Celebrity Life

If there's one thing we know and love about H. Moser & Cie, it's the two polar opposite sides to the watchmaker. There's perhaps no other company crazy enough to make watches out of cheese or poke fun at Apple Watch (even if it's just to make a point), and yet have a complete grasp of elegance and minimalism, reimagining complications and creating the most stunning fumé and Vantablack dials.

It's the latter that caught the attention of Mark Cho, who first met Edouard Meylan, CEO of Moser in New York two years ago. An avid watch collector, Cho was fascinated by Moser's dials – and when both men began chatting, they realised they had a shared passion for clothing and watches. Soon enough, the idea of a collaboration began to surface.

Cho co-founded The Armoury, a highly specialised menswear brand alongside business partner Alan See in 2010, to bring classic tailoring and style to the modern man while telling the stories of truly exceptional craftsmen and their products. They have created collaboration watches before – just last year, The Armoury partnered with independent Scottish watch brand Anordain to create a small production of mechanical watches with special vitreous enamel dials.

But this year, it's Moser on the map. The Endeavour Small Seconds Total Eclipse is truly a Mark Cho watch. "When Edouard and I first started talking about the idea of making a watch together, my main requirement was that it was small," says Cho in the official release. "I like watches that are discreet but reveal a deeper complexity if you pay them some attention. To me, H. Moser & Cie's fumé dial and Vantablack dial are iconic and I wanted to work with one of them as a starting point for the design. Quickly, I started to favour the Vantablack and I had the idea to add markings to the dial somehow. My design partner, Elliot Hammer, suggested that we imagine the design with the theme of a total solar eclipse. Thus, the Endeavour Small Seconds Total Eclipse was born."

The watch is a perfect balance of science and poetry. Named the blackest black, Vantablack absorbs 99.965 percent of light and is a material made from carbon nanotubes. Like a solar eclipse, the Vantablack dial evokes the silhouette of the moon, edged by a thin steel bezel and red gold or steel polished inner bezel that depicts the halo of the solar corona. We can't stare too long at a solar eclipse but at this watch, we can.

Cho also asked for subtle details to be added to the dial, including small seconds, Breguet hands and dotted hour markers in steel or red gold. This last part presented a rather large challenge to the watchmaker. Vantablack isn't a pigment but carbon nanostructures that cannot come into contact with anything else. It took some trial and error but the final creation is absolutely worth it.

Insisting on creating a small size watch at 38mm, the Endeavour Small Seconds Total Eclipse is also the smallest Endeavour watch to date. "Absolutely everything in this model links back to this quest for ultimate elegance, combining classicism with a contemporary feel," says Meylan. "Its 38mm diameter is perfectly balanced. We opted for the smallest and finest of our movements, the hand-wound HMC 327 calibre with an offset small second at 6 o'clock, reminiscent of a pocket-watch style."

The watch comes with a black calf leather strap specifically designed by The Armoury to enhance the overall elegance of the watch. Two editions are available, both cased in steel, but one with red gold indices and hands, and the other in all-steel. The Endeavour Small Seconds Total Eclipse is limited to 28 pieces per version.

The timepieces are now available in The Armoury stores in New York and Hong Kong, as well as online at both The Armoury and H. Moser & Cie.

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Thierry Wasser, master perfumer at Guerlain, talks to Prestige about the latest compositions in L'Art & La Metière collection, and the past, present, and genderless tomorrow of perfume-making.

Perfume making at Guerlain is pretty much an elevated art form under the leadership of master perfumer Thierry Wasser, who ensures that all the house’s creations connect with the spirit of the time. It was under his watch that the exclusive L’Art & La Metière collection was established in 2005 as an ode to the source of all perfumes – the natural, raw materials themselves.

This year, the collection is relaunched as an impassioned celebration of the art of fragrance, with the original 11 scents joined by four beloved Guerlain fragrances – Frenchy Lavande, Hermès Troublants, Oeillet Pourpre and Épices Volées (formerly Le Frenchy, Un Dimanche à la Campagne, Lui and Arsène Lupin Voyou respectively). Two new compositions have also created by Guerlain perfumer Delphine Jelk. Rose Chérie and Santal Pao Rose are both interpretations of that most popular floral, the rose, to bring the L’Art & La Metière collection up to 17 unique and distinct scents.

Although the rose is popularly viewed as a feminine ingredient, Wasser insists this was an “occidental way of thinking”, and that the divide never existed in the world of perfume until marketing intervened. And Wasser would know: he’s worked with Jean-Paul Guerlain himself and, before joining the house permanently in 2008, he’d created many notable perfumes for others, including Christian Dior and Lancôme.

Wasser talked about his lifelong commitment to perfumes, the joys of creating perfumes that celebrate a singular accord, and his belief that the future of fragrances will be genderless.

I read that you collected plants to dry at home and make tinctures when you were young. Were you always fascinated with nature, raw materials and scents?

From about the age of 10, I began reading all the literature I could find regarding medicinal plants, then I’d search the hills outside Montreux for the species I’d read about. Indeed, I’d collect them, dry them, and make all sorts of potions. It was my first, innocent, romantic foray into perfumery.

You’ve made so many well-known perfumes in the past, for other houses as well as Guerlain. How would you describe what makes your signature?

I’d rather leave it to beauty journalists and fragrance critics to identify my signature, since self-analysis can be quite difficult. I do believe that I’m versatile as a creator, due in part to my natural curiosity and desire to explore.

How do you approach each new fragrance in a creative way? Is it important to you to create a completely new fragrance with a new story or do you look to the archives?

Formulating fragrance is a way to express oneself, sometimes creatively, sometimes emotionally. In order to do that clearly, one needs to have a sense of culture – its past and its present. There are times when I do take inspiration from the past; other times I literally begin with a fresh, blank page in front of me. I think creating from both perspectives makes for a richer, fuller expression.

Of all the senses, smell is the most powerful when it comes to evoking memories and feelings. Is this something you bear in mind when creating new fragrances?

Creating a fragrance is like telling a story, but instead of words I use raw materials – and, like words, each one has a meaning. That said, the story I choose to tell via fragrance is open to interpretation from the wearer and may be forever linked to their memories and feelings in a way that I never intended or imagined. I quite like that aspect of perfume. It’s intensely personal and eternal in a way that I’ll never know.

Perfumes are usually created as a mix of different notes, but with the L’Art & La Metière collection you placed a singular focus on a raw material itself to create the fragrance. What inspired you to do this?

The fragrances in this collection are of a style, one that distinctly expresses a feeling about a specific raw material. This collection reflects the unique marriage of intention and a singular note. That collision of emotion and solo raw material is very inspiring to me.

Are there certain raw materials that you find more interesting to work with than others?

My passion for specific notes is very capricious. Very often when working with one accord, I begin to fall in love with another complementary ingredient. I can’t name a favourite, because my interest is constantly changing.

The rose comes in so many variants. The new Rose Chérie and the Santal Pao Rose, for example, are two very different takes. Can you tell us more about the two fragrances and the ingredients you’ve chosen to work with?

Rose Chérie is about romanticism. It’s a romantic interpretation of the beauty of the flower itself. It’s like a sweet kiss. Santal Pao Rosa reflects a flower grounded in soil. The added touch of sandalwood gives the fragrance strength and even a sense of spirituality.

How do the new fragrances compliment the other rose scents in the line?

Rose Barbare, the other rose fragrance in the line, is a very sensual, carnal composition. I think these two new additions help to reveal more of the moods and facets of this endlessly inspiring ingredient.

You’ve credited Jean-Paul Guerlain himself for teaching you the importance of sourcing raw materials.

Jean-Paul Guerlain had a very logical, common-sense approach to sourcing, which I learned and appreciate greatly. I’m proud to witness and uphold Guerlain’s long-standing commitment to sustainability, a value of the house well before my arrival and before it was fashionable. Without sustainability, we’d never have been able to maintain our partnerships and relevance for so many years.

When did perfumes become gendered and, moving forward, will we see more unisex fragrances?

Fragrance became gendered in Europe on the democratisation of the use of perfume. The public’s mindset at the time liked to discriminate between male and female. It’s a very occidental way of thinking. If you go to other cultures, these divisions don’t exist in the world of perfume. I like to think that the future is to design fragrances that are genderless rather than unisex. It’s a fine difference but to me, it’s one that matters.

Is there more room today for men to express their beauty and style?

My hope and my belief are that future generations of perfumers will be free to create without limitations of gender or societal norms. Yes, there’s more room today for all of us to express our individual beauty in ways that my ancestors couldn’t have imagined, but there’s always potential to evolve even further. Freedom of expression in fragrance is the future.

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After weeks of celebrations and indulgence, when January comes, most of us usually crave healthier food options to start the year off on the right foot. Clean eating, however, doesn't mean giving up on flavours and quality. This month, we have you covered with four health-conscious restaurants in Hong Kong that serve delicious and yet nutrient-rich dishes.

Asaya Kitchen

As part of Rosewood Hong Kong's urban wellness concept, Asaya Kitchen is the epitome of healthy living and self-care. With a selection of tasty and diverse Mediterranean dishes that make the most of super-foods, nutritious ingredients and sustainably sourced products, the menu boosts bold and guilt-free flavours.

Asaya Kitchen, Rosewood Hong Kong, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8732

Yat Heen

Inspired by traditional Chinese medicine theories for good health and body balance, gourmet Cantonese restaurant Yat Heen at the Alva Hotel by Royal has launched a limited-edition Five Elements healthy menu. Some of the dishes in the 10-course selection include the Sautéed Sliced Clam, Yam and Fungus with Lily Bulb and Dried wolf berry and the Stewed 6-head Abalone with Sea Cucumber and Vegetable.

Yat Heen, Alva Hotel by Royal, 1 Yuen Hong Street, Shatin; +852 3653 1111

Leaves & Liberty

To celebrate veganuary, Leaves and Liberty will pop up for the entire month of January at famed burger joint Beef and Liberty. The exclusive menu is 100% vegetarian and almost entirely vegan with dishes that range from plant-based Impossible burgers, to salads and desserts. Some of the highlights include the crispy Oyster Mushroom Tempura with Vegan Siracha Mayo, the ‘Shrumami quinoa burger and the indulgent Vegan Chocolate Cake.

Beef & Liberty, 3/F California Tower, 30-32 D'Aguilar St, Central; +852 2450 5778

Sakti Elixir Bar

As one of the trendiest health-conscious restaurants in Hong Kong, Sakti Elixir Bar at Fivelements Habitat, the urban wellness destination based on the award-winning retreat in Bali, offers global plant-based dishes inspired by its fine-dining Southeast Asian counterpart. From breakfast through lunch and dinner, the dishes focus on sustainability, balance and energy. Some of the meticulously curated delicacies include the Chickpea and Cassava Pancakes and Vegan Curry Laksa.

Sakti Elixir Bar, Fivelements Habitat, Tower One, Times Square, 1 Matheson St, Causeway Bay; +852 3106 2112

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Sustainability has become a particularly popular and talked-about topic in recent years.

Prominent names in the fashion, beauty and F&B industries have jumped on the green bandwagon with everything from vegan leather to biodegradable packaging and plant-based foods. Hospitality group Ovolo Hotels is taking this a step further by pledging to go vegetarian in all restaurants, bars and in-room dining services across its properties, for an entire year.

This initiative is titled “Year of the Veg” and kicked off on October 1 in conjunction with World Vegetarian Day. According to Ovolo Hotels — which operates establishments in Hong Kong and Australia — it was “inspired to act on climate change and environmental conservation.” Its new vegetarian menus will showcase meat-free, plant-based dishes incorporated with locally and ethically-sourced produce.

[caption id="attachment_211247" align="alignnone" width="8688"] Corn kichdi at Veda. (Image: Ovolo Hotels)[/caption]

This isn’t the first time that Ovolo Hotels is offering fully green repertoires in its restaurants. Its Veda eatery at Ovolo Central became Hong Kong’s first vegetarian hotel restaurant when it opened early last year, and serves up healthy but tasty concoctions such as aloo gobi (baked cauliflower) and corn kichdi (spiced mushroom curry and sweet corn porridge). Over in Sydney, Alibi Bar & Kitchen at Ovolo Woolloomooloo specialises in vegan cuisine the likes of kimchi dumplings and pan-fried marinated tempeh.

Next in line to go plant-based are all-day dining spot Komune at Hong Kong’s Ovolo Southside, Monster Kitchen & Bar at Ovolo Nishi in Canberra, Za Za Ta at Ovolo The Valley in Brisbane, and Mr Percy at Ovolo 1888 at Sydney’s Darling Harbour. Room service menus in all Ovolo hotels will also be completely vegetarian.

[caption id="attachment_211245" align="aligncenter" width="672"] Spiced purple cauliflower at Komune. (Image: Ovolo Hotels)[/caption]

Ovolo Hotels has been ramping up its sustainability efforts over the past year by phasing out single-use plastic bathroom amenities, and switching out plastic straws with environmentally-friendly alternatives.

“Dining out – enjoying quality food and wine with good company – is one of life’s greatest pleasures. We want to be conscious about what we’re consuming and practice sustainability as much as we can because we believe this can have an enormous impact on the environment and humanity at large. To that end, we’re evolving our food offerings so that our guests can continue enjoying great dining experiences in a more sustainable manner,” said Girish Jhunjhnuwala, Ovolo Group’s founder and CEO. More details here.

This story first appeared on Prestige Singapore

(All images: Ovolo Hotels)

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Although many prefer fresh over frozen, you may be shocked to know that frozen foods can be just as good as their fresh versions, and at a much cheaper price. Next time you are out shopping, you should consider choosing frozen over fresh. Here are just five reasons why frozen foods can be just as […]

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During the last quarter of the 20th century, fat was demonized as an unhealthy food option and was blamed for rising health issues and obesity issues in the west. Many people moved away from food with cholesterol in fear that it would increase theirs, and butter was replaced with low-fat spreads. Times are changing, though, […]

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The oh-so-regal favorite four pantry pieces that you should have…   Highgrove Organic Orchard Chutney Established by His Royal Highness The Prince of Wales, Highgrove products offer the very best in taste and what’s more, all profits go to The Prince of Wales’ Charitable Foundation. A must try is the Orchard Chutney, a delicious merge of plums and apples […]

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These restaurants are turning healthy eating into delicious affairs.

The post These 3 restaurants in Singapore prove healthy food can be delicious appeared first on The Peak Magazine.

These restaurants are turning healthy eating into delicious affairs.

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From healthy snacks to exotic plants and roots, here are 7 superfoods to try.

The post 7 Superfoods to Get You Going in 2017 appeared first on The Peak Magazine.

From healthy snacks to exotic plants and roots, here are 7 superfoods to try.

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

During the recently concluded Food that Heals 2016 by Sphere Conferences and At-Sunrice Global Chef Academy, two full days of talks and workshops were held to promote healthy eating and living. Here are nine things we learnt.

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