Category Archives: Breathing Space

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

Exquisite Chinese Dining in Yue

Tucked away from the hustling and bustling city center of Hong Kong in the North Point lies a very special 1 Michelin Star restaurant located on the first floor of the Hong Kong City Hotel. ‘Yue’ meaning Cantonese in Chinese, is the name of this restaurant serving contemporary Cantonese cuisine. 

Its master chefs create unique delicacies that incorporate the fundamentals of traditional Chinese cooking. Yue Restaurant has been receiving the 1 Star Michelin Awards for many years consecutively, showing its persistence towards the spirit of maintaining its quality of food and customer satisfaction. Not only is Yue a Michelin Star restaurant, some of its dishes have also won various awards in the culinary industry presented by the Hong Kong Tourism Board.

 ‘Steamed Minced Pork with Foie Gras and Scallops’ 
(Gold with Distinction Award, 2015 Best of the Best Culinary Awards by Hong Kong Tourism Board – Minced Meat Dish Category)

This very clever dish is served with an impressive sizzling hot stone pot where the carefully selected ingredients each compliment another to achieve an ultimate taste. Fresh spring onions, salted egg, South Australian scallops, braised red wine foie gras and well minced pork crowned with a gastronomical sauce ball are all steamed to perfection. One would have to break the sauce ball to allow the sauce flow out from its mold. This dish is ready to be tasted once the sizzling sound is heard.

‘Gold Coast Starlight’ Shrimp dumpling, golden crispy taro dumpling and baked puff pastry
(Gold Award, 2011 Best of the Best Culinary Awards – Dim Sum Category)

Gold Coast Starlight is not one dish but a combination of three very uniquely crafted dim sum servings served on one plate. The shrimp dumpling comes in a bamboo steamer whereas the golden crispy taro dumpling is made with cheese and seafood sitting on a flower shaped cracker. Last is the baked puff pastry with egg custard that is moulded into the shape of a very cute little chicken. 

‘Seared Star Garoupa Fillet with Fish Maw on Egg White with Truffles Sauce’ 
(Gold with Distinction Award, 2010 Best of the Best Culinary Awards – Seafood Category)

This award-winning dish consist of many unique and vibrant colours, allowing diners to easily mistake this dish for a dessert at first glance. There are four layers to this dish. Sitting at the very top is a perfect combination of freshly cooked sea caught Garoupa and fish maw with a pinch of fine black truffles. Beneath this lay three striking layers of colours where the top orange layer is made from carrot, followed by a green layer from green vegetables and pure egg white as the cushioning.  

Finest Catch of The Day

Seek the indulgence and you shall find. For as old as time, the ocean has played an essential part in the survival of the human race. Roused by the evolution of taste from the Orient, seafood has always been fashionably favoured in the fine dining world found in classic Chinese recipes. At Maple Palace, we recognize the highly delicate flavour and the therapeutic potential of abalone for the body. Double-boiled with fish head and Cordyceps flower, this abalone-infused soup is a modern approach to pristine nourishment for the skin and soul.

Double-boiled Whole Yellow Melon Soup with Assorted Seafood

Let the oomph in the Double-boiled Whole Yellow Melon Soup complete your gourmet journey of the East. Infused with an array of fresh assorted seafood, the melon, simmered in slow gracious steam, provides an enlightening near-heavenly consciousness found only through delicate and refined exposure of century-long methods. Albeit its delicate and mild aroma the melon takes on center stage — setting the mood before the eyes — an ocular prerequisite to the feast before the taste sets in.  

Tomato Seafood Pumpkin Soup served in Stone Bowl

Wondering how tomato, pumpkin and seafood can be an absolute triumvirate made for goodness? Bask in ‘superfood’ wholeness with Maple Palace’s very own appetizing and fragrant infusion of the Tomato Seafood Pumpkin Soup served in stone bowl. Resist not the temptation for an oceanic feast right here at Maple Palace. 

FENDI & FENDI Casa present “Back Home”

by Cristina Celestino

In collaboration with world famous architect and interior designer, Cristina Celestino, FENDI is proud to present their latest project “Back Home”. This unique collection is a celebration towards FENDI’s iconic Pequin striped motif, logo-non-logo, which immediately evokes the brand’s heritage of elegance and sophistication with authentic discretion. 

The “Back Home” collection was showcased to the public at the new FENDI Casa Exhibition Space during the Salone Internazionale del Mobile 2019, also known as the Milan Furniture Fair, which too place on the 9th-14th April. A special installation will showcased FENDI’s latest pieces designed by Cristina Celestino for the Roman luxury house, produced by Luxury Living Group.

Cristina Celestino has successfully reworked the Pequin with her strong style and delicate touch, creating a refined and creative range of statement pieces. Rooted in FENDI’s legendary sophisticated aesthetic, the “Back Home” collection shows an intriguing combination of materials, spanning from timeless and elegant marbles and onyxes, to fascinating metallic surfaces showing surprising tactile and colour effects.

Silvia Venturini Fendi, Men’s and Accessories Creative Director, has also designed an exclusive luggage set worked in the Pequin motif to complement the interior design collection. It is available both in the classic tobacco and black colour match, as well as in a new blue, beige and powder pink combination. 

Rigg Design Prize 2019

The Rigg Design Prize is the highest accolade for contemporary design in Australia. Hosted triennially, this prize reflects on the NGV’s dedication to the contemporary design and architectural scene in Australia. In 2018, this prestigious award was awarded to Hecker Guthrie, outstanding Melbourne design practice that has demonstated excellence in creative achievement.

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Installation view of Home: feast, bathe, rest, 2018
Arent & Pyke design studioAustralia est. 2007 Designers Sarah-Jane Pyke & Juliette Arent

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Installation view of Imaginarium, 2018
The Society Inc by Sibella Court design studio
Australia est. 2009 Designer Sibella Court

Ten Australian design studios working in the interior design and decoration field were shortlisted for the Rigg Design Prize 2018 with the exhibition theme as Domestic Living. This required the ten entrants in the Rigg Design Prize 2018 to demonstrate in their interior work how interior design can transcend basic functionality to become a form of communication embedded with values, ideas, attitudes and narrative.

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Installation view of Take It Outside, 2018
Amber Road design studio
Australia est. 2013 Designers Katy Svalbe and Yasmine Ghoniem

Rigg Design Prize
Installation view of Wunderkammer, 2018
Scott Weston Architecture Design design studio
Australia est. 1997 Designer Scott Weston

Rigg Design Prize
Installation view of Inner-Terior, 2018
Danielle Brustman design studio
Australia est. 2012 Designer Danielle Brustman

Rigg Design Prize
Installation view of We’ve boundless plains to share, 2018
Flack Studio design studio
Australia est. 2014 Designer David Flack

 

 

Bo Innovation

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Vintage Candy box

Bo innovation is one restaurant that is a must try for those who claim to be food connoisseurs when visiting Hong Kong. A Michelin Three Stars for ‘Exceptional cuisine, worth a special journey’ is the brainchild of Alvin Leong who Is also known best for his Demon Chef persona, his out-of-this-world gastronomic creations, and a tendency of speaking the truth while courting  controversy. A self-trained professional chef that started only nine years ago, this celebrity chef who owns a closet full of black clothes prefers to present dishes that do not look like ‘normal food’, but ‘innovative playful food’ that spur memories through creation.

Time, patience and an open mind are important ingredients customers have to enjoy dining in Bo Innovation. The restaurant is not too big, yet very well decorated and has friendly and professional staff to welcome customers. The only options available to customers are either ala-carte or have food paired with wine selected by the house. Either way, both will required around 3 to 4 hours to complete the full course comprising to only have food or have food with wine pairing. Both requires about 3 to 4 hours to complete the full course comprising 15 dishes of exquisite molecular gastronomy Chinese classics. The menu is fixed.

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Aberdeen Floaters

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Aberdeen Floaters

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Back on the street

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60000 a year

It is almost impossible to accurately pen down the dishes served by Chef Alvin Leong. One needs to find time to sit and experience this out-of-the-world world storytelling session through his food creations. Every dish has a story and the waiter serving it is the storyteller. Bo Innovation has cleverly combined sight, taste, feel and smell. Most importantly, it brings back memories in a very clever concept. Some call Bo Innovation the ‘Demon’s Kitchen’, which is translated from the Chinese word ‘厨魔’, but it can also be translated to ‘Magic Kitchen’, as this restaurant is simply magical in many ways.

Sizzling Hot at Heart

Wondering how food preparation using hot stone would taste like?

Maple Palace places the art of intricate Chinese cuisine at the heart of its establishment – to create some of the most tantalizing taste made to leave the customer who walked through its doors asking for more.

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Deep Fried Bean Curd With Chef’s Special Spicy Sauce Served In Hot Bowl

In order to create a more sizzling effect and visit to Maple Palace a memorable dining experience, this season sees the restaurant present one of history’s most esteemed cooking methods known to enhance food’s most flavoursome elements moments after serving.

Bitter gourd may not be everyone’s favourite but its nutritious element are more widely known in the Asian community for various health benefits including weight loss. Maple Palace prepares one of Asia’s most darling and yet simple dish, Scramble Eggs With Bitter Gourd , to perfection.

Check out the restaurant’s chef special Deep Fried Bean Curd With Chef’s Special Spicy Sauce Served In Hot Bowl . If a pastry chef is ranked by creating the best chocolate dessert, than Chinese cuisine chef special using bean curd should be the equivalent.

If there’s any element worth salivating for from the Chicken With Rice Wine & Basil Leaf Served In Hot Stone Bowl , than it’s definitely the blend of the fragrant rice wine and basil. Allow the sizzling steamy hot bowl sear the chicken to perfection infused with chef’s specially selected rice wine.

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Scramble Eggs With Bitter Gourd

Once Under Water 水下奇境

Over a decade after it was originally conceived, the ambitious InterContinental Shanghai Wonderland Hotel is opening to the public. Located in an abandoned quarry in Songjiang, about 30 miles from the city center, the 337 room hotel features panoramic views and several floors that are submerged underwater.

JADE+QA, under the guidance of Martin Jochman, designed the concept and facade. The award-winning design calls for 19 floors, 17 of which plunge down into the depths of the quarry below ground level. Two of the 17 underground floors are actually submerged in a 33-foot-deep aquarium.

One of the most stunning architectural features of the complex is the glass “waterfall” that spills down the side of the quarry and houses an atrium. A glass “waterfall” runs the height of the 19-floor building, housing an indoor atrium.

The InterContinental Shanghai Wonderland Hotel is located in an abandoned quarry and includes an adventure sports center. The InterContinental Shanghai Wonderland is accepting reservations for November 20, 2018 onwards with prices starting at ¥3,380 ($487).

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从最初构想的开始历经逾 10 个年头后,上海佘山世贸洲际酒店 (InterContinental Shanghai) 诞生了,这家“奇境”酒店正式开业和对外开放。酒店位于松江一个废弃的采矿坑,距离市中心大约 30 英里,设有 337 间拥有全景的豪华客房,而几层楼皆位于水下。

著名国际建筑团队JADE+QA在英国设计Martin Jochman的指导下呈现了概念和立面设计。这个屡获殊荣的设计拥有19层楼,其中17层深入地下采矿坑的深处。17层地下中的两层实际上被淹没在33英尺深的水族馆。

另外,最令人惊叹的建筑特色之一是玻璃“瀑布”,它从采矿坑一侧倾泻并形成一个中庭。上海佘山世贸洲际酒店位于一个成功“点石成金”的废弃采矿坑,同时是一个探险户外活动中心。酒店从 2018 11 20 日起接受预订,价格从 3380人民币起跳 (487美元)。