最近天下不太平

最近天下不太平静。

从去年开始的中美贸易战，到香港反送中，到亚马逊森林大火，每一个新闻都这么地摄人眼球。

我对于这些事件只有非常表面的看法和感受。一直以来都很想写一写，但是就是以忙碌为借口，不停地拖。现在就来随意着墨吧。

中美贸易战和香港反送中

自从Trump上台后，他的政策就让人雾里看花，有点极端。为了保持第一强国的地位，苗头自然对准了第二大国中国。各种关税，说是要保护他们自己的人民也可以理解。他的政策感觉都是十分出其不意，但是美国的经济在其他小国挣扎的时候，现在还是很稳健（其实说白了，基本上就是踩在小国/弱国头上往上爬，让别的国家资金流出来，全部去到美国）。

那中国为了保护自己，自然要强大自己，他们不断壮大自己也不为过吧。中国的政策基本上都是“怀柔手法”。他们的扩张很多都是建立在“协助”他国经济上的发展，比如“帮助”非洲国家建立基建、铁路等等。一个是打压他国壮大自己，一个是帮助他国壮大自己，后者感觉正气多了。

中华民族从以往到现在，不断强大自己，可是每一百年就遇到外敌的侵袭，从北方匈奴到八国联军、到二战的侵华，每一次的战争都打压了正在崛起的中国。

如今的香港反送中在我看来也有一层阴谋论。好好的香港，虽然有贫富悬殊，但这是任何一个国家都有的情况，更何况，也已经被赋予自治的权力。虽然可以理解香港人对于中国政府公安的不信任，担心条例被滥用，政治人物无缘无故被消失，加上许多大陆人到香港落脚，抢了香港人的生计，也间导致了两种文化交汇时的火花，毕竟香港人和中国大陆人接受的文化和教育真的很不同，他们就像马来人和华人这样。华人也会时不时诟病“动作慢”。

但是，说到底，大陆人vs 香港人 和 马来人vs华人，两组是很不同的比较。后者是完全不同的genetic，前者基本上都是炎黄子孙。

所以如果反送中的目的是反对这个条例，并且强调自治，为何不是举香港的旗帜，而是美国的呢？单是这点，就足以让我怀疑老美就是在后台搞鬼的。把资金全部流走，变成美金。从一个外人的角度来看，来自香港的人去到老美的国家，人家还是看成第二阶层，也只会认为是Asian。即使是土生土长的美籍华侨，也还是要强调Asian，而不是American。从历史角度以及现实层面来看，香港其实就是中国的。为了香港人的利益，可以争取自治，但是依然是中国的。虽然反送中人士会觉得香港现在是中国的金母鸡，可是难道脱离了中国，变成别的国家，就不是别人的金母鸡了吗？

即使香港脱离了，欧美会继续支持香港吗？还是，继续把香港当作一颗对付中国的棋子？毕竟香港的位置就像中国对外的窗口，香港脱离，也会影响中国的地缘政治和航线。这是各个大国都深谙于心的。

亚马逊大火

气候反常似乎已成家常便饭。在各地都有突如其来的大风暴、大暴雪等等的极端天气。处于赤道的我们见到了新闻，除了感叹好像也不能做什么。日子还是一样地过。可是，其实我们还是可以感受到气候的变化。以往，即使是旱季，也不会闹水荒，三几天就有一场小雨。有时候，还可以感受到阵阵凉风。现在，连续整周干旱，我们这一区三天两头就制水，许多地点都冒出了火点。人，都不能平静了。

亚马逊大火三个星期了才被广为报道。巴西到现在拒绝G7的救援。有时候，政治就是这样。绿肺是全部人的，可惜它们生错了地点。人性，是贪婪的，足以把整座森林烧毁。对于那些失去家园的亚马逊原始人和住在森林里的各种动物——我们失去的大自然和原始人文化，我深深地表示难过和遗憾。如果这场火是因为人的贪婪而起的，他们的无知和短视会给他们带来相对的报应。

------未完待续-------

Curate Fine Dining

It was indeed an unforgettable experience.

The ambiance, the aroma, the artsy dining at Resort World Singapore Curate is unique and incomparable to any other dining experience one could ever have.

I was so nervous until I forget to take a photo of the restaurant when I first stepped in, haha. But you could easily find their photos on Google.

I would like to share the food I had on that magical day.

The set course has a very ubiquitous name 'Kindheits Erinnerung', which means childhood memories. It is created by the Chef Benjamin Halat using his memory of taste during the childhood.

Brotzeit

1) Gluewein & Blutwurst:
It's more than just a tart.
It's more than the normal wine.
It's the thought, art and ideas that have been indulged into the little artsy bite.

The gluewein (bulled wine) origins from Scandanavia, also known as glogi. It used to be consumed by the postmen who had to travel on the horse in the cold winter. 

The gluewein is of Germany version. It is warm. The alcohol interweaves with the fruity aroma yet it is not fully covered by the aroma. 

The blutwurst is the little tart filles with German blood sausage. It is more than the sausage pie or curry puff we have. There are fruits together in the fillings. It is crunchy outside but the freshness fills your taste buds once your teeth land on it.

2) Leberwurst brot: a creamy foie gras served on markelon with a cucumber jelly made from pickles. You could see the little cucumber and it indeed tastes like real fresh crispy cucumber.

3) Eierstich: According to the waiters, this is the German version of Chamushiwan. However, it is not the same as chamushiwan. You have to dig to the end of the dish (although...not very deep) and put the scoop into your mouth. Then you can slowly let your taste bud immerse in the different layer of sauce and flavor of this most expensive excellent egg dish.

4) Brot and Butter. I remember the first time I took my German lesson, I learnt this two words. Easy. The slices of bread is 'homemade' by the chef (not too sure about the bun). The bread slice is soft in the middle but the outer layer is a bit stiff. The bun is stiff outside too but it is quite solid inside. The bread is served with a series of items: 1 spread made of sunflower seed, 1 spread made of salmon, 1 butter pudding that is fermented for 2 days (?), black forest ham, some pickles and a small mug of German beer that has been fermented with lemongrass and a shoot of lemongrass float on top. The flavor is indeed beautiful when you mix all them together.

I love the sunflower spread the most. The smell of sunflower is fascinating.

Tips: if you would like to have more bread, you could ask for it but probably...they would only allow you to top up at most twice.

Abendbrot

1) Hummer: Pumpkin, Lobster, Buckwheat
The presentation of the lobster is interesting. It was first laid on the buckwheat (which is already covered by the pumpkin soup in the picture). The waiter will explain to you what the ingredients are, their idea, then they perform their 'art of pouring the soup' elegantly in front of you. Although there is no magic, the experience was weirdly making you feel good.

Also the portion of the lobster is bigger than what we imagine. It is bigger than a 50 cents coin and it is thick. In no chance that they try to trick you. It is soft and solid, of course not comparable to your usual crab stick.

Besides the cube of lobster, they also present the pumpkin in a very artsy way. The round shape is a layer of pumpkin pudding on top, lobster pudding in the middle, but not too sure about the bottom layer. The overall taste is interesting. It was kinda experience that the food can be presented in such a way and without any conflict.

2) Frankfurter Grune Sosse: Confit Egg Yolk, Ossetra Caviar
This is one of the best I like. I love how they hide the egg yolk inside the egg white, which I thought was the marshmallow. The waiter told us to enjoy this dish to the fullest, we have to dig across the whole dish, so we can have all items spoonful. Then, when I dig through, the yolk flew out from inside, which was quite a surprise~ The Ossetra Caviar is not only a decoration but also an add on that makes the dish more flavorful. All of these are accompanied by the spinach cheesy soup.

Another plus point is their utensils specifically for this dish. Really a perfect match. For those of you who are interested, reveal the secret yourself. 

3) Sauerkraut: Scallop, Pork Terrine, Chive
I love seafood. This is definitely for me. The scallop is thick and big, fresh and delicious. It does not have the usual astringency as the vegetable served in sauce has helped to cover it. The vege sauce is made of spinach and chive. At first, I thought the round, half sphere, greenish thingy is a chocolate but only then realized it is the vegetable sauce.

It is even more interesting to see how the dark greenish sauce surround the light olive green sauce inside, making it look like a piece of biscuit nicely placed below the scallop.

I also wonder where's the pork terrine. It was then obvious that the red round shape below the 'greenish chocolate' is the pork terrine. Yet, it tastes a bit like the 'bakkua'.

I love the presentation of the dish. It makes me eat slowly while examining the art and thoughts interweaving with the dish.

4) Zander: Pike Perch, Kohlrabi, black garlic

When I look at this dish, I was a bit puzzled. However, I love the fish, although only a small piece. The texture of the fish is amazing because it is smooth. When you cut the fish, it can be sliced, like a piece of paper. Then you can dip it with the sauce and have it together with the small rock of radish (?) and the greenish vegetable sauce!

The waiter will present the dish to us and they will present their art of pouring the sauce again. I find the art of pouring quite healing, when you see the fluid flow and make it like a piece of art. Hmm but maybe it is just me.

5) Rote Beete
This is the dessert in between the main course. Kind of making a break in between the seafood and the birds.

I was WOW by the presentation of the dessert again! Haha! (I could be surprised kinda easy huh~)

The dessert was placed in a funnel-like ware, and placed on top of a round bowl full of ice. The ice is very solid which make me thought that it could be a chocolate at the first glance. Below is layers of root beet flavor jelly and chocolate!

When I was having this, it reminded me of my dad's fruit juices he made at home. Now I know how much the whole mug of beetroot juices can cost! LOL! I should have cherished them more!

Probably I could suggest my dad to make the juices into this.

6) Leipziger Allerlei: Crepinette of French Poulet, Peas, Carrots
When you first saw this, what do you think about the food?
I thought that the one in the middle is a piece of cookie, again! I thought it was the real mushroom with the black caps! However, I was so wrong.

The one in the middle is made of sauce (truffle, peas, carrot and...not sure?). It is so intact. When you cut the chicken and dip it to the sauce, hmmm taste very different from our claypot chicken. At first, I thought the dark color in the middle of the chicken is chocolate (WHAT? Chocolate again!?) but it turns out to be the truffle! WOW~

The 'mushroom' was radish as the root while truffle as the cap. The interesting part is the carrot. I was so surprised that the 'carrot' is a real carrot because it is so small and it really has real leaves on top of it! Of course, it is possible that the chef shaved the big carrot into a small carrot. But I love the details.

7) Pilaw Reis: Chicken Oysters, Madeira Wine, Black Truffle
This is like the claypot chicken we have. It was a bit salty, but it was mixed with some crispy stuff (like the Maggie mee snack).

This gives me an idea to mix my crispy finger food to my rice to add on the texture of my rice! But actually I had done that before. So...did the chef get my idea somewhere sometime...?

When we are on this stage...we are already 101% full. It is possible that we had bread, ate slowly and did not have much chance to walk around. The food all stored at the upper stomach. However, we still have some more to go!!!

Nascherein

1) Mandarin: Bergamot Jelly, Yoghurt Snow
Sometimes, the atas part is the presentation of the food. The ingredients need not be fancy but as long as the presentation is eye catching, then an ordinary item can be extraordinary. The same applies to food.

For this, the theory is by using the liquid nitrogen to make the yoghurt, with a piece of mandarin orange. It is not the same type of liquid yoghurt we had in somewhere else. However, when you scoop it into your mouth, it melts. Fantastic.

2) Erdbeeren: Wild Strawberry Tart, Rose Champagne Sherbet
I love tart. This one WOW me too. The strawberries are so cute, that I thought it would be sour but turned out to be sweet! When you have the tart together with the strawberry ice, it is mouth-washing. Also, don't forget the little portion of the rose champagne sherbet. The tart is not empty inside, it is full of cheesy cream. The cookie part absorbs the champagne and they both marry together, mixing so well.

Maybe it is the art of pouring effect too.

Well...here's the presentation of the meal. We are 150% full I believe.

Last but not least...we had a little celebration today~ The chef prepared a chocolate raspberry cake for us. I did not manage to capture a good photo of the cake, but most importantly the content matters. 💝😊😋

The layering was so great. The chocolate and raspberry layers mixed so well and they are dark chocolate + raspberry + little milk cream. Love it, just like the flavor of life. 

Besides the slice of cake, they also gave us their 'homemade' nougat and my favorite CHOCOLATE! The nougat are fresh and soft. It is not the usual Australian nougat because it contains many types of fruits and nuts (more than almonds).

As we are already double triple full, we have to take these home. When I tried the chocolate, each of them are of different contents. I love the pink color one the most. Sweet but not so artificially sweet. It is real sweetening. 

Side note: To enjoy this meal, do prepare to relax and sit there for about 4 hours. The waiter told us the usual dining time is 2 hours, but probably it was peak hours, so... we stay there for about 4hours. As I still have some work to finish, I even asked to bring my computer so that I could submit my work on time! Hahaha

It was quite a fantastic experience to do your work at such an environment, isn't it? With great companion, great food and great ambience. Moreover, I have learnt so much German vocabulary and gained a bit of the food art lesson during this period of time! 😊

看图说故事：香港深井陈记鹅腿

话不多说，先上图。



来到香港之前，就听闻香港烧鹅腿特别好吃。虽然在美食清单上，但是我们性子随和，走到哪吃到哪，也没有特别去安排一个吃鹅腿的行程。

就在一个夜黑风高的夜晚，走得腿也酸了的时候，我眼睛一尖，看到一个大招牌“深井陈记”！唾液不断分泌，口水直流，也不管什么减肥大计，立刻马上就迈开大步，上楼找饭吃了。

中环的这家深井陈记位于二楼。窄窄的楼梯，电灯一闪一闪的，墙上也没怎么粉刷。来了香港这些天，一直都在走表层，没什么机（胆）会（量）进入各个建筑物的深层、上层、地下层。

我们到的时候已经将近九点，中环的夜生活也快要开始了？

一上楼，一间一间探索，终于找到了陈记入口。一进门，咦~ 完全没客人哦。我们包厅。于是，就选了一个靠窗的座位，开始看menu。

看着看着其实也是吃宵夜~ 于是就简单叫了烧鹅腿。还有红烧豆腐~如下图。


哇~ 其实比想象中的还要好吃~

烧鹅：很嫩，很多汁，皮和肉都很滑。配上附上的酸梅酱~ 哇~口齿留香。

豆腐：很结实，火候掌握得不错。菜的料也给得特别足够，很满意。


好啦，其实说看图说故事，因为这家食肆有一个简单的故事。

我们在吃着的时候，随后来了两桌客人。一桌坐左边，一桌坐右边。右边那个是一对年轻夫妇，领着行李。他们上菜后，我听到他们的对话：

服务员：您好。
男：我们刚从台湾过来。我特地一下飞机就来这儿吃烧鹅腿。找了好久才到。刚刚点了烧鹅，你们这的烧鹅腿在哪里？
服务员：这烧鹅腿是要另外点的。不晓得还有没有，我们去问一下。
男：麻烦你们一下，你们还有烧鹅腿吗？我加二十都可以，我老婆喜欢吃腿。
……

后来，腿来了。他们也开开心心吃了。

女：那桌的食物好像挺好，不知是啥？
男：服务员，那两桌的食物都给我上一份来~
……


心里就马上在想，才两个人……吃得完这么多吗？不过，转念一想，这也是这男的疼老婆疼得妙吖。带老婆来买买买，吃吃吃~



后记：吃个腿，也可以见识不同的人生百态，这就是旅行的妙处，也是旅途的乐趣之一，不是吗？😄😄

Traveling is not only about the food. Food digested and become fat. More importantly, it is about your observation of the society, the people, the actions. If we can digest and reflect them to our own real life, it worth the trip.

More than blue 有一种悲伤

2018年的最后一个周日，和杰杰去看了一场电影。选来选去，想看的几乎场场爆满，结果因为时间关系，选了beanie的“一个比悲伤更悲伤的故事”。

原本看题目觉得应该是个很文青的电影（其实确实也挺文青的哈哈）。

-----------------------------------

主角就是cream和k。

其他配角有牙医、牙医未婚妻、boonie和她的两个经纪人。

这部电影是由《有一种悲伤》这首歌带出来的故事。很喜欢剧情的铺垫。男女主角都是世界上最孤独的人，一个在车祸中失去亲人，一个在父亲病逝后发现自己也遗传了父亲的病而被母亲抛弃。两个自认为“最孤独的人”在校园中“不期而遇”。

后来，两人彼此陪伴。在一个下雨天，男主带了女主回到那空荡荡的家。男主递给女主毛巾擦拭头发。微妙的化学分子在空气中荡漾。镜头转向男主秀出胸肌，然后女主...

到底在想什么！

男主女主都是很单纯的朋友！反正就是女主说要住进男主的家，于是住了这么十几年，什么事都没有发生。男主觉得女主就像他的阳光，女主也很乐于这样的陪伴。后来女主在不同的情况下暗示男主的心意，男主因为已经知道了自己的病情，所以没有把女主最期待的那几个字说出口。

男主对女主说他最大的心愿就是希望她找个好男人嫁了。女主压抑着内心的波动，开始了她的“好男人”寻找之路。于是，吸血鬼牙医就这么出场了。剧情还很狗血地让男主变成狗仔去调查牙医未婚妻，结果发现女的不忠，于是借此想方设法让他们分手。这样女主就可以和她“爱上”的牙医在一起。

后来这个未婚妻在男主答应了她的条件下答应与牙医解除婚约。不过居然是那个牙医分的(这里牙医也够我吐槽了)。反正后来，我们也看到女主虽然与牙医顺理成章地在一起，心里依然对男主念念不忘。女主还要求男主一起去试婚纱，两人试走了婚礼的流程，终于形式上地结婚了。后来，即使牙医看到女主眼里始终只有男主，还是与女主结婚了。这一婚礼，也让男主“圆了”他对女主的心愿。

可是，后来即使真的结婚了，本来女主要假装自己不知道男主生病的事情，还是离开牙医，去找男主，照顾他，陪他走完最后一程，甚至与他共赴黄泉。

其实，男主的秘密一切都在女主的掌控中。男主被抛弃的一幕被女主看在眼里，心里觉得“啊，一个活生生被抛弃的人”，不禁起了怜悯之心。两个人的相遇，也是在她的计划之中。最后拍到女主发现男主患有绝症，想象到男主就要坐上她家人遇上车祸的车子，离她而去，就情不自禁，悲从中来。

正好打开潘朵拉盒子的那天，是她工作上遇到困难的那天。她躲在红色被子里哭泣，男主与她同一家公司工作，知道她遇到了难题。回到家后看到她这样哭泣，以为是工作上的不顺利让她哭了，还取笑她说准备嫁了哦？那时电影才刚刚开始，我预料到了剧情，却完全没有预料到电影是如此的催泪。

总而言之，看到两个如此细腻的感情被电影剧情这样折磨，实在是于心不忍。看到半场，抽泣声此起彼落，真是惨不忍睹。理性的我告诉自己这只是一场电影，感性的我却一时忍不住情绪波动开始哇哇大哭，然后一边在想“傻的，有什么好哭的😭”。可能是因为beanie太好坐了吧，再加上心情很放松，前些日子太紧绷，神经一下子弹开来了。

这部戏没有什么血腥的场面，节奏掌控得刚刚好，有笑也有泪，也有很欠打的成分在，觉得是个很放松温馨的电影。我觉得窝在家里看和去电影院看应该会有些区别，但是看当时的精神状况啦～

终于到了吐槽的部分了

1)女主特别主动，首先向内心脆弱的单纯男主进攻。然后就一直环绕着对方，让彼此只有彼此可以依靠。后来，又借助自己的美色取得牙医的芳心，也不顾他是不是单身。虽然这也帮了他逃离未婚妻的绿帽，但是却也把他带入另一个火坑吖。后来，她自我解释自己很无助，不得已没想这么多，但是还是伤及了无辜。

2)虽然牙医由始至终被埋在鼓里，很无辜。但是，其实他也不是那么无辜。第一天，在趴上遇到女主，女主主动示好，明知自己非单身的身份，还不与女主保持界限。后来，还跟女主出去单独喝酒。有人发未婚妻照片给他，他也没有去调查为何有人送这种照片给他，或者去思考到底他们之间的感情发生了什么。只是因为女主主动送宵夜，就否决了六年的感情，最后还说已经不爱了，火速与女主结婚，又火速被甩。

好啦，虽然是剧情需要，但是这一段感情也处理得太不细致了，又或者是牙医演技太僵硬，还是剧情需要他是这样比较木纳的角色个性...或许就如剧中所说，爱情是没法解释的，牙医真的爱上了女主，但是或许是女主和他的未婚妻很不同，他从女主身上感受到了未婚妻所没有过的温柔。但是我想，当初牙医会和他的未婚妻在一起甚至要订婚，必然是有她的发光点。只是现在另一个女生投怀送抱，瞬间遮盖了她之前的发光点。所以吖，莫忘初心呢。

3)男主是个很矛盾的人。当初，如果他把事实相告，两个人一起携手面对难题，不是更好吗(当然也就不会有这部电影了咯🤣)这样就不会有无辜的人。而且，如果两人真的相爱，又不告知，难道对彼此这么没有信心吗？

而且，如果一早知道两人一起离开，至少在离开之前狠狠地相爱相处过，就不用这么痛苦，两个人还可以感受到这个世界上为人的经历，也不用这么狗血啦。

4) Boonie & 经纪人夸张的演技，有很鲜明的色彩。当中有一段插曲就是，舞蹈老师在教Boonie跳舞，上下其手，经纪人看到了就很生气，冲进去保护Boonie。这也是他默默守护他的爱人的方式吧，即使两个人相差太远。

我还是挺喜欢这部电影的。但是，看看就好，不要太认真。一部电影之所以卖座，就是因为它的剧情建立于不切实际，超乎想象，天马行空。意料之内的意料之外。

就这样啦。