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A photo story featuring Si and Uyen in the unisex tạp dề / apron. This apron was designed for Kaarem’s café-bar and kitchen, simply and lovingly coined Que Upstairs.
Si wears the Que Apron initially created with Que Upstairs in mind to coincide with bread making—here it lends itself to gardening, but hosts a myriad of other potential uses and activities.
One of Kaarem’s beloved pastimes and continual point of reference is the surrounding nature and plant life found in Kaarem’s place of birth, Saigon, Vietnam.
Si, a longtime friend of Kaarem, spends time engaging in the life cycle of plants; weeding away leaves that have browned and replanting Phong Lan và Dương xỉ (orchids and ferns) in hopes of renewed growth.
Uyen wears the Que Apron while mending garments; she spends time meditatively repairing areas of items that have shown signs of being worn time and time again.
Through the act of stitching and patching the items are restored to a state in which they can continue to bring warmth and familiarity.
The Que Apron itself is also an ode to repurposing and making useful again. The apron is made of remnant material from past Kaarem designs.
The apron allows the wearer to be present in their chosen activity, focusing on the task at hand.
Si Huynh
Uyen Ly
Chuong Pham
Karen Thao La
Inspired by the initial growth of mushrooms found under cây Tùng Thơm at Que’s garden; Kaarem’s studio director and tender of plants set out to create a hat that evokes the mushroom’s spirit and to help shield us from UV rays whilst keeping us cool. The result is a lightweight, foldable and reversible hat with seams kept to a minimum that can take the wearer into any activity they embark upon. Below is documentation of some friends in Saigon wearing the Mushroom Bucket Hat in different contexts.
A photography series by Andinh Ha featuring Amanda Luu in Spring/Summer 2020 collection. In collaboration with our friends, Abacus Row and Studio Mondine, for the fourth installment of AR et al. no.4.
Kaarem's creative director Chuong Pham, makes bread at Que by Kaarem’s café-bar-kitchen, Que Upstairs, a space of experimentation and gathering. Chuong began making bread based on his interest in fermentation and enduring desire to transform raw materials into something that can be enjoyed by and shared with others.