Celebrity Life

We got front-row seats at La Rambla to watch the fragrant scallop paella being made.

The post How To: Chef Ferran Tadeo’s Scallop Paella appeared first on Prestige Online - Hong Kong.

Ahead of his pop-up at Fumi, Chef Aoki Toshikatsu takes us on a global culinary journey to New York, Monaco, Tokyo and more.

The post Sushi Aoki Chef Toshikatsu’s Favourite Eats appeared first on Prestige Online - Hong Kong.

We caught up with the three-Michelin-star chef on the day of his "culinary experience of a lifetime"

The post Chef Bruno Menard Meets Koh Lanta’s Pimalai Resort & Spa appeared first on Prestige Online - Hong Kong.

How does this SoHo newcomer compare to Hong Kong's established meat houses?

The post First Look: Steak on Elgin appeared first on Prestige Online - Hong Kong.

It's better than a classic martini, so he says.

The post Rusty Cerven’s ‘The Matador’ Cocktail appeared first on Prestige Online - Hong Kong.

Cellar Master Hervé Deschamps explains why By&For is the new luxury you need.

The post Make Your Own Champagne with Perrier-Jouët appeared first on Prestige Online - Hong Kong.

Famed for introducing Japanese-Peruvian cuisine to the world, Nobu Matsuhisa has come a long way since his humble beginnings in the F&B industry. The Japanese chef who came to Los Angeles to open up his eponymous establishment Matsuhisa back in 1987 struck gold when he met silver-screen legend Robert De Niro who would later on become his business partner. 

Though the Nobu restaurant empire now spans across five continents with over 40 locations across the world, Nobu himself endured many personal struggles before reaching the peak of his success, including a close encounter with suicide after his restaurant burned to the ground. He details his experiences as a young sushi apprentice and how he came to Hollywood in Nobu: A Memoir. While he was down in Kuala Lumpur recently to launch the memoir, Prestige asks the celebrity chef to share four key lessons from the autobiography that applies to running an F&B business.

1. Your Employees Are Everything

Any company who has a strong and good leader will automatically attract more employees to grow with the company. We have plenty of long-serving employees at Nobu who started at the bottom from waiter to captain then manager hence we are like a family who grew up together.

2. Mistakes Bring You To The Next Step

Don’t be afraid to make mistakes. Just go for your dreams. Even mistakes are required in order for you to take the next step. We all learn from mistakes.

3. Put Your Heart In Everything You Do

Do everything with passion wholeheartedly. Whether it is in the music, lighting, architecture or painting, you must put your heart in everything that you do.

4. Show Appreciation

I am here today and I have achieved what I have achieved because I have so much appreciation for the people around me whether it is my supportive family, friends or employees.

The post Nobu Matsuhisa shares 4 key tips to run a successful business empire appeared first on Prestige Online - Hong Kong.

Celebrating the greatness of Royal Salute and polo in Jodhpur, the city of blue.

The post To Whisky, Polo and Great Team Spirit appeared first on Prestige Online - Hong Kong.

Red, white and rosé run through the veins of Frescobaldi de Marchesi, the noble winemaking family

The post Tastes of Tuscany appeared first on Prestige Online - Hong Kong.

Spend your money's worth on one of these special dinners.

The post The Best Restaurant Collaborations of April appeared first on Prestige Online - Hong Kong.

The restaurant aiming to be zero-waste, zero carbon, zero kilometre and fully sustainable has been the talk of the town. Watch our video to find out what all the buzz is about.

The post A Breath of Fresh Air at Haoma appeared first on Prestige Online - Hong Kong.

Chef Ricardo Chaneton of Restaurant Petrus recreates the doomed liner’s final menu.

The post What was the last meal on the Titanic? appeared first on Prestige Online - Hong Kong.