bontegames

Hi! I'm Bart Bonte, a Belgian independent game designer and bontegames.com is where I blog about fun new interesting browser and mobile games. My own games are all in the left column. More info about me and my games on bartbonte.com.
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April 26, 2015

fruit kitchens #20 chinese quince yellow

Find seven Chinese quinces to get out in the latest escape the room game by Funkyland: fruit kitchens #20 chinese quince yellow.

15 comments:

Anonyma said...

First! Nice game, not too difficult. Thank you, Bart, for sharing this!

Anonymous said...

And out. I do like these games. :)

PK said...

The "shrinky-dink" puzzle was a weird one that I didn't really see coming; I solved it by accident! Conversely, the "pivoting shelves" puzzle was SO straightforward that I actually studied it for a bit but then just tried the most obvious thing and it worked. :)

Great Funkyland Room, as always.

M, Norway said...

Thanks for sharing! I love the Funky Land games, they are usually short and easy but offer quirkiness and instant gratification.

Btw. I am new to this blog, just discovered it, but have been a fan of Bonte games for years! My daughter and I have spent hours and hours together on things like Factory Balls and the Sugar, sugar games. Good stuff!

anna in spain said...

Sneakier than usual! The key clue and the four-digit number both took a little more thinking than previous games. Love these games.

veewee said...

i just need the can opener....but am not seeing it!

veewee said...

ok, never mind...d'uh

Anonymous said...

I love these. All the Funkyland ones are great.

colinbashbash said...

fun fun. thanks

Anonymous said...

***minor spoiler***

Well, the "shrink your key" thing was a bit strange and illogical. The rest is straight forward.

midge said...

I don't get the toaster, I've tried every possibility, still no luck....any hints...I am looking at the tiles....

DonutLover said...

The key puzzles was definitely an odd twist. Quinces are a sour fruit through, really only good for thickening jams and preserves then they add such nice depth. Thanks Bart!

anna in spain said...

@ Donutlover, here in Spain we bake whole quinces in a slow oven, and the flesh turns very sweet and soft. Excellent with a nice fresh goat's cheese.

Anonymous said...

Quince and apple pie. (Made with my own Granny Smith and Smyrna harvest.)
Baked/poached/pot-roast.
Quince paste with cheese.
Jelly - In the 'preserve made with only the juice' sense.


Omnomnomnomnom!

Anonymous said...

Ummm...... The link isn't working.

 

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