Vol. 2 No. 36 I August 2 - 9, 2015
INTO THE
FIRE CHEF YUDA BUSTARA ON THE LOCAL FOOD SCENE
A MOVEABLE FEAST FOOD TRUCK SECRETS
THE TOT LIFE
baby swimMING 101
CHILL OR FRUMPY
JPLUS ON MENSWEAR TRENDS
Noted in passing
Check List
Jakarta, off the menu Over a cup of hot chocolate earlier this week, I met a food writer in Fatmawati. He’s been hunting for menus from Local restaurants from tempo doeloe (the old days). His inspiration: An American library that has a collection of thousands of menus from eateries dating to the 1850s. I knew exactly what he was talking about: I saw the exhibit at the New York Public Library a decade or so ago. It was the work of a librarian Who was an avid (or obsessed) fan of dining out. Odd? Sure – but the collection is fascinating for the gastronomically inclined, according to my friend the writer. Look at menus over time, he says, and you can see how fads in food rise and fall. The writer then showed me a notebook full of his handwritten histories of 50 or so restaurants in Jakarta, from humble warung mie ayam (chicken noodle joints) to decades-old family businesses. He’s been looking for a similar trove of menus at the National Library, but it seems that Jakarta’s culinary story will be off the menu – at least until he completes his book. The city's changing culinary tastes were on my mind as I prepared our cover story on Yuda Bustara. The young chef is a product of the contemporary scene: a reality TV show winner who was educated
overseas – and who is helping out at a family restaurant while running a catering service and hosting food shows on television and online. In the article, Yuda talks about nasi Padang, current restaurant trends both good and bad – and a perennial favorite topic: Street food in Jakarta. On the subject of food, I also want to tell you to check out our “Table of Friends” article this week, which talks with the owners of some of the city’s most famous food trucks, but writing this is making me hungry. Let me share just one more item: The aforementioned menu collection is now on-line (menus.nypl.org) and there are several Indonesian entries. Check out this menu (left) – complete with a batik flair – from the 298th meeting of The Wine And Food Society in 1975. Visit our Instagram for more samples. Whether you’ll be eating at the lesehan by Blok M Square, dining at a fine restaurant or sharing a meal with your family; enjoy your Sunday.
NYPL
Chris Razukas jplus@thejakartapost.com
mark my words
how TESSA learned to stop worrying and love a big reception
WORDS Tessa Wijaya
Then my own wedding came. We had a beautiful little ceremony at an architect’s office and we had an amazing party on Pulau Seribu the next day. No hit and runs there, considering the only way in and out was via boat. Those who attended were committed! I was amazed and touched by the efforts people made for our wedding. People flew in from all over the world. Some who were prone to sea sickness braved the one-hourplus journey to be there for our special day. We even gave some people food poisoning because we got some street food as part of our dinner buffet, which wasn’t well received by some of the softer stomachs. I think my wedding was memorable for most of the guests. For better or for worse. My wedding bliss, alas, did not last long. After the intimate party, we had to have the obligatory larger wedding – complete with family dramas and falling outs, which, without going into details, caused half the guests to drop out after everything had already been paid for. Amid all this, I was even more amazed by people’s willingness to come and show their
Miyama
support. Some people, whom I have not kept in touch with for at least 10 years, came. There were people who were dragged into the family drama, but came to show their support anyway. I was touched to see so many faces. After that, I vowed to never take anyone’s wedding lightly again. Before my wedding, I thought that the larger weddings were cold and superficial. Now, I realize that weddings are not only about the people getting married. The ceremony is also about sharing wonderful memories with others. Some opt for sharing with 50, some with 1,000. Sarcasm aside, I know that it isn’t for us to judge. What is important is for us to be sincere about being there for the bride and groom. I appreciated every single guest who came to my wedding - even if they were only there for the handshake. So from now on, I take every invitation seriously and try my best to go to lend support. Even if an invitation is just the 12th this year for me, I remind myself that this day is a once-in-a-lifetime event for the bride and the groom.
In the article titled “Pleased to meat you” published on July 26, we misidentified the Japanese restaurant at the Hotel Borobudur. The correct name is Miyama. We regret the error. –The Editor
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TAKE THE PLUNGE
10
TAKE THE HIGH ROAD
JPlus Team
drive-by weddingS I was never into weddings. I was not one of those little girls who made a scrapbook of her dream wedding dress and dream wedding party. I never had any role-playing games that included any sort of weddingrelated theme. Mostly, I was into being MacGyver rather than a white snowy princess. In fact, I had such a difficult time imagining myself in a white dress that I opted for a blue kebaya on my wedding day. So with those things in mind, I will now come clean that I have been guilty of being a hit and runner when it comes to being a guest at someone’s wedding, specifically those typically massive Jakarta weddings. What is a hit and runner, you may ask? It’s someone who attends weddings to show their face - and then bolts as fast they can. I have my timing down to a science. Arrive at 7:15 pm, so I don’t miss out on the toasts and some of the formalities. Stand close to the stage, so I can get the handshake over and done with early –and skip the lines that can sometimes snake to the entrance of the venue. Hit the dessert buffet and go. The hit-and-run technique can be done in as quickly as 20 minutes, if you skip dessert.
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Editor Christian Razukas Art Director Budhi Hartono Marketing & Advertising Sales & Marketing Director Ady P. Pamungkas
ady.pamungkas@thejakartapost.com
Marketing Executive Dewi Damayani
dewi.damayani@thejakartapost.com
@JPlusSunday
SundayJplus
JPlusSunday
ON THE COVER Yuda Bustara Photo Meutia Ananda Stylist Ananda Adityasanti Location Kokiku TV Studios
jakplus.com
table of FRIENDS
Tasting it to @gustodcombi
Street food is one of the best parts about living in Jakarta. You’ll be hard pressed to find a boulevard or gang (alley) that doesn’t have a pedagang kaki lima (push cart vendor) or stall selling some delectable treat. But since finding just the right dish amid so many choices is daunting, we asked for advice from some people who get around town quite a bit: The owners of some of the city’s most popular food trucks. While common in the West, these
combination mobile kitchens and al-fresco restaurants are relatively recent arrivals in Indonesia. However, they’ve quickly endeared themselves to local diners. Food trucks are a common site at shopping centers, parking lots and festivals throughout the city. So here’s what the "truckers" have to say about their favorite street dishes – and what they like to indulge in when they’re not behind the wheel. +Prasiddha Gustanto
Fouad Gusto
@jktfoodtruck
Anglia Gordyna Auwines
People are into street food because it is quick, affordable and simple. You can basically wear slippers to dinner. I go to certain places to find good dishes, such as mie ayam (chicken noodles) in Grogol and pempek (fish cakes) at Taman Ratu in West Jakarta. But because I grew up in South Jakarta, I like to go to Lapangan Blok S and Pondok Indah for the variety. My favorite […] is eating gado-gado [peanut sauce salad] and ketoprak [tofu noodles]. They taste much better when eaten on the street. You can get good food – without paying extra for service or ambiance. I personally love eating my mother’s homemade cooking. With her technique and the way she cooks with her sense of smell, she can make the perfect delicacies. I love French cuisine for its perfection of cutting, cooking time and the way it is presented to you. I also like Padang food, due to its rich flavors.
@street_ramyun Siauw Ferry Lee
Simply put, eating out in the streets is the new global trend. For example, when people are eating at our food truck, they love eating bibimbap [Korea’s signature rice dish] because of the way we serve the food, restaurant style. I personally love Asian cuisine. It just has so many different ingredients. That’s my favorite. But on the streets, I love Thai street food, because it’s just so delicious. When I’m not eating out in the streets, I love vegetarian food, because I’m a vegetarian.
It’s fun to try out different methods of eating. It breaks the routine. You get so many options – especially when it comes to food trucks. It allows people to try the tastes of worldwide cuisine at affordable prices. Before, I wasn’t interested in eating on the streets for many reasons, mostly due to poor hygiene and the zero taste of the food. But with food trucks, you can feel the difference. I don’t have any favorites for eating out on the street yet, but all they are good and I try to eat well and live well. For me, the best place to eat is indeed home, where we can cook our favorites, ensure that ingredients are fresh and enjoy the tastes we want. My favorite foods are from my mother’s homeland in the Middle East and the Mediterranean. I love Indian cuisine, with its unique, rich spices and colors.
Jonardo Kristian
@machete_jkt Maybe several TV programs have better exposed [street food] to the public, so it changes the view of how people see [it]. For me, street food serves people in its own way, without the limitations or rules that commercial kitchens usually have. It’s only the food and the maker. It's fast, considerably cheaper than restaurants and ubiquitous. I would recommend Jl. Hayam Wuruk at night, for mostly Chinese food, or Bendungan Hilir, because during Ramadhan, the number of hawkers usually triples. I am a sucker for grilled food when it comes to street food, from otak-otak [tapioca fish cakes] to sate [meat skewers] or any kind of charcoal-grilled food, with its unique taste and smoky, burnt flavor. Its tangy and crisp texture has something different to offer. At home, of course, is my favorite place to eat when not eating on the street. There’s nothing better than a good old recipe from my mom’s kitchen, from traditional Javanese to Italian dishes. This never fails me.
Fany Hermawan
@kebabwagen Eating on the street brings us all together. You’ll feel more relaxed, rather than being so uptight trying to think of what to wear. The streets don’t need you to be fancy, they need your love for their soul. My favorite type of cuisine is Southeast Asian. My favorite street food is kebabs, of course! I've always had a thing about good lamb or chicken kebabs ever since I lived in Melbourne. I can define the differences between the Lebanese, Turkish, Greek and Arabic styles of doing kebabs and shawarma. When I’m not on the street, I love Bakso Lapangan Tembak. I’m a huge fan of bakso [meatball soup].
JPlus August 2, 2015
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talk of the TOWN
Uniqlo launches Muslim-inspired line Japanese retail company Uniqlo launched on Thursday a Muslim-themed collection for women designed by UKbased Muslim fashion blogger Hana Tajima. The collection, available at select Uniqlos in Singapore and Indonesia, includes trendy long, flowing skirts and hip takes on traditional wear pieces, such as kebaya and hijab. In a statement, the company said that Tajima’s line, dubbed LifeWear, fuses contemporary design, comfortable fabrics and traditional values. “We want to create a collection that not only appeals to modern ladies who prefer to dress modestly, but also an international audience who desire clothes that fit comfortably and look contemporary,” Tajima said in the statement.
The NATIONAL GALLERY's INTIMATE LOOK AT SPANISH FASHION The Spanish embassy and the National Gallery of Indonesia in Jakarta have launched an exhibition titled “Trend Spotters? The Essential Names in Spanish Fashion”, exploring the most prominent names and designs in the Spanish fashion industry over decades. Curated by Pedro Mansilla, a noted sociologist, journalist and fashion critic, “Trend Spotters?” features, in his words, “67 trends, with their 67 names, their 67 unique and unrepeatable merits.” Mansilla says that the exhibit runs
from A to V, starting with Adolfo Dominguez, passing through Balenciaga and Kina Fernandez and finishing with Victorio and Lucchino. “Trend Spotters?” runs until Aug. 30. For more information, visit galerinasional.or.id.
RED PLANET LAUNCHES NEW NAME AND APP Red Planet Hotels held a press conference this week to announce its rebranding. All of the Asian-focused developer’s 24 hotels in Indonesia, Japan, the Philippines and Thailand and will be named “Red Planet” and offer revamped service that will rely heavily on technology. “It’s all about value,” CEO Tim Hansing said in a statement. “Technology will always play a key part of getting the most out of your stay in the hotel and the city you are in.” Red Plant will also provide a smartphone app for room booking, city information, room-to-room calling and contacting hotel staff. Red Planet, which is slated to open flagship properties in Tokyo and Bangkok this year, operates 10 hotels in Indonesia.
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Teater koma joins 'silat' show The renowned theater group Teater Koma recently held a press conference announcing that its members will perform at exhibition titled “The Aesthetic Expression of Emotion and Form in Pencak Silat Martial Arts” to celebrate the indigenous art form. Running at the Cipta III Gallery at the Taman Ismail Marzuki arts center in Cikini, Central Jakarta, until Aug. 14; the exhibition will feature a collection of sculptures depicting the martial art, as well as various events and performances. Under director Nano Riantiarno, Teater Koma will present a 30-minute maritalarts themed piece on Aug. 8 and 9 at 4 p.m. and 7 p.m titled Cinta si Jamping (Si Jamping’s Love).
Parentingcorner
take the
plunge welcoming your little one to the life aquatic
WORDS Marisah Pardosi & Mark Wilson Photos AFP
W
hen we first heard about baby spas, we thought they were just another fad. Baby massages? Baby swimming? Surely a parent's money could be better spent elsewhere? But the services these spas offer really can bring a variety of tangible benefits to your child. They certainly shouldn’t be rejected out of hand. We accompanied our three-monthold nephew and his parents to a baby spa – Mom n Jo – in Mall of Indonesia, North Jakarta, and straight away were impressed with the services on offer. There were plenty of soft toys around to attract our nephew’s attention, and the decor was very colorful. This helped him feel immediately feel at ease in his new surroundings. A member of the staff gently performed some warm-up exercises for the boy – a key part of the experience, as it readies a child for exercise. With our nephew lying on his back, his knees were gently pushed up and down and his arms were gently stretched above his head.
Floating world
The next step was all about water. This is not really baby swimming, but more like baby floating, or water floatation, as it’s known in the baby-spa business. To save money, some parents take a do-it-yourself approach to baby floatation, for example by buying a paddling pool and putting the kids straight in. But this is a no go. Just like adults, if babies go straight into doing exercise, later on, after they’ve finished, their muscles will start to ache – meaning more stress for them and, naturally, their parents.
Once our nephew was ready, he was placed in a clean, warm water mini-pool with an inflatable ring around his neck, and left to float while we all watched. The floating was supervised at all times by a member of staff. Soon after being placed in the soothing water, our nephew began to kick to his heart’s content. Experts say that navigating the small waves created by babies as they move their legs and arms can improve balance and coordination, which in turn can later help babies to learn to crawl and walk. In addition, the water’s gentle resistance is said to increase babies’ muscle and bone strength, as well as their lung capacity. Water floatation certainly helped our nephew look more relaxed. When you think why, the explanation is obvious. Babies spend nine months floating around the womb, where it is warm and comfortable Naturally, they feel at home when they return to similar conditions. After floating, our nephew slept better and his parents claimed that he even improved his resistance to germs. If you and your baby enjoy it, heading to the spa once every two weeks is enough. Making it a regular appointment is no bad thing – experts say that regular water floatation can even help your baby’s cardiovascular system.
starting young
Thirty-two-year-old Indria Ratu Patimasang from Bintaro, South Jakarta, introduced her daughter – Celine – to water floatation when she was just five months old. “I saw the advantages of it immediately,” says Ratu. “Celine’s breathing and health have both improved. Thank God, she’s never ill - except when she’s teething.”
By her own admission, Ratu is from an “underwater family” – her parents and twin brother are divers. “I know how swimming can be good for your health, fitness, respiration, endurance, body shape and bones.” Ratu said she introduced Celine to the water in stages so her daughter wasn’t put off by the experience. “The first time, I taught her with an inflatable neck ring, so she could float and move her legs everywhere. That was a very good moment for me and her dad to see her swimming like that. She was so quick.” Ratu added. To make the session more fun, Ratu plays music and sings songs to her daughter as Celine kicks around happily. In the next session, Ratu gently placed her daughter’s head underwater to get her used to it. “I put my own head underwater first to show Celine that it was OK. Then we did it together by counting to three.” Ratu bought the baby pool and the inflatable neck ring for Rp 325,000 from Mae Bebe. Celine, now 1, has never looked back, according to her mom. She plays in her baby pool every weekend. “She loves water, just like her mum!” says Ratu, who wants to see more babies swimming. “I’’d really like to see other families teaching their kids to swim - its really good for their health!”
Baby massage
Once our nephew finished floating after 15 minutes – the staff know when a baby has had enough – he was dried off and then brought for a massage. The member of staff very gently massaged his legs, back and hands. Massaging the baby after floating is another key part of the spa experience. Much like warming your child’s muscles up before the exercise, a massage helps to relax the same muscles after the exercise has been completed. Massaging helps to relieve
any aches the baby may be feeling from stretching, and will also do parents a favor – a baby that hasn’t been massaged after floating around will likely have sleepless night! Aside from relaxing the muscles, massages have numerous other positive effects on babies. Experts say baby massages can reduce crying and fussiness, as well as alleviate constipation and colic. With all the benefits to be had, parents should consider heading to baby spa. Check them out online first to see whether you’re happy with their ambience, confirm which services they offer and of course how much they cost. For our nephew, it cost Rp 3 million for 10 sessions, with each session comprising warm-up exercises, floating, massages and of course a healthy amount of play!
Where
Baby spas can be found throughout Indonesia. To get you started, check out the wellestablished Mom n Jo, which has branches in Bali, Jakarta, Medan, Surabaya, Makassar and Balikpapan. The spas not only provide services for babies but also body scrubs, massages and milk baths for expectant mothers, leaving them feeling relaxed and refreshed. momnjo.com
When
It’s best to take your baby to a spa after they’ve reached three to four months old, when their bodies are stronger. By this time, they will have developed the ability to control their necks, for example, which means they’ll feel more relaxed about floating in water.
JPlus August 2, 2015
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coverSTORY
Tasty
Adventure CHEF YUDA BUSTARA isn't impressed by trends and fads WORDS Sebastian Partogi PHOTOS Meutia Ananda
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coverSTORY only a small number of professional food stylists in town. Restaurants have only recently incorporated this into their businesses. Problems arise when chefs consider styling more important than taste.”
when it first opened in Jakarta. Now it also offers 'black' yogurt.” Yuda, however, says that people will invariably prefer food that tastes good, no matter what marketing techniques are used.
THRIVING scene
A MATTER OF TASTE
Yuda says that the fads mentioned above stem from intense competition among restaurants in the city – as well as an increasing interest in the food industry, driven in part by the popularity of reality television shows such as Master Chef. “In their attempt to outdo competitors, restaurants have to come up with different menus and offer more than just food, but also distinctive atmosphere and concepts,” he says. “Jakartans are also easily bored by existing trends, forcing restaurants to reinvent their menus once every few years. Sour Sally, for example, sold only plain frozen yogurt
T
hese days, middleclass Jakartans view food as more than a basic neccesity – it has become synonymous with their lifestyles. A host of would-be high-end restaurants have mushroomed in the city, offering myriad foods from both sides of the Atlantic and the Pacific. This new trend in food culture has brought with it new jargon and themes, such as restaurants that claim their food has “authentic taste” to “food stylists” to self-appointed food critics who try to educate diners through blogs, Instagram and Twitter. Yuda Bustara, however, is skeptical. “A lot of Jakartans try new restaurants merely as a mark of social status, so that they can brag that ‘I’ve already dined at that restaurant'," the Jakarta-born chef told JPlus in an interview. "This is a shame, because people should appreciate food because of its taste, not because of the prestige
Good taste was something that drove Yuda to learn to cook at an early age. His father was a pilot who eventually opened the Loving Hut, a vegetarian restaurant in Kemang, South Jakarta. But it was the cooking of his mom, a housewife, that prompted Yuda’s love affair with food. “I learned to cook for the first time when I was seven, because my father was a vegan then, so I had to cook for myself if I wanted to eat something beyond tofu, tempeh or vegetables. Furthermore, my mother’s cooking didn’t taste that good – it was quite forgettable.” He laughs.
that [eating at] the restaurant gives them.” It’s a topic close to Yuda’s heart. As a runner-up for the Asian Food Channel’s (AFC) Next Celebrity Chef cooking program, he says that the self-appointed food critics and bloggers are ill-equipped to serve as reference points for the public, as they have not developed their palates. “You should not rely on their opinions, because they only like to eat – but they don’t have sufficient knowledge about food, unlike professional food journalists,” the 28-year-old says. “Some of them don’t even know the difference between crème brûlée and crema catalana. Because of this, they often say things without really thinking them through.” Yuda is equally critical of contemporary food stylists. “Previously, food styling referred to the treatment given to a food in accordance with a stringent procedure to make it visually attractive for advertisements. There are
JPlus August 2, 2015
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coverSTORY
More Jakartans are choosing to eat at home, as traffic is getting worse.
A penchant for mixing different ingredients to produce something new also deepened his interest in cooking. “One day, while reading the children’s magazine Bobo, I came across a rumball recipe and was interested in trying it. It was successful and my mother said that the snack was delicious. That was the first time I knew how delightful it was to make other people happy with our cooking. Since then, I’ve learned to cook other things.” Watching television cooking shows presented by celebrity chefs like Sisca Soewitomo and Rudy Choiruddin around the same time also strengthened his passion for cuisine. “At a young age, they inspired me not only to become a chef, but also to create a television cooking show where the recipes were simple and cooking techniques easy to follow.” After high school, Yuda enrolled in Taylor College’s school of hospitality and tourism in Malaysia – he liked its cultural similarities to Indonesia – and then started working as a chef at a hotel in Melbourne. He signed up for another realityTV show, the Asian Food Channel’s (AFC) Next Celebrity Chef, and finished as a runner-up. After stints working at hotel restaurants in Malaysia and Australia, Yuda started cooking at Kuala Lumpur’s Third Floor restaurant. Eventually, he returned to Indonesia to help at his father’s restaurant. Yuda’s dream of hosting a cooking show was eventually fulfilled when Kompas TV chose him as the presenter of its Urban Cook show three years ago. Urban Cook was recently picked up by the AFC, which is broadcast in 13 nations, including
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Australia, Hong Kong, Malaysia, Singapore and the UK. He’s also active on Kokiku TV, a local online culinary show. On the business side, Yuda, a brand ambassador for Unilever, Nestle, Modena and Philips, manages Tree Food Concept with his friends Arimbi Nimpuno and Putri Miranti. The catering service focuses on conceptual private dining. “We specialize in comfort food, which is very easy to prepare and eat. We chose to venture into private dining because nowadays more Jakartans are choosing to eat at home, as traffic is getting worse.”
STREET FOOD
One question still remains: given Indonesian's growing middle class, sophisticated food marketing techniques and a fad for foreign food trends, what's in store for the city's simple street food? Will Jakarta face the same woes as Singapore or Bangkok, where the sons and daughters of street hawkers are abandoning the family businesses or setting up shop in shopping malls? “I believe that Jakarta’s street food will survive and enjoy high demand. Let’s face it, of our total population, only 10 percent can afford eating in restaurants," Yuda says. "Street food uses rich yet simple ingredients and techniques, which evoke people’s memories of typical Indonesian tastes.” “Indonesians who grow up in Indonesia are used to the rich taste of its foods," he says. "No matter what trends emerge in Jakarta in particular, and in Indonesia in general, Indonesians will invariably return to Indonesian food in the future."
SiDe spin
My dream meal...
Eating delicious nasi Padang, specifically rendang [beef simmered in coconut milk], inside an airplane, because airplane food is usually very boring and tastes very bland. I also like Chinese food a lot, because the dishes are simple, easy and fast to cook. My grandmother taught me how to cook them.
My favorite cookbook
William Wongso’s 30 Inti Masakan Indonesia (30 Essential Indonesian Dishes). The book is not sold on the mass market, but it is distributed to all Indonesian embassies overseas to promote our cuisine there. I use the book as a reference for my cooking shows, both on Kompas TV and Kokiku TV. The ingredients and cooking techniques presented in the book are very simple – and thus easy to follow.
My culinary idols...
They keep changing over time. But I’ve always admired Sisca Soewitomo for her constant efforts to preserve Indonesia’s culinary traditions by passing techniques from one generation to the next. My other favorite chef is Jacques Pépin, who, together with Julia Child, developed the concept of “comfort food”. Come to think of it, the two of them were the original celebrity chefs.
in the spirit
High five, you found one of the world’s best bars A tiny room in a Japanese office building lives up to the hype
A
WORDS Tejal Rao Photos Bloomberg
n Australian bartender paced the hallway of a nondescript office building in Tokyo, waiting to be called inside. He touched the sign by the door. “I just […]I can’t believe I’m finally here,” he said with some
emotion. Bar High Five is a little hard to find, a small room tucked away on the fourth floor, but it’s no secret. Night after night, it draws cocktail enthusiasts from all over the world and consistently appears on those “best bars in the galaxy” type of lists. While I was in Tokyo reporting on Noma’s pop-up in the Mandarin Oriental, I paid a visit one night to find out why. The reason is obvious: Hidetsugu Ueno. Ueno made his name at Star Bar, Hisashi Kishi’s famous 15-year-old bar in Ginza, before going on to open his own place in the same neighborhood. Instead of handing people a menu when they walk in, Ueno asks them a series of questions—sweet or dry? Whiskey or sake? Tall or short? Once he or head bartender Kaori Kurakami know enough about your taste, they make you exactly what you didn’t know you wanted. With each drink (and there were quite a few, because once you settle at the wide wooden bar, you just want to cancel all your plans and hang out forever) the pair learned more about my taste and made drinks better suited
to me. This is tragic but fitting: I don’t remember every cocktail I had that night, only the one I happened to photograph. It was a delicious mix of smoky, 10-year-old, single malt from Nikka’s Hokkaido distillery and green tea liqueur, spiked with Ueno’s own green tea bitters. I had asked for something dry made with Japanese whisky and no fruit. It was beautiful, bobbing with a single, gleaming spherical ice cube—the bar is famous for Ueno’s hand-carved ice, a technique that Kurakami has also mastered. But High Five’s charm isn’t just about the quality of the drinks. On the evening I was there, jazz and bagpipe music alternated over the speakers, and by the end of the night the crowd was a chummy, international, shiny-eyed crew of bartenders there to pay their respects to a master. They asked extremely detailed questions about the shape and temperature of the ice cubes and nodded with appreciation when Ueno did something particularly stylish. There was a lot of nodding. Ueno, in his large black glasses and crisp white shirt with suspenders, does everything stylishly. I noticed a couple of loners at the bar, too – young Japanese businessmen sitting happily with their drinks. They didn’t talk much, except with Ueno and Kurakami, but they seemed to know them well. I realized for these guys, this wasn’t a once-ina-lifetime pilgrimage. They were regulars, and a stop at High Five was just part of their weekly routine. I have never been more jealous. Bar High Five is at 104-0061 Tokyo, Chuo Ginza 7-2-14, NO.26 Polestar Building, 4th floor; or barhighfive.com.
Discover a hidden champagne room in London IT’S NOT TECHNICALLY A SECRET, BUT PLEASE DON’T TELL ANYONE ABOUT IT, OK?
There are two entrances. Both are hidden. To find this bar, you need to either sneak through a pantry or explore corridors until you hear soft music filtering through a doorway with heavy drapes. The Champagne Room at the Connaught is one of the most discreet bars in London. It is the quietest corner of a Mayfair establishment that’s known for its understated luxury. The Connaught traces its history to 1815 and got its present name in 1917, inspired by Queen Victoria’s seventh child, Prince Arthur, Duke of Connaught and Strathearn. It’s associated more with titled European aristocrats than with Hollywood royalty or pop princesses. The room opened a few months ago, with little fanfare. It can seat as many as 25 people—standing is not encouraged—who sip their drinks from Baccarat crystal glasses. There’s no cocktail list. You just say what you want, and the bartender makes it for you. The room specializes in rare Champagnes and liquors, some unavailable elsewhere in the UK. One is very rare indeed. This is the only bar in the world that serves Krug Clos du Mesnil (2003) Champagne by the glass, says Agostino Perrone, the star barman whose official title at the Connaught is director of mixology.
It’s best of all if you can get Perrone to mix for you. He’s a native of Lake Como in Italy and is as smooth as the single malts he recommends. I might go for the budget option of Dalmore Connaught Cask at £18. But if anyone could sell you the Macallan 1948 at £1,248, it would be him. Listen to Perrone explaining the choice of glassware: “We have Baccarat glasses only. It is the purest and finest crystal in the world. It pleases the lips even before the nose, before the palate. The guests feel they are on a different planet. They have a smile already before the liquid kisses their lips.” I was so startled by the price of the Macallan, I e-mailed Perrone to check if it was the cost of a single glass. He replied: “Yes, it is for 50ml, served with style and a smile.” (That’s the equivalent of 1.76 UK fluid ounces, and million-dollar salesmanship.) The room features vintage-style blue banquettes and is filled with natural light from an oval-shaped window in the ceiling, whose shape reflects the fountain (by Japanese architect Tadao Ando) at the entrance to the hotel. The design is by Guy Oliver, whose studio’s commissions include Fera restaurant at Claridge’s; the entrance to 10 Downing Street; and the Princeton Club, New York. The Champagne Room might not be for
WORDS Richard Vines Photos Bloomberg
you. The hotel has two other options. The Coburg is grand and comfortable, rather like an old-fashioned club room. And my favorite is the Connaught Bar, whose designs (by David Collins) are inspired by English cubist and 1920s Irish art. I like the buzz at the Connaught Bar. But if you would like to sample the toned-down luxury of the Champagne Room, I can let you in on a secret. As you face the Connaught Bar, there’s a staff doorway to the right. That takes you into the pantry, and there’s a doorway off there that takes you into the Champagne Room. Please don’t tell. The Champagne Room is at the Connaught, 16 Carlos Place, London, W1K 2AL; +44-20-7499-7070; or the-connaught.co.uk.
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wonderlust
High
& mighty FROM LEGENDARY SECRET AGENTS TO BOTTLENOSE DOLPHINS – AND FROM SNOW-CAPPED MOUNTAINS TO MYTHICAL BEASTS – THE SCOTTISH HIGHLANDS HAVE PLENTY TO OFFER. WORDS & photos Mark Wilson
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s a low-level cloud glides eerily into Glen Etive, the scene looks as exactly as depicted on the big screen.It’s a dramatic, awe-inspiring valley that is the ancestral home of Britain’s favorite fictional spy, James Bond, as shown in the movie Skyfall. “So this is where you grew up?” says Bond’s superior, M, in the movie. “No wonder you never came back.” But don’t worry, this is no god-forsaken hole. On dark days, the valley is gloomy, even menacing. Yet its beauty has the power to transfix and captivate, as one stands at the glen’s base, watched over by sentry-like mountains, with not a sound to be heard or a person in sight.
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It’s then when you realize you’ve found another of the many hidden gems of the Scottish Highlands. Located 150 kilometers north of the big cities of Edinburgh and Glasgow, Scotland’s upper reaches can be reached in the best part of a day by car, depending upon where you’re coming from in the UK. But whatever the distance and whatever the weather – you won’t be disappointed. Stretching across 26,000 square kilometers, the Highlands is roughly three quarters the size of West Java. So for those used to urban surroundings, get ready: You’re in for a shock. With a population of around 232,000; this is very sparsely populated territory.
Myth and reality
Staying close to Loch Ness gives visitors an ideal base from which to explore. From here, anywhere in the region can be reached within a few hours. And what better place to start than the loch itself. As legend would have it, this is the lair of the Loch Ness monster, or “Nessie”, as it is more affectionately known. Nessie is said to have a head and neck similar to that of a brontosaurus, but the monster’s existence is disputed, so visitors are forgiven for taking it all with a pinch of salt. Speak to locals, though, and they’ll tell you that aside from all the Nessie fridge magnets, bottle openers and
wonderlust
Where to stay
t-shirts, the monster is real. Loch Ness, however, is no one-trick pony. Taking a boat out into the loch is a requirement, if not merely to take in its tranquility, then just to see the ruins of the 13th century Urquhart Castle, where visitors can alight from the boat and explore, getting an insight into Scotland’s violent past. On the plains surrounding Urquhart and beyond, a great deal of wildlife roams. Drive along Loch Ness toward Fort Augustus in the late afternoon, for example, and one can see herds of red deer, the silhouettes of their majestic antlers in full view, stalking the land. Meanwhile, to the southeast lies the Cairngorm National Park, where Britain’s only herd of reindeer can be found moving freely across the snow-capped mountains, which are also home to several skiing slopes. Birds of prey such the osprey and the red kite also live and hunt throughout the region. Those wanting to find the magnificent Golden Eagle, however, must head to mountainous areas in the north (Forsinard), or remote islands in the west (Glenborrowdale). Sightings of the Golden Eagle are hard to come by and it is now a protected species in Scotland. But for those with the time, patience and will, the opportunity to see this top predator in action is tantalizingly close. Perhaps the most unlikeliest wildlife find of the Highlands lies just north of Inverness in the waters of the Moray Firth, where around 200 bottlenose dolphins live. Head to the sleepy harbor village of Avoch and hop onto one of the small high-powered boats that head right out into the firth where dolphins, seals and even red kites can be spotted. Sightings are never guaranteed, but don’t pass up the chance. It’s worth it when you realize you are within touching distance of these mammals in their natural habitat.
Stretching the legs
The Highlands are an excellent spot for hikers. The town of Fort William – while
nothing to shout about – is home to Ben Nevis, which at 1,341 meters is the highest mountain in the UK. For those wanting to attack the mountain early, campsites are available at its base. For uber-outdoorsy types, head a few kilometers to the north. There lies the challenge of following in the footsteps of Britain’s Second World War commandos by speed hiking 11 kilometers north of Spean Bridge railway station to Achnacarry Castle. During the war, the castle served as a commando-training center. Soldiers were sent to Spean Bridge by train, only to arrive and be told they had to speed march to Achnacarry with full gear if they wanted to be considered for selection. Their challenge was to hike the trail in one hour, with those failing to make the grade swiftly returned to their parent units. A striking monument to mark the commandos’ presence in the Highlands, as well as their contribution to Britain’s war effort, can be found just outside Spean Bridge on the road to Stronaba. Three stone figures gaze out across the mountains, the words “United We Conquer” carved into the stone stab at their feet. Nearby Lochaber is a place thought to have been used by Britain’s Special Operations Executive (SOE) as a training area for assassinations, raids and sabotage missions carried out in Axis-controlled territory during the war. Today, Scotland is the home of several Royal Air Force bases, so be prepared for the tranquility of your hike to be occasionally interrupted by the screech and boom of one of the RAF’s Tornado jet fighters flying overhead. If you’re lucky, you’ll get to see one up close. Pilots are known to conduct low-level maneuvers over some of the Highlands’ lochs. Back on ground level, for those hiring cars, the journey northeast from Inverness
along the coast to John O’Groats – while taking three hours – rewards visitors with stunning views of the North Sea. As the most northerly point of mainland UK, John O’Groats is known as “The Start of Great Britain”, with its opposite number, Land’s End, sitting 970 kilometers to the southwest. Those with the urge to travel even further north and brave choppy waters can take a passenger ferry to the Orkney archipelago, where The Old Man of Hoy, a red sandstone stack at a height of 136 meters, rises from the sea. It's also where Orkney’s Neolithic past, recognized by UNESCO, is still, incredibly, on view. With the sheer variety of natural and historical wonders on offer, to visit Scotland without taking in the Highlands is criminal. Or, perhaps in the mind of agent 007, it’s akin to drinking your dry martini without shaking it.
The Kinbrylie Bed and Breakfast is the home of Donald and Margaret Campbell, who make fantastic hosts. Their spacious house in Whitebridge, on the south side of Loch Ness, has excellent views of the Monadhilath Mountains. Donald is always on hand to give travel tips and Margaret cooks fantastic breakfasts, including Kedgeree, a dish of the British Empire. Guests will also be able to see a Golden Eagle up close, although don’t get too excited as this one is stuffed – it was hunted years ago, when it was legal to do so. kinbrylie.com
Where to eat
A five-minute walk through Kinbrylie’s grounds brings you to the local pub – The Whitebridge Hotel, where a variety of British fare is on offer at reasonable prices. When ordering Chicken Tikka Masala, which some believe originates from Glasgow, be sure to order half rice, half chips – a classic British combination. Further afield (and further upmarket), head to The Steadings at the Grouse and Trout country hotel in Flichity, around a 20-minute drive from Kinbrylie. Sip locally brewed beer like Cairngorm Gold and support Scottish fishermen by sampling the prime Scottish salmon. After your meal, retire to the lounge and gaze out into the rolling hills. Binoculars are conveniently placed for wildlife spotting.
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alamode
Take it easy JPLUS WEIGHS IN ON THE SPRING/ SUMMER 2016 MENSWEAR TRENDS. Words Willy Wilson Photos Reuters, AP
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t’s been an exciting year for the everexpanding menswear industry. The spring/summer showcase, which started on June 12, saw 77 designers sending their collections to London, Florence, Milan and Paris. Across the Atlantic, the Council of Fashion Designers of (CFDA) launched the much-anticipated New York Fashion Week: Men on July 13. The New York camp paid tribute to American sportswear and its street roots, in contrast to Parisian fashion brands that championed flamboyance this season. London went experimental, while Milan and Florence banked on vintage styles in faded pastels and romantic prints. But there was a consensus on relaxed silhouettes and casual elegance among the designers. So what else is in store for next season? Here we break down the six menswear trends you need to know about for next season.
Baggy Pants: Chill or Frumpy? Baggy pants have been popping up on runways over the past few seasons, advocated by the likes of Lanvin and Armani. But this season, baggy pants have become a key trend, earning nods from Florence to New York. Admittedly, it isn’t easy to pull off that effortless and elegant look. So if you’re down with this trend, make sure that you get the right length and fit. Precise tailoring is key when your baggy pants are cut at the ankle. Pair it with a similarly perfectly cut casual suit, and you’re ready to go.
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Pajamas : Too Close for Comfort? Silky comfort emerged as a trend in Paris and Milan. Fashion powerhouses in both cities presented items that appeared to be, well, pajamas. In Paris, Dries van Noten, known for intelligent cuts and an exquisite layering technique, featured robes and short pajamas. In Milan, Dolce & Gabbana sent a similar message with far bolder colors and richer prints. The results aren’t at all bad – with smart styling, you can incorporate pajama-inspired pieces into your everyday look. But Louis Vuitton’s satinembroidered sets might be tricky. We mean tacky.
Silk Chinoiserie: Downtown or Chinatown? Marc Jacobs, Valentino, Gucci Dolce & Gabbana, Gucci and Louis Vuitton paid homage to chinoiserie, patterns influenced by Eastern mythical creatures and flowers. Intricate Oriental details on shiny satin suits and bomber jackets are set to infuse a cool downtown vibe – and it’s a clever marketing move that might win over the already enthusiastic Chinese luxury market. Strictly from an aesthetic point of view, however, these pieces look more Chinatown than downtown.
Sandals & Suits: Yay or Nay? Runway theatrics were experimenting with pairing sandals and formal wear, as seen in practically every show this season. Taking it to the next level of awkward was Milan, where the unsightly socks-andsandals combo reigned supreme - but let’s not go there. The fact is that a pair of quality leather sandals is definitely a good fashion investment. Take, for instance, Michael Kors’ chunky leather sandals that are both stylish and masculine; or Versace’s elegant woven leather numbers. For a more formal look, try Givenchy’s T-bar sandals or Brioni’s two strap sandals that, surprisingly, look rather good when worn with suits.
Statement Suits: Bruno Mars or 'Miami Vice'? The sober suits preferred by politicians and bank bosses are out, and the colorful suits (think Bruno Mars’ “Uptown Funk” video) are in. It could be a fun idea if you have the confidence and personality to go with - Tommy Hilfiger’s classic but playful suits are truly decent. Marni and Neil Barrett also successfully play around with colors, presenting solid and wearable collections hints a subtle nod to the 1970s with oversized lapels, psychedelic prints and eye-catching buttons. But Gucci’s attempt at reviving the slinky ‘70s gender-bending aesthetic was off the mark – thanks to disproportionate silhouettes, asymmetrical hems, off-beat layering and faded (read: grannified) colours.
Color Blocking: Go Green or Go Home? Everyone from Ralph Lauren and Zegna to Valentino and Saint Lauren have been sending colorful suits, parkas, shirts and accessories down the runway. But the one color that actually adds refinement – as opposed to adding chaos to your look – is green. Although green has been around for a while, it seems like it has been only this season that we have seen the shades split up and mixed together perfectly. If you’re one of those guys who always shys away from colors, then take a baby step. Wear green ties, bags or socks for a start. Those who are style-conscious, try color-blocking your outfits with green pants or suit.
alamode
Modern Dandy BUDDING DESIGNER JACKY RUSLI OFFERS A WINNING FORMULA OF QUALITY MENSWEAR
market. I am extremely grateful that we had the opportunity to exhibit at PROJECT New York, a dedicated trade show that focuses on contemporary menswear. The positive response from the US market – especially from the buyers and the press – was both humbling and overwhelming. Sounds like a promising start for your American invasion. Well, ADAMIST will soon be available in a few major cities in the USA! We’re proud to bring an Indonesian brand to an international stage. You’ve taken Manhattan. What next? We’ll participate in a similar event in Las Vegas [PROJECT Las Vegas] scheduled for August. And then off we go to Tokyo in September for the Fashion World Men’s Expo.
Jacky Rusli
Words Willy Wilson Photos Kapan lagi, courtesy Jacky rusli
Jacky Rusli has carved out a reputation for himself as a well-rounded man-about-town advertising executive par excellence. With Great Heart Media, a boutique-sized agency he founded with partner Seth Halim in 2006, Jacky found a niche in the small but highly lucrative lifestyle market. The list of blue-chip clients the company has maintained over the years is a testament to his creativity, but he attributes much of his success to production flow and productivity management – key competencies he learned while studying industrial engineering at the University of Washington. In 2013, Jacky set out on another venture with the launch of ADAMIST, a dedicated line of menswear that advocates “classic with a twist”. “When I created ADAMIST, I vowed that I wanted to something 'different' for menswear, something completely unique but still very wearable,” says the 28-year-old of his budding fashion brand. Two years into the business, ADAMIST has gone from a virtual boutique on Instagram to a promising brand with a swanky boutique in Pacific Place. But Jacky’s got a bigger plan for the brand –he is taking it to an international market. First stop: New York.
ADAMIST started on Instagram in 2013. Is the early success of ADAMIST due to social media? Absolutely. A large portion of our customers know us through Instagram and word-of-mouth marketing. In this day and age, a good social media presence is non-negotiable. The thing about the social media is that it doesn’t only concern the brand, but also how it is presented to the public. To design menswear is to balance practicality and style. Your delightful signature design – “the bowtie collar” - seems to embody that balance. I don’t think there is anything more “classic” than a bowtie in the history of men’s fashion. The question was how to infuse modern sensibilities into this classic design. I attempted to create an effortless and flexible accessory that can be both formal and casual. It was one of my earliest designs, and was not meant to be a signature piece. But when we released it, the market response was overwhelmingly positive – so much so that we decided to have it patented. What or who inspires you in terms of design? This is always a hard question because many things inspire me. I draw inspiration from travel, culture, people, animals, buildings and even household objects. But getting inspired is one thing; how you translate it into design vocabularies that are fun, unique and wearable is quite another. Tell us about your PROJECT New York experience. I have always had my eyes set on the overseas
How would you describe the ADAMIST man? Although the degree to which style and sensibility differ from one man to another, the ADAMIST man craves a unique sense of fashion from which their personality shines through. They embrace fashion as a form of self-expression. How can a man look casual and stylish without looking like he’s trying too hard? I personally think the number of items you wear on you is important to consider. Less is always more. A thoughtful, effortless yet stylish look takes a lot of mixing-and-matching practice. But as a rule of thumb, pairing one standout piece with understated pieces is never a bad idea. What’s a better use of Rp 2 million: haircare products, shoes or a shirt? Definitely a shirt – a good one that is! You definitely don’t need to spend that much for good haircare products, though you will need a little more than that for a nice pair of shoes. What are your personal menswear wardrobe essentials? Shirts, V-neck t-shirts, dark jeans, white pants, blazers, and Italian slippers. What are your personal favorites from your most recent collection? The “Hunter” and “Damon” shirts featuring owl-eyes and fox-eyes silhouettes from “The Wild Ones” collection.
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at your LEISURE
Valentino takes Jakarta A TASTE OF SINGAPORE’S famous italian eatery IN the capital WORDS ARUNA HARJANI photos courtesy of valentino
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istorante da Valentino was established in Singapore in 2005 and managed by the eponyomous chef his family. In a 45-seat venue that was made to look like a cozy Italian home, Valentino’s mother and sister handled the kitchen, while his brother-in law managed the dining area. After years of success, the restaurant moved to a bigger location seating 134. Meanwhile, in Jakarta, a group of entrepreneurs opened a branch on the 11th floor of the MD building in Kuningan, South Jakarta. Upon entering Valentino, I felt I was in Italy, with a posh ambiance set by the restaurant’s grand chandeliers, paintings – and a warm welcome from the head waiter. The dining hall is filled with red velvet chairs and tables covered with white tableclothes. There is an oversized bar for drinks and coffee. I was with a group, so we sat inside one of the restaurant’s private rooms, where a part of the wall was covered by a beautiful, hand-painted mural. As I was with a group, one of the owners, Inayat, recommended ordering dishes and sharing. The restaurant also offers a prix-fixe three-course lunch for Rp 195,000. Our meal started with two plates: a Burata cheese salad with cherry tomatoes on top of arugula and a cheese-and-ricotta salad. The waiter scooped out a portion for me and neatly tucked it onto my plate. The table was long and the waiter saved us the time of passing the dish – plus each of us had an equal portion. The burata cheese stood out amongst the two salads, with the tangy pickled flavor of the cherry tomatoes giving the dish zest. Next up were pizzas served on wooden platters. While typically, I avoid the oil and cheeses used in Italian cuisine, Valentino offered a lighter version appropriate for weight watchers. The pizza crust was thin, light and not chewy, and it had a slight crunch when bitten. The cheese and oil on top was laced accurately while tasting like an Italian "designer" pizza. It was time for the main course. While most of my dining companions were vegetarian, three were on seafood diet. We ordered a vegetarian penne with
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tomato and cream sauce. It was one of the best dishes I have ever tasted in an Italian restaurant. Crabmeat was an excellent choice, blending well with the consistency of the sauce. The meat was soft, and, when combined with the aldente fettuccine, was not hard to chew. Our seafood pasta was followed by grilled fish with artichokes in white wine and butter sauce. I appreciated the odorless smell of the fish, not to mention its freshness. The fish was evenly soaked with the gravy, so that each time that it was scooped out with a spoon, there was sauce accompanying it. Freshness of ingredients and the full-bodied gravy combined to give the dish a succulent taste. Hats off to the chef who mixed white wine and the butter consummately, so that neither superseded each other in taste. A bite from each dish resulted in a full stomach, so we decided to share a dessert. We ordered pancotta, which came in covered in a caramelized spider web. Unlike other panacottas I have had that have been bland, the one served in Valentino’s had a dash more sugar, giving the dish a unique taste that I haven’t tried in any restaurant in Italy. When Valentino Jakarta opened, its food prices were good only for the elite. However, as of late, the management has offered lunch and tea packages for those looking to sample Chef Valentino’s cuisine. I would give Ristorante Valentino in Jakarta an excellent rating, thanks to the lip-smacking taste of its crab fettuccine, fish and risotto – and the pancetta. mushrooms in light tomato and cream sauce. Although the penne was cooked al dente, the flavor needed a little perk. For the Indonesian palate, the dish was bland. A vegetarian risotto with the same cream sauce turned out better. The gravy had a full bodied flavor. The cream had a good consistency and the Arborio rice was perfectly parched. The chef then sent out the food for the non-vegetarians. Waiters brought in black fettuccine with crabmeat, also in
Ristorante da Valentino Jakarta MD Place Building, 11th Floor Jl. Setiabudi Selatan No.7 South Jakarta Ph: +6221 29057888
tasteBUD
Tomato & basil gazpacho Words & Photos Theodora Hurustiati
“W
hen God gives tomatoes, make gazpacho!” is definitely my summer mantra. They miraculously survive the heat and the refrigerator so I can consume any surpluses. The markets nowadays are overflowing with gorgeous looking tomatoes of all sorts. I just can’t help but buying more than I can chew. Here, in Italy, a country that can’t live without tomatoes; the fruit is available all year. The best time to grow them, though, is during summer, when temperature is warm and sun is plentiful. Gazpacho is a old soup from the Andalusia region in the south of Spain, where the thermometer can reach 47°C during summer. No wonder they came up with a recipe involving no stove! Other than tomatoes, traditional gazpacho also includes bell peppers, cucumbers, red onions and garlic. It’s then usually served in a clay bowl with diced raw vegetables and a boiled egg on top or on the side. Here I’ve made a milder version, using just tomatoes, and gave it an Italian touch by adding some basil.
Serves 2-3
Tomato basil gazpacho • 750 g ripe vine tomatoes • 5-10 basil leaves, to taste • ± 100 g day-old white bread • 1 tablespoon of sherry or cider vinegar • 1 teaspoon of sugar • Extra virgin olive oil • Salt • Water, if needed • 250 g mix cherry tomatoes
• Cut vine tomatoes into large chunks and place in a tall jug along with breadcrumbs, three tablespoons of olive oil, vinegar and salt. Puree using a hand blender until smooth. Alternatively, place everything in a blender and pulse. Add a touch of water, if needed, to ease the process. • Give it a taste, adjust salt and add about a tablespoon of sugar to balance the acidity. Add water if it’s too thick or add breadcrumbs and puree for few extra seconds if it seems too runny. Gazpacho should be fluid enough to drink but thick enough to keep the vegetables and the croutons afloat. • Pass through a fine sieve to discard skin and seeds. • Chill in the refrigerator for about an hour before serving. • Meanwhile, cut the cherry tomatoes into quarters and prepare the croutons. • Once chilled, divide gazpacho into serving bowls. Scatter the quartered cherry tomatoes and croutons over the soup. Garnish with a drizzle of olive oil and basil leaves.
Croutons • 2 slices of bread • 2 tablespoons extra virgin olive oil • Black pepper • Salt
• Remove crust from the bread. Cut the white crumbs into about 1-cm cubes. • Transfer to a non-stick pan. Drizzle with olive oil. Add salt and pepper. • Fry over medium-low heat until golden brown. Alternatively, bake croutons in a 160°C oven for about 5 minutes.
Jakarta-born chef Theodora Hurustiati, a 12-year resident of Udine, Italy, was the runner-up in the TV cooking program La Scuola – Cucina di Classe (The School: Classy Cooking) in 2011.
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trendDIAL
MICHAEL KORS
After releasing his latest “Island Life” Spring’ 16 menswear collection, Michael Kors admitted that people have been dressing down in the city and are more polished while on vacation. His new series is up to the challenge, featuring a wide range of laid-back tailoring, such as fluid pajama-like, lean track pants; nouveau chinos; textural seersucker linen and chambray. Whether emphasizing in subtle tie-dye and shibori patterns, embracing a down-to-earth manner with white peanut and ecru colors or using heather and hemp; Kors takes the starch out. He’s also presenting a hybrid-style “swoodie”: One part hooded sweater, another part deconstructed jacket. He also keeps the casual vibe going through a wide range of knits, including a gray ribbedknit Henley with khaki suede cargo pants that go pleasantly easy on the eye.
FEIT
Looking for genuine and sustainable accessories? Known for its leather footwear, Australian brand FEIT just released its latest hand-molded collection featuring vegetable-dyed calfskin leather that contains zero stitches. In search of the right artisan for the job, FEIT produced their goods with a Florence-based familyrun leather atelier that has been crafting for three generations. On offer are four types of wallets and Ipad cases in natural, marine and black – all made with a single seam. Their vegetable-tanned leather series is chromium-free and has no harmful chemicals. Using natural tannic acids from vegetables, these goods have a woody and earthy scent. As the calfskin leather ages richly over time, the pieces will become a durable and elegant adornment.
Adventures in
esoterica dress down, sparkle or shine
SWAROVSKI
HENN-NA HOTEL’S ROBOT
Ever imagine being greeted by an English-speaking Velociraptor? Check out this new budget hotel, Henn-na, which just opened at the Huis Ten Bosch amusement park in Nagasaki, Japan. As the government has been trumpeting robotics as a pillar of the country’s growth strategy, Japan has had a great interest in innovating robots, especially for human interaction. Not all the automata are dinosaurs; there’s also a polite young woman robot to interact with Japanese guests, a computerized trolley bellhop, a cute talking doll to follow your order in the room and an industrial-looking robot to put your bag in a locker. Rooms access is controlled through facial recognition technology, eliminating the need for keys. The hotels are planning to open another branch in Japan and more abroad.
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Get for these gorgeous Swarovski pieces for your red-carpet look. The venerable jewelry brand is set to exhibit key pieces of from their collection, including a Circlet Necklace, Click Ring, Delta Necklace, Stardust Knot Bracelet and a Crystalline Oval Watch. Add a touch of sparkle with a rose gold-tone timepiece with 1,700 clear crystals and equipped with the light grey calfskin leather strap suited for your daily wear. Or go gracefully dapper with Swarovski’s organically designed Circlet Necklace and your favorite white shirt. The contrast is perfect for a casual evening. And if you’re looking for something bolder, go for their palladium-plated Stardust Knot Bracelet that features a mesh tube filled with sparkling clear crystals. Combined with its knotted design, the shape creates a coruscating 3D silhouette. +Banyubening Prieta