Bali, Family, Food, Life, Love, Naiise

Three Days to Bali!! + Happy Pictures

TGIF folks!! It’s a rare moment of freshly-showered peace, and I’m just simply, looking forward to a well-deserved break in Bali.

It will be the first vacation I’ve had where being away actually means work piling up. One of the most overlooked luxuries of working in a larger organisation is the assurance that someone capable will cover your duties while you’re away. I am guilty of overlooking that one too, so treasure it if you do! Say thank you very much to your colleagues.

That said, our little team has expanded over the last few weeks, and I’m really happy and thankful that there are more hands, legs and fingers to keep the show running faster, and at a more manageable pace for everyone. I love it too that we are able to find, and work with, people who are passionate about making the business grow and succeed.

This morning was spent looking for offices – it’s probably one of the most exciting things that can ever happen for a company. The exhilaration of contemplating empty spaces and turning it into an amazing place where people can work happily.. is frankly, quite fantasy-inducing.Industrial spaces can be so beautiful with their double, triple volume spaces, I don’t think I can quite adjust back to shoebox apartment hunting.

We had a great past couple weeks with good coverage, and we’re also excited to introduce the launch of our new food section which features locally made food from small-scale makers here. Like the rest of our designers and makers, our food producers do amazing things with produce we already have here, and we love being able to support them on our platform.

I’ve tried the jams and granola so far, and they are very, very good. In fact, I personally swear by a bowl of Greek yogurt and Coconut Gula Melaka granola every morning, and I think I’m losing 500g everyday without even trying to. There must be some wisdom in the old adage “Eat like a king for breakfast, a prince for lunch and a pauper for dinner”. Cf: funny local publication My Mother Says 😉

Plus bonus: and of course it’s the only place you can get my sister’s famous macarons without having to camp on Instagram and wait for one of those SALE posts which close in like an hour -_-”

In non-work news, WE ARE SOOO LOOKING FORWARD TO BALI. All I want to do is lie at the beach and stare out into the open sea, pillion on a bike behind D, head back to our villa and jump into the pool. Maybe find that mysterious taco place in Seminyak that we’ve always wanted to find, but never quite were able to. And, of course, dine at our all-time favourite La Lucciola (so good it doesn’t even have a website).

Happy times lie ahead, and happy pictures for the post below 🙂

NONG

 

Farewell to the beautiful people at NONG

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Me and D, shot by the awesome Weekend Cheoks, a lifestyle blog run by Stacey and her two sisters who’ve been very supportive of Naiise x

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Then we had another photo shoot and an interview where we were asked the question “So, who wears the pants?” It’s actually pretty nice to have pictures of us taken by someone else! 😛

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Then we had the ‘act natural’ picture – I like this lots 🙂

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And which self-respecting person these days wouldn’t have a mandatory hipster shot when hanging around in grimy areas? We’re such fun.

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Last weekend’s bento picnic with the family, D and Kira. LOVE, DIE HARD LOVE.

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Blogging, Food

How chefs feel about food critics and food bloggers

Today’s post is about an article I read off Facebook today (fast becoming my source of random, interesting reads, even better than Flipboard in some sense): How chefs feel about food critics and food bloggers. 

Its contents are all-too familiar:

“Because of the growth of technology and the internet, everyone can be an expert in the field of being a food critic even with little knowledge of communication or food these days.”

I am a sympathiser. Having introduced my baby sister to her first job as a kitchen helper at Tippling Club, and watching her work through the years at Canale, Antoinette and Bar Stories, before carting her off to Paris where she went through an intensive culinary course capped by a 6-month internship at Le Meurice, I know firsthand how much passion, energy, and literal mind-body strength it takes to become the chef. 

The hours as gruelling as that of a banker – just imagine standing for 12 hours straight – yet, the pay is often a third of it.

Luckily for us, chefs around the world continue to work, driven by passion, and serving up our great celebratory steak, or dessert to cap off a lovely night. We should be thankful, how many of us know how to cook? I know I am, because a great meal to me is like heaven, the best way to end the day. 

Really, the last thing we need is for “food critics” to come bashing down on their egos, and their teams’. Especially when they don’t cook themselves. Especially when they choose to write flattering reviews of some other establishment because they get paid more for that deal.

Critiques, in my view, need to be fair, well-researched and possess intimate understanding in order to be valuable. Like a theatre veteran to review a play, or a teacher to assess an assignment, relevance is key. Arm couch critiques lose their flavour, especially when every man, woman, boy and girl on the streets professes to be an expert at the topic. Who do we trust? Too many opinions muddle up the issue.

I’ve tried my hand at food reviews while interning at a magazine, when I was younger. It was terribly, terribly difficult – everything tasted well, “delicious”, and by my fifth course, I couldn’t remember the first anymore. So I copied chunks of my write-up from the press kit directly, and I wasn’t really proud of the end-result. I was just parroting some PR spiel, when honestly the food was not memorable enough to stick.

That’s why I’ve never written a food review. Picky as I am about food, I can’t say my taste buds are discerning enough, and they definitely can’t differentiate between the various ‘layers’ of flavours. So my verdict is always simple: will come back, won’t come back, and I can’t possible write a post on that 😛

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Family, Food, Funnies

Breakfast Bit

Dad treated the family to breakfast at jones the grocer this morning. Awesome place especially if you’re into domestic goddessing. Next month I will treat the family to brunch at Saddle Club with my 13th month pay. I’m planning to do heck a lot with my 13th month pay, have you realized? Quote of the day –

Dad: Can I have a “breakfast bit”?

Me: Dad, did you mean Breakfast BLT?

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Food

Kim Chee Rocks

The Amandina is so freaking full from kim chee soup.

It shall be my new favorite lunchtime treat from now on.

If the flu bug that’s been going around has gotten you, have some.

It works like a miracle, if only for an hour.

Guess you’ll have just to have one bowl every other hour. Haha.

*Feeling ill* 😦

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Food

Pantry

Research is fed very well. Bread Society after lunch, Starbucks mooncakes for tea…

Scratch that. I just walked to the pantry… it’s Bread Society after lunch, Starbucks mooncakes, Famous Amos cookies, and Marks and Spencer chocolate wafers for tea…

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Colleagues, Food

creatures of habit

Omg I’m going to Alcova again for lunch for the 2nd time this week and possibly the 10th this month. And my boss just asked me to eat yong tau foo/prawn noodles/ngoh hiang again for possibly the 5th time this month. We are such creatures of habit, or was that an understatement?!

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Food

meal selection

Vegetarian Meals. Indian Vegetarian. Raw Vegetarian. Vegetarian Jain Meal. Vegetarian Vegan Meal (Non Diary). Vegetarian Oriental Meal. Vegetarian Meal (Lacto-ovo). Think I’ll have the Raw Vegetarian.

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Colleagues, Food

Happy Puffs

Sheena’s Happy Puffs arrived via Daniel at 9am, just in time to quell my growing hunger pangs and ruin my perfection mission. It came warm and toasty and topped with a smiley face (literally) on the crust.

Sheenaa…!!! How will I ever lose 6 kilos at this rate, sob.

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