November 24, 2004
Just about a week before the Fall Asia Auction Fair in New York (It’s always a joking comment by a dear friend of mine that this is a GOLDEN WEEK of our businesses)...
Early in the morning, I was at J&R fabric store selecting black silk lining for my client’s new corset belt for the Fall collection. My cellphone rang, with the enthusiastic voice of a gentleman who had seen my ad in THE ASIAN ART NEWSPAPER, expressing interest in two of my Asian ceramics. At the time I was focused on the fabric colors, so I agreed to call him back after lunch at 2:00 pm.
We spoke punctually at 2:00 pm. The first Japanese ceramic bowl (POETIC NAME: A PIECE OF HEAVEN) seemed on the ad a high price for a first time buyer... but the second Korean bowl, which had a medium price, attracted him.
It was unusual, unpredictable fall weather in New York. The foggy sky and heavy rain lasted for about an hour and then came the bright sunny sky. Mr. Yohe called to arrive at 1:30 pm. Seated on my two tatami mats, my home gallery (building of 1836) which is in the heart of the West Village in Manhattan, the potential buyer was silently handling, gazing at the Korean bowl. He offered a price if I would accept it... I paused and asked, “Do you think you like it or do you love it?” With his gentle voice, he replied, “This Korean Punchung ware of the robe design is what I always wanted.” Immediately, I leaned over to shake his hand as a symbol, a beginning of a potential friendship, as opposed to a closing business deal affair. Finally, Mr Yohe asked if he could looked at A PIECE OF HEAVEN — as I had expected. For 7 - 8 minutes... he was almost still and silent, the loving energy in the my space was fully floating in the air. Then he started to speak, “Richard, this is a very mysterious piece... very mysterious piece.” I replied, “In my experiences of handling all the objects, I always trust that every piece will finally find a perfect home, just like us humans. A real inner home followed by an outer home.” He smiled, wrote me a happy check and brought his new baby home.
Never had I experienced such a harmonious dealing with a first time buyer who is so atuned to the heart’s feeling. And surely, I will be expecting more and more in the future.
WOW! THAT WAS SUCH A SATISFACTORY, HAPPY AND BEAUTIFUL EXPERIENCE!
November 24, 2004
Second story written on United Airlines on the way back from Singapore to New York.
Yummy... Yummy! Once again, I was invited by my sister, together with Mom, to one of my favorite Chinese restaurants in Singapore for dinner before I departed for New York the next morning. The Crystal Palace, a small, dim, yet stylish environment with a high ceiling of gold leaves, dark wooden panelled walls, delicate potted simple white tableware on crisp white linen table cloths, and deep plum carpeting was created by a Japanese interior designer who lives in Singapore.
While I was ordering my herbal soup of the day, on my far left I spotted a restaurant captain serving a gigantic winter melon soup dish, approximately 16 - 20 inches in diameter with a zip-zap rim on a silver-like pedestal stand. With the warm white steam wafting from the hot soup, the golden funnel spotlight really captured the essence of the presentation.
With my usual curiosity, I was immediately chasing after the recipe. So the young, attractive captain explained enthusiastically. The preparing of this dish takes about three to four days including the selection of both fresh and dried Chinese herbs, both fresh and dried vegetables, bacon, semi-ripe melons, etc. The technique of handling this dish is exceedingly important and is performed only by experienced chefs. Perfection must be achieved in the balance of water to ingredients, the consistency of the stove heat, broiling the first time, rebroiling repeatedly three to four times, and adding or changing steaming hot water, for at least eight hours to get the perfect taste for each night. Because of the huge stainless steel broiler, limited space and time-consuming labor, many foreigners of the old families would call in advance to reserve this special dish for dinner only. Young people in Singapore are not familiar with or interested in such traditional dishes any more.
I was extremely delighted to hear that there are still dedicated people who enjoy spending time producing quality products as the world is in rapid speed. It was also a peaceful dinner with Mom and Sis to whom I felt closer for the first time. We felt a happy energy, one that they rarely click into because in Singapore, my hometown, materialistic life is so overwhelmingly promoted.