Sunday, 27 January, 11am - 5pm at Kaum Jakarta
To mark the celebration of Lunar New Year, Kaum x Metta Setiandi will hold an art and cultural collaboration event.
11.00 AM – 12.00 PM
Metta Setiandi with two Indonesian-Chinese Old Masters, Lioe Ren Chen and Fung Kuo Ing, will demonstrate the final touch of their collaborative artworks. Highlighting Fung Kuo Ing’s wooden signage gold golding work, inspired by Metta’s mountain calligraphy painting and Lioe Ren Chen performing 正 (Zheng, Positive) 念 (Nian, Thought/Intention) as this sentence has a significant influence in Metta’s everyday practice.
You are invited to collaborate into the making of their centerpiece artwork using Chinese calligraphy brush and ink. Each and every of your work will be artistically collaged by Metta Setiandi and framed together by Fung Kuo Ing with the other artworks at Kaum Jakarta during Chinese New Year period just see how to create it.
Chris Bunjamin Studio – Redefining Instant: Polaroid Portraiture
11.00 AM – 17.00 PM
Metta Setiandi also will transform Kaum’s foyer area into a 50s inspired Chinese portrait studio with a contemporary take by Chris Bunjamin Studio. Take home your own polaroid portraiture that is going to be installed in Chinese silk border and framed with natural coated solid wood.
CONTINUE THE JOURNEY
For many Indonesians, salted fish is one of life’s simple pleasures. We are perfectly content enjoying steamed rice, salted fish and a fiery sambal (chilli relish), devouring all with our right hand. Happiness is purely simple for most Indonesians!
Boarding the plane for a one-day trip just to buy your favourite food. Ever been in that situation?
Palm sugar was widely used in Indonesia long before sugarcane reigned throughout Java.
Singaraja totally captivates us…”
Lisa Virgiano is brimming with enthusiasm for the local produce she and the Kaum culinary collective have discovered in Bali’s oldest port.
Rice is an essential commodity in Indonesia. Nowadays, most Indonesians think of rice not only as an indispensible component to any meal, but also as a kind of “sacred” staple. But has this forever been the case? Have Indonesians always consumed rice as part of their daily diet?
Chilli relish (sambal) is an imperative Indonesian condiment, served with almost every Indonesian dish. It arouses the appetite, ignites the senses, and complements the taste.
Bali has been part of the Asian trading network since the 15th century. Traders from Java brought rice and salt which could later be exchanged for cash crops, including pepper from Sumatra, spices from the Moluccas, and cotton from Bali.
Cooking in bamboo stems is widely known in Indonesian food culture. This cooking method requires not only skill in mixing spices but also patience.