Madam Butterflies: Novel Fineries’ founder June Lau frames fading art heritage into new glories

First, she won a scholarship to study product design engineering at Loughborough University in England, and it was there that she tasted early success – landing a James Dyson Foundation bursary to help get the medical device she conceived up and running. Having founded a product design consultancy, Above Blue Design, back in Hong Kong in 2015, her wearable art company, Novel Fineries, sprang into life the following year after she won a design competition held by luxury retailer Lane Crawford.

The Novel Fineries flagship store is now ensconced in a wing of the luxurious Peninsula Hotel, from where she talks animatedly about how her roots nurtured her love for the beauty and aesthetics of products and accessories.

Sleep saver

That Lau has achieved so much just a decade out of university is perhaps down to oodles of self- confidence, which she attributes to going off to boarding school aged just eight. She believes the experience toughened her up.

At Loughborough, she learnt how to design products as a whole, from coding the internal electronics, to building mould tools for mass production, to learning about aesthetics and the research process. Flashing one of her radiant smiles, she admits that possibly part of the attraction of this career was wanting to “save the world” with her designs. Her award-winning final- year design project was a product that positively conditions people with severe eczema not to scratch during sleep.

Design over fashion

Emanating verve and fresh elegance in a fetching green outfit, the youthful entrepreneur describes herself as a “go-getter” who loves to travel and absorb other cultures as she knows this is potentially a rich seam of artistic creativity.

Born in New York City and educated in the UK, Lau has done fashion-design jobs around the world, but found the fashion lifecycle too short and not sustainable; the lure of product design was more compelling.

After graduation, she returned to her family roots in Hong Kong. Within a couple of years, she was teaching CAD (computer-aided design) while working part-time with Above Blue, designing products for big brands as well as startups.

Art in the pocket

It was her independent-minded spirit and willingness to explore new artistic avenues ingrained since childhood that played a massive part in her big breakthrough – the creation of Novel Fineries.

At the time she was travelling to China a lot to visit factories. “One time in Suzhou, I saw a group of ladies on the side of the street doing double- sided embroidery and soon became friends with them,” she says, explaining that she was fascinated by the intricacy of their handiwork, a time-honoured technique that produces identical stitching strokes on both sides of the silk.

Thinking it would make an original gift for her then-boyfriend, she asked the women to make a piece in her own design. It featured butterflies in the form of pocket art.

Soon after, Lau sent these embroidered butterflies to the Lane Crawford Creative Call Out – a competition for young local designers. “We could go and pitch our product to the buyers and get a chance to be selected and sold in their stores,” she says. “I took along this pocket art and we won. And the next thing I know, they wanted to put our products in their stores and the Hong Kong government included us in design tradeshows abroad. So that was when Novel Fineries really started.”

Boyfriend butterflies

Each piece of her pocket art represents a butterfly species through the use of exquisite embroidery and the exact colour of paint, with every detail of the insect painstakingly replicated including the pattern of the veins and the velvety-fur textures on its wings. “Each species can only be produced once because the double-sided embroidery can only be done by one person, and I do the silk hand- painting myself,” she notes.

“To mimic the veins and transparency of the butterfly wings to the best of my ability, I studied to become a lepidopterist, learning where they feed and how they migrate. Each butterfly has its own origin story to share and its unique traits in nature.”

Novel Fineries’ first collection of Pocket Art spans 50 species of Amazonian butterflies. “I used to love the saying ‘You give me butterflies’ [when thinking of a loved one],” says Lau of their inspiration. “This is the whole concept of the pocket art. It is worn on the left-hand side of the suit over the heart. And so, as a gift, it’s a little resemblance of my love in a suit jacket.”

She regards Pocket Art as one of her best creations to date. “It is a piece that has no lifecycle, it follows no trend; it is a symbol of how Novel Fineries blossomed in colour and the finest materials,” she says.

It serves as a contemporary showcase for Su embroidery, a 2,000-year-old heritage art form originating from Suzhou, China, renowned for the elegance, rich colour and variety of its silk-thread stitching. This double-sided stitching process is also used for the Pin Art collection of handmade butterflies astride a gold pin that fastens behind the lapel.

Heritage mission

“China possesses so much knowledge and hidden artisans in heritage art forms and I became obsessed with searching for lost art and these people who mastered the craft,” says Lau, who reveals that 30 percent of the company’s profits is given to training the next generation of artisans.

In some ways, it has become her mission to preserve fading art forms around the world. “Each piece at Novel Fineries is a union of lost heritage craft integrated with my design ideas. Much of the craft we use is diminishing, lost even through time.”

Art and nature

All of Novel’s designs are handmade, handcrafted and unique. They are influenced by nature and integrate heritage art forms. “The Obi Knot uses untouched silks from 200-300 years ago, the threads were hand-loomed and tied by Obi masters in Kyoto. The Serpentine Knot uses Italian leather-braiding techniques, and the fine jewellery is hand-carved from wax,” she says of her collections of bow ties and snake-head-tipped braids that can adorn the neck or waist.

Lau creates a world of beauty and magic that comes to life. She is particularly inspired by butterflies and snakes because they have the ability to morph and transform into a stronger self.

No doubt there are many more chapters of inspired creations to come from Novel Fineries. “Novel means a book, right? So, a book of many chapters, and in each chapter, we talk about a different heritage art form,” she states proudly. “I hope Novel Fineries is a storybook that brings joy to the people who read it and wear it.”

Interview and Text by: Neil Dolby Art Direction: Joseff Musa Photographer: Jack Law Videographer: Jack Fontanilla Venue: The Peninsula Boutique & Cafe Brands: Magda Butrym, Safiyaa, Chanel & Off-White

Hummus Hurrah: A home away from Beirut, Maison Libanaise brings epicurean joy to the heart of Hong Kong

The hubbub of laughter and feasting echoes against wood- block and salmon-pink painted walls and zellige tiles. Fine, dainty lamps suspended from the ceiling and no-fuss green wooden stools at the bar, while doing little to absorb the thrum, add lustre. Just these elements alone conjure an inviting haven for a long, slow nightcap after a long, frantic day.

Occupying a three-storey walk-up in the bustling SoHo district of Central, Maison Libanaise stands as a culinary oasis, offering a captivating escape to the vibrant flavours and rich traditions of Lebanon. With its warm ambience, friendly service and an extensive menu that showcases the best of the country’s cuisine, it has become a go-to destination for food enthusiasts seeking an authentic Middle Eastern experience – transporting diners to the streets of Beirut, or as Chef Teya Mikhael would have it, her childhood memory lane.

“My recipes are very home-inspired rather than restaurant-inspired,” she says. “We try to provide a real home experience. It’s a female-dominant kitchen, just like it is back home. It’s all mothers and ladies who give out dishes with so much love and so much beauty.” The exuberant chef bursts into laughter: “But I am not a mom – yet!”

Stepping inside Maison Libanaise is to be greeted by an inviting, cosy atmosphere, reminiscent of a traditional Lebanese home. It makes for an intimate experience – though perhaps a little too snug at times, depending on the size of the dining crowd. Just as personal is the service. Chef Mikhael chats to diners like she would to friends, sharing her personal recommendations from the drinks list which runs from Middle Eastern-inspired contemporary cocktails to largely familiar and beautiful wines.

“Lebanon has a really big wine scene with over 60 to 70 wineries’” she says. “Here, we have the biggest Lebanese wine list, which we really try to emphasise. The Lebanese way is best spent with wine in hand, over long and leisurely meals shared with friends and family. It’s so ingrained in me that I try to sneak a couple of bottles home whenever I can,” she adds, with a cheeky wink.

But what has seen the restaurant boom is the food – with guests returning many times to explore the broad menu designed around a charcoal and wood grill. Spices are sourced directly from Lebanon, with sumac, in particular, standing out. Enhancing the natural flavours of the food it is cooked with, deep- red sumac features in almost every dish in this vibrant restaurant. There are specific seasons for sumac berries and the tart, acidic spice is prepared and used in the traditional way. Like pomegranate molasses, which the culinary team also applies liberally, it is at the heart of Lebanese cuisine.

The new a la carte menu is inspired by dishes the chef made with her mother and grandmother when she was growing up. Each dish is an edible memoir of cherished recipes from her childhood in Lebanon, carefully curated and reimagined from her unique perspective. Exhibit A: Sujuk Bel Banadoura, a symphony of spicy, tangy and sweet notes showcasing grilled beef sausages with matbucha (Moroccan tomato salad) and pomegranate molasses.

Another crowd favourite, Hummus Araydis is a testament to the chef’s creative spirit, marrying her love for hummus with the fond memories of prawns she orders at her favourite beachside haunt. In this dish, the creamy chickpea purée dances with chives, coriander, lemon and chilli, and is crowned with prawns sautéed in Aleppo chilli oil.

Of course, Lebanese cuisine is entirely about the shared table, a balance of flavours and dishes, and the moment of bringing people together. The Mashewe Mshakal platter does just that, embracing beef kafta, beef skewers, shish taouk (chicken kebab), lamb chops and vegetable skewers accompanied with hearth-baked pita bread, sumac-roasted tomato, grilled onion and the holy trinity of harissa, toum and tahini (red chilli-, garlic- and sesame-based relishes) for dipping.

Maison Libanaise is all about celebration, food and fun, and as home to three layers of indoor and outdoor drinking and dining salons, the merry hubbub will only intensify.

Maison Libanaise, 10 Shelley Street, SoHo, Central. Tel: 2111 2284. maisonlibanaise.com.hk

Photos: Maison Libanaise Video: Jack Fontanilla

Peter Piper: PR visionary Peter Cheung is entrusted by the brands to lead them out of the box

It is nearing 1 pm at the Mandarin Oriental Tamar Suite. Peter Cheung has long since arisen and absorbed himself in the morning rituals of the modern CEO: email, energised with his go-to coffee, and in this instance, employing a full glam team to ready him for our cover shoot. He is a person who uses your first name in conversation. When he walks into a public space and sits down, no one scatters. He is very approachable, and one can easily sense the warmth and vibrancy of his personality, and his fondness for all things luxurious and glamorous.

“Hi! Nice to meet you all!” he cries, without glancing up, as he greets us midway through typing an email on his phone. Once done, he looks at us immediately, winning us over with a sincere smile of apology, and continues his breezy welcome: “Nice to meet you all. Do you like what I’m wearing? I’ve purposely chosen these looks for you guys. Where do we start?”

The man who is Peter Cheung Asia, the strategic marketing and communications consultancy, had a very colourful childhood, as he would describe it. The youngest of six children and the only boy in the Cheung legacy – he was born and raised in Hong Kong until his mother relocated to Victoria, British Columbia, where he became a competitive junior tennis player; at 16 he was ranked in the top 10 of under 18-year-olds in the province.

“It was my childhood dream to be a professional tennis player,” says Cheung. “Whenever we were back in Hong Kong, our parents would send us to the Hong Kong Country Club daily from 9 am to 9 pm. I fantasised I was an international tennis player, training at the Club by day and back to a five- star hotel at night. I really enjoyed my suite life.”

Safe to say, Peter is literally in the wealth of biographies and hagiography.

Cheer Leaders

His early teenage years, including being picked up nightly by his posse in a motorcade of chauffeur-driven cars to visit multiple hotspots, afforded him a glimpse of the luxury lifestyle. “Being here every summer in the most decadent times of the late ’80s and early ’90s, it became my mission to return permanently to the only place that I could only live that dream life – Hong Kong,” he says.

Once back, early stints in fashion merchandising and media led to senior PR roles at Sotheby’s, Dior, Versace and Van Cleef & Arpels. His father, a successful entrepreneur in the insurance field, was his most trusted adviser, even though the paths they trod in life couldn’t have been more different.

*Shiny black jacquard funnel neck cape coat with padded hem and cuffs by Barney Cheng Couture*

“I sought his advice always and I never made a professional move without discussing it with him,” says Cheung. “And he always said to me, you know what? You help the brands, you help your bosses, why don’t you help yourself and be your own boss? He was definitely my biggest inspiration to start my own business.”

On the other hand, his mother was his inspiration for fashion and style. His appreciation of clothes, jewellery and aesthetics from a very young age stemmed from her. “She had this amazing personality, character, beauty and style in that Shanghainese chic of a bygone era,” he shares.

“My parents, together with my five sisters and my friends have shaped me into what I am today. Shoutout to you all!” he cheers from the suite’s velvet couch.

Outside the Box

Peter still sometimes channels the kid from Canada that he once was: slightly wide-eyed and a little surprised to find himself as a marketing trailblazer in the region, more influential than most nine-to-five bankers. He defends his record as a creative leader in his own right and he elaborates on how he deals with his rivals and competitors.

“If my father did not put it on the table, I don’t know what I would be doing today. He made me realise I was in a unique position with my background, experience and expertise in that I worked in multiple product segments,” he explains. “This position is what I think sets Peter Cheung Asia apart from traditional agencies.

Black sequined jacket by Barney Cheng Couture

“We are a strategic consultancy offering unparalleled experience and strategies in marketing and communications services on a variety of luxury levels for developing strategies that are unique, creative, out of the box, surprising, in an ever-changing and competitive industry, but stemming from the unique and invaluable experiences through my now nearly 30 years of expertise, network and know-how.”

A natural affinity for beautiful things and love of the natural world makes him a credible messenger for a values-led company. Even as Cheung has reshaped the marketing business, he is reluctant to supply a list of his own creative achievements with the company he launched in 2015. These include steering clients in the fields of fashion, jewellery and watches, expanding into the hospitality industry (maybe inspired by the prodigal son of hotels), media, art and culture and education, and offering skills and time to several nonprofit organisations and charities.

Power Forward

His wavy silver hair is neatly maintained – oftentimes blown by the wind as he poses for the camera. He is wearing an all-black ensemble, with glittering studs and sequins from top to toe. His perception of himself, with the position he has achieved in life, remains anything but simple.

“I’ve been described as a lot of things, but probably normal is not among those. I love having ‘crazy’ ideas. What is most exciting is having an original idea, something very abstract in the beginning, and to be able to hone it, work with it, shape it, edit, add or subtract elements, evolve it, looking at it comprehensively from every angle, and then to be able to launch this idea, by now a solid strategic plan, put it in motion with maximum impact and energy, with hopefully successful results and impeccable timing, and to see something concrete come into fruition,” he says, all in one breath with a deep sigh at the end.

*Jacquard and embroidered gold coat by Dries Van Noten*

“Was that too much? In life, there’s nothing too much. As they say, there’s always more to life.”

And the future is complicated. Today, Peter Cheung Asia is a dominant marketing company in Hong Kong, having emerged from the pandemic relatively unscathed and prosperous, and also at a crossroads: perpetually on the brink of the discovery that will change the PR dynamic again, while at the same time fending off constant challenges to its existing business.

“We don’t really look back very much at all in history,” he says. “We’re always focused on the future and trying to feel like that, we’re very much at that starting line where you can really dream and have big ideas that are not constrained by the past.”

Clearly, as the visionary that he is, Cheung has the knack of turning doubters into followers and further emboldening his daring creativity through an innate curiosity about, and connection with, people and society. As we near the conclusion of our time together, an oscillating net of polite communications folks leading the way, he exchanges hellos, sorrys and thank yous with whomever we pass and are temporarily blocked because of our photoshoot. He makes this a habit, always acknowledging the goodness in people.

We pop the cork on a bottle of Champagne and raise a glass to a smooth afternoon’s work. His next move? Anywhere the wind blows.

Interview, Text & Art Direction: Joseff Musa Photographer: Jack Law Videographer: Jack Fontanilla Venue: Mandarin Oriental Hong Kong Brands: Barney Cheng Couture and Dries Van Noten Cover: Black silk organza multilayer cheongsam with gold thread Chinese pine tree motif hand embroidered embellishment by Barney Cheng Couture

Jewel of Capri: Carthusia I Profumi di Capri

A niche perfume brand based on the beautiful island of Capri.

Coaching Class: Mentoring maestro David Yeh Jr sets the businesses of other prominent families to rights

David Yeh Jr is celebrating the 10th anniversary of his executive coaching business that is undoubtedly a labour of love. He thrives on helping others and gains immense pleasure from what he does. “I hope I can continue what I do until the very last day of my life,” says the CEO (Chief Empowerment Officer) of Destiny Research Institute (DRI). “It will be meaningful if I can continue to serve mankind and help more people to achieve what they want in life.”

Yeh leads a dedicated team of corporate and wellness coaches. Speaking from the DRI office in Central, he clearly exudes a sense of pride in helping family firms and other businesses overcome a range of difficulties so they can confidently look to the future. Over the years, he has mentored and coached numerous – and sometimes long-time – clients who value the services he provides; much of his business is based on referrals.

Prior to founding DRI, Yeh had a diverse business background, mainly working in finance, investment and wealth management. Initially, after gaining a business administration degree from the University of Southern California, he worked for his father’s toy manufacturing company in a marketing capacity and the tough love from his father and general life experiences have helped mould his character and define who he is.

Junior role

Yeh Jr’s relationship with his father was difficult at times, and he freely admits he went through a “rebellious” phase, but he is obviously exceedingly proud of his father’s business achievements. He talks animatedly of how, in the 1980s, David Yeh Sr rescued beloved UK toy-car brand Matchbox from bankruptcy in a leveraged buyout and then masterminded an amazing turnaround in its fortunes and a landmark listing on the New York Stock Exchange.

It was this business acumen that the son sought to emulate, and he was eager to soak up knowledge and experience by working alongside his father at Universal Toys. As the eldest of four siblings, he had thought in the Chinese family business tradition that he would one day take over the reins himself. But Yeh Sr was a tough taskmaster and never allowed family loyalties to get in the way of sound business judgment.

Father knows best

Yeh recounts a fascinating anecdote – one he often tells at business functions – how early one Saturday morning, his father awoke him in his room in New York and took him to a huge skyscraper on Fifth Avenue. As they ascended in the lift, the son remained completely in the dark as to what was going on. The lift opened and there stood about 20 professionals in suits.

“I assumed they were lawyers and accountants, so I asked ‘what’s going on?’ My Dad – calling me Junior as he normally did – said, ‘Junior, I want to merge my company with another listed company.’ To which I replied, ‘Why on earth do you want to do that?’”

The youngster was then shocked by his father’s response: “In front of everybody, he said, ‘Junior, if I allow you to run this business, in six to nine months’ time it will be going under!’

“So imagine you are a 20-year-old and hear something like that from your own father whom you admire so much,” says Yeh. “This is pretty hurtful and it’s very hard.”

Personal growth

The humiliating experience remains seared into Yeh’s consciousness, but he did glean some long-term benefits from it. “That’s where I learned so much about family conflict and how to find a suitable and viable exit strategy for any kind of business,” he says. “That set the foundation to do what I do today.”

Although his relationship with his father, who passed away two years ago at the age of 93, was a ittle strained for a while afterwards, Yeh regards him as his hero. He still treasures his father’s wise counsel and many letters over the years offering words of wisdom.

Another defining moment for Yeh was a time of great personal loss and sadness that made him reflect on the truly important things in life. It was then that he decided to set up his coaching enterprise.

“I wanted to leverage my knowledge and skills to help business owners, in particular family-business owners, to navigate complex business environments and unlock their leadership potential,” he explains.

Having attended a host of business courses over the years, he cites Tony Robbins’ Date with Destiny as perhaps the most impactful. “It helped us to dig deep into understanding ourselves so we can understand more about what is really happening in the external world,” he says.

Family misfortunes

He describes three typical situations a family business would seek the advice of his consultancy: when there are deep-rooted conflicts among family members they cannot resolve themselves; when a previously successful business model is no longer working or struggling to gel with the current generation; and when future generations don’t want to be involved with the business and Next Gen leaders from outside the family need grooming.

Within a family business environment there is sometimes an “unspoken” issue which family members are reluctant to talk about. “We call them ‘the elephant in the room’,” he says.

Yeh maintains it is essential a potential client has full cognition of the issues confronting the business if success is to be achieved. “The key driver is whether a client is aware of the prominence of the issue they are encountering before it gets out of hand and problems begin to erupt,” he explains.

Calls for help

Another important requirement is the need to develop mutual respect and trust. “Not everyone is suitable or ready for coaching. As the famous ‘Trillion-Dollar Coach’ Bill Campbell has mentioned – not everyone is coachable. When we approach somebody, we have to know whether that person is coachable or not.”

He describes a coachable person as someone who is open-minded and willing to express themselves and disclose their own difficulties. “If I think that person is coachable, we have a much better chance in attaining positive results and being able to help them reflect on what has to be done for their future and for us,” says Yeh.

Succession and success

Succession planning is a core strength of his consultancy. “Our coaching methodology has an all-rounded approach, and different elements of life would be touched upon. In essence, these should all be correlated with a person’s mind map. Our goal is help to connect all the factors and guide our clients into steering their business path to success with well-planned succession.”

He believes companies should always continue to develop their staff. “To make this work, our target audience needs to believe continuous growth and learning are essential for themselves and their business to emerge in this dynamic changing world.”

Photographer: Jack Law; Art Direction: Joseff Musa; Videographer: Jack Fontanilla

Dame and Fame: Classicism meets contemporary excellence at the timeless culinary haven of Gaddi’s in the Peninsula

As it marks 70 glorious years, Gaddi’s in The Peninsula Hong Kong stands as a testament to time and elegance. The peerless dining room of the ‘Grande Dame of the Far East’ has long been revered as a culinary gem. With a rich heritage spanning seven decades, it continues to captivate diners with its impeccable service and outstanding French cuisine.

The Peninsula opened its lavish restaurant in 1953, and it was named for General Manager Leo Gaddi, who had started the hotel’s new era of flawless service and attention to detail.

It quickly gained recognition as one of the top continental dining venues in the region, in addition to being the best restaurant in the city. Weeks in advance, its two dinner seatings a night were fully reserved, drawing foreign heads of state and celebrities.

“Gaddi’s sets itself apart from other restaurants through its unique combination of factors,” says Albin Gobil, Executive Sous Chef of The Peninsula Hong Kong. “Collectively, these elements – the first fine dining restaurant in the Far East to offer European cuisine, the city’s oldest dining establishment and exceptional service – contribute to Gaddi’s positioning as a highly sought-after Michelin-starred French fine dining restaurant in Hong Kong.”

*Kaviari Daurikus caviar with Tsar Nikolai balik salmon and potato blinis*

Stepping into the restaurant is like taking a stroll back in time. The interior exudes a classic charm, characterised by two suspended, retro crystal chandeliers, plush velvet upholstery and carpet and ornate woodwork. The soft lighting adds a touch of romance, creating an intimate atmosphere. The live music, featuring a talented pianist, further enhances the ambience, transporting guests to an era of sophistication and refinement.

The rest of the space is equally as pleasing to the eye. Large windows look out into the city streets and Victoria Harbour, the high ceilings offer grandeur and the walls replicate an Italian faux finish. Modern light fixtures rest against the walls and cast a bewitching glow, spotlighting the wall covering’s idiosyncrasies.

Just as the interior aims to seduce the old and new guards, the menu too succeeds in pleasing both. Gaddi’s has reached even greater heights recently, earning a Michelin star for the last four years in a row. Bringing the level of energy and enthusiasm expected from a fine seasoned restaurant, it ticks all of today’s essential boxes for a satisfying dining experience: fine food, cool and lavish interiors, consummate cocktails, an accessible wine list and agreeable service.

Bresse Chicken Parfait, White Piedmont Truffle, Crayfish, Nantua Sauce

Under the direction of Executive Sous Chef Albin Gobil, the restaurant’s elite culinary team created a stunning seven-course menu for a 70th-anniversary gala dinner that paid delectable homage to the establishment’s past through archive research and contemporary techniques.

The gastronomic parade moved from Kaviari Daurikus caviar with Tsar Nikolai balik salmon and potato blinis and Double-boiled Aubrac oxtail consommé in the crust with bone marrow and black Périgord truffle to Bresse chicken parfait with white Piedmont truffle, crayfish and Nantua sauce, before fish and meat mains of Dover sole filet à la Dieppoise with Bouchot mussels, prawns and celeriac and Rhug Estate roe deer saddle with caramelised shallots, soufflé potatoes and Bordelaise sauce. Mandarin raviolo with Champagne emulsion, and Apple tarte tatin with Avallen calvados and Tahitian vanilla crème fraiche sealed a sweet finale. Gobil’s masterpieces were showcased in both vintage and newly designed collections of tableware and glassware by Bernardaud.

*Apple tarte tatin with Avallen calvados and Tahitian vanilla crème fraiche*

In honour of Gaddi’s opening year, the exceptional dinner was combined with the best French wines and Champagnes, including a 1953 Domaine Remoissenet Père & Fils Vosne-Romanée. The wine list is extensive but not intimidating and takes diners around all the key wine-producing regions of France.

The restaurant’s elegant ambience, coupled with a menu of exquisite French cuisine, creates an unforgettable dining experience. Whether you’re celebrating a special occasion or seeking a refined evening of gastronomy, Gaddi’s is a destination that promises to transport you to a world of refined indulgence.

Gaddi’s, 1/F, Salisbury Road, Tsim Sha Tsui, The Peninsula Hong Kong.

Tel: +852 2696 6763, gaddis@peninsula.com

Harvest Queen: Every day is bountiful for tireless PR maven and sports mentor Esther Ma

Esther Ma makes her entrance at one of her favourite Chinese restaurants so quickly and quietly that few realise she has arrived until she is tucked away in our makeshift dressing room. Rocking black from head to toe, she appears almost to the minute of our agreed call time – a rare feat for personalities of her stature.

“I was just built like this; discipline has always been with me, especially with time,” she says. “I always make sure that every minute of the day is used to good purpose.” Flashing a brilliant smile as she hangs up her clothes and lays out her accessories and makeup, she adds: “I do my cardio religiously first thing in the morning – I guess this is what makes me feel young, energetic and alive.”

Esther Ma is best known as the PR genius behind Prestique, an agency she created almost 30 years ago that has represented, practically from A to Z, the world’s leading names. In fact, she wrote a book on the subject – one of five she has penned – called, simply, The A to Z of PR. She also co-founded Harvest Sky in 2016 with her husband, Harvey Lee and good friend Christina Gaw. The sports management company takes care of 30 of Hong Kong’s best athletes, including Olympians and Asian Games medallists, in a venture that leverages her long-held passion for branding and mentoring.

With all her strengths reflected in an impressive resume of professional projects that distinguishes her colourful career in PR and marketing, one can’t help but wonder what, if anything, is Ma’s weakness? “My daughters. I definitely give in to my daughters,” she answers sincerely. “On one hand I do things to inspire them; on the other hand I let them manipulate me.” She and Lee have two teenage daughters who are both attending boarding school in the U.S.

Then, switching almost instantly to laughter, she says: “I don’t know. Is it wishful thinking that I still hope they will take over my business by the time I retire? I really hope so. But see, as a parent, our job is to support them whatever their dreams may be. So I won’t pressure them to become my corporate successors. I want them to pursue their real passions.”

Middle Riddle

As the only girl and middle child in a traditional Chinese family, Esther had to be self-sufficient to become the woman she is today. Born in Hong Kong and raised in a Christian household by parents who were doctors, she quickly learned to negotiate a very rigid living environment.

“At home, it was all about having proper etiquette. After dinner, I would go straight to my room to do more studying. I know this is weird to hear now, but back in the day, only my two brothers had tutors. I didn’t. I excelled academically on my own,” she confesses.

“Whereas at school, it was a totally different story. I always found school to be an escapade, like the fun haven that I escaped to. Sometimes I can be very mischievous – it’s kind of like a therapeutic outlet for me.”

It is a Ma signature to deliver telling insights in a self-deprecating package. But press a little and she states plainly what her legacy will be. “Confidence and self-belief,” she says. “Even during my formative years, I made my own decisions without consulting my busy parents. Is it a middle-child thing? Maybe. But I guess it all worked out in the end for me.” She laughs: “Even when I applied to boarding schools and universities, I only told my parents that I got in because I needed their financial assistance. I never discussed my school list with them”.

Her Cup of Tea

Creativity is the very essence of her being and it extends to using a teacup to hold a mirror she needs while doing her own makeup. Multitasking as ever, she recounts her success story in the world of PR. Initially, she worked at an investment bank in New York after gaining an economics degree from the University of California, Berkeley. However, the long hours and number-crunching didn’t inspire her to continue along this path.

“I worked 16 hours every day. So one day I just said I had enough of this. I took the subway to Columbia Business School and talked to the admissions director. I told her I really wanted to switch careers and I didn’t think finance was my cup of tea. And given that I’m such a personable girl, I really wanted to get into something more related to human connections and interpersonal relations.”

She took an MBA in management and marketing at Columbia and then she got herself a summer internship with Procter & Gamble. Winning them over, she was offered a permanent position in Hong Kong and was assigned to lead a Japanese beauty brand called SK-II. That was when P&G bought over Max Factor and the brand was renamed SK-II.

“That job required a lot of PR skills,” she recalls. “I was so excited to write press releases and come up with gimmicky, creative ideas for the campaign. I had to train the team and I really loved it. I was very proud to be called ‘the woman behind SK-II’ and ended up receiving the Regional SK-II Brand-Building Award from Procter & Gamble.”

Additionally, she co-chaired the Women’s Committee at the Columbia Business School and built a fundraiser for the Pan-Asian confererence room at the new campus.

Spin to Win

As Ma’s career evolved, so did her interests. As she is a self-taught interior designer and cook, she designed her own ‘Harvest Menu’ – a play on the couple’s first names, Harvey and Esther – and is an avid golfer, a singer and an art lover among many other hobbies. She spins the lazy Susan on the table as a means to explain how she finds the time for the multiple accomplishments and diversions in life. Mimicking selecting dim-sum delicacies from the turntable, she elaborates on the rewards of doing so much.

“Balance and time management! You have to find your balance and prioritise. This is explained in my book Harvest of the 7 Human Vines,” she says. “Similar to having different dishes, you just have to keep on spinning it all the time to make room (and time) for each one. Family, career, hobbies, spiritual, personal – all of it. Have a little bit of everything. With this kind of purposeful mentality, none of my dishes will ever be empty.”

Although she constantly replenishes the bowl of life, she is still hungry for more. “For me, it’s that inner drive to live a fulfilling and purpose-driven life,” she adds.

Asked which rule she would secretly love to break, she draws a final metaphor of life and sports. “I think every golfer should be given two free mulligans on every hole. You can play another tee shot, because sometimes, you know, people should be given a second chance, so they don’t repeat the same mistake,” she explains.

It would be easy to assume a confidence like Ma’s is innate, but that would be a disservice to the maternal side of her character that has matured over the years. It enters the scene as soon as the interview ends: “Should I get some food for all of us? The dim sum here is fantastic. Let’s eat together; I’m starving!”

Interview & Art Direction: Joseff Musa; Photographer: Jack Law; Videographer: Jack Fontanilla; Venue: The Summit; Brands: Shiatzy Chen, Versace & Chloe; Cover: Black shirt and black skirt by Versace, Purple fur edge coat by Shiatzy Chen

Sparkling Water: An Architect of flavours, Chef Ilaria Zamperlin showcases her passion for culinary artistry

The majority of us will, of course, prioritise the food when choosing a place for dinner. For some, though, the locale plays an equally important role in the overall dining experience; hence these restaurants frequently become attractions unto themselves. In the bustling city of Hong Kong, where culinary experiences abound, Aqua stands tall as an iconic destination – letting diners not only savour artistic dishes but also drink in exceptional sceneries.

At this awe-inspiring 17th-floor haven nestled almost atop H Zentre on the tip of Tsim Sha Tsui, diners are immersed in the unparalleled elegance of Italian cuisine, with its rich heritage and sophisticated flavours, while simultaneously meandering into the captivating realm of Japanese gastronomy, where tradition and innovation harmoniously coexist.

Aqua recently made waves in gastronomic circles with the announcement of a new Executive Chef, Ilaria Zamperlin. With her arrival, the storied Hong Kong culinary landmark embarks on a new chapter, blending Italian and Japanese cuisines under the watchful eyes of separate master chefs. As the first female chef to helm the Italian kitchen, Zamperlin brings her architectural background and two decades of culinary expertise to Aqua with the promise of a compelling dining experience.

“I think that cooking is very much like architecture; it’s all about laying down the perfect foundation,” she says. “At school, I would study different designs and prepare a series of sketches just for one project. I still do that with cooking. Precision and attention to detail are very important because my kitchen needs to replicate the same dishes every day. We need to make sure the foundations of the dish are there every time.”

Confit Suckling Pig, Carrots & Tropea Red Onion Puree and Balsamic Glazed Pear

Known for her ‘elevated Italian simplicity’, the chef has introduced a collection of Italian dishes on a new à la carte menu that moves from Rome to Tokyo. Among the many edible arts are appetisers of sweet Alaskan king crab dressed with caviar and green apple, and Sicilian red prawn carpaccio married with sea urchin and egg yolk emulsion.

Dover Sole Mugniaia Style, Carrot Puree, Crispy Leeks, Lemon and Caper Sauce

Pasta highlights include Braised duck ravioli and the Sicilian classic Tortelli ‘norma’, stuffed with creamy eggplant and served with the holy tricolour of Italy’s flag expressed through basil, aged ricotta and date tomato confit. Awash with deep flavours of the sea is the vibrant Champagne and lobster bisque risotto served tableside with baby squid, scallops and red prawns. A main of Dover sole, prepared in the mugnaia manner, is accompanied by crispy leeks, carrot purée and an enticing sauce of lemon and capers.

Tortelli ‘Norma’ with Eggplant, Aged Ricotta Sauce, Confit Date Tomatoes and Basil

With new creations like seared squid with prawn tempura roll; salmon, yellowtail, tuna and cream cheese roll with caviar; and homemade Abalone isoyaki with sea grape and tiger prawn sushi, Aqua’s Japanese kitchen, led by Executive Chef Iwahashi Tastuya, also offers a refreshing take on seafood.

The intimate low-lighting and laid-back atmosphere of the restaurant calls out for cocktails and thankfully, Aqua Spirit’s glamorous rooftop bar is happy to supply. There’s also something about the mirrored glass foyer, embellished with modern light fixtures, that feels very titillating, and the dining hall, full of pomp, buzzes with energy until closing. All these factors are reflected in this new Aqua menu.

“The ingredients, the shape, the texture – honestly, there are so many components that go into one dish,” expounds Zamperlin. “For me, sparking curiosity is key when it comes to making the perfect dish. Sometimes, it can be a simple recipe, but the aroma of fresh ingredients and the presentation can spark intrigue and surprise from the moment it touches the table to the first bite, leading to satisfaction.”

Boundaries fade away on a gastronomic journey that transcends borders and cultures. Seamlessly blending Eastern and Western, Aqua allows diners the freedom to curate their own culinary adventure, where each bite tells a story of harmonious fusion.

Aqua, 17/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Hong Kong. Tel: +852 3427 2288. aqua.com.hk

James Heeley: Perfumes to Pleasure

James Heeley, the proud creator of Heeley Parfums, has a strong sense of what makes a good perfume and has an overriding passion for scents that are elegant and pleasurable – all can be purchased at Scented Niche.

Category: Video