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Cover Story
MORE Magazine Goes Down Into a Burning Ring of Fire Spicy Food Options From Around the Globe
It’s winter time. It’s cold. It’s wet. It’s windy. It’s perpetually grey and it’s utterly miserable. The weather this time of year prompts most to either head for sunnier climates down south, or hunker down inside; away from insufferable blight that is Hangzhou in the winter. If you’re fortunate enough to pull off the former, we recommend Southeast Asia. You got sun, sand, and almost a complete absence of Puritanical social mores. Is it a girl or isn’t? No one cares. Does this make me gay? No. Your face does. I digress . Read more in MORE Hangzhou February issue...
More Choices
	WASABI JAPANESE RESTAURANT On the 5th floor of the Carrefour building on Yan’an Road you’ll find a Japanese restaurant nestled within the confines of the Rumonter Hotel. It’s called Wasabi, and if you’re a fan of authentic Japanese food then this is the place for you. This hidden gem with outdoor seating affording you stunning views of the West Lake is not to be missed if fresh sushi, sashimi, and teppanyaki are something you crave... See more>>
	HAIDILAO HOT POT As our cover story will attest, winter time is the time for hot pot. Nothing warms the bones and brings a pinch of ruddy hue to the cheeks in China, quite like hot pot, and, in Hangzhou, there’s no dearth of places to go to indulge your blanching plunge. For us, we’ve always chosen the place that provided the best service, which is how we were referred to Haidilao. Haidilao playfully translates into, “dredging the sea,” ... See more>>
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Hot Spot
	A HIDDEN GEM - MYANMAR (FORMERLY BURMA) Gleaming stupas, majestic rivers, and ancient glory are the thoughts that come to mind when I think of Myanmar. I wanted to visit this land that time forgot ever since I arrived in Asia. However, isolated and ostracized by the international community for its military corruption and political unrest, I had to decide where my moral ground laid and whether I should visit... Read more in MORE Hangzhou February issue...
Hangzhouvian
	MORE PRESENTS: CNY FOR DUMMIES!Advice from expert expats will help next year's newbies, during China's biggest annual event. Chinese New Year has once again come and gone. The dust has already settled, and it's back to business as usual. Of course, many months of subway construction lie ahead, but for those of us who call Hangzhou "home,” ... Read more in MORE Hangzhou February issue...

Classifieds
Accomodation Available	Job Offered
Junior and senior business development/sales position available British industrial design consultancy located in binjiang is seeking candidates for junior and senior business development/sales positions. Open to local chinese only... See more	Commercial Broker at CBRE For recent college graduates / those with experience as well, CBRE is currently looking to expand its presence in the Hangzhou market and looking suitable candidates in commercial real estate. If interested, please send your resume/cv with photo to jerry.yan@cbre.com.cn... See more
Language Learning	For Sale
Looking for a Vietnamese Language Tutor Looking for a Vietnamese Language Tutor. Previous teaching experience is a plus, but not a must. Candidate should be able to come to Bin Jiang area... See more	Free Cat I am looking for someone to love and give a home to my cat. He is 2.5 years old, male, british short hair and has been desexed and is in excellent health... See more
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2012 February Issue

Food Man Chews
Spicy Chicken
Bok Choy Rolls by Grocer Jack

In Eastern Europe, Greece, and Turkey, meat and rice wrapped in cabbage or vine leaves is extremely popular. That very idea lends itself very well to some Chinese ingredients, making for some perfect dim sum. Clearly there are many popular cabbage varieties here in China and the following recipe could use any of them, as long as the leaves are big enough. Choose from Bok Choy, Pak Choy, Choi Sum, Chinese Cabbage, or a selection of them all.
Boil 100g of long grain rice in salted water for 10 minutes and then drain. Separate your chosen leaves (ideally 12 x 8 cm) and blanch them in boiling water for a few seconds until they go limp and then immediately refresh them in cold water (ice-water is best) and then allow to drain. You’ll need 3 dozen leaves for this recipe.

Read more in MORE Hangzhou February issue...

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