061109 LABYRINTH
090409 TWOWAY-FREEWAY
I'm pretty much settled down in Melbourne. Classes have been great and I'm enjoying every sec of uni life and living in the city. Being here for almost 2 months only have skewed my eyes wide open. And i guess changing my prospects of life too. haha.
I got a prized treasure from Borders the other day. My first ever bible to making good food. Penned down by who else but the quirky Jamie Oliver (yea, not the other devilish bastard from hell).
I got a prized treasure from Borders the other day. My first ever bible to making good food. Penned down by who else but the quirky Jamie Oliver (yea, not the other devilish bastard from hell).
Jamie's Ministry of Food
It's not a bloody thick book, but a compilation of recipes compiled with a single intention; a tribute to the Ministry of Food. Wert? Quoted from the book:
Jamie's ode is a resurrection of the movement; to learn recipes and to pass it on to another person(s); your dad, ex-wife or neighbour. We all know Jamie's famous for his intense food campaigns around Britain (school diners, healthy food, etc) and I'm just more than willing to be part of this awesome shit while learning a thing or two from the great.
I'll end this post with my latest 3-week studio work; a 6-lane freeway over an existing road in Bulleen, Victoria. Not really a major project but I did fiddle with a couple of ideas; attempting to revolutionize the conventional freeway.
"During and after World War I, terrible food shortages meant many people were malnourished. So when World War II broke out, the government appointed the Ministry of Food to help families make the most of wartime rations. It had to make sure there was enough food to go around and also to educate the public about food and proper nutrition so they’d be healthy and fighting fit."
Jamie's ode is a resurrection of the movement; to learn recipes and to pass it on to another person(s); your dad, ex-wife or neighbour. We all know Jamie's famous for his intense food campaigns around Britain (school diners, healthy food, etc) and I'm just more than willing to be part of this awesome shit while learning a thing or two from the great.I'll end this post with my latest 3-week studio work; a 6-lane freeway over an existing road in Bulleen, Victoria. Not really a major project but I did fiddle with a couple of ideas; attempting to revolutionize the conventional freeway.
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210109 TO WIN
And so it's my favourite time of the year. tennis season. and rafa's first slam as the world no.1, schweet. So, we all know the favourites to win the OZ Open are obviously rafa, rogerman, djokervic, and the most-talked-about brit; andymurray. Jokerman being the defending champion has unfortunately not much press coverage and anticipation from tennisfans, including me; not a big fan of his style of playing. rogerman's a fake bastard as usual. oh, andymurray has been scoring high points from me. most probably rafa will be meeting him in d semis, so it'll be an interesting clash, under the scorching heat of Melbourne. (seriously that hot meh; 40C?) :SSo sharapova's not playin, which means jankovic's the ironic world no.1 underdog to win. (can you imagine, world no.1 and not even a single slam won?) well, there's also the cute ivanovic and the disastrously disfigured sisters, wanting to win so badly too.
Anyhow, as usual, VAMOS RAFA.
p/s Its less than a month before I leave for melbourne. Hopefully this new turn paves ways for my plans, career and ahem.
100109 Dream No.2
Not many may know this; but after successfully being an architect in the near future, I am really passionate in opening my own restaurant. I do admit that I'm not even close to being a decent cook to feed myself, but I've been learning alot in running a restaurant; right from designing it to expediting the sous chefs. My humbling one-month stint in Pizza Hut as a part-time waiter certainly gave me an insight. But that's semi fast-food. I've learnt how to handle customers that make you want to reap off their mouths, I washed the toilets, scrubbed the floor by hands, I've been scolded by my lady boss, and polished countertops and table legs.
The customers I met nevertheless always cheer me up. Being the only waiter who can speak fluent english, decent cantonese and mandarin (as obviously the other staff were malay), I managed to earn extra tips by sweet-talking rich (& moderate) housewives. After my first week there, I can already foresee potential tip-giving customers and will give them 5-star customer service. I even met a customer who is a retired architect and started chatting with him on my future education. There was also this vegetarian couple which frequents Pizza Hut. And they always call for "Jun." I can remember their usual order till today; the combo set consisting: carbonara spaghetti with no chicken but extra peas, vege pizza with extra pineapples, 2 cups of hot tea, change the breadstix to garlic bread and if the soup of the day is chicken & not mushroom, they would request for a switch to garlic bread. And his wife always asks for cheesepowder.
Owning a restaurant and creating it from scratch would be great. But being a chef in your own restaurant is even better. I'm learning, observing and experimenting. I would enjoy seeing people digging in into my dishes. A kitchen is always an exciting space. Packed with constant dynamics and interactions. Inventing the menu is fun too. Every new dish is created from a concept, and its taste and representation built subsequently. Simply inspiring. I'm not certain in what kind of cuisine my restaurant would specialize yet but it would probably be an upscaled, fine-dining one. And chances are my first restaurant wouldn't be in Malaysia ;)
The customers I met nevertheless always cheer me up. Being the only waiter who can speak fluent english, decent cantonese and mandarin (as obviously the other staff were malay), I managed to earn extra tips by sweet-talking rich (& moderate) housewives. After my first week there, I can already foresee potential tip-giving customers and will give them 5-star customer service. I even met a customer who is a retired architect and started chatting with him on my future education. There was also this vegetarian couple which frequents Pizza Hut. And they always call for "Jun." I can remember their usual order till today; the combo set consisting: carbonara spaghetti with no chicken but extra peas, vege pizza with extra pineapples, 2 cups of hot tea, change the breadstix to garlic bread and if the soup of the day is chicken & not mushroom, they would request for a switch to garlic bread. And his wife always asks for cheesepowder.
Owning a restaurant and creating it from scratch would be great. But being a chef in your own restaurant is even better. I'm learning, observing and experimenting. I would enjoy seeing people digging in into my dishes. A kitchen is always an exciting space. Packed with constant dynamics and interactions. Inventing the menu is fun too. Every new dish is created from a concept, and its taste and representation built subsequently. Simply inspiring. I'm not certain in what kind of cuisine my restaurant would specialize yet but it would probably be an upscaled, fine-dining one. And chances are my first restaurant wouldn't be in Malaysia ;)
061208 Egyptian Visitor's Centre
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251008 One week
Busan here I come!
여기에서 Busan 나는 온다!
여기에서 Busan 나는 온다!
090908 CASA RAFA ANIMATED
yea i know, the music's corny.
080808 : 080808
All hail Bird Cages
