Celebrity Life

Feel free to protest copiously online against our bold-faced proposition that Richard Ekkebus is the most famous and finest chef living in Hong Kong. The culinary director of the Landmark Mandarin Oriental, with a staff of 72 (at last count) oversees all cuisine at the hotel. Under his supervision of the property’s collection of restaurants and bars, Ekkebus created and then championed progressive restaurant Amber into prominence, ranking (56th) on the World’s 100 Best Restaurants 2018. Just one feather in his highly festooned cap; for the 10th consecutive year in 2018, Amber was awarded two stars in the Michelin Hong Kong and Macau guide.

While most would rest comfortably on their star-studded laurels, for the past six years Ekkebus has had grand plans to completely alter what was essentially a faultless restaurant, and had the lofty idea of changing not only its DNA but also expanding the cuisine culture of the five-star hotel as a whole. But not with predictable, tedious global expansion, rather with in-house, evolutionary changes to ensure that the hotel would be a key dining destination in a city long overcrowded with culinary alternatives.

But first, a bit of background. Ekkebus began his career with an apprenticeship in his native Netherlands under Michelin-starred chefs Hans Snijders and Robert Kranenborg. In his home country, he won the prestigious Golden Chef’s Hat for Young Chef of the Year, an honour that encouraged him further to perfect his craft and dispense with his engineering-degree studies. This was much to the dismay and chagrin of his father, who didn’t speak to him for two years after he quit college. But under the tutelage of some of the greatest chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy, he honed his skills.

While in France, how could this foreigner make his mark in the notoriously difficult, esoteric, distinctly French, overtly snobby world of chefs and their kitchen-confidential games? Well, for one thing, he refused to play. Ekkebus didn’t even bother to compete. Instead, his wannabe “gypsy soul” led him on a flight to Mauritius to become executive chef at the Royal Palm and then, years later, to Sandy Lane in Barbados. He still considers Mauritius home (he has a sprawling house there -- “where my wife and kids go a few times a year, far more than I do!”). In 2005, he was appointed executive chef for the Landmark Mandarin Oriental through an accident of fate (more on that later).

While things were swimming along, in December 2018, the hotel’s signature restaurant, Amber, closed for renovations over a four-month period. Ekkebus spent his time exploring new ingredients, contemplating the needs of diners and evolving a bold new culinary philosophy.

Amber’s revered French-style cuisine was changed dramatically -- the restaurant’s progressive menu has now dispensed with dairy products, minimised refined sugar and reduced salt -- inviting diners to appreciate flavours in their purest form. So much effort and such a big, expensive gamble. Will it pay off?

While it wasn’t the first question that came to mind when we finally meet in the innards of the hotel, it was one that lingered. Having dismounted his beloved bike and freshly changed from all-black denim into the crisp white linens worn by all cooking staff, Ekkebus discussed, well, just about everything during a series of conversations.

First, the basic question: Why renovate Amber when it had stellar reviews and a mile-long waiting list? You know the adage, if it ain’t broke…

That’s a good question, but to put it simply I didn’t want to take for granted the fact that Amber was so successful for so many years. I asked myself, if we continue in the same way, will it have another 50 years of shelf life? So, I came up with this new sort of evolution on the old Amber -- which by the way, wasn’t so old.

I also thought, why not add three more restaurants while we’re at it? So we went a bit insane. We opened SOMM by Sommeliers, which has a very strong food component. We built a brand-new Amber, of course, and a private room that’s hidden behind a wine cellar. Then we have two Japanese eateries: Sushi Shikon, the only three-Michelin-star sushi restaurant in Hong Kong, moved in with us, and also Kappo Rin, whose chef Masa-san is from Kyoto. It’s also supervised by the head chef of Sushi Shikon.

Not only the restaurant, but you’ve got a brand-new look too.

I’m going to be 53 soon, so I’m trying to be healthier. What’s going to be the next 15 and probably the last 15 years of my career? Is it going to be the same old, same old or is it going to be something very different and exciting? I decided to do something different and exciting.

For the restaurant, it’s more than a cosmetic, interior design change…

Exactly. Well you can’t just make a cosmetic change -- that’s just lipstick on a pig. A delicious pig, but still a pig! I really wanted to make a profound change. When we opened 15 years ago, we were a disrupting force. I think we wanted to be, once again, this disrupting force, but in a thoughtful way. We decided, in a French restaurant, to take out that old style of cooking, cut refined sugars, and minimise salt. Not to become a more healthy restaurant but really to improve the experience. In a restaurant like this, we need to change the perception of what fine dining could be. And that’s the statement we want to make in the new Amber.

You’ve involved many from the local community in this project.

Well, I think we all talk about sustainability but people always forget about the sustainability of making sure that people around you are able to make a good living. I wanted to make sure that we support local artists, local tailors, local food suppliers. My son is an artist; he studies at Parsons and I know how difficult it is to make a career in the arts.

I used to buy French jackets for all the chefs to wear. One day I asked a great local woman, who has a line called Milk, if she wanted to make chef jackets for me. And she brought me this great jacket -- now all my staff uniforms are from her. It’s creating this organic cosmos of people that live on the success of the restaurants. Everything in our orbit, we want them to succeed.

Also, you can’t live for 15 years in Hong Kong and not be sensitive to how much opulence there is but also so much waste too [gesticulating outside to the crowded streets of Central] -- in the sense that people don’t even realise the problem that they’re creating. I felt that we as a restaurant need to be more in the forefront of trying to create a movement from a professional perspective and making a change in Hong Kong and especially in how we consume it.

It was very important for us that that became the golden thread through the whole project. We wanted to cut out the industrial washing of white linen, so we have no tablecloths. We also went for natural and stained materials instead of, you know, dyed, chemical things.

Does this go all the way down to ingredients? There’s a certain high-status value to state that the steak is from Argentina, the wagyu from Japan, the red wine from France, the white from New Zealand and so on.

Of course. In the past I always thought that chicken from France would be the best chicken, but we’ve started to find a source closer to home. We have a chicken that comes from New Territories because there’s a farm where people are doing great things and we want to support them and see that they can make a living out of that.

And we’re building a rooftop garden here as we speak to grow all the small vegetables and herbs. You know something funny? Most of my chefs have no clue how a vegetable or flower or a herb grows! And it’s very strange because I was born and raised in the countryside.

Garden rooftops around Central… sounds lofty.

But we have to start somewhere -- to make Central more green, and to bring more oxygen to Central. We really need to reduce our carbon footprint. Maybe the majority of our restaurant guests aren’t bothered with it, but through this messaging and by explaining why, we can plant a little seed of this idea to buy local. We did the maths; we were bringing in 35,000 kilograms of dairy products every year. Think of that carbon footprint. Insane.

The menu won’t change fundamentally to something tediously healthy, will it?

We’ve always been seafood-focused, because that’s who I am. I was born and raised next to the sea, so seafood is where I’m comfortable. I’ve always loved vegetables. I had a hippie mum and we were always veggie-driven in our home. And it’s a very Dutch thing. I always have a heavy hand on vegetables but a very light style of cooking. So we were never a place like Caprice or Robuchon, butter and cream. We’ve always had a lighter touch. I want people to have an amazing meal here and not go into a food coma after. I thought of this after a recent trip to France.

Home base of all fine dining.

Exactly. We ate at all the fine restaurants, food marathons. We ate at so many Michelin-star restaurants but after, we could do nothing. We wanted to go see the museums but we collapsed in food comas. And I thought, it should be a better feeling when you leave a restaurant. That’s what triggered me to cook differently.

When we cut the salts and sugars, the flavour was better. We replaced cream with tofu. Maybe not as exciting, but we replaced milk with water. All of a sudden there’s a very different flavour profile. I had this little discussion with my team about how much dairy we would use in a menu on average. We put everything on a tray: the cream, butter, milk. The tray was so heavy – who wants to eat all this in one sitting?

What else did you eliminate?

We started by asking the question, what really makes you feel bad after eating? We identified refined sugars. We need protein, but let’s use better protein. We need fat. So we started to buy all these different types of oils; we identified about 70 blended and basic oils. We use about 30 on a daily basis now. People don’t like salty foods. So we started to work more with umami and less with salt.

I call them dogmas, but I think these are limitations actually. [They push] us to be more creative. Instead of ultimately falling back on a little cream, a little butter, it forces us to think. We want to bring in fat elements that could enhance the dish. Then we experimented with oils; olive oil, flaxseed oil, rice-bran oil, almond oil, avocado oil, pumpkin-seed oil, all types of flower oils -- and then all of a sudden we see the possibilities these oils have within the flavour profile.

What brought you to Hong Kong, by the way?

After Barbados, I was on my way to New York when 9/11 happened. Every plan went on a toss, as everything I’d planned with my family was gone. And then Mandarin Oriental came along and offered me a couple of opportunities that I didn’t want initially. They made me an offer I couldn’t refuse; they asked me to create a restaurant from scratch. They just asked us to make it a world-famous restaurant.

Is your family in the hospitality business?

My grandparents were. My grandfather ran the bar and my grandmother was always in the kitchen. Because my father was a child of hotel-running parents, he always told us never to go into hospitality; you’d have no private life, no family life and it’s too much hard work and, “I don’t want you to go through this. I’ve seen it with my parents and they both died before they were even 60.” I was studying engineering, and to earn money on weekends, I worked in the kitchens. I hated what I was studying and I loved what I was doing part-time, so I made the switch. My father didn’t speak to me for years -- but then later he came around and he was very proud of me.

How did you land your first apprenticeship?

I would read Gourmand, a very famous French magazine at the time, about all these famous chefs. I would buy books in French, but my French was very average and I would obsess over these people, especially Guy Savoy. I heard hundreds of people wanted to learn under him. But I was also very clever: I knew he loved rugby and I used to play rugby. I wasn’t that great, but I made sure to talk a lot about rugby and how much I loved it. He said, ‘You’re hired.’ Sometimes you need to do your homework.

What was so special about the great chefs you worked with?

I think Guy Savoy really made a mark on me on a human level, because he was so strong. Some people really have it in themselves to lead people and he’s a natural-born leader. You’d want to follow him if he walked into a fire, without question. I’ve worked with people who’ve been extremely tough on me, like Robert Kranenborg in Holland, a two-star chef. He really taught me a lot about cooking and the refinement of cooking, and he always called it playing with fire. Cooking is not just putting things on the stove; it’s about regulating fire and how to get the best extractions. And then working with Pierre Gagnaire was about trusting your instincts. He’s not a guy who’s about written recipes, his style is very unconventional. He’s like the jazz man of cooking. I learned from him the only person that’s in charge when you’re cooking is yourself.

So you've been to Pierre Gagnaire's restaurant Pierre in Hong Kong?

Yes, of course, many times. When he [Gagnaire] comes to town, we try as much as we can to catch up. I still call him 'chef'. I’m not competitive with him or his restaurants. I want to do well for myself, not disappoint myself. You don’t want to do well to beat other people, you do it for yourself. For the pride you have in what you do.

Speaking of pride, what did the Michelin star mean to you when you first got it? 

It’s the greatest recognition that we’ve had through all these years of re-positioning and rethinking. But that honour hangs like the Sword of Damocles -- I’ve been reading in The New Yorker about chefs who killed themselves over the fall of a rating or the pressure to maintain it. It’s just an opinion, after all.

I was very close friends with [the late chef and owner of La Côte d’Or in Saulieu, France] Bernard Loiseau and it’s extremely personal and it’s very hard to grasp for me. Some people can’t take it. Opinions aren’t facts, no matter how well articulated.

Very true. 

It does piss me off, though, I’m going be honest with you. I stopped reading the TripAdvisor reviews because it affects my day and it shouldn’t because it’s one person’s opinion. There are colleagues, however, whom I really respect; when they come here, I really want to hear what they think. Opinions are like... well, they’re like a butthole.

Excuse me? 

Everyone has one. But it doesn’t mean anything. Constructive criticism, that I can take.

Photography Nic Gaunt | Art Direction Bex Gaunt | Styling Tasha Ling 

The post Chef Richard Ekkebus Brings a Dining Evolution to Hong Kong appeared first on Prestige Online - Hong Kong.

You may have already read our June cover story featuring chef Richard Ekkebus of Amber, in which he explains his new approach to fine dining -- no dairy, less sugar, etc. -- but that's not all we spoke to him about. Here, in this exclusive online interview, Ekkebus reveals his guilty pleasure, what makes him angry in the kitchen, and much more.

Guilty pleasure?

French fries -- not McDonald’s, I’m talking about real French fries like the ones my grandmother used to make. Where I’m from, we baked fries in kidney fats, or beef fats. It gives a very specific, very gold, very soft inside, very crispy outside texture -- good fries make me cry!

Ever been food-poisoned?

Yes, with a cold pressed juice, here in Hong Kong! It was supposed to be a healthy food option with kale and apple. It was bad. Violent.

Say no more. When you have a banquet, is that the most stressful day?

No. It’s about organisation and preparation. We have a sheet where all the details of the events are on. So it’s actually very constructed, like a well-oiled machine. We have an early morning meeting, we go over critical control points, time slots and then action.

Favourite food destination?

Japan. Without a doubt. It’s not just food, it's high art. Any major chef who has travelled the world will say the same. Not just Japanese food, any food. They perfect it. I had the greatest slice of pizza in my life in Tokyo -- for the life of me I can’t remember the name of the place. I went to the kitchen -- entire staff was Japanese. They take the ordinary, make it sublime. Their desire for perfection is admirable.

What's the strangest food you've tried? 

I’ve tried everything. I've eaten monkey. I've eaten insects. There's nothing I will say no to, because I need to understand what it's about. When you are a guest in a foreign home or country, you try what they have. So I've even tried whale at someone's home because it's disrespectful to say no!

When you go out, what do you eat?

Anything and everything different -- it's like music. You want to see my playlist? There’s rap, there’s opera, there’s rock. Food is the same. There’s not [just] one food that can nourish me. Even literature is the same: I read everything.  I read on my phone, I read on my iPad. I read Spanish literature to biographies of Leonardo Da Vinci. That is life, that’s enrichment. Not going into a narrow tunnel. I try everything life offers.

What's on your dining wish list?

South America. There are lots of restaurants. I've been to Peru but I would love to go to Argentina. I'd love to go to Brazil and discover more. I want to head to Chile.

There are too many reality TV cooking shows and celebrity chefs. Do they amp it up for good television?

Of course -- they exaggerate for entertainment. Listen, I worked with Gordon Ramsay when I was in Paris and we were both very young chefs with Guy Savoy. He was a bully but not as you see him on TV. I think he created this image for himself for ratings. He’s not like that in reality. If he really was that aggressive all the time, nobody would really want to work with him.

What makes you angry in the kitchen?

Am I relentless at times when I see people goofing off, or they display a sense of "I don’t care"? I get really cross, for sure, because there is another person on the other side of the wall paying HK$3,000 for a meal and his expectations are the same as any critic, star or celebrity. So if you’re indifferent, it means you chose the wrong restaurant to work for.

What's in your refrigerator at home?

There's always a nice bottle of Champagne, a nice piece of ham, some salted butter, and jams. I love jams and I buy a lot of very beautiful jams. And there's always fresh fruits in the fridge too.

Are your children into cooking?

No. My son is in the arts and my daughter studied literature. They've been in my kitchens since they were babies but showed little interest. But they are all foodies. My son is a student now and I see on his Instagram all the Michelin-star restaurants he's eating in while travelling -- how he pays for it, I don't know. When I was a student, I lived on ramen noodles.

Does your wife cook?

She's a phenomenal chef; my house has the best food in town -- after Amber.

The post 12 Questions with Chef Richard Ekkebus of Amber appeared first on Prestige Online - Hong Kong.

Few men would put as much time and effort into a marriage proposal as Richard Gaff.

The post Danni and Richard Gaff’s Storybook Wedding appeared first on Palm Beach Illustrated.

The island’s most romantic locales played a starring role in this couple’s love story

The post Zac and Brianna Potter’s Palm Beach Love Story appeared first on Palm Beach Illustrated.

This story was first published in Prestige Malaysia May 2019 issue

A familiar face in the hotel, General Manager of The RuMa Hotel & Residences Guido Farina never fails to drop by to say a warm hello every time we happen to be at the hotel as a patron, whether it is for a meal at the Atas Modern Malaysian Eatery whose reputation among gourmets is soaring or at the Seven Lobby Bar and Lounge for its well-stocked gin and craft tonic.

The first time we met was over a casual soiree at his residence, a few months before the hotel’s opening. It was our first taste of the hotel’s ethos as an ambassador of Malaysian culture be it culinary or hospitality, in which it is unique amongst an ocean of chained-brand hotels in the heart of the city that thrive on the customary.

There was a light dinner prepared by Chef Tyson Gee comprising an array of modern canapés partly made from unmistakeable local ingredients as a prelude to what’s to come at ATAS and topped off with a homemade risotto, cooked by Guido himself, who was playing host to all of us at the comfort of his own home. The “hosting” part is a concept that will resonate with and be experienced by every guest who has been to the hotel, as Guido explains below. 

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The post Interview: Guido Farina, General Manager of The RuMa Hotel & Residences appeared first on Prestige Online - Hong Kong.

We caught up with the country music star during his recent trip to Boca Raton

The post Q&A with Chase Rice appeared first on Palm Beach Illustrated.

We chat with owner of Palm Harbor Boutique on a few of her favorite things.

The post Getting to Know Taylor Blaszczyk appeared first on Palm Beach Illustrated.

Jeremy and Cindy Bearman moved to Florida in 2016 and purchased the location that became Oceano Kitchen, where they specialize in creative daily menus based on seasonal ingredients

The post The Culinary Duo Behind Lantana’s Oceano Kitchen appeared first on Palm Beach Illustrated.

It's estimated that the world throws away a total of one billion lipsticks each year. That's not only an inconceivable amount of lippy, but it's also tonnes upon tonnes of plastic waste added to the sobering crisis impacting our natural environment today. Not to mention that most lipsticks also contain microplastics in order to achieve a smooth glide on the lips. The truth is, the beauty industry has had a long-term love affair with plastic, and it's just too difficult to change that now. Or is it?

La Bouche Rouge is a luxurious, eco-friendly lipstick line from Paris that offers the perfect shade of red made from natural ingredients in sustainable packaging. The leather used for the monogrammable lipstick case comes from the same French tannery that brands such as Hermès work with, and it can be refilled infinitely. During their recent Hong Kong debut at Lane Crawford, we caught a moment with the president and co-creator of La Bouche Rouge to find out about his startup life and how he aims to bring forth a new era of luxury beauty, one powered by sustainability.

Name: Nicolas Gerlier

Profession: President of La Bouche Rouge

Industry: Beauty

Start up since: October 2017 

Tell us about your business. What do you do?

At La Bouche Rouge we create pure makeup formulas and clean refillable objects in France for the future of the planet. Our ambition is to reconcile luxury and sustainability.

[caption id="attachment_145086" align="alignnone" width="1091"] Nicolas Gerlier of La Bouche Rouge.[/caption]

What’s behind the name, La Bouche Rouge?

La Bouche Rouge means “red lips” in French, but it also stands for having a voice, sharing a message. It represents our revolutionary spirit.  A red voice!

Tell me about your best and worst days at work? 

The best days are when I see that we are creating meaningful projects that surpass beauty. When we invite artists to express themselves within our Maison, like [contemporary Swiss pop artist] Sylvie Fleury for instance. I believe creativity and design are the only way to create the desire to consume differently.

Also, I find motivation in our Positive Economy project: for each lipstick sold, we give 100 litres of safe water to Togo [in western Africa]. We recently visited the first well that we were able to drill with Eau Vive Internationale in a village called Hilou.

I don’t have bad days at work. As I always say: sometimes you win, sometimes you learn. I have learnt a lot from every difficulty we encountered, while developing the brand.

[caption id="attachment_145084" align="alignnone" width="2008"] La Bouche Rouge stands for the passion of colour but also for a revolutionary voice and spirit.[/caption]

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

I am the father of three children, so mostly I enjoy family time and ride my bicycle.

Looking back now, what would you have done differently?

Nothing, I believe every step is part of the adventure.

What is a normal workday like for you?

My days are very dense. I arrive at the office early and begin meetings with my team, PR agencies, partners, development and production teams, until I run back home -- often late!

[caption id="attachment_144000" align="alignnone" width="1289"] Friends of La Bouche Rouge include bold women with self-assured desirability reflecting the brand’s values, such as actress Chloë Sevigny.[/caption]

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

Be passionate, because this is a 24/7 job!

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

I would be working in contemporary art. Possibly to serve a creative project, as this was always a passion of mine.

As a child, what did you aspire to be?

I wanted to be an archaeologist because I was passionate about ancient Egypt.

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

Definitely the creation of a clean but efficient formula. We researched for two years.  To overcome it, I recruited the right person with the right know-how.

Why is Hong Kong such an important market for you?

Hong Kong is our gateway into Asia, which is a major market for us. It's a leading market in the world for cosmetics, but it's also a special place with ancient rituals and beauty traditions. I feel that it's imperative to share the values of reconciling luxury and sustainability with the people who are key in the environmental issues of tomorrow.  

If you were to invest in another start up, which would it be?

I would invest in my brother’s startup: Namatata, a meditation app. 

What are your goals for 2019? And in the near future?

My goals are to grow the Maison and remain a leader in our market. The objective is to continue to create the desire to consume differently all over the world and to invent new objects. In terms of where next in Asia? It will be Japan and Korea. We are also working on different products (which we are not ready to share just yet!) but it's a long process of research to achieve the perfect result. What is important to me now is to become the leader in luxury and sustainable beauty, create positive economy projects and share this with others. 

[caption id="attachment_145088" align="alignnone" width="3839"] The leather case can be personalised with your initials engraved if you wish.[/caption]

How hands-on are you?

I started this adventure by myself, so I had to do all steps of the creation.

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

No, but my team is successful! Success for me is being the first cosmetic brand to commit to reducing plastic from the beginning. And to lead a revolution in the makeup industry while being so small. One year ago, we were a team of three people. Now we are fifteen. So that's five times more committed to the cause. I am convinced we need to change our habits and very proud to say it can begin with a lipstick!

The post Startup Life: Nicolas Gerlier of La Bouche Rouge appeared first on Prestige Online - Hong Kong.

Earlier this month, seven female laureates were presented the prestigious 2019 Cartier Women’s Initiative Award in a grand ceremony worthy of the momentous occasion. Each of these remarkable women were chosen from a list of 21 exceptional finalists, selected for the significant role they have played in improving the lives of people around the world.

The Cartier Women's Initiative is an annual international business competition to identify, support and encourage projects by female entrepreneurs. It was set up in 2006 as a joint collaboration by three powerful brands — Cartier, McKinsey & Company and INSEAD Business School — and is open to all women-run, for-profit businesses in any country and sector (education, environment, healthcare and more) working to create a strong social impact.

“As leaders and entrepreneurs who are driving change with creative business models, the laureates and finalists of the Cartier Women’s Initiative are contributing to solutions that address some of the world’s greatest challenges,” said Ilian Mihov, INSEAD dean and professor of economics.

[caption id="attachment_143181" align="alignnone" width="1600"] Panel discussion with Oulimata Sarr, Kelsey Robinsons and Ilian Mihov, INSEAD dean and professor of economics (Photo: Cartier)[/caption]

The achievements of these businesswomen gain even more ground if one considers that around 2,900 applicants had applied for the award, coming from more than 142 countries (including Japan and Switzerland for the first time) and seven regions: Latin America, North America, Europe, Sub-Saharan Africa, Middle East and North Africa, East Asia and South Asia & Oceania.

All seven winners were awarded SG$1,36,225 each, while the remaining 14 finalists received SG$40,870 — all 21 of them are also guaranteed a coveted place in INSEAD’s executive programme. And, while there is no doubting the worth of the prize money, it is, perhaps, in the enviable networking opportunities and the avenues it opens that the true value of this award lies.   

Speaking at the event, Cyrille Vigneron, CEO of Cartier International, said: “By showing us at which point the world is diverse, this community of conquerors inspires us to go even further in supporting them to make their dreams true and make our world better.”

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Catalysts For Change 

After a two-year spell in Singapore, the CWIA hosted their 2019 edition in San Francisco at the very scenic setting of the Fort Mason Centre for Arts & Culture. And in a wonderful representation of the initiative’s goals, the evening’s theme — the Ripple Effect — paid homage to those serving as catalysts for change and growth within their communities and the broader society.

[caption id="attachment_143180" align="alignnone" width="1600"] Cyrille Vigneron, CEO of Cartier International with laureates. (Photo: Cartier)[/caption]

The ceremony featured a specially curated TED session that included a series of live talks by microbiologist Karen Lloyd, urban landscape architect Kotchakorn Voraakhom, rural social worker and founder of Bodhi Tree Foundation Ashweetha Shetty and the artistic duo, Climbing PoeTree. This was followed by two panel discussions — reputed journalist Maria Shriver and Oscar-winning actress Lupita Nyong’o, among others, were a part of these hugely inspirational sessions on women empowerment and finding success in the face of adversity.

The post 7 female entrepreneurs win the Cartier Women’s Initiative Award appeared first on Prestige Online - Hong Kong.

The arts take many forms, including dance performances with shady reputations. Maera Panigoro hopes her production of Srintil: Tembang Duka Seorang Ronggeng will change the way the public regards a great Indonesian tradition.

"I wanted to share the struggles of a woman named Srintil. How she became a ronggeng, and her inner conflict when the tables were turned against her. And also to reassert her dignity as an artist, that this is a heritage that has to be preserved.”

Photographed and interviewed at her lovely home in Kebayoran Baru, the multi-talented Maera Panigoro - singer, actress and theatrical producer - is telling Prestige why she decided to become the Executive Producer of Srintil: Tembang Duka Seorang Ronggeng, a musical monologue about the life of a Javanese traditional dancer. Based on a 1982 novel, Ronggeng Dukuh Paruk, by Ahmad Tohari, the show’s first performances were held at Teater Salihara, South Jakarta., on April 27-28.

Ronggeng is a type of Javanese dance in which couples exchange poetic verses as they dance to the music of a rebab and a gong. It has existed in Java at least since the 8th century. The term “ronggeng” is also applied to the female dancers. During a performance, the dancers are expected to invite male audience members to dance intimately with them. In the past, the erotic nuance of the dancing gave ronggeng a shady reputation. In Tohari’s novel, Srintil is a dancer, living in a remote village in Central Java.

“It’s sad that the dancers’ reputation has become negative, because society sees them as prostitutes and cheap entertainment,” Maera declares. “The real meaning of ronggeng is just lost today. If you go to Pantura (on Java’s northern coast), you will see this clearly. The music is no longer played on traditional instruments. It’s disco now, and the dance moves are close to pornographic. It’s just a mess.

[caption id="attachment_142981" align="alignnone" width="853"] TOP FARAH KHAN / JEWELLERY BVLGARI[/caption]

“I don’t want to deny that there is sexual content in ronggeng. The dancers have to sell their virginity to the highest bidder as part of a ritual and so there are several sensual moves to it. But the good dancers just have to wink their eye to make the men fall in love with them. How magic is that? But that’s what’s disappearing now. I hope Srintil will change people’s mindsets about this Indonesian art form.”

For this project, Maera worked with several big names in the entertainment industry, such as Iswadi Pratama (director), Dian HP (producer), Sitok Srengenge (scriptwriter), Eko ‘Pece’ Supriyanto (choreographer), and Ava Victoria (music director). Musician Trie Utami was chosen to play Srintil.

“The performing arts are the means by which I express myself, how I feel and think through it,” says Maera. “My family has had a big role in influencing my love of the performing arts. My grandfather on my mother’s side is a traditional arts enthusiast. We grandchildren watched wayang orang shows whenever we visited him (in Kendal, Central Java).

[caption id="attachment_142983" align="alignnone" width="833"] DRESS SAPTO DJOJOKARTIKO / JEWELLERY BVLGARI[/caption]

“My parents have a huge interests in music. My father loves jazz, especially Duke Ellington. My mother goes for the Beatles and the Bee Gees. My aunt listens to Led Zeppelin and Queen. Traditional culture captivated my attention thanks to my mother’s interest in wayang stories. When I grew up, I started to buy books about wayang orang, and I liked the comics created by R.A Kosasih about Ramayana, Baratayuda, Sri Asih, Siti Gahara and many more.”

Maera’s first experience as a theatrical impresario came in 2009, as the Executive Producer of Gita Cinta: The Musical. She laughs: “To be honest, it was a bit late for me, but it was a case of better late than never, right? Together with Ari Tulang (as Director) and Dian HP (Music Director), we were the first in Indonesia to adapt the Broadway and West End style.

“The three of us decided to watch several musicals in the West End of London, to gather inspiration. And we did really study the performance techniques. Because none of us had first-hand experience of this style, it was quite challenging.

[caption id="attachment_142979" align="alignnone" width="853"] TOP AND SKIRT FARAH KHAN / JEWELLERY BVLGARI[/caption]

“Back in Indonesia, we decided to present a story that was familiar to everyone. A novel titled Gita Cinta Dari SMA (Love Song in High School) by Eddy D. Iskandar popped up into our minds. It’s a popular story about a high-school romance between Galih and Ratna, two students who excel at everything they do, are popular and receive good grades, and who begin to fall in love with each other.

[inline-quote author="Maera Panigoro"]"“It may sound clichéd, but when you are dealing with the performing arts it’s all about feelings. For me, everything has to come from the heart”
"[/inline-quote]

[caption id="attachment_142980" align="alignnone" width="853"] DRESS CAMILA FROM FARAH KHAN / JEWELLERY BVLGARI[/caption]

"Through all the limitations during the process, such as finding the proper venue to perform a musical, finally we found a way to do it. What was also exciting was the enthusiasm among the artists who wanted to participate. We received 600 applications to play 16 roles. That was crazy! It was well beyond what we expected.

“When Gita Cinta: The Musical was performed in 2010, a lot of people loved it. Since then, a lot of new musicals have been put on here, such as Onrop! and Laskar Pelangi. I’m glad that we were able to open the door.”

Next came Ali Topan the Musical in 2011, another success with a formula similar to Gita Cinta. Maera then decided to go for a change of pace. First was singing, as she released an album, Aku, in 2012. Then she started taking small parts in movies: Timun Mas Musical (2013), A Copy of My Mind (2016) and the upcoming Gundala.

In 2014, Maera challenged herself with a new style of musical, Tresna. “For this project, I created my own story based on similar personal experiences with several important Indonesian women, such as Cut Nyak Dien (a leader of the Acehnese guerrilla forces during the Aceh War) and Gusti Kanjeng Ratu Kidul (Queen of the Southern Sea).

[caption id="attachment_142982" align="alignnone" width="833"] DRESS BY BIYAN[/caption]

“I tried to give audiences another perspective on these women. In the case of Cut Nyak Dien, I made a monologue about when she was exiled by the Dutch to Sumedang, West Java. She was old then and I wanted the audience to know how it felt to be a woman in the struggle for independence.”

“As for Gusti Kanjeng Ratu Kidul, I wanted the audience to think differently about someone who is usually seen as a horror figure - evil and mystical. For me, she is the real meaning of Ibu Pertiwi (Mother Earth) who balances the universe. It’s a story that is close to my heart.

“It may sound clichéd, but when you are dealing with the performing arts it’s all about feelings. For me, everything has to come from the heart. When you make art without any heart or soul in it, the audience can sense it. It doesn’t matter whether you are using big stars in a luxury venue, they will know.

[caption id="attachment_142984" align="alignnone" width="1000"] DRESS SAPTO DJOJOKARTIKO / JEWELLERY BVLGARI[/caption]

‘The other thing is, James F. Sundah (the songwriter) told me about the importance of attitude. How important it is to respect others, to thank all of the the people who support the performance, even if it’s just the guy who prepares your microphone. Being on time is also something that shows you respect others. If you’re going to be late, even if it’s just a couple of minutes, let them know in advance. This is advice I shall always carry with me.”

Maera’s biggest passion is her determination to revive live theatre in Indonesia. “I want to get people back to theatre. Indonesia’s music industry is doing great, as is TV with its soap operas and shows. The film industry has been going well ever since Kuldesak (Dead End) came out in 1999. Filmmakers like Mira Lesmana, Riri Riza, Rizal Mantovani and Nan Achnas have succeeding in making movie goers go to the cinema to watch Indonesian films.

“But sadly, the theatre still has a very small audience. It’s challenging to work in this area because a production takes months if not a year to realise. And since it’s performed live, you have to be on top of your game for the whole show. Reviving the theatre - that’s become my homework now. Hopefully, one day I can find the solution.”

PHOTOGRAPHED BY DENNY TJAN
STYLED BY PETER ZEWET
DRESS SAPTO DJOJOKARTIKO
JEWELLERY BVLGARI

STYLING ASSISTANT LINTANG HUTAMI

OUTFIT DETAILS

BIYAN IS IN PLAZA SENAYAN & PACIFIC PLACE
BVLGARI IS IN PLAZA INDONESIA, PLAZA SENAYAN & PACIFIC PLACE
FARAH KHAN IS IN PLAZA INDONESIA
SAPtO DJOJOKARTIKO IS IN VILLA SAWO KAV 17, CIPETE

The post Singer, Actress, and Theatre Producer Maera Panigoro Shares Her True Feelings on Performing Arts appeared first on Prestige Online - Hong Kong.

Within two hours after Duke and Duchess of Sussex gave a press conference together the first time with their baby boy, they made yet another breaking news which was posted via the official royal family's Instagram, @royalfamily and @sussexroyal, with the announcement of their baby boy's name - Archie Harrison Mountbatten-Windsor.

[caption id="attachment_142755" align="alignnone" width="667"] Royal baby. The Duke and Duchess of Sussex with their baby son, who was born on Monday morning, during a photocall in St George's Hall at Windsor Castle in Berkshire. Picture date: Wednesday May 8, 2019. See PA story ROYAL Baby. Photo credit should read: Dominic Lipinski/PA Wire URN:42740040 (Press Association via AP Images)[/caption]

Duke and Duchess of Sussex announced their baby's name after they introduced him to Queen Elizabeth II and Duke of Edinburgh. Also in attendance was Duchess' mother, Doria Ragland.

Regarding the baby's name, we noticed that the couple uses Mountbatten-Windsor for his last name. In the family tree, Lord Louis Mountbatten was Prince Charles’s beloved great-uncle who was assassinated by the IRA in 1979. Meanwhile, for Windsor, it may have been inspired by Windsor Castle's St George's Hall, where the Duke and Duchess of Sussex got married in over a year ago in May.

[inline_related_article article_id="141955"]

Duke and Duchess of Sussex also note that they have chosen not to use a courtesy title, which is supposed to be the Earl of Dumbarton. Instead, he will simply be Master Archie Harrison Mountbatten-Windsor. It signals that the couple wants their child to be a private citizen.

When the Prince of Wales one day becomes a king, the grandchildren of the monarch will be known as HRH Prince of Princess, under a 1917 convention. But the Duke and Duchess of Sussex note that they have chosen not to use a courtesy title, which is supposed to be the Earl of Dumbarton. Instead, he will simply be Master Archie Harrison Mountbatten-Windsor. It signals that the couple wants their child to be a private citizen.

[inline_related_article article_id="142701"]

The decision is understood to be their own, with the Queen happy to allow them free choice over their children’s names. Previously, the Duke has also spoken frankly about the difficulties he experienced while growing up as a member of the royal family, with the title carrying the responsibility as well as rights.

View this post on Instagram

The Duke and Duchess of Sussex are pleased to announce they have named their first born child: Archie Harrison Mountbatten-Windsor This afternoon Their Royal Highnesses introduced Her Majesty The Queen to her eighth great-grandchild at Windsor Castle. The Duke of Edinburgh and The Duchess’ mother were also present for this special occasion. Photo credit: Chris Allerton ©️SussexRoyal

A post shared by The Duke and Duchess of Sussex (@sussexroyal) on May 8, 2019 at 8:39am PDT

The post Duke and Duchess of Sussex Have Announced Their Baby’s Name appeared first on Prestige Online - Hong Kong.