Celebrity Life

’Tis the season to reflect on the past, mull over the present and hope for the future, as we find out how four local personalities will be spending the holidays...

4 Hong Kong Personalities on the Festive Season

Jessica Jann, Actress

What’s your Christmas family tradition?

Lots of time together. I always used to go back home to California and be with my parents. We’d have a lot of meals together, spend time together, watch holiday movies and just be with each other.

What’s your favourite Christmas memory?

Years ago, when I was home for the holidays, I remember having a lovely family meal out with everyone. Then my cousins, my sister and I went to Downtown Disney in Anaheim. We ordered hot chocolate, sat by a fireplace, chatted nonstop and then got doughnuts afterwards. This year will be the third Christmas holiday when I won’t be back home.

Which moment from past holidays still makes you laugh?

Once my sister got us all, the entire family, these ugly, ugly Christmas sweaters but we absolutely loved wearing them! We laughed and took so many pictures!

What’s your Christmas wish?

I’m so lucky because my grandma (Abu) is in Hong Kong with all of us. I miss my parents, sister and nephew, but I’ll definitely be calling them. This year, I might still be in the hospital as my due date is really close to Christmas Day. My husband, Kenneth, and I are so excited, anxious and nervous. Christmas has always been my favourite holiday and I really can’t wait to hold my baby girl for the first time. I just wish she’s happy, healthy and I can’t wait to meet her.

Richard Ekkebus, Chef

Which Christmas tradition from your youth do you remember most fondly?

Back home in the Netherlands, my mum put a lot of effort into decorating the house and it was a true collective family effort – dad did the lights and fixed the tree, and my sisters and I would decorate the tree with garlands and hang Christmas baubles. But the most important part was the family reunion – grandparents, uncles and cousins all meeting. Large dinner tables and extended meals. We were allowed to sip our dad’s glass of wine to get a taste. The laughter, the happiness and, of course, the festive decorations and gifts.

What was your most memorable Christmas gift?

When I was 10, I got a concave skateboard to learn to ride in half-pipes. I was super into skateboarding but my skateboard wasn’t great, so my mum ordered one from a skate shop in Amsterdam – the real McCoy.

What’s your Christmas wish and hope this year?

Christmas is always a little awkward for me. I’m super-stressed, as it’s an important day for my guests. So we’re the family that unwraps gifts very early in the morning before I head off to work, to look after other families. With the pandemic, it will be a challenge this year, just as it was last year. We’d normally have our kids in Hong Kong but this year there’s an empty nest and – that’s somewhat sad. I want to make sure they all have a great Christmas, and my wife and I have organised parcels to be sent early so they reach them in time. We’ll probably do a thing on Zoom on Christmas Day.

Nick Buckley Wood, Art Connoisseur

What’s a favourite Christmas memory?

I don’t have many favourite Christmas memories in Hong Kong. I grew up in the city till I was 13 and then was in the UK. We don’t really celebrate Christmas that much in the Wood family. We all get together, and I suppose that’s the best memory – everyone being under the same roof. Otherwise, everyone’s scattered around the globe. I do like tropical Christmases more than snow-capped ones, probably because I’ve had more Christmases in Singapore and Hong Kong than elsewhere. So, sandcastle over snowman any day.

So a favourite Christmas meal for you would be?

Hainan chicken rice – with a giant chicken. And all the trimmings.

What’s the best Christmas present you ever received?

A puppy when I was a boy. A puppy really is the greatest present ever, at any age. I named him Tiffin.

Money no object, if you could bid for any artwork as a Christmas present for yourself, what would it be?

Maybe a Caravaggio. What’s a good Christmas-y painting? Maybe a giant pumpkin by Yayoi Kusama. What’s your end-of-the-year plan? I’ll be in Cambodia this year for Christmas. I bought an apartment and spent most of the year there, I was basically exiled – there’s no Covid where I stayed and I worked remotely. I’m also working on a non-profit project there. So this year I’ll be working on my apartment and the charity.

Elly Lam, Influencer

What’s your Christmas family tradition?

I have a big family, lots of brothers and sisters, and we all sit and watch old Christmas movies while sipping on homemade mulled wine.

What’s your favourite Christmas memory?

Cooking Christmas dinners together with loved ones every year is always a favourite. Oh, and I love Secret Santa!

Which moment from past holidays still makes you laugh?

Serving salty eggnog! It was ridiculous because it’s so easy to make. I was frantically trying to finish making Christmas dinner and, in the rush, I used salt instead of sugar in the mix! My helper served it thinking that’s how it’s supposed to taste. It was slightly embarrassing for me to serve failed eggnog – we still laugh about it.

For 2021, what’s your Christmas wish?

To be able to travel somewhere cold and snowy for Christmas this … well, I guess next year. I miss having a White Christmas.

The post Home for the Holidays: 4 Hong Kong Personalities on the Festive Season 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.

The post A Day at Home with Jessica Jann appeared first on Prestige Online - Hong Kong.

It may be small but it's perfectly formed – and provisioned. We gather a few friends for a lavish meal at Reign The Abalone House and finds the tiny restaurant acquits itself admirably. 

The recently opened K11 MUSEA is not just a pioneer in the concept of “cultural retail”. The arts-inspired Tsim Sha Tsui landmark is also carving out a reputation as a food hub, hosting a range of restaurants both mainstream and esoteric. On Basement Level 2, tucked away next to George Coffee and tea house Dialogue by SP, is Reign The Abalone House. It can be easy to miss if you’re not paying attention, yet the 20-seat shop is gaining popularity on social media with its food and beverage offerings. Add to that the fact that its menu was created by a Michelin-starred chef, it’s no wonder we jumped at the chance to invite a handful of socialites and KOLs (key opinion leaders) to the tiny eatery to see if it measures up to the hype.

First to arrive is actress and model Jessica Jann with her entrepreneur-investor husband Kenneth King. The couple were married early this year and since then have been preoccupied by home renovations. “We’re finally moving into our new apartment in Mid-Levels!” says Jann while being handed a glass of 2009 Brut Millésimé Vintage champagne. “We’re currently finishing the renovations and waterproofing the rest, and then it’ll be ready to go.”

We sit down and have a brief glance over the special four course abalone menu designed by Michelin-starred Swiss chef Jean-Marc Soldati and learn that Reign uses South African abalones reared in the pristine waters of Walker Bay and cooked using an advanced vacuum process that perfectly retains the mollusc’s natural flavour. But before we get any further, nail-salon maven Stephnie Shek, dressed chicly in all white, arrives with Victoria Chan, followed by fashionista Ingrid Wong and stylist Mayao wearing a hoodie from the H&M x Giambattista Valli collection.

[caption id="attachment_177052" align="alignnone" width="1176"] Slow-cooked Reign abalone collagen with lobster and premium Osetra caviar[/caption]

As the first course, slow-cooked Reign abalone collagen with lobster and premium Osetra caviar, is served we catch up with everyone’s latest projects and travel plans. “I’ll be travelling to London for the opening of a new Page hotel,” says Chan. While she’s there, she’ll also be checking out Babington House in Somerset, part of the Soho House group. “Workwise it’s mainly the Pacific Place Christmas campaign for me; it took months of preparation.” Chan was also in charge of Pacific Place’s Chinese New Year installation this year and has a reputation for creating

memorable campaigns.

To my surprise, not many of us are spending a white Christmas overseas this year. “I’m actually heading to Vancouver soon for two weeks, but have no travel plans in late December yet,” says Wong, enjoying a spoonful of Australian lobster soup in jelly form.  While our glasses are refilled, Jann asks the others, “Do you know how [Victoria] and I bonded? Kardashians,” she says. laughing. “We’re such fans, all we do is [talk bout] Keeping up with the Kardashians.”

[caption id="attachment_177054" align="alignnone" width="2449"] Reign abalone dark rye mille-feuille with white truffle cream[/caption]

“You talk like you girls know them in real life,” Shek says in disbelief. The Kardashian stories keep everyone giggling until the second course, Reign abalone dark rye mille-feuille with white truffle cream, arrives. “Interesting taste and texture,” Mayao comments while cutting the mille-feuille in half. “It looks like a dessert but in fact is a savoury dish.” In between the mille-feuille nestles a layer of diced abalone with a touch of white truffle cream, giving a complex depth of flavour.

Whilst we dig into the second course, Chan poses an intriguing question: “Do you guys think men start to lose hair at 30?”

“Probably,” says Mayao. “But I also think genes play a huge part. Kourtney went bald after a really tight up-do.”

“Kourtney who?” asks Shek. “Kardashian, of course!” exclaims Victoria, followed by an eye roll from Steph.

A waiter brings in the highlight of the night – slowcooked Reign abalone with angel-hair pasta – and everyone starts snapping photos with their phones. “The pasta is garnished with our chef ’s secret garlic spicy sauce,” the waiter explains. “Only available here at this store.”

[caption id="attachment_177056" align="alignnone" width="958"] Slow-cooked Reign abalone with angel-hair pasta[/caption]

My favourite dish of the night, no doubt,” Chan says, and the rest of us nod in agreement. “I’ll definitely come back for this dish,” Shek comments. “I adore the star chef ’s secret sauce.”

We’re still reminiscing about the pasta course when the waiter returns with two dessert choices – coconut or raspberry sorbet. “Oh, collagen! Coconut sorbet for me please!” Mayao says on seeing the word “collagen” on the menu – and indeed, each gelato comes with a delicate scoop of collagen-rich bird’s nest.

[caption id="attachment_177057" align="alignnone" width="1206"] Raspberry sorbet with bird's nest and collagen[/caption]

Towards the end of the evening, the brand’s APAC marketing director Sean Eav comes over for a chat. “We just opened a pop-up store in Prince’s Building; please do come by and enjoy the free flow!” It’s a tantalising invite, especially after the creative feast we’ve just enjoyed. Whether at K11 MUSEA or elsewhere, this definitely won’t be the last time we visit Reign The Abalone House.

[caption id="attachment_177058" align="alignnone" width="1900"] Clockwise from bottom left: Ingrid Wong, Kenneth King, Jessica Jann, Victoria Chan, Stephnie Shek and Mayao[/caption]

The post The Dinner Club appeared first on Prestige Online - Hong Kong.

Jess Jann is many things -- a model, actress, food blogger, entrepreneur and (new) wife -- but one thing we didn’t expect from the Hong Kong influencer is her love for playing the role of a party host. She lets us in on her signature dishes, tips on how to throw a great dinner, and her obsessive collection for mugs in her kitchen cabinet.

How’s married life treating you?

Married life is great! I didn’t enjoy the wedding planning much as my husband Kenneth is quite the perfectionist, (and I am as well), but he takes it to another level. But now that that’s all over, I really do enjoy married life. It's great and we’re having a blast!

Now that you’re married, what’s changed?

We try to dine at home more, but I wasn’t gifted with cooking skills! I really admire people who can cook because I love watching all the cooking shows; MasterChef, Top Chef, Final Table, and I wish I could cook like that. I watch food shows religiously on Netflix too. Unfortunately, things get burnt or undercooked when I’m in the kitchen. What I can do is bake desserts though. I find it much easier as all you just have to do is just follow the recipe and you’re good to go!

So that would make Kenneth the chef of the house?

Kenneth is a really, really good cook so I got really lucky because he enjoys to cook and I like to eat. It works out great. I have no complaints here!

What’s dinner like at home?

I love spending time with my family and we’re really close. So we try to get the family or friends over when we can. I like hosting a movie night or game night. Though I’m not a good cook, I’m a really good host. Kenneth does the cooking, and I’ll prepare everything else. I usually have a theme when we host dinners. I make all my guests come in theme, and Kenneth will tailor the dishes to incorporate some element of the theme. I try to make it work, but I’m usually the one who’s really into the theme thing.

What makes for a good host?

Without sounding too cheesy, if you put love onto the table, people really take note of that and appreciate it. It’s all about the little touches you add to it. Kenneth’s mom is a really amazing host — So when she hosts anything, she has matching sets of everything! Placemats, tiny spoons (that I’m not sure what they’re used for), and ice cream makers – everything you can imagine! It’s great because these are the things that people really appreciate. If you put love and attention into it, it really sets you apart! As for myself, I’m really into tableware and making sure everything matches there.

Share some of your home decor and table setting tips!

Our place is currently being renovated, it’s taking a really long time! We put a lot of thought into how our house is going to look. We really enjoy the process of picking things out for our home – we’re still picking out things right now. We picked out some really classic pieces, but we also picked some more playful things for special occasions. I’m personally really into bold and bright colours.

We have an everyday set that we use when it’s just us. But we’ll bring out the fancier, more vibrant pieces when we have people over. I am currently obsessed with the Hummingbird collection by Wedgwood. It’s literally everything that I like – it’s something different that immediately stands out. It’s also different from the other Wedgwood collections that I have too, making it a really great collector’s edition. But these are definitely only for hosting. They’re too beautiful for everyday use!

What is something uniquely you that we’ll find in your kitchen?

I have a weird, almost unhealthy obsession with mugs! I have a huge mug collection and Kenneth has told me that I can't bring that into our new place because we don’t have enough storage for it. I’ve been trying to defend my collection by telling people that it’s a practical souvenir! I have around 50 to 60! But I only use a few, the rest are just to admire.

How far in advance do you start preparing for home gatherings?

Kenneth is very well prepared. He has a grocery list that he creates in advance, but he doesn't go to the grocery store until the morning of to make sure that all the ingredients are fresh. He takes his time to go through YouTube videos and cooking blogs for tips. He’s really into the whole cooking thing! I try to assist, but he usually trusts me with the simpler things – like selecting and opening the wine, or picking out the glassware and table sets. I also prepare salads, charcuterie boards and cheese platters.

What are some things that you’ll always serve?

Our lamb rack encrusted with garlic, parmesan and herb is a huge hit. I contribute a little bit with the marinade and rolling the lamb in the crust. We also do a vodka pasta that has now become sort of a signature of ours. My cousins saw a photo of it on social media and had asked us to recreate it for them. At that time we were just testing it out, but over time, we’ve perfected it and they always ask for us to serve our famous pasta dish when they come around.

What makes for a memorable dinner party? What makes it special?

It’s the company and the conversation. It’s a great way to unwind. Especially in Hong Kong when things are so stressful. A lot goes into preparing a dinner for a group of guests, and I wasn’t aware of that when I was younger. As you get older, it takes a lot of effort to get everyone together – so I really appreciate the time that I can share with my family and loved ones as it’s really hard to do sometimes.

About Wedgwood

The British premium lifestyle brand has a heritage of providing for the Royal Families, Heads of State as well as celebrities across the globe. Founded on the principles of design, quality and innovation, Wedgwood makes the highest quality fine bone china dinnerware, teaware as well as ornamental pieces.

Founded in 1957, Wedgwood celebrates 260 years of excellence guaranteeing English authenticity and values. To celebrate the special anniversary and in part of its newest store in Hong Kong, Wedgwood debuts its exclusive collection, “Hummingbird”. The new collection features exquisite hummingbirds and colourful botanical landscapes and is available at the new Landmark Prince’s location.

For more information, visit Wedgwood.com.

Wedgwood, Shop 246, Landmark Prince’s, 10 Chater Road, Central; +852 3483 9231

The post Jess Jann, The Host appeared first on Prestige Online - Hong Kong.

On the eve of their nuptials, Jessica Jann and Kenneth King get ready to make the jump from playing house to setting up a home. Over a lethal gimlet at PDT, a slightly frazzled Jessica Jann plonks herself on a bar stool and sighs, “What a day I’ve had.”

This is a few months ago, just after she officially confirmed that her boyfriend, Kenneth King, had proposed to her while they were on holiday in Bali. “This tabloid has written a horrible, wildly inaccurate article about the family and about Ken and his family,” she says, clearly agitated. “Can they just make stuff up? Is that legal?!”

Jess Jann, a rarity who transitioned from child star to actress, model and KOL with an ease remarkable for its lack of controversy and meltdowns, has been familiar with the rigmaroles of fame and celebrity for years. Often featured in the media, she’s taken the good, the bad and the ugly with a pinch of salt as tabloid culture, with its fleeting relationship with the truth, is familiar territory. But for the newly engaged King, an entrepreneur and investor who has mostly shied away from the media glare, it’s a whole new ball game. “He’s so upset by the lies,” says Jann. A HK$50 rag fabricating stories? Whatever, next.

“I was leaving this car-launch cocktail and after the obligatory photo call at the press line the PRs ushered me into a corner to chat with some of the papers. I had my mental notes ready and, you know, the sound bites prepped,” she says, laughing. “Suddenly, this random guy just asked me the rudest personal question and I was literally so shocked my jaw dropped.”

Jann went on autopilot, gathered her wits and resorted to that handy non-committal response: “No comment.” But King hasn’t been self-taught in media machinations.

“These days, they all ask me for Ken’s number and want to interview him,” she says and rolls her eyes, laughing. “He’s super private and unfamiliar with this flashbulb world. We went to this fashion show a few days ago together, and that was the first catwalk show he had ever attended. I’ve attended so many similar events, I’ve lost count. He’s entering new worlds -- like when I heard about his businesses, I had no idea about the length and breadth of his work. It’s been so interesting as our respective industries are so vastly different.”

Comfort food is ordered and tater tots with a generous portion of melted cheese are consumed. Apart from the logistics and complexity of organising a wedding that involves a huge number of family and friends, as well as the ranks of the film fraternity and Hong Kong society (“you can’t even entertain the idea of a small wedding when family alone is around 100 people”), there’s an apartment under construction. “I’ve stayed with Ken’s family and he’s stayed with my friends and family and it’s like we know each other well. I have my place on Johnston Road, he has his family place in Mid-Levels -- but this new place is going to be ‘our’ house. All new... I’m sure they’ll finish on time.”

Months go by. Fast-forward to the day of our photo shoot, and as we go over the couple’s itinerary there are several gaping holes. The house isn’t done, days before the wedding the couple has to fly to Australia for a close friend’s wedding, the media blitz has gone up to the next level, some who RSVP’d yes have become no and then there are those coming with additional guests so the seating chart has gone for a toss. There are decoration and design elements that need a second view -- and yet, surprisingly, through it all, the so-in-love duo keep their spirits up. Both laugh easily and guffaw at the goofs. “I really thought the house would be ready,” Jann says, as those on set who have ever dealt with the construction industry are splitting their sides. “What was I thinking?”

Between portraits, we grab one and then the other for a chat as this young couple enters a new chapter in their life. Together.

Jessica Jann

First things first, on the eve of your marriage how are you feeling?
With our wedding coming up, I feel a lot of things: happiness, nerves and so many emotions – but overall, stress! There’s still a lot to figure out and plan. We started working on it early but my ‘to do’ list never ends. As I sign one thing off, another five crop up.

It may be a sexist question -- as men are rarely asked this -- but will you continue working as a model/KOL/actress or take a break, plan a family and so on?
I will definitely continue working. I’m such a type A person; I love to work, I love to be busy and I want to continue learning. Of course I need my chill moments but I need to work! I actually have a movie coming out soon called Enter the Fat Dragon, an action-comedy. It was such a great learning experience. I had the one and only Donnie Yen as my mentor, which was amazing. I learned a whole lot on and off set. I also plan to continue working on my digital-marketing company, Explosive Influencer Agency. We started out almost a year and a half ago and have been so fortunate. We’ve worked with some amazing clients like Netflix, Bloomingdale’s, MaBelle, Red Cross and Marvel. Co-founding the agency has been one of the biggest learning curves. Between family and wedding planning and work, I had to really remind myself to have a work-life balance there.

Speaking of family, did you know early on that Ken was the one?
I think so. We started out as friends but I was immediately drawn by how kind, hard-working and intelligent he was -- he is! Kenneth makes me feel like the luckiest girl alive. He’s always super-supportive and attentive. I’m really lucky 'cause he’s been so on top of our wedding planning.

Recently on social media you posted a major throwback picture as a child artist on the sets of Lethal Weapon with Mel Gibson. I had no idea you had been in the industry for so long. How did it all start, and how have you not lost the plot like so many child actors who fail the transition to adulthood?
I honestly am a very lucky person. I was eight years old when I went to this open casting call. Thousands of kids were there and I just stumbled into acting. I have no idea to this day how lucky I am because at that tender age, they cast me in a Hollywood blockbuster, Lethal Weapon 4. For three weeks I got to skip school and stay at the Warner Brothers lot and be in scenes with Jet Li, Mel Gibson, Chris Rock and Danny Glover. Now I would be, like, pinch me! It’s a dream! But at the time, I didn’t know how big a deal it was. Then, there was a pause -- I didn’t get back into auditioning and acting until senior year in high school. My parents were so supportive and would often drive me two hours to LA for auditions and drive back another two. I have the most amazing parents in the world who supported me throughout. I booked a few TV shows and movies like iCarly, Zoey 101, Easy A and Jonas.

What’s the major difference between working on a film set and a TV set, and in local films versus American ones?
American films are more slow-paced and have certain filming times and they’re very strict about that -- union rules and so on. Overtimes are often noted and you get compensated accordingly. In Hong Kong and China, film sets move really fast, things are a lot quicker, there's a lot of pre-planning so perhaps more efficient? I was amazed how quickly we finished shoots -- and yet the quality is still there. The end results are amazing for both.

Apart from acting and modelling, you also have become a social media star. How did that happen?
Social media is an interesting thing as I didn’t really plot out anything on that platform when I first joined. I started out posting more of my daily life (I have family here and in the US) so they could see what I’m up to. And food pictures in the beginning -- I love good food -- and it just slowly started climbing. My Eat with Jess food blog took off so fast. You have to be really consistent with it. Photo quality is really important -- before, I would post whatever I wanted. Now I edit and choose which ones look the best. It really is like another full-time job.

What’s been the best fan encounter?
The funniest thing is people approach me more as a food blogger. They know me from my ‘eatwithjess’ instagram handle! I’ve gotten loads of free food and drinks from people who recognised who I was, which is the best bit. No fan encounter has ever been bad. I love seeing my fans’ messages. The best fan messages were ones that said I inspired them to be more open about their life, and they started food blogs too because of me!

What’s a surprising thing you do, that most readers don’t know about?
I’m a huge homebody. My posts might be all at events, lunches, meetings, sets -- but I love staying home, I just don’t post that. I love my naps, my TV time and I need my me time. You have to take care of yourself first. I also love my family; I FaceTime my grandma, mom and dad at least four times a week. They live in LA, so I try to message them every day.

Apart from the wedding that’s all-consuming at the moment, what do you want to do in the coming year?
I want to travel more, grow my business and I want to continue acting. After all the wedding chaos, I’m sure I’ll need a break -- but I’m also enjoying it. I don’t know what the future will be, but I’m so ready for 2019 with all the blessings that I’ve been given.

Kenneth King

Since your engagement, you’ve entered a new world of media scrutiny and press coverage -- and yet there’s so little “fact” about you out there. Let’s set the record straight. Quick background: Where were you born and brought up? What did you study at university, and does that inform your life today?
I was born in San Francisco and raised in Hong Kong. I studied for a BA in economics and an MSc in management science and engineering, both at Stanford. The Stanford culture had a lot to do with me being an entrepreneur. I was surrounded by young people who would start businesses in their spare time like it was a hobby.

Tell me about what you do as an investor -- what are you involved in at the moment?
Currently, I’m investing in very early stage private companies and helping them grow. It is the most risky yet rewarding type of investing for me. I invest in projects I believe in -- ones that are also happy to take my money and advice. For example, I was the very first investor in Singapore-based Tessa Therapeutics, a company I then joined personally to help build as founding COO for two years. Tessa (which recently closed a US$80 million financing round led by Temasek), is now at the forefront of cancer immunotherapy R&D, which is shaping the future of cancer treatments.

In principle, I build companies, which really means turning solid and exciting ideas into long-lasting enterprises that hopefully make a difference. The first two businesses I built in Hong Kong were more “traditional” per se; in F&B (Drawing Room Concepts) and in healthcare (Cosmetic Central). Both are healthy and growing businesses. Then my involvement with Tessa Therapeutics in Singapore became my first entry into building biotech. After Tessa, I co-founded a mobile video software company in China called Tian Tian Technology, which was quickly acquired by Miaopai, one of the most popular social video mobile apps in China. Upon returning to Hong Kong in 2018, I joined a friend to try to build Hong Kong’s first regulated and compliant digital assets exchange.

What are the challenges you face working in Hong Kong?
For one, the city-level population size compared to entire countries like the US or China means there’s a very small market for growth or disruption. For example, you can open a maximum of 10 cafes in Hong Kong versus 1,000 in China. And to get to 1,000, you must first conquer the vast cultural and infrastructural differences with mainland China, which is much harder than most people can imagine.

Secondly, it’s unfortunate to see unaffordable property prices take a toll on middle and lower income classes in so many ways. High living expenses and cramped living spaces for most people mean less happiness and less mental and physical room to try out new things or work on what you really enjoy doing, leading to less occupational diversity in society and less creativity, which then translates to less innovation from its people.

Are you optimistic about business in Hong Kong? And do you invest in other countries too?
Of course I invest internationally, but being firmly part of and connected to the Greater Bay Area is a big positive for Hong Kong. The city will continue to strive in areas that it has traditionally excelled in: financial services, trading, retail and having a very high standard of trained professionals. Tech and innovation take time, especially in a small place like Hong Kong, and require something of a cultural and academic shift -- but kudos to Carrie Lam for her commitment to support local tech and innovation.

Post engagement, you’re now in the media spotlight whether you like it or not. How are you dealing with it?
I prefer to stay away from the spotlight. My beautiful and smart fiancée can and should take all the attention!

On the plus side, this can bring good publicity where needed in your biz, no?
Yes, that’s not a bad reason...

Apart from marriage and family life, business-wise what else would you like to do in 2019 or the near future?
A lot. The Hong Kong digital assets exchange I’m working on should launch in early 2019. I’m also closely following the personalised healthcare and tech space, which I find very exciting, and am toying with a few ideas around that. In the meantime, Drawing Room Concepts is working hard on bringing new brands to Hong Kong and Cosmetic Central may expand to enter the mass market. My plate is almost full already!

Outside work, what do you like to do?
Besides watching TV shows at night with Jessica to wind down, whenever my schedule allows, I enjoy cooking or grilling steaks, which I find therapeutic. On weekends I try to catch Man United play.

All right you guys, this has been brilliant. Is there a mutual goal that you’ve got in mind?

JJ: I have to really remind myself to have a work-life balance -- same goes for Kenneth.

KK: What she said!

The post Jessica Jann and Kenneth King on Love and Marriage appeared first on Prestige Online - Hong Kong.

Cara G, Faye Tsui, Jessica C, Jessica Jann and Veronica Li show us how to style the gorgeous Loro Piana accessory.

The post Style Panel: 5 Fab Fashionistas Show Us How to Wear a Scarf appeared first on Prestige Online - Hong Kong.

Don’t look now, but some of our well-heeled friends have shared their favourite festive snaps with us.

The post Hong Kong Society’s (Not So) Bad Christmas Jumpers. appeared first on Prestige Online - Hong Kong.

Jessica Jann stars as the eclectic foodie and fashion aficionado who merges Parisian style and Hong Kong tastes in everyday life and can't decide which pieces from Claudie Pierlot's Autumn Winter 2017 collection to wear on a night out.

The post Claudie Pierlot Presents: Jessica Jann, Hong Kong’s Parisienne appeared first on Prestige Online - Hong Kong.