AN ACQUIRED TASTE?

The big dilemma: when it comes to shoes do you skimp on style for comfort or do killer four-inch heels commit crimes against your sole? Croc’s Spring Summer 2010 collection will please the urban trotter – not only does it look good...it feels good…

Crocs. I thought I would never wear one. Ever since the shoe that looks like you’re wearing holey cheddar cheese (unfortunately I was given a yellow one for a present) was invented…I stayed away from the brand. Some may say it’s an acquired taste…not for every fashionista? But after another chance encounter at a Croc’s Spring Summer 2010 fashion event – I became a convert…I ended up buying 3 pairs of shoes…

My personal favourites are the trendy plain Hanalei wedges (with no flower designs but the playful flower designs are actually the latest to come out in the market) and the McCall ballet flats (not pictured) …but anyhow, do check them out at a Crocs store near you…(an industry insider professed that the One Utama branch have the best models)…
Also watch out for the ABF (Almost Barefoot) Flip Men, Women and Slide Pro Models.   
By The Editor

EMPORIO ARMANI SPRING / SUMMER 2010 COLLECTION

By The Editor

AN AFTERNOON WITH TED

On a hot Malaysian afternoon, Media’s usual suspects were treated to a bird’s eye view of Ted’s latest offering for Spring Summer 2010. Expect bold colors, tropical floral prints and easy-to-wear preppy shorts to name a few...

Fuchsia: the color that most testosterone-packed male would be too scared to wear was actually used in the menswear collection and to add more bite – checked shirts were tucked underneath an effortless tailored coat that seemed cool enough to wear for a balmy evening.

For the girls, expect flirty fun and poppy cluster prints. Colors galore – hues of Tangerine oranges, cornflower blues and lawn greens will give any wardrobe added fun. On the flipside, there was a black and white dress that one model sashayed in that seemed like something Blair Waldorf from Gossip Girl would wear (yes, I love BW…can't you tell?)

The dress doesn’t shout - it’s versatile and romantic. The apple of my eye? The bleached denim and leather jackets – not pictured unfortunately. Now, where did I hide my credit card again.

By The Editor

HOMEGROWN JEWELRY MADE WITH LOVE

Zinc & Zayan is made with passion. Zsa Zsa (yes that IS her real name) creates original pieces that can only be found at nana.g boutique and her online store: www.zinc-zayan.blogspot.com. The Editor scours Zsa’s jewelry box…

Editor: How did the passion for fashion come about and why jewelry in particular?

The passion for making jewelry initiated to want something different and to differ from mass produce designs and it started when I tried restoring old time favorite jewelry pieces.

Editor: What materials do you use to make jewelry?

Mostly semi precious stones and plated metals and I try very hard to avoid using synthetic materials. 

Editor: Name a few Malaysian jewelry designers that you are friends with?

None specific jewelry in particular but I do have my favorite homegrown independent brands like: thirtyfour ( bags & leather accessories), ciggy box@nita (searchable on FB) & shoes, shoes, shoes and of course Nana.g for ready to wear range. 

Editor: Favourite colour that you must use in your designs? 

Very hard to answer... no favourite colours, god bless all colours!

Editor: Unofficially, what never goes out of style to you?

Being comfortable with yourself, knowing what's best to suit your personality that reflects your individual style identity most of all being able to carry it well then you can be sure , you can never go out of style.

Note from Editor: Be the first FIVE to subscribe to styleunofficial.com and stand a chance to win a killer item from Zinc & Zayan!

CHIN KON YIT – WATERCOLOR MAESTRO

CHIN KON YIT is one of South East Asia's most eminent watercolorists. Style Unofficial’s Editor challenges him to talk about fashion, art and life’s little annoyances.

1. Honestly Chin, what do you think about fashion?

My wardrobe staples are t-shirts and shorts. I like nothing more than a good T-shirt with interesting graphic and prints.

2. What do you usually pack in your suitcase when you’re off to an art show?

Batik shirt and smart trousers.

3. If you were a fashion designer, who would you emulate?

Karl Lagerfeld

4. Someone once told me that, fashion and art is synonymous and share they share a very passionate love affair….do you think so?

Yes.

5. When someone views your art work for the very first time, what do they tell you?

They always point out the nostalgic factor in my art, and that I must’ve put in a lot of effort and time in the fine detailing.

6. How do you stand out from other watercolourists?

Through my unique take on heritage architecture.

7. What annoys you about the art scene?

The lack of respect for intellectual property

8. Give us a little bit of a history lesson on your growing pains? Were you always interested in watercolour?

When I was a young man, I did not have the means to fund for art college, so my skills are largely self taught. I have always love painting. I could paint in other mediums, but made watercolour my main tool of expression.

9. Your style has been described as “pointillism” and that you use “delicate strokes of pen/ink…” please elaborate.

Pointillism gives my artwork a textural quality through the tonal variation of colours and brushwork.

                          

10. Where will we see you next? When is your next showcase?

I am currently working on my next book project.

11. Who would you most like to thank for making you the person you are today?

There are many people that I would like to thank, most notably my family, late high school teacher, the gallery and my art collectors.

Catch his work from March 27 – May 2, 2010 @ G Hotel lobby, Penang. For more information contact Shalini Ganendra Fine Art, Kuala Lumpur at 03-7958 2175.

By: The Editor

M.A.C SPRING COLOR FORECAST COLLECTION PROMISES ENDLESS FUN!

Not too long ago, I attended the M.A.C Spring Color Forecast Collection launch party held at Midvalley Concourse floor. And true to M.A.C style, the event was star studded with celebrities, socialites and of course, the paparazzi.

Promising a stunning array of colours – to name a few…pink, lavender, coral, yellow, gold and burgundy, the season lives up to its name of being fashion forward.

Caressa Hanoom, Senior Training Manager of M.A.C, tells us that the must-have colours are Crush Metal and Blush Ombre. The Crush Metal Pigment is a set of four gorgeous shades that stack together to help create four key looks while Blush Ombre provides cheeks with a flawless and lightly pearled radiance.

Everything from lipstick, eye shadow, nail lacquer and more can be found bearing the colors of collection. My personal favourite was the subtle nudes but if bright pink is your Achilles heel, this collection is definitely pour toi.

Models strutted the small runway in orange and purple – while guests were treated to an instant photo session.  It was also a great way to make new friends, catch up with old ones and put some make-up on (their makeup artistes are very helpful!) if you haven’t worn any in the first place.

By: The Editor

An Evening of Pure Indulgence…

Tucked behind the façade of a private bungalow, Indulgence is unassuming from the outside and makes no bones of itself on the inside.  Upon stepping into its wide doors, you are greeted by a glass refrigerator filled with elegant cheeses and desserts: none too fancy though, just the core classics, beckoning your attention without selling itself.  There was no irony, no false charm, only a loose ambience and a seriousness of food you’d come to appreciate.

The owner and head chef Julie Song glided out of her kitchen, welcomed our company, and then glided right back in.  We were in her charge for the night, she smiled, and then started us off with the Hiramasa King Fish Sashimi.  Delicate to the palate with its subtle blend of garlic, lime and cauliflower sauce, the fish felt like a firm tuna at first bite, and then endedgracefully into soft flakes that melt in the mouth.  There was no edge to the taste, no room for doubt.  At one point we debated if it was actually raw – it was.

The Tasmanian Salmon, with oven-dried tomatoes and caramelized onions,on the other hand, tasted slightly heavier.  I found the light toss of honey mustard and mint to be a little overpowering, although my dining companion enjoyed the zing of mint that lingered after the last chew.

Julie’s FoieGras, served with potatoes, spinach, nuts and finished with pepper froth, literally melted in my mouth upon taste.  The flavor of duck was strong but doesn’t linger– just the way I liked it.

Seafood seemed to be the highlight tonight, and I had no beef about that.   When the fresh Tomamo to oysters came up, I was bowed over with excitement.  The four fresh raw shellfish had different garnishes and toppings: sea urchin butter and nasturtium flower, pistachio and sesame with avocado, oven dried tomatoes, and finally olive and salsa.  Without a doubt the olive salsa shell was the first one I reached for, being one who lives for spice on my plate.  As the only one at the table who could stomach raw oysters, I washed down all four of them with slippery gusto.  These oysters were fresh and a tad raw with a strong back kick to the palate, but it was nothing a dash of lemon and Tabasco sauce couldn’t fix.

The next dish – Australian Littleneck clams steeped in white wine and tossed with chili angel hair pasta – would be one of my favourites.  It was practical but still full of charm, and was one of those dishes that you yearningly polish off down to the last bite.  These imported clams were just a tad larger and rounder on the edges compared to the local ones, but most definitely sweeter and more tender.  The garlic white wine sauce takes on the texture and flavour of a soup, so what you get is a delightful orchestra of clam, pasta and soup, each playing their own chords within the symphony.

Julie then showed us how the Hiramasa we sampled for appetizer could turn into its own main – baked and topped with champagne grapes, buffalo mozzarella and fresh basil.  The cooked version featured heavier flavour and a more sizeable chunk, but I preferred the firm raw texture of the fish uncooked.

For a firmer bite Julie whipped up a dish of Lamb Ribs.   Simply marinated with salt and pepper and then delicately grilled to medium, its flavour surpassed the dish’s simple ingredients. With a colour palate of light pink darkening into a deeper shade towards the center, the meat looked and tasted tender.  There are little-explored virtues in simplicity, and Indulgence repeatedly emphasizes this – with noted subtlety.  Admittedly I am not a lamb regular, but I was quick to convert; this dish would be the perfect mid-weight fare if you were thinking about room for dessert. 

For dessert, we started with the Chocolate Fondant with Chocolate Sauce, which was thick, creamy, and without a flaw.  It was the dish you knew you wouldn’t go wrong with.  We also tried the Fresh Turkish Figs that were glazed with sugar and topped with vanilla ice cream.  Dress with blood orange sauce, this was a less sweet and less rich treat, but still oozing with flavour.  My favourite that night was the Mango and Passion fruit Soufflé accompanied by lime and coconut ice cream, simply because the taste was so straightforward and was quite like nothing I have ever had before. 

At the end of the dinner spread, I felt as if every corner of my taste bud has been teased and fulfilled.  This was indulging with barely any gluttony. The pit of my stomach gurgles approvingly as Julie invites us for a cuppa coffee.

By: Grace Liew

Tasty-licious @ HRC Penang

There are, broadly, 2 kinds of eating: stuff yourself like a Christmas stocking, or dainty nibbles at cute cutlets.  Either way, we await the pleasure of a warm gurgle at the pit of our stomachs after every meal. Hard Rock Café Penang certainly seems dedicated to this end goal.  ‘Generous’ would be a modest word to describe their portions; four of us did little damage to our appetizer of nachos, and the side dish of mac and cheese stared back at us with a silent fury.

The standard American fare favors portion over flavor, and makes eating an endeavor of bravado.  Without a doubt I was never a fan of such dining.  Hard Rock Café Penang’s menu parades an array of American dishes – so what prompted my interest to even set foot in the place?  It was easy: American fare also tend to serve up a good slab of steak, at least in my experience.  I haven’t had red meat for a while, so I knew exactly what I wanted.    

To start, the Hard Rock Nachos came highly recommended, and it did not disappoint – if you could eat it fast enough.  The fresh corn tortilla chips, buried under a mountain of Jack and Cheddar cheeses, are addictive to the last crunch.  The spread was big enough to appetize four people, and the salsa was so fresh I could still hear the swishing of a knife slicing through the tomatoes as I sink my overflowing nacho into the dip.  A hotter version of the salsa doesn’t exist yet, but I am bating my breath for it and will continue to shamelessly pester for it.   It was a shame to bid goodbye to the still half-full plate of nachos as it sinks under the cold heavy cheese – we were ready to move on to the mains.

My medium-rare New York strip steak arrived with a chunk of butter sitting at the top – melting rapidly – beckoning.  I vacillate between rare and medium-rare for my steaks, and medium-rare for this strip steak was the perfect cook.  The strip steak is a cut right next to the tenderloin, comparable in tenderness with the tenderloin, with a fuller bite.  It is also leaner, but still succulent to sink your teeth into.  Because of its own complex flavour, strip steaks are best grilled and paired as simply as possible, and marinades and sauces are kept to a minimum. 

The steak was almost perfect.  Its flesh was tender and squished ever so slightly every time I sunk my knife into it, revealing a shade of pink light as a girl’s fading flush.  Although the smokiness from the grill lingered a little longer than I would have liked, the satisfying chew more than made up for it.  I was pleased to dig into the simple sides of fresh vegetables and mashed potatoes, which went with the steak seamlessly. 

Another signature dish on the menu is the Legendary 10-oz burger Facing with a tower of a 10-oz patty topped with strips of bacon, cheddar, an onion ring, lettuce and pickles, one might wonder how best to eat this.  After a brief stare-down, we went the fork and knife way in an effort to invoke a sense of class.  With a burger.  Also done medium rare, the patty is tender and thick. While we found that the onion ring did little to the symphony of patty-lettuce-pickles-cheese (in the end we just picked up what’s left of it and ate it on its own), the bacon strips blended gloriously.  The somewhat tight grind of the patty gave out juices sparingly, which in the same instant seeped into the bacon and created a fine concoction of flavor in the mouth.  At the same time, though, I wished the patty would flood up more at each bite.  Towards the middle, we put away our fork and knife (neatly), and started picking the burger apart with our fingers.  A highly recommended way to finish. 

While the side of mac and cheese met expectations, there simply wasn’t enough room for sides.   And as expected, halfway through my main I was hit with the realization that there was absolutely no more room for dessert.  But being troopers, we forged on and got mini versions of the Hot Fudge Brownie Sundae anyway, upon (little-needed) insistence of the manager, and needless to say, this was the one dish that everyone cleaned through with licks and smacks.

Another thing worth noting is the Hard Rock cocktail menu.   It was fun choosing from the crazy variety and then wrangling with the waiters on what best to order.  If you are adventurous enough, flag over the restaurant and bar manager Ah Beng and he would be more than delighted to have you road taste his funky concoctions.   Which he might or might not name after you.  At Hard Rock, experiments tend to be more hits than misses, but playing it safe can also satisfy more than you expect.

By: Grace Liew