Starting with an idle thought, I wound up learning exactly how new traders "break in" to the night markets/Ramadan bazaars.
Theoretically, you're supposed to have a trader's license and stall permit (1 permit per intended trading lot) before you're allowed to start operating.
The reality is, though, permits are apparently scarce, and approved location even more so.
So, what new traders learn to do is scope out the market premises to find unoccupied lots and enquire delicately with the neighboring traders whether that particular trader will be late or absent. If it's the latter, the newbie pitches their stall there and hopes for the best. This is apparently known as "Rambo-ing", where you do the thing you want to do but where you might not be supposed to be at.
It appears that you pay some sort of appearance fee if the market is run by a neighborhood or local organization. However, you risk being fined and having your goods confiscated if caught trading illegally at municipal council-organized markets.
Nevertheless, it can be quite lucrative if you sell the right thing (usually food, especially during Ramadan).
I thought of all this when Enfant Terrible and I came across a dessert stall set up away from the main Ramadan bazaar area this evening. There were 2 folding tables holding trays of traditional Malay kuih. A family of three was running it (mum sliced and scooped, son packed, dad was the cashier), and a line quickly formed behind us.
Our spoils were seri muka and kuih talam gula merah/melaka, which were perfectly lovely even if you didn't fast. The kuih were sticky and sweet but not cloyingly so, and the aroma of pandan wafted down the line. Plus, each piece cost 50 SEN, which makes me want to cry with disbelief and happiness.
From what I could see, they were down to the last 3 trays, and there were 5-6 empty trays stacked at the side. At my question, the dad said they'd started operating only an hour ago!
Though they obviously had no permits or licenses,* theirs wasn't a "true" Rambo operation, as there were no other stalls around. 10/10 for canny business acumen though: they're visible from the main road, and the Ramadan bazaar is not. Duh!
*That has never stopped anyone from buying street food, of course.
Monday, June 22, 2015
Monday, June 15, 2015
Not chickening out
I recall saying something about blotting meats with a kitchen towel made from fabric, not paper, before frying to prevent splattering. That still works, but counter space is at a premium in MIL's kitchen, and I don't think she'd take it very well if she discovered blood stains on her kitchen towels.
Aside from the minimal kitchen space, MIL has a large range of cooking pans. Most have a nice heft to them (bringing 2010's Tangled to mind, eheheh) and probably cost a lot. Anyway, one of these pans has a deep bowl shape and a lip for pouring, and it's nonstick, which was perfect for this Jacque Pepin recipe. (Pepin is probably the only chef in the world whose instructions I'd follow to the letter.)
Results:
The skin is virtually paper-thin after all that rendering.
The meat is moist and juicy.
Enfant Terrible went back for seconds. I caught him staring hungrily at my share. Maybe he was very hungry.
Notes:
I used 2 chicken thighs and drumsticks, bone in.
As for salting and peppering, I'd put that in the dry pan first, press the chicken pieces, skin side up, on them lightly to coat, and then place them skin side down on the remaining seasoning, and begin cooking.
I turned them over after 7 minutes (they can probably go another 1-2 minutes if your flame is low enough).
I cooked them for closer to 20 minutes in total.
Altogether, it produced a little less than a 1/4 measuring cup of rendered chicken fat (!), which can be used in place of cooking oil.
Aside from the minimal kitchen space, MIL has a large range of cooking pans. Most have a nice heft to them (bringing 2010's Tangled to mind, eheheh) and probably cost a lot. Anyway, one of these pans has a deep bowl shape and a lip for pouring, and it's nonstick, which was perfect for this Jacque Pepin recipe. (Pepin is probably the only chef in the world whose instructions I'd follow to the letter.)
Results:
The skin is virtually paper-thin after all that rendering.
The meat is moist and juicy.
Enfant Terrible went back for seconds. I caught him staring hungrily at my share. Maybe he was very hungry.
Notes:
I used 2 chicken thighs and drumsticks, bone in.
As for salting and peppering, I'd put that in the dry pan first, press the chicken pieces, skin side up, on them lightly to coat, and then place them skin side down on the remaining seasoning, and begin cooking.
I turned them over after 7 minutes (they can probably go another 1-2 minutes if your flame is low enough).
I cooked them for closer to 20 minutes in total.
Altogether, it produced a little less than a 1/4 measuring cup of rendered chicken fat (!), which can be used in place of cooking oil.
Sunday, June 14, 2015
Alternafood
Say you want a snack but not chocolate, and you can't be arsed to walk out to get bread for a sandwich, and you've had enough fruit for the day.
You spy a box of leftover lemang in the fridge, the individual pieces still wrapped in their banana leaves. Alas, you've run out of chicken curry.
Casting a disconsolate eye on the paltry contents of your fridge (because who's been putting off the grocery run, eh?), you see the remaining processed cheese slices from a long-ago sandwich-loving phase.
Naturally, you microwave the unwrapped lemang until slightly too warm for your fingers, then carefully wrap a slice of cheese around it, folding and molding the plasticky layer around the rice. The heat from the rice melts the cheese slightly, allowing it to stick and complete your sad reverse parody of an onigiri.
You can wrap it in a piece of dried seaweed if you're feeling fancy, because this is your life now.
You spy a box of leftover lemang in the fridge, the individual pieces still wrapped in their banana leaves. Alas, you've run out of chicken curry.
Casting a disconsolate eye on the paltry contents of your fridge (because who's been putting off the grocery run, eh?), you see the remaining processed cheese slices from a long-ago sandwich-loving phase.
Naturally, you microwave the unwrapped lemang until slightly too warm for your fingers, then carefully wrap a slice of cheese around it, folding and molding the plasticky layer around the rice. The heat from the rice melts the cheese slightly, allowing it to stick and complete your sad reverse parody of an onigiri.
You can wrap it in a piece of dried seaweed if you're feeling fancy, because this is your life now.
Friday, June 12, 2015
Bubur nasi Pak Su @ UMMC
It was a drizzly and windy morning when we brought mum to the Universiti Malaya Medical Center for a checkup. Enfant Terrible and I hadn't had breakfast because we're terrible at getting up early.
While mum waited for her queue number to be called, we bumbled over to the mezzanine-level food court outside the main building (Menara Utama, I think). ET had a plain nasi lemak (RM3)* and I had plain (rice) porridge (RM3.50) from Pak Su's stall.**
ET's nasi lemak was average, but my porridge was surprisingly tasty. "Plain", as translated from the menu, is inaccurate, as it just means it's served without beef or chicken. It's actually accompanied by peanuts, salted cabbage, minced ginger, shredded coriander, chopped spring onions, and a splash of sesame oil. And they have sambal for the oddballs who want spicy porridge, though it's likelier that it's for the noodles they also serve.
The guy who served me looked grumpy, but I guess that's the face you wear when it's too early in the morning to be awake and working when you could be snuggled up sleeping in a warm bed.
I quite like food courts, though I wouldn't go as far as to say the dingier the better. In fact, I think hospital food courts owe it to visitors to be a calm refuge that serves decent food. The UMMC food court is well-ventilated and bright, and the cleaners were clearing tables pretty quickly when we were there. There's a lot of variety in terms of the types of food available, and I imagine there's something to suit all price points, if it comes to that. Also, it has a display board for the queue numbers at all clinics in the main building.
Epilog: Mum had to reschedule her appointment, so that means we'll get the chance to find out what nasi campur mat salleh*** is soon enough!
*You could get the same amount for half that price (or less!) elsewhere.
**Uncle Su's food stall.
***Western mixed rice...?
While mum waited for her queue number to be called, we bumbled over to the mezzanine-level food court outside the main building (Menara Utama, I think). ET had a plain nasi lemak (RM3)* and I had plain (rice) porridge (RM3.50) from Pak Su's stall.**
ET's nasi lemak was average, but my porridge was surprisingly tasty. "Plain", as translated from the menu, is inaccurate, as it just means it's served without beef or chicken. It's actually accompanied by peanuts, salted cabbage, minced ginger, shredded coriander, chopped spring onions, and a splash of sesame oil. And they have sambal for the oddballs who want spicy porridge, though it's likelier that it's for the noodles they also serve.
The guy who served me looked grumpy, but I guess that's the face you wear when it's too early in the morning to be awake and working when you could be snuggled up sleeping in a warm bed.
I quite like food courts, though I wouldn't go as far as to say the dingier the better. In fact, I think hospital food courts owe it to visitors to be a calm refuge that serves decent food. The UMMC food court is well-ventilated and bright, and the cleaners were clearing tables pretty quickly when we were there. There's a lot of variety in terms of the types of food available, and I imagine there's something to suit all price points, if it comes to that. Also, it has a display board for the queue numbers at all clinics in the main building.
Epilog: Mum had to reschedule her appointment, so that means we'll get the chance to find out what nasi campur mat salleh*** is soon enough!
*You could get the same amount for half that price (or less!) elsewhere.
**Uncle Su's food stall.
***Western mixed rice...?
Wednesday, June 3, 2015
Not impastable: N00b home economics
I'm thoroughly enamored by that thing where you switch off the heat after stirring for 2 minutes when cooking pasta (you leave it in the water for the remaining cooking time). Of course, I started wondering what other irregular thing you can do regarding pasta that doesn't necessitate reading a Serious Eats article.*
My pasta bugbear is cream sauces. Doing a cream pasta sauce is rarely my thing because I'm a cheapskate. A 200 ml container of cream costs about RM8.50 and the resulting sauce is always too thin for my taste, so why bother?
I guessed coconut milk could be used in place of cream, and some half-hearted Googling confirmed this, so I borrowed a pack of coconut milk from MIL's fridge and went about making a creamy beef sauce.
The pack said to shake throughly before using, so I did. I should've seen it coming when I felt only the barest movement inside. Upon cutting it open to stir in to the cooked sauce, snowy white blobs of coconut cream came oozing out.
It did the job though, thickening and enriching the sauce. It also lent the sauce a refreshing coconut aftertaste, which was not a bad thing, though unexpected.
I used about a quarter of the 200-ml pack, which Tesco tells me costs about RM3 (depends on the brand and whether you get liquid or powdered [!?]), so the entire batch of sauce (about 5 servings) cost about RM3.50 per serving. The pasta cost RM4 (I think), and is about 9 servings, which is pretty great if you don't eat a lot.
Seriously though, when you call something "milk", I expect it to be liquid and pourable.
*I love reading them, but they're so long.
My pasta bugbear is cream sauces. Doing a cream pasta sauce is rarely my thing because I'm a cheapskate. A 200 ml container of cream costs about RM8.50 and the resulting sauce is always too thin for my taste, so why bother?
I guessed coconut milk could be used in place of cream, and some half-hearted Googling confirmed this, so I borrowed a pack of coconut milk from MIL's fridge and went about making a creamy beef sauce.
The pack said to shake throughly before using, so I did. I should've seen it coming when I felt only the barest movement inside. Upon cutting it open to stir in to the cooked sauce, snowy white blobs of coconut cream came oozing out.
It did the job though, thickening and enriching the sauce. It also lent the sauce a refreshing coconut aftertaste, which was not a bad thing, though unexpected.
I used about a quarter of the 200-ml pack, which Tesco tells me costs about RM3 (depends on the brand and whether you get liquid or powdered [!?]), so the entire batch of sauce (about 5 servings) cost about RM3.50 per serving. The pasta cost RM4 (I think), and is about 9 servings, which is pretty great if you don't eat a lot.
Seriously though, when you call something "milk", I expect it to be liquid and pourable.
*I love reading them, but they're so long.
Monday, June 1, 2015
Lose-lose cycle
When it's dry out, we complain about the heat. Staying in the air-conditioned indoors is more attractive. So we drive to the mall or the cafe, or stay home. A haze results from vehicle exhaust, dust, and other assorted air-borne particles present in the Klang Valley, which seems to be under perpetual construction and/or upgrading. It gets hotter (from various emissions) and dryer. Tons of laundry is done amid the complaining.
As the vehement grumbling reaches a fever pitch, it rains. Then, it's too wet to go out. Water and other disgusting dirt on the Malaysian pavement render flip-flops untenable. Also, it's cold. It's better to stay indoors or drive to an al fresco cafe for a piping hot cuppa and watch the world go by. Except there's no one on the streets because everyone is staying indoors and wishing that the rain would just stop already.
Tuesday, May 19, 2015
Appetite for weddings
Practically every vendor (every person, even) we spoke to before the wedding was 100% certain Enfant Terrible and I wouldn't be able to eat on the day.
My fifth cousin said he barely ate anything on his night because he was walking around so much but made up for it by practically inhaling the cake when he got home after.
Our caker told me that the couple never gets to eat because they have to visit all the tables.
The seamstress said I wouldn't have to worry about eating too much on the night and busting out of my dress because because no one who gets married actually eats on their night.
NO ONE mentioned the nerves though, except our venue coordinators, who laughed at my worried face 3 days before the wedding and assured me they had my back. (This is the most unbelievably important thing you can tell someone who's about to get married and I urge you to say it if you can back it up.)
Anyway, nerves. We drifted through the day in a haze of anxiety and couldn't taste anything we had at breakfast and lunch. At dinner, I made it through half my appetizer (2 bites of salad and 2 pieces of pandan chicken) before feeling I'd puke if I ate any more. It was a shame because the Burmese laksa was fantastic (also 2 bites), as was everything else. But I gave up and just sipped my liquids (water, wine, lemongrass tea) after that. I also had a bite of cake after the cake cutting when ET fed each other the obligatory slices, and that was pretty much it for me that night.
Also, muruku crackers during the cocktail hour when I could pause from talking to guests.
ET fretted about the DJ throughout and only relaxed after he gave his speech (even the photographer said he looked stressed). He actually ate after all the guests had left. The food had gone cold by then but it didn't matter.
Me, I think I got my appetite back on Tuesday. We'd packed our extras (woohoo!) so at least I got to enjoy that, albeit belatedly. We're also trying to make the cake last as long as we can, but we're fighting over who will get the last bite of chocolate, so this might not end well.
Your wedding nerves will probably be different (I am a terribly anxious person as a rule), but it will be a robot couple that doesn't feel even the slightest flutter of butterfly wings on their day.
My fifth cousin said he barely ate anything on his night because he was walking around so much but made up for it by practically inhaling the cake when he got home after.
Our caker told me that the couple never gets to eat because they have to visit all the tables.
The seamstress said I wouldn't have to worry about eating too much on the night and busting out of my dress because because no one who gets married actually eats on their night.
NO ONE mentioned the nerves though, except our venue coordinators, who laughed at my worried face 3 days before the wedding and assured me they had my back. (This is the most unbelievably important thing you can tell someone who's about to get married and I urge you to say it if you can back it up.)
Anyway, nerves. We drifted through the day in a haze of anxiety and couldn't taste anything we had at breakfast and lunch. At dinner, I made it through half my appetizer (2 bites of salad and 2 pieces of pandan chicken) before feeling I'd puke if I ate any more. It was a shame because the Burmese laksa was fantastic (also 2 bites), as was everything else. But I gave up and just sipped my liquids (water, wine, lemongrass tea) after that. I also had a bite of cake after the cake cutting when ET fed each other the obligatory slices, and that was pretty much it for me that night.
Also, muruku crackers during the cocktail hour when I could pause from talking to guests.
ET fretted about the DJ throughout and only relaxed after he gave his speech (even the photographer said he looked stressed). He actually ate after all the guests had left. The food had gone cold by then but it didn't matter.
Me, I think I got my appetite back on Tuesday. We'd packed our extras (woohoo!) so at least I got to enjoy that, albeit belatedly. We're also trying to make the cake last as long as we can, but we're fighting over who will get the last bite of chocolate, so this might not end well.
Your wedding nerves will probably be different (I am a terribly anxious person as a rule), but it will be a robot couple that doesn't feel even the slightest flutter of butterfly wings on their day.
Tuesday, May 12, 2015
Wedding vendors
Not that anyone asked, but:
Venue/decor/catering: Passion Road
A lifestyle cafe/event venue that opens for lunch on weekdays and hosts events in the evening and weekends. We picked their Asian buffet; virtually every guest we had complimented the food.
The amount of greenery present (there is a giant beringin tree in the front) is the perfect lurking place for mosquitoes, but they fog the day before and set out mosquito repellent on the evening, so no one was bitten. As far as I know.
We didn't have to add anything to the setting because the decor is always stunning by default. Probably the most major decision you'd have to make is the tablecloth/table runner color combo.
Alcohol: Wine Talk
Based in Phileo Damansara, this was actually the only vendor we tasted with, which goes against wisdom. We liked their stuff right off, which meant we didn't have to drive to Puchong or PJ Old Town, where the other prospective alcohol vendors are located, after that.
Perhaps unusually, we had more red than white wine left over, which is also the opposite of conventional wedding/Chinese wedding wisdom. It was quite a warm night, so that might have been why the white was more popular, bearing out the advice of Sulo, our Wine Talk ambassador. Or maybe my younger cousins found it more quaffable. It might have been a bit of both. All I know is, one of the adult wine enthusiasts was on the verge of bringing her glass home.
And though I seriously wanted to do so initially, I'm glad I didn't get RM37 wines.* Given I didn't like the blended wines from the pricier Wine Talk, and I don't drink usually, it's possible our guests might have rioted over the cheaper blended wine from the other vendor.
Photography/videography: PassionArtz Photography
We got a range of figures when getting photog quotes. I understand we pay for their expertise, time, manpower, equipment, and experience in capturing one of the biggest days of a person's life. But I also think our party was too small to warrant a RM6k per gig (!) shooter.**
Anyway, I was surfing FaceBook desultorily after failing to find a photographer I was 100% happy with. There's only so many portfolios you can screen before it all melds together into a luminous white blur of swirly cursive "Sweet Day" and "Forever Memory" and foreheads touching together shots.
I wanted to see what Passion Road had been up to lately but FB autocomplete had other ideas. Just in time too, because I'd been on the verge of contacting another photog who took reasonably decent photos and who wasn't too expensive. Jake's fee is higher but his photos are way different in that they don't look edited to death (really hope I won't have to eat those words when we get the photos back). He and videographer Soo were great to work with, and I'm glad they didn't have to wrestle past too many of our relatives for their shots.
Cake: Jenni's Cake Studio
As with Wine Talk, this was our first and only cake testing stop. At that point, we (I, actually) was sick of looking at cake quotes. Two of the recommended cakers took ages to respond. The quotes for a 3-tier cake were either in the 4 figures, which worked out to an exorbitant price per small slice wtf, or or cost less but with less pretty cakes.
Jenni's fee was intermediate, and her cake studio has history on its side. Given the nigh-on impossibility of finding a parking spot in Kota Damansara, she made the cake testing a dream for us, preparing a standby takeaway for the cakes.
One of the best things was that I only had to Whatsapp my Mondrian-inspired design to her and she was all set. The next time we communicated was actually the day before the wedding, when I called to arrange the delivery, only to be told the delivery guy was off that day...! But the person I spoke to assured me she'd get the message to him, and that they were working on the cake at that very moment.
The cake turned up as agreed on when this tattooed, coolly dressed fellow strolled into Passion Road on the day and asked who was in charge. The cake was exactly how we imagined it would look, though I didn't expect the piping around the sides (to hide the fondant seams, I guess). Most importantly, it tasted fantastic, both butter and chocolate mud versions (we ordered chocolate though...?). I liked the chocolate cake most.
Hair and makeup: Snips
I get my hair cut at Snips because they're fast and I look less shit when they're done with me, and I vaguely remembered seeing a banner advertising their makeup service once. In retrospect, it could all have gone horribly wrong.
We booked a makeup session with them without a trial (I don't know if we do makeup trials in Malaysia, which is another aspect that could have gone terribly awry), and were told that "upstyling" is part of the deal, though charged separately (?!).
Andrew the artistic team ("a-team!") professional stylist did my hair, looking only slightly miffed when we insisted we didn't want an up-do. We agreed on a half-up with no accessories. He called for the big tongs and cooked my hair into big waves, then twisted sections into mini buns or something, and pinned everything together before sending me off to Miu for makeup.
When we spoke 2 days earlier, Miu said she'd do a "natural" look for me. She put 2 layers of something all over my face, which looked chalky under her bright makeup lights but was fine in the sun and later in the evening. Then she gave me modest little cat eyes and a scary pair of false eyelashes, which Enfant Terrible made her take off. Then I got some blusher and a horrible thick layer of peach lipstick, which flavored everything for half the evening after that. I looked like a brighter, princessy version of myself, which was perfect.
Dress: eBay
A few weeks before the day, wary of bridal boutique prices and weary of all the dress links I'd been sending him, ET said he'd get a dress from eBay. And he did! We had to alter it a bit. What made this secondhand find sweeter was that it looked amazing and miles better than the bespoke couture dress Mrs. Cumberbatch wore for her wedding (ahem).
Dress (runner-up): Emerald Brilliant
They specialize in cheongsam, and I tried on a gorgeous white one with a princess collar, but it wasn't The Dress. That's the last thing I ever expected to say, but stranger things have happened, I guess. I mention them because Christine the manager is fantastic, and Anuar the seamster is a sewing genius who took in the 2 inches from the sides of my eBay dress.
Shoes: BeMe at Isetan
They were shiny platform mules with 3-inch heels and I was still able to walk at the end of the night. My toes are still a bit numb though.
That's all; thanks for listening!
*I was freaking out over our budget until Enfant Terrible reminded me of his credit card limit, and even then I was worried.
**We're all in the wrong job.
Venue/decor/catering: Passion Road
A lifestyle cafe/event venue that opens for lunch on weekdays and hosts events in the evening and weekends. We picked their Asian buffet; virtually every guest we had complimented the food.
The amount of greenery present (there is a giant beringin tree in the front) is the perfect lurking place for mosquitoes, but they fog the day before and set out mosquito repellent on the evening, so no one was bitten. As far as I know.
We didn't have to add anything to the setting because the decor is always stunning by default. Probably the most major decision you'd have to make is the tablecloth/table runner color combo.
Alcohol: Wine Talk
Based in Phileo Damansara, this was actually the only vendor we tasted with, which goes against wisdom. We liked their stuff right off, which meant we didn't have to drive to Puchong or PJ Old Town, where the other prospective alcohol vendors are located, after that.
Perhaps unusually, we had more red than white wine left over, which is also the opposite of conventional wedding/Chinese wedding wisdom. It was quite a warm night, so that might have been why the white was more popular, bearing out the advice of Sulo, our Wine Talk ambassador. Or maybe my younger cousins found it more quaffable. It might have been a bit of both. All I know is, one of the adult wine enthusiasts was on the verge of bringing her glass home.
And though I seriously wanted to do so initially, I'm glad I didn't get RM37 wines.* Given I didn't like the blended wines from the pricier Wine Talk, and I don't drink usually, it's possible our guests might have rioted over the cheaper blended wine from the other vendor.
Photography/videography: PassionArtz Photography
We got a range of figures when getting photog quotes. I understand we pay for their expertise, time, manpower, equipment, and experience in capturing one of the biggest days of a person's life. But I also think our party was too small to warrant a RM6k per gig (!) shooter.**
Anyway, I was surfing FaceBook desultorily after failing to find a photographer I was 100% happy with. There's only so many portfolios you can screen before it all melds together into a luminous white blur of swirly cursive "Sweet Day" and "Forever Memory" and foreheads touching together shots.
I wanted to see what Passion Road had been up to lately but FB autocomplete had other ideas. Just in time too, because I'd been on the verge of contacting another photog who took reasonably decent photos and who wasn't too expensive. Jake's fee is higher but his photos are way different in that they don't look edited to death (really hope I won't have to eat those words when we get the photos back). He and videographer Soo were great to work with, and I'm glad they didn't have to wrestle past too many of our relatives for their shots.
Cake: Jenni's Cake Studio
As with Wine Talk, this was our first and only cake testing stop. At that point, we (I, actually) was sick of looking at cake quotes. Two of the recommended cakers took ages to respond. The quotes for a 3-tier cake were either in the 4 figures, which worked out to an exorbitant price per small slice wtf, or or cost less but with less pretty cakes.
Jenni's fee was intermediate, and her cake studio has history on its side. Given the nigh-on impossibility of finding a parking spot in Kota Damansara, she made the cake testing a dream for us, preparing a standby takeaway for the cakes.
One of the best things was that I only had to Whatsapp my Mondrian-inspired design to her and she was all set. The next time we communicated was actually the day before the wedding, when I called to arrange the delivery, only to be told the delivery guy was off that day...! But the person I spoke to assured me she'd get the message to him, and that they were working on the cake at that very moment.
The cake turned up as agreed on when this tattooed, coolly dressed fellow strolled into Passion Road on the day and asked who was in charge. The cake was exactly how we imagined it would look, though I didn't expect the piping around the sides (to hide the fondant seams, I guess). Most importantly, it tasted fantastic, both butter and chocolate mud versions (we ordered chocolate though...?). I liked the chocolate cake most.
Hair and makeup: Snips
I get my hair cut at Snips because they're fast and I look less shit when they're done with me, and I vaguely remembered seeing a banner advertising their makeup service once. In retrospect, it could all have gone horribly wrong.
We booked a makeup session with them without a trial (I don't know if we do makeup trials in Malaysia, which is another aspect that could have gone terribly awry), and were told that "upstyling" is part of the deal, though charged separately (?!).
Andrew the artistic team ("a-team!") professional stylist did my hair, looking only slightly miffed when we insisted we didn't want an up-do. We agreed on a half-up with no accessories. He called for the big tongs and cooked my hair into big waves, then twisted sections into mini buns or something, and pinned everything together before sending me off to Miu for makeup.
When we spoke 2 days earlier, Miu said she'd do a "natural" look for me. She put 2 layers of something all over my face, which looked chalky under her bright makeup lights but was fine in the sun and later in the evening. Then she gave me modest little cat eyes and a scary pair of false eyelashes, which Enfant Terrible made her take off. Then I got some blusher and a horrible thick layer of peach lipstick, which flavored everything for half the evening after that. I looked like a brighter, princessy version of myself, which was perfect.
Dress: eBay
A few weeks before the day, wary of bridal boutique prices and weary of all the dress links I'd been sending him, ET said he'd get a dress from eBay. And he did! We had to alter it a bit. What made this secondhand find sweeter was that it looked amazing and miles better than the bespoke couture dress Mrs. Cumberbatch wore for her wedding (ahem).
Dress (runner-up): Emerald Brilliant
They specialize in cheongsam, and I tried on a gorgeous white one with a princess collar, but it wasn't The Dress. That's the last thing I ever expected to say, but stranger things have happened, I guess. I mention them because Christine the manager is fantastic, and Anuar the seamster is a sewing genius who took in the 2 inches from the sides of my eBay dress.
Shoes: BeMe at Isetan
They were shiny platform mules with 3-inch heels and I was still able to walk at the end of the night. My toes are still a bit numb though.
That's all; thanks for listening!
*I was freaking out over our budget until Enfant Terrible reminded me of his credit card limit, and even then I was worried.
**We're all in the wrong job.
Monday, May 11, 2015
Post-event
I've just deleted about 50 wedding-related bookmarks here, which included tutorials on paper flowers, short party dresses, makeup (mineral/conventional/how to), shoes, MC-ing, and alcohol. The to do/to get lists have been removed from my phone. The vendor quotes and receipts in my wedding folder (everyone has one, right?) will be the next thing to be tackled.
I still can't believe it was just 1 night ago that a hundred-something people attended the party of my year. I'm still getting my appetite back and my stress dermatitis is subsiding. Also still picking hairpins out of my hair every now and then. A pretty good Monday so far.
I still can't believe it was just 1 night ago that a hundred-something people attended the party of my year. I'm still getting my appetite back and my stress dermatitis is subsiding. Also still picking hairpins out of my hair every now and then. A pretty good Monday so far.
Sunday, May 3, 2015
Refreshing
Due to my nomadic circumstances,* I spent the past 2 days without my iPad. The first 24 hours were spent glued to my phone, refreshing my mobile socmed** apps and cursing the small screen. After that, I read a magazine and didn't miss my iPad anymore.
Today, I retrieved it, but the anticipated heroin rush of relief didn't materialize.
I think I'm going to start removing some of my feeds.
*I left it at home when I went to the apartment.
**Social media, of course.
Today, I retrieved it, but the anticipated heroin rush of relief didn't materialize.
I think I'm going to start removing some of my feeds.
*I left it at home when I went to the apartment.
**Social media, of course.
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