Celebrity Life
Chef Ricardo Chaneton on the Evolution of His Boundary-breaking Concept Mono
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 18th 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.
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Alex Lam -
Alex Lam with Hiro Yoshikawa at his studio -
A pair of Washi Jeans on display
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.
Chef Ricardo Chaneton on his Passions and Contemporary French Restaurant Mono
Today, the descriptor “passionate chef” can refer to one of a number of different types. We’ve met the serious but socially awkward chef; the angry, aggressive, maybe even somewhat alcoholic chef; and then there's the narcissistic chef who basks in the celebrity limelight. But sometimes, thank goodness for sometimes, we come across a chef who’s sincere, genuine and fuelled simply by a deep love of food. For me, these chefs are like culinary gold dust and I recently met one in the form of Venezuelan chef Ricardo Chaneton.
Explaining energetically and elaborating expansively with his hands, Chaneton is, to say the least, expressive. He’s every bit the South American; confident, but also uncompromisingly honest. This is reflected in the food he serves at his new contemporary French restaurant Mono, a co-venture with JIA Group’s Yenn Wong, which officially opened in Central in December.
"My approach to contemporary French cuisine is different," says Chaneton. "It comes with a South American background. It’s unique." The reason for the focus on French cuisine is found in Chaneton’s culinary background. He was most recently executive chef for Petrus at Island Shangri-La, Hong Kong, where he spent almost four years showcasing his creative French cuisine. Prior to that, he was at the three-Michelin-star Mirazur in Menton, France (which bagged the number one slot on the S.Pellegrino World’s 50 Best Restaurants list for 2019). This is where he spent seven years training and working with acclaimed chef-owner Mauro Colagreco, considered one of the most influential chefs on the planet. "Mauro taught me not to be scared of my feelings," Chaneton says. "I remember seeing him cry in an interview. When he talks about something that touches his heart, he will show it. This is something I want to bring here."
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Chaneton has a lot to say of his cuisine and one immediately gets a sense of his eagerness to show people what he’s about. "My cuisine is all about feelings. It’s about how you feel, and how the people in front of you feel. It’s full of emotions." This is his rationale for an open kitchen too. It allows people to see faces, creating a sense of open-mindedness and honesty between a chef and his guests.
I ask about the name Mono, and if the restaurant really is inspired by the Japanese and Korean art movement Mono-ha. "Yes, the art at the front [of the restaurant] is Mono-ha," he says, referring to the oil-paint and wood-panel installation Inside and Outside of Lattice created by Kishio Suga, one of the movement’s founding members. The work explores interdependency between natural and industrial materials, and is echoed in the restaurant’s design with elements of stainless steel against wood and concrete alongside marble.
Over and above this, Chaneton explains that "mono" is universal and a word or term that most will understand as a prefix that signifies one single thing. "That’s why we have one menu, one counter, one message to convey."
The concise tasting menu has four sections that encapsulate Chaneton’s cuisine: Origins, which represents his background; Traditions, those he honours and respects; Savoir Faire, a showcase of his skills; and finally, Heritage, his memories, in particular of his late grandfather.
Chaneton also defines his menu as seasonal, "but just to be clear, when I say seasonal, I mean to say that my cuisine follows the French seasons. So for instance, there are no tomatoes from France in winter. So in this restaurant, you will never see a tomato right now."
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"We misuse the words fresh and seasonal. It isn’t always. But I can tell you straight away that my cuisine is definitely seasonal and 100 percent fresh, because I don’t like to use freezers in my kitchen. Only for the pastry and ice cream. which makes it all the more challenging."
Some items are sourced from Spain and Italy, as they share the same seasonal timings – but more importantly, connect with his own background. Chaneton grew up with a mixture of European and South American influences. As a result, he speaks five languages: Spanish, Italian, English, Portuguese and French. "But if you count music and food, then I speak seven languages." He’s also attempting to learn Cantonese and makes the effort with his kitchen team. "They understand me," he says, and provides some examples of his orders to his local team, displaying fairly accurate pronunciation. "I’m trying. It’s a beginning, but I don’t want to stop there. I want to be able to explain my dishes to a guest in Cantonese. That’s my dream."
One of the highlight dishes on Chaneton’s menu is the Miéral pigeon/mole. "The flavours in this come from my childhood and my roots," he explains. In an homage to the traditions of French cuisine, he takes a whole Miéral pigeon from Bresse in France, ages it in-house for five days, and roasts it on the bone in the classic manner before serving it medium-rare with a confit pigeon leg inside a liver-mousse bon bon. Meanwhile, the homemade mole sauce is created with 26 spices and, as he puts it, "is like a good wine", with the mole continually developing on the palate. All the individual spices and ingredients reveal themselves as you keep tasting. It’s a stunning dish, both interesting and exciting, flawlessly combining French and South American flavours.
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We talk about his other passion, music, and Chaneton’s eyes light up. "I play cuatro, guitar, drums and piano. I also recently purchased a saxophone – a small practice one. One that doesn’t make too much noise, so I don’t get thrown out of my building," he says, laughing.
"For me, art is food, food is art. Music is art too. And it’s also a language. When you speak music and you speak food, you can communicate better. This is how you open doors. It’s the key to culture, and it’s a beautiful thing to communicate with others."
It suddenly becomes clear. We’ve been talking about Chaneton’s many different passions, but they are all connected – one and the same. It’s one passion that encompasses and embraces them all. A mono passion. And one definitely worth getting to know.
The post Chef Ricardo Chaneton on his Passions and Contemporary French Restaurant Mono appeared first on Prestige Online - Hong Kong.
8 of Our Favourite Hong Kong Restaurant Openings of 2019
Never one to shy away from new openings, the dining scene in Hong Kong continued to thrive in 2019. We witnessed the launch of some very exciting new concepts as well as restaurants that travelled from overseas to join our dynamic city. From contemporary French cuisine and a luxury smokehouse and grill, to a modern approach to Japanese sushi and even a wine-focused eatery -- we had it all, and then some. But if you're wondering which ones came up top, then read on for our top eight restaurant openings of 2019.
1. Cornerstone
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Shane Osborn, the Australian chef behind one Michelin-starred Arcane and Netflix’s Final Table contestant, did it again with his second establishment Cornerstone. Occupying a smaller 24-seat space on Hollywood Road, the modern bistro feels more relaxed but is every bit as fantastic. Offering all-day dining, the menu is short, concise and filled with items that showcase the season's best produce, in true Australian style. Simple, but refined, and extremely satisfying, the food hits all the right notes and dishes are updated regularly. Signatures include a Salmon with herb cream cheese, homemade malt bread and cornichons, as well as a hearty mushroom Tagliatelle with optional white truffle (when the season is right).
Cornerstone, 49 Hollywood Road, Central
2. Henry
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When former Rhoda chef Nathan Green left the Ritz-Carlton, we all waited in anticipation to find out where he might turn up next. Thankfully, fans of his work will be pleased to know he did not go far. For he is now the Chef de Cuisine of the American grill, smokehouse and butcher concept Henry. Located in yet another opening of the year, Rosewood Hong Kong, Henry offers a menu inspired by the flavours and ingredients of America’s southern states. From premium cuts and signature meats such as the 44 Farms Texas whisky and ash-aged beef, T-bone and porterhouse, to dishes including a Butcher’s shop terrine, Henry's burger and an indulgent Mac & cheese with devilled lobster.
Henry, Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 3891 8732
3. L'Envol
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Hong Kong has many French fine dining options to choose from, but when the restaurant is led by seasoned chef Olivier Elzer, it's worth paying extra attention to. Recently awarded its first Michelin star, L'Envol offers innovative French gastronomy with curated tasting menus. During our first visit, we enjoyed beautifully presented dishes that were executed with precision and always remained balanced in flavour. The menu changes seasonally, but is always excellent, and is offered in an equally impressive restaurant which comes complete with its own French cheese cave.
L'Envol, 3/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai; +852 2138 6818
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4. Louise
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It was only a matter of time that celebrated chef Julien Royer of Odette, Asia's Best Restaurant 2019, would spread his culinary wings to our shores and he did so with Louise earlier this year. The concept is inspired by the traditional French cuisine that Royer was brought up on, and is now led by Executive chef Franckelie Laloum. The menu showcases honest cooking with a modern twist using the best (and local where possible) ingredients. Highlight dishes include the sautéed Hong Kong frog legs with parsley and garlic chips, Angel hair pasta with Kristal caviar, and the roasted Hong Kong yellow chicken with Nigata rice en cocotte.
Louise, PMQ, 35 Aberdeen Street, Central; +852 2866 0300
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5. Mono
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If you were to guess the meaning of this restaurant's name, you probably wouldn't have thought it was connected to Mono-ha, the 1960s Japanese art movement. But this contemporary French restaurant is indeed inspired by the same essentialist approach. Hence, offering a single ingredients-driven tasting menu, which changes with the seasons. Furthermore, Petrus alum chef Ricardo Chaneton who also came from Mirazur; the World's Best Restaurant 2019, uses his background and memories to add South American nuances to his cuisine. The result of which is stunning. Think Ocean crudo with perfectly cooked seafood brightened with leche de tigre and a Miéral pigeon dish served with a deep and flavoursome 26-ingredient mole.
Mono, 5/F, 18 On Lan Street, Central; +852 2200 7000
6. Roganic
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Another new Hong Kong restaurant to be awarded its first Michelin star is overseas import Roganic. Hailing from London, acclaimed chef Simon Rogan has brought with him a restaurant that offers contemporary British cooking with the same farm-to-table concept as its sister. Having visited both restaurants, we got to know Rogan's cuisine quite well and found that his focus was always on letting the flavours of the ingredients speak for themselves. It's apparent in his exceptionally executed menu with seasonal dishes such as the leek, turnip and yellow chicken or Seaweed custard with beef tendon and pike perch.
Roganic, Sino Plaza, UG/F 08, 255 Gloucester Road, Causeway Bay; +852 2817 8383
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7. Somm
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As the new Amber and Sushi Shikon marked its place in The Landmark Mandarin Oriental this year, so did French neo-bistro Somm. Offering an incredibly diverse selection of over 1,600 champagnes, wines and sakes, the restaurant also serves up some really fantastic dishes too. A concise and seasonal menu currently includes items such as freshly shucked Ebisu winter oysters or signature dishes such as Japanese Pork Belly with BBQ Sauce & Hakata Cabbage. All dishes can be thoughtfully paired with the sommelier's choice or guests can experiment themselves, making it the ideal restaurant for both wine newcomers and connoisseurs alike.
Somm, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road Central, Central; +852 2132 0055
8. The Araki
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One more restaurant coming in from the British isles is Mitsuhiro Araki's namesake The Araki, which opened recently in Tsim Sha Tsui's 1881 Heritage. Having previously been awarded three Michelin stars in both Tokyo and London, one wonders if the stars will follow. The concept remains the same in the Hong Kong outpost and offers Araki's renowned style of sushi which honours the origins of Edomae. It therefore makes use of local seafood such as fresh Hong Kong tiger prawns, mantis shrimp and clams. Paving the way for non-Japanese sushi masters. Expect more than the sushi you know, as that is certainly what we experienced here.
The Araki, Block, House 1881, G/F, Stable, 2A Canton Road, Tsim Sha Tsui; +852 3988 0000
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The post 8 of Our Favourite Hong Kong Restaurant Openings of 2019 appeared first on Prestige Online - Hong Kong.
The Peak Power List 2014: Dennis Foo
Singapore's nightlife king Dennis Foo shares the trials and tribulations that led to his long-standing success in a fickle industry.
The post The Peak Power List 2014: Dennis Foo appeared first on The Peak Magazine.
The Peak Power List 2014: Dennis Foo
Singapore's nightlife king Dennis Foo shares the trials and tribulations that led to his long-standing success in a fickle industry.
For more stories like this, visit www.thepeakmagazine.com.sg.
The Peak Power List 2014: Dennis Foo
Singapore's nightlife king Dennis Foo shares the trials and tribulations that led to his long-standing success in a fickle industry.
The post The Peak Power List 2014: Dennis Foo appeared first on The Peak Magazine.
The Peak Power List 2014: Dennis Foo
Singapore's nightlife king Dennis Foo shares the trials and tribulations that led to his long-standing success in a fickle industry.
For more stories like this, visit www.thepeakmagazine.com.sg.