Thanks to Ashwin Kumar and his Chinese-enabled friend, we have a working translation of the article from Weekend Weekly:
As a food lover and a loving girlfriend, I occasionally pack lunchboxes for my boyfriend. As the dishes I have created so far have either been fried rice or spaghetti due to the ease of cooking and storage, I thought I would get on the internet to look for some new and creative recipes for packed lunches. The lunches made by this lady I discovered on the net shows the thought and effort she has put into each and every one of them. She creates innovative themes for her packed lunches from wild goose to lobster to the Eiffel Tower to geisha ladies. I really admire the final works of art that her lunches have become. Just like the lunchbox she created in the picture below, it looks exactly like a lady having a mask. It is created by using salad cream mixed with green food colouring for the mask, cheese for the headband, beef for the nostrils and mouth and with blue coloured rice as a background. I give her lunchbox full marks for the final presentation and likeness but I wonder how such a lunchbox would taste like.
Lolz. Oh well. There's my curiosity satisfied, anyway.
For anyone wondering "how such a lunchbox would taste like", I'll tell you. It tasted rather like a turkey sandwich, being that it was a piece of turkey with a thin slather of mayo. I took off the cucumbers and ate them, then rolled up the turkey and ate it. It wasn't half bad.
A lot of people give me flak about my use of food color in the bentos. I was weird about it at first, too, but eventually came to terms with it. Have you taken a look at the ingredients of just about any processed or packaged food? Even the organic foods use food color, and probably much more of it than I do. I try to utilize foods' natural colors whenever possible, but by comparison, adding a couple of drops of blue to the rice cooker isn't so very bad. The portions are tiny. Unless you're from the "Play With Your Food" school of food art, where you just have to stick some black-eyed peas on a particularly gnarled bell pepper (and I think they've cornered the market there), it's difficult to go 100% unaltered.
Coincidentally, an email has been making the rounds with some "Play With Your Food" attachments. The title was, "When Chefs Get Bored". Do chefs have time to get bored?
I'm just praying that none of mine make their way to those emails. I've gotten kind of shell-shocked from the rampant flickr photo theft- my bentos show up in the damnedest places.
Here's the original, again, before it was translated. If anyone can read Chinese and has a different interpretation, let me know :) As Ross Perot said, I'm all ears.