Showing posts with label interview. Show all posts
Showing posts with label interview. Show all posts

Three months in Mysore, India

21 December 2016


When we were kids, my cousin Melissa Chan and I were pen friends. Even though we lived in the same city, we exchanged letters until we were just about to finish high school. So when I saw her beautiful updates from India, where she's spent the last three months practicing yoga, I was curious to find out more. Today she shares why she made the move, along with everything she packed for her three months away:

Before we get started - where are you writing to us from today? 

I'm writing this from my new apartment! For the last two months, I've been renting a studio, which has been absolutely perfect for me but as my boyfriend is coming to visit me soon, I've moved to a one bedroom place for the month. It's huge compared to what I was used to, I honestly don't know what to do with all the space - such a luxury! 

You've been in Mysore for over two months - what were you doing before you left Australia and where did the idea to travel to India come from?

Before coming to Mysore, I was working in the Prime Minister’s Office. I have a background in strategy consulting so it was fun to apply my learnings to a completely new environment. Having the opportunity to also work on an election campaign and travel around Australia for two months was an intense but amazing experience. You learn so much and you form some great friendships. Contrary to what people might think about politics, I was surrounded by people who truly want to make a difference.  


At the same time, I’ve been doing Ashtanga yoga for the past three years. Since I’ve gone ‘deeper’ into the practice, there’s definitely been an urge to come to the source and see what it’s all about. In fact, I’ve been wanting to come to Mysore for at least two years now but just hadn’t quite bit the bullet. 

It wasn’t until after we wrapped up the election that I thought - you know, maybe this is the right time. It felt like a natural break point in my career and overall stage of life (pre-kids etc), so I thought I would just apply for kicks. Suddenly, I was accepted for three months. 

Before you left, we were messaging and you were feeling a little uncertain. Was there a moment when that feeling disappeared and you felt really sure about what you'd decided to do?

I think wanting to come to Mysore was never in really in question. I’ve had the urge for so long! The thing is I've always been a ‘planned next steps’ kind of girl, so not having a plan post-Mysore was really new for me. Sometimes, I still mildly freak out thinking about it. Learning to sit with this discomfort though, and processing it through practice and writing, has really helped. 


I really really love practising yoga here. You're in this steamy room, surrounded by all these super focused people - that kind of pulsating energy is so addictive. And of course, there is Sharath, our teacher, and just being in his presence is an amazing feeling. Feeling that and all the rest of it for the first time – I knew I had come to the right place…as corny as that sounds!  

This is a bit embarrassing but I knew about Mysore yoga but not Mysore the place - can you tell us a bit about it? 

Mysore is in the south west of India, about three hours drive from Bangalore. It's a beautiful city, relatively clean and known for its silk, sandalwood and of course, Ashtanga yoga!


When I first arrived, it was during Dasara, which is a Hindu festival that celebrates the victory of light over darkness, truth over evil and so on. During Dasara, the entire city is lit up – streets, buildings, and Mysore Palace. It actually caused a few power outages. I’ve never seen again quite so grand – it was simply stunning. 

Is there a typical day? So far I've seen everything from temple visits to special sweets days, cooking lessons and the markets on Instagram

The beauty of being in Mysore is that the only thing we have to do each day is practice. After that, the day – and our experience here – is pretty much whatever we want to make of it.  

In my first month, I feel like I was constantly doing something. During the week, I was studying Sanskrit and philosophy, as well as going to chanting classes. Once you throw in meals, the day gets eaten up pretty quickly! On the weekend, I would try to explore a little more.


One of my favourite excursions was going to Bylakuppe, which is the second largest Tibetan settlement outside of Dharamasala and home to about 4,000 monks. Seeing them all chant in one giant hall was a real goosebumps experience. 

At any given time, there can be a few hundred students studying at the Shala so you really need to be mindful of finding the balance between being social and having time to yourself. Over the last few weeks, I’ve kept a fairly low profile – the practice is pretty intense, despite only being a couple of hours a day and I got pretty sore! 

Lately, I’ve been taking rangoli classes, which is where you use coloured sand to draw mandalas outside your home, as a sign of good luck and hospitality. It’s my creative outlet! I’ve also been wanting to work on my own projects – writing, reading etc – so definitely been a bit more reclusive and really just enjoying the practice.   


 I have to ask about the food - what's new to you and what will you seek out or miss when you get home?

The food here is so amazing! I wish I could take all of it home. When I was in India last year, I had a lot of southern Indian food (ironically though up north), so a lot of it feels very familiar. 

Breakfast is probably the most different to anything we’re used to. There’s so much variety! I would have to say my favourites are idli (white steamed lentil cakes served with coconut chutney) and vada (a fried lentil doughnut / fritter type thing). Dosas are also very popular here, which are like a pancake made out of rice flour and often filled with potatoes. 



For lunch, I’ve been eating a lot of thalis, which is basically like the ultimate combo meal. You get a mix of curries, rice, breads, curd and depending on the restaurant, these can be served on banana leaves.  



This isn't the first time you've lived overseas - do you have any tips for setting up a home in a new place and combatting doubt? 

Yeah, I feel really lucky! I studied in Shanghai during my media degree and loved it so much, I did another exchange during my postgrad in Toronto.

I also lived in Cairo during my consulting days. At the time, my boyfriend happened to be working in Dubai, so I would commute back and forth. I ended up working at least one day a week in our Dubai office and then spending weekends there, or exploring the Middle East.   

I love travelling and experiencing new things. Each overseas trip has had a really different set up - from being a foreign student where you don't speak the language, to the intensity (and partying!) of MBA life, to making hotels your home as a consultant.  


What I've learnt from all these experiences, and now being in Mysore, is just being patient. Things take time to set up, things won’t always go your way, it might be hard to find your ‘tribe’ of people and so on…all of these things will come.  

In fact, the hardest thing I’ve always found is reintegrating back home. It’s such a microcosm of an experience – it can be difficult to express what it was like to others, or to translate any of it back home. I’m always so grateful for the experience though, but of course, I still call Australia home. 


Thank you Mel :) Melissa has been posting colourful updates of her days in India on Instagram and she's been writing about her trip on her blog The Open Letter

How to prep for a job interview

19 January 2016


Last year when I was job hunting, my friend Maayan shared a simple tip to help me prepare for an upcoming interview. It'd be great for job appraisals too.

A next level side project

02 July 2015


When 26-year-old web designer and developer Emma Chee decided she needed a hobby that would take her away from a computer, she went all out and decided to build a wooden boat from scratch.

With her background as a Bachelor of Design/Computing graduate, Emma drew up a quick to scale sketch on Illustrator, showed her father James who would be an occasional helper, and she was on her way.

Emma worked on the web development of this blog and the other week, instead of chatting about blog-related things, we turned our attention to the handmade row boat that is taking shape in her parent’s backyard.


Where did the idea of building a boat come from?

It's a mix of a couple of different things. I wanted to have a hobby that wasn't computer-related and I had also seen people do it on reddit and thought - I could do that! I looked on instructables and found a couple of people who had done a wooden boat project. There's one that I based mine off but I changed a lot of the design. That was probably the hardest part because it's pushed out the timeline by about a year. 

What was the original timeline?

I wanted to get it done in six months - I thought it was going to be easy! I saw this company called the Balmain Boat Company and they have these flat-packed boats that you can put together in one weekend. 

So wait, did you buy one of those packs?

I didn't because I was like - I'm not going to pay $2000 for a kit - I'm going to make my own and I'm going to document it and everything. I made these cardboard templates and cut out all my pieces and thought - I'm going to put this online, I'm going to write my own instructable but because everything's become so bespoke, I think you just figure it out just by doing it.


How often do you get to work on it?

At the beginning, I worked on it every weekend and then when it got to about Winter I had to stop because the weather was not so great. Now, I'm lucky if I manage to work on it once every three to four weeks because I’ve gotten pretty busy.

How much do you think it'll cost to make?

Well I didn't want to go over the cost of the kit and so far I have kept in that budget because I've used a lot of wood that was leftover from when my parent's house was renovated. I've used lot of floorboards for the ribs, which means they're really sturdy but so heavy.

Did anyone help you? Or have you been doing it 100 per cent on your own?

As much as I wanted to do it by myself, I'm not going to lie, I've got help from Dad because sometimes the circular saw kind of freaks me out a little bit.


What kind of wood are you using?

The wood is a mixture of hardwood floorboards and the stuff that I've had to buy from Bunnings is meranti pine and also I've used pine, which is kind of light but will probably rot really easily so I've put it in places where I can rip it out later on, just in case, and all the screws are on the inside so I can undo them. I'm also using a six millimetre plywood for the outside. 

That doesn't sound too thick.

It doesn't but I tried to punch it and it stays pretty solid.

And how is it stuck together?

I'm using screws and epoxy resin, which is very very messy and probably my least favourite part, which is why I've just dragged my feet with a lot of it. It's getting to the point where I'd cut up all the pieces - I just needed to glue it all together. I was having to mix up batches of resin and wear this paper suit, rubber gloves and a respirator. You look like Breaking Bad. The first time I wore the suit and was mixing up epoxy, there was a helicopter flying above and I was like - oh my god. 


Where do you think you'll take it and does it fit friends?

It should fit about three people comfortably, it's three metres long and I just want to take it down to Parramatta River first to be honest. You're not supposed to fish in the river but Dad does it anyway, so I basically built the boat just for myself to learn how to build a boat and then so Dad can use it. I think we'll use it together.

That's really nice! It's a row boat right?

Yes, so it's a row boat but you can put a small outboard motor on it. I think it's ten horsepower because if it's more you have to get a licence.

And the first test will be in a neighbour's swimming pool to see if it floats?

Yeah, the secret test. Basically everyone who I've told about this project has invited themselves to a launch party. I guess people will be able to sit in it and go out a bit. 


Has the project been as satisfying as you were hoping it would be? 

Definitely, just to spend your whole Saturday or Sunday outside building something and then at the end of the day you see - oh, I put this panel on the side or I put these ribs together - that's pretty rewarding.

Emma's blog documents the construction of her boat right from the start - I'm going to keep checking it to see photos of the upcoming swimming pool test :) Thank you Emma and good luck for with the rest of the build. 

P.S I had never heard of instructables before and love that it's a DIY anything website!

Photos by Emma Chee.

An adventure blog + mini interview

12 May 2015


I'm reading the best blog at the moment. Kasey Koopmans is hiking the Pacific Crest Trail and posting an addictive day-by-day account on her blog The Importance of Elsewhere. She started in Mexico in mid April and will hike all the way to Canada, the PCT's northernmost point.

I knew nothing about the PCT until I read Wild a few years ago, Cheryl Strayed's memoir that details her 1995 solo hike. The book divided my friends but I loved it and found it unexpectedly empowering. It also made me really curious about camping - I've never been before!


If you're reading Kasey's blog, resist the temptation to start with latest post and go back to Day 1 and read until you're up to date. I recommend this because it's a joy to follow her progress in what feels like real-time. She posts most days and is funny and candid about her experience of the trail so far. The photos are stunning too and it's amazing how much the trail and scenery can change each day.

Kasey also does a great job of conveying the simple things that make can her day, from encountering puppies to a bowl of homemade spaghetti, which sound awesome, even to non-campers like me :)


There seems to be a lot of generosity, community and trust on the trail. I love reading about the different Trail Angels Kasey's met in the first month of her trip, generous folk who live in towns along the trail and open their homes to PCT hikers. Many of them are happy to cook for their guests, and drive them back to the trail when they're ready.

This family even came up with Kasey's trail name - Double Happiness, or DubHaps as she's now known.


Over the weekend I emailed Kasey to see if I could share some of her photos here, and snuck in two short questions. Here's her reply from somewhere in California:

How are you writing and posting your blog from the trail? 

I take little notes through out the day - funny things I overhear, songs that are stuck in my head, memorable views, run-ins with fauna - and then before I go to bed I string it all together in the comfort of my sleeping bag. Whenever I have good enough service, I upload to the blog which is usually in towns.

What are you most looking forward to at your next town stop?

What am I looking forward to most?! Big breakfasts, pizza and washing my hands in hot running water.

Thank you Kasey! I hope you can check out her blog, and here's something fun, you can send trail mail or virtually shout her breakfast.

Photos by Kasey Koopmans.

Interview + Recipe - Soon Lee Low

06 April 2015


Soon Lee Low is a 29-year-old chef from Melbourne who worked in multiple Michelin-starred restaurants before relocating to Wagga Wagga, in regional New South Wales, late last year.

His food is delicious and within a week of discovering his food in town, Tony and I had sampled everything from his Golden Gaytime-inspired lamb shanks to his meaty pork belly skewers that took us right back to our honeymoon in New York.

Despite my love of food, I’ve never interviewed a chef before, let alone one who has worked in internationally acclaimed restaurants. So I took the opportunity to ask Soon about how the industry works, where his inspiration comes from and what’s next for him in Wagga Wagga.


You recently moved to Wagga Wagga, what prompted the move?

I was based in London and then I got back to Melbourne after my 2 year visa expired. I did have the option to stay in London but Melbourne is always home. The reason I moved to Wagga Wagga is because of my girlfriend Audrey, she has a four year contract at the Department of Primary Industries, so here I am.

What were you doing in London? 

My career started in Melbourne, I did my apprenticeship in Melbourne, worked in a few good restaurants and I told myself that I needed to travel. My career kind of skyrocketed when I worked at Nobu, I just loved the flavours, the creativity of how the dishes are plated up - presentation is everything to me. I told myself London was a place to go because Gordon Ramsay is one of my favourite chefs - I adore him.

A friend of mine opened a restaurant in London called Wabi and I was called over to help him. I was with him for a year plus and during that time I got a job at a Japanese-Peruvian restaurant called Sushisamba as a sous chef. 

I don't know all that much about the roles in a kitchen, how does it work? 

When you first start to cook, actually before you enter the cooking scene and work in restaurants - there are two options. You can go straight in and be a prep cook or a dishwasher - and these sorts of people go from the bottom up. I've done that and have also been an apprentice, so I know both sides. 

One good thing about going into a good restaurant is that even if there are no positions, if you can show the chef that you are keen to do it, he will give you shit jobs to do. As long as you can hang on, prove to him, then eventually he'll put you in service. Once you finish dishwashing, if he does promote you, you are a line cook but you can only be a chef when you go to cookery school.

Talking about kitchens you have dishwashers, kitchen hands - that's the lowest. Then you have apprentices, the commis chef, then the chef de partie, junior sous chef, sous chef, head chef, chef de cuisine and executive head chef.


How would you describe the food you make?

The food I make is pretty much the food I would like to eat and also flavours from where I’ve worked throughout the years. I just like to fuse two different cuisines together. The dishes you had at my pop-up, it's mostly more towards Korean, Japanese flavours but sometimes there's also French influences and sometimes there's also Mexican and Spanish because I just love to play with food.

Is your food also influenced by your childhood in any way?

I grew up in Malaysia, in Kuala Lumpur and I love my Malaysian flavours. It's salty, it's sweet, it's sour. It's like Assam Laksa - it's punch-in-the-face flavour. That's awesome but you can't eat too much of it because it's too heavy. I tend to get those kinds of flavours, tone it down a bit and add my own creativity into it and hence, create my kind of dish.



What’s been the most popular dish you’ve created in Wagga Wagga?

My most popular dish that I did at my pop-up is spicy lamb ribs with tomato chutney. That dish is actually one of my recipes, I was in the kitchen thinking about what works well - thinking about summer, tomatoes - and I just created that dish and it was amazing. When I create the recipe myself that's when I have a sense of satisfaction.

I would say that the lamb shanks [that you can buy at Thorne Street General Store] is also my recipe. It was inspired by Golden Gaytime ice cream because I love Golden Gaytimes. I went to Knights Meats and then I saw this new flavour - green and gold. I actually bought the whole lamb shank and I didn’t know what to do with it. I was eating the ice cream and thought - Ah! Okay! Let's do a gremolata.


Your pop-up at The Birdhouse will finish up soon, where will people in Wagga Wagga be able to find you next?

I'm going to do catering soon so when the pop-up ends there's a new thing. I will be doing it on my own probably in two months or in April, trying to cater for people for three days a week, something like Lite-n-Easy.

I’ll also be working with a charity called Dad’s Care 4 Kids, teaching dads how to cook simple meals that are also interesting and tasty enough for kids to eat. I want to educate them on umami flavours, which is basically not using excessive salt or sugar and using natural ingredients like soy sauce or  mustard where all the flavours are already there. I just want to give that mentality to them, it cuts down cholesterol and it's also healthier in a way because you are using natural flavouring agents.

I want to help them out because they told me that usually when parents separate, it affects the kids a lot. When my mum and dad separated, I was separated from my dad for six years - he was living in Malaysia and I was here in Australia. I'm just giving these dads an opportunity to reconnect with their kids using cooking as an approach. 



And a set course menu will replace the pop-up restaurant?

In Autumn and Winter I won't be having a pop-up but I've discussed with The Birdhouse and we're going to do a set course, a three course meal and you have to book to enter. We're going to have a movie night, so it's like a gold class cinema and I'll do a three course meal. It should be in two months time hopefully. In April I'll still be doing a pop-up and then the set course will be every Wednesday or Thursday.

What recipe have you decided to share and where does it come from?

The dish I’m going to share with you today is pork belly, which is cooked for 12 hours and served with apple salsa and a tamarind glaze. The process of how the pork belly is cooked I learned in London, at Caxton Grill. The way they cure their meats and how they cook their meats is how I do my meats here. I love cooking meats and I've worked in meat sections all my life because prepping meats is very relaxing. 

Does that make it hard to do vegetarian dishes?

I love vegetarian food, I have tons of vegetarian dishes but the reason I tend not to put them on my menu is because of people don't buy it. The first pop up menu I came up with I was doing 20 open sushi rolls a day, it would take me an hour and a half to do it and I would sell two to three a day. It’s just the market in Wagga.


Soon's pork belly with roasted cauliflower, green apple salsa and tamarind glaze

Serves 4

You'll need:

1kg pork belly, skinless

For the marinade: 

300g brown sugar
50g Maldon sea salt
50g cayenne pepper
50g smoked paprika
The zest of 2 oranges

For the tamarind sauce:

200g shaved palm sugar
100ml water
120ml tamarind water, use tamarind pulp if possible and avoid tamarind paste. To make it, mix and strain 75g tamarind pulp with 120ml water.
Fish sauce to taste 

For the green apple salsa:

100ml green sriracha
50ml rice vinegar
50ml mirin
2 green apples
1tsp wholegrain mustard 
1tsp sugar

To finish: 

Half a cauliflower
1 red onion
Spring onions, finely sliced

Here's how:

Cooking the meat:

Combine all the ingredients for the marinade and leave the meat in the fridge to marinate for an hour. 

Vacuum pack the pork belly at 85 degrees for 12 hours - sous vide cooking. The other method is to leave the skin on and score it before marinating the meat. Preheat the oven to 220 degrees celsius and roast it for 30 minutes, then turn down the temperature to 170 degrees and cook for a further 2 hours until the skin is crispy. Let the meat rest for 25 minutes before slicing :)

The meat will have a different texture once cooked if you use this method rather than sous vide. If you were to follow the sous vide method, pan fry or grill the pork belly to caramalise the fat so you get the smoky flavour and slightly crisp texture. 

To make the tamarind sauce:

Make a caramel with the palm sugar and water. Then add tamarind water and bring up to boil before cooling it down. Once at room temperature add fish sauce to thin out the sauce and to taste. There needs to be a balance of sweet and sour.

To make the green apple salsa: 

Chopped 1 apple and then blitz all ingredients in a blender. Brunoise (fine diced) half an apple and add into the mix for texture. 

To finish: 

Roast half a cauliflower and cut into florets. To assemble - tamarind glaze, pork belly, apple salsa and then toppings - roasted cauliflower, red onion and spring onion.

Thank you Soon! Follow him on Instagram, or get in touch via The Birdhouse.

Photos by Soon Lee.