Thursday, 26 August 2010

Personal Taste: Frederic Panaiotis: Winemaker at Veuve Clicquot

For Frederic Panaiotis eating and drinking at the best restaurants in the world is all part of the job. The Veuve Clicquot winemaker was in Hong Kong to introduce the 1998 vintage of his champagne at the Grand Hyatt.

When did you have your first taste of champagne?
I was one-minute-old. It's tradition in Champagne that when a baby is born, you put drop of champagne on his tongue to welcome him into the world.

Are you one of those who think the only real champagne is from Champagne?
Yes, of course. All the rest is just wine. People forget that champagne is essentially a wine with effervescence. Only what comes from the city of Champagne is the real thing.

Is Hong Kong a good champagne market?
Hong Kong is an excellent champagne market and there are some very passionate, crazy collectors here. In all of Asia, it's second only to Japan. All the wine geeks I've met in Asia have been from Hong Kong - it's wonderful!

Do you think champagne goes well with Chinese food?
You'd be surprised how well it mixes. I've had excellent meals in Yung Kee restaurant [in Central] and seafood goes really well with champagne. As long as the flavours of a dish don't overwhelm the taste of champagne, it's a happy marriage of flavours. Golden Unicorn [in the Marco Polo] is another restaurant where I had the best Chinese meal. Other places I like in Hong Kong are Petrus [at the Island Shangri-La] and the Oyster & Wine Bar at the Sheraton. In a restaurant, I'm really looking for an experience - the food, the setting and the service - and you get the best of that here.

What food goes well with certain champagnes?
With Hainan chicken, I would rink a vintage yellow label, with Peking duck, a rose champagne - it's fantastic. I was in Beijing a while ago and a chef created a menu to complement our vintage champagnes and it was exceptional.

Do you always have champagne with a meal?
It is the best way to start a meal! It puts you in a great mood and then you enjoy the experience.

What has been your worst dining experience?
I once had a very spicy meal that killed all the flavour in the wine. It was like a broken bone for an athlete, I had to recover from it! Artichokes, vinegar, bitter chocolate - all these strong-flavoured foods don't go with champagne, which is very delicate. Some people might like it but it's not to my taste.

On your travels, where have you had the best food and wine experiences?
In Italy, at La Bottega del Vino, I think it was the craziest and best of times. Italians take their food and wine very seriously and they like to have a good time at a meal. I won't tell you what happened [laughs knowingly], but it was a memorable evening. Les Crayeres in France is a favourite place of mine. The food is expensive but it is truly and consistently exceptional.

When did you decide to make a career from wine?
I remember exactly the time and the day. It was a Christmas party in 1982, at home, with my family. My uncle brought a bottle of Richebourg Burgundy, my other had prepared a white pheasant and I clearly remember being so happy at the time; the meal, the wine, everything was just perfect. I was just 18 years old and although I didn't make my exact career decision then, it was the first time I realised that wine was more than just a drink. I knew I would be in this field and not an accountant or something.

How big is your wine cellar?
My cellar has around 1,800 wines and I am most proud of my Veuve Clicquot 1959 - I am saving that for a special occasion.


Words: P.Ramakrishnan
Photo: South China Morning Post 

Thursday, 19 August 2010

Sentinel: My First Magazine as Editor-in-Chief in Hong Kong

























Cover shoots for the magazine.

LAUNCHING SENTINEL

I just saw the cover of Sentinel magazine recently and it broke my heart a little as the new team that's in charge of it has... wrecked everything we did for the first year.

Oh never look back; always forward. 

Rama

Wednesday, 18 August 2010

West East magazine feature

.
Oh this was years ago, had to write a feature on top Indian beauties. It was fun to write. What a grand shot of uber gorgeous Sushmita Sen. Simple. Stunning. Simply stunning.

Shaw Thing: A chat with the stunning Claudia Shaw

Known for her impeccable sense of style, Claudia Shaw's elegant approach to fashion is reflectd in the way she cooks. She talks to Crave about her cookbooks and her culinary passion.

Words: P.Ramakrishnan
 
Interview is online here.

NOTES:

Crave hit newsstands earlier this year and I freakin' love this magazine and have recommended it to fellow foodies in the city with the sort of unadulterated passion that mostly emanates from me when there's food involved. 

Like most Indians, I spend an inordinate chunk of time in the day thinking about what to eat. Ergo, presto, pasta, proseco, food-wood for Crave

I've had the great joy of writing for Carmen Li, the editor-in-chief and publisher of Hong Kong's premier food mag too. Carmen and I hit SCMP around the same time when we were fresh out of University. I was chubby and foolish, she was (is!) alarmingly polished and erudite. The twain wrecks had to meet. 

The most notable memory I have is her working late into the night and arriving on time the next day in her fancy schmancy car. Why she worked that long and that hard for criminal pay (and made the rest of us look bad) when she should have been getting pedicures and being served canapes was beyond me. 

In my mind, she should have been the Asian equivalent of gossip girl but she worked her tail off like Ugly Betty. Oh look - strands of being a TV junkie are leaking into my prose now... sigh. 

Anyhoo, here we are a decade and then some later, and nothing's changed. 

She still works too hard and still looks too good. We're supposed to be a breed of boozy, overweight hacks that whinge all day at cheap bars over the declining standards of publishing. Li goes against the grain, she doesn't fit the prototype. 

Lots of ups and downs in the biz so when she nose-dived into this arena, that brave quixotic fool (carpe diem!), by launching this polished, glutinous glossy, I'm backing her 100 per cent. 

Putting my money where my blog is, I hobbled (twisted ankle - running. Er... running to a cab but it still counts as running/sports injury) across to Dymocks in Happy Valley to buy my own copy of the first few issues. 

 Its a delicious mag - I wanna spread some Nutella on it and eat it like a cracker. Great pics, informative writing, targeting a niche market, its gorgeous cover to cover, page by page. 

Can't read the text above? PICK UP July 2010 copy of Crave NOW! 

Post script: 

Interview is online here.


Personal Taste: Caroline Shaw from The Wedding Company talks dining in HK


Caroline Shaw can often be spotted in Hong Kong's top hotels and restaurants as she searches for the best tastes in town while juggling the demands of her home, children and business, the Wedding Company.

What's your favourite restaurant in Hong Kong?
The Kee Club for both Chinese and Western cuisine. I don't like a noisy ambiance at lunch so I enjoy the privacy afforded by the club. I'm constantly surprised by the chef - he's always making something innovative. Currently, my favourite dish is the red-pepper flan.

What other restaurants do you like?
For Indian, it was always Veda (in Central - shame it closed). Another perennial favourite is Da Domenico in Causeway Bay. We go there for birthdays and private dinners and when we have visiting friends and family.

What 'foodie' places do you like to visit around the world?
In the Napa valley (California), every restaurant I went to had the most incredible food. You can expect fine cuisine in Italy, France and other European places but in Napa I was amazed by the choices and the fresh selections. From basic bistros to posh diners, every meal was brilliant.

Do you cook at home?
I wanted to be a pastry chef and even now, I bake for fun. It relaxes me. I love to try new recipes. Apart form desserts, my husband likes it when I make bouillabaisse. It's a fish stew that takes a long time to prepare.

Do you eat junk food?
I'm totally against soft drinks and even my children are not too keen. I didn't forbid them - I think forbidding anything means they'll want to do it on the sly - but my sister's into organic food so the children have somehow adopted this lifestyle. There are the odd requests for McD's but not a lot.

Besides the size of the venue, what do you look for when booking a hotel or restaurant for your company?
There's an art to choosing the right restaurant for the right occasion and if you're catering to more than 400 people, you have to be careful. I've found that the Grand Hyatt [in Wan Chai] and the InterContinental [in Tsim Sha Tsui] have the experience and capacity to handle large numbers of people. The chefs are involved in personalising the experience and they will adapt according to clients needs, which is a rarity.

Any gastronomic horrors in Hong Kong?
There was a large dinner for my company at a major hotel - that has since closed - and there were hundreds of people attending. Sixty per cent of the diners came down with food poisoning. I, of course, tried everything on the menu and was very, very sick. Incredibly, as compensation, the hotel gave coupons to dine in their restaurants.

What do you think of Hong Kong's reputation as a food-lover's paradise?
I mostly agree. But there aren't many great places for desserts here. In France, in Holland, you'll find good patisseries, which are lacking here. The food hall in Seibu used to have an excellent place for cakes, freshly made Napoleon cakes with really great cream. Such venues are inspiring. And, now, disappearing.

Personal Taste: Bernard Dance: Interview with Culinary Legend Bernard Dance: Chef of Moet & Chandon

Bernard Dance is chef of champagne house Moet & Chandon's Chateau de Saran in Epernay, France. He was at the InterContinental in Tsim Sha Tsui recently to lead a pairing of champagne and Chinese cuisine.

What restaurants have you tried in Hong Kong?
I've been to Hong Kong many times but always for work, so I haven' really had the chance to explore, but the restaurants in all the hotels I've stayed in have been impressive. Last night I tried Yan Toh Heen (in the InterContinental) and it was wonderful. I wanted to see how the chefs approach their craft and in this massive kitchen I saw how creatively they work together. The food was excellent.

It must be very different from a French kitchen.
For a French chef in a Chinese kitchen, it's lie being on another planet, but it was fascinating. Cuisine is a reflection of a culture and, with China's rich history, I see it as a country of many stories. Though our worlds are opposite, I can see the enrichment of the culture and tradition when I see the food being prepared.

Did you get any ideas that you can use?
Yes of course. As a chef, you need to be constantly learning and exploring and I liked the way the food was prepared here. In France, we don't see live fish in the kitchen. Here it is really fresh. The way the food is made is also different: short and fast, quickly and efficiently.

Have any Asian techniques made it to France?
Yes, you can find woks in kitchens there now. They are very popular in France. The concept is wonderful: you cook quickly, don't use a lot of fat. This has spread across London and the rest of Europe.

Have you eaten anything unusual in Hong Kong?
I've tried everything - snake, shark and all that you read about. The snake was not bad, it was like eel. I have trouble with foods if the aroma is disagreeable, but that is a matter of conditioning. Once I get used to it, then I try it. You eat with all your senses, not just taste, so it has to look good, smell good and even feel good. The texture should not be offensive.

What is always in your refrigerator at home?
Fish, lots of fruits and vegetables, yoghurt, eggs and butter. I have two daughters and they eat only salads and light things because they are so conscious of their figures. I also have spices from around the world.

What countries have you enjoyed eating in the most?
All have been good - Singapore, Japan, Thailand, Hong Kong, Australia, all across Europe. But when I went to Argentina 20 years ago, no one spoke English or French where I was staying and I couldn't communicate with the head chef. He brought his friend over to help - this beautiful Argentinian woman. Now we're married and have two daughters! So that's my most memorable trip - but for different reasons of course.


Tuesday, 17 August 2010

Q&A Denise Ho: Interview with Hong Kong Pop Star Denise Ho in South China Morning Post: 2010

Singer and guitarist Denise Ho strings along P.Ramakrishnan.

Q: Favourite bar/club in Hong Kong?
I don’t have a favourite bar or club. I don’t like noisy places and I don’t really drink. When I go out with my friends, any place that has nice music is good for me.

Q” What’s your poison?
Coca-Cola. I’m not into heavy drinks.

Q: What do you only do for pleasure?
Sing and play my guitar.

Q: What are you listening to?
I’m listening to a lot of Japanese albums and Riato’s Night on Earth.

Q: Is there a song that always makes you dance?
Any song with a good beat.

Q: What can’t you say no to?
Music.

Q: Worst fashion decision?
I don’t’ really like wearing dresses. I’m a jeans and T-shirt girl. I had to wear a brown and beige checkered dress for a dinner once and it was awful.

Q: What is your favourite outfit?
For formal occasions, I like tailor made suits. Otherwise, jeans and a T-shirt. I keep it simple.

Q: How do you relax?
I actually like to go to my ‘office’, the company I work for. I go there to jam with my friends. If I get any free time, I'm there playing. At home, I get on to ICQ on the Internet and I can chat with friends over the Web.

Q: How much does a normal night out cost you?
I don’t go out and spend money partying. I spend all my money on guitars. I have eight of them.

Q: Is Hong Kong a 24-hour city?
Yes, I like knowing there’s a always a 7-Eleven shop open!

Q Describe your fantasy night out.
Anywhere by the beach, or doing anything I can’t do right now.

Q: What do you contribute o society?
My music.

Q: What is the most outrageous thing you've ever done?
I haven’t really done anything wild. I’m a plain and simple girl.

Q: What is your motto?
Just to be myself. Whatever I’m doing, it’s good and I’m being myself when I do it.

Eating out: Next River: Restaurant Review published in 24/7 by South China Morning Post

Next River
***

Good Japanese food is a delight, affordable Japanese an event greater one. With Japanese food, you need value for money, not just décor. Next River is surprisingly satisfactory and as “River Salmon Pro-shop” (the other name on the sign) indicates, this is the place for salmon lovers. With about two dozen seats, the tiny sushi bar is easy-to-miss at the World Trade Centre. Without a room or walls there was absolutely no privacy.

As we mulled over the lengthy menu (a degree of repetition of salmon-based options withstanding), a waitress placed two glasses of steaming green tea, in earthenware cups and two small dishes of complimentary appetizers. We dipped our chopsticks into the sumptuous slices of aubergine marinated in a sweet soy and vegetable sauce and covered in bonito flakes. It was love at first bite and we were ready for the main affair.

Not only did the menu describe what was in the food, there were corresponding pictures that made decisions easier. From a long list of standard Japanese delicacies, we opted for the salmon sushi platter. Aesthetically decorated, it offered a few novel twists. There was a buttery avocado slice pasted between the rice and fish, another one of the fresh rolls had a tiny dab of caviar crowning it and yet another was topped with green herbs. We devoured them within minutes, abandoning our chopsticks as we went for seconds with our hands.

For the main course, the “salmon sushi pizza” caught our eye immediately. Expecting a large, crusty pizza base covered in cheese and slabs of salmon, we awaited an east-meets-west horror. However, a long tray with a large, circular heap of orange mush was placed on our table.

We hesitantly bit into what we discovered was a crispy rice cake base topped with bright orange salmon eggs. Scrumptious. We were fooled by the size and thought we should order more, but we couldn’t’ finish the rich pizza.

There wasn’t a large variety of meat (there were one or two beef alternatives and more seafood) or drinks available, but popular Japanese beers Kirin and Asahi were available for $27. Soft drinks were only &17.

Our meal, 10 per cent service charge included, came to $186. For a quick bite of affordable, modern Japanese cuisine, this is a winner.

Shops 421-423, World Trade Centre,
Causeway Bay, Hong Kong
Open: 11am – 11pm
$

UPDATE: The place shut a few years ago. } You'll find this note a lot. Legend has it 80% of restaurants in Hong Kong barely make it over a decade. 

Eating out: Restaurant Reviews of Wolf, Jah and others in 24/7 by South China Morning Post

WOLF
****
The arteries behind Mitsukoshi are always teeming as the fashionable and famished spill out of minibuses, taxis and the MTR to shop and dine it the heart of Causeway Bay.

Among the clutter of shops and restaurants, Wolf stands head and shoulders above the riff-raff and kitsch-cuisine. The shutters go up before noon and don’t come down till well after 2am, but the kitchen door closes at 10 when the bar/restaurant drops the suffix and the music turns up a notch… or two.

Mirrored walls give it a “big” look, but this little join seats 20 people at most and this has forced the establishment to provide quality service and attention to loyal clientele. Although I hadn’t been back to the Wolf for a while (the restaurant provides an excellent set lunch for $58), the staff remembered me well enough to quickly give us a table.

For appetizers, my friend Kristin chose the smoked salmon salad with avocado and crab meat ($88), while I opted for the Parma ham and spinach salad ($78). While the fine slivers of ham were quality and the spinach fresh, it was no match for my companion’s salmon salad. We bore no grudges for the extra minute it took to prepare as we wolfed down slices of salmon wrapped around clumps of crab meat and avocado.

For main course, the grilled duck-breast with orange glaze and pesto risotto ($120) was as mouth-watering as it sounds.

My friend had the grilled rare tuna with tomato and mushroom risotto that included two huge chunks of perfectly cooked tuna. It was wonderfully seared, peppery outside and was beautifully red and rare inside. The risotto was an excellent earthy accompaniment.

The small dessert menu was shortened when the waiter mentioned they were out of the blueberry cheesecake ($42), which I was hoping to try. Artfully presented, every dish we had was a delight. Don’t let the slick look, music and lighting of the place fool you into thinking its just a bar, when its so much more.

With a bottle of Penfolds 128 Shiraz ($328) and the obligatory 10 per cent service charge, the bill for two came to $911.

G/f 1 Lan Fong Road, Causeway Bay.
Open: noon – 2am (last orders for dinner 10pm)
$$$

JAH
**

Walking into Jah, the funky new restaurant opposite what was the Yellow Frog on Peel Street, we noticed how small the tables were - a sure sign this place is more about atmosphere than the food. We were told it was a cyber cafe, but with just two terminals in front of the toilets, it's not the most obvious Internet stop.

As the restaurant was promoting its imported Spanish beer, Sol, we tried the two-for-one bottle deal which was pleasing enough, and started our meal with a chicken Caesar salad ($85).

To my mind, a simple dish made well is the mark of a great chef. Clearly we were testing ours. What we got was lettuce leaves completely soaked in dressing, croutons replaced with two large slabs of garlic bread and four little tomatoes.

For the main course we chose a crispy-base pizza with our choice of topping ($85), and a Jah special - sweet and sour sauce on steamed rice, with a choice of pork, chicken or shrimp ($75-$85).

The base on the pizza was great, but the cheese topping smothered the smoked salmon, olives and pepper. The sweet and sour chicken was mediocre.

Dessert was a complete disaster. Chosen from a display case, the chocolate fudge cake had dried out and the apple pie seemed to be straight out of a box. Both proved unpalatable, but the waitress, after seeing the extent of the leftovers, decided not to charge us.

The bill came to $412 including 10 per cent service charge. Tasteful, if not tasty. Wet your lips at Jah, but skip the meals.


G/f, 20-26 Peel Street, Central.
Tel: 2581 1025.
Open: Monday-Thursday noon-1am; Friday and Saturday noon-2am.
$$


UPDATE: Since publishing in the early 2000s, both places have since shut.

Sunday, 15 August 2010

Wings of a Dove: Interview with Poet Laureate and Pulitzer Prize winner Rita Dove

American Poet Laureate and Pulitzer Prize winner Rita Dove graced the podium at the University of Hong Kong to enrapture an audience with the spoken word. Her mastery and command of language displayed via exquisite renditions of her poetry, it was a tour de force performance that left the audience applauding and a parliament of professors giving her a standing ovation. Senior Editor P.Ramakrishnan had his own audience with Dove in Hong Kong. 

Portrait by William Furniss.

In the google generation of instant gratification, is there any time left to ponder the significance of the written word when the instant messaging messengers have no time to "spl" out "nuffin" to its cohesive conclusion? Where the most common derivative of the New Age is the acronym "lol"? Caffeinated culture vultures hover at publishing houses that deem poetry writers as the last of a dying breed, as the noble resort to publishing them, not so much in appreciation or for profit, but more so as a tax write-off and an indulgence on myspace.

Bless Rita Dove for stringing the last strand of hope among generation next, as a congregation of 20-somethings packed the halls of The University of Hong Kong (HKU). Of course, some were there in compulsion, Dove's books are a matter of study in many Universities, HKU included. But there were over 100 other students and fans, in rapt attendance, filling up all the chairs, lining up at the back of the hall, double-seated on the aisle in the cascading arena which led up to the podium, where Dove even danced a little to showcase a term she coined in one of her poems.

She dances with words, makes them move to her groove, she sings them, contorts them, and ignites them into life. It's hard not to deify Dove, for her sheer acuity is overwhelming, and her poetry is embedded with rich subtext, laced with historical facts, each syllable rippling with empathy, erudition and exactitude.

Shape the lips to an o, say a. That's island.
One word of Swedish has changed the whole neighborhood.
When I look up, the yellow house on the corner
is a galleon stranded in flowers. Around it
the wind. Even the high roar of a leaf-mulcher
could be the horn blast from a ship
as it skirts the misted shoals.
We don't need much more to keep things going.
Families complete themselves
and refuse to budge from the present,
the present extends its glass forehead to sea
(backyard breezes, scattered cardinals)
and if, one evening, the house on the corner
took off over the marshland,
neither I nor my neighbor
would be amazed. Sometimes
a word is found so right it trembles
at the slightest explanation.
You start out with one thing, end
up with another, and nothing's
like it used to be, not even the future.

-- From the collection of poetry in "The Yellow House on the Corner", Rita Dove.


Looking around the cluster of aspiring literati, with their digital recorders, snapping pictures from their phone-cams, I can hear the pitch of someone texting rows behind me, an activity that's engendered a new lexicon of misspellings and dubious acronyms. Even legendary photographer Richard Avedon declared that "images are fast replacing words as our primary language."

"Well, of course he would say that wouldn't he? And of course I disagree," says Dove with a throaty, sardonic laugh. "From the outside, it looks like we're speeding up and we're about to tumble over the cliff, but I find evidence actually from the "Google" generation (of instant access, information and gratification) I guess you can call it, of... hope. 

When you look online, it is evident to me that words are still important. People are writing - fan fiction, blogs, to each other, instant messages - it's disappearing into the air never to be seen again, but they're still writing. More so than my generation because we just wrote letters when necessary. Language is still there, as is the urge to use it, to create realities and to bring back events, in other words, creative writing is still evident even in the Google generation. So I don't think we're tumbling down the cliff. Our language is speeding up, but it still exists."

From someone whose craft necessitates that she be sensitive to the nuances of language, rhythm and meter, Dove can see how the daily erosion of the idiom is occurring, lamentably.

"When they want it done quicker through less typing on the screen. I despair. Every time I see someone spell 'a lot' as one word ("alot"), I want to scream!," she says, her multi-coloured lacquered nails clutching into a fist. "I'm in the usage panel for the American Heritage Dictionary, which... is a really fun panel to be on ( she laughs again). Every once in a while they'll send you a huge document, multiple choice. Basically it asks whether we should include this word or not, or what the definition of a word should be. It's wonderful riding the wave of a language, and whether it's going to be included in the dictionary and I find myself, incredibly conservative, raising my voice to say, 'No we will not pronounce that word that way!' It's a muddying of the language, you've got all these great little subtleties of language that you can use as a writer, but as a speaker why mush it all together? So I am very conservative!"

As an American writer, I do use the American spelling - except the word 'grey' which I insist on spelling with an 'e' - because it looks 'greyer' with an 'e'!" she says with a chuckle.

Born in Akron, Ohio in 1952, this 1970 Presidential Scholar received her B.A. summa cum laude from Miami University of Ohio and her M.F.A from the University of Iowa. She also held a Fulbright scholarship at the Universitat Tubingen in Germany. Known for her intellectual curiosity (her subject matter has a vast Diaspora - from an ancient Chinese princess, a German woman widowed during World war II, mythological characters to the blues singer Bessie Smith) and of her love of travel, she said an invitation to visit China and Hong Kong was an offer she couldn't refuse. The evening of our interview was the last leg before the journey home (currently she's a Professor of English at the University of Virginia where she teaches creative writing).

Moments after her talk at a private function, as the wine and cheese crowd form a nucleus around her every step, clutching her every word, someone congratulates her on receiving the Common Wealth Award earlier this year. She simply says, "It is nice to be recognised and acknowledged." And she leaves it at that.

And now, brace yourself for this list: Dove served as Poet Laureate of the United States and Consultant to the Library of Congress from 1993 to 1995 and as Poet Laureate of the Commonwealth of Virginia from 2004 to 2006. Among numerous literary and academic honors, the 1987 Pulitzer Prize in Poetry; the 2003 Emily Couric Leadership Award; the 1997 Sara Lee Frontrunner Award; the 1997 Barnes & Noble Writers for Writers Award; the 1996 Heinz Award in the Arts and Humanities; and the 1996 National Humanities Medal. Before she landed in Hong Kong, 26 years after her first book was published, she had just received the coveted Commonwealth Award of Distinguished Service (together with Anderson Cooper, John Glenn, Mike Nichols and Queen Noor of Jordan).


Rosa

How she sat there,
the time right inside a place
so wrong it was ready.
That trim name with
its dream of a bench
to rest on. Her sensible coat.
Doing nothing was the doing :
the clean flame of her gaze
carved by a camera flash.
How she stood up
when they bent down to retrieve
her purse. That courtesy.
-- From "On the Bus With Rosa Parks" by Rita Dove


Criticism has come in various permutations too. As dubious as it may be, in one of the online discussions on Dove, many a finger has typed that in her subject matter lies a cold distancing of herself. Her books are peopled by characters in world history, not hers. She writes "from the brain, not the heart".

"No I don't agree with that," she says politely, but firmly. "Everything I have written about means something deep to me. The thing that confuses a lot of people is that I write a lot about many subjects," she says in self-defense. Indeed, between her books "Fifth Sunday" and "Through the Ivory Gate", the range and versatility of subject and matter is astonishing.

"I haven't decided to only write about my life. Every time I've written about a subject, its because it has moved me deeply. Every time I've written with a persona, through the voice of someone else, I'm living with that anguish at the moment that I write it. I do think there's a great desire in my writing, in my psyche, I guess to protect myself - that comes from being black and being told as a child that you have to. Even if someone does something bad to you, don't let them know that you're upset - so you build up this mask. It is self-protection and preservation."

As her brows furrow in a pause, she leans back in the un-peopled auditorium for the photoshoot. It's well into the evening as the students have exited, the canape crowd has trickled out and her radio and newspaper interviews are over and done with. "In the last couple of books of mine, there has been a lot more autobiographical reference. The dancing is about me (she says of her latest book "American Smooth"). They're all first person. The "I" finally came out!"

Dove, married to writer and journalist Fred Viebahn, has one daughter, Aviva. In her last release "American Smooth"' she verbalises her passion for dance, and dancing with her husband. The world she describes suddenly is an intimate of two, not 20,000. Perhaps brought on by a confidence borne to her with maturity and recognition?

"No, I wouldn't call it a growth in self confidence, I was always confident," she says in a matter-of-fact manner. "I think that a part of me, growing up as a writer, really reacted to the confessional mode. I didn't want to write as a "me, me, me" writer. I wanted to get away from that because I felt that there had been so many voices who never been heard. If I could get into their voice, if I could give them voice, then I was doing something. Moreover a feeling of what happened to me was not so important - that's not a lack of self-confidence. It's a feeling that what happened to those 20,000 people (in the poem "Parsley") was more important than ... well, than writing about my liver!"

The 20,000 people she speaks of are in reference to the mass execution carried out by Rafael Trujillo, the dictator of the Dominican Republic in 1937. 20,000 Haitian blacks, who worked in cane fields with Dominicans, were killed in an act of 'ethnic cleansing'. She explains, "The Haitians spoke French Creole and could not roll their 'r's. So the 'r' sounds like an 'I'. Trujillo had all the cane workers pronounce perejil (Spanish for parsley) and those who could not pronounce it correctly - whoever said 'pelejil' instead of 'perejil' - were Haitian and so, executed. That he had them pronounce their own death sentence, the ultimate in cruelty, haunted me. That fueled my writing - more so than the 'look at me', 'my sad life', and 'my past' themes.

So there is tragedy in her past? 

"You know that Leo Tolstoy quote from Anna Karenina, 'Happy families are alike; every unhappy family is unhappy in its own way '?" Well that does ring true," she says, seemingly deflecting from answering that specific question, perhaps unintentionally. "When we're happy, we really don't give a damn about analysing it. When you're happy you just want to be happy. What really engages our interest is when something sad happens. We want to work it out so that we can be happy again. It's about survival of the species so that makes it very difficult to write a poem for anyone which deals with the happier, celebratory aspect of life. People have a said of me that I write a lot of happy poems - in a accusatory manner. How can you have a happy poem? Well, you can."

As we walk out of the auditorium and the lights switch off in our wake, in a tone that can be best described as joyful, she says, "I was really happy to release American Smooth, it is filled with happy poems."




Writing Home

Lest the wolves loose their whistles
and shopkeepers inquire,
keep moving, though your knees flush
red as two chapped apples
keep moving, head up,
past the beggar's cold cup,
past the kiosk's
trumpet tales of
odyssey and heartbreak-
until, turning a corner, you stand,
staring: ambushed
by a window of canaries
bright as a thousand
golden narcissi.

Golden Oldie

I made it home early, only to get
stalled in the driveway-swaying
at the wheel like a blind pianist caught in a tune
meant for more than two hands playing .
The words were easy, crooned
by a young girl dying to feel alive, to discover
a pain majestic enough
to live by. I turned the air conditioning off,
leaned back to float on a film of sweat,
and listened to her sentiment:
Baby, where did our love go?-a lament
I greedily took in
without a clue who my lover
might be, or where to start looking.

All poetry published with permission of the writer, American Smooth is available in all good bookstores now.

Monday, 2 August 2010

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Shoot for fantastics mag.

Photography by Cheric Kwong
Model: Alexis Kwong Alvarez
Art Direction/Producer: Rama
Styling: Siri