Celebrity Life

While the Mirazur residency in Singapore is temporarily on hold, a peek at how the best restaurant in the world is run.

The post Mirazur’s pop-up at Mandala Club: a behind-the-scenes look appeared first on The Peak Magazine.

While the Mirazur residency in Singapore is temporarily on hold, a peek at how the best restaurant in the world is run.

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

While the Mirazur residency in Singapore is temporarily on hold, a peek at how the best restaurant in the world is run.

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

While the Mirazur residency in Singapore is temporarily on hold, a peek at how the best restaurant in the world is run.

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

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 Chef Ricardo Chaneton on the Evolution of His Boundary-breaking Concept Mono appeared first on Prestige Online - Hong Kong.

Celebrated dining establishment The Manor at The St. Regis Macao introduces a new menu rooted in the restaurant’s product-centred vision.

Meet the Chef

Prior to joining The Manor at The St. Regis Macao, executive sous chef Michele Dell’Aquila gained experience in prestigious kitchens in Italy, Germany, Spain and Switzerland, before relocating to Asia in 2004. Originally from Bari, in the Apulia region on Italy’s southern Adriatic Coast, he’s a firm believer in cooking techniques that elevate the best ingredients with simplicity and innovative plating.

“I’m excited to join The Manor team and help enhance its reputation as one of the truly exquisite dining destinations in Macao, from our renowned à la carte evening menus and our special lunch selections, to our much-sought-after Stories of the Sea menus,” says Michele of his role. Thanks to his experience in celebrated establishments in Bangkok, Bali, Tokyo and Macao, where for six years he was the Italian chef at Altira’s Aurora restaurant and executive chef at Il Café for four years, Michele has an intimate and deep understanding of the local fine-dining scene as well as The Manor’s exclusive approach to deliver memorable gastronomic journeys.

The Manor

With an emphasis of sustainability and fresh products from around the world, The Manor is emblematic of contemporary fine dining. Featuring classic grill-inspired dishes elevated through local flavours, The Manor offers the best of what the sea and land have to offer in its artistically plated dishes.

The elegant space is divided into five distinctive areas: The Verandah, which is perfect for pre-dinner drinks or daily gatherings; The Dining Room; The Wine Gallery, which offers a more intimate atmosphere; The Penthouse Kitchen, where guests can join a personal cooking-showcase experience; and The Library, a private space inspired by a traditional bibliothèque.

The Menus

Michele’s craft, knowledge and finesse have resulted in a series of dishes that compose the new menu, which was unveiled two months ago.

“Having travelled, lived and worked around the world, food memories are what have inspired me to create this menu,” explains Michele, who also gave a new look to some of the restaurant’s much-loved seafood signatures, including the Glacier 51 toothfish from the Indian Ocean. “The finest dining experiences in the world are always founded on the highest quality ingredients, and the menu has been crafted around that principle. I feel honoured to be able to share what’s simply some of the best providence from the land and the sea.”

Following The Manor’s tradition of pioneering the finest products, the new selections celebrate rare and prestigious finds from all over the world. Highlights of the new menu include “Okan” Australian Wagyu tenderloin, which is delicately seared to maximise its succulent texture, paired with Jerusalem artichoke purée, morels and broccolini. The Manor’s Okan Wagyu is sourced from Southern Australia and was recently awarded a gold medal in the Australian 2020 Wagyu Branded Beef Competition. In addition, the sought-after George Bruck foie gras from eastern France is served with red berries and paired with Japanese kinako to create an umami sensation.

Chef Michele is also giving The Manor’s beloved signature Glacier 51 Toothfish, which is sustainably sourced more than 4,000km from the Australian coast, an indulgent revamp. The buttery fish is now served on a migas of Portuguese Chouriço and squid ink, and finished with a Champagne emulsion. For a memorable – and sweet – ending, the chef’s dessert named Coffee pays homage to Italy and elevates the classic Italian tiramisu with unusual touches that include caramelised almond and a Baileys foam.

This May, The Manor is also launching its new Stories of the Sea chapter, a set dinner menu first introduced in 2019 that showcases a selection of seafood gems from around the world. The selection will be available until July and is paired with a specially chosen list of wines to enhance the dining experience.

(Hero Image: Executive Sous Chef Michele Dell’Aquila)

The Manor, The St. Regis Macao, The Londoner, Estr. do Istmo, Macao; +853 2882 8898

The post The Manor at The St. Regis Macao Introduces a Menu rooted in the Restaurant’s Product-centred Vision appeared first on Prestige Online - Hong Kong.

This week, Celebrity Cruises president and CEO Lisa Lutoff-Perlo unveiled the third ship in the company’s industry-transforming ‘new luxury’ Edge Series – Celebrity Beyond. Designed to give guests endless opportunities to disconnect from the world, while simultaneously reconnecting with the world that surrounds them, Celebrity Beyond goes further than imagined possible for a cruise ship, […]

Or, how to indulge mindfully.

The post Not all fine dining is created equally appeared first on The Peak Magazine.

Or, how to indulge mindfully.

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

It's light, comforting and just as delightful as ever.

The post Braci’s first tasting menu for 2021 marks the advent of spring appeared first on The Peak Magazine.

It's light, comforting and just as delightful as ever.

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

Taking the occasion that Swiss hotels reopened in March 21, I decided to defy this frustrating COVID period and enjoy Easter time in the mountains of Gstaad. Many hotels were still closed though, and remaining ones were full booked. But I was lucky to find a room in the gorgeous Le Grand Bellevue Hotel and Spa, which gave me a…

The post A Memorable Experience At Le Grand Bellevue In Gstaad appeared first on The Luxe Insider.