How many times have you visited Chinatown for dim sum or dinner and left feeling like you'd only scratched the surface as a tourist? Now's your chance to experience this vibrant and intriguing enclave like a local! Chef Calvin Soh, from the Peninsula's acclaimed Shanghai Terrace restaurant, will be our culinary host as we tour and taste our way through a packed line-up of epicurean delights! Saturday April 19th 10:00 am -3:00 pm Meet at Chinatown Square 2084 S. Archer [map] $50 AIWF members / $65 non-members Contact aiwf-chicago@sbcglobal.net for reservations

The Itinerary Chinatown Square: The group will meet here for a short history of Chinatown then view the square's "heritage" mural and sculptures representing the Chinese zodiac Yin Wall City and Chicago Food Market: Chef Soh will guide us through the aisles of two of Chinatown's most interesting food purveyors, pointing out rare delicacies, explaining typical preparation techniques and encouraging us to sample the unusual wares Lao Beijing: We'll taste Peking Duck while Chef Soh shares the history and preparation of this iconic dish Chinatown Sites: Next, we'll work up an appetite for lunch with a short stroll to see some of Chinatown's beloved monuments--the Nine Dragon Wall, Wentworth Gate and Pui Tak Center Penang Malaysian Cuisine: Considered one of Chinatown's most exciting restaurants, we'll sample an array of exotic dishes that artfully fuse Chinese, Indian and indigenous Maly influences Ten Ren Tea & Woks n' Things: We'll split the group in two, taking turns perusing traditional Chinese teas and cookware Captain Bakery: Chef Soh will wrap-up the afternoon with a tasting of pastry delights Chef Calvin Soh Calvin Soh, a native of Singapore, joined The Peninsula Chicago in December 2006 as Chef de Cuisine of Shanghai Terrace. Prior to joining The Peninsula, Chef Soh held various positions at some of the most acclaimed restaurants throughout Asia including The Ritz Carlton Kuala Lumpur and the Raffles Hotel Singapore. Chef Soh is regarded as one of the forerunners of contemporary Chinese cuisine and is best known for his unique and distinctive combination of various Southeast Asian cooking styles and influences. He is highly skilled in cooking with Chinese herbs and specifically designs recipes and menus with health and nutritional benefits in mind.