Category Archives: Food

Food and Cooking

This month in Warsaw, Desperados took to converting a life-size train into a musical instrument for Mount Kimbie to play during an interactive live performance. The “Train Trax” project is the third installment in a series of wild experiments in music, following other boundary pushing experiences like the rave in a plane at 30,000 feet above ground, and a house party where the house was also an instrument for the night’s soundtrack. The “Train Trax” endeavor which took place most recently, worked by strategically placing RFID sensors on train tracks which would activate as the vehicle passed by, converting signals into notes which were then integrated into the band’s live set. BPM inside reflected the speed of the train outside, while passengers were able to interact with light and camera installations within. The final product is an experimental live recording dubbed “Synthi” which is expected to be released by Mount Kimbie later this year.
Check out the video above for a recap of the experience, as well as our conversation with the artists of Mount Kimbie below.
Have you performed on a train before? How did the whole Desperados thing happen?
“No,we’ve never played on a train before. We got involved because Desperados was looking for a band who could interact with their “Train Trax” idea which we were actually perfect for. The experience was insane as it was a whole new area of music experimentation we’d never played in before. Seeing how the crowd and the train itself shaped our set, made it a completely unique gig. The reaction from our fans was incredible.”
How did you put the set together for today? “There were a couple of tracks that we thought would work well. We just started with the tracks that we thought would work well with the initial idea and then built a set around that, with peaks and troughs and stuff like that.”
People think your music is really emotional – is that what you intend it for? “Yes. I think even music that is not necessarily overtly emotional, has its own emotional quality. Absolutely, yes.”
When you get to recording, what’s the session like? And how do you get started? “We usually work separately, I’m working at home at the moment so I typically get started with coffee and breakfast. Then usually start with sampling something.”
You’ve worked quite a bit with King Krule and James Blake, in the future who would be your dream collaboration?
“I never have anyone for this question, it’s tough.”
“Kamasi Washington.”
“That’s a great one, that would be fun.”

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Eating good food for a cheap price may seem like a contradiction for some, after all, there are many costs to consider: ingredients, labor and tax are just some. Dining at any famed Michelin-starred restaurant may seem out of reach for many because of their extravagant price points. However, as previously mentioned in our affordable Michelin-starred guide, it’s not impossible to achieve. Now, one of the most famed, if not most famous dim sum chains in the world, Tim Ho Wan, has opened its doors in New York City.
Opening in Mongkok, Hong Kong in 2009, the chain shocked the world when it was awarded a Michelin-star for its dim sum offerings, becoming the most affordable culinary establishment to earn the honor at the time (the honor now belongs to Liao Fan Hong Kong Soya Sauce Chicken Rice and Noodle in Singapore.) The New York City opening marks the first time Chef Mak Kwai-Pui has stepped foot into the United States and anywhere outside of Asia and Australia.
The menu will feature the restaurant’s most established dishes like har gow (steamed shrimp dumplings), siu mai (steamed pork dumplings with shrimp), and cha siu bao (BBQ pork buns) in addition to others. As is the case with most new store openings, there will probably be a line. The eatery opens today, December 15.
Tim Ho Wan
85 Fourth Avenue
New York, NY 10003

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What’s a bag of Cheetos’ next of kin? A $20K USD jewelry set, according to Chester Cheetah. The snack brand’s holiday collection, called “Chestora” collection, features a set of 18-karat yellow gold earrings and a matching ring. The pieces are encrusted with orange sapphires inspired by Cheetos’ iconic orange cheese powder and over 190 black and white diamonds. “It’s really [marketed] towards the ultimate Cheetos fan who really wants to put on display the love that they have for the brand,” says the Senior Director of Marketing at Cheetos Ryan Matiyow. For $20,000 USD, you can also buy over 5,000 bags of Cheetos. The Eye of the Cheetah jewelry set from the Chestora Collection is still up for grabs at the Cheetos web store, along with other items such as Cheeteau Perfume and a snuggie-like ‘nap sack’. Cop or drop?

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The American beverage giants Coca-Cola have unveiled its latest flavor to add to your tasting experience. Known in the past to release such flavors as “Black Cherry,” “Green Tea,” and “Vanilla” set your taste buds in gear for Coke Ginger. However, the limited-edition flavor is currently only available in Australia and New Zealand. According to CNBC, the new flavor is also a bid to increase demand for the fizzy drink after a recent drop do to increasingly more heath conscious consumers. Will you be trying out the new Coke Ginger?

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It’s been an ongoing trend for some time now, with celebrity cookbooks popping up right and left. Thanks to publishers Long Prawn, we now have a cookbook inspired by a movie star, one of the world’s biggest in fact, Brad Pitt. Aptly titled Fat Brad, the cookbook is “a definitive exploration into the on-screen eating habits of William Bradley “Brad” Pitt. Part fan fantasy, part filmic study, Fat Brad meticulously reimagines the best scenes where Brad chomps.” The 52-page cookbook meticulously reimagines the best scenes where Brad chomps, from Rusty’s carpark burger in Ocean’s 11 to Tyler’s questionable Seafood Bisque in Fight Club. The book was designed by Tristian Ceddia of Melbourne-based studio Never Now while each dish was shot in a chaotic style by Ben Clement. Head over to Long Prawn’s online store for your own copy. Also, make sure to check out Brad’s upcoming film Allied also starring Marion Cotillard.

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Since opening its doors back in 2013, Little Bao has cemented itself as one of the go-to foods spots in Hong Kong’s bustling SoHo district. The Chinese diner is a popular destination for tourists and locals alike, offering contemporary takes on Chinese dishes alongside fusion delicacies like the bao burger, one of the most popular items on the establishment’s menu. Now the cult-favorite is heading to Bangkok to open up its first-ever location in Thailand, which will feature the distinct pink “buddha baby” neon sign right at the front. Along with the help of design studio JJA/Bespoke Architecture by James JJ Acuna, branding consultant Olivia Pong and graphic designers Entendre Studio, Little Bao promises to deliver a similar east-meets-west culinary experience to the country’s capital. Make sure to check it out if you’re in the area at the address below.
Little Bao at 72 Courtyard, Bangkok
72 Soi Sukhumvit 55, Khlong Tan Nuea, Watthana
Bangkok 10110
Thailand

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After having kept its world famous fried chicken recipe under wraps for over 80 years, the world may now be able to cook up KFC chicken right at home. Colonel Sanders’ nephew Joe Ledington spoke with the The Chicago Tribune and may have just divulged the highly coveted family recipe. In sharing old photos, albums and scrapbooks, a handwritten note also surfaced containing a list of 11 herbs and spices. When approached by the Tribune, KFC deflected by saying “Everyone thinks they have the secret.” For more, check out the snippet below and try out the recipe yourself.

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When you’re out partying with friends this fall, famed champagne label Moët & Chandon is going to make it easy to rep your home locale. Recognizing its status as the top-selling rosé in the United States, Moët & Chandon has created a new, limited-edition series of Nectar Impérial Rosé bottles inspired by recognizable locations around the USA. The collectible range celebrates cities like New York, LA and Chicago and features subtle accents including a map and a special crest commemorating each respective area, all of which blend seamlessly into the classic Nectar Impérial Rosé label. Keep your eyes on the Moët & Chandon Instagram for more information on availability in your city and stay tuned to HYPEBEAST for a weekly giveaway of exclusive sneakers and streetwear in partnership with Moët & Chandon coming soon.

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Hong Kong streetwear label Izzue has teamed up with A Bathing Ape’s URSUS BAPE subsidiary label on a joint venture that extends both brand’s aesthetics into the lifestyle and food categories. Dubbed URSUS.IZZUE.BAPE, the collaboration consists of a full range of casual wear alongside accessories and homeware alongside a pop-up cafe concept at Brick Lane Gallery in Hong Kong’s bustling Tsim Tsa Tsui area. Tees, totes, pins, placemats and coasters feature the URSUS BAPE mascot, customized to incorporate Izzue’s upfront military-inspired aesthetic, while the menu consists of a combination of Japanese and British fusion dishes from the classic fry up to modern interpretations of the tiramatsu. The pop-up runs from August 10 to September 11, be sure to drop by if you’re in the area.
URSUS.IZZUE.BAPE Pop-Up Cafe @ Brick Lane Gallery
Tsim Sha Tsui underground Minden 17-23
Hong Kong

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American Rapper, Cam’ron, known for his impressive skills in the kitchen, has stated in the past just how important the culinary arts are to his creative process as a musician. Now the MC lays down some kitchen rules for the rest of us folks. From dicing to measuring, here are the six biggest kitchen tips from “Cookin’ with Cam’ron.” Make sure to check out the video below at the 09:50 mark to catch Killa Cam in action.
Your Knife Skills Better Be on Top “I know they’re like, ‘I didn’t know Killa Cam in there dicing.” Yeah, I dice baby! Sometimes you gotta dice, man. You can’t eat chinese food every night.”
If You Don’t Know How to Scampi, You Better Learn “This is probably my most requested dish, to be honest. Friends come over. ‘Cam, can you make some shrimp scampi?’ Like I’m the scampi man, you know what I’m saying? They love me for the scampi.”
The Oven Is Your Best Friend “We’re gonna cook that [steak] at probably 375. A lot of people like to cook on top of the stove because it’s quicker, but they’re underestimating the oven. The oven is that joint.”
A Real Chef Has Instincts “I don’t really measure the salt and pepper. I do it more by eye, because I’m that good. You know I’m that good that I don’t really need to measure it.”
Keep Your Ingredients a Secret “I disguise my ingredients in here, because I don’t need any of y’all out there biting on what I use. Special recipe from Killa, you know what I’m sayin’?”
The Kitchen Needs Music “Usually I be in here moving around while I cook. I get a little groove. I throw on some beats. I write some music while I’m cooking. I need some atmosphere. I love atmosphere.”

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