Welcome to February, everyone! Wow, can’t believe January flew by just like that. I feel like I haven’t done much in 2023 and, suddenly, we were already on to the second month. Crazy, no? January was insanely hectic , what with deadlines having a chokehold on me for the majority of the month. Although our office has a WFH day, I couldn’t enjoy this privilege for 3 weeks, due to deadlines and meetings with clients. There was even 2 whole days where I had to present to clients 4 times in a row. Insanity, I tell ya! That being said, I was pretty proud of the work I’ve done—and I managed to squeeze in some time to work on personal projects as well. But now it’s time to chill for a while.
Welcome to February, everyone! Wow, can’t believe January flew by just like that. I feel like I haven’t done much in 2023 and, suddenly, we were already on to the second month. Crazy, no? January was insanely hectic , what with deadlines having a chokehold on me for the majority of the month. Although our office has a WFH day, I couldn’t enjoy this privilege for 3 weeks, due to deadlines and meetings with clients. There was even 2 whole days where I had to present to clients 4 times in a row. Insanity, I tell ya! That being said, I was pretty proud of the work I’ve done—and I managed to squeeze in some time to work on personal projects as well. But now it’s time to chill for a while.
Exploration in Taste
It’s been so long since the last time Agung and I explored new places to eat. Lately, we’ve been very into exploring exhibitions and sticking to the familiar spots when it comes to our meals. But, I guess, since art events have been kind of slow this start of the year, there’s no harm in checking out new (to us) places to eat.
Last week, right before my dear friend Uli‘s reception dinner, we went to visit this Medanese restaurant located in Gandaria. I don’t remember how we came upon this place, but I fell in love with the exterior and interior design instantly. The building shape itself is truly quaint, while the colours stand out beautifully. Its blue-dominated space reminds Agung of his favourite BAP. song.
For us, Medan isn’t exactly a place known for its selection of delectable cuisines. We didn’t really know what to expect from the place. After checking the menu, though, I realised that both Choi Pan and Ci Cong Fah are Medanese. These are dishes that we’ve only ever tried by chance—and Agung had never even had Ci Cong Fan before. And that’s what finally decided it for us—we just had to go there.
The place was practically empty when we arrived. We were the only customer—although later on, other people started trickling in as well. The menu was all digital—we had to scan a QR code—but the waitress was ready to answer all our questions, and there were a lot. The names of the dishes and beverages were very unique and the description so interesting.
It’s been so long since the last time Agung and I explored new places to eat. Lately, we’ve been very into exploring exhibitions and sticking to the familiar spots when it comes to our meals. But, I guess, since art events have been kind of slow this start of the year, there’s no harm in checking out new (to us) places to eat.
Last week, right before my dear friend Uli‘s reception dinner, we went to visit this Medanese restaurant located in Gandaria. I don’t remember how we came upon this place, but I fell in love with the exterior and interior design instantly. The building shape itself is truly quaint, while the colours stand out beautifully. Its blue-dominated space reminds Agung of his favourite BAP. song.
For us, Medan isn’t exactly a place known for its selection of delectable cuisines. We didn’t really know what to expect from the place. After checking the menu, though, I realised that both Choi Pan and Ci Cong Fah are Medanese. These are dishes that we’ve only ever tried by chance—and Agung had never even had Ci Cong Fan before. And that’s what finally decided it for us—we just had to go there.
The place was practically empty when we arrived. We were the only customer—although later on, other people started trickling in as well. The menu was all digital—we had to scan a QR code—but the waitress was ready to answer all our questions, and there were a lot. The names of the dishes and beverages were very unique and the description so interesting.
After looking through the menu thoroughly for a while, Agung and I finally placed our order. Somehow we both went for the noodle—I think we were saving up some stomach space for the feast Uli invited us to later that evening. Agung opted for Emie Medan, which is technically noodles with brown soup (made out of shrimp essence), topped with bean sprouts, hard-boiled eggs, steamed potatoes, leeks, spiced shrimp and sprinkled with lime juice. It tasted rather sweet and, to Agung, quite spicy since he added the green chili paste. I went for Bakmie Medan, which is basically the Medanese version of Mie Ayam—noodle soup with chicken—as they add choi sam, bean sprouts, a hard-boiled egg and mushrooms. Yum! The taste was really fresh and the thin noodles slurp really well.
Other than that, we couldn’t forget the reason we came—Ci Cong Fan! I was really determined to eat this dish again and introduce Agung to its yummy taste. We ordered the Cong Fan Komplit to have the full taste and so that it’s enough to share. It tastes really wonderful, although obviously, rather clean. Since I’m used to the street food taste of Cong Fan, this is new to me. Also, I feel like there’s a topping missing from the usual Ci Cong Fan menu, but I’m not an expert so what do I know? Agung also loved it! His favourite part is the Chai Thau Kwe—fried radish cakes.
After looking through the menu thoroughly for a while, Agung and I finally placed our order. Somehow we both went for the noodle—I think we were saving up some stomach space for the feast Uli invited us to later that evening. Agung opted for Emie Medan, which is technically noodles with brown soup (made out of shrimp essence), topped with bean sprouts, hard-boiled eggs, steamed potatoes, leeks, spiced shrimp and sprinkled with lime juice. It tasted rather sweet and, to Agung, quite spicy since he added the green chili paste. I went for Bakmie Medan, which is basically the Medanese version of Mie Ayam—noodle soup with chicken—as they add choi sam, bean sprouts, a hard-boiled egg and mushrooms. Yum! The taste was really fresh and the thin noodles slurp really well.
Other than that, we couldn’t forget the reason we came—Ci Cong Fan! I was really determined to eat this dish again and introduce Agung to its yummy taste. We ordered the Cong Fan Komplit to have the full taste and so that it’s enough to share. It tastes really wonderful, although obviously, rather clean. Since I’m used to the street food taste of Cong Fan, this is new to me. Also, I feel like there’s a topping missing from the usual Ci Cong Fan menu, but I’m not an expert so what do I know? Agung also loved it! His favourite part is the Chai Thau Kwe—fried radish cakes.
New Food, New Hair
Okay, let’s talk about the elephant in the room for a bit, shall we? I got a new haircut! By this point, this should be of no surprise to people, but I forget that not everyone knows me from years and years ago and they are still (pleasantly) surprised to see my new ‘do. Getting such short haircut has been a tradition for me for as long as this blog has been around. It’s really not a “new year, new me” kind of situation—more like “ah, it’s finally that time in my life again,” you know.
It’s really funny to me every time I get such a short, short haircut like this—actually I shortened it again the next day, ’cause this still seemed too long—and people ask me, “Why did you cut it?” I swear no other length of hair has ever invited such questions! And whenever I gave the usual, “Because it was too hot,” most of the askers would press on—they seem to think a short haircut requires some emotional turmoil.
Only when I mentioned that I donated the rest of the hair were they satisfied. That suits with my activist personality—it checks out.
Okay, let’s talk about the elephant in the room for a bit, shall we? I got a new haircut! By this point, this should be of no surprise to people, but I forget that not everyone knows me from years and years ago and they are still (pleasantly) surprised to see my new ‘do. Getting such short haircut has been a tradition for me for as long as this blog has been around. It’s really not a “new year, new me” kind of situation—more like “ah, it’s finally that time in my life again,” you know.
It’s really funny to me every time I get such a short, short haircut like this—actually I shortened it again the next day, ’cause this still seemed too long—and people ask me, “Why did you cut it?” I swear no other length of hair has ever invited such questions! And whenever I gave the usual, “Because it was too hot,” most of the askers would press on—they seem to think a short haircut requires some emotional turmoil.
Only when I mentioned that I donated the rest of the hair were they satisfied. That suits with my activist personality—it checks out.
The funny thing is that I thought I was done with such pixie cuts. I first started getting this haircut in 2012, since I was inspired by A Clothes Horse—as was my fashion sense and blogging style. That felt like something that encapsulated my 20s. I thought now that I’m in my 30s, I would have the patience to deal with long hair and will never want to cut my hair short again—much as Rebecca has done as well. But then something happened, I’m not sure what. Suddenly I was so fed up with my excessive hair and decided to go without. And, just like that, I went to the salon, sat down in a chair and asked them to cut 70% of my hair. No tears, no regret—I’ve never been overly attached to my hair, it’ll grow back. And, you know what? As always, it was the best decision I’ve made that month.
How is your relationship to your hair? What does it say about you?
The funny thing is that I thought I was done with such pixie cuts. I first started getting this haircut in 2012, since I was inspired by A Clothes Horse—as was my fashion sense and blogging style. That felt like something that encapsulated my 20s. I thought now that I’m in my 30s, I would have the patience to deal with long hair and will never want to cut my hair short again—much as Rebecca has done as well. But then something happened, I’m not sure what. Suddenly I was so fed up with my excessive hair and decided to go without. And, just like that, I went to the salon, sat down in a chair and asked them to cut 70% of my hair. No tears, no regret—I’ve never been overly attached to my hair, it’ll grow back. And, you know what? As always, it was the best decision I’ve made that month.
How is your relationship to your hair? What does it say about you?