Celebrity Life

The latest ready-to-wear design from The Anthology deepens the brand's burgeoning reputation for sartorial clothing that's elegant yet easy-wearing -- a winning combo even when you're aren't 'working' from home.

Last April, while institutions around the globe were struggling to contain the fear and uncertainty wrought by a now-familiar contagion, huge numbers of clothing brands dealing in what we'd call 'classic menswear' were on the brink of a similarly existential collapse. With offices emptying out at record rates and 'stay home' orders being enforced worldwide (many of them still ongoing today) it seemed that the long-prophesied 'death of the suit', and by association, tailored clothing, had finally arrived.

Multinational menswear outfitters in the mould of J Crew -- known in their heyday for peddling slim, modish suits in malls from Indonesia to Alaska -- disappeared overnight, having failed to recognise (or worse, acknowledge) the sea change that has been taking place in men's fashion these last six years. And that's before we were all locked up, drinking badly-made cocktails over Zoom.

Fortunately, a handful of smaller brands (including an inexplicable number focusing on sartorial clothing, in Hong Kong) have managed to make lemonade out of the current crisis, principally by taking familiar styles of clothing and cranking the comfort factor, both literal and emotional, up high. Those themes were at the forefront of the design process when Hong Kong-based The Anthology released its 'Lazyman' in 2020: a "casual, multifunctional jacket" that's a no-brainer for the 'working from home' brigade, but still smart enough to warrant a place in your wardrobe when the pandemic inevitably ends.

To complement this beloved "blazer alternative", the brand has just released the 'Taskmaster' -- a quasi-outerwear design that rustles many of the same thematic feathers as its predecessor, while expanding The Anthology's casualwear universe. "If the Lazyman is an alternative to the office-appropriate navy sport coat," says co-founder Buzz Tang, "then the Taskmaster is our answer to the classic American work shirt."

It turns out that The Anthology's answer to workwear of the 21st century owes a debt to designers like Ant Franco and Jerry Lorenzo. In an era when fashion's influences are rapidly decamping between art, history, and pop culture, that's certainly no bad thing. Commencing from the reference point of the American workshirt, Tang & co continually tweaked the Taskmaster until they arrived at something suitably "fast-adapting" for a mixture of modern urban situations. It's for working, for loafing, for when you're stuck at home working on your loaves.

Almost by necessity, that makes this different to the scores of workwear designs which have come before: the body is shorter and slimmed for a closer fit, ensuring it wears well even whilst tucked beneath a trouser waistband; whereas the chest pockets have been expanded to handle the tools of modern professionals -- two oversized, postbox-style shapes roomy enough to stash your phone, spectacles, currency or even a palm-sized writing aid.

Intriguing choices in fabric are a signature at The Anthology, and the Taskmaster is no exception in this regard. For the Taskmaster, the brand has chosen to keep its sartorial sensibilities low-key, working closely with its Italian textile partners on a corded glencheck that juxtaposes a sumptuous handle with hardwearing, robust externalities. I say 'low key' since the colour here has enough degrees of separation to isolate it from the exploded plaids we're used to seeing on the high street. According to Tang, this corduroy begins life as a dusty beige cotton that's woven over with cords, shaded in what he likes to call "bleeding fountain pen". Collectively, those colours are redolent of a quill and ink -- an allusion, very nearly imperceptible, to The Anthology's blue feather logo.

The 'Taskmaster' overshirt is now available for HK$3,300. To learn more, visit The Anthology online.

The post Chef Paul Lau of Tin Lung Heen at The Ritz-Carlton on Preserving Cantonese Culinary Heritage appeared first on Prestige Online - Hong Kong.

Hong Kong's dining scene is, to put it simply, immense -- as is the colossal choice of restaurants offering Cantonese cuisine. But for those looking for a more exquisite and elegant experience, here is our list of the top restaurants offering high-end Cantonese fare in Hong Kong along with all the dishes we recommend to try.

The post 15 Best Fine Dining Cantonese Restaurants in Hong Kong appeared first on Prestige Online - Hong Kong.

Cantonese cuisine has changed tremendously in recent years, with more contemporary renditions of classic dishes and fusion styles than ever before. But what about the traditional Cantonese food that we grew up eating; with flavours and aromas that can evoke a sense of nostalgia for many of us. Thankfully, it's well and truly alive at Chinese restaurants such as three Michelin-starred T'ang Court.

As one of only five Cantonese restaurants in the world to achieve three-star status, it's safe to say that the cuisine -- as we know it -- is still going strong. T'ang Court too, continues to be a popular eatery for both locals and travellers as they celebrate their 30th anniversary this year. What's more, it seems that much of the same team remain to this day.

So, in honour of the restaurant's timeless dishes, and what seems to be a timeless team, we decided to go behind those burgundy drapes and into the kitchen with Executive Chef Wong Chi Fai to find out why they've stayed so long, what those timeless dishes are, and what he thinks of modern day Cantonese cuisine.

[gallery size="full" ids="159305,159306"]

Chef Wong, you joined T'ang Court 19 years ago. Why have you stayed for so long?

A number of my co-workers, including kitchen and service team, have worked here for over two decades too. We are as close as family members and enjoy the strong team spirit of “one team, one dream."

Do you think Cantonese cuisine is still as popular as it was all those years ago? 

Michelin launched the Guide for Fine Cantonese Food which compiles the best locations across 15 countries in 2018. T’ang Court was one of the recommended restaurants, which really proves the popularity and importance of Cantonese cuisine on the global culinary stage.

[gallery size="full" ids="159304,159303"]

T’ang Court is known for its elegant yet traditional-style Cantonese dishes. Why is it important to you to preserve this?

The essence of traditional Cantonese cuisine is the flame-cooking technique – how to cook perfectly within a short and precise time while keeping the freshness and original taste of ingredients, without using too much seasoning, involves a wide variety of techniques. And if I do not share my experience and tips with the young talents then we may lose this craftsmanship altogether.

What do you think about this new wave of Chinese chefs creating contemporary Chinese cuisine?

I enjoy trying new restaurants that serve contemporary Chinese cuisine. Having both traditional and contemporary options in the market offers variety. I'm glad to see some Chinese chefs showcasing their creativity in their dishes which [as a result] attracts the younger generation to appreciate Cantonese cuisine.

[gallery size="full" ids="159302,159301,159300"]

Can you please tell us more about those signature dishes that have remained to this day?

1. Stir-fried lobster with onion, shallot and spring onion:
 Back in 2002, Chinese Master Chef Kwong Wai Keung was attracted by a whiff of stir-fried preserved black bean, which inspired him to create a dish that people could smell before they see, and hence his award-winning dish was born.
2. Sautéed prawns and crab roe with golden-fried pork and crab meat puff: For this dish, Chef Kwong was inspired by the classic Cantonese recipe for golden-fried pork and crab meat puff, where preparation requires intensive craftsmanship and techniques. The dish is a rare find in restaurants now and so in 2001, he became determined to educate the younger generation about this traditional dish, thus he added sautéed prawns and crab roe on top, which was a perfect match with the puff, enhancing the appeal and taste to more guests.
3. Baked seafood rice with cream sauce in crab shell: Chef Kwong was walking around a dinnerware store in the '90s and discovered a stunning golden crab-shaped plate. Inspired by its extraordinary shape, he created the baked seafood rice and stuffed it in a crab shell before placing it on top of the crab-shaped plate.

The post Keeping Traditional Cantonese Cuisine Alive with T’ang Court’s Chef Wong Chi Fai appeared first on Prestige Online - Hong Kong.

Perfect for family gatherings.

The post Cantonese restaurants in Singapore appeared first on The Peak Magazine.

Perfect for family gatherings.

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

With exciting new openings and revamped menus, and food that's possibly quite literally spicy, one of these Chinese restaurants will surely fit the bill.

The post The hottest new spots for Chinese cuisine appeared first on The Peak Magazine.

With exciting new openings and revamped menus, and food that's possibly quite literally spicy, one of these Chinese restaurants will surely fit the bill.

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

Look beyond the casinos to find some of the best Cantonese restaurants in the world.

The post 4 Cantonese restaurants to check out when in Macau appeared first on The Peak Magazine.

Look beyond the casinos to find some of the best Cantonese restaurants in the world.

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

The 3-in-1 dining concept offers Cantonese, Huaiyang and Sichuan cuisine.

The post Jewel Changi Airport: Shang Social impresses with its take on traditional Chinese cuisine appeared first on The Peak Magazine.

The 3-in-1 dining concept offers Cantonese, Huaiyang and Sichuan cuisine.

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

Helmed by chefs previously from Summer Pavilion and Imperial Treasure Super Peking Duck, there are already flickers of promise in the menu.

The post Blossom, new Cantonese restaurant at Marina Bay Sands, serves stellar Peking duck appeared first on The Peak Magazine.