November 8, 2017 § Leave a comment
We are told many times by others or social media to love ourselves. We are reminded to have me-time or our quiet moments with a cup of coffee or tea before our partners or rest of family members come home for dinner.I often hear colleagues or classmates say “I simply have no time”. While we all know very well that it is about prioritising our-self before anything else.
In most scenarios, there is a weight of guilt that lean too heavily on our shoulders. What if I take time off for a yoga retreat? Or a movie with my friends? Or reject my friends for coffee so I can just stay at home and be quiet? How does that make you feel?
In my teenage or younger adulthood years, I had almost no obligation of setting aside time for myself. I say almost with a big fat pinch of salt. We tell ourselves that by sitting out on meet-ups is to excuse ourselves for something more meaningful. Truth of the matter is, you are meaningful enough.
During our asana practices, we are told to go easy on certain poses because our body is simply not ready. Somedays we are more flexible and a forward fold can be as simple as a walk in the park. However, there are days when even a child pose hurts. When a resting pose is not completely restful, is when you start questioning yourself “have you love yourself enough”?
By starting to love yourself a little deeper is to prevent a simple yin pose from hurting. We have all been there, one way or another. We do too much for others and do too little for ourselves. We take care of matters that do not take care of themselves and by doing so forget about ourselves. We also tell ourselves that that’s the way we love ourselves because we put others first. That self-sacrifice is not merely sacrificial to others but yourself. By taking just some time off for yourself, is to be better for others. It is an old cliche saying but the act is anything but common.
The next time you do a sun salutation, ask yourself how can you love yourself deeper? Perhaps it is to not push your feet into the mat as much as it hurts. Perhaps it is to acknowledge the pose by breathing into the lungs deeper and exhaling a longer. It could even be setting an intention to not think about solving anything but remaining present in your body.
Notice how much you gratefulness arise after the practice. Pay attention to the uplifting awareness that brightens up the space between your eyebrows. Just enjoy the quietness that transcend through your breathe as you step out of the mat. Realise how much more grateful you are with the elements surrounding you. More importantly, observe the amount of love you have inside you.
Now, you are ready to give even more.
It’s day 8 of Movember. I had a rough one at a new job and what seems to be tough right now is to accept the moment as it is. Reflecting upon the emotions that lead through them. What are your integrities? What values do you hold that speaks to your soul?
Workout for today was a short run, 10 reps of 30 secs 10 static pull-ups and 10 squats along with 20 secs of hollow hold and 10 box steps, about 5 reps.
This sunken feeling, shall pass just as well.
October 10, 2017 § 1 Comment
A few memorable phrases from my yoga classes last week:
“If you love Love so much, it will come to you. But first you need to love yourself, wholeheartedly”
“Let’s move to the next pose, if you are already in it, I don’t know why you are. We move so fast all the time. It is so hard to slow down”
“Be authentic in everything you do, the conversations you have, the words you type, the things you do”
I am thoroughly enjoying this asana practices more and more. It has deepen the daily awareness of every single event. The days are much sweeter, the once unnecessary moments are now filled with laughters and chores are joyful. Of course, not everything is peachy. I still face disappointments and tears. Yet, in a grand scheme of life, they are all happenstance. The smaller things making a big picture. The ebb and flow. Sow and reap.
You know how your yoga instructor invites you to set an intention before your practice? The last practice, I told myself to not set any intention. No, “let go”, “I dedicate this to…”; “focus on the moment”.. Yet not setting any intention itself is an intention. How many times in our lives we seek for reasons to questionable moments? What’s the point? Why am I doing this? Is it worth it? For some seeking out answers is the drive to why they even start something. For some questioning themselves make them feel challenged or fulfil a certain curiosity. Over time, I no longer find the need to pursue them. I am remotely sure about defining moments or even stereotyping things/people. Why is there a need? Yes it does help us understand the details but more than often, it has separate us from one another. Are we able to know the differences, labels and definitions, without judgement?
These days, my routines are: meditation, yoga/running, studying, reading, baking and drinking chai soy lattes or beers. You got to live a life, like it is a holiday. Exams coming in a few weeks!
September 12, 2017 § Leave a comment
New beginnings come with challenges. I have yet to remind myself how long it takes a person to climatize to a new environment. After moving so many times, one would think you would have cultivated a habit or some sort of theory to adjusting. Somehow, this move has brought in old haunts. The deep seated insecurity and fear of unsucceeding. It isn’t just so much about career anymore. It’s also about the environment, people, food, relationship and life, holistically.
To put the self in this cold waters and commit with steadfastness. Lets throw ourselves into vulnerability and shine light on it. So often when the balance is not met, I fall off emotionally. Sinking into a negative cycle of nervousness, unthoughtful words and overdosed of caffeine. When I meditate, I watch this person turn into a lifeless sourdough starter. No yeast or lukewarm water can justify its’ ability to proof. Perhaps, best to just throw it away or start again. A painful tug of war and dull repeated affair.
“Haven’t we been here before, old friend?”
I pledged to not feel this hurt. Nevertheless, here we are. New place, new path, same fears, same tears, sleepless nights. How can we help ourselves to be better?
Do not put judgement on that soul. It is loved, dearly. An unevenly baked scone with a layer of golden brown caramelisation is still as delicious with a thick knob of butter and dollop of homemade fruit jam. At least at this point, it is forgiven and enjoyed.
I have yet to feel that way. A life long journey to forgiving the mistakes and let others bring light in. I have waited long enough to want an unrequited loving devotion. I have wanted to get out of that city. I have yearned to accomplish a new course.
I borrowed my first book at the school library today. Naturopathic Practice by James Hewlett-Parsons written in 1968.
“Only the harmonious balance between physical, mental and psychic attributes of self can produce true health….. Health comes only as a result of man’s conscious observance of natural law and his living in constant harmony with his surrounding vibrations and his innermost forces. There is no other way.”
One could only practice this fully by being a life-long student. So here we are. Another blog post, another cold day, new country, and this same soul documenting her naturopathic journey. Well of course, there will still be food. Melbourne is a plant-based diet eaters’ haven. I have yet to find my favourite spots but for now, this little town outside the city has my heart.
August 29, 2017 § Leave a comment
It has been barely 24 hours since I touched down, my head is still lingering in a heritage sphere. One would wonder how deep an impression a city would make after a couple of days. How my feet remembers the little lanes between a main street, or how my heart allows the scent of cumin spices to pursue the next dining destination, exploring the preserved local architecture, or simply just letting the island’s indecisive weather depict our routines.
Penang has always had a special place in my heart. As a younger family, we would visit relatives and friends over the holidays or special occasions. All other random visits would either be a result of serious food cravings or missing good company.
This trip emerged slowly. We had no plans for anything but to spend quality time together. We spent the days mostly sleeping in till unlikely hours and waking up to local food on the table. An array of char kway teow(fried wok-hei filled noodles), steamed local sweet corn, nyonya kuehs (sweet treats), freshly sliced pineapples and homemade kopi. Then we would head to Hin Bus Depot, an old bus depot turned art exhibition centre, for yoga, a photography event/workshop or a walk around the flea market.
The flea is filled with artistic vendors, recreating traditional prints, clothing, food with new materials or homegrown products. A nasi ulam stand calls for own grown ulam (herbs), freshly folded into turmeric rice and sprinkled with tempeh crumbles. A bookshop decorated with old tiles painted with images of historical sites and calligraphy stationary sets. At this point of the day, I am already feeling spoiled with an abundance amount of good food and great company in an immensely enriching environment.
A kefir soda maker and her daughter who manages the art space behind; a graphic designer turned bartender/cook who runs the retail shop, The Swagger Salon; local beer brewers, Red Door ; Wholey Wonder, vegan/yoga studio; and the resident cat, Eugene.
Where was I when all these home-grown talents were transpiring?
Somewhere at the other side of the world, searching for answers to questions I yearned to understand.
How do we make ourselves relevant to society? How do we preserve what we have and still change what is needed? What is needed?
All things are relevant. All these are subjective to its own usage. Money. Materials. Time. Distance. Food. Clothing. Art. Car. A house. They all mean something to us fundamentally but conjured up different interpretations.
I used to think that having three meals a day was a necessity. But realised we could make our own eating choices without looking at our watches but simply by asking ourselves, are we hungry?
I used to believe that growth is tearing things apart and letting new materials take over. But learnt that growth can start from understanding what the past gave us and using new materials to help preserve its authenticity, without damaging or hindering what the original maker had intent for it to be. Now that’s, craft.
Some evenings were spent dining out but when circumstances allowed, I could feed the family. One of my favourite family meals dishes comes from Nigel Slater’s first Kitchen Diaries. I initially made this as a psychology student in Leeds. We had a big house party with young college students, which called for simple finger food and cheap beers or cider. This time, Lemon Peppercorn Roasted Chicken Wings were paired with sautéed seafood, fried rice and pork rip soup. A rather intimate and slow affair compared to the youthful days. We also took the chance to bake cakes for tea. A staple Grapefruit Yogurt loaf and vegan Chocolate Banana Walnut brownie. I couldn’t bring myself to tell them its dairy & egg-free. I couldn’t bring myself to understand how rich and moist that loaf was. It was perhaps the best vegan chocolate cake I’ve ever concurred. They say, wisdom comes with age. Perhaps, baking experiences are the similar, so to speak.
On a sleepy Sunday, I woke up early and followed his mum to the local ban san (a hokkien slang for wet markets). We walked around the busy street with vendors trying to get our attentions, buyers grabbing fresh produce, ingredients, snacks, and so forth. I stumbled upon an old bakery, where they still use their barehands to fold wet cake batters, proof breads and use margarine for nostalgia.
I stood at the counter too long to their likings and observed them manoeuvre from counter to counter. Their quick punching on proof doughs, prudence in tipping breads out from hot pans and carefully wrapping cooled pastries were so well orchestrated. I wonder how long they have been doing this. I wonder how many times the lady had asked me what I want when I lost all awareness while in the baker’s trance. She finally grew impatient, and left me alone. I continued staring gleefully at the perfectly season deck ovens, stainless steel trays and arrays of pastries. How long have we been doing this in our own backyard and yet search for greener pastures to create trends? Have we grown impatient or bored of ourselves? How does creativity prevail while we have little appreciation for authenticity or simple craftsmanship?
The food we eat these days has heritage. It is nostalgic for the flavours, textures and environment. But the food we ate, sometimes have little nutritional values. We were cultured to adapt to this because we were at war or perhaps not so well informed. While I go on commenting about how we should take care of our own well-being, I sometimes wonder if I should stop caring. For people don’t care what they put in their bodies and when I say too much, it isn’t well-received.
A little sadness sank in that evening. Sitting outside staring on the quiet streets, asking myself how can we continue to educate or bring awareness when people don’t want to? Because being ignorance is blissful and we could continue living in a egomania society, breading excessiveness and immorality.
I always say, how you do one thing is how you do everything. Pour enough sauce for your salad or chee chong fun; buy one not take advance of buy two get one free (there is no need); take what you need and leave what you don’t. Our heritage is narrowing, because our education is advancing without teaching ethics or mindful-living. I feel grateful for meeting passional collective individuals on this trip. A little light to capture essence of hopes for a better community.
August 13, 2017 § Leave a comment
Baking this lovely cake is a ritual at our space. I remember meeting her family for the first time. They rolled up to our shop and was delightfully surprised that we had a gluten free option sweet for her son. Week after week, we became a weekend treat after their long family walks. Five years later, she is one of my closest friend and most inspiring woman I know.
When this came out from the oven yesterday, I knew it wasn’t my best. I had lost touch of the whisk, spatula, melting time, temperature and essentially, the kitchen. I haven’t been doing this for a long time and also felt so at home. How can one feel so lost at home? It takes a while to get myself familiarised with Gerard, Sam and Blu. I remember their particular manoeuvres. Holding onto the off/on button while reducing the speed; pressing one side of the mixing bowl down so that the whisk can ease into the egg whites better; never preset the temperature because he is always faster than you think.
All these familiaritires spoke closely to my heart. Afterall, 4 years of long hours in the same space, how could it possibly not?
I love being able to tell the story of a simple cake and how it brought us customers who became very close friends. I love being friends, forging bonds over simple meals and being their daily bread/coffee. Beyond these, I am also a home cook who is obsessed with tinkering ingredients, temperature, methods and re-adjusting recipes. “A little more salt for this today”,”a little more of that than that”, “that didn’t look like that before, why is it this way today?” There is a certain expectation we live up to. More often that not, we are our worst critic by putting ourselves down and then comparing to others. But truly we know that comparing ourselves isn’t as bad or good, until we are better than the last meal we cooked. The goal as a cook is to always be better than your last cake or dish.
A couple of days ago, I caught up with a friend where we spoke closely about being authentic and drawing positive energies. It is so easy to get sucked by naysayers or the rat race. While we are obsessed with what the media portrays and how we should live our lives vicariously through theirs, we also unwillingly blend into the social norm. So what if we are a no reservation place or do not believe your gossips about this other person you are talking about? Perhaps if we all have an open mind or heart about the next thing we hear of something new or old, we could all be better for ourselves and others too.
Here is to “not living to the status quo, giving unconditional love and having the courage to be your authentic self”.
I am leaving this country, again. Yes this time its full throttle, no visa drama and just left with packing. It feels a little bit like how Nancy Silverton left Canpanile. A year ago, that relationship didn’t work and someone had to go; so I left, even when I wasn’t ready to leave emotionally. It was the lost of the space that made me a little hollow. I had no idea what to do, so I travelled, did odd jobs and found home ground somewhere else. I’m still on this journey. One thing I learnt this week about being yourself, be daring enough to pissed people off.
Want a beer?
*oh yes, we named our equipments*
July 18, 2017 § Leave a comment
We don’t talk about it. We avoid it. We are afraid of it because the world we are in build us up to be strong and good.
What is strong and good?
The last week has been an absolute struggle. After taking a few days off to be on the yoga mat, coming back to this island seems like scalding myself with hot water. Ever since then, I have been the nursing the wounds. The time on the mat appears to have taken a thick layer of skin and exposed, vulnerability.
I went to bed last night with a heavy heart. I have done what most insomniacs would tell you not to do: read on your phone. But as I read that one of Sydney’s most acclaimed chef, Jeremy Strode, has taken his own life; I kept the screen open and gave a deep thought about my own.
Early this week, I have been going through an emotional rollercoaster. I have been mostly upset about the work attitudes, society misconceptions, health ignorance and the hustle. As I explored the feelings and thoughts, usually through breaking down on a yoga mat or on the way back home listening to a melancholy tune, I realised it stemmed from rejection.
Much earlier this month, I have been rejected by a group of people that I trusted-wholeheartedly. The betrayal feels painful. I had devoted myself into something hopeful, with time and heart. Corporate, as they say. Chopping off the tree trunk and cutting the chase.
This week felt lonely. I wasn’t alone mind you. I am surrounded by physical beings everyday and have people around. But there is a difference being in a room full of people and feeling lonely at the same time. We, hospitality folks, work long and odd hours. We sacrifice family/friends time to earn a living and feed other peoples’ friends and families. At the end of the day, we are left with our group of kitchen family and our real family, who are often asleep already or too tired to deal with our emotions/tiredness. Our kitchen family changes, because not everyone can deal with the pressure and work culture. The line cooks and servers replace themselves like the next music charts every month. When you finally realised this and turn to your own friends, they have already forgotten about you and booked their own next vacation.
A few days ago, a high school friend felt the need to apologise for asking about my work life. She mentioned that I was apprehensive in my replies. “I have been in this industry for ten years, I am constantly on the dining floor, my replies are short because I am engaging with customers and sometimes holding a hot pan”, well I didn’t text the later part but you get the idea. “You are right I should have known better”, she said politely.
But I knew by then, there was already a misunderstanding and un-returnable damage. Years of not being there (for them) and years of not understanding (for me). So after service is done and dusted, there left the individuals who return to their devices and talk to loneliness. It is no wonder depression is such a taboo and yet, profound culinary issue. It is no wonder that chefs like Benoit Violier, who ended his own life after not achieving another Michelin star and Jeremy Strode, drown themselves passionately into cooking because they don’t know otherwise.
Admittedly, I have changed. I have became tirelessly exhausted, a little more impatient (just a little) and also more aloof with meeting up. I have also felt nonchalant when people don’t have time to reach out, but also have high expectations of closed ones to empathise with my work schedules. How can they meet? Well they do, behind the line, where we stand for hours, the emotions meet. There is a certain drive that we have and love for being in the service industry, which makes us feel whole. When a dish is made perfectly, presented on the table at the right temperature, paired with a right beverage and enjoyed as it should be. There is something magical when the crew is in sync, where everyone knows their roles, follow one another’s movements and no one is sloppy. The evening is played out like an orchestra in its element. The right notes are precisely hit simultaneously and timely. There is nothing like a perfect dinner service. It is a melody.
For us, well perhaps just me, I endeavoured to seek this tune over and over. I could replay it, improve it and play it night after night. For most chefs or restaurateurs, when they find the right people/food/dishes, they yearn to recreate, experience this fine moment and share it with the world.
I woke up today, feeling a little better. There are creases in what I do and have, yet there is joy at taking a step at a time. For this road and push is lonely, but we should talk about it. We should be able to create an environment for one another who share the same sentiments with food & service, and also be able to be open about our happiness and sorrows. If its being strong and good, I strive to be the same with empathy and kindness.
Let’s start talking.
June 1, 2017 § Leave a comment
“If you read stories, you get to see the entire world. And not just the stories you find in books and film, but the stories of strangers sitting next to you on the subway or in an ordinary restaurant. You can find the world in your own story, too – you just have to keep your eyes open.”
― Steve Dublanica, Waiter Rant: Thanks for the Tip-Confessions of a Cynical Waiter
I remember reading Waiter Rant, right after culinary school. It was the soft cream that finished off a simple butter cake. Something I looked forward to at the end of every shift as a pastry cook in a small French/Californian restaurant of 5th Ave at Santa Monica. He wrote about his observations around the restaurants and his life as a waiter. I admired his audacity to speak out in an invincible voice for the large group of us who went unnoticed behind the line. I adored the way he reflected on society’s perceptions of the service industry. Though they were mostly, rants, they were truths.
They say the truth sets you free. In many ways, they do. But truths are like art pieces, which beauty lies in the perceptions of the beholder. In a place of ranks or solitude, one looks through their own glass to define what is and not. In many ways, the truth doesn’t set you free. The present moment does. I could tell you that the slice of cake is awfully bad for you and you could jolly well believe me because that is the truth to you right at that moment. Does that set you free? No, it holds you down with guilt and displeasure. But if you accept being in the moment, you would have been honest enough to yourself that the slice of cake is bad and the awareness would bring you nothing but peace.
I have kept a resilient heart and soul with the adventures. Something to keep me absolutely grounded at this moment is being with the greater crew. Everyday I learn something new about them and how we can be better for ourselves. No one stands alone and do well for him/herself. You got to find something good out of them and encouraged their strengths. For the sandless ocean bay community, I’ve grown to find some friends which share common grounds.
I have given up defining or stereotyping things/people/events. The world is too big of a place for us to narrow everything into corner stones. The moments we live daily is truly what we have and can only sincerely appreciate them when they are accepted fully.
Sometimes on my off days, I visit one of my favourite parts of this island. In many ways, we grew up eating these little ang ku kuehs during tea time or after school. You can find them in the corner snack stall in our canteens and at a local bakery on the way home. There is a particular kueh-kueh stall at my parents’ hometown in Taiping, Malaysia, which makes the softest and most fragrant traditional ang ku. While I reminisce those little moments, we have moved on to a different culture. Back in the big city where locally roasted coffee is proudly served in little neighbourhoods and traditional bakes are still integrated our daily lives. We are redefining coffee moments. A Colombia El Mirador and Kenya Kagumoini brew with mung bean paste wrapped in glutinous rice pastry at our favourite coffee shop.
Ji Xiang Confectionery
Blk 1 #01-33 Everton Park,