Saturday, March 12, 2011
Henry Chan
Mr Henry Chan, History Department, the University of Newcastle, Australia
Creator
Cultural Collections, Callaghan NSW, Australia
Subjects
History; Henry Chan; University of Newcastle
Summary
This photo appeared in the University News, Volume 12, Number 1, February 17 to March 3, 1986. The text was: "Reporting on Racial Tensions An academic who has been commissioned to inquire into Chinese perceptions of racial tension in New South Wales has taken up duty as Lecturer in History. Mr Henry Chan will teach Chinese and Japanese History to History Classes. This course, which was given by Dr. John Bach before his retirement last year, is unique in Australia, Mr Chan says, because in addition to combing studies of the countries it devotes attention to their very early beginnings. He has the commission from the Human Rights Commission and the Chinese Community Association of N.S.W. Mr. Chan comes to this University from the University of Sydney, where he was a librarian in the Rare Book Library. His wife is an Associate Professor in English at the University of New South Wales. He was a school teacher in New Zealand before becoming a Lecturer in History at Massey, University, Palmerston North. He holds a M.A degree in Massey and an M.A. in Far Eastern History in the University of London. For the last five years, Mr Chan has been Hon. Secretary of the centre for Asia Studies at the University of Sydney. He is presently involved in making arrangements for the fourth International Conference on the History of Chinese Science to be held at the University in May. Mr. Chan surprised the NEWS by stating that his principal subject speciality is no Far Eastern History, but the History of European Science and Political Thought in the 17th and 18th Centuries. He developed this special interest while he was living in New Zealand." This image was scanned from a photograph in the University's historical photographic collection held by Cultural Collections at the University of Newcastle, NSW, Australia. If you have any information about this photograph, or would like a higher resolution copy, please contact us or leave a comment.
Bookmark
http://trove.nla.gov.au/work/37452490
Creator
Cultural Collections, Callaghan NSW, Australia
Subjects
History; Henry Chan; University of Newcastle
Summary
This photo appeared in the University News, Volume 12, Number 1, February 17 to March 3, 1986. The text was: "Reporting on Racial Tensions An academic who has been commissioned to inquire into Chinese perceptions of racial tension in New South Wales has taken up duty as Lecturer in History. Mr Henry Chan will teach Chinese and Japanese History to History Classes. This course, which was given by Dr. John Bach before his retirement last year, is unique in Australia, Mr Chan says, because in addition to combing studies of the countries it devotes attention to their very early beginnings. He has the commission from the Human Rights Commission and the Chinese Community Association of N.S.W. Mr. Chan comes to this University from the University of Sydney, where he was a librarian in the Rare Book Library. His wife is an Associate Professor in English at the University of New South Wales. He was a school teacher in New Zealand before becoming a Lecturer in History at Massey, University, Palmerston North. He holds a M.A degree in Massey and an M.A. in Far Eastern History in the University of London. For the last five years, Mr Chan has been Hon. Secretary of the centre for Asia Studies at the University of Sydney. He is presently involved in making arrangements for the fourth International Conference on the History of Chinese Science to be held at the University in May. Mr. Chan surprised the NEWS by stating that his principal subject speciality is no Far Eastern History, but the History of European Science and Political Thought in the 17th and 18th Centuries. He developed this special interest while he was living in New Zealand." This image was scanned from a photograph in the University's historical photographic collection held by Cultural Collections at the University of Newcastle, NSW, Australia. If you have any information about this photograph, or would like a higher resolution copy, please contact us or leave a comment.
Bookmark
http://trove.nla.gov.au/work/37452490
Saturday, March 05, 2011
Home in the hills
It's a good thing Danny Young likes cooking. She prepared a feast for the Western New Year on January 1, another for this week's Chinese New Year and will create 10 or more dishes for the four-day Cambodian Water Festival in April.
"We celebrate them all, because I am from Cambodia, my husband, Kit, is from Hong Kong, but my children are New Zealanders. This is our home now."
And what a home it is. Speaking from a chef's kitchen in her opulent mansion, Danny says she and her husband grew up in large homes and feel comfortable in the 600-square metre space, with its expansive living areas, sweeping "grand Hollywood" staircase leading to an open plan sitting room and bar, seven large bedrooms, decadent bathrooms and a movie room to boot.
Upstairs and down, much of the home can be opened up, with eight sets of bifold doors leading to the balcony and verandah.
The Witherlea home, high enough in the Wither Hills to give wide and unimpeded views of the region, won the Registered Master Builders' House of the Year supreme home in Marlborough in 2007.
Danny says the home was designed to lure their children and any future grandchildren back. "Every room we designed for our children. Made it like a five-star hotel so they can come and stay here with their children one day."
They are unmistakably proud of what they have created and are now preparing to share their home and their cooking with others, having set up the Angel Luxury Lodge, their newest business in the province.
Danny came to New Zealand from Cambodia in 1980 and met Kit soon after, when her father and he were studying English together in Dunedin.
She dreamed of running her own business and when the couple moved to Blenheim she established Golden Wonton takeaways on Grove Rd, selling it to her sister two years later when she and Kit set up the Chung Wah Palace restaurant in 1986.
They both worked hard "seven days and seven nights a week" for two decades, only shutting its doors in 2008 after Danny suffered a back injury, and she and Kit stepped back from work to enjoy their home and the burgeoning garden on their1.2-hectare section.
Gardening was new to them both on arrival in New Zealand, with little opportunity to nurture their green thumbs in Phnom Penh or Hong Kong.
Kit has planted big pots of carnations and chrysanthemums, which are common in his home city. The plants, used for medicinal teas and cooking in China, are of huge importance to the culture.
Kit has also planted a vegetable garden, which provides Asian greens for the kitchen, including Chinese broccoli, coriander and bok choy, which they allow to seed for the next year's crop.
''I was very lucky to find a husband who likes gardening as well,'' says Danny, whose bad back means she is limited to giving instructions while Kit gets stuck in.
The front garden, just three years old, is bordered by buxus and agapanthus, with dahlias for colour, and other plants for their good luck, including Chinese green jade, which indicates prosperity when it flowers.
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Two 18-year-old bonsai trees, traditionally kept very small in a pot but here relatively enormous outside, are trimmed by Danny every fortnight in summer.
They have big plans to develop the garden further, establish the lodge and teach others to cook the way they do, with Danny about to kick off a cooking class.
''I'm not going to open more restaurants. This is my second dream,'' she says'
SOPHIE PREECE
Last updated 09:04 04/02/2011
Angel Lodge the home of Danny and Kit Young. Many of the seven bedrooms open on to the long wide balcony stretching along the front of the home.
"We celebrate them all, because I am from Cambodia, my husband, Kit, is from Hong Kong, but my children are New Zealanders. This is our home now."
And what a home it is. Speaking from a chef's kitchen in her opulent mansion, Danny says she and her husband grew up in large homes and feel comfortable in the 600-square metre space, with its expansive living areas, sweeping "grand Hollywood" staircase leading to an open plan sitting room and bar, seven large bedrooms, decadent bathrooms and a movie room to boot.
Upstairs and down, much of the home can be opened up, with eight sets of bifold doors leading to the balcony and verandah.
The Witherlea home, high enough in the Wither Hills to give wide and unimpeded views of the region, won the Registered Master Builders' House of the Year supreme home in Marlborough in 2007.
Danny says the home was designed to lure their children and any future grandchildren back. "Every room we designed for our children. Made it like a five-star hotel so they can come and stay here with their children one day."
They are unmistakably proud of what they have created and are now preparing to share their home and their cooking with others, having set up the Angel Luxury Lodge, their newest business in the province.
Danny came to New Zealand from Cambodia in 1980 and met Kit soon after, when her father and he were studying English together in Dunedin.
She dreamed of running her own business and when the couple moved to Blenheim she established Golden Wonton takeaways on Grove Rd, selling it to her sister two years later when she and Kit set up the Chung Wah Palace restaurant in 1986.
They both worked hard "seven days and seven nights a week" for two decades, only shutting its doors in 2008 after Danny suffered a back injury, and she and Kit stepped back from work to enjoy their home and the burgeoning garden on their1.2-hectare section.
Gardening was new to them both on arrival in New Zealand, with little opportunity to nurture their green thumbs in Phnom Penh or Hong Kong.
Kit has planted big pots of carnations and chrysanthemums, which are common in his home city. The plants, used for medicinal teas and cooking in China, are of huge importance to the culture.
Kit has also planted a vegetable garden, which provides Asian greens for the kitchen, including Chinese broccoli, coriander and bok choy, which they allow to seed for the next year's crop.
''I was very lucky to find a husband who likes gardening as well,'' says Danny, whose bad back means she is limited to giving instructions while Kit gets stuck in.
The front garden, just three years old, is bordered by buxus and agapanthus, with dahlias for colour, and other plants for their good luck, including Chinese green jade, which indicates prosperity when it flowers.
Ad Feedback
Two 18-year-old bonsai trees, traditionally kept very small in a pot but here relatively enormous outside, are trimmed by Danny every fortnight in summer.
They have big plans to develop the garden further, establish the lodge and teach others to cook the way they do, with Danny about to kick off a cooking class.
''I'm not going to open more restaurants. This is my second dream,'' she says'
SOPHIE PREECE
Last updated 09:04 04/02/2011
Angel Lodge the home of Danny and Kit Young. Many of the seven bedrooms open on to the long wide balcony stretching along the front of the home.
New home for historic Chinese carving
A carved photo frame of a Chinese nativity scene, found beneath floorboards, has been given a new home more than six decades later.
Frank Tuckerman, 81, donated the carving to the Marlborough Museum last week after storing it carefully in his own home since he found it at age 14.
Mr Tuckerman said that during the 1940s his father became sick and regularly used to sit by the fireplace in their Lybster St home, and when he got up he often stood on a creaking floor board.
One Saturday evening, a young Mr Tuckerman overturned the floor board to reveal the painted totara-wood carving.
The carved photo frame was given to Mr Tuckerman's grandfather, Joe Kak, in the late 1870s, by Blenheim carver William Ah Gee to celebrate Mr Kak's Chinese heritage.
Mr Gee was a well-known carver in Marlborough and Wellington during the 1870s and 1880s, as well as one of the earliest Chinese settlers in New Zealand.
Mr Tuckerman's wife Isabel said the couple had "always planned" to give the carving to the museum at some stage.
"Frank thought it was worth keeping," she said.
Museum chief executive Steve Austin said he was "really delighted" to receive the carving and said it would be on display from March.
The carving combined both Christian and Chinese cultures, Mr Austin said.
Mr Austin, who is part-Chinese himself, has also been researching Mr Gee for his nearly-finished book, titled Early Chinese Settlers in New Zealand.
Artist Mr Gee carved many works for shops and churches in Blenheim in the late 1900s, including two white figurines that stood above the old Post Office, and the lectern at St Luke's at Spring Creek.
Mr Tuckerman said he wanted to give the carving to the museum to preserve it and give it a good home.
If anyone has any information about Mr Gee, please contact Mr Austin on 5781712.
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- The Marlborough Express BY CLAIRE CONNELL
Last updated 13:32 22/02/2010
Frank Tuckerman, 81, donated the carving to the Marlborough Museum last week after storing it carefully in his own home since he found it at age 14.
Mr Tuckerman said that during the 1940s his father became sick and regularly used to sit by the fireplace in their Lybster St home, and when he got up he often stood on a creaking floor board.
One Saturday evening, a young Mr Tuckerman overturned the floor board to reveal the painted totara-wood carving.
The carved photo frame was given to Mr Tuckerman's grandfather, Joe Kak, in the late 1870s, by Blenheim carver William Ah Gee to celebrate Mr Kak's Chinese heritage.
Mr Gee was a well-known carver in Marlborough and Wellington during the 1870s and 1880s, as well as one of the earliest Chinese settlers in New Zealand.
Mr Tuckerman's wife Isabel said the couple had "always planned" to give the carving to the museum at some stage.
"Frank thought it was worth keeping," she said.
Museum chief executive Steve Austin said he was "really delighted" to receive the carving and said it would be on display from March.
The carving combined both Christian and Chinese cultures, Mr Austin said.
Mr Austin, who is part-Chinese himself, has also been researching Mr Gee for his nearly-finished book, titled Early Chinese Settlers in New Zealand.
Artist Mr Gee carved many works for shops and churches in Blenheim in the late 1900s, including two white figurines that stood above the old Post Office, and the lectern at St Luke's at Spring Creek.
Mr Tuckerman said he wanted to give the carving to the museum to preserve it and give it a good home.
If anyone has any information about Mr Gee, please contact Mr Austin on 5781712.
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- The Marlborough Express BY CLAIRE CONNELL
Last updated 13:32 22/02/2010
bro'Town to aid Christchurch
What do Shaolin monks, the Christchurch earthquake and characters from bro'Town have in common? Graphic novelist Ant Sang.
In a bid to raise money for the earthquake, Sang has donated an artwork featuring a character from his new graphic novel Shaolin Burning.
Called the 'Monk Who Doubts', the 42cm by 48cm piece is on TradeMe and so far bidding is around the $70 mark.
The piece was drawn while Sang was being filmed for a television segment due to air later this month.
He said the character "is like his name suggests, struggling with being a monk and when the temple burns down and he looses someone important to him, he goes on a 15-year rampage."
"It's about his search to get back on the path of a monk."
Sang was also the designer for the animated television show bro'Town so he's offered to put pen to paper and draw a one-off drawing of the auction winner amongst the characters.
The character's real life voices - Oscar Kightley, David Fane, Mario Gaoa and Shimpal Lelisi - will also sign the finished work.
Sang isn't from Christchurch but said he "just wanted to do something to help out down there seeing as I'm all the way up in Auckland and quite removed from it".
It's been a while since he has drawn the characters but, "I spent six years drawing bro'Town so I don't think I could forget".
All proceeds from both TradeMe auctions will go to the Red Cross 2011 Christchurch Art Appeal.
- Stuff Last updated 16:13 05/03/2011
In a bid to raise money for the earthquake, Sang has donated an artwork featuring a character from his new graphic novel Shaolin Burning.
Called the 'Monk Who Doubts', the 42cm by 48cm piece is on TradeMe and so far bidding is around the $70 mark.
The piece was drawn while Sang was being filmed for a television segment due to air later this month.
He said the character "is like his name suggests, struggling with being a monk and when the temple burns down and he looses someone important to him, he goes on a 15-year rampage."
"It's about his search to get back on the path of a monk."
Sang was also the designer for the animated television show bro'Town so he's offered to put pen to paper and draw a one-off drawing of the auction winner amongst the characters.
The character's real life voices - Oscar Kightley, David Fane, Mario Gaoa and Shimpal Lelisi - will also sign the finished work.
Sang isn't from Christchurch but said he "just wanted to do something to help out down there seeing as I'm all the way up in Auckland and quite removed from it".
It's been a while since he has drawn the characters but, "I spent six years drawing bro'Town so I don't think I could forget".
All proceeds from both TradeMe auctions will go to the Red Cross 2011 Christchurch Art Appeal.
- Stuff Last updated 16:13 05/03/2011
Ruby seeks a place to wed
Her wedding venue is on the verge of collapse, but Ruby Chan is still positive she will get married in Christchurch on March 26.
The 14th floor of the Hotel Grand Chancellor was set to be the venue for Ruby Chan and James To's wedding, but the deadly earthquake has left it on a lean and uninhabitable.
The disaster is not getting in Ms Chan's way, however, with the former Nelson College for Girls student busily reorganising her big day.
However, she is yet to find a venue big enough to accommodate the 400 guests.
Mr To was born and educated in Christchurch. The couple fell in love there after being introduced by Miss Chan's uncle during her visit home from London three years ago.
Mr To is based in Palmerston North for work and Miss Chan is staying at her mother's Nelson home where she is reorganising the wedding, including accommodation for guests and finding somebody to do her hair and makeup.
She started planning the wedding last year and is expecting guests from Australia, Taiwan, Hong Kong, London and all over New Zealand.
However, some have pulled out as they are worried about the aftershocks and the state of the shattered city.
Miss Chan is a dancer, teacher and choreographer who has an MA in dance, has danced professionally and taught in many countries. She was born in Taiwan but moved to Nelson when she was 14.
The 31-year-old said she wants to carry on with plans to wed in Christchurch because of Mr To's link to the city he was brought up in. It will also make things easier for his elderly Christchurch relatives. "During difficult times we want to bring something joyful and happy.
"We are very lucky that our friends and family in Christchurch are OK."
The special occasion will feature various performers to entertain the guests. A piece of music about the South Island composed by Miss Chan's Nelson friend John Mathieson will be played.
The wedding will also have a recycled theme. Instead of expensive flowers there will be recycled decorations. The wedding dress, groom's suit and three bridesmaid dresses will be made from recycled materials including paper and cardboard.
Inspiration for the theme came from Miss Chan's artist friend Yun-Lin Lian, who makes art from recycled materials.
The low-cost approach will also mean they will save money which the couple are considering donating to an earthquake relief fund.
- The Nelson Mail
ALICE COWDREY
Last updated 12:30 05/03/2011
With a guest list of 400, Ruby Chan needs a big venue to replace the leaning Hotel Grand Chancellor in Christchurch.
MARION VAN DIJK/The Nelson Mail
BIG LISTING: With a guest list of 400, Ruby Chan needs a big venue to replace the leaning Hotel Grand Chancellor in Christchurch.
The 14th floor of the Hotel Grand Chancellor was set to be the venue for Ruby Chan and James To's wedding, but the deadly earthquake has left it on a lean and uninhabitable.
The disaster is not getting in Ms Chan's way, however, with the former Nelson College for Girls student busily reorganising her big day.
However, she is yet to find a venue big enough to accommodate the 400 guests.
Mr To was born and educated in Christchurch. The couple fell in love there after being introduced by Miss Chan's uncle during her visit home from London three years ago.
Mr To is based in Palmerston North for work and Miss Chan is staying at her mother's Nelson home where she is reorganising the wedding, including accommodation for guests and finding somebody to do her hair and makeup.
She started planning the wedding last year and is expecting guests from Australia, Taiwan, Hong Kong, London and all over New Zealand.
However, some have pulled out as they are worried about the aftershocks and the state of the shattered city.
Miss Chan is a dancer, teacher and choreographer who has an MA in dance, has danced professionally and taught in many countries. She was born in Taiwan but moved to Nelson when she was 14.
The 31-year-old said she wants to carry on with plans to wed in Christchurch because of Mr To's link to the city he was brought up in. It will also make things easier for his elderly Christchurch relatives. "During difficult times we want to bring something joyful and happy.
"We are very lucky that our friends and family in Christchurch are OK."
The special occasion will feature various performers to entertain the guests. A piece of music about the South Island composed by Miss Chan's Nelson friend John Mathieson will be played.
The wedding will also have a recycled theme. Instead of expensive flowers there will be recycled decorations. The wedding dress, groom's suit and three bridesmaid dresses will be made from recycled materials including paper and cardboard.
Inspiration for the theme came from Miss Chan's artist friend Yun-Lin Lian, who makes art from recycled materials.
The low-cost approach will also mean they will save money which the couple are considering donating to an earthquake relief fund.
- The Nelson Mail
ALICE COWDREY
Last updated 12:30 05/03/2011
With a guest list of 400, Ruby Chan needs a big venue to replace the leaning Hotel Grand Chancellor in Christchurch.
MARION VAN DIJK/The Nelson Mail
BIG LISTING: With a guest list of 400, Ruby Chan needs a big venue to replace the leaning Hotel Grand Chancellor in Christchurch.
Mayme Chanwai
Chanwai Duo
Talented Raumati Artist and her Daughter
By Helen Tristram
February 16, 2011
Raumati resident Mayme Chanwai, a third generation Chinese New Zealander, began studying art relatively late in life, in her fifties.
She is a talented artist using a variety of mediums and last year some of her works were exhibited at the Mahara Gallery.
A few years ago Mayme suffered a severe stroke, “a disaster” in her words. But that opened up “different opportunities” and she now combines computer graphics with painting and other mediums to produce artforms.
At present she is working on a major artwork, “The Kiwifruit Odyssey”.
In the meantime a play by her daughter Linda Chanwai-Earle, `Heat` is at Circa, theatre 2 .
Linda is a poet and Playwright and last year was short-listed for the Bruce Mason Award.
The play `Heat` was a one year Circa Theatre commission which premiered at Circa in 2004, winning best actor for penguin.
She was first published as a poet with `Honeypants` which was listed for both Penn book awards and New Zealand Book awards.
And her one-act plays, Foh-Sahn and Ka-Shue are used as prescribed texts at Auckland University by Professors Witi Ihimaera and Peter Simpson.
Ka Shue was the first theatrical work to focus on the experiences of Chinese New Zealanders.
She has also been involved with theatrical projects created in Arohata and Christchurch Women`s prisons.
And has also been a TV Journalist for Asia Down Under for Channel1!
Hamish Tristram, visiting from London and a former Drama Reviewer was very happy to accompany Alan and myself to see `Heat`.
Here is his review……………..
Heat gives new meaning to the phrase “Menage a Trois”.
In this play the third party to an increasingly fractious relationship is a penguin.
And what a penguin!
After a halting start, the appearance of Bob-the-Penguin sparks conflict between man and wife mourning their dead child. The atmosphere, emotionally and physically is claustrophobic as the action takes place in an Antarctic cabin where the couple, two scientists, are documenting the effects of climate change.
The play`s tempo rises to a crescendo as the Antarctic winter sets in, the gales howl and the presence in the cabin of the ailing Bob recalls to mother Stella the need, suffering and loss of her child.
Implausible? Well yes. Original? Certainly. A play worth your committing 90 minutes? Up to a point.
Go because this is a work of a playwright with potential, who with some stringent editing and a demanding director is capable of creating dynamic theatre.
Talented Raumati Artist and her Daughter
By Helen Tristram
February 16, 2011
Raumati resident Mayme Chanwai, a third generation Chinese New Zealander, began studying art relatively late in life, in her fifties.
She is a talented artist using a variety of mediums and last year some of her works were exhibited at the Mahara Gallery.
A few years ago Mayme suffered a severe stroke, “a disaster” in her words. But that opened up “different opportunities” and she now combines computer graphics with painting and other mediums to produce artforms.
At present she is working on a major artwork, “The Kiwifruit Odyssey”.
In the meantime a play by her daughter Linda Chanwai-Earle, `Heat` is at Circa, theatre 2 .
Linda is a poet and Playwright and last year was short-listed for the Bruce Mason Award.
The play `Heat` was a one year Circa Theatre commission which premiered at Circa in 2004, winning best actor for penguin.
She was first published as a poet with `Honeypants` which was listed for both Penn book awards and New Zealand Book awards.
And her one-act plays, Foh-Sahn and Ka-Shue are used as prescribed texts at Auckland University by Professors Witi Ihimaera and Peter Simpson.
Ka Shue was the first theatrical work to focus on the experiences of Chinese New Zealanders.
She has also been involved with theatrical projects created in Arohata and Christchurch Women`s prisons.
And has also been a TV Journalist for Asia Down Under for Channel1!
Hamish Tristram, visiting from London and a former Drama Reviewer was very happy to accompany Alan and myself to see `Heat`.
Here is his review……………..
Heat gives new meaning to the phrase “Menage a Trois”.
In this play the third party to an increasingly fractious relationship is a penguin.
And what a penguin!
After a halting start, the appearance of Bob-the-Penguin sparks conflict between man and wife mourning their dead child. The atmosphere, emotionally and physically is claustrophobic as the action takes place in an Antarctic cabin where the couple, two scientists, are documenting the effects of climate change.
The play`s tempo rises to a crescendo as the Antarctic winter sets in, the gales howl and the presence in the cabin of the ailing Bob recalls to mother Stella the need, suffering and loss of her child.
Implausible? Well yes. Original? Certainly. A play worth your committing 90 minutes? Up to a point.
Go because this is a work of a playwright with potential, who with some stringent editing and a demanding director is capable of creating dynamic theatre.
Street name doubles up - in English and Cantonese
By Edward Gay
1:15 PM Monday Aug 27, 2007
In what could be a first for New Zealand, a street on the Kapiti coast has a bi-lingual street sign in Cantonese and English.
Jean Hing Place on a new subdivision has been named after local Jean Young whose family arrived in Otaki about 100 years ago.
Mrs Young, whose Christian name is Hing, said it was a tribute to the Chinese community who have worked hard in the area since the turn of the 19th Century.
"We know my parents paid the poll tax but couldn't find the records," Mrs Young said.
The Hing's market garden is now the site of a new subdivision, said Kapiti Coast District Council historian Ron Proctor.
"It's a tribute to the Chinese who have been a part of Otaki over the years," Mr Proctor said.
Local history was rich with personalities, like Te Rauparaha, but the council was acknowledging that the history is multi-cultural.
He said the market gardeners came to the area after the railroad between Foxton and Wellington was opened.
"They supplied Wellington markets and, later on, the American forces and other armed forces during World War Two," Mr Proctor said.
Mr Proctor said there were also Italian market gardeners in the area and they may be researched in the future.
By Edward Gay
1:15 PM Monday Aug 27, 2007
In what could be a first for New Zealand, a street on the Kapiti coast has a bi-lingual street sign in Cantonese and English.
Jean Hing Place on a new subdivision has been named after local Jean Young whose family arrived in Otaki about 100 years ago.
Mrs Young, whose Christian name is Hing, said it was a tribute to the Chinese community who have worked hard in the area since the turn of the 19th Century.
"We know my parents paid the poll tax but couldn't find the records," Mrs Young said.
The Hing's market garden is now the site of a new subdivision, said Kapiti Coast District Council historian Ron Proctor.
"It's a tribute to the Chinese who have been a part of Otaki over the years," Mr Proctor said.
Local history was rich with personalities, like Te Rauparaha, but the council was acknowledging that the history is multi-cultural.
He said the market gardeners came to the area after the railroad between Foxton and Wellington was opened.
"They supplied Wellington markets and, later on, the American forces and other armed forces during World War Two," Mr Proctor said.
Mr Proctor said there were also Italian market gardeners in the area and they may be researched in the future.
By Edward Gay
Bilingual sign a first for Otaki
A new street in the Kapiti Coast town of Otaki has both an English and a Chinese name to celebrate the town's multicultural and multilingual status, its mayor says.
Alan Milne said Jean Hing Place commemorated the contribution the Chinese community made to Otaki for more than 80 years and celebrated one of the district's oldest Chinese families.
On the Kapiti Coast considerable effort went into ensuring street names reflected the history and settlement of the area, he said.
Jean Young, nee Hing, unveiled the sign earlier this week.
- NZPA 4:47 PM Friday Aug 24, 2007
Alan Milne said Jean Hing Place commemorated the contribution the Chinese community made to Otaki for more than 80 years and celebrated one of the district's oldest Chinese families.
On the Kapiti Coast considerable effort went into ensuring street names reflected the history and settlement of the area, he said.
Jean Young, nee Hing, unveiled the sign earlier this week.
- NZPA 4:47 PM Friday Aug 24, 2007
Friday, February 18, 2011
Mu Yuming
http://www.capitaltimes.co.nz/article/3067/Artistsfamilythoughthedbeabusdriver.html Artist's family thought he'd be a bus driver
26/05/2010 10:40:00 a.m.
WHEN Mu Yuming was 15 years-old he rode up the Himalayan mountainside near his home with the intention of killing himself.
Now he travels the world and creates art in public places wearing a silver space suit.
In Wellington he has been painting the portraits and videoing the decedents of early Chinese settlers. He has been the resident artist at Wellington’s Bolton Street Cottage for two months and has spent five months travelling the length of the country exploring Chinese identity.
But life wasn’t always this exciting.
Mu is of the ethnic minority Naxi and comes from Lijiang, a village in south-west China where his identity card marks him the one hundredth resident and his parents expected him to be a bus driver.
Contemplating the conservative life his family wanted for him led him to the mountains that day.
“It’s not because my family didn’t understand, they just thought you couldn’t have more than this, so I made the decision that I’d die, and my life was of no interest,” says Mu.
Cycling up a mountain to his final destination the young Mu was engulfed by the beauty of life around him.
“I heard everything in the world – music, water, birds; it was so wonderful for a minute. I asked myself, is there anything I want to do before I die? And yes, I’d like to make paintings.”
However, his family was worried about who would support them financially.
They were placated by Mu’s older sister who vowed to support her brother in times of need.
Now a youthful looking 39 year-old, Mu has made it and incorporates his philosophies into his painting.
“The artist should not be focused on the self for a long time. Once you find yourself then you need to give the experience to other people. It’s like a martial art, you have the sword in your hand but you don’t feel it, it’s like a dance when I paint,” he says.
26/05/2010 10:40:00 a.m.
WHEN Mu Yuming was 15 years-old he rode up the Himalayan mountainside near his home with the intention of killing himself.
Now he travels the world and creates art in public places wearing a silver space suit.
In Wellington he has been painting the portraits and videoing the decedents of early Chinese settlers. He has been the resident artist at Wellington’s Bolton Street Cottage for two months and has spent five months travelling the length of the country exploring Chinese identity.
But life wasn’t always this exciting.
Mu is of the ethnic minority Naxi and comes from Lijiang, a village in south-west China where his identity card marks him the one hundredth resident and his parents expected him to be a bus driver.
Contemplating the conservative life his family wanted for him led him to the mountains that day.
“It’s not because my family didn’t understand, they just thought you couldn’t have more than this, so I made the decision that I’d die, and my life was of no interest,” says Mu.
Cycling up a mountain to his final destination the young Mu was engulfed by the beauty of life around him.
“I heard everything in the world – music, water, birds; it was so wonderful for a minute. I asked myself, is there anything I want to do before I die? And yes, I’d like to make paintings.”
However, his family was worried about who would support them financially.
They were placated by Mu’s older sister who vowed to support her brother in times of need.
Now a youthful looking 39 year-old, Mu has made it and incorporates his philosophies into his painting.
“The artist should not be focused on the self for a long time. Once you find yourself then you need to give the experience to other people. It’s like a martial art, you have the sword in your hand but you don’t feel it, it’s like a dance when I paint,” he says.
Poll tax survivors
Being Chinese in NZ has always been a challenge, writes Merilee Andrews
Barry Wah Lee still has the unpaid grocery tabs clocked up in his grandfather's time. Many Chinese immigrants arrived in town with little more than the shirts on their backs, and in these tough times, the story goes that the elder Wah Lee, owner of the now iconic Chinese emporium on Hobson St, would cover not just people's food bills, but even the tax the government of the day charged to new Chinese migrants ? the sum of ?10. Prime Minister Helen Clark formally apologised at Chinese New Year in 2002 to descendants of Cantonese settlers who were singled out for the poll tax to enter the country and other punitive laws. Following the apology, a $5 million trust fund was established to promote the history, culture and language of the Chinese in New Zealand. ''Everything was against them,'' says Barry Wah Lee. My grandfather used to pay for most of the Chinese, and set them up to live.'' Selling everything from fireworks to silk to cooking utensils, the shop has a proud history of 102 years, and is a focal point not just for the Chinese but all Aucklanders. ''We're Aucklanders rather than just Chinese sort of thing,'' he says. ''There's a new generation that might not know us.'' -Barry Wah Lee has recently made oral recordings of his family's history, as part of a study called 21 Voices.
The research on early settler life is sponsored by the Chinese Poll Tax Heritage Trust, and the search is still on to find others whose ancestors had to pay the entry tax to live here. For Aucklanders whowant to preserve their own family, work or community history, training workshops will run on August 26 and 27, September 23 and November 4. Contact Lorna Wong, 444 4310. 22nd August 2006
Barry Wah Lee still has the unpaid grocery tabs clocked up in his grandfather's time. Many Chinese immigrants arrived in town with little more than the shirts on their backs, and in these tough times, the story goes that the elder Wah Lee, owner of the now iconic Chinese emporium on Hobson St, would cover not just people's food bills, but even the tax the government of the day charged to new Chinese migrants ? the sum of ?10. Prime Minister Helen Clark formally apologised at Chinese New Year in 2002 to descendants of Cantonese settlers who were singled out for the poll tax to enter the country and other punitive laws. Following the apology, a $5 million trust fund was established to promote the history, culture and language of the Chinese in New Zealand. ''Everything was against them,'' says Barry Wah Lee. My grandfather used to pay for most of the Chinese, and set them up to live.'' Selling everything from fireworks to silk to cooking utensils, the shop has a proud history of 102 years, and is a focal point not just for the Chinese but all Aucklanders. ''We're Aucklanders rather than just Chinese sort of thing,'' he says. ''There's a new generation that might not know us.'' -Barry Wah Lee has recently made oral recordings of his family's history, as part of a study called 21 Voices.
The research on early settler life is sponsored by the Chinese Poll Tax Heritage Trust, and the search is still on to find others whose ancestors had to pay the entry tax to live here. For Aucklanders whowant to preserve their own family, work or community history, training workshops will run on August 26 and 27, September 23 and November 4. Contact Lorna Wong, 444 4310. 22nd August 2006
Friday, February 04, 2011
Chinese choosing NZ for retirement
New Zealand is becoming a popular destination for retiring Chinese, with more than 1200 over-50s relocating here in the past year and numbers rising fast.
Despite an effort to attract the rich, skilled workers and students from China, the only rise in numbers for Chinese migrants are those who came through the family categories.
The increase has led to fears that elderly Chinese, many of whom cannot speak English and do not work, could end up straining services here.
For the third consecutive year, China has topped Immigration NZ's parent and sibling/adult child stream, with 1632, and a further 1264 others qualifying through the parent policy.
"China was the largest source country of residence approvals through the parent policy in 2009-10 ... The proportion of parent-policy approvals from China increased from 25 per cent in 2007-08 to 37 per cent in 2009-10," the Department of Labour said in its latest annual migration trends and outlook report.
"China accounted for more than one-third of residence approvals in the parent and sibling/adult stream ... up 16 per cent from the previous year."
A total of 1289 mainland Chinese who gained residency last year were aged 50 and over.
Over the same period, the number of students from China continued to slide, from a peak of 41,510 in 2003 to 14,998.
Work visa approvals also dropped from 15,294 in 2008 to 10,866 last year.
Licensed immigration adviser Jimmy Lee says that having too many elderly Chinese migrants here "could end up a liability" for the country.
"Most of them cannot speak English, are unable to get a job and are dependent on their children to support them," said Mr Lee, who heads the immigration division at Alex Lee Lawyers.
"They will not be able to contribute much economically, but could add a strain to our health and support services."
Asian studies professor Manying Ip, of Auckland University, has warned that if the trend continues, it would bring new health, housing and socio-economic challenges.
Immigration researcher Professor Paul Spoonley says the Chinese trend was not unexpected.
"New Zealand has had a period of skill recruitment, and now we've got a period of family relocation," he said.
"Once a migrant spends a few years here and becomes established, then they start looking at bringing their parents over. With China's one-child family policy, it's going to be more impacted by that than most other immigrant sources."
Nearly every new resident from China is able to sponsor his or her parents to live in New Zealand permanently because of China's one-child policy and Immigration NZ's "centre of gravity" rule, which allows parents to be sponsored if they have half or more of their children living here.
Professor Spoonley said many Chinese moved here so that they could have more than one child and wanted their parents here to help with raising their children.
He said the adverse economic conditions globally had dampened overall migration movements, which explained why Chinese migration numbers fell in other categories.
Kai Luey, the Auckland branch chairman of the New Zealand Chinese Association, says family reunions through migration "can be good socially" for immigrant Chinese families.
"Having their parents here provides stability within individual families, allowing them to go out to work knowing their kids are being well cared for at home," Mr Luey said.
"But many of these older Chinese migrants do not integrate well because of language and cultural adaptation, and many end up lonely or having to live within their own enclaves."
Last year, 14,570 approvals - 32 per cent of the total - were through the department's family migration categories. That was a 10 per cent increase on the previous year.
By Lincoln Tan | Email Lincoln 5:30 AM Friday Feb 4, 2011
Despite an effort to attract the rich, skilled workers and students from China, the only rise in numbers for Chinese migrants are those who came through the family categories.
The increase has led to fears that elderly Chinese, many of whom cannot speak English and do not work, could end up straining services here.
For the third consecutive year, China has topped Immigration NZ's parent and sibling/adult child stream, with 1632, and a further 1264 others qualifying through the parent policy.
"China was the largest source country of residence approvals through the parent policy in 2009-10 ... The proportion of parent-policy approvals from China increased from 25 per cent in 2007-08 to 37 per cent in 2009-10," the Department of Labour said in its latest annual migration trends and outlook report.
"China accounted for more than one-third of residence approvals in the parent and sibling/adult stream ... up 16 per cent from the previous year."
A total of 1289 mainland Chinese who gained residency last year were aged 50 and over.
Over the same period, the number of students from China continued to slide, from a peak of 41,510 in 2003 to 14,998.
Work visa approvals also dropped from 15,294 in 2008 to 10,866 last year.
Licensed immigration adviser Jimmy Lee says that having too many elderly Chinese migrants here "could end up a liability" for the country.
"Most of them cannot speak English, are unable to get a job and are dependent on their children to support them," said Mr Lee, who heads the immigration division at Alex Lee Lawyers.
"They will not be able to contribute much economically, but could add a strain to our health and support services."
Asian studies professor Manying Ip, of Auckland University, has warned that if the trend continues, it would bring new health, housing and socio-economic challenges.
Immigration researcher Professor Paul Spoonley says the Chinese trend was not unexpected.
"New Zealand has had a period of skill recruitment, and now we've got a period of family relocation," he said.
"Once a migrant spends a few years here and becomes established, then they start looking at bringing their parents over. With China's one-child family policy, it's going to be more impacted by that than most other immigrant sources."
Nearly every new resident from China is able to sponsor his or her parents to live in New Zealand permanently because of China's one-child policy and Immigration NZ's "centre of gravity" rule, which allows parents to be sponsored if they have half or more of their children living here.
Professor Spoonley said many Chinese moved here so that they could have more than one child and wanted their parents here to help with raising their children.
He said the adverse economic conditions globally had dampened overall migration movements, which explained why Chinese migration numbers fell in other categories.
Kai Luey, the Auckland branch chairman of the New Zealand Chinese Association, says family reunions through migration "can be good socially" for immigrant Chinese families.
"Having their parents here provides stability within individual families, allowing them to go out to work knowing their kids are being well cared for at home," Mr Luey said.
"But many of these older Chinese migrants do not integrate well because of language and cultural adaptation, and many end up lonely or having to live within their own enclaves."
Last year, 14,570 approvals - 32 per cent of the total - were through the department's family migration categories. That was a 10 per cent increase on the previous year.
By Lincoln Tan | Email Lincoln 5:30 AM Friday Feb 4, 2011
Thursday, February 03, 2011
Chinese celebrate their 'special day'
Chinese people living in Marlborough will celebrate their most important festival, Chinese New Year, with family, friends and food this week.
One of those is Lei Zhang, from the Anhui province in Eastern China, who last night put on a huge traditional dinner for about 40 Chinese people living in Marlborough.
Spare ribs, sweet pork and vegetables, and chicken dishes were on the menu as the group of friends and family got together to celebrate the New Year's Eve, and gave smaller children in the group money for good luck.
Chinese New Year marks the beginning of the lunar year, and is normally in the first week of February. Celebrating the festival was even more important now Mr Zhang and his family did not live in China, he said.
"If you're overseas and you have a special day, it's your country's day – you want to remember it. It's the most important day of the year because it's about family, just like Christmas here."
Mr Zhang said five years ago there were about 200 Chinese people living in Blenheim, but that was now down to about 50 because of the economic climate.
The Chinese no longer came to New Zealand for working holidays because the recession had made travelling expensive, he said.
Mr Zhang moved to Blenheim in 2003 to work as a vineyard supervisor. He now plans to open a Chinese restaurant, in Alfred St, on February 10.
Bamboo Garden Restaurant, on Maxwell Rd, Blenheim, also has a special Chinese New Year menu starting tonight and running until Saturday night.
Food includes dumplings, duck and barbecue kebabs, and bookings are essential.
This year marks the year of the rabbit, but a restaurant spokesman said no rabbit was on the menu.
At the time of the 2006 Census, 180 people of Chinese ethnicity were living in Marlborough, and 639 people in the district identified with being of Asian decent.
Chinese New Year is celebrated across Asia by many countries that have a large number of Chinese living there.
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- The Marlborough Express CLAIRE CONNELL
Last updated 12:00 03/02/2011
HAPPY NEW YEAR: Lei Zhang, of Blenheim, welcomes in the Chinese New Year. Photo: BEN CURRAN
One of those is Lei Zhang, from the Anhui province in Eastern China, who last night put on a huge traditional dinner for about 40 Chinese people living in Marlborough.
Spare ribs, sweet pork and vegetables, and chicken dishes were on the menu as the group of friends and family got together to celebrate the New Year's Eve, and gave smaller children in the group money for good luck.
Chinese New Year marks the beginning of the lunar year, and is normally in the first week of February. Celebrating the festival was even more important now Mr Zhang and his family did not live in China, he said.
"If you're overseas and you have a special day, it's your country's day – you want to remember it. It's the most important day of the year because it's about family, just like Christmas here."
Mr Zhang said five years ago there were about 200 Chinese people living in Blenheim, but that was now down to about 50 because of the economic climate.
The Chinese no longer came to New Zealand for working holidays because the recession had made travelling expensive, he said.
Mr Zhang moved to Blenheim in 2003 to work as a vineyard supervisor. He now plans to open a Chinese restaurant, in Alfred St, on February 10.
Bamboo Garden Restaurant, on Maxwell Rd, Blenheim, also has a special Chinese New Year menu starting tonight and running until Saturday night.
Food includes dumplings, duck and barbecue kebabs, and bookings are essential.
This year marks the year of the rabbit, but a restaurant spokesman said no rabbit was on the menu.
At the time of the 2006 Census, 180 people of Chinese ethnicity were living in Marlborough, and 639 people in the district identified with being of Asian decent.
Chinese New Year is celebrated across Asia by many countries that have a large number of Chinese living there.
Ad Feedback
- The Marlborough Express CLAIRE CONNELL
Last updated 12:00 03/02/2011
HAPPY NEW YEAR: Lei Zhang, of Blenheim, welcomes in the Chinese New Year. Photo: BEN CURRAN
Wednesday, February 02, 2011
Exotic food: Pig's head
Unless you are prepared to eyeball your meal, this dish is definitely not for the faint-hearted.
The Chinese believe you won't starve if you eat everything, and indeed, the Chinese eat every bit of a pig: intestines and stomach, brains and feet.
But nothing looks quite as gruesome as a pig's head.
Chinese student Millie Zhang, who came from Guangzhou in 2009, says roasted pig head is her "favourite part" of a porker.
"You get different textures and flavours, and most definitely the tastiest part of the pig," she said.
"The cheeks are my favourite, but some of my flatmates love the eyes and nose, and we just zero in on the parts we like."
Miss Zhang said some Chinese also believe that eating pig brains will make them smarter.
Pigs' heads retail for about $6 at Asian butcher shops but cost an additional $2 if the ears (usually sold separately) are left on.
In China and other parts of Asia such as Vietnam and Cambodia, pig heads are displayed at Chinese restaurants hanging from hooks.
They're not usually on the menu at eateries here, but most Chinese restaurants would serve them if an advance order was made.
Lonely Planet Guide's advice on how to eat "pig face" is: "Snap off the ear and eat it like a thick, crispy, chewy, greasy potato chip. Offer the eyeball to your elder or your lover. Be cheeky and eat the most tender bit of the cheek. Look for the brain scraps and eat your way to a higher IQ."
- Lincoln Tan
KIWIFIED VERSION
Pork cheek, podded peas, goats cheese and pappardelle.
Chef: Paul Jobin, executive chef at SkyCity. Paul has featured in several food programmes, and contributes to several publications including the Weekend Herald.
A chef at Kauri Cliffs when it first opened, he has since established his own business, Pure Tastes, in Kerikeri.
HERALD VERDICT
The pig's head lay there staring at me - well, it would have done if its eye had not been gouged out.
Its mouth was baked into a wry half-smile and whiskers protruded from its upper lip.
Childhood memories of loveable swine such as Babe and Charlotte flooded back to me and I suddenly felt guilt and disgust at the same time.
However, the delicious smell of roast pork and crackling was motivating enough for me to attack its face with my knife.
For future reference, it is not a good idea to go straight for the apple of the cheek.
As I slid my knife through the thin skin, it popped like a boil and a stream of clear liquid fat poured out.
After I had learned that lesson, I attacked it from the side.
The skin was easy enough to peel back off, but I could not get over the feeling that I was skinning Babe.
Under the skin was a thick layer of fat which needed to be scraped away to get to the tender cheek meat.
At this point, the smell of fresh crackling was overwhelming and I would be lying if I said I was not looking forward to trying it.
I cut off a bite-sized portion of dark pink meat from right beside the pig's cheek bone.
It was so tasty. It was just like eating crackling without the crisp skin, and I love crackling so I really was not complaining. I even had seconds. And thirds.
As with tastes tests on some other exotic foods, the pig's cheek was very easy to eat after being professionally prepared.
The dark pink meat was cut into circles about the size of an old 50 cent coin and the smell of cinnamon from the pasta overpowered the crackling scent.
It was very, very easy to eat - the flesh had a strong pork flavour and was very tender. However, the cinnamon was the main flavour I could taste, with the occasional pea thrown in for good measure.
I actually ate quite a bit of this dish. It was much easier to eat when you did not have to attack Babe's face with a knife.
I would definitely recommend both versions to anyone.
It was very tasty tender meat, but skinning a cooked swine's face should perhaps be left to those with a strong stomach.
- Amelia Wade
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Friday Jan 14, 2011
The Chinese believe you won't starve if you eat everything, and indeed, the Chinese eat every bit of a pig: intestines and stomach, brains and feet.
But nothing looks quite as gruesome as a pig's head.
Chinese student Millie Zhang, who came from Guangzhou in 2009, says roasted pig head is her "favourite part" of a porker.
"You get different textures and flavours, and most definitely the tastiest part of the pig," she said.
"The cheeks are my favourite, but some of my flatmates love the eyes and nose, and we just zero in on the parts we like."
Miss Zhang said some Chinese also believe that eating pig brains will make them smarter.
Pigs' heads retail for about $6 at Asian butcher shops but cost an additional $2 if the ears (usually sold separately) are left on.
In China and other parts of Asia such as Vietnam and Cambodia, pig heads are displayed at Chinese restaurants hanging from hooks.
They're not usually on the menu at eateries here, but most Chinese restaurants would serve them if an advance order was made.
Lonely Planet Guide's advice on how to eat "pig face" is: "Snap off the ear and eat it like a thick, crispy, chewy, greasy potato chip. Offer the eyeball to your elder or your lover. Be cheeky and eat the most tender bit of the cheek. Look for the brain scraps and eat your way to a higher IQ."
- Lincoln Tan
KIWIFIED VERSION
Pork cheek, podded peas, goats cheese and pappardelle.
Chef: Paul Jobin, executive chef at SkyCity. Paul has featured in several food programmes, and contributes to several publications including the Weekend Herald.
A chef at Kauri Cliffs when it first opened, he has since established his own business, Pure Tastes, in Kerikeri.
HERALD VERDICT
The pig's head lay there staring at me - well, it would have done if its eye had not been gouged out.
Its mouth was baked into a wry half-smile and whiskers protruded from its upper lip.
Childhood memories of loveable swine such as Babe and Charlotte flooded back to me and I suddenly felt guilt and disgust at the same time.
However, the delicious smell of roast pork and crackling was motivating enough for me to attack its face with my knife.
For future reference, it is not a good idea to go straight for the apple of the cheek.
As I slid my knife through the thin skin, it popped like a boil and a stream of clear liquid fat poured out.
After I had learned that lesson, I attacked it from the side.
The skin was easy enough to peel back off, but I could not get over the feeling that I was skinning Babe.
Under the skin was a thick layer of fat which needed to be scraped away to get to the tender cheek meat.
At this point, the smell of fresh crackling was overwhelming and I would be lying if I said I was not looking forward to trying it.
I cut off a bite-sized portion of dark pink meat from right beside the pig's cheek bone.
It was so tasty. It was just like eating crackling without the crisp skin, and I love crackling so I really was not complaining. I even had seconds. And thirds.
As with tastes tests on some other exotic foods, the pig's cheek was very easy to eat after being professionally prepared.
The dark pink meat was cut into circles about the size of an old 50 cent coin and the smell of cinnamon from the pasta overpowered the crackling scent.
It was very, very easy to eat - the flesh had a strong pork flavour and was very tender. However, the cinnamon was the main flavour I could taste, with the occasional pea thrown in for good measure.
I actually ate quite a bit of this dish. It was much easier to eat when you did not have to attack Babe's face with a knife.
I would definitely recommend both versions to anyone.
It was very tasty tender meat, but skinning a cooked swine's face should perhaps be left to those with a strong stomach.
- Amelia Wade
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Friday Jan 14, 2011
Exotic food: Silkworm pupae
Fancy a feed? Grab yourself some grubs...
In Auckland some Korean grocery stores sell the canned version. Photo / Greg Bowker
Expand
In Auckland some Korean grocery stores sell the canned version. Photo / Greg Bowker
While you munch on chips and peanuts while watching your favourite summer sport on television, there are others in Auckland who could be snacking on beondegi - silkworm pupae.
It is a popular snack in South Korea, where street vendors sell them by the cupful.
In parts of China the "pre-formed" insect is added alive and squirming to steaming hot pots to be eaten as part of a soup.
Immigrant Korean housewife Juliana Kim said that as local Korean grocery shops started stocking the canned variety, the snack was growing in popularity with many local Koreans.
"Many Koreans, including my New Zealand-born son, just love beondegi," Mrs Kim said.
"But I think many Kiwis still find it a little bit of a Fear Factor food and my son refuses to let me add it to his lunch box because he says friends will be shocked."
Korean grocery shops, such as New Mart on Queen St, sell cans of silkworm pupae for about $2.50.
Mrs Kim said the pupae needed to be boiled, washed and then cooked - the best method was frying with seasoning to taste.
Her husband loves to eat beondegi with his soju (Korean rice wine); she said crispy fried silkworm pupae goes down well with any white wine.
- Lincoln Tan
HERALD VERDICT
The smell of the silkworm pupae slowly crept up on me.
At first I thought it was the studio but then I noticed the peeled-back lid on the can of grubs.
"Ugh! Is that smell coming from those things?" I asked, not really wanting to know the answer.
"Nah, someone just farted," the photographer said.
I wasn't laughing - the joke was on me.
The can looked innocent enough from a distance and someone not looking too closely could easily have mistaken it for an odd brand of tuna.
The centimetre by half-centimetre pupae sat in a brown liquid which, quite frankly, stank.
I held the can close to my face and the unique odour filled my nostrils.
It smelt like fresh, dirty, fishy compost.
I could fit about six of the light brown insects - legs and heads still attached - on my teaspoon. A perfect mouthful.
With my eyes squeezed tightly shut, I quickly shoved them in.
I tried to chew, but when some unknown juice squirted on my tongue it was the end of the game. The taste of dirt was overwhelming.
I spat them out and a little of the juice dripped on my shirt; a white shirt was not a wise wardrobe option and all I could smell for the rest of the night was fresh, dirty, fishy compost.
The professionally prepared grubs' odour was much more pleasant.
It is very hard to hide partially developed insects no matter how you serve them and even though the chef had created a beautiful and colourful dish, it was still pretty obvious what they were.
Being able to hide the grubs beneath the pickled vegetables helped and this time I was able to actually chew the critters.
It was not great. They just felt and tasted like gritty dirt which got stuck in the cracks of my teeth so I would be enjoying their flavour hours later.
I would not recommend these from the can or cooked - eating insects should be left to the birds.
- Amelia Wade
KIWIFIED RECIPE
Crunchy silkworm pupae salad.
SkyCity executive sous chef Tim Plowman made a salad of pickled vegetables, ginger, mango and coriander, with chilli and garlic-seasoned pupae.
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Wednesday Jan 12, 2011
In Auckland some Korean grocery stores sell the canned version. Photo / Greg Bowker
Expand
In Auckland some Korean grocery stores sell the canned version. Photo / Greg Bowker
While you munch on chips and peanuts while watching your favourite summer sport on television, there are others in Auckland who could be snacking on beondegi - silkworm pupae.
It is a popular snack in South Korea, where street vendors sell them by the cupful.
In parts of China the "pre-formed" insect is added alive and squirming to steaming hot pots to be eaten as part of a soup.
Immigrant Korean housewife Juliana Kim said that as local Korean grocery shops started stocking the canned variety, the snack was growing in popularity with many local Koreans.
"Many Koreans, including my New Zealand-born son, just love beondegi," Mrs Kim said.
"But I think many Kiwis still find it a little bit of a Fear Factor food and my son refuses to let me add it to his lunch box because he says friends will be shocked."
Korean grocery shops, such as New Mart on Queen St, sell cans of silkworm pupae for about $2.50.
Mrs Kim said the pupae needed to be boiled, washed and then cooked - the best method was frying with seasoning to taste.
Her husband loves to eat beondegi with his soju (Korean rice wine); she said crispy fried silkworm pupae goes down well with any white wine.
- Lincoln Tan
HERALD VERDICT
The smell of the silkworm pupae slowly crept up on me.
At first I thought it was the studio but then I noticed the peeled-back lid on the can of grubs.
"Ugh! Is that smell coming from those things?" I asked, not really wanting to know the answer.
"Nah, someone just farted," the photographer said.
I wasn't laughing - the joke was on me.
The can looked innocent enough from a distance and someone not looking too closely could easily have mistaken it for an odd brand of tuna.
The centimetre by half-centimetre pupae sat in a brown liquid which, quite frankly, stank.
I held the can close to my face and the unique odour filled my nostrils.
It smelt like fresh, dirty, fishy compost.
I could fit about six of the light brown insects - legs and heads still attached - on my teaspoon. A perfect mouthful.
With my eyes squeezed tightly shut, I quickly shoved them in.
I tried to chew, but when some unknown juice squirted on my tongue it was the end of the game. The taste of dirt was overwhelming.
I spat them out and a little of the juice dripped on my shirt; a white shirt was not a wise wardrobe option and all I could smell for the rest of the night was fresh, dirty, fishy compost.
The professionally prepared grubs' odour was much more pleasant.
It is very hard to hide partially developed insects no matter how you serve them and even though the chef had created a beautiful and colourful dish, it was still pretty obvious what they were.
Being able to hide the grubs beneath the pickled vegetables helped and this time I was able to actually chew the critters.
It was not great. They just felt and tasted like gritty dirt which got stuck in the cracks of my teeth so I would be enjoying their flavour hours later.
I would not recommend these from the can or cooked - eating insects should be left to the birds.
- Amelia Wade
KIWIFIED RECIPE
Crunchy silkworm pupae salad.
SkyCity executive sous chef Tim Plowman made a salad of pickled vegetables, ginger, mango and coriander, with chilli and garlic-seasoned pupae.
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Wednesday Jan 12, 2011
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