Tuesday, June 11, 2019

Wilson Associates Designs Exceptional New Five-Star Hotel in Zhuhai



Global interior architecture and design firm unveils spectacular interiors for the St. Regis Hotel, Zhuhai

Exterior 

International interiors firm Wilson Associates is pleased to share the official design of the St. Regis Hotel Zhuhai. Overlooking the waterfront of Wanzai from the top of the iconic Zhuhai Tower, the new five-star property was designed by Wilson Associates’ Singapore studio to bring the grandeur of the first Astor House to China’s emerging Guangdong Province Riviera. Recalling the European Classical inspirations of the Astor aesthetic, this breathtaking destination boasts 251 stunning guest rooms and suites, a host of fine-dining selections, and over 1500 square-meters of grand public spaces, as well as a state-of-the-art spa and athletic club.

Reception

“In an age where even the most high-end hotels are designed to follow contemporary trends, our inventive team sought to creatively challenge what we’ve come to expect of luxury,” says Soong In Hui, senior design manager in Wilson Associates’ Singapore studio. “Serving as both designers and historians, we were committed to honoring the legacy of the Astor family, underscoring a firm adherence to a stylistic tradition not normally found in this part of the world.”

Greater Bay Ocean View King Room

Recognized for its familiar Beaux-Arts interior vocabulary, St. Regis’ spectacular 31-story outpost in Zhuhai cleverly translates the language of luxury into a distinct hospitality experience, unique to New York City circa 19th century. Each guest’s arrival is hallmarked by signature standards of the St. Regis brand — bold color palettes, imported fresh flowers, and door-to-door butler service. The lobby’s soft marble interiors draw the eye upward to a massive, glittering chandelier, of which there are over 500 of varying sizes throughout the hotel, hung from an ornately crafted ceiling.

St. Regis Suite - Living Room

As visitors continue to explore the hotel’s lavishly adorned interiors, full-height glazing around every corner capitalizes on sweeping views of the South China Sea and the city lights of nearby Macau. Marrying the European styling with the local culture, Wilson Associates’ design team curated an art program that journeys guests from the early beginnings of Zhuhai as a shipping port to the region’s modern-day activities. This narrative is exemplified through eye-catching murals and custom landscape oil paintings — each piece depicting the locale through history while utilizing Western oil painting techniques — as well as dazzling collections of cut-crystal sculptures and antique artifacts.

Caroline Astor Suite Study Room

Each food and beverage space has its own distinct personality, ranging from casual to upscale. The sophisticated St. Regis Bar and lounge, located on the 41st floor, provides an ambience that is both elegant and moody. Located adjacent to the bar is Social, an all-day buffet inspired by the first-class dining saloons on cruises in the early 1900s. For a more formal dining experience, visitors will find Yan Ting upstairs, serving up classic Cantonese cuisine and sweeping views of the Macau and Zhuhai urban landscapes in a space that recalls the age-old practice of embroidery. An elevator rides to the 71st floor invites guests to La Brezza for stately Italian fare in a setting inspired by the sights and scents of Italy’s southern city of Puglia.

Main Dining Area

After dinner, guests retreat to impressive, private accommodations, each one blanketed in glamorous materials including luxurious, tufted upholstery and polished marble. All standard guest rooms and suites offer expansive floorplans, recalling the magnificence of the Gilded Age mansions frequented by the Astor family. For the St. Regis’ affluent guests in search of even more space, the immaculate Presidential Suite occupies the entire 66th floor of the hotel and comes with a private indoor swimming pool. The 1,100-square-meter room represents the epitome of grandeur, including a grand bedroom, an all-marble bathroom with whirlpool, living and dining rooms complete with a bar and wine cellar, and a private study, as well as a private gym and an indoor pool.

Indoor Pool

St. Regis Hotel Zhuhai has over 1,500 square meters of public space, includingan indoor and outdoor swimming pool located on the 69th and 71st floors respectively, with stunning views of Macau. Two magnificent ballrooms and a variety of meeting and recreation areas round up the space at the St. Regis Hotel Zhuhai.

Aptly suited for astute travelers and distinguished business executives alike, the St. Regis Hotel Zhuhai opened in October 2018.

Monday, June 10, 2019

Feast Like a Sicilian with the Da Maria x Sicily Event Launch



An edible homage to Southern Italy lands at Seminyak’s favourite Italian for a short-time only.


Venue

Italy’s largest island isn’t just a haven of picturesque coastal towns and azure waters, but Sicily is just as famed for its fare. Now Seminyak locals and visitors have a chance to get better acquainted with the edible delights of the Italian island courtesy of a very special new menu landing at Da Maria on Saturday, June 1.



Da Maria x Sicily will mark the first in a new event series for the Seminyak Italian haunt, which will explore the different regions of Italian through the delicacies of each district. From June 1, Sicilian delights will take up residence at Da Maria for the months of June and July only. “This menu marks the launch of our next series of events at Da Maria, where we will be exploring each region’s delicacies in greater detail. Working our way from the bottom up, we’ll be kicking things off with Sicily, an island famous for its seafood and its citrus,” says Executive Chef Steve Skelly.

Bar

Southern Italian flavours will dominate the new Da Maria menu; expect short pasta, citrus, and seafood aplenty, like plates of lightly seared tuna and steaming bowls of local pasta casarecce. “As short pasta and Southern Italy go hand-in-hand, this dish is an ode to Sicily’s ongoing love affair with casarecce and pork alike. The heaped bowl of pasta is garnished with a creamy eggplant puree, and a hearty dollop of pork ragu, which has been slow-cooked for three hours. A dusting of pecorino (naturally) to finish,” explains Skelly.



Your Sicilian feast is best accompanied by wines local to the region, like Donnafugata Sherazade and Planeta Alastro Bianco. And then there’s no forgetting dessert, which ranges from cannoli stuffed with ricotta and honeycomb to a layered icy orange granita. “On hot days, Sicilians forgo decadent desserts like tiramisu for the refreshing taste of granita,” continues Skelly. “Considering the district is renowned for its citrus, what better way to celebrate the island’s produce than a citrus-based sweet treat like this zesty granita, paired with a tangy Prosecco and lemon semifreddo.”

Tuesday, May 28, 2019

New Creative Culinary Concepts @ Belmond La Résidence d’Angkor



Belmond La Résidence d’Angkor launches new Khmer-inspired tasting menus and imaginative cocktails, cementing its name as a dining destination on Siem Reap’s burgeoning restaurant scene.



CREATIVE KHMER CUISI
The refreshed character of Circle, the hotel’s main restaurant for breakfast and dinner, really shines through its creative a la carte and paired tasting menus. Delicately prepared dishes bring the heritage and flavours of classic Khmer cooking into the 21st Century, championing ingredients sourced from sustainable farms and local organic suppliers.


Changing throughout the year with the shifting seasons, highlights of the menu include Khmer marinated duck breast, tempura frog leg and Mekong lobster, which are brought zinging to life with the freshness of lime, coriander and fragrant Cambodian kampot pepper. Inventive desserts, such as crisped banana with ice-cream, are expertly paired with wines and specialist drinks from the region, including a cocktail blended with lemongrass-infused sombai, the Cambodian rice wine.



THE WONDERFUL WORLD OF MARTINIS

Set on the first floor, encircled by the tops of palm fronds swaying in the evening breeze, the open- sided Martini Bar is the hotel’s cool hangout. A new, extended menu of its namesake cocktails has launched, with 40 creations inspired by Asia and beyond.


The Martini Bar also starts to tell a new story, launching the first chapter of the ‘Belmond Collection’, which gives guests an opportunity to taste a signature drink from across the wonderful world of Belmond.





THE CIGAR SERIES BY CHRISTIAN DEVELTER

Siem Reap-based Belgian artist, Christian Develter, expands his permanent exhibition adorning the hotel’s walls with The Cigar Series, a new, purchasable collection in the Martini Bar. The colourful pop-art theme depicts vivid images of iconic figures such as Jack Nicholson, Linda Evangelista, Fidel Castro and Marlon Brando, puffing playfully on a cigar.

Friday, May 17, 2019

Champagne Collaboration to Mark Penfolds 175th Anniversary



Australian winemaker Penfolds has unveiled a new collaboration with family-owned Champagne House Thiénot. Three Champagnes, from the 2012 vintage, have been created: a Chardonnay Pinot Noir Cuvée, and two single vineyard wines – a Blanc de Blancs and a Blanc de Noirs. 




This symbolically celebrates Penfolds 175th anniversary andmarks the start of a wonderful French and Australian wine alliance.

The Champagnes:
  • 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée
  • 2012 Champagne Thiénot x Penfolds Blanc de Blancs (Avize Grand Cru) 
  • 2012 Champagne Thiénot x Penfolds Blanc de Noirs (Aÿ Grand Cru)



Thiénot Managing Director, Stanislas Thiénot said, “This is a first for us, I am proud to say this has also been a truly collaborative experience from the very beginning …. We have created blends reflective of both Thiénot and Penfolds wine styles and philosophies. We are very happy with the results, the Champagnes are modern reflections showcasing fruit, freshness, and finesse. This is the result of an unexpected encounter between two major wine regions, one belonging to the old world and the other to the new world, but with one single common goal: to produce great Champagnes. In addition, working with Peter Gago is extremely interesting and rewarding both for his immense experience and for his innovative vision.”



Penfolds Chief Winemaker, Peter Gago has long shared a love of Champagne and the art of blending. “This is Step Oneof an inviting and compelling journey. Some time back, we announced our intent to make a Champagne. We are now revealing a partnership with our friends at Thiénot – one which would not have been imaginable a decade or two ago. To now actually work alongside a Champagne House and ultimately craft Champagnes proudly, which co-bears the globally recognised red stamp of Penfolds, is both wonderful and a first collaboration of its kind for an Australian winery.”



The wines represent the joint efforts of Thiénot chef de cave Nicolas Uriel who together with Peter shared agreed style and quality ambitions. The three Champagnes are made from grapes sourced from prestigious and highly regarded vineyards in Champagne from the spectacular 2012 vintage.

From the outset, Peter focussed on ensuring Penfolds House Styleand blending philosophies aligned with those of Champagne Thiénot and their winemaking approach. Liqueur d’expédition housed in Yattarna barriques from Australia added greater symbolism and connection.



“Whilst the singularly expressive and acutely defined siblings, 2012 Blanc de Blancs and 2012 Blanc de Noirs, play their role in this trio’s inaugural release, this first release – the 2012 Chardonnay Pinot Noir Cuvée (available June 2019) - synergistically creates its own stage, commanding its own space. What is so obvious from the first sip and sniff – time will be kind to this wine. A revelational journey awaits,” said Peter.

The Blanc de Noirs (Grand Cru) is sourced solely from a significant Aÿ vineyard, and the Blanc de Blancs (Grand Cru) from a regal single vineyard with vines up to sixty years old. Singular, special.



Simon Carter, General Manager, Global Travel, Treasury Wine Estates, said, “As the category leader for wine in travel retail, we aim to constantly evolve our portfolio to deliver products that are relevant and unique for travellers. The 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée is a fine example of a truly unique new product from Penfolds and the continuation of the Special Bottlings story in innovation and experimentation targeting travellers in airports around the world.”

“We’re thrilled to be launching this product in Travel Retail and we strongly believe travellers will be captivated by this limited-release product.”

The first of the Champagne releases, 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée will be available at Heinemann Tax & Duty Free Sydney from June 2019 at an RRP of $280.00 AUD for an exclusive period of time within duty free, after which the 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée will be available in selected airport locations around the world.

The 2012 Champagne Thiénot x Penfolds Blanc de Blancs (Avize Grand Cru) and 2012 Champagne Thiénot x Penfolds Blanc de Noirs (Aÿ Grand Cru) will be released in 2020.



About Thiénot
It was in 1985 that Alain Thiénot founded the Champagne House bearing his name, drawing on the strength of his experience as a merchant and his privileged relations with the producers of the Champagne region. It was bold to accept this challenge in circles where the greatest names were made in the 18th century. Never compromising on quality or know-how, Alain Thiénot made his contemporary vision one of his greatest strengths. Over the ensuing years, the Alain Thiénot name has been conquering French and international markets through gastronomy. Alain passed on his passion and vision to his two children, Garance and Stanislas, who decided to work alongside him. Now, as an independent, family-run business with a resolutely modern approach, their Champagne House continues to develop.



About Penfolds
Born of a pioneering spirit in 1844, Penfolds has manifested a lasting legacy of patience, commitment, courage and passion. We are the proud product of our great winemaking past, of our founders Mary and Christopher Penfold and our innovative greats; Alfred Vesey, Ray Beckwith and Max Schubert, celebrated winemaking legends who pushed liquid development to extraordinary new heights. It is with this pioneering spirit and curiosity from our custodian winemakers that this still rings true after nearly two centuries. Penfolds honours and celebrates these traditional winemaking values, as we cultivate great new traditions for the next generations. Today, 175 years on, this legacy continues and the house remains one of Australia’s most revered … now and ‘evermore’.

Monday, May 13, 2019

Exquisite “Stories of the Sea” Culinary Journey at The Manor



A selection of rare ingredients from the sea is now featured on the ocean-inspired eight-course “Stories of the Sea”set dinner menu, exclusive to The Manor at The St. Regis Macao until end of June.


The St. Regis Macao - The Foyer

The team of culinary artisans at The Manor have created a range of limited edition dishes showcasing the finest ingredients from the sea, including Baikal caviar originating from Lake Baikal, one of the oldest and largest freshwater lakes in the world.

Glacier 51 toothfish and Cloudy Bay clams

Hokkaido sea urchin, ocean trout roe with cauliflower

The signature dish of the Stories of the Sea menu is the “Glacier 51” toothfish, the mixed Italian spices are carefully spread on top of the skin of the pan-fried toothfish and expertly grilled to perfection until the skin slightly crisps, and is served together with Cloudy Bay clams cooked with butter and white wine. The “Glacier 51” toothfish is sustainably sourced from the deep, icy waters around Heard Island in the sub-Antarctic region of the Indian Ocean, more than 4,000 kilometres from the Australian mainland.

Kabocha squash soup with Bacalhao fish maw and black truffle

Spanish octopus coked as char siu

Yoghurt sponge with yuzu sorbet and caramel fish chip

The limited “Stories of the Sea”eight-course set dinner menu features special dishes include Daniel Sorlut Oyster with Baikal Caviar, Hokkaido Sea Urchin with Ocean Trout Roe, Red Carabineros Prawn Blinis, Squash Soup with Bacalhao Fish Maw and Black Truffle, Spanish Octopus in Char Siu-style, and a Pont L’eveque Cheese by Yves Bordier with Marzipan Cake, and Yoghurt Sponge with Yuzu Sorbet and Fish Chip to rounds off the entire voyage.

Optional paired beverage packages feature the finest French champagne and a range of wines from some of the best wine growing regions of the world, are also available and have been designed specifially to highlight the freshness of the sea ingredients and enhance the flavour experience.

The Dining Room at The Manor

The “Stories of the Sea”set dinner menu is available from now till the end of June, for MOP888+ per guest, or MOP1,288+ per guest inclusive of the wine pairing.

For more information, please visit www.themanormacao.com.

For reservation, please call +853 2882 8898 or send email to themanor.macao@stregis.com.

Wednesday, May 01, 2019

The Ancient Chinese Culinary Ritual of Dim Sum with the Launch of Dim Sum Sundays


Hakkasan Jakarta invites Jakartans to jazz up their weekend with the special Dim Sum Sundays menu. 


Crispy Duck Salad with Pomelo

Dim sum means ‘touching the heart’ in Cantonese, and the tradition, also known as yum cha, has developed over hundreds of years. It has its roots in the providing of sustenance and the facilitating of rest and conversation. Dim Sum Sundays engages with the unique elements of Hakkasan’s personality. Calmness, tranquility and humility are translated into a simple, elegant and vibrant experience that is unique to Hakkasan’s Chinese roots.

Roasted Duck Pumpkin Puff

Starting from IDR688.000++ per person, the two menus of choice celebrate seasonal ingredients in both the food and cocktails to offer. The Qilin menu starts with Crispy duck salad with pomelo, pine nut and shallot followed by variety of dim sum including Steamed Shanghai xiao long bao with truffle, Scallop shui mai, Truffle har gau, Char siu bun, Roasted duck pumpkin puff, Crispy prawn with truffle, Baked beef puff, and Pan-fried carrot cake with Hakkasan’s very own XO sauce. The culinary ritual continues with a choice of Stir-fried black pepper rib eye beef with merlot, Spicy prawn with almond, or Sanpei chicken claypot with sweet Thai basil, chili and spring onion.

Baby Park Choi

For a vegetarian option, the Jasmine menu consists of Supreme green salad with lemongrass dressing as a starter, followed by Steamed Shanghai xiao long bao with truffle, Morel crystal dumpling, Sichuan mapo dumpling, Olive sugar snap dumpling, Daikon roll, Vegetable Shanghai dumpling, Pan-fried carrot cake, and Vegetable spring roll. A selection of Vegetarian mapo tofu, Four style vegetable in Sichuan sauce or Tofu, aubergine and mushroom claypot with chili and black bean sauce are all excellent choices for a main course. Selection of Raspberry snow bun or Es teler complete both the Qilin or Jasmine culinary experiences.

Scallop Shui Mai 

“We are pleased to welcome guests to experience the true Chinese culinary ritual with Dim Sum Sundays at Hakkasan Jakarta. A variety of dim sum paired with selections of Chinese teas and cocktails will surely be a memorable activity that can be enjoyed with family and friends every Sunday,” said Sky Wong Kum Choy, Chef de Cuisine of Hakkasan Jakarta.

Beef Puffs

Both the Qilin and Jasmine menus are paired with a choice of tea or fruit blend soft cocktail. For IDR988.000++ per person, one can pair champagne or choice of cocktail with their menu option. A la carte Dim Sum offerings are also available in addition to the fixed menus, featuring many of the dim sum selections found on the Qilin and Jasmine menus.

Sesame Prawn Toast Foie Gras

Dim Sum Sundays is a weekly event available every Sunday from 11:30am to the later time of 3:00pm. Bringing a modern interpretation of authentic Cantonese cuisine, Hakkasan Jakarta uses the finest ingredients and expert techniques to create timeless yet innovative dishes while also supporting nearby businesses by actively sourcing from local markets.

Stir Fry Black Pepper Rib Eye Beef with Merlot

Hakkasan Jakarta is located on the 25th and 26th floors of the contemporary luxury Alila SCBD Hotel, which can be found next to the Indonesia Stock Exchange and across from Pacific Place in the heart of Jakarta’s vibrant financial hub. Hakkasan Jakarta is open for both lunch and dinner seven days a week and brunch on Sundays, with the bar opening daily at lunch time and remaining open until late.

For general enquiries, please visit hakkasan.com, call +62 21 5080 8766, via What’sApp at +62 812 9216 8001, or email reservationjkt@hakkasan.com

Monday, April 15, 2019

Uluwatu’s Most Surprising Fine Dine Experience



For a dining experience with an element of surprise, look no further than Quila dining room at Alila Villas Uluwatu, whose bespoke journey of multi-sensory gastronomy is putting Uluwatu firmly on Bali’s fine dining map.



The name Quila combines ‘qui’, which stands for ‘he who transforms’, with Alila, and aptly reflects the transformative dining experience presented within its exclusive indoor setting, where diners will have all their senses thrilled in a 10-course degustation dinner menu featuring Mediterranean- inspired dishes.

Quila’s provocative, palate-pleasing menu is the creation of Executive Chef Marc Lorés Panadés, with each plate the culinary expression of a story, or everyday ingredients reimagined with a showstopping twist.



Reflecting Chef Marc’s philosophy of “getting to the root of every single product, by getting as local, organic and sustainable as possible”, the menu combines fresh seasonal local produce with modern cooking techniques. Simple creations that are full of flavour, styled in uniquely different and playful ways.

The imaginative use of sound, texture and aroma add other dimensions of sensory stimulation, along with carefully considered wine pairings that elevate the sense of absolute satiation.



Whether you have already dined at this fine dining playground or have yet to discover its culinary delights, Quila’s menu changes daily and continues to deliver new surprises. Alongside favourites such as “St George & The Dragon” and “The Uluwatu Mushroom”, guests can tune their senses into intriguing new offerings such as “Rock Octopus” and “Papaya Tartar”.


This exclusive dining experience is limited to 10 guests each night within Quila’s intimate five-table indoor dining room. Dietary requirements and preferences can be shared with Chef Marc in advance, who will tailor them into each diner’s personalised gastronomic journey. At Quila, embrace your sense of adventure. Surrender to the unexpected. Savour the surprise...

For further information, may call +62 361 848 21 66 or email at uluwatu@alilahotels.com