Financial Fair Play: Whether metals, forex or other financial products, investment guru Sam Kima values integrity above all

Sam Kima is proud to have developed a rewarding career in the finance industry, a field he was encouraged to enter following advice from his father in the early 1990s. He comes across as modest and sincere, though delight in his achievements is evident on a wall of his office filled with certificates spotlighting his proficiency to trade in the markets.

“I’m still thriving in this career after more than three decades, winning accolades, awards, spanning Asia to Europe,” he says, indicating a further shelf packed full of trophies highlighting his business success.

Kima established Sam’s Investment Office in London in 2015, and also plays a huge role in sales and marketing as senior vice-president of First Gold. Jakarta-based PT Cyber Futures Indonesia, which specialises in forex, gold and derivative instruments, is another company that banks upon his expertise. He is also a professional senior analyst working under TraderHub Jakarta.

His formative years undoubtedly gave him an international outlook highly suited to the world of finance. Born in Hong Kong and further raised in California, he went on to study at the London School of Economics. He now spends his time shuttling between Hong Kong and Indonesia as well as Europe and Los Angeles, which he describes as his second home. He converses with a slight American twang, and with his strong physical presence, he easily commands attention when he articulates sentences in a deep, booming voice.

Carnegie confidence

Perhaps this innate ability to fill a room with his presence stems from the Dale Carnegie training he undertook at the outset of his burgeoning career. It was a decision that helped him achieve a better life. “Dale Carnegie is super amazing,” he says. “It has considerably influenced me on how to deal with people, colleagues, friends and clients. It guides you to be a smarter person with integrity and morality.”

He believes such training is all-important when developing a career in a people-centred occupation like finance, and credits the course with nurturing a whole raft of skills. “It develops communication, confidence, problem-solving, emotional intelligence and self-awareness,” he says.

Caring spirit

A sense of integrity is also fundamental to Kima’s attitude to work and his desire to partake in community service. For instance, every Tuesday he volunteers together with a group of influential community leaders to help serve food to more than 500 impoverished elderly people in Hong Kong. He believes these kinds of activities make someone a more positive person with other knock-on effects: “The better your character traits mesh with your career, the more productive and positive your job performance will be.”

He also reveals that he is a passionate believer in self-care and investing in activities that nurture body and mind. “This is not in a selfish way,” he adds.

Hungry for more

Kima likes to set and achieve goals, and his early banking career was spent mastering economic fundamentals like how technical charts play a big role in clients’ decision-making, and how various financial products, forex, gold and silver fluctuate according to data and news. He thrived on the adrenaline rush, constantly learning about the markets, and this made him hungry. “It is an amazing field and I loved what I experienced and was doing,” he recalls of the time.

This hunger has stayed with him. One can sense he is constantly checking the newswires to sense the market direction. The day of our meeting was soon after the terrible events in Israel and he noted a flight to the dollar as investors sought security in an uncertain world.

The fear factor

Shifting assets to the security of gold is another phenomenon in turbulent times, especially when the fear of inflation is pervasive. “As inflation occurs, investors increasingly turn to gold as a hedge, driving demand and price upwards,” he explains.

His team is part of a tightly interconnected network spanning Australia, Indonesia, the UK and Hong Kong in the rapidly developing investment brokerage field. Live analysis reports by their expert advisors on their state-of-the-art 24-hour trading platform can be the difference between clients making a profit or loss in the most lucrative forex and precious metals markets, according to Kima. He also states they can offer the most competitive spreads and that industry leaders from the Asia-Pacific region turn to his team for their wealth management and analysis reports.

Internet immediacy

He believes one of the main reasons why gold and forex investing is so easy – and attractive – is its accessibility. “Anyone with an internet connection and a computer or mobile device can access the market. Forex and gold brokers provide traders with trading platforms that allow them to buy and sell currencies, view charts and access real-time analysis and news,” he says.

His services aim to reduce the time it takes for an order to be routed to the servers for execution, something known as latency. “The high liquidity of forex and gold means that transactions can be completed quickly and easily, and that spreads are often very tight – meaning the underlying market price won’t have to make a significant positive move in order for your trade to be profitable,” he says.

Get-rich-quick worry

As he sits in his office in front of a shelf crammed with a bust of Mao Zedong, beautiful Chinese figurines and a lovely model of a traditional sailing boat, he talks earnestly about the dangers of naive and small investors who do not do their homework before putting their savings into investment vehicles. He is acutely aware that the reputation of the financial sector has taken a battering over recent years, and passionately believes that credibility is all-important when dealing in finance. Indeed, he reveals that he did an interview warning of the dangers of cryptocurrency just prior to the great unravelling.

He fears inexperienced investors post- Covid are exhibiting a dangerous get-rich-quick mentality, and perhaps with this concern in mind, he makes sure his investor clients first go through demo accounts to trade without using real money. “We must make sure that prospective clients are well educated about our markets and understand the fundamentals prior to putting funds in the real market,” he says.

Top track record

For our photo shoot, he dons an assortment of strikingly coloured suits, and there is certainly the showman side to his persona. In a wistful moment, he yearns for the return of the big pre-Covid society bashes. But he knows what traits are most important: “You will not find one bad review on a search engine about the companies I am involved with,” he reveals with immense pride.

“Integrity, loyalty, reviews, honesty and track records are the main ingredients and reasons for investing with us,” he adds.

Interview by: Neil Dolby Photographer: Jack Law Videographer: Jack Fontanilla

Ones to Remember: Award-Winning Interiors and Divine Dishes Ensure a Blissful Evening at 1111 Ones

Upscale Italian and French food becomes the food of the angels at 1111 Ones, the Central restaurant that checks off all the requirements for a pleasurable modern European dining experience – superb cuisine, chic and opulent interiors, top-notch beverages and more – then daringly elevates them to a higher plane.

Named for an angel number that celebrates new beginnings in life’s journey, 1111 Ones draws on the vision and direction of Chef Chris Chan, a culinary specialist with more than two decades of expertise and a prestigious background at a two-Michelin-starred restaurant. The unhurried interiors are reminiscent of the much-photographed Antelope Canyon in Arizona. Undulating waves of the high vaulted ceiling and warm, rusty colour tones are further highlighted by a wooden floor, straightforward wooden chairs and tables and accents of grey rock formations.

A bar with a marble countertop grounds the area, and its line-up of Italian liqueurs waiting to be served is another of the many unique touches in this dining room. All of these elements made the restaurant an overall winner of the 2022 International Restaurant & Bar Design Awards.

“It is said that those who continuously see this angel-number sequence will have great things coming their way. We are dedicated to providing a tranquil environment with divine food, where guests can forget about their life qualms and truly feel at peace,” proclaims Chef Chan.

Just as the interior features aim to seduce the old and new guard, the menu also succeeds in pleasing both. A fresh ingredients plate presenting the key elements of the tasting menu is provided before diners start their culinary trip so the mind can be primed for the gastronomic offerings ahead.

Chan personally selected the French Oscietra caviar for the first course. The second appetiser sees toro – the fatty underbelly of Japanese bluefin tuna – uniting with Hokkaido sea urchin and the fresh tomato consommé jelly.

The next dish features monkfish liver, cooked using the same technique as foie gras to achieve a similar texture and flavour. Morel is another luxurious creation, with the prized scented French mushrooms prepared in a method borrowed from Asian-style kitchens. It is stuffed with cuttlefish paste and served with squid on the side.

Amadai urokoyaki – tilefish grilled with its scales intact – is a standout among the main courses. The flavour of the fish is enhanced by the crispy scales and further highlighted by the accompanying onion chutney. African yellow croaker fish maw is another prominent dish, presented on top of a French-style lobster soup and rice crispies, giving the combination of tastes a distinctive twist.

The meat main of Hida beef – a supreme wagyu from Japan’s Gifu prefecture – is served with fresh parsnip and asparagus as well as a purée of pumpkin and black garlic. Alternatively, the Spanish deep-sea red treasure of carabinero is grilled on binchotan (Japanese white charcoal), presented with tom yum- infused puntine and augmented by roasted straw mushrooms, dried lime slices and Thai basil emulsion.

Desserts, of course, are not to be missed. The beetroot sweet is served with Granny Smith apple chunks and jam and topped by a French-style baked meringue. The second dessert melds chestnut and chrysanthemum – rich chestnut paste wrapped around vanilla mousse and served with smooth and sweet chrysanthemum ice cream and tangy dried fruit.

The chef will offer guests a yuzu sake jelly that resembles a Daruma doll at the conclusion of the meal, in a nod to the angel number.

While those of us who venture here for a rare night of dizzying culinary bliss will return back to earth to our go-to comfort food, whenever we sit down to a European meal, we will be reminded of 1111 Ones and all we have been missing.

1111 Ones Restaurant & Lounge, 11/F, 18 On Lan Street, Central, Hong Kong. Tel: +852 2910 1128, 1111ones.com

Text: Joseff Musa Photos: 1111 Ones Video: Jack Fontanilla

Spice It Up: Serving the season’s fiercest looks

SPICE IT UP! Our fashion pages this month are serving the season’s fiercest looks. From the runway to our everyday life, fashion choices allow us to express our individuality and create a visual identity that captures attention. Unlock the key to an extraordinary wardrobe that exudes style, versatility and trendiness with our most loved runway looks.

Look 1

On Her (Left)
Earrings and ring by APM Monaco

Maimee off-the-shoulder crystal-embellished stretch-crepe gown by Safiyaa, courtesy of NET-A-PORTER

Heels by Roger Vivier

On Her (Right)
Hand jewellery by APM Monaco

Olive cape-effect twist-front stretch-jersey gown by Et Ochs., courtesy of NET-A-PORTER

Clutch by Christian Louboutin Heels by Roger Vivier

Look 2

On Her (Left)
Shirt, tie, skirt, handbag and heels by Valentino

On Her (Right)
Shirt, tie, skirt, handbag and heels by Valentino

Look 3

On Her (Left)
Jacket, shirt, handbag and heels by Givenchy

On Her (Right)
Long coat, top, pants and heels by Givenchy

Look 4

iPhone 15 Plus in Pink by Apple

Voilette headband (Jennifer Behr) available at Lane Crawford

Earrings by APM Monaco

Dara one-shoulder cutout plissé-lamé maxi dress by Retrofête, courtesy of NET-A-PORTER

Handbag by Roger Vivier

Heels by Christian Louboutin

Look 5

On Her (Left)
Earrings and rings by Swarovski Shirt

skirt, clutch and heels by Dolce & Gabbana

On Her (Right)
Earrings and rings by Swarovski

Bailey oversized bow barrette (Jennifer Behr) available at Lane Crawford

Trench coat and heels by Dolce & Gabbana

Look 6

On Her (Left)
Earrings and bracelet by Swarovski
Dress and handbag by Hermés

On Her (Right)
Earring and bracelet by Swarovski
Dress and handbag by Versace

Look 7

On Her (Left)
Earrings and necklace by Swarovski
Dress, leggings, handbag and heels by Prada

On Her (Right)
Earrings by APM Monaco Trench coat, dress, handbag and heels by Prada

Look 8

On Her (Left)

Jacket, undergarments, handbag, skirt and heels by Miu Miu

On Her (Right)

Jacket, handbag, undergarments and leggings by Miu Miu

Look 9

iPhone 15 Pro in Natural Titanium by Apple Necklace, ring and bracelet by Swarovski

Celeste cropped sequined mesh top by AJE, courtesy of NET-A-PORTER
Cherie sequined mesh mini skirt by AJE, courtesy of NET-A-PORTER

Clutch and heels by Roger Vivier

Photographer: Jack Law Art Direction & Styling: Jhoshwa Ledesma Videographer: Jack Fontanilla
Models: Shauri (Synergy Model Management Ltd.) & Sofia (Synergy Model Management Ltd.)
Hair and Make-up: Heti Tsang & Owen Ko Venue: ZUMA Hong Kong

Dream Reality: The TV show may have ended, but Deborah Valdez-Hung’s glitzy world is only getting bigger

Standing in the airy foyer of her Residence Bel-Air home, Deborah Valdez-Hung looks exactly like she does in the Netflix reality show Bling Empire: New York – better, actually. With her signature configuration of bronzer, highlighter, contouring, full red lips and skin-tight designer garb, the media star is a natural standout from the handful of staff in the room, or in any room, in fact. Surprisingly, she is softer and daintier in three dimensions than she is in two. If anything is true of Valdez-Hung, it is her endless talent for optical illusions and posing for the camera.

“Let’s get straight right into it?” she asks jokingly. “Welcome. Come right in. Feel free to roam around the house and see which location we should work on for the photos. Everything here is inspired by surrealism and avant-garde.”

She leads the way to a living room containing all things maximalist, from the blue dangling light fixtures to the red velvet walls and unconventionally heart-shaped couches. All these reflect the passionate nature the jetsetter has carried from her humble beginnings in the Mexican desert to the international cities and countries she now calls home from time to time.

Model mission

A former model herself, Valdez-Hung is the owner and chairperson of Dreamodels, one of the city’s and Asia’s premium full-service modelling agencies. She is also somewhat of an influencer, given her high position and glamorous, fast-paced lifestyle that whisks her to fashion shows and other events across the globe. It appears from her Instagram, which has 772,000 followers to date, that she is still modelling and rarely short of a prominent party or exotic location to pose at.

“I have been interested in fashion since I was young,” she shares while adding another row of bling around her neck. “I did not go to a fashion or design school, but my friends have a fondness for fashion, and from there, I learned about the construction of clothing. However, my interests were beyond that, to be completely honest. That’s why I decided to become a model. It is a very competitive industry and everything changes very fast. You have to be creative and daring.”

Food for thought

An employee offers a bottle of Coca-Cola in addition to the already massive spread of branded cookies and fresh fruits prepared for the day. One cannot help but wonder, is this a way to counter the famous scene in the pilot episode of Bling Empire: New York where she was accused of not serving any food? Maybe. Or maybe not. She confesses that she just enjoys food and snacking in general, contrary to what the majority of people might think of models’ dietary habits.

Laughing while munching on lychees, she says, nonchalance personified: “I knew this would be brought up. But yes, oh my gosh! I love snacking, especially at midnight.”

She’s svelte and looks fresher and more vulnerable than she does. From the word go, Deborah is unflinchingly honest and not afraid to tackle the heavy stuff. On the other hand, her beauty is both striking and earthy.

“Modelling was also an opportunity for me to travel the world. As a kid, and up to now, I am always amazed on how rich culture can be of a certain country. The modeling stint was offered to me, and looking back, I think it would be silly of me to pass on such great opportunity.”

Denting momentarily her ultra-glam image, she admits to preferring flats and sneakers to high heels especially since she is always on the go. Despite this assertion, her landscape is one populated by diamonds, private jets and rose bouquets larger than many studio apartments here. It’s a cross-platform, finely tuned optics juggernaut that requires constant maintenance and, she insists justifiably, a lot of work.

Legal aim

Before the Hong Kong socialite lifestyle and the reality TV fame, Valdez was a practising civil lawyer in Mexico and Europe.

“I decided to be a lawyer as I wanted to help people and to have a bigger purpose in life,” she shares. “But I was also heavily influenced by my father who also has a background in law. Growing up, I was always fascinated listening to his stories and work experiences.”

And in all business situations, her legal training and background is helpful. She launched Dreamodels in 2012, the same year of her marriage to wealthy and flamboyant Hong Kong businessman Stephen Hung, whom she also teasingly dubs as her number-one fan and social media manager.

“Is this pose okay? Try taking it from a top view,” she instructs of her husband who is snapping behind-the-scenes photos of our shoot to post on her Instagram account. “Humour and laughter are parts of our culture in Mexico. I think that’s what makes us unique.”

Animal magnetism

Other cherished members of the household are not to be left out.

“Chiquita! Tan Hermosa!” she coos in her most loving Mexican-Spanish lilt as her dogs scamper over to join her for a photo.

There’s no question that her grueling upkeep routine is working. On the topic of animals, whose rights she strongly advocates, she becomes emphatic. She is a fur mum to two Chihuahuas who own a bedroom and a closet of their own, and she enjoys playing dress up and matching Chanel outfits with them.

“If I have all the means and energy, something I would be ecstatic about doing every day for the rest of my life is to free animals from cages, zoos and labs. I would like to volunteer and dedicate my time in helping a few animal protection associations. Or maybe I’m being too ambitious? I don’t know. But I think as humans, we should value and respect animals’ lives. At the end of the day, we are all God’s creations cohabitating on this planet,” she says fervently.

Back in her early days in Mexico, the millennial reality TV star was raised in a Christian family’s household.

Passion project

As to the legacy she wants to leave, she is starting a company specialising in accessories and faux-fur coats. “I am giving all my love to my family, friends and pets with this project. They are more than my inspirations in doing all of these things. They are my motivators too,” she says. “Passion and fashion will always be part of my DNA.”

In addition to being a person of influence, Valdez-Hung is without a doubt an “it”: a vector of debate, a media property, a mover of markets, an engine of consumer behaviour, a symbol, a brand, a cipher. As she sits at her home office table discussing work, food, dogs and life, she embodies the glamorous woman her fans aspire to.

Her husband suggests she does one more pose with her dazzling pink Rolls-Royce and is denied: “Pass. That’s been done to death.” Job done, she gets up without a murmur and, like the 6 pm sun slipping below the horizon, quietly exits the frame.

Interview & Art Direction: Joseff Musa Photographer: Jack Law Videographer: Jack Fontanilla Fashion Stylist: Jhoshwa Ledesma

Agent Of Good: Arts for Good’s Amanda Hong Sun is on a mission to inspire and connect the next generations

For the Founder and Director of Arts for Good Foundation, a value-driven social enterprise established in 2020 to foster inclusion through the power of the arts, appreciating treasured moments comes top of the list.

“Time has always been the most beautiful thing in my life, personally or professionally. I always see things first on time value, and how things change,” she says as we meet at the recently opened ESG Innovation Hub in Central and contemplate life against the backdrop of superb city and harbour views. Time transcends materialistic worth as it can never be replaced, and this intangible aspect undoubtedly appeals to her altruistic nature. “I value quality time, quality connection, quality relationships, which are all my priorities,” she shares.

Sun has spent her own time wisely as she embarked on a “self-discovery path” through life. Her family in China had a great passion for sports and wanted her to start her career by working for the Beijing Olympics in 2008. Perhaps with this seed implanted in her mind, she pursued recreation and leisure studies at a university in Canada.

A deeper love

Her time spent in Canada fostered another, deeper interest: art. Though her early years had spawned a love of a “making culture”, art had never been considered a career, not even as a hobby. “I developed my deeper love [for art] in Canada; there were many international arts festivals and great museums that connected me with nature and communities’ stories that I grew up with,” she explains. “I started knowing and building connections with artists, some from Hong Kong as well.”

Her love of the arts blossomed over the years, but making it her career was never her first thought. She just kept searching for what made her feel fulfilled at each stage of her life, perhaps changing her perspectives and making new decisions. “I think life brings arts to me, or the other way round,” she says wistfully and rather philosophically.

Giving back

During her 12 years in Hong Kong, Sun has been involved in education. As a researcher at the Education University of Hong Kong and later the Hong Kong Academy for Gifted Education, she worked in programme evaluation and learned the theories that underpin it and how arts play a key role in education. She has also undertaken a multitude of voluntary and charity work. “Giving and serving others is important to me,” she says. “Someone once told me, ‘life has no meaning if we can’t serve others anymore’. I found it matters a lot to me.”

All of this work and life experience played an embryonic role in her Arts for Good social enterprise. From daily observations of people she met from diverse demographic backgrounds – including children and youths from subdivided housing, expat families and local school students – she would endeavour to understand the deep- rooted causes of social issues and imagine a different future.

Art in society

“Through Arts for Good, we bring new perspectives of looking at social issues and how we can sustainably and multidimensionally create differences through and with the arts,” she says, expressing her mission statement. The foundation aims to provide high-quality value-based and age- appropriate art viewing, art-integrated learning projects and community service experiences for students aged from 9 to 22 in Hong Kong. Children and youths – society’s future leaders – are the target and projects are organised throughout the year, all tailored to the students they serve, as well as meeting stakeholders’ needs.

More generally, she is a passionate advocate of the power of art in society. “The arts raise perspectives of how we perceive each other, and how we interact with each other. We look at art in a civic landscape; it builds communities and helps to find our commonalities and inspire connections,” she attests.

Agent of change

Sun believes the timing of her venture was spot on. “Compared to 13 years ago when I came to Hong Kong, I think young people are now seeking more than just a paid job. For example, they want career diversity, maturity of our cultural offerings, diversity of life choices; young people are more seeking meaning and purpose in life compared to a decade ago.”

She stresses that she does not feel there is a general deficiency in cultural learning and arts appreciation in Hong Kong; it is the relevancy and agency of this learning that are her prime considerations. Her enterprise has raised fresh viewpoints on the social power of art and brought with it a new definition of social inclusion.

“We are a change agent; we need to keep changing in order to meet the needs of the young people we serve together with our stakeholders. That is [one] reason why we wanted Arts for Good to be a social enterprise, not an NGO,” she says.

Common humanity

Her enterprise educates and advocates that young people be respectful of any differences in our communities and ethical in the treatment of others. Part of its mission is to foster common cultural identities for future generations, and engage children and youths to seek common humanity values and make positive changes together. She notes: “They are not told or taught by us or by any experts. They are the ones to tell their stories for their own future in Hong Kong. We are here to support and to facilitate.”

Arts for Good is possibly the first social enterprise to aim for sustainability goals through and with the arts in Hong Kong. “We have specific sustainable goals that we hope to achieve with our key stakeholders in a long timeframe,” she says.

Inspiring fellows

Having been accepted for the Singapore International Foundation Arts for Good fellowship last year, Sun gained deeper and broader insight into how art has helped people living in less developed countries and communities. “I heard many inspiring stories, like one of my fellows from Vietnam who is a young hip-hop dancer. His story of saving lives of street children through hip-hop dancing, and reducing the crime rate within his community is inspiring and touching,” she reveals.

Stories such as these have made her more aware of the privileges that come with living in Hong Kong. “There are many children and youths who have suffered from all sorts of challenges and even threats in this troubled world, which is just heartbreaking. We just need to do our bit to make it a better place,” she says with a natural warmth that radiates from deep inside her soul.

Having now found her own niche in the arts and social impact, would she recommend it as a career choice? Flashing a winning smile, she says: “I advocate career diversity and choices no matter what [a young person wants to do in life]. I advocate arts in a beautiful life and to see life as pieces of beautiful art.”

Rice Rhapsody: In a city where rice is life, Sushi Haru’s Chef Hirokuni Shiga orchestrates a masterful omakase

As Asians, we tend to gravitate to a bowl of piping hot rice to satisfy our hunger at any time of the day. But there’s the undeniable draw of something more, for which sushi, Japan’s heart of culinary offerings, sparks an entirely new love affair. The presence of countless establishments paying homage to the intricacies and revelations of Japan’s heart of culinary offerings underscores the Hong Kong craving for raw fish atop vinegared rice.

Taking over the hinoki wood dining counter of just exactly eight seats, Chef Hirokuni Shiga is flexing his faultless sense of taste at the intimate setting of Sushi Haru, at the top of Wyndham Street in Central. This humble master of Edomae sushi began his career at his family’s kappo-style restaurant and it wasn’t until he was in his early 20s that, at the invitation of his father’s friend, he had his first encounter with omakase sushi. He began an apprenticeship, and from then on, his imaginative culinary creations have captivated diners.

”What I think makes us stand out is that I am able to incorporate everything I have learned in kappo and kaiseki dining into the dishes I serve,” says Shiga, who doesn’t shy from sharing his own story from behind the counter. “For example, depending on the piece of fish I am serving, I use different types of rice and details like this help to shape the guest’s experience.”

Both Hong Kong and Japan are known for wearing their history as a badge of honour. Although it may seem that tradition and modernity are forever in flux, Sushi Haru manages to pay homage to the past while expressing a contemporary vibe. The Zen aesthetic is further enhanced by a display of minimal-themed, charcoal- based framed drawings and a grey and brown colour combination – the only two hues evident throughout the restaurant.

But of course, there’s the sushi, the main star of the show, as well as the chef showing off his knife skills while finely slicing a selection of seafood. His kitchen balances flavour and subtlety without coming off at all gimmicky and then splashes of vivid, varied colour are served dish after dish. Think akami (lean red tuna), shiromi (white fish), nimono (simmered fish), kai (shellfish), ika (squid), tako (octopus), ebi (shrimp), kani (crab) and gyoran (fish roe).

But of all these sensational toppings, it’s the hikarimono (silver-skinned fish) that Shiga names as his personal favourite. “I am most proud of our kohada [gizzard shad] and kasugo [young sea bream] because, although they are the most labour- intensive, the hard work can be tasted in the result,” he says. “Oftentimes, in the world of sushi, a true test of a sushi chef is in how they prepare kohada.”

There’s also good news for newcomers to East Asia who have yet to master chopsticks. “You can eat with your fingers or you can use chopsticks,” he adds, smiling. The dexterous chef also beguiles his audience with his step-by-step method of assembling a perfectly shaped sushi, which involves gently pressing the fish onto the rice.

In between exquisite bites, sake and beer add a smooth, subtle sweetness to the night’s bouquet of flavours. Shiga, who is often caught raising a glass or two with his audience, also brings a citrusy kick via a fruit-infused sake to the table.

“Sushi, if you are to just look at it, is not too complicated, but the amount of care that is put into it should always be reflected on the faces of your guests,” he emphasises. “That is when you know you have succeeded.”

The looks of joyous satisfaction around the table as our omakase feast concludes is a testament to both Sushi Haru and Chef Hirokuni Shiga’s triumph. Rice will always be appealing anywhere on this side of the world, but Sushi Haru truly goes far beyond satisfying a craving.

Sushi Haru, Mezzanine, 33 Wyndham Street, Central, Hong Kong. Tel: 2111 1450

Photos: Jack Fontanilla / Sushi Haru Video: Jack Fontanilla

Mono Modernity: Less is more for the quiet luxury trend

Look 1

On Her
Dress, tie, mini handbag and boots by Valentino

On Him
Trench coat, top, tie, cross- body bag, shorts and boots by Valentino

Look 2

On Her
Necklace and rings by Chopard
Dress and handbag by Miu Miu

On Him
Sweater, belt and pants by Zegna
Handbag by Ferragamo Scandals by Christian Louboutin

Look 3

On Her
Necklaces and ring by Messika
Turtle neck sweater, jacket and pants by Isabel Marant Handbag by Maison Margiela
Slingback pumps by Roger Vivier

On Him
Rings, bracelet, jacket, top and pants by Gucci

Look 4

On Her
Earrings and rings by FRED Jacket, handbag and pencil skirt by Prada

On Him
Bracelets by FRED Cardigan, jacket, handbag and pants by Prada

Look 5

On Her
Earrings, necklace and rings by Tiffany & Co. Dress by Loewe Handbag by Dior
High knee boots by Christian Louboutin

On Him
Bracelet by Tiffany & Co. Jacket and pants by Loewe

Look 6

On Her
Scarf, trench coat, pants and boots by Hermès

On Him
Top, vest, pants and boots by Hermès

Look 7

Earrings and ring by Chopard Torin strapless feather-trimmed sequined crepe
mini dress by RETROFÊTE, courtesy of Net-A-Porter Heels by Christina Louboutin

Look 8

On Her
Earrings, necklace and ring by Messika Dress by Chloé

On Him
Jacket and pants by Dolce & Gabbana

Look 9

Ring and bracelet by Chopard Jacket and pants by Diesel

Photographer: Jack Law Art Direction & Styling: Jhoshwa Ledesma Videographer: Jack Fontanilla Female Model: Iris F (Quest Artists & Models) Male Model: Kostya D (Quest Artists & Models) Hair and Make-up: Owen Ko & Joenny Lau

Also read: Park Keepers: Outré outwear you will never ever want to part with

Kings And Aces: Mark Cho, the visionary co-founder of The Armoury, tailors an entire floor of luxury shopping in Pedder Building

Two consecutive weekends of typhoon and heavy rain have halted The Armoury team who were working non-stop to finish their new home on the fifth floor of Pedder Building in Central. It’s close to 3 pm and Mark Cho moves along his shelves and racks of canvassed Savile Row-style suits, bench-made shoes, crisp shirts, neckties and much more in a kind of reverential awe. The 40-year-old, internationally known as the co- founder of The Armoury, co-owner of Drake’s haberdasher and director of the Pedder Arcade, meticulously checks the smallest of details, including the spacing between the textile canopy of the shop ceiling.

“Give me 10 minutes,” he says. “I just need to finalise a few things with our interior designer, then we can start [the cover shoot].”

It feels like a tacit invitation to explore the whole floor of what will become the Pedder Arcade. Cho is the director of the much- anticipated project – a pitch he delivered to the Pedder Building landlords during Covid – to create a shopping arcade that will resonate with the ones in the UK, complete with a café and dapper essentials boutiques that will become a one-stop destination for lounging and shopping.

Scrolling along the floor-to-ceiling shelves, Cho pulls out, using one hand, his selection of six different looks for our cover shoot, and in the other hand holds his go-to energy booster, a Venti Iced Americano.

At first, Cho may look like your typical businessman – oftentimes he puts on a serious face and dresses like a geezer. He has a cool composure that could read as seriousness, or perhaps he’s just drained from the weight of arcade preparation he and his team have shouldered over the past two years. Yet, he pushes through, like he has always in his life, and makes things work despite the situation.

“I was originally a womenswear designer, but my parents wanted something more of a conventional career path for me. It’s an Asian thing, I know,” he says. “And so, for a few years, I worked in the banking industry. But then life has its way of bringing you to where you are supposed to be. A place where your passion really thrives. And 13 years later, I am still doing what I am really passionate about – tailoring and dressing people.”

King of uncool

Born in the UK and simultaneously calling Hong Kong, the United States and the UK his homes, the Brown University alumnus confesses he was a bit of an outsider during his formative years. On his Instagram account, one can read and question the bio line that says ‘Making uncool uncool again’. Giving a very vague explanation, he says: “Perhaps that’s what I do best?” he gives a side smirk and at the same time a little shrug. “Growing up, I was like a mongrel because I moved around a lot.”

Moving to a more serious note, he passionately articulates the inspiration he derived from the Japanese fashion entrepreneurs and creative directors of the ’70s to the ’90s, such as Hirofumi Kurino, Yasuto Kamoshita, Osamu Shigematsu, Kenji Kaga, Issey Miyake, Yohji Yamamoto and Rei Kawakubo. He sees them as a sort of God-tier in the world of style – strong personalities with no existing playbook to follow who basically figured things out on their own and set the tone for the fashion of their entire country, as well as having a knock-on effect throughout Asia.

Tailored approach

For Cho personally, though, it was the other way around – from Asia to New York. In 2013, having successfully become classic menswear retailers in Hong Kong, with their initial 2010 shop in Pedder Building joined by another in The Landmark, he and co-founder Alan See established The Armoury New York. They honed their abilities to design collections in-house and now have a unique selection of products that are exclusively under their brand.

“Our vision is to teach people to appreciate classic style and tailoring, to offer an enjoyable and personal customer experience, and to encourage people to buy less, buy better and appreciate their clothing,” he recaps.

Taking the fifth

The Pedder Arcade passion runs deep. Almost part of Cho’s branding at this moment, it subtly informs the classic yet stylish aesthetic he has steered at The Armoury. And just as the Pedder Arcade will orbit around different players housed along the length of the fifth floor, Cho is the centrifugal force of his own creative team. His sense of dialogue and open-mindedness are evidently what makes him and his brand tick. Moreover, his ultra- responsiveness makes him the greatest ally on both strategic and creative fronts.

“Expressing yourself through clothing is very important,” he says. “People need to be who they want to be. Expressing yourself through fashion is difficult because it changes faster than you yourself might change. You can be in fashion for a moment and then out of fashion the next. Or, you can be a slave to fashion and chase it forever.”

The entire floor, best described as somewhat similar to the hallmarks of the tailor shop in the film Kingsman, is poised to be elegant, modern and romantic, with prices in the upmarket apparel boutiques ranging from HK$10,000 to $30,000. But as a thinking millennial, Cho is pragmatic, too.

He says: “I don’t see fashion as exclusive to the rich and famous. If anything, there are so many wonderful deals to be had if you’re willing to use second-hand or old stock. If life is going to be a competition, then you can always compete with your imagination instead of your wallet.”

Time is prime

A man of many interests, Cho is in a permanent state of doing. Just recently, he was on a Discord chat about watches hosted by an international publication, in addition to the challenges of making a curated shopping arcade come to life before mid-October. He works at weekends too, which is why, he thinks, he could use a little help via a superpower to freeze time.

“Ah! It must be nice to stop time even for a while. I never had enough time,” he says, while wiping his glasses, finger-brushing his hair and straightening his suit and tie ready to face our camera.

With the help of his takeaway iced coffee, Cho negotiates our six-spread photoshoot without a single flinch, even suggesting which lens would work best for each angle.

In between effortlessly poses, including lounging on a newly delivered leather couch, he has a word of encouragement for our production team: “When you have a vision, you just have to stick to it and make it work.” As the camera clicks its last shot, he immediately shakes everyone’s hand before attending to another appointment.

And unlike Kingsman’s heroes, Cho, The Armoury and the Pedder Arcade’s services are now far from being a secret. They all ace the dapper gentleman lifestyle with the right attitude, commitment and excellence.

Interview & Art Direction: Joseff Musa Photographer: Jack Law Videographer: Jack Fontanilla Venue: The Pedder Arcade

Sure Hammer: Having been around the auction block for 27 years, Robert Sleigh now drives Philips forward in Asia

It was perhaps a “somewhat undercover” wine-appreciation society started by Robert Sleigh and a schoolfriend that heralded an illustrious career spanning the idyllic vineyards of France, the hurly-burly of New York, and now the international melting pot of Hong Kong.

Aptly ensconced in smart new headquarters at WKCDA Tower in Hong Kong’s cultural hub, the Managing Director, Asia, of Phillips talks fondly of those early years. Sleigh’s brief now extends beyond the world’s finest bottles as he oversees the regional strategy of the historic auction house known for its 20th-century and contemporary art and luxury sales.

The Briton’s early passion for wine steered him into a driving job in London with wine merchant Haynes, Hanson & Clark. Crucially, the role allowed him to take his Wine & Spirit Education Trust (WSET) exams, as at the time only those employed in the trade could sit them. Then, as the UK economy stagnated in the early ’90s recession, he sought broader experience that would differentiate him from the crowd. Meeting some Burgundy producers at a wine-tasting event, he promptly asked if he could work for them.

Burgundy benefits

Sleigh found himself at a small domain in Beaune where the grapes were handpicked from its own vineyard and the wine crafted and bottled onsite. “I did one viticultural year in a way; it was vineyard work and cellar work, and when I first got there, they were still pruning the vines,” he recalls.

The labour was rewarding and he learnt the essentials of vinification. “Winemaking is 90% cleaning,” he says with a smile. “It is cleaning everything spotless so that you do not get bacteria in the wine and it all turns to vinegar.”

He spent three years in France and is now an unashamed Francophile who would happily drink only French wine. His second job in Burgundy was at Maison Louis Latour, a leading négociant-éleveur with many English-speaking buyers. He liaised with clients and assisted with customer service and marketing.

US points

It was this experience that likely helped Sleigh secure a “career-defining” move to the US, where in 1996 he joined the wine department of Sotheby’s auction house in New York. Aside from demand for the cult wines of Napa Valley, he noted other distinct differences in the US wine market compared to Europe. “The Americans are very much led by critic scores; the likes of Robert Parker at the time, who exerted a very powerful influence. They are buying on the 100-point scoring system,” he says.

Hong Kong hub

He was called to Asia in 2010 to manage the huge demand in the Hong Kong wine auction sector following the reduction and then elimination of tax on wine in the territory.

With the West still reeling from the 2007-2008 Global Financial Crisis, coupled with the pent-up demand for Western luxury goods from Chinese consumers with huge disposable incomes, this “perfect storm” propelled Hong Kong into the wine hub of Asia.

“The wine market has never seen anything like it and probably never will again,” says Sleigh, relating how prices took off and Hong Kong became the most important market within 18 months. “Just the amount of stimulus that happened then – it was an extraordinary time.”

Auction house

After more than 25 years at Sotheby’s, Sleigh assumed his new position with Phillips at the start of the year, tasked with a broader role in the art and luxury sector. Asian-based clients clinch about a third of Phillips’ sales, and he believes their new Asia headquarters with a purpose-built exhibition space – the largest premises of any auction house in Hong Kong – increases their visibility and power in the Asian market. “Being the first auction house to have our own permanent galleries and auction room leaves no doubt about how committed Phillips is to Asia,” he stresses.

This site, occupying the lower six floors of WKCDA Tower near the M+ museum and the Hong Kong Palace Museum, has definite advantages. “The possibilities that this location holds for Phillips are endless, especially as the West Kowloon Cultural District continues to expand and thrive,” he says. “We are excited to be at the heart of it and play an active role in its evolution.”

Early indications suggest the move to West Kowloon will be a successful one. Phillips’ 20th Century & Contemporary Art exhibition in March and April, as well as previews of watch and jewellery lots, attracted 30,000 visitors, and their inaugural evening sale there yielded notable results – Yoshitomo Nara’s Lookin’ for a Treasure sold for HK$84 million, and Yayoi Kusama’s Pumpkin fetched HK$56 million.

Asian ascendency

According to Sleigh, the art world once operated in two separate ecosystems – East and West – but Hong Kong is now part of a unified global market, with a huge collecting base that extends from Asia to all parts of the world and vice-versa. He talks of a transformation of the playing field: “It now comes as no surprise that the highest-value lot in our long history – a masterwork by Jean-Michel Basquiat – came from the collection of Yusaku Maezawa and was sold to another collector based in Asia for US$85 million.”

Since arriving at Phillips, Sleigh has noted a much younger clientele viewing contemporary art, 20th-century art, design, photographs and watches compared to those interested in wine. He is excited by how collecting is becoming integral to the Asian lifestyle – with many people travelling to the art fairs in Taipei, Tokyo, Seoul and Singapore – and sees huge growth potential and less of a weight of tradition in the art market here.

Sales drivers

Eternally fascinated by the cycle of the auction industry, Sleigh has conducted literally hundreds of sales during his career. He believes the auction ritual remains “a compelling call to action” for unique and valuable items and will always play a role when there is competition for a desirable collectible. There are those who say that all auctioneers are frustrated actors, and though Sleigh remains unconvinced by this characterisation, he concedes he has known some who like “being there in front of the world!”

He describes how having fallen asleep on a plane whilst watching the documentary The Truffle Hunters, he woke with a start, possibly due to hearing his own voice eerily on the headphones. It transpired that the director had taken an excerpt from a recording of a truffle auction for charity he performs every year.

Indeed, charity is close to his heart. He is regularly involved in charity auctions and his wife, Libby Alexander, is the co-founder and CEO of Splash Foundation, which provides swimming lessons to those in need. “We are lucky we live in Hong Kong and we are very fortunate in many ways,” he says. “There are a lot of people who are less fortunate, so I think it is important [to give back].”

Interview by: Neil Dolby Photographer: Jack Law Art Direction: Joseff Musa Fashion Stylist: Jhoshwa Ledesma Videographer:Jack Fontanilla Hair & Make Up: Owen Ko Venue: Phillips Asia HQ in West Kowloon

Bleu De France: Belon shifts the epicentre of Hong Kong’s French food a little closer to the 10th arrondissement

There are grand French fine dining rooms, and then there is Belon. The path it has travelled has taken many detours. When the restaurant opened, its goal was to be a French bistro, not a Michelin starred establishment, however, it quickly developed a following.

Cut to 2020, Chef de Cuisine Jacob Zuidervliet and the rest of the gastronomic geniuses behind Belon’s highly praised reputation extended the rustic luxe interior design, the ingredient provenance, and the preparation-focused dishes that have graced the pages of many publications and social media to a dining destination accessed via Elgin Street in SoHo.

Given the hip neighbourhood locale, Belon still exudes a surprisingly exuberating fine-dining aesthetic with plaster artwork revealing a history of the fleur-de-lis motif. At the same time, it pegs itself as a homey, unhurried restaurant with an easygoing vibe – courtesy of the ’90s and early noughties hip-hop music in the background – that hides the greater ambitions of the chefs.

“I like to think that we are introducing guests to something they would expect in the grand restaurants of France, both in terms of culinary execution and service in our intimate SoHo dining room,” says Chef Jacob, “We are focused on building a restaurant experience where there is no sleight of hand or showmanship; it is about providing solid, friendly service and food that is prepared with excellence and presented in a way that is sincere to its origin.”

Dungeness Crab with White Asparagus and Caviar

With month-on-month menu updates, the cascading a la carte supports this endless dedication, smoothly flowing from apéro or predinner, to a tasting menu and latenight drinks while featuring distinctive and modern French staples.

The team stretches the limits of a tiny kitchen, working the wood-fired oven over time. Precision is the driving force to their efficiency and everything must be timed so that the heat levels can quickly adjust.

A case in point is Cervelas en Brioche, smooth pork sausage cooked inside brioche dough, the chef’s personal favourite from his vast list of creations. The commitment to quality, though, starts long before anything is fired up. “It is a deceptively simple dish when it is served, but the amount of time, practice and technique that goes into preparing it is staggering. It is an excellent representation of our style of food, simple-looking but complex in flavour and technique.”

Cervelas en Brioche

Though French, Belon brings inventive Asian touches to a playful menu. On our visit, we begin with the unabashedly French starters of Smoked Saba (mackerel) with Shishito Pepper and Yellow Courgette; Dungeness Crab with White Asparagus and Caviar; and Canadian Spot Prawn with Ravioli and Champagne Sauce.

A medley of mains comes right after: the bistro inspired Kinmedai with Cassoulet and Lardo di Colonnata; Hokkaido Scallop with Morel Farci and Sauce Hollandaise; and Quercy Lamb Saddle with Walnut and Swiss Chard.

These are the temptations that will make first-timers and regulars return for more. However, the true highlights of Belon’s taste test come in the form of Whole Roasted Chicken with Petits Pois à la Française; and Miyazaki Wagyu Striploin with Pomme Aumônière and Sauce Barigoule.

Miyazaki Wagyu Striploin with Pomme Aumônière and Sauce Barigoule

We close with an assortment of decadent desserts such as Gâteau Basque with Sherry and Foie Gras; Rhum Baba with Mango; Honey and Passion Fruit Millefeuille; and Black Truffle Gâteau Marjolaine. A portfolio of wines and other tipples complete the culinary escapade.

Gâteau Basque with Sherry and Foie Gras

A faultless dinner recommendation, Belon is infused with a deep indigo hue and understated floral arrangements, while hints of underwater geometries of fish scales, coral and sponges recall found pieces from an abandoned shipwreck that serve as inspiration for its name and the dishes. More than good food and beyond a gateway to French cuisine, this restaurant proves that it is possible to give the level of attention palates deserve.

Belon, 1/F, 1-5 Elgin Street, SoHo, Central, Hong Kong. Tel: +852 2152 2872

Text: Joseff Musa Photos: Belon Video: Jack Fontanilla