Celebrity Life

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.

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On Thursday, May 20, the South Beach Wine and Food Festival will host its first event in Delray Beach at the new food hall

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Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a list of the best dishes we tried this spring.

From New World Cuisine, to refined Cantonese, Southern Italian and much more, here are our top picks.

Man Wah

The recent re-opening of the Mandarin Oriental Hong Kong’s acclaimed Man Wah, following renovations, heralds an exciting new era of Cantonese fine dining. Located on the hotel’s 25th floor and helmed by executive Chinese chef Wong Wing-Keung, the restaurant continues to honour local cuisine and traditions in a renewed environment. Among the refined classics that encapsulate Man Wah’s legacy are: deep-fried matsutake mushroom pudding (guo-ja), the Cantonese version of an ancient delicacy dating back to the Qing Dynasty; braised pork belly with taro, based on a family recipe that pays homage to the disappearing art of Hakka village cuisine; and deep-fried and braised prawn, rice cake and salted threadfin fish, which is now given a more cosmopolitan revamp with the use of Korean rice cakes instead of noodles. Chef Wong’s creations are served in the new dark-azure dining room, which features gold details, a Chinese embroidered art panel and contemporary millennial-chic elements. -- Marta Colombo, Features Editor

Man Wah, 25/F, Mandarin Oriental Hong Kong, 5 Connaught Rd Central; +852 2825 4003

Kinship

After appointing celebrated Venezuelan-born and New York-trained Nelson Gonzalez as new head chef, the charming neighbourhood restaurant Kinship has introduced an eclectic new menu — an exciting take on the ever-popular new world cuisine. Inspired by Mediterranean, South American and Asian influences, among others, some of the best dishes - and personal favourite - from the new menu include the fresh and tangy crispy soft-shell crab with cornmeal crust, chargrilled spring-onion salad and traditional Venezuelan guasacaca green sauce, home-made cavatelli with Hokkaido scallops, bacon, English peas, tarragon and lemon butter, and, for dessert, pavlova with poached strawberries, shortbread crumble, caramelised pistachio, basil, and Chantilly cream. Riding the tide of the growing success of rustic-elegant and trendy urban eateries, Kinship’s new menu offers an Insta-worthy culinary trip around the world’s food capitals. -- Marta Colombo, Features Editor

Kinship, 3/F LL Tower, 2 Shelley St, Central; +852 2520 0899

LPM Restaurant & Bar

International - super chic - establishment LPM, which focuses on the flavours of the French Riviera and its influences from the nearby region of Liguria in Northwestern Italy, never fails to impress with its simple and yet indulgent and sophisticated dishes. This season, new additions include fresh creations such as Fresh Beans and Artichoke Salad, and Fusilli Puttanesca with Tuna. -- Marta Colombo, Features Editor

LPM Restaurant & Bar, 23-29 Stanley Street Shop 1, 1/F, H, Queen's, Central; +852 2887 1113

Belon

Whatever half-whispered rumours there may have been about a crisis in Belon’s identity -- engendered by the departure of long-time chef Daniel Calvert in 2020 -- were swiftly quashed this month, following an illuminating excursion to Black Sheep Restaurants’ eminent neo-Parisian eatery. Clearly, Head Chef Matthew Kirkley is settling into his new digs (well-insulated from the surrounding cacophony of Elgin Street) with aplomb; and much like the restaurant’s sinuous brocaded spaces, has turned the page definitively on the ghosts of Belon past.

A tremendous polish in the presentation and assembly of each item on the menu is palpable: so much so, that I frequently found myself savouring certain, almost-parochial dishes as if it were my first time encountering them. A ‘niçoise’ of hamachi: raised to glorious new heights by forensic attention to detail and a lightness in technique, allowing every single component ingredient (i.e. dressing, vegetables, protein) to find its mark. Or, how about tartlet foie gras: a wallop of a morsel, rippling with richness and texture, that shows just how cool old-school preparations can still be -- when left to hands possessing sufficient skill and conviction. Frankly, I think we can safely assume Kirkley has a surplus of both. -- Randy Lai, Contributing Editor

Belon, 1/F, 1-5 Elgin Street, Central; +852 2152 2872

Salisterra

Salisterra, the new dining concept located on the 49th floor of The Upper House, celebrates the flavours and traditions of the Mediterranean and draws inspiration from the coastal cuisines of France and Italy. Conceptualised by London-based chef Jun Tanaka, the menu takes a seasonal and fresh approach with dishes that honour the best products from the region. Some of our favourite dishes include a revisited Langoustine Ravioli and Panzanella from the summer repertoire of the Italian peninsula, and a buttery Salt Crust Patagonian Toothfish. Salisterra’s large and diverse space, designed by famed architect André Fu, mixes bold and warm terracotta orange and dusty turquoise with The Upper House’s quintessential elegance. -- Marta Colombo, Features Editor

Salisterra, The Upper House, Pacific Place 88, Queensway, Admiralty; +852 3968 1106

Holt's Café

The majestic Holt’s Café at Rosewood Hong Kong has unveiled a new Sunday Brunch menu. The sumptuous selection features a variety of dishes inspired by world cuisine and Hong Kong classics. The feast starts with a seafood selection of oysters, king crab and king prawn, served with lemon mignonette and cocktail sauce, and continues with a free flow of Western and local small plates. Some of the best dishes we tried include Holt’s Café signature dishes, such as Premium Char Siu Rice with premium BBQ pork and Steak Frites Rib Eye with Bearnaise. For an unforgettable Sunday, the banquet ends with a series of masterful creations by the hotel’s executive pastry chef. -- Marta Colombo, Features Editor

Holt's Café, Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8732

Cassio

Cassio, Central’s long-lasting nightlife hub, has recently been redesigned and revamped by HERVET Manufacturier, the Paris-based luxury furniture design company co-founded by former-Daft Punk creative director Cédric Hervet and his cousin Nicolas. For evening dining, Catalan chef Salva Benedicto conceptualised a menu of classic tapas made with authentic ingredients, which cement the venue’s reputation for authentic Spanish cuisine. Cassio’s new layout and design combines chic atmosphere with neo-classic décor to create a lifestyle lounge that caters to an eclectic clientele of locals and — once they return to the city — visitors. -- Stephanie Ip, Managing Editor

Cassio, 2/F LKF Tower, 33 Whyndham Street, Central; +852 3792 0129

Roji

Roji, Central's latest contemporary izakaya, recently opened its doors in an unassuming Lan Kwai Fong alley that evokes its name, which comes from the Japanese term "rojiura" or "backstreet." The late-night casual eatery and bar brings to Hong Kong the trendy atmosphere of some of Ginza's celebrated establishments serving a Japanese-inspired menu of sharing plates. Some of the best dishes we ate include the fragrant and tender King Crab Legs peppered with a thick blend of parsley and shiso leaves, a side of lemon wedge and mayo; the Torotaku, a fun, bite-size take on negitoro with pickled yellow daikon and Roji’s crispy Chicken Katsu. From the bar, we absolutely loved the fresh Saketini with gin, bergamot, floral akvavit, dill and cucumber lime. To add to the charm, Roji's playlist will make your night one to remember. -- Marta Colombo, Features Editor

Roji, G/F, 20A D'Aguilar St, Lan Kwai Fong, Central

Ki No Bi x Censu pairing at Sake Central

Kyoto craft gin Ki No Bi has launched a special pop-up at Sake Central this month with experiences that will fool us into thinking we're actually in Kyoto. At the House of Ki No Bi, not only will you be able to sample the six elements that make up the artisanal gin through the online 6Elements masterclass with Bar Buonasera's Ayako Miyake; you could also book yourself in for an eight-course tasting menu, crafted by former Fukuro head chef Shun Sato, with drinks thoughtfully paired by Sake Central's co-founder Elliot Faber.

This is an exciting sneak peek into Sato's upcoming restaurant, Censu, which is slated to open in June. Every dish was stellar, but one in particular left an imprint in our minds — the hamachi, served in a whey tomato ponzu and paired with a delicious Tsukino Katsura sake that's made with the same Fushimi waters used at The Kyoto Distillery where Ki No Bi is made. -- Stephanie Ip, Managing Editor

The pairing is available only at Sake Central from now until May 31st, 2021.

Sake Central, S109-S113, 1/F Block A, PMQ, 35 Aberdeen Street, Central; +852 2656 6552

Sushi Yonjugo

Helmed by Chef Milton Lau, who trained in the 10 restaurants in Japan, Sushi Yonjuogo serves Edomae-style sushi with a contemporary twist. The 9-seater omakase restaurant, located in the heart of SoHo behind a traditional light oak timber door, showcases the chef's craftsmanship and personable approach through an impressive selection of memorable small plates. Sushi Yonjugo takes diners on an immersive and intimate culinary journey through Japan's prefectures and diverse terrains, with a focus on showcasing a wide range of fresh products and techniques. We loved the overall experience, which, albeit for a couple of hours, truly took us to Japan. Some of the best dishes we tried include the Dancing Shrimp Sushi, taken directly from the fish tank and turned into a juicy(moving)nigiri in front of our eyes, the combination of Hokkaido White Uni and Bafun Uni, which created an umami explosion in our mouths, and the Sliced Okinawa Akamachi Red Snapper. -- Marta Colombo, Features Editor

Sushi Yonjugo, Staunton Street, Soho, Central; +852 3689 1045

Mr and Mrs Fox

Mr and Mrs Fox is almost like a rediscovered gem in the Quarry Bay neighbourhood. Since it revamped its interiors, the restaurant is now looking brighter, cheerier, with a whole lot of new contemporary art on the walls, soothing greenery all around and a brand new menu to tempt the tastebuds. It's the perfect spot for a bit of brunch — available only on the weekends with appetizers and desserts for sharing and a choice of your own main, plus free-flow deals at happy prices. We loved the generous Egg Benedict and the juicy whole Spanish Chicken. Pro tip: call in advance to secure a spot next to the Instagram-worthy bookcase on the second-floor foyer. -- Stephanie Ip, Managing Editor

Mr and Mrs Fox, 23 Tong Chong Street, Quarry Bay; +852 2697 8500

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