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Tuesday, September 25, 2012

Diversity – or why I moved from New York to Hong Kong to create SML Universe

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There is a saying that ”every 7 years is a cycle”. I am not religious – but I did spend time studying philosophies from different religions and schools of thoughts – and interestingly the number 7 as an indicator for cycles kept coming up. This is interesting to me. Whether you believe in such numerology or not, I recognize that today, on my 36th birthday, was a moment of rebirth within my fifth cycle, for a decision which took me a year to finalize: my move from New York to Hong Kong after working and living for all of my adult life in America.

Those who know me for long know that I have traditionally been very active in social media – be it on Flickr, Twitter, Facebook, SoundCloud, Tumblr, FriendFeed, YouTube, Vimeo – basically as someone I met on these social network said, I am everywhere. But if you look at the year before July 2012, I could not be found on the internet. I tweeted a couple of times mostly as an ambient device to let people (mostly my family) know that I was not dead, but that's about it. I did this because I wanted to not have any outside influence on my decision. I wanted to make sure that it makes the most sense to me. But to tell you why I made such a drastic decision, I have to tell you a little bit of myself.

As a gay man growing up in Hong Kong, I remember crying every single day after school in private – there was not a single day that I was not bullied. When I was accepted to Yale, I got excited because I thought that if Yale truly lived up to the popular claim of “one in four and maybe more” then I should be ok. It turns out that although Gayalies was a nice support group, my being Chinese was not that awesome within the predominantly WASP presence. I was invited to some Asian American functions but because I was gay, I did not feel welcome either. As an art major with close to none art background, I was not much of an item. Being a programmer almost automatically labeled me as a non-artist. When I took an interaction design class at the MFA program, I focus on making the programs work and not how pretty they are – it was completely dissed. I also recalled telling my graphic design professors that I had a great time the summer after my sophomore year (1997) working at Agency.com and they just gave me a disapproving look and questioned why I would want to do web design which was (and probably still is) ‘99% garbage’ anyway. Even after I started working for an interactive agency, since I prefer PC (at the time) over Mac (seriously OS9 is crap, sorry), I don't really fit in. The IT department thought of me as a trouble maker and annoyed their software licensing process. And if you think that coming out to your parents is difficult (I did that when I was 14), try coming out as a PC user at an AIGA event. I also had a lot of trouble explaining what is that I do – I use programming as part of my prototyping process to design interaction – which I felt and do still feel is the only way you can design interaction – to experience what you design as you refine over time. Storyboards just don't cut it. People like to place me as either category, but I am neither and I am both. It was very frustrating. I am thankful that over time I have met some people who became mentors to me because they understand me, but they are also far and few between. As a minority in a minority in a minority, I have never felt my voice heard. I struggled my entire life but I also accepted that reality that I would simply be a loner. I am ok with that.

Fast forward to the summer of 2007, I was invited to cover the gay pride parade for a company. Since I was already there, I also took the opportunity to photograph everyone else in the event. It was a very emotional experience for me. Before then I had long disregarded the gay pride as a complete marketing machine. But after that day, I truly understood why so many gay men and women choose to march down sixth avenue every year – the joy of being accepted. On that sunny afternoon, the streets were packed. It was a city-wide party. People all over the tri-state area came to New York. They were cheering in ecstacy. Yes I know they were probably cheering for the hot guys and gals wearing close to nothing :) but it doesn't much matter. For the first time, I feel accepted. If you had not been accepted for who you are all your life, you would understand how it felt. I have never experienced that until then.

When I got home that night, I wrote a manifesto about life:

Life (Manifesto) / 2007.07.07-2012.09.25 / SML

Later, I created a Flickr group called Life Celebrates Diversity (Twitter) so people who do not feel heard can have a voice. As I started doing more photojournalism and started blogging about art, I suddenly recognized that there are a lot of artists around who do not have much media exposure because they are simply don't have the know-how to gain the social media klout. I have long been interested in network theories, and I enjoy using social networks and for a large degree Google as a testbed for network theory experiments, so I created SML Fine Art (Twitter), a Flickr group with the mission to preserve the diversity of art – be them small, medium or large.

All of my Flickr groups have a common objective and guiding principal: it sets no limits – no one is there to ‘curate’ the content. Life doesn't pose a limit on us, so who am I to set a limit on others? Subsequently I have created many others: SML Graphic Design (Twitter), SML Viz (Twitter), etc – all areas where I am interested in. I created them so it accepts everyone. It was also a really great way for me to notice works of interest and subsequently gave me the opportunity to meet them in person.

Since I belong to a ton of visual social networks anyway, I am more than happy to post things of interest to FFFFound, which get tweeted, and auto-post to Tumblr and basically let things sip inside the social net – a process which a friend called the ‘incestuous reality of any social network’. My hope is that through these networks the work which I believe to be important would at least gain a little bit of much deserved voice. This is what my passion lies: to do what I can to give a voice to the little guys – those whose voice were not heard mostly out of bigotry. I never had a voice when I was younger, and I wish for others that they could have the opportunity to be accepted.

I wanted to do this full time for a long time, but I could not while I was in New York. As an ’alien’ in America, I was bound by US law to work full time at a company. As such I joined a couple of startups whose philosophies appear to be in line with mine. Unfortunately, as investments come in and when revenue matters, so did their business plan. They were wonderful folks, but I cannot really work full time at a job which pays me no salary and are not inline with my philosophy. I am grateful and thankful for the experience – I have learned a lot, but I thought that it was time that I moved on and do my own thing. Having my own company allows me to do that. It doesn't really pay much right now. Starting from scratch is difficult. But you cannot measure value with a dollar sign. I have done a lot of freelance in the past in New York for lots of money but it never buys me happiness. I now only work on things which I believe to be meaningful regardless of pay. I am thankful for the support of my family to allow me the luxury to realize my dream. Conventional wisdom suggests that doing everything for free generates nothing in return, but my experience tells me that it is far from the truth. There are many things which could not be bought and those are most valuable. Even if we must focus on money, my experience with licensing everything for on my Flickr stream for free via Creative Commons suggests otherwise. It is a bit hard to believe but I actually made money from my CC content because people who had the budget for photography for their projects ended up giving me credits and send me cheques for photo placement. It's crazy. Those who couldn't afford to pay will never be able to pay anyway so what does it matter?

In any case, I still do some freelance projects on the side if it's meaningful to me. Money is not a measure of value for me. I prefer bartering – which before the concept of money was invented was how people do business anyway. I also hope to spend half of my time in the next 10 years documenting the change of China through photography as showing Chinese culture in a positive light is important to me. I may not agree with everything that the Chinese government is doing, but as a Chinese, I am proud of my culture. Which is exactly why I don't have an English name. You need not agree with the politics, but the people, the culture and the arts are really spectacular. I also hope to meet the local artists in my journey, as I have seen some really interesting things happening in contemporary art in China.

So there you have it. I am in Hong Kong now because after connecting all the dots of what I did in my life, I think that I have found out what I love to do and I want to do exactly that – which interestingly was the same conclusion that Steve Jobs came to while he was still alive.

Update: 2012-10-15

If you wish to learn more about how Creative Commons indirectly helped me gain influence on the social web, check out this article recently written about me where a photograph which almost got deleted from my camera ended up being the most popular photo on my Flickr stream and in turn became synonymous with Twitter when it comes to journalism.

Storyful tips and tools: How Creative Commons helps creators and journalists

Monday, September 24, 2012

One typography book to rule them all

2 comments:
One ring to rule them all, one ring to find them,
One ring to bring them all and in the darkness bind them.
–J. R. R. Tolkien, The Fellowship of the Ring, 1954, chapter 2
Robert Bringhurst: The Elements of Typographic Style / SML.20120919.1211092.IP3

The only book you need for typography.

Recently I moved from New York to Hong Kong after spending more than a decade working in Gotham City. During this process, I had to ‘minify‘ a one-bedroom apartment filled with wall-to-wall books to a personal set goal of ten. It turned out to be a very challenging process – and it took me a long time to get it done. Ultimately I had everything down to 30 boxes – which was much higher than my goal, but still an extreme reduction no less.

If you are a book nerd like me, you would understand my dilemma of throwing books away. Yes I know – I haven’t touched most of them in years, and they were pretty much collecting dust — but they are also treasures to me. I remember when and why I bought each of my books, and I recall the lessons I learned from reading it. I had donated them all to charity so that they won’t go to waste, but saying goodbye was difficult.

The process did result in something positive in the end: helping me identify the gems of each genre – in other words – the one book to rule them all!

As a designer, I own a lot of design books. And since design books are visual and are not really about just the words, Kindle + electronic books simply don't do their justice – maybe in the future that will change – for now you simply can't get the same experience from their electronic equivalent, and it is for this reason that most of them don't get issued in electronic format.

So if you ask a designer to get rid of his books, it's a heartbreaking task. In the end, I kept only one book on typography: The Elements of Typographic Style by Robert Bringhurst. On Amazon, I recommend seven books on typography. But if there is only one book which you want, this would be the one.

Ironically this was also the only book on the reading list for my graphic design education at Yale – I suppose that's what a good education buys you: the wisdom + access to the gems in each category, saving you the time to read all of the books only to come to the same conclusion?

Here are the rest of the books on typography which I recommend, if you are interested:

Saturday, September 22, 2012

Photoshop tutorials for medical researchers: simple color conversion

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I often get emails from my sister (who is a medical researcher) asking me how to do some very simple image processing tasks. I usually just do it for her but when she recently sent a file to me I thought that maybe it would be easier to just teach her how to do it so she can do it herself.

The task was really simple: convert a color graph against black background to a black graph against the white background. I did this in Cantonese with a mix of English because this is how we speak to each other – this video is really meant for her. But maybe when I have time I will go and add some closed-captioning.

Lessons learned from making this video:

  • As someone who has been using Photoshop since 1995, all the keyboard shortcuts are really second-nature, but for a complete n00b the learning curve is fairly steep.
  • I am on a Mac right now but my sister is on a PC. It is quite a mouthful to explain both.
  • I think conceptually and visually so I often have trouble spelling out what the functions are.
  • Found a nice Mac app for displaying keyboard / mouse press interaction: Mousexposé. Useful for both Skype screen share as well as video capture.
  • I used Screenflow 3 to capture the video but the audio track is in fact recorded separately. Process: audio was captured with the internal microphone. I clapped at the beginning to make a visual wave mark, and then I used my Sony PCM-M10 to record at the same time. I am doing it this way because I don't currently have a mini cable to connect the field recorder to the computer. Otherwise I probably would just connect the line-out directly to computer.
  • The audio file from the PCM-M10 is then placed into Ableton Live and cleaned up with some EQ / mastering tweaks using iZotope Ozone. The finished 24-bit 96kHz aiff is then exported and placed into Premiere where I visually matched the ‘clap’ mark and then I discard the bad audio from the video.

I know, it's a lot of steps – but if you don‘t want to deal with having to drive yourself mad to clean up audio from bad microphones with huge noise floors, this is the way to do it!

Sunday, September 16, 2012

Good designs make you happy

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Cubitec Shelving Units x3 / SML.20120916.IP3 Three sets of Cubitec units unpacked and shipped from New York in 2012

At first it might seem a lot to splurge $245 USD x3 on these puppies, but once you realized how durable and configurable they are, you will fall in love with them.

I bought 3 sets of Cubitec shelving units (designed by Tel Aviv designer Doron Lachisch b.1948) from Design Within Reach back in 2009 when I was still in New York. Now that I am in Hong Kong and the space is smaller, I am reconfiguring then into something else.

Well designed products appear simple at first and they make you ponder over the price-value ratio. But like a fine wine, good designs demonstrate through their beauty of functionality that they simply get better and better every year.

SML Books / 20090903.10D.52429 / SML Cubitec shelves as configured in New York apartment. Pardon that mess!

The shelves are constructed with highly durable plastic. And as you can see, all three units fits perfectly inside my MeBox (another fine design example) – which is unfortunately no longer available for sale. Sure you can go to Ikea for some knock-offs, but what did those shelves you bought form 5 years ago look like now? My Cubitec looks brand new like the first day I bought it, and it continues to bring me joy everyday.

Highly recommended.

The Road to Somewhere: An American Memoir, a book by James A. Reeves

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This is a story about being a man in America. – James A. Reeves

The Road to Somewhere: An American Memoir, a book by James A. Reeves / SML.20120916.IP3.000808

As I stand behind the philosophy of diversity, often I forgot that it is just as important to reflecting on who I am as the assumed dominant voice of the world – to be a man. In his book titled The Road to Somewhere: An American Memoir by writer / photographer / designer extraordinaire James A. Reeves (Twitter / Flickr) gave a frank and honest account of the things he saw and experienced during his journey as he drove cross-country across America. Through witty commentary and often funny + ironic photographs observed through the author's lens, the book is a joy to read and provides great insight about men as well as cultures + customs in America.

Recommended.

Thursday, August 30, 2012

Michelin-Star Fast Food Review: Tim Ho Wan 添好運點心專門店 / Hong Kong Awesomeness

2 comments:
Update 2012-09-03. After reading my rave reviews about Tim Ho Wan in Sham Shui Po, my mom (who had been to Tim Ho Wan at the Hong Kong station) decided to visit the restaurant to see if it was really that good. We arrived together and we ordered the same dishes which I placed in my recommended list. We were both very disappointed. Dishes we ordered were: Char siu baau (Baked barbeque pork bun) 雪山叉燒包, Lotus root pie 蓮藕餅, Turnip Cake 蘿蔔糕, Rice noodle roll with pig intestine 腸粉 and Osmanthus Jelly 桂花糕. The only saving grace was that the pig intestine was delicious. But every single dish was so-so. For example, the Osmanthus Jelly 桂花糕 I had was so light that it falls apart upon touching with chopsticks on my first visit - but this time it was exactly the same as everyone else's. Conclusion? I suspect that it was unusually good the first time (when this blog post was initially published) because the television crew was there and so the head chef must also be there. This time it was just another day at the restaurant - even the staff was not as polite and professional as the ones before. Given this experience, I can no longer recommend this place. My recommendation to the owner Ah Gor: unless you can make sure that the quality level is consistent and can live up to your standards, do not open up another location. If the brand experience cannot be maintained, it marks the beginning of your end.


Original review based on food on 2012-08-20

Usually where Michelin-Star restaurants are concerned, you need to be prepared for a dent in your wallet if you wish to satisfy your tummy. Well, apparently not so in Hong Kong.

Recently, I got asked by a friend (Jonas) about places to go for great food in Hong Kong. His best friend (Tobias) was visiting for a week. As a food connoisseur, Tobias prefers to dine at restaurants with Michelin stars only. I quickly pulled out the 2012 starred restaurants list which was helpfully provided by the Hong Kong Tourism Board. As a foodie, I have dined at many of the restaurants on the list, but the idea of splurging daily over a week-long period sounded like a piggie-bank suicide.

Stumbled, I turned to my parents, who are food lovers themselves. I was then made aware of the concept of fast food dim sum Michelin-star restaurants - something I dare say has got to be Hong Kong specialty - because I was surprised to discover that there is not one but multiple fast food starred restaurants here in Hong Kong.

Tim Ho Wan, the Dim-Sum Specialists 添好運點心專門店

Tobias arrived in Hong Kong early on a Monday morning. I joined him and Jonas and tried out Tim Ho Wan, the Dim-Sum Specialists 添好運點心專門店 in Sham Shui Po 深水埗.

During our lunch, a television crew happened to be shooting a tv program on location. Because of Tobias’ amazing good looks and his naturally poised demeanor, he was asked to appear on the show, which is scheduled to air locally some time in the next year. This was what happened that day:


SML Simulcast: YouTube / Vimeo / Facebook

The dish Tobias tried out was Chicken sticky rice / Lotus leaf rice 糯米雞 lo6 mai5 gai1 (Wikipedia). Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. Lo mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai).

It was pretty spectacular. Quite possibly the best Chicken sticky rice 糯米雞 I have had in my entire life. HIGHLY recommended.

Other dishes

The video interview was a fun detour and it was awesome to see the pros in action, but let’s talk about the food.

Overall, I am very impressed. The food is on par with some of the finest dim sum restaurants in Hong Kong. It is easy to conclude from this trip and the other Michelin-
star fast food joints that I visited eventually that in Hong Kong, the price is rarely an indicator of how good the food is. In Hong Kong, restaurants cost more mostly because of its souped-up decor, the spectacular views, the spaciousness (and thus noise level), the convenience of being able to reserve a table (thus not having to wait in a long line). The quality of the food does not appear to factor into the price.

We tried 10 dishes that day, and the Lo Mai Gai which Tobias got from his television interview. The bill was $179 HKD ($23 USD) for three - a bargain!

Steamed meatball 牛肉球 (Wikipedia). Finely ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.

These are juicy and succulent, and is Tobias’ favorite for the entire meal. Recommended.

Steamed meatball 牛肉球 / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00095

"Snow Mountain" Char siu baau (Baked barbeque pork bun) 雪山叉燒包 (Wikipedia). The most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.

My favorite. We subsequently ordered another round. It was heaven on earth. HIGHLY recommended.

Char siu baau (Barbeque pork bun) 叉燒包 / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00088

Shrimp dumplings 蝦餃 (Wikipedia). (蝦餃 ha1 gaau2): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.

Well done, on par with places that serve the same dish for $60 HKD ($7.50 USD). Though here at Tim Ho Wan, you pay one third of what you normally pay for the same quality.

Shrimp dumplings 蝦餃 / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00091


Salty Pastry 鹹水角 (Wikipedia). Made with flour and seasoned pork.

This was good, though not as good as One Dim Sum 一點心 ’s (another Michelin-star dim sum fast food joint in Hong Kong).

Salty Pastry 鹹水角 / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00097

Vegetable Dumplings 菜餃 (Wikipedia). Gao, or Dumpling (Chinese: 餃; 餃子; Cantonese Yale: gaau2; gaau2 ji2): Jiao zi is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef’s artistry to make these translucent dumplings. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.

Nice soft skin and very fluffy stuffings. Recommended.

Vegetable Dumplings 菜餃 / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00093

Lotus root pie 蓮藕餅.

Pretty good. Contains shrimp so tasted a bit of mashed shrimp pie.

Lotus root pie 蓮藕餅 / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00090

Sweet cream buns 奶皇包 (Wikipeia. Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling.

Good though not spectacular.

Sweet cream buns 奶皇包 / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00094

Turnip Cake 蘿蔔糕 (Wikipedia). Cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.

Better than expected. Came with hot sauce which was unexpected. Recommended.

Turnip Cake 蘿蔔糕  / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00092

Rice noodle roll 腸粉 (Wikipedia). A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients. Sweet soy sauce is poured over the dish upon serving. The rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle resembles the small intestine of a pig.

We had the minced beef variety. It’s good standard fare, though nothing special either.

Rice noodle roll 腸粉 / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00089

Osmanthus Jelly 桂花糕. Dessert dim sum.

These are stunning! Light and fluffy. The jelly was so soft that there is no way to eat it with chopsticks, so forks were provided. HIGHLY recommended.

Osmanthus Jelly 桂花糕 / Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 / SML.20120820.G12.00096

How to get there
Tim Ho Wan, the Dim-Sum Specialists
G/F, 9-11 Fuk Wing Street, Sham Shui Po
添好運點心專門店
深水埗福榮街9-11號地下
+852 2788 1226


Media licensing
Video licensed CC-BY-ND 2012 See-ming Lee / SML Universe
All photographs licensed CC-BY-SA 2012 See-ming Lee / SML Universe


Monday, August 27, 2012

Dots, See-ming Lee: Bits + Pieces (2012)

6 comments:

Bits + Pieces / 2012 / SML Music

It appears that I haven't written for quite a long while. I have gotten sucked into several projects with heavy NDA, then I thought that this blog seriously needed a redesign, and wanted to start with a bang. But alas this makes the situation even worse because it means that I could not just post something casual which is happening.

No more. Screw it. Instead of finishing up with a redesign, let me start with something light. Recently I bought an iPad and started writing music with it. I am now back at my game of composing and playing live with my new controller. Lots of fun. Here is one such instance which is somewhat remixed in Ableton Live. Hope you like it!




About this piece

This piece draws concept from Steve Reich's idea of writing something which sounds repetitive but in fact wear never repeated throughout the entire composition. The piece were literally pieced together in Ableton Live, but the notes - the bits - wear input from the iPad, using various MIDI controller apps I have downloaded from the App Store.

Because of its relatively repetitive sounding nature, I do not intend the audience to be sitting still - you are encouraged to use it as background while multi-tasking. In fact, if you do indeed feel that it is repetitive, I would have accomplished what I set out to do.

This is a pre-mastering rough and is part of the Bits + Pieces album.

Notes

Serial 2012.IP.DOTS.R12

Dots, See-ming Lee: Bits + Pieces (2012) by licensed under Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0)

Album cover licensed under Attribution-NoDerivs 3.0 Unported (CC BY-ND 3.0)