Latest news! Kabaq, the leaders in AR food creation will be supplying us with an AR serving of mango sticky rice!
Mango Sticky Rice is a part of the ARphabet Tour because it is Bubiko Foodtour's favorite food. Bubiko is an AR character, a little chef from Thailand. Her favorite phrase is "Aroi mak mak", which is the Thai phrase for 'very delicious'.
CONTACT US to book a Mango Sticky Rice Experience in your town! arphabettour AT g mail dot com
Bubiko, along with Stephen Black and Sayuri Okayama, went on a two year long journey through Southeast Asia. As digital nomads, they researched food, especially mangos, while planning an AR startup. Stephen started, and is now concluding, Alphabet Spikes, a book inspired by the experience.
The mango sticky rice experience
We are now looking for mango, coconut milk and rice suppliers and/or sponsor. Also, once the cities are finalized, we will contact local Thai restaurants and cooking schools. We will also look for ingredients in local stores.
We are doing our best so that you can sample, or even make, mango sticky rice! Mango sticky rice is aroi mak mak!
Additionally, we will:
present the latest mango nutritional information
types of mangos
mango distribution and availability
global mango trends
our mango experiences in Thailand and Southeast Asia
Notes on today for Alphabet Spikes, my book-in-progress-as-experiment-on Amazon.
These images are from Dustin Stupp's quietly stimulating On Brink artwork, now on display at the Innovation Tower at HK PolyU. Very thought-provoking, Dustin's piece is a trustworthy way to begin an understanding of Blockchain. First at lunch, and then at the artwork itself, we discussed blockchain. To be most accurate, I asked a few questions and listened a lot. I recorded our conversation and took notes. Block chain is not something that can be written about quickly.Later, I will have at least one dedicated post about my time spent with Dustin and his piece.if you have any questions, please leave them in the comments section.(BTW, Dustin is open to exhibiting On Brink elsewhere; please get in touch if you have any ideas. The piece is meant to be experienced in real time; those piles of dirt are visualizations of block frequency and size.)
EELCOIN! (The foodhack was a weekend full of hard work and hope. I was on a team with Beeno, Ann, Sayuri and Kerong. We worked and ate amongst talented people who shared ideas and experiences related to fixing global food challenges.)
Welcome HK Foodhackers!
My name is Stephen Black and I have worked with food as an artist, as a photographer, a videomaker and someone with an interest in AR. Following are introductions to some of my food-related projects, including books.
Bubiko Foodtour is on her way to becoming an AR superstar! This week I just concluded workshops and presentations about AR, here at HK Poly.
Boss: "Fruit. Westerners eat different fruit than Thai people. So when a coffee description in English mentions the name of a fruit, it doesn't always immediately register."
This is the second statement Boss said after he took his first sip of medium roasted SWC. "Apricot" was the first.
Neung, from Once Cafe in Chiang Rai, cupping Steve's Wild Coffee.
Then, with Neung, we began a discussion on the many variables related to describing the taste of coffee. The individual's sensitivity, cultural background and coffee-tasting experience for example. How do different machines affect the taste? The water? The weather? The soil, weather and growing conditions are constantly changing; how does a plant respond? It was only after Boss mentioned the word "apricot' that I became aware of the trace of tangy sweetness that he was referring to. And, after some thought, I think a young chiku fruit, not yet sweet, would be a solid comparison.
Beans on a plate on a blue and white patterned cloth.
The bottom line for the SWC Medium roasted, for this cupping, is that the texture is smooth and there is a slightly tannin taste as well as a hint of apricot. It is a flavorful drink by itself. Adding milk would likely mask this coffee's subtleties. We discovered peaberry beans among the flatbeans and this was a nice surprise! Peaberry, especially from northern Thailand is recognized as a quality bean.
The SWC dark roast was very similar to the medium roast, but with an additional taste resulting from a longer roasting time. The taste sensation, like so many, is difficult to describe."Burnt" strikes me as being too strong of a word. The flavor is not really "smoky", either. Well-roasted is a phrase that could be used, but it does not contain any specific description of taste. The beans look like smooth glossy stones, and this is because the roasting process brought some of the oil to the surface. An excellent post about roasting is here, on The National Coffee Association USA website.
The last version of SWC we cupped was a mix of 80% dark with 20 percent of an extended roast. The beans were dark and oily, as more oil was brought out because of the longer roasting time.
It tasted energetic to me, a little bit "burnt", a little bit fruity, a smooth but "buzzy taste"; energetic. This latte was made from the 80/20 blend and it was pretty gosh darn good.
Created by Neung, at Once Cafe, Chiang Rai
I will need sometime to think about the short description for SWC. Having no experience, I can't really judge things like Dry Fragrance, Wet Aroma,Flavor, Finish, Acidity, and Body.Let alone the procedures scoring methods found here. SWC is wild, and I am still researching exactly what that means. Overgrown estate? Birds or animals ate the coffee cherries from the government-affiliated plantations and then deposited the seeds throughout the hillsides?
The "wild" part of this experience is what interests me. I briefly worked on a permaculture farm, and it seemed that the intent was to simulate an "uncivilized" growing environment, ie
the wild". The main reasons for growing in the permaculture style are taste and environmental respect. Now, I do not have the time to see for myself what wild means in terms of SWC, meaning I cannot go to the growing areas.
I will just have to make another cup and sit and write a description.
A photograph of a Pa O woman in the Coffee Traveler magazine displayed on the counter
Later, I will talk about my experiences using coffee in my visual art projects and writing. For example, one of my books contains a chapter about coffee. For now, I will simply say that creating my own brand of coffee would combine several longtime interests, including, ultimately, AR. (Presentations about AR at HK Poly. A post about AR and Coffee)
This post is about my first cupping experience, which occurred on May 12, 2018, at Once Cafe in Chiang Rai, Thailand. I had discovered Once the day before the testing, by accident. Lucky! The barista was Neung (Matorose Plengsai).
Neung (Matorose Plengsai).from Once Cafe in Chiang Rai, Thailand.
She is deeply connected with coffee. Her husband is involved with the production of organic foods, including coffee: at one point he made his own roaster. Neung supervised the creation of Once Coffee, the signature of her cafe. In the course of discussing Once Coffee, it was agreed that I could bring some to Hong Kong, for a tasting event I am planning.
Here is my description of Once Coffee:
Made from Peaberry beans, Once is light-hearted and slightly fruity, yet powerful-- an excellent choice for lattes and cappuccinos. Organically grown, processed and roasted on a single estate in northern Thailand, Once is a blend of roasts: medium and dark. The blend is constantly monitored and adjusted to maintain Once’s signature flavor.
Once treats the people it is involved with fairly.
Let the cupping begin!
Once was cupped in the afternoon. The cupping for Steve’s Wild Coffee (the name for now, anyway) started at 8:30 AM. Besides Neung, we were fortunate to have Boss (Pattapong Valuvanarak), who manages a restaurant called Kafe Journal.
We had three types of Steve’s Wild Coffee (SWC). The beans are Arabica: a medium roast, a dark roast and a mix of 80% medium and 20% dark.
Like most coffees, the dark roast and the 80/20 mixture will work well with lattes and cappuccinos. No surprises there. The medium roast was judged to be very suitable for simple, hot coffees. Again, no surprises.
What follows are notes on what I learned, observed and thought about. I am a fresh arrival into this part of the coffee world. Also, the wild coffee is almost completely undocumented. So, we were in the rare position of being able to respond to what we were tasting with very few preconceived ideas.
I should state that wild coffee is a new venture by a company with over forty years experience producing high grade organic teas. It is not a secret who they are, and I will later identify them, especially on all packaging. They are now applying for a USDA organic certificate.
Once Cafe, in Chiang Rai, Thailand. The first cupping of Steve's Wild Coffee.
So... the cupping!
Neung opened the medium roast, and Boss spread some beans out on a plate. He picked something up, showed it to Neung and they laughed. “Elephant ears”, he said. Elephant ears are shells of beans that are empty. I looked, and yes, the shell of an empty coffee bean looks just like the ears of an elephant. Boss showed me another bean that had a tiny hole in it. “An insect ate some.” I made a mental note to find out why this was bad. Psychologically, perhaps it is not good, but in terms of the coffee making process, why is it bad? There was no insect, of course. I wonder if, by eating the coffee bean, the insect allowed air into the heart of the fruit. This would mean oxygen being added into the fruit’s “manufacturing process”. Perhaps this is the reason for the rejection. The coffee is roasted, which kills bacteria and other micro-organisms. Simply, I must learn more about insects eating coffee beans. Is it a cosmetic issue, or something more?
No fungus was detected and the other beans which were rejected were chipped, a common fault. But again I wonder if this is cosmetic or something more serious. Could it be that the chipping results in the bean drying out in that area and losing flavor?
(PART 2 is here)
An Instagram post of the cupping.
The following emails are reprinted with permission. They contain information helpful to those visiting Chiang Mai. More than this, the professionalism and obvious joie de vivre of Olga's emails make them casual,little masterpieces of written communication.
Enjoy Chiang Mai, I like this place. It’s touristy but special. The more I stayed, the more I liked.
We are now on Koh Phangan. It’s a beautiful island, rather quiet despite its reputation for Full Moon parties. It becomes very busy for 3 days for the party before becoming again a sleepy island. Sapphire-blue sea and white sandy beaches, exactly what I was looking for. The only downside is food – the food is almost twice expensive compared to the rest of Thailand, and local food stalls are not everywhere. We drive for 10 min to eat locally (but expensive compared to the prices we used to pay). But well, we have sea in return.
Sure, you can post my recommendations. I have a few more 🙂
Another specialty of Chiang Mai is Chiang Mai sausage. It’s unbelievably tasty, spicy, with a lot of ingredients inside such as lemon grass etc. One of the best is at Isan stall I recommended yesterday. The best sausages are in the places where are not many tourists. Otherwise, they don’t make it spicy as it should be.
· Hideya Ramen: surprisingly great Ramen. It’s a tiny place operated by one passionate man.
· Rosy Cheeks: tasty and very photogenic. A little Asian fusion restaurant.
· Rustic and Blue: delicious and beautifully presented western type dishes. All coming from their farm. But expensive.
But what I really miss is the quality coffee of Chiang Mai. There are many barista style coffee places, with the quality comparable to the coffee in Sydney, the best place for coffee in the world
My favourites are:
· Akha Ama: great coffee, and the prices are very reasonable. They have 2 locations. One is near the Old City.
· Ristr8 is absolutely the must. In Nimman.
· Ristr8to Lab: same owner as above but different in style. They are located close to each other. In Nimman.
· Cotton Tree: great coffee and great place to relax. Quiet compared to other busy places like Ristr8. Try their affogato – coffee with ice-cream, very special. In Nimman.
· Omnia: quality, great coffee with some unusual creations of the month. In a residential area of CM.
· Graph Cafe: stylish tiny place in the Old City with great coffee. Their speciality is Nitro and Cold Brew.
· Ponganes: long-established place in CM, great coffee. In the Old City.
· Pacamara: same as above, long-established place in CM, great coffee. In the Old City.
· Asama Cafe: outside Chiang Mai in a beautiful garden near the lake. Really great coffee in a peaceful setting.
There are also 2 places I find special:
· Begin Again: coffee is not the barista level coffee but the setting in amazing. If you feel like you are in the middle of a jungle. You can find photos on our website https://anywayinaway.com/coworking-spaces-cafes-chiang-mai/
Penguin Ghetto: nice place, quite special, odd I would say, and coffee is very good.
How do you find Chiang Mai? Have you been to Chiang Rai all this time? Was it good? We didn’t stay long time in Chiang Rai, just enough to explore the town and a couple of temples outside.
As for Chiang Mai, renting an apartment is much cheaper than staying in a guesthouse, however, they require at least 1 month stay.
If you want to stay in Old Town of Chiang Mai, we stayed in a few places. We like Nocky House, located very close to a local market with food and vegetables, in a very old traditional house, very charming.
Otherwise, just nearby, there is 9 Hostel – a very different style – very modern, cement walls etc. Quiet and clean. I liked, Errol found it impersonal.
There is also SK 1 – very good price for what they offer (swimming pool), near Somphat market.
If you like a modern area in Chiang Mai, it’s Nimman. We also stayed there but we rented an apartment on a few occasions.
· Chang Phuak Gate (North Gate) – local food market. You should try the “must” there – Cowboy Lady stall aselling Khao Kha Moo (pork legs that melt in you mouth). My mouth is watering just when I am typing…
South Gate Night Market: the most known market among farang. But the food is good, the prices are low, and the variety is unbeatable.
· Warorot Market: Chinatown of Chiang Mai. Interesting food that you won’t find everywhere.
· There is one local place called something Vegetable Organic. They have amazing food (non-vegetarian, their vegetables are supposed to be organic, hence, the name). The specialty of the house is different types of friend rice. I don’t like saying that but this is the best fried rice I have eaten. They are near Burmese Restaurant and Library (you can google to find). There is another restaurant a few step away – a small stall selling Isan food. Great food!
Three extremely simple foods that are difficult to prepare: mango sticky rice, sushi and pasta. Bubiko was very fortunate to spend time at La Rivetta Bangkok with Carlo Natale, who explained about pasta... and the Venetian Empire, Albrecht Duhrer's Melancholia and so much more.
Now Bubiko is looking for a sushi chef and a mango sticky rice expert!
Di sini saya ingin mengucapkan terima kasih kepada semua orang atas layanan yang diberikan kepada saya pada pagi Jumaat yang lalu. Saya amat bersyukur kerana diberi peluang untuk menyaksikan permulaan kepada identiti baru Ipoh yang lebih berkuasa. Semoga yang terbaik kepada semua yang terlibat dengan perjalanan ini. Berikut merupakan lakaran saya setelah sekian lama bekerja dalam bidang seperti : AR, seni, siaran televisyen, creative direction, tarian, pembuatan permainan, perfileman,promosi, VR dan menulis.“I Ate Tiong Bahru”, sebuah buku ditulis oleh saya merupakan buku terlaris di Singapura. Berikut merupakan ulasan dari Goodreads. Di Amazon. Audiobook.Kepada sesiapa yang berminat, saya boleh menghantar buku saya kepada anda dalam versi "ebook".
“Beach Road” merupakan sebuah filem 360° yang ditulis, diterbit, dimasukkan sumber muzik dan dibintangi oleh saya. Ia dapat dimuat turun secara percuma di Google Play dan App Store.
SPOKEN pula ialah sebuah VR hasil kerjasama dengan Eugene Soh, dan dibintangi oleh sekumpulan artis dan penulis yang bernama dan tidak bernama.
“Bubiko Foodtour” merupakan sebahagian dari projek 2 tahun yang melibatkan karakter 3D yang akan digunakan dalam AR dan media lain. Karakter 3D yang lain ialah “Secret Donut World” dan “The Doughbots”. Saya juga terlibat dalam penghasilan “The Dundercats”.
Saya mempunyai “BFA in Photographic Illustration” dan telah membuat pameran di seluruh dunia((Rochester Institute of Technology)). Sebagai jurukamera pertama kepada “Tippling Club”, hasil kerja saya pernah disiarkan dalam majalah Times dan dalam sebuah buku yang berjudul “Coco”, yang diterbitkan oleh Phaedon.
“...a spontaneous, studied and ever eloquent eye.”
Di sini saya berharap anda akan menikmati kajian ini. Sila ambil perhatian bahawa hasil kerja saya telah dibuat menggunakan iPhone dan mempunyai reka bentuk yang mudah kerana saya cuma boleh menggunakan Microsoft Paint!
I would like to thank everyone for the hospitality shown to me on Friday morning.I truly enjoyed watching a powerful, new Ipoh/Perak brand being formed. I wish everyone all the best with this exciting project.I should also thank Liew Sunchin/Abby Hotel and Ray Ng/Hotel Lotte.
The following digital doodles reflect years of experience in areas like: AR, art, broadcast television, creative direction, dance, gamemaking, movie making, promotion, theatre, VR and writing. One of my books, i ate tiong bahru, is a national bestseller in Singapore. Reviews on Goodreads are here.On Amazon. Audiobook version.I will be happy to send you a free ebook version of I Ate Tiong Bahru.
Beach Road is a 360 film which I wrote, produced, sourced music for and starred in. It is available as a free download on Google Play and the App store.
SPOKEN is a VR co-production with Eugene Soh, and features an international mix of known and unknown artists and writers.
Bubiko Foodtour is a part of a two year plan involving 3D characters that will be used in AR and elsewhere. Bubiko did the photography for this ebook: Other characters are Secret Donut World and The Doughbots. I am also involved with The Dundercats.
This is a proposed idea; THIS IS NOT CONFIRMED. All comments and suggestions welcome.
IPOH-THEMED AR PHOTO EXHIBITION IS WORLD's FIRST
Journalists, bloggers and members of the press, tourism, food, art and technology communities are invited to come and experience AR in person.
Sponsored by: AVCTISGAWD (A Visionary Company That is Great At What They Do! PLEASE GET IN TOUCH IMMEDIATELY IF YOUR COMPANY OR ORGANIZATION WOULD LIKE THEIR NAME HERE, AND ON THE IPOH APP ITSELF. 50,000 people are expected to see the IPOH AR exhibition in the first year alone.)
Augmented Reality(AR), the new information and entertainment technology appearing on millions of phones worldwide, is now also a medium for viewing photography. Photographs taken by Bubiko Foodtour of the food, spirit and heritage of Ipoh, Malaysia are now available to anyone with AR software in their phones or tablets.
Produced by Stephen Black, the 38 images are an ambient slideshow; each image displayed for one minute.
Bubiko Foodtour, AR's first superstar, is a fictional character produced by Stephen Black and Sayuri Okayama.Bubiko is a little chef from Thailand who loves researching food. Her favorite phrases is "aroi mak mak", Thai language for "very delicious." For the past year Bubiko has been travelling across Southeast Asia, introducing herself to all kinds of food professionals, at the same learning about local foods and explaining AR. Bubiko's Instagram account is aroi mak mak! The images used in the AR exhibition are from Bubiko's ebook, which is available on Amazon.(Note: Bubiko is soon to be an AR 3D character.)
About AR (Augmented Reality)
By 2019, hundreds of millions of phones and tablets will be able to display AR. Most newer iPhones are capable of displaying AR now, and AR-capable Android apps are being released constantly.
Although the most famous use of AR is Pokemon, other industries besides gaming are starting to use AR. Food, tourism, medical, educational and industrial applications are being developed.
Those attending the Ipoh AR Photo Exhibition Press Conference will have a chance to experience the excitement of AR for themselves.
LOCATION: (To be determined.) However, I hope to use a limestone cave, any one of the several in the area.A cave makes for dynamic publicity photos and is an interesting contrast to the hi-tech concept of AR. Finally, the soft lighting of a cave entrance is ideal for photographing and viewing AR.
About Stephen Black: A "futurist Renaissance man", Stephen Black has successfully worked in conceptual art, gamemaking technology (Unity, C++), television production (CNN, Fuji TV, Cartoon Network), photography and traditional/360 filmmaking. His works have been exhibited worldwide and one of his eight books, i ate tiong bahru, is a national bestseller in Singapore.
FOR MORE INFORMATION: bubikofoodtour *AT * gmail.com