Celebrity Life

Popping up seemingly from nowhere, CreatorsLab is a visual-aural storytelling of familiar faces in the local F&B industry.

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Popping up seemingly from nowhere, CreatorsLab is a visual-aural storytelling of familiar faces in the local F&B industry.

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

The latest ready-to-wear design from The Anthology deepens the brand's burgeoning reputation for sartorial clothing that's elegant yet easy-wearing -- a winning combo even when you're aren't 'working' from home.

Last April, while institutions around the globe were struggling to contain the fear and uncertainty wrought by a now-familiar contagion, huge numbers of clothing brands dealing in what we'd call 'classic menswear' were on the brink of a similarly existential collapse. With offices emptying out at record rates and 'stay home' orders being enforced worldwide (many of them still ongoing today) it seemed that the long-prophesied 'death of the suit', and by association, tailored clothing, had finally arrived.

Multinational menswear outfitters in the mould of J Crew -- known in their heyday for peddling slim, modish suits in malls from Indonesia to Alaska -- disappeared overnight, having failed to recognise (or worse, acknowledge) the sea change that has been taking place in men's fashion these last six years. And that's before we were all locked up, drinking badly-made cocktails over Zoom.

Fortunately, a handful of smaller brands (including an inexplicable number focusing on sartorial clothing, in Hong Kong) have managed to make lemonade out of the current crisis, principally by taking familiar styles of clothing and cranking the comfort factor, both literal and emotional, up high. Those themes were at the forefront of the design process when Hong Kong-based The Anthology released its 'Lazyman' in 2020: a "casual, multifunctional jacket" that's a no-brainer for the 'working from home' brigade, but still smart enough to warrant a place in your wardrobe when the pandemic inevitably ends.

To complement this beloved "blazer alternative", the brand has just released the 'Taskmaster' -- a quasi-outerwear design that rustles many of the same thematic feathers as its predecessor, while expanding The Anthology's casualwear universe. "If the Lazyman is an alternative to the office-appropriate navy sport coat," says co-founder Buzz Tang, "then the Taskmaster is our answer to the classic American work shirt."

It turns out that The Anthology's answer to workwear of the 21st century owes a debt to designers like Ant Franco and Jerry Lorenzo. In an era when fashion's influences are rapidly decamping between art, history, and pop culture, that's certainly no bad thing. Commencing from the reference point of the American workshirt, Tang & co continually tweaked the Taskmaster until they arrived at something suitably "fast-adapting" for a mixture of modern urban situations. It's for working, for loafing, for when you're stuck at home working on your loaves.

Almost by necessity, that makes this different to the scores of workwear designs which have come before: the body is shorter and slimmed for a closer fit, ensuring it wears well even whilst tucked beneath a trouser waistband; whereas the chest pockets have been expanded to handle the tools of modern professionals -- two oversized, postbox-style shapes roomy enough to stash your phone, spectacles, currency or even a palm-sized writing aid.

Intriguing choices in fabric are a signature at The Anthology, and the Taskmaster is no exception in this regard. For the Taskmaster, the brand has chosen to keep its sartorial sensibilities low-key, working closely with its Italian textile partners on a corded glencheck that juxtaposes a sumptuous handle with hardwearing, robust externalities. I say 'low key' since the colour here has enough degrees of separation to isolate it from the exploded plaids we're used to seeing on the high street. According to Tang, this corduroy begins life as a dusty beige cotton that's woven over with cords, shaded in what he likes to call "bleeding fountain pen". Collectively, those colours are redolent of a quill and ink -- an allusion, very nearly imperceptible, to The Anthology's blue feather logo.

The 'Taskmaster' overshirt is now available for HK$3,300. To learn more, visit The Anthology online.

The post In Conversation With the Michelin Guide’s International Director Gwendal Poullennec appeared first on Prestige Online - Hong Kong.

On a recent Saturday afternoon, the fragrant smell of Arroz Caldoso, a rice soup, wafts through Andō, the dining concept by chef-founder Augustin Balbi that’s recently been awarded its first Michelin star.

On the menu, a gastronomic journey that encapsulates Balbi’s life and experiences between two continents, the restaurant’s most acclaimed dish is called Sin Lola – without Lola – an ode to the chef’s late grandmother.

“The dish that best describes the restaurant is the Arroz Caldoso, a very traditional Spanish dish with some Japanese aspects,” Balbi tells me as we sit at one of the restaurant’s tables in Central. “Many local guests also relate to it. So, rather than being a dish that comes from a specific place, we think of it as a dish that connects cultures, which is what rice does for me.”

At Andō, the humble Arroz Caldoso is an explosion of deep and unforgettable flavours and textures. Every spoonful of the soup, which features Yumepirika rice, Spanish baby squid and Cecina (cured Spanish beef), is both a celebration of Mediterranean aromas and the richness of Japanese broths.

For Balbi, the dish and the concept behind the restaurant represent, first and foremost, the culmination of a journey that started in his home country, Argentina.

“My idea of cooking originated a long time ago, when, instead of going to Europe, I decided to go to Japan. I knew that at the end of this journey I wanted to create something very different,” he tells me. “I could have easily gone to Spain, because I speak the same language and we basically share the same culture, but at the end of the day I felt that I was going to end up opening just another restaurant, because many people before me had already done that. Not many chefs from Argentina, however, travel to Japan to master the art of cooking. Who I am today is just a reflection of that.”

Andō’s dining room, similarly, is also evocative of Balbi’s ventures. The decor, at first glance minimalistic, is full of small details that subtly tell a story. For the chef, the central piece of art, a shellfish, represents the constant need to be adventurous and to think differently. “Conceptually, you need to be brave enough to taste shellfish, because you don’t know what’s inside – and that’s the same with my story and my style of cooking. It’s not just about what we eat but also how and why.”

Blending different cultures through food is nothing new. Fusion cuisine, for better or worse, has defined the gastronomic trends of the 2000s. What’s recently been elevating and giving new life to this concept, however, is the understanding and rise of third-culture food, which brings intimacy and personal experiences into the conceptualisation of the dishes. As cultural boundaries are dwindling, chefs, foodies and citizens of the present and the future feel increasingly represented by this trend.

“Actually, this concept applies to entire countries,” says Balbi.. “What is Argentinian food really? What is Australian cooking? We come from a new world, we have been colonised by someone else,” Balbi explains. “Ancient traditions were mixed with things that were there already and some things have sadly been erased.

“For me, we really need to find ourselves, somewhere, somehow. Find something to describe our cooking and who we are. I started from my roots because I grew up with Spanish flavours. Then I learned Japanese culture and Japanese cuisine. But we obviously don’t do Japanese food at Andō, and we don’t do Spanish food. We don't do paella with sushi on top. We deliver a message in which two worlds meet.”

In Balbi’s case, the Japanese leg of his journey turned out to be life-changing for both his career and personal life. After moving to Tokyo, where he spent six years without knowing a word of Japanese, he eventually learned the language and met his wife. Her family and friends, he tells me, have helped him understand the cultural and social norms that he’s put into Andō, which embraces the principles of the country’s celebrated hospitality tradition.

"I think that any chef – and whoever says the contrary is lying – aspires to have a Michelin star”

Augustin Balbi

“I think that any chef – and whoever says the contrary is lying – aspires to have a Michelin star; it’s one of those things that you really dream of,” He tells me as we talk about Andō’s recent – and most coveted accomplishment. “I left Argentina because of Michelin, as there’s no guide there. As soon as I learned about that, knowing that I wanted to work in Michelin-star restaurants and maybe one day have one, I left.”

While most kids in Buenos Aires, at some point, dream of becoming famous football players like Maradona and Messi, when it was time to “be serious”, Balbi, inspired by Lola, whom he fondly remembers as a woman who would always showcase her love through food, decided to pursue a culinary career.

“Part of having Spanish roots means that, culturally, food and the way it’s consumed are so special. Going to my grandma's house was very important for me,” he tells me. “This is a memory that we put into the restaurant. At Andō, If you’d like more rice, for example, we give you more. It’s a very genuine type of hospitality, not from culinary or hospitality school. People expect us to charge them for the additional rice or the double portion, but, of course, we don’t.”

The post Andō’s Augustin Balbi on His First Michelin Star and Third Culture Food appeared first on Prestige Online - Hong Kong.

Considered the Godfather of French haute cuisine, legendary chef Alain Ducasse has been busy in Asia. He recently opened his first restaurant Blue in Bangkok; opened new restaurant Esterre in Tokyo (with another coming up in Kyoto soon); and he snapped up two Michelin stars for Alain Ducasse at Morpheus in Macau and one Michelin star for Rech in Hong Kong this year, too. Not one to slow down, we caught a moment with the famed chef for a quick chat about his new stars, Cantonese cuisine, sustainability and more.

[caption id="attachment_185935" align="alignnone" width="1191"] French chef Alain Ducasse[/caption]

Firstly, congratulations on your stars! Was it what you expected?

I always want more and Pierre wants three [he signals towards his head chef Pierre Marty of Alain Ducasse at Morpheus, who has been with Ducasse since 2008]. It varies a lot. Sometimes I have one more, sometimes I have one less. It comes and goes, but I’m used to it. So I’m never stressed out about it.

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What are your thoughts on the fine dining world?

I would say that this is just the beginning of this culinary movement, or evolution, in the fine dining world. Everywhere you go, you have people who are actually willing to sit down at the table to taste and share these meals.

You’ve been in the industry for many years. How do you keep yourself curious?

My passion is to discover what I do not know. And this is not just in the culinary world, it’s everywhere and in everything. This is my quest. It feeds my thoughts. It doesn’t influence me, but it does allow me to have an array of tastes that become greater and greater.

[caption id="attachment_185937" align="alignnone" width="1298"] Mediterranean Gamberoni, delicate gelée and gold caviar available at Alain Ducasse at Morpheus[/caption]

What do you think about Cantonese cuisine?

It is the most beautiful cuisine in Asia. In terms of French taste, I think it is the closest thing to what we like and are used to. A taste that the French can appreciate. After Cantonese cuisine, it would be Thai cuisine.

Have you been inspired by anything here (in Asia or Hong Kong)?

In a sense, no. I need to preserve my DNA. What I do is I experience something and then it goes into my own database of tastes and ideas. Bit by bit I will have absorbed it. After that, it may translate into an element that I integrate into my cooking. So I wouldn’t say that I am directly inspired or influenced. Instead it’s a process: it enriches my memory and is diluted and integrated into the dish. It goes into the blend. But I need to preserve my personality in my cooking.

Can you explain what sustainability means to you?

Five years ago I created a restaurant that served only vegetables, cereals and grains, and sustainable fish. I can even go back to [the exact date of] 27th May 1987 when I did a menu with vegetables only. And that was over thirty years ago. To me, we are not following a trend, we had the concept — what I call Naturalness — and now we have a restaurant [Plaza Athénée] with three stars which still follows this philosophy.

[caption id="attachment_186576" align="alignnone" width="1074"] Line-caught sea bass, tender celery in hay and cooking jus at Alain Ducasse at Morpheus[/caption]

How can we adopt sustainable practices in the kitchen?

I would say to use what grows above and what grows under. We do not discard anything, we use everything. It’s a decision you make. What are you going to do, what are you going to use? This is sustainability in the kitchen.

And lastly, any predictions for the future of the culinary world?

Whatever you eat has to be good for your health. This is what is most important. And then it’s less fat, less salt, less sugar, less animal protein. These are the five things I would emphasise. A lot less of that. Furthermore, you need to have a fine balance with the ingredients you are using. Locality is important and it has to be according to the season.
Another thing is how you are going to use [ingredients] and care for you planet [at the same time]. The planet has to be able to feed every individual there is and is going to come. You need to be able to feed everyone. So resources have to be used in a way that is sustainable. It’s not just about elaborating and thinking. You have to translate it into action and reality. And that is very important too.

[caption id="attachment_186577" align="alignnone" width="1241"] Rum baba to finish a meal at Alain Ducasse at Morpheus.[/caption]

The post Legendary French Chef Alain Ducasse on Cantonese Cuisine, Stars and Sustainability appeared first on Prestige Online - Hong Kong.

The results are in. And with it, stars have been awarded, retained and in some cases, dropped across Hong Kong and Macau. Taking place in the City of Dreams in Macau, talented chefs from the best restaurants across the region gathered for the announcement of the 12th edition of the annual Michelin Guide 2020.

Established since 2009, the Michelin Guide Hong Kong Macau is one of Michelin's first forays in Asia and now, after one year on the ground, Michelin inspectors have compiled their lists of one, two and three Michelin-starred restaurants based on five criteria. This includes 1) quality of the ingredients used, 2) mastery of flavour and cooking techniques, 3) the personality of the chef in their cuisine, 4) value for money and 5) consistency between visits.

Announced today on Wednesday 17th December by International Director of the Michelin Guides, Gwendal Poullennec, the awards saw a total of 90 restaurants in Hong Kong (70) and Macau (20) receiving the coveted accolade.

[caption id="attachment_181281" align="alignnone" width="927"] The three Michelin-starred restaurant winners and their chefs[/caption]

There wasn't much movement in the lists for the highest accolade and remained very similar to 2019 with 7 in Hong Kong and 3 in Macau earning three stars. However, we did see Chef Alvin Leung's Bo Innovation drop from three to two, while, Forum, mostly known for their signature Ah Yat braised abalone jumped from two stars to three. Sushi Shikon also maintained its three star status, though technically is a 'new entry' thanks to its new location in the The Landmark Mandarin Oriental.

The results also saw some promotions with 3 new two-star additions. This includes Hong Kong's contemporary French restaurant Arbor which, after debuting on the guide last year with one star, claims its second star thanks to Chef Eric Räty's culinary direction which combines his sophisticated techniques in French cuisine and use of premium Japanese ingredients. Meanwhile in Macau, Cantonese fine dining restaurant Wing Lei in Wynn Macau was awarded its second star, and Wynn Palace's Sichuan Moon made its debut with two stars. The modern Sichuan restaurant is fronted by celebrated Taiwanese chef André Chiang and run by Malaysian Executive chef Zor Tan.

[caption id="attachment_181282" align="alignnone" width="941"] The two Michelin-starred restaurant winners and their chefs[/caption]

Michelin's 2020 selection of the best restaurants also saw 61 establishments emerge with one star, including 11 new Hong Kong entries. The results reflected some inklings that we had ourselves here at Prestige, with some of our favourite new restaurants claiming a star. This included French restaurant L'Envol at The St Regis Hong Kong with Olivier Elzer at the helm, Julien Royer's new French restaurant Louise, and Roganic by acclaimed chef Simon Rogan. Other highlighted wins include David Thompson's Thai restaurant Aaharn, Chinese restaurant Rùn, and Japanese restaurants Ryota Kappou Modern and Zest by Konichi.

Speaking highly of all restaurants and chefs involved, Poullennec commented that, “Both cities have their own identity, but are quite similar when it comes to the quality of the cuisine, which is world class.” And he wasn't wrong. So without further ado, here are the full lists for Hong Kong and Macau's Michelin-starred restaurants in 2020.

The Michelin Guide Hong Kong 2020

One star:

1. Aaharn (new entry)
2. Ah Yat Harbour View (Tsim Sha Tsui)
3. Arcane
4. Beefbar
5. Belon
6. Celebrity Cuisine
7. Duddell’s
8. Épure
9. Fook Lam Moon (Wan Chai)
10. Fu Ho (Tsim Sha Tsui)
11. Gaddi's
12. Guo Fu Lou
13. Ho Hung Kee (Causeway Bay)
14. IM Teppanyaki & Wine
15. Imperial Treasure Fine Chinese Cuisine (Tsim Sha Tsui)
16. Jardin de Jade (Wan Chai)
17. Kaiseki Den Saotome
18. Kam’s Roast Goose
19. L'Envol (new entry)
20. Lei Garden (Kwun Tong)
21. Lei Garden (Mong Kok)
22. Liu Yuan Pavilion
23. Loaf On
24. Louise (new entry)
25. Man Wah
26. Mandarin Grill + Bar
27. Ming Court
28. New Punjab Club
29. Octavium
30. Pang’s Kitchen
31. Petrus
32. Rech
33. Roganic (new entry)
34. Rùn (new entry)
35. Ryota Kappou Modern (new entry)
36. Shang Palace
37. Spring Moon
38. Summer Palace
39. Sushi Wadatsumi
40. Takumi by Daisuke Mori
41. Tate Dining Room
42. Tim Ho Wan (Sham Shui Po)
43. Tosca di Angelo
44. VEA
45. Xin Rong Ji
46. Yan Toh Heen
47. Yat Lok
48. Yat Tung Heen (Jordan)
49. Yè Shanghai (Tsim Sha Sui)
50. Zest by Konichi (new entry)
51. Zhejiang Heen

Two stars:

1. Amber
2. Arbor (promoted to two stars)
3. Bo Innovation
4. Écriture
5. Kashiwaya
6. Pierre
7. Sun Tung Lok
8. Sushi Saito
9. Ta Vie
10. Tenku RyuGin

Three stars:

1. Caprice
2. Forum (promoted to three stars)
3. L’Atelier de Joël Robuchon
4. Lung King Heen
5. 8 1/2 Otto e Mezzo – Bombana
6. Sushi Shikon (technically a new entry as they are in a new location)
7. T’ang Court

The Michelin Guide Macau 2020

One star:

1. Yeah King
2. Lai Heen
3. 8 1/2 Otto e Mezzo – Bombana
4. Pearl Dragon
5. Shinji by Kanesaka
6. The Golden Peacock
7. The Kitchen
8. Tim’s Kitchen
9. Ying
10. Zi Yat Heen

Two stars:

1. Alain Ducasse at Morpheus
2. Feng Wei Ju
3. Golden Flower
4. Mizumi
5. Sichuan Moon (new entry)
6. The Tasting Room
7. Tin Lung Heen
8. Wing Lei (promoted to two stars)
9. Ying Jee Club

Three stars:

1. Jade Dragon
2. Robuchon au Dôme
3. The Eight

To view more selections from the Michelin Guide Hong Kong Macau 2020, click here.

The post Michelin Guide 2020: The Stars in Hong Kong and Macau Announced appeared first on Prestige Online - Hong Kong.

There's no denying that Thailand is a food paradise. However, recognition for fine-dining has only happened in more recent times. As the 29th country in the world to hold a self-titled Michelin Guide, Thailand announced its third edition of the book last week and we were delighted to find our top Thai restaurants have made it on the list.

This year marks the first time The Michelin Guide has gone beyond Bangkok, Phuket, and Phang-Nga -- expanding further to the Capital of Northern Thailand with the addition of Chiang Mai. At the same time, Michelin had also announced the recipients for the Bib Gourmand distinction, resulting in the total number of recognised restaurants jumping to 282.

Twenty nine of those restaurants were awarded Michelin stars and included some of our fine-dining favourites in Bangkok. So, before you book your flights, here's the full list of Michelin-starred restaurants in the Thai capital, along with our top Bangkok tables to make reservations at.

One Michelin Star

1. 80/20*

2. Bo.Lan

24 Soi Sukhumvit 53, Vadhana, Bangkok, 10110, Thailand

Chef duo and married couple Duangporn Songvisava (Bo) and Dylan Jones (lan) get it royally right with Bo.Lan. Here, not only are royal Thai recipes brought to life with exceptional flavours and textures, but they also focus on sustainability with the use of organic ingredients from artisan and local producers.

3. Canvas
4. Chef’s Table*
5. Chim by Siam Wisdom
6. Elements
7. Gaa
8. Ginza Sushi Ichi
9. J’aime by Jean-Michel Lorain
10. Jay Fai
11. Khao*
12. Le Du
13. Methavalai Sorndaeng

14. Nahm

27 Sathon Tai Road, Sathon, Bangkok, Thailand

Having made a name for herself in San Francisco, Chef Pim Techamuanvivit took over the helm at Nahm in 2018 and has once again, reaffirmed her award-winning credentials at the restaurant. Bringing her inventive flair to the menu, Nahm's menu showcases quality cuisine with intense and fresh flavours running throughout.

15. Paste

999 Phloen Chit Road, Pathum Wan, Bangkok, Thailand

Chef Bee does it again and Paste remains one of the best restaurants in Bangkok. Her innovative take on the century-old recipes are definitely worth sampling when you're in the Thai capital.

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16. Pru
17. Ruean Punya
18. Saawaan
19. Saneh Chaan
20 Savelberg
21. Sra Bua by Kiin Kiin
22. Suan Thip
23 Table 38*
24. Upstairs

Two Michelin Stars

25. Le Normandie
26. Mezzaluna
27. R-Haan*

28. Sorn*

56 Soi Sukhumvit 26, Khlong Toei, Bangkok, Thailand

New on the list is the Southern Thai-inspired restaurant Sorn, by chef-owners Khun Ice and Yodkwan U-Pumpruk. In what can be described as a refined, but no less fiery cuisine, their menu focuses on long lost recipes and in turn, has successfully won the hearts of many Thais and worldwide foodies alike.

29. Sühring

10 Soi Yen Akat 3, Yan Nawa, Bangkok, Thailand

Other than Thai cuisine, Bangkok is also home to some fantastic European restaurants -- one of which is Sühring. Created by twins Thomas and Mathias Sühring, the menu offers a light and modern take on German cuisine with techniques such as pickling and curing, with a focus on the beautifully presented dishes.

*denotes a new restaurant on the list

The Michelin Guide Thailand 2020 will be released at the end of 2019. For the full list, including Bib Gourmand restaurants, visit the website here.

The post Follow the Stars and Find Out Where to Eat in Bangkok Now appeared first on Prestige Online - Hong Kong.

Michelin’s new international director demystifies the guide’s star-giving process and dispels some misconceptions along the way.

The post How to get a Michelin star appeared first on The Peak Magazine.

Michelin’s new international director demystifies the guide’s star-giving process and dispels some misconceptions along the way.

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

Head chef Sebastien Lepinoy recounts the arduous journey to get to the top of the Michelin food chain.

The post Les Amis’s third Michelin Star: how they got there appeared first on The Peak Magazine.

Head chef Sebastien Lepinoy recounts the arduous journey to get to the top of the Michelin food chain.

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

There are eight more awardees compared to last year, and 12 new eateries on the list.

The post Michelin Guide releases 2019 Bib Gourmand results appeared first on The Peak Magazine.