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Maia Ming Fong wins Golden in A’ Kitchenware Design Awards

 

Maia Ming Fong wins Golden in A’ Kitchenware Design Awards

POSTED BY administrator on Apr 8 under Kitchenware

Maia Ming Fong wins Golden in A’ Kitchenware Design Awards
News from Benzinga:

EVA tea set by Maia Ming Fong wins Golden A’ Design Award in Bakeware, Tableware, Drinkware and Cookware Design Competition

Como, Italy (PRWEB) March 31, 2015

A’ Design Award and Competition is pleased to announce that the design project EVA tea set by Maia Ming Fong has been announced as a winner of the Golden A’ Design Award in Bakeware, Tableware, Drinkware and Cookware Design Competition Category.

More on EVA tea set
Maia Ming Fong, the lead designer of the award winning Kitchenware work EVA tea set explained “This seductively elegant teapot with matching cups has an impeccable pour and is a pleasure to partake from. The unusual shape of this tea pot with the spout blending and growing from the body lends itself particularly well to a good pour. The cups are versatile and tactile to nestle in your hands in different ways, since each person has their own approach to holding a cup. Available in glossy white with a silver plated ring or black matte porcelain with a glossy white lid and white rimmed cups. Stainless steel filter fitted inside. DIMENSIONS: teapot: 12.5 x 19.5 x 13.5 cups: 9 x 12 x 7.5 cm.” Learn more at:

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Related News:

The search for America’s best food cities: Charleston, SC
News from Washington Post:

How Charleston stacks up

Creativity

Low-country cooking dominates this tourist destination. But a fresh crop of forward-looking restaurants — Edmund’s Oast, Two Boroughs Larder, Xiao Bao Biscuit — is re-energizing neighborhood scenes.

Community

It’s home base for a range of tastemakers: top chefs Sean Brock, Mike Lata, Frank Lee and Robert Stehling; the popular Garden & Gun magazine; cookbook authors Nathalie Dupree and brothers Matt and Ted Lee; the annual Charleston Wine + Food Festival.

Tradition

Charleston reveres its past and preserves its foodways, as evinced by a long history of home-entertaining and recipe collections, including the best-selling and influential “Charleston Receipts,” first published in 1950.

Ingredients

Seemingly forever, Charleston has been subscribing to the farm-to-table philosophy. The region’s shrimp, grits and Carolina gold rice will spoil you for just about any other city’s harvest.

continues on Washington Post

… Read the full article


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