3 cheers

Agnes played host to the LevArt Xinjiang 2011 gang, a role she plays so effortlessly.

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Although there are 11 of us in this silk road tour, we have to discount four Chan’s because we are in a family. The seven new found friends have very interesting personalities. There is ChiaChi, a lawyer working in Singapore ; Easy Yashashii who is pursuing her doctorate in Hong Kong; Yen, a savvy businesswoman in the rag trade; Karen who distributes UMW generators; WeiLing who is in architecture; Irene sells lorries and Eloise in logistics.

We clicked instantaneously, despite the big age gap, especially for Margaux. We were a little concerned if she would be overwhelmed by the taxing journey, heat and socialising with unknown travellers. All turned out well, except for her little trip to the hospital. Everyone adores her and she comfortably made new friends with a bunch of adults, a bunch of very beautiful people.

We picked August 6 for this post-Xinjiang gathering to suit all our busy schedules. A little sad that Yen and Easy aren’t able to join us due to distance and commitments. The Chan’s volunteered to host while Irene gladly accepted my invitation to be guest chef to share her recipe on Braised Pork Belly, a popular Hokkien dish.

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Everyone traveled from various destinations in order to make this afternoon happen.

     

Agnes drove to Melaka to fetch Margaux who was spending her school holidays with our parents. ChiaChi happily came in from Singapore for this little do before she heads home to Penang. She is busy spending time with love ones before starting her class in Japan in a month or so. Karen flew in from Kuantan. (Beautiful shots by Irene Ngoh)

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While Agnes was in the kitchen busy preparing us the Seafood Platter Baked in Sea Salt and Xinjiang Steamed Chicken Salad, our guests cheered themselves with our homemade Ribena Lemonade.

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As the afternoon progressed, we ate a light Pao Paw Salad of raw papayas made by Pao, our Cambodian helping hand. It was great accompanied with samplings of Irene’s perfectly braised pork belly.

To celebrate, Stevie  made these lovely ladies each a gin tonic served with lime and mint leaves. Cheers!

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Irene shared with us 2 bottles of Fleur de Cap’s prized Noble Late Harvest from South Africa. I particularly enjoyed this sweet wine that was such a great pair to the Seafood Platter Baked in Sea Salt. While the party began with plenty of yamsengs, Mrs. Chan went to prepare Pumpkin Sweet Soup and French Apple Cake for our guests. I was all tipsy and high. Cheers!

       

We had such great time together and talks of a trip to Japan popped up. I know Agnes is eager to organise this and I look forward to travelling with this bunch again. It will be great to visit ChiaChi there, and Margaux thinks it was a great idea.

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pic by Irene Ngoh

One group photo for the album. Wished you were here, Yen and Easy.

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