Hi! if you are planning to learn Chinese Mandarin, we just have the Class for you!

Lessson will be online via ZOOM. All lessons are recorded so you won't miss a lesson.

Only 1,500 a month!

Here are our Schedule:

Every Monday and Wednesday - 7-8pm, 8-9 pm, 9-10pm

Every Tuesday and Thursday - 7-8pm, 8-9pm, 9-10pm

If you are still thinking, maybe a 1 hour FREE LESSON might change your mind, feel free to message me!

What can you learn:

Pronunciations and Tones

Everyday useful vocabularies

Sentence building

Questions & Answers

Conversation Practice

Teacher is fluent in Tagalog and English so you can be sure that the lessons will be clear.

I don't really know where to start. I guess I just need an outside perspective because I've been keeping these thoughts to myself for a while.

I've been involved with this Chinese guy for two years. I'm not Chinese, and we still don't have an official label.
The complicated part is that I know he loves me. He's been there for me during some of the darkest moments of my life. He's seen me at my lowest, and he stayed. He's been someone I could lean on when life felt overwhelming, and I will always be grateful for that. It's difficult to imagine walking away from someone who has been such an important part of my life. But two years is a long time to be in this kind of situation, and lately, I've started wondering where this is all going.

Another thing I think about is our different backgrounds. I don't come from money. I work for what I have, and I'm planning to return to medical school. I'm trying to build a future for myself, and I know I still have a long way to go.

Sometimes I wonder whether our differences, especially our cultural and financial backgrounds, could become an issue if we ever decided to take things seriously. I don't know if I'm overthinking this or if these are things I should be considering.

I don't want to make him the villain in this story because he has genuinely been good to me in many ways. That's what makes this so difficult. It's not a situation where I'm being mistreated and need someone to tell me to leave. I care about him deeply, and I he cares about me, too he also helps me with my business.

But I also don't want to spend years in a situation where I love someone and act like their partner without knowing whether they actually see me as their future.
I'm not asking for a perfect relationship or for him to have everything figured out. I just want to know that we're moving toward something and that I'm not the only one imagining what our future could look like.
Part of me is scared that if I walk away, I'll lose someone who genuinely loves me. Another part of me is scared that if I stay, I'll eventually regret the time I spent waiting.

For those who have experienced something similar, especially relationships involving different cultures or financial backgrounds, how did you know whether the relationship had a future?

Can someone genuinely love you and still not be ready to commit after two years? And how do you know when being patient is no longer worth it?

I'd appreciate honest advice. I'm not necessarily looking for people to tell me to leave him. I just want to understand whether I'm being reasonable for wanting more after two years.

Snow fungus soup (often called Yin Er Tang in Mandarin or Suet Yi Tong in Cantonese) is primarily served as a sweet dessert soup (tong sui) in Chinese cuisine.

Unlike the savory seafood and herbal pork soups, this dish is prized as a "beauty soup." The dried snow fungus—an edible mushroom that resembles a white lacy sponge—breaks down when slow-cooked, releasing a plant-based, collagen-like substance. The result is a smooth, slippery, and gelatinous broth that is traditionally believed to nourish the lungs, hydrate the skin, and soothe dry throats.

this is a what if scenario. What are the mourning culture that are agreed upon by all overseas Chinese?

can I go to celebrations such as birthdays, weddings or gender reveals, or Christmas celebrations? Can I still get married normally? or need to rush it?

Night-blooming cereus soup (known in Cantonese as Ba Wang Hua soup, 霸王花湯) is a traditional Chinese herbal soup. The star ingredient is the dried flower of the night-blooming cereus cactus (the same plant that produces dragon fruit), often referred to as "swordflower".

In traditional Chinese medicine, this slightly sweet, earthy soup is prized for its "cooling" properties. It is frequently consumed to nourish the lungs, clear heat and phlegm, and soothe dry coughs. The dried flowers rehydrate to become tender with a slightly slippery, gelatinous texture similar to very soft asparagus.

Great news for Philippine art collectors! Following Nunelucio Alvarado’s National Artist proclamation, his market presence and artwork values are climbing significantly.

I am currently managing an extensive private inventory of his works, including major large-scale pieces and framed works.

If you’re interested in acquisition, send a message to receive the full catalogue and availability.

Haihuang Geng (海皇羹), or Cantonese Seafood Soup, is a classic dish in Guangdong cuisine, commonly served at banquets, weddings, and upscale restaurants. It is characterized by its thick, velvety broth, pristine white or slightly translucent appearance, and a delicate balance of oceanic flavors.

Hello, currently exploring my Fil-Chi roots thru learning heritage language like Hokkien, learning the culture, etc. Wanna have a buddy where we can converse everyday use words sana rin

From QC btw (added my area, baka may malapit na pwede i-meet, usap, go to places with Fil-Chi roots)

I (M23) was accepted as a full-time agent for Ayala Land Premier.

Though I was given the choice of working in the Tiamlai, I wanted to see how the corporate world works in real time rather than taking the easy way of nepotism.

I was able to garner some leads through visiting hardwares and binondo in general. The difference I saw that most of the taokes would be very upfront and direct that they aren't interested when you talk in English or Tagalog. Until I started to speak Hokkien or Mandarin, they became more warmer and closer but it wasn't enough to get them as a lead.

My question is for the current Fil-Chi agents or brokers in real estate is how do you do it and gain more trust with them?

About me:

- 5'4

- 20 y/o

- physically fit

- talkative

- chinesefilipino

- ambitious

- 4th year premed student

Hobbies

- exercising

- swimming

- chess

- billiards

After lurking a lot here in Reddit, I want to try to post here and meet other fil-chi who might have the same interest or is down to have a constant kakwentuhan

About me:

- 25

- Half Filipino, Half Chinese

- Can speak and understand conversational Hookien (but not fluent)

- Graduate from big 4

- Christian (Evangelical)

- Working professional

- Sports: Badminton and trying to get into jogging more

- Hobbies: Photography, Guitar, and Drums

- I’m a yapper, but I also love hearing stories about other people and learning more about them

- Down for chat or calls, just let me know your preferred platform

About you:

- 23 - 32

- Fil-chi preferably

- Graduate from Big 4 preferably

- Not a dry texter and a good conversationalist

- Respectful and empathetic

Only SFW chats and platonic relationship please. If you’re interested, send me a short intro about yourself

Hi im 34F filipina and interested to learn mandarin language since im working under chinese company its kinda hard to converse with them. So im thinking to learn the language. any reco? face to face on weekends or online everyday after work 8pm onwards

Zaa leung (炸兩, often spelled zhaliang in Mandarin) is a iconic Cantonese dim sum dish made by wrapping smooth, silky steam-cooked rice noodle sheets (cheung fun) around a crispy, golden deep-fried dough stick (youtiao).

The name Zaa leung translates literally to "fried two," referring to wrapping the two fused sticks of fried dough inside the rice sheet. It is celebrated for its dynamic textural contrast—combining soft, slick, and chewy on the outside with an airy, crunch on the inside.

The Origins: Wartime Necessity in Guangzhou

Wartime Innovation in Guangzhou

1940s (WWII Era)

During the Second Sino-Japanese War, food shortages hit Guangdong hard. A teahouse chef on Xiguan's popular modern-day Baohua Road in Guangzhou created the dish so working-class patrons could enjoy both expensive rice rolls and fried dough sticks in a single, affordable, filling order.

Migration to Hong Kong Congee Shops

1950s–1970s

Post-war Cantonese migrants brought Zaa leung to Hong Kong. It quickly became an essential item in neighborhood congee stalls (dzuk zai dong) and open-air street stalls (dai pai dong), offering a hearty, energy-rich breakfast paired with plain rice porridge.

Dim Sum Teahouse Staple

Modern Era

Zaa leung transitioned from humble street food to a flagship dim sum offering across Guangdong, Hong Kong, and international Chinatowns, frequently elevated with dried shrimp, chopped scallions, or toasted sesame seeds.

I just read from Bilyonaryo that Jubilee and ICA Chinese teachers were suddenly recalled back to China.

Anyone knows what happened?

Ox-tongue pastry (known as Ngan Leung Sou / 牛脷酥 in Cantonese or Niu She Bing / 牛舌饼 in Mandarin) gets its name entirely from its elongated, oval, tongue-like shape—it contains no actual meat or ox tongue.

Depending on the region, "ox-tongue pastry" refers to two very different culinary creations: the deep-fried Cantonese breakfast staple or the baked Taiwanese/Northern Chinese biscuit.

The Cantonese Deep-Fried Classic (Ngan Leung Sou)

In Hong Kong, Guangdong, and classic Cantonese breakfast shops worldwide, the ox-tongue pastry belongs to the traditional "fried dough trio" alongside Youtiao (fried dough sticks) and Butterfly Bun (Lau Yip Sou).

Origins in Guangzhou Street Food

Early 20th Century

Cantonese pastry chefs developed the recipe as a variation of Youtiao dough. By laminating a slightly sweetened dough layer inside a savory dough base, they created a fried pastry with a distinct contrast of flavors.

The Quintessential Congee Companion

1950s–1980s

As Hong Kong’s Dai Pai Dongs (open-air food stalls) and congee shops flourished, the ox-tongue pastry became a mandatory side dish, typically dipped directly into piping-hot rice congee or warm soy milk.

Preserving Artisanal Heritage

Modern Era

While automated machinery replaced many traditional bakeries, handmade ox-tongue pastry remains a cherished staple in traditional Cantonese congee shops across Hong Kong, Guangzhou, and Chinatown districts worldwide.

PART 2: 2ND TABLE

🔥build network

🔥sharing of real businesses and cook more.

🔥And chance to be part and pioneer of our business club founded in real brotherhood and sisterhood code.

Who can join?

✔️Business individuals

✔️Business students

✔️Business corporate professionals

Notice: we can network and share our business but be mindful to balance, this is not a selling circle and networking, this circle is non profit community.

DM US FOR RSVP, NO FEES INVOLVED KKB.

October 2 Friday Night at The Drunken Tiger Timog QC

This will be more close night table and fun 🤝

Hi guys I just visited China and I enjoyed their local chicken feet the most, there was this street vendor that sells fresh chicken feet with super yummy sauce.

May reco ba kayo kung san makakahanap ng authentic chinese chicken feet?? Nagtanong ako sa chinese friend pero sarado na daw yung stores na authentic. Thank you so much please help me!! 😭

Dace fish balls (Léng Yú Qiú / 鲮鱼球) hold a unique place in Cantonese culinary history. While standard white fish balls are often associated with Teochew cuisine and yellow curry fish balls dominate Hong Kong's street food culture, dace fish balls are pure Pearl River Delta heritage, originating in Shunde, Guangdong.

The Origins: Problem-Solving in the Pearl River Delta

Dace (Sinilabeo decorus / Mud Carp) is a freshwater fish native to Southern China with exceptionally sweet, flavorful meat. However, it presents a notorious culinary challenge: it is filled with hundreds of tiny, intermuscular pin bones, making it nearly impossible to eat whole without choke hazards.

Aquaculture Innovation in Shunde

Ming & Qing Dynasties

Shunde developed a famous "mulberry dike and fish pond" eco-system. Dace fish became abundant, but chefs needed a way to feed it to children and the elderly safely. They solved the bone problem by scraping the flesh and relentlessly hand-beating it into a bone-free, emulsified paste (Dace Fish Paste / 鲮鱼滑).

The Essential Flavor Profile Emerges

Early 20th Century

To mask the mild river mud taste (tu ni wei) typical of freshwater carp, Cantonese cooks began folding in aged Chenpi (sun-dried mandarin peel from Xinhui) and minced cilantro. This distinct citrusy-herbal aroma became the hallmark signature of authentic dace fish paste.

Integration into Hong Kong & Teahouse Culture

Mid-20th Century to Present

Dace fish balls migrated to Hong Kong, Macau, and overseas Chinese communities. They became staple dim sum items, hot pot essentials, and classic additions to Cantonese noodle soups (especially paired with watercress or lettuce in broth).

Anyone else here taking on larger/ leadership roles in the family business? How are you navigating it, esp if parents or elders are still around? Are you finding that your goals and ambitions are larger than the family business is ready to take on? Or do you feel ill-equipped and still trying to find your footing, level your skills up, expand your network, etc?

I’d love to hear your stories!

Hi everyone! I am looking to meet someone who could be my future partner/wife. I would like to meet as friends and know one another as we get along and hopefully have a connection :)

About me:

33 years old
5’8”

Both parents are Chinese
Working/business
Manila area

Medyo serious pero may sense of humor
No vices

Not very religious

Not from a rich family but with stable job with a good income

Mahilig kumain and uminom ng milk tea (and sometime coffee), pero hindi naman katabaan.

Looking for:
28 to 33 years old
5’5” and above
Both parents are Chinese

May sense of humor

No vices
Working (may source of income)

We’re hiring a Sales Management Specialist for a leading global ICT solutions provider.

This role is ideal for a professional who is proficient in both Mandarin and English, as the position involves regular communication and translation between Chinese and English for reports, business documents, meetings, and stakeholder coordination.

The role mainly covers:

• Reporting and data analysis

• Monitoring targets, revenue, timelines, and project progress

• Documentation, translation, and cross-team coordination

• Customer feedback and operational support

Relevant experience in reporting, analytics, project coordination, business operations, or a similar support function is preferred. Direct sales experience is not required.

📍 BGC

🏢 Fully onsite

🕘 Day shift, Monday to Friday

Interested? Please send your updated and detailed CV to smacalalad@ksearchasia.com."

Hello! Medyo shy ako mag-post nito po 😭 but I’ve been wanting to ask about this for a while.

I’m Fil-Chi and grew up abroad, so I’ve always felt somewhat disconnected from the Fil-Chi community in the Philippines — more geographically than culturally, if that makes sense. I’ve definitely picked up some American culture growing up abroad, but I also grew up pretty close to Filipino and Chinese culture at home. My parents brought the same Fil-Chi upbringing they had in the Philippines into our home here, so I’ve always felt pretty connected to my roots.

My family has been in the Philippines for a few generations, and our culture has naturally become a mix of Filipino and Chinese over time. We still have relatives in China, and there are still a lot of Chinese traditions and influences in our family. Hokkien and Mandarin were unfortunately lost over the past couple of generations, so I don’t speak Hokkien fluently, but I’m learning :) I also know some Mandarin since I studied it.

I didn’t grow up in the Philippines, so I never really had the built-in network that a lot of Chinoys in the Philippines have through schools, alumni groups, orgs, etc. I’m hoping to fulfill my grandparents’ wishes of staying connected to this side of our family and culture.

I’m planning to eventually go back to Manila for grad school at one of the Big 4 so I figured now would be a good time to start reconnecting with the community.

I’d love to meet other Chinoys, especially other young adults, and hopefully make some friends! Would really appreciate any suggestions or advice po :)

Hi! Looking to meet someone genuine and see where things go. I’d prefer to start as friends, get to know each other naturally, and see if there’s potential.

About me:

26 years old
Chinita girl
5’5”
Working/business
Manila area
Shy at first, but madaldal once I’m comfortable 😂
Catholic, but not super religious
Family-oriented
I value honesty, consistency, good communication, and mutual respect
I enjoy good conversations and someone who can make me laugh

Looking for:
26–28 years old
5’5” and above
Preferably chinito / Chinese
No vices
patient and consistent
Good sense of humor
Family-oriented
Can drive
Secure
Emotionally mature and understanding
Knows how to communicate and is genuinely interested in getting to know someone

Not looking to rush into anything. I’d rather build a connection naturally and see where it takes us. 😊

If you think we might vibe, feel free to message me