ALTM WHIRLWIND, SHANGHAI

With ALTM coming to a close, Claus has forwarded a collection of images documenting his recent sojourn in Shanghai. I will do my best as cultural and technological interpreter to explain this series…

ALTM party at Mint (featuring rich sharks swimming in a tank of Dom Perignon)!


After party snacks across from Mint.


Crab Dinner (can´t tell if they are still alive- otherwise why are their claws bound?!?)


Century Egg:, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavour or taste. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavourful compounds…


After the century egg… Do you think this is the after-effect of the egg?


Alas, ALTM is finished- goodbye Shanghai, or should I say Zai Jain!

Posted in DESIGN HOTELS |

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