Vol. 3 No. 13 I February 14 - 20 , 2016
art of the deal
Vivi Yip on the intricacies of the art world Jplus beauty minute The enigmatic shafira umm
Fusion powered At Akira Back’s Table
good living forging healthy habits
Editor's note
Check List
In Wide Release We are pleased to present our interview with Vivi Yip for our cover story this week (p6-8). Vivi, an art dealer and curator, is the latest in the series of fugitive “mad men” (and women) we’ve we featured in JPlus who’ve escaped advertising for more creative efforts. I’m thinking of two people in particular: Luthfi Hasan of Jakarta Vintage, who’ll be writing a design column for us starting this month, and Triawan Munaf, the head of the Creative Economy Agency. It’s good to see these talented people putting their skills at networking to a good cause: Promoting the nation’s culture and
creativity. Turning to The List (p3), we’re focusing on interesting events to refresh and revive yourself after a busy week. We’ve got an event listing for the Kineforum, which deserves special attention. The brainchild of the Jakarta Arts Council and run by dedicated cineastes, Kineforum regularly screens independent and rarely seen Indonesian films. By the way, congratulations are in order for our friend Joko Anwar, whose latest film, A Copy of Mind, is now in wide release in Indonesia. As usual, Joko has made an excellent
film. As usual, prominent international film festivals around the world have lauded Joko’s work. As usual, it’s up to us now to make sure the film finds a good audience at home. I encourage everyone to make it down to the movie theater this weekend, buy a ticket and some popcorn and enjoy A Copy of Mind. There will be time for zombies, superheroes and wushu films later. I promise.
Food, Trends
and the Future
Culinary corridors and flourishing franchises
WORDS Kevindra P. Soemantri
Jakarta has been reshaping itself as a food city. Over the last few years, we have witnessed the rise of the usual suspects like Korean food and martabak, as well as oddball ones, such as Namaaz’s molecular gastronomy and Ron’s Laboratory’s nitrogen-chilled ice cream. The year is posed to be even more interesting–and here are some of the trends, as I see it. What’s apparent is that culinary corridors are flourishing everywhere. Pantai Indah Kapuk (PIK) and Jl. Senopati, for example, have in recent times become two of the most important spots for Jakartans to eat. But don’t forget that there are also places like Historia Cafe, in Kota Tua, West Jakarta–a spot attracting the attention of youngsters. Also noteworthy in Kota Tua are Bangi Kopitiam, Kedai Seni Djakarte and Gedung Rotterdam. If only Jakarta Governor Basuki “Ahok” Tjahaja Purnama can realize his vision of a clean and proper old city. Kota Tua might then take on some of the vibe of Penang’s old city–or even Singaporean riverfront places like Clarke Quay, where you can stroll along wide streets while dining and drinking in modern establishments. Separately, more famous franchises–both family restaurants and fine dining–are making local bows. There’s NamNam Noodle Bar from Les Amis at PIK and Plaza Indonesia and the House of Yuen from Sun Tung Lok at the ritzy Fairmont hotel. There are even rumors of the return of
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JPlus February 14, 2016
A la mode Men’s Fashion Week redux
Chris Razukas jplus@thejakartapost.com
mark my words
Subway. Meanwhile, it seems that shipping containers have found a second life after making their trans-oceanic voyages. FoodContainer in South Jakarta offers us a foodcourt-like experience, with tenants and guests housed in containers. Continuing on the nouveau foodcourt theme, Southbox at Prapanca spoils diners with a variety of options, from classic bakmi ayam chicken noodles to Middle-Eastern delicacies. There’s also Eat Republic in the suburbs of Depok, West Java, offering good food, good music and family recreation; as well as Eat Republic, where local cuisine is the star and menus feature pempek from Palembang, grilled rice from Manado and nasi goreng kambing (goat fried rice) Betawi style, among many other dishes. These developments are variations on the foodcourt concept that first took root in Jakarta in the 1990s–and which seems to be gaining speed, given the rapidly rising number of people in the city’s middle-income segment. Another development has been in afternoon tea, with many restaurants and cafes offering patrons a chance to enjoy pastries, hors d’oeuvres and good quality tea after lunch. Thanks go to TWG Tea Salon & Boutique in Plaza Senayan as one of pioneers introducing–or reintroducing–the genteel practice of enjoying the beverage, in its goldand-amber space. Another more recent entrant is Lewis & Caroll, a tea boutique on Jl. Bumi near Mayestik market. The place, which takes its
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name from the author of Alice in Wonderland, brings to life the legendary Mad Hatter Tea Party. More refined versions of afternoon tea are also offered by hotels, such as the Fairmont and its serene Peacock Lounge, and at legendary restaurants, such as Oasis Heritage Restaurant on Jl. Raden Saleh or Tugu Kunstkring on Jl. Teuku Umar. These places all boast a gourmet tea experience and mini-bites, such as classic British scones to Indonesian jajanan pasar (street snacks). Finally, local chefs have been giving local food a makeover, with the path blazed by Marco Lim of Marco Padang, who has brought traditional Minang cuisine to the next level. Bunga Pepaya in Cikini also offers a more modern way of eating classic Manado food; while at the Fairmont, the movers behind the first wave of modern Indonesian food, the Sate Khas Group, have established an Indonesian fine restaurant, 1945. Outside of upscale dining, classics such as jajanan pasar have also attracted the interest of a new generation of Indonesian chefs. QUE, a brilliant venture from young pastry chef Anjani Rahardjo, has glorified sticky kue putu and recreated it as a sponge roll–all for the sake of introducing traditional treats to picky younger eaters. It leads me to hope that, despite trends, more exotic and hidden traditional cuisine can be enjoyed in modern and unique ways. Mark My Words shifts focus between food, fashion, parenting and travel each week.
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Wanderlust Global date nights
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 Faisal Ahmad
faisal@thejakartapost.com
@JPlusSunday
SundayJplus
thejakartapost.com/jplus
On the cover
Vivi Yip Photo Meutia Ananda Stylist Ananda Adityasanti MUA Bun Lay (08159910482) Wardrobe: Balenciaga Location Vivi Yip Art Room; Bintaro, South Jakarta
Get out of the house this weekend
February Literature Beat at GIK
Solo Art Exhibitions
The Galeri Indonesia Kaya (GIK) cultural center, tucked away behind the Blitz Megaplex at Grand Indonesia, is running several literature events this month. There will be a dramatic reading of Aku Diponegoro! (I’m Diponegoro) by Landung Simatupang on Feb. 20 and a lecture titled "The Secret Works of Adimas Immanuel" by Sri Hanuraga and friends on Feb. 21. Finally, mark your calendars: On Feb. 28, the gallery will host an event marking the 15th anniversary of the publication of Dee Lestari’s famous series of Supernova novels.
Art enthusiasts have a few chances to see some incredible solo exhibitions this month. First up is Tjutju Widjaja, presenting an exhibition at the Cemara 6 Gallery and Museum that runs until Feb. 26 and is curated by Rifky Effendy and Yogi A. Ginanjar. Separately, the National Gallery is hosting two intriguing shows: Fendry Ekel’s “1987”, curated by Suwarno Wisetrotomo and closing Feb. 21, and another featuring paintings and watercolors of Srihadi Soedarsono titled “The 70-Year Journey of Roso”, running until Feb. 24.
Where: Galeri Indonesia Kaya, Grand Indonesia Shopping Town When: Through February indonesiakaya.com
Where: National Gallery, Cemara 6 Gallery and Museum When: Through February cemara6galeri.wordpress.com galeri-nasional.or.id
DE-STRESS WITH BOARD GAMES
For those who want to shed all tensions accumulated over the weeks; Get Happy, an organization dedicated to improving mental health is organizing a “Playing and Socializing” event on Feb. 21. Participants will learn about the link between positive social interactions and happiness all the while learning a cooperative board game to make the workshop more fun. When: Feb. 21, from 9:30 a.m. to 1 p.m. Where: Treeangelo Coffee, South Jakarta @GetHappyYuk
Traveling Korean Arts
Korean Cultural Center is presenting a puppet play titled The Tale of Haruk as part of its Traveling Korean Arts program at Salihara Theater on Feb. 14. The play, staged by the Tuida troupe, encourages the audience to emotionally explore the beauty of Korea in universal tones. Saliharawill also host a workshop on Feb. 15 titled "Puppet, Breath and Imagination", showing people how to make their own puppets and how to master the art of puppetry. When: Feb. 14-15 Where: Salihara Arts Space registration@kccindonesia.org
Cooking with MasterChef NZ Winners
The luxurious Dharamawangsa hotel is set to host an afternoon cooking demo on Feb.19 with the winners of the 2014 MasterChef New Zealand competition. Winners Karena and Kasey Bird will team up with Dharamawangsa executive chef Felix Budisetiawan to bring their passion for cooking to life and share their sumptuous recipes. The afternoon, which costs Rp 495,000, includes three courses–and a delicious Jimbaran-style barbecue at The Dharmawangsa’s Jakarta Courtyard. Where: The Dharmawangsa When: Feb. 19 the-dharmawangsa.com, +0217258181 x6237
LOVE ON SCREEN
To mark the month of love, Kineforum, the Jakarta Arts Council’s free cinema, is presenting weekends full of Indonesian movies about tempestuous love. Among the films on the agenda are a Valentine’s Day screening of Chaerul Umam’s award-winning 1986 romantic comedy Kejarlah Daku Kau Kutangkap (Chase Me and You'll Catch Me), starring Lidya Kandouw and Deddy Mizwar (before he became deputy governor of West Java), as well as a presentation of auteur director Garin Nugroho’s 1992 breakthrough film Cinta Dalam Sepotong Roti (Love in a Slice of Bread) on Feb. 21. Admission is free. Where: Kineforum at Taman Ismail Marzuki in Cikini When: Friday, Saturday and Sundays kineforum.org
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lifeStYLE
New York Fashion Week:
Men’s
The event's sophomore outing did not disappoint WORDS Nic Screws, Bloomberg
Docker’s 30th Anniversary Party The week kicked off with an opening night party at ArtBeam. Guests included the New York Giants’ Victor Cruz, Matt Harvey of the New York Mets, and New York Jet Eric Decker, official ambassadors of NYFW: Men’s and a trio we didn’t tire of seeing everywhere. To mark the momentous anniversary, Dockers launched an ad campaign (“Yes, They’re Dockers”) and a special 30th anniversary collection, which included such reimagined classics as a trench coat and weekender bag, in timeless khaki color. David Hart’s Diverse Jazz Club Well-dressed jazz greats such as Miles Davis and Sonny Rollins inspired the latest collection by designer David Hart, which kicked off the first day on a high
note. Slender models in fitted windowpane trousers and retro-style polos under blazers were staged variously with instruments and as coffee-drinking quartets. Mindful of the Jazz Era, Hart used a cast of all-black male models. (The entire season of menswear shows–from London to New York–should be applauded for having made marked improvements in diverse casting.) Uri Minkoff Offers Ready-to-Wear Uri Minkoff, big brother of handbag designer Rebecca Minkoff, is expanding his four-year-old men’s accessory brand, Ben Minkoff, with new a full-fledged, ready-to-wear collection geared toward the tech-savvy modern man. The accessibly priced line is a hybrid of Scandinavian fit and a Japanese eye for detail. Highlight pieces included a fur-lined parka, an unstructured raincoat, and Minkoff’s casual take on tuxedo trousers. “I saw an opportunity to create a new look for the modern day influencers of the digital era at an amazing price/value ratio,” said Minkoff at the show. Brand to Watch: Jeffrey Rüdes In his first NYFW: Men’s catwalk, industry veteran Jeff Rüdes, co-founder of premium denim line J Brand, wowed with his new-ish luxury menswear line, Jeffrey Rüdes. The high-end sportswear and tailoring line made its debut in August but really hit its stride this season with a memorable fall collection that included sophisticated outerwear and soft tailoring with a lovely throwback vibe. Rüdes is aided in design by Lorenzo Marchese, formerly of Ermenegildo Zegna. Greg Lauren’s Boxing Club Designer Greg Lauren (yes, nephew of Ralph Lauren) is a true artist. Beyond showcasing his typically rumpled and distressed collection du jour, he likes to set a stage, to engage in storytelling by way of his fashions. He is known for exploring male archetypes, and this season has been no different: Lauren created character sets that included Baja-hooded gangs, dandies, shoeshiners, and boxers sparring in a full-scale
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boxing ring as the headlining vignette. It was a dynamic, engaging presentation heightened with the lasting image of supermodel Tyson Beckford on a spotlit podium in a “hero hoodie,” looking like the world’s greatest superhero. Joseph Abboud Returns For the first time in 15 years, veteran menswear designer Joseph Abboud bowed and thanked his supporters at the end of the runway. More than two years since he returned to the namesake brand he founded in 1987 and left in 2005, his return was triumphant. The tailoring-focused collection was true to Abboud’s Americanspun Savile Row-aesthetic, complete with Harris tweed three-piece suits, washed velvet blazers, and military- and vintageinspired details. Bonus points to Abboud and company for putting forth one of the strongest-cast shows of the week. Carson Street Enters the Men’s Market The trio behind the highly-regarded men’s retail destination Carson Street introduced their own line of menswear called Deveaux. The inaugural collection, mostly comprising luxe outerwear and unstructured but impeccably-fit tailoring pieces, marked the SoHo store’s first foray from selling high-end apparel to making it. “We have ideas, and we want to express these ideas under our own label and our own designs,” said co-founder Brian Trunzo, who along with Matt Breen and Patrick Doss turned out an impressive first effort. He pointed to the HBO show The Leftovers, as well as the art of Pablo Picasso, as inspiration. “While we have a great appreciation for that which others
Photos via bloomberg
A
nd that’s a wrap on another menswear season. The biannual rounds, which began in London a month ago, just concluded in New York at the Todd Snyder show after a standout sophomore season of New York Fashion Week: Men’s. The four-day onslaught of runways and presentations showcased a mass variety of styles and wares, from oversized outerwear to delightful new takes on tailoring and evening attire. We’ll catch you up on all the global trends soonest. (Invest in a statement hat and shearling, stat.) In the meantime, here’s the highlight reel from our hometown shows.
create, we really do believe that our point of view is special and should be shared with the world.” The gents plan to keep their burgeoning design business separate from their storied retail shop, although most of the just-launched collection will be available at Carson Street’s new (and vastly larger) location at 20 Greene St. in Manhattan. Calvin Klein Capsule Collection Italo Zucchelli, men’s creative director for Calvin Klein, extended his “trinity of metals” vision that he unveiled last month in Milan at the brand’s mainline collection. This time, with a focus on the everimportant category of red carpet dressing, Zucchelli’s tinfoil-like pants were matched with an army of all-black, exquisitely tailored tuxedos and outerwear. Zucchelli, who is on the board of the Council of Fashion Designers of America, decided to show this special eveningwear capsule collection in support of NYFW: Men’s in the hopes that other major American designers will follow suit.
good living
&
FIT
propER A step-to-step guide for creating sustainable exercise and healthy diet habits Words Sebastian Partogi
“K
Photos via fitness first
nowing on a cognitive level that exercise and a healthy lifestyle are very important and translating that into behavior are two very, very different things,” clinical psychologist Veronica Adesla says. It’s a sentiment evinced by Freska ‘Cika’ Darnadi (above) a 34-year-old former Indonesian Idol contestant whose diet went to pot during a divorce and when she put on 22 kilograms after giving birth. Veronica’s expertise and Cika’s experience in losing weight are both important for those who want a healthier lifestyle. Let’s take a closer look. DETERMINATION “People will change their health behavior only if they are aware of its importance–and the motivation has to come internally,” Veronica said. “If you do it for your spouse, for instance, when they leave, your behavior will automatically go extinct,” she told JPlus in a recent interview. “If you do it to please somebody, the quest will soon turn into pressure and distress for you,” she adds. “Usually, there’s a pivotal point in someone’s life that just makes them realize that they have to change.” Cika’s turning point came when she looked at herself in the mirror after giving birth and felt a stinging pain. “I was aware that I needed to exercise and keep a healthy diet in order to lose weight and feel good again,” Cika said in a separate interview. “I wanted to be a happy mother for my baby.” Awareness is not enough, according to Veronica. “It is not easy to break a habit. Most of us don’t have someone who can supervise our behavior all the time. It’s easy to slip back into old habits. This is why we need to take baby steps. We should find books on exercise and dieting
for beginners. When we set unrealistically high targets, it causes us to beat ourselves up should we fail to reach them.” Fortunately, Cika had a different option. She passed the audition for the second season of Fit for Fashion, a reality television show produced by high-end fitness center Fitness First. It’s a tough program: Participants join a 10-week boot camp combining strenuous exercise with a healthy diet program. Connections to the outside world were cut off to ensure focus and participants were monitored to ensure their compliance. PERSISTENCE The road to health is long–and full of many temptations. You go to a company gathering and fatty foods are served. Close friends beg you to skip jogging and join them for a coffee instead. “Unfortunately, you can’t always rely on social support. On the contrary, people often tease us when we first show our determination to live a healthy life,” Veronica said. “You, however, need to show them that your determination is firm and that you are consistent with your choices.” While motivation must come from within, some social cues can help you through tough times, she adds. “Carry objects that remind you of the people that you hold dear. For example, your family’s photo, or any object that reminds you of them, like a rubber band. Anytime you’re tempted to get off track, look at these objects to remember those people– who are more important
to you than any temptations that might temporarily come your way,” Veronica said. Cika said she took some of her daughter’s toys and clothes to boot camp to remember her daughter’s presence when she felt down. She also looked to other participants and the production crew. “They were also struggling. We were all away from our friends and families. The television crew’s work was definitely harder than mine,” Cika said. “I don’t want to complain because I don’t want to embarrass myself in front of them.” Veronica said joining a support group of like-minded people could strengthen your commitment to creating a healthier lifestyle.
PERMANENCE Veronica said that standards for creating an enduring habit differed from person to person. “One yardstick, however, that you can use to know whether the change has already become permanent or not is this: If you don’t do something, let’s say exercising in the morning, do you feel as if something is missing from your life? If yes, you’ve successfully created a new habit.” On dieting, the body has its own mechanism of telling you it has changed, Veronica added. “People who haven’t consumed monosodium glutamate [MSG] flavor enhancer will have headache if they consume it again after a certain span of time. Once the body detoxifies itself of an element, the element becomes foreign and the body will react to it adversely.” This happened to Cika, who made it through boot camp and lost around 25 kilograms. After 10 weeks of detox, Cika said that she was nauseated by foods with too much fat or sugar. “Aside from my physical reaction, my 10-week struggle in the boot camp also helps me refrain to old habits,’ she says. “I don’t want to waste my hard-earned experience.” The second season of Fit for Fashion airs Sundays on Star World.
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February 14, 2016
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cover Story
In the realm of
VISUAL
the
ART DEALER VIVI YIP ON STRIKING A BALANCE BETWEEN IDEALISM AND THE MARKET
Words Sebastian Partogi Photos Meutia Ananda
V
ivi Yip had only recently returned from Singapore Art Week 2016 when JPlus caught up with the art dealer and curator at her eponymous gallery in Bintaro, South Jakarta. “It’s interesting to note that Singapore has a very small number of homegrown artists and yet is able to attract lots of people to their art fairs,” Vivi says. “Maybe it’s because they have great infrastructure when we talk about their museums–and they position themselves as an entertainment center.” Although Indonesia, in comparison, has to improve its arts infrastructure; local artists are superior to their counterparts in Singapore, qualitatively and quantitatively, she adds. Vivi says she’s optimistic, given that President Joko “Jokowi” Widodo has installed doers, and not bureaucrats, at the Culture and Education Ministry and Creative Economy Agency. “I’m very hopeful that we’re going to see real progress.” It’s a professional concern for the 42 year old, who opened the Vivi Yip Art Room in June 2008. Vivi currently represents a range of artists, from veterans such as former JPlus cover star and painter Sardono W. Kusumo and Davi Linggar to a younger batch of artists, including photographer
Jacket by Alexander McQueen, styling by Ananda Adityasanti
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JPlus February 14, 2016
cover Story Agan Harahap and Hendra “HeHe” Harsono. She says her job is to play “matchmaker” to artists and collectors–and to find homes for artwork. PASSION FOR ART Vivi, born in Cirebon, West Java, in 1972, said that she has had an interest in art from childhood. “Ever since I was very young, I have always been very interested to see and observe,” Vivi says. “I also liked to draw–I could draw before I could write. When I was at school, my notebooks were full of scribbles.” Graduating from Jakarta’s Trisakti University in 1995, Vivi went into public relations, getting her break in the visual arts in 1997, when Sotheby’s in Singapore tapped her to become a specialist in Southeast Asia paintings with a focus on Indonesia. She jumped at the chance, she says. “I think they offered me the job because I had a background in graphic design and I also studied visual arts history and befriended lots of artists while still at college.” Vivi spent 10 years at Sotheby’s, developing its contemporary art department. “When you work for Sotheby’s, it’s easier for you to knock at people’s doors. I also formed a big network with important people in the art world.” Leaving the auction house in 2007, Vivi worked as an independent art consultant
VIVI ON THE MARKET local scene “We are better than Singapore, but unfortunately our infrastructure is still lacking– something which Singapore is very good at. Our closest competitor in terms of artists quantitatively and qualitatively is actually the Philippines, but their artists possess excellent English-language proficiency–something that helps them to get better international exposure. Meanwhile, most Indonesian artists, unfortunately, still find it hard to explain themselves in English–how will they even sell their works?
in the region “Indonesian and Vietnamese collectors are the most adventurous, because they collect artwork from artists with diverse national backgrounds. Chinese and Korean collectors, in contrast, typically collect artwork from national artists only.”
economic slowdown “Fortunately, the Indonesian economy hasn’t collapsed–we’re just undergoing a slowdown–so the art market is still viable. The crisis, however, still impacts collectors, who have to reduce their frequency of buying art, especially of pieces from foreign artists. At the Bazaar Art Jakarta 2015, when our exchange rate touched Rp 14,000 per dollar, local galleries did exceptionally well in selling their artwork.”
before opening a gallery in 2008. “I wanted to leave my comfort zone and try to apply what I had learned.” Vivi recently took on a new challenge and will be helming the 2016 Bazaar Art Jakarta, one of the nation’s biggest and most important art shows. “We plan to attract 55 to 60 galleries worldwide to join,” she says. Educational programs to develop local tastes for art and collecting are also on her agenda.
"most Indonesian artists, unfortunately, still find it hard to explain themselves in English–how can they even sell their works?"
Jacket by Alexander McQueen, styling by Ananda Adityasanti
JPlus
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cover Story
VIVI REPRESENTS Vivi said that her response to an artist’s work, not their medium of choice, was more important when deciding who to represent. “I represent artists who produce a broad range of works: Paintings, sculptures, installations, even photographs,” Vivi said. “I start my "An ideal artist hunting process by going to lots of galleries is one who can and exhibitions. Personally, I like artwork balance idealism, that evokes feelings of joy within me, not ones that are depressing.” branding and market She adds, however, that nothing is awareness so that wrong with art that takes a different they can still stay true approach. “Maybe [artists] are just curious to themselves while about the dark side of things or want to still creating a new explore their alter egos, which might be reflected by these kinds of paintings.” market..."Another factor is a shared sensibility, Vivi says. “Take HeHe, for example. He always uses the Internet and the behavior of netizens as a starting point for his work. This is what contemporary art means–it reflects this time in their lives. I choose artists whose visions are aligned with mine.” Agan Harahap, a conceptual photographer known for attention-grabbing pictures of international artists in typical Indonesian settinglike one featuring the singer Rihanna walking past a Jakarta street food vendor-offers another illustration. “He talks about how information can circulate so seamlessly on social media so that we can no longer differentiate between what’s accurate and what’s not,” Vivi says. Paintings and photographs are typically best sellers, with sculptures coming in second, Vivi says. Installations are typically bought by museums, galleries or institutions–and sometimes by collectors who have space. The biggest challenge is helping artists sort out their ideas–which they have plenty of–to set some priorities, Vivi says. “We have to help them balance their idealism against the market,” she adds. "An ideal artist is one who can balance idealism, branding and market awareness so that they can still stay true to themselves while still creating a new market through their distinctive identity and visions.”
Wardrobe private collection, styling by Ananda Adityasanti
VIVI on COLLECTING for would-be collectors
According to Vivi, new collectors need to gauge prices by visiting galleries and exhibitions as well as by surfing the Internet. The learning process, however, is not one-sided, she adds. Curators, gallery owners and artists need to educate the public to groom a new batch of collectors and keep the market alive. “Don’t hesitate to ask questions of experts when you visit exhibitions.” Collectors, she says, are typically driven by two motivations: investment and decoration, although which drive is paramount can vary, even for an individual collector, depending on their mood or situation. “When you collect art for an investment, then you can’t just follow your personal taste without considering the return on investment,” she says. “While when you do it as a decorator, you can choose whatever you want.” Vivi suggests that would-be collectors pick up Michael Findlay’s The Value of Art, which explains the intricacies of putting a price on art.
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Trend tracking As a collector or dealer, you don’t always have to follow trends, but should keep apprised of the latest developments, according to Vivi. “Trends reflect a kind of taste that happens to be dominant at a particular time. It’s devised as a yardstick. Beginners or those who want to play it safe usually choose to comply with whatever trends are happening at that time,” she says. “There are, however, those who are confident enough to stay true to their own choices–although these choices might not align with the trends.” There’s also a niche for every piece of art, Vivi says. “As long as the product is out there, there will be someone who is crazy enough to buy it.”
looking good
to Pho vi aS OC IO LL A
Beauty
Now & Then
Toeing the line with on-line and offline beauty shopping WORDS Fedina S. Sundaryani
W
hile no one is a stranger to online shopping anymore, don’t you sometimes wish that you could have that offline experience where you test a product before buying? Local beauty focused e-commerce site Sociolla has the answer: The online site is running a pop up at Plaza Indonesia until Feb. 24, so shoppers can try out products from about 140 beauty brands– ranging from local cosmetics to high-end foreign products– before immediately satisfying their shopping needs via onsite computers. During the pop up’s launch on Jan. 29, Sociolla founder Chrisanti Indiana said that notions of beauty have evolved from decade to decade. It’s something that prompted her to team up with four women representing different types of beauty, including the enigmatic TV presenter Shafira Umm (left), to demonstrate that looking good is for everyone– and that everyone should be catered to. JPlus spoke with Chrisanti and Shafira about their favorite beauty habits and buys.
Photo via straits times (ANN), AFP
Founder: Chrisanti Indiana Fave skincare product? I love the Novexpert Peeling Night Cream. Use it every night for a month and it’ll get rid of hyperpigmentation from spots and the like. It’s a peel and has a variety of acids, such as glycolic acid, but it’s so gentle. Fave face base? I really like Menard right now. It’s very light. They’re very good at skincare products, so they won’t make you break out. I like their primers [Tsukika Make Up Base
Fresh and Make Up Base Moist]. For BB creams, I love the Laneige BB Cushion. It’s my favorite. I’ve already used up to three compacts and they don’t make me break out. I like it because my face is really sensitive. Fave lipstick? Make Over. It’s a local brand but it’s so good. Sometimes they do break, but that’s because they invest most of their budget in the formula and less in the packaging. But seriously, the formula is so good. It’s a matte lipstick, but with a satin feel, so it doesn’t crack. They have all the colors that are hot right now. You need to try it. It’s only Rp 80,000. Fave brow product? I don’t like Korean makeup, but I surprisingly like and use the Etude House [Drawing Eyebrow] pencil because it’s so easy to use. You just twist it. It doesn’t need any sharpening and it has a spoolie on the other side. So you can use it whenever, wherever. Fave mascara? It’s not available yet on Sociolla, but will be soon: Lancome Hypnôse Star mascara. My second favorite would probably be the ones from Max Factor. Fave hair product? Kerastase shampoo! The best shampoo ever, because [they have one] that targets the scalp, since they say the scalp is the root of all problems. Muse: Shafira Umm Any makeup tips for those with darker skin? Choosing the right color is important when you have dark skin. I used to be scared of color, but after trying out different colors, I know how to get something that suits me. You really need to pay attention when choosing bronzer,
blush or foundation. If you pick the wrong color, you can look a little grey or too dark and it will make [your skin] look dull and that’s not great. So you really need to try something that suits your skin. To enhance your skin, you should use bronzer. However, bronzer can also be a little tricky because there are those that are a light, brown or orange. I recommend something that is either orange or gold-toned. I have dark skin, but, when I use bronzer, it looks it’s glowing. On the other hand, if you get something too white or light, then it can make your look dull or oily. How about eye makeup? With eyeshadow, it really depends on the occasion. If I want to look sexy, then I choose [eyeshadows] that are gold or earth-toned. If I want to look flirty, a blue or purple smoky eye is definitely recommended. However, avoid red or orange, because red can make your eyes look darker when you’re really trying to make them stand out. How about lipstick? I go bold [with lipstick] and you shouldn’t be afraid of wearing bright colors. Those with dark skin should avoid nude lipsticks, because they can look pale and unattractive. However, you can try using a nude lipstick and lip gloss combination or something a little more peach. How do you like to style your hair? People with curly hair get bad hair days more often, especially since it can get a little greasy. Since I use hair products often, I have to wash and condition my hair every day. I get a hair spa treatment every month. I also try to avoid brushes, because my hair frizzes. I use hair wax every morning while my hair is still damp. However, if it’s a mess I usually just tie it or put it in a bun. Sociolla pop up Plaza Indonesia, until Feb. 24 sociolla.com
JPlus
February 14, 2016
9
wanderLUST
Perfect Date
Nights BUENOS AIRES 5:00 p.m., Feb. 14: Spend the early evening walking around the striking Latin American Art Museum of Buenos Aires, which was built in 2001 after a global open call for designs was won by three Argentinian architects. It hosts an impressive permanent collection of contemporary work and shows indie films and documentaries in the evenings. 7:00 p.m.: Take a stroll next door in Palermo’s lush Tres de Febrero Park, dotted with little lakes and gazebos. Paddle boats are optional, but make sure
you stop in the beautifully landscaped rose garden, which hosts nearly 20,000 blooming bushes. 9:00 p.m.: Make a reservation at the playful, ultramodern Aramburu for dinner and ask for the table overlooking the kitchen; it’s one of the city’s most exciting to watch in action. 11:30 p.m.: Drinks at the Oak Bar, a cozy, elegant room, conveniently tucked into the Palacio Duhau, a neoclassical palace run by Park Hyatt, where you should definitely make a reservation to stay the night.
SEOUL 3:00 p.m.: Valentine’s Day tradition in Seoul may dictate that women give men chocolate–with men returning the favor on White Day (March 14) and singles crying into their Jajangmyeon on Black Day (April 14)—but hey, you’re a modern couple, so dispense with that and share in the gift of art from the Samsung Corporation. On the edge of trendy, multicultural Hannam-dong, the Leeum Museum has permanent and special exhibitions dedicated to traditional Korean artwork (calligraphy, painting, ceramics), as well as a modern and contemporary wing. The complex’s three buildings, designed by Mario Botta, Jean Nouvel, and Rem Koolhaas, are lustful for any architecture fan. 6:00 p.m.: From there it’s a short walk to a restaurant masquerading as a museum. Si Hwa Dam translates to “poetry, painting, and conversation”-and it’s not overselling itself. Elaborate set menus stretch modern Korean fine dining into the fantastical with dishes inspired by art and nature. Fire up that Instagram. 8:30 p.m.: Now it’s time to take a selfie. Huff up the stone stairs–or opt for the cable car—to the 860-foot peak of Mount Namsan. Yes, the N Seoul Tower is touristy and full of love-struck teenagers, but at night it’s a riot of
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multicolored light and offers some of the best views of the glittering skyline. Bring a padlock: like Paris’s Pont de l’Archevêché, “Locks of Love” are snapped onto fences and purpose-built structures by lovers who then throw away the key (into provided recycling bins). 10:00 p.m.: Back down to earth, grab a cab to the new Four Seasons hotel to settle into the rich leather and mahogany speakeasy vibes of the subterranean Charles H. James Beard Awardwinning head bartender Chris Lowder (from New York’s NoMad hotel) tweaks rakish 1900s-era tipples into the city’s best cocktails with such Korean ingredients as chilli flakes, jujube, and grape molasses. There’s also a flight of Manhattan variations. And, ahem, some luxurious rooms upstairs.
Photo via BLOOMBERG
Let's go Global for the perfect valentine's day outing
wanderLUST
LONDON 11:00 a.m.: Public declarations of lifelong commitment often involve lawyers or tattoo artists. Either way, love hurts. A painless alternative is available in London on Valentine’s weekend, when a master stonemason will pass on the secrets of his craft during a workshop in the courtyard of Southwark Cathedral. It’s all the idea of Bompas & Parr, two friends who create unusual parties and events. Last year’s Valentine’s celebration was Anatomical Whisky Tasting, in which aged spirits were consumed from the contours of bodies of people the same age as the drink. Sam Bompas and Harry Parr are also the team behind Alcoholic Architecture, where guests inhale cocktails in a walk-in cloud bar. 4:00 p.m.: After the carving session, classmates will be invited to Alcoholic Architecture for a breathable gin cloud and cocktails based on drinks originally created by monks near the Gothic cathedral, with its hundreds of years of history. The stones weigh more than 5 kilograms and measure 300 mm x 210 mm, so take care not to drop one on your foot: Breathe sensibly.
SHANGHAI 10:00 a.m., most Saturdays: While like most of mainland China, Shanghai celebrates Qixi as the primary love holiday, this date itinerary works for most Saturdays when you want to spend a romantic day with your date. (The Saturday of Valentine’s Day weekend will be a little quiet this year, as it falls on the last weekend of the Chinese lunar new year holiday when everyone is scurrying back from their hometowns.) Start by taking one of unTour’s Hands on Dumpling Delights tour, on which you’ll sample some of the best dumplings Shanghai has to offer—including street stall potstickers and soup-filled xiaolongbao. Finally, you’ll learn how to make your own pan-fried dumplings in a tasty cooking class. 2:00 p.m.: After all that walking and eating, the perfect remedy will be a massage in a beautiful Shanghainese setting. Yu Massage on Wuyuan Lu, just off historic Wukang road, has charming woodlined interiors and antique wallpaper—and you’ll get sweet red date tea served to you before and after your treatments. Try the four hands oil massage. 4:00 p.m.: If you’re gong to go to a museum, make it the New Shanghai History Museum. Shaped like a nautilus, this modern structure, opened last year, has a 140-million-year-old dinosaur skeleton and fossils of extinct prehistoric animals once indigenous to the area, such as the Yangtze Alligator.
5:30 p.m.: After a day like that, you’ll need to get some food into you. Stop by Portland, a favorite of London chefs, for a delicious, low-key, early supper without all the Valentine’s Day fuss. The game pithivier is always a surprise–filled with a variety of meats and game sauce. Its richness always feels like an indulgence, though. 7:30 p.m.: The popular revival of Miss Saigon at the Prince Edward theater will end its run at the end of this month, so catch it now. The romance, sorrow, and incredible score will have you and your date feeling weepy and energized, just in time for:
6:00 p.m.: Logan’s Punch was one of the first in a newly gentrified area of Shanghai that’s fast becoming cocktail-bar central. Logan fancies itself a punch bar, with such heaping bowls of cocktails as the Salted Caramel Old Fashioned to share. Try El Ocho next door if you can’t get in, or El Coctel, which is nearby to your dinner.
11:00 p.m.: Drinks and table tennis at Bounce Ping Pong. It specializes in gin cocktails and the kind of gameplay that no one is good at, but everyone enjoys.
8:00 p.m.: Impress your date with one of Shanghai’s best French meals, at Franck in the Ferguson Lane complex. It is cozy and candlelit, and the prices will let him or her know right away this is a special occasion–but the incredible food, prepared with top-quality ingredients, lives up to the price tag. The menu varies, depending on what was at the market that day, and vinophiles are able to wander the wine cave and peek at what they’d like to drink with dinner. 10:00 p.m.: Just over a year old, the Heyday Vintage Jazz Lounge on Tai’an Lu still feels under the radar— even though it’s beginning to win awards for its infectious live music and luxurious vibe.
JPlus
February 14, 2016 11
at your LEISURE
character, Courage &
Cuisine A kira Back’s energetic Indonesian-born No. 2, Andri Dionysius, appeared at my table with a rectangular block of frozen pink Himalayan sea salt, which from afar resembled an unhewn piece of marble. On top was a beautiful arrangement of delicate hirame carpaccio and crispy shallots, surrounded by garden of precisely picked frisse and mini-medallions of tomatoes, both red and green. As I watched, Andri began to pour an intense nanbansu sauce, hunched over like a hermit caring for his garden. The aroma that arose was relaxing and seductive. Akira Back, the most talked about finedining Japanese restaurant in the capital, is a pristine expression of its eponymous chef. It’s no coincidence that the restaurant, which opened in 2014, is located on the penthouse level of the MD Building, which is also home to the entertainment house. The chef is a star. He is omnipresent. Akira Back’s soul and spirit resides everywhere, from the octagonal ornaments around the restaurant’s glass partitions to the shiny kitchen apparatus that allure you to peek inside the restaurant’s
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immaculate open kitchen. In the dining room, I saw guests entertained when one of Akira Back’s signature dishes, a tuna and mushroom pizza, was brought to my table. The crust was made with finesse, each part equally flat and golden-brown in color and cooked crisply to perfection. Half of the pizza was topped by thinly sliced tuna sashimi and half by paper-thin sliced king oyster mushrooms, grilled to bring out an earthy and robust flavor. The halves were connected by a creamy and tangy ponzu mayo, drizzles of sensual white truffle oil and sprinkles of salt and black pepper. The pizza was a duet of earth and ocean– the best of both worlds. Although chef Akira is Korean born, his cooking reflects years of training in the Japanese culinary arts. Before changing tack, Akira was a professional snowboarder, picking up the sport in Aspen, Colorado, when he moved to the US in 1989. Several years later, Akira worked at Kenichi Aspen restaurant under the master chef Kenichi Kanada. In 2006, at the Food & Wine Classic in Aspen, held by Food & Wine magazine to showcase the US' brightest culinary
CHEF AKIRA BACK’S DARING is reflected in JAKART’S BEST FINE-DINING JAPANESE RESTAURANT WORDS and photos Kevindra P. Soemantri
at your LEISURE talents, Akira was chosen to join the Iron Chef America cooking competition series, alongside Food Network grill-boy Bobby Flay. Akira later debuted his Yellowtail restaurant at the Bellagio Las Vegas. It quickly became a favorite of many celebrities, including Taylor Swift and Eva Longoria. The chef’s bold character and courage as an extreme sportsman is evident in every dish on the menu, as well as in the cooking of his proteges, among them chef Andri. Akira’s reverence for Japanese cuisine was also evident as I bit into a single roll of toro, tasting the fatty tuna inside, along with julienned vegetables, cilantro, a spread of spicy Korean gochujang and a crown comprising a dollop Oscietra caviar. The crunchiness of the fresh vegetables mingled with the delicate slightly burned fatty tuna, while a hint of umami emerged, thanks to the spiciness of Korean gochujang married to the subtle, softly nutty caviar. Chef Akira’s surprises were not over yet: A waiter
brought to our table what seemed would be a boring dish–a cucumber roll layered with another roll of tuna sashimi. Inside, however, was finely chopped yellowtail and blue crab. The dish itself sat on top of a tomato carpaccio. We started to dig in when the chef told us to wait, bringing out a futuristic looking tube tool. Suddenly, a shower of fragrant drops of tomato and basil water fell on top of the cucumber roll, giving the dish the appearance of Aspen in the winter. The dish was executed brilliantly and playfully. Textures mingled deliciously: The crispness of the cucumber and the fragrant snowflakes that melted into a sauce inside your mouth. Next was a more traditional dish featuring fine A5 grade beef from Kagoshima cattle, cut with original Laguiole knives and cooked on top of Japanese stone grill (ishiyaki) coated with beef fat instead of oil. It sizzled, bursting with an intense dark robust meat aroma that awakened a primordial craving. Only seconds were needed to cook the meat, so I dipped the beef into a chojang salsa, Korean sesame oil and a spicy and earthy Peruvian antichuco sauce. Akira Back is a not-to-be missed dining experience. Entertain yourself–and your taste buds— with the dishes of a most creative chef.
At Akira Back’s Table JPlus contributing food writer Kevindra P. Soemantri sat down for a brief chat with chef Akira Back. Here are excerpts of their interview.
How hard was it to switch from enthusiast snowboarder to superstar chef? Being in the kitchen really makes me feel like when I was on the slopes back in the day. I get to feel free–no boundaries–and the freedom to express myself is just priceless. How has your Korean heritage and Japanese training inspired your food? The discipline of my training in Japanese cuisine will always impact how I cook and how I choose products, especially seafood. The root of everything is the fact that I am Korean born. I am always happy whenever I can incorporate some of those flavors from my heritage. Why Jakarta? The first time I came in to Jakarta was a long time ago. I don’t even remember the details–it was just another city. But when I came back in 2013, wow, did this city change–especially in the food scene. Japanese concepts were everywhere. It seemed like the city loved Japanese food. When I explored more, no one really offered more refined Japanese cuisine in town. Most importantly, no one was offering a modern Japanese restaurant concept. That’s when I felt that my brand would work here. What’s your vision?
My vision as a chef is of course is the same as every other chef out there: To let the world know about and enjoy my food. Seeing those smiles in the dining room is definitely the fuel that ignites my passion–and that’s what’s keep me going. How do you want guests to feel? The mission is to let diners understand that the cuisine they just experienced is not just typical Japanese food. I want them to experience the journey of my life–my extensive training background in Japanese [cuisine], my Korean heritage, my travel experiences and, most importantly, my life in this melting pot of cultures called the USA.
Akira Back MD Place, 12th Floor Lt. 12 Jl. Setiabudi Selatan No. 7 Setiabudi, South Jakarta 12910 Telp: +6285777788777
side dishes DOUBLETREE GETS A NEW FOOD JOINT
Fresh Mediterranean cuisine meets local taste buds at the Sea Grain Restaurant & Bar, the DoubleTree by Hilton Jakarta–Diponegoro’s newest dining destination. Located on the third floor, Sea Grain’s design mixes rich colors and fabrics to create a lavish ambiance for casual diners. The menu combines the flavor and spices of Mediterranean favorites with Indonesian ingredients to provide guests with an unforgettable culinary journey. Guests can enjoy dining on a sumptuous meal, savor a glass of wine or simply unwind on a comfy sofa and feel the evening breeze. It provides the perfect setting for every crowd. -JPlus
FRANCE SAYS ‘ENOUGH!’ WITH 'LA LISTE'
Great Britain’s list of the World’s 50 Best Restaurants has often been accused of having a bias against French cuisine. Fed up with this alleged Francophobia, Paris has come up with its own take on an authoritative listing of the 1,000 most “exceptional restaurants” around the globe, compiled from a rigorous mathematical analysis of hundreds of guide books and online reviews, modelled after sites like the Shanghai Ranking for world universities and film review aggregator Rotten Tomatoes. Of the 1,000 restaurants ranked, only 116 are French. Japan has 11 more than France and the US is not far behind. -AFP
NYC GETS WARY OF SALT
If you’re going to go to New York anytime in the near future, you’ll notice that the city is doing its best to make sure its food chains keep you alert on your salt intakes. It recently became the first US city to adopt salt warnings on restaurant menus for food items that go over the daily recommended limit of 2.3 grams or more of salt per day. Foods that do this will have salt shaker icons next to them. After all, food-related diseases have always been big killers in the US. Salt is one of these perps. Too much of it can increase the risk of heart disease, hypertension and stroke. -AFP
GIA WINS ASIA PACIFIC DESIGN NOD
Jakarta-based Italian restaurant and bar GIA, in the Sampoerna Strategic Square, Central Jakarta, became the first restaurant in Indonesia to win a Best Restaurant Design of the Year award from the Asia Pacific Design Awards. The award, recognized by the International Interior Design Association and International Interior Design Association, celebrates excellence in interior design and architecture throughout the Asia Pacific region. It marks the third win for GIA in less than a year and helps push forward this Indonesian-made brand to the forefront of the international design scene. See for yourself: GIA offers free-flow wine nights on Thursdays for Rp 249,000. -JPlus
LEANER, MEANER MENUS AT TOP UK RESTOS
Having less choice is not necessarily a bad thing. Having too many options available at your disposal can often mean less focused decisions. That’s why top British restaurants aren’t too worried about skimming the fat off of menus in exchange for more unique, concentrated and personalized food selections to better surprise customers. No two days are ever the same. Different foods for different days. Restaurants in London following this trend include sushi restaurant Araki and Hibiscus, both of which have two Michelin stars to their names, and restaurants outside the capital offering tasting menus, like The Checkers in Montgomery in Wales. -AFP
JPlus
February 14, 2016 13
in the Spirit
Johnny Appleseed goes craft WORDS Kara Newman, Bloomberg
Photos via Bloomberg
Are People Taking Applejack Seriously Now?
D
ear hooch industry: You can keep your sickly sweet “apple pie-flavored” moonshines, nasty neon green “apple” liqueurs that bear zero resemblance to a tart Granny Smith, and ersatz “apple spice” whiskies that have probably never been within 100 feet of an orchard. Finally, we have a crop of spirits worthy of Johnny Appleseed that are (shocker) actually made from apples– no air quotes needed. Pegging it to the hard cider revival and craft distilling boom in general, some in the booze industry are even placing bets that aged apple brandies are poised to fill demand for brown spirits should rumblings of bourbon, Japanese whisky, and single-malt Scotch shortages come to head. “People realize they can distill with whatever they have their hands on,” says Daniel Pucci, cider director at New York’s Wassail. Jacked-Up Applejack Applejack is widely considered America’s oldest spirit, dating back to orchards first planted in the 1600s.
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Historically the spirit was made from cider that was fermented and then sat outside in winter; thirsty colonists would later drill a hole and extract the liquid from the center of the cider that was too high-proof to freeze. That method of “freeze distillation,” or “jacking,” is no longer permitted by US regulators, but its high-proof, concentrated flavor profile still has fans. For years, the category was pretty much locked up by New Jersey producer Laird’s—a respected producer of apple booze that’s been in the business since the 1700s— but a handful of producers from New York’s Hudson Valley, including Harvest Spirits and Black Dirt Distillery, are now giving that standard a run for its money. “A few years ago, there were no applejacks on the market,” said marketing exec Elliott Phear, who along with Casey McGrath, rolled out a 100-proof apple brandy licensed under the Barking Irons apparel line. “A lot of people are making whiskeys, that’s cool. I thought, here’s a space with a lot of opportunity,” he said of applejack. The distillate is made upstate by Black Dirt and then aged at Brooklyn’s Van Brunt Distillery. A limited run of 400 cases was made in 2015; a second batch will be released in spring 2016.
New World Calvados While rough-and-tumble applejack may appeal to bourbon drinkers, a growing number of elegant, fruit-forward apple brandies are likely to appeal to connoisseurs of Calvados, the apple brandy made in Normandy that rivals Cognac’s famous grape brandy for complexity and deliciousness. As Wassail’s Pucci explains, applejack is often aged in American oak, typically former bourbon barrels, which adds intense vanilla and caramel flavor. Apple brandy is typically is aged in more neutral French oak, which mellows the spirit while allowing the fruit to shine through. Across the country, a newer New York entrant, Port Chester’s Neversink Spirits, is making a clear eau-de-vie-like spirit with a blend of local apples. The bottles hit liquor store shelves in 2015, and it’s available on Wassail’s brandy list, too. Beyond Brandy Although the majority of apple spirits are brandy, noteworthy outliers exist. For example, Harvest and Tuthilltown Spirits both have lightly sweet, apple-based vodkas. The latter also makes a citrusy Half Moon Orchard Gin using an appleand-wheat base (though there’s nothing much apple-y about the taste). Negroni drinkers may look to Vermont’s Orleans Bitter, a rosy, herb-infused “aperitif cider” that mimics the appearance and flavor of Campari. But perhaps the most interesting new entrant is Wigle’s Walkabout, an apple whiskey from Pennsylvania craft producer Wigle Whiskey. Chatham University Food Studies graduate students developed the product–a blend of hard cider made from several types of apples (Bonathan Gold, McIntosh, SweeTango, Gala, Ginger Gold,
Cortland, and Honeycrisp) with a four-grain whiskey (39 percent winter wheat, 26 percent Wapsie Valley corn, 19 percent rye, and 16 percent malted barley)–as part of a product development course taught by Wigle co-owner Meredith Grelli. Inspired by the legend of Johnny Chapman (aka Johnny Appleseed), who scattered apple seeds around the US in a bid to grow fruit trees explicitly intended for hard cider, this is the second year that Wigle has produced its limited-edition Walkabout label. It tends to sell out quickly. Luckily, more products may be on the way.
Applejack Cocktail Recipe
Wassail’s Lady in Red Cocktail. Created by Jade Sotack for Wassail, NYC Lemon wedge, to rim glass Sugar, to rim glass 1½ ounces apple brandy ½ ounce Cointreau ¾ ounce lemon juice ¼ ounce simple syrup 3/4 ounce red wine Cut a slit in a lemon wedge and run it halfway around the rim of a Nick & Nora glass to moisten it. Roll the moistened edge of the glass in sugar. Set the glass in the freezer to chill. In a cocktail shaker, combine remaining ingredients except red wine. Add ice and shake vigorously. Strain into prepared glass. Hold a spoon over the top of the drink, rounded side up, and gently pour the red wine over the spoon to “float” it on top of the drink.
Hot V-Day on A Budget
tasteBUD
THESE INEXPENSIVE RECIPES NEED A MINIMUM INVESTMENT OF MONEY, TIME AND EXPERTISE Words and photos Theodora Hurustiati
L
et me guess: Your Valentine’s Day date is in less than 10 hours, there’s a huge hollow in your wallet and a fancy restaurant dinner is not an option. A candlelit home-cooked meal might offer a wise alternative. It’s romantic-and thrifty! But let me guess again: You’re the kind of cook who normally enters the kitchen only to boil water for instant noodles. Well JPlus is here to help. These two budget recipes require a minimum investment of time, money and expertise, so even a novice cook can produce a romantic meal in less than an hour. By the way, both dishes use red chilies, which should help to heat up your night!
Spicy chocolate fondue
Spaghetti all’aglio olio e peperoncino
Fondue-the word means “to melt” in French– refers to a convivial dish of melted cheese from Switzerland eaten with dipped bits of bread that’s served as a starter or can be a meal on its own. Fondue is usually presented in a heated ceramic pot called a caquelon, to prevent the cheese from coagulating. Inspired more the savory versions, this dessert fondue is made from chocolate, which, of course, is more sensual!
100g dark chocolate (70 percent cocoa) 80g fresh cream 1 red chili Tiny pinch of salt 300-500g assorted fresh fruits
• Prick chili with fork and add to saucepan with cream and salt. Place over low heat and cook until almost boiling. • Break chocolate into pieces and incorporate into hot cream off the heat. Mix using spoon until chocolate is melted. • Transfer into the warm ceramic pot. Serve with cut fresh fruit.
This garlic, oil and chili spaghetti is a popular item on the menu of Jakarta’s Italian restaurants. While a classic in Italy, aglio olio is usually not a dish that Italians eat out. It’s an emergency meal prepared when you have only minutes to cook, the refrigerator is empty and your paycheck has long since evaporated. The key is not burning the garlic– otherwise you can forget about kissing your date!
Serves 2 160-200g spaghetti 2 garlic cloves 2 red chilies 50ml extra virgin olive oil 5g fresh parsley, chopped Salt
• Cook spaghetti in abundant salted boiling water for 8 to 10 minutes, depending on thickness. Read the suggested cooking time on the packet and reduce by 2 to 3 minutes. • Meanwhile, peel garlic and slice as thin as possible. While the traditional recipe calls for the garlic to be lightly crushed, I prefer otherwise. • Slice chilies into thin rings. De-seed if you prefer subtler heat. • Place garlic “petals” in a sauté pan along with chilies and olive oil. Fry over the lowest heat possible to let flavor to infuse without burning. • Take the golden garlic “chips” and crisp chili rinds from oil and place on kitchen paper to absorb excess oil. • By now your pasta should be al denteliterally “to the tooth”, meaning it can be eaten with a slight bite. Reserve about ½ cup of the cooking liquid and drain the rest. • Insert the pasta into the pan containing the spicy and garlicky oil. Add parsley and the reserved cooking liquid. Toss for about a minute until the spaghetti is glossy and parsley is evenly distributed. • Divide into portions and sprinkle with crispy garlic and chilies. Serve immediately.
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).
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February 14, 2016 15
trend DIAL
FENDI Capsule Collection
Celebrate Valentine’s Day with FENDI! Dedicated to the mini and macro world, this series is full of unique touches and uses a heart symbol in red and pink as its main theme. There’s a leather mini, a mini-backpack in red shades with a precious fox Mohawk crest in red and black as well as a unique red micro-baguette with shaved mink and crystal eyes. Also on offer are a brightred peekaboo bag, a tube bag in leather, crystal and mink. Get the quirky series in FENDI boutiques worldwide in February.
Gonzo to Glam Let’s gog! shoppin
Mochi Collection
Warby Parker spring/ summer 2016
Get ready to welcome the latest stylish series from Warby Parker. The eyewear specialists just released some crisp new designs as part of their “sun collective” collection, including some of Warby’s traditionally popular frames in new color combinations, with crystal embeds along the bottom rims and reshaped interior contours resulting in more graphic proportions. This time, designers played with lowkey color palette including Pacific blues, dark browns and a mish-mash army-style to achieve simple and chic looks. Check out their mid-century contemporary combo collection instore and online.
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Designer and founder Ayah Tabari of Dubaibased Mochi is releasing an soon-to-be iconic collection of traditional textiles that is daring in its use of cultural embroidery. Inspired by ancient Suzani motifs from Uzbekistan, Tabari created colorful patterns on cotton culottes and ruffled tulip skirts. Symbolic geometric patterns from Pakistan, meanwhile, have been applied to tassel skirts, off-theshoulder blouses and cropped jackets. Tabari also takes the patterns of Spanish manton shawls as a guide for making finely embroidered black silk dresses, capes and shorts. Check out the collection at mochi.com. -Banyubening Prieta
Bremont ALT1-ZT/51 GMT Chronograph
The ALT1-ZT/51 from Bremont riffs on the watchmaker’s ALT1-ZT while evoking the look of the famous WorldWar-II era P-51 LE Mustang fighter plane. The certified chronograph features a warm matte brown-black dial, which looks tony with a brown leather strap, and new sub-dials that are rendered with a metal finish. Keeping things clutter-free, the ALT1-ZT/51 completes the circle with recognizable Bremont styling. The watch is an excellent mix of modern form and the vintage aesthetic of the Mustang. Available via bremont.com for US$5,895.
Moreca’s “gonzo” camera bags
Moreca camera bags are a nod to the so-called gonzo journalism movement pioneered by the flamboyantly eccentric Hunter S. Thompson. Since a camera is a prominent piece of gear for a reporter, these bags are available crafted from two luxurious materials. The “gonzo ph-12” is crafted from vintage leather and features a removable compartment, stainless steel hardware, natural suede lining and an adjustable strap. Meanwhile, the “gonzo ps-12”, is made from African buffalo leather and comes with a suede lining to complement the bag’s black interior. From $2,100 at morecaatalier.com.