asia tourism board

ANA: Visit Japan fare

2012-08-10T23:58:00.004+07:00

ANA offers travelers to any destination across Japan for only JPY13,000 per flight including code share flights. More discount is available with Star Alliance Japan Airpass, if you are flying to Japan with ANA or Star Alliance Partner Carriers.

Star Alliance Japan Airpass

Fare

You can purchase two to five coupons at the following fares:

No. of Coupons	Fare	Consumption Tax
2	JPY 26,000	JPY 1,300
3	JPY 39,000	JPY 1,950
4	JPY 52,000	JPY 2,600
5	JPY 65,000	JPY 3,250

*	Applicable routes : All domestic ANA routes within Japan.
*	Consumption tax does not apply for the domestic sectors immediately connecting to/from international flights provided that the connection time between domestic flight and the international flight is less than 24hours.
*	Additional airport fee may apply.

Travel not permitted for July 6, 2012-August 31, 2012., December 7,2012-January 6,2013, March 8, 2013-March 31, 2013

Eligibility

*	Residence outside Japan (proof required at time of purchase).
*	Applicable for passenger using international flights in any class on any airlines to or via Japan. Fare type applied on the international ticket must be round/circle/open jaw travel to/via Japan.
*	Visit JAPAN Fare is limited to one per passenger per international travel and must be issued outside Japan.

Children / Infant Discount

*	No discount applies for children.
*	Free of charge for infant under the age of three and not occupying seat.

Reservation, Ticketing and Check-in

*	Reservations must be confirmed for the first domestic sector. The remaining sectors may be left open and booked at any time before the departure of each domestic sector.
*	Reservations may be accepted no more than 355 days before the departure date of each domestic sector.
*	Payment and ticketing must be completed within 72 hours after making reservation.
*	The fare is set in Japanese yen. However, the settlement payment is applied by Country’s currency.
*	Upon request the passenger shall present proof of residence such as a passport/driver's licence. Additionally the international ticket must be presented at Check-in for domestic flights.
*	Ticketing must be completed before departure for Japan.
*	Please contact ANA reservation centers or your travel agent for reservation and purchasing tickets. (These fares are not able to buy on the ANA SKY WEB.) The ticketing service charge may be applied by the country which is reserved and bought.

Free Baggage Allowance

*	Free baggage allowance is Piece concept 2 pieces at 23KG each.

Date Change, Routing Change, and Endorsement

*	Rebooking is not permitted for the first domestic sector. However, change to an earlier flight is permitted at the airport on the day of departure on a stand-by basis.
*	Rebooking for the remaining sectors is permitted at any time before departure and coupons are valid for 60 days from the departure date of the first sector.
*	Change of routing is not permitted.
*	Endorsement is not permitted.

Refund

*	Totally unused : Refund less a cancellation charge of JPY5,000.
*	Airpass partially unused : The refund will be the difference between the fare paid and the applicable normal fare for the portions used.
*	Refund shall be done at the original ticketing office and not be permitted in Japan.

Mileage accrual

100% of basic mileage of each domestic sector used may be accumulated.

Others

*	Additional conditions apply. Fares and conditions are subject to change without prior notice.

Italy to Tokyo with love ;)

2012-08-10T23:55:00.000+07:00

Flyers in Italy, why not take advantage of both ANA and Lufthansa’s network and fly to Tokyo from 703 euro *!

Valid for travel before 30 Dec. 2012.

Hurry, offer ends on 21 Aug. 2012, book now athttp://www.ana.co.jp/wws/it/e/
local/fare/special/?cid=EMMLON20120810ITEN

* Above return fare includes taxes and charges, including fuel surcharge, passenger service charge and airport facility charge, from Milan to Tokyo via Munich (as of Aug. 2012). All fares are subject to availability at the time of booking. Fares and conditions are subject to change without notice.

Singapore, Vibrance in the City

2012-07-31T16:30:00.000+07:00

Many people marvel at the beauty of Singapore and her progressiveness. Most impressive to note is that she was formerly just a humble fishing village, inhabited by an indigenous settlement.

Fast forward to today. Singapore is a bustling cosmopolitan city populated with high-rise buildings and landscape gardens. Brimming with a harmonious blend of culture, cuisine, arts and architecture, Singapore is a dynamic city that’s rich in contrast and colour. In fact, you can even say that Singapore embodies the finest of both East and West.

Located in Southeast Asia, Singapore has a land area of about 710 square kilometres, making her one of the smallest countries in the world and the smallest in the region – hence the moniker “The Little Red Dot”. Although small in size, Singapore commands an enormous presence in the world today with its free trade economy and highly efficient workforce. Also, her strategic location in the region has enabled her to become a central sea port along major shipping routes.

Other than having a sound business infrastructure and favourable economic climate, another factor for Singapore’s rapid growth is due to a stable and competent ruling government. Singapore is a parliamentary republic with a political system that’s centred on democracy. The current ruling party in government is The People’s Action Party (PAP), which has dominated the political process since self-government in 1959.

At present, Singapore’s population stands at about five million people, with English as the main language of instruction, and a mother tongue for each major ethnicity. One of the distinctly Singaporean things you’ll notice on our island is a ubiquitous collage of cultures. Coming together as a society and living in harmony, there are four major races – namely the Chinese (majority), Malay, Indian and Eurasian. Each community offers a different perspective of life in Singapore in terms of culture, religion, food and language.

Being a multi-racial society, Singapore is as diverse as it is cohesive. With so much to see and do, this is perhaps best experienced through your encounters with the locals. And if you’re feeling nostalgic and looking to discover old world charm, you can explore and experience the island’s key historical landmarks or memorials. You can also embark on a heritage trail and enjoy the sights and sounds at various cultural precincts, notably Chinatown, Little India and Kampong Glam.

If you prefer the bright city lights and being amidst the hustle and bustle, then you’ll be delighted to know that there are numerous shopping malls, museums, and dining and entertainment hotspots to choose from. Get into the thick of the shopping action at the iconic Orchard Road stretch, or party the night away at the Clarke Quay or Boat Quay areas, both of which offer a myriad selection of nightlife activities.

The other thing that will strike you most about Singapore is its multifarious offering of food – day or night, there will always be something to whet your appetite. With a range of dining options from Peranakan to Chinese, Indian to Malay, fusion and more, you’ll be spoilt for choice.

Beyond the history, culture, people, shopping and food, there are many more facets to Singapore’s thriving cityscape for you to discover. And these can only be experienced as you immerse yourself in the exploration of this once fishing village turned cosmopolitan city.

Singaporean People, Language, Culture

2012-07-31T16:28:00.000+07:00

A Multicultural Kaleidoscope
One of the most remarkable aspects of Singapore is the truly cosmopolitan nature of her population, a natural result of the country’s geographical position and commercial success. Established by Thomas Stamford Raffles as a trading post on 29 January 1819, the small sea town of Singapore soon attracted migrants and merchants from China, the Indian sub-continent, Indonesia, the Malay Peninsula and the Middle East.

Drawn by the lure of better prospects, the immigrants brought with them their own cultures, languages, customs and festivals. Intermarriage and integration helped knit these diverse influences into the fabric of Singapore’s multi-faceted society, giving it a vibrant and diverse cultural heritage. By the end of the 19th century, Singapore became one of the most cosmopolitan cities in Asia, with major ethnic groups in the country being the Chinese, Malays, Indians, Peranakans and Eurasians.

Today, the ethnic Chinese form 74.2% of the Singaporean population, with the country’s original inhabitants – the Malays, comprising of 13.4%. The Indians make up 9.2%, and Eurasians, Peranakans and others making up a combined 3.2%. Singapore is also home to many expatriates, with almost 20% of them made up of non-resident blue collar workers from the Philippines, Indonesia and Bangladesh. The rest of the expatriate population include white collar workers coming from countries as diverse as North America, Australia, Europe, China and India.

As a reflection of its collage of cultures, Singapore has adopted one representative language for each of the four major ethnic or 'racial' groups. The four official languages in Singapore's constitution are English, Chinese, Malay and Tamil. However, in recognition of the status of the Malay people as the indigenous community in Singapore, the national language of the country is Bahasa Melayu, or the Malay Language.

The presence of other languages, especially the varieties of Malay and Chinese, has obviously had an influence on the type of English that is used in Singapore. The influence is especially apparent in informal English, an English-based creole that is commonly known as Singlish. A badge of identity for many Singaporeans, it represents a hybrid form of the language that includes words from Malay, as well as Chinese and Indian languages.

Almost everyone in Singapore speaks more than one language, with many people speaking as many as three or four. Most children grow up bilingual from infancy, learning other languages as they become older. With the majority of the literate population bilingual, English and Mandarin are the most commonly used languages in daily life. While English is the main language taught in schools, children also learn their mother tongues to ensure that they stay in touch with their traditional roots.

Among the different Chinese dialects, Mandarin is promoted as the main language for the Chinese instead of others like Hokkien, Teochew, Cantonese, Hakka, Hainanese and Foochow. The second most commonly-spoken language among the Singaporean Chinese, Mandarin became widespread after the start of the Speak Mandarin campaign during 1980 that targeted the Chinese. In 1990s, efforts were undertaken to target the English-educated Chinese.

Explore the various cultural precincts and religious landmarks around the island and get acquainted with Singapore’s multicultural society. Whether you join a tour or discover your own Singapore, you’ll be sure to catch a glimpse of the impressive history, cultural diversity and lifestyles of Singaporeans during your visit to our city-state.

A Journey into Singapore’s Past

2012-07-31T16:26:00.000+07:00

While the earliest known historical records of Singapore are shrouded in the mists of time, a third century Chinese account describes it as "Pu-luo-chung", or the "island at the end of a peninsula". Later, the city was known as Temasek ("Sea Town"), when the first settlements were established from AD 1298-1299.

During the 14th century, this small but strategically located island earned a new name. According to the legend, Sang Nila Utama, a Prince from Palembang (the capital of Srivijaya), was out on a hunting trip when he caught sight of an animal he had never seen before. Taking it to be a good sign, he founded a city where the animal had been spotted, naming it “The Lion City” or Singapura, from the Sanskrit words “simha” (lion) and “pura” (city).

At this time, the city was then ruled by the five kings of ancient Singapura. Located at the tip of the Malay Peninsula, the natural meeting point of sea routes, the city served as a flourishing trading post for a wide variety of sea crafts, from Chinese junks, Indian vessels, Arab dhows and Portuguese battleships to Buginese schooners.

The next important period in the history of Singapore was during the 18th century, when modern Singapore was founded. At this time, Singapore was already an up and coming trading post along the Malacca Straits, and Britain realised the need for a port of call in the region. British traders needed a strategic venue to refresh and protect the merchant fleet of the growing empire, as well as forestall any advance made by the Dutch in the region.

The then Lieutenant-Governor of Bencoolen (now Bengkulu) in Sumatra, Sir Thomas Stamford Raffles landed in Singapore on 29 January 1819, after a survey of the neighbouring islands. Recognising the immense potential of the swamp covered island, he helped negotiate a treaty with the local rulers, establishing Singapore as a trading station. Soon, the island’s policy of free trade attracted merchants from all over Asia and from as far away as the US and the Middle East.

In 1832, Singapore became the centre of government for the Straits Settlements of Penang, Malacca and Singapore. With the opening of the Suez Canal in 1869 and the advent of the telegraph and steamship, Singapore's importance as a centre of the expanding trade between the East and West increased tremendously. By 1860, the thriving country had a population that had grown from a mere 150 in 1819 to 80,792, comprising mainly Chinese, Indians and Malays.

But the peace and prosperity of the country suffered a major blow during World War II, when it was attacked by the Japanese aircrafts on 8 December 1941. Once regarded as an impregnable fortress, Singapore fell under the Japanese invasion on 15 February 1942. It remained occupied by the Japanese for the next three and half years, a time marked by great oppression and an immense loss of lives.

When the Japanese surrendered in 1945, the island was handed over to the British Military Administration, which remained in power until the dissolve of the Straits Settlement comprising Penang, Melaka and Singapore. In March 1946, Singapore became a Crown Colony.

In 1959, the growth of nationalism led to self-government, and the country’s first general election. The People’s Action Party (PAP) won a majority of 43 seats and Lee Kuan Yew became the first prime minister of Singapore. In 1961, Singapore joined Malaya and merged with the Federation of Malaya, Sarawak and North Borneo to form Malaysia in 1963. However, the merger proved unsuccessful, and less than two years later on 9 August 1965, Singapore left Malaysia to become an independent and sovereign democratic nation. On 22 December that year, Singapore finally became an independent republic.

Today, you can experience Singapore’s rich historical heritage by visiting many of the national monuments, museums and memorials located around the city. On your trip here, remember to take a walk along one of the many heritage trails or visit the well-known landmarks for a complete Singapore journey.

Singapore Airlines Boarding Pass Privileges

2012-07-31T16:17:00.000+07:00

It’s the must-have card for any visitor – the Singapore Airlines and SilkAir boarding pass. Take a tour at Jurong BirdPark with 20% off admission or zip around Singapore in the SIA Hop-on bus at 50% off the usual ticket price.

To enjoy the Singapore Airlines Boarding Pass Privileges, simply present your Singapore Airlines or SilkAir boarding passes within seven days from date of flight (or on day of travel within Singapore Changi Airport) at the participating merchants.

The Singapore Airlines Boarding Pass Privileges is also found in the Transit Singapore edition. It features a host of activities that passengers can enjoy while in transit at Singapore Changi Airport. Such activities include free movies, city tours, Xbox games and even chair massages.

More information here.

Tourist Pass, Offers & Promotions while in Singapore

2012-07-31T16:15:00.001+07:00

With a wealth of history, culture and exciting new attractions, Singapore has emerged as one of Asia’s most attractive tourist destinations. The See Singapore Attractions Pass, powered by iVenture Card, is a smart card for cash-free entry to your choice of top attractions and things-to-do in Singapore. This provides both value and convenience. It’s simply the best way to see all that Singapore has to offer while saving both money and time!

For as low as SGD69 (Adult) and SGD49 (Child) for a one-day pass, you can get to enjoy any of the following things-to-do from participating attractions:

Breakfast at Tekka Market Tour
Changi Chapel & Museum Forest Adventure
Jurong Bird Park Package (incl. panorail & transfer)
MINT Museum of Toys
National Orchid Gardens
Night Safari Package (incl. tram & transfer)
Singapore Flyer
Singapore River Cruise
Singapore Zoo Package (incl. tram & transfer)
Snow City
The Original Singapore Walks
Underwater World Singapore

Terms and conditions apply. For more information, visit www.seesingaporepass.com.

The Singapore Tourist Pass offers unlimited rides on the MRT, LRT and basic bus services at just $8 per day. Available are 1-day, 2-day and 3-day passes with a refundable $10 deposit (the pass must be returned within five days). Bundled with the pass are merchant offers providing you with more benefits during your stay in Singapore.

Get your Singapore Tourist pass at selected Transitlink ticket offices at these MRT stations – Changi Airport, Orchard, Chinatown, City Hall, Raffles Place, Ang Mo Kio, Harbourfront and Bugis.

More information here.

Singapore Culture and Language

2012-07-31T16:05:00.000+07:00

Singapore is a cosmopolitan society where people live harmoniously and interaction among different races are commonly seen. The pattern of Singapore stems from the inherent cultural diversity of the island. The immigrants of the past have given the place a mixture of Malay, Chinese, Indian, and European influences, all of which have intermingled.

Behind the facade of a modern city, these ethnic races are still evident. The areas for the different races, which were designated to them by Sir Stamford Raffles, still remain although the bulk of Singaporeans do think of themselves as Singaporeans, regardless of race or culture. Each still bears its own unique character.

The old streets of Chinatown can still be seen; the Muslim characteristics are still conspicuous in Arab Street; and Little India along Serangoon Road still has its distinct ambience. Furthermore, there are marks of the British colonial influence in the Neo-Classical buildings all around the city.

Each racial group has its own distinctive religion and there are colorful festivals of special significance all year round. Although the festivals are special to certain races, it is nonetheless enjoyed by all.

In Singapore, food is also readily and widely available. There are lots of cuisines to offer. We have, Chinese, Indian, Malay, Indonesian and Western, Italian, Peranakan, Spanish, French, Thai and even Fusion. It is very common to savour other culture's food and some of the food can be very intriguing. Indian food are relatively spicier, whereas Chinese food is less spicier and the Chinese enjoy seafood. Malay cooking uses coconut milk as their main ingredient, that makes their food very tasty.

You can refer to our Eating in Singapore section for a list of recommended food outlets in Singapore.

Religion in Singapore

Most Singaporeans celebrate the major festivals associated with their respective religions. The variety of religions is a direct reflection of the diversity of races living there. The Chinese are predominantly followers of Buddhism, Taoism, Shenism, Christians, Catholics and some considered as 'free-thinkers' (Those who do not belong to any religion). Malays have the Muslims and Indians are Hindus. There is a sizeable number of Muslims and Sikhs in the Indian population.

Religious tolerance is essential in Singapore. In fact, religions often cross racial boundaries and some even merge in unusual ways in this modern country. Younger Singaporeans tend to combine a little of the mysteries of the older generation with the realistic world that they know of today.

Religion is still an integral part of the cosmopolitan Singapore. Many of its most interesting buildings are religious, be it old temples, modern churches, or exotic mosques. An understanding of these buildings do play a part in contributing to the appreciation of their art.

Chinese Temples

Taoism, Confucianism, Buddhism, and ancestral worship are combined into a versatile mix in Chinese temples.

Followers of the Tao (The Way) adhere to the teachings of the ancient Chinese legend, Lao Tzu. They are concerned with the balance of the Yin and Yang, which are opposite forces of heaven and earth, male and female. Feng Shui, literally translated as wind and water, also originated from Yin and Yang. Ancestral worship is common and the spirits of the dead, like the gods themselves, are appeased with offerings.

Most Buddhists are of the Mahayana school although there are some from the Theravada school. In Singapore, the Buddhist faith is linked with Taoism and the practical doctrine of Confucianism.

Islam

The Malays in Singapore are Muslims. A few of the Indians are also Muslims, but even more uncommon are the Chinese Muslims.

Islam has a fundamental influence in the lives of those who follow the Prophet of Allah, Muhammad. The religion involves praying five times a day, eating only "halal" food, fasting during Ramadan, and going to Mecca on the Haj (pilgrimage). Halal food means food that has been specially prepared as according to the religion's dietary requirements.

Hinduism

As the Indian immigrants migrate to Singapore, they brought with them Hinduism. The early temples are still the central points of rituals and festivals, which are held throughout the year.

Christianity

One will be able to find Christian churches of all denominations in Singapore. They were actually established with the arrival of various missionaries after the coming of Sir Stamford Raffles. Together with Buddhism, Islam, and Hinduism, Christianity is considered one of the four main religions today. There is quite a large number of Christians on the island.

Others

Minority faiths are not forgotten. There are at least two synagogues for the Jews and Sikhs. The Zoroastrians and Jains are also represented in Singapore.

Language in Singapore

The four official languages of Singapore are Mandarin, Malay, Tamil and English. English is the most common language used and is the language which unites the different ethnic groups. Children are taught in English at school but also learn their mother tongue to make sure they don't lose contact with their traditions.

Expatriates and foreigners may encounter language problems in the beginning of their stay in Singapore as many Singaporeans use Singlish to communicate. Singlish is a mix of English with other languages mixed into the English, sometimes phrases can end with funny terms like 'lah', 'leh', mah'. Chinese commonly use their own dialects to communicate, and sometimes, inter-dialect groups don't understand one another's language, as the language is vastly different. Except for Hokkien and Teochew, which have a closer link. The Malays use the language among their fellow races and the Indians speak Tamil. But whatever the race or religion, the country's community unite as one nation, where most religious or racial gaps are being bridged.

Singapore English has its origins in the schools of colonial Singapore. In the nineteenth century very few children went to school at all, and even fewer were educated in English. The people who spoke English and sent their children to English medium schools were mainly the Europeans, the Eurasians (people of mixed racial ancestry), some of the small minorities, such as the Jews, some of the Indians and Ceylonese, and also a group of Chinese people usually called the Straits Chinese, who had ancestors of long residence in the region, and who spoke a variety of Malay usually called Baba Malay which was influenced by Hokkien Chinese and by Bazaar Malay.

The fact that all these children would have known Malay probably explains why most of the loan words in Singapore Colloquial English are from Malay. The largest group of teachers were Eurasians, and there were also many teachers from Ceylon and India. European teachers were never more than a quarter of the total teaching staff in a school, and they usually taught the senior classes. These Europeans may have been from Britain (which at that time included Ireland) but were also from the USA, Belgium and France. The children in these schools would have been exposed to many varieties of English.

In the first twenty years of the twentieth century, English medium education became popular for all groups. Girls started going to school in larger numbers too. By the 1950s nearly all children went to school, and the majority were educated in English. By the 1980s. all education was in the medium of English (with children learning another language alongside English).

Singapore English grew out of the English of the playground of these children of various linguistic backgrounds who were learning English at school. As more and more of its people experienced learning English at school, English became widely spoken, alongside Singapore's many other languages. Since Singapore became an independent Republic in 1965, the use of English has increased still further. For many Singaporeans, English is the main language. Many families speak English at home and it is one of the the first languages learnt by about half of the current pre-school children.

Nearly everyone in Singapore speaks more than one language, with many people speaking three or four. Most children grow up bilingual from infancy and learn more languages as they grow up. Naturally the presence of other languages (especially various varieties of Malay and of Chinese) has influenced the English of Singapore. The influence is especially apparent in the kind of English that is used informally, which is popularly called Singlish. Singlish is a badge of identity for many Singaporeans.

Singlish

Singapore English usually come from other languages spoken in Singapore, especially Malay and Hokkien. Speakers of Singlish are not necessarily aware of which language they are from however.

Example:

habis - finished

makan - to eat

chope - to reserve something

cheem - difficult, complicated

ang mo - a white person

rojak - mixed, a mix of

liao - finished, the end

kiasu - afraid to lose mentality

Speakers of Singlish will usually end his sentence with a distinctive exclamation. The three most common are ah, lah, ley and what.

Examples:

OK lah, bye bye.

Don't like that lah.

You are going there ah?

No parking lots here, what.

The price is too high for me lah.

And then how many rooms ah?

It is very troublesome ley.

Don't be like that ley!

I'm not at home lah. That's why ah.

//singaporeexpats

Toraja Land, Indonesia

2012-07-30T20:32:00.002+07:00

Tana toraja is quite simply unique. A cultural island, hemmed in by mountains on all sides, the toraja prove there is life after death with their elaborate ceremonies. Take the beauty of Bali, the houses of the Bataks in Sumatra and the megalithic cultures of Sumba and you’re still not even close. Cave graves, hanging graves, tau tau (life-sized wooden effigies) of the dead and buffalo carnage every summer; it’s macabre but mesmerising.

This is a world unto itself.

Tana toraja is undoubtedly the most popular destination in Sulawesi. It’s a vast, pretty and mostly unspoilt area of traditional villages, unique architecture and fascinating cultures. The funeral season is usually during July and August, when toraja working throughout Indonesia return home for celebrations, tourists come in numbers and Rantepao hotel prices peak.

The Burial Ceremony

Most Tana Torajans are Chirstian while still retaining their traditional norms and customs. If someone dies, his or her body will be kept inside the house for days, sometimes weeks or even months. The body is well treated and preserved by using cetain herbs. The purpose of keeping the body are to give a chance to the family of the deceased to gather and collect money. Once the fund is enough to hold a necessary ceremony, the ritual begins.

From the Torajan's point of view, however, life starts from and ends in heaven. Thus, there are two most important events in human life-birth and death. In this case, to properly reach heaven means to have proper burial, which in turn means to provide as many buffalos and pigs as possible.

On the burial ceremony, they leave the corpse inside a cave. Many visitor would surprise of not smelling any strong odor that usually comes with a corpse. Oral history says taht in the old days, the deceased would be "ordered" by a shaman to walk by him or herself to the cave. It was a zoombie-like procession. Unfortunately no one can witness this kind of ritual today.

The most spectacular of Torajan rituals are the funerals. For Torajan, a funeral is the single most important ceremony in the life cycle. It is based on a strong belief that the soul of the deceased travels to the land of the south and in this land of eternity, he will need all the requisites of everyday life in the hereafter just like when he was alive in this world. Funeral ceremonies are festival lasting as long as ten days with much feasting and entertainment. Animal sacrifices are made to ensure eternal life in the afterlife and to safeguard the descendants.

Travel Tips to Indonesia

2012-07-29T15:25:00.000+07:00

Electricity & Water
Indonesia runs 127V AC/50Hz but is in the process of converting to a 230V AC/50Hz. This conversion is complete in principal cities. Indonesia uses a type C,F, and G plug so North Americans travelling with electronics will need adapters.

It is not advisable to drink tap water in Indonesia, but bottled mineral water is safe and available everywhere. Ice in drinks is generally OK in good standard hotels and restaurants but it is best to avoid it on street stalls or in country areas.

Clothing
With temperatures ranging between 20-35ï¿½C, light, casual clothes are the most practical. Natural fibres like cotton or linen are the most comfortable in Indonesia's often humid conditions. Casual clothes are acceptable in most places and a lightweight suit and tie are usual for business or formal meetings. Light cotton dresses are generally acceptable in most situations. Batik is popular for both men's shirts and women's dresses.

Communications
Telephone
IDD is available to main cities. Country code: 62 (followed by 22 for Bandung, 21 for Jakarta, 61 for Medan and 31 for Surabaya). Outgoing international code: 00. Many hotel lobbies have public phones which take credit cards and phone cards. For emergencies, dial 110 (police) or 118 (ambulance for traffic accidents) or 119 (ambulance for general health) or 113 (fire department).

Mobile telephone
GSM 900 and 1800 networks. Coverage may be limited to main towns and cities.

Fax
Faxes can be sent and received from WARTEL shops.

Internet
There are Internet cafes in all major cities and tourist destinations.

Telegram
These can be sent from any telegraphic office; in Jakarta facilities are available 24 hours a day, but services outside Jakarta are less efficient.

Post
Airmail to Western Europe takes up to 10 days. Internal mail is fast and generally reliable by the express service (Pos KILAT), but mail to the outer islands can be subject to considerable delays.

Birding in Tangkoko Nature Reserve

2012-07-29T15:20:00.002+07:00

Summary: Easy access and a great introduction to Sulawesi’s birds.\
Key bird species: Maleo; Tabon Scrubfowl; Spot-tailed Goshawk; Bare-faced Rail; Golden-mantled Racquet-tail; Sulawesi Hanging-Parrot; Pygmy Hanging-Parrot; Minahassa Owl; Sulawesi Owl; Ochre-bellied Hawk-Owl; Speckled Hawk-Owl; Sulawesi Nightjar; Sulawesi Kingfisher; Lilac Kingfisher; Green-backed Kingfisher; Scaly Kingfisher; Sulawesi Hornbill; Knobbed Hornbill; Red-bellied Pitta; Rusty-backed Thrush; Sulawesi Myna; White-necked Myna; Finch-billed Myna

Birdwatching locations:
Tangkoko is a really straightforward place to go birding. The closest accommodation options are on the main road as it enters Batu Putih village, and directly opposite them is the entrance track to Tangkoko. The track crosses a stream and then passes through some scrubby forest for 500 m before arriving at the official entrance gate to the park. From here the track continues parallel to the sea for around 2km until it reaches two small buildings (names Post 2 and Post 3). From here the track continues along the coast, but becomes more indistinct, and many trails head inland.

The birding is good all along the entrance track (from the main road to Post 3). Patches or forest along the road hold Rusty-backed Thrush and Green-backed Kingfisher, Finch-billed Myna and the endemic Yellow-billed Malkoha. By night the open grassy areas hold Sulawesi Nightjar, and Sulawesi Scops-Owl is present along the length of the track.

Around the area of Post 2 and Post 3 it is worth exploring into the forest. Here is among the best area for seeing Rusty-backed Thrush, and as you move away from the main coast track and uphill your chances of seeing Lilac Kingfisher, Sulawesi (Dwarf) Kingfisher, Sulawesi Hornbill, Knobbed Hornbill, Red-bellied Pitta and Tabon Scrubfowl increase. It is also in this area that Maleo are occuasionally seen, and on at least one occasions Bare-faced Rail has been recorded.

As you move inland and uphill, towards the roosting trees of the Spectral Tarsiers (which are definitely worth a look!) the forest becomes good for Golden-mantled Racquet-tail, Spot-tailed Goshawk, and more of the birds mentioned above.

By night, a walk around the forest above Post 2 and Post 3 should get you more Sulawesi Scops-Owl and a chance of both Ochre-bellied and Speckled Hawk-Owl. This is also the area that rare and very elusive Minahassa Owl is most commonly seen. If you are lucky the local guides will know of a daytime roost tree, but these change frequently and so your only chance might be a night time chase around listening for the infrequent calls!

For those with a few days at Tangkoko, a day trip (or overnight camping trip) higher on the mountain is interesting. The climb takes around 6-7 hours depending on how fit you are (and how many birds you stop to look at on the way!). Many of the same birds found lower are also present, plus you get a better chance of seeing Sulawesi Myna, the hanging parrots, and on the highest stretches, Scaly Kingfisher. The latter prefers areas dominated by wild ginger, and is usually found perched only 1-2 metres above the ground. They don’t move much, but can be very responsive to calls.

Other side trips that are easy to arrange at Tangkoko include a trip east along the coast to visit a still active Maleo nesting ground. It is probably easier to see Maleo at Tambun, in Bogani National Park, but if you have time here, or you are not planning to visit Bogani, then this at least gives you a chance. A visit to the Maleo site is usually made by boat.

Getting a boat west along the coast is also interesting. For many years now there has been a regular daytime roosting site of Sulawesi Masked-Owl not far from Batu Putih village in a cave on the sea cliffs. It can only be viewed from a boat, but the views are great if you make the trip.

Continuing further west by boat brings you to an area of mangrove that holds the endemic Great-billed Kingfisher. This is a smart looking bird and seeing it makes the trip worthwhile. If you don’t see it here, another good spot for this species is the jetty of the Santika Hotel nearer Manado (directly opposite Bunaken Island, on the main land).
Access and Accommodation:

Getting to Tangkoko is easy. It is about 1.5 hrs drive from the airport, or about 2 hrs from the centre of Manado. By car or taxi take the main road from Manado to Bitung (the port and freight terminal on the eastern tip of North Sulawesi), and just before reaching Bitung turn left at the town of Girian. From there a smaller road snakes its way 20 km north towards the village of Batu Putih. By public transport the route is the same. Catch a bus from Manado to Bitung, and get off at Girian. From there occasional mini-busses run to Batu Putih, but if there is not one there when you arrive and you don’t want to wait, just take an ojek (motorbike taxi).

The most commonly used accommodation options are those that you first meet on the left hand side of the road when you reach Batu Putih (this includes ‘Mama Roo’s’ and ‘Ranger Guest House’). There is another more expensive option, reached by heading into Batu Putih village and turning left along the beach, but it is a bit further from the birding action.

To enter the forest proper at Tangkoko you are usually expected to take a guide (that is to say, they may not let you into the park without one), although if you stick only to the coast track as far as Post 2 you may be allowed in alone. Your accommodation can help you find a guide and negotiate your entrance to the park, or failing that the park staff can assign you a guide at the entrance/ticket gate. Many of the guides at Tangkoko are excellent birders, and many have ‘secret spots’ where they can show you some of the most sought after species.

Guides obtained from the main accommodation options will be up-front about the fees you need to pay (which are not high, but seem to vary from year to year!). They themselves will have to pay the park, so as to avoid the need to be assigned another guide by the park itself, and this will be included in the price. Getting guides assigned by the park at the entrance gate is a bit more random, some are good and some are not, and the fees they charge can vary mysteriously, so better to sort this out from your accommodation!

Most of the guides speak some English, and they can help you arrange trips to the mountain, night birding, or any of the side excursions mentioned above. Just chat through your plans with them and tell them what you want to see (or point at it in a bird book!). //burung-nusantara.org

Birdwatching in Indonesia

2012-07-29T15:12:00.000+07:00

The nation of Indonesia stretches along an equatorial archipelago numbering nearly 18,000 islands in total. Encompassing several ecosystem types as well as straddling the boundaries between the Oriental and Australasian faunal regions, Indonesia is one of the most biodiverse nations on Earth.

"Lore Lindu National Park. © Nurlin Djuni"

The high level of biodiversity is amply reflected in Indonesia's avifauna with 17% of the world's total bird species represented. 1,539 species of which 381 are endemics!
Tremendous scenery of volcanoes, asian rural land, lowland rainforest, wetlands and mangroves and stunning shorelines.

Some facts about Indonesia.

The Republic of Indonesia, is a nation in Southeast Asia. Comprising 17,500 islands, it is the world's largest archipelagic state. With a population of over 200 million, it is the world's fourth most populous country and the most populous Muslim-majority nation, although officially it is not an Islamic state. Indonesia is a republic, with an elected parliament and president. The nation's capital city is Jakarta. The country shares land borders with Papua New Guinea, East Timor and Malaysia. Other neighboring countries include Singapore, the Philippines, Australia, and the Indian territory of the Andaman and Nicobar Islands.

Across its many islands, Indonesia consists of distinct ethnic, linguistic, and religious groups. The Javanese are the politically dominant and largest ethnic group. As a unitary state and a nation, Indonesia has developed a shared identity defined by a national language, a majority Muslim population, and a history of colonialism and rebellion against it. Despite its large population and densely populated regions, Indonesia has vast areas of wilderness that support the world's second highest level of biodiversity. The country is richly endowed with natural resources, yet poverty is a defining feature of contemporary Indonesia.

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Fujifilm Launches FinePix F800EXR

2012-07-28T23:52:00.000+07:00

20x Compact Superzoom Camera with Wi-Fi

Fujifilm has launched FinePix F800EXR, the new travel zoom camera packing a 25-50mm f/3.5-5.6 optically stabilized lens. The camera houses a 1/2″ 16MP sensor that incorporates Fujifilm’s proprietary technology that optimizes noise and dynamic range.

What Fujifilm has thrown into the new travel zoom is the Wireless File Transfer capabilities, allowing the camera to send off your files to an Android or iOS device (the Fujifilm Camera Application for Android and the Fujifilm Photo Receiver for iOS) at the push of a button.

All you need to do is download the Fujifilm Photo Receiver app to your device and follow the on-screen instructions to pair your device with the camera. The camera supports the transfer of 30 images per session.

Other than the wireless transfer, the Fujifilm FinePix F800EXR incorporates the same feature set at the F770EXR including the built in film simulation filters along the ability to shoots panoramas and capture images in native RAW. The camera shoots movies in Full HD (30fps) with stereo sound.

The Fujifilm F800EXR also boasts of an impressive 8 frames per second burst mode in full resolution, mighty impressive for a camera in this bracket. The camera incorporates the ability to adjust the flash power, to make sure that the final exposure isn’t overexposed to the flash.

Key Features of Fujifilm FinePix F800EXR

The FinePix F800EXR offers these additional features:

Intelligent Digital Zoom: With 20x optical zoom, Intelligent Digital Zoom delivers 40x total zoom, and 15x optical zoom extends to 30x total zoom.
HD Movie Capture: Full 1080p HD quality, a mini HDMI port and stereo sound with a high speed movie option for freezing fast moving action at up to an incredible 320fps.
Intelligent Image Stabilization: Intelligent Image Stabilization system provides further improved image quality with reduced blurring and noise in still pictures and even when shooting movies at the full optical zoom or in very low-light.
Amazing panoramic shots: Enhanced Motion Panorama mode that allows users to capture beautiful, seamless 360° panoramic images both horizontally and vertically that show fine detail, low noise and high resolution at 180°, 240˚ or full 360˚ panoramic ranges.
Tracking Auto Focus (AF): Tracks fast moving subjects so they don’t escape from the frame in a blur. Subjects will be tracked automatically for as long as it is kept in the frame and the shutter is half-pressed; when users fully press the shutter button your subject will be in the centre of the photo in perfect focus.
Shoot in RAW: Images can also be captured in a RAW file for advanced creative work after shooting.
Super Intelligent Flash: A flash control system which efficiently controls the level of flash for a given exposure to produce beautifully balanced flash illumination across the foreground and background.

The F800EXR looks to be a fine specimen on paper, but it won’t be out till August and would cost a decent $349.

A Taste of Chinese Noodles

2012-07-28T13:47:00.004+07:00

Chinese Noodles has a history of 4,000 years according to an archeological discovery in Qinghai Province where a 50-centimeter-long noodle made of millet was unearthed. Eating Noodles is a part of birthday celebrations in China. Long noodles stand for longevity in Chinese culture. Noodles are regarded as the staple food in North China and usually served as breakfast in South China. The reason lies in the two agricultural patterns in China: wheat and millet are mainly produced in North China while rice is mainly produced in South China. Chinese Noodles are generally made from wheat flour, rice flour, tapioca starch or any kind of starch, with eggs, peanuts, meat, shrimps, vegetables and so forth as ingredients. The most common noodles are wheat flour noodles and rice noodles.

Noodles are cooked steamed, fried, boiled, or served in soups. Due to various cooking ways and ingredients, nearly every region of China has its own noodles, such as Lanzhou beef noodles, bean sauce noodles in Beijing (炸酱面), sliced noodles (刀削面) in Shanxi Province, pot noodles (锅盖面) in Zhenjiang City, hot-dry noodles (热干面) in Wuhan, Sichuan noodles with sesame peppery (担担面), Guilin rice noodles (桂林米粉), etc. Today most noodles are made by machine. But handmade noodles are still popular in China. Making ''handmade noodles'' is regarded as a necessary skill for girls in central China. The process involves pressing, pulling and rolling the dough with hand or a rolling pin repeatedly. Eventually the dough is turned into either long or thin or flat or thick noodles.

The representative wheat noodles should be Lanzhou beef noodles. A day begins with a bowl of beef noodles for Lanzhou locals in Gansu Province. The city has over one thousand noodles restaurants. And some one million bowls of noodles are consumed daily. Noodles are absolutely the staple of Lanzhou. Beef Noodles are not only the local flavor snack but also enjoy a high reputation in the whole country. It takes few minutes to pull the dough and make a bowl of noodles, but proficiency is strongly required. From sorting flour, kneading with water, covering with a wet cloth, to rolling and pulling the dough, the elasticity of protein in noodles is fully utilized. The history of Lanzhou beef noodles can be traced back to Qing Dynasty. The originator is said to be a Muslim called Mabaozi. Legend has it that Ma Baozi was born in a poor family and he made beef noodles and sold them in the street. Afterwards he added boiled liver of cattle and sheep into beef noodles and found it much more delicious. Since then Ma Baozi had more and more customers and opened a restaurant. His son took over his business and attempted to improve the beef noodles. Today his beef noodles has nearly been a household name in China. It is known that liver can pure toxins in eyes. May be that’s why western Chinese people have brighter eyes. Besides, the authentic Lanzhou beef noodles should have clear soup.

Rice noodles fall into different categories such as Mixian (米线), Shahe fen (沙河粉), Rice noodles roll (肠粉). Rice flour and water are the major ingredients of rice noodles. Guilin Rice Noodles is known for its unique flavor. Firstly rice grains are soaked in water to swell; next they will be grinded into liquid. After water is filtered, the dough will be boiled and squeezed into flat or round slices. The round noodles are called Mi Fen(米粉) and the flat noodles are called Qie Fen (切粉). Rice noodles features white, tender, soft and refreshing. The most popular rice noodles in Guilin should be noodles mixed with brine. Brine is the key element to make delicious rice noodles. A number of ingredients are added to make good brine, such as beans, anise, pork, beef, Sanhua wine. Apart from cruising the Li River, having a bowl of rice noodles should also be a must-do for tourist who goes to Guilin. Rice noodles restaurants can be found easily in Guilin.

//visitour

Dao Xian, China

2012-07-28T13:44:00.000+07:00

Dao Xian, less than 100 kilometers to its neighboring county of Guilin in Guangxi Province, is a small little county of Yongzhou City in Hunan Province. It is not a famous hot spot for tourists, it is not crawling with other travelers, and it isn’t extremely beautiful, but man is it a fun place. I spent a lot of time there, mostly because my friend lived there, but also because it was just such a great place to visit every once and a while.

Dao Xian has a very rich history dating as far back to the first feudal empire of China, Qin Dynasty (221-207B.C.); it had been being an administrative county at that time. It has one of the older gates, like an old school China gate, dating a few hundred years; it also has a small but very old Buddhist temple, which has a supposable 2,000 years of history. In addition, many a historical and cultural relic here is also worth an appreciation. Deserve to be mentioned is an ancient marble stone carving- Five Dragons, which is a relic of the destroyed Confucius Temple in Qing Dynasty (1644-1911). The vivid writhing five dragons just give out a strong impact. It is pointed by experts that the material quality, composition of the pattern and the carving skills of the carving are all of great historical and artist values.

My friend told me that Daoxian People feel proud mostly because Zhou Dunyi, a great philosopher born in Daoxian in Song Dynasty (970-1279). He is widely familiar with Chinese people because of its famous theory about lotus. He praised the lotus the gentlemen’s flowers in his article, and since then Chinese love lotus more. In Daoxian, there is a Lianxi Temple to commemorate Zhou, as the theory Zhou created is called Lianxi theory.

They have many authentic Hunan styled restaurants here, if you’re looking to try really spicy Chinese food, you can’t miss out on Hunan food, it will light you mouth on fire, which just can prove a popular Chinese saying that people from provinces of Sichuan, Guizhou and Hunan are addicted to hot flavor. It’s worth trying. There’s also a bunch of western style restaurants, many of these restaurants have made their own styled western food. I remember one joint had peanut butter and watermelon sandwiches. Those were delicious.

Like many other counties in China, living in Daoxian isn’t expensive; you can find rooms for 60RMB a night, and they’re not bad. Food isn’t expensive, and you’re not far from the countryside so if you feel like leaving town and just going hiking it’s very convenient. In fact, many towns and villages are interesting and worth a visit. One of which I had visited was just amazing, Dongmen Village. Most villagers there are good at Chinese calligraphy, and you can find many people are practicing there; even an expert can detect many excellent works. It is said all because it is the hometown of a great calligrapher in Qing Dynasty. The nightlife is okay, mostly just a few tiny bars here and there, and a lot of outdoor BBQ, which was delicious! If you get the chance and you feel like visiting a small but fun little joint in China, Dao Xian is worth checking out.

The thing that I remember the most about Dao Xian was the people. They were so nice, and willing to talk to you. A lot of them would always smile at you, or you know do the awkward broken neck stare at you. A little tip if you get sick of people staring at you go ahead and just stare on back, or make some funny faces, or just put on a big goofy smile. As a whole Hunan is a beautiful place, but my favorite place there still and always be Dao Xian.

//visitourchina

Story of Chinese New Year’s Cake

2012-07-28T13:42:00.000+07:00

Staples are not only the main food on the table of Chinese people but also the main source of their energy. Divergent staples vary from regions to regions, ranging from wheat in the northern China to rice in the southern China. But whatever they are, staples always play a profound impact on people's understanding of the ever-changing seasons, and in the meanwhile make their life much bountiful, healthy and charmed.

Every year when late rice is ripe, dwellers in Ningbo, Zhejiang province begin to make Chinese New Year's cake, also known as Niángāo, or Year cake – the staple in this long-history city. Actually, it is a tradition for the residents to heraldSpring Festival by making Year cakes.

New Year's cakes of Ningbo city are made from milled late medium to short-grain nonglutinous rice. After it is soaked, ground, steamed and pounded, molecules of rice are reorganized, which enhances its taste. Then, the rice flour mash has to be kneaded on the board before it is cut into bars and pressed on them with mould. Finally, a very common seen footlike niángāo is done. Previously, households in Ningbo made more than fifty-kilogramme-Year cakes before the arrival of Spring festival, and then they would deposit them in the water so that family could enjoy this dainty until the coming year.

More often than not Ningbo residents have Chinese New Year's cakes as their dinner after toiling in the farmland, in that it saves time. A perfect combination of vegetables and Year cakes can not only cram people but also regarded as a delicacy.

Another exquisite dish is Crab Fried with Year Cake. It follows like this: first, wash the crab and chop it into several thick pieces; second, poach Year cakes before soaked in the cold water; then, fry the crab together with shredded ginger for a few minutes; next, fry the Year cakes until they are a little bit burnt and add the crab to them seasoned with cooking wine, white sugar and light soy sauce; finally, put some chopped green onions. In this way the yummy dish is before your eyes!

When Chinese Lunar New Year is around the corner, children on the move will come back to their hometown to usher in the new beginning. On the table there are sumptuous meals that cannot dispense with children's favourite food – Chinese New Year's cakes. The older the children grow, the fewer times the family makes niángāo. Nevertheless, the senior still carry on this tradition despite the fact. In Jingtou Village, Ningbo City, Zhejiang Province, making niángāo is indeed a ceremonious event. Locals there tend to call this round-shaped Chinese New Year's cake Tuanzi, which means reunion. On these days, neighbours will help each other to make the food, thus Tuanzi of varied shapes come to life. Dwellers often mix steamed rice flour mash with wormwood stored in spring before pounding. Usually, the ready-made Year cakes touches warm and sticky. Scattering golden pollen pini, you will breathe in the refreshing and sweet scent!

Years may elapse but this distinctive taste will always be engraved in the heart of the children, in that it is a dainty, but more importantly, it is symbolic of our own family.

//visitourchina

A Bite of China- Rou Jia Mo, staple food of Xi’an

2012-07-28T13:39:00.004+07:00

By reason of the various physical geographies, the unique distribution of Chinese agriculture has taken shape some 1000 years ago that dry farming of millet and wheat is carried out in the Yellow River Valley in north China, while the wet farming of rice is implemented in Yangtze River Basin in south China, which in consequence results in a common phenomenon- northerners prefer wheaten food and southerners cannot live without rice. For thousands of years, to reward toil on the soil, Chinese people live in different regions find a way to make diversified food with the simplex basic material of grains.

In north China with the wide stretches of land, the ripe wheat colors the earth with golden yellow every autumn. Since introduced into Central Plains from western Asia some 4000 years ago, the eutrophic wheat has localized and turned into one of the two major crops of China. A leading role on Chinese tables, staple food made from wheat is the primary source of energy offering most calories that people needed. The typical handling of wheat is grinding them into powders and then made into a variety of food, such as noodles (of Lanzhou), rice noodles (of Guilin), steamed buns, dumplings, Chinese deep-fried cakes, Chinese breads and hamburgers.

The world known ancient city of Xi’an, the capital for 13 dynasties in ancient China, was once the most bustling city in the world especially in Tang Dynasty (618-907). It attracted people from every corner of the world as well as their tasty food in the meantime. To this day, the city is certainly still the food paradise that every new visitor will explore for featured dishes and snacks in the famous district of the Muslim Street. Among its dozens of famed tempting food, Bai Ji Mo (白吉馍), or Chinese baked flatbread, an indigenous staple Xi’an food, is a must for trying, while Rou Jia Mo (肉夹馍) and Pita Bread (Bai Ji Mo) Soaked in Beef or Lamb Soup (牛/羊肉泡馍) are the typical ways to enjoy this dainty.

The authentic Bai Ji Mo is made from wheat flour, which is made into a batter with ingredients such as eggs, and stirred constantly for an extended period of time, and then baked in a mud or clay oven till thoroughly set. Rou Jia Mo, a meat burger or meat sandwich of Chinese which is so famous that even included in the menu of the Café in Florida’s Disney Land, can be traced back to Qin Dynasty (221-206B.C.) and firstly invented by Han people. The meat for Roujiamo was initially the pork, which was stewed for hours in the thick soup comprising more than 30 kinds of spices and seasonings. The soft and glutinous taste of the meat can amazingly combine the simply taste of Baijimo. Promoted in the history by Muslims lived in Xi’an who refused any pork, today, beef and lamb are popular substitutions for meat in the Roujiamo.

Pita Bread Soaked in Beef or Lamb Soup, simply small slices of Bai Ji Mo cooked or just soaked in beef or lamb soup is another popular staple food in Xi’an. It is a perfect mixture of wheaten Baijimo and thick soup which was stewed for more than ten hours. To enjoy this dish, to break Bai Ji Mo into pieces with hands is the most important part as well as the most enjoyable process. Each person can slice the Mo into different sizes or shapes according to his own eating habits, and for almost every Xi’an people, to lift of finger to do this simple action is indeed a quite enjoyment other than the eating.

//visitourchina

A Bite of China – transformation from rice to wine

2012-07-28T13:38:00.000+07:00

In terms of diet, flavor overwhelms anything else. Chinese never bind themselves to a stuffy food list. People persist to seek the inspiration of transformation through continuously trials. They seem to be born with the ability to utilize microorganisms like yeasts, fungus and bacteria. Wine should be the oldest sample of bringing ferment of microorganisms into full play. Rice Wine, a Chinese beverage that is made from grains like rice, millet or wheat with Jiuqu starter culture, is one of the oldest alcohols in China. It is also called Yellow Wine (Huangjiu) and has lower alcohol than White Spirit. Different type of Yellow Wine shows slightly different color such as ecru, tawny and reddish brown. Moreover, it is often used as a condiment in cooking to remove fishiness and promote flavor.

Shaoxing, a prefecture-level city located on the south bank of Qiantang River estuary in Zhejiang Province, where the Chinese famous writer Lu Xun’s Residence, Tomb of Yu the Great and East Lake can be found, is the origin of Huangjiu. Winter falls in Shaoxing with a morning drizzle, which is regarded as a good omen by winemakers, since yeasts prefers prolonged and moderate coldness in Yangtze River Delta region. The first day of Li-Dong (Beginning of Winter, the 19^thsolar terms in China and usually falls around November 7 and ends around November 22) is also the day to greet the god of wine. Annual ritual is held on this day to show respect for Mother Nature, marking the beginning of winter brewing. Winemakers are busy with preparing tributes for sacrifice. Nobody would have a single bit of slight. Even the best winemaker can not ensure a good wine to be made on account of changeable weather, wind, air and microorganisms. Shaoxing Wine, namely the Chinese Rice Wine, Yellow Wine, has a high reputation domestically and internationally. The water used for brewing is taken from the Jianhu-Mirror Lake. Shaoxing is a typical water town. Walking along the river bank of Shaoxing, you will find a Chinese ink painting right before your eyes. Dwelling houses are built along rivers which are dotted with gray boats. Boatmen occasionally have a drink of Shaoxing Wine. Shaoxing natives like sipping the Yellow Wine. A bottle of wine is often finished at the end of a day. In Shaoxing, you will find lots of old people chatting and sucking a mouth of Yellow Wine at times. And also, walking on the alleys, you will find lines of signboards of pubs.

In Xiuning County of Anhui Province, which is of the identical latitude with Shaoxing County and administrated byHuangshan City, people are also engaged with winter brewing. Brewing is by no means a tough task for the elders. Rice is an indispensable part of daily life in the fertile and populous land of lower reach of Yangtze River. The period before the coming of Chinese New Year is the slack season for farmers. It couldn’t be more natural to make jars of rice wine to treat both guests and themselves. Jiuqu, a marvelous invention of Chinese, is the oldest and successful sample in people’s attempts to domesticating microorganism. It is a mixture of various yeasts, molds and bacteria which are cultured in grains and stored in the form of paste or powders and is crucial to make good wine. All sorts of microorganisms sleep soundly in the mixture of rice and Polygonum hydroper, waiting for a right moment to wake up. Crushed Jiuqu is first mixed with boiled sticky rice in a stoneware jar, then a dimple is dug by hands and the last handful of Jiuqu is spread on the mixture. Finally, everything is left to time. Those funguses will turn the glutted rice into sugar while the yeasts will turn sugar into alcohol. As time passes by, the wine becomes increasingly mellow.

The Chinese Rice Wine has a long-lasting and full-bodied taste. Chinese can taste the states of gentleness and firmness. Nurtured by Yellow Wine, Shaoxing natives have mild disposition. Their adherence to tradition also flows on their tongues.

A Bite of China – Transformation from Soybean to Tofu

2012-07-28T13:36:00.001+07:00

It seems to all eaters that flavour is a top priority. And Chinese people never confine themselves to a flat and monotonous list of food. They are always giving it their best shot at seeking transformation from plant to delicacy. With their own understanding of food in Chinese Cuisines, they create conditions and seize opportunities in the process all the time.

Tofu, symbolic of food culture of Central Plains (an area on the lower reaches of the Yellow River which formed the cradle of Chinese civilization), going on a 2000-year journey from birth to prosperity is a kind of dainty that are transformed from soybeans.

Shou County, a small and ancient town, lies in the north of Anhui province. Residents here have a great affection of this food. They are convinced of their forefathers as the inventors of the great tofu.

When it comes to the middle of October, the northern Anhui has harvested soybeans. Tofu, or bean curd is the most popular food if it is made of these fresh soybeans. In the long history of agriculture in China, soybeans have taken up a position of vital importance. Of all known legumes, the soybean is most rich in protein and the most inexpensive food source. However, it was once in a dilemma in that it failed to stimulate people's appetite and was easy to increase flatulence. Consequently, what needs badly is to fine a perfect way to eat soybeans.

After repeated attempts, sensible people have come up with the way. Grind the soybean and add water to it, and bean milk is done. Then comes the key to transformation from the fluid to tofu - calcium sulfate, a whit powder and mix them. In the boiling bean milk, denaturalized protein and calcium sulfate immediately have gelation effect. It happens so quick that can be noticed within a second. At the sight of the change from white liquid into white solid, you cannot help feeling amazed.

As a matter of fact, calcium sulfate had often been recorded in the book of Chinese warlocks in the remote times. Coincidently, the close connection between the white powder and tofu had relation to this. It is believed that more than 2000years ago, Líu Ān (Chinese: 刘安, 179 BC – 122 BC), a Chinese prince who had happened to drop calcium sulfate when cultivating pellet in Bagong Mountain made tofu. No matter how dramatic the story is, Chinese people must have found the way to produce the remarkable tofu through trial and error.

On all accounts, the presence of tofu has changed the fate of tofu to the core.

Tofu is unique in the eyes of Chinese people who are adept in cuisine. With this simple material they have created many dishes or snacks by dent of their imagination. Tofu curd and fried dried milk cake are the cases in point. Those negative factors which set soybeans in an awkward position such as trypsin inhibitor, unabsorbable sugar and phytic acid are all eliminated in the transformation.

In the ultimate analysis, tofu provides a way for Chinese people to express their adaptability. All this at the same time attaches a high value on soybeans. Transformation as a traditional means not only brings about dainties to the public but also reveals the wisdom of Chinese people in cuisine.

//visitourchina

A Bite of China – Power of Time on Kimchi

2012-07-28T13:34:00.003+07:00

Time is the bosom friend of food; time is the mortal enemy of food. Although we have invented diverse ways to preserve food thanks to science and technology, such old ways as pickling, aeration drying, and bloating can not only keep food fresh, but also lead us to distinct and even more unforgettable flavour than that of fresh food. By far, food made by time twice still has a profound impact on Chinese daily diets. More importantly, it reveals the deep feelings of its people towards their hometown, such as kimchi.

In the morning of golden autumn, the ancient Hulan River, originated from Lesser Khingan Mountains, meanders into Songhua River. It has nourished the eastern lands of Songnen Plain and its dwellers for thousands of years. When it comes to September, black soil along the banks produces high quality rice. Soon, it will be covered with ice and snow after the harvest, as if it were a white ocean.

Inhabitants in Suihua city, Heilongjiang province get accustomed to storing Chinese cabbage for winter in the long course of sever cold. The Korean nationality living here calls kimchi, or spicy cabbage, “grain for winter”. Nowadays, it is not difficult to approach fresh vegetables in winter, but kimchi with unique flavour is still an essential part of the locals’ life. It is no exaggeration to say that it has become a snack sweeping over the world.

In the past, due to the shortage of fresh food in the freezing winter, Manchurian used to make pickles and dried vegetables from the fresh at the end of each autumn. Women in this city now tend to send their products to their children in the metropolis.

Cabbages grown in the garden are planted during the first of the three periods of the hot season. Cabbages with tender leaves are the finest ingredients of making kimchi. But how to make it? After cutting Chinese cabbages, you have to remove unnecessary water in them by saline water. Next, place stones above them, which have become smooth owing to a long period of time. Then comes the process of making kimchi in the real sense. As the priority as it is, the residents at dawn are busy with preparatory work. The key step of making the spicy cabbages is to daub them with seasonings including chilli, apples, pears, fish sauce and shrimp meat. Different as they are, seasonings must comprise chilli powder. In the eyes of the Korean nationality, tteok is an indispensible part during festivals, such as Spring Festival and Mid Autumn Festival. Therefore, refreshing kimchi and this sweet and sticky food absolutely form a perfect combination for celebration. Neighbours are mutually assisting in making spicy cabbages, from one household to another. Half a month later, the cabbages in pots will change into kimchi because of fermentation of lactic acid.

The power of time can never be looked down upon. Desire for freshness lasts forever; nevertheless, pickling food is even more attractive for those who still keep their eating habits even though they have been away from hometown for a long time.

A Bite of China- Transformation from Milk to Dried Milk Cake

2012-07-28T13:31:00.000+07:00

In Chinese food, many a dainty is provided with special full-bodied flavor, which is the positive result of fermentation. To transform a raw material to a delicious taste, the intelligent ancestors of Chinese people had created all possible conditions and attempted continuously with their distinctive understanding of food. In the wide stretches of prairie in North China, a kind of fluid tasty nourishes the strong Mongolian herdsmen- it is the Dried Milk Cake transformed from milk.

In the breakfast table of Mongolians, milky tea is the eternal staple, which is made of brick tea, butter, stir-fried millet and fresh milk. Equally, the dried milk cake is the other food that people in grassland cannot live without. Livestock is the property of a family as well as a part of the herdsman; they are too precious and the meat is a luxury to be presented in the table. As a consequence, kinds of dairy food become the main course offering the vitamins and mineral substances that people can not easily get in grassland without abundant vegetables and fruits.

The Ujumqin Grassland of Inner Mongolia takes off its green from the later of September. The Mongolian herdsmen have to seize the days for the last grazing before the severe winter arrives, while the homemakers have to hurry up for making dried yoghourt cakes for the long winter though the fresh milk is not easily fermented as in warm summer. Fetch the fresh milk and lay aside for several days for natural fermentation; after fully fermented, the sour milk become nubbly curd, and the sour cream in the surface, which is the most precious part, will be spooned up; boil the milk to separate the albumen and sour whey. The whey will be reserved for domestic animals, while the albumen is the part to make dried milk cake. When boiling, it is necessary to stir the milk unceasingly so as not to stick to the pan bottom; when the whey is thoroughly boiled away, the hot milk condenses to a roll and is scooped up in a wooden mould. After days, when the air-dried milk is stout, the dried milk cake is done. This kind of cake can be eaten directly, or fried, cooked, and kept for a long time.

In many large cities today, there are restaurants specializing in Mongolian dishes, among which the roast lamb back is customers’ preference because the dish in people’s mind is always connecting with the straightforward lifestyle in the grassland; however, for people live in the interior of the grassland, the diary food, which provides them with adequate calories even in severe winter, is exactly the original of their life.

In Dali of Yunnan Province, thousands of miles to the south of Inner Mongolia, people use the identical way to transform the milk to Rushan (乳扇, literally a fan made of milk, a particular flaky diary food, and one of the 18 weirdest things of Yunnan). The difference is the making of milk roll is cooperated with hands; when a milk roll is done, it is pulled to a large slice and reeled up to a bamboo for air-drying hanging in the courtyards- numerous bamboos wrapped with Rushan constitute an image as a huge wind bells. The typical way to enjoy Rushan is to fry it.

This tacit understanding of transformation of milk between these two far apart areas may go back to 800 years ago during the flourishing era of the Mongolians, who founded Yuan Dynasty (1271-1368). When the Hublai (1215-1294, the founding emperor of Yuan Dynasty) expedited to Yunnan, some Mongolians from his troops had settled down and introduced in their dairy food, the making skills of which hereupon had been handed down.

As a matter of fact, the wisdom of transformation had shined in remote ancient times in China, and all the imaginative transformation had created special flavors and a sublimation of nutrition, a part of which had been taken shape as a kind of culture, inherited by generations to generations.

A bite of China- Power of Time on Cured Meat

2012-07-28T13:27:00.000+07:00

Time, the sworn enemy of food, sometimes is also the friend of food. Although we have obtained diversified ways to preserve food by means of modern technology, such old methods as pickling, air-drying, fumigating and salting had once unexpectedly brought us different and sometimes even unrivalled taste of food, which is the taste of time. Even to these days, those cured food still have a strong impact on people’s daily diet. Here I will talk about two cured meat that is popular in South China especially in Hunan Province – bacon and salted fish.

When autumn comes to South China, people there will be tempted by another taste of time – different from the taste of Kimchi in North China. People have their own way to preserve food that is contrast to that of North China as the weather and natural environment is quite different. With the intention of better preserving fresh meat which easily goes bad in humid and hot weather of the south, people created a way which can sometimes be a combination of salting, air-drying and fumigating. The unexpected bonus is they gain a different and even more unforgettable taste. Bacon is a traditional winter necessity for southerners in China. Today, bacon can be seen on family table as well as on the table of top restaurant. Hot Pot Rice (Bao Zai Fan) is a typical way to eat cured meat. Cooking Hot Pot Rice is a both sophisticated and painstaking task. The most difficult thing is timing. Fresh rice and a clay pot are needed to cook a good pot of rice. Rice is to be done with big fire and then be baked on charcoal stove to allow the gravy slowly seep into rice. Warm, fragrant and sticky Hot Pot Rice is always a mouthwatering food right to be eaten in winter.

In central mainland of China, you will have the chance to enjoy a primitive food – salted Hehua fish (scientific name: Procypris merus, actually a kind of carp that is native to China). Jingzhou Miao and Dong Autonomous County (Jingzhou for short), a county in the west of Hunan Province, has a mountainous terrain and is quite secluded from the outside world. Winter is the season to make bacon for each family in Jingzhou. Bacon is fairly popular in Sichuan, Hunan andGuangdong Province. It is usually made in the twelfth month of Chinese lunar calendar, early than Chinese Spring Festival. It hardly goes bad. As it is smoked and salted, bacon is free from flies even on ''sauna day''. Moreover, not being too greasy, it has unique flavor and can be appetite-boosting and digestible. In Jingzhou, Fresh meat is first cut into even slices and then daubed with salt which will be melted in homemade rice wine. Jingzhou is abundant in wood resources. Hardwood from tea tree and arbutus is ideal to be used as fuel to fumigate the meat. The ready meat is then to be hanging above the fire pond where cooking takes place. Pine cores and orange peels will be added constantly to make the cured meat more scented. The best place to keep bacon is the dry and lucifugal granary. Bacon must be peeled off with fire and cleansed in rice water before it is cooked.

The eighth month of Chinese lunar calendar is final growth stage of rice and the best time to make salted fish as well. It is essential to make a good wooden bucket, the major material of which is a bunch of China fir. The bucket will eventually be fastened with bamboo splits to avoid erosion of salt. In fact, a Hehua fish is a carp growing in rice paddies and got its name as it likes eating standing grains. The Hehua fish tastes sweet and tender as thriving rice contains high sugars and nutrition. Catching fish in rice paddies is do the most enjoyable and exciting thing for boys and girls in rural areas of Jingzhou. Although these simple boys and girls are short of modern toys, they do not lack fun. The first step to cure the fish is to fry the sticky rice with oil, which is an indispensable condiment. Fresh red peppers, gingers, Shan Nai (Rhizoma Kaempferiae), Mu Jiangzi (Litsea cubeba) and salt are mixed together with fish. Clamp the fish layer upon layer and finally cover the bucket with heavy staffs. Salted fish is edible one month later and usually served along with beans. Bacon is usually served with radish slices. For simple Miao people, Cured meat is not only food but also unforgettable memory in life.

//visitourchina

Korea Tourist Information Center (TIC)

2012-07-27T16:17:00.000+07:00

The main Tourist Information Center (TIC) is located on the basement level of the Korea Tourism Organization (KTO) headquarters in Seoul. At the TIC, maps, leaflets, and other promotional materials are provided at no charge and visitors can get information on tourist attractions, accommodations, food and much more from professionals fluent in English, Japanese, and Chinese.

The TIC also offers simple medical services as well as free internet access and phone services. Visitors can browse travel-related books and data at the Tourism Technology Library or visit the souvenir shop and Hallyu zone. Hanbok experience and other cultural programs are offered regularly throughout the year.

The Korea Tourism Organization currently operates 4 Tourist Information Centers, one at each of the following locations: downtown Seoul (B1 of the KTO Headquarters), the Incheon International Airport, Gimhae International Airport (Busan), and the Jeju International Airport.

More Info

☞ Address: Seoul-si Jung-gu Cheonggyecheon-ro 40 (Zip: 100-180), B1 of the
Korea Tourism Organization building
☞ Hours: 09:00~20:00 (Open all year round)
☞ 1330 tt call center: +82-2-1330 (Korean, English, Japanese, Chinese)
* The TIC travel helpline (tt call center) is open 24/7.
☞ Telephone: +82-2-7299-497~499

Directions

1. Jonggak Station (Subway Line 1), Exit #5
   Go straight for 3 minutes and cross over Cheonggyecheon Stream.
   After you cross, turn right down the street that runs parallel to Cheonggycheon.
   The KTO building is the second building on your left.
   * You will see a statue of the blue and red KTO logo out front.
2. Euljiro 1-ga Station (Subway Line 2), Exit #2
   Go straight for 5 minutes (approximately 2 or 3 blocks).
   Turn left down the last side street before Cheonggycheon.
   The KTO building is the second building on the left.
   * You will see a statue of the blue and red KTO logo out front.
3. Gwanghwamun Station (Subway Line 5), Exit #5
   Go straight until you cross the Cheonggyecheon Stream
   Turn left down the road running parallel to the stream (Cheonggyecheon-ro).
   Go straight for approximately 6 minutes, until you see the KTO building on the right.    * You will see the red and blue KTO logo out front.
   ** If you reach Gwanggyo 4-way Intersection, you’ve gone too far.

● Tourist Information

Tourist Information Desk

At the TIC's Information Desk, well-trained specialists fluent in English, Japanese, and Chinese offer information on accommodations, tourist attractions, and more. Travel information in the form of leaflets, brochures, books and audio-visual presentations are available free of charge and staff members are more than happy to provide print-outs of sites and information of special interest to each visitor.
Hours: 09:00 - 20:00 (Open all year round)
Services in: Korean, English, Japanese, Chinese

Free International Telephone & Internet Access Zone

To help ensure visitors have a pleasant and convenient journey, the KTO provides both free international phone services and free internet access. At the TIC’s computer corner, travelers can search for Korea-related information online at sites like the KTO's official website (www.visitkorea.or.kr).

Tourism Technology Library

The library includes numerous reference books and travel guides to the nations of the world. Here you can read about specific destinations in Korea and other countries.
Hours: 09:00 - 17:30 (Monday-Friday)

Promotional Materials Stand

Brochures and pamphlets are available for visitors to take. Materials provide travelers with accurate and useful information on Korea’s tourist attractions, regional festivals, performance events, tour packages, etc.

Automated Tour Guide System

Located on the ground floor of the Korea Tourism Organization headquarters building, the automated Tour Guide System allows visitors to search travel information, photos, video clips, and maps using a touch screen. Services are available in Korean, English, Japanese and Chinese and can directly connect visitors to the KTO’s tourist information hotline, the 1330 tt call center.

● Cultural Experience Event

The Korea Tourism Organization's Tourist Information Center (TIC) offers a range of hands-on cultural experience programs such as wearing Hanbok, getting your name written in Hangeul, making Hanji crafts, and more. Anyone visiting the TIC is welcome to participate in these free programs (no reservations necessary).

☞ Venue: TIC Hall
☞ Regular Event Dates: Monday - Saturday (third week of every month)
☞ Special Event Dates: Lunar New Year, Chuseok, Golden Week, etc.
☞ Participation Fee: Free
☞ 1330 tt call center: +82-2-1330 (Korean, English, Japanese, Chinese)

Hanbok Experience

Guests of all ages can take photos of themselves wearing Hanbok (everyday hanbok, wedding hanbok, and court hanbok).
☞ Time: 09:30-17:30 (On scheduled days)
☞ Duration: ~ 10 min.
* 2 ~ 5 people at a time
: Name Writing in Korean Calligraphy
A traditional calligrapher will write your name in Korean on hanji paper.
☞ Time: 13:00-17:00 (On scheduled days)
☞ Duration: ~ 3 min.
* Only 1 person at a time
: Traditional Crafts
Visitors can make either a Jegi (Korean hackeysack) or a postcard (by stamping or painting images of traditional symbols of Korea on hanji paper).
☞ Time: 09:30-17:30 (On scheduled days)
☞ Duration: ~ 5 min
* 4 to 6 people at a time
: Play Folk Games
Visitors can play traditional folk games such as Yut-nori (a board game), Tuho (arrow toss), Jegi-chagi (hackeysack) or paengi-chigii (top spinning).
☞ Time: 09:00-20:00 (Lunar New Year & Chuseok)* 2 to 4 people per game

● Cultural Crafts & Souvenirs

Cultural Property Artisans Hall

This hall displays and sells approximately 500 pieces of art that have been created by artisans preserving Korea’s rich cultural history.
Hours: 10:00 - 17:00 (Monday-Friday)
Tel: +82-2-753-4472

Korea Tourism Master Souvenir Hall

Selected through the National Tourism Souvenirs Contest, a variety of products are on display for purchase.
Hours: 10:00 - 18:00
* Closed on Sundays and National Holidays during the winter season (November-February)
Tel: +82-2-318-2196

● Korean Wave (Hallyu) Hall

The Korean Wave (Hallyu) Hall has K•Star Gallery, a photo zone where visitors can take pictures with life-size cutouts of some of Korea’s most famous celebrities. Hallyu celebrities’ handprints are also displayed here. At the nearby K•Star Shop, guests will find a selection of Hallyu celebrity products.
Hours: 10:00 – 18:00
* Open all year round.

● Hansik (Korean Cuisine) Hall, the "Hansik Story"

Hansik Experience Center

At the Hansik (Korean Cuisine) Experience Center, an open-run experience program is held where visitors can sample Korean dishes. The center also offers a reasonably priced full course meal of Korean table d’hôte during lunch hours, and the Hansik making program which requires advance reservations.

Free Hansik Sampling: Hours: 10:30 – 17:30
* Closed on Sundays and national holidays.
Menu: 2 to 3 dishes daily (Japchae, Tteokbokki, and Kimchijeon)
Hansik Cooking Classes: Hours: 10:00, 15:00, 17:00 (60 to 90 minutes)
* Closed on Sundays and national holidays.
Price: 25,000 KRW per person (cost of ingredients included)
Reservations: +82-2-772-9180 (Korean, English, Japanese, Chinese)
* Reservations must be made at least a day in advance.
Website: www.korea-food.or.kr

Exhibition and Sales Center for Regional Specialty Products

Visitors may buy red ginseng, kimchi, and other local specialties at discounted prices (10% off) from the Exhibition and Sales Center for Regional Specialty Products.
Hours: 10:00 – 19:00
* Closed on Sundays and national holidays.
Tel: +82-2-772-9180

● Medical Tourism Information Center

The Medical Tourism Information Center provides information on medical services in Korea. The center provides a one-stop information service, introducing visitors to Korean medical institutions that treat international travelers. The center provides information on the institutions’ different specialties and offers free consultation services from medical experts. Visitors to the center can also check their health using a free body composition analyzer, stress monitor, blood pressure monitor, and skin analyzer.
Hours: 09:00 - 19:00 (Open all year round)
Tel: +82-2-1330
E-mail: medicaltourism@knto.or.kr

Nightlife in Korea

2012-07-27T16:13:00.000+07:00

Seoul is certainly one of the most lively and dynamic nightlife capitals of the world. Even after midnight, throngs of people wander the streets in major shopping districts and popular downtown areas. The top attractions at nighttime are Dongdaemun Market for late-night shopping and the Hongik University (Hongdae) neighborhood with its concentration of nightclubs. For fabulous night views of Seoul, visit the observatory in N Seoul Tower or 63 City on Yeouido Island.

Many visitors enjoy 63 City’s museums and dining facilities in the afternoon and stay past sunset to catch a glimpse of Seoul at night from high above in the skyscraper. If traveling with children, some options include recreational parks that open until 8 or 9pm or an exciting non-verbal show. Those with an interest in Korean traditional liquor can try some of the establishments serving Korean makgeolli. Check out the following list of popular nighttime activities Seoul has to offer.


Splendid, Bustling Night Market: Dongdaemun		Night View of Seoul: N Seoul Tower


A look inside 63 City: A City full of wonderful experiences		Killer Views from Lookout Cafés on 6 Hangang Bridges


Immerse Yourself in the Flavors of Makgeolli		Korea’s non-verbal performances transcend language barriers


Nighttime Parks & Fun		Seoul City Night Tour

Korea travel information ? Just Call 1330!

2012-07-27T16:10:00.000+07:00

When you need English assistance or travel information, just dial 1330, and a bilingual operator will offer you detailed information on tourist sites, transportation, restaurants, etc.
If you want information about areas outside of Seoul, enter the area code of that region before pressing 1330.

Hours: 24-hours

How to dial 1330 from a telephone

• In Korea
- Telephone: 1330
- Cellphone: Area code + 1330
(EX. Information for Seoul 02-1330)
- Service Charge: local telephone charge only

• From Abroad
- +82-Area code-1330
(EX. For Seoul +82-2-1330)
- Be sure to the drop 0 in front of area code

[Area Codes]

Area	Seoul	Gyeonggi	Incheon	Gangwon	Chungnam	Daejeon	Chungbuk	Busan
Number	(0)2	(0)31	(0)32	(0)33	(0)41	(0)42	(0)43	(0)51

Area	Ulsan	Daegu	Gyeongbuk	Gyeongnam	Jeonnam	Gwangju	Jeonbuk	Jeju
Number	(0)52	(0)53	(0)54	(0)55	(0)61	(0)62	(0)63	(0)64