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Yang LiPing's latest choreographed production 'Under Siege' is set to perform in Macao.

This dance piece will be a reenactment of a Qing Dyansty battle fusing elements of modern ballet with traditional Peking opera. Blood spilled in the form red confetti props. Historical backstory accompanied by stage backdrop far removed from her usual ethnic minority folk theme.

Below is an interesting article (and video interview) showcasing Dali native "Peacock Princess" though VPN may be required:

www.scmp.com/[...]

She never attended dance school, yet cemented her place as the most celebrated ballerina in China. She claimed to have learned from nature and the influences Yunnan's abundant ethnic groups, where she also handpicks her talent pool as a producer.

If you live in Kunming, may be worthwhile to learn about this national treasure. The hometown hero of the Bai people of Yunnan.

Went here one morning after grocery shopping in nearby Walmart.

No surprise, shelves were less than half-empty like they are in all upper scale bakeries I've visited in Kunming, specifically in the mornings before lunch.

They all seem to get stocked up few hours after lunch time, which for me is too late because I like to consume my sweets at home(=office) couple of hours after lunch, without making a separate trip for it.

Thus my staple bakeries remain from big and soulless chains like Just Hot, that have their donuts ready before 11am.

Awaiting the belated Michelin Michael2015 review.

Four random positive endorsements for the chef. Must be a popular, equanimous guy. So I take back my tongue in cheek hygienic comment. The featured baguette was obviously protected in paper wrapper.

Chef Igor probably burns the souffles because he's happily married to his passion. Unlike a few forumites who constantly forget to turn on the oven. (Subtle nod to late and great Audrey Hepburn)

Almost seems like he is one of the few owners who have not been indoctrinated by YFBC. Rather, the lone wolf buries himself in the space-time of zen, the gaps within paton layers of pate brisee.

Speaking of which, that scrumptious croissant also caught my eye....

mastering humidity in maintaining buttery flakiness is an art for a patisserie. Not too dry, not too humid. Despite the relative dryness of Kunming, most aforementioned bakeries in town would botch puff pastry, or the French call it pâte feuilletée.

@gokm
Thanks much for the ad, sponsored or not. I've been meaning to drop by Igor's since he opened - so thanks for the reminder. Difficult to find authentic (aka not laden with a kg of sugar) French patisseries, so hope I find the culinary delight I seek (wait for the review).

Igor is a super nice guy and he makes great cakes. His customers are mainly Chinese as far as I can tell. I guess the video is intended to get his business better known among the foreigners living in Kunming. Not sure what Ishy's objection is. GoKunming is a what's on site. It's basically all ads plus a few blog articles. It's not pretending to be the New York Times. There's a paper in America that does that.

Located at very top in editor's note, this article is clearly described as a "sponsored post" which is a win win win for expat community in Kunming, Igor, and GoKunming.

My only critique is the name "pain campagnard"... such a added-value fancy way of saying country bread to mark up the price of bread.

But like tasting omelets, gauging the skill of a chef sometimes requires tasting their simplest goods, such as the French bread tucked between the owner's arm.

Look, the place may be great and the guy may be a genius and I'm glad to hear about it, but couldn't you guys publish objective reports of anything?? An ad is an ad is an ad, but not having been born yesterday, I naturally won't believe.all the hype. Public service(?) and commercial hype are not the same thing. So either rewrite with simple honesty or have this guy post his ad, marked as ad.