Jplus 2016 01 10 lores

Vol. 3 No. 8 I January 10 - 16 , 2016

HIGH FIDELITY GROOVY HEADPHONE GUIDE DINING OUT IN THE HOUSE OF SPICES THE HERMITAGE A NEW HERITAGE LANDMARK

FULL OF SURPRISES ACTOR/PRODUCER GANDHI FERNANDO’S ‘MIDNIGHT SHOW’ ISN’T WHAT YOU EXPECT

Editor's note SOMETHING FOR EVERYONE You might make the mistake in thinking that Midnight Show, the latest film from Gandhi Fernando (Cover Story, p6-8), is schlock horror.

Far from it. The 25-year-old actor and screenwriter – who has four films under his belt as producer – has made a thoughtful, atmospheric movie. If horror is too your taste, then don’t miss it.

Elsewhere in the issue, we welcome back Table of Friends (p3) after a hiatus.

Look for a launch of a revamped page soon. We’re also surveying beauty products (Looking Good, p3) and the year to come in wine (In the Spirit, p4).

For those imagining their next vacation, we have three travel stories: One on The Hermitage, a Tribute Portfolio Hotel, in Jakarta; a second on grand voyages to Japan and Russia; and a third on Singaporean restaurants setting up shop in Bali (Wanderlust, p9-11).

Meanwhile, filmmaker Paul Agusta, a former film critic for The Jakarta Post, is back with a web series about HIV, AIDS and the people it impacts (Good Living, p12).

Next our contributing food writer, Kevindra Soemantri, offers his take on Roemah Rempah (At Your Leisure, p13),

Check List

resident techie Andry Hermawan files a report on headphones (Tech Treats, p14) and contributing chef Theodora Hurustiati, whose been with us for all 112 issues of JPlus, offers up (yet another) delicious recipe (Tastebud, p15).

Taking over our back page is staff writer Aulia Sungkar, offering his take on the latest in luxury goods (Trend Dial, p16).

There’s something, hopefully, for everyone this issue.

Enjoy the weekend!

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Time for wine in 2016

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Singapore meets Bali

IN THE SPIRIT

Chris Razukas jplus@thejakartapost.com

mark my words

Bean there,

done that CUPS OF JAVA, IN jakarta AND MILAN WORDS Avi Basuki

Growing up in Indonesia, coffee didn’t do much for me. Then I moved to Milan, where everyone drinks coffee.

In the morning. In the afternoon. In the evening. During breaks, during meetings, when shopping, during anything.

It can be taken black, with no sugar and no milk for the tough. Then there are macchiatos (espresso with a drop of milk), shakeratos (chilled with ice) and marrocchinos (espresso with cocoa powder and nutella spread on the sides of the cup).

There’s also cafe coretto (laced with grappa) if you need a digestive coffee after a big lunch–or a boost in the early morning.

Don’t even get me started about how they call coffee in Trieste. It’s endless.

So how can you say no?

My first espresso dates to when I was looking for work and was invited by a photographer to have coffee and chat.

It was a bitter espresso in a small ugly coffee shop. We were standing at the bar and spoke a bit about work. The conversation never led to anything.

Neither was I impressed by the espresso.

The coffee was horrible.

My second or third cups weren't memorable, but I ended up drinking coffee in everyday life and pretending that I was a habitual drinker – just for social reasons.

Eventually, sitting in bar Cucchi, one of Milan’s most historic coffee shops; I realized that sipping a cappuccino con cacao accompanied by a warm sfoglia di mele was as close as I could get to perfection.

I became a coffee drinker.

The further south you travel in Italy, the

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WANDERLUST

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

better the coffee. Some say it’s the water or the mix, others say it depends on the machines or the barista.

Who knows?

When I used to return to Jakarta when I lived in Milan, there weren’t as many coffee shops as there are currently. It was hard to find a decent espresso.

I ended up never drinking coffee when I was here, except for the occasional Vietnamese drip coffee.

Although coffee culture started trending in Jakarta, I still couldn’t find my favorite organic Ethiopian blend. I started looking for other options and realized that Indonesian coffee was excellent.

(I also realized that those Italian baristas might not know that their Arabica blends likely use coffee that comes from Indonesia.)

I got hooked on Aceh Gayo, delivered courtesy of a friend who got it straight from the source. I love its softness and how it mixes with milk and a bit of gula aren.

It’s even better (and less expensive) than what they serve in the coffee houses in Bali, where I live now.

One summer, I returned to Milan to visit.

I still miss the city, which was my home for 18 years.

The first thing I did after disembarking at Malpensa airport was to find a real Italian cappuccino.

For airport coffee, it wasn’t so bad.

Neither was the industrial croissant that came with it. I looked forward to going to

my favorite coffee shops.

Dropping by old haunts one by one, I was disappointed, not only by the higher prices, but by the coffee blends, which were apparently cut with something cheaper.

In Trieste to visit a friend, I went to a favorite place in Piazza del’Unità, which still had a retro brass coffee maker machine–a beautiful piece of art. The cafe was a place where coffee is still served with a mini-glass of chocolate granita in the summer and little cups of hot chocolate in winter. Sublime. And I was stupidly happy again.

I realized on the way to the airport back to Indonesia that I needed one last Italian coffee pick me up.

Stumbling upon a Davide Oldani cafe in the duty-free area of the airport, I found a 100 percent Arabica blend from the forests of Ethiopia, prepared by an experienced barista.

Maybe it was a sign that a Third World commodity could become a First World superstar product, served simply and naturally, without any crazy marketing gimmicks.

While Indonesia and Ethiopia might still be “developing” countries, it’s only in places like these that you can find the best ingredients, without fancy packaging or expensive branding–some of the best coffees in the world.

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

Marketing Executive Faisal Ahmad

faisal@thejakartapost.com

@JPlusSunday JPlusSunday

On the cover

SundayJplus jakplus.com

Gandhi Fernando Photographer: Meutia Ananda Stylist: Daisy Karina Wardrobe: Blazer by Antonio Morato Location: Raffles Jakarta, South Jakarta

WOMEN & CREATIVE economy

table of FRIENDS

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o explore and expand upon the role played by women in the creative economy, The Jakarta Post is cosponsoring a gathering titled “Women and Creativity: Entering the Digital Economy Era” on Jan. 15, with a keynote speech slated to be delivered by Creative Economy Agency chief Triawan Munaf.

As a sneak peak, Jplus caught up with five women who scheduled to speak at the conference and asked them about the economic challenges faced by women and how a focus on creative economy can help them.

For more information, visit creativecenter-indonesia.com. +Sebastian Partogi

@BatikChic batik_chic Founder and CEO of Batik Chic Indonesia has a great market for creative products. Local players, however, haven’t been able to capitalize on the market, because most Indonesians still prefer imported goods to locallymanufactured ones. Which is a shame, because most of the time, the imported products use materials from Indonesia. Their only advantage is that they have better design and packaging. This is our challenge now, to make our fashion products No. 1 in their hometown, instead of becoming guests in their own country.

To accomplish this, designers need to really learn how to design and package their products professionally. We need to force ourselves to fight in this area, with the help of lots of different sectors.

NOVITA YUNUS

UTI RAHARDJO

Founder of Creative Center Indonesia The creative economy provides a huge opportunity to Indonesian women, since it is a wide and diverse sector. Women, however, need to have a solid team to create a viable business, polishing their management, business and networking skills. They need to view creativity as something more than just selfexpression, but also as a means to create and manage business.

Sound business skills are also essential: The ability to understand one’s competitors and their strategies.

Women’s feminine qualities, however, could be their competitive advantage in doing business. Their ability to multi-task efficiently, their mental agility and flexibility, as well as excellent negotiation skills can help them to achieve success.

CYNTHIA WIHARDJA

@CoachCyn cynthiawihardja Owner of Action COACH South Jakarta It is not enough for women to become producers of products, be they textiles, food or handicrafts. The challenge for women entrepreneurs […] is to shift their mind-sets from being just an artist to being a businessperson. People need to have sufficient understanding of branding and marketing strategies. For example, if you place an ad in a media platform, how much money will you get? They also need to calculate cost efficiency. Learning this is a challenge because creative people are usually afraid of mathematics.

PETTY ELLIOTT

Food writer and chef @PettyElliott pettyelliottskitchen The professional culinary world is dominated by men [since] professional chefs are involved in heavy physical work. They need to manage lots of team members and implement strict discipline.

To be recognized as a professional chef, a woman needs to preserve her health while developing sound management skills.

Currently, there’s tight competition in the culinary world, with many chefs offering different kinds of food. You need to create a trademark that is related to your cultural origin. Social media is a good platform to promote your business, but it’s important to establish your reputation as a chef first–before becoming a social media star. Just because somebody has lots of followers doesn’t mean they produce high-quality food.

@shintabubu shintabubu Tech angel investor, founder of bubu.com The thriving information technology (IT) sector makes it even easier for women to do business without ever having to leave the home. For example, a housewife could take care of her domestic work while selling her fashion or food products through social media. Indonesia, unfortunately, still lacks SHINTA W skilled human resources who can boost the creative economy and propel it to DHANUWARDOYO the global scene.

We still lack skilled programmers who can boost the capacity of websites to accommodate heavy traffic. In Indonesia, e-commerce traffic amounts to only hundreds of thousands or millions in a day, while in India or China the figure already amounts to tens of millions.

To boost our human resource capacity, especially in the wake of the ASEAN Economic Community, we need to hire foreigners, so that we can learn from their best practices. We, however, need to really grasp their knowledge and experience to be able to stand on our own and help our creative industry get global recognition.

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January 10, 2016

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looking GOOD

Matte about lipsticks WORDS Gladys Chung, Straits times (ANN)

Model Kylie Jenner’s Lip Kit By Kylie lipstick sets may be sold out, but you can still recreate similar looks with rouge from other brands.

What you have to look out for are matte lipsticks and complementary lip pencils. But if completely matte lipsticks are not suitable for you - especially if you have thin lips with deep lines - then go for those with a satin finish. The trick to fuller-looking lips like Jenner’s: Apply lipstick just slightly beyond your natural lip line by outlining it with a lip pencil or lip brush. The television personality also prefers nude and brown-toned shades.

1. Velvetease Lip Pencil, from M.A.C. An automatic crayon with a lightweight and matte finish. It is long-lasting too. Go for Frolic, a coral pink-nude; or Just My Type, a fuchsia with red undertones.

2. The Balm Meet Matt(e) Hughes Long-Lasting Liquid Lipstick The creamy and pigmented liquid lipstick has a matte finish and is smudgeproof. Try Honest, a milky orange-coral.

3. Bobbi Brown Art Stick, from Bobbi Brown counters

A creamy lip crayon with a matte finish.

Try Brown Berry, a flattering pink-beige nude that is available only as part of the Holiday Limited Edition set; as well as Electric Pink, a rosy coral pink.

4. Australis Velourlips Matte Lip Cream, from selected Watsons This creamy liquid lipstick goes on matte and is waterproof. It leaves lips a little dry, so layer on some lipstick first. If you like nude colors, try the flesh-toned beige-pink Pa-ree.

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5. NudeStix Lip + Cheek Pencil Dual Pencil, from Sephora The lip pencil is creamy upon application, but sets matte and is smudgeproof. Layer with balm for moist ups. Sin is an easy-towear rosy pink.

6. Cle de Peau Beaute Extra Rich Lipstick, at Cle de Peau Beaute A moisturizing range of lipsticks with a satin-shine texture. The latest ones come in a trio of bright and poppy pink tones.

7. Urban Decay 24/7 Glide-On Lip Pencil, from Sephora This range of matte lip pencils will help you to define your lips with precision and help the lip color to last

longer. Fill lips with pencil before layering on a complementary lipstick shade.

8. Dior Lip Glow Liner Line Reviver Pen, available at Dior A moisturizing lip pencil that promises

to fill lines on the pout while adding a natural rosy tint.

9. M.A.C. Retro Matte Liquid Lipcolor, available at M.A.C. A creamy, opaque and long-lasting liquid lipstick with a matte texture.

LIPSTICK WARDROBE, crystal potions and more…

NEW BEAUTY FORMULA Who knew that Fujifilm, the Japanese film, photocopy and fax machine manufacturer, could create skin care products?

Launched in 2007, Astalift taps on Fujifilm’s expertise in nanotechnology and collagen–both key to developing photographs–for its line of beauty potions. To date, more than one million jars of Astalift’s signature anti-ageing Jelly Aquarysta gel are said to have been sold.

Now, the formula has been revamped to be even more powerful. Two new types of ceramides are added to keep skin supple, while the molecules of the antioxidant astaxanthin are now 20 percent smaller so they are better absorbed by the skin.

The new Jelly Aquarysta is priced at S$148.

CRYSTAL POTION La Mer’s new Genaissance De La Mer The Serum Essence ($980 for 30ml) may just be its most potent product.

The silky serum contains a crystallized form of the brand’s signature antioxidant-rich Miracle Broth. By chance, the crystals were first discovered at the bottom of a beaker of the fermented broth in La Mer’s lab three years ago.

Inspired, the brand’s scientists built a new formula around the crystallized ferment, which claims to soothe and boost the skin’s regenerating properties quickly. The essence also contains the pom-pom red algae extract to help firm skin and a form of brown algae, which is said to refine pores and polish the skin.

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KIM ROBINSON’S GO GET GORGEOUS BOOK Celebrity hairstylist Kim Robinson, who has worked with famous names such as actress Zhang Ziyi, supermodel Kate Moss and singer Rita Ora, recently launched his own style guide, Go Get Gorgeous.

The 173-page tome, written by Robinson specifically for Asian hair, contains everything from hair makeovers to tips on maintaining your hair color.

The book includes stunning visuals of Hong Kong supermodel Kathy Chow, actress Brigitte Lin, up-and-coming model August Zhang and Robinson’s protege, Singapore-based hairstylist Miki Gao. Go Get Gorgeous costs $48. +Gladys Chung, Straits Times (ANN)

Photos via brands, Straits times (ANN)

LIPSTICK WARDROBE Tom Ford’s coveted Lips & Boys mini lipstick collection–where each shade is named after a man in his life–is back. The line debuted in January and was sold out in days.

The latest range features 25 popular colors and 25 new shades in a pearlescent and metallic finish.

Our picks: Roberto, a pink with coral and red undertones; as well as sexy Theo, a deep grape.

The long-wearing colors are easy to wear and are opaque in two slicks.

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in the SPIRIT

Six Ways Wine

Will Change in 2016 FROM ENGLISH BUBBLY TO wine on wheels, HERE ARE SOME PREDICTIONS FOR THE YEAR TO COME WORDS Elin McCoy, Bloomberg

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he impact of climate change and new technologies (like the ability to check wine prices on smartphones) are on my vinous radar for 2016. Sparkling wine, especially ubiquitous prosecco, is still going strong, but “premiumization” is coming. Ditto for rosé.

The future for wine looks bright, though craft beer and craft cider are siphoning off plenty of attention. Still, more people than ever (in the US and UK especially) are drinking more expensive bottles— although you can get by quite splendidly under US$50, too. The fact that “wine red” is the new fashion color for shoes can’t hurt either.

Here’s what else I see in my crystal (glass) for the coming year.

English Sparkling Wine Will Take Off Global consciousness of the quality of English bubbly got a huge boost when French champagne house Taittinger announced in early December that they’d purchased vineyard land in Kent and plan to make top sparkling wines under the Domaine Evremond label. I predict other champagne houses will follow suit.

The famously cold Champagne region is now warmer than it was a generation ago while even chillier southern England, which has the same chalky soil, has been heating up in a beneficial way. Producers like Ridgeview, Nyetimber, and Coates & Seely make fine fizz, but little has been exported. With this French vote of confidence that’s sure to change.

“Natural” Wines Join the Mainstream Once embraced solely by a tiny purist fringe, “natural” wine is poised to attract a much wider audience, especially in small, trendy (as well as high-end) restaurants with curious sommeliers. New York, for example, added three new natural wine bars in 2015, including industry-favorite Wildair and The Four Horsemen, the two-star-rated Brooklyn project of LCD Soundsystem’s James Murphy.

Partly it’s an inevitable consumer move toward artisanal products, coupled with the fact natural wine quality has improved.

(Look at pétillant-naturel bubblies, a fun entry point with a half-dozen or so American winemakers experimenting today.) And partly it’s because many restaurateurs are taking a more inclusive view of wine, where hard-core no-sulfur examples, top organic and biodynamic bottles from Domaine Michel Lafarge, and Chateau Lafite can co-exist on the same list.

Wine-by-the-Glass Is Back to the Future A cluster of converging trends will result in better—and many more—wines by-the-glass in restaurants everywhere. Curious consumers are looking to expand their palates; the rise of casual wine-focused bistros reflects the way we eat and drink; and innovative wine preservation technology is now available.

Les 110 de Taillevent, a relaxed, less-expensive version of the iconic Paris restaurant, opened a branch in London in October, with, yes, 110 wines by the glass. Meanwhile in San Francisco, Dirty Water opened in the Twitter building in July with 114 options priced from $10 to $300.

The main technology game changer is the Coravin, a device that allows some wine to be removed from a bottle while keeping the remainder fresh.

After initial glitches (broken bottles, etc.) a new, improved version launched globally this year. Expect many more restaurants to begin using it in 2016.

Photos via blooomberg

Italy is the Next Burgundy Burgundy is still super hot, pulling in big bucks at auctions. But as trade in top Bordeaux drifts downward on international wine exchange Liv-ex and Burgundy seems priced for billionaires, Italian reds like Ornellaia and Sassicaia and 2010 Brunello di Montalcinos seem like bargains. But I’m looking to Piedmont as the next collectible territory for out-priced Burgundy lovers.

Barolo and Barbaresco offer an awful lot of what makes Burgundy appealing–wonderfully scented, terroir-driven, food-friendly, complex reds from single vineyards.

The Rise of the Wine Truck Given the popularity of food trucks, the vintners of Saint-Emilion have decided to start their own wine truck—a shiny red vintage 1976 Citroen panel truck with the phrase “Saint-Emilion Wine Trip” inscribed on its side. This pop-up tasting room on wheels will make 15 to 20 stops at jazz festivals, wine fairs, and antique markets in four French regions: southwest France, Pas de Calais, Brittany, and Alsace starting in March 2016. A sommelier-driver will pour the rotating 16 wines, alongside winemakers, who will arrive at every stop.

Surely other wine regions will see the potential. Napa, start your engines.

2016’s Hot Grape Will Be ... Cabernet Franc While dozens of obscure, exotic varieties with unpronounceable names will attract buzz, cabernet franc is seriously ripe for its own moment.

The most important red grape of France’s Loire Valley (itself attracting buzz), cab franc is a rising star in Chile, California, Washington State, Argentina, the Finger Lakes, Virginia, and South Africa. Why? It’s highly versatile and makes fragrant, elegant wines with earthy, spicy, herbal notes with a food-friendly tingly acidity.

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January 10, 2016

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cover Story

in the GANDHI FERNANDO WANTS TO CHANGE THE WAY YOU THINK ABOUT INDONESIAN HORROR MOVIES - AND ABOUT MOVIES, TOO WORDS Christian Razukas PHOTOS Meutia Ananda

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POINTS OF ORIGIN Gandhi, born in Jakarta on Feb. 8, 1990, has been appearing in sinetron, or local soap operas, since he was 11. At the suggestion of his Indian-Indonesian father, Ramis Hasmana; Gandhi started off his career in show business as an extra, waiting long hours in the heat and shooting in the kampung to see if he’d like life in the spotlight.

“I hated the waiting,” Gandhi says of the time. “But I didn’t hate it when they directed me on camera. I liked being on set.”

He comes from a show-business family. Gandhi’s cousins, among them Manoj Punjabi, own local sindhi (or Indian diaspora) entertainment powerhouses such as MV Entertainment, Multivision and Rapi Films.

However, it was his Manado-born mom, Cicilia Yuliana Waworundeng, who raised Gandhi and his younger brother after separating from her husband. She also encouraged his early interest in movies, bringing Gandhi to adult-themed movies–and covering his eyes when there was kissing or other

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wardrobe: Outerwear, antonio morato. t-shirt, cultura by maulana at central department store

idnight Show, the fourth film to be released by producer Gandhi Fernando, takes place over one long night in a locked movie theater in Jakarta in the late 1990s.

Tension and suspense are built slowly in the film–based on solid performances from a cast of relative unknowns led by Acha Septriasa. The denouement itself comes with enough shocks, twists and blood to make any fan of the Saw franchise scream – or squeal – in delight.

And there are no pocong or kuntilanak–or any other hallmark of grade-Z Indonesian horror films–in sight.

Talking with JPlus at a recent interview, the 25-year-old, who is best known as an actor, frankly discussed his vision for making movies in Indonesia.

“Midnight Show is another film that probably will not work,” says Gandhi, who also stars in the movie and co-wrote the script. “Midnight Show is ‘western’ with an Indonesian touch. I’m not sure it will fit into the Indonesian market–but I don’t really care. I want to give some alternatives.”

cover Story such naughtiness.

Star Wars, The Sound of Music and Disney and Pixar movies like Toy Story were the movies he watched and rewatched as a boy, when Gandhi would also write his own stories and look longingly at the posters in the film section of the now-defunct daily newspaper Suara Pembaruan.

“I always dreamed, looking at those posters,” he says. “I would see myself drowning on the Titanic […] I would be dancing up on a hill like The Sound of Music.

While there was some pressure to go into the family business–his father currently owns the Royale Jakarta Golf Club–Gandhi says that he convinced his dad that he “didn’t want to do anything else in the world other than getting into film.”

Ramis told him to go to Los Angeles, study filmmaking and to try to be a director. It didn’t hurt that his father owned the Renee golf retail store, which used to host a film company–and that Ramis was an investor in PT Parkit film, which later became Multivision. hollywood bound At 16, Gandhi spent 3 weeks in Burbank, California, just outside Hollywood, on an exchange program with his English-language course, later returning for an 8-week class at the New York Film Academy on the Universal Studios back lot. He saw Steven Spielberg go by on a golf cart – and even saw Eva Longoria–in a bikini–when touring the set of Desperate Housewives.

After high school, he studied hip-hop and contemporary dance in New York City before starting at the prestigious Acting Corps in Los Angeles, where he broke down scenes for everything from Shakespeare to Neil Labutte’s Fat Pig, and studied the business and management of entertainment at the UCLA extension program.

This is the turning point: When the actor becomes movie mogul: Gandhi produced (and acted in) two web series and produced a feature-length film, Visionary–and liked it.

“In Los Angeles, if you want to be an actor, you’ve got to produce. You can’t wait for people to give you chances,” Gandhi says. “I got to practice craft, network, make some friends, make mistakes, make enemies,” he says. “Basically making mistakes.”

A romantic relationship brought him back to Indonesia. Its abrupt end via BlackBerry Messenger left him with a decision: Stay in Jakarta or go back to Los Angeles.

Gandhi chose Jakarta, although he says he remains haunted by the decision: Why not keep trying to break into Hollywood, instead of shooting for roles in kolosal (epic) sinetron when you have such talent? his father asked.

When Gandhi doubted that his Indian looks could find him work, his father told him to make his own movies, and helped his son raise about US$1 million to make five pictures.

When Gandhi said that he didn’t understand the politics of the film business. Ramis again had advice: “Your master’s degree is your first film.”

Gandhi got to work, opting to develop the romantic drama The Right One, which he shot in Bali in 2013 with an American co-director. The film made Tara Basro a major star.

“I did something different for the Indonesian

market,” Gandhi says of the film, which featured dialog completely in English. “I did a film that nobody ever thought they would do.”

"It didn’t recoup its money at all,” he adds.

Gandhi’s backers said to charge on, and he did–producing, co-scripting and starring in three films shot in 2013, including Pizza Man, about three woman and a hapless delivery boy; another smart horror film, Tuyul, where he worked with the Tim Burtonesque director Billy Christian; and the to-bereleased romantic comedy Zodiac Theory – Apa Bintangmu (Zodiac Theory–What’s Your Sign).

And then there’s Midnight Show, slated for release on Jan. 14. show time The film, set in a theater, starts with a gruesome moviewithin-a-movie about a child who murders his parents–and then segues into a thriller where the late night crowd at the titular screening are locked in a theater with another murderer.

It has its origins in a midnight show at the old Artha Gading theater that Gandhi saw with his longtime coproducer Laura Karina. “The lights suddenly went off. We started panicking. We started screaming at each other. We had to walk from the sixth floor to find our car on the basement level. Since that day, we’ve had the idea of making a horror movie that takes place inside a movie

theater.”

The team drew inspiration from Guillermo del Toro, the Mexican director of Pan’s Labyrinth and the Hellboy movies; as well as The Raid and the Scream films, Gandhi says.

He attributes the movie’s atmospheric opening, showing a crowd of unusuals drifting into the cinema, to director Ginanti Rona and scriptwriter Husein M. Atmodjo, both making their feature debut.

“I would like to give chances to new talent to make the pictures they want to make,” he says. “I didn’t want to do a ‘psychopath’ film–a ‘normal’ murder movie where one-byone they all get killed. I wanted people to be attached to all the characters."

While the film takes it time to build speed, its climax is well-executed, if gruesome. Gandhi, however, is not concerned that the film may be too violent for local audiences. “My goal in my company, Renee Pictures, is to make a film that I want to see,” Gandhi says. “I love thrillers.

I love horror, so I want to make something different for the Indonesian market."

For the lead, Gandhi chose the acclaimed actress Acha Septriasa, the 26-year-old star of more than a dozen movies –none of them horror–who he first noted when watching

wardrobe: cultura by maulana at central department store

In Los Angeles, if you want to be an actor, you’ve got to produce.

You can’t wait for people to give you chances.

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cover Story Hanny R. Saputra’s Heart in 2006.

“It’s a little boring if you do another romantic comedy. Why don’t you do a thriller?” Gandhi said when recalling how he pitched the film to her.

“She said no. I said the director was an assistant director for [Raid director] Gareth Evans. ‘Oh, really?’ Why don’t you read the script? The next day, she said yes.”

BOLLYWOOD AND BEYOND Gandhi says that he’s “exhausted” by the politics in the business, slugging it out over which film gets the best release date and wrestling with local theater managers to display his film’s poster–but he’s coming back for more.

He has six projects in development, from an adaptation of Windry Ramadhina’s novel London Angel to a no-cuts, dialog-driven “little festival piece” titled Mantan (Ex) about some of his former girlfriends.

There’s also a sports thriller; Tuyul, Part 2; and a project he describes as an Indonesian Evil Dead, with lots of blood and dirty talk, with William Candra directing.

He's also got his eye on Bollywood, with Gandhi saying that he visited India twice in 2015 to meet entertainment executives and has started studying Hindi.

And, don’t forget, he can already dance.

“Filmmaking is my passion”, says Gandhi, when asked if he wants to direct. “It’s just not my passion.

Producing is not my passion. Acting is. I still have a thirst to be in front of the camera.

“I would not be doing this if I still lived in LA,” Gandhi says. “I don’t need to go back,” he says. “It doesn’t matter where we do what we love–as long as we can do it every time.”

B-Roll What might have been A year Gandhi spent auditioning in Los Angeles had some surprises: “I auditioned for Nikita, They needed an Indonesian guy who could speak Indonesian fluently – and the guy needed to be a terrorist. I was too young, though. I was 18. I auditioned for Glee once, season two. It was an open audition. They were looking for someone to create a role for them.

I wanted to be the son of the principal–the mean guy who thinks he owns the school. It was a nice attempt.”

Fave horror films

theaters because of censorship, so I guess it was revenge time for Rudi, to do the second one and go all out with a bang. [The film] succeeded in making me jump. And scream."

The Insidious series (I and II). "I didn’t even know astral projection was real until that film.

Imagine if my soul had gone someplace and couldn’t come back because someone occupied my body. It haunts me. It scares me even after I watched it five times. I still jumped."

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wardrobe: private collection

Pocong 2. "Rudi Soedjarwo directed it, Monty Tiwa did the script. The first movie didn’t get into

wanderLust

THE HERMITAGE

A Tribute Portfolio Hotel Starwood Hotels & Resorts debuts its Tribute Portfolio brand in Jakarta with milestone signing of The Hermitage

advertorial. Photos: courtesy starwood

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he Hermitage has been flying the Tribute Portfolio flag after Starwood Hotels & Resorts Worldwide, Inc. announced the inclusion of the Jakarta’s boutique hotel under its latest brand in Indonesia.

The signing of The Hermitage last month also marked The Hermitage as the first property in Southeast Asia and the second in Asia Pacific to be part of Starwood’s growing Tribute Portfolio brand. The Kiroro, a Tribute Portfolio Hotel, Hokkaido was the first in Asia Pacific to join last September.

Owned by PT. Menteng Heritage Realty, The Hermitage, a Tribute Portfolio Hotel, Jakarta is now under the management of Starwood, one of the largest hotel companies in the world.

With a portfolio of 10 lifestyle brands, Starwood owns, operates, franchises or manages such properties as hotels, resorts, spas and residences.

Launched in April last year, Tribute Portfolio is Starwood’s 10th brand and second collection of independent hotels.

Despite the inclusion of The Hermitage under Tribute Portfolio, the Jakarta’s luxury boutique hotel still maintains its independence, especially when it comes to innovation on its world-class service.

Tribute Portfolio is comprised of exceptional independent hotels from many corners of the worlds, from boutique resorts to urban destination properties, offering guests and owners the ability to “Stay Independent.”

And the presence of The Hermitage as a Tribute Hotel brings the brand’s “Stay Independent” vision to the Indonesia’s largest city.

“The signing of The Hermitage Jakarta marks Starwood’s continued expansion in one of the region’s most booming markets,” said Rajit Sukumaran, senior vice president, acquisitions and development, Starwood Hotels & Resorts Asia Pacific.

“The Hermitage is an iconic property with rich history and grandeur, and we look forward to working closely with PT.

Menteng Heritage Realty to create distinct experiences for our Starwood Preferred Guests (SPG) members.”

A New Heritage Landmark The Hermitage was officially opened on June 5, 2014. Located in the historical district of Menteng in central Jakarta, the nine-story boutique hotel occupies a stunning art deco building once known as “telefoongebouw”, a Dutch Telecommunications office in the 1920s.

Over the course of several decades, the building served various functions, from hosting the Culture and Education Ministry and Bung Karno University.

Still standing gracefully, the building has now been transformed into a luxury boutique hotel that blends culture and heritage with world-class service.

Now under the management of Starwood, The Hermitage, a Tribute Portfolio Hotel, Jakarta features 90 spacious guest rooms and elegant suites, 68 of which feature separate, fully-appointed living rooms and bedrooms.

Each of the rooms and suites is adorned with precious materials and elegantly subtle colors.

The Hermitage, a Tribute Portfolio Hotel, Jakarta, is also an ideal venue for various events, as it boasts nearly 400 square meters

of function space, including a grand ballroom and meeting room.

The hotel also houses a number of F&B and bar destinations; such as L’Avenue, an ethno-brasserie; the Hermitage Lounge; the Bar and Wine and Cigar Room; and al fresco Courtyard Cafe.

Going to the 9th floor, guests can have a workout or relaxation at the hotel’s wellness center. Just adjacent is La Vue Rooftoop, for those seeking to revel in the 360 degree panoramic views of the glittering Jakarta skyline while sipping on one of the bar’s signature cocktails.

All in all, The Hermitage, a Tribute Portfolio Hotel, Jakarta promises an intimate setting, devoted teams and bespoke service.

Serene and elegant yet true to its locale, the hotel features a unique contrast between modernity and bygone era.

“The Hermitage exemplifies the Tribute Portfolio brand’s ‘independent’ vision, offering travelers a unique blend of old-world charm and contemporary amenities, topped off with signature Indonesian hospitality,” said Dave Marr, global brand leader for Sheraton Hotels & Resorts and Tribute Portfolio.

The Hermitage, a Tribute Portfolio Hotel

Jl. Cilacap No.1, Menteng, South Jakarta 10310 Telp: +02131926888 starwoodhotels.com

JPlus

January 10, 2016

9

wanderLust

Desirable destinations TRAVEL TRANSFORMS HOW WE LOOK AT THE WORLD, WHETHER IT’S THE TASTE OF A NEW CUISINE OR GAZING AT A SKY FULL OF INFINITE STARS WORDS Lee Siew Hua, Straits Times (ANN)

S

ome journeys have more life-changing elements than others, possibly because they unfold in wilder places, are more imaginatively crafted or are locales like no other–or simply because the traveler is in a personal season of life to embrace that city, terrain or adventure. For 2016, these are desirable destinations and travel concepts distilled from the suggestions of travel specialists and seasoned travelers, laced with some of my experiences.

RUSSIA An endless land of dreamy cities and wilderness that astonishingly spans 11 zones or half the world, Russia is full of possibilities for travel.

It is not inaccessible, however. The capital Moscow is a direct flight of about 11 hours on Singapore Airlines [16 hours with a connection from Jakarta], while its far east regions lie just above Japan and Korea.

Several Asian airlines including Korean Air fly to the mountain-clad city of Vladivostok in the east.

From this month, visitors to Vladivostok, a free port

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opened three months ago, is set in a hidden red pine forest near Mount Fuji.

Guests will wander on forest trails, relish local snacks smoked in wood chips of their choice and sleep in stylish rooms.

Mountains form 72 percent of Japan's land mass and a new Mountain Day will debut on Aug. 11, the busiest day for Mount Fuji treks. Japan is more and more popular for snow sports and mountain treks and the new holiday is to spur even more mountain appreciation.

The first Japanese-made Godzilla movie in a dozen years will be screened in Japan in March and Godzillathemed rooms can be booked in the Hotel Gracery Shinjuku from April–if anyone can sleep a wink with a

zone covering 15 municipalities, will enjoy a simplified visa-on-arrival for up to eight days of travel.

Russian jaunts also cost less these days. With the decline of the rouble last year, Russia is awash with travel deals, except possibly for tours that are priced in US dollars.

Media executive Fen Chia, 32, a Russophile who spent a month in Moscow last July on a summer school program, thinks the vastness and diversity of Russia make it a land of extremes.

"It's the largest country in the world straddling both Asia and Europe, with a wealth of ethnicities, religions and geographies,'' she says.

"Even Russians will never go beyond visiting a small fraction of it and this sheer impenetrability makes it so fascinating."

Russia's fascinating layers have intrigued me since my first trip to Moscow and St. Petersburg during the Cold War. A couple of years ago, I trekked in summer snow and camped on tundra among reindeer herders in Kamchatka, an isolated peninsula in the Russian far east.

On the Trans-Siberian train, last year, I loved the beautiful Siberian cities that rose out of nowhere.

The railway, which was completed in 1916, marks its

disembodied giant paw looming over the bed.

Then on Nov. 7, the Tsukiji fish market will relocate to sparkling premises in Tokyo's Toyosu district.

Meanwhile, the Japanese yen is still relatively low, another inducement for travel.

I have found that walking in the less-explored far north of Japan and snow-shoe trekking in the all-white Snow Country of Nagano with the Walk Japan adventure company are perfect ways to enjoy the land–especially with an onsen, kaiseki feasts and storytelling to cap each day.

Walk Japan is starting a new tour to the spring-filled Izu Peninsula by the Pacific Ocean.

centennial this year.

These were transforming journeys and many places remain to be savored - from parts of ritzy, ever-changing Moscow to less-explored Asiatic provinces.

Popular places listed by TripAdvisor are Moscow, St Petersburg and Pushkin.

A TripAdvisor spokesman recommends St Petersburg which offers enough art, night life and fine dining for "many repeat visits".

Photos via AFP

JAPAN Godzilla, glamping and a speedier journey to popular Hokkaido are new reasons to explore Japan this year, not that Japan admirers need much persuasion.

On March 26, the Shinkansen bullet train route from Tokyo to Hakodate on the northernmost island of Hokkaido will be launched, after a decade-plus of construction.

Travel time will be four hours and 10 minutes, shrinking the current journey of five hours and 50 minutes by close to a third.

For now, visitors usually fly to Hokkaido, for its wintry vistas and ski slopes.

In other seasons, Hokkaido appeals with its lavender fields that can be toured by hopping onto the Furano-Biei Norokko train.

There is also whale-watching on the Shiretoko Peninsula while the capital, Sapporo, is enjoyable for its culinary scene, art park and beer museum.

The Shinkansen to Hokkaido is one strand of Japan's ramped-up preparations for the 2020 Olympics, along with new air routes and luxury hotel openings, according to the Japan National Tourism Organization, which has created a web page on what is new this year.

Japan's first glamping hotel, Hoshinoya Fuji, which

wanderLust

Singapore food

travels to Bali

Singapore and Bali are having a restaurant version of a cross-cultural exchange Words Eunice Quek, Straits Times (ANN)

Photos via straits times (ANN)

B

alinese brands which have opened in Singapore include Potato Head Folk in Keong Saik Road; Bebek Tepi Sawah at Chijmes, known for its signature crispy duck; and Texas-style barbecue restaurant Decker Barbecue in Robertson Quay. The famous Naughty Nuri's, known for its ribs, will also open at Capitol Piazza this month.

Savvy restaurateurs in Singapore are also taking their brands to the Indonesian island.

Spanish eatery My Little Spanish Place in Bukit Timah and Boat Quay will open by the end of next month on Jl. Laksmana in Seminyak, which is known as Eat Street for its international food offerings.

The restaurant will have a jamon bar serving Spanish ham, Spanish- style suckling pig, paella and tapas. Heading the kitchen is chef Bernat Playa, formerly the sous chef of Nu restaurant in Girona, Spain.

Marsk Ong, director of My Little Spanish Place, says, "Bali is a tourist paradise and the restaurant scene has become very cosmopolitan. Other than local food, there are many gourmet and chef-centric restaurants that have opened in recent years."

Restaurateur Beppe de Vito, 43, who runs ilLido in Sentosa, Aura at the National Gallery and Osteria Art in Market Street, among other restaurants, says he jumped at the opportunity to open ilLido in Bali with partners, who are the owners of popular fine-dining restaurant Kafe Warisan. ilLido on Jl. Raya Kerobokan in Seminyak occupies the space vacated by Kafe Warisan. It opened in April last year.

To fit in with the laid back island lifestyle in Bali, appetizers and main courses are served for sharing, instead of being individually plated.

Popular dishes so far include grilled octopus with nduja, which is a spreadable, spicy Calabrian sausage; ricotta cheese tortelli with amatriciana

sauce; linguine with crab and mascarpone; and duck leg confit with smoked duck breast.

He says, "The biggest challenge is always with blending into the working culture. We needed to learn the workings behind the scene in a brand new environment and get the right sources for the products. Prior to launching ilLido Bali, we had to make multiple field trips to observe and study the landscape."

He is looking to open ilLido in Jakarta, as well as new restaurants in Bali. He says, "It's too early to expand further, but the next concept we open in Bali would be

a chic and buzzy eatery and bar offering restaurant-quality food."

Kilo, which has restaurants in Kampong Bugis and Orchard Central, opened a branch in Bali in September 2014 on Jl. Drupadi, also in Seminyak, like the other two restaurants.

One of the partners, Joshua Adjodha, 33, says the restaurant has "just started to get its footing" in Bali. He says the owners were approached by a customer of Kilo who owns a villa resort in Seminyak called Uma Sapna and believed that Kilo would do well in Bali. Kilo Bali is located next to Uma Sapna and serves breakfast to the

villa's guests.

He says, "Business in the beginning was a challenge and a huge learning curve for us. We faced many hurdles when it came to suppliers and there were language barriers. Business is completely different from Singapore, where we have our regulars.

"Bali is a revolving door of tourists visiting the island for a limited time, with many great restaurants to choose from. So in the beginning, people had no idea about us. We'd be lying if we say we didn't face some tough months."

He adds that in Singapore, diners reserve tables in advance, which allows the staff to be well-prepared.

"In Bali, on the other hand, we can start the night with two reservations and end up with a restaurant full of people who walk in, so it catches you by surprise at times."

The menu at Kilo Bali is similar to the menus here, with tweaks in the ingredients depending on the availability.

For example, kailan is used instead of broccolini for the grilled broccolini and stracciatella dish in Bali.

Its best sellers in Bali are squid ink rice with crispy baby squid, salmon roe and garlic aioli; wasabi tuna tartare with avocado, sesame seeds and flour chips; and truffled tai yuzu rolls with fresh crab meat, snapper and tempura flakes.

This year, the restaurant group is looking to open a front deck area with an outdoor charcoal grill, and to open for lunch and brunch in the second quarter of the year.

Adjodha says, "We'd like to focus on strengthening what we currently have.

We need to continue to stay consistent with what we do and improve our visibility to people coming in to the island.

"We strive to maintain the same standards of hospitality that we have here in Singapore. It's all about personalized service and creating the sense that you've stepped into someone's home, not a restaurant."

JPlus

January 10, 2016 11

good Living

The Face OF

HIV

A WEB SERIAL tells THE STORIES OF PEOPLE WITH HIV/AIDS

T

he Health Ministry says that 184,929 people in Indonesia were diagnosed with HIV between 2005 and 2015.

The number is only the tip of the iceberg, as a lack of knowledge about the disease–and a stigma against people with it –means that many hide their status.

To counter the problem, young independent filmmakers Paul Agusta (At the Very Bottom of Everything) and Andri Cung (The Sun, The Moon and The Hurricane) have crafted a web series titled Kisah Carlo (Carlo’s Story), commissioned

by St. Carolus Hospital in Central Jakarta.

The serial, produced by Kyo Hayanto, features six episodes directed by Andri, who wrote the scripts, and four episodes directed by Paul.

The 10 episodes, each running about 20 minutes, tell the day-to-day stories of doctors, volunteers, nurses and patients in the hospital’s HIV/AIDS treatment center, which is called the Carlo Room.

Since its launch on the World AIDS Day on Dec. 1, episodes have been released every

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two weeks.

“We’re inspired by the real-life stories gathered from patients of the treatment center, who told their stories through a writing-therapy program also run by the center,” Andri said in an interview with JPlus.

He added that the series presented the stories of people involved with treating HIV/AIDS as well as patients from diverse communities and backgrounds.

Examples include Maya (played by Putri Ayudya), a housewife who gets the disease from her former husband, an intravenous drug user; and Yasmine (played by Rangga Joned), a transgender.

To develop the story, Andri and his cast met some of the people from the center, including members of the transgender community, to get insight into their lives.

Natalius Cendana, who plays Surya, husband of the character Maya, said that the cast completed a HIV/AIDS education class to learn more about the disease.

“We would like to tell people that this

can happen to anybody, thereby challenging the prevalent stereotype that the disease can afflict only a certain group of people,” said physician Emon Winardi, the director of the HIV/AIDS treatment at St. Carolus Hospital.

The serial also advises that the disease is treatable, encouraging people not to be afraid to have an HIV test, Emon said.

“As soon as you discover your status, you can immediately be put on medication to improve your health condition.”

According to Paul, who also plays the role of Marcel in Kisah Carlo, the series was released on YouTube to ensure its wide reception.

Andri agreed. “If we released it in cinemas, for example, people would have to pay to view it, and usually Indonesian movies last for approximately two weeks in local cinemas. Meanwhile, not everybody watches television these days.”

Kyo said that the serial targeted productive-age adults, the source of most HIV/AIDS cases.

Contacted separately, HIV/AIDS activist and psychologist Baby Jim Aditya, who has been active in the field since around 1988, applauded the series, saying it was a great tool to make more people aware about the disease.

She said the series would have its most significant impact in big cities, where more people were familiar with high tech. (Kyo said they would organize screenings in

small towns to get the message to more people.)

However, Baby said that initiatives like the series needed to be backed by sustainable, consistent and comprehensive intervention programs, focused particularly on gender equality, to stop HIV/AIDS transmission in Indonesia. “A person’s awareness about a certain epidemic won’t automatically change their behavior.”

She added that the government conducted occasional–and ineffectual– seminars and information dissemination programs on HIV/AIDS. According to Baby, Indonesia’s patriarchal values stymie efforts to reduce the high-risk sexual behaviors of men associated with the epidemic.

“There are lots of HIV-positive men who refuse to use condoms, even though they already know they will infect their wives with the virus,” Baby said. “In Indonesia’s patriarchal society, men are reared from an early age with the ideas that they can use women’s bodies as objects without any restraints and women have learned to be submissive.”

This was why the epidemic is rampant among housewives, who are economically dependent and unable to determine their own destinies, she added.

Watch Kisah Carlo at youtube.com/KisahCarlo

Photos courtesy of Kinekuma Pictures

Words Sebastian Partogi

House ofSpices

at your Leisure

Roemah Rempah offers a well-prepared take on classic Indonesian comfort food WORDS&photos Kevindra P. Soemantri

Roemah Rempah Plaza Senayan, 4th Floor Jakarta Telp. +62215725813

A

s the rainy season continues in Jakarta, I often find myself hungry for a meal that is warm and comforting.

When that feeling strikes, I know what I need: Some home-style Indonesian cooking.

I passed Roemah Rempah in Plaza Senayan, finding the restaurant silent and empty, especially when compared to the bustle of Tesate, a high-end version of the always reliable Sate Khas Senayan, nearby.

However, I screwed up my courage and approached Roemah Rempah and was reminded by other relatively upscale Indonesian restaurants in the city, such as Seribu Rasa, Bunga Rampai, Meradelima or Remboelan.

My initial impression was that the owners were trying too hard in their quest for authenticity, given that the restaurant’s façade was made to look like a traditional market.

As I stepped inside, however, there was a different feel, from the parquetted floor to the elegant lighting–and from the textured high ceiling to the patterned wallpaper evoking ancient temples.

Orange cushioned chairs sat in front of wooden tables the color of dark chocolate. A big gold door sat to one side, making me wonder what was inside.

Things were planned to the smallest detail.

Struggling with a zombie-like waiter, I followed my palate and placed my order.

First up was gulai ayam, which deserves special note.

Recall the taste of chicken curry from your favorite Padang warung (restaurant).

Next, envision the rustic, robust flavor of ayam bakar (baked chicken).

Now imagine if one chef married both dishes into a new creation, resulting in a smoky flavor from the baking process that was infused into the sauce. It left me wanting more.

My next course, nasi Bali, came with kangkung belacan, sate lilit Bali, a fried egg and dried dendeng with Balinese sambal matah.

While not quite boasting the traditional flavors I was accustomed to after living on Bali for two years, the dish had flavors more familiar to the Indonesian palate, since, as we know, Balinese cuisine has a hardcore approach to spices. It was served with fragrant grilled rice wrapped in a banana leaf and made me crave for a larger portion.

Dining on decent food in an atmospheric environment, I

remembered a friend living in New York City. A great lady in the kitchen, she says she’s desperate for an Indonesian restaurant that could serve authentic local food.

If Roemah Rempah set up shop in Manhattan, I’m confident my friend’s appetite could be sated, provided there was improvement in the front of the house.

The last dish, tape (fermented cassava), was accompanied by Javanese brown sugar and caramelized coconut, offering a good ending to the meal.

I don’t usually delight in tape, but this dish—recommended by a moreresponsive waiter—reminded me of the more austere cuisine of my grandparents.

It evoked a simpler time, when tables in the late afternoon were graced by porcelain tea pots and

plates of tape, offering tranquility.

Sometimes we don’t need fancy things to satisfy our hunger. What we really need is simple and humble good food.

Roemah Rempah (the name translates as House of Spices) wants to bring back Indonesia’s glory as the spice center and an idea of what the ideal is when it comes to eating: A full belly and, if I may say, a sense of comfort.

The restaurant hasn’t received the coverage it deserves when compared to other gems such as Seribu Rasa, the restaurants of the Tugu Group, Remboelan, Seroeni or any of the other upscale Indonesian dining establishments.

Roemah Rempah is a good Indonesian restaurant that’s worth a try. Just bring your appetite with for simple Indonesian dishes prepared well.

JPlus

January 10, 2016 13

tech Treats

TUNING IN A brief guide on choosing the best headphones to match your lifestyle WORDS Andry Togarma

For music lovers, sports enthusiasts or even office workers, headphones have become an important accessory for daily life. While few can afford Sennheiser’s US$55,000 Orpheus HE 90 headphones and HEV 90 amplifier set (see photos), you can still have a superior auditory experience–if you pick your gear correctly.

We asked the folks at Sennheiser in Jakarta how we could enjoy high fidelity at a more reasonable cost. Here’s what they had to say: Know the specs To find quality headphones, look for a model’s specifications on the box or check out the brand’s website. Note how the phones perform on the big three factors: Frequency response, sound pressure level (SPL) and impedance.

For frequency response, which is measured in Hertz, a wider range is better.

Headphones with ranges that start with a low frequency are better at reproducing bass sounds, while those topping out at the other end of the spectrum render higher frequencies better.

A headphone’s SPL rating refers to the power of its signal: The higher the SPL rating (measured in decibels), the louder the sound.

Finally, there’s impedance, measured in ohms, which is important if you’d like to pair an amplifier with your headphones. Most headphones are low impedance (under 50 ohms), while higher-impedance headphones produce better sound quality.

To illustrate, the Sennheiser Orpheus HE 90, considered one of the best headphones in the world, has an impedance of 10,000 ohms; while the $400 Sennheiser HD960 has 300 ohms.

Know your place Previously, conventional wisdom recommended choosing headphones based on your musical taste. That doesn’t always hold true these days, since in-ear headphones can reproduce higher frequencies and most over-ear headphones have great bass, too.

So think about where you’ll use your headphones. Commuters, for example, should pick in-ear or on-ear phones, since they’re compact. For home or office use, overear is always better, since they have the most comfort when used for a longer period.

Know your taste During a recent Sennheiser Media Sound Forum in Jakarta, Wee Hong, the product marketing manager for Sennheiser Electronic Asia said that sound quality could be maxed by using headphones suited to your musical taste.

For example, over-ear headphones are better at reproducing a concert-like feel, or when listening to jazz, Hong said. “It has good sound staging and a clear sound focusing on instruments that makes you feel that you’re one with the audience.”

In-ear headphones are better for listening to rock, with its electric bass and guitar rhythms. In the middle are on-ear headphones, which are better for electronic music, which typically has no bass.

Know your limits Wireless technology has seen the rise of tangle-free headphones that can easily be paired with smart devices or home entertainment systems.

If you don’t want to be limited by cables when listening to music on the go, wireless headphones are the answer.

Wireless headphones connect two different ways: Via Bluetooth or wireless radio. For Bluetooth, pick one that has aptX technology, so it can produce better wireless sounds that don’t compromise on audio quality.

Look for headphones with at least Bluetooth 4.0, as they use less power and have less latency. Wireless headphones using radio frequencies should be considered if you plan to them in just one location, since they can only be paired with its own transmitter.

TIPS • Foldable over-ear headphones can replace in-ear versions if you plan to use when traveling.

• Get headphones with a storage box to keep dust and liquids away.

• Clean your headphones, especially the in-ear type, with microfiber cloths and water. If the plugs, pads or foams can be replaced, consider changing them after a year.

• Don’t apply too much pressure or scrunch the cable–and don’t wind them too tightly or yank them out.

Die-hard music purists usually geek out over anything that promises to get them closer to the unadulterated experience of a song as it was originally recorded. The team at start-up BoomCloud360 is taking the opposite approach with its first product, the BoomStick ($99), a tiny headphone amplifier that promises to make tracks sound even better than they did in the studio.

There’s no question that BoomCloud360’s making a pretty bold claim, and they don’t pull any punches. The BoomStick has proprietary software on it that processes the audio coming in, makes a bunch of adjustments, and then

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sends the new audio out to your headset.

The device has a male 3.5mm headphone jack on one end and a female 3.5mm jack on the other end. There’s one big button and a micro-USB port on the side for charging the internal battery (which holds about 14 hours of power). It comes in black or silver, is lightweight but solidly built, and the interface couldn’t be easier to use. You plug it into your device, plug your headphones into the BoomStick, and then power it on.

You do immediately notice a small boost in volume in addition to the other changes when you hit that big button and the LED

ring lights up. Bass becomes a little more punchy without getting muddy or rumbly.

Highs get a little shimmer effect without any added shrillness. The biggest addition for me though was the space between instruments and voices.

Using the BoomStick made listening with on-ear headphones feel more like sitting in a brilliantly-tuned room and I really enjoyed it.

Pre-order the BoomStick now directly from the company for $99 with the first units shipping and the BoomStick hitting retailers sometime Spring 2016. +Stephen Pulvirent, Bloomberg

Photos: bloomberg, courtesy sennheiser

The BoomStick amps up the headphones you already own

tasteBUD

fit for a king A RECIPE FOR 'GALETTE DES ROIS'

Words and pictures Theodora Hurustiati

G

alette des Rois, or the Cake of Kings, are a traditional delicacy for the Epiphany on Jan. 6. Epiphany is a Christian feast marking the revelation of Jesus to the gentiles, in this case, to the proverbial Three Kings.

In Southern France, galette des rois take the form of a sweet bread shaped like a crown and are topped with colorful candied fruit. The version I made, common to the north of France, uses a puff pastry and almond frangipane cream.

The tricky part is the final decoration, which you can simply skip. It won’t affect the flavor anyway!

It’s common to find galette des rois sold with golden paper crowns and fève - a broad bean, symbolizing Jesus and used as a charm, tucked in the filling. Nowadays, the beans

have given away to a variety of objects, from a single almond to collectable religious and cartoon figurines. The person who gets the slice with the charm becomes the king (or queen) for the day–and can wear the crown. Of course canny parents typically find ways to ensure that their children get the bit with the surprise.

Serves 8

2 sheets (450-500 g) puff pastry 1 egg 50 ml milk Frangipane cream 100g ground almonds 100g caster sugar 2 (100 g) eggs 50g cornstarch 50g candied citrus peel or grated orange zest (optional) 100g butter, melted

• Prepare filling. Combine ground almond, sugar, cornstarch, candied citrus peel and one egg in a bowl. Incorporate melted butter.

Assure it’s not too hot or the egg will cook and curdle.

• If puff pastry comes in a rectangular block, divide it into two equal squares and flatten with a rolling pin into 24 to 28-cm thin discs. If pre-rolled like mine, simply open packages and lay on the kitchen counter. Trim edges to fit pie tray.

• Line tray with parchment paper and place one sheet of puff pastry.

•

•

•

•

• •

Spread the filling over it, leaving about 2 cm of the border free.

Beat remaining egg with milk and brush mixture on borders to act as glue. Cover top with the other sheet of puff pastry.

Press edges with fingers to seal and prevent filling from leaking during cooking. Crimp using the back of a knife or a bamboo skewer for a prettier result.

Prick the pie surface with a fork to create many holes in diverse spots. This will allow the steam to escape while baking and prevent the pie from exploding.

I made linear rows, but feel free to style it as you wish.

Brush with egg wash from third egg twice and, if you your patient–slightly slit pastry with tip of knife to create some décor, but don’t cut all the way through. I did diamond patterns in between the fork lines I created. The traditional design is a series curvy slits starting from the center of the pie moving outwards, resembling sun rays.

Bake at 180°C for 25-30 minutes until puffed and golden.

Cool slightly before cutting into slices. It usually deflates a little as it cools. Serve warm or at room temperature.

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).

JPlus

January 10, 2016 15

trend DIAL

HEX X Tilit Chef Backpack

If you happen to be a chef–or are one of those who take on grilling duty–this new backpack does a little bit of everything. Functional, durable and stylish best describe it. Created in collaboration with design brand HEX, the backpack from Tilit Chef Goods boasts interior cutlery compartments.

It’s where you can stash kitchen tools, aprons, clothes and up to 17-inch laptop while you’re exploring traditional markets. US$195 on tilitchefgoods.com.

Gloria Noto’s Organic Line

Sought after makeup artist Gloria Noto recently launched her own organic line. Her expertise in primping and prettying the faces of fashion darlings, indie actresses and badass babes–and extensive knowledge about makeup and skin care products–led her to create Noto Botanics, a holistic and mindful cosmetics line. Noto Botanics boasts a range of products, such as a hydrating toner, a body and hair oil, highlighting creams, skin serum and multi-use color stains, among others.

Kate Spade’s First Yoga Collection

take your pick Style with a bit of flash

Jonathan Saunders x Lyle & Scott

A collaboration of two famous Scottish labels, Jonathan Saunders and Lyle & Scott, has led to the birth of a capsule collection of menswear. Bringing Lyle & Scott’s 140 years of heritage with the contemporary vision of award-winning designer Saunders, the collection offers vividly unconventional designs, as seen in shoes, knitwear, outwear and polo shirts in a kaleidoscope of colors, patterns and graphics.

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Good Sleep & Fresh Wake Up

California-based Cheero has come up with the Sleepion (below), a three-in-one solution for people with sleep disorders. The crescent-shaped speaker system boasts an in-built natural light and aroma-emitting ceramic disc to stimulate the senses that can help you sleep. To send you into the land of nod, the device also features 16 white noise options, such as streams, rain and wind. For those who have problems waking up, Sensorwake (above) offers a unique olfactory alarm clock to rouse you with the aroma of your choice. Simply insert one of six scent cartridges in the slot to produce aromas as oceans, lush jungle, croissants, coffee, chocolate or peppermint.

Kate Spade New York has made its first foray into yoga and athletic gear with the debut of a collaboration with Beyond Yoga.

Featuring 21 items that include leggings, bras, tank tops, jackets and skirts– tagged at prices from $84 to $179–the collection features three colors: Black, cream and bright red. Dubbed sporty meets sweet, the line boasts girly details, such as bows, stripes and peek-a-boo cutouts. +Aulia R. Sungkar