The WINTER 2014
w w w.wagas.com.cn w w w.mr willis.com.cn
ISSUE 02 —
by Wagas & mr willis
See Detailed Recipes on Page 26 我们喜爱的当季食材 食谱详见第26页
People Behind Baobei
mr willis says
Food and Wine Pairing
Making a difference & changing lives
Craig Willis talks about Christmas
Perfect match of wines and dishes
Craig Willis倾情分享圣诞故事
葡萄酒与美食的完美搭配
挽救生命，创造奇迹
FOREWORD Time flies, particularly in summer. One day I am waking up to breathtaking sunrises overlooking the north eastern coast of Mallorca. Next I am facing editorial deadlines, recruiting for 6 new stores and practicing (zero) patience waiting for my 7 hours late Beijing to Shanghai flight….
时光飞逝，夏天尤为短暂。昨天还在马洛卡岛东北部看太阳升
The speed of Shanghai doesn’t always allow us the ‘quiet’ we may need, or want. Our feature story People Behind Baobei is a reminder for me of something that I occasionally lose sight of - Perspective. We live in a too fast world.
这期的专题故事却能时刻提醒我思考和观点的重要性，这也是
So I take this quiet moment to reflect, to be grateful and to say thank you to the amazing People Behind Baobei. We dedicate this issue of The Journal to the 120 Baobei babies, founders, doctors, surgeons, nurses, Forever Families, hundreds of healing home families, thousands of volunteers and the tens of thousands of Wagas and Baker & Spice customers. No matter how big or how small, YOU have made a difference. Xie xie.
谢。我们将这期The Journal献给宝贝基金会帮助过的120多个
起，今天就需要面对截稿日期发愁，为6个新店招聘新员工，还要 接受北京到上海的航班延误7小时对我几乎为零的耐心的考验。 上海的快节奏让我们鲜少有机会得到我们所需的心灵上的宁静 。 我时常会忽视的东西。我们所生活的世界步伐太快。 所以我静下心来思考，感恩，对宝贝基金会背后的人们说声感 宝贝，基金会的创始人，医生，护士，百余个收养家庭，千余位志 愿者还有成千上万的Wagas和Baker & Spice的顾客。你们都 为这些成绩做出了贡献，所以，谢谢你们。
Jackie Yun Managing Partner Jackie@wagas.com.cn
CONTRIBUTORS Editors: Jackie Yun, Meng Tan Photographers: Sara Biancaccio, Benedetta Anghileri Creative Director: Maria Gronborg Art Directors: Abigail Yang, Sara Biancaccio Special thanks to: Craig Willis, Connie Gu, HENKES Manager Max Haahr, our chefs, friends and family of Wagas and mr willis who participated in creating The Journal Contact: info@wagas.com.cn
The Journal by Wagas and mr willis is published Quartely. Reproduction in whole or in part without written permission is strictly prohibited. All prices and credits are accurate at time of going to press but are subject to change. The Journal and it’s owners cannot be held responsible for any unsolicited material. The Journal by Wagas & mr willis 是我们的季度报刊。如未经允许，禁止重印或重新发表部分或全部报纸的任何内容。在报纸印刷之际，所有产品的价格均准确无误，但也不排除改动的可能性。 The Journal及其所有者不会接受任何未经请求的材料。
2
08
14
20
26
CONTENTS p. 04 / 请多多留意 Keep an Eye Out 我们推出诸多新品，优惠促销和活动，邀请你和我们一起来庆祝今年秋冬所 有的节日。
New products, promotions and events to celebrate the winter season and holidays that scatter in between!
p. 06 / mr willis 独家圣诞配方 mr willis Says Craig Willis倾情分享圣诞故事。
Craig Willis talks about Christmas.
p. 08 / 新西兰Matahiwi酒庄 Matahiwi Estate: A Winery Down Under 每期The Journal会与来自世界各地的葡萄酒专家深度探讨葡萄酒酿造和 品尝。
Every issue, The Journal chats with wine growers from around the world on wine making and tasting.
p. 10 / Baker & Spice最有价值葡萄酒 Best Value Wines from Baker & Spice 为何我们的葡萄酒有如此优异的性价比？因为我们直接采购，直接进口，并 直接销售。
Why are Baker & Spice wines such great value? Because we buy directly, import directly and sell directly. No middle man.
p. 12 / 顾怡：我们的烘焙女王 Connie Gu: Our Pastry Queen Baker & Spice的美味面包甜品都来自风趣可爱的Connie.
The delicious sweet treats at Baker & Spice comes from our amazing fun loving baker Connie.
p. 14 / 宝贝基金会背后的故事 People Behind Baobei
p. 18 / 葡萄酒美食搭配指南 A How-To Guide for Food and Wine Pairing 我们挑选了3款葡萄酒来搭配3道精美菜肴，还有额外推荐惊喜！
We select 3 dishes and 3 wines from the Old World that go perfectly with the dishes. A bonus recommendation included!
p. 20 / 走进Wagas设计团队 Behind the Scenes: Design at Wagas Wagas的国际设计团队用心工作，创造出将客人与社区完美融合的生活方式。
Wagas international design team of architects and designers work hard to create a lifestyle that brings our customers and our community together.
p. 22 / 我们大家庭的好友 Friends of the Family 与两位Wagas大家庭的两位从事艺术和设计行业的朋友聊聊天。
Interview with two friends of Wagas’ who work in arts and design.
p. 24 / 冬季菜单 Winter Menu: mr willis and AUTO style p. 26 / 我们喜爱的当季食材 Seasonal Ingredients We Love p. 28 / 我们的最新足迹 Our New Locations p. 29 / 与我们互动 Get Social with Us p. 31 / 我们的家族品牌 Our Family Locations
沃歌斯支持宝贝慈善事业基金会。基金会主席Earl和Evelin Tai和我们分享 了他们工作中的故事。
Wagas supports Baobei Foundation on its amazing cause of saving lives. The directors of the foundation, Earl and Evelin Tai share with us their work stories.
3
NEWS + PROMOTIONS
Keep an Eye Out 请多多留意 New products, promotions and events are being introduced for later this year to celebrate the holidays that scatter in between! 我们推出诸多新品，优惠促销和活动，邀请你和我们一起来庆祝今年 秋冬所有的节日。
重新装修后的米泰带给您更加舒适的环境，全新的菜单， 充满热带风情的鸡尾酒， 适合朋友们来聚会一场
Freshly renovated, Mi Thai brings more comfort to Anfu Lu. New dishes, tropical cocktails and your old favorites. 预约电话 Reservation: 021-5403 9209
Mi Thai Is Back & Better Than Ever
N º2 新米泰 新体 验
Christmas Season Detox
N º1
圣诞轻体套餐 圣诞季最容易被太多美食诱惑， Wagas 12月 1-31号 推出圣诞轻体套餐， 帮你恢复健康饮食。 轻体果汁＋Wagas色拉售价82元 。
Looking for a detox juice that will ease your overindulgence over Christmas? From December 1 to 31, Wagas helps you to achieve that with our new Detox Juice + Wagas Salad set for 82rmb.
N º3
Henkes 荣获多项殊荣
Henkes Wins Multiple Awards
荣获that’s shanghai 2014年 最佳小酒馆奖项 荣获中国侍酒师协会2014 最佳中小型酒单奖 荣获城市周刊读者选择的2014 最佳地中海餐厅 荣获到Trip Advisor 2014年度卓越奖 * 谢谢所有投票给我们的朋友
N º4
Bang by mr willis Bang咖啡优惠套餐
iapm Bang咖啡 周一至周五 上午10点至晚上11点 推出78元套餐，仅限堂吃 今日例汤或色拉+今日意面或三明治或 八寸披萨+冰红茶或软饮
78rmb for a set meal at Bang Café iapm Monday – Friday 10am – 11pm Today’s soup or deli salad + today’s pasta or sandwich or 8” pizza + ice tea or soft drink
2014 That’s Food & Drink Awards – Best Bistro 2014 China’s Best Medium Wine List – China Sommelier Association 2014 City Weekend Readers Choice Awards – Best Mediterranean 2014 Trip Advisor Certificate - Excellence * Thanks to all who voted!
N º5
La Strada 下午茶
Afternoon Tea Set 下午茶套餐48元 咖啡或茶配任意一款蛋糕或冰激凌或甜品 周一至周五 下午2点至5点
Afternoon tea set for 48rmb Coffee or tea with any cake, ice cream or dessert Monday – Friday 2pm – 5pm
4
mr willis Circus Circus 2014 mr willis推出2014 Circus Circus新年夜大餐！ 新年夜需要和亲朋好友分享大餐 ，盛装前来，惊艳登场！ 晚宴8点开始，每人880元。 预定电话: 021-54040200
mr willis presents – Circus Circus 2014 New Year’s Eve Dinner to share with family and friends. Crackers, Champagne, DJ, dancing… Come dressed for the circus or dress to impress. Dinner served at 8pm. 880rmb per person.
Toffee Nut Latte at Wagas and Baker & Spice 这个圣诞我们有温暖惊喜！最畅销得太妃 榛果拿铁回归，为你抵挡冬季凉意。 自11月1日至12月31日，所有Wagas和 Baker & Spice店内均有售。
Keep warm this Christmas with our best selling Toffee Nut Latte. Available in all Wagas and Baker & Spice stores from November 1 to December 31.
Reservation: 021-5404 0200
Christmas Party at La Poste 在1920年代的别墅里庆祝2014年的圣诞， 有香槟和法餐作伴，何乐而不为？La Poste现已接受新年私人晚宴预订。 餐厅容纳量：70个座位，100个站位, 人均消费至少300元 。 联系邮箱：davy@laposterestaurant.com.
Celebrate Christmas 2014 in a beautiful 1920’s villa with Champagne and delicious French inspired food. Private events welcome. Bookings now open. The restaurant accommodates 70 people seated and100 standing. Price : from 300rmb per person. For more information: davy@laposterestaurant.com.cn
N º9
Amokka Wine & Italian cold cuts 美酒加冷餐肉 美好夜晚可以从一杯远景西拉赤霞珠干红葡萄酒开始， 这款来自阿德莱德山产区的获奖葡萄酒配上意大利风干火腿 和香肠再完美不过。美酒加冷餐肉－单杯葡萄酒配冷餐肉， 每晚五点开始，68元 在安福路Amokka
Start your night with a glass of award winning Longview Shiraz Cabernet Sauvignon from the Adelaide Hills with a taste of Prosciutto crudo & Italian salami. 68rmb every night at Amokka Anfu Lu.
Baker & Spice Halloween Cupcake
万圣节纸杯蛋糕 不给糖就捣乱！10月13日至31日， Baker & Spice为你献上白色小精灵纸杯蛋糕。 这个受鬼马小精灵启发得蛋糕售价18元。
Trick or treat! From October 13 to 31, Baker & Spice presents you a little white ghost cupcake which is inspired by Casper the Friendly Ghost. 18rmb per piece.
N º11
Sushi Raku
Matsutake mushroom season has arrived! 乐寿司松茸季节来临! 乐寿司向来与季节同步， 这个秋天一定要来品尝我们特别推出的新鲜松茸！
Sushi Raku’s menu reflects the seasons - this autumn try our special dishes featuring Matsutake mushroom! 松茸菜肴售价48元起。
Matsutake mushroom dishes available from 48rmb. 5
CHRISTMAS
mr willis says mr willis 独家圣诞配方
我母亲在澳大利亚果园居住的那段时间，酷暑、森林大火和干旱屡见不鲜。烤鸡和水果色 拉就算是一道非常特别的菜肴了。阿姨买了第一个冰箱的那一年，他们经常自己做冰激凌， 在农场相聚一起品尝。 在澳大利亚的学校通常在圣诞节前的几个星期开始放暑假。放假的第一天，我们会在家打 扫卫生，装饰圣诞树。圣诞节那天，我们会一大早起床，在床尾找到圣诞老人送给我们的 一大盒礼物，里面装满玩具和糖果。我们会去教堂，在圣诞树下接受并送出圣诞礼物，然后 我们才会坐下吃午餐。 午餐通常会是一道烤菜，蒸布丁和好吃的前菜，比如熏肉包蚝。通常我们都会热得晕倒在 风扇下，然后布丁只能留做晚饭。我的姐姐, 姐夫们都是很新潮的人，他们酷爱海鲜：生 蚝，螃蟹，虾和龙虾。悉尼鱼市在节日期间生意都异常红火。 在上海我们能一起做美味得冬季食物，一起为圣诞节装饰，别忘了把姜饼人也挂上！ 这个圣诞，我会用Jessie的方法来做浓郁美味的烤鸭，不要错过！
In my mother’s days on an Australian orchard, scorching summer heat, bush fire and drought would be the norm. A roast chicken was a special meal, fruit salad to follow. The year Aunty D bought their first refrigerator they made ice cream and met in the paddock between farms to enjoy it. Australian schools finish for summer a few weeks before Christmas. On the first day of our holidays we would clean the house and decorate the tree. On Christmas day we would wake too early to find a pillowcase full of toys and sweets left by Santa at the end of our beds. We would go to Church, give and receive gifts from under the tree and then finally it would be time for lunch. Lunch would always be a roast, steamed pudding and some fancy starters like devils on horseback. In the heat we would invariably pass out on the floor under the ceiling fan and leave the pudding for dinner. My sisters and their husbands are modern things, they prefer a bounty of seafood – oysters, crabs, prawns and lobsters. The Sydney fish market is a mad house in the days leading up to the feast day. In Shanghai, we get to cook winter food with all the trimmings, don’t miss the naughty gingerbread on our tree. This year I will be roasting a duck Jessie’s way. It’s rich and warming!
6
INTRODUCTION Craig Willis 厨师 Craig Willis从小亲手种植新鲜蔬果，青少年时期开始在澳大利亚新南威尔士的餐厅烹饪美食。 之后在澳洲各地知名餐厅有长达10年的严格培训，后在罗德豪维岛（号称“太平洋最美的岛”－编者注）和 一个法国知名厨师培训项目当过学徒。Craig在2000年到达了上海。作为Wagas建成非常重要的一位核心 人物，Craig 更是上海最受欢迎餐厅mr willis和La Strada的主厨。现在Henkes 和Bang by mr willis两家 餐厅也呈现可分享的质朴美食，供新老朋友品尝。 Craig的至爱是认真用心烹饪简单的美食，特别是混杂着来自地中海气质的澳大利亚美食。
Craig Willis - Cook From a childhood growing fresh produce and cooking in northern New South Wales, ten years training in iconic Sydney restaurants, stints on Lord Howe Island and a Stage in France, Craig arrived in Shanghai in the year 2000. Instrumental in Wagas foundations, Craig is the chef behind Shanghai’s favourites - mr willis & La Strada. Now also serving rustic honest fare for sharing at Henkes and Bang by mr willis. Craig’s passion is for simple well-cooked food, dishing up an Australian mix of influences from the Mediterranean.
STEPS TO COOK A CHRISTMAS DUCK
01/
02/
03/
04/
我们的鸭子供应商Pascale那儿有非常大的 中国和法国的鸭子，本地市场上同样有很多。 把鸭子清洗干净，去除内脏后在内外都抹上 盐和胡椒。
用苹果和香橙把鸭肚塞满，用竹签将鸭肚子 封住。把鸭子放在烤盘上，下面铺上切好的洋 葱和胡萝卜块，撒上百里香后倒上橙汁和红 葡萄酒。
也可以加入丁香和肉桂，Jessie建议加入艾 草，艾草有助于消化， 但我还没有试过。如 果你有足够的时间，也可以把鸭肉腌一晚。
用锡纸包裹鸭子，放进烤箱用180度烤半小时 （可根据鸭子大小调整时间）。拿掉锡纸后再 将其烤至香脆泛红。将烤鸭放在大盘子里面， 配上几片橙子和一把香草作为装饰。然后就可 以让爸爸来把它大卸八块啦！
Pascale, our duck guy has lovely big French/Chinese ducks; the local markets also have plenty. Wash the duck well, clean out the gut cavity, salt & pepper well in side and out.
Stuff the duck with whole apples and oranges; close the vent with a skewer. Lay the duck in a roasting tray on a bed of onion and carrots. Add some thyme, orange juice and a bottle of good rich red wine.
Cloves and cinnamon work well, Jessie suggests wormwood - a herb good for digestion – I haven’t tried that yet. It’s good to marinate the duck in this mix over night if you have the time.
Cover the duck with foil, roast in a 180°C oven for half an hour depending on size, remove the foil, baste and roast until rich red & crispy. Serve the duck on a large platter with orange slices and bunches of herbs to decorate. Get dad to do the carving!
mr willis提供平安夜晚餐和圣诞节午餐， 为你带来地道完美的圣诞用餐体验，让您与亲朋好友团聚，共享盛宴。价格480rmb/人（12岁以下儿童150rmb/人） 预约电话：5405 0200
mr willis presents - the bird, the pudding and a snooze...Christmas Eve Dinner & Christmas Day Lunch, a meal to share, a time for family & friends. 480rmb (150rmb for children under 12) Reservations: 5404 0200 ＊mr willis, Henkes和Bang by mr willis同时提供圣诞派对菜单和餐饮承办服务。垂询预约请发邮件至：info@mrwillis.com.cn ＊Christmas Party Menus & Christmas Catering also available at mr willis, Henkes & Bang by mr willis. Info@mrwillis.com.cn
7
INTERVIEW
Matahiwi Estate: A Winery Down Under
新西兰Matahiwi酒庄
这一期采访的酒庄Matahiwi庄园坐落在新西兰的北岛上。怀拉拉帕地区的Matahiwi庄园占据天时地利，能够长期接受日照，夜晚还有海风的凉意袭来，为一系列创 新葡萄酒的酿成提供了绝佳的自然优势，其中以一支合作密切的酿酒师队伍精心调制的黑皮诺和长相思葡萄酒最为知名。 The North Island of New Zealand is home of this issue’s winery: Matahiwi Estate. In Wairarapa Region, Matahiwi Estate’s vineyards benefit from a combination of receiving long sunshine hours with nights cooled by sea breezes. The result is a range of innovative wines that are carefully produced by a small knit team of winemakers.
Jane Cooper, Alastair Scott.
作为一个家族传承的酒庄，Matahiwi庄园如何将传 统酿酒技术与现代科技融合在一起？ 传统的葡萄酒产区已有许多数百年的酿酒历史，所以在生产过程 中,我们依然秉承着经过试验并测试过的酿制方法。同时, 我们使 用现代科技来更好的支持这些传统技术。冷却技术是整个葡萄酒 制造工艺上最大的进步.我们专注于酿制最好的葡萄酒，这也是我 们一直坚守的精髓所在。
在酒庄出品的所有的葡萄酒中，哪一款葡萄酒是您最为推 荐的，您会选择怎样的菜肴与其搭配？ 去年，我们的2013年 Matahiwi庄园长相思白葡萄酒获得了双金与 黄金的嘉奖。这是一款充满活力、芳香四溢的白葡萄酒，并且有着 勃勃生机的余味。用它来搭配海鲜和美味的夏日沙拉最好不过。
在您的品牌标识中的凤凰寓意是什么？ 凤凰一直被看作是浴火重生的象征。Matahiwi的凤凰象征着酿 酒业1900年代初期被取缔后在怀拉拉帕北部地区的重生。
Matahiwi庄园是如何实行可持续酿酒的？ Matahiwi地产的葡萄酒是按照新西兰葡萄酒可持续发展协会
As a family-owned winery, how does Matahiwi Estate reconcile the traditions of winemaking with the modern technologies?
酿造葡萄酒时最困难的问题是什么？
The traditional wine producing regions have been making wine for hundreds of years so we follow their tried and tested methods in our production. We use technology to support these traditions. The biggest advancement for the industry is the ability to cool. Our focus is to make the best wine we can. It is the essence of what we do.
天气的不可预知性是酿酒时遇到的最难的问题，这使得葡萄酒的 属性也变得很难预测。满足市场不断变化的需求也是我们面对的 另外一个挑战。
酒庄当前出口比重是多少，其中有多少是出口到中国？ 我们的葡萄酒出口量约占我们所以产品的80％，其中有5％左右 是出口到中国。
您的酒窖里年份最老的葡萄酒是哪一款？ 如此珍贵保存的原因是什么？ 我们有一些2006年最早一批产的冬青长相思。我们有时会再拿出 来品尝一番，看看葡萄酒陈酿后的口感，在有贵宾以及葡萄酒鉴 赏家来到酒庄的时候也会邀他们一起品尝。
您会如何建议我们的读者来存储他们的葡萄酒，尤其 是在上海这样一个潮湿的城市？
(SWNZ)的标准进行生产的。除了SWNZ程序，我们采用保持葡萄
葡萄酒最好存放在阴凉，干燥并且相对静止的地方。
园健康的种植方法——行间种植促进葡萄园土壤健康和生物多
Matahiwi酒庄是否对外开放参观？访问怀拉拉帕地 区的最佳时节是什么时候？
样性。开花的荞麦和钟穗花可以引来葡萄园害虫的天敌，而苜蓿、 燕麦、菊苣和野豌豆则为割完和种植后的葡萄蔓藤提供氮和其他 营养物质。
8
酒庄不断地测试不同的葡萄种植和葡萄酒酿造的方法，包括对一些 长相思和黑比诺种植区采取有机种植法。由海藻和腐殖酸自制成的 地膜很大程度上取代了人工肥料。冬天的时候，羊群也会在葡萄蔓藤 中徜徉。我们悉心照料着葡萄藤，但会尽可能少地干预它们的生长。
酒庄是面向大众开放预约参观。我们非常乐意通过品酒来向客人 介绍酒庄。怀拉拉帕地区四季宜人，冬夏气候都很温和。
Among all your wines, which one would you most gladly put on your table and how would you pair it?
Our 2013 Matahiwi Estate Sauvignon Blanc has picked up a Double Gold and a Gold over the past year. It is a vibrant, aromatic wine with a lively finish. We love to drink it with seafood and delicious summer salads. What does the Phoenix in your logo symbolize? The Phoenix has long been seen as a symbol of renewal. The Matahiwi Phoenix symbolises the rebirth of winemaking in the northern Wairarapa after the period of prohibition in the early 1900's.
WHEN YOU BUY 3 买三瓶RMB118／瓶
Alastair Scott
118 RMB /btl
Occupation / 职业 : Vineyard Owner Wine region / 酒区 : Wairarapa, New Zealand Vineyard / 酒庄: Matahiwi Estate
OR RMB135/ btl
原价：135/瓶
Matahiwi Hector Sauvignon Blanc 2013 Medium body This crisply styled, refreshing wine has a wonderful combination of lime, passionfruit and gooseberry aromas with a hint of minerality.
Jane Cooper
口感清新，完美混合了青柠，百香果和醋栗的香味，混杂一丝矿物味。
Occupation / 职业 : Wine maker Wine region / 酒区 : Wairarapa, New Zealand Vineyard / 酒庄: Matahiwi Estate
Awards 4 stars by Wine NZ Magazine WHEN YOU BUY 3 买三瓶RMB138／瓶
138 RMB /btl OR RMB165/ btl
原价：165/瓶
Matahiwi Estate Sauvignon Blanc 2013 Medium body Fruity Sauvignon Blanc from Wairarapa Valley with notes of lychee, green apples and freshly cut grass. 这款来自怀拉拉帕谷的长相思果味十足。混着荔枝，绿苹果和新 鲜修剪过的青草的香气。
Awards Double Gold Medal 2014 San Francisco Wine Show Gold Medal 2014 China Wine and Spirits Best Value competition Silver Medal 2014 International Wine Challenge 4 stars by Wine Orbit Magazin WHEN YOU BUY 3 买三瓶RMB175／瓶
175 RMB /btl OR RMB195/ btl
原价：195/瓶
Matahiwi Holly Sauvignon Blanc 2012 Medium body Lime skin and elderflower aromas along with a mineral, crushed stone note marry with nutty yeasty characters and a savoury edge.
这款长相思带有青柠皮和接骨木花香气十足，混合着压碎矿物石， 坚果，酵母的香味，十分开胃。
http://www.matahiwi.co.nz
WHEN YOU BUY 3 买三瓶RMB155／瓶
What is Matahiwi Estate’s approach to sustainable winemaking?
What percentage of your current production is exported and from this quantity, how much to China?
Matahiwi Estate wines are produced according to the criteria of Sustainable Winegrowing New Zealand (SWNZ). In addition to the SWNZ program, we embrace practices which encourage a healthy vineyard. Inter-row plantings promote healthy soils and bio-diversity in the vineyard. The flowering buckwheat and phacelia attract natural predators for some vineyard pests, while clovers, oats, chicory and vetch provide nitrogen and other nutrients to vines when they are mown or cultivated into the ground.
We export around 80% of our production with about 5% of that to China.
The winery continually tests different viticulture and winemaking methods, including organic regimes on certain Sauvignon Blanc and Pinot Noir blocks. To a large extent homegrown mulches and products made from seaweeds and humic acids replace hard fertilisers. Sheep wander among the vines in winter. We believe we are caretakers of the vines to like to interfere as little as we can. What is the most difficult aspect of making wine? The weather being unpredictable is the most difficult aspect of wine making. It is hard to predict vintage to vintage. Also another challenge is being able to meet the changing needs of the market.
What is the oldest vintage you keep in your cellars? For what purpose? We have some of the first 2006 Holly Sauvignon Blanc. We like to go back and taste them and see how the wines are aging as well as to show them to special visitors including guests and wine writers.
155 RMB /btl OR RMB175/ btl
Matahiwi Estate Pinot Noir 2012 Medium body Dry red that carries fragrant cherry aromas, plummy fruit flavours, and a dash of smoky oak on the finish. 带有樱桃香味，李子果味口感的干红。回味伴有少许焦橡木香气。
Awards 4 stars by Wine Orbit Magazine WHEN YOU BUY 3 买三瓶RMB235／瓶
How would you recommend our readers to store their wines, especially in such a humid city like Shanghai? Wines are best stored in a cool, dry place with limited movement. Is Matahiwi’s winery open for visitors? What is the best time to visit Wairarapa Region? The winery is open by appointment. We are happy to take guests for a tour and through a wine tasting. The Wairarapa Region is great at any time of the year. Winters tend to be mild and summers nice and warm.
原价：175/瓶
235 RMB /btl OR RMB255/ btl
原价：255/瓶
Matahiwi Holly Pinot Noir 2011 Medium body Soft Pinot Noir with a fragrant, spicy aroma of cherry and plum backed up by a sweet cedary oak. 这款柔和的黑皮诺酒饱含樱桃和李子的浓烈香气，以及雪松橡木 的香甜味。
Awards Silver Medal 2013 China Wine & Spirits Awards Drinks Business Magazines Pinot Noir Masters Pure Silver 2013 Air New Zealand wine awards 4 stars by Wine NZ Magazine 9
WINE
Best Value Wines from Baker & Spice
为何Baker & Spice的葡萄酒有如此优异的性价比？ 因为我们直接采购，直接进口，并直接销售。
Baker & Spice 最有价值葡萄酒
Why are Baker & Spice wines the best? Because we buy directly, import directly and sell directly, with no middle man.
175
RMB /btl
WHEN YOU BUY 3 买三瓶RMB175／瓶
OR RMB195/ btl
原价：195/瓶
Greystone Sauvignon Blanc 2013 Waipara Valley, New Zealand Medium body A gold tinged straw wine in the glass leads to a nose abundant with pineapple, lemon curd, cream and cloves. Long and persistent on the palate.
这是一款略带金色的秸秆葡萄酒，漫溢着菠萝，柠檬乳，奶油和丁香的香气，会在舌尖流连许久。
Awards 5 stars Raymond Chan 19/20 http://www.greystonewines.co.nz/
/btl 245 RMB
WHEN YOU BUY 3 买三瓶RMB245／瓶
OR RMB275/ btl
Greystone Pinot Noir 2012
Waipara Valley, New Zealand
原价：275/瓶
Medium body
An enticing aromatic display of dark cherry and baking spices leads to a long and intense mouth feel with a textural feel. The fruits are dark and ripe.
散发着诱人的黑樱桃和烘烤香气，在舌尖驻留许久，质感醇厚。果味浓重。
Awards Silver Medal 2014 Decanter World Wine Awards Best Pinot Noir & Pure Elite Gold at Air NZ Wine Awards 2013 Top 12 NZ Pinot Noir and 96 Points Gourmet Traveller http://www.greystonewines.co.nz/
/btl 175 RMB
WHEN YOU BUY 3 买三瓶RMB175／瓶
OR RMB195/ btl
原价：195/瓶
Longview Varietal Devils Elbow Cabernet Sauvignon 2010
175
RMB /btl
WHEN YOU BUY 3 买三瓶RMB175／瓶
OR RMB195/ btl
Longview Varietal Yakka Shiraz 2010 Adelaide Hills, Australia
原价：195/瓶
Full body
Explosive aromas and full on the palate. Long lasting fruit, cherry and peppery tones.
漫溢的香气，在舌尖上完美爆发。散发长久的果香味，混杂着樱桃和胡椒的口感。
Awards Gold Medal 2013 AWC Vienna International Wine Challenge Bronze Medal 2013 Royal Adelaide Wine Show http://www.longviewvineyard.com.au/ 10
Silver Medal 2013 Decanter Asia Wine Awards 2013 China Wine & Spirit Awards 2013 International Wine Challenge - London 2012 Great Australian Shiraz Challenge
Adelaide Hills, Australia
Full body
Blackcurrant, clove, mint and spiced dark cherry to the nose, with toasty oak characters and a long clean finish. 黑加仑，丁香，薄荷和黑樱桃的混合香味扑鼻而来，回味 带有清新长久的烤橡木口感。
Awards Gold Medal 2013 China Wine & Spirit Awards 2013 AWC Vienna International Wine Challenge Silver Medal 2014 International Wine Challenge (London) 2013 International Wine & Spirit Competition (London)
+ 7 Bronze Medals http://www.longviewvineyard.com.au/
/btl 118 RMB
WHEN YOU BUY 3 买三瓶RMB118／瓶
OR RMB138/ btl
Laurent Miquel Syrah ‘Nord-Sud’ 2012
原价：138/瓶
Languedoc, France Medium body
This medium bodied Syrah has a distinctive taste of mature fruit and complex layers of black cherry, pepper and spice combined with rounded tannins. 这款西拉红酒有成熟果味的味道，包括层次丰富的黑樱桃，胡椒和香料，配上一丝饱满的葡萄皮丹宁细节。
http://www.laurent-miquel.com/
98 RMB /btl
WHEN YOU BUY 3 买三瓶RMB98／瓶
OR RMB118/ btl
Laurent Miquel Chardonnay Viognier ‘Pere et Fils’ 2012
原价：118/瓶
Languedoc, France Medium body
This blend reveals subtle apricot and lemon flavours associated to a hint of almond. It finishes with rich apricot fruit. 微妙的杏桃和柠檬口感，伴有一丝杏仁香气。余味带有浓厚的杏桃味道。 http://www.laurent-miquel.com/
/btl 155 RMB
WHEN YOU BUY 3 买三瓶RMB155／瓶
OR RMB175/ btl
Château Haut-Colombier Blaye 2009 Bordeaux, France
原价：175/瓶
Full body
Toasty but integrated, with soft, spice-coated structure guiding the mulled plum, fig and blackberry fruit.
香料李子，无花果和黑莓的香味层次丰富柔和，和烘烤味完美融合。
Awards Gold Medal 2011 Concours Général Agricole de Paris
/btl 108 RMB
买三瓶RMB108／瓶
OR RMB128/ btl
原价：128/瓶
Longview Red Bucket Cabernet Sauvignon and Shiraz 2012 Adelaide Hills, Australia
/btl 135 RMB
WHEN YOU BUY 3
Medium body
A well-balanced blend of Cabernet Sauvignon and Shiraz with refreshing aromas and a good structure. Notes of cassis and green pepper. 赤霞珠和西拉的混酿， 清新的香味和平衡的口感。少许黑醋栗和绿辣椒的味道。
Awards Gold Medal 2013 Royal National Wine Show of Australia 2013 New Zealand International Wine Show Silver Medal 2014 International Wine Challenge (London) 2013 China Wine & Spirits Awards + 7 Bronze Medals http://www.longviewvineyard.com.au/
WHEN YOU BUY 3 买三瓶RMB135／瓶
OR RMB155/ btl
Gagliasso Barbera d’Alba 2012
La Morra, Italy
原价：155/瓶
Medium body
Made from 100% Barbera grapes, it offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette. 100%巴贝拉葡萄酿造，带来丰盈的果味和大地的香气，混杂着些许黑胡椒和茴香的味觉。 http://www.gagliassovini.it/
欢迎来Baker & Spice店内选购。
Buy from Baker & Spice while stocks last. Henkes由MaxHaahr撰写的酒单荣获中国侍酒师协会2014最佳中小型酒单奖。 此酒单同时在mr willis和Mi Thai提供。更多详情请参阅第四页Keep an eye out. Henkes won 2014 China's Best Medium Wine List. This wine list created by Henkes Manager Max Haahr is also available at mr willis and Mi Thai. For more information, please see Keep an eye out on page 4. 欢迎上网查看更多精选葡萄酒和奖项与星评。 Visit online for more hand-picked wine selections, and to see more awards and ratings! www.wineandspice.com.cn
11
Q&A
Connie Gu: Our Pastry Queen 顾怡: 我们的烘焙女王
What inspired you to become a pastry chef?
你是否好奇过Baker & Spice美味甜品都是谁做的呢？我们采访了这位风趣可爱的烘焙师 Connie，她也以她的方式为大家送上假日季的问候：两道诱人的甜品食谱！ Have you ever wondered who’s behind the delicious sweet treats at Baker & Spice? We chat with Connie, an amazing fun loving baker who also sends out her season greetings with two of her recipes!
I like both bread and cakes but it requires more creativity to make cakes. Beautiful desserts have always been my passion. I started to make cakes as one of my hobbies since I was a kid and decorating them was definitely my favorite part. I worked in a hotel after I graduated from school and there I learnt a lot from the master. My fondness for making cakes has grown ever since and it’s officially my hobby! What simple dessert can you recommend for people to make at home? Tiramisu, short bread and muffins are easy to make at home. Pairing them with a cup of coffee would be the most delightful thing to do on a sunny afternoon.
为什么会成为一个烘焙师？ Connie: 我喜欢做面包和蛋糕，不过做蛋糕需要更多创意。我特 别喜欢装饰的特别精美的蛋糕。小时候我就开始在家自己做蛋糕 然后装点它们，我把这当做一个爱好。我毕业之后在一家酒店工作 过，从师傅那儿学到了很多。现在我更加喜欢做蛋糕了。
有没有简单易做的甜点可以推荐给大家呢？ Connie: 提拉米苏、脆饼和麦芬都很容易做，配上一杯咖啡就能 在家轻松享受午后的阳光。
你最喜欢用什么和草莓搭配做蛋糕？ Connie: 草莓和香草奶油一起吃简直美味如天堂。在糖浆蛋糕上 浇上香草奶油，把草莓放在糖和杏仁娇酒里浸泡10分钟后点缀在 蛋糕上。
你的工作需要你每天都吃甜点吗？
INTRODUCTION Connie出生成长在上海，从小就对烘焙有着浓厚的兴趣。在一家 五星酒店工作学艺之后，Connie于2010年加入Wagas，现在是 Baker & Spice的面包部门经理，那些美味又极富创意的甜点就 是出自她之手。
Born and raised in Shanghai , Connie developed her interest in baking since she was a kid. She worked in a five-starred hotel before joining Wagas in 2010. Now she’s the Bakery & Pastry Manager at Baker & Spice, the brilliant mind behind all those creative and delicious desserts.
Connie: 我一直都在吃甜点，这样我才有灵感，也帮助我意识到 我还有探索与学习的空间 。我也会去新的面包店试吃他们的甜 品，以获得更多烘焙的好点子。
你是B&S团队的元老之一，带着团队取得了很大成 就。对于这点你是怎么想的呢？ Connie: Wagas, Baker & Spice对我来说就是家，所有的同事 都如同我的兄弟姐妹。当我得到这份工作的时候，我觉得这里对 我来说就像家一样温馨亲切。
能否为想要在烘培方面有所建树的朋友们提些建议呢？ Connie: 不要抱怨工资太低或者工作太累，先把事情做对做好再 说。在厨房做事是很辛苦，但当你做的美味面包和蛋糕给顾客带来 笑容的时候，你也会由衷地开心。
What's your favourite dessert to make with fresh strawberries? Strawberries with vanilla cream tastes like heaven. Cover three pieces of syrup cake with vanilla cream. Soak the strawberries with a little sugar and amaretto for 10 minutes before putting them on top of the cream cake as decoration. Do you have to eat desserts everyday as part of your job? I eat desserts all the time as it’s my source of inspiration. It helps me realize there’s always room to explore and learn. I always find new bakeries and try out their desserts. It’s helpful for me to get more ideas. You were part of the opening team for B&S, and achieved much success. How does that make you feel? Wagas, Baker & Spice mean family to me. All the staff are my brothers and sisters. When I got this job, I feel that it’s somewhere that I can call home. What advice would you give to anyone who is looking to have a career in the pastry or bakery industry? Don’t complain about the pay or hard work. Make sure you do the job right and well enough first. Working in the kitchen can always be tiring but it gives you such a joy when the bread and cakes that you make put smiles on customers’ faces.
Happy Snack 快乐小点 RMB 14 12
* Makes about 50 pieces 大约可做50个
* Makes about 10 pieces 大约可做10个
Hazelnut Chocolate Balls 巧克力榛果球 黄油
butter
黑巧克力(脂肪含量越低越好)
Gingerbread Men 姜饼人
120 g (克)
胡桃糖 praline
300 g (克)
600 g (克)
玉米片 rice bubbles 榛
370 g (克) 100 g (克)
chocolate (the darker the better)
果 hazelnuts
黄油 butter 糖浆 golden syrup 蛋糕粉 self-raising flour 面包粉 bread flour
100 g (克) 240 g (克) 95 g (克) 385 g (克)
糖 sugar 姜粉 ground ginger 苏打粉 baking soda 鸡蛋 eggs
1. 将榛果放进烤箱，用190度高温烘烤15分钟。冷却后粗略将它们切碎。
1. 融化黄油和糖浆 。
2. 把黄油和巧克力以及胡桃糖混合后融化 。
2. 将干配料（蛋糕粉、面包粉、姜粉和苏打粉）混合后过筛 。
3. 在巧克力混合物中加入榛果和玉米片后搅匀 。
3. 打碎鸡蛋搅拌匀，然后倒进过筛的粉料内 。
4. 舀一汤匙巧克力混合物，用手捏成球状。用完所有的巧克力混合物，把捏好的榛果球都放在一个托盘中。 5. 将它们放进冰箱冰镇15分钟，然后泡杯好茶尽情享受巧克力榛果球吧！
160 g (克) 10 g (克) 4 tablespoons (汤匙) 5 (个)
4. 加入融化的黄油和糖浆拌匀 。 5. 在干净的桌面上将面团展开，用塑模将面团切成可爱的人形 。 6. 用170-190度高温烘烤17-18分钟 。 7. 拿出烤箱后，毫不犹豫地朝姜饼人的头咬下去吧，美味极了！
1. 2. Melt butter with chocolate and praline. 3. Add hazelnuts and rice bubbles into chocolate mix. 4. Scoop a tablespoon of the yummy chocolate mix into your hand and roll into a ball. Use all the mix and place the balls onto a tray or plate. (Garnish with more hazelnuts if you want) 5. Refrigerate for 15mins. Make yourself a nice cup of tea, put your feet up and try not to eat too many!
1. Melt the butter & golden syrup. 2. Sieve dry ingredients, including self-raising flour and bread flour, ground ginger and baking soda. 3. Stir the eggs properly mixing it with the dry ingredients. 4. Add butter and syrup and sugar into the puree. 5. Roll out the dough on a clean surface and use a cookie cutter to cut cute little ginger men shapes. 6. Bake in oven for 17-18 minutes at 170-190 degrees. 7. Take them out and don’t hesitate to bite the ginger man’s heads off!
咖啡免费升级
Upgrade your medium or large size coff fee with any breakfast purchase from Wagas or Baker & Spice. Monday to Friday before 11am.
13
FEATURE STORY
People Behind Baobei 宝贝基金会背后的故事 沃歌斯和韦栗士支持宝贝慈善事业基金会，因为我们非常相信它肩负的慈善使命。 宝贝基金会为生来就有神经功能或肠胃功能缺陷的孤儿提供拯救生命的手术费。 为了更多地了解基金会的日常工作，我们和创始人Earl和Evelin Tai进行了一次对话。
Wagas and mr willis support Baobei Foundation because it is an amazing organization providing life-saving surgeries to orphans born with neurological or gastrointestinal birth defects. We had a conversation with the directors of the foundation, Earl and Evelin Tai.
Baobei Ana with Evelin Tai
宝贝基金会是如何成立的？
为什么在上海成立？
Earl: 7年前，Evelin和我认识了一个来自云南的宝贝，她出生的时 候食道和消化系统是分离的。我们迫切地想要找人帮忙，后来联 系到当时住在上海的一位很杰出的女性Ting Ting Chen。她和她 的朋友帮助宝贝接受了手术和术后照料。在第一次帮助了这个宝 贝和几个孤儿之后，陈女士和她的朋友创立了宝贝基金会来继续 这项事业。
Evelin: 因为上海有中国最好的医疗技术。我们找的外科手术医生 都是业界最顶尖的。但同时上海也是中国消费最贵的城市。我们 有壮大的志愿者团队，在花费方面帮我们节省了很多。我们日常护 理费用比上海任何孤儿组织都要低，因为我们的护理都是由捐助 机构的志愿者提供的免费服务。这样我们接受到的大部分资助都 能用到医疗护理上。
Baobei的含义是什么？宝贝基金会的工作重点是什么？
宝贝们的手术资金来源是什么？宝贝基金会的资金 是如何运作的？
Evelin: Baobei在中文里写作“宝贝”，意为珍贵、无价的珍宝，是 对婴儿或者珍爱的人的昵称。这个词的三个定义都适用于我们的 宝贝！宝贝基金会为有严重先天缺陷的中国婴儿提供医疗护理。
这些孩子都从哪里来？你们是怎么得知他们的处境的呢？ Evelin: 我们和中国各地的官方政府社会福利机构（孤儿院）合 作。社会福利机构接收到有先天的神经或肠胃缺陷的婴儿，他们 就会和我们联系，如果我们有资源，我们便会和他们为宝贝提供 手术、治疗和术后护理。 Earl: 我们的合作机构都非常尽心。有一些主席会亲自带宝贝来上 海做急诊手术。现在就有一位主席在上海的一家医院照料刚做完 手术的宝贝。有很多人都在为这些需要帮助的宝贝们努力，我们只 是其中一部分。
宝贝基金会在接收最困难的孤儿医疗案例方面已颇 有名声。你们是怎么决定致力于救助有先天神经或 肠胃缺陷的宝贝的呢？ Evelin: 第一个经我们手的宝贝当时情况很危急，后面几个也是一 样。宝贝基金会觉得这才是需要我们的地方。当时没有组织是专 门致力救助这些严重的案例。
14
Evelin: 好问题，问Earl吧，我们需要钱的时候我就会去找他！ Earl: 我们的工作完全由个人、企业和伙伴基金会资助。捐助者 可以直接将资金捐给合作医院。我们也和上海人口福利基金会 合作，他们负责接受并管理我们一起合作的项目的资金。医院和 上海人口福利基金会不会收取任何行政费用，所以这些钱都会 直接用在宝贝们身上。更多捐助流程信息可以在我们的官网上找 到：www.baobeifoundation.org
救助一个宝贝所需费用一般为多少？ Evelin: 挽救生命的手术：60,000rmb 脑室腹膜分流手术：30,000rmb 相关小手术：20,000rmb 你帮助一个孩子重获新生的价格：无价！
谈一谈和Wagas的合作经历吧。 Evelin: Wagas太棒了，除了为我们的宝贝金桥长跑提供食物，还为 宝贝们举办午餐会，售卖宝贝茶并将50%收入捐给宝贝基金会，并且 还到医院看望我们的宝贝。Wagas给予宝贝基金会莫大的支持。
Earl: Wagas甚至也邀请他们的供应商一起参与到这个项目 中。Wagas团队最特别的就是回馈给社会。所有员工对宝贝们都 特别好。我们爱Wagas!
Earl, 我知道你曾经在大学中教授企业社会责任这门 课。这对你选择商业伙伴有何影响？你为什么选择 和Wagas合作？ Earl: 当企业真正开始回馈社会的时候，会同时给社会和企业带来 巨大的收益。但不幸的是，现今很多企业把企业社会责任当做营 销工具，企图以最小的代价将品牌和社会事业联系在一起。企业 只有将其融入到企业DNA才能使其正常运行。现在的顾客和员工 都非常精明，不会被肤浅的商业举动欺骗。 我们能做的是确保我 们的宝贝、捐助者和志愿者们不会在市场营销活动中被剥削，所 以我们选择合作伙伴十分谨慎。在慈善事业中，拥有正直的品质 是至关重要的 。我们非常高兴能和Wagas合作，他们能够对这项 事业做出长期的真诚的承诺
能给我们举个Wagas帮助过的案例的例子吗？ Evelin: 2007年以来，宝贝基金会帮助过120多个宝贝，Wagas参 与了其中很多案例。举个April的例子，她 2013年春天来到宝贝基 金会，当时她患有脑积水。April现在恢复得很好，我们很高兴她 在手术后很快会被一家现居上海的人家收养。 Earl: 另一个Wagas正在帮助的宝贝叫James 。他刚来的时候气 管畸形，于是对他进行了手术。他的肺还很脆弱，一半时间都需要 在重症监护室待着。虽然已有好转，但现在还是全天靠氧气机辅 助呼吸。可怜的孩子…现在4岁了，却只有3公斤重。但没关系，我 们会把他养胖的！
Wagas: Tell us about how Baobei Foundation started.
Why Shanghai?
Earl: Seven years ago, Evelin and I encountered an orphan from Yunnan born with a detached esophagus. After a desperate search for help, we found Ting Ting Chen, an extraordinary Chinese woman living in Shanghai. She and her friends helped the baby get surgery. After helping a few more orphans, Ms. Chen and her friends Ann, Carol and Kelly started Baobei Foundation.
Evelin: Shanghai has the best medical care in China! Our surgeons are the BEST in China! Unfortunately, Shanghai is also expensive. We offset this with a large volunteer network. We have the lowest daily childcare costs of any orphan group in Shanghai, because most care is given by volunteers in donated facilities. Almost all of our funding goes to medical care.
What does Baobei mean and what is the main focus of Baobei? Evelin: Baobei is a great Chinese word meaning precious treasure, an affectionate epithet for an infant and a general term of endearment. All these apply to our babies. Baobei offers medical care for Chinese orphans with life-threatening birth defects. Where do the children come from? How do you learn about their needs? Evelin: We work with official Social Welfare Institutes (SWI) (orphanages) throughout China. When a SWI receives a baby with an extreme neurological, gastrointestinal or oncological birth defect, they call us. If we have the resources, we provide the baby’s surgery and follow-up care. Earl: Our partner SWI’s are excellent. We’ve had directors personally bring babies to Shanghai for emergency operations. Even now there is an orphanage director in a hospital in Shanghai caring for a baby from her SWI who just had surgery. We are part of a large network of extraordinary people caring for the needs of precious children. You’ve developed a reputation in the orphanage community for taking on the most difficult medical cases, ones with little hope for survival. How did you come to focus on these types of cases? Evelin: Our first baby was a life and death case. Subsequent ones were too. So Baobei figured this is where the need is. At the time, there were no groups specialising in these severe cases.
How do you fund the surgeries? How do your finances work? Earl: Our work is supported by private donors, businesses and partner foundations. Donors can make donations for our babies straight to partner hospitals. Shanghai Population Welfare Foundation also receives and administers funds for projects we do together. Neither the hospitals nor SPWF collect any administrative fees so 100% of the funds go to care for our children. For more: www.baobeifoundation.org. How much does it cost to save a child’s life? Evelin: Life-saving surgery : 60,000 rmb Cerebral shunt to save a child's life : 30,000 rmb Associated minor surgeries : 20,000 rmb The satisfaction that you've helped a child go from certain death to a bright future : PRICELESS! How did your partnership with Wagas start and how has it helped grow the cause? Evelin: After reading an article in a magazine, Jackie (Wagas Managing Partner) contacted Baobei and went to visit a 6 week old baby who had been abandoned by her family. She had a lump on her little head the size of a tennis ball. From that moment, she decided that Wagas had to play a part in helping these children. One key point that Jackie pointed out to us was, even though we had immense support from the expat community in Shanghai, we really needed to reach out to more local Chinese people, who she believes are generous and kind hearted. Jackie said that "Wagas would be a good platform to assist in reaching out to more people. Use us to do that."
Earl, you used to teach about corporate social responsibility (CSR) at university. How does this affect your choice of business partners? Earl: Benefits abound to society and to corporate spirit when businesses “give back.” But companies miss the boat when they try to use CSR as a marketing tool with little sacrifice. Customers and employees today are too savvy to be fooled by superficial actions. We also owe our orphans, donors and volunteers not to exploit them in marketing campaigns, so we select partners carefully. In charitable work, integrity is of utmost importance. We are pleased to work with Wagas with its sincere, long-term commitment. Can you give an example of a child whom Wagas has helped? Evelin: Since 2007, Baobei has helped over 120 babies and Wagas has been a part of many of these children’s stories. One example is April, who came to Baobei in spring 2013 with hydrocephalus, a condition that put dangerous fluid pressure on her brain. She had three surgeries for her condition. April is now flourishing and will soon be adopted by a wonderful family currently living in Shanghai. Earl: James is another baby whom Wagas is presently supporting. He came in with a tracheal deformity, which was addressed with a surgery. With fragile lungs, he spent over half his life in ICU. Though recovering, he remains on an oxygen machine 24/7. Poor thing. . .at 4 months old, he is still only 3 kilos. But fear not, we will soon fatten him up!
Each spring, mr willis restaurant hosts a luncheon for Baobei. It is a wonderful occasion where members and volunteers are able to come together, to hear about the foundations work, and to raise funds. The volunteers who give so much time to these children in need always inspire me! 每年春天Mr Willis餐厅都会为宝贝基金会举办一场午餐会。在这里，宝贝基金的工作人员和志愿者们相聚一堂，共同探讨基金的工作和资金筹集事宜。为需要帮助的宝贝们奉献大量时间的志愿者们让我十分感动，倍受鼓舞！
- Craig Willis
Baobei lunch at mr willis
15
2
1
3
1. Baobei baby Anna who has spina bifida. 2. Baby Esther with Baobei Healing Home manager, Jill Stahr. 3. Baobei Run - Team Wagas
你们帮助的这些孩子会有什么样的将来呢？
How does the future look for the children you help?
What are your long-term goals for Baobei?
Evelin: 宝贝基金会帮助的孩子可能性是无限的。他们现在分布在 各大洲。宝贝们来的时候都急需帮助，却是和爱他们的家庭离开 的，他们会得到不可思议的成长和自我实现的机会。
Evelin: The possibilities are limitless for our Baobei children, who are currently living on almost every continent. Our babies come in with dire need, but they leave Baobei healthy, with forever families who love them and give them unbelievable opportunities for growth and self-realisation.
Earl: Baobei is a platform for people from all segments of society-Chinese and non-Chinese, government and private, young and old-to work together to better our world one life at a time. We want to continue to create smooth mechanisms for allowing more and more people to get involved.
Earl: 并且，相信我们，这个善举不是单向的。我们的宝贝会向世 界各地传播爱心来回报我们的！
Evelin, 我知道你原先在MIT主修经济学。你是如何 从经济学角度诠释你现在的工作的呢？ Evelin: 在经济学中，我们运用算法来优化效益，但当你遇到一个 生命垂危的小生命时，这种思维方式就被更大的东西所取代了。人 的生命不能以简单的成本效益来分析。孩子在对你说： “请给我一 个机会。我会对这个世界有所回报。给我一个机会。”
你们遇到过的意料之外的挑战有哪些？ Evelin: 每天都要和在生死边缘挣扎的宝贝们接触，每次他们有并 发症的时候，心都会有撕裂的疼痛感。 Earl: 是这样的。我们工作的效果和我们对宝贝的关爱是直接关 联的。另一方面，付出爱心对我们的志愿者来说也是一个很大的牺 牲。爱不是一件简单地事，是需要拿出情感去冒险。我对我们的志 愿者献出的爱心十分敬畏。
对宝贝基金有何长远计划？ Earl: 宝贝基金对于来自社会各界的人士来说是个很好的平台，无 论是中国人还是外国人，政府还是私人，年轻人还是老人，大家能 聚集到一起共同拯救一条又一条小生命，创造更美好的世界。我 们想要继续创造更好的机制，让更多人能参与到这个事业中来。 Evelin: 事情进展顺利了之后我们才能去度个毫无忧虑的长假。
最后一个问题，你们从宝贝基金会这项工作中得到 最大的收获是什么？ Evelin: 能成为这个集体的一员，为一件伟大的事业努力 ，我感到 很荣幸。收养家庭、负责任和医疗志愿者都在无私地奉献，宝贝们 的康复就是最好的证明，你只需要花一点时间和他们相处，你就会 了解这项事业的伟大所在。 Earl: 我同意。我们的志愿者和捐助人都很善良。我相信一种文明的 质量可以用其人民对待弱者的态度来衡量。每天能看到孤儿院的工 作人员、医生、捐助者、资金筹集者和志愿者们都在无私地奉献，我 感到很荣幸。这让我重新建立了对人类能够为善待彼此做出非凡举 动的信心。一个来自云南的宝贝曾经生死一线，在接受我们帮助后， 现在已经从幼儿园毕业进入小学了。看到她欢笑嬉闹，并把快乐带 给身边的人，这提醒了我们所做一切的意义，完全值得，真的。
16
Earl: And, trust us, it is not just uni-directional. Our babies are brightening up all corners of the world in return! Evelin, I understand you were an economics major at MIT. How do you interpret your work from an economic perspective? Evelin: In economics we utilise algorithms to optimize efficiency. But when you encounter a dying child you realize individual life cannot be fit into a simple cost-benefit analysis. The child says: “Please just give ME a chance to live. I’ve got something to contribute to this world!” This alters everything. What are some unexpected challenges you have faced? Evelin: Working with babies on the edge of life and death is like getting your heart ripped out every time a baby has a complication. Earl: This is true. The effectiveness of our work is correlated to the depth of genuine love we offer our babies. However, this love and affection comes at great cost to our volunteers. Love is never easy. It involves emotional risk. I am in awe of how much our volunteers sacrifice for our babies.
Evelin: To get things running so well we can go on a long vacation without worry. Finally, what is most rewarding about your work with Baobei? Evelin: I feel privileged to be part of a community who invests in something bigger than ourselves. We have healing home families, managers and medical volunteers who give tirelessly of their time and resources. Their efforts show in the thriving lives of the Baobei babies. Spend time with our babies and you will understand how powerful this is. Earl: Ditto. Our volunteers and donors are phenomenal people! The quality of a civilisation is measured in how its members care for the weakest in their midst. I am privileged to see daily the sacrificial actions of orphanage workers, donors, doctors, fundraisers, and volunteers. It restores my faith in the potential of humans to undertake heroic acts of kindness. That Baobei baby from Yunnan, who under other circumstances would have died, is entering primary school this year. Seeing her laugh and play and bring joy to those around her reminds me of what this is about. It is all worth it. It really is.
自2011年起，Wagas开始和宝贝基金会合作，目前已为宝贝基金会捐献了超过70万元。今年我们和上海平和双语学校合作， 邀请孩子们命题作画画出他们的夏日假期。孩子们的作品色彩斑斓，创意十足。夏日假期作品正在Wagas淮海中路东方商厦 店内（近瑞金二路）展出至11月底。
Wagas has been working with Baobei since 2011 and contributed over 700,000rmb to the organisation This year we collaborated with Shanghai Pinghe Bilingual School in Jinqiao on a drawing project with the theme of "Summer Holidays" that colourfully and creatively displays the students impression of their Summer break. Summer Holidays will be on display until the end of November at Wagas Huaihai Zhong Lu store (corner Ruijin Er Lu)
Baobei baby Casilda with Healing Home Mum Gloria Najera.
17
WINE
A How-To Guide for 葡萄酒美食搭配指南 Food and Wine Pairing AUTO - Spaghetti Amatriciana with Tenuta Oliveto "Il Leccio"
意式细面配番茄沙司配桑娇维赛葡萄酒
INGREDIENT 番茄酱 Tomato sauce
600g (克)
中等大小的洋葱(切成碎末)
1(个)
意式腌肉或培根
200g (克)
Sliced medium onion Pancetta or bacon
巴马臣芝士 Parmesan
100g (克)
意面 Spaghetti
500g (克)
罗勒叶子 Basil leaves
8 pieces(片)
盐 Salt
3 pinches(小撮)
黑胡椒 Black pepper
3 pinches(小撮)
橄榄油 Olive oil
6 tablespoons(汤匙)
红酒 Red wine
1/5 bottle(瓶)
意式细面配番茄沙司是一道能够毫不费力快速做好的主食。 这道经典的以番茄和培根为基底的意式主食需要搭配桑娇维赛葡萄酿造的红酒，这种葡萄死酸性 活跃，能中和番茄沙司的味道。这款葡萄酒经桶装陈酿 后搭配巴马臣芝士食用口味最佳。
Spaghetti Amatriciana is one of those dishes that you can whip up in a flash. A classic Roman pasta dish like this one with a base of tomato and pancetta needs a wine made from the Sangiovese grape, a grape with a vibrant acidity which can handle a strong tomato sauce, this wine has had a bit more than a year on oak, which pairs well with the parmasan cheese. RECIPE 用橄榄油热锅，将切好的洋葱和意式培根放进锅中，先后翻炒直到洋葱变软。这个时候香味已经溢然扑鼻， 让人垂涎。给自己倒一杯红酒，因为我们如此擅长一心二用，同时也往锅里倒入一些红酒。等到红酒渗入洋 葱和培根并使它们变成红色后，撇去汤汁加入番茄酱和罗勒叶加以适当搅拌，以海盐和黑胡椒粉调味。 将意面放入盐开水中煮8分钟。在7分钟时检查一下，没有什么比煮烂的意面更糟糕的了）。将开水倒掉，并 加入做好的番茄酱，盛入盘中后撒上新鲜巴马臣芝士。
Roughly chop an onion and Pancetta. Heat the pan with some olive oil, fry the onion until it softens, then add the Pancetta. At this point you should start to feel hungry because it smells so good. Pour yourself a glass of red wine because we are all about multi-tasking. Pour a good lug of red wine into the pan as well. Wait until the wine soaks into the onion and Pancetta until they turn red. Reduce, and add the tomato sauce and basil, stir properly. Season with sea salt and cracked black pepper. Put the spaghetti into boiling salty water for 8 minutes. It’s best to check at 7 minutes. As there’s nothing worse than soft spaghetti. Drain and add tomato sauce, serve into dishes with loads of fresh Parmesan on the top. Big shavings are best. 你也可以在AUTO品尝到这道意式细面配番茄沙司（88元）和桑娇维赛葡萄酒（295元）
Spaghetti Amatriciana 88rmb, wine 295rmb at AUTO. INGREDIENT La Poste – King Prawn Cassoulet with Chateau Sainte Marthe
意式烩鲜虾配圣马特干红葡萄酒
这款酒出产于法国北部，在橡木桶里陈酿18个月。浓厚的白扁豆酱汁以及鲜虾 的丰富口感能够被这款口味柔和的中体红葡萄酒鲜活调动出来。
This Syrah/Grenach from Langedoc in the south of France had 18 month on oak, it has a smooth feeling and medium body which match nicely with the thick stew of beans and prawn. RECIPE 将小白扁豆放在冷水中浸泡。把猪脚切成小块，然后和洗净的扁豆一起放在大的平底深锅中， 加入冷水后加热到沸腾，慢煮1小时直到猪肉变软。同时，把所有蔬菜、培根和香草都切碎。用 法国砂锅加热鸭子脂肪和黄油。烹煮蔬菜、培根、香草和番茄泥8-10分钟，加入鸡高汤煲30分 钟，直到水分蒸发掉1/3。加入扁豆，将猪脚上的肉都切成碎片，用盐和胡椒调味。最后，用煎锅 煎鲜虾，加入一点黄油和柠檬汁，直到鲜虾变得金黄香脆。淋上香草和面包屑后即可食用。
Soak dried white haricot beans overnight in cold water. Chop the pig’s trotter into small pieces, then drain and rinse the soaked beans and place them in a large saucepan with pig’s trotter, cover with cold water. Boil it then turn down the heat and simmer for 1 hour or until soft. Meanwhile, finely dice all the vegetables and bacon, herbs. Heat duck fat and butter in a casserole dish. Cook the vegetables, bacon and herbs, tomato puree for 8-10 minutes, then add the stock before cooking for 30 minutes until the liquid is reduced by a third. Mix it with beans and dice all the meat from the trotter. Season it with salt and pepper. At last, grill the king prawns in the frying pan, add a little butter and lemon juice until they turn crispy and golden. Serve them after scattering some herbs and crust of breadcrumb mixture on the top. 你也可以在La Poste品尝到这道意式烩鲜虾（200元）和圣马特干红（245元）
King Prawn Cassoulet 200rmb, wine 245rmb at La Poste. 18
小白扁豆
320g (克)
small white haricot beans 猪脚 hind pig’s trotter
1 (个)
洋葱 onions
2个 (个)
胡萝卜 carrots
2 (根)
蒜瓣 clove of garlic
1 (片)
芹菜 stick of celery
1 (根)
厚切烟熏培根
200g (克)
thin cut smoked bacon 鸭子脂肪 duck fat
1 tablespoon (汤匙)
番茄泥 tomato puree
1 tablespoon (汤匙)
大番茄 large tomatoes
4个 (个)
鸡高汤 chicken stock
1L (升)
大明虾 每只120-150克
8 (只)
king prawns(120-150g each) 百里香叶 thyme leaves
1 tablespoon (汤匙)
黄油 butter
1 tablespoon (汤匙)
盐 salt
1 pinch (撮)
胡椒 pepper
1 grind (撮)
HENKES - Roast trout, rocket & almond stuffing, with Ladoix, Domaine Jacob
烤鳟鱼配芝麻菜和杏仁馅,配拉都瓦白葡萄酒
鳟鱼非常油腻，但色拉中的芝麻菜和柠檬能用一丝苦味中和油腻，我们只需要一款适宜醇厚的葡萄 酒就好，这款来自勃艮第产区的霞多丽最合适不过了。
Trout is an oily fish, but the rocket and lemon makes up for that bitterness. This wine from Burgundy is chosen because all we need is a lovely fat and not to oaky chardonnay. RECIPE 买一条新鲜的鳟鱼，大概600克（别的鱼也可以，鲷鱼、石斑鱼、沙丁鱼或者长嘴硬鳞鱼等等）。 用剪刀剪掉鱼背部的骨头，留头和尾巴去鳞，然后清洗干净晾干。 将杏仁和松仁清洗、烤香和轧碎后拌入帕马森芝士和一把切碎的荷兰芹，再加入一些柠檬皮，盐和 胡椒，拌馅料的时候要注意盐的量，有必要的时候尝下味道。用杵将馅料磨碎至粘稠状。 再在鳟鱼上抹上一些盐和黑胡椒，把所有馅料塞进鳟鱼肚子里，然后用一根棉线将鱼轻轻绑紧。 用橄榄油热好不粘锅后加入黄油，轻轻煎烤鳟鱼，直到表面变脆变金黄，翻过鱼身煎另一面，这样 一条外脆里嫩的金黄鳟鱼就煎好啦。 乘盘后放上足够的柠檬叶，在橄榄油和柠檬汁中加入芝麻菜，就可以享用了。
Take a lovely whole golden trout (or any favorite round fish… snapper, grouper, sardines, garfish…). Remove the backbone from the inside – use a strong pair of scissors, leave the head tail & fins on, scale it well, give it a good wash, pat it dry. With your mortar & pestle roughly smash the almonds and pine nuts, stir in the parmesan parsley, some finely grated lemon peel, salt & ground black pepper – take it easy with the salt, taste the stuffing, add some more if you need…mash it a bit more with the pestle untill it's a bit happy to stick together. Give the trout some salt & pepper, stuff all the stuffing inside, then take a long piece of cotton string (the kind the accountants use) and tie the fish up as you would as a good friend. INGREDIENTS 600g (克)
柠檬 lemon
1 (1个)
杏仁 almonds
50g (克)
盐 salt
1 pinch (撮)
松仁 pinenuts
50g (克)
橄榄油 olive oil
2 tablespoons (汤匙)
帕马森芝士
50g (克)
新鲜黑胡椒 black pepper
1 grind (撮) a handful (少许)
条鳟鱼
trout
芝麻菜 rocket leaves
Parmesan cheese 荷兰芹 leaf parsley
Warm some olive oil & a dash of butter in a non-stick frying pan, and gently, slowly fry the fish golden & crisp, turn it over to cook the other side – the game is to have a beautiful golden crisp fish that is cooked medium in the middle! Put the fish on a lovely serving plate with plenty of lemon wedges (one for every person), toss some rocket leaves in olive oil & lemon juice to go beside.
你也可以在Henkes品尝到这道烤鳟鱼（208元）和拉杜瓦白葡萄酒（495元）
a handful (少许)
Roast trout 208rmb, wine 495rmb at Henkes.
RETAIL WINE
Our Pairing Wines are Available at Baker & Spice Baker & Spice 最有价值葡萄酒 桑娇维赛葡萄酒，托斯卡纳，意大利2007 Tenuta Oliveto "Il Leccio" Sangiovese, Rosso di Toscana Italy 2007
圣马特干红，朗多克产区，法国2012 Chateau Sainte Marthe, Coteaux du Languedoc, France, 2010
拉都瓦，DomaineJacob酒庄，霞多丽， 勃艮第产区，法国2011 Ladoix, Domaine Jacob, Chardonnay, Burgundy, France, 2011
Festive Season Special 节庆特别推荐
特波乐尔盖美好庆典香槟，法国 Trepo Leriguier, Brut, Cuvee Solennelle, Champagne, France NV 节假酒水清单中香槟必不 可少！搭配新鲜生蚝口感 最佳。Henkes, mr willis, La Poste和Bang by mr willis均有生蚝出售 。
Price at Baker & Spice
178 rmb
采用100%桑娇维赛葡萄酒酿造，口味浓烈， 带有浓厚的成熟葡萄果香 。 100% Sangiovese, intense and firmly structured with thick, ripe fruit aroma.
Price at Baker & Spice
Price at Baker & Spice
118 rmb
口感辛辣丰富，混杂着灌木香味。 Spices and intense black fruits mingled with notes of undergrowth.
325 rmb
纯白葡萄酿造，散发柑橘香味，口感饱满馥郁。 Pure white fruit and citrus on the nose. Round in the mouth.
葡萄酒搭配建议来自Henkes餐饮经理Max Haahr。 The pairing of wine is created by Max Haahr, Henkes Restaurant Manager.
Champagne is the indispensable drink in festive season! It matches perfectly with fresh oysters which are available at Henkes, mr willis, La Poste and Bang by mr willis.
Price at Baker & Spice
450 rmb
散发利落的苹果和柚子香气，后转为丰富的梨香、 矿物和明亮的果酸味。 Notes of crisp apples and grapefruit.A creamy palate that evolves into flavors of pears, minerality and bright acidity.
19
DESIGN
Behind the Scenes: Design at Wagas
走进Wagas设计团队 Wagas的国际设计团队用心工作， 创造出将客人与社区完美融合的生活方式。 Wagas international design team of architects and designers work hard to create a lifestyle that brings our customers and our community together.
20
我们要为你的用餐带来全新的体验！我们将 会在Wagas和Baker & Spice使用自己设 计的瓷器咖啡杯、餐盘和餐碗‚敬请关注！ We want to bring your dining experience to a whole new level! Our new porcelain coffee cups, plates and bowls in Wagas and Baker & Spice stores are coming out in 2015.
为了给我们的顾客提供更多更好的服务，我们正全力以赴设计Wagas微信 客户端，即将开启您的个人Wagas会员计划之旅。 With the aim of providing more and better services to our customers, we begin the countdown to our Wechat app and soon to be launched Wagas Reward Program.
我们的设计师来自中国、丹麦 、澳大利亚和美国，但国籍的差异并没有 给我们共同的设计理念造成任何困难。我们主张使用精致的原始材料 搭建极简风格的空间，打造了专属于我们的品牌气质。
我们正在设计的新包装更加容易提携 。 我们注重细节，因为正是细节设计让我们的生活 更加轻松简单。
Our team consists of designers from China, Denmark, Australia and the
We’re working on packaging that’s easier to carry around. Details matter to us because these small innovations will make your life easier.
mutual goal of bringing an identity to our store through minimalist
21
CUSTOMER INTERVIEW
Friends of The Family
我们大家庭的好友
Wagas的顾客分布在各行各业，为了进一步去了解他们，了解他们所喜欢的生活方式，我们采访了两位Wagas家庭的好友。
Wagas customers consist of people from all walks of life. With the aim of further discover who they are and what lifestyle they’re leading, we interviewed two friends of our family.
你是怎么开始从事舞蹈这项事业的呢？
How did your dancing career start and evolve?
上小学的时候，选拔老师看中了我，让我参加上海舞蹈学校的面 试。我那时才12岁，之前从来没有跳过舞，但我觉得这比普通中 学要有趣的多，所以表现很积极。我在舞蹈学校生活、训练、学习 了六年，毕业之后我加入了上海歌舞团。几年后，我受新加坡舞蹈 剧场之邀，進行了几年的全球巡演。后来我到德国发展，有幸和 一些欧洲顶尖的编舞老师共事。
Selectors spotted me at junior school and asked me to audition for the Shanghai Dance School. I was 12 at the time and had never danced before but was very active and figured it would be more fun than regular school. I lived, trained and studied at the dance school for the following six years. After graduating, I danced with the Shanghai Song and Dance Ensemble then, a few years later, was invited to join Singapore Dance Theatre, where I performed for several years and toured around the world. My career eventually took me to Germany, where I was lucky to work with some of Europe’s most exciting choreographers.
为什么对舞蹈如此有激情？
我觉得我生来就是舞者。 我喜欢挑战不同的舞蹈风格，喜欢在剧场演出， 更享受能够去不同国家旅行工作。 回国后，你在上海舞蹈学校教书十多年，培养了新一 代的年轻舞者，也在一些舞蹈公司和独立工作室工作 过。你对学生提出的最重要的建议是什么？ 在用身体跳舞之前首先要用脑。芭蕾和中国古典舞不易跳，但也 因此更有魅力。在我看来，没有什么能比用自己的身体来表达一 种艺术更能让人切身感受到与艺术如此近距离的接触。
哪位编舞或舞者对你的工作有所启发？ Mikhail Baryshnikov一直是我的灵感， 他让舞蹈看起来毫不费力。
你最喜欢的芭蕾是哪出？为什么？ 我有幸跳过许多古典的剧目，还有著名的编导大师Christian Spuck, Mario Schröder, Val Caniparoli 和 Jean Christophe Maillot 的作品。古典作品中，我最喜欢的是《唐吉坷德》， 是舞者炫技的最佳选择。
PROFILE 史仲毅曾经是名专业舞蹈演员，12岁起就在上海舞蹈 学校接受专业舞蹈训练，后在上海、新加坡和德国从 事独舞表演。回国之后，仲毅在上海舞蹈学校和大学 里从事舞蹈教学十余年，同时也在Jazz du Funk舞蹈 会所授课，在全球各地开设大师班教学。
A former professional dancer, Shi Zhong Yi trained at the Shanghai Dance School from the age of 12 and went on to a soloist career in Shanghai, Singapore and Germany. Since returning to China, Zhong Yi spent a decade coaching at the Shanghai Dance School and University. He also teaches at Jazz du Funk and coaches private students and master classes around the world.
休息的时候一般都会去哪儿？ 我会睡个懒觉，然后去吃早午餐。我喜欢骑自行车在城中溜达。 我在法租界的弄堂里长大，特别喜欢老建筑。下午我会去泰兴 路，安福路或者永康路喝一杯。我很喜欢在家做饭，但如果是出 去吃饭，我会去兰亭吃地道的上海菜，去鸟安吃日式烧鸡串，或 者和朋友去mr willis或者Bang by mr willis享受晚餐。我们认识 Craig和正在不断壮大的大家庭有10多年了，在这里总能享用到 美酒、美食和美好的伙伴。
这个冬天有哪些芭蕾舞不容错过？ 《胡桃夹子》是圣诞期间的经典必看曲目。台湾的云门舞集10月 份也会来到上海巡演，他们的现代芭蕾剧都很值得一看。
冬天最想要的是什么？ 逃离上海的冬天！我们通常都会在圣诞节期间去澳洲看望我的丈人和 丈母娘。
What made you passionate about dancing? I think I was born to dance. I’ve always enjoyed the physical challenge and theatre life, not to mention the chance to travel and work in different countries.
Since you returned to China, you’ve spent a decade teaching the next generation of young dancers at Shanghai Dance School, as well as at dance companies and independent studios around Shanghai. What’s the most important advice you pass on to your students? Use your brain before your body! Ballet and Chinese classical dance aren’t easy, but that’s the beauty. In my mind, no other discipline balances a great workout and streamlined physique with technical precision plus a chance to express your artistry quite like dance.
Is there a choreographer or dancer who inspires you in your daily work? Mikhail Baryshnikov has always been a huge inspiration for me. He makes dance look effortless.
What’s your favorite ballet and why? I’ve been fortunate to dance many classics, as well as works by great contemporary choreographers like Christian Spuck, Mario Schröder, Jean Christophe Maillot and Val Caniparoli. In terms of classics, Don Quixote is a favourite because it’s a great one for men to show-off technique.
Where would we find you on your day off? You’d probably find me sleeping in late then going out for brunch. I love cycling around the city. I grew up in the longtangs of the Former French Concession and love the old architecture. Drinks in the afternoon sun – maybe Taixing Road, Anfu Road or Yongkang Road. I enjoy cooking at home, but if we go out, my favourites are Lan Ting for Shanghainese, Toriyasu for Japanese yakitori and mr willis or Bang by mr willis for a relaxed meal with friends. We’ve known Craig and the (growing) Family for almost 10 years and a meal with them always involves great food, wine and company.
Any suggestions for a must see ballet during the winter months? The Nutcracker is a Christmas classic. Taiwan’s Cloud Gate Dance Ensemble will also be touring to Shanghai in October and their contemporary pieces are usually great.
What’s on top of your winter wish list? Escape from winter in Shanghai! We usually visit my parentsin-law in Australia over Christmas.
Shi Zhong Yi 史仲毅 City / 居住地 : Shanghai
上海
Nationality / 国籍 : Chinese
中国
Occupation / 职业 : Dance Instructor 舞蹈老师
22
CUSTOMER INTERVIEW
Kim Bukbjerg Fiedler City / 居住地 : Shanghai 上海 Nationality / 国籍 : Danish 丹麦 Occupation / 职业 : HAY APAC Director
PROFILE Kim在上海住了7年。在知名丹麦风车公司Vestas做了 4年工程师后，他被任命为Nine United公司旗下位于 上海的HAY APAC部门总监。
Kim has been living in Shanghai since 2007. After a career as an engineer for the renowned Danish windmill company Vestas for 4 years, he was appointed to run the HAY APAC department of the Nine United Company in Shanghai.
你因为工作的原因需要经常出差，和全球各地的知 名或新兴设计见面。你觉得你去过的拥有最有趣设 计的城市有哪些？为什么？ 我去过的很多国家的建筑和设计都有各自的独特魅力，很难说 哪些城市更加有趣一些。我觉得新兴的设计城市比既定的设计 城市更有趣，比如重庆和吉隆坡，在那里能体验到更多新鲜的 设计，遇见极富才华的设计师。
那在美食文化方面呢？哪些更有趣？为什么？ 我是个很健康的人，饮食也很健康规律。日本应该是我去过的 国家中饮食选择最健康的国家。虽然每次在日料店里点餐我都 会对食物的分量非常失望，但我总能吃饱。
你是怎么看中国的设计文化走向的？ 你觉得这对HAY有什么影响？ 我觉得中国消费者正在逐渐从品牌导向以及格外关注手表、珠 宝和服饰这些个人饰品转向对不知名设计师的关注，这些设计 师的作品更加强调时尚和室内设计中的个人品味。 我相信这是中国经历全球化和西方文化渗透后的结果。在快速 城市化和科技发展的影响下，人们的品位更加高端内敛，对个 性化产品也产生更加强烈的需求。
到一个新的城市的时候，你通常会怎么选择餐厅 呢？根据室内设计还是食物？ 我通常会先去朋友或者熟人推荐的餐厅，如果对食物质量不满 意还可以有人责备。我喜欢去新的餐厅，我对辣的食物毫无抵 抗力，所以我最喜欢去有辛辣食物的餐厅，川菜就很不错。 午餐我会选择Wagas或者mr. willis，我选择餐厅时最看重的就 是食物的口感和是否健康。
休息的时候会去哪里？ 早晨 / 我喜欢在早晨跑步，这样开始一天很美好。我加入了一个 跑步俱乐部，每周末都会去跑步，我们最喜欢去上海的各大公 园，最常去的就是浦东的世纪公园。 下午 / 我喜欢在家看书或者看剧。如果跑步前一晚没睡够的话， 下午打个小盹最完美不过了。如果外出的话，我会和三两好友去 田子坊或者永康路喝两杯。 晚餐 / 晚上出去前我喜欢和一群朋友一起吃一顿美食。通常我 们会选法租界或者外滩，这两个地方对大家来说都很方便。上 一次吃到的美味是在iapm里的Bang。室内设计和氛围都非常 棒，食物美味极了。坐在其中你完全不会感觉到你身处一个购物 中心。更加妙的是，他们的室外阳台还能看到上海的风景。
应该去哪儿买很酷的设计作品作为圣诞礼物呢？ 我要提一下我们在泰康路上的店，就算我还在Vestas工作我也 会这么说的。我想没有任何一个商店能够像我们一样价位广泛 产品丰富。我觉得整条泰康路已经变成室内设计的天堂了。步 行5分钟能看到5家室内设计店，再加上我们毗邻田子坊，我确 信你一定能够为每个人都买到一份合适的圣诞节礼物。
冬天最想要什么？ 最想要B&O最新的音响或者我们的新品牌WH的Hackney沙
发。这沙发太舒服了，简直是为慵懒的周日量身定做。设计感十 足，时髦得让人想立刻收入。
You travel frequently with your work and meet established and upcoming designers from around the world. What are the most interesting places you have been to in terms of design? I find it really difficult to point out specific places since there have been impressing architecture and design in most of the countries I have visited. I find the upcoming cities, such as Chongqing and Kuala Lumpur, in terms of design, more interesting than the already established ones, since it is always exciting to see and experience new design and design talents. And food culture? I like to consider myself as a healthy person and therefore I also like to eat accordingly healthy. Japan must be the country I have been in that had the healthiest dining options. Every time I order food in a Japanese restaurant I get disappointed of the size of the portions but nevertheless it always manage to make me full. How do you see the design culture evolve in China and what does it mean for HAY’s future? I think that Chinese people are gradually switching from being brand-oriented and having most focus on personal accessories as watches, jewelry and clothes to becoming more aware of smaller unknown designers that underlines individual taste in regards of fashion and interior design. I believe that this is an outcome of the internationalization of China and the big exposure to the Western culture.
People are becoming more sophisticated and have a stronger need of differentiating themselves as a result of the fast urbanization and develoment of technology. When visiting a new place how do you select a good restaurant? I usually visit restaurants that has been recommended to me by friends or acquaintances. That way I have someone to blame if I am not satisfied with the quality of the food. I generally like to try new places and I have a weakness for spicy food, so my favorite restaurant have some kind of spicy flavor, so a Sichuan restaurant is a great place for me. For lunch I often eat at Wagas or mr willis restaurant. Most important for me when I choose a restaurant is that the food is good and healthy.
Where would we find you on your day off? Morning / I like running in the mornings because I think it’s a great way to start your day. I have a running club that I run with almost every weekend and our favorite spots are the bigger parks in Shanghai, usually Century Park in Pudong. Afternoon / During the afternoon I normally relax at home with a book or a television series. If I didn’t get too much sleep the night before the morning run, this will be the perfect time for a nap. If I am out and about I usually meet up with a couple of friends in Tianzifang or Yongkang Rd for a couple of drinks. Dinner / I like to meet up with a group of friends for a nice meal before going out. We will usually choose a place that is conveniently located for us all so French Concession and The Bund are the usual choices. The last really nice meal I had was in the new opened Bang by mr willis in the iapm mall. The interior and ambience is really welcoming and the food is superb. You would never think that you are actually sitting in a mall when you are inside. An additional bonus is their outdoor terrace with a nice view over the city. Any suggestions for buying stylishly designed Christmas gifts? I will have to mention our shop on Taikang Road and this would be my answer even if I was still working at Vestas. I don’t know another shop that carries such a big variety of products in such a large price range as we do. I think that the entire Taikang Road in general has become somewhat of an interior street. With 5 interior shops within a 5 minute walking distance and being a neighbor to Tianzifang at the same time, I am quite confident that you will be able to find something there for everyone around the Christmas table. What’s on top of your winter wish list? The latest speaker system from B&O or the Hackney Sofa from our new brand Wrong for HAY. It is just so comfortable and would be perfect for my lazy Sundays. The chic design of the sofa is just an extra bonus.
23
WINTER MENU mr willis style
mr willis, an intimate, casual bistro located in Former French Concession where Australian Chef Craig Willis serves rustic Mediterranean food in sharable portions. Expect a small seasonal menu that is market and whim driven. 温馨休闲的mr willis餐厅坐落于法租界内， 请期待澳洲主厨Craig Willis突发奇想的季节性菜单，给你带来口味质朴新鲜的地中海风味。 mr willis No. 195 Anfu Rd. 安福路195号
24
Tel: 5405 0200
WINTER MENU AUTO style
WINTER MENU
AUTO brings a fresh touch to your dining experience with its signature Italian handmade pasta. With its cutting-edge industrial interior, AUTO serves not only a feast to taste, but also for the eyes.
Auto style
AUTO以其标志性意大利手工面为您的用餐体验来新鲜层次。室内设计别具工业风格，食物制作精良用心，在AUTO 可享受到视觉与味觉的双重盛宴。 AUTO N1-22 No. 1515 West Nanjing Rd (JingAn Kerry Centre) 南京西路1515号N1-22 (静安嘉里中心) Tel:6252 1509
25
RECIPE
Seasonal Ingredients We Love Apple 苹果
Mushroom 蘑菇
一天一苹果，医生远离我。话是没错...但不如法式苹果挞！
寒冷冬夜里，还有什么能比蘑菇汤更能暖心的呢？蘑菇一直是我们最爱的食材之一。 它充满活力的口感和香气让每一道菜都鲜美动人。蘑菇还含有丰富的蛋白质和维生素哦！
An apple a day keeps the doctor away. True… but we say Go for the French apple tart!
What else could possibly warm you up better than a mushroom soup on a cold winter night? Mushrooms have always been one of our treasured ingredients. It also provides rich nutrition such as protein and vitamin.
French Apple Tart 法式苹果挞
Winter Mushroom Soup
磨碎的杏仁
冬菇 shiitake 白蘑菇 butter mushroom 平菇 fly mushroom 土豆 potatoes 洋葱 onion
纯面粉
grounded almonds
plain flour
100 g (克) 40 g (克)
酥皮 puff pastry
4 sheets (片)
青苹果 granny smith apples
5 (个)
融化的黄油 melted butter
2 tablespoons (汤匙)
砂糖 caster sugar
4 tablespoons (汤匙)
1. 将黄油、糖粉、杏仁粉和面粉混合做成杏仁奶油饼。 2. 将酥皮切成圆片，然后放在烤盘上。 3. 在酥皮上摊开杏仁奶油饼。 4. 将切薄的苹果片覆盖在杏仁奶油饼上。 5. 放进烤炉设置180°C烤20分钟。
1. Mix butter, sugar, grounded almonds and plain flour to make the frangipane. 2. Cut circles out of puff pastry and put them on the baking sheet. 3. Spread the frangipane on the puff pastry. 4. Slice apple thinly and cover the frangipane with the apple slices. 5. Bake in the oven at 180°C for 20 minutes. * Serves 4
26
我们热爱的当季食材
300g (克) 250g (克) 100g (克) 2 (个) 1 (个)
冬季蘑菇汤
奶油 cream 黄油 butter 水 water 白胡椒 white pepper 盐 salt
100g (克) 50g (克) 800g (克) few 少量 few 少量
1. 把 冬菇、白蘑菇、平菇分开洗净对切待用；把土豆洋葱去皮洗净切成小丁备用。 2. 取汤锅加入黄油加热，待黄油融化发出香味加入洋葱炒香，再加入冬菇翻炒至香味散发 3. 加入白蘑菇、平菇和土豆翻炒，等到菌菇的水分被炒出时,加入水大火烧开后改小 火烹煮20分钟。 4. 最后加入白胡椒和盐进行调味；调味后用家用搅拌机将其粉碎成茸汤，最后加入 奶油烧开装盘，淋上橄榄油。
1. Separately wash and cut the mushroom, white mushroom, oyster mushroom into halves. Peel and wash the potatoes and onions before cutting them into small pieces. Set all the slices aside. 2. Heat the soup pot with butter until it melts. Add onions into the pot to fry when butter emits aromas and add shiitake slices afterwards. 3. Stir fry white mushroom, oyster mushroom and potato until the mushrooms are dried out. Boil them with water and simmer for 20 minutes. 4. Season it with white pepper and salt before blending it into mushroom soup. Add cream into the soup and boil. Serve with croutons and a drizzle of olive oil on the top. * Serves 4
Artichoke 洋蓟
Mulled Wine 香料热饮酒
洋蓟总是因为特别的样子而让人心生戒备，容易让人忽视它的营养价值和纯粹的口感。 秋冬食用洋蓟能增强身体免疫力，让你信心十足抵御寒冷。
Because of its intimidating and unique look, Artichoke’s nutritious value and pure flavor are often overlooked. Eating artichoke in autumn and winter boosts your immune system and helps you fight against the cold.
Artichoke with Spaghetti Cherry Tomato Pasta 洋蓟小番茄意面 意面 spaghetti
100g (克) 洋蓟 artichokes 1 (个) 小番茄 cherry tomato 3 (个) 银鱼柳 anchovy 3pcs (条) 50g (克) 橄榄油 olive oil
番茄酱 tomato sauce 洋葱沫 chopped onion 欧芹 parsley
100g (克) 8g (克) 5pcs (片)
黑胡椒 black pepper 3 pinches (撮) 盐 salt, 沙拉 salad
3 pinches (撮)
1. 将洋蓟去壳洗净切成3厘米厚的薄片备用，小番茄切丁备用 。 2. 把橄榄油放入平底锅加热，放入洋蓟片煎至微黄，放入洋葱沫和银鱼柳 炒香加入番茄酱烧开，再放入切好的小番茄丁 3. 将实心面放入开水中煮十分钟，捞出加入到酱汁里，均匀翻炒后装盘，将 准备好的色拉撒在面的表面再配以意大利芹做装饰。
1. Peel and clean the artichokes. Cut it into 3cm slices and set them aside. Cut the cherry tomatoes into halves. 2. Heat the fry-pan with olive oil. Put the artichoke slices in and fry them until they change color. Sautee them with chopped onion, anchovy before adding the sliced cherry tomatoes and tomato sauce. 3. Put spaghetti into boiled water for 10 minutes. Drain and toss with the made sauce. Decorate the dish with salad on top and parsley. * Serves 4
香料热饮酒温暖又充满了圣诞气息，最适宜出现在晚宴桌上。
Mulled wine is one of the most wonderful warm christmasy treats to serve at your dinner party.
Mulled Wine 香料热饮酒 红酒 糖
red wine
1bottle (瓶)
sugar
200 g
橙子 orange
1 (个)
肉桂棒 cinnamon sticks
2 (支)
编辑贴士: 也可以根据自己的口味再加入其他的香料，如八角， 丁香，生姜，胡椒等等。
Editor's Tip: You can also add other spices according to your taste, such as anise, cloves, ginger, pepper, etc… 1. 把酒倒入深平底锅，低火。 2. 加入橙皮和其他香料。 3. 低火煮至轻微沸腾。 4. 过滤后倒入杯中即可尽情享用。
1. Put the wine a in saucepan at low fire. 2. Add the zest of the orange and the other ingredients. 3. Cook it until warm. 4. Strain it and pour into a jug. * Serves 4
27
NEWS
Our New Locations 我们的最新足迹
10月迎来了Wagas在复旦大学附近的大学路的开业，大学生们在享受Wagas美食的同时也有了聊天和学 习的新去处。截止第二期The Journal出版，我们正在筹备Baker & Spice 11月在苏州的开业。苏州的朋友 们可以随时买到我们新鲜出炉的面包了！ 首都范围内，东直门来福士将迎来沃歌斯新店！在东二环转至东直门桥，或者乘坐2&13号线至东直门，即可 到达。 喜爱泰国菜的朋友注意 –Mi Thai经过装修翻新有了全新的面貌！ 同时也重磅推出让人赞不绝口的鸡尾酒单！ 沃歌斯即将在中山公园龙之梦开店，住在附近的朋友们随时可以享用到我们的食物了！ 传言是真的，我们位于安福路195号的楼房正在进行装修，mr willis, Baker & Spice, La Strada和Mi Thai都位 于这栋楼内。今年是这栋楼的5岁生日，是时候尝试新事物了！The Journal很想和大家分享背后的花絮，但我 们接到指示严令我们半点秘密都不能泄露。现在能告诉大家的是我们很期待将大家最爱的餐厅做的更好。 关注我们的instagram @wagas_cn或微博@Wagas沃歌斯，查看我们最新的店址。
October sees some happy well-fed University students with a Wagas to hang out and study in. It’s located just around the corner from Fudan University on Daxue Rd. Up in the capital, Raffles City in Dongzhimen will be home to another Beijing Wagas store, just take the East 2nd Ring Rd turn off from Dongzhimen Bridge or metro line 2&13 Dongzhimen Station. At the time the Journal went to print we were very optimistic for a November launch of the much anticipated Baker & Spice in Suzhou. The Suzhou-ers won't need to drive to Shanghai anymore to pick up their daily bread! For the best of Modern Thai food - Get ready for a NEW revamped Mi Thai and fantastic new cocktail list! Residents of Shanghai's Zhongshan Park will be a stones throw away from the soon to open Cloud 9 Wagas store. Word is already out on the street that our building at 195 Anfu lu will undergo a facelift. Home to mr willis, Baker & Spice, La Strada and Mi Thai, the building celebrated it's 5th birthday recently so we decided it was time to take things to a new level. The Journal wanted to share some behind the scenes information with you but we’re under strict instructions to tell our readers"it's a surprise". So the only thing we can tell you is that we are very excited about taking some of your old favourites and making them even better. For up to date store location information and opening promotions, follow our social media.
28
RECOMMENDATION
The following Instagram accounts have managed to attract our team’s attention and inspire us on a daily base. Check them out! 我们设计团队每天都从很多渠道获取灵感，以下这些instagram账号尤为出众， 一起来一睹为快吧！
@kevinwonka
@studioolivergustav
来自香港的创意人士 Creative mind from Hong Kong. 善于捕捉都市生活的点滴 Why: For his amazing urban captures.
丹麦创意顾问，专注美学发展 Danish creative consultant, with focus on aesthetic development. 拥有迷人宁静的室内设计 Why: His spellbinding and peaceful interiors.
@zai_shanghai 上海instagram聚集地 Shanghai Instagram Community 发布上海的最佳去处和最美的风景 Why: For the best spots in Shanghai and the most breathtaking views.
@reycanlasjr 一位擅长观察人和地方的instagramer Great observer of people and places. Rey能在不同风格的地方拍摄人物照片，创意非凡 Why: For Rey's creative photo-stories of people in different ambients.
@liuwenlw 中国超模 One of China’s brightest fashion stars. 从超模的日常点滴追逐时尚潮流 Why: To be always updated in fashion trends from the life of a beautiful model.
@food52 食谱灵感，可爱厨具的网上商店 Source of inspiration of food recipes and online shop of cute tools. 成为一个更好、更明智、更快乐的厨师 Why: To become better, smarter and happier cooks.
SOCIAL MEDIA
Get Social with Us
和我们互动
Instagram @ Wagas_cn
喜欢我们的报纸吗？ 不如在instagram或者微博上关注我们，了解我们最新的动 态！幕后花絮会满足你的一切好奇心。关注我们，使用我们的 标签，你的照片就有可能成为下一张我们转发的内容！
Coming Soon
Wagas沃歌斯
Like what we’re doing? Why not follow us on social media to keep yourself updated with our latest movement? A sneak peak behind the scenes will satisfy your curious mind. Follow us, tag us, and you might be the next to get featured!
29
SALTVAND Nordic pop up at Henkes HENKES的北欧快闪餐厅
10月起，mr willis携手Aleksei Klassen和Mi Pommer Kasch共同在HENKES推出北欧风格快闪餐厅。Mi和Aleksei曾在哥本哈根 颇具盛名的NOMA餐厅、KøDBYENS FISKEBAR以及 MARCHAL共事，他们将激动人心的北欧饮食体验带来了上海！
mr willis in collaboration with Aleksei Klassen and Mi Pommer Kasch will present a Nordic style ’pop-up’ restaurant at HENKES from this October. Mi & Aleksei's collective experience at the renowned Copenhagen restaurants NOMA, KØDBYENS FISKEBAR and MARCHAL will bring exciting new Nordic dining to Shanghai.
288元
4道菜套餐 （每周更新）
RMB288
4 course set menu (changes weekly)
188元
搭配3款葡萄酒
RMB188
3 wines to match
88元
搭配3款鲜榨果汁
RMB88
3 fresh squeezed juices to match
另点菜式包括法国生蚝、香煎鹅肝和澳洲和牛。 Additional courses are available such as French oysters, Seared Foie gras & Australian Wagyu Beef.
周二至周六6点后开始营业 预定电话：021-3253 0889 Saltvand at Henkes 上海市南京西路1601号芮欧百货1楼1E 邮编200041 Open Tuesday to Saturday from 6pm Reservations 021-3253 0889 Saltvand at Henkes 1E, Réel Shanghai Department Store, 1601 Nanjing Xi Lu, Shanghai 200041
30
Stores Information
Our Family Locations 我们的家族品牌
WAGAS SHANGHAI – PUXI 上海浦西 Citic Square 中信泰富 No. 100, Nanjing West Rd. LG 1105 南京西路1168号地下一层11A室(靠近陕西北路)
Jingqiao Lohas 金桥国际商业广场 Tel: 5292 5228 Fax: 5292 8666
Central Plaza 中区广场 No. 227 North Huangpi Rd. 黄坡北路227号1楼101单元
Tel: 5208 1978 Fax: 5208 1979
Tel: 5466 8312 Fax: 5466 8313
Tel: 6272 0353 Fax: 6272 0393
Wujiang Rd. 吴江路店 No.169, Room 116 Wujiang Rd. 吴江路169号116室(靠近石门一路)
Tel: 6267 0339 Fax: 6217 2023
Tel: 6447 3808 Fax: 6447 3809
Channel One 长寿路店 No. 155 Changshou Rd. L120 长寿路155号L102室
Tel: 3131 5008 Fax: 3131 5009
Tel: 5466 1488 Fax: 5466 1489
Gubei Carrefour 古北家乐福 No. 268 Southshui Cheng Rd. 水城南路268号
Tel: 6275 5250 Fax: 6275 5251
Central Plaza 中环广场 No. 381, Room 116 Huaihai Rd. 淮海中路381号116室
Tel: 6194 0298 Fax: 6194 0299
No. 1233 Lujiazui Ring Rd. G102 陆家嘴环路1233号一层102室
Tel: 5879 4235 Fax: 5879 4263
Shop L1, No. 1188 Lujiazui Ring Rd. 陆家嘴环路1188号L1商铺
Tel: 6868 5296 Fax: 6868 5295
Chamtime Plaza长泰广场店
Opening Soon
Room 101-2, No.1 1239-6 Zuchongzhi Rd 浦东新区祖冲之路1239-6号楼一层 101-2室
WAGAS NANJING 南京
Tel: 6335 3739 Fax: 3305 1730
Tel: 3209 8930 Fax: 3209 8926
Yueda 889 悦达889广场 No.889 Wanhangdu Rd. L1-05 万航渡路889号一层5室(靠近长寿路)
Tel: 6232 9778 Fax: 6232 9776
JOY City 大悦城 No.166 North Xizang Rd. L101-01B 闸北区西藏北路166号上海大悦城101-01B
Tel: 3653 8871 Fax: 3653 8872
Infiniti Plaza 无限度广场 No.138 Middle Huaihai Rd. L108 淮海中路138号一层108单元(近龙门路)
Tel: 3376 2207 Fax: 3331 2823
No. 100 Zhongshan Rd. A108. 南京市玄武区中山路100号A108
Tel: 025 - 85656120 Fax: 025 - 85656122
Tel: 5239 5367 Fax: 5239 5365
HengFeng Rd. 恒丰路 No.410-416 Hengfeng Rd. 恒丰路410号
Tel: 33315286 Fax: 3331 5287
Greenland 正大乐城 No.699 Zhongshan South Rd., 2-104-1 中山南二路699号2-104-1
Tel:60671630 Fax:60671631
Baoland 宝地广场 No.555 Kunming Rd. D109 昆明路555号宝地广场D栋一层109单元
Tel: 60259360 Fax: 60259361
Ruijin Rd. 瑞金路 No.755 Huaihai Rd. L1022&1023 淮海中路755号东方商厦一层L1022&1023
Tel:64835258 Fax:64835226
Wagas Express REEL 芮欧百货 No.1601, Room 209 Nanjing West Rd. B2 南京西路1601号地下二层209室(靠近常德路)
Tel: 2230 9702 Fax: 3256 5693
University Avenue 大学路 No. 67_73, 75_79&83_85 University Avenue 杨浦区大学路67_73号,75_79号&83_85号
Tel: 3536 5698 Fax: 3536 5699
Zhongshan Park Cloudnine龙之梦店
Opening Soon
Room 1051&1053, No.1018 Changning Rd. 长宁区长宁路1018号1层1051&1053室
Starring Sky Plaza 星空广场店
Tel: 025 - 85656120 Fax: 025 - 85656122
No. 19 South Sanlitun Street S.8-33, 3F 朝阳区三里屯 路19号院(三里屯太古里), 8号楼,店铺s-33, 3楼
Tel: 64165829 Fax: 64165929
Beijing Kerry Center 北京嘉里中心 No.1, Room 109 Guanghua Rd. 店铺109, 光华路1号
Tel: 010 8529 6512 Fax: 010 8529 6513
Beijing Raffles City 北京来福士店 Room 01-10, No.1 South Street, Dongzhimen 东城区东直门南大街1号01-10室
Tel: 010 8409 8088 Fax: 010 8409 8928
Coming Soon
Coming Soon
N1-22 No.1515 West Nanjing Rd. 南京西路1515号 N1-22, 靠近常德路
Tel: 62521509
Bistrow by Wagas No. 1 Hongqiao Rd. 虹桥路1号
Tel: 64482852
La Poste
No. 195 Anfu Rd. 安福路195号 http://www.mrwillis.com.cn
Tel: 62668789
Opening Soon
Tel: 3253 0889
Bang by mr willis IAPM No. 999 Huaihai Middle Rd., 5/F 淮海中路999号5楼, 近陕西南路 http://www.bangbistro.com.cn
Tel: 6483 2066
La Strada Anfu Rd. No. 195 Anfu Rd., 1/F 安福路195号1楼，近乌鲁木齐路 http://www.lastradapizzeria.com.cn
Tel: 5404 0100
La Strada Xikang Rd. Tel: 6266 7909
Amokka Café Tel: 5404 0998
Sushi Raku REEL Reel Department Store No. 1601 Nanjing West Rd., 1/F 南京西路1601号1楼， 近常德路 http://www.sushiraku.com.cn
BAKER & SPICE SHANGHAI 上海
Mi Thai 195 Anfu Rd., 2/F 安福路195号2楼， 近乌鲁木齐路 http://www.mithai.com.cn
Anfu Rd. 安福路店
Tel: 5404 0200
Henkes
Room 103, Reel, No.1881 South Baoan Rd. 罗湖区宝安南路1881号万象城芮欧百货1楼103室
No. 195 Anfu Rd. 安福路195号
Tel: 62521509
Wagas Limited
201 Anfu Rd. 安福路201号, 近乌鲁木齐路
WAGAS Shenzhen 深圳 Reel Department Store 芮欧百货
N1-22 No.1515 West Nanjing Rd. 南京西路1515号 N1-22, 靠近常德路 http://www.autobistro.com.cn/
No.225 Xikang Rd. 西康路225号1楼 http://www.lastradapizzeria.com.cn
WAGAS WUXI 无锡 Coastal City 无锡海岸城
AUTO
REEL 芮欧百货 No.1601 Nanjing West Rd.,1/F 南京西路1601号1楼，近常德路 http://www.henkes.com.cn
WAGAS BEIJING 北京
www.bakerandspice.com.cn
Panyu Rd. 番禺路 No.483 Panyu Rd. 番禺路483号(近法华镇路)
Opening Soon
mr willis
Bingu 缤谷广场 No.341, Room 105 Tianshan Rd. 天山路341号105室 (靠近威宁路)
Phoenix Plaza 凤凰文化广场 F101&102, Phoenix Plaza, No.158 West Suzhou Avenue, Suzhou Industrial Park. 苏州工业园区苏州大道西158号苏州凤凰广场F101&102
No.225 Xikang Rd. 西康路225号1楼 http://www.laposterestaurant.com.cn/
Sanlitun 三里屯太古里
Donghu Rd. 东湖路店 No. 7 Donghu Rd. 东湖路7号
No.796, Room 171-172 Dongfang Rd. 东方路796号171单元
IST Mall 艾尚天地购物中心
Grand Gateway 港汇广场 No. 1 Hongqiao Rd. 虹桥路1号151
Tel: 5033 6277 Fax: 5033 6278
No. 1188 Lujiazui Ring Rd. 陆家嘴环路1188号
Jiao Zhou Rd. 胶州路店 No. 265 Jiaozhou Rd. 胶州路265号1楼
No. 199 Fangdian Rd. G31 浦东芳甸路199弄证大大拇指广场31号
Pudong Azia 浦东汇亚大厦 Tel: 3366 5026 Fax: 3366 5027
Loft 尚街店 No. 283, Room 1104-1105 West Jiangguo Rd. 建国西路283号1104室
Tel: 6089 7928 Fax: 6089 7929
Pudong Plaza 96 广场
HongYi Plaza 宏伊国际广场店 No. 299 Jiujiang Rd. G116 九江路288号一层116室
No.3611 Zhangyang Rd. 浦东新区张扬路3611弄3座一层120室
Pudong Big Thumb Plaza 浦东大拇指店 Tel: 5375 2758 Fax: 5375 2759
Hongqiao Maxdo Building 虹桥万都中心 No. 86, Room 108 Xianxia Rd. 仙霞路86号108室
BAKER & SPICE SUZHOU 苏州
WAGAS SHANGHAI – PUDONG 上海浦东
www.wagas.com.cn
Tel: 3253 0711
Tel: 5403 9209
Tel: 5404 2733 Fax: 5404 2732
Shanghai Center 波特曼(上海商城) No.1376, Room 118 West Nanjing Rd. 南京西路1376号118室东塔
Tel: 6289 8875 Fax: 6289 8876
Grand Gateway Mall 港汇店 No. 1, Room 150 Hongqiao Rd. 虹桥路1号港汇广场150商铺
Tel: 5423 1225 Fax: 5423 1226
K11 艺术购物中心 No.300 Huaihai Middle Rd. B127-129 淮海中路300号K11艺术购物中心B127-129
Tel: 6312 3361 Fax: 6312 3362
Fashion Park 丰尚国际生活中 101&102, Fashion Park, No. 569-5 Yunle Rd. 闵行区运乐路569弄5号丰尚国际生活中101&102单元
Tel: 5441 2916 Fax: 5441 3362
IFC 国金中心 No.8, Room 16 Century Avenue LG 浦东新区世纪大道8号上海ifc商城LG1层16单元
Tel: 3393 9981 Fax: 3393 9982
Kerry Parkside 嘉里城 No.1378, Room 137 Huamu Rd. 浦东新区花木路1378号浦东嘉里城商城一层L137号单元
Tel: 5015 2375 Fax: 5015 2376
HQ 虹桥南丰城
Coming Soon
The Springs 江湾新城
Coming Soon
31
COMPETITION
SHARE YOUR COLORFUL LIFESTYLE WITH WAGAS TO WIN PRIZES! 分享你的Wagas色彩奇遇，赢取精彩奖品! 你的生活有了Wagas或Baker & Spice 果汁后是什么样的？你有遇到过Wagas果汁颜色和你的彩色生活方式以及周围 事物相映成趣的时候吗？ 在Instagram或微博上和我们分享你的色彩奇遇，使用#wagasjuicecolors标签赢取价值6000元的精彩奖品！
What’s your life like with Wagas and Baker & Spice juice? What juice colors have you encountered at Wagas or Baker & Spice that match your lifestyle and your surroundings? Share your colorful lifestyle with us on Instagram and Weibo using hashtag #wagasjuicecolors to win prizes for 6000rmb! 奖项设置
1st
价值3000元的Sherpa s̓ 代金券 (仅限购买Wagas或Baker&Spice)
2nd
价值2000元的La Poste代金券
3rd
价值1000元的Wagas或Baker & Spice代金券
Prizes
1st
Vouchers of 3000rmb on Sherpa’s Food Delivery Service (valid for Wagas and Baker& Spice purchase)
2nd Vouchers of 2000rmb at La Poste 3rd Vouchers of 1000rmb at Wagas and Baker & Spice
参赛步骤
Steps
1.
关注我们 Instagram: @wagas_cn 微博：@Wagas沃歌斯
2.
分享最能体现你的色彩奇遇的照片
1. Follow us on Instagram: @wagas_cn or Weibo: @Wagas沃歌斯
3.
使用#wagasjuicecolors 标签 并@wagas_cn或@Wagas沃歌斯
2. Share a photo combining Wagas or Baker & Spice juice with your colorful lifestyle 3. Hashtag #wagasjuicecolors and @wagas_cn or @Wagas沃歌斯
参赛条件 1. 你的Instagram和Weibo账户需设置为公开账户，这样我们才能看到你的分享哦！ 2. Wagas员工不能参与本次活动。 3. 代金券不可兑换现金。 4. 我们将在2015年１月８号选出获胜参赛者。 5.赢得一二三等奖参赛者的照片将会被出版在下一期Wagas内部报纸The Journal上 。
Terms and Conditions 1. Make sure to set your Instagram and Weibo profile to public. 2. Wagas employees cannot participate in this competition. 3. Vouchers are not redeemable for cash. 4. Winners will be selected on 8 January, 2015. 5. Winners will get their pictures featured on our next issue of The Journal by Wagas & mr willis.
32