Celebrity Life

At his newly opened restaurant Estro, Antimo Maria Merone pushes the boundaries of Neapolitan dining. We talk to the chef about his country’s cuisine and its bold evolution beyond the peninsula.

Entering Estro, chef Antimo Maria Merone’s new restaurant in Central’s Duddell’s Street, you’re transported into another dimension. Clearly influenced by art, a millennial aesthetic, auteur movies and, in a very subtle way, the chef’s hometown of Naples, the spacious dining room looks like no other restaurant in Hong Kong.

However, don’t expect to find Amalfi lemons on the tables or pseudo-vintage chairs from traditional trattorias of the 1960s. Instead, Merone worked with celebrated designer André Fu to create a space that takes inspiration from the elegant salotti (living rooms) of the 19th century. Fu reimagined this concept by adding contemporary furniture, eccentric wallpapers and a dash of cosmopolitan elegance, which you’ll also find in Merone’s haute Italian menu.

Merone is part of an avant-garde of Italian chefs who are trying to redefine the meaning and evolution of their cuisine around the world. Although he strongly believes that what he’s doing at Estro isn’t unique, he’s determined to show the diversity, adaptability and fine-dining potential of Italian food. Beyond comfort and simplicity, which made the cuisine from the peninsula one of the most popular and well-known in the world, there’s indeed a lot more to explore.

Merone talks here about Italian cuisine, the meaning of authenticity and the concept behind Estro.

Chef Antimo Maria Merone on Estro

Tell us about your career.

I started cooking professionally when I was 25, which is pretty late. I had a 10-year gap from some of my colleagues because I studied finance first and decided to follow my passion later. Professionally, I started cooking in Berlin. Then, prompted by my family, I went to Alma [cookery school] to study Italian cuisine. After that, I worked for Philippe Léveillé at Miramonti l’altro, and that’s why I moved to Asia because he opened a restaurant in Hong Kong and I came here as his head chef. In 2014, I started working with chef Umberto Bombana and moved to Macau in 2015 to helm Otto e Mezzo Bombana there, where I worked for six years. Estro is my first personal project. My wife, who’s a local fashion designer, was heavily involved in the aesthetics of the restaurant and came up with a lot of details that make the restaurant what it is.

What’s the idea behind Estro and how long did it take you to finalise the concept?

Estro is a dream that has been in my drawer for a long time and that luckily became reality. I’d been thinking of opening my own space for a while but I didn’t even know where to do it. I was in Macau and I couldn’t even visualise my restaurant. Last year I got stuck here in Hong Kong because of Covid and I started thinking that maybe it was the right time to focus on what I wanted to do and to start working on a concept or a business plan. I put down some ideas and I started to visualise what I had in my mind in terms of the aesthetics of the space, the food I wanted to serve and the story behind the restaurant. I also started to talk to potential investors and I created a small deck.

What I wanted from the beginning was a strong sense of heritage. I’m from Naples and even though I’ve spent more than half of my life abroad, it’s still the place that has a special place in my heart and it always will. The idea was to create a restaurant with Naples in its heart and the rest of the world in its mind. I’m proud of my origins and they represent a big source of inspiration, but at the same time, they’re not limiting my creativity of the possibilities of what I can do and explore.

Estro, which means inspiration in Italian, is diverse. Yes, we’re trying to refine some historical dishes but we’re also trying to use ingredients that don’t exist in the South of Italy and, taking it out of context, we approach it in a Neapolitan or completely different way. I want the food to be essential, evocative and it has to represent me. I’m not saying Estro is special or unique, but it’s distinctively mine.

Talk us through the restaurant’s design and aesthetic.

I had several meetings with André Fu, who designed the space and did an amazing job. I basically gave him some references about Napoli, the old town and the aristocratic salottos typical of the 19th century, located in huge apartments with high ceilings. We have some retro-chic elements, wallpaper and other references to that. All these inspirations have been reimagined through the eyes of André, a local designer who translated this for Hong Kong. He said before that the space is inspired by my character, which he considers to be eclectic.

Do you think Estro could work in Italy?

Yes, actually. The approach is contemporary and it could also work in Naples. Of course, the connection between the market, the dishes and the idea behind them is always direct. So, maybe, it could be even easier for me to serve this food there, because some dishes are really a click into your memory. If you’re a kid from the South, you’ll instantly recognise the inspiration behind these reinterpreted dishes in a second. Here, it’s different. I’m telling a story that most people are experiencing for the first time. If I were in Italy, I’d probably use more Asian ingredients and influences, because it’s part of my story and who I am.

Do you think the perception of Italian cuisine as fine dining is changing?

Absolutely. And I’m super happy to be part of this era in which Italian food is kind of evolving. Not the food itself, but the conception of what Italian cuisine is and what can be done with it. Outside of Italy, it’s been extremely difficult for my colleagues who came before me to change the perception most people have of our cuisine. There are very few examples of people who’ve been successful in trying to push the boundaries of Italian cuisine outside of the country.

One is definitely Luca Fantin in Tokyo, who’s been doing it for 10 years. He’s pushing and pushing to change this conception and show how diverse, complicated and interesting Italian food can be. It’s really hard and reductive to summarise our cuisine to, say, 10 comforting dishes that everyone loves. There are so many regional differences and dishes and ramifications inside each region.

What’s even more fascinating is that, while we have an ancient history, Italy is a new country. We’ve been unified for 160 years. Each area has a very different history and therefore culinary tradition and heritage. Nobody has ever written an encyclopaedia of Italian food where everything is categorised and classified. Italian cuisine isn’t codified like French cuisine is, for example. There’s a fascinating micro-diversity that gives countless possibilities. Even the concept of authenticity is very diverse depending on where you’re from and your experience.

How do you find the balance between tradition, innovation and telling a story in each dish?

The line is very thin. What I try to do is to keep the initial flavour of it alive and intensify it, to go into its roots to clean it up. With the first bite you need to experience the original flavour. I think the most important thing is to really push the intensity of the flavour to its full potential.

Can you talk us through one dish that represents your philosophy and Estro?

Our Genovese, which at first I thought was too rustic to put into the menu. It’s a super-traditional recipe from Naples, our ragù. What we do at home is to cook the pasta with the sauce and then use the meat afterwards as another dish. Here at Estro, I don’t cook the meat with the onions. The roasted onions become a jus and then, separately, I cook a short rib. This reminds me of the traditional sequence of eating it in my family, served in a small single bite.

This is the first restaurant you’ve opened as chef-founder. Were you scared before launching Estro?

Yes. A restaurant like this is a big investment. I’m turning 40 and I kept thinking, “This needs to work out.” Then there were all the expectations when we opened the restaurant. I was scared that we weren’t ready, that we weren’t where we needed to be. I think, in the end, I’m very satisfied, I think we opened at a time when we were ready to deliver the concept in the right way, in terms of service and the food we serve. Of course, there are still things we’re working on.

What are some of your favourite restaurants in Hong Kong?

VEA by Vicky Cheng, Caprice and Yardbird.

PHOTOGRAPHY ALISON KWAN

The post Avant-Garde Italian: Chef Antimo Maria Merone on Estro and Neapolitan Dining appeared first on Prestige Online - Hong Kong.

The luxury resort tapped on renowned Hong Kong designer Andre Fu for its latest revamp.

The post Hospitality icon Capella Singapore updates itself for the new modern traveller appeared first on The Peak Magazine.

The luxury resort tapped on renowned Hong Kong designer Andre Fu for its latest revamp.

For more stories like this, visit www.thepeakmagazine.com.sg.

There’s no doubt Alex Lam inherited his musical talent from his parents, his father being Cantopop legend George Lam Chi-Cheung, and his mother, Sally Yeh. Still, the singer-songwriter and actor hasn’t let privilege get to his head — he’s not afraid to explore other paths, from a stint in Los Angeles to discover yoga and becoming a yoga teacher, to dipping his toes in fashion.

Lam met Hiro Yoshikawa, founder and designer of Washi Jeans, a Japanese denim brand, a couple years back and was intrigued by the designer’s backstory. Now based in Hong Kong, Yoshikawa is the 18^th generation of a revered sake maker in Okayama, Japan, and the first to leave the family business to pursue his own passion in denim-making. By chance, Yoshikawa had found an old document that charted out his family’s history, written on washi paper. Inspired by this, he developed and patented the Washi No. 6 paper yarn, which he utilizes in his first solo collection launching this month.

Lam, who has always had an eye for detail, quickly became an ambassador and muse for Yoshikawa, and took it upon himself to bring the recognition Yoshikawa deserves by helping him stage his upcoming solo debut.

We sit down with Alex Lam and Hiro Yoshikawa at Washi Jean's studio to talk about style and the upcoming debut of Yoshikawa's solo collection Life on Earth.

Can you describe your style? What are your wardrobe essentials?

AL: My style has always been inspired by musicians. I grew up watching some of my favourite bands like The Rolling Stones, The Beatles, and today, I'm inspired by singers like Drake. For me, my summer essentials include a sleeveless vest, a good multi-functional blazer and a pair of high-quality designer jeans.

Have you always been passionate about fashion and did you want to work in fashion?

AL: I have always cared about how I look and my outfits since I was a kid. I remember there was one time when the collar of my t-shirt wasn't right and I wouldn’t wear it out until my parents fixed it for me. Having friends who are in the fashion industry allows me to execute and experiment my ideas during workshops, like the ‘marshmallow’ colourway of the t-shirt I’m wearing right now. 

How did the both of you meet?

AL: I met Hiro-san thought some of our mutual friends.

HY: have been making jeans for other brands for the past 30 years and it has always been my dream to have my own denim brand. I have always hung out with people from the fashion industry, and meeting Alex from the music and acting world has made my life more fun and exciting.

Can you tell us a bit about your project with Hiro-san?

AL: I was hanging out with a group of producers and we often talk about fashion shows, designer brands’ videos, installation art and music. Once we found out Hiro-san wanted to launch his own denim brand this year, we decided to catch this opportunity and put our ideas together. We are organising a VIP launch event with a fashion show on June 11, 2021.

What was the biggest challenge you had to overcome with this project?

AL: I think the rules of the game changed after Covid started last year. We looked at online fashion shows last year, without the tradition styles, and we knew our team needed to do it in a cleverer way. The restriction for event gathering is 30 persons at the moment, so we were not able to invite too many friends and make the event as big as before. Plus the campaign and fashion show video shoot all in one day, that’s the biggest challenge in this project.

HY:  We have been staying in our studio almost every day is the past few months, meeting different parties like our PR team, models, videographers and producers.

What else are you up to this year that you can share with us?

AL: I have released a new song and I just finished a music video for another song. I have also been working on my YouTube channel and created a few series, but it’s been slightly slowed down because I was focusing in this project.

Has the pandemic affected the way you work or changed your priorities?

AL: Before Covid, I was busy working with clients, who often prepared everything. With changes and restrictions during this period, I am able to organise and create more content by myself.

What are you currently inspired by?

AL: There are many indie musicians and young kids out there who are doing their music in their unique styles. I admire them a lot as they can release songs as long as they think it sounds good. I used think good music requires the best studio and recording equipment, but turned out a lot of indie musicians are producing high quality songs just by working at home.

You have a YouTube channel, you're into fashion, music as well as classic cars. How did you get into each of those passions and how do you balance it all?

AL: Project by project. I’m now focusing more on quantity over quality and I'll keep learning from the progress and mistakes.

Do you have a motto you live by?

Stay healthy. As I was a yoga teacher, I still practice yoga for two to three hours each day. It’s a good way to reflect on myself and find peace.

The post André Fu Shares his Interior Design Tips and Ideas appeared first on Prestige Online - Hong Kong.

There’s no doubt Alex Lam inherited his musical talent from his parents, his father being Cantopop legend George Lam Chi-Cheung, and his mother, Sally Yeh. Still, the singer-songwriter and actor hasn’t let privilege get to his head — he’s not afraid to explore other paths, from a stint in Los Angeles to discover yoga and becoming a yoga teacher, to dipping his toes in fashion.

Lam met Hiro Yoshikawa, founder and designer of Washi Jeans, a Japanese denim brand, a couple years back and was intrigued by the designer’s backstory. Now based in Hong Kong, Yoshikawa is the 18^th generation of a revered sake maker in Okayama, Japan, and the first to leave the family business to pursue his own passion in denim-making. By chance, Yoshikawa had found an old document that charted out his family’s history, written on washi paper. Inspired by this, he developed and patented the Washi No. 6 paper yarn, which he utilizes in his first solo collection launching this month.

Lam, who has always had an eye for detail, quickly became an ambassador and muse for Yoshikawa, and took it upon himself to bring the recognition Yoshikawa deserves by helping him stage his upcoming solo debut.

We sit down with Alex Lam and Hiro Yoshikawa at Washi Jean's studio to talk about style and the upcoming debut of Yoshikawa's solo collection Life on Earth.

Can you describe your style? What are your wardrobe essentials?

AL: My style has always been inspired by musicians. I grew up watching some of my favourite bands like The Rolling Stones, The Beatles, and today, I'm inspired by singers like Drake. For me, my summer essentials include a sleeveless vest, a good multi-functional blazer and a pair of high-quality designer jeans.

Have you always been passionate about fashion and did you want to work in fashion?

AL: I have always cared about how I look and my outfits since I was a kid. I remember there was one time when the collar of my t-shirt wasn't right and I wouldn’t wear it out until my parents fixed it for me. Having friends who are in the fashion industry allows me to execute and experiment my ideas during workshops, like the ‘marshmallow’ colourway of the t-shirt I’m wearing right now. 

How did the both of you meet?

AL: I met Hiro-san thought some of our mutual friends.

HY: have been making jeans for other brands for the past 30 years and it has always been my dream to have my own denim brand. I have always hung out with people from the fashion industry, and meeting Alex from the music and acting world has made my life more fun and exciting.

Can you tell us a bit about your project with Hiro-san?

AL: I was hanging out with a group of producers and we often talk about fashion shows, designer brands’ videos, installation art and music. Once we found out Hiro-san wanted to launch his own denim brand this year, we decided to catch this opportunity and put our ideas together. We are organising a VIP launch event with a fashion show on June 11, 2021.

What was the biggest challenge you had to overcome with this project?

AL: I think the rules of the game changed after Covid started last year. We looked at online fashion shows last year, without the tradition styles, and we knew our team needed to do it in a cleverer way. The restriction for event gathering is 30 persons at the moment, so we were not able to invite too many friends and make the event as big as before. Plus the campaign and fashion show video shoot all in one day, that’s the biggest challenge in this project.

HY:  We have been staying in our studio almost every day is the past few months, meeting different parties like our PR team, models, videographers and producers.

What else are you up to this year that you can share with us?

AL: I have released a new song and I just finished a music video for another song. I have also been working on my YouTube channel and created a few series, but it’s been slightly slowed down because I was focusing in this project.

Has the pandemic affected the way you work or changed your priorities?

AL: Before Covid, I was busy working with clients, who often prepared everything. With changes and restrictions during this period, I am able to organise and create more content by myself.

What are you currently inspired by?

AL: There are many indie musicians and young kids out there who are doing their music in their unique styles. I admire them a lot as they can release songs as long as they think it sounds good. I used think good music requires the best studio and recording equipment, but turned out a lot of indie musicians are producing high quality songs just by working at home.

You have a YouTube channel, you're into fashion, music as well as classic cars. How did you get into each of those passions and how do you balance it all?

AL: Project by project. I’m now focusing more on quantity over quality and I'll keep learning from the progress and mistakes.

Do you have a motto you live by?

Stay healthy. As I was a yoga teacher, I still practice yoga for two to three hours each day. It’s a good way to reflect on myself and find peace.

The post Architect André Fu on His Aesthetic, Work and Life appeared first on Prestige Online - Hong Kong.

Luxury hospitality architect-designer Andre Fu takes us on a tour of his 2,500 sq ft duplex apartment in Hong Kong.

The post Luxury homes: Celebrated designer Andre Fu’s duplex apartment with a 360 degree ocean view appeared first on The Peak Magazine.

Luxury hospitality architect-designer Andre Fu takes us on a tour of his 2,500 sq ft duplex apartment in Hong Kong.

For more stories like this, visit www.thepeakmagazine.com.sg.

St. Regis arrives in Wan Chai along with a rich design narrative and a celebration of old Hong Kong.

The post St. Regis in Wan Chai is a celebration of old Hong Kong appeared first on The Peak Magazine.

St. Regis arrives in Wan Chai along with a rich design narrative and a celebration of old Hong Kong.

For more stories like this, visit www.thepeakmagazine.com.sg.

Bringing unique designs to the world is what Louis Vuitton does. And Objets Nomades is no different. The collection features stylish, travel-inspired objects crafted by revered design stars ranging from the likes of the Campana Brothers to Hong Kong’s own Andre Fu, who combine their talents with the unparalleled savoir fair of Louis Vuitton to create pieces characterised by complex craftsmanship and innovative design.

[caption id="attachment_135120" align="alignnone" width="5000"] Aaron Kwok[/caption]

This year, Objets Nomades returns to Hong Kong for the second year, but this time the exhibition will be on display at the former Central Magistracy, marking the historic building’s first public opening. The revitalised structure, part of Tai Kwun, dates to 1914 and, complete with evocative colonial architecture, is one of the most historically significant buildings on the site. It will be further enhanced by acclaimed Hong Kong designer Joyce Wang, who is behind the avant-garde interior scenography that frames the travelling collection.

[caption id="attachment_135121" align="alignnone" width="990"] DOLLS by Raw Edges[/caption]

This edition of Objets Nomades welcomes new pieces, including award-winning design duo Raw Edges’ DOLLS playful chairs, on display for the first time internationally. London-based creatives Yael Mer and Shay Alkalay are behind this wildly dressed family of collapsible chairs, each featuring a range of fun fabrics and whimsical elements.

“Inspired by culture and folk craft, the chairs can be configured with a subtle human touch; the way we dress them gives each chair its unique context,” says Raw Edges. Each piece can be customised to make it as unique as its owner, in the tradition of Louis Vuitton’s famed trunks, which the Maison has been personalising for more than 160 years.

[caption id="attachment_135122" align="alignnone" width="3000"] Serpentine Table by Atelier Oï[/caption]

Aurel Aebi, Armand Louis and Patrick Raymond are the design minds behind Swiss brand Atelier Oï and its new Serpentine Table. Influenced in its design by the free-flowing movements of traditional dance, there is nevertheless a pleasing balance of weight and tension. American walnut legs are held together by finely worked straps made using blue Louis Vuitton leather, yet are foldable for easy storage.

[caption id="attachment_135137" align="alignnone" width="1969"] Karena Lam | Isabella Leong[/caption]

Quality materials and fine craftsmanship are fundamental to Atelier Oï’s creations, and, as the collective put it, “We were immediately taken with the opportunity of collaborating with a House that stands out for the quality of its savoir-faire.”

[caption id="attachment_135127" align="alignnone" width="2500"] Doona Bae[/caption]

The final new addition to Objets Nomades saw designer Alberto Biagetti and artist Laura Baldassari of Atelier Biagetti fashion the fabulous Anemona table, the undulating base of which is covered with rich natural tan-coloured Louis Vuitton leather on the outside and a contrasting deep blue hue on the inside.

[caption id="attachment_135128" align="alignnone" width="4000"] Anemona by Atelier Biagetti[/caption]

“We did not want to create a portable object; on the contrary, we wanted the object to transport us,” says Atelier Biagetti. “So, we thought about a table – the domestic object par excellence – because it brings people together; it is convivial and inspires the telling of stories and sharing of tales. Then we thought about the sea, the very symbol of freedom, but also the setting for important forms of nomadism today. Our table emerges from the waves into the home as a symbol of hospitality, refuge and peace.”

[caption id="attachment_135138" align="alignnone" width="1969"] Wyman Wong | Juno Mak[/caption]

Louis Vuitton Objets Nomades, Hong Kong runs from 23 to 31 March (10am-11pm Friday and Saturday; 10am-9pm Sunday through Thursday) at Tai Kwun, Block 9, Central Magistracy, 10 Hollywood Road, Central. Visit hk.louisvuitton.com from March 16th 2019 to register for admission. Guided tours will be offered. Complimentary downloads of the Louis Vuitton Hong Kong City Guide will also be available from March 15th to April 1st 2019.

The post Travel by Design appeared first on Prestige Online - Hong Kong.

12 years in the making, the property is well worth the wait with its stunning design, and exclusive, privacy-focused service.

The post Inside Waldorf Astoria Bangkok: one of the city’s most luxurious hotels appeared first on The Peak Magazine.

12 years in the making, the property is well worth the wait with its stunning design, and exclusive, privacy-focused service.

For more stories like this, visit www.thepeakmagazine.com.sg.