Tell us what Art Loft is all about.
Art Loft is a platform that features interesting Asian contemporary artists. We go beyond the artwork to share their creative process which often goes unheard. Through collaborations in both physical and virtual spaces, we hope to break down conventional barriers and encourage everyone to discover, learn and collect art.

Who do you work with?
We collaborate with art spaces, organizations and schools to build greater exposure for artists to showcase their works.

What does Art Loft have planned for the year?
During the month of December, we'll be collaborating with The Old Parliament House for our online charity initiative, For Art's Sake, on our website. Part of the sales proceeds from selected artworks will be donated to The Business Times Budding Artist Fund, an initiative of The Old Parliament House that seeks to provide art education to disadvantaged children and youth.

Any plans to hold a physical exhibition?
We do have an intimate, creative space in a shophouse along Mohamed Sultan Road, which we currently use as a showroom and for meetings with our partners and clients. In 2014, we're also looking at exploring a rotating gallery format to showcase emerging artists in different venues, including Design Hub and other spaces.

To view and purchase works, log on to the Art Loft website.

How do you know when you’ve written a piece that’s good to go?
As a playwright, I willingly surrender a lot of creative control to my collaborators—the script is not complete until it goes into rehearsal, and the play is not complete until it meets the audience.

Do you believe fairy tales were made by mischievously witty folk?
No, I think fairy tales were dreamt up by oppressive adults who wanted to scare or lull children into submission. In the same way, there is a kind of fairy tale aspect to a lot of religious and nationalistic texts, and very little of it is witty or mischievous. The Merlion, for example, deserves its own fairy tale.

How did you come up with Jack and the Bean Sprout?
I wrote this year's script based on a treatment that Desmond Sim did for W!ld Rice in 2006, re-using most of his characters, but more or less rewriting everything else, including the songs. I came up with that over numerous cups of coffee.

How would you describe your own writing?
For this musical, I've had to shift into a frame of mind that I don't normally use for my other plays, so I'm not sure I can give a straight answer. I guess the one thing that's been carried over is my attention to the way people speak and a tendency to constantly undercut myself.  My writing is usually a lot less ‘cock’ than Jack, and I use ‘cock’ in a good way. 

What are some of the most poignant things you’ve learnt about theater?
That the stage is littered with agendas and egos. But at the same time, I've learnt that in the final consideration, it's all for the audience. It's very humbling. I think shows make it or break it depending on the attitude the theater-makers take towards audiences, how generous they allow themselves to be from the very beginning.

How much theatrical talent is out there in Singapore?
A lot, much of which becomes absorbed into the legal business, the corporate world and the civil service.

Jack and the Bean Sprout is now on till Dec 14 at The Drama Centre Theatre. Various timings. Tickets at $45-$70 from Sistic.

Are you a big fan of horror yourself? 
I love horror, and yes, despite performing in the most terrifying production, and knowing all the scare techniques, I’m still able to be scared. It’s all about investing yourself in the moment. If you allow your imagination to get involved, you’ll be scared.

What exactly is The Woman in Black about?
The Woman in Black is a spirit of a woman, that has an extremely malevolent influence on those around. A young man who has everything in front of him is sent to the old house, and encounters her. She has an extremely profound effect on his life, for the worse. That said, there is no 'baddie' in this story. In the end, you have so much empathy for The Woman in Black, because of her back story.

Are there any scare techniques used on stage but not in film?
I love horror films, but it’s a very different beast in theater. What theater relies on is your imagination, especially the way the whole play is set up, which is very simple, but very effective. Each audience member creates his own spooky house, his own horror story, whereas in film you can go and see the marsh, and walk around the house.

What’s your best memory in theater? 
For me, my best memories have been with The Woman in Black. I saw the play when I was 15 years old, and was so taken with it that I wrote to Robin Herford (the director) and Susan Hill (the novelist), asking to put it on at school. I think that was the first amateur production of the play, and I played the same role I do now. The reactions from the students were so incredible. Now, I’ve played the same role for half my life, and I just love how the reactions from the audiences are so extreme, every time.

The show's been around for so long now. What about it still excites you?
I’ve done more than 700 performances of this show, and Robin has lived with it for 25 years. Something that keeps people coming back to it, is the incredible relationship between the audience and the actors. It’s important in all theater, but is something this particular play does extremely successfully – it creates a bond that results is such great reaction.

Do you think the show still does justice to the original novella by Susan Hill?
Absolutely, it’s very, very close – in fact when the story is being told there is not a word that is not Susan.

Three words to describe The Woman in Black?
Hilarious, dramatic and terrifying.

The Woman in Black shows at the Kallang Theatre Dec 11-15. Tickets are $58-$128 from Sistic.

What experience did you have of training back in Newcastle? Any painful moments (physically, mentally, emotionally)?
It was a big change going from taking ballet class three or four times a week to doing it all day six days a week. Physically, it took a couple of months for all the aches and pains to work through. Sometimes it was quite scary because as a young dancer I didn't know how to take care of my body, or what to do when my body started to hurt. It wasn't just ballet technique I was learning, it was the whole lifestyle of being a dancer.

What's the best scene in The Nutcracker?
My favorite scene in the Nutcracker is the snow scene. The music is the most magical in the whole ballet, and indeed some of the best ballet music going around. The way it comes together with the choreography and scenery, and finally when the actual snowflakes fall from the sky, it really takes your breath away.

How do you stay on top of your game when it comes to dancing?
Stress is one of the most dangerous aspects of being a dancer. Dancing is always a very personal thing. You are your instrument and if you’re having a bad day or receive some criticism (constructive or otherwise), you feel it because it is you that's out there doing it. This leads to stress and when you're stressed your body simply doesn't work as well, and the cycle continues and then you end up injured. To combat the stress I think it is essential to do things, other than dance, in my down-time.

Diet also plays a big part in staying healthy and on top of your game. People always assume that dancers have to limit what they eat but the opposite is true. If you were exercising over 40 hours a week you wouldn't want to hold back.

What’s the most challenging dance genre?
It's difficult to separate which dance forms are easier than any other because it depends so much on the individual dancer. Different dance styles require the dancer to do different things and certain physiques are more suited to one style or another.

I do however think that classical ballet is certainly one of the hardest. It takes years to get to a level where you can be professional. I have been professional for over 10 years and I'm still trying to improve. It's the challenge that keeps me dancing. You can never be perfect but that is what we are all working for.

In your eyes, what’s the holy grail of dance?
It's successfully connecting with the audience and leaving them feeling like you have taken them on an unforgettable journey throughout the performance. There is a lot of communication between the dancer and the audience even though the audience may not be aware of it. We can tell from the stage whether the audience is with us as we are dancing. If they are, we perform better and the audience enjoys it even more—and so it keeps feeding on itself. It is really special when the audience and the dancers are both contributing and it is these moments that I find the most special.

The Nutcracker performs at The Esplanade Theatre from Dec 4-8 at various timings. Tickets at $30-$70 from Sistic.

The last time I got seriously drunk.. it was probably at my birthday party. Not seriously drunk, but just a little bit. It’s part of the job.

When I am sober, I.. am probably playing soccer. Or I´m asleep.

Dance music is.. a culture more than a business. 

Girls are.. diamonds’ best friends. 

God is.. something deep inside. 

I’d like to work with.. friends.

I’d like to sleep with.. common people.

Dance music is relevant because.. it makes people move.

Thomas spins Nov 30. Super O Season: The Return is on Nov 23, 30, Annex @ The Mill, 5 Jalan Kilang, www.supero.sg. $25-35 on the website and at the door.

How “Singaporean” is this musical revue?
Hossan Leong: Personally, I feel there's no need to find the "Singaporean" in this show because each song finds you. The audience will identify with each piece on a personal level, finding pieces of their lives in the lyrics. You can be from any country, any culture and still be part of this musical journey.
Robin Goh: Besides the fact that three of the cast members are Singaporean, not much. Of course, having Hossan Leong ups the Singaporean quotient considerably.

Are we similar to the French in any way?
HL: We love food. And if you speak Mandarin, we have similar vowel sounds.
RG: We are as alike as any human beings would be. We all have to eat.

Did you guys ever pick up the language?
HL: I started learning French back in 1988 because it was part of an electronics course that I was doing. Bizarre, right?
RG: I learned it in school, which is also pretty much where I left it.

What’s the biggest challenge doing the show?
HL: Trying not to make each other laugh.
RG: Being heard. The other three actors are very loud.

What do you like about French kissing?
HL: The emotion that's behind the kiss. It's very important. Otherwise, a kiss is just a kiss.
RG: It's wet. Enough said.

A French Kiss in Singapore is on Nov 27-Dec 8, 4pm, 8pm. School of the Arts Drama Theatre. $35-69 from Sistic.

How did you come up with the name?
Pythagoras was supposedly the first philosopher, but he was also the founder of a religion, where the disciples had to listen to their master's teachings from behind a screen or a veil of curtains so that one was able to focus entirely on just the voice without any visual distraction.  This was the starting point, or the organizational principle for this exhibition.

How was it conceptualized?
The show is essentially built around four works. The first is a 2009 piece called “NEWTON” (named after the scientist), the second is a six-minute fragment which I extracted from my 2009 work called “EARTH”, and which I renamed MILTON (after the poet of Paradise Lost). The third is a 2013 piece called “GOULD” (after the pianist), and the fourth is the new video work made for this exhibition, called “PYTHAGORAS”, which involves the projection of curtains onto a set of automated curtains. Then I worked on creating a system which allows me to show all four works in a single space, choreographed in such a way that they resonate and react with one another.

Tell us more about the video piece.
I find curtains to be highly fascinating objects. They are screens that veil but are, at the same time, screens for the projection of desires. They make known the presence of wind, passing through openings and cracks. But I'm also obsessed with the voice—voices in the head, voices hidden behind veils, disembodied voices, voices of authority and trickery.

What fascinates you as an artist?
I'm interested in sensations that can't be named.

PYTHAGORAS is on through Dec 15. Michael Janssen Gallery. Free.

Got a taste for artisanal fare? Here are some more local handmade products we love.

Ekameth 'Tay' Witvasutti of Brave Roasters

What does it take to be a good coffee roaster?

I think what matters to be a good coffee roaster or any artisan is how well you can communicate with your customers. I don’t claim to be anything, I just know what I’m doing and I’m trying hard to help consumers understand the differences between beans of different regions, even different roasters. A true artisan is one who knows their product inside and out, and can broaden the minds of their customers.

 

Do you also follow the global coffee trends?

Yes. It’s like following a band you like: the more knowledge the better. Now, I’m concentrating a lot on suppliers for imported beans, as I’m unable to travel to countries like Ethiopia just yet. What’s also important is that customers follow the trends, too, to really keep us pushing forward.

 

What’s hot in the coffee world right now?

Other countries have already moved beyond the idea of a “third wave coffee culture.” They’re adapting this appreciation for handcrafted goods into their everyday life. These countries have many people who care about their coffee enough to demand high quality. Here in Thailand, we need more people who, even if they can’t talk about coffee seriously, simply crave a good cup of coffee. 

 

You studied music originally, is music still a part of your coffee life?

It plays a part. Both music and roasting are matters of interpretation. I’ve learned from every bag of beans I’ve ordered both locally and abroad. I’ve learned from every whiff and every color I’ve experienced. What I’m doing with beans reflects my personal taste in coffee. It’s simple: if you like my coffee, then we just have similar tastes.

 

Brave Roasters Coffee is available at One Ounce for Onion, Ekkamai Soi 12, 02-116-6076. Open daily 9am-5pm. www.facebook.com/braveroasters

 

 

Casa Lapin

The oh-so-trendy Casa Lapin (Thonglor Art Village [between Soi 17 and 19], 353, Sukhumvit Soi 55, Bangkok, 081-257-7920) now has three branches, but our heart still lies with the original hole-in-the-wall Thonglor branch, where chances are you’ll find coffee expert Surapan Tanta, who makes one of the best cups of coffee you’ll find in Bangkok. Coffee starts from B90.

 

 

Ceresia Coffee Roasters

Owned by a Venezuelan family, Ceresia (593/29-41 Sukhumvit Soi 33/1, 086-843-8235) sells single origin and original blended coffee sourced from a variety of farms worldwide, roasted in small batches on-site and rotated seasonally. Filter coffee at B95 or a flat white at B95.

 

 

Roots

Owner of Roast at Seenspace, Varatt Vichit-Vadakan, has now opened Roots (between Ekkamai sois 15 and 17, 088-190-5950), which is all about coffee. Take a seat at the rich dark wooden bar to pair an espresso with a croissant or try the cold drip. They also host a variety of coffee-related classes, too. 

 

 

Reinhard Matheis and Chanida Sitthikeson of Heaven on Cheese

 

Reinhard Matheis has been making cheese since 2008. He learned everything himself—from books, meeting with other artisan cheesemakers, and old-fashioned trial and error. Matheis has since settled in Nakhon Sawan, where he makes cheese using milk from a small local farm, claiming to never compromise on aging time to ensure the fullest flavors.

 

What makes artisanal cheese different from other kinds of cheese?

Reinhard: Artisanal cheese should be a handmade cheese crafted in a traditional way. Depending on the type of cheese, it is quite time-consuming but the result is far superior taste-wise compared to industrially manufactured cheese, which is usually a lot weaker in taste. This stabilized cheese never really matures, which is the reason why it tastes so weak.

 

What makes a good cheese?

It’s when you plan to just have a wedge of Camembert but you end up finishing the whole wheel. It’s that right combination of scent, texture and taste, which make a huge difference.

 

How should you store a cheese?

Refrigerate it at 3-5 degrees Celsius, leaving it in the original cheese wrap. You can also put it inside Tupperware so that the cheese does not absorb the taste of other food inside your fridge. 

 

 

Why do you make cheese?

We make cheese not because we have to or because we are seeking wealth—it’s passion that drives us. This combined with careful crafting, excellent ingredients and no shortcuts in production result in a tastier and generally better quality product than industrially manufactured cheese.

 

Heaven on Cheese products are available at The Dusit Gourmet (Dusit Thani Hotel) and Bangkok Baking Company (JW Marriott). It is served at Le Petit Zinc (Sukhumvit, 02-259-3033 and Yenakart, 02-249-5572) and Quince (Sukhumvit Soi 45). More info at www.heavenoncheese.com

 

 

Easy DIY Cheese at Home by Heaven on Cheese

 

Creamy Lemon Cheese

 

Ingredients : 1 liter of heavy cream 1 liter of milk ¼ cup of fresh squeezed lemon or lime   1. Heat heavy cream and milk in waterbath or double boiler to 85 degrees Celsius. 2. Add the lemon/lime juice and stir well. 3. Rest for 20 minutes. 4. Put the resulting curds in a cheesecloth-lined colander and drain. 5. Hang the cheesecloth with the ends tied up for 1-2 hours (or until the curds stop draining). You can add salt depending on taste. 6. Refrigerate and enjoy.

 

Michael Conkey of Conkey’s

 

Michael Conkey, the owner of a production house, also has a small bread business. You can only find Conkey's products in a select few restaurants, who love its perfect texture and delightful smell. You'll notice this bread's different the second you crack it open—the results of lots of experimenting.

 

It seems that farmer’s markets and small producers are popular right now.

It’s interesting, I’ve been here for about 20 years and things have changed a lot. Now you have guys like the Accidental Butcher, Joe Sloane and many good cheese makers in Pattaya. It’s something exciting and it goes to show that a lot of Thais don’t just eat soft breads, like many think.

 

 

"Artisan" is a bit of a buzz word today; what does it mean to you?

Anybody can call themselves an artisan. I think being one, though, means you make things carefully, much different to mass-produced products. It requires extensive training and a real understanding of your product. It’s a craft. It’s about making things beautifully with your hands. It’s a very intimate thing.

 

What makes your bread so delicious? 

We have been trying for so long to find the right balance, flavor and character in our bread. There are no chemicals added to help with this or to extend shelf life. We’re just doing it the right way, as much as we can. 

 

Where did you learn your recipes and techniques?

I took an intensive course in the US where I learned a lot about sourdough. Learning a recipe is one thing, but experience really makes it special. It’s about knowing how far you can push the limits of your bread, how long you should deal with the enzyme activity to develop a natural flavor and getting the perfect balance before baking it. The big commercial producers don’t worry about this. It’s too risky and not economical for them.

 

What should you look for in good bread?

The look isn’t everything for bread. Smell, acidity and texture are also important. It should have body. The best thing with good bread is when you combine it with another great artisanal product, like good olive oil, pepper and oregano, then the whole thing will be just perfect. 

 

For more information on Conkey’s bread, contact 089-166-6080. www.facebook.com/conkeysbakery

 

 

 

Jean-Philippe Arnaud Landry and Tom Kirk of Maison Jean Philippe

How to make artisanal bread 

 

Ingredients:

• Good flour, preferably organic

• Salt

• Water 

• Sourdough starter (also called leavening)

 

1. Mix the starter with water, flour and salt. Let it rest. Don’t add sugar.	2. Over the course of three days, regularly shape and fold the dough. Because sourdough starter is much less powerful than industrial yeast, it takes a long time to make the bread rise.	3. Shape the dough.
4. Put it in the fridge for 15-30 hours to develop flavor and texture.	5. ake it in the oven for around 50 minutes on an oven-proof plate.	6. Enjoy.

 

Joe Sloane of Sloane’s

 

A few years ago, Joe Sloane quit his job as an executive chef at a five-star hotel’s steakhouse restaurant Bangkok to focus on his family and started making sausages in his backyard. Today, he’s got his own professional kitchen for handmade charcuterie spanning headcheese to blood sausage and his range of super-popular bangers. His products are not only full of flavor, but also ethical and sustainable.

 

How are you managing production on a much larger scale than before?

Everything is still handmade and the same as before. Our recipes haven’t changed. It’s just larger equipment. It’s still done slowly. A lot of industrial companies make their bacon in two days while ours takes two weeks. It’s carefully done, step by step.

 

Why is British charcuterie popular?

It’s actually very similar to the French style. Britain has many breeds of local pigs, so chefs can just order in whatever kind they want. In Thailand, your local pig is a wild boar—hairy and black, which is suitable for the weather, but people tend to think the pink ones are nicer and cleaner. Even though they’re raised free-range, the pink ones still need shade as they do get sunburned.

 

 

How can charcuterie be artisanal?

Do it properly with good quality meat and good cuts. It’s all about love, care and attention with a human touch; not just throwing in bits of meat. I use the shoulder part of the pig to make sausages it’s a good mix of fat and meat. Also, the idea of a happy pig is still important—that means no hormones and no antibiotics. It’s also the traditional British way to use the whole pig, from head to tail. 

 

Villa Market, Sukhumvit Soi 33, www.sloanes-sausages.com