#theWanderlist: Hanoi Style Street Varieties at the Chôm Chôm Bia Hoi and Eatery






Anyone who’s visited Vietnam, knows full well that the Southeast Asian country is a Foodie’s dream destination. From its gorgeous urban streets, to its beautiful humble countrysides, Vietnam has had a great reputation for Wanderlusters to just safely disappear and revel in the country’s sites, sounds, and uniquely distinct flavours.

In Hanoi alone, where I went to visit with my friend, an architect named, Christian, I remember well the tiny streets, and the great variety of little cafes and plaza restaurants which ended up defining the trip. What I found odd after returning, was that while looking back at all my foodie photographs, I realized that I hardly ate any Pho Noodle Soups, because there were so much more to order off the daily menus than anything else.


I realized that Hong Kong had plenty of Vietnamese cuisine choices but very few establishments in our city focused on anything else which reflected what the real Vietnam served streetside. I guess when running a business, one must weigh the pros and cons between giving Customers what they think they want versus really educating them on the great variety of food from a particular country’s cuisine… and thank Goodness, Chôm Chôm Bia Hoi and Eatery’s Chef Peter Cuong Franklin, opts for the latter… a restaurant serving for proper adventurous foodies!


Apparently, the Chef who was born in Dalat Vietnam, was a Yale graduate who soon went into Finance, which obviously didn’t work out for him, because he soon became a Le Cordon Bleu-trained Chef instead, who has worked in such restaurants at Caprice in Hong Kong, Next in Chicago, Nahm in Bangkok, and La Verticale and Madame Hien in Hanoi, before opening his own Private Kitchen in Hong Kong in 2011. Since the critically acclaimed kitchen closed, investors from Black Sheep Restaurants (Boqueria and Motorino), helped him open his version of a big Vietnamese restaurant, in the “Bia Hoi” street eats style that Vietnam is famous for… without the Pho Noodle Soup. And good riddance too… with the new selection of goodies to eat here… Soup will only fill you up unnecessarily.

Instead in its place we get a fusion of new flavours that are purely Chef Peter’s invention, but with the hint of familiarity from your last Vietnam trip. To start we were served snacky delicacies like the Spicy Tuna Rolls with XO Sauce, Pho Rolls with Grilled Beef and Pickles within Fresh Rice Noodles.



This Grilled Beef dish in Betel Leaf, topped with curry, shallots, peanuts, and spring onion was one of the evening’s highlights for me.


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"Didn’t You Hear? Filipino Food Is The Next Big Thing." - CINDIDDY

No I didn’t hear. And I looked blankly at Cindy Ko (Blogger of CINDIDDY.com) as she flatly told me this news to my face. Then I blinked several times. She looked at me as if I lost my Filipino Party food invite in the inbox… but I didn’t. I received the memo for Pirate Kitchen: Filipino Street Food + Beer, but the impact didn’t settle in with me as much as it did over a steak and salad dinner when I was told that yes… Mexican was 2012-2013, but Filipino Food is 2014. Who knew? I didn’t and I’m Filipino!

Anyway the party is on Sunday June 16th, 2013 at architect, Joyce Wang’s, studio on Sau Wa Fong off St. Francis Yard. It’s the first Pop-Up Kitchen for Pirate Kitchen Hong Kong, a new guerilla restaurant concept by Yardbird proprietor, Lindsay Jang (photo above left), and Cindy. Executive Chef Erik Idos of Nobu will be the guest Chef for this event. On the menu, Crispy Pork Belly (a.k.a. Lechon), Spam Sandwich (a.k.a. Hamberger), Homemade Spring Rolls (a.k.a. Fried Lumpia), Green Mango Salad (Ensaladang Manga), Pancit, and Dessert. Tasty! (a.k.a. Sarap!)

From Pirate Kitchen:

Pirate Kitchen has a vision of bringing amazing food, drink, and fun to the community with the use of creative design and spaces. Lindsay Jang is the co-owner of Yardbird, responsible for the Hecho taco pop-up and Stussy Fried Chicken Feast. Cindy Ko is the creator and face behind fashion and lifestyle blog, Cindiddy.com. The founders team up with Nobu InterContinental Executive Chef Erik Idos who became interested in cooking as a child. Chef Idos was inspired by his grandfather and aunts cooking Filipino cuisine. 

Food Photos above viaHYPEBEAST.COM

EAT Pirate Kitchen Hong Kong: Filipino Street Food + Beer . WANG Space, 18 Sau Wa Fong, Wanchai . 16 JUN 2013 . 12PM . First Come, First Served. CASH Only . PirateKitchenHK@Gmail.com


For Hong Kong’s Latest Spanish Offerings, The Magic Comes in 3’s

When I first moved to Hong Kong many years ago I felt immediately that there was something missing in the cuisine. For Japanese, Regional Asian, Chinese, and Italian fare, Hong Kong had it in spades, but as someone who grew up in Texas where Mexican food is king and the Philippines where the post-colonial country still embraced its Spanish roots… what was missing for me was Hong Kong’s “Latin Flavor”.

Thankfully in this past year alone, we’ve witnessed a new trend of new modern Latin establishments which began with the opening of Heirloom (Mexican) in Sheung Wan and Comilonas (Spanish) in Sai Ying Pun. Since then, Latin restaurants have begun to make their definitive mark in the city’s culinary landscape, each special and different in their own way, offering unique menus and atmosphere catering to a variety tastes and occasions.

Mexican (Socialito, Brickhouse, Taco Chaca) and South American (Chicha) choices aside, I wanted to focus this post specifically on the city’s Spanish offerings because it just so happens that three of my most memorable dining experiences within the last few months just all so happened to be Spanish.. and beyond taco variations, there was just more amongst the three Spanish restos to write about in terms of differences in menu offerings, approaches, and ambiance.


+ E-clectic / No Frills, Homestyle Spanish Dining Experience

A close  friend of mine, Chef Juan Martinez Gregorio, recently opened up his private kitchen, E-clectic centrally located on the edge of Sheung Wan, off Queens Road Central, located within walking distance to the MTR. The set up is no-frills with a vibe that is homey and domestic, a perfect backdrop for chef Juan’s dishes, a reflection of his hometown, Cartegena, in Southern Spain. Juan’s dream has always been to establish a Kitchen of his own in the city, serving dishes underrepresented in most Spanish restaurants.

I imagine patrons come here for the personal touch, with just enough space to mingle. For example our party of about 16 guests sat in the living room area for pre-drinks (no corkage) and tapas.

The dining area is prepared like a Chef’s Table, and is located in the center of the room next to the open kitchen where you can see Juan cook up a storm. You feel like this is really an extension of his own home.

Each day’s set menu is determined by the ingredients Juan is able to obtain on a daily basis. Usually all meals begin with sangria and a selection of basic tapas, such as the Manchego Semicurado Cheese and Sausage below.

Memorable staples stand out, like the house signature dish, the Empanada de Frito, a filo pastry stuffed with a tomato base sauce of olives, onions, and zucchini.

And the Spanish Piquillo Pepper Stuffed with Boiled Fish and Crispy Shrimps. It was absolutely divine.

I also enjoyed this cold soup, the Salmorejo de Cordoba… a cold tomato soup which complemented the hot dishes very well.

E-clectic is place to go if you want your dining experience completely private and up-close-and personal with the Chef. If you want the authentic Hong Kong style Private Kitchen, you’ll want to come here.

+ 22 Ships / Michelin Inventions Accessible Within Streetside Digs

You didn’t have to read my blog to know that 22 Ships is Hong Kong’s hottest new dining destination… yes… destination. Im sure you’ve already seen it all over Open Rice and Facebook. That said we were recently invited to have a taste at 22 Ships, Michelin Star Chef Jason Atherton’s first signature restaurant in Hong Kong, located in a refreshingly non-frou-frou street side locale on Wanchai’s Ship Street.

22 Ships is the brainchild of Yenn Wong, the entrepreneur behind the Phillipe Starck designed, JIA Boutique Hotel and 208 Duecento Otto Italian Restaurant in Sheung Wan designed by Turkish Design Firm, Autoban. For the restaurant’s cozy 35 seater venue, Wong hired award-winning Shanghai design firm, Neri & Hu Design Research Office (NHDRO), to formulate a concept that reflects the street’s historic and industrial vibe. What they came up with is a rustic yet urban atmosphere perfect for neighborhood drinks and al fresco tapas.

Perhaps the most impressive bit is how close and personal you are exactly to the chefs which run the joint. Adjacent to the drinks bar is the heart-of-house food prep area. You can witness your dishes plated and presented right in front of if you sit in the right seats at the bar towards the back. Since it’s a no-reservation system (much like all the newest venues in Hong Kong these days), you can’t request seats, but if you’re lucky enough to have one, like we did, it certainly adds to an unforgettable dining experience.

Some of my favorite dishes include the Spanish Breakfast, a creamy wallop of soft boiled egg, chopped chorizo, and potatoes.

A cool dish you have try is the Tuna Tartar “DIY”. The do-it-yourself dish consists of finely diced tuna with a selection of chives, shallots, sesame seeds, sea salt, olive oil, and sauce to sprinkle and flavour. There’s no such thing as over-sprinkling the dish… I sprinkled everything on and it all tasted great.

The Suckling Pig with Roasted Apple and Piquillo Pepper Jus had meat literally falling off the bone. It was served from the pan just right, not too hot. The best thing about it is that it was completely juicy, the skin just the right amount of crispness.

We ended the night with the sweet and salty PBJ, Peanut Ice Cream with Blue Fruit Sorbet, Raspberry, Blueberry, and Salted Peanut Caramel. So delicious.

Some hyped dishes like the Iberico Ham Infused Foie Gras Burgers and Scallop Ceviche were good, but for the steep price, there are better deals in the menu… ie. the quantity of food for the price of the dish. I can say this because there’s just so much selection to choose from. But definitely the price is warranted if you wanted higher-end modern Spanish plates via tasting menu portions, served in a non-pretentious environment. The down side, it’s a tiny venue with a no Reservation policy. So you cant pre plan big dinners here… which brings us to the next new Restaurant…

+ BOQUERIA / Authetic Barcelona Cuisine in Cool Family-Style Setting

BOQUERIA in Hong Kong serves up authentic Barcelona food, and is the sister branch of the original in New York City’s Flatiron district, a popular tapas destinations which the New York Times gave a 2-star rating.

The Hong Kong branch is much much larger than the New York one, and what it has going for it is the Open show Kitchen in the back where the Iberico meats and other ingredients are located, as well as the Island Bar in the middle. The very roomy location is great for big parties and gatherings, and a great place to meet up with plenty of friends and just hang out without people pressuring you to leave. For Architect Hernan Zanghellini, the focus was to reflect on community and the essence of the market. Large round and rectangular sharing tables define the open dining areas, and blackboards and textured walls reflect variety.

Chef David Izguierdo, ex Uno Mas (my favorite tapas spot in Wanchai back in the day) crafted the menus for both Hong Kong and New York which reflects his love for Catalonia tapas. Unlike 22 Ships and E-clectic where dishes are crafted in smaller plates, everything in Boqueria is big and meaty, appropos for real family style fare.

Below, Pella de Mariscos (Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, safron and salsa verde), and an order of Carne a la Plancha (Hanger steak, fingerling potatoes, shishito peppers, and mojo verde.)

The offering for Embutidos here is impressive. BOQUERIA serves up everything from Jamon Iberico below to other choices like the Chorizo Vela, a spicy pork sausage, and the Sobrasada, a soft pork sausage from Mallorca. You will not find a more complete collection of Jamon and Quesos in Hong Kong like this place.

Just a few fun snapshots from all the dinners…my girl Denise and Food Blogger Dan at BOQUERIA.

Bloggers Dan, ChristingC, and KWu at 22 Ships.

The Chefs proudly keeping up the fort at 22 Ships.

Fashion Editor Jing, Marika, and bag designer Michelle at E-clectic.

Our photo with Gierdre and Alex at E-Clectic.

Overly helpful fashion designer, Yuen-Man, with Chef Juan.

What are you waiting for? Go have a taste!

EAT E-clectic / EAT 22 Ships / EAT BOQUERIA

Thanks to photographer Andre Eichman for lending us the opening photo of BOQUERIA on this post!


Italian Fare Refined, Classic, Yet Adventurous at Trattoria Doppio Zero

Food on theWanderlister+ by Elfie C. / Photographs by Manyi Choi

As a pasta fanatic, I was ecstatic to be invited to an Italian restaurant that made their pastas out of the finest flour known to mankind. Trattoria Doppio Zero, named after the flour itself, is a restaurant located on Bonham Strand in Soho. A quaint establishment that’s been open just a few months, and is already drawing in an audience of diners looking for something a little more refined, whilst keeping relatively to budget. Most recently earning an entry in the prestigious Michelin Guide, Doppio Zero is unexpectedly charming in its menu, its people as well as its design.

+ The Trattoria

Walking in to the lower level of a typical Hong Kong high rise, you’re suddenly whisked away into a place that seems so foreign and yet so familiar at the same time. The decor is homey, casual, and a little rugged. The ambiance perfected for small parties of friends looking to catch up over a glass of wine and a deliciously prepared meal.

We started the Assaggini with Truffled Fried Oysters in Black Truffle Aioli / Creamed Spinach which were served as a pair, on a bed of salt crystals. This dish sent waves of bliss through my brain as I indulged in the intense flavors, which simply took my breath away.

Fritti Misti, a bowl of Crispy Mixed Seafood served with a Malt Vinegar & Parsley Dip was a calmer compliment to the oysters. The dip was instantly addictive, though.

For the Antipasti we were served the Burrata with Eggplant Jam / Pickled Red Onion / Watercress / 15 Year Aged Balsamic Vinegar which reminded me of an extremely creamy mozzarella (which it is) that is picked up really well with the very sweet eggplant jam. To be perfectly honest, I wouldn’t have known the jam was made of eggplant without the menu telling me so. It was a definite surprise.

As a  Primi we were recommended the Ravioli (a Doppio Zero specialty) with Red Wine Braised Beetroot / Gorgonzola / Italian Butter / Poppy Seeds. This was special indeed. Never ever have I ever thought of putting beetroot inside ravioli, but the texture and flavor was perfect. I was also equally impressed with the pairing of butter and poppy seeds as a sauce.

The Tagliatelle (another Doppio Zero specialty) in a Classic Bolognese Sauce served with Parmigiano / Nutmeg was the next pasta dish on the table. A combination of veal, pork and chicken made up the bolognese, which was a surprise and delight to what was expected of a classic sauce.

And now the Secondi. The choice dish was a Black Bean Crusted Codfish with Sicilian Style “Zuppa de Pesce” / Manila Clams was also a nice surprise. As a Chinese used to having black beans and fish served in a very different way, this was most certainly a hit in my books. I love tomato sauces too, so the pairing worked wonderfully for my taste buds.

And last but not least… the Dolce!

The special of the night: a Hazelnut Chocolate Bread Pudding that was most certainly (and I quote a member of staff on this) “not one of the most innocent of desserts”. A tasteful mix of nutella and cinnamon with a dollop of cream on top to add to the indulgence.

The Chocolate Semi-Freddo Sundae served with Salted Caramel / Peanut Brittle / Amerena Cherries was also a satiating end to the night.

But by far the most memorable, the Yin Yang Affogato using Milk Tea Gelato drizzled over with an Espresso Shot and topped with a Peanut Butter Cookie that comes sandwiching a layer of condensed milk inside, all at once confused me and amused me and left me wondering how I had never thought to do that ever before, in my life. Amazing.

Thank you to the restaurant’s Michelin Rated Chef, Chef Jake Addeo, for the wonderful experience. I will be sure to visit again.

Trattoria Doppio Zerio is open Monday through Saturday for lunch (from 11:00am to 3:00pm) and dinner (from 6:00pm to 11:00pm). The restaurant’s menu emphasizes local and seasonal ingredients. / For reservations, please call: 2851 0682 / G/F, The Pemberton, 22 Bonham Strand, Sheung Wan, Nearest MTR exit: Sheung Wan MTR exit A2 / Doppio Zero ONLINE


Elfie C. is trained as a workplace and lifestyle strategic planner based in Hong Kong with a mean penchant for whipping up delicious and healthy pastries and desserts. Catch her here on theWanderlister+ Asia as she hops around Hong Kong and the region at large for the must-taste in dining and cuisine in your neck of the woods. For more information on this and any other related item, email Elfie C. at  elfreda.chan@gmail.com. Or read her own blog at http://elfiec.posterous.com/. You may also follow her on Twitter at http://www.twitter.com/elfiec

All Photographs from this post are a copyright of HK Based Photographer, Manyi Choi. You may contact Manyi at choimanyi@googlemail.com.

Pista and Pazzi… I Mean, PAPI!

Food on theWanderlister+ by Elfie C. / Photographs by Carmen Chan

A friend from Calgary and I used to jumble up our words and call pasta “pista” and pizza “pazzi”. Don’t get me wrong, we weren’t kids at the time. This actually just happened a couple of years ago. We just somehow confused ourselves with the names and the jumbling just stuck - complete with fits of giggles, of course.

Now you’re going to remember that little story of mine forever, because I actually wanted to introduce you to a restaurant in Civic Square at Elements, West Kowloon called Papi which is a name derived directly from the words pa-sta and pi-zza!

+ Cichetti, Noodles, and a Special Pizza Oven

The growing small-plate culinary trend reached a new height in Hong Kong back in October 2011 with the official opening of Papi, a home-cooking styled Italian restaurant at the base of ICC.

Food served at Papi follows the tradition of Italy’s Cicchetti, which is reinterpreted as “finger food / small bites” and “fork food / appetizers”. A bit like Spain’s Tapas and our Dim Sum, I guess.

The menu could not be complete without the addition of “daily handmade noodles” - in other words, pastas - as well as pizzas delivered straight “from our special oven”. Oh, and a fine selection of desserts to top it all off, too.

+ PAPI Italian, “Small-Plate” Restaurant & Bar

JJ, Carmen Chan, and I were meeting up for the first time since the new year, and Papi proved to be a perfect warm setting for the long overdue reunion.

We started off with small dishes of the house-made dip of the day - a mushroom, olive, onion dip served with a side of bread sticks and some very tasty olive bread. As it turns out, the dip was so delicious, I ended up putting it on almost everything I was eating that night!

Once our drinks were on the table (JJ was offered a “special” which had mango, melon and green tea liquor), we quickly dived into the menu and picked our treats.

+ The Treats

Zucchini / rucola / shaved Parmesan cheese was a delightfully light starter with a good balance of ingredients to compliment the sharp flavor of rucola.

The dry cured pork rind / Mascarpone cheese was a definite hit. I would have never thought to dip pork rind in mascarpone cheese, but now I know. Sliced raw sword fish / cherry tomato / asparagus was very fresh and very refreshing at the same time.

Not to be missed, the fried mixed mushrooms were a definite yum in my tum.

Although, I really could not stop myself with Papi’s meatballs and I just kept going in for another, and another, and yet another. They were just so juicy and so soft. JJ reminded me that it was a little like having mini meatloaf. So true.

Then came Papi’s Pici - handmade Tuscan Pici / spicy tomato sauce / garlic chips which was absolutely heavenly. So much so that we had to order seconds. After that, I was a Pici virgin no more.

Pizza Porcini e Prosciutto - fresh tomato sauce / mozzarella cheese / Porcini mushrooms / Parma ham finished us off for the night. Right before we made room for dessert.

Vanilla ice cream / espresso had the most amazing aroma and flavor. A definitely surprise and delight for my taste buds. Tuscan chocolate mousse was chocolate-y and not too heavy. Papi’s Tiramisu as you would expect in an Italian restaurant. Complete with Papi’s logo dusted on top. Panna cotta / fresh wild berries was by far the best panna cotta I have ever had.

+ Verdict

Papi’s is certainly a family styled restaurant that’s both relaxed and fun. The food is affordable, and the atmosphere is warm. And if you’re looking for some authentic Italian cuisine that’s closer to what you might see at a dinner table at an Italian home, this would probably be the place to be.

If nothing else, you could definitely try the Pici.


Elfie C. is trained as a workplace and lifestyle strategic planner based in Hong Kong with a mean penchant for whipping up delicious and healthy pastries and desserts. Catch her here on theWanderlister+ Asia as she hops around Hong Kong and the region at large for the must-taste in dining and cuisine in your neck of the woods. For more information on this and any other related item, email Elfie C. at   elfreda.chan@gmail.com. Or read her own blog at http://elfiec.posterous.com/. You may also follow her on Twitter at http://www.twitter.com/elfiec.

Las Vegas-born, Hong Kong-raised, Carmen Chan was destined to take risks. She moved to California to pursue a career in TV and film production, but her appetite for adventure ignited a passion for photography. She got her start assisting prominent international fashion photographers including Hedi Slimane, Colette de Barros, and Melissa Rodwell. Embracing her affinity for risk and seeking opportunity to challenge her creativity, Carmen moved back to Hong Kong in 2011 where she has been blessed with a steady stream of editorial and commercial work. She is currently working on a personal project called How I Met Your Style, where she uses medium format film to create subtle and ethereal portraits of fashion’s tastemakers and style savants. Carmen travels frequently to Los Angeles and New York but is happily based in Hong Kong, able to enjoy dim sum on Sundays with her family. To commission Carmen for a project or to say hello: carmen@carmen-chan.com / +852 9300-3852.

NYC Journal: Carsten Höller Helps You Experience ‘New’ Musuem

The Carston Höller: Experience exhibition which started its run in the Fall of 2011 taking all four floors of the New Museum’s main exhibition spaces will be closing its third floor in a couple of days and the end the full run on the January 22nd of this year. The show, curated by Massimiliano Gioni with Jenny Moore, Gary Carrion-Murayari, amongst others, is an amalgamation of past and present ideas by Holler of site-specific works which pretty much celebrate the whole concept of “relational aesthetics” as it relates to ones experience with the work of art within the confines of an institutional space, such as a musuem.

Works that make you want to dive in. Museum goers line up for Carsten Höller’s (Untitled) Slide.

When Höller began his career about 18 years ago in the 90’s as an artist, after devoting the early part of his life as a scientist, his interest in relational art (audience experiencing art directly and physically), he was not alone. I’m pretty sure the museum experience then is completely different to how we live with museums to this day. Holler amongst other artists such as Maurizio Cattelan, Andrea Zittel, Philippe Pareno, and Pierre Huyghe, and a few others amongst them really tried to rethink the relational experience with the audience through their early works. Funny enough, Cattelan has his own celebratory show currently at the Guggenheim Museum.

Do you remember this iconic piece by Höller at the Tate? (via NYTIMES)

As bold shows go, both Höller and Cattelan’s shows have recieved mixed reviews from critics and peers, but in the end of the day, Museum goers win. For me, I was there primarily to visit the New Museum itself, the first building in the United States by Japanese Architects, SANAA/Kazuyo Seijima. But to experience the Museum in the way that Holler had envisioned it was a treat beyond my expectations.

SANAA / Kazuyo Seijima has received alot of flack for the her design of the New Museum (plain white stacked boxes), craftsmanship (cheap), and circulation of spaces (there is none), but the way Holler punctured his signature sinewy silver slide through the Museum’s spaces is quite a brilliant way to experience Seijima’s galleries vertically in a way that i’m sure she did not imagine to the point that I wished they would just keep the slide there.

Acclaimed young filmmaker, and longtime friend, Bruce Thierry Cheung, accompanied me that day to check out the exhibit located in New York’s Bowery District which is close to his house. He was as surprised as I was about the viscerality of the show. To be fair to Höller, if there was ever a first exhibit to witness for a virgin to the New Museum, his show is a perfect show to begin with due to the expansive and spatially demanding pieces.

Personally I hate roller coasters, so my heart was thumping at this stage of the line. You had to wear a helmet and cross your arms, and have a quick “how-to” session before going down the slide three levels.

You also had to read this sign while signing a release form. YIKES!

But again, the whole slide was encased in glass, and the slide did pierce through several concrete slabs which itself was pure joyous fun. It was as if you were some superhero and could go through walls. It was a great way to experience the totally of what this particular museum can be and do for now and its future shows.

Other pieces on the show. On the fourth floor, the Mirror Carousel (2005) that adults can ride. It basically just takes you around and around until you want to get off.

The Double Light Corner at the end of the slide, sure to get you off kilter.

A huge fish aquarium you can stick your head in to rest and stare at fish.

Gadgets and things within the Experience Corridor.

The Giant Pyscho Tank (2000) which you are encouraged to go in and swim in nothing but your birthday suit. ie. NUDE.

Or you can grab from a huge pile of pills, and drink one or as many as you want with complimentary water available on site.

A pill falls from the ceiling every minute on the dot.

This museum is perfect for me. Dont you think?

On the ground floor you can try on these weird head-goggles which allow you to experience the whole world upside down. There’s even a room full of giant mushrooms, titled the Giant Triple Mushrooms (2010) that’s only best experienced with these goggles on.

Finally we checked out the reading room upstairs and tried to get on the roof, but it was closed on weekdays, so we all just hung out here reading a few books instead.

And the view out beyond the building’s facade.

Other parts of the museum; the Reception Area…

The bookstore where I purchased a book on Chinese artist, AWW, out of all books I had to buy in New York.

Thank you for the experience, New Museum and Carsten Höller!

The day was actually nice cool and crisp. It was great to walk around the city in a weather like this, and not many people were out. I couldnt believe that this is how December is these days in New York. It feels like Fall or Spring.

I love the Lower East Side. Its the opposite of how it’s been historically depicted by movies, shows, and musicals (RENT), but the density is quite low and it feels a bit like a quaint small town.

I still find architectures in the City of New York to be very impressive in their exterior decor and their general assurdness of itself.

Bruce finished off the afternoon by introducing me to his favorite joint in town, the famous Cafe Habana a block or two away down the block from the New Museum where we had these to snack on…

Mexican Grilled Corn with Chilli Powder Lime and Cheese. YUM!

Pulled Roast Pork with Rice and Beans!

And the equally famous Cuban Sandwhich which consists of Roast Pork, Ham, Swiss Cheese, & Pickles on Pressed Parisi Bread with Handcut French Fries. To die for.

The lunch menu!

Your typical New York City style Deli-look!


Meanwhile, if you go to the new Margiela store in Beijing, you will see a slide inspired by Holler. Soon these slides will be in your office building and office space, in malls, and everywhere you’d like it to be. It’s the fastest way to get to the lobby I suppose. :)

The Slippery Dip at Maison Martin Margiela. (via ANOTHERMAG)

Meanwhile you can check out a video I filmed with Bruce of our time there at the the Experience Exhibit. You should check it out this week before the whole thing ends.

theWanderlister @ Carsten Holler: Experience at the New Museum from theWanderlister+ Asia on Vimeo.

Carsten Höller: Experience / New Museum, 235 Bowery, New York, NY 10002 / 212.219.1222 / New Museum ONLINE / New Museum FACEBOOK

Cafe Habana / 17 Prince Street at Elizabeth Street New York, NY 10012 / 212.625.2001 / 9AM to Midnight / No Reservations / info@cafehabana.com / Cafe Habana ONLINE


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Weaving A Masterchef Experience

Manila Architect, Jason Buensalido has partnered up with American Chinese-Filipino Celebrity Chef Bruce Lim, to create a chef-focused design for a new destination Filipino Dining experience called the Chef’s Table in Fort Bonifacio, Manila’s Go-to Destination for all things new, cool, and design in the city.

Chef Bruce Lim’s specialty is Native Filipino Cuisine, which may be in his blood, but definitely far from his US based roots.  Being born and bred in the states, then having trained at Le Cordon Bleu in London, Chef Bruce Lim has mastered the arts of various cuisines from Traditional French and Italian to Euro-Ethnic and International Flavours.  But it’s really his affection for Filipino cuisine, and the passion to learn right from the sources of these cuisines by touring around the Philippines, that the architect, Jason Buensalido extracted his ideas of “Weaving”.

To Jason, “Weaving” can mean any number of things; besides the cultural, Filipinos “weave” everything from blankets, to building materials, clothing, to home accessories.  Therefore this formal concept of “weaving” enabled him to play with Program (placing back of house spaces like the kitchen, and moving it front and center), Staging (using surfaces and woven materials to move up and down the space to refocus attention on the Chef in the middle of the restaurant), and Material (Ie. Using soft browns and beige tones to reflect basket weaving, and mirrors, to aid views of the Chef’s Table from the Mezanine.)

The finished product is a fun and edgy dining experience that is inspired by Filipino traditions, in an intimate setting that is both exciting and new.

Chef’s Table With Chef Bruce Lim / Unit 106, The Infinity Tower, 26th St., Fort Bonifacio Global City, Taguig, Metro Manila, Philippines / (63 2) 399-1888 /Monday to Sunday 11:00am to 2:00pm for lunch and 6:00pm to 10:00pm for dinner / http://www.chefstablemanila.com


Let’s Eat!