Celebrity Life

Imbibed amidst an immersive patchwork of sounds, scents, and flavours, the latest edition of Krug's much-loved multi-vintage Champagne strikes a chord that is as joyful as it is delicious.

I'll be the first to concede that there's nothing quite like "the intangible quality...of taking in the terroir" but insofar as virtual tastings are concerned -- essentially the status quo for drinks industry pundits in 2021 -- the recent unveiling of Krug's latest Grande Cuvée proved to be oddly visceral and thrilling (in some ways, even touching). Every year since 1843, the eponymous makers of prestige Champagne have released a new assemblage of reserve wines, always consisting of the classic Champenois trio of Chardonnay, Pinot Noir, and Meunier; and always left to age sur lie for 7 years.

Dispensing first with the formalities, the 169th Edition is a "generous expression" of 146 wines made in 11 different years (Krug bottle single vintages relatively infrequently), the oldest of which harkens back to the turn of the millennium. It is, however, the 2013 vintage that -- to butcher a musical analogy -- really sets the bassline: with intensely "luminous and pure" Chardonnays; racy Meunier; and Pinot Noir that extrudes a long, treacle finish. It is in a word, unsurprisingly, 'scrumptious': at its best harmonising alongside sharp aged cheese; aromatic seafood dishes; maybe even a cheeky slice of tarte tatin.

Unsurprisingly, the hallmarks of this Grande Cuvée (namely quality, consistency, and complexity) remain present year in, year out; but it's Krug's highly intuitive method of presentation that helps to immerse drinkers in the art of crafting prestige Champagne. With the jubilant voice of Olivier Krug pouring into their ears -- livestreaming in from the Maison's ancestral holdfast in Reims -- participants in these 'Encounters' were able to hear the story of the 169th Edition in a style that takes you beyond the spoken word. An "audio pairing" composed by Belgian musician Ozark Henry (and fed through to listeners using 8D technology) chronicles, in sonic form, the entire journey of the latest Krug edition: from plot to tasting, and finally harmonious blending together at the hands of Cellar Master Julie Cavil.

As ever, these 'Encounters' ended with a culinary presentation (in Hong Kong, presided over by Island Shangri-La's Uwe Opocensky) inspired by the tasting notes for the current edition -- langoustine and freshly jetted oysters seem to be much-favoured accompaniments this time round -- followed by a round of questions for the Maison's patriarch, Mr. Olivier Krug. On whether he was excited for a resumption of global travel -- to better present this 169th annual bottling -- he expressed optimism. Until then, you could do a lot worse than sipping to a soundtrack.

The 169th Edition of Krug Grande Cuvée is now available at various retail partners throughout Hong Kong, including Watson's, The Fine Wine Experience, CitySuper and Avize Wine Cellar. To learn more, visit Krug online.

The post Krug Sets an Ebullient Tone with the Release of its 169th Edition Grande Cuvée appeared first on Prestige Online - Hong Kong.

Imbibed amidst an immersive patchwork of sounds, scents, and flavours, the latest edition of Krug's much-loved multi-vintage Champagne strikes a chord that is as joyful as it is delicious.

I'll be the first to concede that there's nothing quite like "the intangible quality...of taking in the terroir" but insofar as virtual tastings are concerned -- essentially the status quo for drinks industry pundits in 2021 -- the recent unveiling of Krug's latest Grande Cuvée proved to be oddly visceral and thrilling (in some ways, even touching). Every year since 1843, the eponymous makers of prestige Champagne have released a new assemblage of reserve wines, always consisting of the classic Champenois trio of Chardonnay, Pinot Noir, and Meunier; and always left to age sur lie for 7 years.

Dispensing first with the formalities, the 169th Edition is a "generous expression" of 146 wines made in 11 different years (Krug bottle single vintages relatively infrequently), the oldest of which harkens back to the turn of the millennium. It is, however, the 2013 vintage that -- to butcher a musical analogy -- really sets the bassline: with intensely "luminous and pure" Chardonnays; racy Meunier; and Pinot Noir that extrudes a long, treacle finish. It is in a word, unsurprisingly, 'scrumptious': at its best harmonising alongside sharp aged cheese; aromatic seafood dishes; maybe even a cheeky slice of tarte tatin.

Unsurprisingly, the hallmarks of this Grande Cuvée (namely quality, consistency, and complexity) remain present year in, year out; but it's Krug's highly intuitive method of presentation that helps to immerse drinkers in the art of crafting prestige Champagne. With the jubilant voice of Olivier Krug pouring into their ears -- livestreaming in from the Maison's ancestral holdfast in Reims -- participants in these 'Encounters' were able to hear the story of the 169th Edition in a style that takes you beyond the spoken word. An "audio pairing" composed by Belgian musician Ozark Henry (and fed through to listeners using 8D technology) chronicles, in sonic form, the entire journey of the latest Krug edition: from plot to tasting, and finally harmonious blending together at the hands of Cellar Master Julie Cavil.

As ever, these 'Encounters' ended with a culinary presentation (in Hong Kong, presided over by Island Shangri-La's Uwe Opocensky) inspired by the tasting notes for the current edition -- langoustine and freshly jetted oysters seem to be much-favoured accompaniments this time round -- followed by a round of questions for the Maison's patriarch, Mr. Olivier Krug. On whether he was excited for a resumption of global travel -- to better present this 169th annual bottling -- he expressed optimism. Until then, you could do a lot worse than sipping to a soundtrack.

The 169th Edition of Krug Grande Cuvée is now available at various retail partners throughout Hong Kong, including Watson's, The Fine Wine Experience, CitySuper and Avize Wine Cellar. To learn more, visit Krug online.

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Imbibed amidst an immersive patchwork of sounds, scents, and flavours, the latest edition of Krug's much-loved multi-vintage Champagne strikes a chord that is as joyful as it is delicious.

I'll be the first to concede that there's nothing quite like "the intangible quality...of taking in the terroir" but insofar as virtual tastings are concerned -- essentially the status quo for drinks industry pundits in 2021 -- the recent unveiling of Krug's latest Grande Cuvée proved to be oddly visceral and thrilling (in some ways, even touching). Every year since 1843, the eponymous makers of prestige Champagne have released a new assemblage of reserve wines, always consisting of the classic Champenois trio of Chardonnay, Pinot Noir, and Meunier; and always left to age sur lie for 7 years.

Dispensing first with the formalities, the 169th Edition is a "generous expression" of 146 wines made in 11 different years (Krug bottle single vintages relatively infrequently), the oldest of which harkens back to the turn of the millennium. It is, however, the 2013 vintage that -- to butcher a musical analogy -- really sets the bassline: with intensely "luminous and pure" Chardonnays; racy Meunier; and Pinot Noir that extrudes a long, treacle finish. It is in a word, unsurprisingly, 'scrumptious': at its best harmonising alongside sharp aged cheese; aromatic seafood dishes; maybe even a cheeky slice of tarte tatin.

Unsurprisingly, the hallmarks of this Grande Cuvée (namely quality, consistency, and complexity) remain present year in, year out; but it's Krug's highly intuitive method of presentation that helps to immerse drinkers in the art of crafting prestige Champagne. With the jubilant voice of Olivier Krug pouring into their ears -- livestreaming in from the Maison's ancestral holdfast in Reims -- participants in these 'Encounters' were able to hear the story of the 169th Edition in a style that takes you beyond the spoken word. An "audio pairing" composed by Belgian musician Ozark Henry (and fed through to listeners using 8D technology) chronicles, in sonic form, the entire journey of the latest Krug edition: from plot to tasting, and finally harmonious blending together at the hands of Cellar Master Julie Cavil.

As ever, these 'Encounters' ended with a culinary presentation (in Hong Kong, presided over by Island Shangri-La's Uwe Opocensky) inspired by the tasting notes for the current edition -- langoustine and freshly jetted oysters seem to be much-favoured accompaniments this time round -- followed by a round of questions for the Maison's patriarch, Mr. Olivier Krug. On whether he was excited for a resumption of global travel -- to better present this 169th annual bottling -- he expressed optimism. Until then, you could do a lot worse than sipping to a soundtrack.

The 169th Edition of Krug Grande Cuvée is now available at various retail partners throughout Hong Kong, including Watson's, The Fine Wine Experience, CitySuper and Avize Wine Cellar. To learn more, visit Krug online.

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"Three beverage managers, a spirits specialist, and food TV host walk into a bar." The punchline? A quintet of surprisingly effortless drink recipes that will make you the MVP of every rooftop, terrace, and seafaring vessel this summer.  

Dubbed by English humourist P.G. Wodehouse as "a misunderstood vitamin", cocktails are to the mind of every sufficiently keen drinker a compelling panacea 365 days out of the year -- more playful than a glass of vino, certainly less perilous than pure spirits. And unlike the latter two categories, neither heat or cold can hope to put a damper on the inherently delicious qualities of, say, a Gimlet. Yet there's a certain enhancive effect that goes with making and drinking cocktails in the depth of summer that's very much a peculiarity of this season. Perhaps long days (and even longer nights) are to blame; or it’s down to that magical way in which thoroughly irksome summer activities (greetings wakeboarding!) suddenly appeal when you add a Mint Julep or thirst-eradicating highball to the equation. But I’m getting ahead of myself.

In order to celebrate the season of sundowners on rooftops and nautical sojourns, I asked five of Hong Kong’s leading F&B personalities to pony up their recipes for go-to ‘bulletproof’ summer cocktails. No doubt, in a pinch you can always opt for a classic two-part mixer -- half-spirit, half-dilutant, an avalanche of ice -- and call it a day; but then you’d be depriving yourself of the opportunity to practice one of the indispensable party tricks of the 20th century -- making drinks. Our talent surveyed were saddled with a seemingly straightforward task: to craft a recipe simple enough that it could be emulated at home; yet with enough flavour and complexity to withstand the rigours of summer. Did they succeed? Grab a jigger, a shaker, and see for yourself.

Matteo Ceravolo's Fusettone

Title: Business Development Manager, Certa Hong Kong
Socials: @matteo_s_ceravolo
Recipe: Bitter Fusetti (50ml); J. Gasco grapefruit soda (80ml); Grapefruit slice.

Combine bitters and soda together and stir. Strain over ice and garnish with large grapefruit slice.

"Despite the heat, summer is always the best season for day drinking. For that reason, I usually enjoy fresh, low ABV beverages that are delicious any time of the day. Being a lover of bitter flavours, I've always been a big advocate for mixing liqueurs (e.g. amaro) together with juice or fruit soda. The 'Fusettone' is actually a recipe for summer cocktails from our friends at Bitter Fusetti -- something I realised I'd been drinking forever, before they introduced it to me.

Fusetti itself is a bitter created in Milan, incorporating the perfect mixture of spices: gentian, rhubarb, cinchona bark, and, as a special ingredient, quassia. This variety is what makes Fusetti excellent in both classic drinks or more modern recipes. The 'Fusettone' is very much in the second camp: it's easy to make, requiring only a single other ingredient -- pink grapefruit soda (my favourite pairing for a bitter). At Certa HQ, we use J. Gasco: a great Piedmontese brand that also happens to be low calorie. Refreshing, sour, and addictive, this is pretty much your best option when making drinks at home or on a boat -- why overcomplicate things?" -- MC

Sabrina Cantini Budden's Jijivisha

Title: Beverage Manager, The Hari
Socials: @sabricantini
Ingredients: Chai-infused rum (60ml); Cardamom honey (15ml); Fresh ginger juice (1/2 tsp); Turmeric (2 pinches); Lime juice (15ml); Pineapple juice (30ml).

Make the 'chai rum' by infusing chai tea (5 tablespoons) into a standard-size bottle of dark rum and leaving to sit at room temperature for at least 48 hours.

Then, warm honey in a saucepan on low-medium heat with a handful of cardamom seeds (pre-muddled). Leave to cook for at least 30 minutes.

Add all ingredients to a cocktail shaker together with ice and shake hard. Double-strain the liquid into a chilled coupe glass. Set aside some of the prepackaged chai for garnish.

"The Jijivisha is the perfect balance between spice and refreshment. To me, it's one of those drinks that's super-sippable, always leaving you wanting more. The name is transliterated from the Hindi phrase "desire to live", which in these pandemic-riven times is an important sentiment to share. The drink is inspired by the classic Daiquiri -- well-known to be one of the all-time classic summer cocktails.

In place of the usual sugar syrups which are used in a Daiquiri, I've included a couple of natural superfoods such as ginger and turmeric (as well as organic honey), all of which are great for you and lend a spicy kick to the whole beverage." -- SCB

Devender Kumar's Merone

Title: Beverage Manager, The Mandarin Oriental Hong Kong
Socials: @devendersehgal_
Ingredients: Cantaloupe melon syrup (3/4 oz); Kamimura Awamori 'Danryu' (3/4 oz); Montelobos Mezcal (1/2 oz); Ancho Reyes Original (1/2 oz); Angostura bitters (1 dash); Fresh lime juice (3/4 oz).

Refrigerate then chop all ingredients into bite-sized pieces, reserving some of the cantaloupe melon for garnish. Combine in a blender and pulse until smooth. Strain into a tumbler, and add fresh juice from the remaining melon to taste.

"Yubari cantaloupes are in season right now, and they're absolutely delicious. The 'Merone' has a simple yet delicious flavour profile: there's a touch of smokiness from the mezcal and ancho liqueur, accompanied by Japan's most emblematic spirit in the guise of Awamori. The foundational flavours are just so refreshing, and having that extra touch of smokiness is fantastic in conjunction with the melon. If you don't have any Ancho Reyes handy, you can use any other sort of chilli liqueur to substitute. Better yet, if you have fresh green or red chillis at home, try using those.

One last thing: prior to making the 'Merone', it's essential that you freeze the pieces of cut melon used for this recipe. When combined with the other ingredients a blender, they approximate the effect of adding ice, without diluting all of that amazing fruit flavour." -- DK

Debbie Wong's Lady Diana

Title: Host & Writer, Asian Food Network
Socials: @ms.debbiewong
Ingredients: Gin (30ml); Campari (30ml); Lime juice (7ml); Simple syrup (1 dash); Lime twist/slice.

Shake all ingredients together with ice. Strain into a coupe or Old Fashioned glass. Garnish and immediately serve.

"No matter whether it's in food or beverages, I'm always attracted to recipes that are 'big impact, little effort', and in the midst of summer that rings especially true. This 'Lady Di' is a mere four ingredients, shaken together to create a stunningly attractive, refreshing, and yet layered cocktail -- just like the late princess herself. This is that rare drink that stands apart from the rest; and has an uncanny ability to connect with all kinds of drinkers at-large." -- DW

Lorenzo Antinori's Sherry & Tonic

Title: Beverage Ambassador, Four Seasons Hotels
Socials: @lorenzoantinori_
Ingredients: Tio Pepe (50ml); Tonic water (120ml); Mint leaves (5), Orange zest.

Pour ingredients into tumbler with ice. Spritz essential oils from an orange over top before serving.

"This might sound like your classic 'nerdy bartender' pick, although really, it's a concoction that ticks all the boxes for what summer cocktails ought to be. First and foremost, it possesses complexity beyond the usual long drink built upon juice or soda, aiming to be light and zingy. Instead, it's chockful of sugar (and delicious delicious regret). Behind its 'dry' stereotype, sherries in the manzanilla or fino style impart a beautiful floral nuttiness that's the product of light oxidisation. Alongside its natural acidity, this imbues dry sherry with a thirst-quenching quality that's perfect for hot summer days.

Personally, I love to serve my Sherry & Tonic in a tall tumbler, together with ice and a handful of mint leaves resting in the bottom of the glass. Choose high-quality tonic with a low sugar content and be rigorous in ensuring that it's served extremely cold. I like to spritz the oil of an orange peel over the finished beverage, in order to add a delicate citric aroma. Alternatively, if you're going for more flair, you can add a whole orange wedge. Best enjoyed on a terrace surrounded by friends -- extra points if you make them a whole carafe!" -- LA

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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 18^th 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.

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.

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The award-winning Singaporean's new restaurant (opened in conjunction with ZS Hospitality) will see him tackle the cuisine of his home soil -- with staples like bak kut teh and laksa providing ample fuel for an altogether different kind of gastronomic perspective.

Following the untimely, inexplicable closure of Beet back in 2020, Barry Quek (among the best-known Singaporean chefs working in the local fine dining scene) would have been entirely justified if he'd decided to hang up his apron and take a breather from the craziness that has plagued the city's F&B community these past three years. Instead, he began to cook laksa: at first, out of a food court in the basement of Jardine House alongside Brian Woo (of Cô Thành renown); and subsequently, with local bigwigs ZS Hospitality -- most notable for masterminding Mingoo Kang's first restaurant outside of Korea. It was in consultation with the latter that the nucleus of Quek's new restaurant, simply and straightforwardly entitled 'Whey', was formed.

"[Seeking] to introduce diners to modern European cuisine reimagined with Singaporean influences", Whey comes as the logical consequence of the past decade Quek has spent navigating through professional kitchens around the globe. The Attica alum is undoubtedly still working from a hodgepodge of stylish European influences (is it Scandi? Antipodean, perhaps?) and veneration of 'honest' produce; but at Whey, looks set to add a deeply personal dimension -- ergo, the flavours of his childhood.

This cross-examination of Singaporean culinary heritage (and of stalwart Chinese, Indonesian, and Malaysian recipes more precisely) is a clever stopgap against the typical 'Hong Kong fine dining' experience. As in his previous kitchens, Quek has crafted a menu which promises to hold diners' attention not through excess or sleight-of-hand; but by unlocking the extraordinary potential of ingredients most individuals would regard as certifiably mundane. In the mould of hell-raising Flemish mentor Kobe Desramaults, that means pickling, fermentation, and preparations verging on the elemental: the iconic, peppery broth of Bak Kut Teh has been reverse-engineered into a porcine main, accompanied by the traditional flavours of black pepper, garlic, and cabbage (albeit twisted into new, delightfully photogenic forms); whereas simple morsels like a bowlful of local springtime peas, flavoured using the natural by-product of cheese production that lends Quek's restaurant its name, signal a genuine commitment to excising unnecessary food waste.

Quek's interest in those Singaporean dishes that persist within the national memory (regardless of background, age, or wealth) is further exemplified by a plateful of 'Flower Crab Konjac Rice': an impish B-side riff on the ultimate Singaporean comfort food -- laksa. Paring everything back to its most essential, the dish swaps out the expected staple food (i.e. rice noodles) for grains of konjac -- another endemic ingredient in Southeast Asian cooking -- heaped with flower crab and the restaurant's own, curry-laden laksa sauce. Along with the rest of Whey's debut menu, it's a recipe that was undoubtedly born in Singapore -- and much like Quek himself -- will grow to new heights here in Hong Kong.

Whey's soft opening will commence on 25 May, with reservations to be available beginning 14 May onwards. To learn more, visit Whey Hong Kong online.

Whey, UG/F, The Wellington, 198 Wellington Street, Central, Hong Kong, +852 2693 3198

The post Whey, Barry Quek’s Modern European Eatery “with Singaporean Influences” to Open in Late May appeared first on Prestige Online - Hong Kong.

Jay Khan's meticulously crafted temple to all things agave is now the #1 bar in Asia, flanked by an ensemble cast of Hong Kong venues that account for one-fifth of the region's best drinking destinations. 

Following the release of its closely followed '51-100' ranking, the '50 Best' Academy has just announced this year's list of the 50 Best Bars in Asia. Late last night, in various competing establishments across the region, news came down that Hong Kong is home once again to the #1 bar in Asia. In 2021, that honor goes to the agave-centric Central drinking den, COA. Proprietor Jay Khan and his team have gone from strength to strength since their debut (the venue also took home the title of 'Best New Opening' in 2019), ascending at terminal velocity to become Asia's most favoured bar within three years -- this latest accolade sees COA push classic cocktail den Jigger & Pony into second place, the Singapore-based champion of the '50 Best' list in 2020.

The results deepen the fierce (albeit friendly) rivalry between Hong Kong and the Lion City, with the latter playing host to 4 of the current top 10 bars within Asia. Nevertheless, those Hongkongese venues which did manage to crack the upper echelons of the competition were noteworthy in multiple ways -- best exemplified in the guise of Caprice Bar. Swooping into the #10 spot on the 2021 list, this opulent drinking den (tied at the hip to Four Seasons' three-Michelin-starred restaurant of the same name) has made massive strides in a single year. For climbing a staggering 24 spots since 2020, the venue has also been awarded the 'Highest Climber Award' (jointly shared with Delhi-based Sidecar). Under the collaborative leadership of managers Lorenzo Antinori and Summer Lo, Caprice Bar has emerged from a place of relative ignominy -- favoured by corporate executive types and diners posting up for pre-meal tipples -- to become one of Hong Kong's most exciting destinations for "thoughtfully concocted, beautifully presented" libations.

Meanwhile, the all-important 'Best New Opening' -- often, an early indication of a venue's future potential in competition -- has been awarded to The Diplomat, John Nugent's "small but mighty" tippling concept that mixes together 'modern classic' cocktails, best-in-class bar snacks, and a raucous social club with spectacular results. Other honourable mentions overall include: longstanding favourites Quinary and The Pontiac (#25 and #26 respectively); Penicillin, the new sustainability-focused concept from the original team behind previous 'Asia's 50 Best' winner The Old Man; and Rosewood Hong Kong's spirited divan Darkside -- a newcomer to 'Asia's 50 Best' list, making its auspicious debut at #40.

Now into its 5th consecutive year, the 'Asia's 50 Best Bars' list is a comprehensive, multi-country ranking of popular and critically acclaimed drinking establishments throughout the world's largest single continent. Venues are ranked according to total number of votes (counted using a preferential methodology) cast by a selection of anonymous panelists who hail from over 14 different Asian countries. The Academy's exact composition includes personnel from within the drinks industry, various hospitality bodies, distributors/importers, and notable media personalities. The list is compiled and published by William Reed Business Media, who also own and publish the 'World's 50 Best Restaurants' imprint.

You can view the full list of Asia's 50 Best Bars for 2021 below. (Editor's Note: Venues in Hong Kong have been highlighted in boldface, whereas asterisks denote the presence of new entries on the list.)

1. COA
2. Jigger & Pony
3. The SG Club
4. Indulge Experimental Bistro
5. Sober Company
6. Manhattan
7. Atlas
8. No Sleep Club
9. Bar Benfiddich
10. Caprice Bar
11. The Bamboo Bar
12. Bar Trigona
13. Charles H
14. Native
15. Hope & Sesame
16. Sidecar
17. Bar Mood
18. Bee's Knees
19. Room by Le Kief
20. The Diplomat*
21. 28 HongKong Street
22. Tropic City
23. Tell Camellia*
24. AHA Saloon
25. Quinary
26. The Pontiac
27. High Five
28. The Wise King
29. Barbary Coast*
30. Penicillin*
31. Union Trading Company
32. Speak Low
33. Union Brasserie, Bakery and Bar
34. Bar Cham
35. Backstage Cocktail Bar
36. Tippling Club
37. Junglebird
38. The Curator
39. D.Bespoke
40. Darkside*
41. Alice
42. The Old Man
43. Bar Trench
44. Le Chamber
45. MO Bar
46. Vesper
47. Three X Co*
48. Teens of Thailand
49. Sago House*
50. Star Bar

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The Carlyle hotel-inspired bolthole -- slated to open on the uppermost floors of Rosewood Hong Kong later this year -- will offer a blueprint for the eponymous group's vision of "a new kind of international members' club". We venture north of the harbour to discover just what that entails...

Hitherto, the Hong Kong ecosystem of private members' clubs has been split broadly between two camps: at one end, you have venerable institutions catered to the needs of the city's professionals (the FCC) and those who surround them (the KCC); at the other, a burgeoning array of social haunts meant to profit from the growing number of Silicon Valley types -- hawkers of crypto, CBD cafes, and other speculative investment opportunities -- who reside here.

Call me Debbie Downer, but neither feels like an especially glam place to visit. After all, such clubs justify their patronage by way of mostly pragmatic considerations: a convenient location; access to business networking opportunities; affordable gym membership; and so forth. This, as Rosewood Hotels CEO Sonia Cheng well knows is where Carlyle & Co. can break the mould -- by conjuring a little glamour into Hong Kong's mostly comatose members' club scene.

Best thought of as a kind of pied-à-terre to the Rosewood Hong Kong (spanning the 54th-56th floor of the hotel) Carlyle & Co. is, in effect, Cheng's answer to the boutique members' clubs that have dominated pop culture these last 20 years. In Hong Kong -- where bureaucratic red tape is frequent; and decent-sized real estate scant -- her hotel group's latest venture feels especially impressive -- if for no other reason than the sheer audacity of it all.

In recent weeks, the first details of the club's leviathan 25,000 sq. ft. premises have begun to emerge, inspired in broad strokes by the "intriguing, inimitable and ultimately indefinable" style of The Carlyle in New York (incidentally also a brand owned by Rosewood Hotels). To orchestrate this vision of Hong Kong-via-Manhattan, Rosewood turned to British designer Ilse Crawford, whose approach has imbued the club's many rooms with a light, playful sensibility -- affording each a healthy dose of individual personality.

For fusty decadents like yours truly, the gentlemen's spaces -- including a barber, shoeshine, and capsule store by an award-winning haberdasher -- hold immense charm -- even though they espouse just one of many eclectic visual styles members will enjoy each time they navigate the club. The aforementioned differ significantly from spaces like the Cabaret Bar and Sitting Room, both of which employ the medium of painting (by artists Jean-Philippe Delhomme and Christina Zimpel respectively) to celebrate The Carlyle hotel's legendary Bemelmans murals.

Supper & Supping

In the spirit of its progenitor, the various dining venues at Carlyle & Co. seem to be accompanied by an august sense of occasion. The crux of the action happens at the brasserie, which (like any decent club restaurant in Hong Kong) serves a medley of Western, Chinese, and all-day delicacies. Here, the focus is on simply cooking the freshest produce the club can source -- various of the small plates are smoked, cured, or otherwise preserved in-house -- yet it's hardly the most theatrical outlet. That honour belongs to Café Carlyle, an intimate supper club intended as the local chapter of the eponymous tippling destination in New York. Members can expect this to be the repository of the club's live musical programming, which (consistent with the historic acts that have taken to the stage at the Carlyle hotel) will include an assortment of uniquely American artforms like jazz, funk, and blues.

Members craving a dose of sunshine can also take a selection of food and drink on the club's 55th-floor terrace, which (much like the Rosewood property at large) enjoys the sort of view that's conducive to sonnet writing or spontaneous tears of joy. Flanking one end of that terrace, you'll find the local chapter of Bemelmans Bar. Like its namesake, the menu here is split roughly equally between fine wines, punchbowls and classic cocktails; though, at the weekend, you can expect a certain frenetic atmosphere to take hold, as the space merges with the terrace for live DJ performances against the backdrop of Victoria Harbour.

Cosy quarters, brimming with personality

Though Carlyle & Co. members can easily book themselves into one of the 400-plus rooms at the surrounding Rosewood property, the entire 54th floor of the club is given over to eight themed suites -- all of which celebrate the history of The Carlyle hotel. More or less equal in size, each offers an inviting and distinctive interior personality. If you're retiring following an evening spent drinking (one too many) Martinis for instance, the 'Tommy' seems an apt choice -- named for and inspired by the legendary Bemelmans bartender Mr. Tommy Rowles. Other known personalities include Dorothy Draper, the original 'modern Baroque' decorator of The Carlyle's interiors; and Eartha Kitt, the renowned actress and Broadway musician. For dedicated students of café society, a stay in every single suite would seem like money well-spent.

A variety of membership packages are available at Carlyle & Co., with or without health club membership. To learn more about rates (or inquire about eligibility) visit Carlyle & Co. online.

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The Carlyle hotel-inspired bolthole -- slated to open on the uppermost floors of Rosewood Hong Kong later this year -- will offer a blueprint for the eponymous group's vision of "a new kind of international members' club". We venture north of the harbour to discover just what that entails...

Hitherto, the Hong Kong ecosystem of private members' clubs has been split broadly between two camps: at one end, you have venerable institutions catered to the needs of the city's professionals (the FCC) and those who surround them (the KCC); at the other, a burgeoning array of social haunts meant to profit from the growing number of Silicon Valley types -- hawkers of crypto, CBD cafes, and other speculative investment opportunities -- who reside here.

Call me Debbie Downer, but neither feels like an especially glam place to visit. After all, such clubs justify their patronage by way of mostly pragmatic considerations: a convenient location; access to business networking opportunities; affordable gym membership; and so forth. This, as Rosewood Hotels CEO Sonia Cheng well knows is where Carlyle & Co. can break the mould -- by conjuring a little glamour into Hong Kong's mostly comatose members' club scene.

Best thought of as a kind of pied-à-terre to the Rosewood Hong Kong (spanning the 54th-56th floor of the hotel) Carlyle & Co. is, in effect, Cheng's answer to the boutique members' clubs that have dominated pop culture these last 20 years. In Hong Kong -- where bureaucratic red tape is frequent; and decent-sized real estate scant -- her hotel group's latest venture feels especially impressive -- if for no other reason than the sheer audacity of it all.

In recent weeks, the first details of the club's leviathan 25,000 sq. ft. premises have begun to emerge, inspired in broad strokes by the "intriguing, inimitable and ultimately indefinable" style of The Carlyle in New York (incidentally also a brand owned by Rosewood Hotels). To orchestrate this vision of Hong Kong-via-Manhattan, Rosewood turned to British designer Ilse Crawford, whose approach has imbued the club's many rooms with a light, playful sensibility -- affording each a healthy dose of individual personality.

For fusty decadents like yours truly, the gentlemen's spaces -- including a barber, shoeshine, and capsule store by an award-winning haberdasher -- hold immense charm -- even though they espouse just one of many eclectic visual styles members will enjoy each time they navigate the club. The aforementioned differ significantly from spaces like the Cabaret Bar and Sitting Room, both of which employ the medium of painting (by artists Jean-Philippe Delhomme and Christina Zimpel respectively) to celebrate The Carlyle hotel's legendary Bemelmans murals.

Supper & Supping

In the spirit of its progenitor, the various dining venues at Carlyle & Co. seem to be accompanied by an august sense of occasion. The crux of the action happens at the brasserie, which (like any decent club restaurant in Hong Kong) serves a medley of Western, Chinese, and all-day delicacies. Here, the focus is on simply cooking the freshest produce the club can source -- various of the small plates are smoked, cured, or otherwise preserved in-house -- yet it's hardly the most theatrical outlet. That honour belongs to Café Carlyle, an intimate supper club intended as the local chapter of the eponymous tippling destination in New York. Members can expect this to be the repository of the club's live musical programming, which (consistent with the historic acts that have taken to the stage at the Carlyle hotel) will include an assortment of uniquely American artforms like jazz, funk, and blues.

Members craving a dose of sunshine can also take a selection of food and drink on the club's 55th-floor terrace, which (much like the Rosewood property at large) enjoys the sort of view that's conducive to sonnet writing or spontaneous tears of joy. Flanking one end of that terrace, you'll find the local chapter of Bemelmans Bar. Like its namesake, the menu here is split roughly equally between fine wines, punchbowls and classic cocktails; though, at the weekend, you can expect a certain frenetic atmosphere to take hold, as the space merges with the terrace for live DJ performances against the backdrop of Victoria Harbour.

Cosy quarters, brimming with personality

Though Carlyle & Co. members can easily book themselves into one of the 400-plus rooms at the surrounding Rosewood property, the entire 54th floor of the club is given over to eight themed suites -- all of which celebrate the history of The Carlyle hotel. More or less equal in size, each offers an inviting and distinctive interior personality. If you're retiring following an evening spent drinking (one too many) Martinis for instance, the 'Tommy' seems an apt choice -- named for and inspired by the legendary Bemelmans bartender Mr. Tommy Rowles. Other known personalities include Dorothy Draper, the original 'modern Baroque' decorator of The Carlyle's interiors; and Eartha Kitt, the renowned actress and Broadway musician. For dedicated students of café society, a stay in every single suite would seem like money well-spent.

A variety of membership packages are available at Carlyle & Co., with or without health club membership. To learn more about rates (or inquire about eligibility) visit Carlyle & Co. online.

The post The Best New Menus in Hong Kong in April 2021 appeared first on Prestige Online - Hong Kong.

Five compelling Highland whiskies, selected and bottled by two gentlemen from fair Emilia-Romagna. When Federico Mazzieri and Marco Maltagliati created their whisky consultancy in 2019, the goal was simple. "We wanted to offer anybody who desired it the opportunity to discover and learn about the extraordinary product that is Scotch Whisky," says Mazzieri. "In a way which felt natural, while still keeping excellent standards of quality." Fast forward two years, and the duo (operating under the moniker 'Dream Whisky') have just released 'Metamorfosi': their second collection of single cask whiskies, inspired by the Scottish Highlands throughout the seasons.

Like many veterans in the hospitality industry, both Mazzieri and Maltagliati felt much of the Scotch that was typically available in the retail marketplace placed too strong of an emphasis on branding. To that end, as with their first series of chronologically released 'Dream No.1/No.2' bottlings, each whisky in the Metamorfosi collection has been packaged simply: featuring labels hand-drawn by Italian illustrators (each inspired by the relevant flavour profile) and a checklist of technical info. "Every year [we] present a unique collection with a limited number of bottles," says Maltagliati. Thus far, the only throughline appears to be the exclusive use of single cask whiskies -- favoured by Dream Whisky for their "fragrance and flavour" and ability to transport drinkers to "faraway, magical places".

The omission of conspicuous brand names encourages drinkers to trust their senses, though unlike the previously numbered editions, all five are focused on sites throughout the Highland region. The 'Autonno' (i.e. autumn) is the youngest of the bunch: aged for 10 years in ex-bourbon hogsheads before being finished in sherry -- a lightly alcoholic dram that's velvety-soft smoothness "immediately calls for a second sip". By contrast, the 'Estate' offers a more complicated sensory journey with aromas that vary as widely as flowers in springtime and candy floss (a take which Maltagliati wrly observes is "open to interpretation").

And for those to whom time is no object, the '1990' will likely prove the most intriguing: laid down for three decades, not long after the establishment of the Invergordon distillery. A favourite of indie bottlers like Duncan Taylor, Invergordon was persuaded to release some of its ex-bourbon spirit, crafted in distinctive pot stills, for this new collection -- a surefire vote of confidence in Mazzieri and Maltagliati. Clad in a hand-drawn label and possessed of the length and intensity only time can bring, it's fair to assume this is the stuff whisky dreams are made of.

To purchase a bottle from the Metamorfosi series, visit Certa Platform online -- the exclusive importer of Dream Whisky in Hong Kong.

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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.

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After reviewing some 18,000 wines, James Suckling and his team reveal their selection of the top 10 wines of 2020.

It’s been a tough year for all of us and it doesn’t seem to be getting any better. But a glass of terrific-quality wine can certainly help us through this crazy time. And we at JamesSuckling.com did our very best to cover the wine world this year and find some amazing bottles. We managed to rate almost 18,000 wines since our last Top 100 list was published in November 2019.

I’ve been in Hong Kong reviewing wines in my tasting room at my wife’s restaurant/wine bar James Suckling Wine Central, Nick Stock has been tasting mostly in Adelaide, Australia and Stuart Pigott is primarily in Germany; we also have some reviews from Zekun Shuai in Beijing. It certainly has been a very different way of rating and writing about wines than in the past, when we travelled the world to visit wineries and talk to vintners and winemakers.

This year, for our Top 10 wines of 2020 list we tried to focus more on relative value for fine and great wines, because we all know prices continue to increase and most of us need to watch our wallets. We also tried to include wines with a production volume of at least 500 cases or 6,000 bottles. (We didn’t include barrel samples, which is why no 2019 Bordeaux were included.) We only included wines rated 98 points or more, which total 350 names from the almost 18,000 rated. We scored 53 wines 100 points in the last 12 months.

Price is in important factor. All the Top 10 cost US$100 a bottle or less. Some were released at a lower price but have increased significantly. We also – as always – took into account what we call “wow factor”. It’s that emotional element a wine may give you when you taste it. The feeling of joy and wonder of a great wine.

Our Wine of the Year 2020 is from an extraordinary place on Planet Wine. It’s wonderful, not only because it’s a perfect, 100-point wine, but because it represents a number of points we applaud in winemaking today: amazing value, environmentally responsible and sustainable production, clear and transparent character reflecting its ecosystem, and incredible drinkability. Argentina’s Chacra Pinot Noir Patagonia Treinta y Dos 2018 covers all this and more, which is why it’s our Wine of the Year 2020.

Unfortunately, only just over 600 cases were made of this old-vine pinot noir, which comprises 3 hectares of vines that were planted in 1932. All are biodynamically farmed. The wine is produced in a simple modern winery in concrete vats and aged in used French oak. Very little sulphur is used, due to the soft winemaking techniques. The 2018 currently sells for about $90 a bottle from its release price of $40. We know it’s hard to find. However, recent vintages such as 2017 and 2016 are very close in quality, if you can’t find the 2018.

What I like about the wine is its sublime structure and dynamic sensibility with firm and fine tannins and bright acidity perfectly framing the pure fruit character of strawberries with earth and forest undertones. It’s wonderful to drink young, but shows the constitution of a great wine for ageing.

I also greatly appreciate the wine in the number two position and three others from Germany, respectively Schloss Johannisberg Riesling Rheingau Grünlack Spätlese 2019, Wittmann Riesling Rheinhessen Morstein GG 2019 (No 6) and Dönnhoff Riesling Nahe Dellchen GG 2019 (No 7). The 2019 vintage is a benchmark for modern German wines and these three are some of the best ever made. It’s significant that the No 2 wine came from Schloss Johannisberg, as many consider it the birthplace for German riesling as well as sweet wines. It’s been making them since the mid-1770s.

The 100-point medium-sweet, dense and layered Schloss Johannisberg Riesling Rheingau Grünlack Spätlese 2019 is a monument to the genre and is a reminder of the historical greatness of sweet wines of Germany. The other two wines are incredible single-vineyard bottles that point to the country’s seriousness and expertise in dry wine production and highlight some of the most exciting vineyard sites on earth. We (mostly Stuart Pigott) tasted almost 1,200 Germany wines this year and 18 received scores of 100 points, which is a testament to the greatness of the 2019 vintage. Don’t miss buying some.

We also decided to include two Brunello di Montalcinos in the Top 10 wines 0f 2020, as Italy’s famous appellation is just about to release two phenomenal vintages to the world: 2015 riserva and 2016 normale. The Livio Sassetti Brunello di Montalcino 2016 (No 3) and Tassi Brunello di Montalcino Franci Riserva 2015 (No 8) highlight the super depth and structure of these wines and of these two vintages, which made very different styled wines. The 2015 produced more flamboyant and richer Brunellos, due to the slightly warmer growing season, while the 2016 made wines more tannic and intense from a slightly longer and cooler one. Both are necessary additions to anyone’s cellar who loves great Italian reds and they’re the greatest vintages yet for Brunello di Montalcino.

Australia was also a very important wine region for JamesSuckling. com this year. Executive editor Nick Stock has been country-locked since March but has focused on his homeland and delivered an incredible guide to the best of Australia today. For us, the epitome of this greatness is, at No 4, The Standish Wine Company Shiraz Barossa Valley The Schubert Theorem 2018, a 100-point red that showcases the character of Australian wines, especially Barossa and the superb quality of the 2018 vintage.

We were less decided about the current releases from Austria this year when Stuart and I tasted 774 wines. The 2019 was also an excellent vintage for most regions of the country and 2018 was solid as well. But we found the alcohols creeping up everywhere and wonder if the benchmark grape, Gruner Veltliner, is losing some of its mojo. Nonetheless, Austria’s wine wizard Emmerich Knoll made one of his country’s few 100 pointers, the Emmerich Knoll Riesling Wachau Ried Schütt Smaragd 2019 and it’s why we place it at No 5.

Two other wines from the Andes rounded off our Top 10 of the year: Cheval des Andes Mendoza 2017 (No 9) and Clos Apalta Valle de Apalta 2017 (No 10) – both regular names in our lists of recent years. Both are terrific examples of current great wines from their respective countries and highlight the balance, beauty and intensity of wines made to precision in the hot 2017 vintage. An added virtue is that Clos Apalta Valle de Apalta 2017 is made from biodynamically farmed grapes and represents its 20th vintage in production.

There’s something to say about all of the wines in the Top 100 list this year. But it’s better to try a few of them as soon as possible to understand why they’re part of our roster. There was so much great wine released in 2020 and we at JamesSuckling.com are grateful to the winemakers around the world who made them, as well as the thousands of others who made and released outstanding-quality bottles. We know that their wines are being appreciated somewhere in the world just about every minute of the day. And somehow this reassures us and others in this moment of uncertainty and despair.

Enjoy our top 10 wines of 2020 list.

Chacra Pinot Noir Patagonia Treinta y Dos 2018
Schloss Johannisberg Riesling Rheingau Grünlack Spätlese 2019 3 Livio Sassetti Brunello di Montalcino 2016
The Standish Wine Company Barossa Valley
The Schubert Theorem 2018
Emmerich Knoll Riesling Wachau Ried Schütt Smaragd 2019 6 Wittman Riesling Rheinhessen Morstein GG 2019
Dönnhoff Riesling Nahe Dellchen GG 2019
Tassi Brunello do Montalcino Franci Riserva 2015
Cheval des Andes Mendoza 2017
Clos Apalta Valle de Apalta 2017

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