VOL. 1 NO. 10 I DECEMBER 22-28, 2013
SINGAPORE’S HERITAGE ROWS MARK MY WORDS
LOVE OR MONEY, EVERYONE? CULTURE VULTURE
A SHADOW PUPPET PRIMER
FACES IN THE CROWD PHOTOGRAPHER SANJA JOVANOVIĆ CELEBRATES JAKARTA’S UNSUNG HEROES
Noted in passing
mark MY WORDS
In Plain View I FIRST became aware of Sanja Jovanović’s photos via an email from a colleague. “I think these are really important,” he said excitedly of works by the wife of the Serbian ambassador to Indonesia and ASEAN. Now, while the little doubting Thomas inside of me may have been a tad skeptical about their value, I was stunned by the raw power of the images. It turns out Jovanović focuses on the “hidden” people of Jakarta – the street sweepers who try their best to keep the throughways spick and span, gardeners who tend to the city’s lawns and the ojek drivers who valiantly ferry us through the maze of sprawling traffic. These are no Diane Arbus-like studies of human desperation. The men, photographed in their modest “living rooms”, tiny but homey rented rooms, appear strong and undaunted by their lot in life. I am deeply moved by the strength of character of my fellow Jakartans. See the images for yourself at KOI Kemang. On this weekend, why not try brewing your own perfect cup of java in this crowded corner of Java? The people from Monolog tell you how to do it in this edition. For lovers of offal (I am not one of them), chef Theodora Hurustiati has a festive tripe dish from her adopted Italian home. Also take a tipple with the latest wine trends and find out gallery owner Edwin Rahardjo’s own “moving” artistic interests. Wishing everyone a safe holiday. And when you head out and about in the city, spare a thought – and a glance – for those around us.
Brew to Form
Expert tips on being your own barista.
Into the Light
A new book series spotlights the art of shadow puppetry.
ON THE COVER Sanja Jovanović Wardrobe GUESS by Marciano I Photographer & Stylist Willy Wilson
JPlus Team Editor Bruce Emond I firstname.lastname@example.org Deputy Editor Willy Wilson Graphic Designer Budhi Hartono Copy Editor Imogen Badgery-Parker MARKETING & ADVERTISING Sales & Marketing Director Ady P. Pamungkas I email@example.com Marketing Executives Dewi Damayani I firstname.lastname@example.org Sugeng Andrianto I email@example.com
JPLUS December 22, 2013
FOR LOVE OR MONEY? OPT FOR THE MAN OR WOMAN OF YOUR DREAMS, OR A WHOLE LOT OF MOOLAH? DECISIONS, DECISIONS … WORDS MELISSA KARIM
IT WAS set to be a long 13-hour flight from Frankfurt to Singapore. No place to go, and nobody to talk to except our fellow passengers. After our 5th hour of sitting together, and after I watched an in-flight movie, the woman next to me began pouring her heart out to me, a total stranger. She was on her way home to get married before the end of the year. The fiancé is a well-off businessman who can buy her anything and everything she wants. In her words, he is a nice guy, provides stability, has leadership qualities, is very proper and is also a bit boring. They were in a longdistance relationship for two years. And then there was a but thrown into the story. She told me she could not stop thinking about another guy, whom she left a few hours before in the city where she had lived for the past 10 years. He is the man who makes her heart tremble, she feels alive with him and time flies whenever they are together. He is funny, engaging, even with no leadership opportunities or money to speak of; he may have a future or may not. There are many uncertainties about him. But she knows deep in her heart that he loves her (poor guy even told her he is not worthy of her because he is nothing compared to her fiancé). And she loves him, too. She tried to call off the engagement, but her fiancé refused and her family also rejected her radical idea. Her religious adviser, an older woman, told her life would be easier and more enjoyable with a man who could provide stability and had money. Her elders were telling her that you follow the money, because love can wane after a couple of years, and then what are you left
with? If you end up marrying someone wealthy, at least you can content yourself with all that money can buy. True. Money can but all the shoes and bags that we want, but like they say, you can’t cuddle up with bags at night. You can’t kiss your bags passionately. You can’t be turned on by the smell of your bags (or can you?) Remember what Carrie Bradshaw said: “In the end you want to be with someone who makes you laugh!” How can you laugh without love? I was itching to jump in listening to her story. I wanted to send her right back to where she came from (“ladies and gentlemen, we will now be making an unscheduled detour …” ). She was driving me nuts with all her reasoning. Girl, isn’t it plain and simple, you choose love! I guess I’m just a sucker for love stories – I vote for love and I think I will always vote for love. I hope she had the courage to listen to her heart. How about you? The writer is the mother of Jazz, a yogi, runner and a lover (and she thinks this column should be called Melissa’s Elephant).
table of FRIENDS
Regrets, I’ve Had a Few … Or are they really too few to mention?
Of course I have no regrets. If I get to re-live this life again, I’d do the same thing over again. I am always grateful with whatever comes my way! That was my first response :) Then I stopped and thought some more. I realized, hey, I do have regrets. Small ones. But they are regrets all the same. I regret whenever I lose my temper easily. And this is rather often! :p I regret that I don’t pay more attention to my friends and family because I am always busy working! I regret that I do yell at my children. I regret that I don’t assert more control and coaching for my team at work. I regret that I don’t spend more time writing. I regret that I don’t take better care of my health. All these regrets after all. I suppose I need to make peace with them all. Making peace with my regrets means forgiving myself. I think that’s far more important than creating a perfect life, don’t you? And what do you regret in your life?
If I think about having a time machine, it would be used for two things: experiencing once again something wickedly beautiful or correcting my mistakes. There was a time when I created drama that I’m not really proud of; I want to turn back time and choose to do things differently all over again. And then comes this clear-headed “aha” moment of realization … You know what? All this stupid stuff in my past has shaped the awesomely crazy-beautiful Zoya Amirin that I am now. I don’t want to let my past define me nor let others use my past against me. Hell no! My only regret is doing something out of hate instead out of love. Hating an obnoxious person is so typically standard man! I regret not showing more love to obnoxious haters out there. Make love, not war Quote from one of my chick flick favorites: cheers to the guy who loves us, to losers who lost us and to the lucky bastard who gets to know us. Ha ha! If you are with me, give me five, friends!
I am very fortunate that right now I have this attitude of not regretting anything in my life. I believe that you can learn from anything and everything that life throws at you. That is, if you get it, you can take it. Life is a lesson. And each lesson is harder. And when you regret, you waste energy. Learn to look forward. And play the cards that are dealt you.
Hmm, regrets. Like Ligwina and Zoya, I don’t think I have ever regretted anything. Ever? For sure, everything I have done in the past has really shaped who I am today. But I laugh at a few things that I did. There was the time I curled my hair, and I felt really stupid about it. And when I did something really stupid by breaking up with my partner because of another person. All the aforementioned examples really shaped me into a different person now. I became a very cautious person. I need time to think thoroughly about something before I can make a decision. And Wina is right. I also have to make peace with whatever I did in the past.
Ah, that thing called regret! I used to avoid this forehead-slapping emotion at any cost. Missed the flight? There is always a next one. Cheated by my business partner? At least I didn’t cheat him … and may he rot in hell. Got a divorce? So did millions of others. I always thought I would always be able to talk my way out of it whenever regret lurked around the corner. Not now. It seems that I am unable to avoid regret as much as I can’t avoid making bad decisions that are impossible to shake off. Now I embrace regrets. For, if properly handled, they can be constructive and even empowering. All you need to do is change the past. No, you don’t need a time machine to do so; you just need to modify how you view the past. You don’t even need to change the facts, just the storyline. There is no bad decision. There is no accident. Everything happens for a reason – one way or the other. I met my biological father many years after we were separated when I was an infant. Now I get to feel the love of two fathers. I got a divorce to learn the pain of separation. Now I know for sure I am loved … And the list goes on. Today is the tomorrow we worried about yesterday. There is no regret when there is no bad decision. All izz well.
Join us at the table: send your feedback to @TOFChat and @JPlusSunday JPLUS December 22, 2013
A la MODE
Acclaimed fashion designer L’Wren Scott spills the beans on sequins, sparkles and her new affordable collection for Banana Republic.
The designer and her main squeeze, Mick Jagger
esigner L’ Wren Scott is no stranger to sequins. Party dressing is part of her everyday life: It’s simply not a choice for an insider-favorite fashion designer, a celebrity stylist and the girlfriend of Mick Jagger to curl up in her cashmere cardigan all the time. But she doesn’t compromise comfort, probably because she does attend so many events, meetings and red-carpet parties. Confidence is born from the combination of style, comfort and impeccable fit, Scott, 46, insists. Cost, however, can be a factor for many women who feel their budgets force them into a choice of one or another. But, she says, it doesn’t have to be that way. She launched the limited-edition Banana Republic L’Wren Scott Collection last week, and Scott says it will wrap her signature flattering construction and extraordinary fabrics into a package that will cost less than US$200. The timing matches nicely with holiday festivities. Her sparkly cardigan, for example, will take you to each and every event, even the ones you don’t know you’ll be going to until you’re practically there, she says. (It’s available in green, red, silver/black, so it’s something for everyone, she adds.) Grab the sweater, a pair of heels and you’re good to go. OK, it’s not quite Nicole Kidman at the Oscars or Cannes, but it’ll turn some heads. You meet all sorts of interesting people. Who has taught you the best lesson in life? My parents taught me the work ethic.
WORDS SAMANTHA CRITCHELL/AP
Your usual collection pieces are made at your small London atelier and the pieces have a four-figure price tag. Why was price important for this Banana Republic collection? When I was growing up, I’d really have to save $150 for a dress. There is nothing more than $198 here. I grew up in rural Utah, and you’d have to drive awhile to get to the bigger city where there was a mall and a Banana Republic. I had to save my money to buy these luxury kinds of clothes. What’s your advice if you find yourself overdressed or underdressed? I’m (the) owner of a business, so getting to work and looking professional is always what I’m thinking about first, and then having something in my bag for the evening. Otherwise, I don’t believe in underdressed or overdressed. I think it’s about being yourself. ... During the holidays, more is more, not less is more. I do think you should sparkle and shine. For you, is the holiday season more of a time to go out and celebrate, or to wind down and relax? Holiday is so much about shopping! Parties or events are second. I’m thinking more about my shopping list, which is big! My favorite thing is buying presents for people. ... But my No. 1 thing about holidays is time off. You’re with your family and friends, and I think about the people I’m going to be with, the book I’m going to read, and, of course, I make sure I have the right things in my wardrobe so I can think and worry about the things I want to and not about what to wear.
Marion Cotillard wears the Dior Bar jacket
JPLUS December 22, 2013
FOR DIOR’S Spring/Summer 2014 collections, Raf Simmons released the Dior Bar bag. A structured, boxy bag made out of luxurious leather, Dior Bar bag is inspired by the legendary Bar jacket. With feminine top handle and jewelled closures, the Bar bag links the house’s history to its present. What’s interesting is the side of the bag, which forms a figure eight, is reminiscent of the jacket’s optical illusion silhouette. Created in 1947, the Dior Bar jacket’s signature looks consist of round sloping shoulder lines, narrow waist and spreading skirts, a strong but feminine look that the press dubbed “the new look”. This elegant jacket was designed for women on the go, who wanted an appropriate and practical outfit from morning to the cocktail hours (hence the name “bar”). Interestingly, Simmons’ debut collection for Dior after his appointment in April 2012 paid tribute to the legendary French couturier’s sartorial legacy, most notably in references to the very same Dior Bar jacket. + Willy Wilson
THE PERFECT BREW
Jakarta’s favorite coffee place Monolog is serious about educating urbanites on the meaning of a good cup of java. WORDS AND PHOTOS NATASHA ISHAK
ndonesia’s coffee culture dates back to its colonial history. People here like it strong and overly bitter. But bitter coffee doesn’t necessarily equal good coffee,” Monolog co-founder Evie Karsoho states. “Drinking coffee is not supposed to be a quick caffeine fix or style statement. You should enjoy it. Life is bitter enough, why add to it?” Making the perfect brew, as I discovered during a coffee break at Monolog’s Street Gallery branch, takes more than just pouring hot water over some choice beans. The type and size of the coffee beans, roasting methods and even how fine the beans are ground need to be taken into account. Franky Angkawijaya is another one of Monolog’s co-founders and the go-to guy for all things coffee. He explains other factors there are different factors that contribute to the taste of a brew – including the soil the beans are grown in, harvesting techniques – but the two key points to making good coffee are not what most would expect.
It’s all about details and discipline. “People don’t understand that the littlest things can affect the [brew] taste. Details, such as cleanliness of the coffee grinder used, are often overlooked. The discipline that goes into maintaining the quality of the brewing process is also important,” Franky says. Here are three ways to brew your coffee:
Difficulty: easy peasy Result: bold (heavy body), very less acidic brew Pour half a cup of boiled water into the French-press tube filled with ground coffee (make a circular movement while you pour the water to agitate with the coffee faster). Let the coffee seep for one minute; you’ll notice the water slowly turn brown. Gradually pour another half cup of boiled water into the tube (with circular movement again). After 30 seconds, start pushing down the presser in one, slow motion to filter the coffee grounds.
Difficulty: not suitable for newbies Result: Bold body and less acidic brew First thing first: wash down the paper filter placed on the funnel-tray with boiled water (93 degree Celsius) and let it drip into the coffee pot underneath. This helps prevent the taste of the paper interfering with the coffee flavor when it is filtered (and yes, this does make a difference). Once you’re done and emptied the pot, pour 20 grams of ground coffee (2 cup serving) into the funnel-tray and preinfuse with 20 grams of hot water. A good way to check the freshness of the beans is to see whether the coffee grounds rise up; if it does, that means it’s fresh. If not, you better use a new batch. Wait for 30 seconds and then slowly pour in the boiled water to coffee with circle movement. The result of the coffee depends on how strong you want it – the recommended amount is 1 gram of coffee = 1 gram of water. Thus 20 grams of coffee is equal to 200 grams of water. After you’ve gotten enough, gently stir the coffee in the pot before serving so the acidity of the brew is distributed evenly.
Difficulty: major league Result: bright, medium body and extra lemon acidity kind of taste Boil 240 ml of water in the glass coffee pot on the bottom of the syphon (also known as the vacuum coffee maker) over the halogen heater; spirits and lighter is usually provided with the syphon to help start the heater. Once the water is at a boiling point, put the upper container– with the ground coffee inside – on top of the boiling coffee pot. The expansion of the evaporated water will push the water from the coffee pot up to the container, where the water will mix with the grind. Stir the blend while it seeps for about a minute. Then take the syphon off the heater to let the coffee filter back down to the coffee pot, stir the coffee once more before it start to get strained. Leave the dry grind in the upper container. Pour the coffee straight out of the coffee pot into your serving glass. Want to give it a go? Head to Monolog at Plaza Senayan or Pondok Indah Street Gallery to purchase your own brewing set.
JPLUS December 22, 2013
WORDS & PHOTOS THEODORA HURUSTIATI
ome of you – I see you – may be taken aback at mention of serving tripe for the holidays. But here in Friuli, the northeastern region of Italy where I live, it’s a timehonored part of the Christmas tradition. This hearty tripe stew is usually served with the cornmeal porridge polenta, and is eaten after the midnight Mass, when friends and family gather for their first greetings of the celebration. Although it’s of peasant origin, it requires a lot of time, care and patience to make this tasty tripe dish and is today reserved for special occasions. South Africa has a similar recipe eaten with mieliepap, cornmeal made from white maize. Tripe was also one of the late Nelson Mandela’s favorite dishes. This Christmas, it will be on my table in his honor.
TIME FOR TASTY TRIPE
Cut a celery stalk, a carrot and an onion into chunks. Insert tripe in a deep pan with these vegetables, lemon juice and cover with enough water. Boil for an hour and drain. Cut into fine strips. Meanwhile, start making vegetable stock. Boil about 3 liters of water with a generous pinch of salt, another roughly cut celery, carrot and onion. Finely dice the remaining celery, carrot and onion. Sweat with enough oil to cover the base of a casserole, along with cinnamon, cloves and rosemary. Add tripe and sauté for three minutes before
adding the tomato pulp and grated nutmeg. Pour half of the vegetable stock and simmer over a low heat for another two to four hours with the lid on, until the tripe is tender to your liking. Stir occasionally and add a ladle of hot stock when needed to prevent it from drying. Discard spices and serve hot over the cornmeal; topped with a generous amount of Parmesan. But feel free to eat it with rice instead and to add chili. I won’t tell my Italian in-laws!
Serves 6-8 • 600 g beef tripe, washed and cleaned • 800 g canned polpa di pomodoro (tomato pulp) • 3 onions • 3 carrots • 3 celery stalks • Juice of 1 lemon • 5 cloves • 10 cm cinnamon stick • A pinch of grated nutmeg • 1 rosemary sprig • Salt • Extra virgin olive oil • 80 g grated Parmesan cheese
Helpful Hints • Make your own polpa di pomodoro from scratch by peeling, deseeding and finely dicing fresh ripe tomatoes. You’ll need about 2 kilograms of fresh tomato for the amount required for this recipe. • Polenta is hulled and finely ground corn kernels with a sand-like consistency. The most common type is made from yellow maize, but white polenta, from white maize, is also available. There are similar products from other countries that are good substitutes, like masa harina (South America) or mieliepap (South Africa). Read the package carefully for cooking instructions; you normally need about 50 g of cornmeal, 200 ml of water and a pinch of salt for one portion.
JPLUS December 22, 2013
Jakarta-born chef Theodora Hurustiati, an 11-year resident of Udine, Italy, was the runner-up in the TV cooking program La Scuola – Cucina di Classe (The School: Classy Cooking) in 2011.
Trapped in a Body You Can’t Control Michael J. Fox and Muhammad Ali have one thing in common that has changed both their lives forever. They both have Parkinson’s disease – a condition that affects their movement, balance and muscles, and makes them tremor and twitch. WHEN IT comes to Parkinson’s, Michael J. Fox and Muhammad Ali are not alone, with one in every 100 people over the age of 60 affected by the disease. When Kevin Seah was diagnosed with Parkinson’s, he was only 58 years old. Initially, his symptoms were manageable with medication but five years later, the drugs stopped working. The patient was left feeling more and more helpless as his symptoms deteriorated dramatically. That was when his neurosurgeon, Dr. John Thomas from Mount Elizabeth Novena Hospital, spoke to him about Deep Brain Stimulation (DBS) therapy. Often referred to as the new frontier in the management of conditions of the brain, DBS wires the brain to a medical device that sends electrical impulses to specific parts of the brain. These impulses can be calibrated to ease the jerky and uncontrolled movements
associated with Parkinson’s. While DBS therapy does not cure Parkinson’s itself, the procedure can help manage the effects of the disease to significantly improve the patient’s mobility and quality of life. “It’s often a huge relief for my patients when they discover there are other options available, after their medication has stopped working,” says Dr. Thomas. “Generally, stage three patients – those who are around five years into their diagnosis – respond best to this treatment.” What’s notable about DBS is that instead of a general anesthetic, the patient receives a local anesthetic so he is awake throughout the procedure. This allows him to provide immediate feedback during the surgery and help the surgeon pinpoint the exact location of the wire implants to produce optimal results. For Kevin, the effects of DBS therapy were remarkable. Not only did he
experience significant improvement in directing his physical movements, Kevin also found himself with better control over his speech. Parkinson’s disease, while not a deadly disease, is a life-altering one. People with the condition often describe being trapped in a body they can’t control.
DBS offers them the hope to regain independence and claim back their life. Doctor John Thomas Mount Elizabeth Novena Hospital Mount Elizabeth Novena Hospital, Singapore Patient Assistance Centre (Jakarta) Suite 908 Tamara Centre Jl. Jenderal Sudirman Kav.24 Jakarta 12920 24-Hour Helpline: (62) 811 942 720 Email: firstname.lastname@example.org
FIVE THINGS TO KNOW ABOUT PARKINSON’S DISEASE 1. Parkinson’s disease is a degenerative disorder of our central nervous system. It usually develops in patients between the ages of 55 to 65 years; however Michael J. Fox was diagnosed at just 30. 2. It’s more common than many people think, affecting around one in 100 people over the age of 60. 3. Due to the aging baby boomer population, the number of people in Singapore living with Parkinson’s disease is expected to rise dramatically. 4. Parkinson’s disease is the second most common neurodegenerative disorder, after Alzheimer’s disease. 5. Apart from the motor symptoms, there are many other symptoms of Parkinson’s such as loss of sense of smell, depression, constipation and sleep disorders. These can be present many years before motor symptoms appear.
Getting Juiced JUICING IS ONE WAY TO A HEALTHIER LIFE. WORDS SONNY GUEVARRA PHILIPPINE DAILY INQUIRER/ANN/ MANILA
IN 2004, I was diagnosed with high blood pressure (hypertension) and was prescribed anti-hypertension pills. By coincidence, I got hold of a book, Fit For Life by Harvey Diamond, which says hypertension is reversible through changes in lifestyle and a diet dominated by foods from the plant kingdom (fruits, vegetables and their juices in their natural state). I immediately stopped taking antihypertension pills and embarked on a raw plant-based diet (please don’t emulate me — first consult a medical practitioner before going on a diet change). That was more than nine years ago. Today, I have zero drug maintenance. And I lost weight. After two months, I lost about 12 kg and reduced my waistline by approximately three inches (down to 4 inches later). This was truly amazing for me, a rapid weight loss where I didn’t feel any weakness or sluggishness. On the contrary, my energy level surged, something I enjoy to this day.
In 2007, we went to Singapore to visit my daughter. I was informed that our son-in-law had been suffering from loss of appetite and frequent stomach discomforts. I suspected that overacidity of the stomach was the cause. Applying what I learned in Fit for Life, that when alkaline and acid solutions are mixed they neutralize each other, I recommended celery juice to neutralize his stomach acidity, since drug medication had not brought any relief. According to Diamond, celery is one of the richest sources of alkaline plant foods. After three days of drinking fresh and pure celery juice (taken one hour before meal, twice a day, preferably on an empty stomach), my son-in-law had reduced stomach discomfort and his appetite improved. A week later, after four more days of drinking celery juice, he was back to his old self. Without a doubt, celery juice (a true and natural alkaline drink) cured him.
Hippocrates, the father of medicine, was right when he said, “Let food be your medicine.” Remedies When you are not feeling well, about to catch a cold or already have one, fresh juice and plenty of water (preferably distilled) are your best remedies. If you lack appetite, fresh juices are the best solution to keep your nutrient intake adequate. Fresh juices help cleanse the body of accumulated waste. They also supply us with vital building blocks for cell regeneration (way safer and better than the much-touted and very expensive stem cell treatments, if there is ever any truth to them). Fresh juices are the best source of nutrition for sick people. Healing and recovery need tremendous amounts of energy and since fresh juices are predigested, extra amounts of energy are available for healing and recovery.
Joyce Rogers, author of the book The Bible’s Seven Secrets To Healthy Eating, wrote that she drinks juice as preventive medicine. Her goal is one big glass of fresh vegetable juice a day. Commercially sold juices in whatever kind of packaging have expiration dates of up to two years, meaning they are fit for consumption on or before the indicated dates. That means they are not fresh and were pasteurized to kill bacteria. Fresh juices have no bad bacteria and will stay fresh for a couple of hours before losing their freshness. They may last up to a week if refrigerated, depending on the degree of coldness. “The single most beneficial habit you can possibly cultivate is the habit of consuming exclusively fresh fruit juice from the time you awaken in the morning,” wrote Diamond. Remember, drink veggie or fruit juice slowly, mix it with saliva in your mouth, then swallow, preferably on an empty stomach. You’re on your way to a healthier life.
JPLUS December 22, 2013
communal workers like street cleaners and gardeners we see but perhaps do not notice on the streets of the capital every day. Surrounded by all the possessions they own living in the famed capital, the bare-chested men stare into the camera, possessing a dignity and spirit amid their spartan living conditions. “What fascinated me at first was the aesthetics of their rooms, but I also admire the attitude of the people: Their strong character, even though they were living under poor conditions. There was no sense of self-pity,” Jovanović says of the photos, consisting of 12 portraits and eight snapshots of them in everyday situations that were recently featured in the Serbian edition of National Geographic. “In the beginning, I asked in my basic Indonesian, ‘boleh saya melihat rumah kamu?’ (May I see your house?) and they told me, ‘boleh, tapi ini bukan rumah, ini kamar’ (yes, but this isn’t a house, it’s a room), hence the title of the series.” Petite though she is, Jovanović, 29, is very strong. She loves all kinds of sports from tennis to swimming. She is also intrigued by the specter of volcanoes. Together with her husband, she has explored a number across the archipelago, including Krakatau and Mt Papandayan. Her fitness levels paid off during the “Kamar” project. To access the residents’ rooms, she had to soldier crawl with her camera along a narrow space approximately one meter high. The rooms were above the roof of a mosque that was also part of the construction of the bridge. Getting there turned out to be the easy part. “One of the most difficult parts was to gain their trust but as long as you respect them, you’ll be fine,” explains Jovanović,
THROUGH HER LENS, SANJA JOVANOVIĆ CAPTURES THE LIVES OF THE UNSEEN RESIDENTS OF JAKARTA.
WORDS FELICITA GOENTORO
pon her arrival in Indonesia in March 2012, Sanja Jovanović, the wife of Serbian Ambassador to Indonesia and ASEAN Jovan Jovanović, was eager to “meet Jakarta in person”. And that is what this award-winning photographer
did, by chance. A leisurely stroll alone – with her trusty camera, naturally – led to what would blossom into an eightmonth-long project. She climbed over a fence and
JPLUS December 22, 2013
discovered a hidden residence within the construction of a bridge near the Embassy of Serbia in Central Jakarta. From mid-2012 to early 2013, Jovanović visited the residents from time to time in the evening and documented their everyday lives. “I want to capture a truthful portrait of humanity,” she says of the aims of her photography. The resulting project, titled Kamar (Room) and currently on show at KOI Gallery in Kemang, South Jakarta, is captivating – an eye-opening glimpse into the lives of the
Sakim, 30, woodcutter, originally from Banten, married with one child.
Antasa, 27, woodcutter, originally from Banten, single.
Rosad, 44, gardener, enjoys collecting and drawing flowers, divorced.
who later asked an Indonesian-speaking friend to help interview the men about their backgrounds.
Ocol, 17, street sweeper, originally from Cirebon, West Java, single.
Edo, 30, woodcutter, originally from Banten, married with no children.
Heart Felt The native of Belgrade had fortunately gained access to the men and their homes during the precious last months of the workers’ residence there, before their resettlement following the January 2013 floods. Perhaps what is most remarkable about the photos is that a stranger – a foreign woman at that – was able to capture their daily routine and their individual spirit. “The best pictures come about when they forget about your presence. When I take a picture of something I become part of it; I am moving together with the subject,” Jovanović mused. “I’m not much of a technique person – I take pictures from the heart.” Her photo of woodcutter Edo was the winner of the FotoDC competition in Washington D.C. Her affinity for visual arts is attributed to a childhood surrounded by art; her uncle was famous Serbian painter Veselin Draskovic. Jovanović enrolled in a high school with a focus on photography, and became increasingly dedicated to the art. She was the only one from her class to pursue a photography program in university. Throughout her studies, it had already become apparent that she would move in a humanitarian direction with her photography. Kamar “I like taking pictures of everyday life KOI Gallery Kemang Jl. Kemang Raya 72 South Jakarta and going under the surface of some Until Jan. 7, 2014 apparently ordinary stories. But when I travel, there is no time to dig deeper A percentage from the sale of artwork will into the stories, so everything depends be dedicated to the residents of the bridge. on capturing the decisive moment.”
Susanto, 28, gardener and street sweeper, originally from Brebes, Central Java, married, one child.
JPLUS December 22, 2013
Culture in Store SINGAPORE’S COLORFUL ARCHITECTURE AND DELICIOUS STREET FOOD REVEAL ITS RICH CULTURAL PAST. WORDS & PHOTOS WILLY WILSON
hink of Singapore and the first things that come to mind – retail therapy, cleanliness, order – aren’t culture. That disregards the fact that the city-state is home to Southeast Asia’s best-preserved colonial shophouses, dating back to the19th century. Much like the New York’s brownstone and San Francisco’s bay windowed properties, Singapore’s shophouse defines an important architectural period and a way of life for its industrious citizens. Used for both business and living, these buildings are essentially narrow, small terraced houses, with a sheltered pedestrian way at the front. Constructed between the 1840s and the 1930s, shophouses formed the majority of the preWorld War II urban fabric of Southeast Asian cities. The government, after realizing the significance of the buildings to the nation’s historical past, embarked on an orchestrated effort to promote the adaptive use of the shophouses in the 1970s. Over the past four decades, the conservation has gone beyond preserving the buildings ornamental façade – the effort has now managed to retain and revive the spirit of the buildings. The reutilization of heritage buildings in Singapore incorporates past knowledge and current technology to stay relevant in today’s world. As a result, Singapore’s shophouses are now considered architectural landmarks and have substantially increased in value. Singapore’s creative class, too, embrace the reutilization of shophouses, evident in mushrooming boutique hotels, cocktail bars and coffee shops around the heritage neighborhood. JPlus takes a stroll along two nostalgic neighborhoods in Singapore to enjoy the delightful architecture, along the way savoring authentic Peranakan, Minang and Chinese cuisine, plus downing killer cocktails in trendy bars at sunset. Joo Chiat’s Nostalgic Atmosphere Nearest MRT Station: Paya Lebar • Kway Guan Huat 95 Joo Chiat Road, Tel: +65 53442875 Opening hours: 10 a.m. to 8 p.m. (Tues – Sun); 8:30 a.m.
JPLUS December 22, 2013
to 11 p.m. (Popiah skin-making demonstration) • Sha Zah Confectionery 105 Joo Chiat Road, Tel: +65 6344 6692 It is said a culture can be seen on the walls of buildings and Joo Chiat is a fine example of that. Beautifully handcarved floral and bird motifs decorate the two-storey colonial edifices here, indicating the strong presence of Peranakan community in this area; thick and bold columns with a hint of Art Deco suggest Eurasian influence; and images of peony flowers and rounded clouds tell of Chinese residency. Among the many restaurants serving Peranakan, Malay and Chinese food here, Kway Guan Huat is the most famous. It first opened for business over 70 years ago, selling Fujian-style steamed fresh spring rolls known locally as popiah (think Semarang’s lumpia basah). Set in a humble two-storey shop, the family-run eatery believes in making popiah the old-fashioned way, according to second-generation owner Zita Quek. The popiah masters beat the dough to smoothen the texture, fill it with crispy shredded vegetables and top it off with a steamy stir-fried carrotand-turnip curry. Adding flavor to the rich stuffing is a slather of mashed garlic, soy syrup, dried prawn, crushed peanuts and egg. Everything is made from scratch, including the oh-so-spicy chili paste. Just next door is Sha Zah confectionery, selling a wide range of curry puff and samosa with various stuffings – potato, chicken and even beef rendang. The skin of the puff is a dry and crispy, but the potato and the meat are invitingly tender. Unlike the standard half-moon versions (just like pastel in Indonesia), Sha Zah’s puffs are flat with flaky layers enveloping a savory curry stuffing. With affordable price tags ranging from 80 Singapore cents to S$1.60, Sha Zah offers a good alternative if you are bored with dim sum. Try
to get the ones fresh out of the oven; rest assured you will wake up in the middle of the night craving another bite. Keong Saik’s Changing Face MRT stations: Outram Park • Tong Ah Seafood 35, Keong Saik Road • Keong Saik Snacks 49, Keong Saik Road, Tel: +65 6223 0660 • Yanti Nasi Padang 45, Keong Saik Road, Tel: + 65 6324 9268 Keong Saik was once a gangster-filled red light district, with a high concentration of brothels in its three-storey shophouses that stretch from Teck Lim Road to Tanjong Pagar. Then entered lawyerturned-hotelier Loh Lik Peng, who single-handedly brought a new lease of life to the seedy neighborhood. In 1999, Loh launched 1929, a boutique hotel located in the dilapidated section of Chinatown. The success of 1929 was massive – it not only spearheaded the advent of the designoriented hotel in Singapore, but it also gentrified the once notorious neighborhood. Loh, who in 2004 restored run-down shophouses in Bukit Pasoh and turned them into the New Majestic Hotel, has rather unusual considerations when deciding on the properties for his hotels. As a rule of thumb, he says, he is only interested in heritage properties located in edgy neighborhoods. Loh’s successful venture ushered in a plethora of edgy boutiques, bistros and cafes in the neighborhood. Case in point is Keong Saik Snacks, a social bistro initiated by Michelin-star chef Jason Atherton. The tuna tartare with soya sesame and avocado dressing is fantastic (S$19), but make sure to leave room for the lemon custard tart (S$13). Then go next door to the famously exclusive cocktail
wanderLUST bar called The Library. It’s nothing particularly fancy from the outside – it bears a typical bookshop front with a classic bookshelf – you need a password to get into this place. Obtain the password from the waiters at Keong Saik Snacks and tell the password to the bookkeeper. You will then be led to a secret compartment, which camouflages a gorgeous bar with delicious cocktails. Who knew! Just across the street is the iconic 1939 building, known to locals for the past 75 years ago as Tong Ah Eating House. Situated on a triangular plot of land, the building’s distinctive red-and-white facade is synonymous with good old Kopitiam (coffee shop). Tong Ah recently moved to a new shophouse a few doors up the road, following the acquisition of the building by a foreign investor, believed to be a hotelier. Tang Chew Fue, the third generation of his family running the Tong Ah business, personally serves his regulars the delicious prawn hor fun (wide Chinese noodles), kaya roti (toast with srikaya spread) and coffee. In for a spicy treat? Then cross the street from 1939 building to Yanti Nasi Padang. Opened in 2004, Yanti Nasi Padang is a modest restaurant with rather premium price (expect to pay nothing less than $7 for a meat and two types of vegetables). I frequented this place quite often when living in Singapore a few years ago, and I remember an older gentleman simply known as “uncle Jeff” who served us. But on my recent visit, it appeared a mainland Chinese citizen has taken over the place. Good thing is the taste of the food hasn’t changed one bit. My personal favorite are the brinjal balado (eggplant with chili paste), squid curry and beef rendang.
COOL BUILDINGS, DELICIOUS MENU
Converted shophouses worth checking out
The Reading Room
THE MARKET STALLS, RANGING FROM TACKY TO TOUCHING, MAY BE THE MAIN EVENT, BUT THEY SEEM TO SERVE MORE AS A MEANS OF BRINGING PEOPLE TOGETHER.
19 Bukit Pasoh
A QUAINT CAFE with an interesting selection of books and magazines in the daytime, and an unpretentious, cool bar at night. Housed in a beautiful three-storey shophouse, The Reading Room is furnished with vintage pieces and collectibles that lend it a cozy ambience. The coffee’s great, and so was the Mexican fish taco. The crowd? Hipsters, bookworms and creative folks.
57A Haji Ln. Tel: +65 6298 0838 NOBODY WENT to Singapore’s Arab Street to grab a cocktail – the well-preserved area is the go-to place for Arabic food and silk shops. But when in 2010 a bespoke cocktail bar opened in Haji Lane, a small alley nestled in Arab Street, trendy locals and expats alike started to crowd this area. A quirky little bar with very limited seats, the bar doesn’t have a menu. You tell the barternders what you like – and dislike – in a cocktail, and they’ll make something for you. At approximately $20 per glass, these personalized cocktails don’t come cheap, but they are worth every sip.
JPLUS December 22, 2013
SPARKS OF CREATIVITY GALLERY OWNER EDWIN RAHARDJO HAS FOUND THE TOOLS FOR HIS ARTISTIC EXPRESSION.
Floating Fleets #1
WORDS DITA AJANI PHOTOS NURHAYATI
dwin Rahardjo’s long-held fascination with machine objects fueled his curiosity about kinetic art. “I create these artworks purely as a hobby and for the sake of selfgratification,” states Edwin, who began exploring the art in 2011. The owner of Edwin’s Gallery describes kinetic art as a field that unites the beauty of art and machine through the creation of a wondrous sculpture, composed of fragments crafted to be set in motion by a meticulously designed mechanism. When constructing his kinetic sculptures, Edwin draws inspiration from nature, such as birds and jellyfish. He will spend almost 14 hours a day to perfect the design sketches.
JPLUS December 22, 2013
“I draw all my creations using the Corel Draw program on the computer,” says the admirer of New York-based kinetic sculptor Bob Potts. “For my latest work, it took me two years to finish the entire detailed drawings, especially in making the mechanism that really satisfy me.” For now, Edwin aims to focus more on the machinery aspect of his creations, which is what got him interested in kinetic art in the first place. “Once I could fully comprehend its complexities, then I’ll play around more with the design shapes.” The most challenging obstacle during the designing process, however, is when a stream of fresh ideas for a new artwork suddenly comes to mind. Edwin must restrain himself from abandoning his current project for his new spark of creativity. Luckily, he says, “I’m still able to discipline myself to always finish off what I’ve started before developing another new concept.” After the design drawings are completed, Edwin hands them over to his small production team that assists him in handcrafting the fragments, which will be assembled together as the final artwork. Apart from producing his own artwork materials, which are usually made of aluminum and wood, Edwin also recycles metal scraps and other unusual stuffs, such as machinery devices from a toy car or even an old Boeing 747 plane. “I’m just curious with the possibility of inventing an artwork out of these different items,” says Edwin. Nuts and Bolts Edwin’s fascination with machinery dates back to his childhood. “I was so impressed with how my toys could move around on their own.” He recalls eagerly dismantling his father’s brand new motorbike to get a better look of the engine and its intricate mechanical movements. For Edwin, a machine is a magical object that represents the achievement of a civilization and culture, with “people able to conquer their dreams and ambitions”. He became an ardent collector of
numerous sorts of machines, including old engines, miniature vehicles and motorized toys. Yet, still felt unfulfilled with his collection, Edwin insisted on contriving his own models of machine. And that’s how his love affair with kinetic art transpired. “I enjoy the complications of a machine just like the beauty of a fine art object.” In the beginning, Edwin never intended to showcase his moving sculptures to the public. But after being persuaded by family and friends, he confidently participated in several art events. “I feel blessed that my hobby can actually be appreciated by other people,” states Edwin, who is also the chairman of the Association of Indonesian Fine Arts Galleries (AGSI). Edwin’s creations, such as Light Rhythm – a motorized 185cm-high sculpture resembling a giant squid made of aluminum Dural, copper, wood and stainless steel – have been displayed at the Art Dubai 2013 in Dubai, UAE, and the
Kinetica Art Fair 2013 in London, UK, among other places. “I’m planning to establish an independent kinetic art division that is totally separated from the management of Edwin’s Gallery. That way I can continue working on my hobby without generating any conflict of interest with my own gallery.” Edwin sees great potential for the growth of kinetic art in Indonesia, especially when Kinetic Rain, the world’s largest kinetic sculpture and created by German design firm Art+Com, is a presence at Changi Airport, Singapore. Edwin is preparing to host a largescale kinetic art exhibition that will be held in one of the prestigious art spaces in the city next year. Indeed, Edwin has never been happier with his kinetic artworks, which he treats as his prized inventions. “I’m very pleased with what I’ve made so far. What’s more, I can pass them down to my children as my legacy.”
Wines for all seasons AN AUSTRALIAN WINERY IS ON A MISSION TO PRODUCE WINE FOR EVERY VINTAGE AND TASTE.
WORDS ARIF SURYOBUWONO
HARDYS NOTTAGE Hill Cabernet Sauvignon was the wine I chose to drink at a hilltop eatery during an outing with foreign friends in Tana Toraja, South Sulawesi, a few years ago. I believed that entrylevel, cheap wine is to be drunk for casual occasions and finer, more expensive ones can be appreciatively sipped on formal or special occasions. Surprisingly, each sip was sheer pleasure although I didn’t expect much from it. It was the cheapest red I could find at the supermarket in Makassar and I drank it from a tumbler because there was no wine glass. Maybe I was under the spell of the place: beautiful scenery, fresh mountain air, cool temperature, mist, delicious local food and great company might have put me in such a blissful state of mind to make everything feel and taste good. Or, perhaps the wine was indeed so good, as winemaker William Hardy so happily remarked when I told him this story, that it no longer mattered how cheap it was priced and from what glass I drank it. Hardy is the fifth-generation winemaker of the Hardy family. He was the tutor of the Hardys wine dinner recently held at JJ Braserie in Kuningan, South Jakarta, where
he told me that his philosophy is to create wines that “would be prized in all markets of the world”. For this purpose, Hardy offers a range of wines with varied price points, taste and quality to be enjoyed on different occasions so drinkers have a plenty of choice. “It is a matter of providing wines that suit different palates. Our wines are sold in over 80 countries all over the world. Hardly any wine drinkers do not know Hardy as a brand,” he said proudly. In order to produce such a large quantity of wine, he sources grapes from independent grape growers with whom he has entered into multi-years contracts, accounting for 90 percent of his winery’s production. The rest come from his own vineyards, which comprises a total area of 1,500 hectares. Until recently, Hardys Nottage Hill was the only Hardys wines category I knew. But it turns out that Hardy has seven categories overall. In ascending order of quality and price, they are Hardys Stamp of Australia, Hardys Varietal Range, Hardys Nottage Hill, Hardys William Hardy (released this year to celebrate his 40 years in wine business), Hardys Oomoo, Hardys Heritage Reserve Bin (HRB), and Hardys Eileen Hardy (named after his grandmother). They differ from one
another because the grapes used to make them come from different climatic sources. Of the seven categories, Stamp of Australia, Varietal Range, Nottage Hill and Eileen are available in Indonesia. Although Nottage Hill’s quality is better than Varietal Range’s, in Indonesia the latter is priced higher than the former perhaps because its fruit intensity and simple profile makes it easily drinkable and thus, more sought-after. Talking about preferences, I asked him whether he preferred his wines to taste like Bordeaux or Burgundy wines, a taste after which a number of Margaret River wines are modeled, as I learned from their owners/ executives during the opening of a recent Dimatique Australian Wine Festival. “This is silly,” he replied, “you shouldn’t try to manipulate your wines to make them taste like something else … each country produces its own great wines. Just as there are great French wines, there are also great Australian wines. Of course, the French make the best Bordeaux wines, Burgundy wines and champagnes but they don’t make the best Coonawara Cabernet or Mc Laren Vale Shiraz,” he said. He admirably knows what he is saying.
Leaving grapes to freeze on the vine seems a recipe for stone cold failure. But under the right conditions, it produces dessert wines that are cool favorites for the holidays. WORDS MICHELLE LOCKE/AP
WHAT TO call it? It depends on where you are. It’s called eiswein in Austria and Germany, where it began; icewine, one word, in Canada, where it’s become something of a signature wine; and ice wine, two words, in the United States, where vintners in New York state and few other regions are experimenting with the hard-to-make, easy-to-drink product. Whatever you call it, interest in the wine is heating up as producers experiment with new grapes and new winemaking styles — how about some sparkling ice wine with those gingerbread men? “The icewine category in Canada is continuing to evolve with new and innovative products entering the market each vintage,” says Franco Timpano, director of marketing for Inniskillin, a leading producer of ice wine, selling roughly 5,000 9-liter cases annually in Canada and about the same amount in the United States. We’re seeing icewines made from varieties that we haven’t typically seen.” Typically, ice wines are made from riesling and cabernet franc, as well as Vidal,
a winter-hardy French-American white hybrid grape developed by Jean Louis Vidal in the 1930s. But lately, Timpano’s been seeing ice wines made from merlot, sauvignon blanc and cabernet sauvignon. Inniskillin has made a sparkling Vidal icewine and this year came out with a sparkling cabernet franc icewine available mostly in Canada and at duty-free stores. Making ice wine is not for the faint of heart, points out Steve DiFrancesco, winemaker at Glenora Wine Cellars and Knapp Winery and Vineyards in New York’s Finger Lakes wine-growing region. First, the grapes are left on the vine for months after regular harvest is over. The leaves are gone and vines are dormant, providing little protection, and though the grapes are bundled in netting to ward off the advances of nature winged and clawed, they are still vulnerable. The benefit to all this grape hardship is that the sugars and other dissolved solids don’t freeze, but the water in the grape does, which means when the frozen grapes are pressed they produce a more concentrated, sweeter juice.
DiFrancesco likes to pick at around a chilly 13 degrees Fahrenheit. He’s also made wines with grapes frozen postharvest. Wines from artificially frozen grapes are a technically sound product, while naturally frozen wines have more richness and depth, but possibly more funkiness, too, he says, which he doesn’t see as a bad thing. “It’s like people, if they’re too perfect, they’re not interesting.” In terms of holiday dessert pairings, texture’s important, says Patrick Cappiello, partner and beverage director of Pearl & Ash, a Bowery hotspot in New York. Something firm is required to balance the syrupy nature of the wines. Gingerbread is “kind of a no-brainer,” and another choice might be crisp oatmeal raisin cookies. “The thing that’s cool about ice wine is there’s a textural difference that you don’t see with other wines, and you see the care — the fact that there’s so many steps, there’s so much effort that goes into making it,” says Cappiello.
JPLUS December 22, 2013
OUT OF THE SHADOWS SCHOLARLY MATERIAL ON WAYANG (SHADOW PUPPETS) HAS TRADITIONALLY BEEN LIMITED TO TEXT-ONLY OR AUDIOVISUAL-ONLY MATERIAL, WHEN TO UNDERSTAND THE THEATER ART REQUIRES THE EYES, THE EARS AND THE HEART. WORDS KINDRA COOPER PHOTOS COURTESY OF THE LONTAR FOUNDATION
he recently launched Wayang for the World is an educational package designed for both initiates and connoisseurs that chronicles the developments of wayang over time. Changes to its dramatic structure – from classical allnight performances involving lengthy court scenes and delayed revelation of plotlines, to cut-to-the-chase condensed versions – illustrate how the art has survived modernization while maintaining its essence. The fundamentals of wayang – hailed a masterpiece of intangible heritage by UNESCO – entail largely unscripted dialogue (requiring puppeteers to be ad lib-proficient), entertainment interludes and court scenes of decision-making between monarchs and policymakers regarding a socio-economic issue (be it poverty, disease, terrorism or corruption) that forms the root of the narrative – universal themes that have enabled wayang to transcend generations. “We hope that this educational program can benefit not only Indonesia but the world – especially the young generation, who will continue our legacy,” Eko Suhartono, senior operator at Total E&P Indonesia, said at the launching ceremony at The Energy Building on Jl. Sudirman on Nov. 26. The six volumes in the educational package contain the unedited dialogue, narration and stage directions from six live performances by star puppeteer Ki Purbo Asmoro, transcribed and
JPLUS December 22, 2013
translated from Javanese into English two landmark lakon (episodes) for the by American translator-transcriptionist comparative study of the condensed, Kathryn Emerson and translated into classical and contemporary-interpretive Indonesian by two professors from styles: Sesaji Raja Suya (The Indonesian Art Institute (ISI) Grand Offering of the in Surakarta. A seventh Kings) and Makutharama tome documents the (Rama’s Crown) gamelan accompaniment for based on the Indian all six performances. epic Mahabharata “And that’s why this is all concerning a feud educational. If you’ve read between two families any other lakon (episode) vying for control of that has been transcribed the kingdom of Astina. or published, the publisher’s “He chose these two John McGlynn taken a lot of liberties with the because Rama’s Crown text and they’ve turned them into is the story that dalang a more western dramatic structure,” (puppet master) educational John McGlynn, the project’s publisher and institutions have always used. So ever since fundraiser and chairman for the Lontar the 1920s, if you were a studying dalang Foundation, told JPlus. your first-year program was to master The project highlights a third, newer Mahkutharama,” explains Emerson. “And dramatic structure pioneered by Purbo he chose [The Grand Offering of the Kings] Asmoro called contemporary-interpretive, because it was close to the Indian original.” that reconciles elements of the classical The accompanying videos in the style no longer palatable to some modern educational package, containing subtitles audiences (plotlines are revealed only after in Indonesian and English, show a series of hours-long court scenes, for example) and unpopular elements of the condensed style, where every scene too short and clipped. Asmoro’s reinterpreted all-night performances reveal the central issue and main character upfront, thereby retaining the focus of the condensed versions, while still retaining the court scenes and comedic interludes. According to the books, contemporary-interpretive style or garapan was used in 90 percent of performances in Surakarta by 2007. Purbo Asmoro selected
puppeteer Purbo Asmoro in action, filmed by three cameras, one behind the dalang and gamelan, one on the shadow side of the screen scarcely observed today and another roving. “Asmoro himself has created many innovations which have changed the wayang world, but this is a real look at a section of his career and a section in the history of wayang,” says Emerson, noting that the six performances, taking place over one year, enable an up-close comparative study of wayang’s three distinct dramatic structures. “[Asmoro] was a good choice for this documentation because he’s kind of between generations,” concurrs McGlynn. “He learned the old style and is one of the pioneers of the new.”
GIFTS FOR GLOBE-TROTTERS WHAT WILL WANDERLUSTERS BE LUSTING FOR THIS HOLIDAY SEASON AND IN THE NEW YEAR? HERE ARE THE BIG PICKS. WORDS ONDINE COHANE & KATE MAXWELL/BLOOMBERG
1. Liberty London iPad Mini Case
Price: About US$120 Anglophile on your list? You can’t go wrong with the latest lustworthy print from Liberty London, Iphis, an updated version of Liberty’s classic 1960s Ianthe design, which graces bags, wallets and iPad cases in three different colors.
2. Jawbone Mini Jambox
Price: $179.99 Perfect for tune-loving travelers, Jawbone’s new Mini Jambox wireless Bluetooth speaker is small, sleek, and weighs just 9 oz.
3. Malin+Goetz Travel Case
Price: $125 Malin+Geotz teamed up with Tumi for this new line of travel Dopp Kits for men and women. It’s the first time the brands have collaborated and the result is a handsome, durable Tumi case packed with 1 oz M+G classics like Grapefruit Face Cleanser and Vitamin Shave Cream.
4. Baggu Leather Pouch
Price: $40 Baggu’s 8.5-inch by 8.5inch leather pouches make ideal travel clutches: They’re light, come in a rainbow of colors including this festive gold, and can be rolled up and squished into luggage.
5. Leica C Camera
Price: $699 The Leica C, the latest from the iconic camera brand, is compact, lightweight and offers WiFi and Near
Field Communication, which allows you to access your images remotely, upload them directly to social media, and watch the videos you shoot in real time from your smartphone – a first for Leica.
completely collapses making it easy to store. Choose from easy-to-spot bright colors like purple, aqua and mustard, or stick with neutral black, chocolate or steel grey.
6. Art & Place
Price: $80 Art & Place is a survey of more than 500 site-specific American artworks 11,000 BC to 2012 AD – everything from rock paintings and land art to stained glass and sculpture. Consider it inspiration for their next road trip.
7. Globe-Trotter “Everest Edition” Luggage
Price: $940 Need something stupendous for a wannabe explorer? Wrap up one of these impressive pieces of luggage. Sir Edmund Hillary summited Everest with Globe-Trotter cases, and now the British heritage brand is releasing its “Everest Edition”, celebrating the 60th anniversary of Hillary’s achievement. Handcrafted from green vulcanized fiberboard, the case is lined with Ventile, the same waterproof, windproof, breathable material Hillary use on his expedition.
8. Fresh Rollerball Trio
Price: $36 Fresh’s Fragrance Journey Rollerball Trio – containing the new Fresh Life scent, plus classics Brown Sugar and Hesperides Grapefruit – will keep your favorite fragrance fiend well under the 3x3 oz limit going through security. The scents work just as well layered as they do separately.
9. Ottolenghi’s Jerusalem Hamper
Price: About $88 There’s nothing more frustrating than getting a cookbook of recipes that call for ingredients you don’t have and can’t find. Israeli-born chef Yotam Ottolenghi’s Jerusalem hamper includes his new Jerusalem book, plus all the necessities:
halvah, freekah, whole Iranian limes, pomegranate molasses, and more.
10. Marimekko Lumimarja Scarf 14. Citizen Native Dopp Kit
Price: $139 Pro travelers pack scarves to ward off airplane chills and jazz up outfits. Finnish brand Marimekko’s new Lumimarja scarf will take your mother, sister or girlfriend from Paris to Tokyo, San Francisco to Salzburg.
Price: $65 These stylish dopp kits come in both bright and understated hues, but all have a patina finish that ages beautifully over time, a waterproof interior, and a sturdy brass zipper.
15. Comme Des Garcons Leather Pouch
11. Cote & Ciel Chromatic Contrast Laptop Sleeve
Price: About $48 Protecting your laptop en route is a must. Cote & Ciel’s second-skin sleeves are not only durable, but their unisex exteriors feature just the right amount of extra pop, thanks to bright trims and interiors in hot colors like fire engine red and pumpkin orange.
Price: $145 Travel warriors swear by the clutches and passport holders by Comme des Garçons for good reason: They are super-durable, and the colors make them easy to find even in the depths of your carry-on. We love this fluorescent green and blue version.
16. LL Bean Boat & Tote
Price: About $155 This buttery blanket from London’s Caramel Baby & Child will keep little ones warm on air-conditioned planes, and on cooler nights away from home. Snuggle up.
Price: From $27.95 A classic Boat & Tote from LL Bean (the one with the zipper is best so no one can rifle through your stuff ) is a thoughtful gift, especially when monogrammed. Your mom can stuff it full of magazines and snacks during the flight, and then use it as a beach tote or shopping bag once she reaches her destination.
13. Lipault Paris Trolly
17. Flight 001 Luggage Tag
12. Caramel Baby & Child Pomelo Blanket
Price: $229 One of our very favorite bags to travel with, French-based Lipault’s Paris trolley is both functional and chic with an easy-to-clean nylon waterproof surface. Once on the ground it
Price: $12 Cheeky but chic luggage tags make checked luggage easy to spot, while giving fellow passengers a chuckle. Flight 001’s tags – including this “Are we there yet” rendition – certainly get the job done.
JPLUS December 22, 2013
‘I WON’T DO SOMETHING ONLY FOR THE MONEY’ Me in three words … Stubborn, loving and lazy – but also a hard worker! The first thing I do in the morning … Look for my son. And last at night … Pray before going to bed.
Illustration by Felicita Goentoro
I would never … Do something just for a material or commercial purpose if I don’t like the work or the idea or theme or the system. I can’t do that.
TV HOST and actress Maudy Koesnaedi is living up to her role as Goodwill Ambassador for MARITAGE (Multicultural Art & Heritage for Development) Indonesia by performing in traditional theater productions. Currently winning raves for her role as Inggit in the biopic Soekarno, the mother of one son also firmly believes that a work of art, no matter how resplendent, will fall flat without concerted promotions. “The government, society and artists must find a way to work together to raise the standards of their work. For me the most important thing is passion,” she says.
talk of THE TOWN
I would love to be stuck in an elevator with … Someone funny who can talk about a range of interesting topics, be it culture, theater, humor or film. But I would hate that! I’m afraid of small spaces. My best trait … I love my family. And my worst … I’m stubborn. My career has taught me… How to appreciate others, how to suppress my ego and work as a team, and that hard work and reaching for the sky are a process.
People don’t know about theater … That you don’t eat popcorn and drink Coca Cola when you go to a production; and you shouldn’t wear sandals. It’s not a class thing, but it’s how audiences show respect for a theater production. My most starstruck moment … [Representing Indonesia at this year’s Cannes Film Festival] The red carpet was only a few meters but there were hundreds of media and flashing cameras and photographers shouting celebrities’ names. When Indonesia’s name was called on the red carpet there was such an extraordinary response and I felt so, so proud. The best thing about being a woman … The ability to give birth. If I could have one superpower … The power to protect the environment. Whenever someone asks me, “What would you buy if you had a lot of money?”, I reply that I would buy a forest, because then the land would be undisturbed. The talent I wish I had … Singing! 20 years ago I was… Selfish, emotional, idealistic. I didn’t know how to value people and form
friendships. Now, I make a lot more compromises. And 20 years from now I will be … I still want to be working in the field that I love but I also want to have more time with my family. When I am down, I … Try to enjoy it and look for the turning point. There was a time I just wanted to sleep and eat and I gained five kilos – that was the turning point for me to start working again. My guilty pleasure… Eating sinful food like gulai and rendang. I don’t like to snack, I have to have a meal. My worst habit … Prioritizing things to do based on what I feel like doing and not on urgency. Fame … Affords many opportunities, both good and bad, which can be used to good and bad ends. I want to be remembered… As Maudy just as I am. I want to say that I’d like to be remembered as a good person but there’s a lot of things about me that aren’t perfect. + Kindra Cooper
Telling the Threads of Time and Trust
CITI INDONESIA MARKS 45TH ANNIVERSARY CITI INDONESIA celebrated its 45th anniversary with almost 300 corporate and Citigold clients on Dec. 17 at Tugu Kunstkring Paleis in Menteng, Central Jakarta. The event was held in cooperation with Yayasan Sulam Indonesia (Indonesia Embroidery Foundation) to promote the importance of preserving and developing Indonesia’s art of embroidery and the work of its micro-entrepreneurs. Following entertainment including performances by harpist Maya Hasan and singer Putri Ayu, Citi Indonesia presented guests with the coffee-table book Adikriya Sulam Indonesia produced by the foundation. In embroidering, “we sew, weave and create a strong and beneficial partnership ... After 45 years of such commitment, we believe we will craft more,” remarked Citi Indonesia Country Officer Tigor M. Siahaan.
JPLUS December 22, 2013
Sand artist Vina Candrawati
Citi Indonesia Country Officer Tigor M. Siahaan, Managing Director Consumer Business Citibank Indonesia Lauren Sulistiawati, Head of Yayasan Sulam Indonesia Triesna Jero Wacik, Head of ASEAN and Citi Country Officer for Singapore Michael Zink, Managing Director Corporate & Investment Banking Citi Indonesia Gioshia Ralie, Treasury & Transactions Services Head Citi Indonesia Riko Tasmaya & Managing Director Head-ASEAN Corporate & Investment Banking Willard McLane
Triesna Jero Wacik , Tigor M. Siahaan & Michael Zink
Mr. & Mrs. Tigor M Siahaan, members of Citi Indonesia management, Triesna Jero Wacik & the board of Yayasan Sulam Indonesia.
Maya Hasan, Putri Ayu & Levi Gunardi