Source: http://snobfashionblog.com.au/
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Metropolitan Museum of Art: China Through the Looking Glass
Every year, the Metropolitan Museum of Art and the Costume Insitute put on a costume exhibition. The theme this year is China Through the Looking Glass. It is a fascinating and vibrant look at China culture and its influence on cinema, fashion, art, and the western world. The exhibit also has videos of historical and current fashion trends. It is a spectacle for the senses and a feast for the eyes.
The video below from the Metropolitan Museum of Art posted by the World Fashion YouTube channel is a 7 minute overview of the exhibition with fascinating insight.
On a sunny Friday morning, I visited the exhibition. Aside from the stylish clothes, the way in which the fashion is exhibited on a fake lake, in a mock up of a house, and against video tunnels is spectacular. The exhibition has extended until September 7, 2015. I highly advise going on a weekday or very early on a weekend as it gets crowded quickly.
The exhibition description from the Met:
This exhibition explores the impact of Chinese aesthetics on Western fashion and how China has fueled the fashionable imagination for centuries. In this collaboration between The Costume Institute and the Department of Asian Art, high fashion is juxtaposed with Chinese costumes, paintings, porcelains, and other art, including films, to reveal enchanting reflections of Chinese imagery.
From the earliest period of European contact with China in the sixteenth century, the West has been enchanted with enigmatic objects and imagery from the East, providing inspiration for fashion designers from Paul Poiret to Yves Saint Laurent, whose fashions are infused at every turn with romance, nostalgia, and make-believe. Through the looking glass of fashion, designers conjoin disparate stylistic references into a pastiche of Chinese aesthetic and cultural traditions.
The exhibition features more than 140 examples of haute couture and avant-garde ready-to-wear alongside Chinese art. Filmic representations of China are incorporated throughout to reveal how our visions of China are framed by narratives that draw upon popular culture, and also to recognize the importance of cinema as a medium through which to understand the richness of Chinese history.
When you first walk into the exhibition, you enter Gallery 132: People’s Republic of China.
Source: http://www.metmuseum.org/
Then you are led to a set of stairs that takes you to gallery 209: Empire of Signs: Galleries
Source: laviepartagee.com
Source: http://www.metmuseum.org/
Source: laviepartagee.com
Source: laviepartagee.com
From here, there is a series of connecting rooms which comprise of the following:
Gallery 207: Ancient China
Source: http://www.metmuseum.org/
Gallery 208: Guo Pei
Source: http://www.metmuseum.org/
Gallery 206: Wuxia
Source: http://www.metmuseum.org/
After this particular gallery, you will go back out to the Gallery 209 and head in the opposite direction to where the bulk of the exhibition is located.
Gallery 210: Saint Laurent & Opium and Chinoserie
Source: http://www.metmuseum.org/
Source: http://www.metmuseum.org/
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Gallery 211 and 212: Perfume
Source: laviepartagee.com
Source: laviepartagee.com
Source: laviepartagee.com
Gallery 217: Moon in the Water
Source: laviepartagee.com
Source: laviepartagee.com
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Gallery 218: Ming Furniture
Source: http://www.metmuseum.org/
Source: laviepartagee.com
Source: laviepartagee.com
Gallery 213: Blue-and-White Porcelain
This is my favorite gallery.
Source: laviepartagee.com
Source: laviepartagee.com
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Gallery 214: Calligraphy
Source: http://www.metmuseum.org/
Source: laviepartagee.com
Gallery 215 and 216: Export Silk
Source: http://www.metmuseum.org/
Source: laviepartagee.com
Source: laviepartagee.com
Source: laviepartagee.com
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Source: laviepartagee.com
You are then back out to Gallery 209. From here, you have to take two flights of stairs to reach Gallery 980 and 981.
Gallery 980: Manchu Robe
Source: http://www.metmuseum.org/
Source: http://www.metmuseum.org/
Source: laviepartagee.com
Source: laviepartagee.com
Source: laviepartagee.com
Gallery 981: Hu Die (Butterfly Wu)
Source: http://www.metmuseum.org/
This exhibition took about three hours to view. I took a long time admiring the intricate designs and the overall ambiance. This is one of the best exhibitions I have seen and is unlikely to be presented again in the near future. There are so many things to see that I was only able to showcase a few of the looks here so don’t miss this chance to see China Through the Looking Glass before it ends on September 7th.
For related articles, visit the Travel page.
Author: Chau Hoang
Featured photo: Amy Dao
Bugs: A Hidden Sushi Gem In Its Last Week
New York is transient by nature with people coming and going at all times. Some people and moments can leave an impact and a lasting impression. Bugs, a Japanese sushi restaurant that can seat 15 people located in the East Village, is one of those lasting impressions. I first met Osaka-born Chef Sho Boo in 2013 when she opened her tiny restaurant that can often be described as a hole in the wall. This is another connotation for a hidden gem and accurately describes this chef and her restaurant.
Source: TimeOut
Source: DailyCandy.com
Coming to Bugs feels like you are coming to Chef Sho Boo’s kitchen where she labors away with an assistant in a makeshift kitchen that comprises of two electric burners, a microwave, a toaster oven, and a rice cooker. Chef Boo, her assistant, and a waitress work together to put on a meal worthy of any noted sushi restaurant in NYC. Unfortunately, Chef Boo did some soul searching after the death of her mother this year and decided to travel the world volunteering and learning new things. It is a wonderful endeavor for her and a sad day for her fans.
Source: laviepartagee.com
As the diners left and her staff were cleaning up for the night, I was able to get a few moments to ask Chef Boo some questions. (Disclaimer: This is not Chef Boo’s exact wording but from my notes and recollection of our conversation.)
Source: laviepartagee.com
Q: What made you want to open this restaurant?
Chef Boo: I had a restaurant in Japan and it was my dream to open a sushi restaurant in the US. After working at Sushi Yasuda and Jewel Bako, I wanted to open my own place.
Q: What is your favorite memory at this restaurant?
Chef Boo: It is the naming of my restaurant Bugs. It was my dream to have a restaurant in New York named after my Osaka’s bar.
Q: What was the catalyst for your yearlong volunteering adventure?
Chef Boo: I am 51 years old this year and as I get older, it will be harder to make a change. I want to do it now when I still can travel and learn new things.
Q: Where will your adventure take you?
Chef Boo: I will spend two weeks to a month in Mexico City, Costa Rica, Thailand, Tanzania, maybe Kenya, and other places. I will be backpacking the whole time. There will be no carry-on luggage.
Q: What is your one dish that you like to make for people?
Chef Boo: It is any dish that can make people happy.
As she turns to finish cleaning up for the night, this answer resonates with me and summarizes Chef Boo’s passion for cooking. As we left for the night, I remember the reason why she named her restaurant Bugs.
Source: laviepartagee.com
Bugs will be closing forever after Saturday, August 29. For those that can get a reservation, I highly recommend that you do it now and get a chance to meet this lovely chef before she leaves NYC.
Some of my favorite dishes over the years are listed below. The pictures were taken with my iPhone in a dark setting. I did not want to disturb the other diners with my camera flash. This should give you an idea of what to order and what I will sorely miss.
Risotto with sea urchin, scallops, and charred shrimp
Source: laviepartagee.com
The best non-Italian rendition of a risotto that I have tasted.
Octopus Ball in a Soup
Source: laviepartagee.com
Delicious octopus folded into a creamy mashed potato fried and placed in a salty and sweet broth.
Sashimi Appetizer
Source: laviepartatee.com
Omakase for $70 a person
Radish in a dashi broth
Source: laviepartagee.com
Miso and mushroom soup
Source: laviepartagee.com
Sashimi Sampler
Source: laviepartagee.com
Another sampler of appetizers
Source: laviepartagee.com
Scallops
Source: laviepartagee.com
Fried Chicken
Source: laviepartagee.com
Bacon wrapped asparagus
Source: laviepartagee.com
Sushi tasting portion (some of it)
source: laviepartagee.com
Source: laviepartagee.com
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Source: laviepartagee.com
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An alternative to the omakase is to get the 10 piece Sushi Tasting for $55 a person. I usually get this as I had the omakase on a few occasions. I believe her best dish is her sushi tasting. She combines the traditional nigiri with different homemade sauces and salts that are meticulously put together. The sushi and the chef will be sorely missed.
Bugs
504 E 12th StNew York, NY 10009
b/t Avenue A & Avenue B
East Village, Alphabet City
(646) 918-7985
For related articles, visit our Travel page.
Author: Chau Hoang
Featured Picture: NY Times
Bò Tái Chanh / Vietnamese Beef Carpacio Salad
My family vacations in Virginia Beach every year around this time in August. The great thing about the family reunion is that I get to spend time with my relatives who are crazy good cooks. Aunt Qua is another amazing home cook and luckily for me, she agreed to spend time showing me some of her best and easy to make dishes. In this post we will make bò tái chanh. Bò tái chanh is a refreshing salad with beef cooked in lime juice. It is the Vietnamese version of beef carpacio. The pineapple and chili sauce is my family’s concoction to replace the typical pungent fish paste sauce. A little of the sauce over the fresh lime marinated beef and salad hits the spot, especially during the hot and steamy summer. I guarantee that this salad will be gone in no time.
This dish is rated easy and serves two to four people, depending on if the dish is meant as a side or main dish.
Ingredients:
1 lb of eye round beef
¼ cup of roasted peanuts (approximately a handful)
4 limes or enough for ¾ cup of fresh lime juice
½ cup of chopped mint
1 cup of diced pineapple
salt
pepper
sugar
3 tablespoons of fish sauce
¼ of an iceberg lettuce
a few sprigs of cilantro to garnish
Source: laviepartagee
Directions:
Thinly slice the beef against the grain.
Source: laviepartagee.com
Microwave the limes for 5 to 10 seconds to allow the juice to flow. Roll the limes against a hard surface. Juice the limes which should give you ¾ cup of lime juice.
Source: laviepartagee.com
Source: laviepartagee.com
Boil 2 cups of water in a small pot. We will use this to blanch the beef.
In a large bowl, add ¾ cup of lime juice, ½ teaspoon of salt and 7 tablespoons of sugar. This will resemble a strong lemonade.
Source: laviepartagee.com
Reserve 3 tablespoons of the lime sauce for the salad dressing.
Source: laviepartagee.com
Once the water almost boils, blanch the beef in batches. Drop the beef into the water and remove them right away with a slotted spoon.
Source: laviepartagee.com
Source: laviepartagee.com
Source: laviepartagee.com
Place the blanch beef directly into the lime juice mixture. Mix well and set aside for ½ an hour to allow the beef to marinate in the lime sauce.
Source: laviepartagee.com
Thinly slice ½ of a medium yellow onion and place into a bowl of water for at least 10 minutes to remove the bite. If you like the sharp onion taste, only soak the onion for 5 minutes.
Source: laviepartagee.com
Source: laviepartagee.com
Thinly slice ¼ of an iceberg lettuce.
Source: laviepartagee.com
Rough chop ½ cup of mint.
Source: laviepartagee.com
Pineapple and Chili Sauce:
Finely dice approximately 1 cup of fresh pineapple.
Source: laviepartagee.com
Mince 2 Thai chili and 3 cloves of garlic and set aside. You can remove the seeds from the chili to lower the level of spiciness or just add only 1 Thai chili. This will give another dimension to the sauce.
Source: laviepartagee.com
Combine the pineapple and ⅓ cup of sugar in a pot on high heat and stir for approximately 7 minutes or until the pineapple chunks have caramelized.
Source: laviepartagee.com
Source: laviepartagee.com
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While the pineapple is cooking, combine 3 tablespoons of fish sauce and 3 tablespoons of water in a small bowl.
Source: laviepartagee.com
One the pineapple have caramelized (after approximately 7 minutes), add the fish sauce mixture.
Source: laviepartagee.com
Source: laviepartagee.com
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Stir well to incorporate the ingredients. Turn off the heat.
Add the Thai chili, garlic and 1 teaspoon of lime juice to the pineapple sauce.
Source: laviepartagee.com
Strain the onion and add the lettuce and mint to a large bowl. Add the reserved lime sauce and mix well.
Source: laviepartagee.com
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Strain the lime juice from the beef.
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Plate the salad with the salad mix and top with the marinated beef. Add a pinch of ground pepper and a handful of toasted peanuts.
Source: laviepartagee.com
Serve with a side of the pineapple and chili sauce. You will only need 1 spoon of the pineapple and chili sauce per 1-2 cups of salad, depending on your preference.
Source: laviepartagee.com
For more recipes, visit our EAT page or Recipe Index.
Contributors: Qua Tran and Susan Tran
Author: Chau Hoang
Words for Thought
Never give up
Source: http://60secondmotivators.com/
Airline Review: Japan Airlines Premium Economy
As one of the founders for Orphans’ Futures Alliance, I take several trips each year to Asia to oversee operations and meet our partner orphanages and government contacts. I normally dread the 17+ flight from Boston. In recent years, I have found an affordable option to make these trips less painful and more enjoyable. Japan Airlines (JAL)) introduced their “Premium Economy” a few years ago and I have become an ardent fan.
Disclaimer: The author paid for the upgrade to premium economy at her own expense.
Value: Above Average
Japan Airlines offers larger Premium Economy seats, above average service, and amazing lounge access for a great value. The ticket is $200-400 round trip for the upgrade from economy and is cheaper than other airlines.
Seat: Above Average
Japan Airlines Premium Economy has “fully recline” seats with much bigger space and leg room. The plane is divided into first class, business, premium economy, and economy. The premium economy is sectioned off for the flight. The bathrooms are shared between the premium economy and economy cabins.
Source: La Vie Partagee
Source: La Vie Partagee
Priority Boarding: Average
Priority boarding is available for all legs of the flight.
Lounge Access: Above Average
- Partner lounge access at US airports. If you are flying out of JFK, you have access to the Air France Business Lounge near Gate 3 at Terminal 1. The Air France Business Lounge access includes:
- Shower station
- Hot and cold buffets, drink stations (soda, wine, beer, teas, and coffee)
- Variety of sitting areas on two floors with wireless access and TVs
- 20 minute Clarin Facial Treatment options but this is only available after 2pm
Source: http://www.thenational.ae/
- Narita Airport Business Class Lounge Access at Tokyo Airport includes:
- Personal shower room
- Variety of food selections and drink stations
- Variety of sitting areas on two floors with wireless access and TVs
- 10 minutes of foot, head or back massage
- Access to state of the art massage chairs
- Nap rooms
Source: La Vie Partagee
Check out our review of Japan Airline’s Business Lounge at Narita Airport (link here).
Amenities: Better Than Average
Noise cancelling headphone, blanket, slippers, and pillows are available at the seat
Source: La Vie Partagee
The stewardess also brings a selection of eye refresher mask, dust mask, ear plugs, toothbrush, and sleep mask.
Source: La Vie Partagee
Food: Better Than Average
Food selection is the same as economy but premium economy passengers are served first. There is no risk of not having your choice of meal. The meal is an upgrade to ones served on non-Asian airlines.
Source: La Vie Partagee
Cleanliness: Exceptional
One of my pet peeves is cleanliness of the airplane and bathroom. Needless to say, Japan Airlines always exceeds my expectation here. The bathroom and airplane look as clean as when you first got onto the plane. This is also one of the reasons I choose JAL over any other airline. Just imagine being stuck in an enclosed space and sharing bathrooms with hundreds of strangers for 14 hours! I’ve been on some planes that look like nuclear waste sites.
Cabin Service: Better Than Average
The flight crew is polite and attentive. They respond promptly and go out of their way to ensure you have a pleasant flight. They also help put up your luggage.
Source: http://www.cn.jal.com
For more information, check out Japan Airlines website: (http://www.jal.co.jp/en/inflight/inter/premium_y/)
Author: Thai-Anh Hoang
Feature photo: http://www.flickr.com by cv880m
Key Piece: Sofa
I have been working as an interior designer for 15 years and I can tell you that sofas are a crucial decision to be made for your place. You will spend most of the time there, reading, watching tv, relaxing or sharing with friends and family.
Source: http://www.roomandboard.com
Budget and Plan
Plan how much you can spend and go to the stores you can afford. Research online for the available brands, their reviews and prices. Go and sit on them. Feel. When you sit, can you feel any of the structure? If you do, my suggestion is to keep looking since that can only get worse with time.
Is it too tight or too soft? Do you like it with legs or without?
Size and shape
First measure your space and pick your sofa based on what it can handle. Also, decide if you prefer a sectional or a single piece.
Source: http://www.mgbwhome.com
Source: http://www.dwr.com
The piece that sets the tone in a space.
Which style is it?
Contemporary
Classic
Source: http://www.anthropologie.com
Function
Is it for watching TV? Is it for sitting formal guests or older people?
These two questions are very important to think about. Ideally couches where you relax are deeper, softer and lower. On the other hand, couches for formal guests or older people are the opposite because guests will need to be able to stand up easily.
Source: http://www.abchome.com
Source: http://www.onekingslane.com
Research about the foam for the filling of the cushions. For a firm seat, you should look for a high density foam. To give them a softer feel and look, the cushion should be wrapped with polyester fibers and/or down.
There is also the option of filling them only with down for a very soft look, but this is more expensive and the cushions tend to sag.
Be sure to ask the vendor about the quality and warranty of the piece.
Fabric or leather
This is one of the crucial decisions. A stain on your couch may last forever.
“Children? No, only my nephews that come to visit on the weekends so I will take the white linen couch.” Result: PB&J stain that has to be hidden under that strategically located blanket.
“Party? Not often, but when friends come over we really party…but since it is not that often I will take that delicate fabric anyway.” Result: wine spill that has to be explained to every single guest who visits.
I am not saying not to pick light color fabrics since white is a beautiful color for upholstery. Just be aware of the risks.
Source: http://www.trendenser.se
Ask about the composition of the fabric: how can it be cleaned and how many double rubs it has. This is the number of times a sample of the fabric was set for an abrasion test before getting distressed; therefore, the more DR, the more resistant. A good number for a family room fabric would be 15,000 DR.
Color
You can stay with neutral or pick a brighter color to make a statement.
Source: http://www.decor8blog.com
I know it is a big decision. Just think about it as an investment (just like your mattress). Give it a good thought and go and see all of your options.
If you decide to go vintage, don’t forget to budget for whether it needs to be re-upholstered.
I hope you find the sofa that makes you smile when you arrive home. It should be calling you to come and relax.
For related articles, visit our DESIGN page.
Author: Daniela Olmedo
Feature phot0: www.coastal-style.blogspot.com
Shrimp and Daikon Radish Soup
In my family, a typical dinner often includes some sort of vegetable soup. Vietnamese cuisine veers toward numerous vegetable and herbs. Soup broths are typically made of bones, meat, seafood or vegetables. The bones based broths are for the long simmered noodles soups such as pho, hu tieu, and bun. The meat, seafood or vegetables are typically the basis for everyday home cooking. My mom would make this shrimp and daikon radish soup very quickly. We would have a nutritious and healthy dinner in no time. You can use this shrimp based broth with different types of vegetables.
Ingredients:
½ lb of shrimp
1 large daikon radish
1-2 stalk of scallion
1 teaspoon of fish sauce
1 tablespoon of chicken bouillon powder
½ teaspoon of sugar
⅛ teaspoon of salt
⅛ teaspoon of pepper
¼ of a yellow onion, thinly sliced
½ teaspoon of chili powder (I use the Korean version as the chili is sweeter and the heat is not as intense as others. The goal is to add color and depth to the soup.)
Source: laviepartagee.com
Source: laviepartagee.com
Source: laviepartagee.com
Directions:
Remove the shell from the shrimp.
Split the shrimp into ½ lengthwise without cutting it completely through. The goal is to have the shrimp still in tact. Remove the gut.
Source: laviepartagee.com
Rinse the shrimp thoroughly with water.
In a bowl, add the shrimp and season with 1 teaspoon of fish sauce, ½ teaspoon of sugar, ⅛ teaspoon of salt, ⅛ teaspoon of pepper and a tablespoon or small handful of onions.
Source: laviepartagee.com
Peel the daikon radish and cut into large pieces.
Source: laviepartagee.com
Source: laviepartagee.com
Source: laviepartagee.com
In a pot, add a few teaspoon of oil to coat the bottom of the pot and saute a tablespoon of onions until they turn golden brown.
Source: laviepartagee.com
Add ½ a teaspoon of chili powder to the oil and immediately add the seasoned shrimp.
Source: laviepartagee.com
Stir the shrimp so they do not stick to the pot and add 2 tablespoons of water to the pot.
Source: laviepartagee.com
Continue to stir to incorporate all of the ingredients. Once the shrimp is cooked, approximately 2-3 minutes, remove the shrimp from the pot and set aside.
Source: laviepartagee.com
Source: laviepartagee.com
Add 2 cups of water to the pot and 1 tablespoon of chicken bouillon powder to enhance the flavor. If you have chicken stock, you can substitute that with water and leave out the chicken bouillon powder.
Source: laviepartagee.com
Add the daikon radish and let them boil until they become translucent. This will take approximately 5-10 minutes.
Source: laviepartagee.com
Source: laviepartagee.com
Once the radish is cooked, add the shrimp back to the soup.
Source: laviepartagee.com
Turn off the heat and add some scallion for color. Serve with rice.
Source: laviepartagee.com
Source: laviepartagee.com
For more recipes, visit our EAT page.
Author: Susan Tran and Chau Hoang
Words for Thought
Weekend Unexplored: Kayaking on Tomales Bay
North of San Francisco, Tomales Bay is a destination that I’ve driven to a handful times when guests have come to visit. The main purpose of these trips is to eat oysters by the shore. After claiming a picnic table at Hog Island Oyster Company or Tomales Bay Oyster Company, one can order various sizes of Pacifics to shuck and enjoy raw or cooked over one of the open grills. The staff sells oyster knives and shucking gloves for use. And if asked, they will even show a novice how to shuck her very first oyster.
Source: Timothy Miller
In my mind, I always equated Tomales Bay with weekend picnics, warm sunny days, and of course, oysters. Thus, when a friend asked me to go to Tomales Bay for kayaking after sundown, I was not sure what to expect. Kayaking has become a popular recreational activity on the bay. According to the National Park Service, Tomales Bay is the “largest, unspoiled coastal embayment on the coast of California.”
Most of the kayaking trips that I have found in the area are run by Blue Waters Kayaking. Of the tours offered, my friends and I registered for their Bioluminescence Tour on July 4th near Marshall Boat Works. Our confirmation email provided a long list of the items we needed to bring including warm layered clothing, water, and most importantly, headlamps.
It was surprising to me that I could see bioluminescence in the waters so close to home. I always thought one could only see such things in the warmer climates of Southeast Asia or Florida. The experience of seeing such natural phenomenons is magical and somewhat surreal. I didn’t want to pass it up especially if it only costs me a two hour drive from San Francisco.
For only $78, the three hour tour included two experienced guides per group and all of the kayaking gear necessary such as life jackets, paddles, and spray skirts (which I thought were ingenious in keeping dry!). Before we set ourselves into our kayaks, our tour guides did a thorough job going over safety procedures and paddling methods. The overview helped us to sustain energy and not tire out our arms so quickly. Once in our kayaks, they checked on each of us to ensure we were comfortable and geared up correctly. I felt extremely safe and prepared for kayaking in the dark after the quick orientation.
We set off right before sunset, and under the fading light, we could see herons sweeping across the water, small marine rays, and sea otters. There was tremendous peace at dusk that was only interrupted by the independence day fireworks set off by Tony’s Seafood Restaurant. After the oohs and ahhs from the sparkles in the night sky, we were told by our guides to turn off our headlamps. By this time, the sky was pitch dark and the clouds covered the moon. Sending our paddles down again in one sweeping stroke, we saw the pale blue sparkles dancing visibly now in the water. The bioluminescence was more luminous than we imagined.
The point and shoot camera that I used did not do justice capturing the images we saw. Below are some pictures taken with better cameras from others to give you an idea…or you can just wait until you see it with your own eyes.
Source: alltrails.com
Source: Blue Waters Kayaking
For related articles, visit our TRAVEL page.
Author: Jenifer Lam
Feature photo: Blue Waters Kayaking
La Vie Partagée 