Follow the Chef: Gabriele Luna, the soulful Italian chef in Bangkok

Update 26/3/2021:

Since 1st February 2021, Chef Gabriele has taken his talents to L'Oliva, a beautiful Abruzzo restaurant in Sukhumvit 36. I personally feel that it's a nice step in his career, as he can share his cooking philosophy to a bigger group of mainly-local diners, and for me, to be able to enjoy his food in an even more comfortable environment. You know where to "follow' him now!

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Foreword: I wanted to describe him as the "hidden pasta granny" in Bangkok, but chickened out in the last second! The soulful Italian chef works too I guess, just not as well😂.

I couldn't allow 2020 to fly by without blessing you guys with a Bangkok-based addition to my "Follow the Chef" series could I? It hadn't been an easy process in my search, but I am proud to write about Chef Gabriele Luna of About Eatery as the latest one on my brilliant (if I may say so myself) list.

Chef Gabriele Luna with his Spaghetti Carbonara

Pasta is something close to my heart. Even though I am not Italian, it's probably the 2nd most-cooked food group in my personal cooking repertoire (after my mum's cuisine), and that is also why not many restaurants (even specialty pasta restaurants) can truly impress me with their pasta dishes, until I was invited to About Eatery last year by dear friend and fellow foodie Rosalind.

In fact, my first impression of Gabriele had nothing to do with pasta. I sat at the kitchen counter at About Eatery watching Chef Gabriele prepare his Locale tasting menu for me, which was quite memorable as I seldom see a chef show passion and attachment to his food in his every demeanour so naturally.

During my subsequent visit though, I tried his signature Strascinati, which convinced me that there is a whole new world of pasta Gabriele knew that I didn't. It's a world Chef Gabriele spent all 36 years of his life understanding, eating, making, cooking, and now, blessing all foodies in Bangkok with.

Strascinati, the first pasta shape Chef Gabriele made as a little boy

I grew up manipulating plasticine, my kids grew up kneading Playdough. Chef Gabriele, on the other hand, had a childhood in his native Basilicata surrounded by real pasta dough. His nonna (grandmother) made and sold hand-made pasta everyday, and by the time he was 6, Chef Gabriele was already making his first pasta shapes sitting under the kitchen counter. His first shape? Strascinati, the exact shape (with his fingerprints and all) he wow-ed me with, and also the dish he chose to showcase during his feature video on Iron Chef Thailand.

One of his proud signatures at About Eatery

Even though he spent a few of his younger years studying Computer Science Engineering in University, Gabriele's lived his life with cooking in his blood, learning in professional kitchens and eventually graduating from cooking school and working this way through around 10 restaurants in Italy, ranging from Michelin Star kitchens to high-volume restaurants (4 cooks serving 200 covers every service). A period of note, must definitely be his stint with "King of Carbonara" Luciano Monosilio, one which honed his skill to making the best version of this world-famous dish, one that you must not miss at About Eatery (not the set-lunch version!!).

Maybe the best Spaghetti Carbonara you will ever eat.

Ultimately, his love the culture and people (😄)of Indo-China brought him to Bangkok. Starting off at the recently-closed former Italian food powerhouse L'Opera, Chef Gabriele is now completing his 3rd year as executive chef at About Eatery, a restaurant more known for owner/sommelier Giulio Saverino and his catalogue of hand-picked natural wines. It's also a place that allowed Chef Gabriele to spread his wings and express himself. A place where he can scour Italy for the best ingredients to serve his customers on his intricate cold-cut boards and pasta dishes.

I would like to end off by mentioning a dish he prepared for me that touched my heart deeply. This Trittico Lucano (made of 3 different shapes of hand-made pasta served in a rich ragu and chilli oil) was the same pasta he ate every Sunday from young till he left his hometown at 26. While I chewed on it, I was imagining myself sitting at his family table in Basilicata. It was a moving moment, and an honour to have had the privilege to enjoy. 

Trittico Lucano

Then again, it would be thoroughly unfair to leave the final impression of Chef Gabriele as plainly a pasta expert. Even if his pasta dishes are out of this world, he is an accomplished chef who gives equal love to all the dishes he creates, pasta or not.

Let's just hope he continues to stay in Bangkok, or move to anywhere I may go in the future 😍, as having him around is certainly a huge blessing from the Italian pasta grannies. I will leave you with a video of him making pasta at his dedicated pasta corner at About Eatery.

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A post shared by Eddie Yii (@strangerinbangkok)

"Follow the Chef" is a new blog series where I sit down face to face with chefs and help them tell you what they want to say, in their perspective. My inspiration for this series stems from the fast-changing dining landscape in Bangkok, which is both exciting yet confusing for consumers like us. Do we follow the restaurants, or follow the chefs? I hope I can help you make a better decision.

Follow the Chef Project Taiwan: Wes Kuo 郭庭玮, damn I wish he's in Thailand!

My unexpected romantic relationship with Taiwan originates more from the people than the food or place itself. Every new visit brings me closer to more passionate craftsmen fighting everyday for what they believe in.

My first contact with Chef Wes Kuo started in an odd fashion. Highly recommended by my good friend Jeek, I spent nearly half an hour like a headless chicken looking for Chef Wes's restaurant, only to realize it's a hidden 'speakeasy' style bistro 2 levels above a popular Taiwanese hotpot shop at Shilin Night Market. Used to seeing similar modern bistro-style establishments in Thailand command an entire army in the kitchen, I was shocked to see Chef Wes pushing out equal quality with only 1 assistant in the open kitchen and 1 person on the floor, his wife Lucia.

Finally hanging out together in Taipei, December 2019

I enjoyed the meal tremendously. I guess deep inside me, I was yearning to dine at a modern bistro with a distinct Chinese (in this case, Taiwanese) soul running through the food regardless of its final form. Boogie Bistro would easily be one of my most frequented restaurants if it was here in Bangkok.

Then again, our first meet-up ended without speaking a single word to each other. Later in the week, we did speak briefly at Chefs Top and Michelle's pop-up at Jeek's Foodmaze Studio. It was only after I returned to Bangkok did we start communicating more online, and that was when I realised how much fire was buried within that quiet petite frame of his. Every inch of him was burning with the desire to showcase the unknown food wisdom on Taiwan's small but diverse terroir, and the energy to move towards having a louder voice to share his idealogies.

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[Stranger in Taipei #eatdrink_02] 好福食研室-Boogie bistro This trip to Taipei, the 1 place that left the deepest has to be this hidden gem, literally a Speakeasy restaurant called Boogie Bistro, hidden above a hotpot restaurant and a beauty salon in the middle of Shilin Night Market (where food is very average). Chef Wes Kuo works with one of the smallest teams I've ever seen for such a place, with his hospitable wife Lucia Chou and 1 sous chef. Chef Wes has only 1 message in his food, that is to bring out the best in Taiwanese premium ingredients, in the Taiwanese way, as can be seen from his chicken dish, which was seasoned with preserved salted radish and served with a side of bamboo shoot. My favourite dish of the night was the smoked oyster, bursting with salty goodness dressed with grass jelly sauce. His lamb shoulder was executed to perfection, in a way to allow the ingredient to shine as brightly as it can. Oh, don't forget the chicken liver Mille-feuille too. For the foodie, this place is a must-visit in Taipei, and the one legitimate reason to set foot in Shilin Night Market again. 本来不打算再去士林夜市，但是有了好福，应该每次到台北都得往士林跑一趟了。😕 #strangerin台北 #boogiebistro #好福食研室 #士林夜市 #strangerfirstimpression #strangerfirstimpressiontaipei #shilinnightmarket

A post shared by Eddie Yii (@strangerinbangkok) on Mar 6, 2019 at 4:21am PST

Subsequently, Boogie Bistro closed in view of opening a new restaurant that would communicate Chef's directions more effectively. During his break, I was glad to have spent a few days in Bangkok with him and Lucia to get to know them much better. I was a little taken aback when Chef Wes revealed his background in F & B management but actually got his success in the depths of Shilin Night Market selling 'premium' fried skewers. He then owned an equally-successful Kushiage restaurant before setting up Good Food Lab at Boogie Bistro (where I ate his food).

Without prior training in a fine-dining kitchen, he shared that all his inspirations come from ingredients from the land, and his infatuation with how to most-effectively present its story to the diners. If the best way is for the ingredient to be expressed as a mousse, he will then figure out how to make it into his perfect mousse for the dish. There is no emphasis whatsoever, on showing off how well he can cook, or how adept he is in a certain technique.

Chef Wes Kuo,  focusing on a dish at 80/20

In this moment, a mere matter of days before the grand-opening of Chef Wes's new restaurant Embers, I would like to congratulate him and Lucia for obtaining a new platform which will hopefully amplify what he has always been trying to do, that is to share and spread the spirit of his land.

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與曲木在森林裡邂逅 創作出EMBERS的林 在筆直的杉木林中 挑選了三根柳杉 從伐木開始 我們一起參與 透過曲木製作與雕琢 期待在空間中重生 溝通的火花裡 曲木的製作如同料理 我們朔源以國產材的使用出發 透過設計、前處理、蒸氣、彎曲 雕朔成型 像是一道料理的呈現 用心對待 EMBERS的存在 想說的不是我們 而是遇見了這土地上用心經營每一專業的人們 期待你們親臨感受 We fortunately encountered Curvink Architects in the forest There we meet three cedars in the woodland Logging with the lumbermen we brought the trees back to Embers Bending and steaming the timbers just like what we do in our kitchen From farm to table From forest to bar Understanding, pre-processing, cooking and shaping with heart It’s exactly assemble to the dishes we present We would talk more than just about us More about the precious people who devote their talents to this land to share with you Looking forward to meet you here We are Embers #embers #曲墨建築師事務所 #正昌製材廠

A post shared by EMBERS (@embers_dining) on Feb 26, 2020 at 8:27am PST

Chef Wes is the perfect personification of Embers, the glowing hot coal that remains after the fire, looking like the aftermath but packs more penetrative heat than you can ever imagine. I look forward to my first impression at his new restaurant. But damn, I wish he's here!

Cookie R&D: Stranger in Bangkok x David's Soft Cookies

Last weekend, I traveled 800km, deep into Isaan, to the border city of Nakhon Phanom, to spend 8 hours spread over 2 days, in the kitchen of David Okamoto, founder of David's Soft Cookies.

This is a journey not many people will be interested to take, but for me, it was one of the most exciting trips ever, because not only was I able to share precious time with a good friend, I could also be personally involved in coming up with an all-new cookie flavour in collaboration with the cookie master himself.

More importantly, I got to see for myself how passionate and dedicated David is over his craft, and understood that my faith in him over the years is well-placed.

Stranger in Bangkok doing his part.

I was very excited when David pitched the idea of working on a cookie flavour together. I love conceptualizing new dishes and flavours, even at home while cooking for my family. We eventually settled on coming up with a lemon white chocolate cookie, so here goes....

We need some green lime and yellow lemons of course.

Unfortunately, the local green lime zest tasted too unforgiving, so we could only use the yellow lemon zest.

Blanch multiple times to get rid of the bitterness.

No time to confit multiple times, so once will do for this trial batch.

The way David manipulated the dough, I think he can shape the cookies blindfolded with hands behind his back.

Into the oven!

Voila!

3 versions of the same flavour, all excelling in its own way.

I have always known that baking is a science, but this exercise convinced me that in baking, aside of talent, discipline and precision is everything. A slight tweak in the recipe (even 1 additional egg yolk for a batch of 12 cookies) will give a completely different result.

I was also shocked to note that a traditional chewy soft cookie has almost twice the amount of sugar a normal David's cookie has, though it does not taste doubly sweet at all.

In conclusion, our lemon white chocolate cookie was a major success. Everyone who tried it (albeit a small sample size) had good things to say. Then again, some fine-tuning is required, to further enhance the flavour profile as well as the outlook of the cookie.

Release the lemon cookie please?

I do not know whether David will eventually release the cookie. I only know that when he does (if he does), I will be a really really proud man, and do make sure you readers support me by ordering and telling me how you like it!

Follow the Chef: Michelle Goh Wen Yi, the feisty pastry chef from Kuching

Michelle is the 7th chef in my "Follow the Chef" series. Somehow, this edition feels different. It pulls many more heartstrings.

Firstly, in my 10 years in Bangkok, I've only known 1 other Kuching native who works and lives here, that's Michelle. It's a miracle simply to find her in this crowded city, let alone realize what a talent she is. Secondly, she's 24, a whopping 13 years younger than me. I watch her capabilities in amazement sometimes. What was I even doing when I was 24?

Michelle Goh: The feisty pastry chef from Kuching.

Before I digress too much, let's move the focus back to Michelle, to her time in our native Kuching (in Sarawak, East Malaysia), the endearing little city with less than a million inhabitants, where she grew up as an opinionated lady who always felt oppressed in a traditional all-girl's Catholic school. By the age of 15, she was making and selling out 700 cupcakes a day. She quickly knew where her interests lay, and by the age of 18, became the youngest student of her time at Le Cordon Bleu Culinary Arts Institute in Sydney, winning awards for best academic studies on her way to both cuisine and pastry certificates.

She subsequently trained at Shangri-la Sydney under Anna Polyviou, at the 3-hatted Rockpool, now known as Eleven Bridge under Neil Perry (one of the only Australian chefs I know), at Pollen in Singapore under Jason Atherton, before embarking on her Bangkok adventure.

Michelle exuding a different air (of icy-cool calm encasing a ball of fire) while working.

Michelle joined Suhring as pastry chef exactly a year before they got their first Michelin star. By the time Suhring got their second star just last month, Michelle was already running the pastry team and creating new recipes for the menu. One of my major gripes with the fine dining scene in Bangkok is that desserts mostly feel like an after-thought by the chefs, which irritates me to no end. Suhring though, was one of the places which never failed to impress with their sweet courses, a testament to Michelle's capabilities.

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Fall flavors 🍂🍁

A post shared by Michelle Goh (@rokin_shells) on Oct 25, 2018 at 10:24am PDT

I would hereby like to thank Uncle Peter and Auntie Nancy, for seeing the spark in Michelle and making a decision that me, as a father, might not have had the courage to make. For supporting her in her pursuit of a future that cannot be considered 'promising' in our conservative traditions. For allowing her the possibility to put Kuching on the culinary map in the near future. For giving me a sense of pride, to be waving the Kuching flag in Bangkok.

As for Michelle, her stint at Suhring has just ended.

What next?

I guess we will have to Follow the Chef to find out.

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"Follow the Chef" is a new blog series where I sit down face to face with chefs and help them tell you what they want to say, in their perspective. My inspiration for this series stems from the fast-changing dining landscape in Bangkok, which is both exciting yet confusing for consumers like us. Do we follow the restaurants, or follow the chefs? I hope I can help you make a better decision.

Follow the Chef: Charlie Jones, focusing on the basics

Everyone who has been living in Bangkok long enough should know Quince. I personally feel that it had an important part to play in the city's casual dining scene. It was one of the successful pioneers of offering a casual yet classy space that's equally adequate holding a family-style brunch in the day or a cool night out with close friends over some cocktails at night. It has held its ground pretty firmly over the last 5 or 6 years, and that's why they caught my attention when they recently put a 29-year old at the head of its kitchen.

Charlie Jones

Enter, Charlie Jones, a local from Chiang Mai with a Thai mother and South African father, hoping to stamp his character on a menu at Quince (which needs to please everyone, given its highly-mainstream market positioning and its hordes of regulars). If his start is anything to go by, he's already on the right track. Take his braised-oxtail stuffed donut starter for example, it's not something we typically expect to appear on the table at Quince, but I feel it's going to become a firm favourite in no time.

Despite his young age, Charlie has already spent nearly an entire decade in the kitchen, being part of the opening team at Rocket in Bangkok, and having spent a few years in Singapore at Esquina then Maggie Joan's, before taking over at Quince.

However, he shared that most of his cooking philosophies were honed right at the beginning of his journey, at Elliot's, a cafe based in London's Borough Market, which creates its menu solely on the best ingredients found at the market daily. He learnt that the best cooking, is simply getting hold of the best produce and doing them justice. I love his philosophy, because it is close to my heart, and what I feel is the essence of good cooking.

@charlie.jones12 starting to show his character at @quincebangkok with this unexpected sweet donut with braised oxtail filling. Expertly-fried, not oily at all, I think this will go against all odds and become a crowd-pleaser. It reminds me a lot of our Chinese fried mantous, and also the Hong Kong charsiu polo buns. I would love to have a bit more filling but I love the dough too. Damn. #quincebangkok #quince #donut #oxtail #oxtaildonut #suk45 #strangerinbangkok

A post shared by Eddie Yii (@strangerinbangkok) on May 14, 2018 at 12:55am PDT

Charlie is an absolute workaholic who devotes himself to the kitchen. He simply loves cooking. I can see him quietly staying away from the limelight and enjoy his life tending a simple eatery back in Chiang Mai, roasting chunks of meat over slow wood fires, serving a small number of customers every night who will leave wondering why food as "back-to-basics" as his can taste so unforgettable.

Speaking of limelight, the last Bangkok-based chef featured in this series is now BK's Young Chef of the Year. I am not one to make predictions, but I have a feeling it will be difficult for Charlie to run away from attention if he continues his natural progression in this cooking adventure of his, and that's not a bad thing.

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"Follow the Chef" is a new blog series where I sit down face to face with chefs and help them tell you what they want to say, in their perspective. My inspiration for this series stems from the fast-changing dining landscape in Bangkok, which is both exciting yet confusing for consumers like us. Do we follow the restaurants, or follow the chefs? I hope I can help you make a better decision.

Follow the Chef Project Taiwan: Jeek Pan, walking his own path

Last year, I stumbled upon a video demonstration like I've never seen before. It was a quite shocking depiction of how to cook Taiwanese braised pork, portraying every step like a kind of Kung Fu move, combining the power of cooking, music, calligraphy and video production that left a huge impression, so much so I made the dish myself, even if there was no clear recipe given.

After that, I began following Jeek Pan, the young man behind this video and came to understand that over the last couple years he has been churning food-related productions of all sorts, be it videos, photos, articles, collaborations and even random pop-ups. During this trip to Taipei, I couldn't miss the chance to make this new friend.

This picture shows everything about Jeek--flamboyance and hospitality.

Turns out that Jeek is a 27 year-old chef who grew up in a family which ran a mass-market buffet restaurant, and used to be part of Chef Andre Chiang's team at Robin's Grill-- Regent Hotel. What he does now, though, is a little more abstract.

With his proficiency in photography, video production and social media, he has decided not to 'trap' himself in a restaurant, even if that might be the most tried-and-tested way to showcase one's culinary talent. He feels that doing creative customized food collaborations and inventive random events might be more value-adding for him towards his goal, for the near future at least.

Another common sight of him-- his signature cap and camera.

To most, that is a daring proposition, for a chef to take on the world using online marketing and social media. For me though, being in social media for the past few years, I feel that he has the character and unique image to do well. He knows what he's good at. Moving forward, it's how he can continue to improve and seek breakthrough in both his cookery and production quality.

If his ultimate goal is to play a big part in influencing the public to portray the chef's profession in a new light, to encourage appreciation of cooks as artists/craftsmen rather than a path chosen by ones with no 'better opportunity', Jeek's unique method-of-choice seems like the most efficient way to garner eyeballs.

Stranger in Bangkok X Jeek's Foodmaze

So, for all who are interested, do follow his website吉克廚男日記, or if you cannot read chinese, his IG account, where he often shares in English, to give him a pat on his back as he arrows ahead in the direction he created for himself, on a road less traveled.

PS. 号外. During our brunch meet-up, Jeek suddenly popped a peculiar question.

Jeek to us, "So, which school were you from in Singapore?" Photo credit: Jeek's Foodmaze

There was an awkward silence from us. Why did he ask? Would he know even if we told him?

"华侨中学 (The Chinese High School aka HCI as it's known now)," Junxiong answered.

"I am also from the same school!" Jeek replied.

!!!!!wtf???????

Life is a tricky little thing. Everyone takes a different road, meeting different people in the process.

Somehow, nothing happens by chance, the Universe will find its way to link the right people together. Never suppress the little hints life drops you along the way, or you might miss out on the biggest prizes.

Ter'ra X Kin: One Night Only in Kuching

Our perfect location.

5.30pm, 13th February 2018:

I arrived at Kin, half-expecting a frenzy. Michelle was tying up loose ends outside, sorting plates, cutlery, briefing the service staff. She exuded ice-cold calmness, something uncommon for a 23-year old. This was her show(she's from Kuching) - it was probably the only time her extended family could enjoy her talents in one place, and it was not fazing her at all.

Michelle giving her final instructions.

Top was nowhere to be seen. He's definitely sweating it out in the kitchen, out of my sight. The flash-frozen groupers, 'dying' clams, his high temperature. He must have found a solution for everything, or so I hope.

The selection of wine for the event.

6.30pm, 13th February 2018:

Finally, a glimpse of Top. Everything seemed under control. Adrenaline had taken over. He looked in perfect shape.

The #sexythaiboy displaying his usual antics.

Come, one nice shot before hell freezes over, oh, I mean before Ter'ra X Kin takes over.

7pm, 13th February 2018:

After turning a couple of walk-ins away, guests seemed to be finally arriving. It was also the time when Kin, the restaurant itself, transformed from the bright homey eatery in the day, into a classy dining insitution at night. The ambience was spot-on, especially the long wooden platform in front of the kitchen that allowed our chefs to finish off every dish in the clear view of all 40 guests. What a perfect place for the event.

Soon, a healthy elderly man strutted in.

"Are you a guest for the event?" I asked, trying to be as polite as possible.

"Michelle is my grand-daughter!" he bellowed back in pride.

I was taken aback, how was I to know? He proceeded to move forward to take pictures of his granddaughter with his mobile phone.

I looked at Justin and Sze-lyn, my fellow organisers for this event. Sh*t's really happening, here in Kuching, and to think that this was only the 3rd time we met since our 'accidental' meet-up in Bangkok at the end of December. By now, Michelle's entire clan was showering her with embrace and adoration. It was quite a sight, and even before a single dish was served, I knew the effort was worth it.

(From the corner of my eye, I caught Top playing with the wok in the kitchen, and I remembered him saying he had little to no experience with it.)

2 chefs based in Bangkok, 1 with high fever, taking over a kitchen in Kuching, Sarawak, Malaysia.

100% local ingredients. Unfamiliar kitchen. Unfamiliar equipment. Unfamiliar restaurant team.

1.5 days of prep. 6 dishes. 40 guests. 1 night (aka 1 chance) only.

Let's do this.

Coriander Crackers| Crab| Rose Apple, an appetising starter to kick the night off.

Soft Seed| Bovril| Honey Butter, the absolute crowd pleaser, I don't think anyone expected the bread dish to be this spectacular. I believe most customers had at least 2, if not 3 of these soft rolls. This was a clear testament to Michelle's talent as a pastry chef.

Mango Sorbet| Fish Floss, back in Bangkok, this was a gamble. Customers either loved or hated Top's frozen mango + fish sauce combination. It was a winner here in Kuching. Everyone finished their lot, even my 7-year-old niece.

Black Rice| Pork Belly| Prawns, a congee dish that tasted more Asian than anything I had ever eaten from Top. It was a little salty at first, but every spoonful gave a different experience, especially after breaking the cured egg yolk hidden under the rolled pork belly charsiu. Many well-cooked elements put into 1 hearty bowl. I could eat this every other day.

Rock Grouper| Clams| Turmeric| Cabbage, I am not going to mince my words, I didn't enjoy this dish as much as I liked to. The dish had potential, but somehow I felt that with a bigger, fresher fish (which proved to be impossible during the Chinese New Year season in Kuching), served warmer, this dish would have been much much better.

Limau Kasturi| Tuak| Coconut, a play on uniquely-Kuching ingredients, but turned out to be possibly the most forgettable dish of the night. Mainly because we were all stuffed by then, and also that the Tuak (a wine commonly drank by Sarawak natives) and coconut didn't really come out.

And so, we pulled it off. There were hits and misses, but we pulled it off!

Such events, and food, are rare in Kuching, and it felt immensely satisfying to have finally made a small difference to this little city that I call home.

I hope everyone who has followed us in this journey will be inspired, even in a little way, by what a few passionate people have managed to achieve. Be creative, be brave. Share your ideas with your best friends, but ideas don't become things if no action's taken. If you find the right people in the right places and join the right dots together, anything is possible.

So thank you Justin, Sze-Lyn, Aaron, Top, Michelle, Jerome, everyone at Kin and all the diners that night. You made a dream come true.

Maybe some of you are wondering why I shared so much about #terraxkin. Let me just summarize by saying my co-organiser picked me out in Bangkok out of nowhere and our next meeting was barely 2 months later at the briefing of the event last night. Just a mutual passion, and the drive to make something different happen in a city that I call my own, a place that might have never seen something like this. Thanks everyone for making it happen. You know who you are. #onenightonly #strangerinmerokok

A post shared by Eddie Yii (@strangerinbangkok) on Feb 13, 2018 at 5:24pm PST

PS. Read all about Ter'ra X Kin: The Making Of.... and follow #terraxkin on IG and Facebook to see all the precious pictures taken of the event.