rgharry: I was not particularly impressed. 3 of 5 stars is about right. And there seemed to be a lot of little fruit flies around the salad bar - that put me off. Not likely to return - it's one of those places I'll go if there is some event, but otherwise I'll go elsewhere.
albertlussier: I know several Portugues espeakers from Portugal adn Brazil. And there are plenty of Dutch peoplei n Shanghai. I've even seen some Italians around, too.
Why is it only one "other major language" that wass upposedly missed? Why not several languages and dialects, Chelsea?
Apart from other Chinese dialects, doo language slike Swedish, Thai, Arabic, Hindi, Gaelic, Irish, and many more count for nothing?
eddie10: Nice article idea! :) Here's another classic one - "What's in your bag?" series for the many international people that CW deals with - comedians, chefs, actors/actresses, media personality, even (gasp!) bankers, lawyers etc.
eddie10: Ref: http://www.forbes.com/sites/ericjackson/2013/09/30/what-would-instagram-be-worth-today-if-it-ipoed/
Would such crap (copy the US's internet's trend) disappear here? :-o Only the SoE/Regulators knows!! *cue twilight-zone music*
eddie10: Blah! Bloody instagram, skewed the whole tech-startup-scape with another bubble (some strange variant of the Wall St. propensity for bubbles). Same shi-iits for WhatsApp/OTT, crap (unrealistic) evaluation by the self-serving 1% that screwed most people over.
What is WeChat's market evaluation these days? A bit more then Ringier's globally? :-o
eddie10: Just to clarify, :) I would apply the same "logic" to this poll's "English" speakers too. :) Myself, for one, don't think I speak any particular major variants of English any more... picked up too many variants, mon, navigating the daily metro's "people mountain people sea"-scape. :D
eddie10: Yeah, probably some under-trained staff in the kitchen. Some chefs here might better clarify... but I thought that :) normally the steak's wooden board is also warmed (slightly charred) to be served together with the steak. Do they do any game birds?
eddie10: Ahh, an Earl of Russell moment here, @theannoyingtick not sure if you noticed the contradictions in your statements - "how can this be true?" and "No Shanghainese readers??" speaks Shanghainese.
Firstly you assume that the definition of "Shanghainese" are those who stayed in the geo-political area called "Shanghai" (which is a post Qing Dynasty defined border that was shifted at least 3 times due to concessions, and wars and revolutions) - that itself is a wobbly supposition at best. If that assumed definition for "Shanghainese" is true for those who have stay/stayed in Shanghai, then that would make most of us here "Shanghainese", including many "Westerners".
Next, I do know of multi-generations Native born Chinese Shanghainese (per your definition) who don't speak good Shanghainese.
Third, I am sure with a bit of asking around, and/or bookshop's "learn a language" section help, you can pick up phrases like (I learned) "a la nong hou" etc. Does that make me "speak Shanghainese"? :) I can curse is multi-languages - north, south, east and west. Only maketh me a cunning linguist, not a multi-lingual users.
I am sure some EN public school old boys here will have more to add. Perhaps @leemack? ;) Pip pip and onwards!
hellowatch: One of the best and simplest dished that I've ever had -- and made -- is Sambuca prawns. What you so is get some fresh jumbo prawns and saute them in some garlic butter over medium heat for about 15 seconds, and then crank it up to high and add a shot of Sambuca to flambe for another 15 secs. All the boozy anise flavors get absorbed in the slightly charred on the outside but still really tender throughout shrimp. Serve on roasted fennel with black olive tapanade and lemon wedge. Aside from losing your virginity, it's the best thirty seconds of your life!
first_world_hungry: In a cruel twist of fate, Rhonda was forced to choose only one of the bare chested young men to dance with tonight, when suddenly she had a light blub moment where she figured out what people mean when they say "ménage à trois".
gknb: Awww come on guys .. we agreed to "twist, twist, shake, shake, spin to the left" not "twist, twist, shake, shake, spin to the right"! You guys never listen to a word I say! How do you expect to get a spot on the next Madonna video?
gknb: I haven't been so lucky to have experienced this but a long time ago I saw on one of those cooking travel shows the host taking a boat to a remote island and drag out on to the beach an ice chest of fresh fish he just purchased from a fisherman. He then cooked exotic seafood on a beach fire pit and shared it with his crew ... ahhh to be the camera man on that shoot!
first_world_hungry: I love the taste of seafood, so my favorite way to serve it may seem plain to most. I cook seafood with minimum spices or marinades (don't want to cover up the natural taste) and serve right off the fire with a wedge of lemon or two on the side. Cooked right, it should melt right in your mouth and taste like heaven :) Sorry just went to seafood nirvana for a second ..
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