facebook.com/FRESH.MAG.HK twitter.com/freshmaghk instagram.com/themcheung
ED’s note Everything these days run in such fast paced rhythmic that makes it far difficult to comprehend. Having not been able to publish this particular issue on time, in a matter of fact four months behind schedule, you automatically find yourself in immense exasperation. It is fascinating how I am in so need to gain recognition, that I have this jitter thought of producing mediocre work, something that eventually my readers would feel a bit of ‘bleh’ with. There isn’t as much text in this instalment compared to all the previous launches, focusing more on visual content. Part of the reason is that I don’t have any journalistic contributors at the moment that could lift my baggage, and with in mind to constantly reinvent the style of this all, it seems valid to shift things accordingly. The reason to move forward with digital in the first place was obviously due to the expenses entailed to physically print, to get to that step you must be sure that marketability actually exists. The chances to realise it in paper is bleak, this said I feel that it is ready to expand, most probably seeing a venture towards a zine, separate from the master that comes out approximately every quarter. While feeling unproductive, these days I find myself on YouTube watching different documentaries before officially going to sleep, the other day it was on Spice Girls, and let’s just say that times our different, and that being happy in contemporary context seems more of luxury than a basic right. Whenever I feel a want to doubt myself, my mind seems to murmur “stop right now, thank you very much, I need somebody with a human touch, hey you always on the run, gotta slow it down baby, gotta have some fun”, basically putting the blame on society, in my defence.
Creative Director & Founder Michael Cheung info.freshmag@yahoo.com Marketing & Advertisement collab.freshmag@yahoo.com Contributors Cheuk Hei Chan Christina Chow Helen Li Kin Wai Cheung Mally Cheung Exclusive Cover Art Dorotka Kaczmarek dorokaczmarek.tumblr.com
Reproduction in whole or part without written permission from the Publisher is strictly prohibited. While ever reasonable care is taken for editorial contributions, no responsibility will be assumed for return of materials. Opinions expressed or implied in FRESH are solely those of writers, and are not necessarily well thought out, or endorsed by the Editor or Publisher. © 2014 Fresh Magazine.
Rachel Ravitch, an accessories designer that hails from Seattle creates wearable photographer: Adriana Lica stylist: Michael Cheung makeup & hair: Peggy Tsui model: Helena Chan @ Model One HK
jewellery that mends her minimalistic aesthetics and handcraft roots harmoniously. She insists to have her designs in soft leather and feather-light fabrics, producing things that fit comfortably on your body. We admire her refine sense of simplicity, and came up with this collaborative shoot to showcase her collection.
shirt EMMA COOK, cap and overalls MONKI.
cap and dress MONKI.
blouse and skirt ALEXANDRA MOURA. jumper ANTIPODIUM.
beanie LEOPARD, dress SAYMYNAME, boots MONKI.
illustration: Christina Chow
Dessert rules it all when it comes to childhood memories and ultimate guilty pleasures. There is no better way to mush up on a couch than to linger upon a tub of sugar, in any form.
Fluffy white baked bread, with its unfriendly crusts cut off and sliced into triangle quarters is the best for what was the most delectable comfort food I could get my chubby little fingers on as a kid! With a think spread of butter and dusting of sprinkles help transform a dampen slice into a joyful delight, definitely a highlight when it came to those birthday occasions. To reminisce about those days, I can’t put down my finger whether it came to the goopy swoosh, the crystalised tiny balls of sugar and starch, or the fact that I could munch into multiple pieces without feeling ill became the sensational rush.
For those growing up in the eighties you’ll know that Viennetta was once held in the highest esteem. It was the Ferrero Rocher of the ice cream world, a status symbol for the middle class. Everything about it was enticing, from the swirling vanilla ice cream to the crisp crunching sound it made as your parents cut a wafer thin slice off its brick of decadence, a slice that was never enough to satiate a child’s hunger. I remember thinking that when I was older I’d buy a whole Viennetta and eat it all myself, because that’s what you do with the power gifted upon adults…eat ice cream.
I do crave on chocolate and the pairing of banana, but usually have them separate is content enough. At one of our restaurants Blue Butcher, we have a dessert that perfect marries the two components. The other dessert I feel torn between would be the Chocolate Lava Cake, as while munching through a scoop reminds of a cold winter day back when I use to reside in the UK, where my mother would often bake this certain recipe to warm me up. It certainly has a sentimental value to it.
On those particular days where I have an overload PMS situation and in need of a warm cuddle (when my boyfriend aren’t around) or crave for some comfort indulgent, my ultimate go to somehow became my own brand’s Raw Fudge Brownie, complimented with an in-house recipe of Raw Mint Chaga Ice Kream. The combination is rich, decadent, and filled with nutrition. The mint rubs off well with the rich Peruvian cacao and fudge … it’s definitely my love affair of choice, especially when a dessert could be a healthy choice.
Call it nostalgia, classic, or even cliché but my favourite dessert is a lemon meringue pie. It’s different from its cousin, the lemon tart, or the American staple the apple pie. Having lived in the UK for some time now, I quickly discovered “pie” meant something very different upon arrival. Of course the diversity and range of pies are immense, there’s even a song from the film Michael (1996) where Andie MacDowell’s character sings “Pie pie, me oh my. Nothing tastes sweet, wet, salty and dry.” Growing up in rural Canada, going to a drive-thru diner (with the trays stretched out across your seats) made the experience of eating lemon meringue pies even more special. I think it’s all in the ratios of having a perfect tangy and buttery lemon curd, balanced by the airy texture of the egg whites which gets me every time. Whenever I’m on a pie hunt, it is imperative to try a local diner’s version and to manoeuvre on what may be different from perhaps somewhere else.
That sweet, delectable delight. The practically illegal combination of fluffy baked batter and oozing just-rightly-so vanilla ice cream, all topped with walnut chunks, sliced almonds and the grand finale of chocolate syrup and powder. If there was a way for my stomach to die happy, this was it. What makes this a gastronomic adventure? I would say the combinations of contrasts. By that I mean many things. The softness of the ice cream punctuated by the crunch of the nuts. The warm heat of the waffle set against the stark reminder of the cold ice cream. The sweetness of the ice cream and chocolate syrup pared back by the subtle buttery undertones of the waffle. I also love the way melting ice cream, chocolate syrup and specks of chocolate powder manage to meander its way into the little square alcoves on the waffle – giving you a little extra sweet surprise with every greedy bite. Even the postscoffing guilt can’t get me down.
illustration: Mally Cheung
We teamed up with our favourite rucksack labels Baggu and Pack Bags, showcasing the range through animated characters. Without this simple tool to transport, will be painstakingly clenching on appliances with a guaranteed soar back. To whom who have invented this way of carrying, this feature is dedicated to you.
text: Michael Cheung
Working alongside your life partner may make or break you. For Jean and Oliver Pelle, starting a business together accentuated their individual characters with how they create, playing on each other’s strengths depending on the project. This being mentioned, both seem to have a mutual understanding that the material sourced plays a specific role for the product, not using it as decorative, but with their purpose and functional depth. This approach to design is consistent in their commercial line of lighting, furniture and architectural projects.
With this interview, we focused on our fascination with their line of ‘Soap Stones’, discussing majorly on the duo’s design thinking. The collection of gem-like soap gained success with it being included at the MoMA Design Store this year, with their Dorit Candle Holders, and collaboration with West Elm on a custom holiday line.
What is Pelle Designs’ brand ethos? JP: At PELLE, we strive to create work that is of use and that is marked by lasting beauty. OP: Our studio seeks an interdisciplinary approach to create environments and products that have richness and meaning. We seek for our work to have a personality that is not merely reflective but also formative. There seems to be a dual functionality between each product, from your light fixtures to paper notepads. Do you believe that any great design should impose a sense of versatility? JP: I feel that as a design company, we try not to constrain our products to a wholly commercial model. We are able to take a more creative direction where the designs can exist between art and product.
Though it is known that liquid soap poses a larger carbon footprint, oppose to using an old-fashion bar. It is arguably more convenient, or do you reckon that it mainly lies upon advertisement? We use glycerin soap for the ‘Soap Stones’ because we are interested in the material properties of it. The soap is almost transparent and it is easy to shape. We can work with it in our studio without any additional major infrastructure. It was a good match for what we were looking for aesthetically. How do you maintain the rich palette of each style of ‘stone’, are the colours obtained from plant ingredients such as herbs and essential oils? Yes, we use pure essential oils of fruits, flowers, and trees to add fragrance to the soaps.
OP: If design is only about making pretty things, in my opinion it remains foreign and somewhat meaningless to the user. If there is an ambiguity on the relationship of form to function, a designed space or object can enter into a relationship to the user. That creates meaning and makes something personal. I suppose you can call that ‘versatility’. But it is not imposed, but rather enabled. As you both come up with an idea for a pitch, does it often result to a unanimous decision, or one of you takes the lead depending on the project? JP: Oliver and I will come up with separate project ideas, but we always layer on top of the other’s input. In the end, we almost always agree on what is good. Oliver or I will certainly take the lead in various projects since that is usually how it is done in a design office and that is how we’ve always worked even before we started this company. OP: We pretty much always agree on when a project is going in the right direction or has reached a good place when it is ready to be shown. I really like the process of layering our sensibilities on top of one another. It is not an easy one but rewarding. Since we have only really been working together for two years, we are still exploring. How do you implement a ‘green’ mindset towards your design choices? JP: Generally, we try to be resourceful as a way of life. In our office, we recycle and reuse. We try to impart that philosophy in our design work as well by creating quality furniture that will last a very long time. OP: I believe that good design will not get thrown out. It will stay and will find some new purpose.
Are the products applicable to all skin types, and could be used to cleanse the face? JP: We use only high quality ingredients. Each person has a unique skin profile so every skin product should be tested first by the individual. That being said, I do use the soaps from time to time on my own face and it seems to be fine. How would you define the term “contemporary” in context of design, as the word seems to be overused? JP: “Contemporary” seems akin to “tastemaking” which is something that was frowned upon in architecture school. It was better to create “timeless” designs. I’ve learned that in product design however, trends do matter. OP: Any word that is used to distinguish or to qualify something is inherently irrelevant to me. It always suggests opposites; something that belongs and something that does not. In most uses, it merely relates to notions of style. I try to avoid it. What we call now ‘traditional’ was ‘contemporary’ and ‘modern’ so to speak at some point in time. I would prefer to simply limit the word ‘contemporary’ to exactly what the word means; belonging to or occurring in the present.
earrings by j .crew, dress by alexandra moura.
photographer: Chelle Chan stylist: Michael Cheung makeup: Peggy Tsui hair: Shue Lai stylist assistant: Nancy Chau & Kayla Wong model: Melinda Priskila @ Model Management
necklace by j.crew, jumper and skirt by ntice.
necklace by joomi lim, jacket and skirt by saymyname.
earrings by soo ihn kim, faux fur coat by tears.
earrings and bracelet by j.crew, dress by alexandra moura.
earrings by j.crew, necklace by maniamania, dress by white ten, boots by h&m.
photographer: Cheung Kin Wai stylist: Michael Cheung makeup: Peggy Tsui hair: Shue Lai stylist assistant: Evelyne Vu model: Natalia Kostalova & Aishe @ Mission Models special thanks :) Coral Lo
On NATALIA/ tee by leopard faux fur vest and jeans by h&m On AISHE/ faux fur coat by blessed are the meek tee by monki skirt by h&m
Hats from AWON GOLIDING MILLINERY
THIS PAGE/ long sleeve and skirt by alexandra moura jacket by monki FACING PAGE/ fishnet long sleeve by monki dress by fleamadonna boots by h&m
On AISHE/ faux fur coat by tears tights by monki On NATALIA/ faux fur coat by tears
THIS PAGE/ faux fur coat by tears FACING PAGE/ dress by margarin fingers skirt and boots by h&m
LAST LOOK The high demand of discipline in being a ballerina is rather similar to the stakes of making it as a model in any major fashion capital. With a physique perfect for dance, it came down to being taller than her male partners when ‘en pointe’ that paved way to a career in front of the camera. Assertive to place ballet aside, she still stays very familiar with the craft using it as a means to keep in shape, training almost every other day at a studio nearby. Since her debut runway season in London, for fall 11’ shows, she has gained steady success with receiving good attention from ‘A-list’ publications such as CR Fashion Book, Vogue Italia, and the interests of designers like Hedi Slimane of Yves Saint Laurent. This said we still anticipate longingly for her to rack up a campaign. Every girl dreams to receive a permanent contract, then gradually reach for the prima ballerina status. Lida Fox has a great management behind her, trying to be carefully selective on the clients she represents the face for; we are now just waiting for that decisive moment when she gets that soloist spotlight like Coco Rocha had with her dance background. Represented by NEXT, New York.
lida fox illustration: Helen Li