The Hipstamatic Blog

Rust

A photo story by Allan Ezial

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This post is part of our Snap Highlight

Snap is a free monthly digtial publication from Hipstmatic on the iPad. Snap showcases the driving forces behind global creative culture, and explores provocative new ways to interpret the beauty around us.

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The Snap #COLOR issue is here!

This month, learn how to get clammy in the kitchen, discover our latest live music obsessions, and ask yourself if there’s such a thing as truth on the internet. Plus, tons of breathtakingly beautiful photos from around the world, all shot by our Oggl community.

Read and share Snap online, or download it for free on iPhone and iPad. We’re always looking for awesome contributors — want to get featured next month? Hit us up.  

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Photo by Mario Estrada. 

Photo by Mario Estrada. 

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This post is part of our Snap Highlight

Snap is a free monthly digital publication from Hipstamatic on the iPad. Snap showcases the driving forces behind global creative culture, and explores provocative new ways to interpret the beauty around us.

Download Snap Mag
Photo by Chris Opel. Shot using Tinto 1884 and Rock BW II. Submit your beautiful shots for our upcoming Fashion issue to submissions [at] snapm [dot] ag

Photo by Chris Opel. Shot using Tinto 1884 and Rock BW II. Submit your beautiful shots for our upcoming Fashion issue to submissions [at] snapm [dot] ag

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This post is part of our Snap Highlight

Snap is a free monthly digital publication from Hipstamatic on the iPad. Snap showcases the driving forces behind global creative culture, and explores provocative new ways to interpret the beauty around us.

Download Snap Mag

Getting Spicy in Singapore

By Shawn Low / Oggl @shawnlow

When the British turned Singapore into a thriving port circa 1819, food was probably low on their list of priorities. Yet, fast forward almost 200 years and a combination of the melting pot of culture, innovation, and the constant influx of new residents has now made food an indelible (and quite edible) part of the Singaporean DNA. Today, Singapore’s hawker food is the stuff of legend — Anthony Bourdain was a keynote speaker at the 2013 inaugural Street Food Congress here, and more recently bad-boy chef Gordon Ramsey threw down the gauntlet in a cook off against Singapore’s top three hawkers.

Of course, there technically isn’t any ‘street’ food to be found in Singapore — some time ago, the government decided that gritty authenticity went hand-in-hand with food poisoning and subsequently moved all the street vendors into custom- built “hawker centers,” coffee shops, and food courts. Though somewhat sanitised, the food is no less flavorful!

Cheap eats can be found in most outdoor hawker centers and coffee shops dotted around the island. Menus are in English and if you have no idea what you’re ordering, just ask — most vendors speak English. If you’d rather not sweat buckets over your meal, air-conditioned food courts are the way to go.

Some ubiquitous dishes include Hainanese Chicken Rice, fried kway teow, chilli crab, Malay curries such as rending, and Indian briyani. There’s of course everything in-between – you’ll find stalls selling Asian-ised burgers, steaks, chops and fries next to one hawking fishball noodles. An increasing amount of regional migrants means that one can now easily find cuisines such as tongue-numbing Sichuan, Hong Kong dim sum, and mouthwatering vietnamese pho. Paralysed with dining indecision? Tack yourself at the end of the longest queue…and don’t forget the Tiger Beer.

MUST HAVES:
-Chilli crab
-Indian briyani
-Fried kway teow 
-Vietnamese pho 
-Hainanese chicken rice 
-Hong Kong dim sum 
-Malay curries such as rending 
-Tongue-numbing Sichuan

(Source: snapm.ag)

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This post is part of our Snap Highlight

Snap is a free monthly digtial publication from Hipstmatic on the iPad. Snap showcases the driving forces behind global creative culture, and explores provocative new ways to interpret the beauty around us.

Download Snap Mag
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This post is part of our Snap Highlight

Snap is a free monthly digital publication from Hipstamatic on the iPad. Snap showcases the driving forces behind global creative culture, and explores provocative new ways to interpret the beauty around us.

Download Snap Mag
Photo by Sita Mae. Shot using Susie Lens, Blanko Film, No Flash.

Photo by Sita Mae. Shot using Susie Lens, Blanko Film, No Flash.

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This post is part of our Snap Highlight

Snap is a free monthly digital publication from Hipstamatic on the iPad. Snap showcases the driving forces behind global creative culture, and explores provocative new ways to interpret the beauty around us.

Download Snap Mag

Just Peachy
Punches are the new cocktail of choice, and Bar Keep Josh Goldman, of Soigné Group in Los Angeles, shares his favorite concoction
In June, the Punch Kings bartender competition was held in Denver, Colorado, with 10 of the country’s top bartenders. The competition marked this year’s finale of COCHON 555, the national event series with top chefs, winemakers, and farmers, that’s dedicated to educating consumers about heritage breed pigs. Check 
Check out our favorite recipe from the competition, featuring a hot hand-crafted, grilled Peach Cordial:



Peach Cordial Punch 
»1btl BRECkENRIDGE BOURBON 
»3oz LUSTAU EAST INDIA SHERRY 
»1/2qt ROASTED PEACH CORDIAL* 
»LEMON JUICE 
»SWEET TEA »FRESH BLACKBERRIES »FRESH SAGE »ATOMIZER OF BERGARNOT OIL 
InstructIons 
Start by preparing the Grilled Peach Nectar by cutting and pitting 30 peaches, then grilling the halves over medium heat until golden brown. Next, run peaches through a juicer and strain using a superbag. Add white sugar, distilled water, and lemon juice to the strained peach nectar. Taste as you go to make sure it’s not too sweet. Combine completed Peach Cordial with remaining ingredients, then garnish with the fresh blackberries. 

Just Peachy

Punches are the new cocktail of choice, and Bar Keep Josh Goldman, of Soigné Group in Los Angeles, shares his favorite concoction

In June, the Punch Kings bartender competition was held in Denver, Colorado, with 10 of the country’s top bartenders. The competition marked this year’s finale of COCHON 555,
the national event series with top chefs, winemakers, and farmers, that’s dedicated to educating consumers about heritage breed pigs. Check

Check out our favorite recipe from the competition, featuring a hot hand-crafted, grilled Peach Cordial:

Peach Cordial Punch

»1btl BRECkENRIDGE BOURBON

»3oz LUSTAU EAST INDIA SHERRY

»1/2qt ROASTED PEACH CORDIAL*

»LEMON JUICE

»SWEET TEA
»FRESH BLACKBERRIES
»FRESH SAGE
»ATOMIZER OF BERGARNOT OIL

InstructIons

Start by preparing the Grilled Peach Nectar by cutting and pitting 30 peaches, then grilling the halves over medium heat until golden brown. Next, run peaches through a juicer and strain using a superbag. Add white sugar, distilled water, and lemon juice to the strained peach nectar. Taste as you go to make sure it’s not too sweet. Combine completed Peach Cordial with remaining ingredients, then garnish with the fresh blackberries. 

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This post is part of our Snap Highlight

Snap is a free monthly digital publication from Hipstamatic on the iPad. Snap showcases the driving forces behind global creative culture, and explores provocative new ways to interpret the beauty around us.

Download Snap Mag

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