I miss my old friend :(

Yesterday, I opened my photos in my laptop and I got my XF photos. Yaa I really miss that time :( Miss all my friends : Jesica, Yeremia, Christopher, Hans Sebastian, Calvin "Atenk", Sonia, Adira, Ica, Tavinca, Resa, David, and all my XF :(
But I know:
“A real friend is one who walks in when the rest of the world walks out.”
These are some XF photos, the portrait of our togetherness:

Karangturi has a big part in my life

2008 August I started my first class at Karangturi. It was like a dream, I could studied in Karangturi.
Yaa look what I was when I got to this school for the first time.
I was still nothing :(







But Karangturi has a BIG PART in my life.
It has changed my life so far.
It has changed me from nothing became what I am now.
Thank you for all who have supported me :)

Gallery: The true International House of Pancakes

The Japanese are well known for putting creepy-cute twists on everything, including the Western breakfast.

American flapjacks are bland compared to Asia’s creative takes on the pancake. These sweet batter cakes are cheap eats for travelers and a daily breakfast for locals. We round up Asia’s best from Japan to Indonesia and see how they stack up.

Xiao Yang’s Sheng Jian: As local as you can get

You're looking at some of the best shen jian in Shanghai.

If the phrase “American as apple pie” were applied to Shanghai, it would be “as Shanghainese as sheng jian” and no one does sheng jian as well as Xiao Yang’s. Food & Wine, Travel & Leisure and countless other international publications have breathlessly described the singular culinary offerings of this restaurant, or perhaps more accurately, these popular chain of rundown shops.

Sheng jian, a sort of love child of xiaolongbao and guo tie, are fried on a cast iron pan until the bottoms turn deep golden brown and deliciously crispy. What makes them so addictive and yet, so tricky to eat, is the scalding hot pork broth which surrounds the juicy meat filling.

Eating sheng jian properly is an acquired art -- a newbie is immediately exposed by the squirting pork broth, stained shirt and dribbles down the chin (not to mention, burned tongue). So, watch a veteran, pick up the skill yourself, and scarf down Shanghai’s classic street snack.

Roosevelt Prime Steakhouse: Better than good

Roosevelt Prime Steakhouse cooks up some of the best cuts of U.S. beef around.

There is no need to be so gauche as to ask, directly, “Is this illegally imported USDA beef?” The wise thing to do at Roosevelt is just confidently order the rib-eye and sink your molars into some of the most satisfying beef available on this earth.

Owner George Chen, a San Francisco transplant with several successful restaurants in California, is nearly always at the restaurant, enforcing a strict consistency in everything from the steaks to the towers of perfectly battered onion rings.

Richly fragrant truffle mac ‘n cheese and the house Caesar salad also claim devotees.

The interior at this meticulously-preserved historic villa deliberately projects an “old boy club” atmosphere with leather seating, dark wood paneling, and, but of course, a dedicated cigar room.

Juice Lite: Mumbai beauty services for addicts

Karaku's tempura is made from five generations of Japanese cooking experience -- and a fresh batch of safflower oil every time.
For five generations Karaku has been serving its meticulously-prepared tempura at packed restaurants in Japan. Now, the brains behind Karaku, the Seki family, are calling Shanghai home, as part of the restaurant's first international branch.

Karaku's chef Toyoichiro Seki personally cooks for diners behind a counter -- similar to a sushi bar -- employing his family’s time-honored technique for feather-light tempura whipped up in front of your eyes. The recipe is unique -- and pricey -- because, amazingly, a fresh batch of pure safflower oil is used for every order. Other ingredients are premium too -- only imported fish and organic eggs and vegetables are served. This is the true definition of "get what you pay for."

Although not the main attraction, the restaurant is filled with exquisite artworks like antique carvings and classical ink paintings. Waitstaff wear elaborate kimono and the service level matches the refined surroundings.

After dinner take a walk in the lush gardens surrounding the Karaku's four-story building.

The Dining Room at Park Hyatt: The royal treatment

The foie gras bites are a small taste of the royal treament you'll enjoy at The Dining Room.

You cannot help but feel like a member of a royal family when you dine at the Park Hyatt's The Dining Room. Every object you look upon (priceless artworks), every implement you touch (Limoges porcelain), and certainly the food you taste combine to give you the feeling, that at least for one night, you rule the roost.

Over the course of the past year, Chef Gerhard Passrugger, formerly head chef at Laris, has already created some “classics” which diners demand, on his otherwise seasonally-updated menu.

The house-smoked salmon is some of Shanghai’s finest, cold-smoked so the flesh retains its fine texture, yet is not overpowered by a flavor of smoke. The lamb rack, from a boutique Australian supplier, (which should be ordered cooked, just to a melting rareness), is simultaneously robust and creamy without a hint of gaminess.

Oenophiles: be sure to get a pairing recommendation with sommelier extraordinaire Jean-Marc Nolant, who oversees The Dining Room at Park Hyatt’s extraordinary 600+ label list.