Karaoke Gets All Artsy Odessa Chen`s Melancholy Melodies Double
Transcription
Karaoke Gets All Artsy Odessa Chen`s Melancholy Melodies Double
Sep07 1-10-P 9/1/07 12:36 PM Page 1 FASH ION LIFESTYLE ART E NTE RTA I N M E NT SEPTEMBER 2007 FREE Karaoke Gets All Artsy Odessa Chen’s Melancholy Melodies Double Up and Shabu Shabu A Question of Characters yellowmags.com Sep07 1-10-P 9/1/07 12:36 PM Page 2 T H E P U B L I S H E R Photo by Debbie Porter F R O M As co-anchor of KHOU Channel 11 Evening News, Lucy Noland is accustomed to covering the top stories. We intended to turn the tables on her by interviewing her for this issue, but in the end we succumbed and let her cover us, too…literally. The stunning Ms. Noland is our September cover model. She shares her thoughts on this experience and why she thinks Houston is the city that will end the nomadic lifestyle that she has led up until now. While the most erudite Chinese scholars may appreciate the installation by renowned artist Xu Bing at the Museum of Fine Arts – Houston, they will not be able to read the thousands of characters that are written in the books that comprise the work. They should not be concerned, however, as the 4,000 characters he used are the product of Xu’s imagination and creativity. Why not just use the real characters, you might ask? Xu has his reasons. And he tells us in his interview. Shabu shabu is the Japanese version of hot pot that is gaining widespread appeal, and this month we knocked on the door of Shabu House to see why. Like almost everyone, we enjoy the sweetness of honey, but in this issue our focus involves wearing it, rather than tasting it. And although we cannot make you a sommelier, we do try to provide you a better idea of how to evaluate the subtle fragrances that comprise a wine’s bouquet. We also introduce you to the dichotomous music of indie artist, Odessa Chen, that is at once melancholy and hopeful. She has been interviewed on MTV and NPR, and you can visit her website to listen to a sampling of her music. Finally, when planning an escape from the rat race, consider traveling to the very high peaks of Peru, from which you will feel as though you are on top of the world. Viet Hoang Publisher Sep07 1-10-P 9/1/07 12:36 PM Page 3 The color yellow has played a recurrent symbolic role throughout the history of Asian culture. It symbolizes the earth that sustains all life, yet has been embraced by Buddhist monks as an expression of unchallenged power. Such is the role of yellow: always revered but in different ways under different circumstances. The mission of Yellow Magazine is to introduce our readers to the artistic , fashion, lifestyle and entertainment contributions made by Asian Americans. It is our hope that the depth and breadth of the topics and events we cover do justice to the pride that the color yellow has represented throughout the millennia. As the publisher of the Yellow Magazine, my last name is Hoang, which also means yellow. Just as I am proud of my name, I am proud of my heritage, and proud of Yellow Magazine. Publisher Viet Hoang, President of MV Media Editor Contributing Photographers Henri Merceron Alvin Gee Timothy Frederick, Fashion Editor Marc Sifuentes Arts and Entertainment Director timothyfrederick.visualserver.com Xerxes Lorenzo, zurkzees.com Fashion Photographer Celeste Tammariello Debbie Porter Lifestyle Editor Fashion Stylist Jessica Ritter Kimberly DeLape Travel Editor Assistant Stylist Matt Sims Edna E. Reyna Contributing Writers Makeup Philip Cuisimano Huan Le Vivian Li Tyler Merceron Ivy Yang Event Coordinator Jia Hu Creative Director Jeff Martin Social Photographer Sopheavy Than Andrea Schutter Hair Louis Lopez Business Manager Karla Montejo Website Leo Sipras Web Marketing Zulu Creative Tina Zulu zulucreative.com National Advertising Verve Communications Group 325 N. St. Paul Street Suite 2360 Dallas, TX 75201 214.965.9933 x106 vervecommunications.com Local Advertising 713.528.6000 x103 [email protected] Yellow Magazine 3040 Post Oak Blvd. Suite 1440 Houston, TX 77056 p 713.528.6000 f 713.228.3186 yellowmags.com Yellow Magazine is published monthly. All rights reserved. Reproduction in whole or part of the magazine is strictly prohibited without the permission of the publisher. Yellow Magazine is not responsible for any unsolicited materials submitted. Subscriptions to Yellow Magazine may be purchased for $36/12 issues. Mail check to: Yellow Magazine, 3040 Post Oak Blvd., Suite 1440, Houston, TX 77056. On the cover: Dolce & Gabbana patent leather coat, $1110 Dolce & Gabbana pants, $1495 Theory striped top, $150 All from Saks Fifth Ave. September 2007 Sep07 1-10-P 9/1/07 12:36 PM Page 4 Yellow Magazine Karaoke Club at the Starbucks Mixed Media Music Series Held at the Museum of Fine Arts – Houston Photos by Timothy Frederick, Xerxes Lorenzo, Sopheavy Than Yellow Magazine hosted a karaoke club on the lower level of the Museum of Fine Arts – Houston’s Beck Building in conjunction with the Starbucks Mixed Media Music Series in July. We arranged for Tamar Davis, a Grammy Nominated artist who has collaborated with Prince to take the mike and belt out a couple of songs during the evening. And boy, could she belt…we had to reduce the amplification to such a point that she probably could have entertained us without a mike at all. Within a short period of time the crowd of enthusiastic participants grew dense and remained so for the remainder of the evening. While Yellow Magazine readers comprised a sizeable portion of the group, the mass of people who congregate at the museum for these events joined in the festivities, picking up current copies of Yellow Magazine for the first time. What could be better than karaoke, Starbucks and Yellow Magazine? Only being able to view RED HOT - The Chaney Family’s Collection of Contemporary Asian Art at the same time! Sep07 1-10-P 9/1/07 12:36 PM Page 5 Sep07 1-10-P 9/1/07 12:36 PM Page 6 M U S I C The Independence of Melancholy Melodies Odessa Chen b y TY LE R M E RC E RO N Odessa Chen is a rising “indie” musician who is developing quite a following as she prepares to record her third album in November. Trained in classical voice and cello, she is a self-taught guitarist and poetry major who has drawn upon these and tough life experiences to write and sing songs that are considered haunting yet alluring, melancholy yet inspiring. Since the release of her first album, One Room Palace, in 2003 she has been interviewed on NPR and MTV and covered by a growing number of publications. For added depth, we invite you to visit her website (odessachen.com) to listen to her unique sound as you read our interview of this simple yet complex musician. You have been trained in classical voice and cello and are a self-taught guitarist. Which do you most enjoy? I enjoy writing and singing the most. Composing songs is the high point and it all goes downhill from there! Your sound is described as haunting and filled with raw emotion. What are you trying to express with your music? I express whatever it is I am feeling consciously or unconsciously at the time. I’m not a storyteller but I write what I know and hope that people can hear that I’m really feeling what I sing. It sounds haunted because in certain ways, I am. Bono once said that soul music is written to reveal rather than conceal. I think that applies to all music genres. I like to hear risk, a sense that the musician is connecting with something true. If you’re going to get on stage and ask for people’s attention, you should have something substantial to say. The Ballad of Paper Ships, the second album from Odessa Chen. Your lyrics are somewhat melancholy, yet photographs show you as being very lively. How would you describe yourself? I laugh a lot. I find so many things funny and enjoy life. I’m not interested in dragging people down or acting as if my problems are more important than other people’s. I hope I come across as being positive and thoughtful. That’s not to say that the sadness in my songs is an act. Things have happened in my life that have affected how I see the world. I think that people need music that’s sad as well as happy. The best music is both, like that of Marvin Gaye. I hope my music keeps people company when they are sad and that they can hear the hopefulness, as well. Your arrangements are often a mix of simple, easy listening music and complex, deep poetry. Is there anything behind this union of simplicity and complexity? I feel like there is an edge to my music even if it is easy to listen to. There is something profound about simplicity. In my arrangements, I strive to strip away what is unnecessary. Whereas, the music in my first record was heavily layered and complex, the new one is less so. I don’t think people value subtlety. A lot of music is ultra loud and layered. I don’t think it makes the music better, just muddier. I also enjoy the unexpected and the complex. Writing music or lyrics is an act of searching rather than an expression of what you already know. As a result, the structures of my songs are often more complex and don’t rely on the standard form of verse, chorus, verse, chorus, bridge, chorus. Although the lyrics I write are simple, I try to look deeply and not fall back on clichés. I love simplicity and complexity, and try to use the best aspects of both. You recently released your second album, The Ballad of Paper Ships. Can you give our readers some insight into the inspiration of this album? This record is about learning to accept (or at least live with) the past, falling in love, and harboring hope. The paper ship is a metaphor for love; something that’s small in the grand scheme of things that you create and let out in the world, hoping it survives the journey. There are also some songs that are more mysterious, which touch on love but encompass other things. Shoka Photography ©2005 The record doesn’t break between songs. Is there a reason for this? A record is not a series of songs as much as it is one piece of music. It is strange to me that someone would listen to a single song on a record out of context. A piece of classical music may have different movements but it’s all one piece. Pink Floyd and The Wall did this on their records. It pulls you in and creates an entire world. Also, there are segues between songs that keep you involved. You’ve performed all over the world. What was your favorite location? The Great American was memorable because the sound there was so amazing and the architecture is gorgeous. I’d love to tour more, but without booking and press agents and a promoter, it’s hard to let people know when we’re touring. It’s also expensive. If I got offered an opening spot for another band I’d do it in a heartbeat. What are your plans for the future? Is there a third album in the works? I’d love to tour Europe, continue writing and recording, and meet some of my musical influences. I just finished writing my third record called The Archives, and start recording in November. It’s a real departure, thematically. Is there an artist who you idolize? Jeff Buckley. His voice brings me to tears every time and is like that of an angel that can destroy you or save you. His vocal range is astounding and his guitar playing is complex yet simple. He can be delicate and soft and then rock. He sings directly from his soul. It takes someone really brave to be that naked. What is the difference, in your opinion, between indie and mainstream musicians? Indie artists can create music that they think is important, rather than what a group of businessmen thinks will sell. Many mainstream artists don’t write their own songs or even decide what to wear. A whole team of people is working to create the brand, but it has no substance. The effect can be dazzling, but if those people had to go on stage without their costumes and auto tune (which tunes songs in real time), they’d be in trouble. Big labels don’t want real artists who know who they are because they aren’t as pliable. They want someone whose image can reflect changes in trends. Artists like Bob Dylan and Bruce Springsteen would probably not be signed today. Do you have a musical philosophy? When you are writing a song, what goes into it and what must your music do? It must look inwards, develop something that is essentially “me” rather than emulating others. I try to make the music timeless, instead of following trends. It must have one element no matter how small that is new for me, such as a certain time signature or guitar technique. And, of course, it has to feel honest. One journal described your earlier album, One Room Palace, as the “best independent CD you didn’t hear in 2003.” How do you measure your success? That’s a great question. Having a lot of people who know and enjoy my work is a great measure. Maybe my music won’t ever reach the mainstream, but if it touches people on the fringes who cannot find similar music on the radio, then I have succeeded. I try to make the music timeless, instead of following trends. 6 | September 2007 Yellow Magazine Sep07 1-10-P 9/1/07 12:36 PM Page 7 Sep07 1-10-P 9/1/07 12:36 PM Page 8 A RT A Question of Character A Book from the Sky b y VI VI AN LI Houston’s culturati know that Chinese contemporary art has officially invaded the Museum of Fine Arts, Houston in the sensational exhibition RED HOT: Asian Art Today from the Chaney Family Collection. The caged giant red T-Rex that appears to be scowling outside the museum and the two facetiously grinning steel sprinters that flank the front doors will give you a good idea of the direct, dynamic, and impulsive energy that embodies the exhibition. However, one of the greatest masterpieces of Chinese contemporary art at the MFAH is not in the RED HOT show, but in a quiet niche outside the Asian Art Galleries. The recently installed set of four unassuming hand bound books from Xu Bing’s monumental installation A Book from the Sky seem like artifacts to a long past era. A Book from the Sky was one of the first internationally acclaimed works of Chinese contemporary art, years before Chinese contemporary art became red hot. The full installation, created by Brooklyn-based artist Xu Bing, is composed of traditionally designed prints on the wall, scrolls draped elegantly from the ceiling, and hundreds of hand bound books carefully placed open on the floor. Each component has thousands of Chinese characters printed on them but, in fact, they are fictional characters. Xu spent one year carving a set of about 4,000 of his invented characters into woodblocks and three more years printing and fabricating the books, wall prints, and scrolls. At the time that Xu was growing up during China’s Cultural Revolution, the communist government was struggling with the written word – characters were simplified, discarded, revived, revised, and then discarded again. People were not allowed to read what they wanted. In the late 1980s, hundreds of books flooded into the country bearing new ideas. Xu became frustrated with the influx of words and ideas: “I was like a starving person who gorges himself at the first opportunity, and then feels bloated and sick as a result.” A Book from the Sky was his escape from the bombardment of words, in which he focused on the form and not the content of the written word. The resulting installation premiered at a solo show at the China Art Gallery in Beijing in 1988. It revolutionized the Chinese art world during the genesis of the Chinese avant-garde. What Picasso did for European 8 | September 2007 modern art with Les Demoiselles d’Avignon, Xu Bing did for Chinese contemporary art with A Book from the Sky. The meticulous attention to detail and the use of a Chinese traditional form-writing to express modern sensibility was hailed as innovative. People would spend hours and even days searching in vain for a readable character. However, once viewers let go of their urge to make sense of the text, they can finally appreciate the simple beauty and precision of the work. After the 1989 Tiananmen Square incident, critics began to regard A Book from the Sky as an example of the decadent ideas that were plaguing China. A year later, Xu immigrated to the U.S. where he became an internationally renowned artist. In 1993, he became one of the first Chinese artists to participate in the esteemed Venice Biennale and in 1999 he was awarded a MacArthur genius grant. Today, much of the original A Book from the Sky has been dispersed among different collections worldwide. The full installation may never be seen again, but visitors to the MFAH can still feel the power of Xu’s empty words in the set of four preciously crafted books – remnants of an historically important time in Chinese contemporary art. Yellow Magazine Sep07 1-10-P 9/1/07 12:36 PM Page 9 Sep07 1-10-P 9/1/07 12:36 PM Page 10 H E A LT H What You Don’t Know About Your Sweet Honey b y IV Y YA N G Although we were all born with silky soft skin, the stress caused by climate changes, environmental pollution and the chemicals in skincare products wreak havoc upon our skin over the course of years. Fortunately, we can draw upon the properties of honey as a natural remedy to rescue dry, dull and damaged skin. Since the dry air that accompanies autumn tends to dehydrate skin, now is an ideal time to consider giving your skin a sweet treat. Honey is a natural humectant that promotes the skin’s moisture retention. It is an anti-irritant used to care for infants and for people who have sensitive skin. Cleopatra pampered herself with honey and milk baths to preserve her youthful appearance. Queen Anne of England applied a blend of honey and oil to her hair to maintain its luster and shine, while Sarah Churchill, the Duchess of Marlborough, used a secret recipe of honey water to wash hers. Chinese women blend honey and ground orange seeds to control blemishes. As you can see, the applications for honey have reached far and wide. Honey contains apha hydroxyl acid (AHA), which is added to body moisturizers for its exfoliation effect. Weekly exfoliation removes the dead cells of the outer layer of skin to reveal a fresh layer that appears more youthful and supple. In addition to its aesthetic properties, honey has been scientifically proven to be an effective antimicrobial agent for the treatment of minor abrasions and burns. Preliminary studies suggest that it is a powerful antioxidant that protects the skin from ultraviolet (UV) ray damage and promotes its rejuvenation. Don't be surprised to find honey among the ingredients of many moisturizers and sunscreens on the market. Now, that we have discussed the benefits of honey, here are some ways that you can use it to improve the health of your skin and hair. The following beauty methods require long-term application to deliver optimal results. Honey Cleansing Scrub – Combine 6 finely ground almonds, 1 teaspoon of fresh lemon juice and 1 tablespoon of honey. Gently rub the mixture onto your face for a minute, and rinse with warm water. Honey Moisturizer – Mix 2 tablespoons of honey with 2 teaspoons of milk. Smooth over your face and neck and leave on for 15 minutes. Rinse with warm water. Honey and Aloe Vera Eye Treatment – Mix together 1 teaspoon of honey and 1/2 teaspoon of natural aloe vera juice. Gently circle it around the eyes and leave on for 15 minutes. Gently pat off with a cotton pad. Honey Facial – Beat 1 egg yolk with a fork, add 1 tablespoon of olive oil, 1 tablespoon of honey and blend well. Smear over your face and neck and leave on for 15 minutes. Then, massage skin for 5 minutes in an anti-gravity direction. Massage helps stimulate blood and energy circulation around the local area and increases the skin's elasticity. Rinse off with warm water. Honey Face-firming Mask – Mix 1 tablespoon of honey, 2 egg whites, 1 teaspoon of glycerin and a little flour to make a paste. Apply to face and neck and leave on for 15 minutes. Rinse with warm water. Honey Night Lotion – Mix 1 tablespoon of honey with 1 teaspoon of vegetable oil and 1/2 tablespoon of lemon juice. Rub into hands, elbows, heels and areas with dry skin before you go to sleep. Leave it on throughout the night and wipe off with a warm towel in the morning. Honey and Milk Bath – Add 1 cup of honey and 1/3 gallon of milk to bath water. Soak for 20 minutes and rinse with warm water. Honey Hair Conditioner – Stir 1 teaspoon of honey into 1 quart of warm water. If you have blonde hair, add 1/2 teaspoon of lemon juice. After shampooing, pour the mixture through your hair. Do not rinse. Let hair dry normally. By following these cost-efficient and health-optimizing techniques for hair and skincare, we can promote the rejuvenated appearance of both. I know that the next time you go grocery shopping there will be a container of honey in your cart. I wish you sweet success. Sep07 11-15-P 9/1/07 12:34 PM Page 1 Lucy Noland is on the move. Photographer : Debbie Porter Stylist : Kimberly DeLape Assistant Stylist : Edna E. Reyna Make up : Andrea Schutter Hair : Louis Lopez Location : The New Gallery All clothing from Saks Fifth Avenue Dolce & Gabbana patent leather coat $1110 Dolce & Gabbana pants $1495 Theory striped top $150 September 2007 | 11 Sep07 11-15-P 9/1/07 12:34 PM Page 2 Blumarine skirt $560 Versace turtle neck $645 Pucci Bolero sweater $540 Casta Fiore neck $540 Valentino red patent leather purse $1795 I’m far more comfortable giving piggyback rides than attempting to strut my stuff. 12 | September 2007 Yellow Magazine Sep07 11-15-P 9/1/07 12:34 PM Page 3 Catching up with Lucy Noland Lucy Noland was named evening co-anchor at KHOU Channel 11 in April of this year. When you read the comments on the various blogs, you quickly realize that she has many fans who appreciate her wittiness, charm and beauty. As a mother of two young adolescents and a pre-adolescent, she is modest about her attributes and wants what many of us want – a fulfilling career that provides for a balanced personal life. In her own words, “KHOU has an incredible group of journalists (I would not have come had that not been the case), the hours are far better for me (I have never have been a morning person, and getting up at 3:25AM was GRUELING), and Houston itself is beautiful (that includes its people).” Lucy’s father worked for the CIA and was stationed at the US Embassy in Saigon. He met her mother, married, started a family and later moved to Oregon when Lucy was a year old. Her parents instilled a firm pride of heritage in their children and emphasized the importance of education and world awareness; Lucy regularly watched the news and developed a crush on Peter Jennings. Her career has taken her on a nomadic course to Oregon, Michigan, California, Alaska, New York and, finally, Texas. She is ready to plant some roots and noted that having lived in so many places has ideally equipped her to recognize a good place when she sees it. And Houston is it. The city’s affordability, sizeable Vietnamese community and the welcoming friendliness of Houstonians, in general, clinched her decision. You have been on the job in Houston for 4 months. What changes have occurred during that time? My life is in constant flux. It’s a good thing I don’t mind change. In fact, that is what steered me towards journalism. Every day, a new world greets you at work. You never know what awaits you when you walk into the newsroom. Personally, raising three children presents ever-changing challenges and joys. The current mission: get my children settled into their new school while we settle into our new home. I have been unpacking box after box after box of stuff. It’s amazing what you collect as life goes on. Check back in six months and, believe me, I’ll still be unpacking. At the same time, I've been working nonstop on my new home – from paint and blinds to crown molding and cabinetry You have modestly played down the fact that people find you to be a very attractive woman. Was it hard for you to be a model for Yellow Magazine? Beauty is in the eye of the beholder. I’m just happy more people aren’t getting Lasik surgery since I look immeasurably better in soft focus. Ha! Modeling for Yellow was a kick. No, it wasn’t hard (save for the red patent leather trench coat in 104 degree heat).You just feel a tad goofy posing and such. I mean, for gosh sake, I’m a mother of three. I’m far more comfortable giving piggyback rides than attempting (emphasis on attempting) to strut my stuff. But, you know, it’s fun to play dress up and act silly. Do people dress differently here than they do in New York (besides not needing fur coats, gloves and scarves, here)? If so, have you had to change your personal by H EN RI MERC ERO N style either for business or leisure time? I don’t see any difference in how people dress here versus New York City. I was at a charity event the other night and I’ve got to tell you the “wow factor” was shocking. As far as anchoring, regardless of where you work, when you’re the new kid on the block, you’ve always got to take extra care in how you dress, initially. Once people get to know you and hopefully like you, you can spread your wings a bit more. I know that you have moved around quite a bit. Has this occurred during the time you had children? Moving teenagers is a daunting task because of their connection to friends. How has it been for them (and you)? I most certainly have led the life of a nomad, my children in tow. God bless them, they’ve always been troopers. Of course, moving presents challenges, but it also offers amazing opportunities. This is how I take on each move. It’s an adventure and adventures can be fun and fulfilling – exploring unexplored territory and such. Who am I going to meet? What does this next chapter hold in my life? This is what I’ve taught my children and this is how I hope they frame our moves. Looking back, they’ve been very happy exploring the different cities and making friends with people they would have never met had they not moved. Are you a good cook? Do you cook any Vietnamese food? Am I a good cook? Hmmm... I suppose you ought to ask my children! I will say that I love to cook and, yes, I do make a number of Vietnamese dishes. I LOVE, LOVE, LOVE my mom’s cooking, so I’ve taken care through the years to watch and learn. The more I learn, the more I can enjoy! The Nguyen family recipes – mmm, mmm good! Do you speak Vietnamese? Your parents instilled in you a sense of pride in your heritage. Have your children had much exposure to Vietnamese culture? It is one of my greatest regrets that I did not retain the beautiful, complex Vietnamese language. We spoke it when I was young but it was a challenge being Vietnamese in America when we first arrived. The war was growing and so was the dissent on these shores. My mom wanted the best life possible for us, so we assimilated the best we could and slowly stopped speaking our native language. That said, I cannot overemphasize our pride in being Vietnamese American. I mean, think about it, my brothers and I are The American Melting Pot. That’s pretty cool. Growing up, my mom wore her beautiful ao dai outfits whenever we went to special events. I had a gorgeous pink one and I loved its silkiness and the way it would flit in the wind – so beautiful. I still have it. My eldest daughter loved it so much that she insisted on wearing it for a photo shoot. I have the picture on my desk at work. When she was a first and second grader, she asked her teachers to call her by my real name, Hoa Thi (Lucy is a nickname my parents started calling me when we arrived in America). My children love their heritage, and I’ve promised them that we’ll visit Vietnam in the next few years. Half my family still lives in Saigon. Wouldn’t it be great to go back speaking the language? I figure it’s never too late to learn and I plan to do just that. Coming from the great cultural “melting pot” that is New York City, were you surprised about Houston’s diversity? What is the thing about Houston that you have found to be the most surprising? Houston’s diversity was one of the big draws of bringing my family here. I must say, though, it was a surprise when I first learned just how diverse the city is. Fabulous, isn’t it? All these incredible people from across the globe reside in one vibrant city – contributing all the things they’ve learned and all the things they are. It’s a beautiful thing and my family is blessed to call this city home. Of course, moving presents challenges, but it also offers amazing opportunities. September 2007 | 13 Sep07 11-15-P 9/1/07 12:34 PM Page 4 You never know what awaits you when you walk into the newsroom. Theory Striped top $150 Dolce & Gabbana pants $1495 14 | September 2007 Yellow Magazine Sep07 11-15-P 9/1/07 12:34 PM Page 5 Dolce & Gabbana sweater $995 Houston’s diversity was one of the big draws of bringing my family here. September 2007 | 15 Sep07 16-24-P 9/1/07 12:31 PM Page 2 Want to be the next Yellow Magazine model? Email your photo to [email protected] Sep07 16-24-P 9/1/07 12:31 PM Page 3 D I N I N G Have a Double Take of Flavor Shabu x Two b y H UA N LE Shabu House is catering to the popularity of shabu shabu, the Japanese version of hot pot that is pushing eastward. Popularized in the 1950s by Suehiro Restaurant in Japan, the concept spread east to the Shabu Shabu House in Los Angeles and now, to Shabu House in Houston. Shabu House is located in the Dung Huang shopping center on Bellaire Boulevard just inside Beltway 8.The restaurant is small and has only a couple dozen seats. The walls are a light purple and the décor is decidedly modern and slightly futuristic. Almost all of the seating is at bar stool height and situated around a U-shaped bar. This means that almost everyone will sit side-by-side, making conversation between members of a party greater than four somewhat difficult. As a concession perhaps, there is a table for four. In front of each seat was an electric stovetop weighed down by a large pot filled with a light broth. It seemed that as soon as we were seated, and before we received a menu, the efficient and friendly staff began bringing food. First, there was the large plate of greens that included bok choy, savoy cabbage, egg cake, soft tofu, frozen tofu, a shrimp, shitake mushroom, a slice of taro root and a few other things worth discussing in a bit more detail. On the plate were glass noodles and what appeared to be partially cooked harusame noodles that were beautifully tied together like a scroll. The plate also had two shrimp/fish balls. One was filled with roe that exploded with flavor and which was a nice balance to the more subtle flavors that dominated the shabu shabu. The menu defines simplicity. Basically, you can order beef or seafood. Everything else is a variation of these. We ordered the Heaven, a combination of beef and seafood. A plate of thinly sliced, perfectly pink beef was placed next to a plate of raw seafood. The seafood included four large shrimp, one partially-shelled blue crab, three scallops, a filet of fish, squid, and imitation-crab sticks. We were almost overwhelmed by the variety of plates, bowls, pots, glasses and cups that now populated our table. The instructions provided by the staff are straightforward. Put most of the contents of the vegetable plate, sans the noodles, into the pot of boiling broth. The flavors of all the ingredients will infuse into the broth. When the pot starts simmering again, you can begin to enjoy your meal. The term “shabu shabu” is an onomatopoeia for the sound of beef being swished in the broth and is fairly descriptive of the instructions for cooking beef in the hot pot. While saying “shabu shabu” very slowly, we dredged the thin slices of beef through the boiling broth until it partially cooked within a few seconds. Then, we dipped it in a ponzu sauce and ate. Mmmmm! The ponzu sauce introduces acidity and spice to the meal. Other diners were customizing the flavor of their sauces in every imaginable way. The most common was to add sesame oil and red pepper. Behind the counter, the restaurant also carries chili and soy sauce. The menu defines simplicity. Basically, you can order beef or seafood. Everything else is a variation of these. The seafood plate was a harder beast to tackle than the slices of beef. Since none of the seafood is thinly sliced, it needed to be placed in the hot pot for a minute or longer to cook. The shrimp and scallops did especially well in the hot pot dashi broth. Consisting of bonito fish flakes and kelp, the broth is more a cooking medium than a means of adding dominant flavors to the shabu shabu meal. The vegetables that had been placed into the hot pot at the beginning of the meal accompanied the beef and seafood very well. We ordered a side of enoki mushrooms to add more texture to the meal. Other side items are listed on the back of the menu. At the end of the meal, we were served a cool red bean soup to cleanse our palates. Its slightly sweet and light flavors provided a refreshing finish. Even sweeter and lighter was the bill that was right at $25! Shabu House 8719 Bellaire Blvd., Houston, TX 77036 713.995.5428 Tuesday - Thursday, 11:00am - 9:00pm Friday - Saturday, 11:00am - 10:00pm Sunday, 11:00am - 9:00pm Closed on Mondays 18 | September 2007 Yellow Magazine Sep07 16-24-P 9/1/07 12:31 PM Page 4 Yellow August Release Party Held at Quantum Physicians The party was a great success as many people came out to support Yellow Magazine and raise money for Hope Initiative. The bachelors were auctioned off, and winners were treated to a show provided by Society of Performance Arts and dinner for two provided by Mo Mong, Red Basil, and Tony Thai restaurants. Drinks were provided by Courvoisier, Level Vodka, Tiger Beer, and Bud Light. Guests were treated to a fashion show by Lizzi London, music by singer Jern Jern, and flowers by Flower Art. Hope Initiative models wore sashes with business names that donated money to the organization. The event raised over $6,000 to benefit Hope Initiative. Rob Duong, Lalana Pundisto Lizzi London's Collection Jeff Gee, Karen Tran Photos by Timothy Frederick, Xerxes Lorenzo Linda and Dr. Minh Le Tony Dinh David Yoon Lee Hope Initiative model Rina Tzeng, Albert Liou Hope Initiative model Lilly Wang Teresa Mai, Edi Hope Initiative models Jern Jern John Paul Liang, Tammy Nguyen Jane Leeburajin Anh Regent, Orasine Ratanarporn Sep07 16-24-P 9/1/07 12:31 PM Page 5 T R AV E L Breathless and Elevated b y M ATT SI M S On the Peaks of Peru Upon my arrival at Cuzco from the capital city of Lima, I checked into the Inca Hotel where I was offered coca leaf tea to help mitigate the effects of the high altitude. The small mountain city of Cuzco is perched at a very high 11,500 feet. In terms of logistics, it is best to spend a couple of days to acclimate to the altitude while visiting a few local villages, especially on market day. You can shop for an array of Peruvian items, explore the exciting flavors of native cuisine, and book all your travel plans. Peruvian cuisine is distinctly different from that of other Latin American countries and offers spicy food lovers a whole new world to explore. My favorites were Lomo Saltado (beef sautéed with onions, tomatoes, and rice), ceviche (raw fish marinated in spices and lime juice), arroz con pollo (rice and chicken cooked in a cilantro sauce), fried yucca with spicy ahi pepper sauce, and the numerous spicy corn and vegetable soups. If you are really feeling adventurous, you can also try local delicacies made from llama or guinea pig. But if you are not ready for something that wild or are already missing the food from back home, you can always get a good steak, a plate of fried rice, or a pizza. And surprisingly, there are a number of clubs and bars where you can dance the night away. Although all the clubs on the town square are fun, I especially enjoyed the mix of music and the crowd at Mama Afrika’s. You can spend days discovering Cuzco’s unique neighborhoods, cathedrals, and markets. Most people stick to the area around the main town square, but a stroll up and down the nearby streets will take you past perfectly preserved sections of Incan walls that are centuries old. So, what do you buy in Peru? Llama wool sweaters are available in many traditional and nontraditional designs, and silver and gold jewelry are for sale everywhere. It was the promise of gold and silver, after all, that brought the Spanish Conquistadors to Peru in the first place. Early the next day, I looked upon a mountain enveloped in clouds as I sought refuge from the cold morning breeze behind an old stone wall. Along with other visitors, I elected to forego my soft bed and warm meal in the village below to wait for a glimpse of what promised to be one of the most transported water from place to place. My gaze was constantly drawn to the towering green peaks that surround the city and had kept it hidden from the Inca’s Spanish conquerors. Steep cliffs fall away to the river far below, and mountainous jungle and forest clouds stretched as far as the eye could see in all directions. I decided to climb Huayna Picchu, the vertical spire that is captured in almost every photo of this place. Even though there are stone steps along much of the way, I still had to occasionally grab onto one of the ropes or chains strung along the steepest sections. The trail climbed higher and higher, taking me through a small cave barely big enough for me to fit through, before I reached the top. I stood upon the highest boulder for an unparalleled view of Machu Picchu from above. The Urumbamba River that flowed two thousand feet below looked like a tiny ribbon as it twisted and turned behind and around the mountains. In actuality, it is a raging torrent 50 yards wide that flows over house-sized boulders. The four-day trek along the Inca Trail to get to Machu Picchu was just as amazing as the destination itself. For several days, a group of hikers and I followed a Peruvian guide and a group of native porters along rivers and over mountain passes that crossed almost every type of ecological zone Peru has to offer. We passed desert mountains reminiscent of New Mexico and overgrown forests that resembled the mystical landscape imagery of the Lord of The Rings. Each day brought me past new sights of clear cascading streams, twisted moss covered trees, old village women in long skirts harvesting crops, children herding animals through the mountains, partially hidden caves, and Himalaya-like peaks. Nowhere else in the world does the stark beauty of nature come together so well with the architectural genius of man. beautiful sights in the world. As the heat from the rising sun gradually pulled the clouds apart, I could see a llama feeding on a grassy green terrace. The mist floated away and the magnificent ruins of the 600 year-old stone city of Machu Picchu were revealed high atop a mountain in the Andes. It was discovered in 1911 by Yale archaeologist Hiram Bingham when it was almost completely covered by jungle foliage. If you opt to hike to Machu Picchu, your trek will begin outside the town of Ollantaytambo. Peruvian law requires that you go with a guide and I chose a local company named United Mice. Unlike many other tour operators, United Mice does not join together and combine large groups. They also use local peasant farmers as porters, pay them fairly, and help the village economies. The company received advance warning of a bus strike that threatened to close all the roads and arranged to take our small group out of Cuzco before the strike interfered with our travel plans. So many famous sites around the world are over-hyped, but this is not one of them. Nowhere else in the world does the stark beauty of nature come together so well with the architectural genius of man.The large granite stones are so tightly placed together that a sheet of paper could not be slipped between them. It is mind-boggling that this construction was achieved without mortar and has remained intact for centuries. The ruins cover an immense area with huge walls connecting rooms that served as residences, palaces, ceremonial baths, and storehouses. In addition, a system of aqueducts 20 | September 2007 Our porters were hardworking men who carried unbelievably heavy loads. They hurried ahead each night to make camp in anticipation of our arrival and prepared our meals. They wore primitive homemade sandals and their feet looked as hard as stones. The high point in the trek was a break in the mountains at 13,700 feet called Dead Woman Pass on account that the ridgeline resembles a reclining woman. The views are spectacular. If camping and roughing it are not your preferences, you have the option of taking a train to Aguas Caliente, the small town at the base of the mountain. Either way, you will return by train after you have spent time at Machu Picchu. There are several classes of train travel from which to choose, the two best being the Vistadome and the Hiram Bingham. The Vistadome is the fastest, most comfortable train and offers panoramic windows for better photography. The Hiram Bingham is a stylistic throwback to a forgotten era of luxury train travel and offers wide comfortable seats, beautifully designed carriages, hot meals and a nice bar. Whichever you choose, you’ll be mesmerized by the scenery along the twisting river beneath the towering peaks and alongside the rarely visited Quechan Indian villages. Finally, before you leave Peru, make time to visit the wall size painting of The Last Supper in the Catholic church in which Jesus and the Disciples are gathering for a dinner of roasted guinea pig. It was depicted that way because the priests knew that the local populace would not believe the event was of any importance unless their sacred food was served. Sep07 16-24-P 9/1/07 12:31 PM Page 6 Sep07 16-24-P 9/1/07 12:31 PM Page 7 W I N E Good Taste Nose No Bounds... The Nose Knows Our sense of smell impacts our sense of taste, and a food’s aroma is critical to maximizing the enjoyment we derive from dining. Our sense of smell plays an even greater role when it comes to the enjoyment of wine. Indeed, a wine’s “bouquet” (the fragrances within it that are a product of the grapes and the winemaking process) not only enhances taste but also provides a blueprint of its makeup to those with savvy senses of smell. With that, we offer a primer into the art of “wine smelling”, so to speak. Your ability to determine a wine’s sensory components will develop To begin with, never fill your glass more than half-full and make sure the wine is served at the correct temperature. A wine served too cold may have its flavors and aromas blunted, while serving it too hot may distort them. Allow the wine to sit for a few minutes prior to sniffing. This allows the juice to aerate, a chemical process that occurs naturally as the wine interacts with air. Aeration serves to accentuate a wine’s taste and bouquet. After twirling or swishing the glass to promote aeration, you are ready to put your nose to the test. Here are some scents to look for: Floral – notes of orange blossom, rose and violets. This occurs in both red and white wines. Indeed, many great Italian red wines offer hints of crushed violets. Sample a regal Barolo. Spiciness – tones of black pepper, cinnamon and cloves. b y P H I LI P C U SIM A N O Italian and Spanish red wines are known for their peppery and spicy notes. When you match the pepper and spice in the wine with the pepper and spice in food, you have “elegant dining”. Fruit – an important component in all wines can be picked up by the nose in scents of citrus such as lemon and grapefruit. While not to my liking, I find the latter becoming more and more prevalent, especially in chardonnay. Berry – whereas red wines and dry roses carry scents of blackberry, raspberry, strawberry, cherry and cassis (black currants), the white wines are more likely to carry scents of apricot, peach, apple, melon, mango and papaya. Wood – notes of smoke, vanilla, cedar, and oak can be found in both red and white wines that are aged in wood. All of the above scents that are found in wine and more complex offerings will render layer upon layer of aroma profiles.Your ability to determine these sensory components will develop with experience. However, there is one distinctive smell that you will be able to immediately detect and which will alert you that a wine is tainted or “corked”. A corked wine is one that has been tainted by a chemical known as trichloroanisole or TCA. TCA typically resides in cork and is introduced to the wine through physical contact. A corked wine will leave an unpleasant aftertaste and its flavors will be dulled. In some cases, the taint is mild and you may not recognize it unless you are very familiar with the wine you are drinking. The odor, however, is unmistakable, and smells like wet cardboard or a damp, moldy room. Once you smell a corked wine you will never forget its distinctive odor. Here are some wines with which to practice sniffing: Vidal Icevine Limited Edition 2005 An extremely rare wine most often associated with Germany, produced only when the grapes are mature and a natural freeze occurs. The fruit is picked and crushed while still frozen. The resulting nectar is extremely fresh, clean and concentrated. This offering from Canada presents a nose of tropical fruits and flavors of peaches, apricots and fresh papaya in a rich, somewhat thick, delicious body of delicate sweetness. It is wonderful by itself or served with spicy foods. Try it with Wasabi green peas or with Lychee nuts. $42.00 (half-bottle) Tohu Pinot Noir Marlborough 2005 New Zealand may best be regarded for its white wines but this is quite a tasty Pinot Noir. This varietal is from Tohu Winery, “the first indigenous branded wine to be produced for export” and offers the scent of plums in its bouquet while its body flows softly with notes of blackberry, chocolate and a slight taste of coffee. There is an underlying hint of pepper and tobacco in this well-balanced Marlborough entry that lands with a soft pleasing finish. Serve with lighter red meats. $21.00 Firriato Nero d’Avola “Chiarmonte” 2005 This Sicilian wine is from one of Italy’s most underrated wine regions. In fact, Sicily produces more wine than any other area in Italy and more than the entire country of Chile. Nero d’ Avola is a local red grape variety and one of the region’s most important. The producer, Firriato, has been voted Sicily’s winery of the year in 2005 and 2006. The wine has a nose of violet and blackberry with the bright, fruit flavors to match. The body is full and infused with yummy peppers and spice that cascade into a long, lingering finish. Serve with red meats and grilled peppery poultry. $20.00 Wines available at Spec's Wines, Spirits, & Finer Foods, various locations. Visit specsonline.com for the store nearest you. Sep07 16-24-P 9/1/07 12:31 PM Page 8 Sep07 16-24-P 9/1/07 12:31 PM Page 9