daydreamingnightdrinking - Tumblr blog

[daydreamingnightdrinking]

Hi.

Is anyone still reading this? If so, thank you for remembering me, and this little space I have. 💕

[daydreamingnightdrinking]

Le Suicide

Edouard Manet, 1887.

A little more than a year ago, to be more specific, last October – I thought I was headed towards a “right” direction. I was somewhat more proactive in my social life by meeting new people who were closer in physical proximity to me and being more engaged in a sense.

I believed that I was hitting a higher, more positive note in my life.

Ha, the joke is on me when I think back.

Looking back, and I’m well aware that hindsight is 20/20, I’ve went through averages, downs, and ups. There were smiles, tears, disbelief, and laughter within the sequence of events.

As hard as it may be (and as much pain and suffering I was going through back then, although I suspect a huge chunk of that being personal angst and from my head) – I’m learning to be grateful for those experiences. Sure, those people and events didn’t make me feel good at the moment. In certain occasions, there were a lot of self doubt and hurt that led to being lost. In fact, maybe I still am lost in a sense.

In the midst of all this, I’d like to list out a few differences between me: a year ago and present day…just to see how far I’ve come along (even though it might not be too much):

I’ve stopped giving too much fucks about having friends who are far away. 

An underlying issue I’ve had ever since moving back is that all of my closer friends are not from Taiwan and / or not living here. I’ve always felt a drowning sense of solitude here, and I tried to actively befriend people approximately this time last year. That didn’t work out well for various reasons, but I’ve learned that it’s better to learn that some people are just not meant to be present anymore, and that is a present in itself. (See what I did there?)

Even less social media (yes, including Instagram).

Ever since cutting out and deactivating Facebook for a period of time in the past, my social media use severely declined already – and this year I’ve posted even less. I probably update this blog more than anything. I understand that social media is a great way to connect, but it’s really more or less just perception. No one wants to show off their negative sides, because #FOMO (fear of missing out) is a huge thing. My #FOMO game is extremely low. I don’t care about missing out on what others are doing, as long as I’m content with what I’m dealing with.

Thinking logically and with more empathy (or both, in certain cases), which drives to action at times.

I love jumping to worse case scenarios, and one of my best friends whom I record voice messages with can confirm that. She has more or less the same character as I do, too, so I know she understands and relates. In essence, instead of allowing my mind to plague and paralyze me, I started to breathe more and think about situations in a more realistic light. What happens a majority of the time is that my assumptions tend to be correct, and on occasion – I’ve already forced myself into action to better prep.

Being present.

Instead of complaining, I’m getting good at finding opportunities for me to spend time with people I adore. When that happens, I tend to avoid phone usage to really be present and engaged with them.

Communicating – whether it’s being upfront and standing up for myself or confiding in friends & family.

This is a big one. I’ve always been so fearful of calling people out for their negative behaviors, because I didn’t want to be disliked. However, those who care about you will not fucking hurt you intentionally, so those people who are purposefully (yes, we all know what we are doing) affecting you in a negative way know how they are behaving. Fuck that, and leave gracefully.

I’ve decided to bold that part, because it was a huge internal and external issue / battle that I had to deal with for a good part of last year. It still gets to me, but I’m learning.

I’ve also started to express and confide in friends and loved ones more in a comfortable way. They will never use my bouts of weaknesses and insecurities against me, and they have proven that over and over again through time. I’m grateful to have them in my life, and honestly, they are all I need.

Obviously though, there are a few habits that I really need to reignite, such as working out in a more frequent manner as well as reading and writing. I have been eating healthily though, and I’m improving in balancing a work & personal life, which I’m pretty proud of. Baby steps.

Yesterday (well, still “today” for some parts of the world) was Thanksgiving, and even though it isn’t a holiday that I celebrate personally…other than buying turkey and pumpkin pie, it’s a great reminder to stay grateful for the ups and downs that make me who I am today.

Happy Thanksgiving.

PS: For those who are curious (ha, who am I kidding? No one reads this blog but me), this is what I got for Thanksgiving last weekend…

I got the turkey from Grand Hi-Lai Hotel in Kaohsiung, Taiwan (pretty decent – and there is stuffing inside the turkey), as well as the bread from its bakery – absolutely delicious, and for the last but not least, pumpkin pie, I bought that from a small pastry owner who bakes according to order and her desserts are amazing.

I paired the turkey with prosecco and had an intense food coma afterwards.

Past & Present / Gratitude & Lessons Learned. Le Suicide Edouard Manet, 1887. A little more than a year ago, to be more specific, last October - I thought I was headed towards a "right" direction.

[daydreamingnightdrinking]

Food & Travel: Las Vegas, Nevada, United States. (Part II - Casual Eats)

Food & Travel: Las Vegas, Nevada, United States. (Part II – Casual Eats)

Aerial view of sin city that started out with nothing but sand…

I’m fortunate enough to be able to visit once per year, and even though Vegas gets overwhelming at times and always too static and dry (it is the desert, after all), it still has a special place in my heart.

Hot Hattie B’s Chicken @ The Cosmopolitan of Las Vegas

I was recommended to Hattie B’s Chickenwhen I met up with my friends…

[daydreamingnightdrinking]

Wheatfields with Crows

Vincent van Gogh, 1890.

It’s been a while.

I know, I know. I’m regressing back to the state where I’m about to put “writing” inside a drawer that I’ll open once in a blue moon. I’m trying not to do that, because I genuinely enjoy the time that I spend typing away on the keyboard. It’s decompressing in a sense. Ironically, I thought I wouldn’t have anything to say prior to writing anything, but it turned out that it was just something that I needed to do for the familiarity.

I’ve written so much about one experiences that I’ve decided to divide my travel posts into different parts, starting with this one on a special dinner with my friends.

I’ve been a lot more active recently in terms of being a nomad, and so about three weeks ago, I’ve had the opportunity to meet up with my friends at the one and only Las Vegas. It’s funny, because I’ve coordinated the trip with them since March, and at that time we thought that the end of October is a hefty distance away.

Time seemed to fly within a blink of an eye.

(Note: It was also the first time I’ve been to Vegas during Halloween, but since it landed on a weekday, I was more or less exploring on my own. That explains the painting I’ve selected from Van Gogh.)

Caesar’s Palace: Restaurant Guy Savoy

Ever since two years ago, my friend and I have had an ongoing conversation about going to Guy Savoy’s restaurant…one day. It happened when I was asking her for Las Vegas restaurant recommendations. She is the type of person anyone would call a fine dining connoisseur, but definitely not in a snobbish way. She’s just pretty passionate about food, making her the ultimate source to ask for recommendations.

On the other hand, we’ve both been to Joël Robuchon (@ MGM Las Vegas) as well as é by José Andrés (@ Cosmopolitan Las Vegas) so it was an overall great experience to explore somewhere new with someone I adore. I should really write about those two restaurants one day, too, as they were fantastic as well.

Therefore, when we finally get to visit Guy Savoy on the 28th of October (thanks, iPhone album) – it was appropriate to get the Prestige Tasting Menu. I think all of the individual dishes deserve its own picture, so I’m going to post that instead of bundle all of them together to do them as much justice as I can.

Amuse-bouche (Foie Gras)

Amuse-bouche (Salmon)

French butter (imported, looks like ice cream)

Bread cart (freshly made daily)

Amuse-bouche and carbs. Lots of them. They were freshly made so I ate a lot.

Without further ado, here is the start of a wonderful and filling menu (that might be my own problem though):

Kushi Oyster Concassée, Lemon and Seaweed Granité

I’m a huge fan of oysters – and in recent years, raw ones, even though I don’t know much about them yet. Raw oysters and lemon is a match made in heaven, and the seaweed gives it an additional texture. I may be biased, but it’s a good start.

This slideshow requires JavaScript.

Osetra Caviar, Crab Salad and Heirloom Tomato Gelée

Honestly, I can’t really tell the difference between caviar quality, but I’m pretty sure the restaurant uses finer caviar. It’s still quite a light dish that introduces more flavors and a great successor to the oyster. I’ve decided to display three photos, because of the intricate detail that goes into producing the dish. The red nest on the top is made out of beets (lightly fried, if I remember correctly), and meshes well with the crab, caviar, and tomato once it softens with the liquid; it also provides more texture within the dish.

The most impressive detail of this dish was that the liquid the waiter poured down the dish was actually salt water from the sea if I remember correctly. I’m sure they’ve purified it somehow. The octopus was cooked perfectly – it wasn’t too tough to chew, and the additional croquettes add an extra crunch to it. Not to mention it was one of the most visually stimulating dishes from the entire menu.

Salmon Iceberg

My friends and I were trying to figure out the concept of this dish after it has been placed before us. The waiter rolled the cart over to us, placed the salmon on a huge slab of ice, and told us that the idea behind this dish is to play with extreme temperatures. The salmon is placed on ice at first, then on individual dishes with stock poured over it to heat it up.

When we ate it, the salmon wasn’t fully cooked inside (which was completely fine for us, as we all like Japanese food), which explains the disclaimer on the website menu. I’m still not too sure about the entire idea behind it, but the salmon was quite fresh and the stock was sweet.

  Red Mullet, Fregula Sarda and Jus Corsé

This was the turning point for me. The dishes were getting stronger as evidenced in the jus – it was much thicker than the stock with the salmon, and the crisps on the top were the red mullet scales. If I remember correctly, the vegetable below the fish was spinach, and the fregula sarda (a type of round pellet pasta) was al dente.

As usual, everything went well together – whether it’s regarding texture or taste wise.

Seared Foie Gras and Unagi Napoleon, Cherry Extraction and Green Almond

Yikes. There’s no need for further introduction for foie gras – albeit its controversial nature. Unagi is the Japanese word for “eel”. I have to admit, I’ve never had a dish combination with foie gras and eel, both on the heavier side of the palette. The cherry extraction and green almond counteracts the oil and overwhelming greasiness that one gets when he / she takes the first bite out of foie gras.

Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter

This was the second time I’ve had artichoke in the entirety of my life, so I can’t say I’m a good judge of it. However, oh my goodness – the biroche had the perfect crunch, and went well with the thick soup (think: pumpkin soup consistency). The black truffle wasn’t the only dominating flavor, and I have to say that the two make a pretty good duo.

Hazelnut Crusted Sweetbread, Summer Squash Variation and Roasted Veal Jus

If I were to pick, this would probably be one of the least memorable dishes in Guy Savoy. It’s not because it wasn’t good – everything was exquisite in the restaurant, but it is because of my own unfamiliarity for the ingredients that were used to create this dish.

The sweetbread provides an extra type of “crunch” to it, although I wasn’t aware of what it was until I was doing my research and searching for it for more accuracy of the dish. It’s not a big deal though, because I’m more or less and adventurous eater. The hazelnut provided a sweeter taste to it, balanced out with the squash and veal.

Pluma de Bellota Iberico, Textures of Corn, Basil, and Roasted Jus

Oh, Iberico. I was already in love when I saw that on the menu, but after further research, “Pluma de Bellota Iberico” is actually a type of cut from the pork, which is located at the end of the loin, and is one of the juicer parts of the meat.

What is so special about Iberico pork is that this type of pigs eat sweet acorns and grasses as their main diet, and they also get to roam around the range freely. This results in its unique texture and flavor as well as its marbling.

Overall, the pork, combined with the jus and sauce on the side was robust in flavor, and the fried slice of corn on the top added the crunch that accompanied well.

Petit Basque Cheese, Textures of Pear and Saffron

The waiter recommended that we eat the entirety of the dish in one singular bite for the flavor. It was a huge bite, with a serious crunchy texture on the outside along with softness inside (think: fondue thickness). I can’t really recall any flavor but cheese.

“From Beet to Sweet”

Beet lovers, rejoice. This was a dish full of beets, and perhaps a transition of savory to sweet. On the side there were diced and fried beets, and beet mousse enclosed within candied beets.

I think this dish was innovative and highly focused on beets. It was creative, and the presentation was beautiful and impressive. Not so impressive for one of my friends who really isn’t a huge fan of beets though.

In terms of taste, it was great, but not my favorite out of the entire menu as it was focused on one singular ingredient.

Fig, Mediterranean Flavors

Here’s another ingredient I’m not familiar with. Taiwan isn’t a place that has a lot of figs, and the ones that I’ve had here that were grown locally were pretty much tasteless. The local figs here are basically watery sacs over here, so I’m pretty much indifferent about them.

However – the dessert had a mixture of sweet and tartness, so it wasn’t sickly sweet. I’ve come to realize and accept the fact that my sweet and salty tolerances are declining (or maybe my taste is just getting more and more refined), so this is a delicate balance.

Dry Age Pineapple, Baked in Clay, Scent of Lemongrass, Mellowest Aloe Vera

This one is pretty neat, as one of the pastry chefs came to our table to explain the dessert while working on its plating.

What the restaurant has done was to basically dry age the pineapple (like how beef would be dry aged), and the size of the pieces as shown above were reduced severely due to dehydration. This resulted in bite sized, flavor packed pineapple squares. The chef was breaking open a pineapple shaped clay mold (if I remember correctly) to reveal the pineapple we were about to eat.

To be honest, I’ve never been a huge fan of eating pineapple by itself because of the stinging sensation it brings my tongue whenever I try them. There is a reason behind the “sting”; pineapples have an enzyme that breaks down called “bromelain” that breaks down protein (meaning it digests protein). This explains that there’s that feeling on the tongue whenever one eats too much pineapple. It also explains why pineapple is used as meat tenderizer as a culinary ingredient.

Again, I dug in (even though I was super full by that time) and finished the entire plate. Perhaps it was the dry age – the pineapple provided the tart with a smudge of sweetness that paired well with the ice cream. It was a refreshing dessert.

Cocoa “Pie”

I can’t say “no” to chocolate, even though I was so stuffed I could just pass out from food coma then.

The chocolate flakes on the top balances the sweetness of the pie on the bottom with a dash of bitter, which would’ve gone really well with the coffee and tea that the restaurant offered, but we were all planning to drink later, so we politely declined.

Dessert Cart: Fall (Halloween) Macarons 

Last but not least, despite having a stomach that was about to burst, we were offered desserts on the cart. There was a hefty selection of freshly baked and made dessert, but ultimately I picked my favorite macarons to try, especially because it was close to Halloween and I do like seasonal desserts.

I guess I can save the others for next time with the same company or different.

The jack-o’-lantern looking macaron was of course, pumpkin flavored, and the cobweb black macaron was sesame flavored (I believe…? I forgot, really). They were both tasty, but I preferred the pumpkin flavored more as it was a flavor that I’ve never had.

So, was the restaurant worth the price tag?

I suppose it really depends on the person.

Personally, I am more than okay with spending money on experiences, whether it’s by myself or with my loved ones, so in my opinion, I’d say this meal was worth every penny spent. I also think that my palette has evolved throughout the past couple of years by getting the opportunity to travel and experience new cuisines – and not just fine dining, but also street food.

The ingredients, effort, and service was impeccable, not to mention the decor and ambiance of the restaurant.

I haven’t had the opportunity to try to wine tasting, but I would do so next time, as when we were offered the wine list, the server rolled a cart over with what looked like a dictionary or an encyclopedia on it. I can’t imagine how the list would be.

This is definitely somewhere I’d look forward to visit some other time in the future.

Food & Travel: Las Vegas, Nevada, United States. (Part I – Fine Dining) Wheatfields with Crows Vincent van Gogh, 1890. It's been a while. I know, I know. I'm regressing back to the state where I'm about to put "writing" inside a drawer that I'll open once in a blue moon.

[daydreamingnightdrinking]

Temporary Escape.

Café Terrace at Night

Vincent van Gogh, 1888.

It feels quite foreign to write something after being silent for so long.

It’s not that I didn’t have thoughts about writing throughout my absence, I did. I believed that I was incapable of writing something adequate enough – not for anyone else, but for me.

Life has been – no, I shouldn’t put it that way, it has always been messy. It’s how I deal…

[daydreamingnightdrinking]

Past & Present: Beautiful Distractions.

Past & Present: Beautiful Distractions.

Wheatfield Under Thunderclouds

Vincent van Gogh, 1890.

I’ve always been a fan of focus, as it symbolizes personal commitment, resolve, perseverance. It doesn’t matter who or what the attention is on, it just exists. The only difference is the “why” as it varies – perhaps out of passion, out of morals, even out of peer pressure and expectations.

However, life doesn’t work the way we want it to,…

[daydreamingnightdrinking]

Past & Present / Calmness, Mindfulness & the Knowledge of "Okay".

Past & Present / Calmness, Mindfulness & the Knowledge of “Okay”.

Water Lillies

Claude Monet, 1907.

I must admit: prior to owning an Apple Watch – I’ve only attempted meditation once. I used the Headspace app for nine days in a row, and then I gave up.

It wasn’t that meditation isn’t a great habit to cultivate, it is. I just didn’t know what the entire point of it was. In fact, I probably still do not know.

There’s a Breatheapp on the watch itself that…

[daydreamingnightdrinking]

Past & Present / You are the Sun, They are the Orbits.

Past & Present / You are the Sun, They are the Orbits.

Road with Cypress and Star

Vincent van Gogh, 1890.

A little while ago, I was on an emotional low – I’ve been quick to jump to the worst conclusions and stayed within the realms of anxiety and stress, unwilling to leave.

It wasn’t that I wantedto stay – I probably didn’t think I could get through with the obstacles I was facing back then, and so I regressed and became hopeless and helpless at…

[daydreamingnightdrinking]

Past & Present / The Dead Parts of Me.

Past & Present / The Dead Parts of Me.

Still Life with Bouquet and Skull

Adriaen van Utrecht, 1642.

I’ve talked and written about death maybe more than a handful of times. It’s a sensitive topic to talk about, as it fills the atmosphere up with a thin veil of morbidity, despair, and an acute awareness of how we’re all ticking down.

However, I’ve managed to neglect an odd, obscure aspect of death: commemoration.

I’ve stripped, torn,…

[daydreamingnightdrinking]

Past & Present / Sunshine, Rain, and Individual Blooms.

Past & Present / Sunshine, Rain, and Individual Blooms.

Sunflowers (F453)

Vincent van Gogh, 1888.

As the rain and the gloomy weather finally resigned to the sun, I began to learn something along this odd path.

I am powerless over controlling the physical – the weather given to us by mother nature, but I hold complete responsibility for the rains, hurricanes, and suns in my head.

It took me a simple couple of days of thunder to renew my appreciation,…

[daydreamingnightdrinking]

Rise from the Ashes.

Rise from the Ashes.

The Burning of the Gaspee

Charles DeWolf Brownell, 1892.

I’ve been burning lots tributes these days as a part of tradition and ritual from my origins and culture.

I don’t mind it at all, other than the environmental repercussions – of course, I just think that the nonstop, drowning raindrops serve as an extreme oxymoron to the fire I was trying to feed and maintain that eats and severs…

[daydreamingnightdrinking]

Past & Present / Forever Untold Stories.

Past & Present / Forever Untold Stories.

Starry Night Over the Rhone

Vincent van Gogh, 1888.

If I can go back in time with the knowledge that it would be our last conversation, last touch, and last glance, last moment with each other – I’d savor and absorb the time greedily as it counts down.

I’d ask you all of your untold stories, all of the mundane origins. All of what made you…you at that precise moment today.

I wouldn’t want to…

[daydreamingnightdrinking]

How Modern Romance and Apps Makes Everyone Equally Disposable & Lonely and the Key to Changing the Trend.

How Modern Romance and Apps Makes Everyone Equally Disposable & Lonely and the Key to Changing the Trend.

Love

Robert Indiana, 1966.

As a preface:

I know how ironic it is to write about this subject matter as I stillhave Tinder, Bumble, and Coffee Meets Bagel installed on my phone, so I am in the same ditch as everyone else who is currently using a or multiple dating app[s] (this excludes people who are in exclusive, non-open relationships who are trying to surreptitiously “open” them without their…

[daydreamingnightdrinking]

Past & Present / Unconventional Guide to Dealing with Loneliness.

Past & Present / Unconventional Guide to Dealing with Loneliness.

Not to Be Reproduced

René Magritte, 1937.

“The loneliest moment in someone’s life is when they are watching their whole world fall apart, and all they can do is stare blankly.” 

– F. Scott Fitzgerald, The Great Gatsby

Sometimes the feeling of isolation creeps up out of nowhere and ambushes me swiftly, and I can do nothing but become its hostage.

I suppose it’s a bit similar to a paper cut in a…

[daydreamingnightdrinking]

Past & Present / To Give or Not to Give? - Second Chances.

Past & Present / To Give or Not to Give? – Second Chances.

Wanderer Above the Sea of Fog

Caspar David Friedrich, 1818.

Today marks the appropriate day for me to write about the somewhat daunting topic regarding “second chances”.

I’ve had this topic sitting in my draft box since the 28th of March, 2018, and I’ve always wanted to tackle this subject as I do think it’s a common occurrence in all of our lives. I couldback then, but I was at a loss for…

[daydreamingnightdrinking]

Kind Remarks / Part II: A Simple Reminder.

Kind Remarks / Part II: A Simple Reminder.

Paris Street; Rainy Day

Gustave Caillebotte, 1877.

It’s more than okay to care about someone and admit that to him / her. In fact, it’s probably an act of bravery. I know I wasn’t able to do that a while ago, until it was obviously too late (you know, the usual scenario where a breaking point ensues and then both parties get their last words and farewells out) or when I’m extremelyfamiliar and…

[daydreamingnightdrinking]

Food & Travel: Shanghai.

Food & Travel: Shanghai.

A picture is worth a thousand words, or so it was said…

In this day and age of fast food communication (hello, Facebook, Instagram, Twitter, or whatever that is out there nowadays), I can’t quite keep up.

It takes me a longer period of time to learn all of the nooks and crannies of even the most ubiquitous apps (I’m looking at you in terms of “social media” – Instagram, Tinder, and Bumble). It’s…