Archive for the ‘others’ Category

The Gentlemen’s Wardrobe The first ever modern bespoke service has finally return in town

The first ever modern bespoke service has finally return in town. The Gentlemen’s Wardrobe (TGW) offers a bespoke shoes, that means a pair of shoes made based on your personal wishes (hence bespoke).

Needless to say, it’s handcrafted, using the finest material there is. Look no further, check out the tgwhouse.com for a pair that is uniquely yours.

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From the Jakarta Chronicle

If people said that Jakarta is a mixing pot of Indonesian’s diverse cultures, then there is one food that can represent the mix better than any other food.

 Hail the esteemed noodle (bakmie). No Jakartans will ever argue that along with Nasi Padang, Bubur (Porridge) and Soto, noodle is one food that comes in abundantly great variety. There is almost one comes from each Indonesia’s provinces in additional of other that comes with a cutting edge look.

 Historically a direct descendant of the Chinese Noodle Soup, the Indonesian variety version was much more diverse in terms of noodle type, topping and the seasoning, thanks the centuries of acculturation with the local taste. On top of your head, you can easily name Mie Aceh, Mie Ayam Medan, Mie Ayam Palembang, etc.

 Let’s recalled the Jakarta’s great three noodle vendors, the Bakmi GM, Naga and Gang Kelinci, all started from the rather insecure spot at city centre slum, and grew larger in to million dollars business and franchises. Though the three vendors deploy pretty similar form of Bak Mie and soup, you can always bet that there are people who prefer one better against the other.

 Today, Jakarta noodle library are as diverse and as exciting as the international wine list. Quick Sunday drive to area like Kelapa Gading, will expose you to several famous noodle vendor such as Bakmie Tan (with its fish fried cake), A Loy, A Sui,  or A Haw, all comes with their own interpretation of how a bowl (or in same case a plate) of noodle supposed to be, and served along a bowl of chicken soup, and various topping (from chicken only, to mixed chicken-pork).

 Order a glass of cold Liang tea (Herbs tea) and some fried wonton, and you will have your self a perfect Sunday lunch.

 Any discussion about which one is the best will usually incite a prolonged and heated argument, without any conclusion. The content of discussion will usually revolving around the shape of noodle (thick, thin, wide, rubbery, soggy, soft, soggy), the taste of the noodle it self (flat, salty, salty sweet, fish, prawnishy or simply tasty), the soup (tasty or not tasty) and the topping (chicken, pork, wonton, beef balls or porky materials). Price and place is usually discussed at the very last, or never entered the discussion at all)

At the end, as for the variety it involved along the ingredients in between, and like any other cuisine, it is a very subjective judgment. Good things that nobody every fallen victim from this sort of discussion.

As for me, I like the Bakmie Tan’s fried thin fish cake, and Aloy chews noodles. But for the beef balls ultimate experience, A Guan at Lao Tse is the best. What about you ?

No alibi, no defense ad no particular reason that I can offer to explain my absence in the last 3 weeks of so. I’ve been complacent, and my activities in the last couple weeks have left me spiritless in terms of doing anything that requires brain activity after hours.

That doesn’ mean I dont have anything to update though. One minor projects on the pipeline involving navy linen odd jacket, and one major involving shoes. There is also an update on the wedding tie, something that I will follow up soon, as well as some interesting magazines that I would like to share with you guys.

All in all, despite all the business, February has been good. And the seed that I planted will definitely come into fruit in March, so keep your visits, and I’ll keep you posted. Cheers !!!