Celebrity Life

1. Pretty Big Deal If this is your first time hearing about the Pretty Big Deal podcast, I urge you to stop what you’re doing…

The post The 15 Best Podcasts to Inspire Big Ideas appeared first on World of Wanderlust.

Another day in lockdown. Another day thinking: when will all of this end. The truth is, none of us know. But instead of getting down…

The post 10 ways to turn your life around in 2020 appeared first on World of Wanderlust.

With all this time at home, you might be on the look out for some newfound wisdom. Entrepreneurs and wannabe business folk rejoice, we have…

The post The Top 10 Best Books for Entrepreneurs appeared first on World of Wanderlust.

Born out of a passion for fashion, luxury and good deals (we're right there with you!), French entrepreneurs, and husband and wife duo, Delphine Lefay and Diego Dultzin Lacoste started OnTheList. The members-only concept is where flash sales meet high-end lifestyle brands for a unique shopping experience. Now in their fourth year since the launch, they have a huge 7,000 sq. ft. showroom in Central, over 150,000 members, and countless brands on the roster. We decided to catch up with the couple to find out how it all started and how they're doing now.

[caption id="attachment_192459" align="alignnone" width="1013"] Delphine Lefay and Diego Dultzin Lacoste started OnTheList in 2016[/caption]

Name: Delphine Lefay and Diego Dultzin Lacoste
Profession: Co-founder & CEO / Co-founder & CFO
Industry: Retail and e-commerce
Start up since: January 2016

Tell us about your business. What do you do?
OnTheList is a pioneering concept of members-only flash sales, offering members exclusive access to luxury brands at discounted prices, for a limited number of days. Members are invited by an e-mailed barcode to a specific location for the 3- or 4-day event. The company offers brands a sustainable option to clear past-season merchandise; turning old inventory into opportunity whilst simultaneously paving an additional channel to a wider consumer market.

What's behind the name, OnTheList?

It’s all about the concept of community and exclusivity. As our Flash Sales are for members only, the company name of OnTheList is linked to it. You need to register as a member to enter the in-store or online flash sales, so [in other words, you need to] officially get “On The List”.

Tell me about your best and worst day at work?

Our best day was back in 3 August 2016 when we had our 13th pop-up of Dr Martens Flash Sales. The company website crashed at midnight because too many people were trying to register as an OnTheList member. Then on the morning of the pop-up, there was a long queue with thousands of members waiting outside for the store to open. That was the first time, but not the only time. But it did prove that our business model would succeed!

During the working life, there is a mixture of good and bad news. And sometimes the bad news dominates. But so far (touch wood) we don’t have a day that we would consider as the worst day as we haven’t had any horrible news. On the contrary, we always see the opportunities in every crisis.

[caption id="attachment_192469" align="alignnone" width="985"] Members-only flash sales hosted by OnTheList[/caption]

What do you do when you’re not at work?

We enjoy a social life beyond social media. The support, the encouragement and the inspiration that we get from friends means a lot to us. So we like meeting friends when we’re not at work -- for food, for drinks, and just to be around them.

We are both quite outgoing people, Diego likes playing golf and I enjoy horse riding and yoga, whenever we have time. We also like hiking in Hong Kong and travelling around the world; our last trip was to South Africa during Chinese New Year. However, as we are always together, we often talk about work even when we’re not at work!

Looking back now, what would you have done differently?

Every step counts and we’ve taken each step as a lesson to learn from which ultimately brought us here. -- to where we are now. But looking back at the potential of OnTheList, if we had chance to do it differently, we would probably have sped up the development, and made it faster. For instance, we still had our previous jobs in the beginning, so to do it differently -- we would've quit earlier in order to focus on the business instead. Also, we took another 9 months of pop-ups in Hong Kong before we decided to settle down in a permanent showroom in Central. If we could do it again, we would not waited that long. However, there’s nothing 100% right or wrong, and we will never know what would've really have happened after these considerable steps.

[caption id="attachment_192466" align="alignnone" width="980"] Outside of work, Diego likes to play golf and Delphine enjoys horse riding[/caption]

What advice would you give to someone looking to start up?

1. Just do it! Never wait until it’s perfect, or otherwise you will never get started.
2. Then test it, test again and keep on testing.
3. Talk about it to people around you -- with as many people as possible. Their feedback will help shape your ideas for the better. You will also get inspiration every time you are presenting it.
4. Don’t be afraid of people stealing your idea, the chance is very low! One can steal ideas but no one can steal execution or passion.

As a child, what did you aspire to be?

Delphine: Lots of different jobs! Every six months I had a new aspiration.
Diego: I aspired to be an inventor. Like my great grandpa, René Lacoste [the French tennis player who also invented the tennis ball machine, steel tennis racket and is known worldwide as the creator of the Lacoste tennis shirt].

[caption id="attachment_192467" align="alignnone" width="1058"] The first permanent OnTheList showroom in Central on Duddell Street[/caption]

What has been your biggest hurdle, and how did you overcome it?
Generally speaking, working as a couple is amazing but it’s not easy every day. Everyone has his or her own way of doing things; mutual respect, communication, understanding and cooperation are key in this kind of partnership.
In terms of business, finding the first permanent showroom was one of the challenges for us. As OnTheList is quite a new retail concept in Asia and most of the landlords in Hong Kong don't accept our business model of both retail and events. In the end, it took a lot of time to find this showroom in Central. And even then, we needed to pay 3 months deposit in cash, so we had to raise some funds from friends and family.

Why did you start up in Hong Kong?
We were already working in fashion retail in Hong Kong. We had some problems with our stock and looking for a solution that can help us liquidate the stock, but we couldn't find any here. That’s why we decided to launch OnTheList. Also, Hong Kong is a dynamic city with strong growth prospects and it provides easy and welcoming business factors for a new start up company. The most difficult thing is the rent.

[caption id="attachment_192468" align="alignnone" width="1009"] Bonding with the OnTheList team[/caption]

What are your goals for 2020? And in the near future?
We are always working, looking to move and progress forward in order to manage and motivate our teams as young entrepreneurs. So we try to keep on learning; through reading, training, listening to podcasts. We love it, so it’s always a pleasure to try to be a better manager.
The direction for 2020 is to develop and consolidate our 3 permanent showrooms: Taipei, Singapore and Shanghai. And to pop up in other Chinese cities, too.

Another goal is to develop our e-commerce business in Hong Kong, and then launch it in Singapore, Taiwan and China.

How do you define success? Do you consider yourself being successful?
“Success” for us is a mix of personal and professional success. If we cannot find a balance between them, then we don’t consider ourselves successful. So far, professionally speaking we are proud of what we have built in four years because it has been based on honesty and trusted relationships with our partners, team, and suppliers. We believe that we have built strong foundations. Personally speaking, we have found a successfully good balance between work and personal life.

The post Startup Life: Delphine Lefay and Diego Dultzin Lacoste of OnTheList appeared first on Prestige Online - Hong Kong.

There is never a dull moment in Hong Kong’s dining scene. But what Vincent Mui realised was as vivacious as the F&B world is, and there was a hole in the industry he wanted to fill. So in 2015, the entrepreneur opened up Test Kitchen – a concept that literally brought the most talented culinary influencers right into the heart of the city.

Though only open for a few short years, his establishment has become one of the most watched (and booked) by foodies locally and abroad. With the likes of critically acclaimed chefs such as celebrity chef and Top Chef contender Kwame Onwuachi (USA), Ray Adriansyah of Locavore (Indonesia), Ben Spalding of The Fat Duck (United Kingdom), Andrew Walsh of Cure (Singapore), to upcoming pop-up crossover with Pablo Lagrange from Argentina, Test Kitchen has been the place to experience and experiment with international cuisines. We chat with Vincent to find out more about the business, along with his triumphs and challenges.

Name: Vincent Mui
Profession: Restaurateur
Industry: Food & Beverage, specifically pop-ups and events
Start up since: March 2015
Company size: Small

[caption id="attachment_190512" align="alignnone" width="1280"] Founder Vincent Mui and Head Chef Devon Hou[/caption]

Tell us about your business. What do you do?
Test Kitchen is a unique dining movement that invites chefs around the world (and occasionally from within Hong Kong) to cook the food they love and share their stories in four of five night pop-up dinners, usually running twice a month. Hong Kong diners are knowledgeable and open-minded about new tastes and experiences; they want to get to know our chefs and understand what drives them and their food.
Our beautiful two-storey street-level shop is located in Sai Ying Pun where we host our pop-up dinners. We also curate private events, including anything from sit-down dinners to cocktail parties. A new sector we are recently focusing on is Catering. We want to extend our culinary team to showcase their brilliant work outside the four walls of Test Kitchen.

Tell me about your best and worst day at work?
My best day at work is when both the guests and our team are really happy with how the event turned out. That can be nailing the dinner service on the first night of the pop-up to finishing a private dinner or catering event where we’ve surpassed all our clients' expectations.

My worst day at work is when the unexpected happens -- a stove breaks down or the oven doesn’t quite work -- you need to scramble to get things resolved immediately.

What do you do when you’re not at work?
I love to drive and every weekend I go out for a spin with my friends, come rain or shine. When I drive, there’s nothing on my mind other than the steering wheel, the 3 pedals, the shifter and the next corner.

Looking back now, what would you have done differently?
I actually have no regrets! I’m one of those people who believes that everything happens for a reason. So whether they are mistakes or good decisions, there’s always something to take from it. What matters most is that you are better than you were yesterday.

[caption id="attachment_190518" align="alignnone" width="1280"] Guest chef Pablo Lagrange adding the finishing touches to his dish[/caption]

What is a normal work day like?
Every day I take 30 minutes to think and strategise about what I need to do for the day ahead… and then I get on with it! There are so many elements, everything from liaising with new chefs we're bringing in to cook or dealing with local producers, to working on or finessing private events, or arranging wine pairings that will accompany our menus. There's never a quiet moment!

What advice would you give to someone looking to start up?
Follow your heart, and don’t be afraid of the unknown. My experience has shown that we all come across many different perspectives throughout our journey, and they can all teach us something.

What would you be doing if you weren’t doing what you do now?
I'd likely be working in a regular full-service restaurant. I think my love for this industry will always mean I'm in a place where good food is served and I am empowered to make guests feel good.

[caption id="attachment_190523" align="alignnone" width="1600"] Chef Krzysztof Czerwinski and Chef Phillipa Armitage-Mattin preparing for their four-hands collaboration[/caption]

As a child, what did you aspire to be?
I always wanted to become a race car driver. Maybe one day I'll be in the position to go racing and build a team from scratch!

What has been your biggest hurdle?
Striking a balance between pushing the culinary boundaries to meeting diners’ expectation, with culinary teams coming over to Test Kitchen from all around the world.

How did you overcome it?
Through time and maintaining a constant conversation between guests and chefs.

Why Hong Kong?
I’m born and raised in Hong Kong, my closest family is here, and this is my home. Hong Kong is also obviously an international city and a melting pot of all cuisines. I love how you can get a bowl of beef brisket noodles in a 60 year-old establishment, then go right next door to a hip coffee shop that could literally be straight out of Melbourne.

[caption id="attachment_190525" align="alignnone" width="1280"] A mackerel dish presented at a pop-up dinner[/caption]

If you were to invest in another start up, which would it be?
Technology. I’m the least tech guy going, but I’m fascinated by what it can do, and what it does for the world. It'd be great to be part of it and learn their business and trade by investment.

How hands-on are you?
Very -- and I love it. Especially the push during dinner service, the buzz of working with everyone, creating an event, be it a popup dinner series with an overseas team, a private dinner party for 10 or catering a wedding for 200 guests.

What are your goals for 2020? And in the near future?
To expand Test Kitchen's private events and catering sector, while continuing to invite brilliant international and local chefs to our kitchen, as well as find a way to contribute more to Hong Kong society.

How do you define success? Do you consider yourself being successful?
To be a good husband, father and son. To create a business that I can pour my love into that is both profitable and benefiting those who are involved -- and hopefully being able to inspire a few people along the journey.

The post Startup Life: Vincent Mui of Test Kitchen on His Unique Dining Movement appeared first on Prestige Online - Hong Kong.

When it comes to one of the most consumed spirits in Hong Kong, it's safe to say that we're all familiar with gin. But no matter how enthusiastic you are about it, you will probably not be as dedicated as Dimple Yuen and Ivan Chang, the co-founders of local micro distillery, Two Moons Distillery. The first of its kind in Hong Kong, the duo craft their own artisanal spirit right here, quickly earning a name for itself as one of the most creative premium gins there are. Think crisp and citrusy aromas from dried tangerine peels, fresh lemon peel and pink peppercorn, along with a sweet, and nutty flavour on the palate from Madagascan vanilla pods and tonka beans. Taking top quality botanicals from around the world to pay homage to the cultural melting pot of this city, Dimple and Ivan have mastered the true spirit of Hong Kong. We speak to the gin connoisseurs to learn more about their craft and how they got to where they are today.

Name: Dimple Yuen and Ivan Chang
Profession: Co-founders of Two Moons Distillery
Industry: Gin Distillery
Start up since: 2019
Company size: 4

[caption id="attachment_184755" align="alignnone" width="1280"] Dimple Yuen, Co-founder of Two Moons Distillery[/caption]

[caption id="attachment_184756" align="alignnone" width="1280"] Ivan Chang, Co-founder of Two Moons Distillery[/caption]

Tell us about your business. 

DY: Two Moons is the first licensed microdistillery producing premium craft gin in Hong Kong. As we are both born and bred here and are avid gin lovers, we wanted to create a classic dry gin that proudly boasts an Asian flair to represent our roots.
IC: By establishing a distillery in the city that can accommodate [both] customers and visitors, we hope to inspire and share the beautiful craft of distilling with the people of Hong Kong.

Tell us about your best and worst day at work?

DY: My best days are the days I get to distill. It’s a chance for me to tune out from the outside world and it’s just me and our copper still, Luna. I get to be completely immersed in the distillation process without any distractions and I really love that. The worst days would be the ones when accidents inevitably happen and our gin ends up on the floor!
IC: My best day was when I saw the first drop of gin produced from our still, Luna, for the very first time. As it took us two years to get there, it was an incredibly touching and unforgettable moment.

[caption id="attachment_184757" align="alignnone" width="1280"] Copper still, Luna[/caption]

What do you do when you’re not at work?

IC: I love to hike and connect with nature to refresh my body and soul.

Looking back now, what would you have done differently?

DY: I wish I learnt distilling much earlier. I had no idea it was such a fascinating craft until I started to learn and appreciate gin.

What is a normal work day like for you?

DY: My mornings start with some admin and prep work before I start distilling around noon. From there, I perform regular quality control checks and monitor the entire distilling process from start to finish.

What advice would you give to someone looking to start up?

IC: Stay curious, be open to constructive criticism and don’t be afraid to share the knowledge.

What would you be doing if you weren’t doing what you do now?

DY: I’d probably be a digital nomad or a scuba instructor.
IC: I’d be continuing my passion in the hospitality industry.

As a child, what did you aspire to be?

DY: I had no idea to be honest!
IC: I wanted to be the best gamer in the world.

What has been your biggest hurdle?

DY: I’m an introvert, so I’m not always comfortable being in front of the camera.

How did you overcome it?

DY: I’m not sure if I have yet, but I try my best. As a female entrepreneur in a traditionally male-dominated industry, I feel it’s important to represent Asian women and that is what drives me to be more out there.

Why is Hong Kong an important market for you?

IC: As we are both born and raised in Hong Kong, we feel it’s important to represent our hometown. Though gin is traditionally perceived as an English spirit, we wanted to show people that we too can make a premium gin by including Asian botanicals.

If you were to invest in another start up, what would it be?

DY: As I used to be a programmer before becoming a distiller, I’d invest in something tech-related for sure.

What are your goals for 2020? 

IC: We’ve got a lot of creative ideas brewing for 2020! Since we are constantly experimenting at the distillery, you can expect some new flavours and distillery workshops in the coming year from us.

How hands-on are you?

IC: Distilling, bottling, labelling and sealing – everything’s all done by hand at the distillery so we are about as hands-on as it gets!

How do you define success? And do you consider yourself being successful?

DY: I’d define success as happiness and constantly achieving new personal goals, whatever they may be.
IC: I’d consider myself successful if I am able to be a positive influence to the people around me and spread a bit of joy and happiness.

The post Startup Life: Dimple Yuen and Ivan Chang of Premium Gin Two Moons Distillery appeared first on Prestige Online - Hong Kong.

With the band on hiatus, Chua is channelling his onstage success via Zendyll Music Agency towards helping the young and nurturing the regional.

The post Next Gen: Jon Chua of The Sam Willows has new music goals appeared first on The Peak Magazine.

With the band on hiatus, Chua is channelling his onstage success via Zendyll Music Agency towards helping the young and nurturing the regional.

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

Power couple John and Elaine Kim share how they avoid the tightrope of a work-life balance altogether.

The post The secret to happiness is integrating work and play appeared first on The Peak Magazine.

Power couple John and Elaine Kim share how they avoid the tightrope of a work-life balance altogether.

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