lifestyle by Mulpha Vol 2, 2012 by Mulpha International Bhd

the magazine

volume two

2012

OUR COMMITMENT TO EXCELLENCE Mulpha International Bhd is a diversified conglomerate and a component stock of the Bursa Malaysia Composite Index since 1983 and listed on the Main Market of Bursa Malaysia Securities Berhad. Its shareholder's fund is in excess of RM 2.9 billion. The Group's focus is on property development and investment, infrastructure and civil construction with operations and investments in Malaysia, Vietnam, Singapore and Australia. Over the years, Mulpha has leveraged on its expertise abroad to become Malaysia's largest real estate investor and developer in Australia, owning world-class assets that include Sanctuary Cove and Hyatt Regency Sanctuary Cove in Queensland, InterContinental Sydney, Norwest Business Park Sydney, The Hotel School Sydney, Bimbadgen Estate in New South Wales' Hunter Valley and the world-renowned and award-winning Hayman Great Barrier Reef. b y Mu l p h a t h e ma g az in e 20 1 2

MULPHA INTERNATIONAL BHD (19764-T) 17, Jalan Semangat, 46100 Petaling Jaya, Selangor Darul Ehsan, Malaysia Tel: 603-7957 2233 / 603-7955 1344 Fax: 603-7957 2234

refining & redefining living

Lifestyle is a bi-annual magazine from Mulpha International Bhd., published with the primary objective of keeping all Mulpha privileged guests abreast with the latest Lifestyle issues and the Group’s upcoming developments. Copies of Lifestyle can be obtained from the Mulpha International Bhd. office. For enquiries, please call (603) 7957 2233 or (603) 7955 1344 or contact Darlene Liew at darlene.liew@mulpha.com.my

CHAIRMAN Lee Seng Huang CEO Chung Tze Hien EDITOR Faridah Hanim EDITORIAL BOARD Darlene Liew Mulpha, Malaysia Koh Boon Teng Mulpha Land, Malaysia Sally Morgan Mulpha, Australia & Hayman Sue Thomson Sanctuary Cove, Australia

CONTACTS Mulpha International Bhd. Faridah Hanim (603) 7957 2233

Mulpha Australia Limited Sally Morgan (612) 9268 5000

Leisure Farm Resort (Sales & Marketing) Tan Po Reen (Johor) Peter Lim (Singapore) (607) 556 3003 (602) 6254 8280 Mulpha Sanctuary Cove (Development) Pty. Ltd. Sue Thomson (617) 5577 6500 Hayman Great Barrier Reef Shane Green (612) 8272 7005 RESERVATIONS & GENERAL ENQUIRIES Hayman Great Barrier Reef (617) 5577 6500 InterContinental Sydney

(612) 9253 9000

Karen Evans Bimbadgen Estate, Australia

Hyatt Regency Sanctuary Cove (617) 5530 1234 Bimbadgen, Hunter Valley

(612) 4998 4600

Karen Edwards Norwest Land, Australia

Indochine Park Tower

(848) 930 4009

Paul Weeks The Hotel School Sydney, Australia Erin Millar Hyatt Regency Sanctuary Cove, Australia Fred Matti InterContinental Sydney, Australia

PRINTING Label Plus Sdn. Bhd. DISTRIBUTION Mulpha’s Lifestyle magazine is a free publication showcasing the quality of life with a controlled circulation of 2,000 copies, offered to an exclusive database through selected distribution channels. • Mulpha Group of hotels -InterContinental Sydney -Hyatt Regency Sanctuary Cove -Hayman Great Barrier Reef • Residents of Leisure Farm Resort & Residences, Johor • Lifestyle brand owners • Professionals

Mulpha International Bhd is a diversified conglomerate and a component stock of the Bursa Malaysia Composite Index since 1983 and listed on the Main Market of Bursa Malaysia Securities Berhad. Its shareholder’s fund is in excess of RM 2.9 billion. The Group’s focus is on property development and investment, infrastructure and civil construction with operations and investments in Malaysia, Vietnam, Singapore and Australia. Over the years, Mulpha has leveraged on its expertise abroad to become Malaysia’s largest real estate investor and developer in Australia, owning world-class assets that include Sanctuary Cove and Hyatt Regency Sanctuary Cove in Queensland, InterContinental Sydney, Norwest Business Park Sydney, The Hotel School Sydney, Bimbadgen Estate in New South Wales’ Hunter Valley and the world-renowned and award-winning Hayman Great Barrier Reef.

Contents lifestyle with a difference volume two

sojourn

after hours

Divine Dining

A Different Fill

Fresh Fare

Full Steam Ahead

One Fabulous Number

Chic Outlet

Homegrown Perfection

One Big Party

A Slice of Hayman

high life 22

Moments are Eternal New Hayman Beach Villas

All Before Youâ&#x20AC;&#x2122;ve Even Finished Breakfast

2012

Divine Mulpha Sanctuary Cove has refined its culinary offering and unveiled an exclusive new dining destination that caters to an array of tastes and occasions.

sojourn

Divine Dining

Sanctuary Cove is undergoing another facelift, this time in the heart of the upmarket estate’s Marine Village, more specifically, the dining precinct. The area, which sits within The Marine Village’s redeveloped Docks area and close to the Cove’s bustling waterfront, is set to herald a new standard of dining and leisure in the Gold Coast. Leading the way is the Sanctuary Cove Tavern, a chic watering hole that offers a traditional pub menu with an urban twist. Owner and operator Max Alfieri, who oversees another eatery in the precinct, said the Tavern was designed to be an affordable alternative for diners with a tantalising selection of seafood, steaks, burgers and salads, along with an array of delicious desserts and an extensive beverage list.

“

The vision behind the Tavern is to create an environment for locals and visitors to relax and enjoy a traditional pub menu complete with dishes like bangers and mash and fish and chips, he said. The Tavern includes a

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separate boutique wine cellar called ‘Corker Cellar’ where patrons can try their wine before they buy it.

Mr Alfieri, one of the Gold Coast’s most acclaimed restaurateurs, said the Corker Cellar’s automated wine tasting machine was proving a novelty with patrons. “It is the only one of its kind in the city,” he said. “The automated system has been imported from Italy and features innovative ‘Enomatic’ technology, allowing patrons to sample wines with ease, while they are at their optimum temperature and freshness.” The Tavern opens on to an expansive new ‘village square’ piazza-style area that allows patrons to watch the world go by while connecting them to the vibe of the popular marine community. The tavern is Mr Alfieri’s second culinary foray into the Marine Village, where he has established one of the northern Gold Coast’s most popular dining spots – Ioesco Café Cucina Bar.

Other culinary options close to The Docks dining precinct include the everpopular Gold Coast institution, George’s Paragon Seafood Restaurant and specialty steakhouse Black Angus, formerly known as Bahia. Mulpha Sanctuary Cove redeveloped The Docks as part of a wider AUD$50 million development programme it has implemented across the resort community during the past few years. Sanctuary Cove sales general manager, John Hughes, said the new precinct offered a smorgasbord of dining options and experiences for Sanctuary Cove residents and visitors. “Sanctuary Cove has now joined the ranks of Queensland’s most exclusive dining destinations,” he said. “We have created something that complements the quality and tone of the existing resort facilities at Sanctuary Cove. We have been overwhelmed with the popularity of Raw and the revitalised Tavern, which have both welcomed Sanctuary Cove regulars, as well as many new faces to our resort community.

sojourn

Divine Dining

“ Over coming months, Mulpha Sanctuary Cove will put the finishing touches on its redevelopment of The Docks area, including the ‘village square’ – an outdoor, European-style piazza, which will front the new dining precinct.

“

“In effect we have created a first-class dining precinct with innovations unique to Sanctuary Cove that is attracting people from across southeast Queensland.”

We welcome visitors to come and enjoy the new facilities, restaurants and services at Sanctuary Cove, all of which make up the new Sanctuary Cove experience, said Mr Hughes.

Mulpha’s redevelopment programme also includes an AUD$8.8 million overhaul of The Palms golf course and improvements to The Marine Village retail precinct which included the closure and demolition of the former Sanctuary Cove Tavern and its subsequent relocation to its present position.

lifes t y le

Fresh Fare Raw redefines a new café culture at Sanctuary Cove.

Sanctuary Cove’s newest restaurateurs, Davide and Marco De Vincentiis, borrowed from their Italian heritage and added a modern twist when they created RAW Kitchen and Espresso in the community’s Marine Village. The brothers brought together the beloved rustic cooking of their childhood with contemporary trends to open an eatery that focuses on the freshness and intrinsic flavour of produce. Head chef Craig Pope shares Marco and Davide’s passion for fresh produce and local ingredients and has whipped up a menu that uses ingredients sourced from local producers and that is, where possible, organic.

sojourn Fresh Fare

“We want our guests to know that what they see on their plate did not travel half way around the world to get to them,” said Marco. “I think people are more conscious of this these days and appreciate enjoying food that doesn’t travel too far from paddock to plate. Our menus change frequently, allowing us to make the most of what’s in season and what’s available from our local producers.” And while the restaurant’s name may suggest to some that uncooked carrots are on the menu, it actually reflects the brothers’ passion for simple but delicious dishes prepared without too much fuss.

“Our food is not raw but our philosophy is that it is treated as simply as possible and not overly processed or refined,” said Marco. “Our focus lies on treating these wonderful local ingredients with respect, allowing their natural flavours to be appreciated in all their glory.” Cakes and muffins are made in-house, breads are hand-baked and the coffee – with hints of chocolate, butterscotch and summer fruits – is sourced from Byron Bay’s Marvell Street Roasters.

Patrons of Raw Kitchen and Espresso can order everything from Nutella Pancakes and Bacon and Egg Bagel for breakfast to Twice-Cooked Pork Belly and Roast Eye Fillet for dinner. In between there are lunch dishes including the PLT (pancetta, lettuce and tomato) Sandwich, Baked Chicken and Organic Lamb Burger. RAW’s understated approach to food extends to the decor of the waterside eatery where the concrete floor, blonde timber, brick and bifold glass doors reinforces the De Vincentiis’ down-to-earth philosophy about food. The RAW team worked with George Plastiras of Phase 9 Designs to achieve an industrialwarehouse ambience that reflects the essence of the business. “The interior finishes and products were to be as raw as possible, celebrating their natural integrity and not refining or over processing them too much,” said Mr Plastiras. “Due to design practicalities and the sophisticated atmosphere of

Sanctuary Cove, we felt that some of the finishes and products could not be left in their raw and natural state.” In keeping with the rustic kitchen vibe, each table is topped with fresh flowers daily – adding to the feeling that you are eating in a very welcoming home. RAW Kitchen and Espresso has joined Sanctuary Cove’s new-look dining precinct in the refurbished Docks area of the Marine Village. Marco and Davide hope RAW will be the first of several restaurants they plan to open across South East Queensland.

sojourn

One Fabulous Number

ONE FABULOUS NUMBER

July babies should look out for InterContinental Sydneyâ&#x20AC;&#x2122;s Cafe Opera first birthday bash.

It could be said that turning one – whether you’re celebrating your birthday or a business milestone – is a cause for celebration. At InterContinental Sydney, the scene is no different. With Cafe Opera restaurant due to celebrate its first birthday in July, marking 12 months since undergoing a major transformation from hotel restaurant to luxury dining experience, it’s an event that is highly anticipated by both staff and guests.

sojourn

One Fabulous Number

Housed within InterContinental Sydney’s historic sandstone arcades, Cafe Opera’s transformation saw a complete redesign to its interior and exterior dining spaces and a new French-inspired a la carte menu and creative buffet concept. To celebrate the milestone birthday, the hotel invites guests celebrating their own birthday in July to enjoy complimentary house-made cake when dining for lunch or dinner at Cafe Opera during the month*. Designed and baked in-house by Cafe Opera’s team of pastry chefs, the birthday cake will be a great conclusion to the restaurant’s buffet dining experience, which includes mountains of locally-sourced seafood, salads and antipasto, a selection of hot dishes and an assortment of freshly-baked breads and gourmet cheeses.

Not only that but, guests celebrating their birthday in July can also amp up their birthday celebrations by doing it in true style with a VIP overnight stay in a Club InterContinental guest room or suite, gaining exclusive access to the hotel’s rooftop Club lounge. Club guests can soak up views of Sydney Harbour from the wraparound outdoor terrace over complimentary deluxe breakfast, all day light refreshments and twilight drinks, with room only rates in July starting from AUD$450 per night. For more information or to make a booking, contact restaurant reservations on 02 9240 1396, restaurant.reservations@ interconsydney.com or visit www.sydney. intercontinental.com.

Bite This! Cafe Opera’s executive chef Ta mas Pa mer begins the restaura nt’s 1st birthday bash by sharing his favourite recipe with readers: Open fire grilled beef tenderloin with mint su mmer pea purée, chickpea cylinders a nd black olive cru nch.

4 Servings Preparation Time: 1 hour Cooking Time: 1 hour Ingredients Beef tenderloin 4 X 180g beef tenderloin 50g butter 50ml olive oil Salt and freshly ground black pepper 2 handfuls of fresh rosemary sprigs Mint summer pea purée 500ml chicken stock 300g fresh garden peas 1 bay leaf 70 ml olive oil Pinch of salt Pinch of grounded cumin Handful of fresh mint leaves

Chickpea Cylinders 125g chickpea flour 500ml milk 20g semolina 1L vegetable oil for deep frying 10g fennel seed 10g wattle seed 10g lemon myrtle Pinch of salt Black Olive Crunch 50g black olive tapenade 70g sourdough bread 50ml olive oil Salt and freshly ground black pepper Watercress sprouts for garnish

sojourn

One Fabulous Number

1 2 3 4 5 6

Preheat the oven to 150ºC/350ºF/gas 7.

Chickpea Cylinders: Combine milk, olive oil, fennel seeds, wattle seeds and lemon myrtle in a saucepan over medium heat. Bring to the boil, whisking continuously. Gradually add chickpea flour and whisk until smooth. Pour mixture into a 3cm deep tray and cool until hardened.

Beef Tenderloins: At room temperature generously season the meat with salt and pepper. Add olive oil to an oven proof frying pan on medium to high heat. When the oil is almost smoking, place the meat into the pan and add half the butter (25g). Cook on each side for roughly 3 minutes or until a brown crust forms on both sides. Adjust the heat as necessary to avoid charring.

Place the pan (ensuring it is oven proof) into the preheated oven and cook slowly until medium.

Pea Purée: Meanwhile, place chicken stock, bay leaf and peas into a saucepan and bring to the boil. Season with salt, pepper and cumin. Once boiled turn heat down and simmer for 5 minutes or until the peas are tender.

7 8 9 10

Deep fry chickpea cylinders in vegetable oil at 175°C or until golden. Remove from pan. Season with salt. Keep warm until serving. Beef Tenderloins: Remove the tenderloins from the oven and place the pan back on the stove on a medium heat. Add the left over butter (25g) and rosemary to the pan. On a medium heat slowly caramelise the butter and continue to baste the meat with the butter and meat juice. Remove meat from the pan. Keep warm until serving.

Pea Purée: Drain the peas and remove the bay leaf. Add the chopped mint and olive oil. Use a blender to purée the peas and mint to create a smooth paste. Add the paste to a fine sieve and push mixture through, seasoning with salt if needed. Keep warm until serving.

Olive Crunch: Remove crust from the sourdough bread and chop dough finely. Place the chopped dough into a satay pan and fry over a medium heat. Add the tapenade, salt and pepper. Remove once golden brown.

To assemble and serve Chickpea Cylinders: Once the chickpea mixture has cooled, cut with a small ring cutter into 2cm rings. Roll in semolina to coat, shaking off any excess.

Place a large spoonful of pea purée on a warm plate and then top randomly with the chickpea cylinders and watercress sprouts. Place the beef tenderloin next to the puree, along with a spoon full of the olive crunch. To finish, glaze the meat with the caramelised jus.

lifes t y le

Homegrown Perfection Celebrating the best in local and seasonal produce at Esca Bimbadgen.

Autumn is a season full of change around the winery, Vintage is in full swing as we receive the fruit for the season from the vineyards located right across the country; first our home in the Hunter Valley, then on to inland regions Orange and Mudgee in New South Wales, and completing the haul of grapes with Adelaide and Tasmanian fruit. With so much happening within the winery, Esca Bimbadgen restaurant keeps busy with the change of the season, as it embraces the cooler weather with richer Autumn flavours featured in Executive Chef Ebonnie Newby’s newly released menu. Dedicated to the art of food and wine matching, Esca’s modern Australian menu is seasonal to enhance the food and wine experience in all seasons and utilises the freshest local produce, with many items grown on the estate itself within the Esca Garden. Esca grows an abundance of its own fruit and vegetables – a labour of love for the Esca kitchen team. By doing so, Esca is not just reducing its carbon footprint, but also provides their guests with a taste of the region. Organic scraps are also collected from the kitchen for composting which then helps to fertilise their garden, creating less waste and a more environmentally sustainable kitchen.

sojourn

Homegrown Perfection

The freshest of produce is always the focus of an Esca Bimbadgen menu – and this menu is no exception, with beetroots, chanteray carrots, capsicums, chilli, basil and lemons – these are just a few of the ingredients grown within the Esca gardens featured on the new menu. Within Esca the aim is to reduce the global footprint by reducing the ‘food miles’ – the distance food has to travel to its final destination and the energy demands of that travel. For items not grown on the estate, Esca Bimbadgen endeavours to use as many local suppliers as available. They support local growers in fruit and vegetables, honey, olives and olive oil, eggs, cheese and bread. Their seafood is predominately sourced from the coast of New South Wales, weather depending. Most of the meat supply ranges from the Hunter Valley and across New South Wales but always sourced as close to home as possible. Highlights from the Esca Bimbadgen Autumn Menu include Five Spice roasted duck breast with pan fried livers, orange sauce and micro turnips (duck sourced from neighboring suburb of Nulkaba) and Ravioli of Manning River prawn and braised leek, sweetcorn emulsion, poached crab and truffle salsa (seafood sourced from the Mid North Coast New South Wales). The Esca Bimbadgen Autumn Menu is available for viewing within the Bimbadgen website www.bimbadgen.com.au/esca_menu

The Hunter Valley Wine and Food Month in June promises an unmissable range of events taking place within Esca Bimbadgen. The event celebrates all things Hunter with Executive Chef Ebonnie Newby creating the ‘Hunter Gatherer’ menu – a menu with a strong focus on ingredients sourced from as close to home in the Hunter as possible (again including ingredients grown on the estate). This 5-course degustation menu is available during the whole month of June as an option to the a-la-carte menu. The Winemaker’s Table with Sarah Crowe will feature within the underground ‘Bunker Private Dining Room’ with Bimbadgen’s Senior Winemaker. Indulge in a 4-course degustation menu as guests explore the Bimbadgen wine range step-by-step with Sarah to gain a greater understanding of the intricacies of the wines on show. Hunter Valley Restaurant Week will see Esca Bimbadgen offer the ultimate in food and wine matching. From Friday 15 June through

to Sunday 24 June visit Esca to sample the menu with your first grazing plate featuring 3 small ‘tastes’ of menu items perfectly matched to 3 Bimbadgen white wines, followed by another plate featuring 3 ‘tastes’ from the menu matched to 3 Bimbadgen red wines. Complete the experience with a cheese platter and glass of Fortified Verdelho. Full event details are listed on the Bimbadgen Website www.bimbadgen.com.au

sojourn

Homegrown Perfection

Gold for Bimbadgen in Sydney Bimbadgen Hunter Valley is celebrating recent success with Gold in Sydney. Senior Winemaker Sarah Crowe presented the 2011 vintage wines, her first vintage completed for Bimbadgen since her appointment to the winery in September 2010. From this new selection of wines, Bimbadgen was awarded two gold medals in two classes at the prestigious Macquarie Group Sydney Royal Wine Show in January. The gold medals were awarded to the Bimbadgen Estate 2011 Chardonnay, and the Bimbadgen Estate 2011 Semillon – both wines are traditional Hunter Valley stand-out varieties that form the backbone of the Bimbadgen Estate range of wines. Chardonnay was a standout performer at the show, with 22 gold medals awarded. From these 22 awards, Bimbadgen’s 2011 Chardonnay was the only Hunter Valley Chardonnay to receive gold. Additionally, within its entered class (Class 22 – 2011 Vintage Chardonnay – Varietal Class), Bimbadgen Estate 2011 Chardonnay was the only gold medal recipient.

In the highly competitive Semillon category which saw 12 gold medals awarded across all categories and classes, Bimbadgen received the only gold medal given to a Semillon from the current (2011) vintage. After receiving the medals Sarah Crowe, Senior Winemaker at Bimbadgen said, “I am proud of this result and to have achieved these awards for “hero” Hunter Valley varieties Chardonnay and Semillon reinforces why I am passionate about making wines in the Hunter. It is great to see two of our 2011 whites winning gold as we feel it was a strong vintage overall for Bimbadgen.” The Macquarie Group Sydney Royal Wine Show continues to be the most prestigious wine show in Australia. This show is renowned for its fair yet rigorous judging process which ensures the best of the best wines in Australia are selected and recognised each year. A whopping 2,241 entries were received from 377 exhibitors for this year’s show with 975 medals awarded from these entries.

life s t y le

A Slice of Hayman Thereâ&#x20AC;&#x2122;s never a shortage of dining options when youâ&#x20AC;&#x2122;re on Hayman. Hayman, Australiaâ&#x20AC;&#x2122;s celebrated private island destination in the Great Barrier Reef, continues to welcome guests from throughout Australia and overseas to experience a new kind of personalised luxury. Following a five-month period of closure in 2011, this Mulpha Australia owned and operated resort has reopened and retains its mantle as a favourite hideaway for its guests and residence owners, including a long line of business and political leaders, dignitaries and celebrities.

sojourn

A Slice of Hayman

Amongst the many special experiences available on Hayman are the amazing culinary offerings available both within the resort, throughout the stunning island setting and into the magnificent reef surrounds. With a world-class team of Chefs, headed by Executive Chef, Glenn Bacon, new and exciting creations are being crafted each day for the enjoyment of all in this special place in paradise. In keeping with this culinary tradition, new restaurant concepts have been introduced in the beachfront Azure as guests start the day with Azureâ&#x20AC;&#x2122;s famous bountiful breakfast and again in the evening with seafood dinners and grills, overlooking the Hayman Beach.

The new Nic Grahamdesigned Fontaine restaurant, which is quickly becoming Australiaâ&#x20AC;&#x2122;s signature resort restaurant, presents contemporary Australian cuisine and the best of Australian wines from the Hayman Cellar, in a beautiful indoor setting and outdoor dining including stunning platforms over the tranquil Fontaine Pond.

For an authentic Italian dining experience in a charming al fresco, indoor and outdoor setting, La Trattoria is a superb choice. With rustic local timber finishes, hand beaten chandeliers, hanging vines and terracotta tiles, this restaurant brings a little piece of Italy to Hayman. La Trattoria offers a fabulous antipasto buffet and a great selection of pizzas and desserts. The pizzas can be enjoyed in the restaurant or taken away. Set amongst breathtaking gardens, the Oriental restaurant showcases food that is an adventurous mix of Thai, Chinese, Japanese and Indian dishes all prepared with innovative flair. The gardens add another dimension to the experience with outdoor dining options including a beautiful ceremonial tea house, set within the tranquil surroundings providing the perfect location for a private dinner. Guests may also choose to dine on the dining platforms scattered among the gardens with rockpool and waterfall features, presenting another special setting and memorable Hayman experience.

sojourn

A Slice of Hayman

A new style of Hayman Gourmet is all about delivering the ultimate Australian picnic experience to anywhere on the island or in the reef surrounds. Guests on day trips to neighbouring beaches and islands can even place special orders including pizzas delivered by helicopter. A memorable dining event at night, The Chef’s Table is, on occasion, taken out of its traditional Main Kitchen setting to intimate Rainforest Grove under the stars for a 6-course degustation menu of fine food and paired wines. This evening also includes a visit to the famous Hayman Chocolate Room and fabulous Hayman Cellar. From a unique picnic designed to be enjoyed on one of Hayman’s signature island escapades or pristine beaches to Twilight Dining as you select your own menu to be presented in the evenings, outdoors on Hayman Beach and in Rainforest Grove, Hayman Gourmet offers an Australian-inspired culinary experience.

In fact, there’s always a tasty piece of Hayman available at every turn. The Beach Pavilion offers the perfect setting for enjoying your favourite drink while taking in the breathtaking view of the sparkling Coral Sea. Guests can enjoy appetising poolside snacks and refreshments throughout the day at the laidback Hayman Pool Bar. Overlooking the resort’s famous pool, this is also the ideal place for a lunch amongst the tropical breezes. The Club Lounge offers guests the chance to retreat from the heat with a cool drink and relax after a busy day of island activity. Whichever way you decide to savour Hayman, one thing’s certain – you’ll be spoiled for choice.

lifes t y le

A Different Fill From luscious flaky croissants to freshly baked artisinal breads, cafes and patisseries in Bangkok are taking a stylish, personalised turn.

Dean and Deluca When New York’s Dean and Deluca opened its doors in 2010, it immediately became the darling of Bangkok. It brought with it the classy vibe of Manhattan and the cool excitement of world flavours in a cosy outpost at Bangkok’s Chong Nonsi neighbourhood. This artisinal food emporium is filled with handcrafted food and produce, and a cafe that serves up epicurean treats and typical New York fare. Think sandwiches on rustic breads whipped up with goat’s cheese and fresh summer salads paired with peaches and succulent lamb tenderloin. It’s certainly a menu that emanates from the parent SoHo store and, with its crisp white interiors and a gallery-like air, it almost feels like you’re drinking in SoHo’s bohemian atmosphere, too. Come for some of the world’s best coffees, teas and pastries and don’t leave without the quintessential metal tins filled with the world’s scents and then some. A new outlet recently opened at Park Ventures Ecoplex, promising more variety for Bangkok gastronomers and visitors.

after hours A Different Fill

BKK Bagel Bakery Founded by two friends who thought Bangkok needed a serious education on good, authentic bagels, this store adopts a modest decor, preferring the impressive diversity of their bagels to impress instead. And as they say, the proof is in the pudding (well, in this case, bagels). In the quaint shop’s vertical bagels display entice not just with its outer authentic appearance, but traditional flavours such as salt, whole wheat, poppy seed and sesame. And yes, there’s also the plain bagel where locals favour savouring it with the bakery’s homemade fresh cream cheese topped with lox (salmon). But the bagels’ popularity has also prompted the founders to turn the shop into a full-fledged restaurant offering many New York-style staples. There’s freshly-made sandwiches on hearty breads, New York-style cheesecake, black and white cookies, and ‘ruggies’ or rugelach – rolled cookies filled with jam, dried fruit, and nuts.

L’Espace by Mandarin Oriental, Bangkok L’Espace is the go-to venue when you want to escape Bangkok’s bustling traffic. A calm oasis in Siam Paragon, its cream marble and water gardens setting offers the ultimate dining experience in true Oriental style. Ambience aside, it’s the culinary encounter that has made this place a favourite with locals and visitors. The all day menu, features both Western and Thai cuisine, was clearly designed to satisfy every palate. There’s Smoked Royal Project Rainbow Trout Salad, Alaskan Cod Fish Teriyaki, Pan-fried Black Garoupa Fillet with Madras Curry, and Phad Thai. But, it’s their breads, made fresh daily with quality ingredients, that has won legions of fans. Hearty dark rye bread, wholemeal breads and sourdough loaves all have the air of having been baked in a homemade oven. Many of the breads are baked in small batches to maintain quality using fundamentals of bread baking tradition. The breads are slowly fermented and some are hand shaped for a rustic look. The flavour is rich and delicate at the same time, and when paired with your favourite sandwich ingredients, the result is phenomenal.

after hours A Different Fill

Café Tartine

Café Tartine makes French food uncomplicated. This small Parisianstyle café may not even have a kitchen, but what they whip up in their tiny workstation/kitchenette can rival any French-style bistro. Café Tartine wins rave reviews with razor-sharp service and solid sandwiches. In true French style, there are also homemade soups, quiches and salads. The popular breakfast ensemble includes a cafe latte, orange juice and the flakiest croissant this side of Chao Phraya. As anyone who’s been here will tell you, the croissant alone is enough reason for a visit, but that would mean passing up the opportunity to bite into the poulet chèvre, a chicken, goat cheese and black olive combination served in a crusty baguette, or the sublimely divine Tart Tartin with its luscious caramelised apples and beautifully crisped pastry. In short, everything you bite into here will give you a very Francais moment.

Full

Steam Ahead

Steam trains and scenic railroads are the stuff of romance and adventure, as youâ&#x20AC;&#x2122;ll discover in Kota Kinabalu.

after hours

Full Steam Ahead

For a journey of pure nostalgia the North Borneo Railway is hard to beat. From the moment you begin your journey in Kota Kinabalu’s Tanjung Aru Station, you’ll feel as though you’ve stepped into a different era. The route takes you past several colonial train stations and scenic landscapes, including Sabah’s rice fields, with every experience of yesteryear’s rail travel heightened even further knowing that you’re on a vintage locomotive.

The North Borneo Railway is the last of a fleet of locomotives that once plied the tracks through Borneo in the late 1880s. It features a British Vulcan steam locomotive, designed and built by the Vulcan Foundry in Newton-le-Willows, England in 1954 as part of the last order before the factory converted to diesel and electric locomotive construction. It is also one of the very few functional wood-burners left in the world. The carriage is supported by five new Japanese-built carriages that have been purposedesigned to enhance the colonial steam railway experience. Each has been painted in the traditional deep green and cream colours of the original North Borneo Railway, with carved brass logos showcasing the original design of a tiger holding a rail wheel standing on the royal crown.

The last time the North Borneo Railway pulled out of the Tanjung Aru station was in 2005 before all trips were suspended to accommodate upgrading rail works. Today, the train has been refurbished to reflect the steam engine era. Passengers boarding the train at the Tanjung Aru Station are met by a steward attired in period-style uniform while a specially-designated platform further creates a distinctive historical feeling. As passengers board their respective carriages, they will immediately notice the warm ambience coming from Sabah’s natural woods used to recreate a 1900-styled interior. Passengers will also be given a ‘passport’ that doubles up as a handy guide throughout the three-hour journey that tracks the train’s journey through the various towns while pointing out interesting facts. This includes Patatan water village with its iconic stilt houses, the mangrove forest of Kawang, and the steel trestle bridge of Papar. Along the way, the train’s stewards will also ensure that guests experience a unique ride, providing a polished service onboard.

A breakfast service begins the journey with a basket of flaky croissants and buttery pastries accompanied by tea or coffee poured from the iconic vintage red thermos. But it is the meal on the return leg that tops off the adventure where passengers are served meals in a tiffin carrier. The tiffin is a traditional meal carrier, typically with containers of three stack one on top of the other. It was a popular concept during the colonial days when lunch would be transported in a tiffin carrier for ease and convenience. While experiences like these hark back to the romanticism of steam train travels, everything else about the North Borneo railway has been meticulously fashioned to provide comfort and pleasure. Each of the five passenger carriages features a modern washroom with full amenities. Seating is done quad style, with a table in between to facilitate the dining experience. The British Pullman carriage is used as a functional kitchen car as well as a powerful generator to provide for all electrical and power requirements.

after hours

Full Steam Ahead

The train runs every Wednesday and Saturday between Kota Kinabalu and Papar through the towns of Kinarut and Kawang. It crosses over the Papar River before making a 30 minute stop to allow passengers to alight and experience the ‘rice bowl’ township. With the service, the North Borneo Railway aims to provide visitors the experience of a bygone era, simultaneously creating a time capsule and transporting passengers along the life line of Sabah. Bookings can be made through Sutera Harbour Resort that runs the train in collaboration with the Sabah State Railway Department (Jabatan Keretapi Negeri Sabah). The ticket price of RM250 for adults (RM150 for children between the ages of 2 to 12) includes Continental breakfast and Tiffinstyle lunch. For guests of Sutera Harbour Resort, the fare is also inclusive of complimentary transfer from the Resort to Tanjung Aru Station.

Chic

Outlet

after hours Chic Outlet

The Johor Premium Outlets, located near Mulpha’s Leisure Farm resort, provides a shopping experience that is unparalleled.

Just outside Johor Bahru, the state capital of Johor, and the gateway to Singapore, is a new shopping destination that is making waves not just in Malaysia, but Southeast Asia as well. The Johor Premium Outlets is Malaysia’s first Premium Outlet Centre, an upscale shopping destination featuring 80 leading international and niche Asian brands. Opened last December, the outlet is retail haven that will entice even the most modest shopper. Designed to offer a fine selection of European and American culture, lifestyle and gastronomy, Johor Premium Outlets is truly a world of affordable luxury. Visitors can expect genuine savings on previous seasons’ collections – between 25 to 65 percent every day – whenever you visit, any time of the year! Of course, discounts can be more, depending on the brand. Daily deals and flash sales are also things one should look out for to enjoy greater savings and bigger bargains.

With its launch in Malaysia, the Johor Premium Outlets becomes the 70th centre in the Premium Outlets worldwide portfolio. The worldâ&#x20AC;&#x2122;s largest collection of upscale outlet centres, the Premium Outlets is the worldâ&#x20AC;&#x2122;s largest collection of upscale outlet centres with 57 outlets in the United States, one in Puerto Rico, eight in Japan, two in Korea, one in Mexico and now, the latest one in Malaysia. As with each Premium Outlets outlet shopping centre, bringing together the finest brands in unique outdoor settings is of utmost importance. In fact, each centre is a shopping attraction and destination in its own right. At Johor Premium Outlets, shopping takes on a new level of experience. Visitors will love the tranquil village setting, the elegant landscape and the many open-air promenades. So what can one expect from the merchant mix? Plenty! Well-known brands such as Adidas, Armani, Brooks Brothers, Burberry, Canali, Coach, Esprit, Ermenegildo Zegna, Gap, Guess, Lacoste, Michael Kors, Nike, Oroton, Ralph Lauren, Royal Selangor, Salvatore Ferragamo, Swiss Watch Gallery, Timberland, Tommy Hilfiger, Tumi are all here. The outlet covers 45 acres of land and plans are already underway to build additional 60 shops, including a water park, convention centre and a 2,000-room hotel, all within the vicinity.

after hours Chic Outlet

The outlet also caters for all kinds of shoppers. Families with children can make use of the child stroller service and the outlet is also wheelchair friendly. Foreign currency exchange, locker rentals, cash machines and international shipping all are provided to make the shopping experience at Johor Premium Outlets seamless. In between shopping, visitors can take a break at various F&B outlets, including Starbucks, Coffee Bean & Tea Leaf, Absolute Thai and Kampachi Japanese Restaurant. Ardent shoppers might just want to consider signing up as a VIP Shopper at www. premiumoutlets.com.my to enjoy benefits such as e-mail updates on sales and special events, shopping vouchers and updates on new stores.

The Johor Premium Outlets is open daily from 10am to 10pm and is easily accessible by car from Malaysian highways. The website also lists several Johor hotels that offer Shop & Stay packages as well as free shuttle service to the outlet.

ONE

BIG

PART Y

It’s a busy time for the UK as it prepares to host the 2012 Olympic this year; but there’s more in store for those who visit during the 2012 Games! It probably won’t have escaped your notice that the UK is hosting the 2012 Olympic – the biggest event in the world – this year. When the Summer Olympics get underway from 27 July – 12 August, London will become the first city to stage the Olympics three times. The city has hosted the Olympic Games on two past occasions, in 1908 and 1948; and with experience firmly under their belt, it’s only natural that the city rolls out the red carpet and provides a delightful twist when it comes to celebrating this year’s Olympic in style.

after hours One Big Party

As well as the Olympic, the other high profile international event to be hosted by London is the Paralympic Games from 29 August – 9 September. This back-to-back hosting has given London, and other UK cities, the opportunity to showcase to the world what they can do. Case in point: The London 2012 Festival. The festival comprises over 1,000 different events and starts 21 June – 9 September. There will be a major series of free events in every part of the city commissioned by the Mayor of London, encompassing an outdoor arts festival, London Live in Hyde Park, Victoria Park and Trafalgar Square and a festival inviting people to explore less well known parts of the capital.

Since London won its bid to host the 2012 Summer Olympics in 2005, the city has seen a flurry of planning and building. The Games this year, to quote Britain’s Minister of State Jeremy Browne of the Foreign and Commonwealth Office (FCO), is “… not about people running and jumping, it’s a global event and a celebration of humanity.” To this end, the visitor descending into London and the vicinity can look forward to much more than just the sporting events.

At the heart of the Festival is a programme of commissions by some of the finest artists in the world in events ranging from pop to film, from visual arts and fashion to theatre, from circus to carnival, and from opera to digital innovation. Visitors can look forward to everything from a free West End Live performance in Trafalgar Square to catching Academy Award and BAFTA winner, Cate Blanchett, in a rare appearance on the London stage in Botho Strauss’s Gross Und Klein and pop-up performances of Shakespeare’s sonnets and speeches around Central London.

Meanwhile, the Olympic is also celebrated in other artistic ways. Major pieces of public art are already taking shape in and around London designed to be enjoyed for generations to come. There are crayon-shaped sculptures lining the course of the Waterworks River on the Olympic Park. The artworks will also serve a dual function after the Games, as mooring posts fastened to pontoons for boats along the waterway. Steles’ by Hackney-based artist Keith Wilson, comprise a long line of 35 brightly coloured pillars rising directly from the tidal waters, and is made from the same durable material as navigational buoys. During the Games, these striking pillars, which range from 3-5 metres tall, will be seen by visitors walking along the waterfront of the London 2012 Gardens in the South Park. Each viewpoint will offer a new combination of the five colours, blue, brown, green, orange, and red, which quietly echo the colours of the Olympic rings. Elsewhere, a team of local artists and designers, The Klassnik Corporation, Riitta Ikonen and We Made That, are developing a family of landscape features in the Park and The Greenway, a key walking and cycling route.

The L ondo n 2012 Fest ival

after hours One Big Party

For collectors and ardent Olympic fans, they will be able to buy copies of official posters of the Olympic and Paralympic Games as both posters and limited edition prints. The images will go on show at Tate Britain in a free exhibition as part of the London 2012 Festival. There are six for the Olympic Games and six for the Paralympic Games. Since 1912 each Olympic host city has commissioned one or more posters to celebrate the hosting of the Games and since the first Paralympic games was held at Stoke Mandeville posters have also been commissioned for the Paralympic games. Over the course of the last century a body of iconic work has been created and previous

artists who have created a poster include David Hockney, Roy Lichtenstein and Andy Warhol. The official posters of the Games are now themselves a special celebration of the meeting of art and sport over the last 100 years. London has always had a proud sporting history and is renowned for its world-class events. So whether or not you have a confirmed Games ticket in hand, your visit to London and the UK will no doubt be an eventful one.

the magazine

volume two

2012

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