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
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Web Marketing
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zulucreative.com
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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
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September 2007
Yellow Magazine
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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
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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
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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
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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 models@yellowmags.com
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.
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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.
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