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The new year is upon us and that means new calendars are in order. We've got two hot choices for you - a Hong Kong calendar and a Pacific Northwest calendar. Both feature stunning photography by Eric Jones and Pui Pui Li. The price is just $19.99 so order yours today.
Hong Kong, Kowloon, Lantau, bamboo scaffold, Happy Valley, Offering of the Six Devas, Tian Tan Buddha, Ozone Skybar, Ritz Carlton, Po Lin Monastery, Western Monastery, Tsuen Wan, Lan Kwai Fong, Soho, Clock Tower, Tsim Sha Tsui, Hollywood Road
British Columbia, Vancouver, Gastown, Gassy Jack, Lytton, Spotted Lake, Okanagan, Osoyoos, Burrard Bridge, Marysville, Seattle, Space Needle, Bellingham, fish and chip bus, Fairhaven, Chinese lantern plant, Squalicum harbor, Hell's Gate
Former Executive Chef of Hong Kong Government House and Lai Bun Fu Present Traditional Chinese Cuisine with Authentic Hong Kong Hospitality
Gourmets will be excited to discover a new restaurant offering fine traditional Chinese cuisine with a modern twist that opens on 18 December at 18 On Lan Street in Central, a discrete yet fashionable district in the heart of Hong Kong’s Central Business District that, with the addition of a few new restaurants, is fast becoming the newest dining destination. Named “Lai Bun Fu”, the fine-dining restaurant will be helmed by former Government House Executive Chef Chung Kin Leung.
In Cantonese, Lai Bun means “hospitality”, while “Fu” refers to “sifu”, or master chef. As a result the restaurant aims to present guests with exquisite dishes served with conviviality. The restaurant also represents Hong Kong, as Chef Chung previously prepared dishes for world leaders such as US President George Bush and British Prime Minister Margaret Thatcher, presenting the best of Hong Kong and the region through the finest ingredients and culinary skills.
At Lai Bun Fu, the authentic cuisine is prepared by a team of experienced chefs helmed by Chef Chung, coupled with a carefully selected premium Chinese tea and international wine collection, innovative cocktails and cutting-edge interior design to create a novel culinary journey. Harking back to Chef Chung’s 10 years at the Hong Kong Government House, Lai Bun Fu will recreate the timeless sophistication and elegance of European architecture.
Originally from Guangzhou, the home of “yue cai” or Cantonese cuisine, Chef Chung became interested in food at an early age which further blossomed when he arrived in Hong Kong at a formative age. His passion for learning more about food led to him to pursue an apprenticeship at the age of 16 at a renowned catering group that specializes in banquets and premium ingredients. It was here that Chef Chung learned the art of fine traditional Cantonese cuisine and his culinary talent and interest in food propelled him quickly up the ranks to become head chef of this top catering group. His unique ability to execute traditionally simple dishes with exquisite flavours into a fine dining experience quickly earned him numerous accolades and high praise. In 1998, Chef Chung’s culinary prowess caught the attention of prominent epicurean and then Financial Secretary of Hong Kong, who invited him to become head chef at his official residence. From 2001 to 2005, Chef Chung was then given the esteemed opportunity to head the kitchens at the Chief Secretary Residence and most recently at Government House from 2005-2014, where he showcased his culinary talents to formidable diners, including numerous dignitaries, international business leaders, and heads of states.
The highly anticipated menu will showcase a number of Chef Chung’s signature dishes from his Government House days as Executive Chef there, as well as VIP favourites. These include Sifu’s Crispy Chicken with 5 flavour condiments, and Foie Gras Prawn Cutlets on Toast, featuring whole fresh prawn on bread topped with smooth and creamy foie gras. Featuring Hong Kong’s exquisite dried seafood, Lai Bun Fu Extra Special Hot Pot combines fish maw, abalone, sea cucumber, and goose webs, which are carefully simmered in a claypot, resulting in a flavourful experience.
Traditional Cantonese double-boiled soups feature prominently on the menu, with such health-conscious concoctions as Bird’s Nest with Minced Chicken Soup, Vegetarian Shark’s Fin with Abalone Soup, Fish Maw with Chinese Cabbage and Shiitake Mushroom Soup,Chicken Soup with Eel and Preserved Salty Cabbage and more.
The extensive menu combines Chef Chung’s secret recipes and premium ingredients, such as Fresh Crab Claw Stir-fried with Egg White and Milk in Traditional Style, Traditional-style Steamed Chicken (to be pre-ordered one week in advance), Poached Thick Cut Conch with Oyster Sauce and Shrimp Paste Dip, and Typhoon Shelter Crab with Garlic and Chili.
For greener and healthier choices, Lai Bun Fu’s menu also features tantalizing vegetarian specialties, including Poached Seasonal Vegetables with Silk Beancurd, Steamed Bamboo Fungus, Elm Fungus and Asparagus Roll, Braised Winter Melon Stuffed with Assorted Mushrooms, and his signature Stir-fried Five-Coloured Vegetables.
Lai Bun Fu features an interior of over 2,000 sq ft of dining space that seats 52 guests and a private room for up to 14 guests.Designed by Hands Hospitality Limited, the interior and meticulous detailing of Lai Bun Fu recreates the old British colonial Hong Kong yet with a new innovative zest of modernity. Endowed with an East-meets-West ambience, the nostalgic aura with a modern twist exemplifies the past, present and future of Hong Kong. The flooring features classic beige and white checkered marble, while the walls will be covered with fine leather panels decorated with elaborately decorated ceramic plates with architectural themes.
For a touch of wit, the theme of the top hat and coat rack along the windows pay homage to the forever suave James Bond, while a striking pendant lamp is made of crystal cut glass ice buckets.
Lai Bun Fu is located at 5/F, 18 On Lan Street, Central, Hong Kong.
The Brooklyn Chamber of Commerce is thrilled to announce that New York's premier contemporary design show, BKLYN Designs, will return on May 8th, 9th and 10th of 2015. After a dozen years in DUMBO, this year's exhibition is moving to the Brooklyn Expo Center, the 40,000-square-foot facility in Greenpoint—a neighborhood that has become a hub of creative activity in the borough. For this year's event, the Chamber will also collaborate with Novità Communications, a marketing consulting firm with deep ties to the international design community.
By The Tesla Motors Team
Battery technology has continued a steady improvement in recent years, as has our experience in optimizing total vehicle efficiency. We have long been excited to apply our learning back to our first vehicle, and are thrilled to do just that with the prototype Roadster 3.0 package. It consists of three main improvement areas.
The original Roadster battery was the very first lithium ion battery put into production in any vehicle. It was state of the art in 2008, but cell technology has improved substantially since then. We have identified a new cell that has 31% more energy than the original Roadster cell. Using this new cell we have created a battery pack that delivers roughly 70kWh in the same package as the original battery.
The original Roadster had a drag coefficient (Cd) of 0.36. Using modern computational methods we expect to make a 15% improvement, dropping the total Cd down to 0.31 with a retrofit aero kit.
3. Rolling Resistance
The original Roadster tires have a rolling resistance coefficient (Crr) of 11.0 kg/ton. New tires that we will use on the Roadster 3.0 have a Crr of roughly 8.9 kg/ton, about a 20% improvement. We are also making improvements in the wheel bearings and residual brake drag that further reduce overall rolling resistance of the car.
Combining all of these improvements we can achieve a predicted 40-50% improvement on range between the original Roadster and Roadster 3.0. There is a set of speeds and driving conditions where we can confidently drive the Roadster 3.0 over 400 miles. We will be demonstrating this in the real world during a non-stop drive from San Francisco to Los Angeles in the early weeks of 2015.
Whyte Label by Joe Doucet is an exciting new collection of bespoke furniture and objects that pushes the boundaries of concept and craftsmanship.
The first collection of Whyte Label sees beauty in the everyday, the unnoticed and even in the dismissed, viewing inherent aspects of their basic make-up such as materials, construction or form, and elevating them into design features. Each of the made-to-order pieces in this series of furniture and objects is indeed beautiful and exceptionally crafted, but together they also challenge our notions of "common" and "ordinary".
Launched at the Wanted Design exhibit in New York, Whyte Label by Joe Doucet consists of seven outstanding pieces that challenge the way we think about design. Doucet elevates the simple concept of flat-pack furniture to a fetish through luxurious materials, reinvents the antiquated art of marquetry for modern times, reinterprets fluorescent lighting into a modern chandelier, celebrates the overlooked shapes in everyday vessels through porcelain sculptures and creates sleek furniture using primitive building techniques.
Joe Doucet's mantra is simple: everything communicates. Whether it's the furniture in your living room, the appliances on your countertop, the fixtures in your bathroom, even the mop in your closet, its combination of form, function and context says something about the owner. Consequently, as a designer, inventor, artist and auteur, his work deftly hybridizes function and visual appeal while conveying layers of meaning and message.
Being driven by an insatiable curiosity, Doucet believes that design and, more importantly, a designer’s thought process can play a larger role in innovation and problem solving, as well as aesthetics. His portfolio therefore encompasses a wide range of disciplines including furniture, household electronics, jewelry, fashion, technology, children’s toys, environments and architecture.