CHICAGO, SS24

@jianqliu
@meninhelmutlang
@lookdontouch

[@susuomg]

Best vid for 2024 🤯

[@steezlouise6812]

Your vids are cool! keep up the good work

[@M.____________]

thank you! 🤞🏻

[@Whodnl]

Another Jian Liu classic

[@M.____________]

🫡

[@Quicksilencz]

Great content. Visiting Chicago for the first time in a few months. I'm jotting down some of the places you visited in this video. Aside from that, what are some of your must do's/eats in the city? Thank you in advance

[@M.____________]

honestly only ever leave the house to eat or shop. the art institute is a great museum!

[@swimtron]

Enjoyed the vid, car looking clean!

[@M.____________]

thank you!

[@OhItsLynx]

Totally get the comment about signature scents that are out of the ordinary. Gabar and Stora Skuggan have some really lovely ones if you can find a stockist around you.

[@M.____________]

yeah it seems like everyone is wearing the same scents these days! or maybe i’m just chronically online lol. thanks for the rec, will definitely look into them

[@leonqmmm]

FINALLY HE DROPPED AGAIN

[@leonqmmm]

I’m drooling rn

[@M.____________]

😭

[@Its.birdperson]

I feel like you would love the vibe of the Hay Ray Swivel chair (Jakob Wagner) Dont know if you can get your hands on it in the usa, but definitely check it out

[@M.____________]

will definitely check it out! been obsessed with furniture lately

[@allen.t]

Might be too late to mention this but be mindful that knockbox style is really prone to mold growing. I personally just stick with a regular open knockbox style even though it takes up more room.

[@M.____________]

i’m already knowing the knockbox drawer needs to be emptied and cleaned often cause that’s the perfect environment for mold growth

[@allen.t]

I want to share my brief thoughts on tipping culture (specifically restaurants) Being in LA we’ve been seeing tons of restaurant closures even from places that seemed to be doing pretty well on the surface and it’s just a shame. Being a restaurant owner ESPECIALLY in California is fucking tough and I’m sure you’re well aware of that since you’re a foodie yourself. Forced gratuity at some places are literally just necessary for some places to survive. I know there are plenty of restaurants that survive without a forced gratuity but nobody is thinking of how thats effecting the QoL of the owner and their employees. I have become more open minded to tipping at most restaurants because I want good food to stick around. Unfortunately that seems to be the only way atm for restaurant owners in CA. Edit: i could talk more about tipping at other establishments but that would take way too long lmfao

[@M.____________]

i understand that margins are slim in the restaurant industry and it’s a shame that we have to take that extra step to tip in order for the gems to stay open, in your example. even tho i don’t agree with tipping from a conceptual standpoint, i still participate because that’s our cultural norm in western society. i think i almost prefer that businesses are upfront with service charges so i don’t need to calculate anything when i check out. it’s just so nice being in Asia and having access to amazing food and low prices and without added costs like gratuity

[@allen.t]

@@M.____________ pretty much agree

[@chicagorx8077]

Pizza was so good

[@M.____________]

real proper tavern style