Celebrity Life

Imbibed amidst an immersive patchwork of sounds, scents, and flavours, the latest edition of Krug's much-loved multi-vintage Champagne strikes a chord that is as joyful as it is delicious.

I'll be the first to concede that there's nothing quite like "the intangible quality...of taking in the terroir" but insofar as virtual tastings are concerned -- essentially the status quo for drinks industry pundits in 2021 -- the recent unveiling of Krug's latest Grande Cuvée proved to be oddly visceral and thrilling (in some ways, even touching). Every year since 1843, the eponymous makers of prestige Champagne have released a new assemblage of reserve wines, always consisting of the classic Champenois trio of Chardonnay, Pinot Noir, and Meunier; and always left to age sur lie for 7 years.

Dispensing first with the formalities, the 169th Edition is a "generous expression" of 146 wines made in 11 different years (Krug bottle single vintages relatively infrequently), the oldest of which harkens back to the turn of the millennium. It is, however, the 2013 vintage that -- to butcher a musical analogy -- really sets the bassline: with intensely "luminous and pure" Chardonnays; racy Meunier; and Pinot Noir that extrudes a long, treacle finish. It is in a word, unsurprisingly, 'scrumptious': at its best harmonising alongside sharp aged cheese; aromatic seafood dishes; maybe even a cheeky slice of tarte tatin.

Unsurprisingly, the hallmarks of this Grande Cuvée (namely quality, consistency, and complexity) remain present year in, year out; but it's Krug's highly intuitive method of presentation that helps to immerse drinkers in the art of crafting prestige Champagne. With the jubilant voice of Olivier Krug pouring into their ears -- livestreaming in from the Maison's ancestral holdfast in Reims -- participants in these 'Encounters' were able to hear the story of the 169th Edition in a style that takes you beyond the spoken word. An "audio pairing" composed by Belgian musician Ozark Henry (and fed through to listeners using 8D technology) chronicles, in sonic form, the entire journey of the latest Krug edition: from plot to tasting, and finally harmonious blending together at the hands of Cellar Master Julie Cavil.

As ever, these 'Encounters' ended with a culinary presentation (in Hong Kong, presided over by Island Shangri-La's Uwe Opocensky) inspired by the tasting notes for the current edition -- langoustine and freshly jetted oysters seem to be much-favoured accompaniments this time round -- followed by a round of questions for the Maison's patriarch, Mr. Olivier Krug. On whether he was excited for a resumption of global travel -- to better present this 169th annual bottling -- he expressed optimism. Until then, you could do a lot worse than sipping to a soundtrack.

The 169th Edition of Krug Grande Cuvée is now available at various retail partners throughout Hong Kong, including Watson's, The Fine Wine Experience, CitySuper and Avize Wine Cellar. To learn more, visit Krug online.

The post The Glenrothes Serves up Curated Cocktails, Special Menus and Vintage Watches at The Murray’s Popinjays appeared first on Prestige Online - Hong Kong.

Imbibed amidst an immersive patchwork of sounds, scents, and flavours, the latest edition of Krug's much-loved multi-vintage Champagne strikes a chord that is as joyful as it is delicious.

I'll be the first to concede that there's nothing quite like "the intangible quality...of taking in the terroir" but insofar as virtual tastings are concerned -- essentially the status quo for drinks industry pundits in 2021 -- the recent unveiling of Krug's latest Grande Cuvée proved to be oddly visceral and thrilling (in some ways, even touching). Every year since 1843, the eponymous makers of prestige Champagne have released a new assemblage of reserve wines, always consisting of the classic Champenois trio of Chardonnay, Pinot Noir, and Meunier; and always left to age sur lie for 7 years.

Dispensing first with the formalities, the 169th Edition is a "generous expression" of 146 wines made in 11 different years (Krug bottle single vintages relatively infrequently), the oldest of which harkens back to the turn of the millennium. It is, however, the 2013 vintage that -- to butcher a musical analogy -- really sets the bassline: with intensely "luminous and pure" Chardonnays; racy Meunier; and Pinot Noir that extrudes a long, treacle finish. It is in a word, unsurprisingly, 'scrumptious': at its best harmonising alongside sharp aged cheese; aromatic seafood dishes; maybe even a cheeky slice of tarte tatin.

Unsurprisingly, the hallmarks of this Grande Cuvée (namely quality, consistency, and complexity) remain present year in, year out; but it's Krug's highly intuitive method of presentation that helps to immerse drinkers in the art of crafting prestige Champagne. With the jubilant voice of Olivier Krug pouring into their ears -- livestreaming in from the Maison's ancestral holdfast in Reims -- participants in these 'Encounters' were able to hear the story of the 169th Edition in a style that takes you beyond the spoken word. An "audio pairing" composed by Belgian musician Ozark Henry (and fed through to listeners using 8D technology) chronicles, in sonic form, the entire journey of the latest Krug edition: from plot to tasting, and finally harmonious blending together at the hands of Cellar Master Julie Cavil.

As ever, these 'Encounters' ended with a culinary presentation (in Hong Kong, presided over by Island Shangri-La's Uwe Opocensky) inspired by the tasting notes for the current edition -- langoustine and freshly jetted oysters seem to be much-favoured accompaniments this time round -- followed by a round of questions for the Maison's patriarch, Mr. Olivier Krug. On whether he was excited for a resumption of global travel -- to better present this 169th annual bottling -- he expressed optimism. Until then, you could do a lot worse than sipping to a soundtrack.

The 169th Edition of Krug Grande Cuvée is now available at various retail partners throughout Hong Kong, including Watson's, The Fine Wine Experience, CitySuper and Avize Wine Cellar. To learn more, visit Krug online.

The post Ao Yun 2017 Vintage: Setting a New Benchmark for Modern Winemaking appeared first on Prestige Online - Hong Kong.

One acclaimed Napa Valley producer described the 2018 yield as two vintages in one, with the wines showing the intensity and poise that come with great drinkability. James Sucklling reports on eight outstanding bottles that cost only a fraction of the cult names and reflect where Napa reds currently stand.

Napa Valley 2018 reds veered away from a hedonistic style to become more balanced, restrained and drinkable. The slow and long growing season made it easy for wineries to be more precise, setting their own pace in the vineyards and making balanced, harmonious and intellectual wines with less manipulation. They’re no longer just ripe, packed and loud, with oak footprints and flashy, sweet-fruit flavours; these are now wines with real character, transparency and nuance.

“Drinkability” is a salute to freshness, balance and harmony. Great drinkability can mean fresh, vibrant fruit, sufficient acidity, polished tannin, finesse, purity and transparency. This means no overripe fruit, jumpy alcohol or manipulation in the winemaking, such as excessive extraction or added flavours like oak. Drinkability often goes hand in hand with the authenticity of wines – those that honestly reflect the terroir and vintage, and are made as naturally as possible. As a result, consumers can appreciate these wines earlier, which also suits modern wine-drinking habits, with people’s ability to patiently hold on to a great bottle wearing thin.

On the other hand, drinkability is no excuse for simple, dilute wines. The wines should possess sufficient soul and spirit to hold our interest. For Napa, 2018 was such a vintage, with wines showing intensity and poise. Some can easily be approached now. Paul Hobbs, an acclaimed Napa winemaker, pointed out that the only problem for 2018 seemed to be too much yield, describing it as two vintages in one. “I’ve never seen in my 40 years a vintage with that much crop,” he says. “We put more than 60 percent – and in some cases 70 percent – of the crop on the ground, and we still got normal yields. It was insane.”

Another message from 2018’s Napa reds is how affordable they can be. Of course, Napa’s red wines don’t often hit our radar when we’re looking at value, but it’s not impossible to discover outstanding bottles that cost only a fraction of the cult names. Carneros, an AVA shared by Napa and Sonoma, is also a fine source now for pinot noir under US$50. The high-street Costco’s Kirkland Signature Pinot Noir Napa Valley Carneros 2018 costs less than $15 and is a top example of quality Carneros pinot.

The following eight bottles (all rated 93-94 points) of the 2018 vintage, including five Napa cabernet sauvignons and two pinots from Carneros, show where Napa reds currently stand, straddling drinkability, quality and value. If you don’t have the patience to wait for Napa reds to come around and open up, these wines should be on top of your shopping list. Of course, you could still lay them down for at least another two to four years, which would work out just as well.

Great Value 2018 Napa Valley Wines

GIBBS CABERNET SAUVIGNON NAPA VALLEY THREE CLONES 2018

Score: 94
Very pretty sweet-berry and bark character to the blueberry and black-cherry aromas that follow through to a medium to full body with firm, silky tannins and a creamy finish. Nicely crafted and balanced. Very drinkable now and beautiful, but best after 2023.

FAUST CABERNET SAUVIGNON NAPA VALLEY 2018

Score: 94
Very attractive aromas of blackcurrants, black olives and dark leather with some cedar. It’s full- bodied with firm, silky tannins and a refined, polished finish. Shows finesse and focus. Grows on the palate. Really delicious now, but will improve with age. Drink or hold.

ETUDE PINOT NOIR CARNEROS GRACE BENOIST RANCH 2018

Score: 94
Vivid strawberry and dried-flower aromas here with hints of sandalwood. Medium to full body with firm, creamy tannins and a tangy finish. Opulent. Tight and focused. Pumice and black and white-pepper notes. A pretty wine already, but give it a year or two to open and soften. Drink after 2021.

KIRKLAND SIGNATURE PINOT NOIR NAPA VALLEY CARNEROS 2018

Score: 93
Aromas of dried berries, citrus rind and flowers follow through to a full-bodied palate with creamy, juicy tannins that have an underlying chocolate and lightly nutty flavour. Fine tannins. A rich wine, but always fresh. Drink now

COURTNEY BENHAM CABERNET SAUVIGNON NAPA VALLEY 2018

Score 93
Lots of blackberries and wet earth with mahogany and spice. Full-bodied, tight and composed with long, silky tannins. Shows length and depth. Drink after 2021, but already beautiful. Screw cap.

MARTIN RAY CABERNET SAUVIGNON NAPA VALLEY 2018

Score: 93
Deep and manicured with blueberry and blackberry aromas and flavours. Full-bodied and tight with super polished tannins and a tight, racy finish. Beautifully crafted tannins make this exciting. Better after 2022, but already beautiful. Screw cap.

ROBERT MONDAVI WINERY CABERNET SAUVIGNON NAPA VALLEY 2018

Score: 93
A complex nose of fresh berries, olives, herbs and spices. Balanced, velvety palate with nice harmony and elegant tannins. Long, savoury finish. Delicious. Drink or hold.

SCHUG PINOT NOIR CARNEROS 2018

Score: 93
Dried strawberries with bark and fresh- mushroom undertones. Black-tea notes, too. Full-bodied, yet tightly wound with firm tannins that frame the wine nicely. Soft, creamy tannins. Drink or hold.

The post Napa Valley Reds: 8 Outstanding Bottles Beyond the Cult Names appeared first on Prestige Online - Hong Kong.

"Three beverage managers, a spirits specialist, and food TV host walk into a bar." The punchline? A quintet of surprisingly effortless drink recipes that will make you the MVP of every rooftop, terrace, and seafaring vessel this summer.  

Dubbed by English humourist P.G. Wodehouse as "a misunderstood vitamin", cocktails are to the mind of every sufficiently keen drinker a compelling panacea 365 days out of the year -- more playful than a glass of vino, certainly less perilous than pure spirits. And unlike the latter two categories, neither heat or cold can hope to put a damper on the inherently delicious qualities of, say, a Gimlet. Yet there's a certain enhancive effect that goes with making and drinking cocktails in the depth of summer that's very much a peculiarity of this season. Perhaps long days (and even longer nights) are to blame; or it’s down to that magical way in which thoroughly irksome summer activities (greetings wakeboarding!) suddenly appeal when you add a Mint Julep or thirst-eradicating highball to the equation. But I’m getting ahead of myself.

In order to celebrate the season of sundowners on rooftops and nautical sojourns, I asked five of Hong Kong’s leading F&B personalities to pony up their recipes for go-to ‘bulletproof’ summer cocktails. No doubt, in a pinch you can always opt for a classic two-part mixer -- half-spirit, half-dilutant, an avalanche of ice -- and call it a day; but then you’d be depriving yourself of the opportunity to practice one of the indispensable party tricks of the 20th century -- making drinks. Our talent surveyed were saddled with a seemingly straightforward task: to craft a recipe simple enough that it could be emulated at home; yet with enough flavour and complexity to withstand the rigours of summer. Did they succeed? Grab a jigger, a shaker, and see for yourself.

Matteo Ceravolo's Fusettone

Title: Business Development Manager, Certa Hong Kong
Socials: @matteo_s_ceravolo
Recipe: Bitter Fusetti (50ml); J. Gasco grapefruit soda (80ml); Grapefruit slice.

Combine bitters and soda together and stir. Strain over ice and garnish with large grapefruit slice.

"Despite the heat, summer is always the best season for day drinking. For that reason, I usually enjoy fresh, low ABV beverages that are delicious any time of the day. Being a lover of bitter flavours, I've always been a big advocate for mixing liqueurs (e.g. amaro) together with juice or fruit soda. The 'Fusettone' is actually a recipe for summer cocktails from our friends at Bitter Fusetti -- something I realised I'd been drinking forever, before they introduced it to me.

Fusetti itself is a bitter created in Milan, incorporating the perfect mixture of spices: gentian, rhubarb, cinchona bark, and, as a special ingredient, quassia. This variety is what makes Fusetti excellent in both classic drinks or more modern recipes. The 'Fusettone' is very much in the second camp: it's easy to make, requiring only a single other ingredient -- pink grapefruit soda (my favourite pairing for a bitter). At Certa HQ, we use J. Gasco: a great Piedmontese brand that also happens to be low calorie. Refreshing, sour, and addictive, this is pretty much your best option when making drinks at home or on a boat -- why overcomplicate things?" -- MC

Sabrina Cantini Budden's Jijivisha

Title: Beverage Manager, The Hari
Socials: @sabricantini
Ingredients: Chai-infused rum (60ml); Cardamom honey (15ml); Fresh ginger juice (1/2 tsp); Turmeric (2 pinches); Lime juice (15ml); Pineapple juice (30ml).

Make the 'chai rum' by infusing chai tea (5 tablespoons) into a standard-size bottle of dark rum and leaving to sit at room temperature for at least 48 hours.

Then, warm honey in a saucepan on low-medium heat with a handful of cardamom seeds (pre-muddled). Leave to cook for at least 30 minutes.

Add all ingredients to a cocktail shaker together with ice and shake hard. Double-strain the liquid into a chilled coupe glass. Set aside some of the prepackaged chai for garnish.

"The Jijivisha is the perfect balance between spice and refreshment. To me, it's one of those drinks that's super-sippable, always leaving you wanting more. The name is transliterated from the Hindi phrase "desire to live", which in these pandemic-riven times is an important sentiment to share. The drink is inspired by the classic Daiquiri -- well-known to be one of the all-time classic summer cocktails.

In place of the usual sugar syrups which are used in a Daiquiri, I've included a couple of natural superfoods such as ginger and turmeric (as well as organic honey), all of which are great for you and lend a spicy kick to the whole beverage." -- SCB

Devender Kumar's Merone

Title: Beverage Manager, The Mandarin Oriental Hong Kong
Socials: @devendersehgal_
Ingredients: Cantaloupe melon syrup (3/4 oz); Kamimura Awamori 'Danryu' (3/4 oz); Montelobos Mezcal (1/2 oz); Ancho Reyes Original (1/2 oz); Angostura bitters (1 dash); Fresh lime juice (3/4 oz).

Refrigerate then chop all ingredients into bite-sized pieces, reserving some of the cantaloupe melon for garnish. Combine in a blender and pulse until smooth. Strain into a tumbler, and add fresh juice from the remaining melon to taste.

"Yubari cantaloupes are in season right now, and they're absolutely delicious. The 'Merone' has a simple yet delicious flavour profile: there's a touch of smokiness from the mezcal and ancho liqueur, accompanied by Japan's most emblematic spirit in the guise of Awamori. The foundational flavours are just so refreshing, and having that extra touch of smokiness is fantastic in conjunction with the melon. If you don't have any Ancho Reyes handy, you can use any other sort of chilli liqueur to substitute. Better yet, if you have fresh green or red chillis at home, try using those.

One last thing: prior to making the 'Merone', it's essential that you freeze the pieces of cut melon used for this recipe. When combined with the other ingredients a blender, they approximate the effect of adding ice, without diluting all of that amazing fruit flavour." -- DK

Debbie Wong's Lady Diana

Title: Host & Writer, Asian Food Network
Socials: @ms.debbiewong
Ingredients: Gin (30ml); Campari (30ml); Lime juice (7ml); Simple syrup (1 dash); Lime twist/slice.

Shake all ingredients together with ice. Strain into a coupe or Old Fashioned glass. Garnish and immediately serve.

"No matter whether it's in food or beverages, I'm always attracted to recipes that are 'big impact, little effort', and in the midst of summer that rings especially true. This 'Lady Di' is a mere four ingredients, shaken together to create a stunningly attractive, refreshing, and yet layered cocktail -- just like the late princess herself. This is that rare drink that stands apart from the rest; and has an uncanny ability to connect with all kinds of drinkers at-large." -- DW

Lorenzo Antinori's Sherry & Tonic

Title: Beverage Ambassador, Four Seasons Hotels
Socials: @lorenzoantinori_
Ingredients: Tio Pepe (50ml); Tonic water (120ml); Mint leaves (5), Orange zest.

Pour ingredients into tumbler with ice. Spritz essential oils from an orange over top before serving.

"This might sound like your classic 'nerdy bartender' pick, although really, it's a concoction that ticks all the boxes for what summer cocktails ought to be. First and foremost, it possesses complexity beyond the usual long drink built upon juice or soda, aiming to be light and zingy. Instead, it's chockful of sugar (and delicious delicious regret). Behind its 'dry' stereotype, sherries in the manzanilla or fino style impart a beautiful floral nuttiness that's the product of light oxidisation. Alongside its natural acidity, this imbues dry sherry with a thirst-quenching quality that's perfect for hot summer days.

Personally, I love to serve my Sherry & Tonic in a tall tumbler, together with ice and a handful of mint leaves resting in the bottom of the glass. Choose high-quality tonic with a low sugar content and be rigorous in ensuring that it's served extremely cold. I like to spritz the oil of an orange peel over the finished beverage, in order to add a delicate citric aroma. Alternatively, if you're going for more flair, you can add a whole orange wedge. Best enjoyed on a terrace surrounded by friends -- extra points if you make them a whole carafe!" -- LA

The post 5 Hong Kong F&B Insiders Share Their Recipes for Bulletproof Summer Cocktails appeared first on Prestige Online - Hong Kong.

Mother Nature has borne us two of the world's greatest treasures, one abundant yet fleeting, the other rare yet enduring — both eternally beautiful. Here, timeless high jewellery is showcased against ephemeral blooms in a study of our planet's most precious formations.

(Hero Image: ROUND DIAMOND NECKLACE (TOTALLING 89.18 CARATS) AND MULTISHAPE DIAMOND EARRINGS (TOTALLING 26.25 CARATS), BOTH SET IN WHITE GOLD GRAFF)

HIGH JEWELLERY PHOTOSHOOT

Photography Kauzrambler
Creative Direction Stephanie Ip
Styling Karen Siu
Photography Assistant Chu Mei Kwan
Flowers Flannel Flowers

The post The All-Inclusive Guide to Oat Milk vs Almond Milk 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 Brandon Chau and Evan Chow on Art, Whisky and the Chronicles of Collecting 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 Double Trouble: Kyle & Bain to Open Alongside Margo at Galleria Central this June 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 Is 2018 Bordeaux the Superlative Vintage? 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 Highland Park Introduces its Third-Ever 50 Year Old Whisky appeared first on Prestige Online - Hong Kong.

Or, it's hard to buy wine without being emotionally involved.

The post The perils of wine investment appeared first on The Peak Magazine.

Or, it's hard to buy wine without being emotionally involved.

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