Symbiosis | Sharing | Harmony
symposium design-02


  • —Zeng Guofan's Three Golden Rules

    The highly accomplished and venerated Qing dynasty statesman Zeng Guofan asked himself the following questions every day:
    “Did I get up early yesterday? Will I get up early tomorrow?”
    “Did I work hard yesterday? Will I work hard tomorrow?”
    And, “Did I study the classics yesterday? Will I study the classics tomorrow?”


    Late Qing dynasty statesman Zeng Guofan was born in Hunan Province in 1811. Among the numerous deeds he is famous for, Zeng is probably best known for promoting and practicing Confucian family values and education in the home, his thoughts on which he related to his two sons and younger brother in more than 330 separate letters, later compiled into the Family Letters of Zeng Wenzheng (as he was named posthumously), affirming his title as the standard-bearer of a home education movement that is still going strong today.

    Zeng believed that a family’s fortune is predicated on an offspring’s performance in three categories: Their earliness in waking, diligence in doing chores, and studiousness in reading the classics.

    Getting up early may not factor into the majority’s formula for success, but Zeng Guofan believed that developing said habit is crucial to improving the self. In the letters he wrote to his younger brother, Zeng said that waking up early is the single most effective way to remove sloth from the family equation. He spent much of his life battling the tendency toward inertia; it took him twenty years to completely rid himself of the habit of sleeping late.

  • Research has shown that chronic disease is brought on by a combination of factors affecting the body over an extended period of time. Mahota Health Management Centre’s very own brand of therapy approaches the condition from all four sides, ensuring total control/prevention of chronic disease.


    Chronic diseases such as diabetes, hypertension, hyperlipidemia, cervical spondylosis, back pain and arthritis are occurring at an increasing rate and becoming more and more prevalent in modern society, severely compromising the daily routines and quality of life of countless sufferers. The chronic conditions above are brought on by a combination of factors affecting the body over an extended period of time. The most effective way to prevent and/or stop chronic disease is to take a progressive approach from all four sides, as described below:

    1. First and foremost, reintroduce the correct eating and sleeping habits.

      Eating and sleeping are part and parcel of everyday life, and as such have a major impact on our physical wellbeing, hence the major significance of regulating one’s diet and getting enough sleep in the prevention and treatment of chronic disease. This is the first and most important step in the four-in-one treatment.

    2. Treat the condition externally with acupuncture/pressure.

      When articular fatigue, subluxation or meridian/collateral occlusion occurs and the body is too weak to rehabilitate, external techniques such as manipulative therapy must be applied. In cases where a meridian or collateral has been compromised or the blood and Qi are blocked, acupuncture and moxibustion help to clear the passages, resume the flow of blood and Qi, realign the meridians and collaterals and expel pathogens, thereby curing the body of disease. Techniques such as cupping, scraping, herbal paste and physiotherapy may also be used to clear the passages and resume the flow of blood and Qi.

    3.
  • — The new Restaurant at Mahota Town

    Mahota Kitchen at Mahota Town has combined Western cuisine with the culinary arts of China – including medicinal herbs and the five flavors – to create a robust and mouthwatering menu that heals the body and satisfies the appetite at the same time.


    Prominent dieticians, TCM herbalists, health management specialists and distinguished chefs Lewis Liu and Wu Yunsheng have come together to create a menu suffused with natural flavors and aromas for Mahota Kitchen at Mahota Town.

    Lewis Liu began his career as a world-class chef in 2002. Along the way he extracted the essences of a number of different styles - Italian, French, molecular gastronomy - and then fused them to create his very own brand of haute cuisine while retaining China’s culinary tradition.

    Chef Wu Yunsheng has been in the restaurant business for more than 16 years. Since 2004 he has held the title of executive chef at several large-scale enterprises, his primary responsibilities being standardization, quality control, management and training. His extensive experience both on and off the floor has proven to be a valuable asset.

  • “Leaders must be the locomotive driving the team forward,” and, “We must shake off the sweat and tears and focus on the task at hand.” These words of wisdom from Chen Baohui and Dan Tangming, director and manager of golf course planning and development, epitomize the spirit of Taisheng in managing affairs and working as a team.


    Joy and laughter were the defining traits of the opening ceremony for the driving range at Mahota Town. Each person behind the making of Mahota Town has taken away something different from the experience, which has been a positive and rewarding one for everyone.

    Professor Lin Tzong-shyan said the project officially began in 2010, when PGI established an office in the city of Penglai to coordinate planning and development. Contouring of the land and fertilization of the soil were completed in 2011. The seedlings for the vineyard were planted the following year. The first PGI team set up camp in April 2013 to initiate Phase II of development. In October 2014, they celebrated their 2nd annual Harvest Festival, completed construction of the new villa and opened the driving range.

    Each member of the team took away something different from the experience:

  • —2nd Annual Wine Festival, Penglai Mahota Town

    The highlight of the Penglai Mahota Town Wine Festival is undoubtedly the grapes-stomping process. This year the process was held in the new winery. Once they had finished picking the grapes from the vines, the merry crew transported the grapes to the winery for seperation and maceration.

    This process originated in Europe, where it was once a crucial step in the distillation process as well as a central component of the traditional harvest festival. This method of maceration became obsolete following the adoption of mechanized distillation processes, which has alienated us from the heart and soul of vinification. PGI has revived the ceremony to celebrate the accomplishments of the past year and all the hard work that went into the vineyard, and to show our thanks for all that we have been given, but more importantly, to become one with nature once again.

    Crushing grapes under your feet is not as easy as it looks. For starters, the pulp is surprisingly cold, so much so that the uninitiated often shriek when they first step down into the vat. To keep the bone-chilling cold from penetrating any further they begin to move their legs up and down in rapid succession. The second thing that takes them by surprise is the slippery nature of grapes that have just been rinsed. It’s very easy to lose one’s footing, which is why the women hold hands in a circle. For those that presume to be wiser than their maker, it can be a very humbling experience. The thrill of crushing grapes begins to infect the onlookers, and pretty soon everyone is cheering and stomping their feet. The women finish five vats in just half an hour. The crushed grapes are now ready for fermentation and distillation.