Jplus 2015 09 13 lores

Vol. 2 No. 41 I September 13-19, 2015

Women on top

Tech, fashion & sexism

Enter the kitchen

chef Kwon on kalbi

San Francisco treat Borobudur by the bay

Her digital dominion

Shinta Dhanuwardoyo on the local start-up scene

Editor's note

Check List

…AND BEYOND This week’s cover star, Shinta restaurateur in the Bay Area; the second Dhanuwardoyo, is one of the nation’s is a travel piece on San Francisco’s tech sharpest tech entrepreneurs. I’m sure companies. that you’ll enjoy the well-rounded profile Sure, start-ups like Go-Jek and Lazada of Shinta Bubu, as she’s known, that was are changing society in Jakarta, but written by our contributor Mariel this is nothing new.

Grazella, a former Nerds with gadgets have been business tech journalist wreaking havoc for a long time. herself.

For example, last month saw It was obvious from the 39th anniversary of the launch of the nation’s first our photoshoot that communications satellite, the Shinta has a unique style, Palapa-A. merging local and Western It’s hard to believe, but in couture with flair.

Indonesia, people used to This inspired Willy have to use high-frequency Wilson to write about the radio sets if they wanted connection between fashion, to communicate with a women in technology and person on another island. sexism. e o l e o mpo D e T y Meanwhile, TV shows Also check out our other s e Court Photo used to be recorded on tapes that stories on San Francisco, the were delivered to and replayed by local capital of the Brave New World of stations. start-ups and high-tech.

However, in geosychronous orbit about One article is on an Indonesian

42,000 kilometers above the Earth’s surface; Palapa-A could beam phone calls and television shows across the archipelago from Sabang to Merauke.

When the satellite went active on Independence Day on August 17, 1976, that the nation became truly unified.

Palapa-A wasn’t the world’s first communications satellite, but it was one of the first privately operated satellites.

India, in 1975, and Indonesia, in 1976, were the first nations to run their own satellites, albeit with launch technology from the USSR and US, respectively.

The satellite helped connect people in Indonesia, and even beyond, as it also serviced Malaysia, Thailand and the Philippines.

Palapa-A should be a source of local pride for how technology can be made to serve the people.

Enjoy the weekend!

Chris Razukas jplus@thejakartapost.com

mark my words

CHRONICLE OF A GOOD-MOTHER WANNABE WORDS Ika "keka" Krismantari

I am not a good mother.

But at least I’m still trying to be one for my four-yearold daughter, Senyum Pagi.

But what makes a good mother? I don’t really know. But, in the Internet era, there’s thankfully (and annoyingly) social media that’s always ready with guidance.

Our timelines give us many hints about what makes a good mother. The majority imply that this requires you to have a normal birth. Or maybe a “gentle” birth. Or a home birth. Whatever the term, the more pain, the better.

This must be followed by breast-feeding your bundle of joy for two years – no matter what. You can identify these mothers from their social media posts parading chilled breast milk bottles in refrigerators.

Finally, according to my Facebook feed, good mothers are those who sacrifice everything, even careers, for their children.

A woman who sacrifices her job and ambition to take care of children at home is considered a noble figure, without considering the thought that career moms may have also sacrificed something for the

JPlus September 13, 2015

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Edward Kwon is taking Korean cuisine global

At your leisure

JPlus Team

My little mentor

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Inspiring mind

Behind Borobudur, a San Francisco treat

future of their kids.

Based on these factors, I am definitely not a good mother. I only score one out of three.

If social media is not sufficiently intimidating, just listen to the parenting pundits, such as Ayah Edi (Father Edy), whose opinions are widely shared on local social media, radio and television.

They have a quick and definitive answer for every problem facing every moms. To be honest, I find them annoying. Who are these people who can judge what is good for other people's children?

Who is this Father Edy? Is his name Edy? Or is his name rendered Indonesian style, meaning he’s the father of a son named Edy? How can he claim that he knows about what’s good for my daughter?

Next we can get ready for Mommy Sarah, Ibu Bayu – or anyone else who claims to be an expert in raising other people’s children.

I ignore the chatter. Listening to them doesn’t make you a better parent. Their judgment, dispensed quickly on social media, does not do struggling newbie parents any good.

Let’s remember that all children are unique, each in their own way. What is good for Edy is not always good for Cinta.

For me, good parenting is more than just theories and textbooks – or social media.

It’s a two-way street to be traveled by you

and your little ones.

Parenting is not only about how we teach our children to become good individuals.

At a certain point, it’s also about parents trying to become better people.

It’s not me who is teaching my (very active) daughter. She is guiding me, day by day, to be a better mother.

I have learned so much from my daughter, about patience, about multitasking and many other things.

Beyond her diminutive figure and giggling voice, she is a good mentor.

I asked her the other day, “Pagi, do you think I am a good mother?”

“Yes, you are a good mother,” She said, smiling.

“But what’s a good mother?”

“If you are not upset, not angry, not cranky,” she replied.

I was stunned by her simple answer.

At this point, I’m tuning out the judgmental remarks on Facebook and Instagram and those so-called parenting experts.

I prefer to listen to my teacher, Pagi. What matters to me is when my little mentor said to me, “You are a good mother, keka.”

Starting this week, Mark My Words will rotate between fashion, food, parenting and travel on a weekly basis. Next issue: Jakarta’s menu madness.

Editor Christian Razukas Art Director Budhi Hartono Marketing & Advertising Sales & Marketing Director Ady P. Pamungkas

ady.pamungkas@thejakartapost.com

Marketing Executive Deasy Rasjid

deasy@thejakartapost.com

@JPlusSunday JPlusSunday

SundayJplus jakplus.com

ON THE COVER Shinta Dhanuwardoyo Photographer Meutia Ananda Stylist Richard Theo Makeup Accessories Manjusha Nusantara

travel tips

travel intel for easy riders, motorcyle diarists and road warriors QANTAS UNVEILS SPECIAL SCARF

Melbourne’s renowned streets and food scene are at the heart of collaboration between Qantas and leading Australian scarf brand, Bird & Knoll.

The airline’s trend consultant, model Jessica Hart, was tasked with nominating a destination that “feels like home” that would be the inspiration of a limited edition cashmere blend scarf.

The chosen city was Melbourne and the scarf’s design reflects Jessica’s favorite colors and the street-scape art of Hosier Lane and its cornerstone restaurant, MoVida. Designers Natalie Knoll and Macayla Chapman said the scarf is the perfect accessory for any journey.

“It translates effortlessly from pool side sarong to an elegant in-flight cover-up so it’s ideal for popping in your hand luggage,” said the designers.

The scarf is available to purchase on qantasshop.com.au, InSky Shopping and through Bird & Knoll stockists.

KOREA HOSTS TRAIN-TRAVEL STORY CONTEST

Korail Tourism Development is holding a travel story contest on its flagship rail cruise, the Haerang, to celebrate its seventh anniversary.

Participants can submit their stories and experience riding the Haerang from Sept. 3 to 13, with winners announced on Sept. 18. They will be offered the chance to ride the “hotel train” for two days starting in October to see Korea’s beautiful landscapes and seascapes.

The Haerang, launched in November 2008, travels as far as Jeonju in North Jeolla province and Busan. It has hotel-style rooms, a restaurant and an observatory.

Visit Korea described riding the Haerang as “traveling and partying on a fantastic luxury cruise” like the Titanic – albeit without the dangers posed to surface ships by icebergs.

“When you travel by Haerang, you don’t have the hassle of booking a hotel. Not only will Haerang take you to a number of great tourist attractions, but you can also travel from one spot to another as you sleep,” writes Visit Korea.

FILIPINO DESIGNERS IN NYC SPOTLIGHT

New York-based non-profit organization Asia Society is showing off a special display of works by 14 top designers from the Philippines who have been invited to create products inspired by their interpretation of Philippine culture.

“Filipino Design Now”, which highlights design, material and craftsmanship, celebrates the artistic visions of top Filipino designers in this exclusive showcase conceived by Federico De Vera, a gallery owner specializing in antique objects, curios and jewelry.

Signature pieces from the designers’ collections have been selected for inclusion in the display, with the balance of the collections featured for sale at AsiaStore and online at AsiaStore.org.

Featured designers include Maricris Brias, who is committed to reviving the native artistry of Mindanao’s ethnic tribes; and Josie Natori, whose House of Natori celebrates Asian aesthetics with the spirit of Natori’s adopted home in America.

– ANN/Philippine Inquirer

Uzbek airline starts weighing passengers

Plump passengers beware! The national airline of Uzbekistan says it has begun weighing those travelling along with their carry-on luggage.

The isolated Central Asian state’s carrier said that it had introduced the new regulations out of concern for “flight safety”.

“According to the rules of International Air Transport Association, airlines are obliged as a rule to weigh passengers with their hand baggage to ensure flight safety,” Uzbekistan Airlines said in a statement posted online.

The International Air Transport Association has, however, denied knowledge of such a regulation. The airline took the statement down from its website following a storm of media interest.

There are very few airlines that weigh humans in addition to baggage at check-in.

One other exception is the Pacific island of Samoa, where obesity is rampant and the country’s national carrier has introduced extra-large seats. – AFP

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talk of the town SAPOLI DELI OPENS AT FAIRMONT JAKARTA

Senayan, Central Jakarta The Fairmont Jakarta recently announced the opening of Sapori Deli, an Italian-themed urban cafe that offers comfort food in the heart of the capital.

Whether guests are there to dine, to read, to meet or to connect with people, Sapori Deli is there to offer Italian meals in a warm and relaxed atmosphere.

It is divided into two areas: A deli and a restaurant. The deli is for those looking for a more casual dining setting. Guests can order homemade sandwiches, such as confit chicken or muffaletta, or enjoy lunch and coffee at this upscale bistro.

The restaurant offers a live cooking chicken where diners can enjoy the spectacle of the chef at work making Italian dishes such as Spaghetti Nero or The JKT Pizza.

ARTOTEL LAUNCHES EXHIBITION

SPLASH, RELAX AT THE PARK LANE

Jl. Casablanca, South Jakarta Why go through the trouble of finding miles and miles and beaches when you have The Park Lane Jakarta?

The hotel’s Riva grill and diner is presenting its new “Riva By The Pool” offering that allows guests to have a splash while enjoying a hearty meal.

Cabanas and lounges spread around the hotel’s lagoon-style swimming pool, making it a nice place to hang out and take a dip while enjoying DJ music.

In between swims, you can enjoy a wide range of food and drink options.

Burgers, sandwiches and Riva’s wood-oven pizza are all available, as are a large variety of alcoholic and non-alcoholic drinks to quench your thirst, such as the Riva Cocktail Iced Tea and the Riva Mojito.

CARTIER REVAMPS PLAZA INDONESIA STORE Plaza Indonesia, Central Jakarta

three buns LAUNCHES CAPSULE COLLECTION Senopati, South Jakarta

Three Buns Burgers and Cocktails celebrated its collaboration with Japanese high-fashion streetwear brand Neighborhood to launch its capsule collection.

The Sept. 5 event was also held to celebrate the opening of a pop-up store at Three Buns’ restaurant in Senopati, South Jakarta.

At the pop-up, patrons can find items such as four T-shirts featuring the Three Buns’ bulldog character, as well as a work coat, apron and casket hat.

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Cartier has just finished renovation of its Plaza Indonesia boutique. The store is again opening its doors for clients, offering a space almost twice as large as previously.

The boutique's reopening also marked another milestone, the unveiling of the Cle de Cartier watch – the latest Maison creation – to Indonesian customers.

Opened in 1995 as the first Cartier store in the nation, Cartier Plaza Indonesia has brought the finest expertise of the Paris-based Maison to Indonesia.

Faithful to the spirit of the Maison, the Cartier boutique contains timepieces designed for men, like the legendary Santos 100, as well as watches for women, with the recently launched Ballon Blanc displayed beside the classic Baignoire watch.

Sarinah, SCBD Jakarta No plans for the weekend?

Artotel Thamrin Jakarta, along with wearable art brand Monstore, joined forces in making Plastic Art Exhibition as a way to engage local designers in fashion world.

Under the tagline “We Become Plastic, By an Instinct”, this collaboration managed to showcase 25 artworks.

The exhibition is another form of ARTOTEL’s support in promoting Indonesian contemporary art by inviting selected local artists to showcase their interpretation of ‘Plastic’.

Check out the exhibition at Mezzanine 2nd floor, Artotel Thamrin, until October 15.

UK CELEB MIXOLOGIST MAKES jakarta stop Pacific Place, South Jakarta

The Potato Head Jakarta, a leader in the Indonesian bar and mixology scene, recently flew one of the UK’s master mixologists to Jakarta for a night of innovative and exciting cocktails.

The celebrity in question was JJ Goodman, owner of the award-winning London Cocktail Club, which was been described as “a genius drinks den”.

Potato Head showcased Goodman’s skills and mastery during his Sept. 5 visit. He came up with five cocktails which will be available at Potato Head until the end of October.

One of these is the “Bump & Grind”, which infuses salted caramel Ketel one, Tia Maria, coffee mix and simple syrup.

All five cocktails are priced at Rp 100,000 each.

a la mode

The original smartwatch?

Tiffany’s Pulsar takes us back to the future WORDS Stephen Pulvirent PHOTOS VIA BLOOMBERG

Don’t talk to me about your Casio Calculator watch being the original smart watch. When electronic watches were still in their infancy and portable screen technologies were nearly nonexistent, there was the Pulsar.

This vintage find is a Pulsar model P2, also called the Astronaut. Pulsar made a lot of these so-called “computer watches” in the early ‘70s, with the P2 arriving in 1972. By tapping the button on the side of the case (where a crown would normally be), the wearer could light up the red LED diodes to display the time. Roger Moore notably sports a P2 at the beginning of the James Bond movie Live and Let Die, forgoing the Rolex Submariner worn by Sean Connery.

Today the watch looks a little kitschy, but in the early 1970s it must have looked as if it had arrived from the space age. Without a crown, you’re probably wondering how to set the Pulsar P2. This is where things get really weird.

The back of the watch has two little, carved-out sections marked “Min.” and “Hr.”–you know, for minutes and

hours–but the case is entirely sealed for waterproofing purposes. Under these indentations are little magnetic switches for adjusting the time, and a magnet is concealed in the bracelet’s clasp for activating them. You slide the horseshoeshaped magnet out of the clasp and then tap the indentations until the watch is showing the time you want.

(Making the future was hard back then.)

What really makes this Pulsar special, though, is where it was sold. This wasn’t something an Isaac Asimov fan bought in a hobby shop. It was purchased through a jeweler who carried it alongside other products from Tiffany & Co. You can see the signature clearly on the lower left portion

of the plexiglass, in white. While Tiffanydial watches always raise suspicion, this watch comes with the original paperwork (marked “Tiffany & Co.” under “Brand”) and the original watch box, so you don’t have to worry.

The early 1970s were a difficult time for the watch industry. Many people thought mechanical watchmaking was dead with the invention of mass-produced quartz watches; a lot of watch brands went out of business, and other had to make massive changes to survive. Even Patek Philippe invested in making high-end versions of quartz watches, with the Beta 21. Watches such as this are little time capsules that hearken back to that era, when the balancing act of tradition and progress wasn’t yet sorted out.

With all the talk of smartwatches today, a watch like this seems more relevant than ever.

Six sumptuous, sexy wallets that will gladly have you flaunting cash

The latest unisex wallets mix materials, colors and clever pockets. Go ahead and get the bill WORDS & PHOTOS BLOOMBERG

Comme des Garçons wallet with zipper

Miansai leather cardholder

Prada printed Saffiano leather wallet

For the minimalist: It holds only four cards and a few bank notes or receipts. $95; barneys.com

The retro 3D print adds visual heft, though the textured calfskin’s plenty light. $440; prada.com

It’s textured outside, with a smooth interior that’s got a useful expanding coin pocket. $362; shop. doverstreetmarket.com

Bottega Veneta washed-lambskin bifold wallet

Want Les Essentiels de la Vie money clip wallet

Alexander Wang compact wallet

A clean exterior hides pockets and 10 slots; resist bulk by not overstuffing it. $480; bottegaveneta.com

A snap-strap secures plastic—put your cash in the money clip on the back. $145; wantlesessentiels.com

A hidden slit on one side keeps your debit card and license handy. $275; alexanderwang.com

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Start me up ENTREPRENEUR SHINTA DHANUWARDOYO HAS BEEN LAUNCHING TECH BUSINESSES FOR ALMOST 20 YEARS. WORDS MARIEL GRAZELLA photos MEUTIA ANANDA

W

ho in the digital technology sector is not familiar with Shinta Dhanuwardoyo, the nation’s tech veteran? Her company, Bubu.com, is one of the earliest digital agencies in Indonesia, around for 19 years. And her biannual event idByte, whose next iteration is scheduled for October, has become a much-awaited tech conference.

Past conferences featured Facebook COO Sheryl Sandberg and Yahoo! co-founder Jerry Yang, albeit in hologram form.

“AirAsia CEO Tony Fernandez has committed to coming this year, and I am trying to bring in Alibaba CEO Jack Ma,” Shinta said at her office during a recent interview, in her usual spirited way.

She added that she has her eyes set on Jack Ma, since having him come to Indonesia would bear testament to the rising importance of Indonesia to the global digital community.

“I want to put Indonesia on the digital map, and that’s why I need to bring the biggest names in tech,” she said as she sat in her office, where a coffee table stands bearing heaps of books on Indonesia.

Shinta then shared her secret for convincing big names to speak at the conference, jam-packed with foreign and local start-ups and investors. “I always share the vision and mission behind the event. People have been supportive of this.”

Burst goes the bubble

If she had to pick, Shinta said that the early 2000s was the toughest time in running her business. Although the dotcom bubble had just burst in the West, Shinta faced bigger challenges at home.

“It was very hard in Indonesia because at that time, a majority of people did not understand what the Internet was,” she said. “And I was already doing many things. I was already running three of four companies between 2000 and 2004.”

Since the Internet was still unknown or misunderstood locally, Shinta had to educate her wouldbe clients on the ins and outs of the World Wide Web, including what constituted a good website.

Fast-paced transformations in technology also meant shutting down ventures which no longer held promise.

“Around 2005, I started a business venture around mobile text messages. However, I knew this business model would not last long. I had to stop that business

around 2009,” she said.

Shinta’s belief was a life preserver, keeping her afloat in turbulent seas.

“Start business in what you believe in,” she says.

“When I started, I believed that the Internet was going to be the biggest thing in the world.”

Shinta was also confident that Indonesia would become an integral piece of the global Internet puzzle.

“There was a lot of trial and error involved, though,” she says of her entrepreneurial experience. Hence, tenacity was crucial in moving past the errors. “And then there is the persistence to keep on networking.”

Karma business

Working in the business for nearly two decades means that Shinta is a node that connects one person to another, be it global tech companies with decision makers or start-up founders with venture capitalists.

“When you have been in the business for 19 years, you become the point person and that’s why you have met quite about everyone.”

But what happens when the people whom she has connected do not respond in kind? “I have this belief in not expecting anything in return when helping others, which is to say that when I help someone, that someone

been trying to connect with, but was unable to due to timing clashes. “When you meet a person, it is not by accident.”

Sometimes, things do not turn out the way you want when you meet someone. But often times, new networks are opened up after being in contact with that someone,” she said.

Then and now

Shinta reflected on the ways she has matured as an entrepreneur since her early days.

“It has been a learning process for me,” she said.

She said that in the past, she would “get mad and frustrated” about negative comments thrown her way.

Shinta started her firm long before the current mobile boom. Hence, many did not comprehend the type and potential of the business.

“Everybody doubted what I was doing,” she said.

Yet, as time moved on, she grew “older and wiser” and with that, came a greater capacity to process negative energy, Shinta said. “I am now more easy going.

“The key is to keep on moving on by thinking of the next big thing you would like to do,” she said.

She added that now, she chose to accentuate the positive. “You have to make good use of what has happened.”

Up at dawn

My guiding principle is that I believe in good karma when I do good deeds. will repay me.”

She added she believed that all good deeds, one way or the other, would be returned in kind. “My guiding principle is that I believe in good karma when I do good deeds.”

In many instances, Shinta was able to unexpectedly find help through the connections of her connections, and when this happens, she calls it a “miracle”.

Shinta shared a story of how, by serendipity, a friend helped her meet the mayor in a province who she had

The secret to getting many things done is starting the day very early, Shinta says. And saying a prayer can also go a long way.

“I wake up early around 4:30 a.m. to do the tahajud,” she said, referring to the prayer Muslims do at night after waking from sleep.

She added that the wee hours of the morning, a time when her husband and her two daughters were still deep in slumber, was her “time alone” which she used to send off emails.

Shinta then helps her two teenage daughters get ready for school by 7 a.m., after which she will prepare herself for the office. She warns that if the day is full of meetings, answering emails will go to the back burner.

“I’ll try to send quick emails during car rides,” she said, adding that she would be at work until 7 p.m.

She further said it was always a struggle to divide time between family, friends, and work.

“But weekends are always time for my family. We usually spend weekends eating out,” she said.

Shinta added that as hectic as it may seem, she found

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There was a lot of trial and error involved though.... and then, there is the persistence to keep on networking her schedule still manageable. “My schedule is not yet like those of conglomerates, who are at the level of needing personal assistants."

Born this way

When asked on her source of fierceness, Shinta said that she has always been an intense individual.

“None of my parents were entrepreneurs. My father was an engineer who worked at the Asian Development Bank, while my mother was a housewife,” she said.

Shinta spent her youth in the Philippines, where her father was working, before heading off the US for her undergraduate and graduate studies.

She added that as a child, she was fervent about scoring well in her studies.

“When I was a child, I would get stressed if I wasn’t studying. I would worry that I would not be able to do my tests well and end up failing,” she said, chucking.

As a first grader, she would get up at 5 a.m. to study. “Even then, I did not like to fail,” she said, adding that being assiduous has always been “part of my character”.

“I’ve built upon those traits from early on in life,” she said.

A circle of angels Shinta also oversees IDByte-X, an invitation-only gathering of potential tech-venture capitalists. She has invested in around five start-ups, and here she shares her thoughts on being a tech angel investor.

Who’s who

Shinta pointed out the early members of the group were her business confidantes. These connections might not fully understand the start-up business, although they were well-versed in the dealings of other sectors.

“They need to know what has been happening in the tech industry, with Silicon Valley as the benchmark,” she said.

To better manage the group, she plans to limit the

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size of participating investors. “The number of future angel investors will not surpass 20 people.”

Circle of friends

Shinta said that entrance into this group of startup investors would depend on linkages. “It is a closed group, and one can only enter based on the recommendation of someone within,” she said.

She said this method was preferred to safeguard everybody’s interests. “These angel investors feel more confident in disbursing syndicated investments with their own friends.”

Start-up curator

According to Shinta, she will act as the “curator” by

filtering and inviting start-ups which she believes will not disappoint the angel investors.

Shinta added that creative start-up founders win bonus points.

“I like founders who are creative because being an entrepreneur is difficult,” she said. “But if the founder is creative, the founder can find a way to bring the startup to a new level.”

It takes guts. More bonus points will be clenched by founders with the courage and confidence to approach Shinta. “I like it when budding entrepreneurs dare to call me.”

Courage is critical to weather out the highs and lows of running a business. “Tenacity will clear the way going up,” she says.

Inspiring MIND

Borobudur by the Bay An heroic past and uncertain future for San Francisco’s only Indonesian restaurant WORDS & PHOTOS Jessica Sallabank, borobudur

T

he fog is closing in on the bright lights of San Francisco and Soe Bin and his wife, Yunita, are preparing for another busy night.

Minutes from the heart of San Francisco’s bustling Chinatown, their family restaurant, Borobudur, is now said to be the only surviving Indonesian eatery in the city.

It continues to be a favorite of Indonesian expats, tourists and local San Franciscans.

“Dinner is always our busiest time” says Soe Bin, as he balances plates of gado-gado, soto ayam and sate and greets hungry customers.

Borobodur opened its doors almost 25 years ago and Jakarta-born Soe Bin, 59, and his staff have been serving up traditional Indonesian dishes ever since.

It hasn’t been easy. “Indonesian restaurants have come and gone in the city. It’s very difficult to keep afloat,” he says amid the bustle of the kitchen.

“Indonesian cuisine is much more labor intensive than other types of Asian food and running costs in San Francisco have become very high. Our food is all about spices, flavor and preparation – it’s a not low-cost, fast-food, like pizza.”

Born into a Chinese-Indonesian family in 1956, Soe Bin grew up in the shadow of widespread anti-

Chinese sentiment, segregation and discrimination. “When I was growing up, people were very afraid of Communism and of Chinese people, so we had to careful.”

By 1984, Soe Bin, now an ambitious young man, had the chance to change the course of his future.

Following in the footsteps of an increasing number of Indonesian students, he traveled to California to study economics. “It took some getting used to!” he said, remembering the US in the Reagan era and the year of the Los Angeles Olympics.

After graduation, Soe Bin married his long-time love, Yunita, a talented cook.

The newlyweds decided to stay in San Francisco and set up a business providing Indonesian meals to homesick Indonesian students of the University of San Francisco.

The business would be the seed for their renowned restaurant.

“It’s hard work, but I’m still passionate about creating good food and being creative,” says Soe Bin, now a busy father

to three collegestudent daughters.

“We try to keep the food traditional, but certain things have been adapted to US tastes,” he laughs, saying sop buntut (oxtail soup) proved particularly unpopular.

It was the Asian Economic Crisis and the fall of Soeharto in 1998 that proved to be momentous for Soe Bin, who was watching news reports almost 14,000 kilometers away in California.

“One day I received a letter,” Soe Bin said. “The address was handwritten and the postmark from Indonesia.” The letter turned out to be from an ethnic Chinese

lady from Jakarta.

Terrified and desperate, she had looked at her holiday photos from the year before, remembering the friendly man who ran a restaurant in San Francisco.

She was in luck – the angle of her photo meant the restaurant address and telephone number were visible on the awning.

“At first I couldn’t work out who the lady was, but then I remembered she had been part of a tourist group from Jakarta who had eaten at the restaurant last year,” Soe Bin says. “She had written to me to ask if I would help her family if they came to the US to seek asylum – and of course we said yes.

We were all upset by what was happening to our community.

We couldn’t just stand by and do nothing.”

In the course of a few months, Soe Bin and Yunita gave moral support, food and shelter to a number of ChineseIndonesian families who made their way from the unrest in Jakarta to a safer future in the US. Eventually they would become a few of almost 7,500 Indonesians who were granted asylum after 1998.

“They are all still here and part of our community,” he says, reluctant to talk about the past or recognise his role “So many people helped me when I first got the States, so we had to play our part and help.”

As the evening winds down and the last customers sip on fresh bowls of cendol, Soe Bin weighs up his future options. “If we do go back to Indonesia, life would be easy, less red tape, less tax,” he says.

“I love my country but I’ve built a good life here for my family. My daughters are American. They can speak bahasa, but they can’t read it. And they don’t like to cook – they say everything is ‘gross’,” he laughs.

But this kind-hearted entrepreneur and passionate foodie is determined to stay as long as possible in the city that has played such a huge part of his life and in the restaurant that represents a living history.

“Indonesian food is still not that well known in the US,” he says, smiling as he makes his way back to the kitchen. “I enjoy introducing it to new generations of customers.”

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wanderLUST

Navigating San Francisco’s start-up scene GET A TASTE OF THE BOOMI

WORDS CHRISTINA FARR IMAGES Reuters

I

f you’ve ever dreamed of starting the next billiondollar company, look no further for inspiration than San Francisco, home to thousands of technology businesses from Twitter to Pinterest.

Visitors can get a taste of the booming startup scene, particularly in neighborhoods that are popular with tech workers like the fast-gentrifying South of Market, or SoMA. In the highly competitive tech world, security is of paramount importance so most offices aren’t open for public tours.

But visitors can get close to the buzz at a handful of coffee shops and bars popular with the top venture capitalists and entrepreneurs.

Sip a soy latte at The Creamery (685 4th Street), in the heart of SoMA, where rumor has it Microsoft’s US$1.2 billion acquisition of Yammer was leaked to the press after some Yammer employees were overheard gossiping.

Jack Dorsey, the co-founder of Twitter and Square, recently made an investment in nearby Sightglass Coffee (270 7th Street) -- some believe for the opportunity to observe digitally savvy San Franciscans in their most natural habitat.

Not far away, community workshop TechShop (926 Howard Street) offers an arsenal of tools for budding hobbyists and entrepreneurs to make virtually anything.

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TechShop is one of the birthplaces of the “Maker movement”, a do-it-yourself, tinkering renaissance that is sweeping northern California and Europe.

Visitors can request a free tour to see the machinery, including 3D printers and a metal shop (every half hour, from noon to 9 p.m.).

Here are some other things to do in and around San

Francisco.

OPERA

The San Francisco Opera (sfopera.com), the second largest opera company in the United States, recently handpicked seven tech executives to join its board.

Yahoo chief executive Marissa Mayer is known to be a particularly avid opera fan, as well as top investors like Sequoia Capital’s William M. Coughran, Jr, who is on the board. Berlioz’s “The Trojans” will kick off the next summer season.

VENTURE SOUTH

In 2004, Hewlett Packard decided to turn the clock back by recreating the house and garage where Bill Hewlett and Dave Packard first established their partnership. The private museum pays homage to the shack that many consider to be the birthplace of Silicon Valley. (367 Addison Avenue, Palo Alto.)

A short drive away in leafy Woodside is the pancake restaurant Buck’s (3062 Woodside Road), renowned as a place for people with ideas to meet people with the money to fund them. Bucks is close to Sand Hill Road, which is dotted with venture capital firms.

The Computer History Museum (computerhistory.org) in Mountain View, close to Google Inc’s headquarters, is well worth the short drive, especially if you can avoid the rush hour traffic. The covers the evolution of computing from the origins of semiconductors to the latest innovations, including the self-driving car.

Style counsel

Tech women on top JPlus decodes style and sexism in the startup world Words Willy Wilson

Photos: AFP, TheLuxeNomad.com, vogue.com, Cynthia Tenggara, Talenia Phua Gajardo & Dervla Louli

T

ech leaders don’t usually have supermodel moments in Vogue.

But then again, Marissa Mayer is not just any executive.

The two-page photo spread of the Yahoo president and CEO in the magazine’s September 2013 issue changed the way we looked at the tech world – and fashion, too.

In it, Mayer reclines on a white chaise, upside down, wearing a crisp Michael Kors shift and thick-buckled stilettos.

The spread raised more than a few eyebrows – and also opened up a bigger conversation about sexism in the tech industry.

At the center was the notion of “credibility”: How could Mayer care about fashion and be smart enough to run a billion-dollar company?

While Silicon Valley prides itself for forward thinking; explicit

sexism still is part of tech culture, hence the notion that women who are into fashion are frivolous. What nonsense.

However, the tide may be turning, with the likes of Heather Marie of 72Lux, Sukhinder Singh Cassidy of Joyus, Kelsey Falter of Poptip and Ruzwana Bashir of Peek preaching technology, feminism and fashion with equal conviction.

And of course there’s the US presidential candidate (and former Hewlett Packard CEO) Carly Fiorina.

In Asia, where startups are gaining momentum, women from all walks of life walk into the boardroom, dressing as themselves with little or no care about fitting in with the male crowd.

And they make sure that its their ideas – not their looks – that speak for themselves.

“The industry takes you seriously if the things you say make sense and what you’ve achieved backs you up,” says model-turned-technepreneur Stephanie Chai.

“I’m always in a dress and flats - rarely in heels. And why should I wear a suit or heels to fit into someone’s mould?” says Chai, adding that “If I met any venture capitalists who were concerned that I wasn’t in a business suit, I probably wouldn’t want to work with them anyway.”

Her uncompromising attitude toward fashion paid off. Her luxury travel start-up, TheLuxeNomad, has raised more than S$1 million from investors and partners since its inception in June 2012. The membersonly site currently represents more than a thousand properties across Asia and Europe.

Dervla Louli, the former managing editor of Sassy Media Group, echoed Chai.

“The tech industry has been marketed as a male-focused field, but that is all

changing now. There are so many awesome tech start-ups in Asia powered by strong women who are breaking preconceived perceptions and attracting females into the industry,” Louli said.

As with Chai, Louli cut her teeth in the tech industry, supervising seven websites from Sassy headquarters in Hong Kong.

She admits that she enjoys throwing androgynous pieces in to her look – something that emphasizes the modern, edgy and comfortable aesthetic that she loves.

However, Louli adds that she doesn’t feel the need to play down her femininity to be taken seriously in her industry.

“I wouldn’t say I dress in a more masculine fashion because of the industry I work in. I love being a woman,” says the Irish-Egyptian Louli, citing skinny trousers, statement tops and Prada flats as her go-to look.

Talenia Phua Gajardo of theartling.com, an online gallery that represents around 400 artists and 100 galleries from all over the region has an impressive resume: An architecture degree from London’s Central Saint Martin’s, a stint at Zaha Hadid and an international upbringing. Her style is equally impressive.

The art market is an old-school, exclusive and relationship-driven business – and isn’t very accepting of anything new, like technology, Gajardo said.

Pragmatism is key, she adds. “The best thing art platforms can do is to provide as much information as possible in order to facilitate the transaction, i.e., high-res detailed images, provenance information, references to scale of the artwork, and efficient payment systems.

The approach is also evident in her style choices. “My wardrobe is 90 percent black and that saves me time on deciding what to wear every day,” says the Chinese-Chilean.

Monthida McCoole used to work at JFDI.Asia, a seed accelerator focusing on mobile and digital start-ups – the most macho corner of the tech business.

While acknowledging the male-female imbalance of in the tech, she says continues dialog helps.

“If everyone makes a little effort to welcome, encourage and promote female participation in the tech sector, we’ll have a healthy industry and a beneficial outcome for all stakeholders,” says McCoole, who shops at a variety of HighStreet and unique boutiques to achieve a professional feminine look.

The former investment banker offers her two cents to survive in the maledominated field: “Don’t be too defensive or feel vulnerable.”

Clockwise from top: Heather Marie, Sukhinder Cassidy, Kelsey Falter; Stephanie Chai; Talenia; Dervla Louli

JPlus September 13, 2015 11

at your leisure

Korean delights with Edward Kwon THE CHARISMATIC CHEF PROVes THAT KOREA IS READY for THE GRAND WORLD OF HAUTE CUISINE

WORDS Kevindra Soemantri PHOTOS Courtesy of Shangri-La Hotel Jakarta

Kwon is arguably Korea’s most famous chef, ranking with other global Korean culinary celebrities, such as the New York sensation David Chang of Momofuku; as well as Roy Choi, the food-truck warrior behind Jon Favreu’s film Chef.

However, while David’s main focus is to realize his creative idea at Momofuku; Kwon is burdened with a deeper and genuine mission: To globalize Korean cuisine as it is.

Kwon, who is also a restaurateur, said it was dangerous for chefs to leave their traditional roots to adopt a “fancier” style of cuisine. He has spent years working around the globe—from the man-made marvel

D

uring the recent “Flavours of Korea” gala dinner at the Shangri-La Hotel Jakarta, the city’s luminaries were dressed in fine suits and batik. Highend accessories and artisan analog watches adorned the arms of every man and woman. There was a blitz of camera flashes, seemingly with no end, and beautiful ladies in colorful hanbok (traditional Korean dresses) lined up to welcome guests with warm hospitality.

South Korean ambassador to Indonesian Taiyoung Cho was on hand, his face bright with excitement, as Edward Kwon readied to surprise us with his own creations and interpretations of Korean cuisine.

The event at the Shangri-La Hotel Jakarta was part of a 4-day celebration of Korean food lead by the visiting chef. I was amazed by the enthusiasm of the guests, which shows how dear Korean food has become to the denizens of Jakarta.

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of Dubai to the urban hipster scene of Los Angeles, which has its own take on Korean food, thanks to a large immigrant community.

Kwon says that following tradition keeps a young chef on the right track. “To leave a tradition means to leave your own identity.”

He was ambivalent about Jungsik, the contemporary Korean restaurant in New York City that has two Michelin stars under its apron.

“Such recognition is not enough,” Kwon said of the restaurant, which he described as more French than Korean.

At the Shangri-La Hotel, all of Kwon’s passion was seen in each ingredient in every dish of his menu.

Under the grand chandelier of the hotel’s ballroom, guests and dignities were seated in round tables of ten people.

After an energetic performance by the Indonesian National Taekwondo team to open the evening, our

at your leisure

first course, a soft bean curd arrived.

The curd was Kwon’s reinterpretation of Korean’s traditional tofu dish. This is probably the easiest of the elegant courses on the menu that night that you could recreate at home without having to brake your budget.

The black sesame dressing was outstanding. It gave a taste of fragrant saltiness to compensate for the umami flavor of the tofu. Smooth as silk and softer than butter, the dish clearly teased our appetite for the next course, a Korean-style ceviche.

Kwon later gave some insight into the dish, which was technically not a ceviche, but rather a classic semi-raw seafood salad. Giving the dish the name “ceviche”, which is raw fish seasoned in citrus juice, gave the guests a better understanding of the course.

Perfectly poached prawn was combined with a sea scallop of great quality. The natural sweetness of the seafood made a great combo with the tangy-sweet mustard dressing.

For Kwon, we don’t have to overwork such ingredients.

“Let the ingredients speak by themselves,” he said. “We just need to fashion it a little bit.” The fresh ceviche was a nice bridge for the palate to savor the third course, rice veloute (velvet).

SIDE DISH Excerpts from JPlus’ interview with chef Edward Kwon How did you first fall in love with food?

You would not believe me that never, ever […] did I have the determination to become a chef. My dream was to be a Catholic priest, a saint, a man that everyone could look up to – especially because I adored their charm and extravagant wardrobe. But my grandmother disallowed that because I was the only grandson. To continue our family name was a serious matter for her. As you know, if you become a priest, you are not allowed to have a wife. So that was a supremely depressing situation. I needed to think about myself. What I wanted to do in my life. The only option was to do things that I actually could, which was working as a server in restaurants and cafes. And after that, it was all Godspeed, no turning back, until today. I learned as just a server and changed direction to the kitchen.

How do you see Korean food in the world culinary scene – especially after Jungsik received two Michelin stars?

The world’s appetite for Korean gastronomy is now getting bigger and bigger. They are craving for more. Here in Jakarta, I’m quite amazed by the numbers of Korean restaurants and Korean grocery stores you guys have. I have to give praise to [Jungsik] for helping Korean cuisine to be known in the great city of New York. But about the food, it is clearly not Korean. It is more French, like 60 percent French and 40 percent Korean. It’s quite sad, because it could lead to a misleading benchmark of what Korean flavors are all about.

That is the problem of every young chef nowadays: If you are compromising your traditional roots, that is absolutely dangerous.

How can young indigenous chefs contribute to global cuisine?

For rice lovers such as the Indonesian people, Kwon’s rice veloute clearly extended our notions of creativity - and of how rice should be cooked – beyond the borders of nasi goreng (fried rice), bubur (congee) or Dutch-esque rice puddings.

The dish comprised fluffy white rice cooked with fullcream milk and several seasonings, with diced potato pearls and a squirt of herb oil.

The star of the gala dinner, however, was the kalbi steak.

You could see on the faces of the guests smiles of satisfaction that started with their very first bites. Kalbi, or Korean barbecue ribs, is a must whenever a person visits a Korean restaurant.

A wise man once said that the caliber of chef can be determined in how they adapt to the ingredients available.

This is something Kwon did masterfully. Because of the limited availability of quality beef ribs in Jakarta, he transformed a full loin of ribeye into a total delight that, I sincerely say, was far more delicious than typical kalbi.

Even though the dish was not strictly traditional, diners could instantly tell from the sauce and the presentation that the whole dish was, without a doubt, a brilliant interpretation of kalbi. We didn’t need to spend a single minute to ponder the steak. It was indeed kalbi.

The meat itself was soft and supremely tender. The flavor and seasoning perfectly penetrated the inside, giving a punch of flavor in each and every bite. I relished the dish – and to finish the evening, Edward prepared a dessert of yuzu curd, berry coulis, bean ice cream and chiffon cake. A perfect ending to the dinner.

It’s great to see how children nowadays have this excitement to become a chef. They put “chef” as one of their future career dreams, not just pilot, doctor or lawyer – like we all did when we were kids.

But to be a great chef you need a process. You need to absorb all of the goodness of the experiences that lie in front of you. Maybe you have to go abroad to Paris or Italy, or to Dubai and the US as I did.

But one thing you need to know: Never, ever leave your traditional roots, especially young Indonesian chefs. You have more diverse cuisine than Korea, like sambal. You can collaborate with a major food company and export those products all around the globe, as Japanese with their Kikkoman [soy sauce] and also Thailand with their Thai Sweet Chilli. There are legions of things you can do with these ideas.

What’s the future of Korean food?

It was a challenge of mine when I was about to open my restaurants in Dubai and Moscow.[People there] have major differences in their palettes.

To adjust our Korean food to their taste without compromising originality was the biggest burden for me and my team. Finally, we were able to complete the task. Korean cuisine had a luxurious genesis, with its beginning as a royal feast. To see the future of it, I don’t have to do many things to change the roots. It’s already luxurious as it is. It is not a coincidence that the Shangri-La Jakarta has given me such a great opportunity to share a glimpse of the future of Korean food. It is luxurious, but easily made at home.

JPlus September 13, 2015 13

Culture Vulture

Spice up your living room with a cue from Kramer

FALL’S 10 BEST NEW COFFEE-TABLE BOOKS–AND THE COFFEE TABLES TO PUT THEM ON

WORDS Jeremy Allen PHOTOS via Bloomberg

Labor Day: that bittersweet time of year when sun-soaked vacations and summer Fridays give way to more time spent indoors. To make nesting a little less depressing, we’ve combed through the catalogs of the world’s best art book publishers to find big, beautiful releases to keep you occupied. While we were at it, we also found 10 conversation-worthy coffee tables to complement them. (Though we’re still holding out for the two combined.)

FOR THE MINIMALIST | Ellsworth Kelly

FOR THE CHILD AT HEART | Mattel: 70 Years of Innovation and Play

Pictured: A Mattel Hot Wheels helmet worn by rally car driver Tanner Foust in 2012 (top); Frank Gehry’s lighthearted, kid-friendly coffee table (bottom).

Assouline, $125, October An express trip back to childhood for a grown-up price, Assouline’s upcoming release charts the rise of a humble two-person operation in a Los Angeles garage to America’s beloved purveyor of Barbies and Hot Wheels. The editors dug deep into Mattel’s archive for a wealth of vintage shots and documents that add depth to the toys we’ve all grown up with.

THE TABLE: Starchitect Frank Gehry’s weatherproof polyethylene design has a whimsy all its own. ($690; dwr.com)

FOR THE FOODIE FINE ART LOVER | Wayne Thiebaud

Pictured: Wayne Thiebaud is known for his enigmatic, lifelike paintings of desserts (top); Blue Dot’s slice-shaped coffee table (bottom).

Rizzoli, $150, October West Coast artist Wayne Thiebaud portrayed people, landscapes, and cities in spare, striking form, but it was his unique compositions of cakes and other assorted desserts that made him a household name—thick dabs of paint and pronounced shadows etching signifiers of the American deli counter into our collective memories. Rizzoli’s careerspanning exploration is required reading for those who have a healthy appetite for provocative art. THE TABLE: Modernist cake-like slices are a simple nod to Thibaud’s tactile, conversation-starting aesthetic. ($599; bludot.com)

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Pictured: Ellsworth Kelly’s Colors for a Large Wall, 1951 (top); Eero Saarinen’s iconic coffee table (bottom).

Phaidon, $125, October For the consummate minimalist, here’s a maximalist book on 92-year-old artist Ellsworth Kelly’s lifetime of groundbreaking work. Curator Tricia Y. Paik guides us through the artist’s color-soaked career in 400 illustrations and scholarly essays. It’s a must for any Kelly fan: the only book, in fact, to completely span the artist’s entire oeuvre. THE TABLE: Eero Saarinen’s streamlined 1957 classic from his Pedestal Collection is the perfect quiet complement to Kelly’s colors. ($1,627; knoll.com)

FOR THE URBANIST | The High Line

Pictured: The High Line at night, with construction under way for the new Whitney Museum (top); Restoration Hardware’s reclaimed wood coffee table (bottom).

Phaidon, $75, November New York’s derelict railway turned urban oasis has transcended local hype to become a symbol of 21st century municipal reinvention. This comprehensive tome tells the decade-long story of the elevated park’s development in the designers’ and developers’ own words—a unique approach for an equally unique project. THE TABLE: Restoration Hardware’s reclaimed oak piece reflects the High Line’s spare yet stylish aesthetic. (From $1,495; restorationhardware.com)

tasteBUD

Saltcrusted sea bass WORDS & PHOTOS THEODORA HURUSTIATI

B

utter sauce aside, this method of cooking fish is probably the lightest and easiest there is, without leaving your kitchen smelling like a fish market for days. Here, in Italy, it’s common to use sea bass for the recipe, but it can easily be replaced by any similar types of fish. The salt crust locks the moisture in and, therefore, keeps the flesh really moist while maintaining its flavor clean and natural. Don’t let the quantity of salt used scare you. The skin actually acts as a barrier and, miraculously, lets only the right amount of salt seep in. I’m using classic Mediterranean aromatics – lemon, rosemary, sage and oregano - to add fragrance to the fish, as they’re widely available here. Don’t hesitate to experiment with Indonesian herbs such as lemon grass, coriander and lime leaves just to name few examples. Let me know how it turns out (#jplustastebud)!

Serves 2 2 sea bass (600-800 grams each) 2 kg coarse salt 2 egg whites 6 sprigs rosemary 2 sprigs oregano 6 sage 2 lemons Extra virgin olive oil

Lemon butter sauce 1 shallot (20 g) 50 g butter 50 ml lemon juice Salt

• • • • • •

Gut and clean fish from scales. Wash them under running water. Pat dry with kitchen towel and brush the skin with olive oil.

Lightly beat the egg whites. Peel lemon zest and chop along with 2/3 of the herbs. Mix both with salt until it resembles wet sand.

Cover the bottom of an ovenproof tray with 1-cm layer of salt. Place the fishes on top.

Thinly slice a quarter of a lemon and insert into the cavities of both fishes along with the remaining herbs.

• •

•

Divide the remaining salt mixture in two and cover the fishes completely. Press and pat delicately to follow their shape.

Bake at 200°C for about 20 minutes until the salt crust is firm and golden. Rest for 10 minutes before serving. I find it theatrical to bring the tray directly to the table and crack the salt crust open in front of my guests.

Serve fish warm with the lemon butter sauce and some salad of your choice.

•

While the fish is baking, prepare the lemon butter sauce by; firstly, squeezing the lemons halves you have left to obtain about 50 ml juice.

Melt butter over really low heat with finely chop shallot and salt. Sweat the shallot until it’s wilted and translucent.

Pour in lemon juice and cook for further couple of minutes until the sauce emulsifies.

Filter through a sieve to discard the shallot pieces and you’ll end up with velvety pink sauce.

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

TORY BURCH COLLECTION

Taking inspiration from intricate Lisbon tapestries, Tory Burch’s latest series is capturing a bold mood for the season. Rich in grayish blues, warm beiges and Malibu blue colorways, Burch pays homage to the print’s far-flung origins through graphic statement patterns. A softtone Marrakech-meets-Chelsea inspired Jacquard Coat and Jacquard Wrap Skirt were made from midweight wool blends. While the opposite Chelsea-meets-Marrakech inspired pieces are more diverse, ranging from a long-sleeve crewneck sweater made from soft Merino wool to matte jerseys and printed cotton jerseys that surely are head-turning pieces.

CHARLES & KEITH AUTUMN 2015

The contemporary twists of Charles & Keith Autumn 2015 collection will energize your wardrobe! Combining a smart mix of modern sophistication and classic western style, the series has a distinct attitude, from feminine stilettos and ballerinas to masculine back-to-school oxfords and slip-ons. Functional bag pieces such as two-way backpacks, oversized totes and crossbodys are also options for the woman on the go. And this season, Charles & Keith is introducing semi-precious necklaces along with matching rings and bracelets to wear on daily basis. A perfect blend for the feminine active women.

jet-set

Allure It’s time for something special

MICHAEL KORS: THE GOLD COLLECTION

Gold is the new black for Michael Kors, as the brand unveils its latest fragrance collection and glamorous jewelry series in one go: The Gold Collection. Wrapped in a sleek compact design, the fragrance series features three opulent scents: The sparkling and sensuous Luminous Gold, the feminine and seductive 24K Brilliant Gold and the tantalizing and hypnotic Rose Radiant Gold. Meanwhile, lustrous jewelry pieces are available in gold tone, white gold and rose-gold stainless steel to match the fragrances. Get some jet-set allure with a simple yet impactful monochromatic tone or combine the vividly gilded hues for a more radiant look.

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DESIGNDONESIA

Looking for an alternative for home décor items? Visit the online shop Designdonesia’s latest collection, as they gathered hand-crafted local products from local artisans. Visit designdonesia.com to see the pieces you might have missed at their recent exhibition in real space. On the bill are designers such as Patrick Owen and Melisa Gobel, with their innovative pillow case series. Owen took inspiration from church architecture for his silk-print case, resulting a unique combo of dark romanticism and modern elegance. If you’re in a playful mood these days, try combining Gobel’s hand painted silk pillow series that feature colorful options and which are inspired by Indonesian tropical orchids and orangutans. +Banyubening Prieta

Oktopus Double Date Carbon For those who are into diving or skiing, reimagine your choice of wrist-wear.

Watchmaker Linde Werdelin (LW) just released its latest timepiece, the Oktopus Double Date Carbon.

The second generation of Oktopus stands out in striking green, making use of evolved technical elements - and will be available as a release of only 88 pieces worldwide. This time, LW emphasized its landmark 3DPTTM carbon-casing technology, along with a double date-wheel complication produced by the notable movement specialist Dubois Dépraz.

Whether high in the mountains or deep in the sea, this timepiece amplifies your sporting experience.