There were a number of unforgettable moments during Audrey Fashion Show 2015. The venue in downtown Los Angeles was taken over by a red carpet filled with everyone’s most favorite Asian celebs, an audience that consisted of a number of influential fashion bloggers and, of course, a runway stage showing off designers handpicked by Satine Boutique’s Jeannie Lee.
But there was one more aspect of the night that made the event such a success: The performances. Our stage was graced by indie folk-rock band Run River North, champion beatboxer KRNFX, dancer/choreographer Mike Song, and a capella group The Filharmonic from Pitch Perfect 2.
Missed out? Be sure to check out the highlights below.
The news of CL’s debut as a solo artist in the US is still circulating. While we don’t actually know when CL– the leader of globally known K-pop girl group 2NE1 — will actually drop her album, she has been teasing us with features on the tracks of other artists. For instance, she tag-teamed with Big Bang’s G-Dragon to rap on top of the “Dirty Vibe” beats produced by both Skrillex and Diplo (under the alias Jack Ü). Well, it looks like CL and Diplo are in musical matrimony as they continue collaborating in the newly-released “Doctor Pepper.”
This track is nothing like what you would expect from the multi-lingual rapper, singer and muse to Moschino designer Jeremy Scott. The song is far from the super colorful world of K-pop. Instead, it does a complete one-eighty with it’s grimy, heavy bass Trap beats. We’ve seen CL shedding away that media-ready image and she’s now taking the reigns of her creative freedom under her US management.
What’s most surprising is that the anger-evoking emptiness to CL’s lyrics was inspired by the actual drink, Dr. Pepper. Okay, maybe that’s not so surprising after all, but the back story is pretty funny.
“Diplo canceled a session on me, and I was so mad at him,” CL admits in a Fader article. “I was drinking a can of Dr. Pepper and wrote the song so I could go home as soon as possible.” But the heat of moment worked in her favor because Diplo ending up loving it.
Growing up with oily skin, it was always a struggle to find products and a makeup routine that wouldn’t have my makeup melting off and streaking by the end of the day. Add hot weather to the equation and the struggle becomes a battle.
Over the years, I’ve had to find various solutions. So far, I’ve found primers and setting sprays to be helpful when combined with waterproof makeup. Investing in the best makeup for your skin type is always key, but your face is like a canvas! It needs to be prepped properly so your makeup stays put and looks flawless, even in the heat.
So if you have trouble with oily skin too, here are some tried and true go-to products to keep your makeup intact during those long summer days (and nights):
I like to stick to primers that don’t have a slippery, silicone texture. I like Pixi’s primer because it smooths and mattifies my skin while it feels almost like a moisturizer. If you have dryer skin, a BB Cream also works well as a primer.
Although gel liner is so easy to apply with a brush, by the end of the day, it has transferred onto my lid or under my eyes. Looking like a raccoon is a no-no! Liquid liner can take a bit of practice, but it will be your best friend when you want to rock a cat eye at the beach and it will still be perfectly intact until you wash it off.
There are different versions of oil blotting sheets; some are a scented blotting papers and others even have powder. But these blue, plastic-like sheets have always been my favorite! I always keep these on hand and use it every few hours when I get shiny. The best part? It doesn’t mess with your makeup!
This little fish may not look like much, but it’s helping thousands of Cambodian citizens who don’t have the means to afford a more nutritional diet.
Worldwide, iron deficiency anemia affects billions of people. It’s especially evident in Cambodia where nearly half the population is iron deficient. This condition causes overall weakness, fatigue, slow mental development in children, frequent infections and headaches so strong that adults struggle to work. In severe cases, the deficiency can cause death.
Although this condition can be remedied by supplements or cast-iron cookware, these solutions are simply not affordable for many of the poverty-stricken farming families in rural Cambodia. Many iron-rich foods, such as red meat, are also out of reach.
In an effort to help, Christopher Charles — who was conducting epidemiological health research in Cambodia– and his research group distributed iron discs and asked the locals to place the disc in their pot while cooking. However, the locals were too apprehensive about cooking with a giant piece of iron. The group tried once more to convince the locals by creating iron structures that looked like lotus flowers, but once again, the locals did not jump on board.
Finally, Charles discovered that local folklore believed fish were a symbol of goodluck, health and happiness. He then created The Lucky Iron Fish which the locals were much more willing to try.
To use The Lucky Iron Fish, you simply toss in the iron wedge while cooking. The fish is often used to boil water or soup and lemon juice is added for better absorption of the iron. Apparently, food cooked this way does not taste any different and yet it provides 75% of an adult’s daily recommended intake of iron.
According to pulptastic.com, “More than 2,500 people are now using the fish in Cambodia. And after just 9 months of using it every day, a 50% decrease in anemia has been observed, as well as an increase in users’ iron levels.”
And Charles isn’t stopping there. He plans to bring The Lucky Iron Fish to other developing countries suffering from iron deficiency anemia. Of course, the shape of the iron wedge will change and better reflect the culture of each country.
To learn more, check out the official website here. All photos courtesy of http://pulptastic.com/
When you think of a panda, you probably imagine an adorable bear munching on a stick of bamboo. In fact, even when I ate cooked bamboo as a kid, pandas were the very first thing that would come to mind.
That’s because bamboo is the main food source for pandas and they spend about 14 hours a day eating it. So it’s a little heartbreaking to discover that their giant bellies have trouble digesting it. Just imagine eating your favorite food every day knowing you’ll be constantly bloated and constipated — not a pleasant feeling.
According to Zhihe Zhang, the director of the Chengdu Research Base of Giant Panda Breeding in China, pandas do not have the proper plant-digesting enzymes to break down bamboo. This is also what increases their risk for extinction.
Courtesy of fanpop.com.
“Unlike other plant-eating animals that have successfully evolved anatomically specialized digestive systems to efficiently deconstruct fibrous plant matter, the giant panda still retains a gastrointestinal tract typical of carnivores,” says Zhang.
The research Zhang and his colleagues conducted shows that pandas digest only about 17 percent of their daily intake of bamboo; this tells us that these animals are in an evolutionary dilemma because for some reason, their stomachs haven’t adjusted to their diet.
Poor things. But don’t fret just yet! Additional research will be conducted so we can learn more about the panda’s bacteria and microbes that affect their health and nutrition.
When I think of Korean food, the very first thing that comes to mind is Korea’s national dish, kimchi. Although there are many variations to this traditional Korean side dish, kimchi is essentially fermented cabbage with a lot of seasoning. Needless to say, this sour and spicy treat packs a punch of flavor and aroma.
But it looks like there are still plenty of people who have never even heard of kimchi before. That certainly seems to be the case in this video where British citizens are absolutely puzzled after seeing kimchi for the very first time.
So how did a bunch of British people get a hold of kimchi? Well that’s thanks to the YouTube channel 영국남자 (otherwise known as Korean Englishman). The channel is run by Josh and Ollie who are committed to showing Koreans how life is in London and at the same time, “introducing bits of Korean culture to Londoners.” I’m not sure if many Koreans would agree that kimchi in a bag is the best way to show off Korean culture, but it’s definitely exposure to people who may have never eaten kimchi on their own. After all, one participant was scared that kimchi wouldn’t be safe to consume on its own.
After they get over the initial shock of how kimchi looks like, all the participants take a bite and in seconds everyone is coughing it up, unable to stand the spiciness. Luckily, our host has a few tricks up his sleeve and by the end of the video, most of the guests say the kimchi dish is delicious. How? Check it out for yourself below:
Still curious? Check out even more videos of British people tasting Korean cuisine for the first time:
Are you going on vacation this summer? If you haven’t yet picked your destination spot, the Hawaiian islands are always a favorite hot spot, and for good reason! Gorgeous beaches, hiking near waterfalls, perfectly warm tropical weather year round and, of course, tasty Hawaiian food!
For all you foodies out there that are visiting these beautiful islands, we’ve researched and collected a list of a few popular restaurants for that authentic island taste that is sure to satisfy, no matter which island you decide to visit. E ‘ai kakou! (Let’s eat!)
This is my personal favorite and is an absolute must every time I go to O’ahu. It’s not exactly a restaurant, but it should be! Once you find Giovanni’s Shrimp Truck, be prepared for a wait. But I promise you, if you love cajun-style seafood, it’s well worth it! They have a “No Refunds” Hot and Spicy flavor and a simpler Lemon Butter option, but trust me when I say the Shrimp Scampi is the way to go. Large shrimps on a bed of rice and covered in a flavorful, garlic lemon butter sauce and, wait, even more garlic!
Guava Mochi Ice Cream, Courtesy of bubbiesicecream.com.
Unique, homemade ice cream flavors are one thing, but Bubblies Homemade Ice Cream & Desserts are on a whole new level. It offers an array of mochi ice cream flavors you never knew existed, ice cream cakes with bizarre names (how about a slice of Hard Headed Woman or The Pretender?) and sundaes that aren’t your typical banana splits. Take a break from those surf lessons and cool down with these sweet treats!
Who doesn’t love spam? Sure, it isn’t the healthiest choice, but you can’t deny that it’s perfect for any time of the day. Da Kitchen’s fried spam musubi, along with the loco moco, is just some of the many favorites at this restaurant. Come hungry or be prepared to share because patrons say these portions are huge!
What’s a trip to Hawaii without having some fresh Hawaiian poke? Here, you may find several different flavors that aren’t available in the homeland. For instance, patrons rave about the Wasabi Poke and Korean Style Poke. If you still aren’t a fan of raw fish, they have grilled fish options as well!
If you’ve tried Rainbow Drive-In in O’ahu, locals claim this is Kawaii’s equivalent! With weekly and daily specials on plates and salads, you will never get bored with their menu. They are also known for a dessert called the butter mochi! So if you want to grab a quick and delicious plate of Hawaiian food before burning it off during your next outdoor adventure, this is the place to go.
There are so many more great Hawaiian restaurants around the islands! Which ones have we missed and are your favorites?
Hong Kong bursts at the seams with global fabulousness, but it’s easy to argue that you’ve not experienced its soul unless you’ve stepped into some of the tiny, no-frills establishments focusing on just one or two particular delicacies. Though finding the most ultra local places to make those “ah-ha” food discoveries can be daunting, Hong Kong Foodie Tours ensures those hidden treasures are more accessible than ever.
To get to the start point of their Sham Shui Po Food Tour in the heart of Kowloon, I take the Tsuen Wan line of Hong Kong’s efficient subway to Sham Shui Po Station. My guide, Fiona, waits in front of a tidy French-style bakery kiosk and advises me and other tour participants that what waits outside is authentic Kowloon to the core. We emerge from the sleek, mall-like station into an aromatic patchwork of small restaurants, shops, stalls, produce stands and local businesses. In contrast to the polished shelves and cases protecting sandwiches, cakes and various fancy bites in trendy gourmet fast-casual restaurants and markets near the Landmark Mandarin Oriental in Hong Kong Central, humble dim sum, pastries, meats and vegetables are out in the open and within easy reach. Lines perpetually form behind steaming kettles and tureens of cooking soups and noodles.
With Fiona taking the lead, we zigzag through the commercial streets of Kowloon. The tour’s four hours fly by, thanks to her detailed but breezy discourse. The tour is a revelation, as it doesn’t just deliver on the promise of superb examples of milk tea, pineapple buns, braised goose, tofu desserts, almond cookies and ju cheung fun (rice rolls). There’s also a generous helping of the area’s history, foodstuffs and cooking supply shops, as well as observations of the day-to-day customs specific to Kowloon.
“All our Foodie guides are Hong Kong locals who are passionate about food and Hong Kong, whether they are lifelong residents or expats who have taken the initiative to learn about Hong Kong’s unique food culture from top to bottom,” founder Cecilia Leung explains. “While the focus is on food, the tours are not just about going to restaurant after restaurant, but knowing the stories and context behind what’s served.”
Leung enjoyed a successful corporate career that had her living and working in the U.S., Japan and Singapore, and traveling to 34 countries. “When I visited a new city or town, I always went to different neighborhoods to explore where locals eat,” she says. “I truly believe that you are what you eat, and by learning about local cuisine, I also believe one can learn a lot about a city’s culture and its people.”
She soon recognized the business opportunity in her own hometown of Hong Kong. “There’s no question that Hong Kong is a foodie haven, and I firmly believe that by sharing our local cuisine, we can help visitors better understand Hong Kong. As there were no other walking food tours in Hong Kong, we took the plunge.” Partnering up with sister Silvana, Leung applied her extensive experience in everything from marketing to e-commerce to launch the company in 2011.
The only licensed food tour operator in town, Hong Kong Foodie Tours does not publish the names of featured restaurants. According to Leung, this ensures the pocket-sized eateries will not be overwhelmed by crowds and can maintain their authenticity and integrity. The sisters’ business savvy and knowledge of Hong Kong and Kowloon, meanwhile, have ensured that the best form of advertising remains word-of- mouth among locals and travelers who rely on social media to suss out the best food and travel experiences.
So what’s next for Foodie Tours? “We are going to be launching a new tour in 2015,” says Leung, “but you’ll have to stay tuned and go online to find out!”
For more information, visit hongkongfoodietours.com.
STORY AND PHOTOS BY ELYSE GLICKMAN This story was originally published in our Spring 2015 issue. Get your copy here.
Beauty standards have and will forever change and evolve. Every edge of the world holds different ideals of beauty, whether it be beautiful sun-kissed skin, milky complexions, or defined cheekbones. No matter what you’re accustomed to, you can bet that it may all change within the next decade and the video below certainly proves that.
You probably remember YouTube channel Cut because of their video 100 Years of Beauty: Korea. Well, they’re back to deliver another collection to their 100 Years of Beauty web series with their exploration of Filipino beauty in the past century.
This evolution video begins in 1910 when the Philippines was in the midst of the Philippine American War. During this time, the Filipino idea of beauty was either heavily influenced by the Spanish (due to the long history of Spanish colonization) or untapped by Western and European influences, like the tribes of the Cordillera mountains as seen in the video. The Cordillera women were decorated in traditional spiritual tattoos and fashioned headdresses made from from the natural resources of their environment.
Once the US came into the picture, women’s beauty standards shifted greatly into Eurocentric standards brought in by the Western forces. Even after the US departed once recognizing Philippines’ independence, there was residual influence. Just look at Imelda Marcos who copied Jackie Kennedy’s beehive, the popular 90’s zig zag part and most noticeable of all, the lightening of skin tones.
The video concludes with the modern day beauty ideal with the woman rocking full and volumized, wavy hair and a more natural makeup look that embraces a sun-kissed complexion.
Audrey Magazine is an award-winning national publication that covers the Asian experience from the perspective of Asian American women. Audrey covers the latest talent and trends in entertainment, fashion, beauty and lifestyle.