NGUYỄN HOÀNG TÚ FALL WINTER 19
BÊN TRONG HAY BÊN NGOÀI
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(English below)
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Chân thật rồi cũng có lúc không. Cảm xúc con người với tôi là một cái gì đó rất tuyệt, chúng ta có thể biểu đạt bằng tất cả các cơ quan cử chỉ không riêng gì chữ viết hay lời nói; có người thì thích sự ẩn ý từ bên trong có người ngược lại, cũng có người vừa giấu vừa khoe giống như cảm hứng của tôi khi làm bst này.
Tôi quan sát sự sống, từ lúc chỉ là sự va chạm của những vật chất để rồi hình thành cái đẹp tự nhiên của tạo hóa, con sâu – con nhộng – rồi con bướm, con tằm – kén tằm rồi lại con ngài, quả trứng rồi lại con chim… mỗi giai đoạn đều mang một câu chuyện riêng mà với tôi thì rất tuyệt. Rồi từng sản phẩm cứ thế mà hình thành. Tôi nói đó là sự kỳ diệu mà thời trang mang lại, nhưng lại là cả một quá trình, để rồi cái tôi muốn truyền tải là sự chân thật, chúng ta có thể là người với nhiều cảm xúc nhưng chân thật với tôi mới mang lại sự ấm áp và an toàn, để sự sống mới cảm xúc mới sẽ được sinh ra.
Nói về nguyên phụ liệu, vẫn là những thứ tôi hay làm, vì bản chất của thời trang chính là vải vóc mà tôi đã từng nói, tôi thích chơi với chúng và biến tấu chúng để tạo ra sự phù hợp cho một thời điểm, tôi muốn khoe vải Việt và cả vải ngoại, tôi muốn khoe sự chịu khó và tỉ mĩ của những nghệ nhân, và muốn khoe rằng Việt Nam có những người trẻ như thế.
Bộ ảnh được thực hiện bởi những tâm hồn yêu thời trang. Lookbook sẽ được cập nhật sau và gửi đến những khách hàng thân thiết đã ủng hộ NGUYỄN HOÀNG TÚ
Hình ảnh Huynh Tran
Trang điểm Đinh Trần
Người mẫu Bùi Thị Thu Trang Việt Dzũng
Trợ lý Khôi Nguyễn Diễm Tomato
Vải chính Toan Thinh Silk VietNam Silk House Nhật Nguyệt Silk, và một số vải nhập khẩu của Ý và Nhật
Xếp ly thủ công Mr. Thuỷ
Phụ Kiện 502 Department
Được chụp ở hồ Đankia - Đà Lạt
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INSIDE OR OUTSIDE
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Sometimes you choose to be honest, sometimes you don’t. Emotion, for me is a wonderful thing, we demonstrate by all of our senses, not just by words; some might likes metaphor while others just speak out their minds, some just want to hide as well as showing off at the same moment, like the inspiration that I have for this collection
Watching the circle of life, from the very beginning it was just the combination of materials until the creation of nature, caterpillar into chrysalis, and butterfly, silkworm and moth, the egg and the bird… each stage brings an exciting story to me. And then, one by one, I finish my design. I call it the miracle of fashion. Although it’ s a whole long process but what I’d love to deliver is still the honesty, we are human with many emotions, and being honest give me the warmer and safety for that new life and new inspiration will be borned.
Regarding materials, they are still those that I used to choose, because for me the core of fashion is fabric that I’ve said before. I enjoy my time with fabric and turn them into something new for a right moment. I’m proud of Vietnamese fabrics and also have love for the others, I want to show people how hard working and meticulous young artists of Vietnam are.
was borned 在 Carol Yeung Yoga Facebook 的精選貼文
May 2015
Started teaching yoga as a freelancer
Formed my first group class by 11am in Sheung Wan
Craved for all opportunities to teach.
Carry a big backpack travel around Aberdeen, Causeway Bay, Kennedy Town, Shek Tong Tsui TST, Kowloon Bay, Tsuen Wan, Tai Woo, wanted take a nap at Starbuck everyday when I have a long break before next class
Got up before 7am everyday to book the slot from sport centre
August 2015
Gave up the group class in Sheung Wan as the enrolment always not enough :(
November 2015 As a trainee, taught for a studio for free over a month, teach like a machine, from 7am to 8pm every day, no day off, make me totally gave up the desire to teach for studio.
December 2015
Gave up the trainee job and only focus on private classes
Jan 2016
Grouped all the classes to Jordan, Causeway Bay and Central
regular group class on Tuesday in Central
April 2016
First investor proposed and we started site visit over 3 months
June 2016
Passion Yoga Limited was borned
Sep 2016
Project abandoned as she need to follow her husband to relocate back to Taiwan
Oct 2016
Second investor proposed
November 2016
Started moving all the classes to Sheung Wan
February 2017
Project abandoned (dissidence)
March 2017 to April 2017 Decided to pick the right investor on my own, first time ever to write proposal, learn how to do caculation with excel and meeting a lot of people
April 2017
Kept modifying the proposal and meeting people
May 2017 Finally found my dream team
June 2017
Site visit, shareholder meetings
September 2017
The Practice Studio Limited founded
July 2017 to October 2017
Long war with the landlord
11th October 2017
Signed Tenancy Agreement
12th October 2017
Got the Key finally!!!
14th November 2017
All the retouch of the studio pretty much done (except the signage lol)
15th November 2017
New journey has begun
18th November Soft Opening
26th January Grand Opening @ The Practice Studio
was borned 在 Hock Chai’s【让味道说话】Flavours Talk Facebook 的最佳解答
马来风光
As I was borned in the family kang kong was already a very famous dish in our family restaurant , I heard that every customers praised on us for the good Kang Kong they had from the younger age . It was kind of proud when I see every customers visited us ,surely ordered a plate of Kang Kong on the table , when I saw my grand mother and my dad busy fliping n turning their ladles in few woks in a time, they was so fast and so busy , i can still remember their whole body shaked. Seriously after i cooked their dishes to advanced their skills , I still feel that mine only reach a 80% of their masterpieces, some really old customers came to my place these days woud say , i can recognise this taste of Kang Kong , I ate this very long long time ago.... alike.. , my granny and dad's dishes are unbeatable~! To the Memory of my Grand Mother and Father , I will share a simple straight forward version of Fried Kang Kong Belachan with friends.
<< Kang Kong in Sambal Belachan>>
Ingredients:
Kang Kong - 600g , pick to use only the young stems and leaves , normally will discard 4-5 inches from root part , so will just get roughly 3 to 400 g net. Cleanse , soak and drain it well as it may contain sands and worms in the stems.
oil - 2 tbs
shrimp - a few , peeled
garlic - 1 clove , peeled , smashed and chopped
sambal belachan - 1 1/2 tbs
sugar - 1 1/2 tsp
water - 100 ml
Methods:
1) Heat up wok at high heat , pour in oil , act fast , add in shrimps , garlic and sambal belachan , saute until fragrant , add sugar and water and straightly add in Kang Kong , stir well , cover with lid , boil for 12 seconds , open the lid stir well and serve on a plate. You will see the sauce is coated to every part of the Kang Kong , leves and stems are soften yet stiff and crunchy , and still in a very fresh GREEN look.
* To add more flavour , you may toast 30 g of soaked dried shrimp be for you start to saute the sambal Belachan.
Serve Hot ~
Bon Appetit~!