05 pm Feb 10 2011
I miss Bandong on Cuba, where Hunters and Collectors is now. It was completely mad. There was a gift shop before you got into the restaurant towards the end of its life, with fake palm trees and all sorts of random junk. So bizarre. I also miss the Espressoholic of my youth (for the company and memories, not the awful coffee or dry cake) and the icecreams at the old Rialto, opposite St John's / Mac's Brewery.
@ Steve #7 - That has to be the most ridiculously pretentious thing I've ever heard, and I grew up in the KKK (Kelburn, Karori, Khandallah - the 'big 3' snobby Wellington suburbs). Silly troll is silly.
BG #10 04:58 pm Feb 10 2011
I second #3 on Epic. It was the best, even if you had to wait an hour, totally worth it!
The other cafe that I miss terribly Eva Dixons, when the Zoo one shut down I was close to tears. Then they opened a baby one on Thorndon Quay and it was average at best. Sooooooo disapointing.
Oh and the fish and chip shop that used to be across the road from Parliament. Best hand cut chips (only rivalled by Aro) and now the only Thorndon F and C shop is Starfish which is awful at best and overpriced. Lame.
lazy suzie #11 06:27 pm Feb 10 2011
Changs was my favourite haunt... many a date has seen me disgrace myself there after downing tasman bitter at home before devouring lemon chicken and getting naked. The staff there were extremely tolerant of my behaviour and the memories will stick in my mind forever. I was always seated at the same table, despite me often being in different compnay. On the big nites, I would take off my yellow Friday night shirt and spin on the lazy suzie with my mates. Business may well have taken a turn now that I am married and have kids! Oh the memories... MC
Kerflumpy #12 08:37 pm Feb 10 2011
When I used to live in Christchurch, all the pizza places I liked closed down just as I grew to depend on them. Giadelli's in the M&W Arcade (this is a while ago now - 15 years or more) and then New York Pizza on Manchester St. The latter was small and never really busy, but they had American magazines (what's that satirical one with all the cartoons? I forget) and American sports on TV, that a relative of the proprietor had taped and mailed over. Like I said, a long time ago now. But oh, the pizza was divine!
DW #13 09:55 pm Feb 10 2011
@ Steve #7 - So if somebody put a dog turd on a plate and charged you $200 for it, would you think it was the best meal you had ever been served up in your life?
CA #14 10:52 pm Feb 10 2011
That is very depressing news! I lived my whole life up until a couple of years ago in Wellington, and used to go to Uncle Chang's regularly - so delicious and so affordable!
I really miss the Treehouse Cafe in cuba mall, I spent most of my teenage years sitting up there with friends drinking coffee or banana smoothies - theirs were totally the best I've ever tasted - and playing games. They closed down so long ago, but I still think wistfully about those smoothies.
kasbar #15 03:43 am Feb 11 2011
You're making quite a few assumptions about why Uncle Chang's has closed - why get mad over something that might not even be true?
I don't really understand why the King's Speech is getting so much hype. The performances are very good, but that's nothing particularly striking about it as a film, it's quite pedestrian. Blue Valentine and Winter's Bone are far more worthy winners as far as Best Film goes. But they're just a little too indie for the Oscars!
M Hilton #16 08:38 am Feb 11 2011
Horn Kung also in Courtenay Place. First went there with my inlaws was almost a tradition to go together pre-christmas and then it too was gone so know how you feel. =(
Jess #17 08:39 am Feb 11 2011
@ Steve
What a snobby thing to say! Like #9 I grew up in Eastbourne - home of the snobs but I find that really expensive places are usually over rated and the best places are quite cheap!
I miss Il Casino.
Emm #18 09:08 am Feb 11 2011
Uncle Changs was one of the only places in Wgtn that tolerated so much drunken hooliganism. You just had to pay for any wine glasses that got broken. The food wasn't half bad either!
Leon #19 09:21 am Feb 11 2011
I miss "Mel's Diner" in Beramphore! They used to do a steak that I reckon you'd need a pack of wolves to get through, and they gave you so many roast spuds with it that you had to be careful not to completely fill up on the potatoes alone.
They also did some mean breakfasts. I remember they did epic pancakes that could keep you going the entire day.
Dangit, now I'm hungry!
The food stalls in the old Victoria Markets were pretty cool too ... I wonder if they all still exist in some form?
Gravey #20 09:56 am Feb 11 2011
Never really got into UC. We were always a regular at Shanghai, but now we only seem to go to Grand Century. Best damned yum cha ... well ... anywhere.
Ivor #21 10:07 am Feb 11 2011
Natasha #1
Stamp and Go's closure was one of Wellington's darkest moments. I used to love that place. Lest we forget.
Kate #22 10:13 am Feb 11 2011
@ Jess I grew up in Eastbourne too!! Completely agree that some of the best places are cheaper. Now in chch i like La Porchetta, which for its price is good but im sure there are better places. We go there because its cheap and close. The Bicycle thief is amazing, more expensive but so worth it in this case.
Cafe Chick #23 10:47 am Feb 11 2011
Although I haven't been to Uncle Chang's in years, there's a nostalgic part of me that is sad it's gone. It was one of the few affordable student-friendly haunts on Courtenay Place during the 90s, even if the food was at times questionable. Thanks for the memories, Uncle Chang's!
Evolution IX #24 11:09 am Feb 11 2011
The family who own Uncle Chang's also own the Lychee Cafe. Its on the corner of Cuba St and the motorway bypass.
I admit its a bit out of the way, but go there for a meal and you wont be disappointed. Chaz - you might even find your chicken fried rice there?
Steve #7 would you please pull your head out of your a** mate? That is the stupidest comments I've heard in a long time. The more expensive a meal, the better it is? Hardly!
There are many restaurants in Wellington that dont cost a fortune but serve excellent food. Oh and Floriditas is average at best.
Steve #25 01:23 pm Feb 11 2011
I think it's a matter of film taste Chaz. The subject matter of the King's speech didn't really inspire me after getting out of the cinema. However Black Swan had me awake most of the night, on edge and thinking about my own demons - I loved the experience. I was also a big fan of Aronofsky, and love Requiem for Dream, so I'm guessing it does just come down to your taste in film.
CaptPicard #26 01:46 pm Feb 11 2011
Black Swan is Fight Club for chicks!
Chaz Harris #27 03:35 pm Feb 11 2011
@Steve #25 - totally, it's just completely not my kind of film. I like a good thriller or horror, but I just didn't want to even be thinking about it. It was successful in provoking a reaction, but King's Speech filled me with joy and inspiration.
The true test is if I would watch a film again if it came on TV, I would buy King's Speech on DVD, I would change the channel and avoid Black Swan. All about personal taste.
Alex #28 01:28 pm Feb 15 2011
Chicken Fried Rice!? Be more adventurous
Emma #29 11:02 pm Feb 15 2011
I had a similar feeling when Meow took their chicken sandwich off the menu. That was a dark, dark day in my life. :(
J Cox #30 12:30 pm Feb 17 2011
I remember my days there in which I use to order the sizzling ginger beef. It was this combined with potent ranfurley which I drank in large consumers before driving my Holden down the wrong side of Ironside Road and heading into Changs. This receipe lead to disaster and often found me stumbling around Courtney Place with my jersey inside out and the tag at the front. It also led to me trying to pick fights with Mongrel Mob member few the Cue Room window. How I miss these days at Changs and it is with sad loss I say goodbye. PS I now drive on the right side of the road. J C
Dumplings for Chinese New Year
This weekend New Zealand's Chinese community will celebrate the New Year, with fireworks and parades planned around the country.
If that night appeared to pass unnoticed in some areas, it's because Chinese New Year is essentially a private family celebration, akin to our Christmas. As with Christmas, it's a time for family get-togethers, gift giving and special foods.
Wellington restaurateur Jessica Tang has her mother visiting from Hong Kong this year, and she recalls the Chinese New Year's Eve celebrations from her childhood in Hong Kong, when her grandparents and favourite aunties would turn up for dinner on New Year's Eve, all bearing red envelopes containing cash.
The amounts varied, but from her parents Jessica would always get a thousand-dollar note, Hong Kong's highest denomination, worth about $200 in New Zealand terms.
"But after you get married," chips in Jessica's partner Frank Wang, co-owner of Dragons Restaurant, "you stop getting the red envelopes, and start giving!"
Coming from the north of China, some of Frank's family dishes are quite different from Jessica's. An absolute must for Frank's family on New Year's Eve was boiled dumplings, while Jessica says that in Hong Kong and the south that is unknown.
Jessica's family used to eat pig trotters braised in stock, and boiled pig's tongue. In both cases, they would be served with a sauce of dried oysters and black moss, a delicate type of seaweed with auspicious linguistic associations for the Cantonese: their name for black moss is "fat choy" - exactly the same as "New Year".
Frank's family always had peanuts in the shell (another lucky symbol), Eight Treasures Rice Pudding and a big two-layered cake.
But all Chinese people share one New Year's Eve dish in common a whole fish.
Frank's grandfather, formerly a cook to the generals of the Chinese army, used to deep-fry the fish and serve it with a sweet-sour sauce.
As Mrs Wan Lu, proprietor of the Shanghai Restaurant, points out, a whole fish symbolises that you always get more than you wish for, because "fish" and "surplus" share the same pronunciation in Chinese.
And to ensure there will be a symbolic surplus for the coming year, when Wen Lai Ji of Mr Ji's Kitchen shares his fish with his daughter Yunji, they always leave both the head and tail. For all these local Chinese restauranteurs, the New Year period is the opposite of the traditional holiday.
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At both Dragons and Grand Century, further down Tory St, special menus are offered over New Year, with many of the dishes containing black moss.
Wan Lu reports the Shanghai Restaurant was as busy as ever on Chinese New Year's Eve this year, so she, her father, mother, husband and son had their celebratory dinner after the restaurant closed around 10.30pm. Being from the north, Yan Lu says dumplings are a must. "Our favourite dumpling is Chinese chives and pork mince."
It's a light dumpling, boiled not fried, which sounded so delicious I asked for the family recipe:
Yan Lu's Chive and Pork Dumplings
Ground pork
250g chopped Chinese chives
1 teaspoon salt
3 teaspoons rice wine
A few dashes of white pepper powder
10 drops of sesame oil
For the skin: 4 cups all-purpose flour
1 cup water
For dipping: Chinese black vinegar
Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 2.5cm in diameter). Cover them with wet towel and set aside.
Prepare the chives by chopping off the root (white part) of the chives. Use only the green part. Mix the chives with ground pork and add all the seasonings. Chill in fridge for 30 minutes.
To prepare the skin, cut the dough into 0.5cm length and use a rolling pin to flatten it until it becomes a round skin about 7cm diameter. Put a small spoonful of filling into the centre of the skin and seal it up tightly with your fingers.
Heat up a pot of hot water until it boils. Drop the dumplings (25 dumplings firstly) into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked) dish them out on a serving plate. Serve hot with black vinegar.
Makes 50 dumplings to serve 6 people.
Easy peasy? Unfortunately not. Here are some further tips for perfect dumplings from chef Frank Wang: Obtaining the correct texture in the dumpling dough is crucial to obtain a watertight seal around the dumpling filling. Frank says the dough needs to be a little bit sticky, but not too sticky. Add a little more flour or water as necessary. If the texture is correct, the dough will merge and the dumplings will more or less seal themselves; otherwise, press them together with egg white.
Ready-made dumpling wrappers (jaio zhi di) are available frozen from Asian stores, and while they are anathema to Chinese home cooks they may suffice, provided they have not lost too much moisture by having been frozen too long.
When it comes to cooking the dumplings, Frank says that in Chinese restaurants the practice is to bring the water to the boil, add the dumplings, and then pour in some cold water. Stir the dumplings gently to ensure they are not sticking to the bottom of the pot, then bring the pot back to a gentle boil.
Frank says depending on how many dumplings are being cooked at one time, they may need 30 minutes or longer to cook right through. To draw out this cooking process, professional Chinese chefs periodically add more cold water to the pot.
- © Fairfax NZ News DAVID BURTON
Last updated 10:23 08/02/2012
PRACTICE MAKES PERFECT: Dumplings aren't the easiest thing to make, but the results are worth it.
If that night appeared to pass unnoticed in some areas, it's because Chinese New Year is essentially a private family celebration, akin to our Christmas. As with Christmas, it's a time for family get-togethers, gift giving and special foods.
Wellington restaurateur Jessica Tang has her mother visiting from Hong Kong this year, and she recalls the Chinese New Year's Eve celebrations from her childhood in Hong Kong, when her grandparents and favourite aunties would turn up for dinner on New Year's Eve, all bearing red envelopes containing cash.
The amounts varied, but from her parents Jessica would always get a thousand-dollar note, Hong Kong's highest denomination, worth about $200 in New Zealand terms.
"But after you get married," chips in Jessica's partner Frank Wang, co-owner of Dragons Restaurant, "you stop getting the red envelopes, and start giving!"
Coming from the north of China, some of Frank's family dishes are quite different from Jessica's. An absolute must for Frank's family on New Year's Eve was boiled dumplings, while Jessica says that in Hong Kong and the south that is unknown.
Jessica's family used to eat pig trotters braised in stock, and boiled pig's tongue. In both cases, they would be served with a sauce of dried oysters and black moss, a delicate type of seaweed with auspicious linguistic associations for the Cantonese: their name for black moss is "fat choy" - exactly the same as "New Year".
Frank's family always had peanuts in the shell (another lucky symbol), Eight Treasures Rice Pudding and a big two-layered cake.
But all Chinese people share one New Year's Eve dish in common a whole fish.
Frank's grandfather, formerly a cook to the generals of the Chinese army, used to deep-fry the fish and serve it with a sweet-sour sauce.
As Mrs Wan Lu, proprietor of the Shanghai Restaurant, points out, a whole fish symbolises that you always get more than you wish for, because "fish" and "surplus" share the same pronunciation in Chinese.
And to ensure there will be a symbolic surplus for the coming year, when Wen Lai Ji of Mr Ji's Kitchen shares his fish with his daughter Yunji, they always leave both the head and tail. For all these local Chinese restauranteurs, the New Year period is the opposite of the traditional holiday.
Ad Feedback
At both Dragons and Grand Century, further down Tory St, special menus are offered over New Year, with many of the dishes containing black moss.
Wan Lu reports the Shanghai Restaurant was as busy as ever on Chinese New Year's Eve this year, so she, her father, mother, husband and son had their celebratory dinner after the restaurant closed around 10.30pm. Being from the north, Yan Lu says dumplings are a must. "Our favourite dumpling is Chinese chives and pork mince."
It's a light dumpling, boiled not fried, which sounded so delicious I asked for the family recipe:
Yan Lu's Chive and Pork Dumplings
Ground pork
250g chopped Chinese chives
1 teaspoon salt
3 teaspoons rice wine
A few dashes of white pepper powder
10 drops of sesame oil
For the skin: 4 cups all-purpose flour
1 cup water
For dipping: Chinese black vinegar
Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 2.5cm in diameter). Cover them with wet towel and set aside.
Prepare the chives by chopping off the root (white part) of the chives. Use only the green part. Mix the chives with ground pork and add all the seasonings. Chill in fridge for 30 minutes.
To prepare the skin, cut the dough into 0.5cm length and use a rolling pin to flatten it until it becomes a round skin about 7cm diameter. Put a small spoonful of filling into the centre of the skin and seal it up tightly with your fingers.
Heat up a pot of hot water until it boils. Drop the dumplings (25 dumplings firstly) into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked) dish them out on a serving plate. Serve hot with black vinegar.
Makes 50 dumplings to serve 6 people.
Easy peasy? Unfortunately not. Here are some further tips for perfect dumplings from chef Frank Wang: Obtaining the correct texture in the dumpling dough is crucial to obtain a watertight seal around the dumpling filling. Frank says the dough needs to be a little bit sticky, but not too sticky. Add a little more flour or water as necessary. If the texture is correct, the dough will merge and the dumplings will more or less seal themselves; otherwise, press them together with egg white.
Ready-made dumpling wrappers (jaio zhi di) are available frozen from Asian stores, and while they are anathema to Chinese home cooks they may suffice, provided they have not lost too much moisture by having been frozen too long.
When it comes to cooking the dumplings, Frank says that in Chinese restaurants the practice is to bring the water to the boil, add the dumplings, and then pour in some cold water. Stir the dumplings gently to ensure they are not sticking to the bottom of the pot, then bring the pot back to a gentle boil.
Frank says depending on how many dumplings are being cooked at one time, they may need 30 minutes or longer to cook right through. To draw out this cooking process, professional Chinese chefs periodically add more cold water to the pot.
- © Fairfax NZ News DAVID BURTON
Last updated 10:23 08/02/2012
PRACTICE MAKES PERFECT: Dumplings aren't the easiest thing to make, but the results are worth it.
Thursday, January 26, 2012
Sperm donors line up for 'dragon baby'
Potential sperm donors from across the country have stepped forward to help an Auckland woman who wants a "dragon baby".
Bevan Chuang, a single 30-year-old, wants to get pregnant this year so her baby is born in the Chinese year of the Dragon which is considered the most auspicious sign in the 12-year astrological cycle.
The New Year was welcomed in on January 23 and will run until February 9 next year.
Chuang went public with her search earlier this month and has since been contacted by about 20 men.
With just a couple of months to fall pregnant Chuang has made shortlist and will spend the next few weeks meeting the possible fathers.
"About five or six of them are genuine, like they really want it because they understand where I'm coming from and they want to help me pursue what I want to do.
"I've had people who are older that tell me they already have children but they just want to help me.
"And then I have one single man who has been having trouble finding a partner so he just wants a child."
Potential fathers for her child have ranged in age from 27 to men in their 40s.
Chuang says she would like a donor who could remain a part of the child's life but says offers have come from around the country.
"There's a few from the South Island, a couple from Christchurch, someone from Kaitaia - they're not all from Auckland."
She says rather than conducting a formal interview she just wants to meet potential donors and find out what they're like.
"I will have to meet them and talk to them and find out more about them.
"The correspondence I have got so far has just been electronic, I haven't met these people."
Chuang says she is open to fathers of all ethnicities and does not mind if they are not dragon babies themselves, but will ask potential donors if they have a family history of genetic illnesses.
Chuang, whose sperm donor quest has landed her on television and radio, says feedback from the public has been mixed.
"It's been interesting to see the comments online, to see what people assumed was the motive behind it.
"There are people, especially my friends, who are really supportive but there are people saying I wasn't being responsible or that I was selfish to have a child as a single woman.
She says one person accused her of trying to get residency, but says having a child here wouldn't entitle her to that anyway.
Chuang says it is English-speakers who are surprised at her request.
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"I think in China it's more acceptable because it's not uncommon that people want a child in this year."
According to Chinese astrology, dragon babies are destined to be wealthy and successful.
China is expected to see a five per cent increase in the birth rate this year as a result of couples trying to have dragon babies.
- © Fairfax NZ News
Bevan Chuang, a single 30-year-old, wants to get pregnant this year so her baby is born in the Chinese year of the Dragon which is considered the most auspicious sign in the 12-year astrological cycle.
The New Year was welcomed in on January 23 and will run until February 9 next year.
Chuang went public with her search earlier this month and has since been contacted by about 20 men.
With just a couple of months to fall pregnant Chuang has made shortlist and will spend the next few weeks meeting the possible fathers.
"About five or six of them are genuine, like they really want it because they understand where I'm coming from and they want to help me pursue what I want to do.
"I've had people who are older that tell me they already have children but they just want to help me.
"And then I have one single man who has been having trouble finding a partner so he just wants a child."
Potential fathers for her child have ranged in age from 27 to men in their 40s.
Chuang says she would like a donor who could remain a part of the child's life but says offers have come from around the country.
"There's a few from the South Island, a couple from Christchurch, someone from Kaitaia - they're not all from Auckland."
She says rather than conducting a formal interview she just wants to meet potential donors and find out what they're like.
"I will have to meet them and talk to them and find out more about them.
"The correspondence I have got so far has just been electronic, I haven't met these people."
Chuang says she is open to fathers of all ethnicities and does not mind if they are not dragon babies themselves, but will ask potential donors if they have a family history of genetic illnesses.
Chuang, whose sperm donor quest has landed her on television and radio, says feedback from the public has been mixed.
"It's been interesting to see the comments online, to see what people assumed was the motive behind it.
"There are people, especially my friends, who are really supportive but there are people saying I wasn't being responsible or that I was selfish to have a child as a single woman.
She says one person accused her of trying to get residency, but says having a child here wouldn't entitle her to that anyway.
Chuang says it is English-speakers who are surprised at her request.
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"I think in China it's more acceptable because it's not uncommon that people want a child in this year."
According to Chinese astrology, dragon babies are destined to be wealthy and successful.
China is expected to see a five per cent increase in the birth rate this year as a result of couples trying to have dragon babies.
- © Fairfax NZ News
Saturday, January 21, 2012
Fireworks rules no sales dampener
Tough fireworks restrictions did not stop bumper sales yesterday as people stocked up for Guy Fawkes celebrations.
New government regulations have raised the age that people can buy fireworks from 14 to 18, and have cut the sales days from 10 to four.
Hamilton's Frankton Model Shop owner Geoff Leong said opening day sales were strong, with about 12 people waiting outside early yesterday to buy fireworks.
Based on initial sales, he said, he might sell as many fireworks as last year. While the shop had cut its stock slightly, it was still offering about 80 varieties.
"We've had lots of families come through and buy packs," Mr Leong said. "Asking for ID hasn't been a problem either, people have been really good about it."
Under the regulations, popular "sparklers" have to be sold in packs with other fireworks.
Mr Leong said sparklers had become a problem recently with some people making sparkler bombs. "It's a real shame because sparklers are popular with families. I'm sure these families are disappointed by the restrictions."
Mill St Pak 'N Save owner Glenn Miller was confident the Hamilton supermarket would sell as many fireworks as last year.
"Every year it seems people are told that this could be the final year of firework sales and so they go out and buy them."
Environmental Risk Management Agency chief executive Rob Forlong said the regulations were designed to "reduce the irresponsible use of fireworks". "We want to see an end to the damage caused by fireworks when they aren't used as they should be."
He said the shortened sale period should limit firework use, with sales ending on Monday.
Community fireworks displays include today's Waikato Fireworks Fiesta at the Ohaupo Rugby Club grounds, Forkert Rd. Entertainment begins at 5pm, with the main display at 9pm. Adults cost $7, children $3.
A Fireworks Extravaganza at the Morrinsville Recreation Ground today starts at 5pm. Adults $10, children $5.
- © Fairfax NZ News
Last updated 00:00 03/11/2007
New government regulations have raised the age that people can buy fireworks from 14 to 18, and have cut the sales days from 10 to four.
Hamilton's Frankton Model Shop owner Geoff Leong said opening day sales were strong, with about 12 people waiting outside early yesterday to buy fireworks.
Based on initial sales, he said, he might sell as many fireworks as last year. While the shop had cut its stock slightly, it was still offering about 80 varieties.
"We've had lots of families come through and buy packs," Mr Leong said. "Asking for ID hasn't been a problem either, people have been really good about it."
Under the regulations, popular "sparklers" have to be sold in packs with other fireworks.
Mr Leong said sparklers had become a problem recently with some people making sparkler bombs. "It's a real shame because sparklers are popular with families. I'm sure these families are disappointed by the restrictions."
Mill St Pak 'N Save owner Glenn Miller was confident the Hamilton supermarket would sell as many fireworks as last year.
"Every year it seems people are told that this could be the final year of firework sales and so they go out and buy them."
Environmental Risk Management Agency chief executive Rob Forlong said the regulations were designed to "reduce the irresponsible use of fireworks". "We want to see an end to the damage caused by fireworks when they aren't used as they should be."
He said the shortened sale period should limit firework use, with sales ending on Monday.
Community fireworks displays include today's Waikato Fireworks Fiesta at the Ohaupo Rugby Club grounds, Forkert Rd. Entertainment begins at 5pm, with the main display at 9pm. Adults cost $7, children $3.
A Fireworks Extravaganza at the Morrinsville Recreation Ground today starts at 5pm. Adults $10, children $5.
- © Fairfax NZ News
Last updated 00:00 03/11/2007
Chinese group to invest in Kiwi startups
A group of well-heeled Chinese business people with connections to New Zealand is getting together to invest in promising Kiwi companies.
New Zealand's first Chinese angel investment network hopes to start operating in February.
It's the brainchild of the Ice Angels, the private investment group set up by Auckland University's Icehouse business incubator in 2003 and which is now the largest in Australasia.
Ice Angels advisory board member Brent Ogilvie said they looked around at their membership and realised they were predominantly New Zealand Caucasian.
''There is obvious wealth among overseas Chinese with some connection to New Zealand.
''We think there's an opportunity and we have done some soundings with key individuals in the Chinese community in New Zealand to form a subgroup.''
The Ice Angels have secured the support of Auckland City's economic development agency ATEED, which will fund a Mandarin-speaking intern to provide administrative and language support to the fledgling group.
It has enlisted the help of Auckland University to find a suitable post-graduate student.
The ATEED connection will also offer access to prestigious meeting room facilities such as at the Town Hall - something that Chinese business people consider important, Ogilvie said.
The Ice Angels themselves would provide full support. Each member of the Chinese group would be paired with an advisory board member, and the network would be offered a pre-qualified deal flow.
Only businesses that had already received money from organisations such as Ogilvie's investment firm Pacific Channel or funds accredited to the governement's Venture Investment Fund would be put before the group.
Given that it was likely not all members would be in the country at the same time the group was aiming for a total membership of around 12, Ogilvie said.
Angel investing was done in China but the networks were not as large.
But the Chinese believed in growing businesses through relationships. ''So in many ways they have been doing angel investing for a long time.''
Group member Kenneth Leong said Kiwi businesses were crying out for funds.
''There is a huge pool of untapped capital right under our noses.''
Chinese business people had an appetite for New Zealand assets but many held their funds here in bank deposits or property.
They were prepared to take on risk. Go to the high rollers' room at the casino at 5pm on any given day and 95 per cent of the patrons will be Chinese, he joked.
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''What's lacking is a platform for Chinese investors to connect with New Zealand businesses.''
Other forums had been too structured, but it was hoped an informal network of angel investors would enable deals to occur organically, Leong said.
- © Fairfax NZ News
MARIA SLADE
Last updated 05:00 15/12/2011
http://www.stuff.co.nz/business/small-business/6142028/Chinese-group-to-invest-in-Kiwi-startups
New Zealand's first Chinese angel investment network hopes to start operating in February.
It's the brainchild of the Ice Angels, the private investment group set up by Auckland University's Icehouse business incubator in 2003 and which is now the largest in Australasia.
Ice Angels advisory board member Brent Ogilvie said they looked around at their membership and realised they were predominantly New Zealand Caucasian.
''There is obvious wealth among overseas Chinese with some connection to New Zealand.
''We think there's an opportunity and we have done some soundings with key individuals in the Chinese community in New Zealand to form a subgroup.''
The Ice Angels have secured the support of Auckland City's economic development agency ATEED, which will fund a Mandarin-speaking intern to provide administrative and language support to the fledgling group.
It has enlisted the help of Auckland University to find a suitable post-graduate student.
The ATEED connection will also offer access to prestigious meeting room facilities such as at the Town Hall - something that Chinese business people consider important, Ogilvie said.
The Ice Angels themselves would provide full support. Each member of the Chinese group would be paired with an advisory board member, and the network would be offered a pre-qualified deal flow.
Only businesses that had already received money from organisations such as Ogilvie's investment firm Pacific Channel or funds accredited to the governement's Venture Investment Fund would be put before the group.
Given that it was likely not all members would be in the country at the same time the group was aiming for a total membership of around 12, Ogilvie said.
Angel investing was done in China but the networks were not as large.
But the Chinese believed in growing businesses through relationships. ''So in many ways they have been doing angel investing for a long time.''
Group member Kenneth Leong said Kiwi businesses were crying out for funds.
''There is a huge pool of untapped capital right under our noses.''
Chinese business people had an appetite for New Zealand assets but many held their funds here in bank deposits or property.
They were prepared to take on risk. Go to the high rollers' room at the casino at 5pm on any given day and 95 per cent of the patrons will be Chinese, he joked.
Ad Feedback
''What's lacking is a platform for Chinese investors to connect with New Zealand businesses.''
Other forums had been too structured, but it was hoped an informal network of angel investors would enable deals to occur organically, Leong said.
- © Fairfax NZ News
MARIA SLADE
Last updated 05:00 15/12/2011
http://www.stuff.co.nz/business/small-business/6142028/Chinese-group-to-invest-in-Kiwi-startups
One family, two cultures
They eat new potatoes as much as noodles and in many other ways the Leong family fit the ever-changing profile of a modern New Zealand Asian family.
Figures issued by Statistics New Zealand yesterday projected that the 400,000-strong Asian population would increase by 3.4 per cent a year to 790,000 by 2026.
The proportion of Kiwis identifying with Asian ethnicity by that time would rise from 10 per cent to 16 per cent.
Among them will be the Leongs; they classify themselves as Chinese New Zealanders and incorporate aspects of both cultures into everyday life.
It is a practice that has become entrenched over three generations of the Seatoun family, with Jack Leong, 84, raising his son David as a typical Kiwi respectful of his Chinese heritage.
In turn, David is raising his two daughters and son, also called Jack, 17 months, in the same way.
David's wife, Angela, said the assimilation of both cultures into family life was something that had "just happened".
"We didn't make a conscious decision but we were raised as Kiwis and we wanted our kids raised the same way but to still understand the traditions and customs of Chinese culture."
These come to the fore particularly around how the Chinese handle the delicate issue of death.
"At funerals, mourners are traditionally given handkerchiefs to wipe away the tears, lollies to lessen the bitterness and money for good luck."
Her two older children, Stacey, 8, and Cate 5, have been made aware of their heritage and are encouraged to hold on to that side of it.
One aspect which may already be lost is the language; Angela spoke it as a preschooler but soon lost fluency and she laments that it probably will not be picked up easily by her children.
"With my parents both living in the South Island, I find the language is getting further away too."
She is, however, determined that other parts of the culture will be retained.
"We try and follow some traditions because we think it's important."
- © Fairfax NZ News
FAMILY: They eat new potatoes as much as noodles and in many other ways the Leong family - including Jack and his namesake grandson - fit the ever-changing profile of a modern NZ Asian family. Last updated 01:42 03/04/2008 http://www.stuff.co.nz/national/343883/One-family-two-cultures
Figures issued by Statistics New Zealand yesterday projected that the 400,000-strong Asian population would increase by 3.4 per cent a year to 790,000 by 2026.
The proportion of Kiwis identifying with Asian ethnicity by that time would rise from 10 per cent to 16 per cent.
Among them will be the Leongs; they classify themselves as Chinese New Zealanders and incorporate aspects of both cultures into everyday life.
It is a practice that has become entrenched over three generations of the Seatoun family, with Jack Leong, 84, raising his son David as a typical Kiwi respectful of his Chinese heritage.
In turn, David is raising his two daughters and son, also called Jack, 17 months, in the same way.
David's wife, Angela, said the assimilation of both cultures into family life was something that had "just happened".
"We didn't make a conscious decision but we were raised as Kiwis and we wanted our kids raised the same way but to still understand the traditions and customs of Chinese culture."
These come to the fore particularly around how the Chinese handle the delicate issue of death.
"At funerals, mourners are traditionally given handkerchiefs to wipe away the tears, lollies to lessen the bitterness and money for good luck."
Her two older children, Stacey, 8, and Cate 5, have been made aware of their heritage and are encouraged to hold on to that side of it.
One aspect which may already be lost is the language; Angela spoke it as a preschooler but soon lost fluency and she laments that it probably will not be picked up easily by her children.
"With my parents both living in the South Island, I find the language is getting further away too."
She is, however, determined that other parts of the culture will be retained.
"We try and follow some traditions because we think it's important."
- © Fairfax NZ News
FAMILY: They eat new potatoes as much as noodles and in many other ways the Leong family - including Jack and his namesake grandson - fit the ever-changing profile of a modern NZ Asian family. Last updated 01:42 03/04/2008 http://www.stuff.co.nz/national/343883/One-family-two-cultures
Chinese? Yes please
My colleague Alistair Kwun sometimes posts photos on Facebook which looks as if he's on holiday in China, Singapore or Malaysia but when I take a closer look, I realise he's here in Auckland.
In recent years, increased migration has led to Auckland becoming a far more cosmopolitan city. It's possible to step into some neighbourhoods or eating establishments and feel as if you're in another, possibly more exotic, world.
January provides a great opportunity for a "cultural exchange" while staying in Auckland as the country's Chinese community marks the biggest celebration on its calendar: Chinese New Year.
Auckland, as the city with NZ's biggest Asian population (estimated at around 260,000), hosts some of the biggest celebrations.
Where to celebrate
Today the Auckland Chinese Community Centre Inc welcomes the Year of the Dragon with its annual Chinese New Year Festival and Market Day at the ASB Showgrounds, Greenlane.
Prime Minister John Key and Mayor Len Brown officially open the festivities, which begin with a Lion Dance performed to bring good luck, fortune and health in the coming year as well as drive away evil spirits.
As well as more than 200 specialist market stalls, there's an extensive programme of Chinese cultural songs, dances and musical items (performed by groups as diverse as community organisations and Chinese pop bands), martial arts and tai chi demonstrations. This year, entertainment also includes a visit from a troupe of shadow puppet performers and traditional folk musicians from Gansu in northwestern China.
Later today in Manukau, World TV Limited presents the ASB LunarFest 2012 from 3-11pm at TelstraClear Pacific Events Centre. Organisers say it's an Asian tradition, especially in China, to have a festival before New Year's Eve. It's called a "flower market" where visitors can buy flowers and plants but also crafts, arts and other items.
The LunarFest has those elements but also the feel of a summer "music extravaganza" with cultural and magic shows, pop music and appearances by Chinese Idols and NZ Chinese beauty queens.
Fireworks are a feature of Chinese New Year, so they'll be a highlight of LunarFest. A 12-minute display begins at 10pm and features special sequences of red and gold along with choreographed new pyrotechnic effects.
The Fo Guang Shan North Island Temple and Tea House in Flat Bush was built based on the palatial designs of the Tang Dynasty. It occupies a four-hectare site and features expansive temple buildings as well as meticulously landscaped and maintained gardens.
Crowds will gather on Sunday evening for the New Year's Eve Dharma Function and First Incense offering. Incense is offered to Buddha to wish for good fortune in the New Year. On Monday, New Year's Day, there are further services - the New Year Respecting a Thousand Buddhas Service from 10am-midday, as well as the New Year Vegetarian Food Fair to which everyone is welcome.
The festivities don't finish on New Year's Day. A week later, the Northcote Town Centre celebrates Chinese and Korean New Year with a free family day featuring Asian food stalls, children's entertainment and special activities like fortune-telling. The party kicks off on Friday, 27 January from 5.30-9pm and continues on Saturday with activities from 10am-3pm.
Chinese Auckland all year round
There are a number of ethnic precincts around this city which provide a chance to experience Chinese culture: Northcote, Somerville and Botany Park Estate, Upper Queen St and the Chinatown Markets in Pakuranga to name a few.
Opened in 1997, the Somerville Business Centre in Howick is one of the oldest such purpose-built precincts. It includes a Tai Ping Supermarket, service businesses like accountants and travel agencies, Asian fashion boutiques, jewellery stores and a range of eating establishments.
Such areas make it easier for migrants to do business plus provide the chance for new arrivals to trial businesses in a familiar environment but the benefit for the wider population is a more varied range of goods and services - just check out the range of Asian and Pacific fruit and vegetables at Tai Ping.
On a wet, windy supposedly summer night, when a holiday somewhere tropical would have been welcome, Alistair and I visited Dominion Rd, on the border of Balmoral/Mt Eden. A much older shopping strip, it has been transformed in recent years thanks to the arrival of a number of Asian businesses.
On this stretch of Dominion Rd, there is a rich range of cheap 'n' cheerful Asian restaurants/cafes where the emphasis is strictly on the food. Forget about linen tablecloths, mood lighting or silver service and simply eat and enjoy.
We ate at Barilla Dumpling. The restaurant was filled with a mix of students, families and couples enjoying an incredible range of delectable, authentic and very reasonably priced dishes. The menu is huge and includes soups, rice and noodle dishes, sizzling platters, vegetarian options, casseroles, pancakes and, of course, dumplings - the house speciality. Think of a dumpling filling and Barilla is likely to provide it.
Next stop was further along Dominion Rd, towards Mt Roskill, at J's Tea. Tea houses and cafes are a feature of Chinese life and they're popping up all over Auckland. With its striking red and white decor, J's is a contemporary take on the cultural phenomenon and attracts a young Chinese crowd who wants to hang out, play cards, listen to and watch music videos, catch up on reading Asian fashion mags and, of course, sip fantastic teas and enjoy snacks from an extensive menu.
For a completely different teahouse experience, head to Flat Bush and the Fo Guang Shan North Island Temple and Tea House. The temple is a working Buddhist monastery, huge in scale, and one of the most potent and spectacular symbols of the growth of Chinese culture in New Zealand.
With its dark wood furnishings and traditional Chinese decor, the teahouse is unique. It serves vegetarian food, coffee and tea and makes a perfect spot for experiencing a taste of another culture.
While food is one of the most accessible ways to experience Chinese culture, there are other ways to learn more. With branches in Mt Eden and Mangere, the Auckland Chinese Community Centre, for example, offers language lessons to children and adults in both Cantonese and Mandarin.
The Confucius Institutes are non-profit public institutions spread throughout the world to promote Chinese language and culture. Though similar to organisations such as France's Alliance Francaise and Germany's Goethe-Institut, Confucius Institutes are aligned to the Chinese Government and operate through universities and schools.
Auckland University is the base for a Confucius Institute, where Chinese language and culture classes are taught. Two courses offer a brush with Chinese culture - literally - as they're focused on teaching calligraphy and traditional Chinese brush painting. You can find out more at www.ci.ac.nz.
Cultural melting pot
Other organisations throughout NZ now acknowledge the importance of Chinese New Year; NZ Post even issues special stamps.
On Sunday January 29, the Chinese Associations of Auckland have organised the Cultures of China, Festival of Spring concerts performed by the Soldier Acrobatic Troupe of PLA in Guangzhou at 2 and 7pm at the Bruce Mason Centre.
Other ways of marking the Year of the Dragon could include attending the New Zealand Symphony Orchestra's Chinese New Year concert which features pianist John Chen, soprano Jenny Wollerman and Hong Kong Philharmonic Associate Conductor Perry So.
The concert opens with Wollerman performing The Floating Bride, The Crimson Village, a song cycle by Ross Harris and inspired by the art of Marc Chagall and the poetry of Vincent O'Sullivan. Red-hot young pianist Chen teams up with the NZSO to perform The Yellow River Piano Concerto which was composed as a cantata in 1939 and recomposed as a piano concerto during the country's Cultural Revolution.
Further down country, the Marlborough Wine Festival, on February 11, is embracing the Year of the Dragon spirit, too, with veteran band Dragon as its headline act.
Lantern Festival
The Chinese obviously like a good celebration because they keep their New Year activities going for two weeks and end with another party. In Auckland, New Year celebrations end with the Asia New Zealand Foundation's very popular Auckland Lantern Festival in Albert Park. Now in its 13th year, hundreds of brightly coloured lanterns light up the park from Friday to Sunday, February 3-5.
New lanterns are created each year for the New Zealand festival and made in Zigong, in the Chinese province of Sichuan. The 2012 display features a special pair commissioned by China's Ministry of Culture to mark the 40th anniversary of diplomatic relations between our two countries.
Multimedia artist, DJ and music producer Darryl Thompson (also known as DLT) has designed a taniwha lantern while Shanghai-born Aucklander and graphic designer Dennis Juan Ma has made a companion dragon lantern.
Aside from wondering at the lanterns, entertainment includes Beijing-based Long Shen Dao (way of the dragon spirit), considered China's best reggae band.
Thanks to Alistair Kwun for help with research for this article.
By Dionne Christian Dionne Christian: Chinese? Yes please
By Dionne Christian
5:30 AM Saturday Jan 21, 2012
In recent years, increased migration has led to Auckland becoming a far more cosmopolitan city. It's possible to step into some neighbourhoods or eating establishments and feel as if you're in another, possibly more exotic, world.
January provides a great opportunity for a "cultural exchange" while staying in Auckland as the country's Chinese community marks the biggest celebration on its calendar: Chinese New Year.
Auckland, as the city with NZ's biggest Asian population (estimated at around 260,000), hosts some of the biggest celebrations.
Where to celebrate
Today the Auckland Chinese Community Centre Inc welcomes the Year of the Dragon with its annual Chinese New Year Festival and Market Day at the ASB Showgrounds, Greenlane.
Prime Minister John Key and Mayor Len Brown officially open the festivities, which begin with a Lion Dance performed to bring good luck, fortune and health in the coming year as well as drive away evil spirits.
As well as more than 200 specialist market stalls, there's an extensive programme of Chinese cultural songs, dances and musical items (performed by groups as diverse as community organisations and Chinese pop bands), martial arts and tai chi demonstrations. This year, entertainment also includes a visit from a troupe of shadow puppet performers and traditional folk musicians from Gansu in northwestern China.
Later today in Manukau, World TV Limited presents the ASB LunarFest 2012 from 3-11pm at TelstraClear Pacific Events Centre. Organisers say it's an Asian tradition, especially in China, to have a festival before New Year's Eve. It's called a "flower market" where visitors can buy flowers and plants but also crafts, arts and other items.
The LunarFest has those elements but also the feel of a summer "music extravaganza" with cultural and magic shows, pop music and appearances by Chinese Idols and NZ Chinese beauty queens.
Fireworks are a feature of Chinese New Year, so they'll be a highlight of LunarFest. A 12-minute display begins at 10pm and features special sequences of red and gold along with choreographed new pyrotechnic effects.
The Fo Guang Shan North Island Temple and Tea House in Flat Bush was built based on the palatial designs of the Tang Dynasty. It occupies a four-hectare site and features expansive temple buildings as well as meticulously landscaped and maintained gardens.
Crowds will gather on Sunday evening for the New Year's Eve Dharma Function and First Incense offering. Incense is offered to Buddha to wish for good fortune in the New Year. On Monday, New Year's Day, there are further services - the New Year Respecting a Thousand Buddhas Service from 10am-midday, as well as the New Year Vegetarian Food Fair to which everyone is welcome.
The festivities don't finish on New Year's Day. A week later, the Northcote Town Centre celebrates Chinese and Korean New Year with a free family day featuring Asian food stalls, children's entertainment and special activities like fortune-telling. The party kicks off on Friday, 27 January from 5.30-9pm and continues on Saturday with activities from 10am-3pm.
Chinese Auckland all year round
There are a number of ethnic precincts around this city which provide a chance to experience Chinese culture: Northcote, Somerville and Botany Park Estate, Upper Queen St and the Chinatown Markets in Pakuranga to name a few.
Opened in 1997, the Somerville Business Centre in Howick is one of the oldest such purpose-built precincts. It includes a Tai Ping Supermarket, service businesses like accountants and travel agencies, Asian fashion boutiques, jewellery stores and a range of eating establishments.
Such areas make it easier for migrants to do business plus provide the chance for new arrivals to trial businesses in a familiar environment but the benefit for the wider population is a more varied range of goods and services - just check out the range of Asian and Pacific fruit and vegetables at Tai Ping.
On a wet, windy supposedly summer night, when a holiday somewhere tropical would have been welcome, Alistair and I visited Dominion Rd, on the border of Balmoral/Mt Eden. A much older shopping strip, it has been transformed in recent years thanks to the arrival of a number of Asian businesses.
On this stretch of Dominion Rd, there is a rich range of cheap 'n' cheerful Asian restaurants/cafes where the emphasis is strictly on the food. Forget about linen tablecloths, mood lighting or silver service and simply eat and enjoy.
We ate at Barilla Dumpling. The restaurant was filled with a mix of students, families and couples enjoying an incredible range of delectable, authentic and very reasonably priced dishes. The menu is huge and includes soups, rice and noodle dishes, sizzling platters, vegetarian options, casseroles, pancakes and, of course, dumplings - the house speciality. Think of a dumpling filling and Barilla is likely to provide it.
Next stop was further along Dominion Rd, towards Mt Roskill, at J's Tea. Tea houses and cafes are a feature of Chinese life and they're popping up all over Auckland. With its striking red and white decor, J's is a contemporary take on the cultural phenomenon and attracts a young Chinese crowd who wants to hang out, play cards, listen to and watch music videos, catch up on reading Asian fashion mags and, of course, sip fantastic teas and enjoy snacks from an extensive menu.
For a completely different teahouse experience, head to Flat Bush and the Fo Guang Shan North Island Temple and Tea House. The temple is a working Buddhist monastery, huge in scale, and one of the most potent and spectacular symbols of the growth of Chinese culture in New Zealand.
With its dark wood furnishings and traditional Chinese decor, the teahouse is unique. It serves vegetarian food, coffee and tea and makes a perfect spot for experiencing a taste of another culture.
While food is one of the most accessible ways to experience Chinese culture, there are other ways to learn more. With branches in Mt Eden and Mangere, the Auckland Chinese Community Centre, for example, offers language lessons to children and adults in both Cantonese and Mandarin.
The Confucius Institutes are non-profit public institutions spread throughout the world to promote Chinese language and culture. Though similar to organisations such as France's Alliance Francaise and Germany's Goethe-Institut, Confucius Institutes are aligned to the Chinese Government and operate through universities and schools.
Auckland University is the base for a Confucius Institute, where Chinese language and culture classes are taught. Two courses offer a brush with Chinese culture - literally - as they're focused on teaching calligraphy and traditional Chinese brush painting. You can find out more at www.ci.ac.nz.
Cultural melting pot
Other organisations throughout NZ now acknowledge the importance of Chinese New Year; NZ Post even issues special stamps.
On Sunday January 29, the Chinese Associations of Auckland have organised the Cultures of China, Festival of Spring concerts performed by the Soldier Acrobatic Troupe of PLA in Guangzhou at 2 and 7pm at the Bruce Mason Centre.
Other ways of marking the Year of the Dragon could include attending the New Zealand Symphony Orchestra's Chinese New Year concert which features pianist John Chen, soprano Jenny Wollerman and Hong Kong Philharmonic Associate Conductor Perry So.
The concert opens with Wollerman performing The Floating Bride, The Crimson Village, a song cycle by Ross Harris and inspired by the art of Marc Chagall and the poetry of Vincent O'Sullivan. Red-hot young pianist Chen teams up with the NZSO to perform The Yellow River Piano Concerto which was composed as a cantata in 1939 and recomposed as a piano concerto during the country's Cultural Revolution.
Further down country, the Marlborough Wine Festival, on February 11, is embracing the Year of the Dragon spirit, too, with veteran band Dragon as its headline act.
Lantern Festival
The Chinese obviously like a good celebration because they keep their New Year activities going for two weeks and end with another party. In Auckland, New Year celebrations end with the Asia New Zealand Foundation's very popular Auckland Lantern Festival in Albert Park. Now in its 13th year, hundreds of brightly coloured lanterns light up the park from Friday to Sunday, February 3-5.
New lanterns are created each year for the New Zealand festival and made in Zigong, in the Chinese province of Sichuan. The 2012 display features a special pair commissioned by China's Ministry of Culture to mark the 40th anniversary of diplomatic relations between our two countries.
Multimedia artist, DJ and music producer Darryl Thompson (also known as DLT) has designed a taniwha lantern while Shanghai-born Aucklander and graphic designer Dennis Juan Ma has made a companion dragon lantern.
Aside from wondering at the lanterns, entertainment includes Beijing-based Long Shen Dao (way of the dragon spirit), considered China's best reggae band.
Thanks to Alistair Kwun for help with research for this article.
By Dionne Christian Dionne Christian: Chinese? Yes please
By Dionne Christian
5:30 AM Saturday Jan 21, 2012
Friday, January 20, 2012
It's the Year of the Dragon
According to the Chinese calendar, the New Year ticks over on January 23 and celebrations marking the start of the 4709th year last 15 days. Welcome to the Year of the Dragon Auckland.
The local Chinese community are kicking things off a little early this year, making sure there are lots of things to see and do to celebrate:
Chinese New Year Festival and Market Day - Saturday, January 21
With more than 20,000 Aucklanders expected at this one day event, organisers have made sure they will be entertained.
John Key's official opening of the day at 10am will be followed up by an acrobatic, shadow puppet and musical troupe from Gansu, China.
Other highlights include more than 200 specialist stalls selling traditional Chinese delicacies, food and drink, arts and crafts as well as an extensive programme of Chinese dances and musical performances, martial arts and games.
Chinese New Year Festival and Market Day 2012 at ASB Showgrounds, Greenlane on January 21. Entry is free.
Chinese Lantern Festival - starts Friday, February 3
For what has become an Auckland tradition, hundreds of Chinese lanterns are about to transform Albert Park. For three nights, the inner city park will be lit up by imported paper lanterns and pack with food stalls to make picnicking even easier.
Plus there will be non-stop entertainment including a dragon and lion dance group from Shanghai, a Chinese-reggae band from Beijing, an opera and modern dance group from Taizhou and a Hong Kong a cappella group.
Chinese Lantern Festival at Albert Park on February 3-5. Entry is free.
NZSO Chinese New Year Concert - Friday, February 3
Celebrate Chinese New Year and welcome in the Year of the Dragon with young New Zealand pianist John Chen, soprano Jenny Wollerman, and the return of Hong Kong Philharmonic Associate Conductor Perry So as they bring one of China's most beloved compositions, The Yellow River Piano Concerto, to life along with other stunning pieces.
NZSO Chinese New Year Concert at the Auckland Town Hall on February 3. Tickets from The Edge.
Auckland Libraries celebrations
Libraries around Auckland are holding a programme of free activities, displays, stories and presentation to coincide with the lunar New Year. Kids can enjoy a story time for little dragons as well as making their very own scaly creature, while the older ones can try their hand at calligraphy or computer classes in mandarin plus a whole lot more.
Auckland Libraries celebrate Chinese New Year around Auckland from January 18 to February 11. Visit www.aucklandlibraries.co.nz for more information.
Chinese New Year at SkyCity
Auckland's Sky Tower will again be lit in the traditional colours of red and gold for the Chinese New Year period, while inside SkyCity there will be a special menu at the Jade Dragon restaurant. The festivities will start with a bang on January 22 as firecrackers are let off at the base of the Sky Tower.
The next night on Chinese New Year's Day, the celebrations really start with acrobats, a lion dance and more.
Chinese New Year at SkyCity from January 21. Entry is free.
- © Fairfax NZ News Your guide to celebrating Chinese New Year
BRIDGET JONES
Last updated 05:00 20/01/2012
The local Chinese community are kicking things off a little early this year, making sure there are lots of things to see and do to celebrate:
Chinese New Year Festival and Market Day - Saturday, January 21
With more than 20,000 Aucklanders expected at this one day event, organisers have made sure they will be entertained.
John Key's official opening of the day at 10am will be followed up by an acrobatic, shadow puppet and musical troupe from Gansu, China.
Other highlights include more than 200 specialist stalls selling traditional Chinese delicacies, food and drink, arts and crafts as well as an extensive programme of Chinese dances and musical performances, martial arts and games.
Chinese New Year Festival and Market Day 2012 at ASB Showgrounds, Greenlane on January 21. Entry is free.
Chinese Lantern Festival - starts Friday, February 3
For what has become an Auckland tradition, hundreds of Chinese lanterns are about to transform Albert Park. For three nights, the inner city park will be lit up by imported paper lanterns and pack with food stalls to make picnicking even easier.
Plus there will be non-stop entertainment including a dragon and lion dance group from Shanghai, a Chinese-reggae band from Beijing, an opera and modern dance group from Taizhou and a Hong Kong a cappella group.
Chinese Lantern Festival at Albert Park on February 3-5. Entry is free.
NZSO Chinese New Year Concert - Friday, February 3
Celebrate Chinese New Year and welcome in the Year of the Dragon with young New Zealand pianist John Chen, soprano Jenny Wollerman, and the return of Hong Kong Philharmonic Associate Conductor Perry So as they bring one of China's most beloved compositions, The Yellow River Piano Concerto, to life along with other stunning pieces.
NZSO Chinese New Year Concert at the Auckland Town Hall on February 3. Tickets from The Edge.
Auckland Libraries celebrations
Libraries around Auckland are holding a programme of free activities, displays, stories and presentation to coincide with the lunar New Year. Kids can enjoy a story time for little dragons as well as making their very own scaly creature, while the older ones can try their hand at calligraphy or computer classes in mandarin plus a whole lot more.
Auckland Libraries celebrate Chinese New Year around Auckland from January 18 to February 11. Visit www.aucklandlibraries.co.nz for more information.
Chinese New Year at SkyCity
Auckland's Sky Tower will again be lit in the traditional colours of red and gold for the Chinese New Year period, while inside SkyCity there will be a special menu at the Jade Dragon restaurant. The festivities will start with a bang on January 22 as firecrackers are let off at the base of the Sky Tower.
The next night on Chinese New Year's Day, the celebrations really start with acrobats, a lion dance and more.
Chinese New Year at SkyCity from January 21. Entry is free.
- © Fairfax NZ News Your guide to celebrating Chinese New Year
BRIDGET JONES
Last updated 05:00 20/01/2012
Thursday, January 19, 2012
Natalie Chan: Bringing back glam
New Zealand designer Natalie Chan is bucking the recent trend of economic doom and gloom in the fashion industry with the opening of her store in Auckland.
The new space is below Chan's workroom in Parnell and is a reflection of the designer's love of vintage and opulence.
She says the shop is 'an overflow of pieces from her home'.
Chan previously worked for designer Trelise Cooper and has made a name for herself designing one-off bespoke outfits, fascinators and bejewelled headpieces.
Her current collection is filled with bright jewel-coloured silks and whimsical vintage fabrics sourced from her travels overseas.
She says her aim is to bring back femininity and the hey-day of the headpiece and beautiful dressing.
"I want to see the confidence expressed in women who dress to show off their individuality and femininity."
Key pieces include a silk, backless, reversible halter dress which can be worn in a multitude of ways. BY TRACEY BOND
Last updated 11:10 26/02/2009
The new space is below Chan's workroom in Parnell and is a reflection of the designer's love of vintage and opulence.
She says the shop is 'an overflow of pieces from her home'.
Chan previously worked for designer Trelise Cooper and has made a name for herself designing one-off bespoke outfits, fascinators and bejewelled headpieces.
Her current collection is filled with bright jewel-coloured silks and whimsical vintage fabrics sourced from her travels overseas.
She says her aim is to bring back femininity and the hey-day of the headpiece and beautiful dressing.
"I want to see the confidence expressed in women who dress to show off their individuality and femininity."
Key pieces include a silk, backless, reversible halter dress which can be worn in a multitude of ways. BY TRACEY BOND
Last updated 11:10 26/02/2009
All eyes on sun sense at Mt Eden Normal
The eyes of year 1 students from Mt Eden Normal will be well protected during the hot summer months.
Ellerslie Eyecare optometrist Jeremy Wong donated a pair of glasses to 140 five-year-olds at the school, which his son Zachary attends.
Mr Wong says a lack of understanding about how the sun can damage the eyes made him decide to give the sunglasses away for free.
"The parents of most children wear sunglasses themselves, but the kids don’t," Mr Wong says.
"But the kids eyes are more sensitive to UV, so that’s why I wanted to give the kids a free pair."
While damage to children’s eyes isn’t immediate, he says protection is vital in their early years to prevent damage later in life.
"An eye damaged by UV can bring on cataracts. It’s a cumulative thing over time."
In previous years, Mr Wong provided sunglasses to schools through a nationwide programme.
But he decided go it alone because the programme supplied the kids with glasses in February rather than at the start of summer.
"If they’re a fun pair of glasses they will wear them," he says.
Five-year-old Zachary says he likes his pair of glasses because they have blue frames, while room 26 classmate India was pleased with her bright pink pair.
"I’m going to wear them at playtime," she says.
Deputy principal Chris Patel is thrilled Mr Wong decided to donate the glasses to the school’s year 1 students.
"It’s a very generous thing. The thing that he gets out of it is a personal buzz.
"It’s a really lovely thing giving more than you take."
Mr Wong hopes to donate the glasses to Mt Eden Normal’s youngest students at the start of every summer.
- © Fairfax NZ News Last updated 14:18 16/12/2008
JASON OXENHAM/Central Leader
SUN SMART: Optometrist Jeremy Wong, with son Zachary on his lap, has donated free sunglasses to year 1 pupils at Mt Eden Normal in time for summer. http://www.stuff.co.nz/national/health/765414/All-eyes-on-sun-sense-at-Mt-Eden-Normal
Ellerslie Eyecare optometrist Jeremy Wong donated a pair of glasses to 140 five-year-olds at the school, which his son Zachary attends.
Mr Wong says a lack of understanding about how the sun can damage the eyes made him decide to give the sunglasses away for free.
"The parents of most children wear sunglasses themselves, but the kids don’t," Mr Wong says.
"But the kids eyes are more sensitive to UV, so that’s why I wanted to give the kids a free pair."
While damage to children’s eyes isn’t immediate, he says protection is vital in their early years to prevent damage later in life.
"An eye damaged by UV can bring on cataracts. It’s a cumulative thing over time."
In previous years, Mr Wong provided sunglasses to schools through a nationwide programme.
But he decided go it alone because the programme supplied the kids with glasses in February rather than at the start of summer.
"If they’re a fun pair of glasses they will wear them," he says.
Five-year-old Zachary says he likes his pair of glasses because they have blue frames, while room 26 classmate India was pleased with her bright pink pair.
"I’m going to wear them at playtime," she says.
Deputy principal Chris Patel is thrilled Mr Wong decided to donate the glasses to the school’s year 1 students.
"It’s a very generous thing. The thing that he gets out of it is a personal buzz.
"It’s a really lovely thing giving more than you take."
Mr Wong hopes to donate the glasses to Mt Eden Normal’s youngest students at the start of every summer.
- © Fairfax NZ News Last updated 14:18 16/12/2008
JASON OXENHAM/Central Leader
SUN SMART: Optometrist Jeremy Wong, with son Zachary on his lap, has donated free sunglasses to year 1 pupils at Mt Eden Normal in time for summer. http://www.stuff.co.nz/national/health/765414/All-eyes-on-sun-sense-at-Mt-Eden-Normal
Doctor makes life-saving sacrifices
Top burns specialist Richard Wong She will miss part of his daughter's 13th birthday on December 3.
But that's a sacrifice he is willing to make for his patients. Dr Wong She is asking you to consider paying a much smaller price to help the National Burn Centre at Middlemore Hospital get the equipment it desperately needs.
He will be among those attending a Mad Butcher and Suburban Newspapers Community Trust fundraising dinner on his daughter's big day. The evening is being held as part of the trust's Operation Heal – a project aimed at raising $200,000 for a state-of-the-art operating microscope.
Dr Wong She says the microscope will make sure about 100 people a year receive the operations they need.
It will help burn victims, breast cancer patients and those needing serious limb injuries repaired.
"What we're using now is almost a decade old. The new microscope allows us to take a block of tissue, transpose it and plumb it into the arteries and veins of a new part of the body.
"We have seven surgeons who specialise in this type of procedure but only one and half older microscopes. It's like having a team of courier drivers but only one old van."
One patient eager for the arrival of the new microscope is 15-year-old Jimi Harper.
The wall of his stomach was blown out by a stray 11,000 volt powerline and he's been waiting since 2003 for an operation to repair it properly.
"The operation is not possible without this microscope," Dr Wong She says.
"So we will be able to finally fulfil that promise to Jimi and his family that we made seven years ago."
Dr Wong She also had to skip a nine-year-old daughter's birthday this year because he was training junior doctors. He says missing family milestones is necessary when lives are at stake.
"It's hard having to explain to my daughters why I missed their recitals, birthdays, and prizegivings. But I'm willing to make these sacrifices because I know I can make a big difference."
He says all the staff at National Burn Centre are now gearing up for their busiest time of the year.
"We see a definite peak about November, December and January. Holiday plus sun plus alcohol equals badness. So while the rest of the country is enjoying themselves – we're dealing with the carnage.
"That's why we're asking the public to please help us to deliver the 21st century healthcare that it needs."
The Mad Butcher and Suburban Newspapers Community Trust will hold a corporate charity dinner at Auckland's TelstraClear Pacific Events Centre on December 3. Guest speaker Prime Minister John Key will be interviewed on stage by broadcaster Paul Holmes during a night of glitz and glamour to raise funds for the National Burn Centre.
The evening starts at 7.30pm and will include live and silent auctions as well as music from the band Black Salt. A cheque will be handed over to the National Burn Centre at the end. Tickets cost $1850 + GST for a table of 10 or $185 + GST per person. Call Shandall on (09) 531-5910 or email shandall@madbutcher.co.nz.
JUSTIN LATIFF
Last updated 10:23 17/11/2010
Dr Wong
Justin Latif
OLD EQUIPMENT: Dr Richard Wong She with the older operating microscope used at Middlemore Hospital.
http://www.stuff.co.nz/auckland/local-news/papakura-courier/4353116/Doctor-makes-life-saving-sacrifices
But that's a sacrifice he is willing to make for his patients. Dr Wong She is asking you to consider paying a much smaller price to help the National Burn Centre at Middlemore Hospital get the equipment it desperately needs.
He will be among those attending a Mad Butcher and Suburban Newspapers Community Trust fundraising dinner on his daughter's big day. The evening is being held as part of the trust's Operation Heal – a project aimed at raising $200,000 for a state-of-the-art operating microscope.
Dr Wong She says the microscope will make sure about 100 people a year receive the operations they need.
It will help burn victims, breast cancer patients and those needing serious limb injuries repaired.
"What we're using now is almost a decade old. The new microscope allows us to take a block of tissue, transpose it and plumb it into the arteries and veins of a new part of the body.
"We have seven surgeons who specialise in this type of procedure but only one and half older microscopes. It's like having a team of courier drivers but only one old van."
One patient eager for the arrival of the new microscope is 15-year-old Jimi Harper.
The wall of his stomach was blown out by a stray 11,000 volt powerline and he's been waiting since 2003 for an operation to repair it properly.
"The operation is not possible without this microscope," Dr Wong She says.
"So we will be able to finally fulfil that promise to Jimi and his family that we made seven years ago."
Dr Wong She also had to skip a nine-year-old daughter's birthday this year because he was training junior doctors. He says missing family milestones is necessary when lives are at stake.
"It's hard having to explain to my daughters why I missed their recitals, birthdays, and prizegivings. But I'm willing to make these sacrifices because I know I can make a big difference."
He says all the staff at National Burn Centre are now gearing up for their busiest time of the year.
"We see a definite peak about November, December and January. Holiday plus sun plus alcohol equals badness. So while the rest of the country is enjoying themselves – we're dealing with the carnage.
"That's why we're asking the public to please help us to deliver the 21st century healthcare that it needs."
The Mad Butcher and Suburban Newspapers Community Trust will hold a corporate charity dinner at Auckland's TelstraClear Pacific Events Centre on December 3. Guest speaker Prime Minister John Key will be interviewed on stage by broadcaster Paul Holmes during a night of glitz and glamour to raise funds for the National Burn Centre.
The evening starts at 7.30pm and will include live and silent auctions as well as music from the band Black Salt. A cheque will be handed over to the National Burn Centre at the end. Tickets cost $1850 + GST for a table of 10 or $185 + GST per person. Call Shandall on (09) 531-5910 or email shandall@madbutcher.co.nz.
JUSTIN LATIFF
Last updated 10:23 17/11/2010
Dr Wong
Justin Latif
OLD EQUIPMENT: Dr Richard Wong She with the older operating microscope used at Middlemore Hospital.
http://www.stuff.co.nz/auckland/local-news/papakura-courier/4353116/Doctor-makes-life-saving-sacrifices
Non-payment of award 'bad look'
An exploited Malaysian Chinese cook awarded nearly $100,000 after employment hearings last year has yet to receive a cent from the Chinese restaurant in which she worked.
Her Christchurch immigration agent, John Horan, said the Employment Relations Authority (ERA) had inadequate "teeth" to enforce awards, which he believed should be treated more like fines.
Boon Chwee Tan, 57, came to New Zealand from Malaysia in 1999 and in 2000 began working at the Asha restaurant in Riccarton operated by businessman Chung Wong.
She told the ERA hearings that she had often worked more than 60 hours a week until 2008 but was never paid overtime, holiday pay or penal rates for working public holidays.
Authority member Helen Doyle last year ruled Tan was unjustifiably dismissed and awarded $95,000 in back pay and costs against both Wong personally and his company Asha Co.
Wong's lawyer recently advised Tan the restaurant could not pay as it had no funds.
Tan told The Press her inability to get payment was a bad look for the New Zealand justice system.
"It feels like we won the battle but lost the war," her partner, Trevor Taylor, said.
Horan said he, Taylor and Tan had worked hard for two years to get a just settlement.
"This case shows how difficult it is for employees to get compensation out of small businesses which don't have a big profile," Horan said.
His client now faced a long battle in the courts to get the money she was awarded, he said.
"Surely it would be better if the ERA immediately enforced payment through time payment or whatever, with an ability to impose fines or imprisonment if no money is forthcoming. Some employers can thumb their noses at the ERA."
Wong did not respond to messages.
Initially, staff at his restaurant said he was busy and later said he no longer operated the restaurant although he helped out occasionally.
Chwee Tan's story
I am now 57 and work in a factory in Christchurch. It is relaxing compared to working at the Asha Restaurant.
I live with my New Zealand partner whose wife died of leukaemia several years ago.
I came to New Zealand from Malaysia in 1999 as a trained chef and obtained a work permit. I had been working as a chef for about nine years.
In August 2000, I began work as a chef at the Asha Restaurant in Riccarton owned by Chung Wong, who had previously been a chef himself.
There was a lot to do and I worked 10-hour days six days a week.
I was paid $350 in the hand each week in cash. I had Tuesdays off.
I was never paid any extra for working public holidays or for the extra hours I worked. I did not get any holidays and did not get holiday pay.
Chung told me since I worked in a Chinese restaurant, it was the laws of China.
I had to keep working because I was in New Zealand on a work permit and would have to leave if I could not find other work.
I hoped to show a good work record and get permanent residency.
When I did apply for permanent residency my tax records showed I only paid a little amount of tax.
I got permanent residency last year.
In 2003 my wages were increased to $450 weekly. Chung said that included holiday pay and public holiday pay.
In 2004 the restaurant started opening for longer – to 2am – and I had to cover for a worker who left. I had to work very hard, sometimes 12 hours a day.
I thought I had no choice because of the work permit situation.
I got a lot of the blame for things going wrong in the restaurant. Chung would yell at me and I felt small and bad because of his yelling.
I always worried I would lose my job and many times over the years I went home crying. This was my life for so many years I became very sick and lost much weight and always felt very unhappy.
In 2006 my employment contract was for me to be head chef, but I was not paid any more wages and worked on average 69 hours over a six-day week.
During 2007/2008 my pay was $550 cash every week but Chung would give me the money and take $50 back and say it was to help me pay tax.In late 2008 I began a relationship with Mr Taylor who I had known for many years.
He said I was being treated like a slave and insisted I not work on public holidays unless I was paid the proper New Zealand rates.
Around Christmas of 2008 I told Chung I wanted the proper pay rate to work the public holidays. We had a big argument and Chung was very upset.
He yelled at me and said in New Zealand you kill someone and you just go to jail, not like China where they execute you. [Wong denies saying this.]
I worked Christmas Day and Boxing Day and on December 30, 2008.
I was paid an extra $100 for Christmas and Boxing days and told not to come back because there was no work for me.
I was very tired and stressed. I had to rest for a long time before I felt better again.
I know of other Chinese workers on work permits who have had similar experiences.
I was never told about my employment rights in New Zealand.
I was told by other Chinese "just work. No questions or no job".
- © Fairfax NZ News MARTIN VAN BEYNEN
Last updated 05:00 12/02/2011
$90,000 win for worker
BY MARC GREENHILL
A Christchurch restaurant worker who says she was threatened for asking for a holiday at Christmas has been awarded more than $90,000 in compensation.
The Employment Relations Authority (ERA) ruled that Boon Chwee Tan was dismissed unjustifiably by her employers, Chung Wong and Asha Co Ltd, in December 2008 after eight years at the Asha Restaurant in Riccarton Rd.
The authority's decision was released yesterday.
Tan told the authority she did not have any paid holidays, was not paid appropriately for working public holidays, worked considerable overtime for which she was not paid, was subjected to verbal threats and was discriminated against.
She said she was contracted to work up to 40 hours a week, but worked up to 57 hours over six days.
Tan said Wong threatened her when she requested leave for Christmas Day 2008.
She quit because she was "very tired and worn out" and gave two weeks notice on December 22, 2008.
She said Wong agreed to her leaving on December 30, but then told her to go on December 28.
Wong said Tan gave only one week's notice and that he did not argue with her or make threats.
He said he was told she did not want to work because her partner would "make trouble".
Wong said Tan was paid extra for working public days.
During the initial part of her employment, she worked four days, from noon until 2pm and from 4pm to 8pm.
She would also work on Saturdays and Sundays, from noon until 2pm and from 4pm until 8.30pm.
Wong said this changed in September 2005 when Tan's wages were increased and she worked from 11am to 2pm and from 5pm to 8.30pm during the week, and from 11am to 2pm and from 5pm to 9pm on Saturdays and Sundays.
ERA member Helen Doyle said she was satisfied that Tan worked longer hours than the 38 hours, and later 40 hours.
"I find from her evidence that she was starting to feel quite torn between her partner's view that she should not work in such conditions and her workplace where she had worked for eight years," she said.
Doyle said the threat alleged was "serious" but found it was made by another employee.
"It may have been made by another employee, but I am not satisfied that it was made by Mr Wong in relation to Ms Tan working on Christmas Day," she said.
" I find that the reason for Ms Tan resigning was the pressure she was feeling about claiming money and enforcing rights in circumstances where she was continuing to work at the restaurant."
Doyle awarded Tan a total of $90,304 and reserved costs.
- © Fairfax NZ News http://www.stuff.co.nz/business/industries/4205292/90-000-win-for-worker
Her Christchurch immigration agent, John Horan, said the Employment Relations Authority (ERA) had inadequate "teeth" to enforce awards, which he believed should be treated more like fines.
Boon Chwee Tan, 57, came to New Zealand from Malaysia in 1999 and in 2000 began working at the Asha restaurant in Riccarton operated by businessman Chung Wong.
She told the ERA hearings that she had often worked more than 60 hours a week until 2008 but was never paid overtime, holiday pay or penal rates for working public holidays.
Authority member Helen Doyle last year ruled Tan was unjustifiably dismissed and awarded $95,000 in back pay and costs against both Wong personally and his company Asha Co.
Wong's lawyer recently advised Tan the restaurant could not pay as it had no funds.
Tan told The Press her inability to get payment was a bad look for the New Zealand justice system.
"It feels like we won the battle but lost the war," her partner, Trevor Taylor, said.
Horan said he, Taylor and Tan had worked hard for two years to get a just settlement.
"This case shows how difficult it is for employees to get compensation out of small businesses which don't have a big profile," Horan said.
His client now faced a long battle in the courts to get the money she was awarded, he said.
"Surely it would be better if the ERA immediately enforced payment through time payment or whatever, with an ability to impose fines or imprisonment if no money is forthcoming. Some employers can thumb their noses at the ERA."
Wong did not respond to messages.
Initially, staff at his restaurant said he was busy and later said he no longer operated the restaurant although he helped out occasionally.
Chwee Tan's story
I am now 57 and work in a factory in Christchurch. It is relaxing compared to working at the Asha Restaurant.
I live with my New Zealand partner whose wife died of leukaemia several years ago.
I came to New Zealand from Malaysia in 1999 as a trained chef and obtained a work permit. I had been working as a chef for about nine years.
In August 2000, I began work as a chef at the Asha Restaurant in Riccarton owned by Chung Wong, who had previously been a chef himself.
There was a lot to do and I worked 10-hour days six days a week.
I was paid $350 in the hand each week in cash. I had Tuesdays off.
I was never paid any extra for working public holidays or for the extra hours I worked. I did not get any holidays and did not get holiday pay.
Chung told me since I worked in a Chinese restaurant, it was the laws of China.
I had to keep working because I was in New Zealand on a work permit and would have to leave if I could not find other work.
I hoped to show a good work record and get permanent residency.
When I did apply for permanent residency my tax records showed I only paid a little amount of tax.
I got permanent residency last year.
In 2003 my wages were increased to $450 weekly. Chung said that included holiday pay and public holiday pay.
In 2004 the restaurant started opening for longer – to 2am – and I had to cover for a worker who left. I had to work very hard, sometimes 12 hours a day.
I thought I had no choice because of the work permit situation.
I got a lot of the blame for things going wrong in the restaurant. Chung would yell at me and I felt small and bad because of his yelling.
I always worried I would lose my job and many times over the years I went home crying. This was my life for so many years I became very sick and lost much weight and always felt very unhappy.
In 2006 my employment contract was for me to be head chef, but I was not paid any more wages and worked on average 69 hours over a six-day week.
During 2007/2008 my pay was $550 cash every week but Chung would give me the money and take $50 back and say it was to help me pay tax.In late 2008 I began a relationship with Mr Taylor who I had known for many years.
He said I was being treated like a slave and insisted I not work on public holidays unless I was paid the proper New Zealand rates.
Around Christmas of 2008 I told Chung I wanted the proper pay rate to work the public holidays. We had a big argument and Chung was very upset.
He yelled at me and said in New Zealand you kill someone and you just go to jail, not like China where they execute you. [Wong denies saying this.]
I worked Christmas Day and Boxing Day and on December 30, 2008.
I was paid an extra $100 for Christmas and Boxing days and told not to come back because there was no work for me.
I was very tired and stressed. I had to rest for a long time before I felt better again.
I know of other Chinese workers on work permits who have had similar experiences.
I was never told about my employment rights in New Zealand.
I was told by other Chinese "just work. No questions or no job".
- © Fairfax NZ News MARTIN VAN BEYNEN
Last updated 05:00 12/02/2011
$90,000 win for worker
BY MARC GREENHILL
A Christchurch restaurant worker who says she was threatened for asking for a holiday at Christmas has been awarded more than $90,000 in compensation.
The Employment Relations Authority (ERA) ruled that Boon Chwee Tan was dismissed unjustifiably by her employers, Chung Wong and Asha Co Ltd, in December 2008 after eight years at the Asha Restaurant in Riccarton Rd.
The authority's decision was released yesterday.
Tan told the authority she did not have any paid holidays, was not paid appropriately for working public holidays, worked considerable overtime for which she was not paid, was subjected to verbal threats and was discriminated against.
She said she was contracted to work up to 40 hours a week, but worked up to 57 hours over six days.
Tan said Wong threatened her when she requested leave for Christmas Day 2008.
She quit because she was "very tired and worn out" and gave two weeks notice on December 22, 2008.
She said Wong agreed to her leaving on December 30, but then told her to go on December 28.
Wong said Tan gave only one week's notice and that he did not argue with her or make threats.
He said he was told she did not want to work because her partner would "make trouble".
Wong said Tan was paid extra for working public days.
During the initial part of her employment, she worked four days, from noon until 2pm and from 4pm to 8pm.
She would also work on Saturdays and Sundays, from noon until 2pm and from 4pm until 8.30pm.
Wong said this changed in September 2005 when Tan's wages were increased and she worked from 11am to 2pm and from 5pm to 8.30pm during the week, and from 11am to 2pm and from 5pm to 9pm on Saturdays and Sundays.
ERA member Helen Doyle said she was satisfied that Tan worked longer hours than the 38 hours, and later 40 hours.
"I find from her evidence that she was starting to feel quite torn between her partner's view that she should not work in such conditions and her workplace where she had worked for eight years," she said.
Doyle said the threat alleged was "serious" but found it was made by another employee.
"It may have been made by another employee, but I am not satisfied that it was made by Mr Wong in relation to Ms Tan working on Christmas Day," she said.
" I find that the reason for Ms Tan resigning was the pressure she was feeling about claiming money and enforcing rights in circumstances where she was continuing to work at the restaurant."
Doyle awarded Tan a total of $90,304 and reserved costs.
- © Fairfax NZ News http://www.stuff.co.nz/business/industries/4205292/90-000-win-for-worker
Trip a mix of fun and science
It was an extraordinary science trip for Palmerston North Girls' High School student Jenny Wong, 17, who was awarded a scholarship to the 2009 Professor Harry Messel International Science School.
Miss Wong, who plans to study medicine, spent two weeks in Sydney at the end of July learning at the School of Physics.
Only five scholarships were awarded to New Zealand students and 145 students attended the two-week-long trip.
Students were from all around the world including America and Japan.
Miss Wong said the trip was a great experience for her.
"I'm really into science. I know it is something I want to do. And I had never been to Australia."
Biology is her favourite science and although she went on a more physics-based trip everything she learnt can still be applied.
"Everyone is born being curious and science allows us to know more about life on earth and gives us a new and better approach to things."
Lectures were given by professors from Australia, someone from NASA and a French university lecturer.
One of the things Miss Wong liked the most about the experience was the people she got to meet and learn from.
"You definitely know that the people that are going are intelligent and work hard to get there. From some of the countries students had to take an exam."
Social activities were also included during the two weeks and Miss Wong was able to see the harbour bridge and the Opera House as well as attend the Beauty and the Geek disco.
Miss Wong received her $3000 scholarship through the Royal Society of New Zealand and was also given funds from her school.
- © Fairfax NZ News BY CAITLIN MADDEN
Last updated 12:00 11/08/2009
Palmerston North student Jenny Wong spent two weeks studying in Sydney as one of five NZ students to be awarded a scholarship to the 2009 Professor Harry Messel International Science School.
WARWICK SMITH/Manawatu Standard
BUDDING SCIENTIST: Palmerston North student Jenny Wong spent two weeks studying in Sydney as one of five NZ students to be awarded a scholarship to the 2009 Professor Harry Messel International Science School.
Miss Wong, who plans to study medicine, spent two weeks in Sydney at the end of July learning at the School of Physics.
Only five scholarships were awarded to New Zealand students and 145 students attended the two-week-long trip.
Students were from all around the world including America and Japan.
Miss Wong said the trip was a great experience for her.
"I'm really into science. I know it is something I want to do. And I had never been to Australia."
Biology is her favourite science and although she went on a more physics-based trip everything she learnt can still be applied.
"Everyone is born being curious and science allows us to know more about life on earth and gives us a new and better approach to things."
Lectures were given by professors from Australia, someone from NASA and a French university lecturer.
One of the things Miss Wong liked the most about the experience was the people she got to meet and learn from.
"You definitely know that the people that are going are intelligent and work hard to get there. From some of the countries students had to take an exam."
Social activities were also included during the two weeks and Miss Wong was able to see the harbour bridge and the Opera House as well as attend the Beauty and the Geek disco.
Miss Wong received her $3000 scholarship through the Royal Society of New Zealand and was also given funds from her school.
- © Fairfax NZ News BY CAITLIN MADDEN
Last updated 12:00 11/08/2009
Palmerston North student Jenny Wong spent two weeks studying in Sydney as one of five NZ students to be awarded a scholarship to the 2009 Professor Harry Messel International Science School.
WARWICK SMITH/Manawatu Standard
BUDDING SCIENTIST: Palmerston North student Jenny Wong spent two weeks studying in Sydney as one of five NZ students to be awarded a scholarship to the 2009 Professor Harry Messel International Science School.
Twizel film close to completion
Director Declan Wong has completed his long-awaited film about Twizel – he is just waiting for the premiere to be arranged.
Mr Wong has been working on the film for nearly two years, and admits it has taken longer than everyone expected.
"It's sort of stretched out from what was the original idea of the film, which was basically just to promote Twizel," he said.
"The more I delved into the town's history, the more I got interested in it."
The film is a project of the Twizel District Promotions Association. More than $100,000 has been raised towards the film, largely through community grants and fundraising.
Mr Wong said it was only this week that he had finished off the final editing and sound mixing for the film.
"We'll be talking over the next couple of weeks about a premiere, it's been such an effort that I'm looking forward to it being released," he said.
Mr Wong said most of the film would focus on the hydro development, and the locals' subsequent fight to protect the town after the Government initially threatened to decommission it. Over the last few weeks, he has been able to source a lot of archival material from Opus Consultants.
"I've talked to a wide range of people who were involved in the development, particularly (chief engineer for the Upper Waitaki project) Max Smith, who is still razor-sharp," he said.
"That sort of project could not have been done now. They shifted something close to four million cubic metres of soil in one four-month period," he said.
"That sort of speed and scale of work could only happen when everyone answered to one department– the Ministry of Works.
"These days, you would have to get geologists to assess the area, and workers certainly wouldn't be allowed to work 15-hour days week-in, week-out."
As well as documenting the hydro development, Mr Wong said the film would also focus on the history of farming in the region, as well as pre-European settlement days.
"I'm amazed at how much the land use has changed in the town, even in the last decade or so," he said.
"If I had the opportunity, I would really like to make a film all about dairying in Twizel. There are some really strong views about it from both sides, particularly from those older farming families who have worked the land for generations, while ecologists are concerned about the long-term effects on the environment."
There were aspects that Mr Wong found difficult, particularly choosing what aspects not to leave in, but ultimately, he said he was satisfied with the finished film.
"When I showed parts to my kids, they told me they had no idea how interesting the town's story was. So that's been a good test of how it's gone," he said.
- © Fairfax NZ News MATTHEW LITTLEWOOD
Last updated 05:00 01/07/2011
Mr Wong has been working on the film for nearly two years, and admits it has taken longer than everyone expected.
"It's sort of stretched out from what was the original idea of the film, which was basically just to promote Twizel," he said.
"The more I delved into the town's history, the more I got interested in it."
The film is a project of the Twizel District Promotions Association. More than $100,000 has been raised towards the film, largely through community grants and fundraising.
Mr Wong said it was only this week that he had finished off the final editing and sound mixing for the film.
"We'll be talking over the next couple of weeks about a premiere, it's been such an effort that I'm looking forward to it being released," he said.
Mr Wong said most of the film would focus on the hydro development, and the locals' subsequent fight to protect the town after the Government initially threatened to decommission it. Over the last few weeks, he has been able to source a lot of archival material from Opus Consultants.
"I've talked to a wide range of people who were involved in the development, particularly (chief engineer for the Upper Waitaki project) Max Smith, who is still razor-sharp," he said.
"That sort of project could not have been done now. They shifted something close to four million cubic metres of soil in one four-month period," he said.
"That sort of speed and scale of work could only happen when everyone answered to one department– the Ministry of Works.
"These days, you would have to get geologists to assess the area, and workers certainly wouldn't be allowed to work 15-hour days week-in, week-out."
As well as documenting the hydro development, Mr Wong said the film would also focus on the history of farming in the region, as well as pre-European settlement days.
"I'm amazed at how much the land use has changed in the town, even in the last decade or so," he said.
"If I had the opportunity, I would really like to make a film all about dairying in Twizel. There are some really strong views about it from both sides, particularly from those older farming families who have worked the land for generations, while ecologists are concerned about the long-term effects on the environment."
There were aspects that Mr Wong found difficult, particularly choosing what aspects not to leave in, but ultimately, he said he was satisfied with the finished film.
"When I showed parts to my kids, they told me they had no idea how interesting the town's story was. So that's been a good test of how it's gone," he said.
- © Fairfax NZ News MATTHEW LITTLEWOOD
Last updated 05:00 01/07/2011
Kiwi pork, Asian-style
A whole pig roasted the traditional Chinese way fed young men's and women's bodies, while speakers fired up their minds in Palmerston North.
The five-day New Zealand Chinese Association leadership and development conference was held at the Massey University Sport and Rugby Institute last week.
The pig, selected by Pioneer New World owner Darrin Wong, was prepared on Friday night.
After the bones were removed, the pig was wired to keep it together. Five spice, garlic and soy sauce were rubbed into the meat and left to marinate overnight.
The rain brought the roasting forward on Saturday and at times the men had to shield the flames with plastic.
With the temperature reaching 500 degrees Celsius in the double brick kiln built in Aokautere by JJ Chew in 1962, the pig was cooked in one hour and 15 minutes.
Shoulder meat was removed during preparation to ensure an even thickness. It was dangled into the flames on hooks – a process called char sui (fork roasted).
Twenty-four young Chinese delegates attended the conference, hosted by the Manawatu branch of the New Zealand Chinese Association.
The first conference was in 2007 but this is the first time it has been in Palmerston North.
The aim was to "create leaders that will shape our future".
Delegates had to be aged between 18 and 30 years and members of the association.
Applicants for the conference had to explain where they see themselves now and in five years time.
The live-in conference started each day at 7.30am with tai chi and ended after dinner with the men learning a dragon dance and the women a lantern dance.
Speakers included Gisborne mayor Meng Foon on tri-culturalism in New Zealand, Christchurch emergency physician Paul Gee on leadership in a crisis and for a cause and Stephen Young and Tony Thackery on the Chinese influence on New Zealand history.
Sheila Yeh said she found the history of Asian Kiwis interesting – her parents were born in China. The 20-year-old is in her third year of a bachelor of business studies at Massey, majoring in economics and finance.
It was also Aidan Wong's first conference. The 26-year-old Palmerston North accountant enjoyed the team work exercises and Rodney Wong's talk, because he could relate to the city businessman's life experiences.
Rodney Wong's talk was called "Business and future value planning, or if only I knew then what I know now".
Delegates split into groups to prepare a skit for a potential television advertisement to promote the association and to brainstorm ideas to increase the number of young members.
One group developed Wokc, Wellington Overseas and Kiwi Chinese.
They said the early 20s was a vulnerable age when people can become disconnected from the Chinese culture.
Aucklanders Joanna Wong and Kelly Wing had not been to Palmerston North before.
Miss Wong, 24, said the city was very green and she was surprised to see a block of shops, then turn a corner and see farmland.
She was used to eating pork that came in packets from the supermarket.
Miss Wing, 23, remarked how many trees Palmerston North had and said the city was bigger than she thought.
- © Fairfax NZ News
http://www.stuff.co.nz/manawatu-standard/news/tribune/6275106/Kiwi-pork-Asian-style
JUDITH LACY
Last updated 11:34 18/01/2012
The five-day New Zealand Chinese Association leadership and development conference was held at the Massey University Sport and Rugby Institute last week.
The pig, selected by Pioneer New World owner Darrin Wong, was prepared on Friday night.
After the bones were removed, the pig was wired to keep it together. Five spice, garlic and soy sauce were rubbed into the meat and left to marinate overnight.
The rain brought the roasting forward on Saturday and at times the men had to shield the flames with plastic.
With the temperature reaching 500 degrees Celsius in the double brick kiln built in Aokautere by JJ Chew in 1962, the pig was cooked in one hour and 15 minutes.
Shoulder meat was removed during preparation to ensure an even thickness. It was dangled into the flames on hooks – a process called char sui (fork roasted).
Twenty-four young Chinese delegates attended the conference, hosted by the Manawatu branch of the New Zealand Chinese Association.
The first conference was in 2007 but this is the first time it has been in Palmerston North.
The aim was to "create leaders that will shape our future".
Delegates had to be aged between 18 and 30 years and members of the association.
Applicants for the conference had to explain where they see themselves now and in five years time.
The live-in conference started each day at 7.30am with tai chi and ended after dinner with the men learning a dragon dance and the women a lantern dance.
Speakers included Gisborne mayor Meng Foon on tri-culturalism in New Zealand, Christchurch emergency physician Paul Gee on leadership in a crisis and for a cause and Stephen Young and Tony Thackery on the Chinese influence on New Zealand history.
Sheila Yeh said she found the history of Asian Kiwis interesting – her parents were born in China. The 20-year-old is in her third year of a bachelor of business studies at Massey, majoring in economics and finance.
It was also Aidan Wong's first conference. The 26-year-old Palmerston North accountant enjoyed the team work exercises and Rodney Wong's talk, because he could relate to the city businessman's life experiences.
Rodney Wong's talk was called "Business and future value planning, or if only I knew then what I know now".
Delegates split into groups to prepare a skit for a potential television advertisement to promote the association and to brainstorm ideas to increase the number of young members.
One group developed Wokc, Wellington Overseas and Kiwi Chinese.
They said the early 20s was a vulnerable age when people can become disconnected from the Chinese culture.
Aucklanders Joanna Wong and Kelly Wing had not been to Palmerston North before.
Miss Wong, 24, said the city was very green and she was surprised to see a block of shops, then turn a corner and see farmland.
She was used to eating pork that came in packets from the supermarket.
Miss Wing, 23, remarked how many trees Palmerston North had and said the city was bigger than she thought.
- © Fairfax NZ News
http://www.stuff.co.nz/manawatu-standard/news/tribune/6275106/Kiwi-pork-Asian-style
JUDITH LACY
Last updated 11:34 18/01/2012
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