Celebrity Life

There's no better way to mark the occasion than with good food — and lots of it. Here's our pick of the best Chinese New Year luxury puddings and treats.

With the start of the new lunar year just around the corner, stock up on the best desserts on offer. Turnip puddings (also called radish cakes) are traditional Chinese dim sum snacks, commonly served in Cantonese yum cha. Don't underestimate the small dish — in Cantonese, its name “leen goh” or “loh bak goh” is a homophone for “year higher”, ushering in new heights of prosperity for the coming year.

And we adore the Chinese New Year chuen hup, or traditional candy box, portion of the holiday. A bright red circular box set enticingly open upon coffee tables, filled with all kinds of sweet and savoury treats — it's a time-honoured custom, along with the coconut and turnip puddings. Each neat little segment houses a treat with an auspicious meaning of its own: lotus seeds are symbolic signs of improved fertility; lotus root, of love; tangerines and kumquats sound phonetically similar to "gold"; melon seeds to money and wealth. Chocolate coins, well, are coins.

To celebrate new beginnings and the new year, we've compiled the best Chinese New Year luxury puddings and treats for you and your loved ones to welcome the Year of the Tiger with.

The Best Chinese New Year Luxury Puddings and Treats

China Tang

China Tang's artisan Chinese New Year puddings are a modern take on the classic recipe, serving up two whole new flavours to welcome the Year of the Tiger: a turnip pudding with dried tiger prawn and local preserved meat and a handmade rice pudding with Taiwanese brown sugar and purple rice. Both are crafted by executive chef Menex Cheung and dim sum chef Mok Wing Kwai, and come in these stunning gift boxes decorated with China Tang’s signature Narcissus pattern — symbolizing grace and fortune. You can order the puddings and pick them up from the restaurant.

China Tang Landmark, Shop 411-413, 4/F, LANDMARK ATRIUM, 15 Queen’s Road Central, Central; +852 2522 2148

Duddell’s

Michelin-starred Duddell's selection of Chinese New Year puddings is a trio of classic favourite flavours: turnip (HK$348), taro (HK$348) and a "New Year" Pudding (HK$298). Pick up one, all three, or a gift set including the restaurant's signature X.O. Sauce. It's all packaged in a specially designed gift box created in collaboration with G.O.D. (Goods of Desire), with an ornate hand-drawn pattern typical of the embellishments found on Chinese teacups and soup bowls, a nod to its Hong Kong heritage. You can purchase at the restaurant or order online for delivery — find out more here.

We also love the look of the "Prosperous New Year Hamper", stocked with six traditional delicacies: a new year pudding; braised South African 5 head abalone with Duddell’s Abalone Sauce; a signature X.O. Sauce; homemade walnut cookies; Veuve Clicquot Ponsardin, Yellow Label Brut, Champagne; and Fook Ming Tong Fuding Jasmine Mao Feng Tea.

Duddell’s, 1 Duddell Street, Central; +852 2525 9191

Godiva

To no one's surprise, it's all about the chocolates at Godiva. The Belgian chocolatier has drawn up a new motif for the Year of the Tiger, auspicious red and gold packaging printed with swimming koi and a tiger portrait set amongst crackling fireworks as a symbolic image of wealth. For the chocolates, the bijou creations feature the same lucky tiger motif over the surface and are packed in three distinct flavours: Raspberry Orange White chocolate, Pecan Praliné Milk chocolate and 85% Dark Ganache chocolate. Order before 31 January to enjoy special offers including free gifts, including a complimentary box of chocolates, or 10% off any purchase of HK$688. Find out more and order here.

Godiva, various locations across Hong Kong

Little Bao

Little Bao is paying tribute to lucky colour red with a beetroot turnip cake, replacing turnip with fresh beetroot for a natural bold red cake. Ingredients include Sam Hing Lung rose wine sausages, Thai dried shrimp and natural seasoning for extra-healthy eating. You can also opt for the taro cake, made with Okinawan sweet potato and fresh taro for an extra soft and pillowy texture, and also to help boost the immune system. You can order them and more here.

Little Bao, 1-3 Shin Hing Street, Central; +852 6794 8414

Marco Polo Hongkong Hotel

Marco Polo Hongkong Hotel is celebrating the new lunar year with traditional Chinese recipes, serving up three classic puddings — a savoury Chinese Turnip Cake with Conpoy made from Chinese sausage and Jinhua ham; a sweet Coconut Pudding with Gold Leaf decorated with golden leaf glutinous rice and coconut milk; and a Water Chestnut Cake filled with crunchy water chestnut pieces. Bottles of homemade XO Chilli Sauce are also available to order. You can find out more here.

Marco Polo Hongkong Hotel, No. 3 Canton Road, Harbour City, Tsim Sha Tsui, Kowloon; +852 2118 7283

Ming Court

Located inside Cordis, Michelin-starred Ming Court is offering an array of festive treats to ring in the Lunar New Year. Executive Chef Li Yuet Faat has prepared three auspicious puddings: a coconut Chinese New Year Pudding; an abalone, conpoy, and air-dried preserved meat and turnip pudding; and a red date and coconut pudding. Go for the deluxe Chinese New Year hamper, with a coconut pudding, homemade XO sauce, South African premium 12 head abalone and more. You can order it here.

Ming Court, Level 6, 555 Shanghai Street, Cordis, Mong Kok, Kowloon; +852 3552 3301 

Rosewood Hong Kong

Rosewood Hong Kong is offering an array of Chinese New Year sets for gifting, featuring everything from traditional puddings to homemade XO sauce, festive candies, afternoon tea sets and more. Don't miss the well-wishes themed hampers: Harvest (HK$9,988), Fortune (HK$3,388), and Joy (HK$2,288) — for every CNY hamper purchased, Rosewood will donate 5% of the proceeds to support ImpactHK and their work to support those experiencing homelessness in Hong Kong. Find out more here.

We also love the clever Chinese New Year advent calendar from Rosewood — rather than counting down, you count on from the first day of the lunar calendar into the new Year of the Tiger. The whole set holds 15 special treats from the hotel, one for each day of the Chinese traditional holiday that lasts for two weeks. Tug open the jewel-toned drawers to discover a selection of delicious snacks from fortune cookies and egg rolls to XO sauce, palmiers, nougats, ginger candies and crunchy peanut bites. Much better than your usual melon seeds. You can order it here.

Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong, +852 3891 8732

Paul Lafayet

No crème brulée from Paul Lafayet this Chinese New Year. What you can get, though, is the patisserie's Lucky Tiger Gift Box with French illustrator Emilie Sarnel's hand drawing of two dancing tigers. The gift box set pulls open to reveal three different tiers featuring a whole afternoon experience: “Cookirons" — a cookie-based iteration of the brand's famous macaron; jasmine and hojicha tea tins with pots of honey in the second and a special fine bone china porcelain dish at the base to hold it all. The plate is specially tailored to the Year of the Tiger, featuring a sketch of two smiling tigers amongst a flowery meadow filled with macarons. You can order it online here.

Paul Lafayet, various locations across Hong Kong

Saicho

So this might not fit into traditional Chinese candy boxes, but it will still sit very prettily amongst red-adorned decor around the home. For the Year of the Tiger, Saicho has launched a very special creation of only 900 bottles — Eight Immortals — featuring the special Dan Cong Oolong tea grown atop Phoenix Mountain's Tian Liao village in Guangdong. From harvest to roast and rolling, the Dan Cong Oolong leaves are looked after by a qualified tea master. The result is a fragrant blend that adheres to the leaves' distinct complexity: bright notes of ginger mango and tangerine that rounds into a bitterness, then herbal, the likes of anise, fennel and tarragon. With Eight Immortals' earthy savouriness, Saicho recommends pairing with traditional Chinese New Year dishes including Chinese steamed fish and tang yang (glutinous rice dumplings). You can shop Saicho's Chinese New Year selection here.

Smith & Sinclair

Candy box fillings will be extra exciting with the addition of Smith & Sinclair treats, they're made after your favourite tipples! The UK-based brand crafts vegan-friendly gummies — or "Edible Cocktails" — from anything, including classic Gin & Tonic to special concoctions like Passionfruit Mojito. For the Year of the Tiger, the brand has designed a special red, tiger-printed sleeve as a symbol of good luck and fortune. These can be fitted over any of Smith & Sinclair's nine signature sets, from spirit-based "Gin Obsessed" or "Tequila Time" to themed "Love Box" or "Night In". You can order and find out more here.

Sugarfina

Sugarfina's candy cubes are a delight, both to give and receive. For this Chinese New Year, the confectioner has crafted a series of Candy Bento Boxes for easy gifting (and enjoying!) — with anything from a single cube to a lucky set of eight, featuring the brand's sweet creations in fun, auspicious names. There's the Lotus Flowers flavoured with lychee, Tangerine Bears, berried-flavoured Royal Roses and Golden Pearls. If not for the sweets within, get this set for the beautifully artistic packaging: a hand-crafted shadow box of red and gold decor motifs of lanterns, flowers and a temple to mark new beginnings.

Sugarfina, various locations across Hong Kong

The Peninsula Boutique & Café

One of the traditional elements of the Year of the Tiger is the big cat's head, symbolising strength and good health. Inspired by traditional Chinese "tiger head shoes" worn by children, the Peninsula Boutique & Café is celebrating the new year with plenty of tiger head-decorated gift sets — you can hang the box up as a Chinese New Year decoration! Pick up the festive "Robust Tiger Gift Set" (with cookies, candies, chocolate, tea and more), and any of the Chinese New Year puddings. You can find out more here.

The Peninsula Boutique & Café, The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2696 6969

Venchi

You may be spoilt for choice with Venchi's range of Chinese New Year gift boxes, but one thing's for sure: the range of lucky red and gold packaging all feature the Italian brand's signature 140-years, Piedmont Master Chocolatiers-approved sweets. Pick up The Chinese New Year Double Layer Hexagon Gift Box, an extensive collection of the brand's favourite chocolates: Cremini, Chocoviar, Truffles, and Dubledoni. Or consider the Chinese New Year Round Hamper, which features Venchi's latest creation Gianduja N.3 with Hazelnut, and is a close replica of the traditional chuen hup with the rounded exterior and organised sections within.

Venchi, various locations across Hong Kong

Yat Tung Heen

Led by celebrated chef Tam Tung, Michelin-starred Yat Tung Heen is celebrating the new year by bringing back its highly sought-after turnip pudding, classic Chinese New Year pudding and the restaurant's signature gift box (which includes housemade premium XO sauce, candied walnuts and hand-selected Ginseng Oolong tea leaves). And to minimise the environmental impact of the gifting season, each pudding is thoughtfully packaged in a 100% recyclable eco-friendly paper box. You can find out more here.

Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Road, Kowloon, Hong Kong, +852 2710 1093

Ying Jee Club

Two Michelin-starred Cantonese restaurant Ying Jee Club is serving the finest delectable pastry duo, a savoury turnip pudding with conpoy and air-dried meat and a sweet coconut milk pudding with red bean and Ceylon tea. Both are handcrafted daily by executive chef Siu Hin-Chi, who has amassed 20 Michelin stars over the past decade alone — rest assured, the preservative-free puddings epitomise the highest standard of Cantonese cuisine in both texture and flavour. You can order in-person at the restaurant, or by calling 2801 6882 or emailing reservation@yingjeeclub.hk — find out more here.

Ying Jee Club, Shop G05, 107 & 108, Nexxus Building, 41 Connaught Road Central; +852 2801 6882

(Hero image courtesy of Yat Tung Heen, featured image courtesy of Duddell's, image 1 courtesy of China Tang)

The post Restaurateur Yenn Wong on Her Rise to the Top of Hong Kong’s Hospitality Scene appeared first on Prestige Online - Hong Kong.

Fashion heiress and businesswoman Veronica Chou has long been immersed in the world of clothing. When she was a teenager, her grandfather’s company was Hong Kong’s largest manufacturer of knitwear and denim, and by the time she reached adulthood the curious young woman would visit his factories – and subsequently those of her father, Silas Chou – when she’d ask countless questions: “Why’s this so dusty?” “What’s this smell?” and “Where’s this coloured water going?”

Her fascination with the industry led Chou first to an internship and eventually to a front-row seat fashion shows – by that time she was living in New York and helping her father with brands such as Tommy Hilfiger, which he’d acquired with business partner Lawrence Stroll (now owner of the Aston Martin car company and Formula 1 team) in 1989. In 2008, while still in her early twenties, she founded her own company, Iconix, bringing a raft of western fashion labels into second- and third-tier cities in mainland China to meet the demand from an increasingly affluent middle class. Most recently, has Chou launched her own sustainable fashion brand, Everybody and Everyone.

Travelling constantly within China while working with Iconix, Chou couldn’t help noticing the air pollution. “The moment I walked out of the plane, I remember seeing these particles in the air and thinking to myself, ‘What am I walking into?’” she says. “This was before the 2008 Beijing Olympics, so the air was really terrible.” Even now, she thinks it’s still a major issue.

“I came back to Hong Kong last September, and because China was still in lockdown due to coronavirus and wasn’t really open yet, the air was much better here. Now, it’s been five months since I’ve been back to Hong Kong and you can already see that the air is much worse. It was really during that time in China when I was experiencing the air pollution that I started asking all these questions about the environment, just as I did when interning at my grandfather’s factories ignited my curiosity in sustainability.

“And on another more personal note,” she adds, “growing up in the fashion industry at a time when models were often one size only, I was always presented with one type of image – the sort of ‘ideal’ woman.” At the time she’d left Hong Kong to study in America, Chou says she already had body-image issues and was struggling with eating. “I tried so many weird and crazy diets, but from there I got into what healthy eating really is, which includes a lot of organic foods. And from organic foods I got into what sustainability is in a general sense, and I began to delve into what sustainability is in fashion.

“I’ve been involved with sustainability for seven or eight years now – way before it became an area of focus within this industry, and I’m quite lucky because my brothers invest in technology. A couple of years back, I told them how I wanted to do more and they pointed me down the road of material science, which changed the way I looked at fashion.”

Chou and her brothers have invested in a company called Modern Metal, which grows leather in a lab. “There are a lot of these material-science technologies out there,” she says, pointing to a new leather bag from the Karl Lagerfeld label that doesn’t involve the killing of an animal. “The leggings I’m wearing right now, for example, are made from fermented sugar from Africa,” says Chou, whose eyes light up when she starts talking about the range of fabrics used by Everybody and Everyone, “and there are others that are made from eucalyptus fibre.” Currently her brand is available only in the US, as Covid-19 has restricted international shipments. “My clothes are mainly made in China, with some in Portugal and a small number in the US,” she says, “but I’m trying to move as much production as possible to the US, because it’s my main market. We launched in 2019, so my brand is still pretty new and the US market is big enough for me to explore at the moment.”

Chou is especially proud of the fact that her brand is size-inclusive as well as sustainable, offering a wide range of fits for just about everyone. “A lot of our clothes also have a multifunctionality to them. For example, our best-seller is a pair of trousers that adjust at the waist, so you can either cinch them for a more streamlined look or let the, out for something more casual and comfortable. We also have another pair that’s adjustable at the hem, so you can have three different trouser lengths for when you wear high heels or flats.”

Her design ethos for a single item of clothing to have multiple uses is reflected in her brand’s puffer jacket, which is made from 330 recycled plastic bottles and whose lower half can be unzipped so it can be worn shorter. “It’s a really smart design,” says Chou, “because you can wear it in the autumn as well as the winter, when it’s snowing in New York. And then you also have our turtleneck, which of course is made from sustainably sourced cashmere and wool. That can be transformed by pulling the neck part off, so when you’re hot you can take it off or layer it over a shirt to style it completely differently.”

Chou’s passion for sustainability didn’t initially meet with enthusiasm. “Four or five years ago,” she says, “I’d talk to some people about sustainability, and they’d literally turn around and run away from me. People in our industry – especially big-name designers and other famous brands – didn’t care about sustainability, but now everyone cares and everyone’s trying to make a change. Even a couple years ago, people were like, ‘What are you talking about? This is how we’ve been doing things for a long time.’ They’d tell me how it would be more expensive – and some people simply just ignored me. So, I thought, ‘OK, if you guys aren’t going to change then I’m going to make my own brand.’”

The thought and research that’s gone into the production process is evident. “It’s not just about the fabrics and materials we use but we also try to consider where the raw materials come from, to consider the source,” says Chou. “One of my own favourite products is the silk shirt, because the silk is grown in China by regenerative agricultural methods, meaning that instead of growing one type of crop year-round, various types of crops are grown throughout the year in order to protect and facilitate soil health.”

Above all, Chou expresses her desire for the fashion industry to collaborate more and find solutions collectively. “For example, if I as a new brand went to look for zippers and asked if the zipper company had more choices of sustainable zippers, they might not have them. But if 10 brands collectively asked for them, then they’d feel more obliged to make them,” she says. “Collaborative power is necessary for change in order for our industry to be less wasteful.

“A large element of the waste also comes from creating a lot of clothes that consumers don’t necessarily need or buy. One of the companies I’m an advisor to is called Perfectly, and what it does is to invite consumers to take a picture of themselves. That avatar is then used to get more accurate measurements, which reduces the number of returns when a customer orders a garment that doesn’t end up being the right fit.”

As for her personal style, Chou highly values practicality, which is also reflected in her brand’s clothing. “One thing my brand has is pockets in a lot of things,” she says. “My denim, for example, pretty much has the biggest pockets on the market and basically anything we make – from pants to dresses or athletic wear – contains pockets.” In terms of style, however, she favours clothing with a hint of cool, but not too over-the-top – something polished and elevated.

“Our athletic wear uses a breakthrough technology that allows the nylon to degrade in three years instead of the usual hundred or so years that normal nylon takes to degrade,” says Chou. Now wholly committed to sustainability, this fashion- industry eco-warrior says she’s just invested in the “world’s first circular sneakers – when you’re done with the original pair, you can send them back and they’re broken it down for recycling it into new ones. I’ve also invested in non-fashion-related clean technology, like a carbon-capture process that breaks down plastic. “My family does a lot of investment for me,” says Chou, “but if it doesn’t push the sustainability agenda forward then I choose not to invest.”

The post Veronica Chou on Being a Fashion Entrepreneur and the Sustainable Future of the Industry appeared first on Prestige Online - Hong Kong.

The Carlyle hotel-inspired bolthole -- slated to open on the uppermost floors of Rosewood Hong Kong later this year -- will offer a blueprint for the eponymous group's vision of "a new kind of international members' club". We venture north of the harbour to discover just what that entails...

Hitherto, the Hong Kong ecosystem of private members' clubs has been split broadly between two camps: at one end, you have venerable institutions catered to the needs of the city's professionals (the FCC) and those who surround them (the KCC); at the other, a burgeoning array of social haunts meant to profit from the growing number of Silicon Valley types -- hawkers of crypto, CBD cafes, and other speculative investment opportunities -- who reside here.

Call me Debbie Downer, but neither feels like an especially glam place to visit. After all, such clubs justify their patronage by way of mostly pragmatic considerations: a convenient location; access to business networking opportunities; affordable gym membership; and so forth. This, as Rosewood Hotels CEO Sonia Cheng well knows is where Carlyle & Co. can break the mould -- by conjuring a little glamour into Hong Kong's mostly comatose members' club scene.

Best thought of as a kind of pied-à-terre to the Rosewood Hong Kong (spanning the 54th-56th floor of the hotel) Carlyle & Co. is, in effect, Cheng's answer to the boutique members' clubs that have dominated pop culture these last 20 years. In Hong Kong -- where bureaucratic red tape is frequent; and decent-sized real estate scant -- her hotel group's latest venture feels especially impressive -- if for no other reason than the sheer audacity of it all.

In recent weeks, the first details of the club's leviathan 25,000 sq. ft. premises have begun to emerge, inspired in broad strokes by the "intriguing, inimitable and ultimately indefinable" style of The Carlyle in New York (incidentally also a brand owned by Rosewood Hotels). To orchestrate this vision of Hong Kong-via-Manhattan, Rosewood turned to British designer Ilse Crawford, whose approach has imbued the club's many rooms with a light, playful sensibility -- affording each a healthy dose of individual personality.

For fusty decadents like yours truly, the gentlemen's spaces -- including a barber, shoeshine, and capsule store by an award-winning haberdasher -- hold immense charm -- even though they espouse just one of many eclectic visual styles members will enjoy each time they navigate the club. The aforementioned differ significantly from spaces like the Cabaret Bar and Sitting Room, both of which employ the medium of painting (by artists Jean-Philippe Delhomme and Christina Zimpel respectively) to celebrate The Carlyle hotel's legendary Bemelmans murals.

Supper & Supping

In the spirit of its progenitor, the various dining venues at Carlyle & Co. seem to be accompanied by an august sense of occasion. The crux of the action happens at the brasserie, which (like any decent club restaurant in Hong Kong) serves a medley of Western, Chinese, and all-day delicacies. Here, the focus is on simply cooking the freshest produce the club can source -- various of the small plates are smoked, cured, or otherwise preserved in-house -- yet it's hardly the most theatrical outlet. That honour belongs to Café Carlyle, an intimate supper club intended as the local chapter of the eponymous tippling destination in New York. Members can expect this to be the repository of the club's live musical programming, which (consistent with the historic acts that have taken to the stage at the Carlyle hotel) will include an assortment of uniquely American artforms like jazz, funk, and blues.

Members craving a dose of sunshine can also take a selection of food and drink on the club's 55th-floor terrace, which (much like the Rosewood property at large) enjoys the sort of view that's conducive to sonnet writing or spontaneous tears of joy. Flanking one end of that terrace, you'll find the local chapter of Bemelmans Bar. Like its namesake, the menu here is split roughly equally between fine wines, punchbowls and classic cocktails; though, at the weekend, you can expect a certain frenetic atmosphere to take hold, as the space merges with the terrace for live DJ performances against the backdrop of Victoria Harbour.

Cosy quarters, brimming with personality

Though Carlyle & Co. members can easily book themselves into one of the 400-plus rooms at the surrounding Rosewood property, the entire 54th floor of the club is given over to eight themed suites -- all of which celebrate the history of The Carlyle hotel. More or less equal in size, each offers an inviting and distinctive interior personality. If you're retiring following an evening spent drinking (one too many) Martinis for instance, the 'Tommy' seems an apt choice -- named for and inspired by the legendary Bemelmans bartender Mr. Tommy Rowles. Other known personalities include Dorothy Draper, the original 'modern Baroque' decorator of The Carlyle's interiors; and Eartha Kitt, the renowned actress and Broadway musician. For dedicated students of café society, a stay in every single suite would seem like money well-spent.

A variety of membership packages are available at Carlyle & Co., with or without health club membership. To learn more about rates (or inquire about eligibility) visit Carlyle & Co. online.

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