Tag Archives: food

August 4, 2018 Hong Kong: From Blockchain to Noodles with Gluten and Black Fungus

Notes on today for Alphabet Spikes, my book-in-progress-as-experiment-on Amazon.

These images are from Dustin Stupp's quietly stimulating On Brink artwork, now on display at the Innovation Tower at HK PolyU. Very thought-provoking, Dustin's piece is a trustworthy way to begin an understanding of Blockchain. First at lunch, and then at the artwork itself, we discussed blockchain. To be most accurate, I asked a few questions and listened a lot. I recorded our conversation and took notes. Block chain is not something that can be written about quickly.Later, I will have at least one dedicated post about my time spent with Dustin and his piece.if you have any questions, please leave them in the comments section.(BTW, Dustin is open to exhibiting On Brink elsewhere; please get in touch if you have any ideas. The piece is meant to be experienced in real time; those piles of dirt are visualizations of block frequency and size.)

invisible gold

eating electricity

the size of countries




My mother saw the real thing today.

Just outside of Hong Kong PolyU.




Point A to point B, concluding at one of Bubiko's favorite places in the area.

If you like this, here is another day.

AR HKPOLYU Followup 3 (Food and AR)

MUCH MORE INFO ABOUT THE MATERIALS PRESENTED IS HERE.

The first in this series is here.

Food-related projects and resources:

Chowhound: Will Virtual and Augmented Reality Change the Food Industry?

The chef above and the banoffee pastry below exemplify the possibilities of 3D models now available. Like VR, AR is a medium in which 3D models play a huge part.


This is Unity + Kinect installation was created by the team of Celine Tuazon, Russell Tan, Chen Jia Wen, and Carolyn Eppy Koh. They are Interaction Design students at the
School of Interactive and Digital Media (Nanyang Polytechnic, Singapore.)
Instructor: Debbie Ding

Coffee and AR: Prepare for Impact!

https://www.forbes.com/sites/zarastone/2017/12/12/19-crimes-wine-is-an-amazing-example-of-adult-targeted-augmented-reality/#675dbac947de

An article I wrote for Coffee Traveler magazine(Thailand)

FOODHACK! HK Poly June 15-17

EELCOIN! (The foodhack was a weekend full of hard work and hope. I was on a team with Beeno, Ann, Sayuri and Kerong. We worked and ate amongst talented people who shared ideas and experiences related to fixing global food challenges.)

Welcome HK Foodhackers!

My name is Stephen Black and I have worked with food as an artist, as a photographer, a videomaker and someone with an interest in AR. Following are introductions to some of my food-related projects, including books.


Bubiko Foodtour is on her way to becoming an AR superstar! This week I just concluded workshops and presentations about AR, here at HK Poly.

Presentations and workshops by Stephen Black

Bubiko Foodtour is on Instagram.

A summary of the AR presentations at HK Poly

My experiences on a permaculture farm in Bali.

I am an unofficial representative for sustainable organic coffee and tea from Northern Thailand.

http://www.blacksteps.tv/anthony-bourdainstephen-blackstreet-foodan-embarrassing-encounter/

photography as part of book cover design

Furikake: japanese rice seasonings. Food-related short stories.

miso!

A national bestseller in Singapore

i ate tiong bahru on Goodreads.

i ate tiong bahru on Amazon

i ate tiong bahru audiobook

Check Amazon for other food-related books by Stephen Black.

And this book features a protagonist who is an amateur chef specializing in molecular cuisine.

Cupping Steve’s Wild Coffee (part 2)

part 1 is here..

Boss: "Fruit. Westerners eat different fruit than Thai people. So when a coffee description in English mentions the name of a fruit, it doesn't always immediately register."

This is the second statement Boss said after he took his first sip of medium roasted SWC. "Apricot" was the first.

female barista

Neung, from Once Cafe in Chiang Rai, cupping Steve's Wild Coffee.


Then, with Neung, we began a discussion on the many variables related to describing the taste of coffee. The individual's sensitivity, cultural background and coffee-tasting experience for example. How do different machines affect the taste? The water? The weather? The soil, weather and growing conditions are constantly changing; how does a plant respond? It was only after Boss mentioned the word "apricot' that I became aware of the trace of tangy sweetness that he was referring to. And, after some thought, I think a young chiku fruit, not yet sweet, would be a solid comparison.
Coffee beans on a plate

Beans on a plate on a blue and white patterned cloth.

The bottom line for the SWC Medium roasted, for this cupping, is that the texture is smooth and there is a slightly tannin taste as well as a hint of apricot. It is a flavorful drink by itself. Adding milk would likely mask this coffee's subtleties. We discovered peaberry beans among the flatbeans and this was a nice surprise! Peaberry, especially from northern Thailand is recognized as a quality bean.

The SWC dark roast was very similar to the medium roast, but with an additional taste resulting from a longer roasting time. The taste sensation, like so many, is difficult to describe."Burnt" strikes me as being too strong of a word. The flavor is not really "smoky", either. Well-roasted is a phrase that could be used, but it does not contain any specific description of taste. The beans look like smooth glossy stones, and this is because the roasting process brought some of the oil to the surface. An excellent post about roasting is here, on The National Coffee Association USA website.

The last version of SWC we cupped was a mix of 80% dark with 20 percent of an extended roast. The beans were dark and oily, as more oil was brought out because of the longer roasting time.

It tasted energetic to me, a little bit "burnt", a little bit fruity, a smooth but "buzzy taste"; energetic. This latte was made from the 80/20 blend and it was pretty gosh darn good.

Latte Art

Created by Neung, at Once Cafe, Chiang Rai

I will need sometime to think about the short description for SWC. Having no experience, I can't really judge things like Dry Fragrance, Wet Aroma,Flavor, Finish, Acidity, and Body.Let alone the procedures scoring methods found here. SWC is wild, and I am still researching exactly what that means. Overgrown estate? Birds or animals ate the coffee cherries from the government-affiliated plantations and then deposited the seeds throughout the hillsides?
The "wild" part of this experience is what interests me. I briefly worked on a permaculture farm, and it seemed that the intent was to simulate an "uncivilized" growing environment, ie
the wild". The main reasons for growing in the permaculture style are taste and environmental respect. Now, I do not have the time to see for myself what wild means in terms of SWC, meaning I cannot go to the growing areas.

I will just have to make another cup and sit and write a description.

A photograph of a photograph

A photograph of a Pa O woman in the Coffee Traveler magazine displayed on the counter

Cupping Steve’s Wild Coffee (part 1)

Later, I will talk about my experiences using coffee in my visual art projects and writing. For example, one of my books contains a chapter about coffee. For now, I will simply say that creating my own brand of coffee would combine several longtime interests, including, ultimately, AR. (Presentations about AR at HK Poly. A post about AR and Coffee)

This post is about my first cupping experience, which occurred on May 12, 2018, at Once Cafe in Chiang Rai, Thailand. I had discovered Once the day before the testing, by accident.Lucky! The barista was Neung (Matorose Plengsai).

Coffee cupping preparation

Neung (Matorose Plengsai).from Once Cafe in Chiang Rai, Thailand.

She is deeply connected with coffee. Her husband is involved with the production of organic foods, including coffee: at one point he made his own roaster. Neung supervised the creation of Once Coffee, the signature of her cafe. In the course of discussing Once Coffee, it was agreed that I could bring some to Hong Kong, for a tasting event I am planning.

Here is my description of Once Coffee:

Made from Peaberry beans, Once is light-hearted and slightly fruity, yet powerful-- an excellent choice for lattes and cappuccinos. Organically grown, processed and roasted on a single estate in northern Thailand, Once is a blend of roasts: medium and dark. The blend is constantly monitored and adjusted to maintain Once’s signature flavor.

Once treats the people it is involved with fairly.

Let the cupping begin!

Once was cupped in the afternoon. The cupping for Steve’s Wild Coffee (the name for now, anyway) started at 8:30 AM. Besides Neung, we were fortunate to have Boss (Pattapong Valuvanarak), who manages a restaurant called Kafe Journal.

thoughtful coffee drinker

Boss!

We had three types of Steve’s Wild Coffee (SWC). The beans are Arabica: a medium roast, a dark roast and a mix of 80% medium and 20% dark.

Like most coffees, the dark roast and the 80/20 mixture will work well with lattes and cappuccinos. No surprises there. The medium roast was judged to be very suitable for simple, hot coffees. Again, no surprises.

What follows are notes on what I learned, observed and thought about. I am a fresh arrival into this part of the coffee world. Also, the wild coffee is almost completely undocumented. So, we were in the rare position of being able to respond to what we were tasting with very few preconceived ideas.

I should state that wild coffee is a new venture by a company with over forty years experience producing high grade organic teas. It is not a secret who they are, and I will later identify them, especially on all packaging. They are now applying for a USDA organic certificate.

Cofffe packaging

Once Cafe, in Chiang Rai, Thailand. The first cupping of Steve's Wild Coffee.

So... the cupping!

Neung opened the medium roast, and Boss spread some beans out on a plate. He picked something up, showed it to Neung and they laughed. “Elephant ears”, he said. Elephant ears are shells of beans that are empty. I looked, and yes, the shell of an empty coffee bean looks just like the ears of an elephant. Boss showed me another bean that had a tiny hole in it. “An insect ate some.” I made a mental note to find out why this was bad. Psychologically, perhaps it is not good, but in terms of the coffee making process, why is it bad? There was no insect, of course. I wonder if, by eating the coffee bean, the insect allowed air into the heart of the fruit. This would mean oxygen being added into the fruit’s “manufacturing process”. Perhaps this is the reason for the rejection. The coffee is roasted, which kills bacteria and other micro-organisms. Simply, I must learn more about insects eating coffee beans. Is it a cosmetic issue, or something more?

No fungus was detected and the other beans which were rejected were chipped, a common fault. But again I wonder if this is cosmetic or something more serious. Could it be that the chipping results in the bean drying out in that area and losing flavor?

(PART 2 is here)

An Instagram post of the cupping.

Two emails about Chiang Mai food from Any Way in a Way

The following emails are reprinted with permission. They contain information helpful to those visiting Chiang Mai. More than this, the professionalism and obvious joie de vivre of Olga's emails make them casual,little masterpieces of written communication.

Olga's stunning photographs of vanishing cultures can be seen at Any Way in a Way.

..................

Hi,

Enjoy Chiang Mai, I like this place. It’s touristy but special. The more I stayed, the more I liked.

We are now on Koh Phangan. It’s a beautiful island, rather quiet despite its reputation for Full Moon parties. It becomes very busy for 3 days for the party before becoming again a sleepy island. Sapphire-blue sea and white sandy beaches, exactly what I was looking for. The only downside is food – the food is almost twice expensive compared to the rest of Thailand, and local food stalls are not everywhere. We drive for 10 min to eat locally (but expensive compared to the prices we used to pay). But well, we have sea in return.

Sure, you can post my recommendations. I have a few more 🙂

Another specialty of Chiang Mai is Chiang Mai sausage. It’s unbelievably tasty, spicy, with a lot of ingredients inside such as lemon grass etc. One of the best is at Isan stall I recommended yesterday. The best sausages are in the places where are not many tourists. Otherwise, they don’t make it spicy as it should be.

· Hideya Ramen: surprisingly great Ramen. It’s a tiny place operated by one passionate man.

· Rosy Cheeks: tasty and very photogenic. A little Asian fusion restaurant.

· If you want to try Thai Chili Frog or other quite rare dishes - Loong Thai Khao Gaeng.

· Kanomjeen Khunnai Mae: very special rice noodle place.

· Rustic and Blue: delicious and beautifully presented western type dishes. All coming from their farm. But expensive.

But what I really miss is the quality coffee of Chiang Mai. There are many barista style coffee places, with the quality comparable to the coffee in Sydney, the best place for coffee in the world

My favourites are:

· Akha Ama: great coffee, and the prices are very reasonable. They have 2 locations. One is near the Old City.

· Ristr8 is absolutely the must. In Nimman.

· Ristr8to Lab: same owner as above but different in style. They are located close to each other. In Nimman.

· Cotton Tree: great coffee and great place to relax. Quiet compared to other busy places like Ristr8. Try their affogato – coffee with ice-cream, very special. In Nimman.

· Omnia: quality, great coffee with some unusual creations of the month. In a residential area of CM.

· Graph Cafe: stylish tiny place in the Old City with great coffee. Their speciality is Nitro and Cold Brew.

· Ponganes: long-established place in CM, great coffee. In the Old City.

· Pacamara: same as above, long-established place in CM, great coffee. In the Old City.

· Asama Cafe: outside Chiang Mai in a beautiful garden near the lake. Really great coffee in a peaceful setting.

There are also 2 places I find special:

· Begin Again: coffee is not the barista level coffee but the setting in amazing. If you feel like you are in the middle of a jungle. You can find photos on our website https://anywayinaway.com/coworking-spaces-cafes-chiang-mai/

Penguin Ghetto: nice place, quite special, odd I would say, and coffee is very good.

Enjoy!

Olga

.........................

Hi,

How do you find Chiang Mai? Have you been to Chiang Rai all this time? Was it good? We didn’t stay long time in Chiang Rai, just enough to explore the town and a couple of temples outside.

As for Chiang Mai, renting an apartment is much cheaper than staying in a guesthouse, however, they require at least 1 month stay.

If you want to stay in Old Town of Chiang Mai, we stayed in a few places. We like Nocky House, located very close to a local market with food and vegetables, in a very old traditional house, very charming.

Otherwise, just nearby, there is 9 Hostel – a very different style – very modern, cement walls etc. Quiet and clean. I liked, Errol found it impersonal.

There is also SK 1 – very good price for what they offer (swimming pool), near Somphat market.

If you like a modern area in Chiang Mai, it’s Nimman. We also stayed there but we rented an apartment on a few occasions.

For food:

· Chang Phuak Gate (North Gate) – local food market. You should try the “must” there – Cowboy Lady stall aselling Khao Kha Moo (pork legs that melt in you mouth). My mouth is watering just when I am typing…

· You should try a special chicken at SP Chicken.

· One of the best Khao Soi (specialty of Chiang Mai) is at Khao Soi Islam, Charoenprathet Road Soi 1. I tried – very good! People also recommend Khao Soi Lam Duan and Khao Soi Khun Yai.

· If you want a very creative vegetarian and organic - Pun Pun restaurant located at Suan Dok Temple.

South Gate Night Market: the most known market among farang. But the food is good, the prices are low, and the variety is unbeatable.

· Warorot Market: Chinatown of Chiang Mai. Interesting food that you won’t find everywhere.

· There is one local place called something Vegetable Organic. They have amazing food (non-vegetarian, their vegetables are supposed to be organic, hence, the name). The specialty of the house is different types of friend rice. I don’t like saying that but this is the best fried rice I have eaten. They are near Burmese Restaurant and Library (you can google to find). There is another restaurant a few step away – a small stall selling Isan food. Great food!

Olga

(SB: You can read about Olga and Errol here.)

Bubiko Learns about Pasta at La Rivetta Bangkok

Three extremely simple foods that are difficult to prepare: mango sticky rice, sushi and pasta. Bubiko was very fortunate to spend time at La Rivetta Bangkok with Carlo Natale, who explained about pasta... and the Venetian Empire, Albrecht Duhrer's Melancholia and so much more.

Now Bubiko is looking for a sushi chef and a mango sticky rice expert!

Bubiko's food adventures, on Instagram.

Italian food in Bangkok

Ipoh: the brand (sketches)

tin dredge

Selamat sejahtera,

Di sini saya ingin mengucapkan terima kasih kepada semua orang atas layanan yang diberikan kepada saya pada pagi Jumaat yang lalu. Saya amat bersyukur kerana diberi peluang untuk menyaksikan permulaan kepada identiti baru Ipoh yang lebih berkuasa. Semoga yang terbaik kepada semua yang terlibat dengan perjalanan ini. Berikut merupakan lakaran saya setelah sekian lama bekerja dalam bidang seperti : AR, seni, siaran televisyen, creative direction, tarian, pembuatan permainan, perfileman,promosi, VR dan menulis.“I Ate Tiong Bahru”, sebuah buku ditulis oleh saya merupakan buku terlaris di Singapura. Berikut merupakan ulasan dari Goodreads. Di Amazon. Audiobook.Kepada sesiapa yang berminat, saya boleh menghantar buku saya kepada anda dalam versi "ebook".

Artist in residence: Independent Archive ((Singapore,2016) Grey Projects (Singapore, 2015)

Beach Road” merupakan sebuah filem 360° yang ditulis, diterbit, dimasukkan sumber muzik dan dibintangi oleh saya. Ia dapat dimuat turun secara percuma di Google Play dan App Store.

SPOKEN pula ialah sebuah VR hasil kerjasama dengan Eugene Soh, dan dibintangi oleh sekumpulan artis dan penulis yang bernama dan tidak bernama.

Bubiko Foodtour” merupakan sebahagian dari projek 2 tahun yang melibatkan karakter 3D yang akan digunakan dalam AR dan media lain. Karakter 3D yang lain ialah “Secret Donut World” dan “The Doughbots”. Saya juga terlibat dalam penghasilan “The Dundercats”.

Saya mempunyai “BFA in Photographic Illustration” dan telah membuat pameran di seluruh dunia((Rochester Institute of Technology)). Sebagai jurukamera pertama kepada “Tippling Club”, hasil kerja saya pernah disiarkan dalam majalah Times dan dalam sebuah buku yang berjudul “Coco”, yang diterbitkan oleh Phaedon.

“...a spontaneous, studied and ever eloquent eye.”

-Xu Xi, calon “2007 Man Asian Literary Prize”, member ulasan beliau pada “Bus Stopping”, sebuah buku fotografi saya tentang Singapura. Selain itu, buku tersebut juga menerima ulasan daripada Stelarc, seorang artis ternama yang menghasilkan karya daripada mesin; Cyril Wong, seorang penyair yang terkemuka di Singapura dan Shuhei Takahashi, seorang pengkritik fotografi dari Jepun yang berpengaruhi.

Kebelakangan ini saya telah membuat kajian dengan penyiaran Facebook Live. Siaran langsung 72 jam yang pertama telah dijalankan di Abby Hotel manakala 60 jam yang seterusnya di Symphony Suites Hotel.

Akhirnya saya hampir menyiapkan pameran foto AR pertama di dunia yang berjudul “About Ipoh!”.
Sepanjang perjalanan ini saya telah menikmati keindahan Ipoh secara dekat dan sangat teruja untuk menyampaikan keistimewaan Ipoh ke dunia!

Di sini saya berharap anda akan menikmati kajian ini. Sila ambil perhatian bahawa hasil kerja saya telah dibuat menggunakan iPhone dan mempunyai reka bentuk yang mudah kerana saya cuma boleh menggunakan Microsoft Paint!

PS I should also thank Liew Sunchin/Abby Hotel and Ray Ng/Hotel Lotte.

Hello,

I would like to thank everyone for the hospitality shown to me on Friday morning.I truly enjoyed watching a powerful, new Ipoh/Perak brand being formed. I wish everyone all the best with this exciting project.I should also thank Liew Sunchin/Abby Hotel and Ray Ng/Hotel Lotte.

The following digital doodles reflect years of experience in areas like: AR, art, broadcast television, creative direction, dance, gamemaking, movie making, promotion, theatre, VR and writing. One of my books, i ate tiong bahru, is a national bestseller in Singapore. Reviews on Goodreads are here. On Amazon. Audiobook version.I will be happy to send you a free ebook version of I Ate Tiong Bahru.

Beach Road is a 360 film which I wrote, produced, sourced music for and starred in. It is available as a free download on Google Play and the App store.

SPOKEN is a VR co-production with Eugene Soh, and features an international mix of known and unknown artists and writers.

Bubiko Foodtour is a part of a two year plan involving 3D characters that will be used in AR and elsewhere. Bubiko did the photography for this ebook: Other characters are Secret Donut World and The Doughbots. I am also involved with The Dundercats.

I have a BFA in Photographic Illustration(Rochester Institute of Technology) and have exhibited worldwide. As the first photographer for Tippling Club, my work appeared in Time magazine, as well as this book published by Phaedon: Coco.

“… a spontaneous, studied and ever eloquent eye.”

Xu Xi, 2007 Man Asian Literary Prize nominee, commenting upon Bus Stopping, my book of photographs about Singapore. The book also features comments from also features comments from Stelarc, the legendary robotics artist, Singapore Prize winning poet Cyril Wong and Shuhei Takahashi, an influential Japanese photography critic.

Artist in residence: Independent Archive ((Singapore,2016) Grey Projects (Singapore, 2015)

Lately, I have been experimenting with durational Facebook Live broadcasts. The first was for 72 hours, at the Abby Hotel. The second was for 60 hours, at the Symphony Suites Hotel.

Finally, I have almost completed the world's first AR photo exhibition: about Ipoh!

I have jumped into Ipoh wholeheartedly and am excited about communicating Ipoh's personality to the world!

I hope you enjoy these experiments. Please keep in mind that they were created with an iPhone and very, very simple graphic design: I only used Microsoft Paint!

destination city branding

sketch for Ipoh identity campaign

destination cities branding

branding for destination cities
branding for destination cities

The second part of this three part series is here.

Press Release Ideas for IPOH AR Photo Exhibition ( world’s first)

This is a proposed idea; THIS IS NOT CONFIRMED. All comments and suggestions welcome.

PRESS RELEASE

IPOH-THEMED AR PHOTO EXHIBITION IS WORLD's FIRST

Journalists, bloggers and members of the press, tourism, food, art and technology communities are invited to come and experience AR in person.

Sponsored by: AVCTISGAWD (A Visionary Company That is Great At What They Do! PLEASE GET IN TOUCH IMMEDIATELY IF YOUR COMPANY OR ORGANIZATION WOULD LIKE THEIR NAME HERE, AND ON THE IPOH APP ITSELF. 50,000 people are expected to see the IPOH AR exhibition in the first year alone.)

Augmented Reality(AR), the new information and entertainment technology appearing on millions of phones worldwide, is now also a medium for viewing photography. Photographs taken by Bubiko Foodtour of the food, spirit and heritage of Ipoh, Malaysia are now available to anyone with AR software in their phones or tablets.

Produced by Stephen Black, the 38 images are an ambient slideshow; each image displayed for one minute.

Bubiko Foodtour, AR's first superstar, is a fictional character produced by Stephen Black and Sayuri Okayama.Bubiko is a little chef from Thailand who loves researching food. Her favorite phrases is "aroi mak mak", Thai language for "very delicious." For the past year Bubiko has been travelling across Southeast Asia, introducing herself to all kinds of food professionals, at the same learning about local foods and explaining AR. Bubiko's Instagram account is aroi mak mak! The images used in the AR exhibition are from Bubiko's ebook, which is available on Amazon.(Note: Bubiko is soon to be an AR 3D character.)

About AR (Augmented Reality)

By 2019, hundreds of millions of phones and tablets will be able to display AR. Most newer iPhones are capable of displaying AR now, and AR-capable Android apps are being released constantly.

Although the most famous use of AR is Pokemon, other industries besides gaming are starting to use AR. Food, tourism, medical, educational and industrial applications are being developed.

Those attending the Ipoh AR Photo Exhibition Press Conference will have a chance to experience the excitement of AR for themselves.

LOCATION: (To be determined.) However, I hope to use a limestone cave, any one of the several in the area.A cave makes for dynamic publicity photos and is an interesting contrast to the hi-tech concept of AR. Finally, the soft lighting of a cave entrance is ideal for photographing and viewing AR.

SUPPORT

: Hotel Abby, Symphony Suites Hotel, emily2u, The Dundercats,The Jewellery Design & Management International School

About Stephen Black: A "futurist Renaissance man", Stephen Black has successfully worked in conceptual art, gamemaking technology (Unity, C++), television production (CNN, Fuji TV, Cartoon Network), photography and traditional/360 filmmaking. His works have been exhibited worldwide and one of his eight books, i ate tiong bahru, is a national bestseller in Singapore.

FOR MORE INFORMATION: bubikofoodtour *AT * gmail.com

Augmented Reality in Asia

article about Stephen Black in Ipoh

symphony

THE LATEST INFO AND BROADCASTS ARE HERE: https://www.facebook.com/baliwaveghost/

Records from the first twelve hours are here.

Stephen Black: The Symphony Suite Session

The 60 hour Facebook Live event will be a freeform mix of AR, food, Ipoh culture,videos and readings from books. It begins at 3PM on Sunday, October 15, 2017 (Malaysia time) and ends 60 hours later. Live and recorded broadcasts will appear throughout.

Specific broadcasts will be about the world's first AR photograph exhibition, entitled IPOH 38 iPhone photographs by Bubiko Foodtour. In keeping with the symphony theme, the Dundercats and their musical adventures will be highlighted. (Did someone say Mozart's Birthday?)

Throughout the broadcast, the ebook of Bubiko Foodtour's Ipoh photographs will be given away, especially on the 16th and 17th, when it is available directly from Amazon.

Support: Symphony Suites Hotel, The Jewellery Design Management International School , the Emily2u blog, the Dundercats, Thanas Digital Photo and Bridal Studio, and Liew Sunchin

POSTS FROM THE FIRST TWELVE HOURS