Celebrity Life

Known for its periodically-changing concepts, the restaurant is offering two separate, wildly different menus with its latest chapter, Capture and Release.

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The latest ready-to-wear design from The Anthology deepens the brand's burgeoning reputation for sartorial clothing that's elegant yet easy-wearing -- a winning combo even when you're aren't 'working' from home.

Last April, while institutions around the globe were struggling to contain the fear and uncertainty wrought by a now-familiar contagion, huge numbers of clothing brands dealing in what we'd call 'classic menswear' were on the brink of a similarly existential collapse. With offices emptying out at record rates and 'stay home' orders being enforced worldwide (many of them still ongoing today) it seemed that the long-prophesied 'death of the suit', and by association, tailored clothing, had finally arrived.

Multinational menswear outfitters in the mould of J Crew -- known in their heyday for peddling slim, modish suits in malls from Indonesia to Alaska -- disappeared overnight, having failed to recognise (or worse, acknowledge) the sea change that has been taking place in men's fashion these last six years. And that's before we were all locked up, drinking badly-made cocktails over Zoom.

Fortunately, a handful of smaller brands (including an inexplicable number focusing on sartorial clothing, in Hong Kong) have managed to make lemonade out of the current crisis, principally by taking familiar styles of clothing and cranking the comfort factor, both literal and emotional, up high. Those themes were at the forefront of the design process when Hong Kong-based The Anthology released its 'Lazyman' in 2020: a "casual, multifunctional jacket" that's a no-brainer for the 'working from home' brigade, but still smart enough to warrant a place in your wardrobe when the pandemic inevitably ends.

To complement this beloved "blazer alternative", the brand has just released the 'Taskmaster' -- a quasi-outerwear design that rustles many of the same thematic feathers as its predecessor, while expanding The Anthology's casualwear universe. "If the Lazyman is an alternative to the office-appropriate navy sport coat," says co-founder Buzz Tang, "then the Taskmaster is our answer to the classic American work shirt."

It turns out that The Anthology's answer to workwear of the 21st century owes a debt to designers like Ant Franco and Jerry Lorenzo. In an era when fashion's influences are rapidly decamping between art, history, and pop culture, that's certainly no bad thing. Commencing from the reference point of the American workshirt, Tang & co continually tweaked the Taskmaster until they arrived at something suitably "fast-adapting" for a mixture of modern urban situations. It's for working, for loafing, for when you're stuck at home working on your loaves.

Almost by necessity, that makes this different to the scores of workwear designs which have come before: the body is shorter and slimmed for a closer fit, ensuring it wears well even whilst tucked beneath a trouser waistband; whereas the chest pockets have been expanded to handle the tools of modern professionals -- two oversized, postbox-style shapes roomy enough to stash your phone, spectacles, currency or even a palm-sized writing aid.

Intriguing choices in fabric are a signature at The Anthology, and the Taskmaster is no exception in this regard. For the Taskmaster, the brand has chosen to keep its sartorial sensibilities low-key, working closely with its Italian textile partners on a corded glencheck that juxtaposes a sumptuous handle with hardwearing, robust externalities. I say 'low key' since the colour here has enough degrees of separation to isolate it from the exploded plaids we're used to seeing on the high street. According to Tang, this corduroy begins life as a dusty beige cotton that's woven over with cords, shaded in what he likes to call "bleeding fountain pen". Collectively, those colours are redolent of a quill and ink -- an allusion, very nearly imperceptible, to The Anthology's blue feather logo.

The 'Taskmaster' overshirt is now available for HK$3,300. To learn more, visit The Anthology online.

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While travelling might be on hold for the foreseeable future, experiencing the world through different cuisines is still possible at The Four Seasons Hong Kong, where food enthusiasts seeking indulgent and yet elegant meals can experience the exclusive One Trip 8 Michelin Stars staycation.

The package includes a one-night stay in a luxurious suite and meals at three iconic restaurants, which have been awarded a total of eight Michelin stars for three consecutive years.

The luxurious stay starts with the Four Season signature daily buffet breakfast and a lunch for two at 3 Michelin star Lung King Heen, the Chinese establishment helmed by Chef Chan Yan Tak famous for its delicate dim sum and Cantonese masterpieces.

The journey continues with dinner at 2 Michelin-star Sushi Saito, which features, among many other delicacies, sumptuous barachirashi and futomaki made from two types of rice from Nagano and Akita, accompanied with green tea and a carafe of sake. Each creation celebrates produce imported daily from Tokyo’s Toyosu market, taking guests on a trip to the streets of Japan's culinary paradise.

Finally, the unforgettable experience will end with a lunch at 3-Michelin star Caprice. The legendary French eatery, under the leadership of Chef Guillaume Galliot, serves a five-course carte blanche menu made of surprise dishes that highlight the finest seasonal ingredients through a multi-sensorial journey.

The special offer is valid from now until April 30, 2021 with 48 hours advance booking. Dining tables are secured upon room reservation. The package is priced from HKD 13,800, subject to 10% service charge.

The package includes: Guaranteed early check-in at 12 noon and late check-out at 3 pm; Complimentary parking for one vehicle per stay

Book on the Four Seasons Hotel website

The post A Gourmet Dream: The Four Seasons’ One Trip 8 Michelin Stars Package appeared first on Prestige Online - Hong Kong.

The sorely-missed Marina Bay Sands mainstay has re-opened after over a year's closure.

The post Waku Ghin is back appeared first on The Peak Magazine.

The sorely-missed Marina Bay Sands mainstay has re-opened after over a year's closure.

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Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and best dishes we tried this month and that are worth tracking down to try.

DiVino

To celebrate the season of tartufo nero di Norcia, the delicious Central Italian black truffle often overshadowed by its Northern counterpart in Alba, DiVino has launched a degustation menu. The intensely pungent and fruity truffles are featured in dishes such as 18-month-old Carnaroli Risotto with burrata di Andria and the Blanc D’Aquitaine veal Tartare. Guests are also encouraged to perfect their connoisseur palates and can choose how best to pair the presented wines with the selected black- truffle dishes.

DiVino Wine Bar & Restaurant, 73 Wyndham St, Central; +852 2167 8883

TATE Dining Room

TATE Dining Room, which was recently awarded its second Michelin star, is offering a new single-ingredient dining experience. Following the successful series An Ode to Eggs, An Ode to Rice, An Ode to Tofu and An Ode to Tea, chef-patron Vicky Lau now shines the spotlight on one of Asia’s favourite condiments and preservatives: soy sauce. The limited six-course menu elevates the staple ingredient to new heights, with creations such as Sauce of Foie Gras & Soy, Broth of Beef & Soy (featuring coveted Mayura wagyu beef) and Caramelised Soy Sauce with Coffee.

TATE Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172

208 - Duecento Otto

208, the Italian neighbourhood restaurant that's been a Hong Kong favourite for ten years, has recently launched a revamped concept that celebrates the authenticity of the country's bold regional flavours. With new access to the best ingredients from all over the peninsula, the kitchen team, helmed by Chef Zeno Bevilacqua, serves traditional recipes to create comforting dishes with elevated presentations. Some of the best dishes - and personal favourites - include the Raw Italian Red Prawns from Sicily with Burrata from Andria, the homemade Spaghetti alla Chitarra with miniature beef meatballs in a slow-cooked tomato sauce, an iconic dish from Abruzzo, and the Baked Seabass, fresh from the Mediterannean and cooked to perfection in the oven.

208, 208 Hollywood Road, Shueng Wan; +852 2549 0208

The Aubrey

Eccentric Japanese izakaya The Aubrey has recently opened at the Mandarin Oriental Hong Kong. Located on the 25th floor, the space features three bar experiences, a drawing room and a curio lounge, and is inspired by Japanism, the 19th-century European movement influenced by Japanese art after the country’s opening to foreign trade in 1853. To complete the immersive experience, chef Yukihito Tomiyama has designed a traditional menu that celebrates fresh ingredients and authentic techniques, such as Edomae sushi-making. The selection includes elevated bentos served in handmade wooden boxes, a tempura menu and delights from the robata grill. In addition, The Aubrey is also an exciting destination for cocktail lovers, with an omakase experience in which bartenders take guests on a unique journey across Japanese spirits and flavours.

The Aubrey, Mandarin Oriental, 5 Connaught Rd Central, Central; +852 2522 0111

Maki Hiki Lounge by Honi Honi

The newly-launched Maka Hiki Lounge by Honi Honi House, Asia’s first tiki bar, at Upper House Hong Kong, offers tropical-inspired experience like no other. The concept, a sophisticated take on tiki culture, serves special cocktails and bar bites in a trendy and relaxing environment. Some of the highlights include the Jamaican Jerk Chicken Skewers, Lobster Roll, Poké Miso Cones and Cod Fish Acras.

Maki Hiki Lounge by Honi Honi, The Upper House, Pacific Place, 88 Queensway; +852 9836 7462

Petrus

Chef Uwe Opocensky's arrival at the Island Shangri-La, together with newly joined head chef Romain Dupeyre, has brought a whole new culinary direction for Petrus that is mighty refreshing and exciting. The fare is undisputedly contemporary, and each dish presents the distinctive style that Opocensky is known for: food that is progressive but is presented as they are, with classic flavours that anyone can understand and savour. The simplicity of the Red Prawn — a staple on the menu now — completely wowed us over. Perfectly grilled and served with an umami-rich Chinese shrimp paste, the Spanish red prawn is grilled just right, and served with perfectly charred bread to mop up all the juices.

Restaurant Petrus, 56/F, Island Shangri-La, Supreme Court Road, Central

L'Envol

Crowned with its second Michelin star for the first time since its opening two years ago, we couldn't be happier to be back at L'Envol at the St. Regis Hong Kong to sample what Chef Olivier Elzer has to offer. The Allure set lunch menu comes with choices between 3-, 4- and 5-course menus, with choices of hot and cold starters, mains and desserts. The Brittany blue lobster cooked "à la nage" with an uni emulsion and lemon zest, will forever be a crowd favourite, but we were particularly blown away by the roasted frog legs with a creamy tarragon Pastis custard and tomato butter sauce. The food and service, as always, is immaculate.

L'Envol, St. Regis Hong Kong, 1 Harbour Drive, Wanchai

Aria

Aria offers a unique modern twist to family-style Italian cuisine, but with the ingredients used by executive chef Andrea Zamboni, it's very much elevated traditional cuisine with a touch of extravagance. We loved the Tribute to Chiccho Cerea Scrambled Eggs, Poached Quail Egg, Potato Mousseline, Baeri Caviar and Ikura. It was as much a performance as it was a delectable dish, as Chef Zambini shaves Alba truffle generously atop the soft swirl of eggs and creamy potato. Served like a parfait, this is a treat that's absolutely worth digging into.

Aria, 24/F, California Tower, 30-36 D'Aguilar St, Central; +852 2804 1116

The post Best Dishes We Ate in Hong Kong in February 2021 appeared first on Prestige Online - Hong Kong.

Lim Kian Chun, CEO of the Ebb & Flow group, talks about carving out a niche in the F&B industry.

The post Technology and food distribution key to F&B growth, says founder of Ebb & Flow appeared first on The Peak Magazine.

Lim Kian Chun, CEO of the Ebb & Flow group, talks about carving out a niche in the F&B industry.

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Traveling and going on vacation is always a fantastic time that creates some wonderful memories. However, for as enjoyable as a luxury travel can be, it’s no secret that planning such trip can be quite complicated and overpriced. Here are few tips to know what to particularly focus on. People may want to put the money they save towards future…

The post What To Splurge On During A Luxury Travel appeared first on The Luxe Insider.

Ex-Vianney Massot sous chef Lewis Barker hits the ground running in his first outing as head chef.

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Ex-Vianney Massot sous chef Lewis Barker hits the ground running in his first outing as head chef.

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