Journeys - Spring/Summer 2017 by The Antithesis

A MESSAGE FROM THE CEO

warm welcome to Journeys and Metrojet’s 20th anniversary!

Metrojet pioneered business aviation services in Hong Kong in 1995, and we officially obtained our Air Operator Certificate (AOC) in June 1997. Throughout the past 20 years, we have witnessed the rapid growth of the industry in Asia and welcomed many industry friends and partners to this part of the world. We are extremely pleased to be able to share our knowledge gained within the industry, as well as to facilitate a healthy development of business aviation not only in Hong Kong, but also in China, the Philippines, India and lately, Singapore. Starting a business is never easy; it is even more challenging to create a sustainable business that can leave a legacy behind. I am proud to say that Metrojet has come a long way to being where we are today; growing from a Hong Kong based company into a regional organisation requires a lot of hard work and commitment. I am extremely pleased that we have very good people in place to realise our dreams. Our people are our greatest assets and they are the masterminds behind all that we have established today. In this important year, I would like to thank each of them for their contribution to the success of Metrojet. I would also like to thank the Kadoorie Family for their passion and dedication in developing the aviation industry in Asia. I am confident that this industry in Asia will flourish and Metrojet will continue to thrive by delivering the utmost in terms of service, business and operational excellence. Last but not least, I would like to make a toast to Metrojet’s 20th anniversary and best wishes to the Company and our people for another 20 years and beyond!

Yours Sincerely,

Björn Näf CEO

CONTENTS

SPRING/SUMMER 2017

A MESSAGE FROM THE CEO

MAKING WAVES

30 |

A WONDER OF NATURE Aman has been successfully operating for 28 years. The evolution of Aman's genesis continues to f lourish with uniquely sculpted resorts nestled in remarkably stunning places. Aman’s Caribbean venture, Amanyara, continues the brand legacy, and as always, continues to impress...

18 |

38 |

46 |

In a world far, far away from fast-furniture chains, the Timothy Oulton universe offers handcrafted, quirky and unique pieces to embellish the home. Based on the unprecedented success of its initial flagship stores located in New York and Los Angeles, the brand has expanded and now has 38 boutiques around the world, on all six continents.

A MAN FOR ALL SEASONS Images: Antonio Saba

56 |

A FASHION VISIONARY In celebration of the 70th Anniversary of the founding of the House of Dior, the book ‘Dior by Christian Dior’, published (in English, French and Chinese) in December 2016 by Assouline, is the first volume in a series devoted to each Creative Director of the couture house.

TREASURES FOR PLEASURE 22 |

AN ICONIC GATHERING The story of the Tod’s brand began in the early 1900s when Diego Della Valle's grandfather, Filippo founded a small shoe factory in Italy. In the 70s, Della Valle took the reigns of the company, and moreover has since taken it to a phenomenal level of success – that of becoming an iconic brand – and one with a history of aligning itself with timelessness.

TIMELESS ELEGANCE The SL 78 is the new entry-level model of the Sanlorenzo SL planing range, and made her debut at the Cannes Yachting Festival in September 2016. Following her larger sister, the SL 86, the SL 78 features new design lines developed by Officina Italiana. With high levels of customisation and very flexible layouts, the yacht embodies Sanlorenzo’s core values of timeless elegance and “made to measure” philosophy.

BRIDGING THE DIVIDES British designer Thomas Heatherwick’s work knows no boundaries. 2010’s Seed Cathedral, the British Pavilion at the Shanghai World Expo, was met with much acclaim, and in 2011, he revealed a new design for the London bus. His latest project is the design and construction of The Garden Bridge in London - a 366 metre-long footbridge that will cross the River Thames. Journeys speaks with Heatherwick about his work, philosophies and the inclusion of disparate opinions in building his public projects.

Opened in March to redefine luxury cruising, the Paradise Elegance is an impressive escape to Halong Bay. A meticulously designed steel boat that boasts grand architecture and classical interiors, inspires travellers to explore the UNESCO World Heritage Site and its mysteries beyond. 10 |

64 |

IN FULL SWING Hidden from the main road – like many of Hong Kong’s most exclusive addresses – the Hong Kong Golf and Tennis Academy (HKGTA) is one of those places that you don’t find unless you’re looking for it. Driving past village houses and scrappy yards, it’s easy to wonder if you’re on the right track – until you’re right in front of the imposing gates, with the towering golf nets in view behind it. And then you know you’ve arrived somewhere truly special.

74 |

MORE THAN MEETS THE EYE On the surface, Shikon appears simple and demure. But behind Hong Kong’s three Michelin star sushi restaurant is an immeasurable layer of passion, dedication and even obsession that makes dining more than just dining, but an unforgettable experience. We had the pleasure of meeting Chef Yoshiharu Kakinuma to learn more…

80 |

THE SWEET LIFE Pastry Chef Jason Licker makes people happy for a living. His desserts, which combine western and Asian influences, have earned him a cult following and have now been immortalised in his stunning book ‘Lickerland: AsianAccented Desserts’.

Published by: The Antithesis G/F, 1 Pak Tze Lane Central Hong Kong Tel: +852 2851 1150 Email: info@theantithesis.net Editor-in-Chief and Creative Director: Ann Tsang Graphic Designer: Christine Lam Translator: Celine Ho

84 |

WHAT’S ON IN THE WORLD: SPORTING EVENTS

85 |

WHAT’S ON IN THE WORLD: ART & CULTURE

86 |

WHAT’S ON IN THE WORLD: NOTABLE AUCTIONS

87 |

WHAT’S ON IN THE WORLD: AIR SHOWS

88 |

SNAPSHOT

Media Agent: Hong Kong and Asia Nexus Ltd 4th Floor Asia Standard Tower 59-65 Queens Road Central Central Hong Kong Tel: +852 3911 -1288 Email: tak.man@nexusmediaasia.com

JOURNEYS is published by Metrojet Limited. Established in 1995 and part of the Kadoorie Group, Metrojet Limited is the leading business jet operator in Asia providing comprehensive aircraft management, charter, maintenance and consultancy services with presence in Hong Kong, China, India and Philippines. The company pioneered business aviation services in Hong Kong, and was awarded an Air Operator’s Certificate (FAA Part 121 equivalent) in June 1997. ORDERING FROM ADVERTISERS: Advertisers warrant and represent that the descriptions of the products or services advertised are true in all respects. Metrojet Limited assumes no responsibility for claims made by advertisers. Metrojet Limited, its officers, directors, employees or agents make no recommendations as to the purchase or sale of any product, service or item. All views expressed in all articles are those of the authors and are not necessarily those of Metrojet Limited. All content contained within this magazine is the sole property of Metrojet Limited and may not be reproduced in any manner whatsoever without authorisation. (c)Copyright 2017 by Metrojet Limited. All rights reserved.

MAKING WAVES TEXT: ANN TSANG IMAGES: COURTESY OF PARADISE VIETNAM

Opened in March to redefine luxury cruising, the Paradise Elegance is an impressive escape to Halong Bay. A meticulously designed steel boat that boasts grandeur architecture and classical interiors, inspires travellers to explore the UNESCO World Heritage Site and its mysteries beyond.

eave it to a company called ‘Paradise’ to launch the most decadent boats that Halong Bay has ever seen. At the beginning of this year, one of the leading providers of luxury hospitality services in Vietnam put the first of two ‘Paradise Elegance’ cruise ships on the water. With more than 2,000 limestone karsts jutting from the emerald waters of the Gulf of Tonkin, Halong Bay, a UNESCO World Heritage site, boasts a natural and mystical landscape that lures millions of tourists from all over the world every year. Launching its first boat in 2008, Paradise Vietnam rapidly earned its reputation as the premium pioneer of Halong Bay cruises, and has since expanded its fleet to 10 cruise ships in five categories. The Group also owns and operates the 156-room Paradise Suites and Paradise Trend hotels - the first and only boutique luxury hotels in Halong Bay - and three restaurants, including two in Hanoi that consistently rank on TripAdvisor among the top 10 dining venues in the Vietnamese capital. The newest edition to the cruise ship fleet, Paradise Elegance, is a 200-ton steel craft measuring 61 metres long and 13 metres wide, making it the biggest overnight option in the UNESCO World Heritage site, ever. But it was the bold vessel’s modern design and plethora of conveniences that most impressed the first passengers who made the inaugural journey in March this year. “(Paradise Elegance is) top-of-the-line,” said Arlene Bassett, a guest from New York, who has travelled around the world three times and been on at least a

dozen cruises. “(It’s) maybe the most comfortable and stylish cruise I’ve ever experienced,” she added at the conclusion of her journey. Fusing contemporary style with traditional Vietnamese concepts, and mixing elemental materials such as metal and wood, makes the Paradise Elegance a stunning work of art, berthed magnificently in the middle of Halong Bay. In addition to 31 high-design cabins - 27 Deluxe Balcony Cabins and four Terrace Suites - that range from 25-35 square metres in size, and which include private balconies, walk-in closets, rain showers and floor-to-ceiling glass doors, Paradise Elegance features an array of upscale amenities, including an artfully sectioned dining room with a piano bar and a spa with four treatment rooms. “Halong Bay has never had anything like this,” says Nguyen Cao Son, Chief Operating Officer of Paradise Group Vietnam, which now owns and operates more luxury cruise ships than any other company on the Bay. “We have always striven to be the best, and this move reiterates that.” To further set itself apart from the competition, Paradise Elegance offers continuous cruising, enabling passengers to see more of Vietnam’s most famous natural attraction over a 24-hour period than they could with any other overnight operation. Excursions to various caves, islands and fishing villages are facilitated in smaller vessels that zip between the boat and the onshore attractions. These excursions take place during off-peak times, giving guests the opportunity to experience the Bay’s most popular sites on a more intimate level.

Onboard, the main attraction is the top deck, which can accommodate up to 70 people and is equipped with a circular bar that sits under a large shade sail. Because of the amount of protection the canopy provides, General Manager Edgar Cayanan believes the space will beckon guests irrespective of weather conditions. “The sundeck is roomy, elegant and sheltered in a really smart and sophisticated way,” he says. “I think it has the potential to be the premier spot for small- to medium-sized gatherings and events on Halong Bay.” Paradise’s newest nautical masterpiece is also the only boat on the Bay that offers à la carte menus for both lunch and dinner, as well as the freedom to dine wherever - be it on the sundeck, in the dining room or on a private balcony - and whenever, from 7:00 am until 10:00 pm. Every experience with Paradise Cruises includes ground transportation between Hanoi and Halong Bay in a converted Ford Transit Van, which is outfitted with six seats - instead of the customary 16 - f lat-screen TVs in the headrests, and high-speed wireless Internet access. The transfer takes approximately threeand-a-half hours, although highway improvements scheduled to be finished by the end of this year are expected to cut an hour off that time. “Our vision for the future is one of optimism and excitement. As we see Vietnamese luxury tourism boom, we will continue to expand and solidify our unparalelled reputation through continually developing and improving upon our leading quality and services,” states Nguyen. “We would like to extend our thanks to all our staff members and valued customers, who have helped us build a successful company of which we are immensely proud.”

A WONDER OF NATURE

TEXT: ANN TSANG IMAGES: COURTESY OF AMAN

Aman has been successfully operating for 28 years. The evolution of Aman's genesis continues to flourish with uniquely sculpted resorts nestled in remarkably stunning places. Aman's Caribbean venture, Amanyara, continues the brand legacy, and as always, continues to impress...

“O

ne great advantage of possessing the world through travel is that one may enjoy all the satisfactions of possession without the responsibilities of ownership. Now, in days when our most valuable assets become or threaten to become our most crushing liabilities, it is good to contemplate property which cannot depreciate but must increase in value, property which cannot be taxed by federal government, or state or city authorities, property which calls for no repairs or alterations. Everything from real estate to diamond tiaras has had its vaunted worth reduced to pitiful and sometimes complete inconsequence. Stocks, bonds and all manner of gilt-edged, beautifully engraved certificates of value, to secure which we have slaved and saved and denied ourselves the joys of travel, may sink in worth to such a point that it will seem absurd to pay the rental charges of a safe deposit box. The only things I own which are still worth what they have cost me are my travel memories, the mind-pictures of places that I have been hoarding like a happy miser for more than half a century.” Burton Holmes, 1953 When he passed away in 1953, in a eulogy broadcast by Lowell Thomas, Burton Holmes was described as “The greatest traveller of our time, perhaps of all time...” Holmes treasured travel and the images he took along the way over all else, shunning materialism and the so-called “value” of assets. More than five decades later, his

words above ring truer than ever, and could possibly translate today as: “Forget recession, let’s get away from it!” Long before Christopher Columbus first set foot on the island of Grand Turk during his discovery voyage of the new world in 1492, the Turks & Caicos islands were inhabited by Taino and Lucayan Indians. These original settlers left a rich heritage of seafaring, salt raking and farming, which continues to this day and even the name of the country comes from these earliest inhabitants. “Turks” is a reference to the indigenous Turk’s head cactus and “Caicos” is derived from the Lucayan term “caya hico”, meaning “string of islands”. Say the name “Turks & Caicos” and inevitably the response will be “where?” Suggest making a trip there, and the reaction will likely be, “but it’s so far away!” Far away in my mind is actually good, in fact, the farther the better. But if you happen to be travelling or on business in the US, give it some thought. This string of Caribbean islands is actually just a hop, skip and a jump from Miami International Airport, or a mere three-hour flight from New York. Really not that much of an effort, especially given what you will find at the end of your journey - a pristine island paradise, far from the madding crowd.

The Turks & Caicos Islands in the British West Indies are geographically part of the Bahamas Bank and lie just outside the Caribbean Sea in the Atlantic Ocean. Turks & Caicos comprises eight islands and 49 small cays, of which only nine are actually inhabited. The island’s crystal clear turquoise waters and powdery white sand beaches have made them an increasingly popular destination for beach and water sports enthusiasts, as well as inthe-know celebrities who are buying properties on the islands where they can spend their days in privacy, miles from the intruding lenses of the paparazzi. And if there’s anyone that knows about privacy, Aman is head and shoulders above anyone, as proven once again by its Caribbean venture, Amanyara. Luxuryexplorer.com sums it up perfectly: “Aman's distinctive signature-style, together with their perfected formula for delivering the finest with subtlety, makes any Aman, anywhere in the world, a failsafe destination. That is the very least you can expect. However, with each new arrival, in knockout edgy locations, this Orientinspired brand reinvents itself with a renewed quantum of Zenhoned qualities, along with a deeply memorable, unobtrusive and gracious service. This blend of innovative modernity combined with a consistent wave of unfettered calm gives the 'Aman junkies' their fix while successfully hooking the newcomers. As a wannabeAman-junkie I love the fact that in each resort all the rooms are the same in layout and design (aside from their location within the resort) as this eliminates the prospect of a 'disappointing room' or,

worse still, 'neighbour envy'. All their pavilions, suites, villas, and so on, are... well... simply divine.” Wannabe or not, I too am a self-confessed “Aman junkie”, hence the spontaneous decision to hop over to Providenciales and check in at Amanyara, in between work assigments in Miami, for what became three days of heaven, only to be followed by the burden of having to leave. Following a 25-minute drive from Providenciales airport through a flat barren landscape, punctuated only by the picturesque fishing village of Blue Hills with its brightly-coloured Caribbean houses and beachside cafés, you arrive at the oasis that is Amanyara, set amidst a landscape of incomprehensible beauty on the secluded western shore of the island. What awaits is a world far removed from the scenery passed during the drive, a world that recalls the atmosphere and solitude of the West Indies of old. Amanyara, meaning ‘peaceful place’, has embraced its secluded beachside setting with a contemporary design that echoes the nuances of the tropics: structures fashioned from sweet smelling local timber, soaring roof lines, sun decks, sliding glass doors, languishing pools and tranquil ponds that reflect its dramatic build. The natural world, in all its Caribbean glory, is visible from a place of theatrical appeal, nestled amidst low-lying tropical foliage. And to cap it all, Amanyara faces some of the most revered reef walls and dive sites in the world.

More than 2,590 square kilometres of coral reef encircle the Turks & Caicos islands, and the pristine waters and prevailing warm climate ensure a rich and diverse range of marine life. This unspoiled environmental setting is consistently acclaimed as one of the world’s finest locations for underwater adventure. The islands’ accolades from various diving publications include Best Fish Life, Best Overall Destination, Top 15 Most Popular Dive Destinations Worldwide, Best Big Fish Encounters, and the list goes on. Offering some the world’s best diving immediately offshore in the crystal-clear, turquoise waters of the Northwest Point Marine National Park, the Dive Pavilion at Amanyara provides a professional team of dive masters and instructors for beginners and divers of all skills levels. Complimentary water sports can also be enjoyed from the resort’s Beach Club including Hobie cats, Laser sailboats and ocean kayaks, and prime snorkelling is but a few strokes from the beach. Located directly in front of the resort, a mere 500 metres from the beach, are remarkable coral reef walls. An eight-kilometre long fringing reef system that runs parallel to the coastline is dominated by Boulder Star and Elkhorn coral and gorgonians of various species that are home to schooling fish, turtles, spotted eagle rays, barracuda and many more. The reef supports a fish population that includes grouper, snapper, surgeonfish, butterfly fish, angelfish and jacks. A number of shark species including the scalloped hammerhead, reef shark and lemon shark have also been sighted. Also seen in this area are bottlenose and spotted dolphins, whilst humpback whales pass through during their winter migration. All dive sites in Northwest Point Marine National Park are, weather permitting, a three to eight minute boat ride from Amanyara’s beach and most are suitable for both beginner and advanced divers. In slightly rougher water conditions, guests will be driven to a south side dock approximately 40 minutes away to board the dive boat. On the subject of marine life, a love of shellfish - and in particularly conch - has been passed down through the generations of inhabitants of the Islands, and is still available in abundance to this day, mainly due to the work of the Caicos Conch farm, the only remaining commercial conch farm in the world. Amanyara offers a half-day excursion to the farm, and guests can also sample conch (which is unexpectedly good) in a variety of dishes on the menus at the resort’s restaurants. The Restaurant at Amanyara offers both indoor and outdoor dining settings, each of which have sweeping views of the ocean. The cuisine focuses on classical Asian and modern Mediterranean dishes with an emphasis on fresh seafood. Beyond the Restaurant, and leading to the pool, is the Bar, a circular structure with a soaring internal ceiling. It includes a central bar with a number of oversized lounging daybeds on its perimeter and a spacious terrace beyond that offers more informal dining and more large lounging beds, the perfect breakfast location.

The Beach Club is located on a dune above the southern end of the sweeping 800 metre white sand beach and serves casual meals throughout the day. You can sit either in the elevated interior (recommended on a windy day), or on the lower terrace that leads to an expansive timber deck. A simple grill menu infuses Asian flavours into casual beach fare, while afternoon tea is served daily and regular barbecues are held in the evenings, again with the focus being on fresh seafood - grilled to perfection - as well as a good selection of alternatives. If water sports don’t float your boat, or fish isn’t your dish, this by no means excludes you from the hedonistic pleasures of Amanyara. As with every Aman property, most guests are content just stepping from villa to pool to spa to restaurant and back to villa. Each Aman property has its own unique characteristics, depending on its specific location, whilst certain elements are central to the brand’s philosophy – a beautiful natural location, outstanding facilities, exceptional service and a small number of rooms to ensure exclusivity and privacy. The décor of each resort incorporates locally sourced materials, reflecting elements of the natural surroundings and the tradition of local cultures. At Amanyara, each pavilion is identical in layout and design yet differentiated by location. An overhanging roofline creates shaded outdoor areas on the pavilion’s three terraces which are accessible through large sliding glass doors that open to catch the cooling sea breeze. Arrival to a pavilion is via an entrance terrace that houses two daybeds. Sliding glass doors open to reveal the room’s interior featuring a central king-size bed, behind which sits a writing desk and chair. Beyond is a cabinet containing a personal bar with refreshments, whilst positioned in the corner of the room is a reading chair with a footstool and an entertainment unit including a flat screen television and DVD/CD player with surround sound. This combined bedroom and living room also opens onto two additional terraces, the first with twin banquettes for lounging or dining and the second with a sunken table with cushions, bolsters and sunning mats. The bathroom area is separated from the main room by a decorative wooden screen and features an elegant, freestanding bathtub with adjacent ottoman. Twin vanities are located on either end along with a separate rain shower room. The pavilions capture a tropical aesthetic by incorporating a simple palette of colours and materials, offset by sand-coloured terrazzo floors with teak inlays and sisal matting. Each pavilion is situated on the edge of a tranquil pond with a timber sun deck extending over the water, and the only sound is that of the surrounding bird life. The Partial Ocean Pavilions are nestled in vegetation along the shoreline, whilst the Ocean Pavilions are positioned along the oceanfront. The latter are elevated approximately six metres above the waterline, and have pathways leading to the rock formations above the sea. Book Pavilion 115 for its sweeping ocean vistas and direct access to a sandy beach cove.

Alongside the pavilions, Amanyara offers a select number of private Villa Homes which are available for rent. Each sits on more than an acre and a half of lush landscape and emulates on a more intimate scale the Amanyara resort as a whole. The three, four or five-bedroom Villas are situated either along the oceanfront, overlooking a pond or nestled in island vegetation, and each features as its centrepiece either a rectangular or square infinity-edged swimming pool fashioned from black volcanic rock surrounded by extensive hardwood decking. The free-standing bedroom pavilions are similar to those of the resort, some with outdoor bathtubs and showers. A large living and dining pavilion, outdoor dining sala and fully-equipped kitchen comprise the rest of each Villa Home. A personal cook and housekeeper take care of all guests’ needs. Villas also come with two four-seater golf buggies, and guests have access to the resort’s facilities and services. Amanyara’s 1,208 square metre wellness facility encompasses four double treatment rooms, a reception and relaxation lounge with spa boutique and a 10 square metre pool lined with chaise longue chairs and bordered by an outdoor yoga sala overlooking a tranquil pond. A variety of massages, scrubs, wraps and beauty treatments are available along with facials utilising Aman’s unique range of natural, organic skincare products. A Master-in-Residence can guide guests through the latest holistic healing practices and a separate studio is available for private Pilates or yoga sessions. Regular complimentary morning yoga classes are also held, an excellent way to begin the day. If you do feel the need to drag yourself away from the seclusion of Amanyara, the Island of Providenciales is relatively small and easily explorable. Half-day excursions take guests to places of interest such as the historic plantation ruins at Cheshire Hall, rock carvings at Sapodilla Hill, and the ‘Hole’, a curious sinkhole. Horseriding, fishing and golf can also be organised at the touch of a telephone button. The Providenciales Golf Club is a 35-minute drive from Amanyara and is rated amongst the Top 10 courses in the Caribbean. The 18-hole, championship course is a combination of lush greens and fairways, rugged limestone outcroppings and freshwater lakes and a four-tee position system offers a formidable test for golfers of all levels. However you choose to spend your time here, it will pass remarkably quickly. Our three days combined yoga, swimming, horseriding, scuba diving, spa treatments and of course, the pure joy of simply being in the privacy of our villa observing the spectacular beauty of unspoiled nature. www.aman.com

TIMELESS ELEGANCE 18

The SL78 is the new entry-level model of the Sanlorenzo SL planing range, and made her debut at the Cannes Yachting Festival in September 2016. Following her larger sister, the SL86, the SL78 features new design lines developed by Officina Italiana. With high levels of customisation and very flexible layouts, the yacht embodies Sanlorenzo’s core values of timeless elegance and “made to measure” philosophy. 19

ven prior to her unveiling at the Cannes Yachting Festival last year, the Sanlorenzo SL78 had already enjoyed unprecedented sales, thus further confirming the reputation of the brand amongst international buyers. As the exclusive distributor for Sanlorenzo yachts in Asia, Simpson Marine has also announced the sale of this newest yacht in the Sanlorenzo line. Since Simpson Marine joined forces with Sanlorenzo in mid2015, the region has become home to an SL96, an SL106, a 40Alloy, a 46Steel, a 460EXP, and with an SL78 scheduled to arrive in Hong Kong in May this year, clearly it’s a partnership that is working well. “It is the infinite attention to detail in every single Sanlorenzo yacht that sets the brand apart,” says Mike Simpson, Founder and CEO of Simpson Marine. “These beautifully crafted yachts are for nautical connoisseurs; they are for discerning boat owners who appreciate understated elegance and recognise the ultimate in quality – not just where you can visibly see it, but all the way through to the design, the engineering, the construction and the finish, from stem to stern. The obsessive attention to detail is there all the way through the range from the smallest to the largest yacht.” Key features of the SL78 are the significantly enlarged windows in the superstructure and hulls, meaning more light and excellent sea visibility for guests socialising in the saloon or enjoying the privacy of their cabins. An elegant and spacious lifting aft platform accommodates jet skis and water toys, as well as the 3.85 metre tender stored in the garage. Other features include a seamless floor on the main deck, larger two-metre beds, a stunning ‘floating’ glass staircase leading

from the saloon to the flybridge, an expansive flybridge with a glass panelled T-top, extensive seating areas in the cockpit, saloon and sun deck, and of course the signature interior design by Sanlorenzo, created in partnership with the individual owner to give each yacht its unique character and bespoke feel. Sanlorenzo’s industrial excellence has created a hydrodynamic hull to optimise speeds and reduce fuel consumption, a floating floor design for less noise and vibration, and high-tech resin infusion of both the hull and superstructure to achieve the best build quality and weight control. Sanlorenzo is a company steeped in a long tradition of excellence, and it operates on rock-solid financials. Since its founding in 1958, it has built and launched over 750 boats. 30 motoryachts were delivered in 2016 alone, making it an exceptionally profitable year with a turnover of more than €300 million. Currently, 40 yachts are under construction in the company’s shipyard. Owner Massimo Perotti acquired Sanlorenzo just 12 years ago, and has taken the name from strength to strength. “First, I had to prove that I was worthy of the brand,” he says. “Now, with a full order book, 40 yachts presently ‘in build’, and 2016 net profits in excess of €10 million, we are clearly going from strength to strength.” Sanlorenzo and Simpson Marine is a perfect combination: the top drawer yacht builder working with the leading yacht dealer in Asia. 2017 promises to be every bit as exciting as last year, especially with the much-anticipated arrival in Hong Kong of the SL78. As always with Sanlorenzo, there’s something to look forward to! www.sanlorenzoyacht.com www.simpsonmarine.com

Flybridge on SL78

Saloon on SL78

TREASURES FOR PLEASURE In a world far, far away from fast-furniture chains, the Timothy Oulton universe offers handcrafted, quirky and unique pieces to embellish the home. Based on the unprecedented success of its initial flagship stores located in New York and Los Angeles, the brand has expanded and now has 38 boutiques around the world, on all six continents.

Dunhill Aquarium Lighter Alfred Dunhill Ltd was founded in 1923 by Alfred Dunhill after he inherited his father’s saddlery business on London’s Euston Road. In the 1950s Dunhill introduced a brand of table lighters called ‘The Aquarium’. These lighters have since become coveted collectors’ items.

orn in Manchester and immersed in his family’s antique business since childhood, Timothy Oulton inherited an eye for beauty and his intrinsic ability to see artistic value and perfection in a product’s design from his father, Major Philip Oulton. He was captivated by the exquisite quality of antiques that came from meticulous, time-honoured handcraftsmanship combined with the best raw, natural materials, and it is this that characterises the Timothy Oulton collections today. Each Timothy Oulton store reflects the very essence of the brand: a combination of authenticity, tradition and daring design, with the aim of creating unique, heritage rich pieces which are reconceived through a thoroughly modern perspective, making them relevant for today. All Timothy Oulton furniture is handcrafted using the best tested techniques and fabrications, and reverberates with a delicate balance of tradition and innovation. Each piece is meticulously created with fine artistry and skilled craftsmanship, using exquisite materials. Paying the utmost attention to detail, Timothy Oulton craftsmen ensure this by painstakingly hand-constructing and hand-finishing each piece of furniture. Countless man hours are put into each product to achieve an artistic standard that ensures distinct individuality. “I like good design whether traditional or modern,” states Oulton. “Exposure to the antiques industry from an early age introduced me to beautiful design, and being surrounded by great handcrafted products most of my life has impacted how I manufacture and produce my furniture.” Inspired by the level of craftsmanship and meticulous attention to detail that Oulton experienced when working at his father’s antiques business, it is an unwavering commitment to hand-crafted products which characterises his collections today. Each piece in the stunning trunk collection requires a minimum of 72 hours to complete and up to 400 pins are used in the finish. The brand's Kensington three-seater sofa requires 1,700 nails to be painstakingly applied by hand.

1850's Mahogany Chemist's Travelling Cabinet for the Apothecary James Dunn II

WWII 35 X 150 Japanese Military Surveillance Binoculars A pair of Japanese naval binoculars seated on their original gimbal, a rare feature paired with a period tripod.

Crocodile Case with Brass Corners

Additionally, all the products are made using natural, organic and reclaimed materials, many of which are hundreds of years old and sourced from decommissioned Chinese junks, old English houses, distilleries and barns, whose imperfections Oulton considers to be marks of authenticity and soul. “I’m interested in these distinct characters and the different ways that light plays upon them,” he says. In 2015, Oulton took his passion to another level by opening a new concept store, ‘Rare by Oulton’, the first of which was unveiled in Hong Kong’s Gough Street, with a second being launched in London last year. Showcasing a collection of truly unique items, ‘Rare by Oulton’ features an outstanding collection of authentic antique pieces procured and curated by the owner himself. The Rare collection includes distinctive, unusual and, of course, rare pieces. A continually rotating stock currently includes a pair of 1890s barber’s chairs, a 1940s double life-size training model of a Browning M1919 A4 .30 calibre machine gun, as well as a selection of antique custom Louis Vuitton and Goyard trunks. The carefully curated collection of rarities portrays Oulton’s passionate interest in timeless design, unique creativity and truly authentic heritage craftsmanship. “We have a point of view,” states Oulton. “There is character and soul to what we do. The items we find, the link to heritage, the designs - that combination is unique. People are exposed to a wide range of design these days, but I think our customer is someone looking for individuality and authenticity.” And as the Timothy Oulton brand continues its global adventure, it seems certain that homes around the world will continue to embrace its unique and quirky pieces with open arms.

Garden Bridge © Arup 30

ritish designer and inventor Thomas Heatherwick had a creative upbringing, which, like the world he exists in today, knew no boundaries. His mother was an artist and his father a musician, whilst he himself “trained in a broad spectrum of things based around design.” Heatherwick set up his namesake studio in 1994, establishing a unique design practice with a spirit of discovery and invention at its heart, and placing the studio at the forefront of a wave of ‘New British Inventors’. He has courted criticism, pushed boundaries, stretched attitudes, and is uniting perceived design thought as well as urban communities. The Heatherwick Studio is home to a group of specialists with a wide range of skill sets, some not often associated with a typical design firm. It is more atelier than the single-discipline design spaces we are used to, reflecting his frustration at encountering studios where disciplines such as sculpture, architecture, fashion, product and furniture design are all placed in separate compartments.

Heatherwick considers design as a single discipline: threedimensional design. You are as likely to find product and furniture prototypes, textiles and innovative building materials scattered about his studio as much as the usual drawings and perspectives. A project of monumental scale and an ongoing one for Heatherwick, is the design and construction of The Garden Bridge in London - a 366 metre-long footbridge that will stretch across the River Thames, from the top of Temple underground station on the North Bank to the South Bank, scheduled for completion in 2019. The bridge will hold an expansive garden, with footpaths weaving through it, creating a new pedestrian route that will be free and open to all. The Garden Bridge is being created for the enjoyment of people for generations to come, and this new landmark will showcase the best of British design and is predicted to become a cherished part of the City of London’s landscape.

Â© Elena Heatherwick

Garden Bridge © Arup

Journeys: How important is three-dimensional design to you in the way you look at life and projects? Thomas Heatherwick: I suppose as a designer my particular interest is the world around us. I’ve always been interested in things that do jobs: whether that is a product or a piece of furniture, a transportation infrastructure, or a place we spend time in for leisure, education or health. To me design is one interlinked realm, but over time it has been chopped up into all these different areas of specialty. For example, in the past it was expected that an engineer might design not only the railway line and work on the trains, but also on the stations and the bridges, bringing a cohesive look and feel. Now we think that the engineers just serve as mathematicians. I find it a shame the way things get narrowed down and can somehow wither, so I suppose I have tried to stick to a broader definition as I find that you can get more sense of relevance from ideas that cross-fertilise on every scale. I grew up making things and it seemed that this angle in relation to how things are made could carry through to how cities are put together. Journeys: They used to say that an architects dream is an engineer’s nightmare… TH: That’s one way of putting it, which I think is nonsense! The really good engineers I know push my team artistically as well as working together with us in terms of how things work and can stand up and be built. Journeys: Are you seeing this becoming more common, that we are getting this cross-fertilisation of disciplines working together or are there still disparate, one-dimensional approaches dominating the industry? TH: I suppose I resist the notion that there are different disciplines. I see that there’s one main discipline and all the different aspects are part of the same thing. As a result, I don’t regard my studio as multi-disciplined; we have one discipline. But I definitely think that there is a greater understanding that ideas are not limited by scale.

I’m extremely interested in the way that we see these divisions, which become clear when spending time with property developers. Often the designer of the building is wrapped up in thinking about how that building looks, working from the outside and not seeing that how we live matters most from the inside. Journeys: Should there be more of an inside-out approach rather than an outside-in approach to designing buildings and environments? TH: An inside-out approach is a vital way to think, but it can’t be one or the other as they are both interlinked and at the end of the day, it’s about how a place makes you feel. Too often the public spaces that are created within public housing projects can be terrible – just because you include a big plaza doesn’t necessarily make a place that people want to be. How you create vitality and activity are what will make people more likely to cherish and look after buildings, rather than them just becoming abused over time. These are all aspects that matter and are not just about what you draw; it’s how you evolve the brief before you even draw anything. Journeys: Can you cite any examples of this? TH: I find that this is the case with most projects we are working on. Even for the new London bus that we designed, there were lessons to be learned from the buses that were created more than half a century ago; lessons that have been ‘un-learned’ in recent times with modern bus infrastructure whereby the emphasis has shifted to treating passengers more as numbers to get from one place to another and not harm themselves. This became the benchmark of success and the human dignity of the passenger sort of fell between the cracks. With the London bus project, we felt that our role was to try to champion the experience of the passenger as well as meeting all the health and safety regulations and best practices, with the ultimate goal of creating a bus that people would actually feel good in.

Journeys: Transport for London announced that they will retrofit and install opening windows on the top decks of new buses. What do you think of this? TH: Finally I’ve got the design that I intended! When it was commissioned, the brief was that there were not to be opening windows because there was a belief that chillers would technically make passengers cooler. Our experience showed that having some control of your environment changes the way you feel, even if technically you are a lot cooler. If you are able to open the windows, this gives you a feeling of connecting with the world and being more in control. I’m very happy that it has been possible to lobby for that. Journeys: You’re not averse to a bit of controversy here and there. You get critical acclaim and a fair amount of criticism. How do deal with the criticism you get in a constructive way? TH: The word ‘controversy’ can be overstated in that of course there are going to be opposing responses – it would be positively strange if everyone said, “great, marvellous, smashing, do it!” At the moment we are working on a project called Garden Bridge over the River Thames in London that will be free for

everyone forever and which will stitch the city together. Of course there have been a few people who are worried. Projects are complex and it can often be quite hard to articulate all the aspects of them, so things tend to get a simplistic reading. More than 80 percent of Londoners want it to happen; an almost unprecedented number of people supporting a project in the epicentre of one of the thoughtleading capitals of the world. It’s now at a really exciting stage and we anticipate that the bridge will open to the public in 2019. I think it will be a project that will give something back to all of us. The British are famous for being hard-bitten. Many thought that the Olympics would go wrong and were astonished when they didn’t! They worried about the London Eye. “A big wheel? Isn’t that too simplistic?” And then the projects happened, which is fantastic, as they taught us all a lesson that London can take it. It’s important to me that cities aren’t paralysed by their heritage and can keep evolving and developing. I feel very fortunate that our studio is able to play a small part in trying to keep pushing for the public areas that we share to function better and be more special for everyone.

ÂŠ Transport for London

AN ICONIC GATHERING T

he story of the Tod’s brand began in the early 1900s when Diego Della Valle's grandfather, Filippo founded a small shoe factory in Italy. In the 70s, Della Valle took the reigns of the company, and moreover has since taken it to a phenomenal level of success – that of becoming an iconic brand – and one with a history of aligning itself with timelessness. It is little wonder then that Tod’s recently unveiled its latest coffee table book, entitled ‘Timeless Icons’, a volume that retraces all the stylistic heritage of 56 of the greatest stars of both yesterday and today within its 160 pages. Dressed in Tod’s, legendary stars such as Brigitte Bardot, Steve McQueen, Robert Redford, Lauren Hutton, and Audrey Hepburn are all featured and celebrated both for their artistic contributions and unique sense of style. In the following pages, Journeys offers a preview of this timeless homage to classic style…

Steve McQueen

40 Hutton Lauren

Marcello Mastroianni

42 Bardot Brigitte

Audrey Hepburn

44 Connery Sean

Paul Newman

46 Travel bag by M at Ferretti Lifestyle

A MAN FOR ALL SEASONS PHOTOGRAPHY: ANTONIO SABA STYLING & ART DIRECTION: ANN TSANG MODEL: BRUNO FERNANDEZ LOCATION: THE PARK HYATT DUBAI

48 shirt and pants by Ted Baker; travel bag and belt by M at Ferretti Lifestyle; vintage tie stylistâ&#x20AC;&#x2122;s own Jacket,

Shirt, pants and shoes by Ted Baker; bag by M at Ferretti Lifestyle

50 waistcoat and pants by Ted Baker; bow tie by Pink; document holder by M at Ferretti Lifestyle Shirt,

52 by M at Ferretti Lifestyle Wallet

Bag by M at Ferretti Lifestyle

Shirt and pants by Ted Baker; travel bag, iPhone case and belt by M at Ferretti Lifestyle; sunglasses by Dior; vintage tie stylistâ&#x20AC;&#x2122;s own

Sweater, pants and shoes by Ted Baker; bag and belt by M at Ferretti Lifestyle

‘D

ior by Christian Dior’ is the ultimate compendium of the most iconic haute couture designs conceived by the visionary fashion designer. Carefully conserved in the world’s great museums and institutions, the fashion treasures contained in this stunning 504-page coffee table book have been photographed by Laziz Hamani. A curious and eclectic dreamer, self-taught photographer Hamani is constantly evolving and challenging himself. Of Berber ancestry, he was born and lives in Paris. Passionate about creating beautiful images, his life is defined by a constant search for aesthetics and meaning. He has worked with prestigious luxury brands and has collaborated with Assouline Publishing on more than 20 titles. From the finest details of high jewellery to the purity of minimalist design, Hamani aims to bring the viewer into dialogue with the image, to evoke power and beauty through his unique simplicity. The book is authored by Olivier Saillard, Director of the Palais Galliera in Paris since 2010, and a recognised fashion historian who has curated several innovative fashion exhibitions, including the critically acclaimed ‘Madame Grès: Couture at Work’ (Musée

Bourdelle, 2011), ‘Comme des Garçons: White Drama’ (Les Docks, 2012), ‘Cristóbal Balenciaga: Fashion Collector’ (Les Docks, 2012) and an Azzedine Alaïa retrospective (Palais Galliera, 2013). As a live performance director, Saillard staged ‘The Impossible Wardrobe’ in collaboration with British actress Tilda Swinton at the Palais de Tokyo in Paris (2012), then ‘Eternity Dress’ (2013), and ‘Cloakroom’ (2014) at the Palais Galleria. In 2015, his show ‘Models Never Talk’, featuring seven former fashion models reminiscing about their careers, was presented at the French Institute Alliance Française in New York. In 2016, he curated the exhibition ‘Louis Vuitton: Voguez, Volez, Voyagez’ at the Grand Palais in Paris. ‘Dior by Christian Dior’ encompasses a complete chronology of the designer’s haute couture creations, from the seminal premiere Spring-Summer 1947 collection famously dubbed the ‘New Look’, to the final elegantly streamlined ‘Fuseau’ line presented for FallWinter 1957. This is simply a must-have publication for all fashion connoisseurs.

1947 Bar afternoon suit, consisting of an ecru shantung jacket and black wool pleated skirt, haute couture Spring-Summer 1947, Corolle line. Dior HĂŠritage collection, Paris. Photo ÂŠ Laziz Hamani.

1948 Négus jacket in emerald green silk velvet embroidered with gold thread and paste gemstones, worn by Mrs. Claire Newman, haute couture Autumn-Winter 1948, Ailée line. Dior Héritage collection, Paris. Photo © Laziz Hamani.

1949 Junon evening gown in grey-blue silk tulle with full skirt of overlapping layers of tulle petals embroidered with deep blue sequins, haute couture Autumn-Winter 1949, Milieu du SiĂ¨cle line. Collection of the Fine Arts Museums of San Francisco. Gift of I. Magnin & Company. Photo ÂŠ Laziz Hamani.

1952 Palmyre evening dress in ice blue satin acetate embroidered with oriental-style floral motifs and palmettes in silver metallic thread, paste gemstones, beads, and sequins, haute couture Autumn-Winter 1952, Profilée line. Dior Héritage collection, Paris. Photo © Laziz Hamani.

1954 Nuit Lumineuse strapless evening dress in layered ivory silk tulle embroidered with spiral motifs in paste gemstones and silver sequins, haute couture Spring-Summer 1954, Muguet line. Chicago History Museum collection. Gift of Mrs. Thomas Hart Fisher. Photo ÂŠ Laziz Hamani.

1956 Helvétie dance dress in white organdy overlaid with navy blue tulle embroidered with small black beads, black chenillle, blue lace ribbon, and silver sequins, worn by Mrs. Elizabeth Parke Firestone, haute couture Spring-Summer 1956, Flèche line. Dior Héritage collection, Paris. Photo © Laziz Hamani.

IN FULL SWING

TEXT: NISSA MARION IMAGES: COURTESY OF THE HONG KONG GOLF AND TENNIS ACADEMY

Hidden from the main road – like many of Hong Kong’s most exclusive addresses – the Hong Kong Golf and Tennis Academy (HKGTA) is one of those places that you don’t find unless you’re looking for it. Driving past village houses and scrappy yards, it’s easy to wonder if you’re on the right track – until you’re right in front of the imposing gates, with the towering golf nets in view behind it. And then you know you’ve arrived somewhere truly special.

omprising the world-renowned Jack Nicklaus Academy of Golf and the Bruguera Tennis Academy, the Hong Kong Golf and Tennis Academy (HKGTA), a new holistic sports and wellness destination, has been quietly attracting families in the know since it soft-opened last year. Its vision – to “create an outstanding community of sports wellness that elevates the importance of a sporting lifestyle” – is supported by a wide array of offerings, including specialised lessons, group programmes, and ancillary services from physical therapy to fine dining and overnight accommodations. The Academy is set in a lush Sai Kung valley, and is designed to capitalise on the vast natural beauty of its mountainous landscape. Its Mediterranean-inspired architecture and immaculate interior design shimmer with newness. On a quiet weekday morning the vibe is refined – and during weekends, the influx of families and children brings a vibrant energy. Sparing no detail, the Jack Nicklaus Academy is fully equipped with 75 hitting bays, three Coaching Studios, a 6-hole short game,

and a 9-hole putting green. Cutting-edge technology means that coaches and students can instantly review and analyse their swing, stance and ball flight, with the help of finely tuned sensors and radar equipment. Meanwhile students of the Bruguera Tennis Academy can chose from seven outdoor courts, a full-sized indoor court, a padel tennis court, and two mini-tennis courts for younger players, all featuring multiple cameras for monitoring and analysis. But the concept here is about much more than high-tech gadgetry, or even the art of the swing. Billy Martin, the Academy’s Director of Golf, describes what sets the HKGTA apart from the rest: “It’s not just about learning to hit a ball accurately, or trying to win a championship; it’s about the whole mindset, building a strong foundation, and developing a great attitude. We’re here to help people love the game and to derive satisfaction and enjoyment from playing and improving.” And, he adds, “The system works; you can see it from the results.”

Martin is referring to the Academy’s uniquely holistic approach to sport and Bastien Liveriou, Director of Tennis, sums it up: “The usual Hong Kong model is isolated lessons, a few hours a week, with a busy trainer. But here, you have all these facilities for your use – the gym, the pools, the restaurants, wellness treatments, and beautiful surroundings. It’s important, because proper tennis training is much more than just hitting the ball and thinking positive thoughts! It includes physical training off-court, the mental game, the student’s habits… it’s a complete offering.” While this concept may be progressive for Asia, it’s tried and tested elsewhere, as Bastien notes: “The ‘holistic’ training philosophy was already producing champions 30 years ago in Spain, starting with Sergei Bruguera himself. For us, it just describes how we naturally do things – that it’s not only about hitting balls, but about creating a whole lifestyle.” The opportunity for group training is also something on which the Academy prides itself. “Students can learn among others at their level,” Bastien explains, “which encourages and motivates them. There’s genuine interest in the training. It’s something they really enjoy and look forward to.” And the result is more than an improved game. “It’s building a community of people with the same passions and interests, sharing moments together. It’s using sport as the foundation for building deeper connections and promoting good values.”

Balancing out the immaculately groomed greens and Plexipaved courts is Fivelements, an onsite wellness centre that is perhaps the pièce de resistance of the whole concept. This is where the holistic approach really finds its anchor. Operated by the award-winning Fivelements wellness destination in Bali, it offers over 60 distinct treatments as well as vegetarian dining and a range of ‘sacred arts’, such as yoga, tai chi, and meditation. Many of the treatments are designed with athletic endeavours in mind; for instance, there’s aquatic bodywork that takes place in a therapy pool, where the freedom of movement in water helps free up the joints in ways that would be more challenging on a regular massage table. Michael Hallock, the project’s Wellness Curator, is enthusiastic about the Academy’s holistic ambitions: “It’s really being revealed what enormous benefits are available when you combine sports coaching expertise with holistic practices,” he says. “We work with techniques that are very applicable to athletes, such as yoga and meditation. We explore how these practices can help them with game skills such as balance, concentration, and quicker recovery. Needless to say, the coaches here are very excited about it!” “Each individual wellness journey is unique,” adds Chicco Tatriele, Fivelements’ Co-Founder and Managing Director. “It’s about exploring the different tools that can bring you positive results. But we also want our patrons to have fun! They have busy lives with lots of external stress factors, and this is a place they can come to rebalance and revive themselves.” Tatriele believes that patrons will notice even greater benefits over time. “They see results in their focus, dedication and attitude, but it’s not just the sports performance that improves. Athletes are people; they have families, and businesses. Whatever positive benefits they take away from here will naturally also trickle into other parts of their lives. And in this way, we are creating a positive impact – not just on the patrons that come to HKGTA, but on their daily lives and wider communities. It’s wonderful.” It most certainly is, and Hong Kong has never seen sports training quite like this until now.

MORE THAN MEETS THE EYE TEXT: COCO MARETT IMAGES: JASON BONELLO

On the surface, Shikon appears simple and demure. But behind Hong Kongâ&#x20AC;&#x2122;s three Michelin star sushi restaurant is an immeasurable layer of passion, dedication and even obsession, that makes dining more than just dining, but an unforgettable experience. We had the pleasure of meeting Chef Yoshiharu Kakinuma to learn moreâ&#x20AC;Ś

f there is one word to describe Shikon, it’s shibui, a Japanese term to describe objects that appear to be simple overall, but which possess subtle yet significant details that balance its simplicity with complexity. “Sometimes, the simple things can be the most complicated,” muses Yoshiharu Kakinuma, Hong Kong’s first three Michelin star Japanese chef. A beautiful, pale 8-seat counter fashioned from a single piece of hinoki – a Japanese cedar wood found one hour outside of Tokyo – anchors the room. The plates, bowls and cups are all handcrafted, each with its own quirks and imperfections. A large hook, used to catch tuna, sits in a frame hanging high beside Kakinuma’s station. At Shikon, there are no measuring tools. There aren’t even labels on the wooden cases of produce that Kakinuma keeps in the lowboy behind the sushi bar. Everything is handled and measured by touch, by taste, by memory, by following a system over and over again until it has now manifested itself as second nature to the soft spoken chef. “I always tell people that simple is beautiful,” he says. Kakinuma – known to most as ‘Kaki’ or ‘Kaki-San’ – is a third generation sushi chef, but it would be a mistake to say that he followed in his family’s footsteps, or that he joined the family business. The passion is all his own, and he has flown around the world to pursue it. “Both my father and grandfather were sushi chefs, but that world can be very small. A chef needs to discover more and needs new experiences,” says Kakinuma. “My father strongly advised me not to stay, but to go on my own journey; to create my own restaurant in my own world.” And so, a young Kakinuma made his way to Kyoto, where he worked as an apprentice at a traditional Japanese restaurant. There, he says, is where he learned that “preparation as well as presentation is true art.” After his stint in Kyoto, a family friend introduced Kakinuma to Master Sushi Chef, Masahiro Yoshitake. Yoshitake saw something special in Kakinuma; in traditional Japanese culture, it’s extremely rare – some may even say unheard of – for a Sushi Master of Yoshitake’s level to train an apprentice, but he did, and Kakinuma spent years under his wing at the famed ‘Sushi Yoshitake’ in Ginza, Tokyo, which received three Michelin stars in 2012.

“Today, there are many foreigners living in Tokyo, but 10 or 15 years ago, there weren’t many at all. At that time, I couldn’t speak English – most Japanese living in Japan couldn’t – we could only communicate with Japanese customers and not with foreigners,” Kikinuma recalls. “It was frustrating, and quite sad, because sushi is such an important part of our culture and tradition, but I couldn’t share that with the foreign customers. I felt really bad that they didn’t know what they were eating; which part of the fish, where it came from…they just ate and left.” With a strong desire to improve his English and share the art of sushi-making with a broader, more international audience, Kakinuma decided to take a risk and bought a one-way ticket to the United States, working in restaurants in New York and Atlanta, whilist also learning English and becoming more familiar with Western palates. “It was a huge difference from working in Tokyo. To Americans at that time, sushi was a California roll,” Kakinuma recalls about working in the United States, where he remained for 10 years until Master Yoshitake reached out to him about opening a sister branch of ‘Sushi Yoshitake’ in Hong Kong. “He asked if I would be interested in heading the restaurant, and of course, I said yes,” says Kakinuma. In 2012, the restaurant opened under the name ‘Sushi Yoshitake’, but was quickly renamed ‘Shikon’ to avoid confusion with the Tokyo branch. Following in the footsteps of its sister restaurant in Tokyo, ‘Shikon’ received three Michelin star status in 2014, and has maintained its status in 2015, 2016 and 2017. “This has really been a dream come true,” says Kakinuma. “At Shikon, we use the exactly the same ingredients as our restaurant in Tokyo. Our menu is the same, and the taste of the sushi is the same. Even the water we use is from Japan; it makes a huge difference when cooking Japanese rice,” Kakinuma explains, adding that the rice he uses at ‘Shikon’ is hand picked and blended by an expert rice sommelier, who “knows which rice is best at which age, and from which farmers he should procure from.” Provenance is one of Kakinuma’s passions. Any compliment directed at him is immediately – but humbly, of course – rebutted with high praise for the fishermen who work tirelessly to procure some of Japan’s most exquisite marine bounty.

We soon learn that fishing is as much of an art to his trusted fishermen, as the art of sushi is to him. Every morning, Kakinuma’s faithful collective of fishermen in Japan send him photos of the day’s catch; all lined up next to each other. “Always look for a small head and big eyes – these are the happy fish. Happy fish taste better,” he says matter-of-factly. He points to a picture of one golden-eyed snapper’s split intestine and says, “see, this one’s insides are filled with whole shrimp. This one is a healthy, happy fish.” It’s interesting to see how Kakinuma works; how he utilises modern technology to hold fast to traditional methods and philosophies. He goes on the share the story of one fisherman who catches abalone for him. “Every day, he dives to catch the abalone piece by piece. He dives 16 metres down, grabs one abalone, and swims 16 metres back up. Most fishermen will bring their abalone straight to the market, but this man is different,” he explains. “Abalone accumulate a lot of sand, so he puts them in a tank for three days during which he feeds and cares for them. But the interesting thing with abalone is, they can only eat seaweed from exactly where they were found, so when he catches the abalone, he grabs the seaweed from where he found it, in order to feed each creature every day for three days. In those three days, the sand washes away, the abalone gains weight, and the liver becomes very rich.” The result is one of Kakinuma’s signature dishes – steamed, meaty abalone slices with a silky liver sauce for dipping. It is the best abalone any of us have ever had, and yet unlike any other way of serving it, Kakinuma serves us a small ball of sushi rice – “mix it with the leftover liver sauce, it’s like a risotto,” he instructs us – after all, he’s not one to waste food, or the efforts of his fisherman. There are so many disciplines and details that go into the creation of Kakinuma’s seemingly simple fare – the octopus, another signature dish at ‘Shikon’, is massaged live for an hour to unlock flavour, texture and tenderness for yet another earth-shattering mouthful in Kakinuma’s progressively mind-blowing omakase. “I enjoy sharing these stories so that people know about the ingredients, and then they appreciate the work that goes behind what they are eating,” says Kakinuma. “Sushi is very personal; it's about trust. I stand here in front of you, with no secrets and nothing to hide, and I make sushi with my naked hands - and I encourage my customers to also enjoy it with their hands. It's heart-to-heart, hand-to-hand.” Leaving Shikon, there is an overwhelming sense of satisfaction – and I don’t just mean feeling satiated – you leave feeling satisfied in knowing that places like this, and that chefs like Yoshiharu Kakinuma, still exist. sushi-shikon.com

THE SWEET LIFE

TEXT: COCO MARETT IMAGES: JASON LANG

Pastry Chef Jason Licker makes people happy for a living. His desserts, which combine Western and Asian influences, have earned him a cult following and have now been immortalised in his stunning book ‘Lickerland: AsianAccented Desserts’.

“I

’ve always had a love affair with food,” says Jason Licker, Iron Chef Thailand winner, renowned Pastry Chef and now, author of his own book, ‘Lickerland: Asian-Accented Desserts’. “Growing up, I was the stereotypical overweight American kid. Eventually I became a bit more health conscious, but always had an urge for a sweet snack. When I was 19, my mother was diagnosed with lung cancer and was placed on a special diet. We began baking together, because of course we couldn’t go without our sweets,” Licker recalls. “It was during this time that I fell in love with pastry. Something just clicked and it became my obsession. During our cooking disasters we had a great time, and it’s these moments that I think of when I’m asked how my journey began. Sadly, my mother passed away and she never knew that I went on to become a chef.” Despite working for some of the biggest chefs in the game – including Jean-Georges Vongerichten and Charlie Palmer – Licker has carved out a niche for himself with his innovative desserts that fuse Western favourites with exotic Asian ingredients, evoking feelings of both familiarity and adventure. “My first experience with Asian ingredients was whilst working in Miami Beach for Nobu Matsuhisa. I was exposed to incredible ingredients such as shiso, yuzu and miso. I was so blown away by the complexity of these flavours that were just pure harmony,” recalls Licker, who moved to Shanghai 11 years ago. He has since lived and worked in cities across Asia, including Macau, Hong Kong and Bangkok, where he won Iron Chef Thailand in 2014. He adds, “I began experimenting immediately with endless flavour combinations. I loved how the Japanese staples accented or balanced out the sweetness of dessert or a confection. That was when I started to develop my own style by using Asian ingredients to balance the palate with temperature differentials and texture contrasts. As began to travel and immerse myself in other Asian cultures, I started to use those flavours and experiences more and more.” The results are masterpieces such as lemongrass marinated pineapple gyozas, cherry and yuzu crème brulée with shiso granite, chocolate with Chinese five spice, and of course, his wildly popular fondant-inspired matcha tart, which became a social media star in its own right. “I love creating whimsical sweets, and working with people that are as much in love with pastry as I am. When I’m in the kitchen, we all share the pursuit of creating incredible food. It’s like we’re a family. The most rewarding aspect of my job is seeing someone enjoy a dessert I have made. When someone tastes something they never had before or simple becomes enraptured with a dish I have made, it brings me a moment of fulfillment. There is nothing better then bringing people joy by doing something you love.” His debut book, ‘Lickerland: Asian-Accented Desserts’, reads as more than just a cookbook. It’s also, in some way, a memoir and documentation of the journey that has ultimately shaped and defined Licker’s life of work so far. “Travel has always had a tremendous impact on my life and on me as a chef. I think you need to go outside of your comfort zone to grow, and so experiencing different cultures and tasting true local flavours is invaluable.

When I ask how it felt to hold a copy of his book for the first time, Licker says it was surreal. “I was excited, happy, and of course filled with mixed emotions because it is dedicated to my mother. When you put your heart and soul into something and it’s finally in your hands, it’s a feeling that no words can describe.” A feast for the eyes, the stunningly vivid images in the book were shot by Jason Lang – a close friend of Licker’s – whose work has been seen in magazines such as Monocle, GQ and Saveur. And finally, the bold, predominantly black and gold graphic design and layout was created by Pim Pirom and Thidarat Thaiyanon. “These two brilliant women brought structure, creative genius and true character to the book,” says Licker. “We sought to create something different and original, and we went against the grain in comparison to what the typical cookbook is in the current market.” If anything, the book is an embodiment of Licker’s approach to desserts – a little offbeat, full of surprises, and so visually arresting that you can’t help but want to tuck in straight away. “You eat with your eyes first and immediately develop an idea of what you are about to eat. If it looks unappealing, you’re ready for either a disappointment or a surprise. If a dessert looks beautiful, then you’re already imaging a decadent dish with delicious flavours that you’re about to devour.” Currently, Licker is travelling around the United States to promote his book and share the flair and flavour of his spectacular desserts to a brand new audience. “I hope to continue doing events, meeting incredible people and discovering new cultures. Who knows, perhaps one day I’ll open a Lickerland pastry shop. As long as I can do what I love, I have an open mind and an open heart.”

·W H AT ’ S O N I N T H E WO R L D ·

SPORTING EVENTS

6 14 26-3/6 27 28 29-11/6 30 3 4-8 & 10-12 15-18 20-24 24-25 25

Epsom Derby (Horse Racing), UK America's Cup Play-Offs (Sailing), Bermuda U.S. Open (Golf), Erin Hills, Wisconsin, USA Royal Ascot (Horse Racing) America's Cup Finals, Bermuda F1 Azerbaijan Grand Prix, Baku

1-23 3-16 9 16 20-23 30

Tour de France The Championships, Wimbledon (Tennis) F1 Austrian Grand Prix, Spielberg F1 British Grand Prix British Open (Golf), Royal Birkdale F1 Hungarian Grand Prix, Budapest

4-13 10-13

Athletics World Championships, London US PGA Championship (Golf), Quail Hollow Club, Charlotte, North Carolina European Dressage and Show Jumping Championships, Goteborg, Sweden F1 Belgian Grand Prix, Spa-Francorchamps U.S. Open (Tennis)

22-27 27 28-10/9 3 15-17 16-18 1 8 22 29

The Kentucky Derby (Horse Racing), Louisville, Kentucky, USA F1 Spanish Grand Prix, Barcelona America's Cup Qualifiers (Sailing), Bermuda FA Cup Final (Soccer), London F1 Monaco Grand Prix The French Open (Tennis) Lora Piana Superyacht Regatta, Porto Cervo, Sardinia

F1 Italian Grand Prix, Monza Davis Cup Semi-Finals and Play-Offs (Tennis) F1 Singapore Grand Prix F1 Malaysia Grand Prix, Sepang F1 Japanese Grand Prix, Suzuka F1 US Grand Prix, Austin, Texas F1 Mexican Grand Prix, Mexico City

·W H AT ’ S O N I N T H E WO R L D ·

ART & CULTURE

5-7 13-26/10 17-28 18-21 24-27 15-18 17-20 23-29 24-23/7 7-31/8

Frieze Art Fair, New York 56th Venice Biennale Festival de Cannes Photo London ArteBA, Buenos Aires Art Basel, Basel Men’s Fashion Week, Milan Art Antiques London Arena Opera Festival, Verona, Italy

10-13 14-23 14-9/9

Festival of Arts Pageant of the Masters, Laguna Beach, California Men’s Fashion Week, New York Festival Napa Valley, Napa, California BBC Proms (Classical Music), Royal Albert Hall, London

18 25-27

The Quail, A Motorsports Gathering, Carmel, California Art-O-Rama, Marseille, France

7-15 13-17 14-17 15-19 20-26 26-3/10 5-8 27-29

New York Fashion Week Spring/Summer 2018 Expo Chicago, Navy Pier Art Berlin Contemporary London Fashion Week Spring/Summer 2018 Milan Fashion Week Spring/Summer 2018 Paris Fashion Week Spring/Summer 2018 Frieze London CLIO Art Fair New York

·W H AT ’ S O N I N T H E WO R L D ·

NOTABLE AUCTIONS

12 15 16

CHRISTIE'S AUCTIONS Chinese Ceramics & Works Of Art, London Rare Watches, Geneva Fine and Rare Wines, Geneva

6 23

Paris Jewels, Paris Impressionist and Modern Art, London

7 12

Old Masters, London Printed Books and Manuscripts, London

10 16

SOTHEBY'S AUCTIONS Important Chinese Art, London Magnificent Jewels and Noble Jewels, Geneva

6 7 7 22

19th Century European Paintings, London Fine Jewels, London Important Watches, New York Arts d’Asie, Paris

7 18-19

RM Sotheby’s: Monterey

Aboriginal Art, London

18 19-20

Finest and Rarest Wines, London

AUTOMOBILE AUCTIONS Bonhams Annual Quail Lodge Auction, Carmel, California Pebble Beach Concours Auction, Pebble Beach, California

·W H AT ’ S O N I N T H E WO R L D ·

AIR SHOWS

11-13

ABACE – Asian Business Aviation Conference & Exhibition,Shanghai

22-24

EBACE – European Business Aviation Convention & Exhibition, Geneva

1-3 11 29-2/7 27-29

Aero Expo UK, Wycombe Air Park, Buckinghamshire RAF Cosford Air Show, Shropshire, UK Goodwood Festival of Speed, UK CIBAS – China International Business Aviation Show, Beijing

1-2 14-15 16 5 15-17 2-9

Red Bull Air Race, Budapest, Hungary Wheels & Wings 2017, Falkenberg, Sweden Royal International Air Tattoo, UK Newcastle Festival of Flight, UK Athens Flying Week Fleet Week, San Francisco

· S N A P S H O T·

In 2002, The Rolling Stones staged an old-school publicity stunt, arriving for a New York press conference to announce their latest world tour in a yellow blimp emblazoned with their lips-and-tongue logo. The Stones’ blimp ride, which began in the Bronx’s Van Cortlandt Park and ended a few minutes later, was nearly as short as their press conference, which lasted all of 10 minutes. ”We had a very interesting first-time experience in the airship,” said frontman Mick Jagger at the time. ”But it was a one-time experience for Charlie!” In fact, 61-yearold drummer Charlie Watts seemed shaken by the ride, and hardly spoke at the ensuing press conference.

Join thousands of top business aviation leaders, entrepreneurs, and other purchase decision-makers for the Asian Business Aviation Conference & Exhibition (ABACE2017). This is the perfect venue for investors considering aviation as a business opportunity; companies thinking of using an aircraft for business; and flight departments who have long used aircraft as a valuable business tool. Save the date and visit the website to learn more.

SAVE THE DATE

www.abace.aero/journeys 89

WHAT OTHERS DONâ&#x20AC;&#x2122;T HAVE.

Unmistakable style, understated and elegant, immediately recognisable. Half a century of market-changing innovation. Safety, reliability and comfort in its DNA from the start. This is what distinguishes your Ferretti yacht and makes it unique.

450

new

550

650

700

780

project

Altura 840

850

new

920

project

960

FERRETTI GROUP ASIA PACIFIC Ltd. - Hong Kong - T. +852 37131000 | Shanghai - T. +86 21 63735258 infoapac@ferrettigroup.com

a F er ret t i G ro u p b r a n d

FERRETTI-YACHTS.COM