NESTEA’s “Chill on the Hill” – behind the hill interview
Vanessa Choot
July 23, 2009
…interview with the brains behind the operation, NESTEA’s Wallace Leung, answering our questions on this jam-packed fiesta.
…interview with the brains behind the operation, NESTEA’s Wallace Leung, answering our questions on this jam-packed fiesta.
…the minted pea and coconut dip was quite an unusual taste. It reminded me of mint jelly, with a refreshing coconut taste…
…wide range of acts and an abundance of free shows, this year’s jazz festival failed to disappoint, living up to its reputation for being a perennially stellar event.
One of the summer’s highly anticipated restaurant and bar, The Diamond (6 Powell Street), quietly opened its doors last week in historic Gastown.
…had the label’s signature “H” as the zipper-pull and was embellished with rhinestones and contemporary designs.
…is a “quantity comes first” trend where restaurants offer sushi such as nigiri with long pieces of fish on top, uncommonly large pieces of sashimi, and sometimes huge rolls.
