top of page
Fluid Gold Journal Fashion Edition

Fashion Creators’ Eruptive Nature

Jay-r Gamboa Flores

Filipino Fashion Designer

Michel & Amazonka

Mongolian Fashion Designers

Tiền Truyen Nguyễn

Vietnamese Fashion Designer

Le Ngoc Lam

Vietnamese Fashion Designer

Kermit Tesoro

Filipino Artist and

Fashion Designer

Minae Lee

Korean American Luxury Real Estate Agent & Developer

Fashion in gold

Travel & Lifestyle Diary

Albert Bloise cooks Adobo, a Filipino dish

Adobo, The Root of Happiness

by: Albert Bloise | USA

Growing up as both Dominican and Filipino, I always had identity issues when it came to my ethnicity. It was tough to fit into either culture, and I often put a lot of pressure on myself—pressure that, looking back, was all in my head. In school and summer camp, no one believed I was Dominican, and the fact that I didn’t speak Spanish didn’t help my case. As for my Asian heritage, I was bullied and given a lazy nickname, “Soysauce.” It even went so far as being asked if I ate cats or dogs. As a result, I stopped sharing my unique lineage and started labeling myself simply as American. It wasn’t until I got older that things began to change. When I realized I wanted to cook for a living, I sought to shine a light on the cuisines of both my cultures. From cooking with specific ingredients to observing how certain techniques were used, I was intrigued. That curiosity became the foundation of my passion for cooking. As I delved deeper into Dominican and Filipino cuisine, I immediately noticed many similarities. Both cuisines have a variety of stews and fried delicacies, with rice or some type of starch as the main vessel for most dishes. The more I learned about my Dominican and Filipino roots, the more I fell in love with the cultures. This filled me with pride and a deep connection to these beautiful countries. The Philippines were colonized by Spain in 1565, bringing a lot of Spanish influence to the country, both in food and other aspects of their culture. Interestingly, the Spanish Empire was introduced to the adobo cooking process, which was first created in the Philippines! I used to hate being asked, “What is your favorite thing to cook?” I found the question repetitive and difficult to answer. However, as time went on, I found a solid answer—it’s adobo! Adobo is often described as “the unofficial dish of the Philippines.” It’s a simple stew usually made with chicken, soy sauce, vinegar, bay leaf, garlic, and peppercorns. While straightforward, it can be prepared in different ways, using various techniques and ingredients. The word “adobo” comes from the Spanish word “adobar,” which means “to marinate.” In Spanish cuisine, there is a type of adobo as well, which, though different, shares similarities with Filipino adobo. The Spanish version is a paste rather than a stew but also features garlic and vinegar prominently. The more I cook, the more I find myself making adobo, sharing it with the people I love, and boasting about how proud I am of this dish and my culture. I realized that adobo is the connecting bridge between my Dominican and Filipino sides. As someone who used to feel like I didn’t belong to either culture and was unsure where I fit in, it brings me such relief to finally say how proud I am to be both Dominican and Filipino. Both cultures are actually very similar in many ways, from language to cuisine. It brings me immense happiness to teach and show people how to make adobo, and I’m always excited for them to take that first bite. I feel like I’m introducing them to a whole new world and educating them. These two cuisines are all about pride in where they’re from and about togetherness, creating a sense of welcome and inclusion. I’m all about making people feel comfortable and welcome with something as simple as food. Nothing makes me happier than showing off where my roots are from, and I owe that to adobo.

Photos provided by Albert Blloise

A Glimpse of Mongolia

by: Buyantogtokh Sukhbaatar and Yeruultuvshin Chimeddorj | Mongolia

Mongolian Lunar New Year: Tsagaan Sar Tsagaan Sar, or the Mongolian Lunar New Year, is one of Mongolia's most important and revered holidays. It marks the beginning of a new year and the arrival of spring. Celebrated over several days, Tsagaan Sar is a time for families to gather, honor elders, and partake in traditional customs. The holiday is rich in symbolism and rituals. Families prepare a feast featuring "buuz" (steamed dumplings) and a special dish called "Uuts," a whole side of sheep. Homes are meticulously cleaned and adorned, as cleanliness symbolizes a fresh start. The celebration begins with the "Bituun" night, the eve of Tsagaan Sar, where families enjoy a large meal and clear out old food to welcome the new year with abundance. On New Year's Day, people dress in traditional clothing, visit relatives, exchange gifts, and offer blessings for health, happiness, and prosperity in the coming year. Tsagaan Sar is a beautiful blend of cultural tradition, family values, and spiritual renewal, deeply rooted in Mongolian heritage. Traditional Home: The Architecture of Ger A Mongolian ger, also known as a yurt, is a traditional portable dwelling used by nomadic herders. The ger is circular, with a wooden frame and felt coverings, designed to be easily assembled and disassembled as families move with their livestock. The structure is highly practical for the harsh Mongolian climate, offering warmth in winter and coolness in summer. Inside, the space is arranged according to traditional customs, with specific areas designated for cooking, sleeping, and socializing. The ger is not just a home but a symbol of Mongolian culture and the nomadic way of life, representing resilience, simplicity, and a deep connection to nature. Traditional Sports Festival: Naadam Naadam is Mongolia’s most iconic holiday, celebrated every year in mid-July. Known locally as "Eriin Gurvan Naadam," which translates to "The Three Manly Games," this national festival is a vibrant display of the country’s rich cultural heritage and the enduring spirit of the Mongolian people. The festival centers around three traditional sports: wrestling, horse racing, and archery. These games have been practiced for centuries, dating back to the time of Genghis Khan, and continue to be a source of national pride. Mongolian wrestling, or "bökh," is a highly respected sport, with wrestlers competing for titles and honor. Horse racing during Naadam is unique, as the races involve young riders, some as young as five, racing across vast open plains on semi-wild horses. Archery, the third sport, showcases the skill and precision of archers, who use traditional Mongolian bows to hit targets from great distances. Naadam is more than just a sporting event; it’s a time for Mongolians to celebrate their history, culture, and unity. The festival also features traditional music, dance, and vibrant national costumes, making it a spectacular showcase of Mongolian identity. For both locals and visitors, Naadam offers a unique glimpse into the heart of Mongolia, where the past and present come together in a powerful expression of tradition, strength, and pride.

Video Credit: Buyantogtokh Sukhbaatar and Yeruultuvshin Chimeddorj

The State of Samoa

by: Hazel Octa | USA

Located in the central South Pacific, Samoa is a Polynesian island nation known for its lush tropical forests and volcanic origins. It consists of two main islands, Upolu and Savai’i, along with smaller inhabited islands such as Manono and Apolima. The capital city, Apia, is situated on Upolu, one of the country’s primary islands. With its tropical climate and rich natural beauty, Samoa is a true paradise. Fale Beach One of the accommodations we stayed in was a fale (hut) by the beach. These oceanfront fales are common on the island, and you can rent them for the day or for an overnight stay or two. It’s like beach camping in a hut, with different styles available. You can rent the most basic kind that is open or one that is enclosed with an attached bathroom. We chose the enclosed one with an attached bathroom, as I dislike shared bathrooms when I travel. One thing to note is that the nicer and more popular fales need to be booked in advance. I initially looked into booking a night at Litia Sini Beach Resort, but it was already sold out when I tried to reserve two weeks before our trip. Instead, we stayed at the one next to it called Taufua Beach Fales, and we were happy with that choice. The beach is beautiful, and our room was surprisingly comfortable. This reservation included a full-board meal (breakfast, lunch, and dinner) for $89 per night. The meals were served at a communal-style table in their restaurant. There was plenty of food, and it was delicious. They don’t serve the same menu every day, and we were envious to hear that we missed the lobster dinner from the night before. Besides the beautiful surroundings, one of the things I enjoyed during our overnight stay was chasing cute hermit crabs and making friends with the resident cats and dogs. Waterfall I love seeing waterfalls, so if there is an opportunity to visit one, it is always on my itinerary. On the island of Upolu, there are a few, but I only had the chance to visit two of them. One of them is named Fuisipia Waterfall. While getting to the top of the falls is only a short distance from where you park your car (managed by a local resident), the pool of water at the base of the falls is not accessible. Sinalei Lodging After “roughing it” at our last accommodation at Taufua Beach Fales, we upgraded our stay for the next two nights at Sinalei Reef Resort & Spa. The island offers a few high-end resort accommodations that can range in price between $250 and $1,000 per night. Our room cost about $305 per night, including taxes and fees, as well as a complimentary continental breakfast. The room itself is somewhat dated, but the resort grounds are well-maintained and beautiful. The resort has access to a clean and calm beach. Dining It was close to 2 p.m. when we arrived, and that was low tide, so you can walk until the water color changes to dark blue. That is where you will see tons of live clams! If you have sensitive feet like me, I recommend wearing water socks or shoes, as entry to this beach is pretty rocky and full of broken coral. Spa at Sinalei Beach We visited the spa for our 60-minute couples massage. The cost was $106 and included a bottle of wine that we enjoyed for dinner that night. The massage was amazing, and that price is unheard of here in the U.S.! At the Giant Clam Sanctuary Sadly, you will notice that some clams have a white haze on top of them. Apparently, the chemicals from sunscreen and sunblock cause this phenomenon. The young man who collected our entry fee told us we could not wear any kind of sunscreen or sunblock, even the “reef-safe” kind. It’s best to wear a rash guard shirt for sun protection. We gladly obliged, and I am glad they are enforcing this rule. Snorkeling to Find Clams It was close to 2 p.m. when we arrived, and that was low tide, so you can walk until the water color changes to dark blue. That is where you will see tons of live clams! If you have sensitive feet like me, I recommend wearing water socks or shoes, as entry to this beach is pretty rocky and full of broken coral. Video This video shows how many clams there are in this sanctuary. It's something I have never seen before. The average size is about that of a football. The giant clams (not shown here) are not as colorful as the smaller ones, but their size is very impressive! It is definitely worth the stop, and it’s better to visit during high tide. If you have any further questions or need additional assistance, feel free to ask!

Video Credit: Hazel Octa

bottom of page