Celebrity Life

Many may know him as the Thai Prince of South Korea – Nichkhun Buck Horvejkul has been taking the entertainment industry by storm ever since he first debuted in 2008 as part of the South Korean hip-hop boy group 2PM.

When the band took an official hiatus in 2017 to complete their mandatory military service, Nichkhun, who was born in the US to Chinese parents, stepped out to pursue his own personal interests outside of the band. To great success too, in 2019, he penned and released an album in South Korea, China and Thailand called Me. Dabbling in acting, Nickhun has also been cast in the upcoming Hollywood film Hong Kong Love Story alongside fellow actors Byron Mann and Kenneth Tsang, and will be appearing in a Thai horror film called CRACKED.

As 2PM prepares to make their comeback this year with its latest album MUST, we catch up with Nichkhun to see how he's getting along with his bandmates, the new album release and the exciting new world of acting he's found himself in.

Nichkhun, congratulations on 2PM's latest Album MUST. How does it feel to unite with your bandmates after a 5-year hiatus?

Thank you. It was like a dream come true for me to be able to make a comeback again after so many years in hiatus. Though I worked on my own projects during that time I have missed being together with the whole 2PM. We had a lot of fun during production and promotion. It felt like yesterday when we last released our album.

What was the most exciting thing about making the new album?

Just the fact that all 6 are back together was the most exciting part and the rest just followed along. The same 6 kids reunited for a fun comeback.

What's next for 2PM?

Well we have another mini album releasing in Japan and we are definitely looking for any opportunity to perform live on stage. Just waiting for this fog to be lifted.

Congratulations also on your Hollywood debut! Has this always been a dream for you?

I always picture myself living in Cali one day and I know I’m a person who cannot stop working. Having worked out there is a big reason for me to live there so yes being in Hollywood was always a dream for me. But it’s a dream I’m not taking lightly so if I’m going to keep trying to make it in Hollywood I need to make sure I’m always on point.

What can you tell us about Hong Kong Love Story?

I don’t want to spoil too much but I play a wealthy playboy who loves to party with my brother from another mother played by Byron Mann. I feel like we have good chemistry. We always have fun and try out things outside of the script all the time. This may be a character the audience has never seen me play before so I hope they like him.

You also have a horror film in Thailand coming up called CRACKED.

I like to challenge myself and I feel like I always choose romantic comedy types of films because I feel comfortable playing those roles. But with CRACKED it’s dark, it’s depressing, it’s thrilling, and it gets your heart pounding. So I thought it would be another big step in my acting career if I can carry this role. I worked really hard in preparation for the film as well. Hope the audience will like it.

You're often casted as the rich man in acting projects. Do you feel typcasted?

I must admit that I do have an image that the public thinks of when they see me or hear my name. And I want to break away from that especially if I want to continue my acting career. That is why I chose a movie like CRACKED to show my more serious side.

You've really taken on a range of projects from acting to voice acting and singing. Do you have a preference for acting or singing now?

I enjoy both acting and singing. Singing brought me to where I am today and that’s something I’ll always do. But acting is like a new career path that is still yet to be explored so while continuing to be in 2PM I will also work hard as an actor. As for people I want to work with will probably be my members in 2PM. Most of them are known for their acting skills and it will be so much fun if we get to all be in the same project.

You're also working on a project in China. Can you tell us more about it?

I recently joined a Chinese TV show called《追光吧！哥哥2》. It's a performance competition program and there are elimination rounds. I can't spoil too much but I can tell you that everyone on the show is a tough competitor so I will need to prepare well for every round. Hope the viewers enjoy seeing me on the show. I am also taking Chinese lessons so that I can communicate with people on the show.

CREATIVE DIRECTION AND STYLING ALVIN GOH
RETOUCHING SHENG YANG
HAIR JEAN T @ ATEN STUDIO
MAKE-UP ALVIN GOH

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To those whose whirlwind romance looks likely to become permanent, we've put together everything they'll need to know about that all-important token of everlasting love – the engagement ring.

If we didn’t know this already, 2021 definitely proved a certain point – that nothing can get in the way of love, not even a pandemic that knows no end. People may reschedule their weddings to 2022, even 2023, but proposals and engagements are still very much happening.

And with every proposal, there’s the ultimate prop: the ring to symbolise eternal love and commitment. It doesn’t have to be a diamond, but it sure needs to be something you know your partner will cherish. Whether you’re dropping hints to your partner about the ring of your dreams, or even shopping together for it, we’ve gathered all the advice from our favourite bridal jewellers to narrow down the top engagement-ring trends that we believe are here to stay.

Read on to discover all the engagement ring trends.

Trend 1: Keeping it Classic

The diamond engagement ring will forever remain a classic, even if it isn’t technically traditional – diamonds only became synonymous with bridal jewellery when copywriter Frances Gerety coined the phrase “A Diamond is Forever” for a 1947 De Beers campaign. Nonetheless, white diamonds remain a popular choice and numerous jewellery brands purport to offer the best of them.

For example, Graff, the king of diamonds, takes its diamond selection process extremely seriously, having spent generations perfecting the journey of a stone from mine to boutique, ensuring on the way that the cut, the setting and the craftsmanship behind each jewel are flawless. Diamonds are graded by the 4Cs, a universal standard set by the Gemmological Institute of America (GIA) that refers to a diamond’s cut, colour, clarity and carat weight. At Graff, the diamonds are cut and polished to be perfect balanced with symmetrical mirror-like facets to display the optimum scintillation; you’ll also find that in terms of colour, Graff only uses diamonds ranging between D and G – the rarest and most sought-after grades.

At Hearts on Fire, cut is the most important of the 4Cs. A round, brilliant-cut diamond is arguably the most sparkling and radiant, as it displays the highest number of facets within to reflect light, and this is also the cut that Hearts on Fire exclusively specialises in.

Trend 2: Going for Fancy Shapes

Today, however, there’s definitely a rise in popularity for fancy shapes. Clients who go to Angie Marei in New York, aren’t looking for round brilliant-cut diamonds.. The Dominican-Egyptian designer takes inspiration from Ancient Egyptian decorative arts, architecture and the anti-traditional elegance of the Art Deco era to bring each piece a unique story. Her Ayla Bridal Collection for example, is inspired by the majestic open curves and fluidity of Arabic calligraphy and decorative arts, with a serpentine design that’s a spiritual symbol of rebirth, transformation, eternity and immortality.

“Most of my clients are requesting unique cuts over the traditional round brilliant cuts,” Marei tells us. “For example, our Ayla Engagement Ring featuring a marquise-cut diamond is in high demand now. They love the ultra-feminine look of the marquise shape. We’re also getting a lot of requests for pear and oval-cut diamonds.”

Similarly, De Beers has noticed the trend for fancy cuts, and has extended its offering of fancy-cut and fancy-colour solitaire diamond rings this year, offering its clients full control of their individual expressions. Marquise-cut, a modification of the round brilliant that maximises carat weight and gives the illusion of longer and slimmer fingers, dates back to the 1700s. According to legend, Louise XV of France requested a diamond cut to resemble the perfectly-shaped mouth of his mistress, the Marquise de Pompadour.

Heart-shaped diamonds are also making a comeback among hopeless romantics. Their popularity dates back to the 16th century, when Mary Queen of Scots gave Queen Elizabeth a heart-shaped diamond ring as a gift of friendship.

Trend 3: Design-Forward

London-based designer Liv Luttrell, who excels in creating bespoke engagement rings for her clients, says she’s “found a real interest in dramatic design-led pieces.

“I’ve been exploring geometric shapes paired with detailed settings and simple curving architectural-inspired lines,” says Luttrell. “The challenge I relish is to take a bold brief and bring it to life, where the final design has the right balance of quality, uniqueness and timeless elegance that will be wearable for a lifetime.”

Intricate design is on the mind of Harry Winston’s designers, too. Inspired by the intricate details and elements of a bespoke wedding gown, the house has applied the same mindset and artistry to its new Bridal Couture collection of rings. Each ring highlights the various diamond cuts with signature elements that recall the wedding-day ensemble – such as the corset lacing of a couture gown, married with a pear-shaped diamond centre stone, or an emerald-cut diamond contrasting with the delicate open-weave fabric of Chantilly lace. For a more avant-garde take on an engagement ring, there’s also an exquisite ring designed with two marquise-shaped diamonds of approximately the same carat weight, resting asymmetrically side-by-side on a diamond and platinum band.

Trend 4: Attention to the Ring Band

Jewellery designer Rachel Boston has noticed a trend for more unusual band styles. “At the moment, we’re seeing a lot of interest in more unusual band styles, with people leaning towards wider statement bands,” she says.
“A chunky band is a perfect way to turn something that would otherwise be a much more classic-looking engagement ring into a piece with a really unique character,” says Boston. “Split bands are a popular choice as well, and much easier to wear and pair with a wedding band than you’d think. We’re also seeing a draw towards intricate, Art-Deco inspired halos.”

For popular British fine-jewellery brand Annoushka, which introduced its first bridal collection this year, it’s all about the ring jacket. Called Love & Commitment, the collection ranges from simple solitaires and delicate three-stone designs to more extravagant fine stone rings. What’s super interesting is the diamond ring jacket that clients can pair with an engagement ring. Available in yellow or white gold, the interchangeable ring jacket slides snugly around the solitaire ring for extra oomph and pizzaz. The ring jacket functions perfectly as a wedding band, or could even be added as a milestone gift in years to come.

Trend 5: Making a Statement with Colour

Every couple is different, and every proposal is unique. There’s definitely a growing number of people looking for something different – and coloured stones have never been more popular. According to London-based jeweller Michelle Oh, “We’re seeing a huge and growing demand for coloured stones to be used in engagement rings these days. Gone are the days when someone just wants a round brilliant-cut white diamond solitaire for an engagement ring.”

People today are looking for uniqueness. “More and more people try to be different and steer away from silhouettes and shapes that feel too commonplace,” says Oh. “I think this is all part of the zeitgeist of wanting to express individuality and uniqueness.”

Colour is an extremely personal way to display this sense of individuality, she adds. “Even those who still want some diamonds on their ring will opt for less traditional-looking diamonds, such as champagne or grey diamonds, or maybe an unusual cut or shape, to get that different look in their diamond ring.”

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Tiramisu, which translates into English as "pick me up" of "cheer me up," is one of the simplest and yet appreciated Italian desserts in the country and around the world. As the team's resident Italian, I compiled a list of the best Tiramisu in Hong Kong.

This month, Ado Campeol, known as "the father of tiramisu," died at the age of 93 in Treviso, a city in the northeastern region of Veneto. The famous dessert was invented by Campeol's wife and a chef in the kitchens of his restaurant Le Beccherie and added to their menu for the first time in 1972. Since then, the coffee-flavoured creation has become a staple in both humble trattorias and fine dining establishments from New York to Rome and Asia.

While the original recipe features a short list of ingredients (finger biscuits, sugar, egg yolks, coffee, mascarpone cheese, cocoa powder and sometimes liquor), the concept has been adapted into many varieties of cakes and other desserts.

As there is no shortage of great Italian comfort food in Hong Kong, compiling this list was not as easy as I expected, but, after trying as many tiramisu as possible, here we are.

Where to Find the Best Tiramisu in Hong Kong

Grissini

We love it because: It features only the original ingredients, it's perfectly balanced and it's spooned out of a big bowl - just like a nonna would serve it on a Sunday.

Grissini, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Pici

We love it because: the layering is great and the mascarpone cream is remarkably fluffy.

Multiple locations including Pici Central, 24, 26 Aberdeen St, Central; +852 2755 5233

Lucale

We love it because: it retains the same flavour profile of the traditional recipe but it plays with different texture. Lucale's Tiramisu includes coffee jelly, caramelised nuts and a crispy caramel shell.

Lucale, Shop A, 100 Third St, Sai Ying Pun; +852 3611 1842

La Camionetta

We love it because: the ladyfingers are perfect and the coffee flavour shines through.

La Camionetta, G/F, 12A Elgin St, Central; +852 6717 0536

Tosca di Angelo

We love it because: it's a high end - and yet comforting and absolutely delicious - version of the dessert that pays homage to Italian traditions with finesse.

Tosca di Angelo, International Commerce Centre (ICC), 1 Austin Rd W, Tsim Sha Tsui; +852 2263 2270

CIAK - In The Kitchen

We love it because: the ladyfinger sponge is great and the addition of coffee ice cream works really well.

CIAK - In The Kitchen, Shop 327-333, 3/F Landmark Atrium, 15 Queen's Road Central; +852 2522 8869

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From a white truffle menu, to a Balinese feast, here’s where to eat in Hong Kong in November 2021.

Here's Where to eat in Hong Kong in November 2021

Poem

Popular Indonesian restaurant Poem has introduced a new autumn-winter menu. The selection follows Balinese traditions, while creating dishes that also capture the harmony between products and flavours. Appetisers include a vegan king mushroom pan seared and served with roasted beetroot sambal and garlic oil, and slow-cooked octopus with spicy balado sambal and sweet chilli sauce. Fresh seafood, a staple in Bali, takes centre stage in the restaurant’s new mains with dishes such as a whole grilled seabass marinated in a piquant chilli sauce, and Jimbaran lobster cooked with a bold barbecue sauce.

Poem, 5/F, LKF Tower, 33 Wyndham St, Central; +852 2810 6166

Gelato Messina

Blacksheep’s Gelato Messina recently opened on Pottinger Street. The group’s first traditional gelateria serves 35 classic flavours and an ever-changing line-up of specials, such as the grand creation featuring Hong Kong Milk Tea and Egg Tart.

Gelato Messina, 37 Pottinger St, Central

Duddell's

With the hairy-crab season in full swing, one-Michelin-star Cantonese restaurant Duddell’s has created a special limited-edition menu featuring Shanghainese hairy crabs from Hokkaido. The six-course Hairy Crab Tasting Menu with Sake pairing features popular Cantonese classics such as xiaolongbao and hairy-crab coral; braised rice noodles in ishinabe, and hairy-crab coral and steamed fresh whole Hokkaido hairy crab.

Duddell's, 1 Duddell Street, Central; +852 2525 9191

nüte

Inspired by science-driven nutrition, nüte celebrates health-conscious living with tasty food featuring natural ingredients. The latest addition to BaseHall, Central’s trendy food court, nüte’s menu includes ignature grab-and-go Icebar smoothies and smoothie bowls, designed to boost immunity or detox. Two varieties of wholesome tartines and Japanese grain bowls are also available for a down-to-earth snack or meal.

Basehall, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central; +852 3643 0865

Yung Kee

Yung Kee recently unveiled its revamped premises and menu in an effort to celebrate and revive Hong Kong’s traditional dining culture. Founded in 1936, the heritage restaurant and brand are particularly famous for its roast goose. Two floors of the historic location in Central have been refurbished to combine contemporary design and nostalgic elements. When entering the restaurant, guests can now admire Yung Kee’s original booth seating, an ode to its past as a dai pai dong.

Yung Kee, Yung Kee Building, Wellington St, Central; +852 2522 1624

Radical Chic

A dish of Tartufo Bianco e Amaretti (white truffle with Amaretti biscuits) can be enjoyed at upscale Italian restaurant Radical Chic as part of its new white-truffle degustation menu, which ushers in Piedmont’s “white diamonds” season

Radical Chic, ICC, Shop B1, Level 101, 1 Austin Rd W, Tsim Sha Tsu; +852 3618 7880

Bibi & Baba

Helmed by Head Chef Ho Wai-Kong, Bibi & Baba recently unveiled its new Off-Menu selection that features classic Singaporean and Malaysian dishes. The menu includes sambal stingray, Singaporean chilli crab, cereal prawns, beef rendang with rice and much more. Go hungry as the portions are bigger than normal. It’s worth noting that some of the dishes on the Off-Menu cannot be ordered a-la-carte. The set menu is only available by advanced 48-hours pre-order for a minimum of 6 guests for lunch and dinner.

Austin Miao, Branded Content Manager 

Bibi & Baba, 1-7 Ship St, Wan Chai; +852 2555 0628

Little Bedu

In celebration of its third anniversary, Middle Eastern restaurant Bedu is expanding its brand with the launch of Little Bedu, a takeaway-only concept also located on Gough Street. An extension of executive chef Corey Riches’ values and passion for modern Middle Eastern cuisine, the restaurant serves creations inspired by the region’s vast culinary traditions. New signatures include Jordan, with lamb and labneh; Beirut, with spiced chicken and tabouli; and Egypt, with falafel and hummus.

Little Bedu, Shop 2, G/F, 49-51a Gough St, Central

Felix

This autumn, Jay Gatsby comes to Hong Kong to host a series of exclusive dinners at The Peninsula’s Felix. Inspired by a New York City speakeasy and a golden age of elegance and ground-breaking gastronomy, the immersive dining experience is organised in partnership with the award-winning Secret Theatre company. For the occasion, chef de cuisine Juan Gomez has prepared a selection of imaginative dishes whose origins can be traced back to the glamorous decade of a century ago.

Felix, 28/F The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6778

“Where to Eat in Hong Kong in November 2021” is a part of a monthly series, check back every month for more recommendations

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