Latest news with #Chao
The Star
2 days ago
- Entertainment
- The Star
Calling for aspiring beauty queens
(Foreground, from left) Lee and Chao with past winners during the announcement of the search for the next Miss CosmoWorld Malaysia in Seri Kembangan. — Low Lay Phon/The Star THE search for the next Miss CosmoWorld Malaysia is on. Pageant founder Carrie Lee is calling on aspiring contestants to sign up for an audition on July 19 at Confetti KL, an event space in Seri Kembangan, Selangor. The former beauty queen, who holds the Miss Malaysia Tourism 2003 and Miss Chinese Cosmos 2004 titles, said by participating women will be able to discover their inner strength and unlock their full potential. 'Women have the power to transform, be independent, multitask and persevere through life's challenges,' she said at a press conference at Confetti KL. Also present was the pageant's honorary advisor Datuk Seri Dr Chong Chin Fung. Successful candidates will compete at the Miss CosmoWorld Malaysia grand finals on Oct 27 at the JW Marriott Hotel Kuala Lumpur. The event also saw the signing of a memorandum of understanding between the organiser and sponsors, as well as a gathering of past pageant winners. Pageant chairman Joyce Chao, who was Miss CosmoWorld Malaysia 2021 first runner-up, said the competition has been instrumental in helping her become a confident and well-rounded woman. 'Before joining the pageant, I didn't know how to walk in heels or do a proper catwalk. 'But the journey pushed me beyond my limits, giving me strength and opened doors to new possibilities,' she said. Reflecting on her transformation, Chao said the pageant taught her an important life lesson – that perfection is not a prerequisite. 'What truly matters is having the courage to take that first step and allowing yourself to grow through the experience,' she said. For pageant details, visit
Epoch Times
27-05-2025
- Health
- Epoch Times
Drink Smart: Expert Tips for Reducing Microplastics in Your Water
Drinking water is essential to life, and just as important is ensuring that our water is clean and safe. Contaminants like microplastics, bacteria, and harmful chemicals can enter your water through everyday habits or the wrong choice of container, posing real risks to your health. Dr. Ming-Wei Chao, a toxicology professor at Chung Yuan Christian University in Taiwan and a board-certified toxicologist, shared valuable insights on NTDTV's Health 1+1 program. Everyday drinking habits—such as reusing plastic bottles or storing water improperly—can compromise water quality and increase your exposure to microplastics, he said. Over time, these particles may build up in the body, contributing to inflammation, organ stress, or even cardiovascular disease. To help you stay safe, Chao recommends following these four simple principles for healthier drinking water: 4 Principles for Safer Drinking Water 1. Choose safe containers. Opt for glass or stainless steel bottles, which are stable and safe materials. If you prefer plastic, select polypropylene containers, which are heat-resistant and suitable for warm liquids. 2. Avoid Reusing PET Bottles. PET (polyethylene terephthalate) bottles—commonly used for bottled water—can degrade when exposed to heat or physical stress. Reusing them, especially in hot environments, may deform or break them, releasing microplastics that can contaminate water. 3. Don't Over-Clean Plastic Bottles. Avoid vigorous scrubbing or harsh chemical cleaners on plastic containers, which can damage the plastic structure and increase microplastic release. 4. Boil and Filter Water. Use a water filter with activated carbon and reverse osmosis features, followed by boiling, to further ensure drinking water safety. Is Bottled Water Safe? Chao notes that commercially bottled water is generally safe if it remains unopened and properly stored. However, certain practices can increase microplastic exposure: Reusing PET bottles. PET bottles are made of fine plastic particles. With repeated use, exposure to heat, or physical damage, these particles can leach into the water. Related Stories 4/29/2025 3/29/2025 Temperature sensitivity. High temperatures can deform PET bottles, leading to microplastic release. Freezing can also damage the plastic. Also, skip using these bottles for hot drinks like tea or coffee, as heat can cause the plastic to break down faster. Microplastics in Tea Bags Chao recommends switching to loose-leaf tea to avoid the risk. If you prefer tea bags, don't steep them too long or reuse them. You might also consider cold-brewing as a lower-risk alternative since microplastic release decreases at lower temperatures. Choose the Right Water Filter Chao recommends filters that include activated carbon and reverse osmosis technologies for home use. Activated carbon absorbs many organic compounds and particles, while reverse osmosis removes bacteria, heavy metals, and other impurities. After filtration, boiling the water adds an extra layer of protection. For those requiring even higher purity, distillation is another option—though it may also strip beneficial minerals like sodium and potassium, so it should be used judiciously. Can Our Bodies Metabolize Microplastics? According to Chao, the human body can excrete small amounts of microplastics, but long-term or high-level exposure may lead to accumulation. Microplastics can penetrate tissues, enter the bloodstream, and lodge in organs or blood vessels. A While occasional exposure won't make you ill immediately, the long-term effects can add up. Chao suggests that instead of hoping your body can handle it, it's smarter to take steps to limit microplastics in the first place—starting with how you drink your water. Small Changes, Big Impact Drinking clean water daily can make a big difference. By making a few simple changes—like choosing the correct container, being mindful of how you use tea bags, and filtering your water—you can significantly reduce your exposure to microplastics and take a meaningful step toward a healthier lifestyle.
Pink Villa
16-05-2025
- Entertainment
- Pink Villa
To Be Hero X Episode 7: Cheng Competes For E-Soul's Title; Recap, Release Date, Where To Stream And More
The sixth episode of To Be Hero X, titled 'Two E-Souls,' shows Yang Cheng's fame exploding after a viral video makes him the "New E-Soul." Shang Chao becomes his manager and reveals a new hero headquarters, while Cheng's popularity grows—surpassing even the original E-Soul and angering his management. Cheng is suddenly arrested, framed for Pomelo's kidnapping. Though forced to stop using the E-Soul title, Enlighter and Chao prove his innocence. Cheng and Qing later visit the HQ, only to witness Chao get fatally shot by someone mistaking him for New E-Soul. To Be Hero X Episode 7 will follow Yang Cheng as he searches for Chao's killer, recalling a distinct neck scar on the shooter. However, the investigation will yield no leads, pushing Cheng into exhaustion. Despite Qing's growing concern, Cheng will team up with Mr. Yan and prepare for a public duel for the E-Soul title. The original E-Soul's manager will question if he's ready for the fallout from Cheng's rise. The upcoming episode is set to feature the long-awaited confrontation between both E-Souls during the 34th E-Soul Anniversary event. According to the official website, To Be Hero X Episode 7 will be titled 'Three Seats' and will premiere in Japan on May 18, 2025, at 9:30 am JST. Due to time zone differences, international viewers might have access as early as May 17. In Japan, To Be Hero X Episode 7 will air on Fuji TV and other channels and stream on services such as Netflix, Amazon Prime, and U-NEXT. International audiences can watch the episode on platforms including Crunchyroll, Aniplex, and bilibili Global. For more updates on the To Be Hero X anime, keep an eye on Pinkvilla.
Vancouver Sun
09-05-2025
- Business
- Vancouver Sun
Canada's first Din Tai Fung restaurant in Vancouver is worthy of the hype
Where: 1132 Alberni St., Vancouver When: Monday-Sunday, 11 a.m. to 9 p.m. Info: 778-508-6638 and It may be only the first week of full service, but Din Tai Fung in Vancouver is already operating like a well-oiled machine. Soft opened a few weeks prior to its May 5 grand opening date, the expansive eatery — 16,412 square feet and some 311 seats kind of expansive — the Taiwanese restaurant appears full steam ahead on operations. Located on the upstairs level of 1132 Alberni St., diners are greeted at a check-in desk for both reservations and walk-ins. Parties then receive a double-sided menu sheet and a red Din Tai Fung-branded pen while they wait to be seated by a host. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Din Tai Fung (or DTF to foodie fans) offers a selection of appetizers, dumplings, noodles, wontons and more. 'Our menu is all about consistency, quality, and handcrafted excellence,' says Jessica Chao, VP of Brand Marketing of Din Tai Fung North America. 'DTF's culinary approach is all about harmony in flavours and spotlighting quality ingredients.' But it's the famous Xiao Long Bao that most people come to eat. Xiao Long Bao, or XLB to regulars, are plump soup dumplings made individually by hand. The steamed dumplings feature a thin wrapper of dough with a soupy filling featuring premium Kurobuta pork. Each dumpling is closed at the top with precise pleats. At Din Tai Fung, that approach features a 'signature Golden Ratio' and exactly 18 folds. 'Our Xiao Long Bao is the heart of Din Tai Fung and the perfect expression of precision and artistry,' says Chao. 'What makes them so special is the meticulous care that goes into every step.' Each Xiao Long Bao weighs in at 21 grams for a perfect balance of dough, filling and broth. 'It's an art and science process that takes months to master, and the result is a dumpling that's both beautiful and delicious every time — an experience that keeps guests coming back again and again,' Chao explains. Born in Taipei as a family‑run restaurant in 1958, the popular eatery has since expanded to include several locations including London, Dubai and New York. The new Vancouver restaurant is its first in Canada. Visiting during lunch service, the spacious restaurant was buzzing. Through the dining rooms and heated patio, few empty tables could be seen. And it didn't take long into our lunch service to understand why. This restaurant is seriously efficient. As parties arrived and departed around us, tables were bused and reset for the next guests almost instantly. Din Tai Fung is clearly a restaurant that can cater to busy business lunches, family outings and lingering Instagram foodies alike. Moments after sitting down, we were greeted by our smiling server who explained the paper ordering sheet we'd been given upon arrival. Laminated menu cards were also available for a more thorough description of each dish. After placing our order — Din Tai Fung's menu is meant to be shared, so dishes are served family style — the food arrived quickly. We started our meal with the Cucumber Salad appetizer ($9.50), which featured Persian cucumbers combined with fresh garlic and mild Fresno chili peppers. The cucumbers are tossed with sesame oil and a signature Din Tai Fung chili oil. Salty, crunchy, oily and with a slight hint of spice, it was a fresh start to the meal. A nearby table ordered the Sweet & Sour Pork Baby Back Ribs, which looked like a deliciously sticky serving of sauce-covered meat. That'll be on the must-try appetizer list for next time. The famous Kurobuta Pork Xiao Long Bao ($19.50 for 10) came next, arriving in a bamboo steamer basket. Towers of similar baskets could be seen travelling around the restaurant as eagerly awaiting diners received their fresh-from-the-kitchen soup dumplings, steamed buns and more. Sometimes, when you hear about a restaurant's best-known dish it fails to live up to its promise. That's not the case with these Xiao Long Bao. They are as good as anticipated, if not better. Warm and soft, the dumplings burst open with a gingery broth and savoury pork. The suggested soy sauce/vinegar mix, punctuated with a haystack bundle of thinly sliced ginger, was nice but by no means necessary, as the flavour of the Xiao Long Bao more than stand up alone. It required little stretch of the stomach to share the basket of 10 between two diners. Shifting to noodles next, we ordered the thin, housemade egg noodles with sesame sauce ($14). Arriving as a nest of soft, stringy noodles in a slippery signature chili oil, the tangle came topped with crushed roasted peanuts and sliced scallions. The creamy sesame sauce had a kick of spice that countered the oiliness. Next time, I'll try another noodle dish. The Chicken Spicy Wontons ($18 for 8) were slippery and saucy with a nice, subtle meaty flavour and a not-too-spicy heat. Delicious in their own right, it would be hard for any dumpling or wonton to follow the XLB. Our table fairly fought over the last pillowy XLB, opting to pack most of these wontons up to enjoy later. The restaurant offers a variety of vegan-friendly dishes including Vegan Spicy Wontons ($18 for 8), Vegan Buns ($11 for 2), and more. There's also a robust selection of greens such as Bok Choy with Scallion-infused Oil ($17) and String Beans with Garlic ($18). We skipped them this time around (more room for dumplings), but will try on a future visit. The drinks menu includes a range of milk teas, iced teas, honey lemonade and more (boba is optional) along with soft drinks and sparkling water. A selection of alcoholic beverages including beer, wine and cocktails are also available. A top tip at Din Tai Fung is to save some room for dessert. The Chocolate & Mochi Xiao Long Bao ($12.50) is divine. For true chocolate fans, the dish sees a chocolate truffle wrapped in a thin skin of mochi. We followed the recommendation of our server and got the salted cream on the side 'It's my favourite!' she exclaimed. The pillowy pockets of warm chocolate burst in your mouth, and the sea salt cream dip added an extra, subtly salty richness. So very, very good. Aharris@
Vancouver Sun
09-05-2025
- Business
- Vancouver Sun
Canada's first Din Tai Fung in Vancouver is worthy of the hype
Where: 1132 Alberni St., Vancouver When: Monday-Sunday, 11 a.m. to 9 p.m. Info: 778-508-6638 and It may be only the first week of full service, but Din Tai Fung in Vancouver is already operating like a well-oiled machine. Soft opened a few weeks prior to its May 5 grand opening date, the expansive eatery — 16,412 square feet and some 311 seats kind of expansive — the Taiwanese restaurant appears full steam ahead on operations. Located on the upstairs level of 1132 Alberni St., diners are greeted at a check-in desk for both reservations and walk-ins. Parties then receive a double-sided menu sheet and a red Din Tai Fung-branded pen while they wait to be seated by a host. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Din Tai Fung (or DTF to foodie fans) offers a selection of appetizers, dumplings, noodles, wontons and more. 'Our menu is all about consistency, quality, and handcrafted excellence,' says Jessica Chao, VP of Brand Marketing of Din Tai Fung North America. 'DTF's culinary approach is all about harmony in flavours and spotlighting quality ingredients.' But it's the famous Xiao Long Bao that most people come to eat. Xiao Long Bao, or XLB to regulars, are plump soup dumplings made individually by hand. The steamed dumplings feature a thin wrapper of dough with a soupy filling featuring premium Kurobuta pork that's closed at the top with precise pleats. At Din Tai Fung, that approach features a 'signature Golden Ratio' and exactly 18 folds. 'Our Xiao Long Bao is the heart of Din Tai Fung and the perfect expression of precision and artistry,' says Chao. 'What makes them so special is the meticulous care that goes into every step.' Each Xiao Long Bao weighs in at 21 grams for a perfect balance of dough, filling and broth. 'It's an art and science process that takes months to master, and the result is a dumpling that's both beautiful and delicious every time — an experience that keeps guests coming back again and again,' Chao explains. Born in Taipei as a family‑run restaurant in 1958, the popular eatery has since expanded to include locations in London, Dubai and New York. The new Vancouver restaurant is its first in Canada. Visiting during lunch service, the spacious restaurant was buzzing. Through the dining rooms and heated patio, few empty tables could be seen. And it didn't take long into our lunch service to understand why. This restaurant is seriously efficient. As parties arrived and departed around us, tables were bused and reset for the next guests almost instantly. Din Tai Fung is clearly a restaurant that can cater to busy business lunches, family outings and lingering Instagram foodies alike. Moments after sitting down, we were greeted by our smiling server who explained the paper ordering sheet we'd been given. Laminated menu cards were also available for a more thorough description of each dish. After placing our order — Din Tai Fung's menu is meant to be shared, so dishes are served family style — the food arrived quickly. We started our meal with the Cucumber Salad appetizer ($9.50), which featured Persian cucumbers combined with fresh garlic and mild Fresno chili peppers. The cucumbers are tossed with sesame oil and a signature Din Tai Fung chili oil. Salty, crunchy, oily and with a slight hint of spice, it was a fresh start to the meal. A nearby table ordered the Sweet & Sour Pork Baby Back Ribs, which looked like a deliciously sticky serving of sauce-covered meat. That'll be on the must-try appetizer list for next time. The famous Kurobuta Pork Xiao Long Bao ($19.50 for 10) came next, arriving in a bamboo steamer basket. Towers of similar baskets could be seen travelling around the restaurant as eagerly awaiting diners received their fresh-from-the-kitchen soup dumpling, steamed buns and dumplings. Sometimes, when you hear about a restaurant's best-known dish it fails to live up to its promise. That's not the case with these Xiao Long Bao. They are as good as anticipated, if not better. Warm and soft, the dumplings burst open with a gingery broth and savoury pork. The suggested soy sauce/vinegar mix, punctuated with a haystack bundle of thinly sliced ginger, was nice but by no means necessary, as the flavour of the Xiao Long Bao more than stand up alone. It required little stretch of the stomach to share the basket of ten between two diners. Shifting to noodles next, we ordered the thin, housemade egg noodles with sesame sauce ($14). Arriving as a nest of soft, stringy noodles in a slippery signature chili oil, the tangle came topped with crushed roasted peanuts and sliced scallions. The creamy sesame sauce had a kick of spice that countered the oiliness. Next time, I'll try another noodle dish. The Chicken Spicy Wontons ($18 for 8) were slippery and saucy with a nice, subtle meaty flavour and a not-too-spicy heat. Delicious in their own right, it would be hard for any dumpling or wonton to follow the XLB. Our table fairly fought over the last pillowy XLB, opting to pack these wontons up to enjoy later. The restaurant offers a variety of vegan-friendly dishes including Vegan Spicy Wontons ($18 for 8), Vegan Buns ($11 for 2), and more. There's also a robust selection of greens such as Bok Choy with Scallion-infused Oil ($17) and String Beans with Garlic ($18). We skipped them this time around (more room for dumplings), but will try on a future visit. The drinks menu includes a range of milk teas, iced teas, honey lemonade and more (boba is optional) along with soft drinks and sparkling water. A selection of alcoholic beverages including beer, wine and cocktails are is available. A top tip is to save some room for dessert. The Chocolate & Mochi Xiao Long Bao ($12.50) is divine. For true chocolate fans, the dish sees a chocolate truffle wrapped in a thin skin of mochi. We followed the recommendation of our server and got the salted cream on the side 'It's my favourite!' she exclaimed. The pillowy pockets of warm chocolate burst in your mouth, and the sea salt cream dip added an extra, subtly salty richness. So very, very good. Aharris@
