Tq @dailynutrition.msia & @chesterclive for this weeks dinner meals ..woot woot 🙌🏽. . Mon - Korean Beef Wrap. Tuesday - Green Curry Chicken. Wed - Tom Yum Salmon Frittata. Thurs - Salmon And Beetroot Pork-bowl. Friday - Venezuelan Pulled Beef. . Into the microwave & ready to eat .. my favs were The Venezuelan Pulled Beef & Green Curry Chicken 😋! . #resh #singersongwriter #fitterfasterstronger #dailynutrition #kitajagakita #supportlocal #nutritionalmealprep

{Body Map Online Workshop Taiwan} [Nomads of the South- Movement Identity ]-Gabriel Nieto 很興奮終於邀請到長期在紐約發展的舞者/編舞者-Gabriel來上線上課🤩 @nomadsofthesouth 來自委內瑞拉的Gabriel身體背景多元，融合了當代、hip hop、urban、capoeira和afrocuban等元素，創造了自己很獨特的身體語言和教學。 在紐約上他的課的時候很驚艷他的身體解構方式和教學的創意，後來還知道他後一年都在南美巡迴他的教學系統「Nomads of the South-Movement Identity」看他的學生翻的跟鬼一樣，還有流暢度，真的很想再多上他的課😭 去年一整年疫情的關係，他基本上都待在墨西哥工作，並持續發展線上課程，已經很有自己一套線上教學的系統，目前正在歐洲巡迴演出和創作。 這次Gabriel 會帶來兩堂線上課： 一堂是open level適合一般大眾程度，主要是開發身體語彙，覺知與反應， 一堂是advanced 給想更推展身體極限的舞者們。 (後續宣傳會給更多關於課程內容的細節！） 🛎有興趣的朋友私訊報名表單！ 課程日期： 7/17 19:00-21:00 open level 7/18 16:30-18:30 advanced 單堂$600 兩堂$1000 上課軟體：Zoom (會再各別給會議連結） *上課空間基本需求 2m*2m （更大當然就更好了） Artist BIO Gabriel Nieto is a Venezuelan artist based in New York City. He is a researcher of the Experimental Movement, Writer, Teacher, Interpreter, Choreographer, Creator of the Southern Nomads Platform (NOTS / Identity of the Movement) in the American Continent, and CO-Director of the International Online / Presential Platform VEM (Meeting Window for The Movement), began at age 13 to experience different types of movement such as capoeira Angola, urban dances, then movement. The following years, he added training in Salsa, Afrocuban and Commercial Dance plus the years of training in NYC in contemporary dance and hip hop and other Afro-descendant movements, Gabriel has worked in several festivals in South America, Central America, North America and Europe. He is dedicated to research and teaches between the American continent and Europe, where he is currently for a time between Germany and France.

(Continue from previous post) While we are proud of The Chairman’s achievement at the recently concluded Asia’s 50 Best Restaurants, a new comer on the list, Mono (ranked 44th) , is worth noting. I once wrote about Mono in my colunn. “Flaunting his talent” was how I described chef Ricardo Chaneton. Prior to Mono, Chef Ricardo was the head chef at Mirazur for 7 years, a World No.1 and three Michelin stars restaurant. He possesses superb culinary skills and vision. As a Venezuelan growing up in South America, he pursued his culinary career in France and Asia. As a result of diverse cultural immersion and openness, Chef Ricardo developed his unique culinary style. At the end of 2019, he co-founded Mono with Jia Group. He was determined to bring the essence of South American cuisine to Hong Kong, bringing it to greater heights. He was well aware of the challenge. South America flavour is still “alternative”. He cautiously positioned Mono as a “modern French” restaurant. The dishes were infused with South American elements, but gently. (To be continued) #monohkg #monohk #jiagroup #latinamerica #southamerica #southamericacuisine #latinamericacuisine #frenchlatinamerica #frenchsouthamerica #asias50best #theworlds50best #discoverhongkong #hongkongfinedining #hongkongeats #mirazurrestaurant #ricardochaneton #foodcolumn #foodcriticschoice #agnescheefoodcolumn #信報 #信報專欄