Celebrity Life

As Chaumet's CEO Jean-Marc Mansvelt tells us, bringing the house's 240-year heritage into the modern era is an immense task that amounts to a "daily obsession". But if the new pieces in the Chaumet Joséphine collection are anything to go by, the Place Vendôme stalwart is heading in the right direction.

What kind of woman today does the Joséphine collection appeal to?

First, it’s about a woman with a certain character. Because when you choose to wear a tiara on your finger, you’re making a choice of distinction, a choice of character. You’re sending a message to say you’re not like everyone else and you have a certain strength and a certain personality. But also a sense of virtuosity, grace and beauty, because it’s not for women who want to be too provocative.

It’s a way to set your personality. And then of course, there are two major reasons to become a client of Joséphine. On one side, it remains one of the favourite pieces chosen for a bridal purpose. It’s connected to the initial history of Chaumet, the history of the power and love between Napoleon and Joséphine. And Napoleon is known everywhere, that’s incredible. There’s another type of client on the other side of the connection with the pearls, the coloured stones, something a bit easier and more accessible.

This year, Chaumet's creations have also incorporated sleeker, more modern takes on the tiara. Can you tell us a bit about the new high jewellery?

After many creations that were a bit more tiara-like, a bit more decorative, more visible, more baroque in a certain way, we wanted to enrich the collection with new ways to mix and match, and to go for designs that were slicker, with a more minimalist approach, because that’s also the style of today. We have a feeling that clients today are a little more understated, and we have the capacity to create beauty through a fine line, rather than an accumulation. So one of our high- jewellery pieces, which is sort of a V with a stone in suspension, doesn’t shout about its design. It’s all about balance.

This year is the 10th anniversary of the Joséphine collection...

But we don’t mark it that way for two reasons. I always feel that if you start doing anniversaries for everything, then at the end, what’s the meaning in it? Last year, when we did the 240 years of Chaumet, that was slightly different. For Chaumet, our heritage is much longer than a decade, it’s about centuries. Instead, this year, we’re celebrating our connection with the 200th anniversary of the death of Napoleon, which is significant in Europe and in France. We’ve done an exhibition at 12 Place Vendôme that was open to the public which tells the love story of Napoleon and Josephine through 150 different objects, beautiful loans from museums and private owners.

Which piece proved to be the most challenging piece in the collection?

The most discussed and the most debated one was the watch. Because we’re clearly a jeweller, and we’ve focused all our efforts and attention on jewellery. But since a few years ago, we’ve reassessed and repositioned what watches mean for Chaumet. It’s true that with the business of watches within Chaumet, we’ve really tried to be coherent with what the story of watchmaking for Chaumet is as a jeweller. One of our challenges was to look at the market – in the market, 90 percent of watches are round – and nobody’s waiting for Chaumet to create a round watch, because we already have thousands of beautiful options on the market.

We decided on a shaped watch, and it wasn’t very difficult to settle on the pear shape, like an illusion of a diamond. We also faceted the watch’s dial.

How do you balance 240 years of heritage behind a brand and stay relevant at the same time?

That’s really the obsession every single day. How do we continue the narrative, the link to the story? Since the pandemic, we’ve seen clients choose Chaumet because there’s longevity. And so it becomes a daily obsession of ours to convey this message to our clients through different means, including the digital approach, so we can speak to the needs of our audience today. We also go through the traditional channels and have books and exhibitions. I regularly write down on paper in two columns: on one side, how much do we tell the story of Chaumet, and on the other, how do we take a contemporary approach, either through the narrative or through using different tools? I take a step back and ask myself is there a balance? If we’re going too much in one direction, maybe it’s time to rebalance. It’s in everything we do.

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From an autumn Middle Eastern feast to a revamped Italian American social club, here’s where to eat in Hong Kong in October 2021.

Estro

Celebrated Italian chef Antimo Maria Merone has opened his first independent restaurant, in Central’s Duddell Street. Estro — it means inspiration — focuses on elevated Neapolitan cuisine with deeply personal dishes and unexpected pairings. The debut seasonal menu draws inspiration from Merone’s childhood dishes, which are audaciously innovated through elegant plating and techniques. Highlights include Pigeon Under Ashes, a nod to Mount Vesuvius served with an artichoke cooked in its own ashes and a sauce made with Piedirosso wine, and Tomato Homage, which explores the fruit’s complex textures with processes that include poaching and clarifying.

Estro, 2/F, 1 Duddell St, Central

Maison Libanaise

As part of the autumn plated series, Maison Libanaise is launching a Fête d'Automne menu with creations that include whipped feta with smoked honey and Samke Lubieh, a crispy snapper fillet served with peas and a Beiruti pesto.

Maison Libanaise, 10 Shelley St, Central; +852 2111 2284

Roganic

Michelin Green-star recipient Roganic has announced a Friends with Sustainability series to join forces with the city’s hospitality leaders and raise awareness of sustainable practices. The initiative kicks off with the Roganic x Whey x Ando x Grassroots Initiatives lunch, followed by Zero Waste Cocktail Dinner with Darkside and a finale dinner celebration of Local Heroes to wrap up the month.

Roganic, Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

Frank's

The Italian American restaurant and club Frank’s has reopened after a summer revamp. The venue, inspired by social clubs of the Italian diaspora in New York and New Jersey, serves a revitalised selection of classic dishes that traditionally defi ne the subculture. Among the popular Frank’s Originals served in the upstairs dining room are Meatballs and Linguine Clams.

Frank's, Harilela House, G/F & 1/F, No. 79 Wyndham St, Central; +852 9097 9730

Krug

For the sixth Krug x Single Ingredient programme, 11 Krug Ambassades Chefs unleashed their imagination on the humble onion. Eager to create memorable experiences, they travelled to India for a deeper understanding of the ingredient and to conceptualise an onioninspired dish that could perfectly pair with a glass of Krug Grande Cuvée or Krug Ros.

Dishes available at various restaurants around Hong Kong, including Restaurant Petrus, Island Shangri-la, Level 56, Supreme Ct Rd, Central; +852 2820 8590

Bâtard

Singapore native Natalie Eng has joined celebrated bistro-chic Bâtard as pastry chef to work with Aven Lau and introduce new nature-inspired dishes. Eng’s desserts, deeply rooted in her creative mindset, are complex and yet indulgent. One of her first creations is Palmito, a sugar-laminated puff pastry similar to a palmier, paired with thyme-infused diplomat cream and chestnut honey.

Bâtard, Shop E, Viking Court, 165-166 Connaught Rd W, Sai Ying Pun; +852 2318 1802

Morty's

Trendy diner Morty’s has partnered with plant-based company Karana to create an ingenious version of the classic Cubano sandwich with meat-free pork made from Sri Lankan jackfruit.

Morty's, Shop 8-10 Wing Fung Street, Wan Chai; +852 3665 0890

SOMM

SOMM at The Landmark Mandarin Oriental has recently welcomed new chef de cuisine Terry Ho, previously sous chef at the two-Michelinstar Arbor. Working closely with Richard Ekkebus, Ho has introduced new exciting dishes like Raw Shima Aji “Kombujime” with kyuri, celtuce and shiso, and Dry Aged Challans Duck Breast with butternut squash, pumpkin seed praline and duck jus.

SOMM, 7/F, The Landmark Mandarin Oriental The Landmark, 15 Queen's Road; +852 2132 0033

"Where to Eat in Hong Kong in October 2021" is a part of a monthly series, check back every month for more recommendations

The post Where to Eat in Hong Kong This October 2021 appeared first on Prestige Online - Hong Kong.

With his fresh and modern approach to Southern Italian cuisine, Neapolitan chef Marcello Scognamiglio has given a new identity to Hong Kong’s long-standing dining establishment, Grissini. He talks to us about his culinary journey, the pressure of being a chef and why consistency is key.

As an Italian, discussing food with a Neapolitan chef can be intimidating. The city and its surroundings are home to a millennial culinary tradition that effectively popularised Italian cuisine all over the world.

However, when I meet Marcello Scognamiglio, chef de cuisine at the Grand Hyatt’s Grissini, the conversation flows naturally. Scognamiglio, who’s just 30, is eager to share his philosophy and inspirations, and to talk about the flavours and scents of his beloved Campania.

Since 2019, when he joined Grissini after the restaurant’s much-anticipated revamp, Scognamiglio has completely transformed the atmosphere and menu of the famous dining establishment, which is now into its fourth decade, conquering the hearts of old and new guests alike. He tells me his idea of contemporary food and the public role of chefs.

What’s the idea of contemporary Italian cuisine that you brought to Grissini?

The concept of Grissini is to have an elegant Italian restaurant that serves Mediterranean food, mostly from the South of Italy, which is where I’m from. I try to give a personal touch to every dish on the menu, which isn’t entirely classic, in the sense that the dishes aren’t completely traditional, but in their taste and pairings they do represent the gastronomic history of the South of Italy. The way each dish is conceptualised and then personalised or innovated is always the same, starting from a classic idea or from a specific memory.

Hong Kongers are a tough crowd, especially when it comes to Italian food. Do you feel the pressure of constantly having to come up with new dishes and menus?

Being in the kitchen is a journey. It’s about gradually gaining the confidence to experiment and create new things with common ingredients. Before putting a new dish on the menu, we try it so many times, there’s a lot of trial and error. My process tends to be the same – I start from an ingredient, I think of a specific experience or smell and then I turn it into my own dish. The main thing is that you always have to be ready to take feedback and suggestions. In my opinion, a dish is never fully finished. There’s always room for improvement and adjustments.

The most difficult thing, the real challenge, especially in a big restaurant like Grissini that’s open for lunch and dinner every day, is to be consistent, to maintain the same standard every single time. The more creative you are, the harder it gets to be consistent.

You’re from Campania, a region famous for its flavours. How much of Grissini’s menu is from there?

Everything. Italian cuisine is evolving. In the past years, outside Italy, there’s been more and more regionalisation of our cuisine, which is incredibly diverse. My food is 90 percent inspired by what you’d eat in Campania, whose ingredients are among the most popular and well- recognised all over the world. We do have other things on the menu that aren’t typically from there, of course.

Where did you work before joining Grissini?

I worked for two years at the Mandarin Oriental in Bangkok, in an Italian restaurant. I was 25 and young to be a chef there, so I didn’t experiment as much as I do now. Before that, however, my career was a bit different from that of most fine-dining chefs. At the very beginning, I worked in Michelin-star restaurant in France and Italy.

When I reached 24, I felt a bit stressed and disillusioned about the tough world of haute cuisine and decided to work as a private chef on yachts around the Caribbean. It might sound surprising, but that opened my mind so much. Every morning, you buy ingredients in different islands, markets and places. It was a great experience.

The thing is, you can work in the best restaurants in the world, but to become a chef with your own philosophy and sense of creativity, it takes more than that. You need to understand who you are to then bring it to your dishes. Every day you need to demonstrate you know what you’re doing.

In a city like Hong Kong, an executive chef represents the restaurant and its identity. Do you like this public side of the job?

At some point, when you’re in a restaurant like Grissini, you need to become used to constantly talking to the media and other people in the industry, and to be comfortable representing your restaurant. Nowadays, it’s not just about cooking, it’s about having a presence in the dining room and communicating with your guests.

What are your favourite restaurants in Hong Kong?

After living in Thailand for two years, I often crave Thai food. I usually go to Samsen, which I think is one of the best restaurants in the city. I eat a lot of Japanese food and I love Ronin – I’ve been many times. For Neapolitan pizza, I like Gustaci, the new place in PMQ.

Can you divulge any plans you have for Grissini?

We’re working on a new set menu with seasonal ingredients, and also on how to improve the dessert experience. In Naples, there are lots of sweet street foods that we’d love to bring to the tables of Grissini in an elevated way. We’ll continue to improve our service as well, and come up with new ways of presenting the food and making it interesting.

Find out more

PHOTOGRAPHY ALISON KWAN

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From a brand new Okinawa-inspired eatery to a revamped Michelin star experience, here’s where to eat in Hong Kong in September 2021.

Awa Awa

Calling all pickle lovers! From bitter melon, celtuce, mango, Hadama spinach & Shiitake mushroom, Awa Awa is not playing around when it comes to pickling fruits and veggies. Each pickled item carries its own unique flavour and when enjoyed all together, offers a contrasting range from the tanginess to the crunch. Additionally, new Okinawa-inspired trendy spot Awa Awa serves a range of dishes that encapsulate the diverse culinary traditions of Japan’s southernmost archipelago.

Awa Awa, Shop E&F, Upper Ground Floor, 42 & 44, Peel St, Central; +852 2178 1838

Giacomo

After spending 20 years working in Hong Kong’s most prestigious Italian kitchens, 81⁄2 Otto e Mezzo Bombana and Tosca di Angelo alum chef Keith Yam recently joined new restaurant Giacomo as executive chef. The concept, located in Causeway Bay, focuses on elegant Southern Italian cuisine and combines sophisticated plating and service with the genuine and bold flavours of the area. Among the chef’s signature dishes are marinated red-prawn Gambero Rosso in champagne tomato sauce with oscietra caviar, and Brittany blue lobster Sardinian gnocchi, made in traditional style with durum-wheat semolina flour and paired with Hokkaido sea urchin.

Giacomo, Crowne Plaza Hong Kong Causeway Bay; +852 3980 3008

G Room Bar & Lounge

G Room, Gaia group’s new dining destination in K11 Musea, brings together western and eastern flavours in a tapas-bar format. With a strong focus on jet-fresh seafood, this unique culinary experience elevates mediterranean classics with southeast Asian ingredients, techniques and flavour profiles, through elegant dishes such as whole lobster paella, abalone Shisho sea-urchin pasta and g room seafood platter.

G Room, Shop 504, 5/F, K11 MUSEA, Tsim Sha Tsui; +852 2332 6662

Écriture

Two Michelin-star contemporary French restaurant Écriture is offering new thematic tasting menus in tandem with a refreshed interior. In the eight-course Library of Flavours, executive chef Maxime Gilbert and chef de cuisine Héloïse Fischbach take guests on a journey to discover their latest innovative interpretation of French and Japanese ingredients. The Vegetal Menu, on the other hand, celebrates vegetables from around the region and the world in dishes that include a creative version of ratatouille, in which a pineapple tomato wrapped in kombu is oven-roasted to bring out a charred flavour.

Écriture, 26/F H Queen's, 80 Queen's Road Central, Central; +852 2795 5996

1908bc

Inspired by the comfort dishes found in Chinese restaurants and takeaways around Britain, the new 1908bc is named after the year in which the country’s first such restaurant opened; “BC” stands for British Chinese. Conceptualised by Suzanna Ho, a British-born Chinese of Hong Kong origin who grew up in a family that ran Chinese takeaways, the menu is a collection of old and new recipes that encapsulate the atmosphere and flavours of an era. One of the most anticipated dishes — and a UK favourite — is chip-shop curry, a unique blend of Chinese, British and Indian influences.

1908bc, 5/F, The Pemberton, 22-26 Bonham Strand, Sheung Wan; +852 2116 4668

Radical Chic

Radical Chic, a new Italian fine- dining venue helmed by chef Andrea Tarini, has opened on the 101st floor of the International Commerce Centre in West Kowloon. Offering a new, “radical” menu that combines innovation, finesse and seasonal products, the venue also boasts breathtaking views and a contemporary ambience. Having worked with culinary legends such as Mauro Uliassi and Heinz Beck, Tarini brings to the city creations like deep- fried frog legs with tomato jam and cappello del prete alla carbonara, which features a special homemade pasta stuffed with pecorino romano, parmigiano, guanciale, black pepper and egg yolk.

Radical Chic, International Commerce Centre (ICC), Shop B1, Level 101, 1 Austin Rd W, Tsim Sha Tsui; +852 3618 7880

Sushi Mamoru

Leading Nation has unveiled the group’s first traditional edomae sushi concept. Sushi Mamoru, which means “protect” in Japanese, represents chef Hirofumi Chiba’s 20 years of commitment to preserve centuries-old culinary traditions. The Takumi Omakase includes more than 20 dishes that celebrate seasonality through different points of view, while championing sustainability and freshness. A self- proclaimed fish geek, Chiba brings to the sushi counter a memorable experience that combines preservation and innovation, from hand-blended aged Hokkaido rice to wasabi sourced directly from farmer Keiichi Tashiro in Shizuoka.

Sushi Mamoru, Shop 2G, 32 Oi Kwan Rd, Wan Chai; +852 2133 5700

Moxie

A dish of roasted Jerusalem artichokes with haricot vert, endive and hazelnut bagna cauda can now be enjoyed at arcane collective’s new restaurant Moxie, in Landmark. The menu focuses on a fresh approach to conscious all-day dining, with a selection centred around contemporary pescatarian and vegetarian dishes.

Moxie, Shop 203, Alexandra House, 18 Chater Rd, Central; +852 2718 8211

Dim Sum Library

After the success of its Xiaolong Bao Series, Dim Sum Library is offering four innovative reinterpretations of one of Hong Kong’s most popular recipes, har gau. The renditions comprise: oregano har gau, which is inspired by Mediterranean flavours; aged mandarin-peel har gau, created with traditional Chinese methods to marinate and dry the skins of small mandarins; dill har gau, which uses the popular aromatic herb to bring out botanical notes; and Yuzukoshō har gau, created in collaboration with Japanese restaurant Shiro and inspired by Kyushu culinary specialities.

Dim Sum Library, various locations including Shop 1028B, 1/F, Elements, 1 Austin Rd W, Tsim Sha Tsui; +852 2810 0898

"Where to Eat in Hong Kong in September 2021" is a part of a monthly series, check back every month for more recommendations

The post Where to Eat in Hong Kong This September 2021 appeared first on Prestige Online - Hong Kong.

Paying homage to a timeless Parisian institution through recipes with a contemporary and elegant twist, new restaurant Ami brings the concept of fine bistronomie to Landmark. We find out more from its executive chef, Nicolas Boutin.

In Paris, Bistros – small restaurants that serve unpretentious classic dishes and good wine – represent a way of life that transcends the act of dining out. For executive chef Nicolas Boutin, who has worked in Michelin-star kitchens around the world and opened the fine-dining establishment Épure in Hong Kong, and chef de cuisine Eric Taluy, this concept is at the core of Ami.

The new venue by Gourmet Dining Group, which also includes the whisky bar Wood Ear, combines elevated versions of classic dishes and an approachable atmosphere. We talked to Boutin about the concept, contemporary French cuisine and the meaning of casual-chic.

What’s the concept behind Ami?

The main idea was to keep it casual, casual-chic, as we embody the concept of “fine bistronomie”. And I think it’s good. That’s something that I personally like very much as well – I’m a bit tired of classic fine dining, which is kind of losing meaning. Good food is good food. Most of the restaurant will serve à la carte bistro-style dishes, and there’s also an area reserved for a more elevated tasting menu, which is still sort of casual and straightforward.

What does fine bistronomie mean?

It means casual-chic, in a way. But it’s also about revisiting classic bistro dishes to make them a bit cleaner and fresher.

What can we expect from the menu?

I like the idea of having both land and sea dishes, terre et mer. We have timeless dishes like beef tartare from my favourite butcher in France and a slightly reimagined croque monsieur. We have snails from Poitou-Charentes [a region near the coast in western France] and a Parisian salad. We serve two types of soup – the bistro-favourite onion soup, which was a bit challenging to modernise as it’s generally seen as very rustic, but it’s already very popular, and a soup similar to the southern French bouillabaisse with both fish and seafood. Talking about terre et mer together, we have a main course that combines guinea fowl and octopus with a slow-cooked sauce. The menu also includes other sharing classics like sole meunière and indulgent desserts like concorde cake, soufflé and tartes of the week – and biscuits that can be paired with a whisky selection from our bar, Wood Ear.

Would you say that Ami’s food is Parisian?

Everything from around France can be found in Paris. The bistros there serve classic food from all over the country – so, yes, we do that as well.

What does contemporary French cuisine mean to you?

I think the style of Ami represents that. The food and atmosphere are clean and cosy. It’s uncomplicated, more natural and accessible. The concept of good food is changing all over the world. Casual doesn’t mean basic.

How long did it take to finalise the vision for Ami and bring the project to life?

I’ve been working on the project since last year. Opening a new restaurant is always challenging and I didn’t even have time to feel the pressure, because there’s so much to do. This year has been particularly challenging, because it’s very hard to find staff in hospitality.

After the opening, there’s always time to adjust dishes, make changes and improve everything. For Chef Eric Taluy, it was challenging at first to understand my cuisine and spend time getting to know each other, and to add his touch to each recipe. We have some people in the kitchen who used to work with me at Épure. It was just about understanding the concept for him to be able to express his personality in the dishes as well.

It took a long time to have the first draft of the menu. At first it was a bit safe and then we evolved from there. On a daily basis, we take feedback and adjust – if necessary.

(Hero image: Baba au rhum)

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From a brand new Italian bakery to a seasonal menu at a Michelin-star restaurant, here’s where to eat in Hong Kong in August 2021.

Musubi Hiro

New izakaya-style gastropub Musubi Hiro is the brainchild of French-trained Arturo Sims, who pays homage to the Japanese tokusatsu that underscores his memories of growing up in Chile. Located at the junction of Cochrane Street, Gage Street and Lyndhurst Terrace, the establishment — which is adorned with posters and holographic stickers — serves re-imagined snacks, vegan and vegetarian-friendly options, and plenty of sake, cocktails and (of course) craft beer on tap. To state the obvious: must-try dishes are the signature Musubi creations, including everything from a classic (marinated spam between koshihikari rice, wrapped in nori) to a torched eel, a sea-urchin option and a fatty wagyu and black-truffle pairing.

Musubi Hiro, 37 Cochrane Street, Central, +852 5597 6911

Pane e Latte

Cream-filled Italian doughnuts are just one of the many traditional fresh-out-the-oven baked treats on offer at the southside panetteria and gelateria Pane e Latte in Stanley. Sample everything from breakfast dishes to aperitivo at this Italian bakery-café concept - treats include tiramisu papillote, chocolate eclairs, and mango tarts.

Pane e Latte, 25 Stanley Market Road, Stanley; +852 2337 7221

CENSU

Headed by Chef Shun Sato, CENSU (a play on the Japanese word for folding fan) promises premium dishes made from fresh ingredients flown in from Japan. The restaurant embodies the Wabi-sabi philosophy and appreciation of imperfection and simplicity. Inspired by Chef Sun’s grandmother’s house in Sendai, handmade ceramics and natural wood help tap into feelings of warmth and nostalgia, inviting you to eat gourmet fare while feeling right at home.

CENSU, 28-30 Gough St, Central; +852 2997 7009

Conrad Hong Kong x Venchi

Venchi’s long history of chocolate-making — beginning in 1878 — makes it an authority in the art form. Head to Conrad Hong Kong’s Lobby Lounge this summer to indulge in velvety gelato, masterful sweet and savoury delicacies, and gourmet chocolate — perfectly made with the Italian chocolatier’s exquisite technique. Highlights include the bonet alla piemontese, originating in the northwest Italian wine region of Langhe and made with Venchi’s 56 percent dark chocolate.

Conrad Hong Kong Lobby Lounge, Lobby Level, 88 Queensway, Admiralty; +852 2822 8891

Spring Moon

One-Michelin-star Spring Moon’s wok-fried blue angel shrimp with shallots and spring onions, and its Japanese turban shell with red vinasse, chanterelles and purple yam are just two of the imaginative culinary creations available at The Peninsula Hong Kong’s fine-dining Cantonese restaurant this summer.

Spring Moon, 1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6760

Uma Nota

Uma Nota is paying homage to São Paulo’s street snacking culture, giving its signature unique Japanese twists to South American classics. The Street Brunch opens with starters and street snacks and then carries on to special mains including coxinhas de frango fried chicken and okra dumplings, an original roll creation with banana, sour cream and crab, and a soy-lime marinated fraldinha flank steak with a farofa of banana and bacon.

Uma Nota, 38 Peel Street, Central; +852 2889 7576

CHAAT

The new curry-focused lunch menu at Rosewood Hong Kong’s CHAAT features six Indian regional dishes, each steeped in flavour and history. The feast starts with a selection of appetisers, including the signature raj kachori and baked jackfruit samosas, followed by six main curries including a Mughal-inspired Kashmiri lamb rogan josh and a Malabar lamb aadu korma — a favourite of the Mappilas, the oldest settled native Muslim community in South Asia.

CHAAT, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui; +852 5239 9220

Osteria Marzia

Picture dining in any of Italy’s scenic coastal regions in the summer and you think of long, lazy days by the blue sea and an abundance of vibrant seafood, vegetables and fruit to feast on. Eating seasonally is an Italian rite — and Chef Luca Marinelli at Osteria Marzia at The Fleming has created four maritime-themed summer specials to honour the tradition. The tartare di mazzancolle and tonnarelli ai gamberi rossi each highlight different varieties and preparations of Italian prawns; the zucchine trombetta spotlights a zucchini harvest; and the sgombro is a delicate saba balanced with Tropea onion, buffalo ricotta and fig.

Osteria Marzia, G/F, The Fleming, 41 Fleming Road Wan Chai; +852 3607 2253

"Where to Eat in Hong Kong in August 2021" is a part of a monthly series, check back every month for for more recommendations

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Margo, one of this summer's most anticipated new openings, brings to Hong Kong a new - and fresh - evolution of the ever-popular Modern European formula.

The restaurant, a trendy, urban chic space that elevates the concept of brasserie, offers much more than Insta-worthy corners and plates.

I recently met with head chef Mario Paecke to discuss German food, multicultural inspirations and cooking with passion.

What’s the inspiration behind Margo?

First of all, I'm really that I had the opportunity to open a restaurant, and to bring to Hong Kong my thoughts and my inspirations in a different way. What I want is to showcases dishes with a German twist. There is good German food beyond sausages and pork knuckles.

When I got the opportunity to come to Hong Kong in 2017, my inspiration was mostly a combination of French technique, German flavours and Asian influences, which I have been fascinated by since I started travelling the continent in 2012 and falling in love with it. My first fine dining restaurant was in the mountains, in a five star hotel in Bavaria, where I tried to introduced some Asian influences. Now, I’m doing the opposite. At Margo, the food is not 100% German but there are elements and dishes related to the country’ culinary traditions.

It’s refreshing to see German dishes on a Hong Kong menu. Are we about to witness a renaissance of German cuisine in international food capitals?

Chefs in Germany are not very open minded, there’s a big sense of community in the culinary world, like there in other European countries, like France. Or in Italy and Spain, where governments are really proud of their cuisines. In Germany, maybe because of our history, a new era of fine dining didn’t start until the 90s and 2000s. Not so many people know about the fine dining scene in Germany, or how good our food actually is. There’s a lot of creativity but also a lot of individualism.

Does Margo reflect your journey and career as a Chef?

I’ve started a new journey here. A lot happened before this: My years in Germany as chef de cuisine, one Michelin star, the recognition from 50 Best. When I came here I started afresh cooking French fine dining. I was so inspired from Hong Kong in general as well as products from Japan, which I had never worked with in Germany.

The menu you see now at Margo is a combination of this, but it’s also just a first step. I’m already thinking of what’s next, what I can do. For me it's also very important that the guests like our dishes. I need to see their reactions to see which dishes will become our signature. For each service, I wouldn’t say that I’m nervous, because you need to believe in yourself, but you have to be focus. There are a lot of emotions and passion that go into my food. I’m trying to find a balance here. See what people think by introducing refined German dishes but without restricting my creativity.

Can you talk us through some of menu’s highlights?

The menu starts with a category called “Häppchen,” which means “bite” in Germany. For most Hong Kongers, understanding German cuisine is an education process and, while we don’t call ourself a German restaurant but a Modern European one with influences from the country, guests will be interested in new dishes when there’s an interesting story behind them to get to know the culture.

Why did become a chef?

My passion came from watching my grandma cooking every weekend. I followed my goal and I moved out at 16 to start my career, in a very small business, at a very junior level. You need to progress slowly, building up from the basics and then acquiring new skills.

If you had to choose three ingredients to cook with for the rest of your life, what would they be?

Potatoes, which I also used a lot on this menu, apples, and asparaguses. We are very passionate about them in Germany and I can’t wait for Asparagus season in March. You can do so many things with them.

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We talk to Australian chef Shane Osborn about the launch of his new restaurant group, the Arcane Collective, and the philosophy behind it.

Since arriving in Hong Kong in 2012, chef Shane Osborn has established himself as one of the most recognisable figures in the local hospitality industry, a status that was uplifted after his participation in Netflix’s global culinary competition, The Final Table, in 2018. Previously, while working in Pied-à-Terre in London, he’d become the first Australian chef ever to win one and then two Michelin stars.

Osborn's Central restaurant, Arcane, which opened in 2014, has won multiple awards and currently holds one Michelin star. His cuisine, which focuses on fresh and environmentally friendly modern European dishes, is also at the heart of Cornerstone, the casual trendy eatery he opened two years ago on Hollywood Road. Recently, Osborn announced the launch of The Arcane Collective, a family of talent-driven restaurants that carry the DNA of Arcane. He tells us about the group’s upcoming new restaurant, positivity and Australian food.

How did The Arcane Collective originate?

I started Arcane in 2014 with my business partner, Nick, with the long-term vision of growing organically and slowly, with the talent that came through Arcane. Not to build concept-driven restaurants, but talent-driven restaurants with the chef, the sommelier, the waiters and the waitresses.

Great restaurants take a long time to develop – it’s just having a long-term vision. That’s why we opened Arcane and then, six years later, Cornerstone. Now, we’re ready and stable enough to open the third restaurant.

During your career you’ve always championed sustainability. Have you thought of opening a vegan or vegetarian restaurant?

That all depends on the talent – if we got a chef coming through who cooks only vegan or vegetarian food, we’d consider opening that restaurant. The market’s changed a lot, especially over the last year, with Covid – people are really looking at their diets and the way we’re eating and how we’re affecting the planet, so I think that that market is only going to grow over time.

The new restaurant is going to be run by Mike Smith, who’s my chef de cuisine here, and that restaurant came around because he stopped eating meat about a year ago, so we started talking about a concept that’s built around that. It’s going be 70 to 80-percent plant-based, and 30 percent of the menu will be sustainably sourced seafood.

As group, we’re always looking to evolve and improve our offering, whether it’s the food or the drinks, not just in quality but also in the choices that we make in our sourcing. I think we’re all aware of what’s happening to the planet and that we all need to start taking a bit of responsibility. We’re not a 100-percent sustainable restaurant – we’re far from that – but we’re trying to make as many choices as we can to improve, day-by-day and week-by-week. It’s a hard process but it’s something we’re committed to.

How does it feel, expanding during a pandemic? Did you think it was going to be possible?

I’m a bit of an optimist. Life has to go on and the world’s been through far worse things. Covid – and the protests before that – have been very difficult for all of us, but I think that we’ll get through this – and that’s what we keep telling our team, that life will improve. We’re planning for the future. There are good opportunities as well at the moment – landlords are being a little bit more forgiving on the rent, so if you have the right idea and you’ve got the financial support it’s actually a good time to start looking to expand.

Tell us about Moxie, the new restaurant opening soon at Landmark.

It’s going to be an all-day venue, for breakfast, lunch, dinner, and there’ll be light snacks in the afternoon. In the daytime, you can come in for a salads and there’s a great coffee offering – obviously with takeaway services as well.

The design is very contemporary, very clean lines, following the Japanese and Scandinavian aesthetic. We’re really excited for this restaurant and Mike is an outstanding chef. He’s worked with us for almost five years and we’ve been working quite heavily on the menu for the last couple of months. This is the style of food that I like: more casual, plant-based and healthy.

It’s hard to define the cuisine, because I’m Australian but I worked in London and Scandinavia, and my family and I live between here and France. We call it Modern European, because it makes sense – there’s a lot of French techniques and then we have a lot of local produce, particularly for the new restaurant. It’s all about the product.

You opened Arcane in 2014. How has your approach to food evolved since then?

As a chef, if you don’t evolve, your restaurant will have a short life – particularly in Hong Kong, where people always want to know what’s new. You need to constantly evolve, you need to be pushing forward, otherwise you become stale. And food has evolved massively over the past seven years.

You said the Arcane Collective will be Australian in spirit. What’s Australian cuisine to you?

We’re Australian in attitude. In Australia, there are no rules when it comes to food – you know you can do a beef dish with an Italian pasta. When I went to England at the age of 20, everything was very regimented – you can’t mix this with that. In France it’s sacrilege to alter some things and the same in Italy – they’re very traditional about how they do everything. In Australia, we don’t have that long history of food culture, so we can come up with our own interpretation. It’s also such a multicultural country with so many different cuisines that we borrow and steal from. It won’t have its true identity for maybe another decade – or even 20, 30 or maybe 50 years. That’s Australian-style cuisine.

Have you noticed an evolution in the Hong Kong dining scene since you’ve been here?

Over the last eight or nine years there’s been more local talent coming out, with independent smaller restaurant groups, which is great. Before, when I arrived in 2012, hotels had a monopoly of all the good restaurants. Now you’re seeing a lot of cool new restaurants opening up and there needs to be more of that.

How did you become a chef? Did you ever think of doing anything else?

My mum was a caterer and a cook in Australia, so at the age of 13 I used to help her during the weekends to wash dishes, and peel onions and carrots. That’s how I got into it. I just knew straight away I wanted to be chef de cuisine. There were no celebrity chefs back in those days and many people discouraged me from choosing this career.

You gained a lot of fame after competing on Netflix’s The Final Table and many call you a celebrity chef. How do you feel about it?

I don’t see myself as a celebrity chef. Before doing the Netflix show, I actually turned down so many television things in the UK. I think the celebrity-chef culture has changed the industry quite a lot. We now get a lot of young people wanting to come in, which is a good thing, but also people think it’s really easy. So they come into the industry and their dreams get shattered because they don’t realise how hard it is to become a chef. At first, you work for lot of hours and it’s poor pay and a long journey – you have to have perseverance and patience to make it.

(Hero Image: Arcane’s Hokkaido scallops with coconut and coriander cream, courgette, capsicum and pomelo)

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From exiting new openings, to Middle Eastern street food and summer treats, here’s where to eat in Hong Kong in July 2021.

Asaya Kitchen at Rosewood Hong Kong

Led by culinary director Fabian Altabert and offering Mediterranean fare, Asaya Kitchen at Rosewood Hong Kong has recently reopened for lunch and dinner. Staying true to the restaurant’s philosophy of prioritising fresh produce and techniques that maintain their unique properties, the new à la carte menus feature pickled and fermented organic ingredients as well as dishes that highlight the rich flavours Southern Europe. New must- try highlights include Spanish octopus with charred, smoky eggplant, Juniper salt and preserved lemon; and Italian red prawns crudo with chickpea hummus, espelette pepper and Arbequina olive oil.

Asaya Kitchen, 6/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8732

181 at Fortnum & Mason

181 at Fortnum & Mason Hong Kong has recently introduced a new flambé menu that honours classic English recipes and brings its 312 years of food-and-drink expertise to the table. The selection includes all-time favourites such as beef Wellington served with dauphinoise potatoes, green beans and peppercorn sauce; seabass with chilli and garlic served with creamed spinach; and whole red master chicken. The menu also includes traditional appetisers from around the UK, like rarebit and Middle White pâté en croûte.

181 at Fortnum & Mason, Shop 022, G/F, K11 Atelier Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui; +852 3916 8181

Taqueria Super Macho

Trendy Taqueria Super Macho is now offering early week Mexican sharing-style feasts as a part of a Plated Summer Series by Black Sheep Restaurants. Inspired by Latin American summers and parties by the beach, the fiesta kicks off with a basket of crispy tortilla chips served with house-made guacamole, salsas and salt- rimmed margaritas, while mains include yellowfin tuna tostada and a Baja-style spread of crema-smothered Mexican street corn and soft tortilla tacos.

Taqueria Super Macho, 33-35 Bridges St, Central; +852 2333 0111

Fiamma by Enrico Bartolini

Since its opening last September on Victoria Peak, Fiamma by Enrico Bartolini, led by Italian head chef Paolo Olivieri, has created a cult following. The new five-course Chef’s Tasting Menu is inspired by Olivieri’s career and passion for complex flavours and texture combinations. Highlights of the new exclusive selection include fassona beef tartare topped with buffalo mozzarella sauce, quail-egg yolk and garnished with edible spring flowers and house-made tortellini served with cacio e pepe (cheese and pepper) sauce. Themed around summer, the à la carte menu also welcomes new dishes that include acquerello risotto served with jumbo green asparagus and caciocavallo cheese.

Fiamma, Shop G02, G/F, Peak Galleria, 118 Peak Rd, The Peak; +852 2657 0800

Francis at Basehall

Popular Israeli restaurant Francis has recently landed at Basehall, Central’s multi-concept food hall. Inspire by the street food of Tel Aviv and other cities around the region, rotisserie meats are the signature offering. Highlights include za’atar spiced chicken served with moudadara (a spiced rice with lentils and caramelised onion) and beef short rib shawarma. For vegetarians, the outlet offers sabich (an Israeli sandwich stuffed with fried eggplants and other condiments) asa signature item.

Basehall, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central; +852 3643 0865

Margo

The latest opening from the group behind Elephant Grounds and The Diplomat includes a modern European brasserie and an intimate drinking den dedicated to that most sublime of American inventions: the martini. Dubbed Kyle & Bain and Margo, the new concepts carry the creative imprint of previous Leading Nation efforts to bring together multiple unique F&B experiences under a single roof. The restaurant, Margo, represents an energetic new take on brasserie cooking by German chef Mario Paecke. Dishes to look out for include the Rainbow Trout Confit with a hearty, German home-style potato salad using Bavarian potatoes, grilled leek and tangy pickled radish and a sweet and savoury Seasonal Salad with rhubarb, German Belper Knolle cheese, and local pepper and honey from the same farm.

Margo, G06, 9 Queen's Road Central, Central; +852 2130 7731

Censu

Recently soft-opened in NoHo’s Gough Street, Censu by Shun Sato, who previously led the kitchen at Fukuro, Ho Lee Fook, Belon and Armani/Aqua, serves dishes inspired by nostalgic izakaya cooking as well as the chef's experiences around the globe. Dishes in the trendy eatery's debuting menu include Squid White Kimuchi, sliced squid sashimi prepared in Ika Somen style with white kimchi fermented with green apple and daikon; Unigiri, a risotto-style dish featuring onigiri cooked and served in abalone dashi, topped with jet-fresh uni, and Zucchini Flower Tempura, deep-fried Dutch zucchini flower filled with a creamy scallop prawn mousse and completed with a delicate truffle purée made of shiitake mushrooms, Madeira wine and truffle.

Censu, 28-30 Gough St, Central; +852 2997 7009

Pici Kennedy Town

Famous pasta bar Pici has recently opened a branch in Kennedy Town. Serving its famous classic fresh pasta dishes as well as daily specials and new additions, the vibrant eatery is a perfect addition to the neighbourhood's growing dining scene. We absolutely love the slow-cooked beef cheek pappardelle, Ravioli Codfish with spinach dough, capers and olives (a Kennedy Town exclusive), and the selection of fresh appetisers (especially the beef carpaccio and tuna tartare). Don't forget to order one of Pici's now-iconic desserts.

Pici, 55 Cadogan St, Kennedy Town; +852 2699 1033

TATE Dining Room

Two Michelin-star TATE Dining Room by Chef Vicky Lau has launched the new Ode to Fruit lunch menu, the latest instalment in the restaurant's single ingredient lunch series. This month, TATE is celebrating summer fruit and its colours through delicate and seasonal dishes like Aggregate, a Summer Parfait of Strawberry and Tomato, Sweet Shrimp, Veil of Yogurt Espuma and Ossetria Caviar, and Pome, Aubergine with Crispy Tofu and Bordelaise Sauce.

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

Club Rangoon

Trendy Burmese eatery Club Rangoon is celebrating its first anniversary with a special set menu that honours customer favourites and signatures dishes. The selection stars with Samusa and Village Style Egg Curry Bites, followed by a generous spread of noodles and Mohinga, Myanmar's delicious national dish with a rich and aromatic lemongrass and catfish broth. Club Rangoon will anso be celebrating with all-you-can-eat Samusa Parties at the restaurant's kiosk.

Club Rangoon, Ground Floor, 33 Aberdeen St, Central; +852 2503 3077

The post Where to Eat in Hong Kong this July 2021 appeared first on Prestige Online - Hong Kong.

This year, Father’s Day takes place on Sunday, June 20 and it's the perfect opportunity to spoil your old man and treat him to a proper meal at one of Hong Kong’s most popular restaurants.

Whether he’s a classic steak and wine guy or prefers modern cuisine, a Japanese feast or anything different, we’ve gathered eight suggestions that will win your dad’s approval in no time.

Takumi by Daisuke Mori

This year, French-Japanese fine dining establishment Takumi by Daisuke Mori has in store an exclusive 9-course Father’s Day dinner menu featuring an array of seasonal delicacies. Chef Mori's selection, which encapsulates the 12-seat restaurant's culinary journey through Europe and Asia, includes Hida Wagyu Beef two Ways, with shabu shabu for rib-eye and charcoal tenderloin, and Abalone Soup Somen with Fukinoto and a scent of yuzu. The limited-edition menu will be served for dinner.

Takumi by Daisuke Mori, Shop 1, The Oakhill, 16 Wood Road, Wan Chai; +852 2574 1299

Yung’s Bistro

Choose from a choice of two from reputed Cantonese restaurant Yung’s Bistro, where celebrations for dad can either take place by sweeping harbour-side views at the eatery’s sleek interiors or in the comforts of dining rooms at home. For the former, the Father’s Day set menu is lined up with eight Cantonese dishes, spotlighting restaurant’s classics including baked lobster with ginger and onion, steamed garoupa with aged tangerine peel and Yung Kee’s signature roasted goose leg. The latter menu varies slightly with the swap-in of sweet and sour pork with fresh pineapple and pan-fried prawns with soy sauce.

Yung’s Bistro, Shop 701, 7/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui; +852 2321 3800

Buenos Aires Polo Club

For fathers who love classic pairings and refined settings, Argentinian restaurant Buenos Aires Polo Club is offering a special selection of Black Angus grass-fed beef seasoned and seared on a traditional parrilla grill. Central’s elegant steak house, inspired by a 20th century elite private member’s club, will accompany the meat feast with Latin American-inspired condiments and sides, like its famous chimichurri. A selection of classic cocktails will also complete the meal, from a crisp Martini at the beginning to a sip of whisky to end the evening.

Buenos Aires Polo Club, 7th Floor, LKF Tower, 33 Wyndham Street, Central; +852 2321 8681

La Rambla by Catalunya

An international getaway may not be on the agenda in time for Father’s Day, so perhaps a gastronomic journey could be the perfect replacement -- the only kind of ‘travel’ we’ve been experiencing as of late. Spend an almost-evening alfresco at one of Barcelona’s busy squares with La Rambla by Catalunya’s Father’s Day tasting menu, a curated line-up of chef Ferran’s father's own favourites, a comforting taste of Spanish nostalgia. Think seafood paellas and more traditional recipes like the pulpo gallego, a Galician-style octopus tapas. Appetites happily satiated, dads will leave in more jovial moods with a complimentary Glenmorangie whisky tasting tumbler gift set to go.

La Rambla by Catalunya, 3071-73, Level 3, ifc mall, Central, Hong Kong; +852 2661 1161

Spasso

To spoil your father like a papà and nonno, treat your old man to Spasso's Father's Day brunch, an indulgent Italian meal that spans across regions. On the day, every dad will be welcomed with a complimentary Aperol Spritz to accompany the buffet-style selection of antipasti from all over the peninsula. The feast will continue with a pasta course of artisanal Fettucine with a porcini and sausage ragout, vegetarian saffron and zucchini flower risotto and other main courses.

Spasso, Empire Centre, 68 Mody Rd, Tsim Sha Tsui East; +852 2730 8027

Hutong

Dinner with a sky-high view is one meal that no dad will refuse. Temper the calm cityscape below with a fiery Father’s Day dinner worth chattering about. Hutong’s 12-course dinner is topped with a satisfying rotation of the Sichuanese eatery's mouth-numbing favourites: Sichuan chilli-peppered sucking pig. Steamed Hokkaido scallop with Hunan chilli. Alaskan crab & shrimp salad drizzled in the infamous Hutong chilli oil. Cool off with the special Father’s Honour cocktail from Moon Gate Bar. It’s a smooth Bulleit Bourbon-based beverage, stirred with homemade pecan syrup, Australian coffee bitters and citrus - all of dad’s favourites.

Hutong, 28/F, One Peking, Tsim Sha Tsui, Kowloon; +852 3428 8342

Caprice

For an intimate evening of excellence and extravagance, treat dad to an exclusive experience at Caprice's Chef’s Table, where a three-Michelin-star feast paired with the finest wines and cocktails awaits him. Throughout the meal, diners will enjoy front row seats to Chef Guillaume Galliot's action-packed kitchen while savouring inventive dishes next to the famed Caprice cheese cellar. Highlights of the special menu include Foie Gras Terrine with Hibiscus Jelly and Strawberry Marmalade and Butter with Cuttlefish Bolognese and Saffron Sauce as well as an impeccable wine selection by Sommelier Victor Petiot.

Caprice, Four Seasons Hotel, 8 Finance St, Central; +852 3196 8888

Zuma

You know what's one fool-proof way of impressing dad this Father’s Day: An afternoon at Zuma’s iconic brunch, now even better with an extended three hours session that also includes free-flow champagne. Cheers! Expect all the enduring signatures from the contemporary Japanese izakaya: Takana fried rice, miso marinated black cod and a special 400-gram grilled black angus rib-eye steak with black pepper available for add-on.

Zuma, Level 5 & 6, Landmark Atrium, 15 Queen’s Road Central, Central; +852 3657 638

The post Father’s Day 2021: Where to Eat in Hong Kong appeared first on Prestige Online - Hong Kong.

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 Where to Eat in Hong Kong this June 2021 appeared first on Prestige Online - Hong Kong.

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.