Celebrity Life

From taking up 2 jobs to fund her university education and riding 7km to school, Jane Sun now leads China's largest online travel agency, Trip.com Group.

The post Egg freezing, giving up her salary, etc: how Jane Sun, CEO of Trip.com Group, inspires her staff appeared first on The Peak Magazine.

From taking up 2 jobs to fund her university education and riding 7km to school, Jane Sun now leads China's largest online travel agency, Trip.com Group.

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

After serving elevated cuisine in Asia for eight years, executive chef Antonio Oviedo recently started something of a buzzing revolution at 22 Ships in Wanchai.

When the Jia Group decided to refresh its intimate restaurant-cum-bar, as well as a brightening its interior it also installed Oviedo, a veteran of some of the greatest teams in Spanish and modern cuisine, along with his newly picked team.

“I started to develop the new concept for 22 Ships in May,” says Madrid-raised Oviedo. “We wanted to have a place that’s like a real Spanish tapas bar, with aperitifs and fresh dishes that change all the time – to bring all the bites from Madrid and other cities where this scene serves super stuff, and to source premium ingredients from the greater area of Spain.

[caption id="attachment_212250" align="aligncenter" width="567"] Antonio Oviedo is the new executive chef at 22 Ships.[/caption]

“We’re trying to be authentic,” he says; “I think there’s a lack of authenticity in some restaurants here – not only Spanish ones. They try to change dishes for the local palate; that’s cool, but then you lose the [genuine] concept.”

Oviedo, whose initial foray into the Hong Kong dining scene began on his arrival from Singapore – he’d worked there as sous chef at the multi-awarded European-style restaurant Iggy’s, and as group executive chef at Una and The Garage – does concede to the regional preference for less salt in savoury dishes. In fact, he says, “In our seafood paellas we get so much flavour from ancient recipes using roasted lobster heads, tomatoes, almonds and dried peppers in the stock that we don’t need any salt at all.”

On the evening I visit, a paella of ultra-red-shelled Mediterranean Carabineros prawn with salmorreta sauce (a pungent paste recipe from Alicante, comprising dried ñora pepper, olive oil, garlic, parsley and tomato) has the requisite wow-factor intensity of flavour and umami quality – and all without salt. Rotated seafood rice-pan regulars include blue lobster with salmorreta, and grilled octopus with black ink-enhanced grains.

[caption id="attachment_212241" align="aligncenter" width="765"] Carabinero paella with salmorreta.[/caption]

To help ensure both kitchen quality and an upbeat vibe with diners, Oviedo enlisted Nick Gellon, a former staffer in his previous private kitchen and catering operation. “It was in the middle of the pandemic and Nick was working in Switzerland,” explains Ovivedo, “so it was very difficult to bring him over, but he made it five days before we opened. That was a relief, as it’s difficult to find committed people.”

A chalk board announces the restaurant’s frequently changing specials, from snacks to tapas, mains, cheeses and vermouth sodas, many of which have a contemporary savoury edge. The intimate yet vibrant new interior provides a backdrop to an open-kitchen bar counter, a prime spot to watch and engage with the new culinary and bar team. Around the counter and dining-room tables, restaurant manager and sommelier Alice Douine offers accessible information on wines, citric-foam topped white or red glasses of sangria and house- made spirit infusions.

[caption id="attachment_212242" align="alignnone" width="1024"] Bar-style seating at 22 Ships.[/caption]

With authentic flavours being served, then what – one might wonder – has the local palate best responded to in the few months since opening? “For the Hong Kong locals, the uni [sea urchin] and suckling pig have been very popular,” says Oviedo, enthusiastically. “They love both of these – and all seafood.” He’s referring specifically to the restaurant’s Rusa and sea urchin on toast, and the roast suckling pig – a large main-course sharing platter. Rusa refers to Spain’s popular potato-based “Russian salad”, sometimes featuring seafood, of which 22 Ships presents a very refined take.

When it comes to seafood, few dishes could be more Spanish than anchovies and sardines – though here they’re served with finesse. Take the cold ajo blanco almond-and-garlic soup, for instance, served with sliced Muscat grapes, just as it is in Malaga; Oviedo, however, tops it with grilled sardines, also enjoyed in the same region, adding herb- and spice-infused floating green and red drops to the white liquid for flavoursome and visual effect. Marcona almonds were originally brought to Spain by Tunisian and other immigrants from North Africa, who introduced the soup. Boletus mushroom and béchamel sauce croquettes have an airier quality than many served in Spain and are topped with fine aged Ibérico ham.

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Oviedo has bolstered the selection of small-production cold cuts – Ibérico hams and salamis – and cheeses, many of which are unpasteurised and all of which result from a tireless sourcing process. These can be enjoyed as a prelude to dinnertime during la hora del vermut (“vermouth hour”), where cocktails, wine, citric-foam-topped sangria and house vermouth sodas are served with prepared snacks and tapas. Oviedo thinks this Spanish habit isn’t truly replicated anywhere else in town – note that there’s no lunch service here: with dinner preparations from scratch beginning around noon and lasting six to eight hours, there’s simply no time.

Back to the small plates for dinner, a moreish starter dish is the Rubia beef tartare, made with prized meat from north-western Galicia that’s aged for more than 90 days; its lasting robust flavour makes Douine’s wine pairing with the Catalonian 2018 Xarel-lo Ca N’Estruc, L’Equilibrista, an intriguing one: a young white wine with such structure and length that it was in perfect balance with the seasoned aged raw red meat.

This grape – it’s a key component in Cava – also goes well with the house signature main of suckling pig with grilled gem lettuce and pomegranate. Like the Manchego lamb-shoulder main, the pork is slow-roasted for 24 hours and the meat falls off the bone. With the delicate lamb, Ninja de las Uvas, a light 2018 Garnacha (Grenache) red from the Bullas region by natural wine-maker Julia Casado, is a perfect match.

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Try to save room for dessert. The Basque cheesecake uses sheep’s- milk Idiazabal, a smoked cheese produced close to Oviedo’s father’s birthplace in Navarre. The smokiness of the cheese is further enhanced by being baked in a charcoal oven. For a lighter finish, lemon sorbet blended with Cava is zingy with a slight granita-like texture, topped with soft meringue. Both these sweets are ample for two to share.

Oviedo has certainly worked with some of the past and present greats of Spanish cuisine. So what stays with him from his time working with late Santi Santamaria – known for his classic Spanish recipes – and the Roca brothers – who helped elevate the nation’s modern culinary repertoire for years? “Santi Santamaria had a great traditional knowledge; his background was training in French cooking, so his way of thinking was very well organised,” recalls Oviedo. “I learned a lot about details in preparation from him. The Roca brothers were my first real chance to experiment with traditional Spanish dishes and bringing other ingredients and techniques into Spanish food.”

[caption id="attachment_212246" align="alignnone" width="900"] Basque cheesecake.[/caption]

Lessons didn’t stop there. Oviedo was also able to garner insights from other highly regarded kitchen heads and their teams. But his involvement and memories of cooking stretch back to childhood. “When I grew up, time was always spent around the kitchen table – I peeled garlic from a young age to help my mother. My grandmother, who was from the north of Spain, taught my mum how to cook some dishes. My mum came from the south, so this gave her an amazing selection of recipes. And the concept I have here of multi-regional tapas came from that.”

It’s been tough opening in summer 2020, but the plan remains just as it was at the start. “We opened in the middle of the third wave of Covid, so we’re still on our first menu, but we change two or three dishes every day,” assures Oviedo. “Sometimes the staff get mad at me because I try a new dish during preparation and then put it on the menu 30 minutes before we open – so we have quick training on it all together. But that’s what we’re about and I can see people are appreciating our produce and new ideas.”

The post Chef Antonio Oviedo on Dishing Out Hearty Tapas and Pursuing Authenticity at 22 Ships appeared first on Prestige Online - Hong Kong.

The secret to star investment banker Keith Magnus' success cannot be found in the numbers, data or a fact sheet.

The post How a simple trishaw ride taught Keith Magnus about life and leadership appeared first on The Peak Magazine.

The secret to star investment banker Keith Magnus' success cannot be found in the numbers, data or a fact sheet.

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

We speak to the chief winemaker of one of Napa Valley's most historical wineries.

The post Winemaker interview: Trevor Durling of Beaulieu Vineyard appeared first on The Peak Magazine.

We speak to the chief winemaker of one of Napa Valley's most historical wineries.

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

Naphaporn "Lek" Bodiratnangkura talks about family, the effects of Covid-19 on the business, the upcoming Aman Nai Lert Bangkok, and her legacy.

The post MD of Nai Lert Group Naphaporn Bodiratnangkura on family and the new Aman Nai Lert Bangkok appeared first on The Peak Magazine.

Naphaporn "Lek" Bodiratnangkura talks about family, the effects of Covid-19 on the business, the upcoming Aman Nai Lert Bangkok, and her legacy.

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

We speak to Jeremy Muijs from Grown Alchemist about the brand's uphill start, its DNA, and the sobering realities of the clean beauty scene.

Cast your eye on Grown Alchemist’s sleek, luxurious packaging and you’d never picture the struggles that went on behind the scenes.

Jeremy Muijs, co-founder and one half of the brand, likens the brand’s uphill start to a scene in the 1997 American dystopian film, Gattaca. The plot centres on a future society where potential children are conceived through genetic selection to ensure they possess their parents’ best hereditary traits.

Vincent Freeman, a character played by Ethan Hawke, is conceived outside of this eugenics programme but pretends otherwise to fulfil his dream of space travel. Vincent and his genetically engineered brother Anton grow up playing a game of ‘chicken’ in which they swim out to sea as far as they can; the first to return is the loser. A concluding scene of the movie sees the two competing once more. Anton is unable to keep up and almost drowns until his brother rescues him. Shocked, Anton asks, “How are you doing this, Vincent?”

“I never saved anything for the swim back,” replied Vincent in a now iconic line that resonates with Muijs.

“For Vincent, there was no safety net so he might as well keep swimming because he’s long past the point of being able to return. In business, you get to a point where you’re just so invested. We’d sold our homes and all our savings had gone into the business. We were sleeping in our office. Everything was down to zero. We were all in,” said Muijs.

Muijs and his brother Keston launched Grown Alchemist in 2002, after years of running Hatch, a creative product development company. He fills us in on his brand’s troubled beginnings, its DNA, and the realities of the clean beauty scene.

[caption id="attachment_211578" align="alignnone" width="1024"] Jeremy Muijs of Grown Alchemist.[/caption]

The post Jeremy Muijs of Grown Alchemist Gets Candid on its Rough Start and the Realities of Clean Beauty appeared first on Prestige Online - Hong Kong.

Growing up in a family of fabric merchants, Abhishek ‘Abhi’ Poddar was constantly surrounded by various textiles and weaving machines as a kid.

His childhood years saw him learning about the technical aspects of fibres, yarns and fabrics, as well as the manufacturing processes involved.

While he has always held an interest in the world of textiles, it was only after completing his degree (in mechanical engineering from the University of Michigan) that he joined the family business, Siyaram Silk Mills. When he returned to his motherland in Mumbai, he launched a new vertical for decorative home textiles from the ground up, expanding the company’s portfolio that mainly revolved around men’s formalwear fabrics.

Since getting married to Vihari Sheth (now Poddar) and moving to Singapore in 2017 to expand the home furnishing business in this part of the world, he has some time to also think of new projects, and one of which is the new Mr. Square, a fashion e-commerce site that caters largely to men.

Name: Abhishek Poddar
Profession: Managing Director of Mr. Square
Industry: Fashion, fabrics and home textiles
Company size: Two, plus designing and sourcing operations in Paris, Milan and Hong Kong
Startup since: 2020

Why did you decide on this platform?

I believe in slow fashion. I have seen first-hand how the economics of fast fashion creates disparities across the supply chain, and the textile industry has one of the largest carbon footprints on the planet. My family has been involved in the menswear business for over 40 years, so the menswear space is a natural fit for me.

The idea behind Mr. Square is to create a men-focused, slow-fashion shopping experience, offering a variety of dressing styles and occasions for varying age groups. The aim is to provide clothing that are trendy, built to last, relevant for a more than a season, and fairly priced for their quality.

Is there anything new in the pipeline that you can share?

We are living in unprecedented times, and everyone is getting used to multi-tasking and working from home. Casual clothing is now the norm. I am working on a line of live-in tees, which will be launched in a few months. This line is called Mr. Square Essentials, and will consist of basic t-shirts and shorts, made with specialty fabrics that get softer and more comfortable with every wash. I truly believe every man needs a few of these in his closet. My wife wears them and swears by them, too!

What is a normal work day like for you?

At the moment, no day is typical! Being a startup, there are different challenges that come up every day. Work usually involves Zoom calls with designers, factories, tech guys, followed by a whole bunch of ‘self-study’ to prepare for the next round of teleconferences. Our business is very tactile — it is very difficult to perceive the true weight, feel, texture, colour, brightness, and sheen of a fabric over the screen. We’ve been spending a lot on couriers these days! Apart from that, I do like to walk around and discover various stores, checking out the new collections on offer.

As a child, what did you aspire to be?

I wanted to be a fighter pilot! But I didn’t have 20/20 vision, and we don’t have conscription in India, so that notion was discarded once I hit my teens. I’ve always loved machines, and knew that I would be involved with technical processes as an adult. Even now, reading and learning about technical innovations excites me, and gives me a glimpse into our future way of life.

How hands-on are you?

I am extremely hands-on. Having said that, I love to delegate. It’s quite a paradox actually. You could say that I’m hands-on at efficient delegation!

What do you do when you’re not at work?

I am a very engaged parent of two very naughty and energetic kids. I usually workout in the morning, and spend most evenings with my kids, swimming, or cycling, and sometimes getting them to do homework. Music plays a very important role in my life, and helps me set my mood. I love discovering new music, new artists, and mixing music on my home DJ setup. Being a committed father, it’s not very practical to go around chasing club gigs like the younger days. In fact, with the clubs closed due to Covid-19, I have a podcast which you’re welcome to listen to!

What has been your biggest hurdle and how did you overcome it?

Needless to say, Covid-19 has been the single biggest challenge for us all. The fact that we cannot travel to meet designers and physically look at and experience product is a particularly difficult. The restrictions on social gatherings and events have also forced me to rethink all the grand plans I had in place to launch the store. Nevertheless, Covid-19 has been a great equaliser for us all, allowing smaller, innovative companies to be heard and seen on social media. I’m doing my best to adapt to these challenges. Only time will tell which strategies work, and which don’t. All of us have to be responsive and innovative in these unprecedented times.

Looking back now, what would you have done differently?

I believe there is no point looking back and wondering what things would be like if done differently. Time stops for nobody, and we all have to do the best we can, based on the judgements we can make. The main thing is to own your decisions, whether right or wrong, and act accordingly on the outcomes.

What advice would you give to someone looking to start up?

If you believe in your product, don’t be afraid to give it a try and don’t be afraid to fail. Calculate your risk and take a moderate risk. I’m sure you will learn many things along the way. Don’t be greedy for instant success — Rome wasn’t built in a day. Be lean, be nimble, and be adaptable.

What would you be doing if you weren’t doing what you do now?

I’d be living in Mumbai, with my kids spoilt rotten with excess house help, while being stuck in home quarantine! I am very glad I decided to move to Singapore, and very thankful for the quality of life my family has in this city.

Which markets will be important for you? Why?

Southeast Asia is one of the most populated corners of the world, if you don’t consider India and China. It is, therefore, a vast consumer base for all types of goods and services. It is also, demographically speaking, a very young population, which looks to the West, but is very confident in their rooted Asian values and culture. I believe the Southeast Asian market has tremendous consumer potential. Of course there are challenges, and a lot of fragmentation due to different cultures, but the underlying values across various geographies are quite consistent and can be appealed to.

How do you define success? Do you consider yourself successful?

Success, to me, has several factors. Financial success is very important, but along with that, is emotional, mental and physical health. Family and values play an important part here, and these aspects can further enhance financial success. Mr. Square is a passion project for me. I did not start this with the aim of making this a multi-million dollar business. The fact that I am able to afford time for this business, without stress, while having secured an overseas income with a successful business which can provide my family a decent lifestyle, already measures success for me.

What’s next for Mr Square?

I want to expand our product offering slowly, to encompass men’s various lifestyle needs. I will bring to market a few new products steadily, and test the market’s response before diving deeper. I plan to have a few pop-ups at different locations, in order to give Mr. Square some visibility, and enable buyers to touch, feel, and experience the products before they buy.

This story first appeared on Prestige Singapore

(All images: Abhishek Poddar)

The post Startup Life: Abhishek Poddar on Slow Fashion and His E-Commerce Site Mr Square appeared first on Prestige Online - Hong Kong.

TGD founders Jonathan Shen and Chris Hwang talk customer experience, collaborations, and being proudly Singapore-made.

The post How The Golden Duck crowdsourced its latest flavour appeared first on The Peak Magazine.