WillKhitie

Where did you find the precious? 

anyone by chance handle these in person yet?  what's the sizing and fit like

i don't think they've officially released yet (aside from the online store and the london pop-up)

 

If it's anything like the previous version (non-vulcanised sole), it'll be a 1/2~1 size small depending on how wide your foot is.

 

^ Can't speak for the most recent OC x adidas collection, but I remember seeing towers-worth from the last season, just gathering dust in the outlet shops in Hong Kong (Verizon Plaza: Lane Crawford, etc.).

 

There's something about the build and quality of anything OC that people refuse to fuck with, even at - 70%.

oldie but a goldie.

 

http://www.nowness.com/day/2013/11/20/3481/kiko-goes-kawaii

 

or make a really weird, watered down derivative of both.

^ Seconded. Can anyone comment on the quality of these? 

 

P.S. Posters are annoyingly beautiful too, IMO.

Upgrading my disposition to these from 'non-belief' up to 'slight confidence'.

 

Maybe the Qasa will happen again, ultimately, IDK.

 

Unknowingly leaving the DRKSHDW tag to hang outside the car.. in the rain. Fucking life.

Been a great page so far. 

 

 

 

 

 

^ sounds like an awesome concept for a tattoo. 

^ Would wife face. Possible implants, not so sure. 

 

re: BZ from previous post, not yours. Nothing kornier than a auto-show-gal.

 

EDIT: EBOD 311 JAV. Google images – so fun, so creepy.

This is the third hit on Google. The first if you put 'Doritos' after Neverwet.

 

http://gizmodo.com/neverwet-review-the-magical-water-repelling-spray-is-812797429

 

To summarize, it's impractical and gunky.

my bad. as for dim sum, is dimdimsum better than tim ho wan? there's a tim ho wan in singapore and nothing is outstanding except their char siew bun. lei garden is pretty good too in singapore so wanna try something that we dont have it here.

will be staying at novotel century in wanchai - any hidden/obscure eateries around the area(or wanchai/central as a whole...)

the APC shop in causeway bay vs the one in central, are they roughly the same? how do prices compare to getting it online?

 

In terms of Wan Chai, the Press Room Group has quite a bit of restaurants and etc. (property management, concept venues) in the area. Retail in the area is also fun, that Sun Street area with Kapok, Monocle, Visvim, etc.

 

For obscure, Monocle has an interesting video on Chai Wan – couple restaurants, and the obvious (Think Silly, Undercover).

 

Don't you want to stop by the Outlets first before the SRP joints?

Starting/ending with some familiar things.

 

 

Dough Dealer – white chocolate, macadamia, potato chips.

 

 

1 of 12 dishes from a degustation by a local chef, Bruce Ricketts – Oyster, shiso, tapioca to carry soy, mirin, sake, etc.

 

 

Top Dish – Korean Fried Chicken.

 

 

Lightweight, lightweight.

 

 

Antonio's Breakfast – 'Golden Waffle'

 

 

...and Smoked Pastrami sandwich.

 

 

B&T Mexican Kitchen – Tostada de Pescado

 

Some recent stuff in square format.

 

 

 

 

 

Totally.

doesn't 8.5 have 2? regardless, it sounds like the place to eat Italian. Hope shit is good – find that Lei Garden is also up there. 

 

Contemplating catching Phoenix there as well. Hmhm.

^ true.

 

The streetwear fuckboi look belongs here too. 

 

Also, printed fabric pocket tee shirts.

 

Anybody that wears IZZUE to some extent. 

many moons ago when I was in hospitality there was this regular that use to come with his friends and do this shit all the time. One time he even counted the prawn crackers in the basket and made his friends split it with him depending on how many they ate

 

Math level must be asian.

 

ohnoohnoohno

Sorry, found on @erlsn – hope you don't mind the quick sidetrack. 

 

Might have prematurely clicked post, but yes – if you're every in Manila, it's definitely something to try. In terms of ingredient justice, I think the prep-method can hold a candle to the grill-kiss logic.

 

Lucky enough to have had the latter via a degustation last Monday. Course 8 of 12 was two cuts of Wagyu 'sashimi', lightly hand torched to a medium rare gradient. That was damn good also. 

I getchu. The people that sold the stuff are from one of the better meatshops here (google: Kitayama Meatshop, PH). I can imagine the omnipresence of all that wagyu doing kooky things to their minds. From an imagined cook's perspective, I can see logic behind why one would want to treat wagyu this way. 

 

Tapa / to tapa is a sort of salt-curing method developed back in Spanish days to keep beef on the edible side sans frigidaires. Typical preparations of the stuff range from serving it like tender jerky, frying it briefly, and that sort of slow-low stewing you see up top. Regardless of which, the texture always falls in the ballpark of tough to something that previously was.

 

Their preparation with wagyu made for a funny curveball wherein you got the same 'tapa flavor', with this ridiculously soft texture that's alien to it. 

 

From a butcher's slant, it's also a great way of elevating lower grade wagyu / less prime bits of the cow. That low-slow stewing (think they said 48hrs) almost feels like a magic trick. It coaxes the wagyu just enough, so that none of that marbling goes to the waste.