Category Archives: Breathing Space

Accentuating the essentials of an artful lifestyle to include homes, cars, dining, beauty and much more

Inspiration of The Sea 来自深海的启发

Maple Palace takes pleasure indulging its guests in some of Asia’s most diverse variety of sea-inspired dishes. Over the years, the restaurant attracts some of the largest seafood enthusiasts from all corners of the world through its revolutionized approach to create some of the most tasteful seafood cuisines in South-east Asia. The menu proves its true indulgence blending traditional concoction of spices with modern flavors available only in this part of the world.

踏入美宝阁的那一刻,客人们可以尽情享用亚洲最多样化和丰富的海鲜菜肴。多年来,这家中餐厅通过其革新烹饪方式吸引了来自世界各地的众多海鲜爱好者,在东南亚创作了极具品格的海鲜美食。“放纵”的菜单证明了其真正挥洒自如,将传统的香料配方和新颖现代的风格相结合并鲜活展现。

Maple Palace_1.jpgThe art of steaming is perfected over centuries of trials and tribulations in Asian cuisine mostly used in preparing fresh seafood. The “Steamed Grouper with Fresh Clams & White Radish” is truly a test of simplicity. Blending only the freshest herbs and ingredients from the region, this mild concoction offers an explosion of fresh flavors locally grown and sourced.

 清蒸法烹调艺术在几个世纪以来,作为亚洲烹饪方式不断的加强和精进,经历了重重考验和磨难,这种手法主要用于制作新鲜的海味食材。至于“家乡萝卜鲜蛤石斑”就是简单淳朴的实践,混合了区域性的时令食材和调味配方,呈现当地种植和采购的新鲜风味。


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Another classic favorite for returning guests at the Maple Palace has to be the “Steamed Cod Fish with Black Fungus & Cordyceps”. It is specially prepared to accentuate the milky and delicate texture complimented by popular Chinese condiment and herbs.

另一道美宝阁回头客最爱的经典菜肴为“虫草花云耳蒸鳕鱼”。这道菜透过特别的处理手法,突出了珍贵的中华草本植物佐料与海鲜之间浓稠与微妙的结构质感。


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Opt for a spicier encounter popularized over generations living along the Straits of Malacca. Maple Palace’s “Signature Clay Pot Fish Curry” not only oozes generosity but also signifies the harmony of  cultures formed via the spice route. If spice may just be a trigger of too many hot spots, a non-spicy version is also available. 

而对于已经在马六甲海峡安居的数代人来说,将迎来更激烈的邂逅。美宝阁的招牌菜“南洋咖喱鱼”不仅具有包容性,而且还意味着透过浓郁香料形成的和谐文化。如果觉得辛辣香料热点过多,其中还有不辣的菜单版本供选择。

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A Touch of Pawson 一抹轻盈极简

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John Pawson, a British architectural designer whose work is known for its minimalist aesthetic, has restored a former French hospital and monastery in Tel Aviv‘s oldest, most vibrant neighborhood into the Jaffa Hotel. Together with conservationist architect Ramy Gill and a team of restoration experts, Pawson transformed the 19th century, Neo-Roman landmark for over a decade, maintaining the raw untouched surfaces and blending old with new.

The hotel occupy adjacent plots by the sea in Jaffa – Tel Aviv’s oldest district. Pawson has added a new six-storey wing to house 38 luxury apartments overlooking the 4,000-year-old port, the Mediterranean sea, and the city. The design merges Pawson’s minimalist style with traditional Middle Eastern architecture, converse with mid-century design classics from Shiro Kuramata and Pierre Paulin, topped with modern art by Damien Hirst. 

Alongside photography by Israeli artist Tal Schochat, the remnants of a 13th-century crusader’s bastion wall, uncovered during the excavation of the project, is now part of the modernist lobby.

The hotel is developed by New York-based hotel and real estate company RFR Holding and operated by Marriott’s luxury collection of hotels & resorts.

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以极简主义美学而闻名的英国建筑设计师John Pawson,他将以色列城市特拉维夫最古老、最富活力街区一家前身为法国医院和修道院的建筑物改造为雅法酒店(Jaffa Hotel)。而 Pawson 是联合自然保护主义者建筑师 Ramy Gill,还有一个修复专家团队一起工作,耗费逾 10 年的时间里将这个19世纪新罗马时代地标改头换面,除了维护原始未被破坏的建筑表面,并将新旧建筑完美地融合交汇。

酒店位于靠近海边的雅法地区——也是特拉维夫最古老的区域。Pawson 为 38 套豪华公寓增加了一个6 层高的新翼楼层,有独立的私人入口,可以尽情俯瞰 4000 年历史的港口、地中海和城市景色。整体设计采用了 Pawson 的简约干净和传统的中东建筑风格,向梦想致敬。

综观酒店风格是以当地文化的细节融入当代主题和模式,加上以色列艺术家 Tal Schochat 的摄影作品点缀所有客房。另外,在项目重建的挖掘途中发现了 13 世纪十字军堡垒残墙遗迹,目前已成为新建筑的现代主义大厅的一部分,与设计师仓右史朗和 Pierre Paulin 的中世纪设计进行经典对话;而顶部则是由 Damien Hirst 的现代艺术作品装潢。该酒店由总部位于纽约的酒店和房地产RFR控股公司所开发,并由万豪奢华酒店品牌及度假村集团运营管理。

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Serena Lindeman : Australia’s most luxurious fashion experience to date 体验澳洲最奢华的时尚

Serena Lindeman-5.jpgSerena Lindeman recently made her Malaysia’s debut showcase when she became the first milliner invited by CHT Awards to perform at its 7th edition in Kuala Lumpur. The catwalk showcase also included other celebrated fashion designers from Australia.

Over the years, Serena has spun her designs into contemporary and classic hats that adorn the heads of some of Melbourne’s racing royalty. She brings glamour and fun to Melbourne’s fashion parades and millinery competitions with the Melbourne Cup Carnival as her focus.

The Melbourne-based milliner weaves her magic in a studio within the Nicholas Building overlooking Swanston street. This is where her designs are transformed into reality, and fitted in a variety of styles before clients make their final call.

Serena Lindeman 最近应 2018 7CHT国际大奖之邀,而带著其作品千里迢迢到马来西亚参与时装秀,即在颁奖礼的走秀环节中连同其他澳洲设计师的服装设计闪亮登场。

多年来,不管是当代或经典的 Serena Lindeman 作品系列,都为墨尔本赛马场增添不少头顶上的风光,而为墨尔本的时尚增添风采及趣味同时,墨爾本杯狂歡節中的帽饰比赛则是她专注的焦点。

来自墨尔本的 Serena Lindeman 在斯旺斯顿街的尼古拉斯大楼设有工作室,而这里也是她创造无数头顶风光的地方。

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Text by Monica Tong

Olivier Krug : The Law of Attraction in A Champagne Empire 香槟帝国的魔力法则

Looking to hear the cork pop and the stream of fizzy bubbles ooze from a bottle of Krug’s Grande Cuvée? Dubbed as the King of Champagne, Krug’s champagne is still in a league of its own in comparison to other bubbly we see in the market. Olivier Krug is a sixth generation Krug and the Director of the House of Krug in Reims, France. He is a passionate father of four, and has tastes for the finer things in life from an early age.

His love for the motherland and its produce resulted in a life-long passion for the art of harvesting some of the finest champagnes in the world. His parents bore 5 children, and today, he remains the only child directly involved with this family business. He recalled his early childhood surrounded by grapes, the people and the aromas of the vineyard: “When I was a little boy, no more than 7 or 8 years old, I would ask my dad to take me around. I loved sitting in a corner, listening to him while he was talking to the growers and tasting grapes.”

Although Olivier’s father has taught his son everything that he would need to know about champagne-making, the young boy, however, did not immediately grasp the monumental reasons in indulging in the process. In fact, this bubbly wine, which we call champagne, can only be made in one place in the world – France.

Olivier grew to be an indispensable part of the Krug business and later, found the reason why the Krug brand is a worldwide commodity and phenomenon. “We create the Krug every year because we want to offer Krug to Champagne lovers, a champagne with quality that is unquestionable.” With unquestionable quality, comes unquestionable dedication. “You have to care for details, look at everything, forget nothing, care about the people. A good business is the consequence of good work. Therefore, the reason should not be the objective, because it’s all about how you make it.”

To enjoy a glass of champagne, Oliver suggests abandoning the champagne flutes for a Joseph glass, which will allow the bubbles to reach their optimal expression. He compared the experience of tasting champagne using a champagne flute to “going to the opera with earplugs”. Apart from using the right utensil, Oliver also suggests chilling the bottle at an optimal temperature to release the maximum wine aroma. To top that, what could be better than pairing champagne with good food and music? So choose wisely, because all champagne is not created equal.

Olivier travels around 100 days in a year to bring the Krug brand abroad and introduce the taste of the finest champagne to the world.

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听着软木塞“噗”的一声和从 Krug’s Grande Cuvée 香槟瓶内渗出的华丽金黄气泡,这款酒香扑鼻的香槟被誉为香槟之王,因此与市场上其他香槟相比,Krug 香槟拥有着独一无二致命吸引力。Olivier Krug 是第六代法国兰斯 Krug 家族的传人。他是一名充满激情的4名孩子父亲,自小就热爱生活中的一切美好事物。

他对祖国及祖传产业的热衷投入使他一生都忙于酿造全世界最上等的香槟。他父母的5名子女中,直至今日,只有他是唯一直接参与家族事业的孩子。他回忆起自己的童年,周围仅环绕着葡萄与人们,还有葡萄园的浓郁香气。“当我还是78岁的孩童时期,我会让爸爸带我四处转悠。我喜欢坐在角落里,聆听着他和种植者们的对话,还有品味着葡萄。”

尽管父亲教会了他一切关于香槟制造的常识和秘诀,但小男孩并没有马上领会与沉迷于香槟制造。事实上,这种我们称为香槟的气泡葡萄酒,只能在全球一个地方酿制,那就是法国。

Olivier Krug 逐渐成为 Krug 商业品牌中最核心的一环,再后来,他发现了 Krug 成为全球知名香槟品牌的原因。“我们每年都要生产香槟,因为想为香槟爱好者献上最好的 Krug 香槟,确保毫无疑问的品质。而毫无疑问的品质也与毫无疑问的奉献相关。你必须注意细节,观察每一件事,关心着人们的感受。最好的经营是优良工作付出的体现。因此,理由不应该是客观的,因为一切都取决于你如何去做。”

为了享受一杯香槟,Olivier 建议放弃笛形杯而用 Joseph 杯,让气泡达到最佳的展现方式。他把用笛形杯品尝香槟的体验比作“戴着耳塞去看歌剧”。除了使用正确的餐具,他还提议在最佳温度下将瓶子冷却,最大化的释放葡萄酒香气。此外,还有什么比香槟配上美食和音乐更好的呢?所以更要明智地选择,因为并非所有香槟都是生来平等的。

Olivier 每年的旅行期约 100天,将 Krug 品牌散播至各国,并向全世界推荐最动人和富含层次感的香槟风味。


Text by Monica Tong

Oriental Red First Seafood Market in Penang 东方红海味

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3-Tiers Lobster Tray 三层式龙虾拼盘

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Oriental Red Seafood Market is not your normal neighbourhood seafood restaurant. With no prix fixe menu, diners are given the flexibility to handpick their own desired seafood from the seafood counter.

The seafood comes in a wide variety, with some fresh and some frozen. Selected seafood will then be cooked by the dedicated team and served in the way of Nabe (Japanese Hot Pot). It is noteworthy that the special broth for the Nabe is authentically prepared in Japan and air-flown to the restaurant.

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Petr Feher, Ch’ng Huck Theng, & Director of Oriental Red Paul Goh

槟城的东方红海味是一家特别的餐厅,这里虽然没有餐单,但只要在店内的海产市场选好新鲜或冷冻的海鲜,店家都会免费以他们从日本特别调制后空运过来的 Nabe 汤煲 (Hot Pot) 为食客烹煮海鲜,让人即可购物又可同时用餐。

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Braised To Perfection 完美焖炖

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银杏胡椒猪肚汤 The Double-boiled Pepper Pork Stomach Gingko soup
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鲍汁冬粉鹅掌煲 Braised Goose Web with Vermicelli & Abalone Sauce in Clay Pot

Maple Palace has a longstanding reputation for serving some of the most exquisite dishes infused with the highest quality known to the Asian community in Penang. The classic dishes offered at the restaurant are not only classic favourites for many of its returning customers, but  continues to captivate the taste buds of many reunion family dinners and gained new patrons along the way.

The braising method used at Maple Palace has been one of Asia’s oldest foolproof method to celebrate the goodness of meat. Brace for the all time favourite Braised Goose Web with Vermicelli basked in abalone sauce. Traditionally prepared with a claypot, it is a masterpiece infused with all time goodness for the mind and soul. Go full circle and let your senses be restored with the Braised Chicken Feet, Pork Stomach & Pork Belly. It’s definitely a protein booster that will last you all week.

The Double-boiled Pepper Pork Stomach Gingko soup is a recipe deeply rooted in traditional Asian cuisine and known for its medicinal effect to boost metabolism. Gingko remains one of the most popular superfood in Chinese cuisines and has been proven to stabilise asthma and soothe coughes.

美宝阁餐厅在槟城维持历久不衰的声誉,最大因素是展现了亚洲最精致优质的菜系和烹饪法。美宝阁的经典菜不仅是许多回头客的最爱,而且还紧紧捉住家庭团聚客人们的胃,在吸引新顾客的路上高奏凯歌。焖炖是亚洲最古老且最简朴,尽情诠释肉类精华的方式之一。最佳例子是广受欢迎的“鲍汁冬粉鹅掌煲”,传统上,这道菜使用砂煲来炖煮,绝对是灌输了灵魂精华的杰作。再完整的绕一圈,一头栽入焖炖鸡脚、猪肚和五花肉的浓香扑鼻中,这道“神奇肚尾”毫无疑问是蛋白质补充剂。

而滚烫的“银杏胡椒猪肚汤”,这道深深植根的传统养生汤,以有效促进新陈代谢而闻名。银杏果(俗称白果)仍然是受欢迎的食补材料之一,并且被证明具备稳定哮喘和缓解咳嗽的疗效。

 

THE PALACE CUISINE 佳肴堡垒

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Established in 2009, Maple Palace was the very first fine dining restaurant serving authentic Chinese and Cantonese cuisine in Penang.


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Founded by Tan Loy Sin, commonly known as Loy by friends, and now the CEO, Maple Palace has won not only numerous awards but it has also won the hearts of Penangnites. Tan has been working in kitchens since he was barely legal and has worked his way up to be an executive chef.

Today, Loy runs one of the top eatery in town and insist of using only healthy and quality ingredients as he believes that everyone dining in his restaurant deserves the best. ‘The important thing about running a restaurant is not only serving good tasty food but constantly surprising customers with new varieties is as important. That is why we need to travel the world, see and learn new ideas to be ahead of the industry’ says Loy.

Currently with 60 well trained employees, Loy demands a ‘One Team One Dream’ policy emphasizing on efficiency and productivity. A goal oriented management structure with the objective to achieve customers’ satisfaction and recognition through service and quality. Loy’s goal is to be the best and always leading the pack.   

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2009 年在槟城创立的美宝阁,是一家供应中餐粤菜的精致餐厅。美宝阁在槟城可说是声名远播,以独特的美食品味唤醒食客们的味觉,成功在当地人心中拥有一席之地。作为亚洲多元化传统菜系的佼佼者,美宝阁执意以自己的方式为顾客们提供最佳的舌尖盛宴。

美宝阁的首席执行员 Tan Loy Sin 在此之前非常热爱烹饪和美食。他对于食物的狂热是他追求烹调技术和经营餐厅的理由,而在四处旅游的同时,他也寻找全新和创意点子,把它们融入投注到餐厅里。

至于餐厅内约有 60 名员工,大家皆以注重效率和提高生产力作为目标与导向。他们伫立于“一个团队,一个梦想”的政策中,通过食品质量和服务来实现顾客最大化的满意和认可度。

尽管有条不紊的管理着美宝阁,但他还是对于餐厅拥有一套规划。