Jplus 2015 11 08 lores

Vol. 2 No. 51 I NOVEMber 8 - 14, 2015

view to a thrill

jplus picks the next 007

10 beauty minutes

lizzy parra's secrets

wanderlust

lost in senegal

dishing it out chef marco lim has a fresh take on padang food

Editor's note

Check List

Words and works I spent an afternoon at the Oasis Heritage Restaurant this week for a photo shoot for an upcoming issue of JPlus.

The venerable restaurant’s lovely and atmospheric interior was perfect for the Jazz-Age vibe our stylist and photographer were fixing to create. In the meantime, James, the cultural liaison for Oasis, invited me to have lunch to talk about the restaurant’s upcoming events, like the trunk show Oasis will host this weekend.

As we chatted, our waitress came over to serve our food. James fell silent. I, however, continued our business talk. Let the server do her thing, he chastened me. I stopped and watched as she gently and intently served our rendang and rawon.

People in Jakarta treat lunch as a

mark my words

refueling stop, James said. But Oasis offers fine dining, which presents a meal as an experience to be savored in full - which is the way to enjoying a meal, especially one shared with friends or family.

Marco Lim, the subject of this week’s cover story, evinced a similar sentiment when we met a few weeks earlier. The soft-spoken chef, who also sports colorful sleeve tattoos, says that sometimes patrons expect service at his Padang Peranakan restaurant to be as fast as it is at streetside warung serving similar fare.

While not quite offering fine dining, Marco says he cooks his traditional Padang dishes with care – and they’re worth the wait: Making good food takes time and chefs must respect their ingredients.

Kevindra Soemantri, our regular food writer, makes similar points in his article on the two recent dinners of Finnish chef Jaakko Sorsa that he enjoyed. Scandinavia doesn’t have the spices we use in Indonesia, so a deep knowledge of the nature of your meats and vegetables is key, he says.

The theme linking these stories is to slow down and savor what we find on our tables. It’s pretty good advice for living a deeply felt life as well. Or, as the proverb goes, words and works eat not at one table.

Enjoy the weekend!

Chris Razukas jplus@thejakartapost.com

to gadget or not to gadget

WHAT KIND OF LIMITS ARE WE SETTING WHEN WE SAY PUT THAT GADGET DOWN? WORDS Ika “Keka” Krismantari

Every day, my husband and I face the same conundrum of contemporary parenting: Should we give our four-year-old daughter Senyum Pagi a tablet to play with?

If we follow recommendations given by pediatric associations in Australia and America - which have both said that early exposure to gadgets leads to problems ranging from sleep trouble to focus deprivation - the answer should be no.

However, despite these warnings, we can’t help but to give Pagi her tablet, just for the practical reason of keeping her in a good mood while her parents are busy with their lives.

Pagi’s one-and-only gadget is an inexpensive 10-inch Android tablet we bought in Australia when she was still one-and-a-half year’s old. We call the dear device the “Big HP”, or hand phone We bought the Big HP because we didn’t have a nanny to help us take care of Pagi in Australia. We considered the gadget a virtual nanny for our daughter while her parents were struggling in a foreign place.

Unfortunately, old habits die hard – as we found out after our return to Indonesia, even though we currently have the (Indonesian middle-class) privilege of hiring household help.

For me, giving a gadget to Pagi is a quick solution to all her problems. When she demands more attention, when she throws a tantrum, when she refuses to eat - I give her the tablet to calm and distract her for a while.

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So far, we have not seen any repercussions from Pagi’s attachment to Big HP. Thus, we haven’t clamped down on her gadget time.

We only limit her to games and children’s TV shows that are spoken in either English or Indonesian, as we have seen one child whose language development was delayed due to watching too many You Tube videos in too many languages.

But we’re clueless as to how to set the ground rules for Pagi. Various ideas have been introduced, to no avail - including our recent no-gadgets-on-the-dining-table rule.

Even though we’re the lawgivers, we ended up breaking our own rule, knowing that a tablet is the most effective way to persuade Pagi to finish her food.

So our supervision of Pagi’s gadget time has been lenient. We only stop her when we think enough is enough.

This is why I admire families who successfully apply strict gadgets-only-forthe-weekend rules.

I wish I could do that too - but that would mean that I’m being unjust to Pagi.

It sounds unfair for me to say “Pagi, stop playing with your tab”; when minutes later I will be holding my smart phone, relentlessly checking Facebook and Instagram, while my husband is browsing 9GAG. Moms and dads today make decisions that depend on information gleamed from the Internet.

Contemporary parents are inseparable from their smartphones since baby’s Day No. 1, as Google offers many newbie moms and

dads tips covering everything from breastfeeding to handling tantrums.

Given our tendencies as gadget freaks and avid Internet users, should we tell our kids to do the opposite of what we’ve been practicing?

Amid my confusion, I stumbled upon an article on The Conversation, an Australian online medium, that gave me a hint as to how to resolve this dilemma.

Written by an academic, the article argued that since gadgets have become a part of our everyday lives, parents should focus on their positive use for children instead of completely banning them.

The key, the author said, is to consider gadgets as an opportunity and not a threat.

The article encouraged me to make a list of all positive outcomes from Pagi’s interaction with the Big HP. The gadget has helped Pagi enrich her vocabulary, broaden her knowledge, sharpen her curiosity and develop her creativity which includes giving her inspiration to dress up her Barbie with Play Doh, which, I admit, is something that I would never have thought of on my own.

So back to the question: Should I give Pagi her gadget today?

It seems that I don’t have any another option but to say yes, especially when Pagi says “Let’s ask Google, Keka,” when I can’t answer her questions.

Mark My Words shifts focus between food, fashion, parenting and travel each week.

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Jaako Sorsa's table

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JPlus' 007 fashion guide

finnish delight

no jetpack needed

JPlus Team Editor Christian Razukas Art Director Budhi Hartono Graphic Designer Hengky Wijaya 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 Marco Lim Photographer Arief Suhardiman Stylist Ananda Adityasanti Location Marco Padang, Pacific Place

talk of the town GIK MIXES IT UP WITH RI-TINGED JAZZ SHOW Grand Indonesia, Central Jakarta

PULLMAN JAKARTA HOSTS LATEST ART EXPO Podomoro City, West Jakarta Five talented Indonesian artists are currently having their works shown at the Pullman Jakarta Central Park’s “Love Live Life” art exhibition.

The SHOW, set to run until Nov. 12, features the creations of Laksmi Shitaresmi, Adi Gunawan, Anggar Prasetyo, AC Andre Tanama and Dedy Sufriadi.

Altogether, the artists contributed a total of six sculptures and eight paintings to the exhibit, all of which can be pur-

Galeri Indonesia Kaya recently presented its audiences with a concert filled with classical Indonesian songs that have been arranged to give them a modern jazz flavor.

The Oct. 24 music fest saw it partnering with Shadow Puppets Quartet and senior Indonesian musician Harvey Malaiholo to bring these jazzy arrangements to life.

Their modernized arrangements of these Indonesian classics were designed to inspire listeners and help build a sense of appreciation for the country’s musical heritage, as well as to show off the high musical talents of the collaborators.

BETAWI TREATS ON THE MENU AT OASIS

Oasis Heritage Restaurant; Cikini, Central Jakarta The Oasis Heritage Restaurant, the grande dame of the city’s fine-dining restaurants, recently opened its doors for a special weekend cooking class.

The restaurant’s master chefs Firdaus and Landa turned one of Oasis’ rooms facing the garden into a kitchen classroom.

About 10 students enjoyed a 3-course lunch before learning how to make traditional Betawi delights such as nasi ulam, semur tahu and sate asam.

The restaurant will also present a mini-trunk show from Nov. 5 to Nov. 7. Titled Nusantara Gemi-

WHULANDARY TOUTS TRAVEL AND TAIWAN Hotel Century Park; Senayan, Jakarta Some of the best brands and products from Taiwan were recently put on display in Jakarta to help local travelers plan their journeys.

Organized by Taiwan’s Bureau of Foreign Trade, the project exposed lesser known Taiwanese brands offering cool gadgets, such as PK action cameras, the cute Hiti Pringo pocket-sized wi-fi photo printer and folding bicycles.

“The mark of ‘Taiwan Excellence’ is definitely very helpful in maximizing my journeys,” model and former Puteri Indonesia Whulandary Herman, the campaign’s celebrity endorser, said.

JPlus

November 8, 2015

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firm Favorites

TOP SECRET

On a mission to find the next 007

Words Dian Arthen

Photos AFP, Kapanlagi.com

W

ith the release of Spectre this week, rumors are swirling that this might be Daniel Craig’s outing playing James Bond.

After all, the British actor startled fans after TimeOut London quoted him saying: “I’d rather break this glass and slash my wrists,” when asked if he would do another Bond movie.

While we at Jplus hope that Daniel never turns in his tuxedo, we’ve made a short list of those who might take over as the famed British gentleman superspy one day.

TV BOND JJon Hamm Fans of the recently concluded AMC series Mad Men can he heard nodding in agreement: Ignore the fact that Jon is an American. The physical presence of the actor is enough to cast him as James Bond.

On television, Jon played Don Draper, the 1960s advertising executive always seen wearing a classic men’s suit with a glass whiskey in one hand and his other arm around a beautiful woman. Let’s face it: Jon Hamm already has a head start on the role.

YOUNG BOND

Damian Lewis If the universe is fine with a blond Bond, we don’t see why Damian can’t be the first ginger spy. The Homeland actor oozes Bristish charm wherever he’s on screen, and it’s hard imagining him without a tuxedo.

While not as muscular as some others on the list, Damian knows action, as evinced by his turn as a solider in Band of Brothers – and don’t forget his character in Homeland killed a man with his bare hands.

Looks good in a suit: Savoir - faire: Action – movie skills: Verdict: The World Is Not Enough!

That’s how much we want this!

Henry Cavill Before he donned the blue tights and red cape of Superman, Henry Cavill almost had the chance to greet moviegoers as James Bond. The 32-yearold screen tested for the role along with Daniel Craig, and producers had to choose between Cavil, who would have been the youngest Bond, and Craig, the first blonde Bond.

Now that Cavil has made a name for himself as the Man of Steel, we doubt he would trade his cape for a jet pack.

Nonetheless, we still fulfilled our fantasy of seeing Henry playing a dapper spy in the recent British reboot of The Man from U.N.C.L.E. directed by Guy Ritchie.

INDIE BOND Mads Mikkelsen If Bond ever veers into the psychological thriller genre, this Danish actor would be the perfect fit – and it wouldn’t be his first appearance in the franchise, as Mikkelsen played the principal baddie Le Chiffre in Casino Royale.

Mads is also famous for playing Hannibal (“the Cannibal”) Lecter on television, portraying the famed fictional serial killer as a well-coutured psychiatrist working with an FBI agent while occasionally serving his guests disturbingly gorgeous dishes. Mysterious, well-dressed, highly intelligent and with flair for fine dining, we are definitely be down to see Mads’ take on James Bond.

Looks good in a suit: Savoir - faire: Action – movie skills: Verdict: Damian strikes….like Thunderball!

Looks good in a suit: Looks good in a suit: Savoir-faire: Action-movie skills: Verdict: We're Shaken, Not Stirred

Savoir-faire: Action-movie skills: Verdict: License to Thrill!

Looks good in a suit: Savoir-faire: Action-movie skills: Verdict: Dr. No? Dr. Yes!

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JPlus November 8, 2015

Clive Owen Academy Award nominee Clive Owen was actually offered the part of James Bond before Daniel Craig, but he declined it after producers declined to share gross profits with him.

The Brit actor has a long list of indie films under his belt, including the noir thriller Croupier, as well as actioners like including King Arthur and Sin City.

He was also the original Transporter, in the BMW-produced web series that inspired the movie series.

firm Favorites

LADY BOND

Looks good in a dress: Savoir-faire: Action-movie skills:

Catherine Zeta-Jones We were blanking on which woman could play James Bond, as we couldn’t find someone with Pierce Brosnan’s wit, Sean Connery savoirfair and Daniel Craig’s good looks. It wasn’t until we interviewed the singer Afgan (yes, you read that right) and he said that the Welsh actress Catherine Zeta Jones that we had an a-ha moment.

Catherine ticks all of boxes! You should definitely see Catherine in Ocean’s Twelve or in Entrapment, when she hunts a jewel thief while sporting a skin-tight black catsuit and diving under laser beams (opposite Sean Connery!). Bonus: As we saw in her Oscar-winning performance in Chicago, Catherine can sing and dance – opening up a world of possibilities for the opening of the next James Bond film!

Verdict: The name is Bond, Jane Bond

Jason Statham Statham has all the qualities needed to be a superspy thanks to roles in franchises like The Transporter, The Fast and Furious, The Expendables - and he’s also British.

Jason himself has expressed interest in replacing James Bond.

“Could I do it? Abso-[expletive deleted]-lutely,” he told The Guardian. “Yeah, I’d make a decent Bond,” he says. “But it’d be very, very different if I did it.”

ASIAN BOND

Lee Byung Hun If fans are campaigning for Idris Elba to be the first black Bond (see below), it won’t be long before people start demanding to see the first Asian Bond.

Lee Byun Hun is best known internationally for his roles in G.I. Joe: The Rise of the Cobra and Terminator: Genesys, where he played villains. Lee has successfully broken into blockbuster movies, so playing the world’s most famous spy would give him a well-deserved chance to play the good guy, for a change.

Broodingly suave, Lee can inspire writers to flash back in retelling Bond’s backstory, making him a shaken-notstirred soju-drinking taekwondo fighter.

Verdict: Nobody Does It Better!

NATIONAL PRIDE BOND

Savoir-faire:

Looks good in a suit:

Action-movie skills:

Savoir-faire:

Verdict: Get this man a Walther

Action-movie skills:

PPK and a jet pack!

Looks good in a suit: Action – movie skills: Verdict: We give Jason the Goldeneye

Joe Taslim Ask people who they think would be the perfect Indonesian Bond and we bet the first name that comes to mind will be Joe Taslim.

The action star is one of the most successful actors in the country, playing in numerous critically acclaimed movies. He’s also gone international, with a role in the latest Fast and Furious installment.

Looks good in a suit:

Verdict: Tinker Taslim Soldier Spy

DREAM BOND

Savoir - faire:

Savoir-faire: Action-movie skills:

Ario Bayu Another local star who makes the 007 shortlist is Ario Bayu. The actor’s filmography includes starring turns in Joko Anwar’s Kala (Dead Time) and Pintu Terlarang (Forbidden Door), as well as portraying Sukarno in Hanung Bramantyo’s recent biopic.

Bonus point: Ario looks good in a suit - or in any other kind of outfit, for that matter.

ACTIONPACKED BOND

Looks good in a suit:

Looks good in a suit: Savoir-faire:

Idris Elba The 43-year-old actor was first linked with James Bond when the Wikileaks released an email from Sony cochairwoman Amy Pascal, who wrote to a top executive at the Colombia Pictures saying that Idris should be the next Bond.

Idris perfected his tough guy credentials in The Wire, portraying the steely drug kingpin Stringer Bell, and showed his action chops in Pacific Rim. Take away Bond’s expensive tuxedo and Aston Martin and you might arrive at the the BBC series Luther, when Idris played a brilliant but emotionally impulsive detective who was tormented by the dark side of humanity while hunting down murderers.

Bonus: Real-life action star alert! Idris is a skilled wheelman, and had his own daredevil driving documentary series.

EWan McGregor Ewan was another actor previously offered the part of 007. However, he declined on fears of typecasting.

The Scottish actor definitely looks good in a suit and, had he accepted the offer, would have definitely taken the character in a new direction (who remembers his breakthrough role in Trainspotting?).

In real life, Ewan has displayed the moxie Bond needs, having starred in the Looks good in a suit: documentary Long Way Savoir-faire: Down, which followed Action-movie skills: his journey across Verdict: From Scotland With Love. continents on a the back Your exploding pen is waiting, Ewan of a motorcycle.

Don’t forget that Ewan was also Obi-Wan Kenobi in three Star Wars movies – those lightsaber fighting skills will come in handy! Bonus points: Don’t forget Moulin Rouge: Ewan can sing just as well as Catherine.

Action-movie skills: Verdict: Idris is The Spy Who Loved Me (We Wish!)

JPlus

November 8, 2015

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cover Story

Spice It

Up

Chef Marco Lim shares his secret recipe of success for bringing Padang food to a new level.

WORDS Aulia R. Sungkar

S

itting in his recently opened restaurant in Pacific Place Mall, Marco Lim reminisces about his childhood, when the kitchen was one of the rooms in the house where he found comfort.

“I used to help my mother cook, be it for a big celebration or daily meals,” Marco says. “I loved doing it. I found the mixing and matching of spices a fun activity.”

Marco apparently inherited the skill and finesse of his mother in creating Padang Peranakan cuisine.

Growing up in the kitchen, Marco says that cooking was an inseparable source of his daily routine.

However, while the kitchen might never be far from his mind, Marco says he had never thought of opening a restaurant.

It was not until the late 2000s that the idea was raised by his cousin, Ricardo Handoko, who later invested in the operation.

Marco says that Ricardo was the one who encouraged him to get into the business. “He convinced me that my culinary creations were great assets to sell,” Marco says.

“He even recommended using my name as the brand of the restaurant.”

Wrapped in a modern setting with an all-day-dining concept, the first outlet opened its doors in Setiabudi One in December 2009 under the name Marco’s Bofet.

“The word bofet in Padang means a place to eat and drink, but Marco’s Bofet was often mistaken for an Italian eatery, so later we changed the name to Marco with simple letter M logo. M can also stand for Minang,” he says, referring to the people of Padang.

“The new name gives a clearer direction: Marco with his secret Minang recipes,” he says, showing a tattoo on his left hand that says Marco’s Bofet. “I made the tattoo upon the opening of the first outlet.”

Soft-spoken and laid-back, Marco says he is selective in what he cooks and how he cooks it. “I only make recipes that have been passed for generations in my family.”

Marco now has four outlets, with two more scheduled

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PHOTOS Arief Suhardiman

to open in before the end of the year Gallery Pondok Indah Mall and Grand Indonesia.

Rare Authenticity Born and raised in Padang, West Sumatra; the 43-yearold is of Chinese descent, explaining the roots of Marco’s passion for Padang Peranakan cuisine.

The dishes on offer at the restaurant tastes lighter than your usual Padang food. Marco has revamped things by using traditional cooking techniques different from those of other restaurants in Jakarta.

“All the ingredients are processed traditionally and we use a mortar and pestle to refine the spices,” he says. “I bring chili, turmeric and coconuts directly from Padang - and our rice is from Solok, known in West Sumatra as a city of rice.”

He continues. “I also use ruku-ruku, a native Padang herb, to give more zest to the food. The cultural landscape in Padang is different from other places in Indonesia.

That’s why I use only native ingredients and spices from West Sumatra. Coupled with traditional techniques, this can maintain the originality of the recipes.”

Rendang - or randang, as it is rendered in Padang - is always the star of Padang food and one of the famous dishes in the archipelago.

Yet, Indonesia’s neighboring country of Malaysia also promotes its own version of the dish, according to Marco.

“Yes, they do have their own rendang, but it’s not the original one. Rendang has a long history attached to Padang food,” Marco said. “The word rendang is derived from marandang, a Padang word that means frying. The authenticity of rendang is seen from its dryness, as it requires continuous slow cooking. Malaysian rendang is wet.”

To produce a distinctive taste while maintaining originality, randang at Marco is cooked for as long as eight hours with traditional techniques, such as by using woodburning stoves.

The gule kambing is also tasty, offering lamb’s ribs cooked using Marco’s family recipe of curry sauce.

cover Story

The cultural landscape in Padang is different from other places in Indonesia.

That’s why I use only native ingredients and spices from West Sumatra. Coupled with traditional techniques, this can maintain the originality of the recipes.

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cover Story

The menu also features Padang coffee, which the chef says is best paired with keripik balado (Padang bite-size snack cracker) and martabak kelapa (coconut pancake).

To cook the martabak, Marco uses traditional brass pan he bought from a smith in a village in Bukittinggi, West Sumatra.

“The village is home to smiths selling brass pans. But the place is not reachable by car. I had to use a motorcycle to get there. It’s not convenient. But this traditional brass pan is a perfect match for genuine cooking method that produces martabak with the taste of Padang.”

Rising star Marco is one of only a few autodidact chefs who have won the hearts of Indonesia’s cosmopolitan foodies.

While unique recipes have been a singular asset in his climb in the culinary world, the chef gives credit to Ricardo for the success of the Padang outlet chain.

“It was he who has initiated the idea, made the investment and took me on as partner,” Marco says.

While some consider Marco a rising star, he says he doesn’t want to be a celebrity chef. “I don’t want to be in that position. It’s OK that people know me, but I would rather people know my food better.”

Marco takes Ricardo and the noted chef and gastronome William Wongso as role models - Ricardo for his business savvy and William as a culinary expert who loves to share his knowledge with the public.

“Not only is pak William a notable chef, but he also has a passion for teaching.

When he realizes that we are not cooking in a proper way, he will not hesitate to show the right way of cooking. He is keen on sharing his skills with everyone,” Marco says.

Interviewed separately, William said Marco had a unique cooking approach.

“I would say that Chef Marco has successfully brought Padang food to a higher level - yet, he is still able to retain the food’s authentic taste,” William says.

Meanwhile, cookbook author and JPlus food writer Kevindra Soemantri says that Chef Marco has set the bar high for premium Minang cuisine. “I love the authenticity that the chef has brought into his modern kitchen. This gives us an insight that being modern doesn’t mean that we have to leave the traditional culture.

In my view, Chef Marco embodies both the modern perfection and cultural beauty,” Kevindra says.

SIDE DISH On the weekend I like to have a quality time with my wife Lisda and our three children. Most of the time, we just stay home, where I cook for them. In the past, we used to go to Bandung in a frequent basis. As the restaurant gets busier, time becomes more precious.

My favorite food Fried chicken. My mother used to put pre-spiced chicken in the fridge. I just fried it up directly whenever I felt like eating it. That habit has continued until now. I also like soto [soup], especially soto Padang.

Travel destinations Beaches always fascinate me and Bali is on the top list of my favorite holiday places. Next to the Island of Gods is Bandung, West Java. There’s a restaurant in Bandung called Ayam Oli. It’s one of the best restaurants in the city serving chicken. They named it Oli (oil) because the establishment was once an auto garage.

Keeping fit?

Futsal. I regularly practice it in Kemanggisan, West Jakarta. Arya Noble recently held Arya Cup, a futsal competition among the company’s employees. My team was the winner.

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JPlus November 8, 2015

at your LEISURE

A finnish

delight

B

efore Noma’s emergence as the finest restaurant in the world in 2010, Nordic cuisine was hidden from the spotlight.

Nobody seemed to want to know what the Scandinavians had to offer beyond good salmon and plain flavor.

However, as the reputation of Noma - and of its chef, René Redzep, famous for serving insects at his two-Michelinstar Copenhagen restaurant - grew and reached a zenith, so has our appreciation of Nordic cuisine.

People are now trying to figure out how could the land of Vikings possess such delectable delicacies - even though the dishes are elusive in other parts of the world, and specifically in Southeast Asia.

This elusiveness is what drove chef Jaakko Sorsa, from the gourmet shrine of his Hong Kong restaurant FINDS (an acronym for the nations of Finland, Iceland, Norway, Denmark and Sweden) to go on a mission to share the glories of pure Scandinavian cooking throughout Asia.

I had a chance to experience Jaakko’s Nordic food creations at two recent dinners hosted by the Grand Hyatt Hotel Jakarta, presented DBS, the Asian Food Channel, Equil and Concha y’Toro winery.

The first dinner was held in the Plaza Suite of the Grand Hyatt Hotel Jakarta to entertain DBS’s premiere loyal customers, while the second meal was presented at the hotel’s hip and romantic C’s Steak and Seafood Restaurant, and was attended by members of the media and sponsor representatives.

When I was first invited to attend, I

OUR NORDIC NEIGHBORS CAN’T FALL BACK ON SPICES WHEN CRAFTING DELECTABLE CUISINE WORDS Kevindra.P.Soemantri thought what would chef Jaakko present us with. Are ants and grasshoppers going to be on the menu, a la Noma? Would I have to taste fermented skate for the sake of imbuing me with some Viking vitality?

My culinary imagination had run away with me; thankfully, the dinners were quite different.

The dishes that chef Jaakko presented on both nights inspired me to my soul. However, let me focus on the second dinner.

My curiosity for Nordic food was satisfied as I looked at the menu. Real Nordic food was the general theme of the night: Its purity, its simplicity and of course, its health benefits.

The first menu was salmon head soup.

The intense, rich, thick soup was made from ungilled salmon head that had been slightly roasted to intensify the flavor of the salmon reminded me of a classic bisque – as well as our traditional fish head curry, a fact that amazed me.

The second dish, salmon in six ways, was the star of the night, in my opinion.

After all, what is Scandinavian or Nordic cuisine without great quality salmon? Chef Jaakko adroitly showed us that he had the creativity needed to work on a single ingredient.

The salmon dish represented every part of the fish, from its fatty belly to its tail. Each part had its own characteristic of flavor.

Nordic cuisine doesn’t use a galore of herbs and spices, as we do in Southeast Asia.

Accordingly, Scandinavian chefs need to

work their heads to create interesting dishes from just one or two ingredient – and this is where creativity plays a very vital role.

Jaakko understands this well.

He smoked, pickled, moussed, brined and seared the salmon - six different cooking techniques for one singular ingredient for one plate.

Third on the menu was a dish that showed chef Jaakko’s worship and adoration of autumn in Finland, when taproot plants like beets grow in abundance.

A meal of taproots is worth eating not only by vegetarians, but by savage carnivores – and speaking of which, the next dish was French lamb, served with a pure parsnip puree and porcini barley, inspired by the hunting season in Finland.

Here, chef Jaakko demonstrated that when he said pure, he meant pure. The parsnip puree was pureed with clear pristine water - no stock, no butter.

I could taste (and smell) the sweet, earthy and fragrant aroma of the parsnip on the spot. The veal itself was tender and topped with pearls of black currant sauce.

After the hunting-season meal, I experienced what I could only call a reinterpretation of a childhood comfort.

Our dessert was inspired by a classic nougat bar called a Daim, with a drizzle or caramel, chocolate sauce and a rare spruce syrup.

The spruce was made from the needles of

a pine (or Christmas) tree. It had the color of maple and honey, while tasting like cinnamon, ginger and nutmeg.

I now clearly understood now chef Jaakko adhered to the spirit of Nordic cuisine that evening: His dishes were comforting for the heart and peaceful for the soul.

He revers his roots. The taste of the dishes served that evening evoked the taste of fruit plucked fresh from Yggdrasil, the Tree of Life of from Scandinavian folklore). We were served a feast worth of the royalty of Asgard.

I am now confident that chefs such as René Redzepi, with his wild creations, and Jaakko, with his inspiring dishes, are only the first in a line of future heroes of future Nordic culinary titans.

Jaakko’s meal has shown me that a chef does not need many ingredients to create a wonderful meal. In the end, a great meal is the result of our own creativity and a firm understanding of the rudiments our cuisine.

JPlus

November 8, 2015

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a la Mode

007’s Style Secrets JPlus picks the gentleman superspy’s best styles over the past six decades.

WORDS willy wilson

O

f all the great actors that have donned the tuxedo as 007 - Sean Connery, David Niven, George Lazenby, Roger Moore, Timothy Dalton and Pierce Brosnan - no one brings in the emotional depth and complexity to the role the way Daniel Craig does.

Back in 2006, the appointment of the 47-year-old English actor as Bond was met with criticism from fans,

mainly because he doesn’t fit Ian Fleming’s description of a dark-haired British gentleman. Craig silenced critics with a depiction of Bond that was wry, angst-free, leaner and meaner.

Craig’s Bond, too, shows a level of maturity in terms of wardrobe that we have not seen before.

While his predecessors had forged a signature dress

code that became a staple of gentlemen’s wardrobes - with a pretty even numbers of hits and misses - Craig’s Bond always hits the right fashion notes - and things are set to get better with Spectre.

The film is stuffed with classic Bond ingredients as well a better and slicker version of classic Bond wardrobe pieces.

Here’s how to recreate the looks.

Quilted Pleasure Inspirations: Bond is mostly associated with a black tie dress code or a freshly pressed suit, but he has also successfully proven that men can wear sportswear and still look sharp. The dark blue quilted gilet that Roger Moore’s Bond sported in 1981’s For Your Eyes Only is a case in point.

The gilet Moore wears has a front zip and navy suede patches on each shoulder. It highlights its utilitarian design with two rounded pockets on the chest, and two other patch pockets around the waist.

Although most stylists would sneer at the chunky appearance of a quilt vest or jacket, Bond’s choice of color eliminates the grandpa factor.

Further adding sophistication is a mock grey polo neck worn underneath the gilet. A mock polo neck, of course, is a Bond staple popularized by Moore in Live and Let Die. In fact, Spectre promotional poster has Daniel Craig wearing a mock polo neck in charcoal, with the collar sewn down to the neckline.

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Get the Look: A dark-colored mock polo neck is a flattering for men with medium builds and skinny bodies. It accentuates the chest and shoulders, while trimming the abdomen. The black cashmere number from Galeries Lafayette’s in-house collection (Rp 2,590,000) is a great choice. Pair it with a dark, indigo wash, cotton denim and you’re ready to go.

Bond’s denim choice in Spectre is a pair of selvedge jeans

by Rag & Bone. But we think that Avant Premiere’s slim-cut number (Rp 1, 190, 000) is a better fit. As for outerwear, we would recommend the Hackett Mayfair quilted jacket with leather elbow patches (IDR 6,290,000). Finish your look with Mario Minardi dress boots, which are as appropriate for formal espionage missions as they are for casual Friday.

a la Mode

Trench Factor Inspirations: Roger Moore was perhaps the most stylistically experimental Bond. He was, after all, the only Bond to rock a trench coat and trilby combo. There are also those safari jackets, but let’s not go there.

In For Your Eyes Only, Bond entered the office carrying a beige, eightbutton cotton trench coat lined in a brown, tan and beige check and a navy trilby with a narrow brim.

But Moore wasn’t the first and only Bond who appreciated a trilby. In the first four James Bond films (Dr. No, From Russia with Love, Goldfinger and Thunderball), Sean Connery’s Bond wore or carried a brown trilby hat. It was, after all, the 1960s, the last era when a hat was a key part of a gentleman’s wardrobe.

Connery’s Bond also taught men worldwide the first lesson about casual summer style. He sported his light blue polo t-shirt cuffed at the sleeves, unbuttoned and tucked into light blue trousers. Having deservedly earned its place among menswea’sr timeless pieces, the polo t-shirt looks just as fresh today as it did five decades ago, especially since Daniel Craig’s Bond gives the garment a modern and individual vibe. His Sunspel polo is short on the arms and features a cleaner fit, suitable for a more muscular and more

Get the look: Rainy season is the perfect time to layer your most stylish wardrobe without the fear of looking too bulky. You still can wear the stuff you bought for the summer - handsomely cut polo shirts with a pair of nude jean. Black polo shirts from The Kooples (Rp 3,990,000) is a great choice. The quality material ensures comfort, while the leather collar gives a masculine edge to what would otherwise be just another black polo shirt.

A trench coat from IKKS (Rp 4,390,000) makes a perfect outerwear for this look. It is shorter than the ordinary trench coat, although it has the typical details like shoulder straps, a yoke across the upper back, a storm flap in front, and a sel- belt and wrist straps that close with a buckle. With six (instead of 10) buttons on the front, the coat feels easy and contemporary. As for the head, we trust the Brixton Swindle brown hat (Rp 999,000).

Photography: Arief Suhardiman / Columbia Pictures

Follow Suit Inspirations: Bond is best known for his silk grey suits. So when he donned a navy linen suit in Casino Royale’s opening scene, every style-conscious man took notice. Navy suddenly became the new black, and heavyweight retailers like Zara have been churning out navy suits and pants in different variety of materials practically every season.

Bond’s wears his two-button suit open. His navy jacket has soft shoulders, swelled edges, fourbutton cuffs, double vents and patch pockets. Patch pockets are a classic feature on warm-weather suits - they don’t require a lining to be placed inside - go well with the suit’s more casual cloth. The trousers have a flat front, plain hems and are worn with a belt. So yes, linen suits are perfect for us.

But who’s to say that you can’t have navy silk, wool or cotton suits? The best thing about navy suits, regardless of materials, is that they look great with every skin tone – and also stand right on the border of formal and informal wear, giving you a room to experiment with accessories. Craig’s Bond wears his navy suit with brown suede chukka boots and a dark brown leather belt.

Get the look: A matching suit and pants in navy? Why not? Check out the suit from Tiger of Sweden (Rp. 8,990,000) and matching pants. Go classic with a crisp white shirt from Jacquess Britt (Rp 1,690,000) and a pair of brown suede shoes from Campanile (IDR 2.299.000).

A YSL tie with a polkadot pattern (Rp 2,390,000) is just what you need to complete your look. Did we just say polkadot? Yup. Bond typically sticks with stripes pattern when it comes to ties. But his first ever nonstriped woven pattern was a navy tie with small white polka dots, as seen in 1983’s Octopussy.

In that film, Moore’s Bond wore the tie with a navy double-breasted suit. But get this: dots (from polka to pin) can be found both printed on and woven into ties, but you want only the woven dots as they are more vivid and defined.

The most important accessory to pull off this look is what’s on your wrist. In its latest adventure, Bond trusts the Seamaster 300 from Omega. Crafted from steel, this classic model has been revamped with a black and grey striped Nato strap, reminiscent of the

Gentleman’s Style In an attempt to put together the best Bond looks, we dropped by Galerie Lafayette Jakarta recently to check out the 2015 fall/winter collections.

Coincidentally the French department store held a series of events dedicated for menswear, fittingly named SWAG (She Wants a Gentleman). The monthlong program offered everything every gentleman needs to know - fashion, grooming products, elegant drinks and a simple but delicious dinner.

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PHOTOS Reuters

wanderLUST

Simply Senegal PINK LAKE, TREEHOUSES AND AFRICAN BEATS IN SENEGAL

A

pproaching Senegal’s sand duneflanked Lac Rose, overcast skies hid the sun and, at first, obscured the vibrant pink hue that gives the expansive lake its name.

But standing on its shores, the waters showed their true, improbable colors -magenta, nearly violet -- lapping against the bottoms of gently bobbing boats and rippling around my hands as I scooped up the salt that gives the lake its fame.

About an hour up the Atlantic coastline from the capital, Dakar, the lake is among the prime attractions in a country that, by virtue of its culture, political stability and good roads, has emerged as a tourist capital of West Africa.

Four hours further north lies SaintLouis, an island town of age-worn buildings that was once France’s colonial capital in Senegal and is today perhaps best known internationally for its jazz festival, held in May. A half-km (quarter-mile)-long steel bridge built by Gustave Eiffel traverses the Senegal river, linking the UNESCO World Heritage site to the African mainland.

Shielding the island from the Atlantic is the Langue de Barbarie, a sandy finger of land named for the Berbers who once inhabited its small houses. It is now home to a traditional fishing village and, further down, a national park renowned for its bird life.

Hotel Siki (hotelsenegal.net/#!hotel/ c8wu) is cozy, and the labyrinthine Hotel de la Poste (here) offers horse-drawn tours of the city.

After a day wandering through SaintLouis’s narrow streets, stroll over to the

Flamingo Restaurant for a tasty yassa, a classic sauce of caramelized onions served over fish. Finish off with iced chocolate cake with honey from Senegal’s southern Casamance region.

TOUBA The holy city of Touba in the country’s centre should make it onto your itinerary.

Its crown jewel is the Grand Mosque, adorned with Moroccan tiles and Italian marble, where tens of thousands of worshippers come to pray every Friday.

Female visitors will want to wear long skirts and headscarves covering hair, necks and shoulders to avoid a scolding.

Construction began in 1927, but the mosque is still a work in progress with each caliph, descendants of Amadou Bamba, founder of the Mouride Brotherhood, seeking to leave his lasting mark.

Touba has no hotels -- or bars or nightclubs, for that matter -- so carry on south to Sine-Saloum.

SINE-SALOUM The Collines de Niasaam eco-lodge in

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Though the peninsula on which the capital sits makes up just 0.2 percent of Senegal’s land mass, it bustles with more than 3 million residents.

Surrounded on three sides by the Atlantic and spoiled by near perfect weather year round, the beaches are always full of life. The private Bel-Air beach is usually packed, offering plenty of opportunities for people watching and dips in the sea. Surfers may want to hit the waves on Ngor Island, a short boat ride away from the mainland.

Downtown, head to Chez Loutcha for a Thieboudienne, a dish of rice and fish, or mafe, a peanut stew with chunks of beef, served over rice.

Senegalese cuisine can be heavy, so walk it off with a stroll along seaside on the palm treelined Corniche.

At night, Hotel Djoloff’s popular rooftop (hoteldjoloff. com) is a great place to relax with a pint of beer or a glass of wine while checking out the view of the city and ocean.

Nearby, Le Must or L’Endroit offer a sampling of a vibrant music scene that includes the likes of world music superstars Youssou N’Dour and Ismael Lo. Dakar’s night life really doesn’t get going until after midnight. But if you still have the energy, head to Charly’s in Ngor or Calypso downtown and dance to a mix of American pop and hip-hop and pulsating African beats. Or just walk down the Route des Almadies and decide which music floating out of the nightclubs’ doors most fits your mood.

Before you fly out, make sure you head to the African Renaissance Monument and throw in your lot with the lovers or haters of this divisive 50-meter tall, North Koreanbuilt bronze statue depicting the model African family.

WORDS MAKINI BRICE

Palmarin (niassam.com) boasts picturesque views of the Saloum Delta, where you can swim or canoe in warm, shallow water and sleep in a treehouse perched among the branches of a majestic baobab.

The hotel’s three-course dinners are a fusion of local and foreign cuisine, like sushi served with a ginger-coconut sauce.

Not far from Sine-Saloum, visit the Bandia Reserve, home to hyenas, giraffes and rhinoceroses. Then put up your feet for a sundowner of passion fruit liqueur or get tipsy on a cream of warang, made from coffee, coconut and banana.

BACK TO DAKAR Had enough tranquillity? Dakar offers the antidote.

good Living

10 beauty minutes with…

Lizzie Parra MEET THE MAKEUP ARTIST AND ENTREPRENEUR BEHIND LIZZIEPARRA.COM WORDS Fedina Sundaryani

F

or those who love all things beauty and makeup, meet Elizabeth Christina Parameswari. Better known as Lizzie Parra, this makeup artist and entrepreneur also runs a beauty blog (lizzieparra.com) and a YouTube channel (Lizzie Parra), where she shines with her cute personality and her signature lob, or long-bob, as she tells you how to strobe or about her latest favorite liquid lipstick.

Here are Lizzie’s 10 quick answers to JPlus’ beauty questions.

What first got you interested in beauty?

I really liked to draw when I was a kid, I especially liked coloring in, although as time went by, I eventually forgot about this hobby. When I went to college at Prasetiya Mulya Business School, we had a final task to create an event. Since we were all girls we decided to make a beauty class. This was five to seven years ago, when beauty classes weren’t as popular as they are now. A lot of people participated. My college sent my curriculum vitae to L’Oreal (Indonesia) and my love affair with beauty grew as I worked there. Eventually I got bored because I wanted to do something more, so I quit and became a makeup artist!

Your beauty inspirations?

I don’t actually have any. There are several people whose looks I really like,but none that are like my kiblat [direction of Mecca for prayer]. I prefer finding [looks] on my own. No one has a look that I completely worship.

Beauty starts with good skin, so what’s your routine?

Nothing really complicated because you end up not using stuff if it’s too much. I currently love using SK-II because it suits me. I wake up in the morning and then shower and I’m actually currently trying out Kangen alkaline water and it works. You spray it on your face after you shower. Then I follow up with my skincare routine and I use all SK-II, starting from their miracle water [Facial Treatment Essence], to their serum, their moisturizer and even their eye cream. It’s the same, whether its day or night.

Do you prefer doing your own makeup?

I prefer it when someone does my makeup, but then not everyone’s tastes suits mine - so I do my own makeup most of the time. I don’t even really do a full face of makeup every day because I don’t really like getting made up.

What’s the difference between everyday and special day makeup for you?

If I want to amp it up for special occasions then usually I add some eyeshadow, false lashes and a red or maroon lip. I own a lot of lipstick so it’s really easy just to choose one.

Right now I’m loving Girlactik’s Matte Lip Paints; I use them a lot nowadays.

Hair tends to get overlooked when we talk about beauty. How do you like yours?

I’ve never changed my hairstyle. It’s always been like this. Maybe when my fringe gets a little long, I clip it up but nothing else apart from that. I’ve had the same hair dresser for the last four or five years. I’m also not fussy about treating it, though I do use some oil on the ends after I wash my hair because even though my hair is a little oily, the ends are dry. I use the the argan oil from Spoil Organics.I don’t really do cream bath treatments either. I use a heat protectant spray from TRESemme when I use heated tools.

Sometimes you just need others to help you complete your beauty routine. Are there any particular places you like?

I usually go to the Irwan Team salon in Pondok Indah Mall. My hair was falling out quite a bit around two months ago and then I started getting the Kerastase hair treatment they have there once a week. It’s so good. They wash your

hair and then they give you a massage, and not just to your head, but they massage your body, too, with hot stones and everything! I got addicted.

Health is a big part of beauty. Any fitness tips?

I honestly don’t like to exercise but since I’m trying to lose weight I’ve been doing Zumba once a week and Muay Thai twice a week. I think it’s fun because it’s so high impact so you feel tired and you sweat a lot.

[Exercising] is more fun when you do it together and I have a friend who’s always game for anything; we’re doing Muay Thai together and also dieting together.

What’s your best kept beauty secret?

I always tell everyone that if they go out of the house they must wear sunscreen. My favorite ones so far are the ones from Kiehls and Lancome - but not the tinted ones, just the normal transparent ones. You can use the tinted ones, too, but I believe that sunscreens work better on their own. So it should be a two-step process: You put your sunscreen then layer your base on top.

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healthly living

Keeping watch LOVEPINK RECENTLY LAUNCHED AN APP THAT WILL REMIND WOMEN TO CHECK FOR BREAST CANCER WORDS Handewi Pramesti

While Breast Cancer Month is observed in October, the struggle against the affliction cannot end with the arrival of November.

The figures from the Health Ministry are stark: More than 61,000 women in Indonesia suffered from breast cancer in 2013 alone.

Early detection is crucial. However, despite the vast resources of the Internet, it is not impossible to obtain information about breast cancer instantly.

In response, Lovepink Indonesia, a group of women who are survivors of breast cancer launched the Breasties Lovepink app for smartphones last month, with the goal of automatically reminding women to examine their breasts regularly to detect signs of cancer at the earliest possible stage.

“The idea was initiated by an advertising agency, Hakuhodo Indonesia, as a form of support to Lovepink,” said Penny Purnawaty, from the communication department of Lovepink. “We organized an early detection campaign through SADARI (Breast Self-Check) and we received donation from the Muara Foundation to create the application.”

The Android app, which has been downloaded more than 1,400 times, will soon

be released for iPhones, Penny said. “In a short time, we will launch this application for iOS. We are preparing it.”

Breasts are a sensitive part of the body, according to Penny, who adds that one of eight women will be diagnosed with breast cancer in their lives.

“Only women can care or pay attention to their breasts. In order to do that, women should understand the needs of their breasts. That’s the idea behind Besties,” Penny says.

The app reminds women them to conduct a routine self-check-up every month – and does so in a playful way.

One user, Weanny Hikmat, says that the application works well. “I think this is a

good application. The features and the language used are very simple to understand.”

Penny also says that the application is easy to use. “To get a notification from SADARI every month, users just enter the date of their first menstruation. If the cycle changes the following month, they can adjust it. Afterwards, Breasties will give a notification every 7 days after the first day of menstruation. For those who never self-check their breasts, Breasties will help them.”

The app is interactive and uses very simple language, Penny adds. “It communicates using some illustrations of breasts.

Should there be any changes of form, color or lumps, it can provide early detection and can recommend users to seek help from doctors.”

Breasties is currently available for Android (Google Play) devices.

The next big thing in Korean beauty: muscles Looks no longer center only on the face in beauty-obsessed South Korea, where more women are hitting the gym to improve muscle tone and physical health.

As the ideal of beauty evolves in a country that is a trend setter in cosmetics and the pursuit of plastic surgery, women’s fitness has become a growth business, say purveyors of health products, from diet supplements to dumb-bells.

“Women used to starve in order to lose weight. Now they exercise,” said celebrity trainer Ray Yang, who leads a workout session during the Body Show, a weekly television event targeted at women that is now in its second season.

South Korea is a beauty powerhouse, with a $12-billion cosmetics industry and home-grown brands from the likes of Amorepacific Corp and LG Household & Healthcare riding a wave, or “hallyu”, of cultural exports, from television dramas to pop music.

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In July, Olive Young, a health and beauty chain owned by CJ Corp, began selling health products targeted at women, including dumb-bells and a mini gym ball.

Lotte Shopping’s rival chain LOHB’s said annual sales of items such as gym balls, jump ropes and dumb-bells were up 9 percent this year by Oct. 15.

As in other Asian countries, the popular depiction of Korean women has tended towards the slim, fair-skinned and demure, reinforcing gender stereotypes in a maledominated society.

Until recently, physical fitness was not much of a priority for Korean women, despite an emphasis on appearance that has fueled a $5-billion plastic surgery industry, which accounts for a quarter of the global market.

Thinness was so prized that

Photos Reuters

WORDS Hooyeon Kim/REUTERS

young women often steered clear of sports such as hiking and cycling, for fear they would leave them with thicker legs.

“Women used to think muscles would have side effects, or negative effects, on their body type and looks,” said Kim Minjeong, a professor of global sports science at Hankuk University of Foreign Studies.

The desire for a more robust physique comes as female workforce participation reached a record high this year, while Koreans of both sexes are delaying marriage and childbirth.

Many fitness conscious Korean women are adopting as role models well-toned celebrities, from domestic K-pop girl group Sistar’s Hyorin, to global figures such as U.S. first lady Michelle Obama and Kate Middleton, the Duchess of Cambridge.

“The strength, the outer beauty of

muscles, the positive attitudes and energetic images of these women become the motivation,” said Kim. “Women now have higher social status and bigger roles in society.”

The number of fitness centers registered in South Korea has increased steadily, growing more than 5 percent last year to stand at 7,363 outlets, government data show.

At one exercise center in Seoul recently, 29-year-old You Ri-seul followed the same routine as the men, from barbell drills to a rowing-machine session and dead lifts.

“Female celebrities with healthy images became popular in the mass media in recent years, so I think a more healthy-looking body is ultimately becoming the wannabe model,” she said.

tasteBUD

Sweet And

Sour Fish

HOW TO CONVINCE EVEN THE MOST PERPLEXED TO GIVE CHINESE COOKING A TRY. WORDS AND PHOTOS THEODORA HURUSTIATI

O

verseas, Chinese restaurants are sadly seen as low-quality places where you can eat out without spending a fortune.

Even though the owners and cooks are typically from China, the taste of food served at these eateries is far from that found in Asia. It seems as if they’re trying too hard to avoid what they think Italians won’t like, resulting in quite blanddishes.

This sweet-and-sour fish is my

go-to recipe whenever I want to convince someone to give Chinese cooking a try. While I cut the fish in small pieces for easier handling; in Asia, we would generally fry and serve the fish whole. It’s technically quite tricky to do so, since you’ll need a large amount of oil and a huge wok, not to mention there’s the risk of hot oil splatters.

It’s unusual to include this many vegetables in this dish, but they’re good for you!

serves 3 to 4 250 g skinless fish fillets (snapper, cod or hake) 2-3 tablespoons cornstarch ½ red bell pepper ½ yellow bell pepper 1 carrot 1 zucchini 1 small onion 1 clove of garlic, chopped 2 cm (10 g) ginger, minced 4 tablespoons soy sauce Salt, to taste Pepper, to taste Vegetable oil, for frying Sesame seeds, for garnish

• • •

• •

Sweet and sour sauce 250 ml water (or 125 ml) 100 g pineapple 1 tablespoon cornstarch 1 tablespoon tomato paste (or ±150 g tomato ketchup) 1 clove garlic, crushed 2 tablespoons rice vinegar 1 tablespoon sugar Salt, to taste

• • •

Prepare the sauce by peeling pineapple and removing the woody core. Cut into about 0.5-cm thin slices.

Place in a pan along with the rest of the sauce ingredients. Mix to dissolve the tomato paste and the cornstarch.

Place over medium-low heat and stir constantly until the pineapple is cooked and the sauce thickens and turns translucent red.

Set aside and keep in warm place while you prepare the rest.

Debone fish fillets and cut into about 3-cm squares. Season with 2 tablespoons of soy sauce and ground pepper.

Coat each piece of fish lightly with cornstarch and fry in hot oil until golden.

Place over a piece of kitchen paper to absorb the excess oil.

Slice all the vegetables into lozenges pretty much the same size as the fish.

Peel and cut onion into 8 segments and separate the layers into “petals”.

•

•

• •

Blanch all the vegetables quickly in salted boiling water for about 2-3 minutes until their color turns brighter and they start to wilt. Strain.

Sweat garlic and ginger over low heat until they’re fragrant. Insert the vegetables. Add salt and the remaining soy sauce and stir-fry for 2-3 minutes until they’re cooked through but still retain their crunch.

Insert the fried fish, pour in the sauce and mix delicately so all the elements are evenly coated.

Serve immediately while with a bowl of rice. Garnish with mix sesame seeds.

Jakarta-born chef Theodora Hurustiati, a 13-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

TOM FORD

Spectre marks the third time that Tom Ford, the king of the red-carpet tuxedo, will be dressing James Bond. Working with the film’s costume designer, Jany Temime, Ford designed six bespoke looks for actor Daniel Craig. Now, the tailor to 007 reveals that his suave Bond pieces will released to the public through Ford’s latest capsule collection.

The series embodies the famed secret agent’s sense elegance and love of luxury in eveningwear, suits, shirts, knitwear, ties, accessories and eyewear. Keep an eye for the release date.

WARBY PARKER EYEWEAR

Forget ordinary sunnies if you’re aiming for the look of an international woman of mystery. Instead, capture the jet-set style of Warby Parker’s Thea eyewear series. The go-to millennial brand is featuring frames with continuous line of stainless steel that’s triple coated in 24-karat gold. This limited edition collection is inspired by the Golden Mean of the ancient Greeks, who had the notion that true beauty lies in proportion and balance. Thea features three different frames: Lovett, Grace and Penrose, in two shades - jet black and red canyon - with prices starting at US$195.

Spy chic FOR BOND GIRLS – AND BOND BOYS

VICTORIA’S SECRET DARK ANGEL

Evoke the enigmatic nuance of a Bond girl with Victoria’s Secret latest fragrance, Dark Angel. The perfume combines almond flowers, mango nectar and caramel latte notes for a concoction that’s sweet and sultry.

The scent is also a flanker for Victoria’s Secret Angel series. While the ethereal blend will match your feminine side, it also embraces your inner femme fatale. The collection is available as a 50 and 100ml Eau de Parfum or as a 7ml rollerball.

ST. DUPONT

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H&M BALMAIN COLLABORATION

A non-spy selection to cleanse the palette: The collaboration that people have been waiting is in town.

Look for positivity and glamour from Balmain x H&M’s exclusive series. It’s a once-in-a-lifetime experience to access the works of Balmain designer Oliver Rousteing at 250 H&M stores across the globe. The collection features 111 new pieces, ranging from embroidered military-inspired jackets, luxury leather jogging pants, tailored velvet blazers and lavish-looking accessories that will leave you looking sleek and dapper.

Available starting Nov. 5.

Forget your shoe daggers and golden guns, it’s time for some secret-agent refinement, courtesy of S.T Dupont’s 2015/2016 collection, marking the third time that 007 will join forces with Dupont to creating cutting-edge innovations for gentlemen superspies. Dupont’s SPECTRE limited edition series includes lighters, pens and a cigar cutter. Featuring Bond’s iconic gun barrel, the SPECTRE lighter comes in two colorways: black with satin guilloché and palladium. Writing instruments are available in three versions: fountain, ballpoint and Thunderball! – uh, make that rollerball. Finally, check out the SPECTRE cigar cutter, finished in chrome and bearing the 007 logo.