Author Archives: Vimi Haridasan

For A Successful Outdoor Party, Try These 7 Tips

You don’t have to be Martha Stewart to plan the perfect party — though having her on hand to contribute wouldn’t hurt — but we do have a friends like Katherine Hudson to provide us with tips. Armed with over a decade of supplying marquees and organising events in the United Kingdom, Hudson knows a thing or two about throwing stunning outdoor parties. The party extraordinaire of The Arabian Tent Company shares her top seven tips that will make your outdoor party a success.

1 | Resist upsizing

Bigger is not always better when it comes to choosing an outdoor venue in need of a marquee. According to Hudson, a structure that is smaller in size can help provide a relaxed atmosphere with “kookier places”. The party maven shares that “It also makes it easier when dressing the venue, as what may look like a lot of dressage can look spaced out in a capacious venue.”

2 | Dance the night away — by the bar

There is more than one benefit to having the bar close to the dance floor. Firstly, Hudson says that having both side-by-side allows guests to shimmy over to the bar to replenish their thirst with ease as they dance the night away. She explains that “groups of people are like magnets”, meaning that the more people there are in one location, the larger the draw. Another tip is to have cocktail tables by the dance floor. With both in close proximity, guests will have a place to leave their glasses, preventing breakages and clean ups in the midst of the crowd.

3 | Create a space for the non-dancers

With a dance floor ready for the party animal and the cocktail table for the food connoisseur, one must never forget those who would love nothing more than a comfortable space to people-watch. Hudson says, “This may seem counter-intuitive to the previous tip, but for those ready to take off their dancing shoes an area that they can go off and explore, or a little cosy, chill out area will mean the non-dancees are not left sat at the discarded dinner table — and away from the fun. Putting this behind a hidden curtain for party-goers to explore and find will make it the secret all your guests will want to find!”

4 | Create a dynamic playlist

Music can help to either kick start the festivities or signal and end to a night of revelry. Hudson advises that the right tempo will help set the tone for the night, beginning with when guests start to arrive. As the evening continues, you can slowly increase the volume and mood.

5 | Hide the dessert

Now, this is not something that many would find to be important but if you are not hosting a party for a foody crowd then this is a point to take note of. Hudson says, “Most people want to get up and move around/visit friends/get on the dance floor/go to the bar after dinner and at parties plated desserts are often left on tables and then cleared away. Instead, much better to have a way for people to help themselves to what they want, like a table with assorted mini desserts.

6 | But don’t hide the loo

While we may consider this to be a big no-no, having the facilities in plain sight during an outdoor event, Hudson suggests the opposite. In fact, she says that having them positioned near the entrance assures guests, especially older guests of where the conveniences are. To make things interesting, the facilities can be made into a feature by choosing fun, themed versions.

7 | Have a contingency plan

We can plan an event but we cannot control all the minor details that involved in making it a success. For events held outdoors, one must always prepare for rain, and the top tip from Hudson is to ensure there is enough space that will accommodate everyone trying to take shelter. Within that venue, have a thing or two that will keep people entertained until the sun comes out again.

Tips thanks to Katherine Hudson.

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For a Happier and Wealthier Home, Follow These 4 Tips From a Feng Shui Master

Master Paul Kek is part of the Renaye & Paul Consultancy Group and is a Professional Certified Feng Shui Master, Professional Certified Tarot & Numerology Consultant and Professional Certified Crystal & Colours Consultant. He first entered the field in 1996 giving Aura Photo readings in Singapore and has since expanded his skill set to a number of different areas.

Master Kek was recently invited by Nobel Design, in association with Malaysian Developer UEM Sunrise out to some of their Iskandar developments to complete a reading on developments like Estuari Gardens and Residensi Ledang. According to Master Kek, “Feng Shui is harnessing the Qi, balancing the elements of Yin and Yang”.

Here are some tips from the master on what to look for when it comes to feng shui:

1| Your home should be positioned in the north-south orientation
The first area to focus on at your home is the exterior. The optimal direction is a north-south orientation. The north direction is the Yin element and the south direction is the Yang element. Getting this balance will create prosperity on the premises. Famous examples include the Forbidden City in Beijing and the Taj Mahal in Agra.

2 | The front door should not be on the axis.
So if your front door is lined up with your neighbour then that will definitely create a problem. It is said to elevate the chances of conflicts between the two houses. If you can have a diagonal direction of both the main doors, then this will slow down the energy. Finally, ensure there is plenty of space in the front of your home to ensure energy can flow in.

3| Square spaces are good
As we move inside the premises, it’s important for the interior to be a square structure. This allows for energy to accumulate. In practical terms, this means you have more space to place furniture and the rooms feel more spacious. Thus allowing for a smooth flow of Qi. What do you receive for following this design layout? More happiness and prosperity.

4| Other house features
Other important factors to consider: is there water in the centre? Water located in the centre will retain energy and if it is moving then it will spread energy out within the premises. Are there pillars within the room? Ideally it’s beneficial to not have any. Pillars have a tendency to obstruct the flow of energy causing it to breakdown within the different rooms. This can cause poor health and a lack of wealth for individuals living inside the home. Finally, it is important not to have the main front door facing a window. Energy will flow straight out of the home and possibly your wealth as well.

Master Kek also explained how your surroundings can affect your Feng Shui. It’s good to have a quiet and cosy environment. Why? It allows for energy to be smooth and calm within the home. A natural habitat recovers and replenishes energy, while having a lion or dragon shape will protect you.

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At USD25,000, This Taco with 25K Gold Flakes is the World’s Most Expensive

Shrimp, caviar, truffle and gold flakes aren’t standard ingredients in Mexico’s popular tacos but for the price tag that this taco boasts, it should be expected. But chef Juan Licerio Alcala uses them to create the world’s most expensive taco at $25,000. No one has ordered one. Yet.

The handheld dish made of a corn or wheat tortilla folded around a filling is low-cost fare in Mexico. Licerio, the chef at the Grand Velas Los Cabos Resort, a luxury vacation destination in Baja California, told AFP he decided to think outside the box. “People are excited and a little surprised about how you can eat a taco for $25,000 (497,000 pesos) when you can find one on the street for 10 pesos,” he said.

“Then I explain the delicacy, the technique and the harmony that they will lift from the plate, and that it’s worth it.” To make the over-the-top dish, the chef takes a corn tortilla speckled with 24-carat gold flakes and fills it with Kobe beef, shrimp, Almas Beluga caviar and black truffle Brie cheese.

The taco is dressed with a salsa based on Morita chiles and civet coffee, a pricey liquid made from the fermented droppings of a civet which has eaten the berries of a coffee plant. For good measure, gold flakes are sprinkled on top.

A week after the outrageously pricey dish hit the menu, no one has ordered it, the chef admitted. But he said many have shown interest, mostly US customers who like to “push the boundaries.”

Ordering the world’s most expensive taco has its own particular method. First, a customer has to put down a $12,500 deposit and already be staying in the presidential suite. The dish is presented in the middle of the desert encircled by motorcycles, or during a marriage proposal. “We can adjust to the guest,” Licerio said.

If money is no object, the chef has just the tipple to complement the taco: the luxury tequila Pasion Azteca, at $150,000 a bottle.

Words by Vimi Haridasan.

From: Luxuo

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Experts Say Top Ranked Restaurants Research Customers on Google for a Reason

Steve Plotnicki of Opinionated About Dining © OAD

That’s the true hallmark of a top restaurant today, says Steve Plotnicki, a former music executive turned food blogger whose restaurant ranking Opinionated About Dining (OAD) solicits the input of the culinary elite around the world.

Because the best restaurants understand that it’s no longer enough to serve an impeccably turned out meal, he said in an interview ahead of the unveiling of the OAD’s Top 100+ European Restaurants 2017 in Paris this week.

Today’s globe-trotting diners are savvier and more sophisticated than ever before, while theatrical dining and performance art are no longer surprising or novel. To up the ante, the most attentive restaurants are doing their homework and establishing a customised dining experience for guests.

“If you look at the top 50 restaurants on OAD and the World’s 50 Best, I’ll bet that they’re all Googling their customers beforehand,” he said.

For the customer, that means a more personalised experience in which the chef or server may be able to recommend a pork dish if the diner has expressed a love for all things porcine online, or exchange pleasantries about the guest’s hometown.

To illustrate his point, Plotnicki refers back to a meal in which 46 OAD members were invited to dine at Noma in Copenhagen last year before it shuttered. Noma owes much of its fame to having topped the World’s 50 Best Restaurants list four times.

A few days before, chef Rene Redzepi, a celebrity name in the world of contemporary gastronomy, emailed Plotnicki asking for short bios on every single guest.

“He wanted to talk to them at the table when he visited them, showing that he had some knowledge about them,” Plotnicki explained.

“To me, that marks a change in the way restaurants operate.”

Plotnicki is a walking encyclopaedia of food who can rhyme off the meals he’s eaten along with the year, much like a culinary discography.

In order to illustrate his analogies, he often uses musical references, a relic of his days as a music executive whose claim to fame is having discovered Run-DMC.

During a discussion about French chef Alain Passard’s influence — whose Paris restaurant Arpege topped OAD’s top European restaurant’s list this year, for the second time — Plotnicki credits the chef for influencing generations of some of today’s top-ranked chefs, including Ferran Adria.

It’s like listening to rock ‘n roll, he says. “I hear so many instances of music that come straight from the Beatles. And in the Beatles, you hear Beethoven.”

He also uses music to illustrate a less flattering portrait of gastronomy in France today, where chefs haven’t evolved from playing the same classical tune — classical French cooking — they’ve been playing for years.

“France is very insulated from the rest of the world. Most French chefs cook in a classic style. It may be very good. But it’s not very influential. They’re quite provincial that way,” he says.

To add to his classical music analogy, he adds: “It’s like being in Jamaica and hearing only reggae music.”

Nevertheless, Plotnicki speaks fondly of France’s gastronomic heritage, which he credits for having first opened his eyes to the power of good food.

When asked to share his most memorable food epiphany, he reaches back to the year 1982 — one of several moments archived in his personal culinary discography — and speaks euphorically about an egg caviar he had at a Joel Robuchon restaurant; a lobster bisque “that must have had a whole stick of butter floating in there” and steak frites at Bofinger, where he learned the correct way to eat steak (quiveringly rare).

“That trip changed the way I approached food. Food was no longer just a necessity. Food was pleasurable,” he said.

“All of a sudden eating well was something you could do for every meal. It went beyond eating for necessity and turned into eating for pleasure. That was a great moment of conversion.”

But after decades of playing the same tune, France’s reputation as the temple of Haute gastronomy has been eclipsed by more audacious countries and chefs and risks becoming irrelevant.

“Today, influence is the single-most important component for a chef. It never used to be. It used to be that the best chef was the chef who makes the best roast chicken. But most diners are looking for something more than that. They want something unique.”

Gourmet French Brand Bijoux Caviar Brings Foodies World Class Caviar From China

Caviar farming began in China in the 1970s. Before that, in Imperial China, wild sturgeon were caught and harvested for caviar in the Heilongjiang or Black Dragon River in the frigid northeast of China, bordering Russia. Sturgeon is rigorously protected in China under the CITES convention since the 1980s, and is cherished and regarded as the “panda of the seas”. There are farms all across China producing caviar of varying qualities, but the global fine dining elite unanimously consider high-quality Chinese caviar to be the best in the world at this point in time, and its quality is only set to improve further.

Many renowned French caviar brands actually get 100 percent of their caviar supply from China. Bijoux Caviar, one of the rising stars in caviar suppliers to high-end restaurants, hotels and other establishments in Europe and the Middle East, harvests its sturgeon in four enchanting locations in western China: Pengzhou, Xinjiang, Xichang and Dujiangyan. The first three farms are new and use large lakes to rear the sturgeon in semi-wild conditions. Dujiangyan is a protected compound due to its historical importance. Here, 2,500 years ago, the world’s oldest continuously used irrigation system was created and is set amidst ancient architecture. The sturgeon farmed are from the Kaluga and Amur breeds and a small amount from Almas Beluga.

Almas Imperial, which means “diamond” in Persian, comes from the Beluga Sturgeon and is by far the most exclusive breed.

It can cost twice as much as gold and almost all of it goes to Middle Eastern royals. Bijoux Caviar typically attains one to two kilograms of this per year. Both Kaluga and Amur caviar from Bijoux Caviar are of extremely high quality and can be considered the best in the world. The main reason for the difference in price lies in the greater rarity and demand for Kaluga caviar, the longer maturation period for Kaluga sturgeon as compared to Amur, and the larger size of the Kaluga pearls and slightly richer.

Both Kaluga and Amur caviar from Bijoux Caviar are of extremely high quality and can be considered the best in the world.

The main reason for the difference in price lies in the greater rarity and demand for Kaluga caviar, the longer maturation period for Kaluga sturgeon as compared to Amur, and the larger size of the Kaluga pearls and slightly richer flavour, which can best be appreciated when tasted alongside the brand’s Amur caviar. Kaluga is the exemplar of Chinese caviar and produces the largest pearls available, due to Beluga becoming extinct and illegal to source. The Amur breed is similar in flavour to Kaluga and is named after the Russian name for the Black Dragon Lake where they originate from. Both offer a rich and full taste and are excellent to pair with gourmet chocolate and champagne. What makes Bijoux Caviar unique is the pearl’s

What makes Bijoux Caviar unique is the pearl’s colour being of a glistening emerald shade and the shape being large and well rounded. They have a rich, multi-layered and multifaceted aroma while being tight and pert which means they burst open, rather than inferior caviar which is soggy, wrinkly and indistinct in shape and semi-watery. Finally compared to many inferior types of caviar currently available, Bijoux Caviar has a buttery taste and is not too salty due to being 100 per cent malossol. The processing facilities where the caviar is extracted from the sturgeon is of a standard of cleanliness that rivals surgical theaters and watchmaking facilities. Add to this the fact that they are raised in unparalleled terroir, in unspoilt nature away from any hint of pollution, and you get the high-quality pearls and sturgeon meat that can be eaten raw after they are harvested.

When eating this fine delicacy one should use a mother-of-pearl or horn spoon as you do not want the metals leaving a metallic taste in your mouth.

Bijoux Caviar commissioned the French Haute orfèvrerier Christofle to produce a sterling silver Caviar Server and horn spoon with silver handle, with the Bijoux Caviar seal engraved by hand on them, specifically for their clients to fully enjoy the caviar at home. The brand’s caviar also has to be kept between negative three degrees and three degrees Celsius, and thus should be served in a crystal bowl atop ice. One then takes the spoon and scoops it onto the outer palm of their hand to eat, essential for getting the full flavour. You can also eat it accompanied by bread, crackers, and truffles.

For those of you who need more of a reason to consume this fine food, it is also said to be great for your skin, as well as lowering one’s heart rate and with just one serving you’ll have all the vitamin B12 needed for an entire day. However, you must consume caviar regularly for these benefits, so talk to the guys at Bijoux Caviar to get your daily fix started today.

Words by Robbie Wilson.

From: Luxuo

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Luxury Yacht SX88 by Sanlorenzo and Interior Designer Piero Lissoni to Debut in Cannes

The new SX88 by Sanlorenzo is a 27metre motor yacht and the first model in this revolutionary range. It is unique in several ways, with its state of the art technology such as high powered lithium batteries to keep your yacht running in silence; a combined Grp hull and carbon fibre superstructure; as well as the latest in speed, performance and environment sustainability.

Very much designed for the individual that likes spending as much time outdoors as indoors, the large windows allow in a lot of natural light and there are vast open spaces throughout. In particular, the main deck has a unique setup that permits the space from the stern to the bow to be opened up to create one large space, a first for a 27-metre yacht. Furthermore, there’s also plenty of space for sunbathing, double L-shaped sofas and coffee tables.

At the stern, there is a large 30 square metre beach area that offers space for a 15’ tender, a jet ski and a number of other toys. The space is five steps below the main deck and watercrafts are easily transferred via an integrated and well-hidden crane.

Back inside and just a flight of stairs down, the lower deck offers four or five double cabins depending on layout. The Owner’s cabin would also be on the lower deck if the open space layout is chosen, along with the galley. If it isn’t, the Owner’s cabin can be located on the main deck.

Unique designs also transfer over to the environmental friendliness of the SX88. With highly efficient lithium batteries, special thermal insulation on the glass and low consumption systems, RINA awarded her with the Green Class. The yacht can run all services on board for four to eight hours, making her emission-free during that period.

In-house yacht designer, Luca Cantella conceived this yacht, adding to a successful career having previously developed the Bluegame range of motor yachts. The design team also includes Officina Italiana Design’s Mauro Micheli and Sergio Beretta, Lou Codega and Italian interior designer Piero Lissoni.

Piero Lissoni’s interpretation of space is this concept: “I keep picturing boats, even very large ones, as if they were lofts, that is very open, highly liveable spaces, which make it possible to be in contact with what’s around us.” Unique to his design expertise is that he didn’t want to adapt the furniture to the space, a process that is usually typical in interior yacht design. Instead, he has arranged the furniture freely, much like you would in a home. Purchasers will also be able to customise the colours and materials used in their SX88 as they see fit. This enables them to create each yacht to suit their own specific taste.

Built at La Spezia shipyard in Italy, the SX88 will make her official debut at Cannes next September. Deliveries will start from Spring 2018, with the first six already ordered.

Words by Robbie Wilson. For more information, visit Sanlorenzo and Simpson Marine.

From: Luxuo.

Asiamarine Sells Sunseeker 95 Yacht in Philippines

Asiamarine announces the sale of a new 2017 Sunseeker 95 Yacht in Philippines Market. This marks the largest New Boat sale in the last 15 years to this new and promising market of the Philippines. The deal was Brokered by Asiamarine’s Managing Director, Luke Prince in coordination with Mark Pragnell official Sunseeker Service Provider for the Philippines.

The 95 Yacht exemplifies the latest in Sunseeker’s cutting-edge design and innovative build processes. With all the spacious elegance of its highly successful predecessor, the 28 Metre Yacht, it combines a superyacht feel with all the practical advantages of a yacht in this size category. The 95 yacht comes with a 4 or 5 cabin layout.

The 95 Yacht’s standout feature is its unique main deck layout with a special master cabin triplex configuration for even greater flexibility and freedom onboard. With the luxurious master stateroom berth on the main deck, a forward staircase leads to a mid-level dressing area and sumptuous en-suite.

The raised pilot house is another eye-catching new feature, again offering greater flexibility and contributing to the more expansive main deck layout which is truly remarkable for this size of yacht. Above deck the spacious flybridge is well equipped with bar, optional hot tub and plenty of seating for guests to be entertained in style.

The 95 yacht is based on the classic deep V hull with performance at its heart, enabling it to cruise at up to 24 knots or accelerate up to 28 knots, depending on engine option.

For more information, visit Asiamarine.

From: Luxuo

Hublot and Berluti expand the “Classic Fusion Chronograph” collection with two timepieces

Hublot presented the “Classic Fusion Berluti” at Baselworld 2016, featuring a strap and a dial finished in genuine Venezia leather. The timepiece symbolised a veritable technical feat, combining Hublot’s watchmaking expertise with Berluti’s signature leather craftsmanship.

“Over the generations, Berluti has developed its exceptional expertise to perfect the patina of its leathers. Combining traditional craftsmanship with our technical expertise has enabled us to marry this natural material with the mechanical refinement of Hublot. With a coordinated style from wrist to toe, the modern gentleman is the epitome of elegance!” said Ricardo Guadalupe, Hublot CEO.

One year later, the Swiss watch brand is extending the partnership to its “Classic Fusion Chronograph,” with a Berluti edition using the same exceptional material. Here, the technical procedure is even more complex since the watch dial features two subdials — one at three o’clock and one at nine o’clock.

The new Berluti-edition “Classic Fusion Chronograph” has a 45mm case available in two versions: Scritto King Gold and Scritto All Black (black ceramic). The dial and strap are finished in Berluti’s Venezia leather in black or brown.

Each model is a 250-piece limited edition and comes in a “Berluti Bespoke” presentation box including a Berluti wax kit.

“Christian Dior, couturier du rêve” retrospective in Paris celebrates 70 years of Dior

The show is a chronological and themed exhibition that explores the world of the French fashion house and its founder. This retrospective, staged with the support of Dior, features more than 300 haute couture gowns, accessories and fashion creations dating from 1947 to the present day, as well as paintings, furniture, sculptures and objets d’art reflecting Christian Dior‘s earlier career running an art gallery and his passion for art. The show also features a multitude of documents, including illustrations, sketches, photos and letters.

Revolutionary designs

In February 1947, Christian Dior caused a sensation with his first ever “New Look” spring/summer collection, taking the female silhouette in a whole new direction. This more feminine shape, with a marked waist and accentuated busts, saw female curves celebrated and flattered by the couturier’s designs. Certain designs featured in the exhibition soon became key pieces of the womenswear wardrobe and iconic designs, such as the Bar suit and the circle skirt.

Before looking at Christian Dior’s creativity, inspirations and the history of the fashion house, the exhibition opens with an overview of the legendary couturier’s life, from his childhood in Granville, Normandy, to his early days in haute couture. Parallels with couture are also explored since Granville and its gardens, the designer’s passion for art and theatre, and his travels were all constant sources of influence in his work.

From Christian Dior to Maria Grazia Chiuri

The show looks back over 70 years of exceptional couture, from the young designer’s earliest creations to the latest designs from current Dior creative director, Maria Grazia Chiuri, who took the helm of the fashion house in 2016.

Six galleries look at Christian Dior’s heritage through the work of the creative directors that succeeded the designer after his death in 1957, with work by Yves Saint Laurent, Marc Bohan, Gianfranco Ferré, John Galliano, Raf Simons and Maria Grazia Chiuri.

The exhibition also showcases the fashion house’s techniques and craftsmanship and charts the evolution of Dior style from 1947 to the present day. The show even spills out into the museum’s nave, where a selection of sumptuous eveningwear creations turns the space into a glamorous ballroom.

Most of the works on show are from the Dior Héritage collection, with additional loans from museums including the Musée Arts Décoratifs and Palais Galliera in Paris, the Costume Institute at the Metropolitan Museum of Art in New York, The Victoria and Albert Museum in London and the Fondation Pierre Bergé-Yves Saint Laurent.

“Christian Dior, couturier du rêve” [Christian Dior, Dream Couturier] runs July 5, 2017, to January 7, 2018, at the Musée des Arts Décoratifs in Paris, France.

LVMH Owned E-Commerce Website “24 Sèvres” to Carry Designer Goods Like Dior, Louis Vuitton

If you love online shopping as much as we do then news of the new LVMH owned e-commerce website must have been welcome news to you too. The fashion conglomerate that owns our favourite fashion houses such as Dior, Louis Vuitton and Fendi is gearing up to launch the new site for Le Bon Marché called “24 Sèvres”.

While we may have to wait a while longer, June 6 to be exact — before the website is ready, shopaholics are sure to have bookmarked company’s new venture. Once it is made available in 70 countries, the site will carry 150 labels including 20 brands that are under LVMH.

“With the launch of 24 Sèvres, we are offering them a truly differentiated online experience built on our unique expertise at Le Bon Marché in Paris,” said Bernard Arnault, Chairman and CEO of LVMH. He added “Shopping at Le Bon Marché is a special and unmissable experience for both local and international clienteles. With 24 Sèvres, our clients can now enjoy this unique feeling every day and night, worldwide.”

Like other sites that offer similar e-commerce services to an international clientele, 24 Sèvres will provide editorial content but will focus on innovative visual merchandising which includes video styling consultations. With more clients shifting their focus to the online market, LVMH is looking to appeal to internet-savvy customers while retaining its exclusivity.

Words by Vimi Haridasan.

From: Luxuo.

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