Who are the chefs behind Macau’s most interesting restaurants? Get to know them! Did you know water can be more expensive than wine? Check it out on our pages French food for the culinary cognoscenti Find them all in Macau’s delicatessen The first fusion food in the world: Macanese cuisine on the spot
breakdown
Food by numbers Practical trivia and the most expensive stuff you can find if you know where
US$1,000: Price
per-pound of Matsutake (or mattake) Mushrooms in 2009 due to their rareness. They cannot be farmed.
US$25,000:
Price per kilo of Alma’s Caviar, from Iran, in a 24-karat gold tin. The only outlet known to sell this caviar is Caviar House & Pruner in London’s Piccadilly.
6-8:
Number of hours food in your refrigerator stays cold enough to be eaten safely if the power goes off.
18:
The amount of caffeine, on average in ounces, a cola drink contains. As much caffeine as a cup of coffee.
91: Percentage of water in a cabbage. 40: Percentage of the total
worldwide almond production used by chocolate manufacturers.
200:
Sets of disposable wooden chopsticks, on average per person, Japanese use in a year.
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FOR STARTERS… A year after beginning our ESSENTIAL adventure, we return to the theme of the first issue – FOOD. Throughout the year, we have moved forward with Macau – the city that never sleeps. The range of activities the city has to offer seems endless, with new openings every month, each one more spectacular than the last. You might think this makes our job easy, but selecting the best of the best is arduous! In this ESSENTIAL FOOD issue, we have decided to present new fine dining experiences as well as to dedicate a chapter to local Macanese cuisine, considered the first fusion cuisine in the world! We give you the inside track on exquisite tastes but keep our feet on the ground by delivering the info on food everyone can afford. Eating is a basic human need, so we suggest you try all the restaurants we recommend and judge for yourself – Macau truly is a food capital. Rarely are so many and varied restaurants gathered in one place. And, from an ESSENTIAL point of view, almost all of them offer great value and an unforgettable dining experience. We wish you bon appétit! The Macau Business ESSENTIAL team For comments and suggestions please write to our editor at: ESSENTIAL@macaubusiness.com
OUR ESSENTIAL FOOD ISSUE Eating isn’t the be all and end all of life, but it is a sacred part of it. As mentioned in our FOREWORD on page 2, Macau offers such a wide variety of restaurants and dining experiences, it is only rivalled by major world cities like Paris, New York or Tokyo – and we highlight “only rivalled” because what you get here is not only variety, given the small size of this city, but also great value for money! You also get the unique experience provided by Macanese cuisine. You have the best chefs and food outlets combined with family facilities. Planes fly in to Macau everyday carrying fresh produce from all over the world, and the most demanding chefs can find an overture from local restaurant promoters to create special menus at will. ESSENTIAL’s team of food connoisseurs has been speaking to, and trying food from the best chefs and executive chefs in town, and one thing they have in common, besides a great imagination, is an almost limitless budget to buy and provide customers with high quality products to compete with the opposition. And this food fight is being highly rewarded, with Michelin stars going to the best fine dining restaurants in town. Not only all this, Paris or New York can’t offer you all that’s best and at a price to match. Bon appétit!
Western cuisine
Chinese cuisine
Ingredients are measured in exact amounts and cooking by the book seems to be an easy task, although we know it seldom turns out perfect! Live animals seldom make an appearance in the kitchen despite the fact that freshness is appreciated. Let’s just say it is “less violent” than a Chinese kitchen. In traditional circles, you better know which glass is used for water or wine, and the array of cutlery for fish, meat, cheese, dessert, soup and serving. It is called “well educated manners at the table”. Don’t worry about serving, portions are usually individual. Just wait for the host to give a sign and start!
Though at a Western table one should always be sure to be eating and drinking at the same rhythm as fellow diners, there is noneed to abide by complex social rules. Breakfast is lighter compared to Chinese congee, but eggs and bacon, cereals, milk, tea, coffee, bread, butter and often, all at the same time, can be a tough call…
Ingredient amounts are not indicated as in Western cookbooks. It’s all up to the cook. Live animals are preferred for freshness. More often than not, they are cooked alive. You only use chopsticks and a spoon. So you are spared the complicated system of cutlery. At a Chinese banquet you don’t have to worry about what to eat first for each dish has a symbolic meaning and you just take a portion of whatever pleases you the most. Table etiquette dictates who should be served food and tea first! Not respecting these rules can ruin a meal.
Breakfast can start with rice and “real” food – which we believe to be a great way to start the day!
The winner? Fusion food!
The
Seven deadly sins when on a diet
1 Assuming your choices are better than they actually are: Read the labels and check the amount of calories and you will see.
4 Not eating enough - or often enough: As sinful as the above. 5 Too many supplements: Vitamin pills or other supplements are “supplements” and don’t replace FOOD.
2 Being confused about carbs: There are carbs that keep us feeling full longer, like complex carbohydrates from whole grains and fibre.
6 Excluding exercise: If you don’t exercise your body you won’t be able to maintain a high metabolism to burn your fat.
3 Eating too much: Overestimating how much food our bodies need is one of the most common mistakes.
7 Believing everything you read about nutrition and weight loss: we believe this is as clear as water….
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FEATURING FINE DINING IN MACAU
AURORA
Italian restaurant at Altira Macau One Michelin Star
Altira’s signature Italian restaurant Aurora offers traditional Italian cuisine with an impeccable modern presentational twist. The slow cook concept is at the heart of its cooking technique and you can be sure the pasta is homemade.
Chef Michele dell’ Aquila, Chef de Cuisine of Aurora hails from Bari, in the south of Italy. He travelled the world before arriving in Macau to head Aurora’s kitchen in Taipa. In the industry for 14 years, he was at the Bulgari Hotel in Tokyo before arriving here. His style is to take it slow, just the way good life should be!
What is the concept of Aurora’s one Michelin star menu?
My strong belief is the use of top quality raw ingredients, refined cooking techniques and creativity. These qualities account for the success of any Italian restaurant in which I have worked for. Basically, my cooking style and technique comes from Southern Italy (slow food cooking style), and I try to use innovative contemporary presentation. I am passionate about finding fresh local ingredients and experimenting, and would love to eventually have my own organic garden.
What kind of clientele is it designed for?
The slow cooking technique is designed for everyone who chooses to live a healthy life. It caters to all purposes, from romantic dinners, to business meetings, and family dining.
What is the “star” dish on the menu?
The saffron risotto finds its natural accompaniment in the natural sweetness of scallops and is sublimated in contrast with the crunchy substance of asparagus, while the Myazaki beef with Barolo wine sauce is exalted by the refined combination with Taggiasca olives and organic baby vegetables from Australia.
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ZI YAT HEEN Chinese Restaurant at Four Seasons Hotel Macao Two Michelin Stars
Innovative Cantonese cuisine and a wine list featuring over 300 wines from around the world are featured at the Four Seasons Hotel’s Michelin starred restaurant. Keeping it simple and avoiding overloading dishes with seasonings is the motto of Zi Yat Heen’s Executive Sous Chef, Mak Kip Fu, for whom the chemistry between presentation, aroma, texture and flavour makes Cantonese cuisine “sensual”.
Chef Mak has been a professional cook since 1968. He spent time at Fok Lam Moom Chinese Restaurant, considered to be the “graduate school” for top Chinese chefs. There is not much about Cantonese food he does not know. His menu at Zi Yat Heen focuses on traditional Cantonese cuisine with a “lighter and fresher” touch.
What is your restaurant’s concept?
Zi Yat Heen serves exquisite Cantonese cuisine in a friendly, relaxed and elegant atmosphere with top-notch service.
What makes your restaurant special (besides the Michelin stars)?
We have a team of caring staff who understand it is the human factor that sets Zi Yat Heen apart.
What makes a restaurant deserving of a Michelin star? Michelin has a team of highly trained inspectors who visit and rate restaurants anonymously, applying Michelin’s international standards for quality across many categories. So, I think it is the enjoyable total dining experience.
Does the Michelin star increase the level of responsibility for a chef?
There are certain travellers that will always look to experience the finest cuisine available at a destination. Our team will continue to work on refining and improving our product and services.
How is Chinese cuisine different from Western food? A soothing and sensual Cantonese cuisine illustrates the chemistry between presentation, aroma, texture, and flavours. And it is very important to use seasonal and fresh ingredients.
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FEATURING FINE DINING IN MACAU
MISTRAL
French and Mediterranean restaurant at Sofitel-Ponte 16
Blending is Mistral’s philosophy and it is well known for its buffet and Sunday brunch’s underlying Western cooking style. It is also noted for its alfresco dining overlooking Macau’s inner waterfront.
Joel Khalil, Executive Chef at Mistral comes from a mix of cultures and is no stranger to Macau’s eclectic atmosphere. His mother is Swiss and his father Israeli, and since his early childhood he was exposed to different cuisines and techniques. Khalil started his career in the French part of Switzerland where he also studied to become a chef, and from there he travelled the world.
Sofitel highlights Mediterranean flavours, instead of Chinese/Japanese and French cuisine. How is it working for you? It seems to work well, our buffet is doing well, and the special menus we often do are also well appreciated. The Mediterranean flavours and cuisines are so big in variety and so we can have fun with those flavours.
What are your “star” dishes?
Our star dishes are the traditional French dishes such as duck leg confit, foie gras terrine, French sea bass, and our desserts are popular. Of course we also offer a good range of Asian food.
What inspires you when it comes to designing and preparing new dishes?
There are a few angles we have to look at before designing a menu, as there are many different types of people and nationalities that we have to consider. Of course we always have to look at what’s in season. But in general I do food I have done before, which worked very well and I make adjustments to it. I also get tips and inspiration from the books of great chefs.
How different is it working in Macau from all the other places you have been? It is different in that there are many last minute demands due to Macau being casino oriented. VIP guests are in and out and have demands that we must respond to. Win or loose, we have to please them so they come back. Another thing is that we tend to use luxury products and ingredients often, as guests or casino owners do not mind the high cost when comes to serving high rollers. It becomes interesting to deal with these kinds of special ingredients.
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WING LEI
Cantonese Cuisine at Wynn Macau
Refined décor, exquisite tableware and a sculptured dragon made with more than a thousand crystals are the backdrop for this restaurant, popular with businessmen and families alike. What is Wing Lei at Wynn’s concept? I want to introduce my guests to the real taste of refined Cantonese cuisine. When we cook at Wing Lei, we incorporate new concepts such as exciting dish presentation and healthy cooking methods, while preserving the original flavor of Cantonese cuisine.
Peter Chan, Executive Chef of Wing Lei is
the man responsible for updating its menu every three months. He believes the culinary experience should be “pure, brilliant, fresh and not have excessive decoration”. Chan began his career working as an apprentice in his uncle’s kitchen 30 years ago. Today, he supervises a staff of 30 chefs.
What are your “star” dishes? 1. Steamed cod fillet rolled with preserved tree seeds – I think this dish shows our creative cooking techniques and presentation, as well as the concept of healthy Cantonese food. As you know, people used to pay more attention to how delicious a dish was, than to how healthy it was. So we always want to create dishes that are not only healthy, but also creative and delicious for our guests. 2. Sautéed diced beef tenderloin with garlic – this is one of my favorite Cantonese foods. This delectable dish represents the essence and traditional flavor of Cantonese cuisine – from the preparation, combination of ingredients, and seasoning to the cooking method, as well as the sauces and condiments. What is it that differentiates Chinese food from Western food? Most of the ingredients used in Western cooking are easy to find and are available all over the world, while ingredients used in Chinese cuisine are not easily available due to their wide diversity. I would say the other big difference is the cooking methods. The cooking methods used in Western cuisine are mainly frying and baking, but Chinese cuisine uses a wider variety of cooking techniques, such as steaming, stir frying, shallow frying, double boiling, braising, baking and deep frying, etc. What makes your cuisine different from the other Chinese cuisines? We mainly serve Cantonese cuisine at Wing Lei. Cantonese cuisine is unique in China for the following reasons: 1. Great diversity of ingredients: Guangzhou and Hong Kong were trading ports in the past; therefore many imported ingredients have been coming into Guangdong over the years. Moreover, Cantonese cuisine incorporates almost all edible meats besides pork, beef and chicken. 2. Cooking methods: In Cantonese cuisine, more cooking methods are used than in other Chinese cuisines, such as steaming, stir frying, shallow frying, double boiling, braising, baking and deep frying, etc. 3. Classic Cantonese sauces are light compared to the thicker, darker, and richer sauces of other Chinese cuisines because Cantonese cuisine pays much more attention to the freshness and original taste of ingredients.
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BEIJING KITCHEN
AUX BEAUX ARTS BRASSERIE
Northen Chinese cuisine at Grand Hyatt Macau
French restaurant at MGM Grand Macau
Replicating Grand Hyatt Beijing’s “Made in China” restaurant, Macau’s Beijing Kitchen is open 24 hours and specialises in authentic northern Chinese fare, from Shanghainese appetisers to hand-pulled noodles and Peking Duck. Daniel Jiang and Richie Yu, both Chefs de Cuisine at Beijing Kitchen Richie Yu has been in the kitchen business for 15 years and always worked in China. Born in Qingdao, his passion for cooking started when he was introduced to the secrets of Chinese cuisine – secrets he guards with his life. Daniel Jiang, on the other hand, underlines the real tastes of Beijing cuisine and like to spend time with talented young chefs in the kitchen, sharing his over 17 years of experience. Highlights from the Beijing Kitchen menu Old-fashioned Peking Duck from the wood fired oven with classic condiments (MOP320 for a whole duck) Sichuan braised sliced fish, potato, rice noodles in a clay pot (MOP150) Wok fried diced chicken, dried chilli, ginger, peanuts (MOP65) Double boiled bird’s nest soup with Yunnan Ham (MOP520)
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A replica of an Art Déco French brasserie, Aux Beaux Arts offers classic French dishes like “escargot” and “moules marinières” alongside local favourites. Frenchman Philippe Marc, Executive Chef of the kitchens of the Plaza Athénée in Paris, supervises the menu in Aux Beaux Arts and flies to Macau every six months to check on the site. Chef de Cuisine Aux Beaux Arts Antoine Perray should take credit for much of what is going on here. Born and raised in Normandy, in the northwest of France, Perray worked with the “crème de la crème” of French cuisine and among other places, was trained at the Hôtel de Crillon, one of Paris’s most prestigious addresses. Highlights from the Aux Beaux Arts Menu PRESSE DE FOIE GRAS ET VOLAILLE - Pressed duck liver and Bresse chicken breast, Sauternes reduction MOULES MARINIÈRE - Steamed mussels with white wine, shallots and parsley ESCARGOTS À LA BOURGUIGNONNE - Garlic parsley butter gratin snails SALADE DE HOMARD, CELERI EN REMOULADE ET TRUFFES NOIRES Lobster salad, celery rémoulade and black truffles LES GRENOUILLES SAUTÉES À LA PROVENÇALE - Provençal sautéed frog legs, sautéed garlic tomato
FRENCH FOOD FOR THE CULINARY COGNOSCENTI Almost all of these delicacies can be found in specialty stores and supermarkets in Macau. Enjoy! Butter - The smoothest and richest butters and creams, made from cattle raised on fragrant pastures, are usually French. It is a national treasure. Its fine craftsmanship has accomplished truly sublime creations, among others, the luxurious truffle butter and the famous Echire butter. Don’t cook with it! Spread on freshly baked bread instead… Goose Foie Gras – Revered as one of the most exquisite foods in the world, Foie Gras is synonymous with great taste and unabashed elegance. Goose Fois Gras is sublime. It comes in various forms and preparations: micuit (half cooked), fully cooked, cooked with truffles, in the form of a block or mousse, sometimes marinated in wine, raw and ready to sear, or “sautéed”. Foie Gras is best served as a starter when the food palate of your guests is still neutral. Cheese - There’s something about a creamy French cheese that is just so and only …French. The country is known as the cheese capital of the world. Slathering a fresh baguette with Brie and accompanying it with a glass of wine can be considered a national sport for the French and tourists visiting the country. From Beaufort to Bleu d’Auvergne, or Boule de Perigord with Truffles to a Boursin with Garlic and Herbs, from a Brie to a Buchette or Camembert - there are over 1000 cheeses! You can search for cheese by milk type, region, and strength of flavour or by group. French Black Truffles from Perigord - The best black truffles undoubtedly come from France, where winter black truffles are more commonly called the Diamond of Perigord. This exquisite mushroom tuber melanosporum vitt grows in the Provence region from December to March. The summer black truffle, tuber aestivum vitt or “truffe de la St. Jean” is found in France in the same fields where the winter variety grows, during the months of June to November. Less fragrant and flavoured than the winter truffle, it remains a good choice for culinary experimentation without the price tag. Escargot - Dare to experiment! Long considered one of France’s top gourmet delicacies, escargot comes in all different shapes, sizes and packaging, from escargot appetizers in puff pastry, to cook-ready shells. You’ll find it surprisingly easy to incorporate this unique ingredient into your cooking. One of the best versions is escargot with garlic sauce and butter. It acquires a green colour and is great as a starter. “Fleur de sel” - Harvested by hand, marine salt known as “fleur de sel” is the most highly prized ingredient in kitchens throughout the world, needless to say in great chefs’ kitchens. “Fleur de sel” are crystalline beads formed through evaporation on the seabed and then carefully processed. Due to its small size, “fleur de sel” dissolves faster than regular salt. It is best used with fresh herbs and sprinkled on to food just before serving. 81
Restaurant on Every Corner
Believe it or not there are more than 1,000 restaurants in Macau. How this is possible in the most densely populated place on earth after the Gaza Strip, we don’t know. Here’s our guide to the best
CLUBE MILITAR
NEW FUROSATO
Portuguese cuisine
Japanese cuisine
Elegance and tradition defines the setting of Macau’s Military Club restaurant. The building dates back to 1870, and used to be a private and recreation centre for Portuguese military officers.
New Furusato offers its creative “Kaiseki” menus and top quality sashimi and sushi.
Address: 975, Avenida da Praia Grande, Macau Tel: +853 2871 4000, +853 2871 4000
NAAM
ROBUCHON A GALERA French cuisine
Thai cuisine Overlooking the swimming pool and tropical garden of the Grand Lapa Macau resort, NAAM serves high quality Thai cuisine in an exquisite atmosphere for business or romantic dinners. Address: 956-1110 Avenida da Amizade, Grand Lapa Macau Tel: +853 8793 3261 +853 8793 3261
Famed Joel Robuchon’s three Michelin-starred restaurant. He is the acclaimed “Chef of the Century” by Gault-Millau and the most Michelin-starred chef in the world. The restaurant was also the first in China to receive the Wine Spectator’s “Grand Award” for having one of the best wine lists in the world, with a collection of over 6,000 labels. Address: 3/F, Lisboa Tower, Hotel Lisboa, Macau Tel: +853 2888 3888 +853 2888 3888
IMPERIAL COURT
TIM’S KITCHEN
Chinese cuisine
Cantonese cuisine
One Michelin Star Famed consulting chef Chow Chung partnered with Chef Louie Wong to create an exquisite menu of Cantonese favourites as well as seasonal specialties from other parts of China.
Best known for its seafood signature dishes, it was awarded two Michelin Stars in 2009.
Address: MGM GRAND Macau, Avenida Dr. Sun Yat Sen, NAPE, Macau Tel: +853 8802 3888 +853 8802 3888
DON ALFONSO 1890
OKADA Japanese cuisine Chef Hirofumi Imamura blends the finest traditional cooking techniques with the highest quality ingredients from around the world. Address: G/F, Wynn Macau, Macau Tel: +853 8986 3663 +853 8986 3663 Aux Beaux Arts
MGM Grand, Macau Tel: 853 8802 8888 18:00 - 23:00
Camões
Macau Fisherman’s Wharf, Macau Tel: 853 2872 8818 12:30 - 23:00
Canton
The Venetian, Taipa, Macau Tel: 853 8118 9930 10:00 - 23:00
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Address: 2/F, East Wing, Hotel Lisboa, Macau Tel: +853 8803 3677 +853 8803 3677
Address: Lobby Level, East Wing, Hotel Lisboa, Macau Tel: +853 2888 3888 +853 2888 3888
Italian Cuisine This is the highest Michelin-rated restaurant in Southern Italy. In Macau, Don Alfonso 1890 replicates what it does in Italy. Only the best raw materials are cooked in the simplest way. We vouch for it! It has a wine selection of over 4,900 labels. Address: 3/F Grand Lisboa, Macau Tel: +853 8803 77722
Fernando’s
Kwun Hoi Heen
Inagiku
La Paloma
9 Hac Sa Beach, Coloane Island, Macau Tel: 853 2888 2264 12:00 - 21:30 StarWorld Hotel, Macau Tel: 853 2838 3838 12:00 - 14:30, 18:00 - 23:30
3/F The Westin Resort, Coloane, Macau Tel: 853 2887 1111 11:00 - 23:00 2/F Pousada de S. Tiago, Macau Tel: 853 2837 8111 12:00 - 22:30
Morton’s of Chicago
The Venetian, Taipa, Macau Tel: 853 8117 5000 17:30 - 22:00
New Furusato
2/F Hotel Lisboa, Tel: 853 2888 3888 12:00 - 22:30
Portas do Sol
2/F Hotel Lisboa, Macau Tel: 853 2888 3888 12:00 - 22:30
Red 8
G/F Wynn Macau, Macau Tel: 853 8986 3663 24 Hours
From least to most expensive
THE KITCHEN Steakhouse This restaurant offers a new concept for the modern steakhouse, featuring the best beef from Japan, Wagyu from Australia, US prime beef and Dutch veal as well as fresh fish and lobsters from the tank. Address: 3/F Grand Lisboa, Macau Tel: +853 8803 7777 +853 8803 7777
THE EIGHT Chinese cuisine The interior was conceived by renowned Hong Kong designer Alan Chan. The Eight offers an intimate atmosphere, and on the menu delicious Cantonese and Huaiyang cuisine. Address: 2/F Grand Lisboa, Macau Tel: +853 8803 7788 +853 8803 7788
KIRA Japanese cuisine Kira offers a contemporary approach to Japanese dining. Chef Takenori Noguchi selects the ingredients that are imported directly from Japan. Address: Level 10, Altira Macau, intersection of Avenida Dr. Sun Yat Sen and Avenida de Kwong Tung, Taipa Island, Macau. Tel: +853 2886 8868 +853 2886 8868
Rossio
MGM Grand, Macau Tel: 853 8802 8888 11:30 - 14:30, 18:00 - 23:00
Square 8
MGM Grand, Macau Tel: 853 8802 8888 24 hours
Tenmasa
11/F Altira Macau, Taipa, Macau Tel: 853 8803 6611 11:30 - 14:30, 18:30 - 22:30
Ying
11/F Altira Macau, Taipa, Macau Tel: 853 2888 0156 11:30 - 14:30, 18:30 - 22:30
Macanese magic Experts consider Macanese food to be the world’s first fusion cuisine. Unique to Macau, it is a blend of cooking techniques from the south of China, Portugal, India, Malaysia and Africa Mastered by the lusophone community in Macau, Macanese food is commonly said to be a result of the cooking of the wives of Portuguese sailors in an attempt to replicate Portuguese dishes. In recent decades its recipes have left the “secrets” of each family to join the menus of famous local restaurants. Macanese food is still very attached to home cooking and there are not yet any fine dining restaurants offering this culinary experience. In Macanese cuisine you find baked, roasted and grilled menus seasoned with spices including coconut milk, turmeric, cloves, coriander, tamarind, star anise, watercress and chili. It is a seasonal cuisine which is big on health concerns. Some dishes are prepared to help women through pregnancies while others are considered part of a curative processes of illnesses. Famous dishes include Galinha Africana (African Chicken), Minchi, Bacalhau (Dried Codfish), Pato de Cabidela, Bafassá, Chili Shrimps, Bebinca, Fat Rice, Moorish Rice or Balichão. Desserts include Baji, Milk Bebinca, Coconut Pies or Coffee Gelatin called Agar-gar. Some of the best places serving Macanese food: APOMAC Cantine – Association of Retired and Pensioners from Macau Avenida Sidónio Pais, Macau. Tel: +853 2852 4325 +853 2852 4325 Litoral - Rua do Almirante Sérgio, 261-A, R/C, Macau. Tel: +853 2896 7878 +853 2896 7878 A Lorcha - Rua do Almirante Sergio 289, Macau T el: +853 2831 3193 +853 2831 3193 Porto Exterior - Alameda Dr. Carlos D’Assumpção, Ed. Chong Yu, No.606 H, Macau. Tel: +853 2870 3276 +853 2870 3276 Galo - Rua dos Clérigos 45, Taipa Island, Macau. Tel: +853 2856 2231 +853 2856 2231 Pinocchio’s - Rua do Sol, nº 4, Taipa Island, Macau Tel: +853 2882 7128 +853 2882 7128 Praia Grande - Praça Lobo D’Avila, Avenida da Praia Grande, Macau. Tel: +853 2897 3022 +853 2897 3022
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big spender
Can water be more expensive than wine? Yes. We present you with Bling H2O and Berg’s Arctic Water… Bling H2O came out of the “inspiration” of Kevin G. Boyd, a Hollywood writerproducer who, while working on studio lots noticed that one can tell a lot about a person by the bottled water they carry… Bling is bottled at the source in Dandridge, Tennesse and won the medal for best tasting at the Berkeley Springs International Water Tasting Festival. Berg, a bottled water company in Newfoundland, Canada, dedicates its businesses to harvesting the Artict’s Ice Age ice, bottling it and selling it to wealthy drinkers. Some say that the best alcoholic drinks should be paired with the purest of waters. It is a respectful thought and a logical attitude. But how far will you go for a bottle of water? Berg promises to offer water in an “epicurean” sense, where taste and purity matters. Isn’t water a natural product just like wine or a tasty apple? If up to now, Evian was the most “luxurious” bottle you ever tasted, prepare yourself for this adventure. While Bling has its Bling H2O for bling bling lovers on the market, with each frosted bottle sealed with a cork and emblazoned with fake diamonds, Berg uses nature to purify its bottled water – iceberg water tapped from artic glaciers forged thousands of years ago during the Ice Age.
Berg Water – Soft water with a very low mineral content. Price MOP 250 Bling Dubai Collection “The Ten Thousand” – launched in December 2009, the bottle has over 10,000 hand applied Swarovski Crystals and was recently considered the world’s most expensive bottled water. Price MOP 20,500 The “OMG” Faded Chrome Bottle – It is a unique bottle starting with chrome at the top and clearing at the bottom with charcoal gray crystals Price MOP 400 Limited Edition Paris Pink – is a 750 ml Bling H2O water Price MOP 300 Additional information: www.bergwater.ca www.blingh2o.com
Peanut butter - Invented by St. Louis physician Ambrose Straub, who, concerned about the nutrition of his elderly, toothless patients, concocted a health-food product that was high in protein and easily digestible. Celery - Has negative calories. It takes more calories to eat a piece of celery than the celery has in it to begin with. Honey - Is believed to be the only food that does not spoil. Honey found in the tombs of Egyptian pharaohs has been tasted by archaeologists and found to still be edible. 84
Popcorn - Has been around for over 6,000 years. Raisins - If dropped in a glass of fresh champagne will bounce up and down continually from the bottom of the glass to the top. Bananas - Are the most prolific of all food plants with as many as 300 bananas growing on the same stalk. Cheese - Closes the stomach and should always be served at the end of a meal and is the oldest of all manmade foods.
White Truffle Tradition
Food and Sex
Stanley Ho Hung Sun’s STDM made bidding for white truffles in winter time a tradition. Last December, STDM paid almost HK$3 million for two white truffles during an international simultaneous auction held in Macau, London, Rome and Moscow. It was a charitable auction. The set is comprised of one 800 gram truffle and one 350 gram, found in the regions of Molise and Tuscany, in Italy.
Pineapples - Are classified as berries. Apricots - Can be traced back to China at least 4,000 years ago, and first appeared in Greek mythology as the “golden apple.” Haggis - The national dish of Scotland, haggis, is made of the heart, liver, lungs and small intestines of a calf. It is encased in the stomach lining of animals, boiled, and seasoned with salt, pepper and onions. Oh, and don’t forget to add the suet and oatmeal.
Potatoes - When potatoes were first introduced to Europe, people were skeptical and only ate the leaves, which made them sick. They would then throw away the rest, including the actual spud. Chicken soup - In the Middle Ages, chicken soup was believed to be an aphrodisiac. Strawberries - Are the only agricultural product that bears their seeds on the outside.
Food in the bedroom is fun. Ice cubes, not necessarily “food”, can be used for stimulation - we won’t go further in explaining the trick. But something as innocent as holding it in your hand and letting the ice water drip might be a good start. Never tried whipped cream? Let’s just say it adds a lot of sweet to the treat… Want your partner to love you more? Chocolate. It is believed to stimulate the production of endorphins – which are responsible for the sense of pleasure or pain – chocolate can stimulate the same feeling as falling in love. Don’t believe us? Try pouring chocolate syrup all over your other half and you’ll see. If chocolate’s not your thing, try honey! Prepare yourself and your loved one for a laugh though. Squeeze a bottle of honey (it is always more practical than using a honey spoon…) and create trails in your partner’s body. You will definitely be glued together. Want something more hard-core? Prepare a whole food festival and don’t forget the wine or champagne. Just make sure the food you pick is in harmony with the drink, the rest is off the record…
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HOST WITH THE MOST
Be creative and make sure you have timeless pieces at home when receiving guests. But remember that design counts inside and outside your safe haven. Here we offer the sublime for home and office. From Scandinavian designers to traditional manufacturers bearing the sign of high quality. Read on…
Knipschildt La Madeline au Truffe Founded by Fritz Knipschildt, a chef who received his culinary education in Denmark, in 1999, Knischildt creates one of the world’s tastiest chocolates. Price: MOP 40,000 per kilogram approx. For additional information: www.knipschildt.com
Anti-Theft Lunch Bags These are sandwich bags that have green splotches printed on both sides, making your freshly prepared lunch look spoiled Price: MOP 80 For additional information: www.thinkofthe.com
Bugatti retro-style “Volo Toaster”
Champagne Collection by Puiforcat Three massive silver pieces comprise this collection: a champagne bucket, a pitcher and a timbale. Additional information: HERMES PUIFORCAT SAINT-LOUIS BOUTIQUE at MGM Grand Macau TEL: +853 2857 5208 / 2857 5210
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Associated with “open road” Bugatti is also a household name. This retro toaster is made to look great in the kitchen! It comes in four colours: red, cream, black and chrome. Price: MOP 1,600 (MOP 1,750 for the chrome version) Additional information: www.casabugatti.it
Armani Casa Geisha Assiete Creuse
Bernardaud Lipari china boxed set of cups and saucers
Price: MOP 600 Additional information: www.armanicasa.com
Price: MOP 8,300 Additional information: www.bernardaud.fr
Mosaïque by Hermès Mosaïque au 24 Tea cup and saucer - MOP1,540 Mosaïque au 24 Coffee cup and saucer - MOP1,360 Mosaïque au 24 Small box - MOP1,540 Mosaïque au 24 Tart platter - MOP2,840
David Redman amethyst crystal scotch decanter David Redman products in Singapore: VANILLA HOME, 48 Club Street, Singapore, 069425. Tel: +65 6324 6206 Price: MOP 6,500 For additional information: www.davidredman.com
Porcelain Cup with Silicone lid When everyday objects are transformed into a design concept – this is something that can make your day easier! Price starting MOP 80 For additional information: www.uncommongoods.com
Kohta Carafe and Glass by Finnish designer Hari Koskinen for Iitala. Launched in September, these are designs from the new Art Works concept of Finnish designer Koskinem. The Kohta collection is a carafe/glass comprising two cylindrical sections of different coloured glass. It is limited to 100 editions. Iittala store in Hong Kong at: POP 3 LIMITED, Room 1210, Seaview Centre, 139-141 Hoi Bun Road, Kwun Tong, Kowloon, Tel: +852 2868 2112 For additional information: info@aaamy.com
Iittala Pokaali limited edition art glass (18 cm) For additional information: www.iittala.com Iittala store in Hong Kong at: POP 3 LIMITED, Room 1210, Seaview Centre, 139-141 Hoi Bun Road, Kwun Tong, Kowloon, tel: +852 2868 2112 Price: MOP 5,150 For additional information: info@aaamy.com
Louis Vuitton Taiga leather whisky set Marimekko Hetkia mugs For additional information: www.scandinavia-design.fr Price: MOP230
Includes a silver ice box and tongs, silver cocktail sticks and case, four crystal glasses, one crystal carafe with silver lid and a crystal “Coupelle” dish. Price: MOP270,000 approx. 87
Food
Next month look for
guide to indulgence
Grand Canal Shoppes, The Venetian Macao 5cm Abiste agnès b. Aigle Aimer Alqvimia Anteprima Apothecary Armani Exchange Arté Madrid Artini Ashworth Autore b+ab Bauhaus Belle Blancpain Blush Boucheron Boutique di Gondola Breil Brooks Brothers Butani BVLGARI Canudilo Caran d’Ache Carat Carl F. Bucherer Century Chai CHARRIOL Chevignon Choi Wai Jewellery Chopard Cirque du Soleil Boutique City Chain CK Calvin Klein Clarins Club Monaco Coach Corona Crocodile Damiani Davidoff Deicae Demandor Derain DG Lifestyle Store Diesel Dilys’ Don Gilato Dooney & Bourke Ecco Edelweiss Jewellery Elle Jewellery Elov Emphasis Jewellery Emporio Armani Emporio di Gondola Enzo EQ:IQ Expressions Fabio Caviglia Fables Fancl Fila Fiorucci Florsheim Folli Follie Fossil Francesco Biasia Franck Muller French Connection Furla Geox; Joy & Peace girls talk Giviea Glashütte Original Godiva Göessele Grossé Guess Accessory Guess Jeans H&B Medicine Shop Hatta Fine Jewelry Hearts On Fire Herborist Hogan Home of Swallows Hugo Boss Orange Label i.t innée
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Izod Izzue Jaquet Droz JC Versace Jean Scott Jipi Japa Just Gold Kaltendin Kego Kilara & Ceu Killah Lacoste Lancel Laneige Le Saunda Levi’s Links of London LLadró L’Occitane Luisa Cerano Luk Fook Jewellery Lush M Missoni Malo Clinic & Spa Manchester United Mango Marisfrolg Marjorie Bertagne Marlboro Classics Massimo Dutti Maud Frizon Paris Max&Co. Mercato Michel René Michele Mikimoto Millie’s Mirabell Miss Sixty Mocca Moiselle Montagut Montblanc Moreline Murano Murphy & Nye NaRaYa Natural Beauty Mix Nautica Next Nike Nine West Normana O’Che 1867 Omega Optica Boutique Optica Fashion Optical 88 Osim Oto Outdoor Fashion Passion Play Patchi Paul & Shark Piaget Piquadro Promod Q’ggle Rado Raffles Rayure Replay Rich Jade Richard Mille Rimowa Rockport S. Culture S.T. Dupont Samsonite Shiseido Sisley Sisley Paris Soft & Intimate Sparkling Color ST GE Staccato Stefanel Stella Luna Stone Market Sulwhasoo Swarovski Swatch Tasaki Thomas Sabo Tie Rack / Bric’s
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Tiffany & Co. TISSOT Tommy Hilfiger Tonino Lamborghini Tourneau Toywatch Triple Five Soul Triumph and Hom TSL Tumi U-Boat United Colors of Benetton Valente Venilla Suite Verri Vertu Vilebrequin What For Wolford Y Nan Yes Zara Zydo
2003 2411 2710 2646a 1003 2417 2436 2220 2022 2707 2426 2308 1021 2600 2703a 2006b 2623a 2205 2626 2625 2023 2313 2013b
Cars, Yachts & Motors
DFS Galleria, The Four Seasons
Armani Bally Burberry Cartier Celine Chanel Chaumet Chloe Chopard Clinique Debeers Dior Dior (Beauty Zone) Dunhill Estee Lauder Fendi Folli Follie Gucci Hermes IWC Jurlique Kiehl’s The City of Dreams Lancome L’Occitane Alfred Dunhill Level 1, The Boulevard Loewe Bally Level 1, The Boulevard Louis Vuitton Burberry Level 1, The Boulevard Omega Cartier Level 2, The Boulevard Prada Chopard Level 2, The Boulevard Ralph Lauren Chow Tai Fook Level 2, The Boulevard Salvatore Ferragamo Coach Level 1, The Boulevard Shiseido Hublot Level 2, The Boulevard Swarovski Hugo Boss Level 1, The Boulevard Tag Heuer i TO i Level 1 and 2, The Boulevard Tod’s Insider Level 1, The Boulevard Tumi IWC Level 2, The Boulevard Vacheron Constatin LeSportsac Level 1, The Boulevard Van Cleef & Arpels Longines Level 2, The Boulevard PENACHE Level 2, The Boulevard Shoppes at Four Seasons Ralph Lauren Level 1, The Boulevard Rock Shop Level 1, Hard Rock Hotel Abiste Salvatore Ferragamo Level 1, The Boulevard Alain Mikli Swarovski Level 1, The Boulevard Altea Milano Tag Heuer Level 2, The Boulevard Aquascutum The Bubble Shop Level 1, The Boulevard Armani Collezioni Timeless Level 2, The Boulevard Audemars Piguet Tumi Level 1, The Boulevard Autore Valentino Level 1, The Boulevard Bottega Veneta Vivienne Westwood Level 1, The Boulevard Brioni Butani The Esplanade, Wynn Macau Canali Cerruti 1881 Alfred Dunhill 16 Chic Elegance Bvlgari 3 Coach Chanel 5 Cole Haan Christian Dior 12 David Yurman Ermenegildo Zegna 17 Diamond SA Fendi 10 Diane Von Furstenberg Ferrari 21 Dilys’ Giorgio Armani 8 Ed Hardy / Christian Audigier Gucci 25 Gieves & Hawkes Hermes 18 Giuseppe Zanotti Hugo Boss 23 Givenchy Louis Vuitton 6 GoldVish S.A. Miu Miu 11 Guess by Marciano Cigar Imporium 4 H&B Medicine Shop Piaget 9 Hugo Boss Prada 27 Jimmy Choo Sundries 13 Juicy Couture The Signature Shop 4 Kate Spade Tiffany & Co. 7 Kent & Curwen Van Cleef & Arpels 24 Kenzo Versace 26 Kwanpen Vertu 22 La Perla Lancel Grand Lapa Hotel Mango Tree Marc by Marc Jacobs Bally 13 Marni Burberry 1 Max Mara Cartier 12 On Pedder Christian Dior 11 Optica Privé Cigar Imporium 17 Renaissance Arts Gallery Alfred Dunhill 10 Roberto Cavalli Class Emporio Armani 9 and Cesare Paciotti Ermenegildo Zegna 2 Samsonite Black Label Florinda Jewelry 16 Shamwari South African Diamonds Hermes 8 Shanghai Tang Hugo Boss Orange Label 5 Shiatzy Chen Louis Vuitton 4&5 Shimansky Omega 6 St. John Salvatore Ferragamo 7 Stefano Ricci Valentino 15 Stuart Weitzman tsesay Valentino Versace
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1208 1212 2835b 2836 2805 & 2806 1130 & 1131 1129 2845 2802 1223 2850 2801a 1207 2856 2812 2801 2816 2846 1211 2820 2835a 2847 2851 1226 2858 1215 2807 2838 2859 2829 2837 2840 2817 2849 2857 2813 2831 2841 2808 2848 2823 1213 2800 2825 2818 2839 2833 2821 & 2822 2809 1128 2850a 2832 2842 2853 & 2855