Spotlights (M.S.G Edition) — Nani Puspasari
There seems to be no end in sight for Nani Puspasari’s creative reach. From elaborate illustrations and lively branding to delicate porcelain pieces and eye-catching accessories, every thing Nani touches turns into solid gold.
We spoke to Nani about making the most of leftover rice, racism in Chinatown and her favourite dish: Nasi Goreng from Es Teller 77
1. Can you describe the role Asian restaurants have played in your life?
I grew up on the island of Borneo, Indonesia. The majority of people in my hometown are Muslim Indonesian so I have little memory of eating out because there are only a couple of Chinese restaurants in town. I moved to a big city when I was 13, living independently with my siblings, far away from our parents. We'd often get takeaway from Asian restaurants and dine there to celebrate Lunar New Year or weddings. Chinese-Indonesian wedding parties usually have several hundred attendants and 7 courses of Chinese food served.
Here in Australia, it's not so much these large parties or gatherings, but it’s the variety of Asian food that fascinates me. I'm not into Asian 'fusion' or fancy restaurants. I prefer affordable restaurants where you can feel the originality and authenticity of the food, the vibes of family home cooking, served with free hot tea. Sometimes a dingy corner restaurant or with an aunty screaming loudly to read the order out to the chef.
2. What inspired you to illustrate this dish?
This is the first meal I thought of when I read the M.S.G brief. Nasi (=rice) Goreng (=fried) is a big part of our culture as Indonesians. We can call this our national dish. It's traditionally served as breakfast and usually made from leftover rice from the night before. There's a saying from our parents that fried rice is a dish made to avoid wasting rice and other leftovers. Internationally we can find various versions of fried rice but Nasi Goreng is a well-known standout because of the use of authentic Indonesian ingredients: Belacan (shrimp paste), Sambal (Indonesian Chilli Paste), Kecap Manis (Indonesian sweet soy sauce) and Crackers. I salute every Indonesian restaurant in Melbourne that puts Nasi Goreng on their menu, bringing nostalgia to any Indonesian living overseas.
“I prefer affordable restaurants where you can feel the originality and authenticity of the food, the vibes of family home cooking, served with free hot tea. Sometimes a dingy corner restaurant or with an aunty screaming loudly to read the order out to the chef.”
3. Did illustrating the dish change your appreciation of it?
Absolutely. I left Indonesia feeling that I never fit into the culture there. But after 12 years from having left the country, my appreciation for my roots are getting stronger. Thanks to this project, I had the opportunity to present our national dish and was amazed how people from different backgrounds can recognise this dish. I was going crazy when CNN (by polling) in 2011 announced Nasi Goreng was No.2 in the 'World's 50 Most Delicious Foods'. Btw, No.1 CNN polling was Rendang, another Indonesian dish (*wink)
4. Why is it important for you to push this message right now?
It's was upsetting to witness someone yelling "virus virus" to an Asian middle-aged lady who was trying to hand out restaurant brochures on the streets of Melbourne's Chinatown. Through art/visual like this, in a time of the global pandemic, I hope we are able to spread our message and support these Asian restaurants. Their existence enriches us in multicultural Australia.
5. Any recommendations for Asian takeaway joints at the moment?
NAM LONG! a legendary Chinese restaurant in Chinatown, Melbourne. I went there last week to get their amazing authentic BAOs and deliver it to my friends' houses. Fun fact, they have three different prices for their BAO (cold, takeaway, eat-in). You already spend so much time choosing their various types of bao and then you need to decide which price and option you want. The lady was saying thank you more than I ever heard from her before. I think I can feel she's struggling in this mad situation and I hope more people will support their business.
“I left Indonesia feeling that I never fit into the culture there. But after 12 years from having left the country, my appreciation for my roots are getting stronger.”
ABOUT THE M.S.G PROJECT
This special edition of Spotlights is in collaboration with More Of Something Good (M.S.G). We interviewed five of their artists about their favourite Asian restaurants, how COVID-19 has affected the hospitality industry and their current take-away recommendations.
More Of Something Good is the No.1 Online Illustrated Food Directory. In response to the racially-targeted attacks and stigma surrounding COVID-19 and the Asian community, STUDIO MIMU are countering the fear and tension with an online directory of Asian restaurants recommended by artists. M.S.G is a 100% not-for-our-profit initiative that’s good for the hood.
See more of their work
@designani
Images provided by
More Of Something Good