Chef-owner of Table by Sandy Keung on conscious seasonal cuisine

Chef-owner of seasonal-based restaurant TABLE, Sandy Keung not only puts consciousness in her cuisine, but is also leading the way for a healthier, more sustainable way of eating.

people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu 1 — *Sandy Keung in a Cara cutout pleated crepe jumpsuit by Alice + Olivia, courtesy of THE OUTNET*

Could you tell us about your background before opening TABLE by Sandy Keung?

I grew up in Hong Kong but moved to New York for school. I was a trained accountant and a hedge fund manager. I moved to Vietnam to do investment for the hedge fund before moving back here after three years. I became CFO for a listed company before leaving finance to open TABLE by Sandy Keung.

When did your passion for cooking begin?
When I was living in Ho Chi Minh, Vietnam, I had a large apartment with a gorgeous view and a beautiful kitchen. I would often entertain friends and colleagues and cook for them. I would get compliments for the dishes I prepared, and thought to myself, ‘perhaps this is something I could do as a profession’.

What made you decide to take the plunge?
I started to really enjoy cooking. So, I decided to test the waters. If things didn’t work out, I always had my finance background to fall back on. I volunteered to work in a French restaurant in Ho Chi Minh to see if it was really something I could adopt as a profession. In 2014, I left my career and CFO position and started Table by Sandy Keung.

What is the concept behind the restaurant?
When I started Table by Sandy Keung, I never had it in mind to define the cuisine by geographic location. I thought that would be restrictive – and it wasn’t reflective of my own upbringing and background. So, I thought, ‘why don’t I just focus on the ingredients instead’?

I decided to start an ingredient-based cuisine where we take ingredients that are in season and apply the best treatment and cooking method for them. I realise that this is quite a Hong Kong approach. After all, we are a melting pot of different things.
I think over the years people have gotten used to eating seasonal items from all over the world. To me, eating seasonally is also eating locally-sourced ingredients. I believe when you choose something that is in harmony with your environment, it contributes to your wellbeing – that is the true purpose of eating seasonally.

I guess as my culinary journey evolves, I’ve become more conscious about sustainability and going back to my roots – reflecting on what seasonality means, and what it means to eat seasonally. I explored traditional Chinese medicine (TCM) and the principles of man and nature in harmony. In TCM, we believe that besides eating certain things that will contribute to our general well-being, there are also certain parts of the body – internal organs – that match with that particular season. For example, in summer it’s actually best for us to nourish the heart, so we should eat something that is cooling to combat the heat and lower the blood pressure.

people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu 3 — *Sandy Keung in a Net Sustain one-sleeve cady maxi dress by ESSE Studios, courtesy of NET-A-PORTER*

What does this perspective mean for Table?
I’m taking Table a step further. Instead of just ‘Ingredient-based Cuisine’, I now define it as ‘Conscious Ingredient-based Cuisine’. It’s more than just the ingredients, we are more conscious of every step of the process involved, from intention to environment to the people. I realised that it is difficult to ask people to order a lot of vegetables, especially when you go to a seafood restaurant like mine. So, what I have started doing is incorporating seasonal local vegetables that Hongkongers have grown up with and are familiar with, such as bitter melon, winter melon and wax gourd (which are cooling for the body during the summer season) and added them into our daily soup or as part of an amuse bouche, so diners don’t really have a choice. [laughs]

This is not to say that we shouldn’t eat meat or seafood, but we do need ingredients that balance and nourish the right part of our body and mind, which is my way of gently pushing my guests to have a healthier and more balanced meal. Also, these are ingredients that you probably won’t see in a western restaurant. I like to think that this makes Table by Sandy Keung’s cuisine uniquely Hong Kong and uniquely Sandy’s.

“When I started Table by Sandy Keung, I never had it in mind to define the cuisine by geographic location. I thought that would be restrictive – and not reflective of my own upbringing” background”

Table by Sandy Keung treats its shellfish via depuration. Why is this important?
Depuration is actually a popular process of using non-thermal techniques to purify seafood naturally. This basically provides the shellfish with a cleaner and more appropriate environment, with the right temperature, pH level and salinity. This way the shellfish can naturally filter their metabolic waste and accumulated pollutants – offering cleaner and safer seafood for eating.
Considering that the city imports over 90 percent of live seafood from Europe, North America and other places far and near via “dry” shipping, for the time it takes the shellfish to arrive into the city, it is essential, in my opinion, that we do depuration upon arrival. Otherwise, it’s like not having a shower or going to the bathroom for three days.

Unfortunately, it is a process that isn’t well known in Hong Kong yet. Although they are used in modern swimming pools, such as those in hotels, or in high-end recreational fish aquariums, they aren’t used for food safety, which comes as a surprise to me since it is very common in Europe for water and shellfish treatment to improve food safety.

people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu 4 — *Sandy Keung in a ruffled silk-organza blouse by ZIMMERMANN, courtesy of THE OUTNET; Babette organic cotton-blend twill wide-leg pants by Iris & Ink, courtesy of THE OUTNET*

You also founded Good BBQ. Could you tell us more.
Good BBQ is a chain of siu mei restaurants (Hong Kong-style roast meat). I love siu mei and I would love to see this local favourite expand beyond our borders. We are actually opening a location in London in the near future which is very exciting, as I get to see this iconic Hong Kong dish reach other cities.

Do you have any advice for those planning to enter the F&B industry?
In any change you wish to make, ask yourself if this is something you can imagine yourself doing as a job. It’s one thing to enjoy doing something, it’s something entirely different when you have to do it for work. My advice is to try it out, before you decide.

Is there any particular memory that reminds you of your purpose as a chef?
There was one occasion during the pandemic when dining out was under strict restrictions. One of our regular customers had wanted to cheer up his elderly mother for not having been out for a long time. He had wanted to treat her to our signature crab rice on a Sunday, but because we were closed. So, he had asked our manager if he could pick up the dish the day before and be given instructions on how to reheat it instead. Instead, I told him to ask the guest, if he was truly serious about coming in on a Sunday, I would come in to cook the dish for him to pick up on the day. I feel joy and am grateful being able to be an instrument for a son to show love to his mother, or for people to share happiness through my food.

On a bad day, what is your go-to comfort food?
I like unwinding after a long day of service, especially after the Christmas rush, with some caviar. It’s like a little pat on the back for a hard day’s work.

What dish best represents Hong Kong?
I think siu mei dishes like roasted goose, roast pork and barbeque rice are iconic staples of Hong Kong and perfectly represents the city.

Thank you.

Interview by: Roberliza Eugenio; Photographer: Jack Law; Art Direction and Styling: Jhoshwa Ledesma; Videographer: Jackie Chan; Hair and Make up: Heti Tsang; Venue: Arclinea FSS and Officine Gullo Flagship Store @ESSERE

Six most expensive local delicacies in Hong Kong

There’s no shortage of fine dining options in Hong Kong. But there’s also a brisk trade in exorbitantly priced delicacies – morsels that carry status by virtue of their scarcity and cost, or boast an impressive list of health benefits. Some of the most prized – and occasionally the downright weird – are put under the griller here.

Cocaine of the Sea

To find high-end fish maw, one need look no further than the many dried seafood outlets on the streets of Hong Kong’s Sheung Wan district. Fish maw is actually the swim bladder, a gas-filled organ located near the gills of fish – providing the buoyancy they need to maintain their depth in water. In truth, you can get a tasty serve of fish maw with a plate of Chinese vegetables and a bowl of steamed rice for under HK$100 at any number of cha chaan tengs dotted around the city – but for fish maw at the very top of the price spectrum, the cost is a good deal higher.

The most expensive fish maw is found in the Gulf of Mexico and is sourced from totoaba – a type of drum fish. Totoaba bladder is, in fact, so valuable it has been nicknamed the ‘cocaine of the sea’. It can reportedly fetch as much as US$129,000 (HK$1.01 million) per kg on the black market. There are, however, a couple of catches. The first is that international trade in totoaba maw is banned. The second is that totoaba is becoming increasingly rare due to overfishing, with grave concerns that it is being hunted to extinction. Fortunately there are plenty of more readily available sources of fish maw on the market if that’s your fancy.

Himalayan Viagra

Caterpillar fungus (a species of Cordyceps), is another in-demand delicacy with an extravagant price tag. It is prized for its aphrodisiac properties – which is why it is commonly referred to as Himalayan Viagra.

The life cycle by which the caterpillar fungus comes into is like something out of a B-grade horror movie, along the lines of The Invasion of the Body Snatchers. Caterpillar fungus is found on the Tibetan Plateau. It is here that it invades the bodies of caterpillars of the Thitarodes moth. The caterpillars are born underground, ingest a kind of fungus, which infects takes over the host’s tissue. These unfortunate caterpillars never metamorphosize. Their bodies are taken over by the caterpillar fungus, which then shoots out hardened plant roots.
In addition to its aphrodisiac properties, the caterpillar fungus is also believed to be a cure-all valued for its power to treat back and knee pains, reduce stress and coughing and even treat anemia by boosting haemaglobin levels – but it’s worth noting that these claims do not have a basis in science.

Especially popular as a Chinese medicine, caterpillar fungus sells for as high as 880,000 RMB (HK$1.03 million) per kg and is usually served up double-boiled in soup for maximum impact. Given the price, you would certainly want to get maximum bang for your buck.

For the Birds

Another very popular dish commonly served up on special occasions in Hong Kong is bird’s nest soup. The key ingredient here is actually the saliva of the a particular species of bird – the swift – which uses its saliva to bind its nest together and is prized for its all-round medicinal benefits, especially to the skin, the lungs and the digestive system. The substance extracted from the abandoned nests are highly expensive due to their rarity and difficulty of retrieval – as the swift nests high up on cliff faces and caves in Malaysia and Indonesia.

Consuming the saliva of another creature may turn off some diners but at least no birds were killed in the process, though the extraction process can be dangerous with those hired to collect the bird’s nest from their precarious resting places. Prices for the precious substance generally starts at around HK$175,000 per kg. As the name suggests, it is usually double-boiled in a soup of gelatinous strands.

Mushroom Madness

Mushrooms are a central part of much of traditional Chinese cooking – and are usually affordably prices and easily purchased in any number of wet markets around Hong Kong. But there are exceptions to this rule. With some mushrooms only available to those ready to part with a fair wad of cash.

The priciest of these exotic fungal delicacies is the Hericium Erinaceus. Also called lion’s mane and/or monkey’s head mushroom due to its characteristics shape, this rare and delicate fungus grows wild in the northeast Chinese province of Heilongjiang. It typically prospers in the trunk or hollow of a hardwood tree in the deep recesses of a forest. The fresh mushroom is more costly than the dried version and weights in at around 350 RMB per 500g, although it’s usually sold in half kilo lots. It is praised for boosting blood circulation and reducing cholesterol.
More expensive still is the matsutake mushroom. Commonly known as the ‘king of fungi’, this mushroom can only thrive in pristine forests free of human influence and grows wild in a number of provinces in northern China. It takes up to five years to grow to fruition and must be picked and consumed within 48 hours – making it a challenge to get it from forest to table.

The dried version is pricier than the fresh version and can fetch up to 2000 RMB per 500g. It usually steamed or served up in a soup but should be cooked at or below 90 degree Celsius to preserve its cancer-fighting properties.

Dried Abalone

Often gracing the tables of special occasion dining in Hong Kong and mainland China. these delicacies are often served up on special occasions. Abalone is a staple at multi-course meals in Chinese restaurants around Asia. Strict controls on the number of licences available push up the price of these tasty – if somewhat rubbery – gastropod mollusks. High in selenium, which is good to boost stamina, abalone can sell for up to HK$35,000 per kg.

Sea Cucumbers

Despite the name, sea cucumbers, are in fact marine animals. These slug-shaped seafloor dwellers were once popular at banquets in China but have fallen somewhat out of fashion in recent years. Although they can still fetch a price as high as 20,000 RMB per kg, driven up by how long these critters take to mature. It is believed that the recovery of post-operative patients can be speeded up eating braised sea cucumber in porridge.

An Italian Celebration: Vela Casa opens its new 3000 sq ft showroom in Wan Chai

Vela Casa debuts the opening of its new 3000 sq ft flagship showroom on Queen’s Road, Wan Chai by hosting the city’s interior design industry leaders at its Milan Furniture Design Sharing and Opening Ceremony.

Champagne, canapés and sumptuous Italian interior fittings set the tone of Vela Casa’s glamorous grand opening of its flagship showroom in Hong Kong. Spanning across 3000 sq ft on Queen’s Road, Wan Chai, the showroom hosted an inspirational evening of Italian elegance.

Founder and Managing Director Kelvin Ng and Jane Tong were joined by the city’s industry leaders and the sustainable sector’s influential movers and shakers, including Under secretary for Commerce and Economic Development Dr. Bernard Chan and Legislative Council Member Peter Shiu Ka-fai, while General Manager of CIERRE Mr. Gianmaria Conficooni and ARFLEX’s Sale Manager Mr. Enzo Scordamaglia attended virtually for a live sharing.

On this night, guests immersed themselves in the vivid, elegant, luxurious and artistic designs of Italian craftsmanship (V.E.L.A) while exploring the future of Hong Kong’s local artisans.

Not only were attendees treated to the experience of exceptional Italian style, the occasion was also a platform to give back to society. Simultaneously holding a charity fundraiser for Mother’s Choice that totalled HK$100,000 in proceeds.

For more information, please visit www.velacasahk.com.

What’s On? Things to do this July in Hong Kong

Hong Kong Palace Museum opens, Mirror goes live, and much, much more! Get ready to fill your social calendar this July! A slew of new entertainment, concerts and exhibitions open its doors to the city. Here’s our guide to all the hottest happenings in town…

Mirror We Are Live Concern 2022

Hailed as the undisputed new kings of Cantopop, Hong Kong’s biggest boy band, Mirror, will be in concert in the city for 12 live shows from 25 July. Tickets for the first show were sold out within hours but with the addition of further shows, it’s still possible to snap up yours on Urbtix. Bop along to all their much-adored hits such as “Ignited”, “Warrior”, and all the others, as this 12-piece ensemble of heartthrobs strut their stuff.

When: 25 July – 6 August
Price: From HK$480
Location: Hong Kong Coliseum, 9 Cheong Wan Rd, Hung Hom Bay

Hong Kong Palace Museum Opens

Amid much fanfare, the HKPM opened its doors to the public on 2 July, adding to the buzz of the West Kowloon district. This important addition to Hong Kong’s artistic heritage boasts 914 priceless Chinese artworks. Many of the works from this veritable treasure trove of culturally significant works are on display in the city, while others are being displayed to the public for the first time. More than a hundred of the works on this list – including paintings, sculptures, calligraphy and pottery – are considered natural treasures.

When: July onwards
Price: Free entry on Wednesdays for the first year
Location: West Kowloon Cultural District
For more information: hkpm.org.hk/en/home

The Loss of Face?

Including masterworks from influential portrait painter, Francis Bacon, and paintings by contemporary artists Adrian Ghenie, Zeng Fanzhi, George Condo and Yukimasa Ida, Villepin’s new exhibition, The Loss of Human Face? sparks a conversation about the past and the present, and explores the significance of human faces as seen through these five artists. Showcasing 20 ground-breaking works in an innovative gallery space, visitors will endeavour to make sense of these bold and striking canvases displayed in dialogue with each other.

When: Ongoing
Price: Free entry
Location: Villepin, G-2/F, 53-55 Hollywood Road, Central
For more information: villepinart.com/exhibition/villepin

Nature Art Jam at The Part at K11 Musea

Soak up the wonderful atmosphere at this refreshing summer oasis and let your child’s imagination run free with a guided tour to discover native and exotic plant species – a breath of fresh air at Hong Kong’s first urban biodiversity museum. It’s the perfect way to get in a little blonding with your loved ones in a fun and beautiful setting for both the young and young at heart to enjoy.

When: Ongoing
Price: HK$250 (Includes one child and one guardian)
Location: Nature Discovery Park, 8/F K11 Musea
For more information: K11musea.com

Tufting Workshop

For those not in the know, tufting is a manufacturing process whereby a thread is inserted into a primary base. It’s an ancient technique for making warm garments, such as mittens. This tufting workshop enables you to mix-and-match different coloured yarns and make a fluffy rug via tufting machines – boasting creative results that will be totally instagrammable. And once added to your social media feed you will be the envy of your friends with these adorbale designs.

When: Ongoing
Price: HK$1280
Location: S411 Staunton Road, PMQ
For more information: pmq.org.hk

Hong Kong’s Maritime Miracle: The Story of our City since 1945

Explore Hong Kong’s recovery from the ravages of Japanese occupation and World War II through its modern iteration with nautical artefacts and maritime-themed tech. With more than 20 thoughtfully selected exhibits, visitors can trace Hong Kong’s evolution from its first tentative steps to prosperity at the end of World War II through to its rise as an international maritime hub. A testament to the city’s admirable ability to overcome history and not only thrive, but also to prosper.

When: Ongoing
Price: Free entry
Location: Special Exhibitions & Events Gallery, 11 Man Kwong St., Central
For more information: hkmaritimemuseum.org

The Art of Fugue

The Hong Kong Philharmonic is giving their interpretation of Johannes Sebastian Bach’s monumental musical creation, “The Art of Fugue”. This was one of the last ever piece composed by Bach and while he didn’t specify which musical instruments should be used, the HK Phil will play a selection of contrapunctus (four-voice arrangement) with four trombones. All in all a most intriguing arrangement.

When: 6 July
Price: HK$250
Location: JC Cube, Tai Kwun
For more information: hkphil.org

2022 Korean Young Artists: “Pith of Cake” Exhibition

The Korean Cultural Centre in Hong Kong proudly presents the 2022 Korean Young Artists Series: Pith of Cake, showcasing 32 fresh-and-innovative artworks, including paintings, installations and drawings from four promising South Korean artists, Jihee Kim, Lee Young Ho, Phee Jungwon and Song Myung Jin – empowering them to express their unique identity with original materials and techniques.

When: 16 July
Price: Free entry
Location: 6-7/F, Block B, PMQ
For more information: hk.korean-culture.org/hk

Under Armour’s Flagship Store Opens

Shop Under Armour’s latest collaboration at its newly opened flagship store in Hong Kong. Spanning two floors between 5,300 sq ft, the store offers a diverse section of apparel for men, women, and kids. Featuring a Run Crew area, a dedicated golf section, a women’s training area, and the brand’s new special collaborations such as The Curry Flow 9, Project Rock, and HOVR Machina 3. For a touch of Hong Kong culture, he store shocwcases Hong Kong-inspired graphics by local artist Yu Cheung (Ah Yu).

Location: Manning House, Queen’s Road Central, Central
For more information: underarmour.com/en-us

Christine Chan Chiu on AARRTT, NFTs and fostering cultural exchange between Europe and Asia

Looking to deepen a love and appreciation of art, Christine Chan Chiu’s AARRTT-istic platform is a game changer for Hong Kong culture…

gafencu-interview-christineciu-aarrtt-nft-art-platform-asia-hongkong — Christine Chiu wearing Proenza Schouler

You co-founded AARRTT. Can you briefly describe the concept behind it?
It was founded first and foremost to present one unified platform to have a curated selection of pre-filtered events and happenings in Hong Kong, within the region and beyond. So to find art, you wouldn’t need to click on like 10 different websites or google what’s happening or where the next biennale is taking place.

What led you to your love of art?
I was definitely influenced by my mother. She’s very artistic and creative. She was a docent for museums in Hong Kong. When we went on family holidays she would take me and my siblings to see art. As I got older, I had the opportunity to study other subjects but somehow I started taking art-history courses at my college.

I’m a very visual person and I love history as well, so it seemed to be the perfect fit. I also enjoy how art movements influence social and economic developments within a society. Art changes, it chronicles and records how we as humans react to those changes on both a personal and collective level.

“Art changes and chronicles changes – and records how humans react to those changes both on a personal and collective level”

Could you tell us what was the thinking behind the name AARRTT?
There’s an interesting anecdote behind that. When my business partner Krystyna Winckler and I got together, it was because of our love of art. And we wanted to pick a name that would reflect that. Coming up with the name was quite easy as we mirrored each other, both in our vision for the company as well as our values, upbringing, our kids, our family and even our name – although she’s French and I’m Chinese.

We have pillars. The first being ‘What to See’. We also have a city art guide that breaks the locations down into different districts and tells people where to go for gallery hopping or where to see the next best art shows. And finally we have an educational section, which is ‘What to Know’. Where we present topics we think are trending at the moment – from Chinese diaspora art to street art in Hong Kong, to how to build a collection. We hope that AARRTT platform will be a link to foster cultural exchange between Europe and Asia, as well as the rest of the world.

gafencu-interview-christineciu-aarrtt-nft-art-platform-asia-hongkong (3) — Christine Chiu wearing White caped shirt by Hidy Ng

What’s your take on the newly launched M+ Museum?
It’s fantastic. The whole team has done an amazing job and it does Hong Kong proud. Doryun Chong, the chief curator, has done a terrific job of presenting such a diverse range of thematic exhibitions. We’ve all been waiting so long to see the Sigg Collections, from Revolution to Globalisation. I don’t think any of us have seen such a large collection of Chinese art before. It’s quite phenomenal and had to be curated in such a way that it provides the artworks with context and is understood within the history of China at that time.

gafencu-interview-christineciu-aarrtt-nft-art-platform-asia-hongkong (2) — Christine Chiu wearing Jacket and pants by Maje

You source NFT artworks for Q9 Capital and exhibit them at the Q9 Hub space. For someone new to digital art, can you elaborate a little on what this involves?
It’s been quite a steep learning curve for me as well, having to learn about NFTs. What is involved at the Q9 Hub is to forge partnerships with market places, art fairs, as well as art platforms. It’s also involved learning about blockchain and the metaverse and what digital art really is.

For any beginner to any sort of art, including NFTs, the first thing you have to do is to do your research, your due diligence, to find out exactly what sort of digital art you want to collect. Also, because with NFTs, there so many different kinds. If you’re looking for NFT art, that’s very different from looking for NFTs with utility in the metaverse. And that too is very different from looking for PFPs (profile photos), the avatars that a lot of people have – such as profile photos on WhatsApp and Facebook. Those all have very different functions and purposes from each other. So before you buy an NFT, you should think carefully about what type you want to collect.

“For any beginner new to NFTs, the first thing is to do your due diligence. To find out exactly what sort of digital art you want to collect”

You were Vice-chair of Fundraising for Operation Smile Greater China for five years, as well as the Sheen Hok Charitable Foundation. What did that entail?
Both charities provide medical attention and support to the underprivileged and those in need. Op-Smile was specifically for those born with facial deformities such as cleft lips and palates. I am very lucky to have friends in the art world who are willing to donate artworks for the annual fundraiser. Last year, we had a Xu Hongfei sculpture that was donated by an anonymous donor that was auctioned for more than twice its original estimate.

gafencu-interview-christineciu-aarrtt-nft-art-platform-asia-hongkong (4) — Christine Chiu wearing Blazer by Vivienne Tam

You have a BA in History in French Literature. Who are your favourite writers (especially French) and why?
The first writer that comes to mind is Baudelaire because his works are romantic and melancholic, and his use of language evokes a lot of nostalgia and longing. Then, I also thought of (Albert) Camus. The way he captures that nonchalance and malaise so well.

The other author I thought of is Gertrude Stein. Even though she’s not French, she lived in France for a long time. She was such a trailblazer, and also a collector. What I loved most, is that in her work, she also talks about her experiences living in pre-second-world-war Paris and meeting all those great artists, like Matisse. Her home was the kind of a salon where everyone gathered.

If you could go back in time and meet anyone from the past, who would it be?
That’s a no brainer – Eleanor d’Aquitane. I’m a history buff and she lived in the Middle Ages, which to me was a fascinating period in history. She was a queen but she lived among enemies who wanted to kill her and her husband imprisoned her. She had two marriages, 10 or 12 kids, and even Richard the Lionheart was her son. She also took part in the Crusades. She was truly formidable – really resilient and intelligent.

gafencu-interview-christineciu-aarrtt-nft-art-platform-asia-hongkong (5) — Christine Chiu wearing Namari off-the-shoulder linen and organic cotton-blend twill midi dress by Mara Hoffman, courtesy of NET-A-PORTER

What was the last music you downloaded/listened to?
Eroica, Beethoven’s Symphony no. 3.

What’s the biggest challenge to lifting art appreciation in Hong Kong?
I believe it’s getting people to stop and look – to make time for art. Hong Kong is such a busy city, people are always in a rush. The city does have some very good public art, whether it be local or international artists, but most people don’t realise this. Education is key to lifting art appreciation, be it through schools, public talks or community events.

What do you always keep in your fridge?
Hummous, comté cheese and Chardonnay.

What three words best describe you?
Optimistic. Extroverted. Adventurous.

Thank you.

(Venue: Ora-Ora and Touch Gallery; Photographer: Jack Law; Art Direction and Styling: Jhoshwa Ledesma; Videographer: Jackie Chan Hair & makeup: Heti Tsang)

Summertime Oasis: Barlow Tyrie’s new collection of outdoor furniture

Renowned luxury outdoor furniture brand Barlow Tyrie pulls back the curtain on its new range of outdoor furniture for 2022: Cocoon.

Comprised of a stunning Deep Seating Armchair and Deep Seating Three-seater Settee, each of the two fixtures fashions a contemporary design that sets the perfect tone for an alfresco afternoon by the pool with friends and family.

“Perfection is attained not when there is nothing more to add but when there is nothing left to take away”, this is the design philosophy behind the international design house Astheimer Design, the creative behind the new Cocoon collection.

Complete with plush cushions and soft pillows that are available in a variety of patented Sunbrella Rain fabric colours, its modern sensibility goes beyond comfort and style.

Both models are crafted from a powder-coated aluminium frame with a distinctive curved back and arms. Its premium solid teak legs and front are complemented by the brand’s exclusive braided Chalk Textilene boasts an all-weather cord that was carefully hand-wound to line along the curve of the frame — making each piece exquisite to look at from any angle.

For more information, please visit: www.zzuecreation.com.

Hugill & Ip’s Alfred Ip on supporting marriage equality and his time sitting as deputy district judge

Co-founder and partner of pioneering private client law firm Hugill & Ip, Alfred Ip chats with Gafencu about wealth and estate security law, supporting the LGBTQ+ community and sharing a few laughs in the comfort of his home.

What was your upbringing like? Any fond memories from childhood?
I come from a rather humble family. I grew up in Shek Kip Mei, where I went to school. We weren’t affluent but we didn’t exactly have many financial difficulties either. I remember thinking to myself that if I don’t make it for myself, no one else will make it for me, but that didn’t make me a grade A student. I was lucky to get into Hong Kong University to study law at a time when there were a lot of uncertainties about how things would change after the ’97 handover. Because I can honestly tell you, with my grades at the time, I would not have been able to get into HKU today.

I would have to say watching Hong Kong fly through the ’80s and ’90s, sitting in front of the TV, watching Anita Mui and Leslie Cheung, or variety shows like Miss Hong Kong Pageant or charity events (it was common for people to rush back home to watch these shows pre-internet), that was my fondest memory growing up. I witnessed Hong Kong at its prime and how it’s developed over the years. I didn’t realise it at the time but looking back now, the drive of the Hong Kong people – what we call the Lion Rock Spirit – was a value that I am grateful to have grown up with. It makes me very proud to be a Hongkonger.

Did you always want to become a lawyer or did you have other aspirations growing up?
Speaking honestly, being a lawyer was not my first choice. I had always wanted to be an architect, but fortunately that did not happen as it turns out, I was not very good at the subject anyway. But I have no regrets because fortunately, this pivot led me to take up law instead which is actually quite perfect for me because there is a lot of common sense in it, and I’m a Libra!

Jokes aside, I think the greatest satisfaction I get from my job is helping people with genuine issues. For many clients, problematic situations such as divorces and sibling rivalries result in consequences that can haunt them for the rest of their lives. What we do as lawyers is to help clients resolve their issues. It can be complicated and we cannot guarantee our clients that we will win a case – especially when nobody really wins in a divorce or estate dispute. What we can do is minimise the pain, suffering and loss of an unfavourable situation.

Is there an experience throughout your career that stands out to you?
I would have to say serving on the judiciary at the District Court was one experience that changed me, in terms of practice as well as a person. Sitting in a position that high – both literally and metaphorically – gives you a huge sense of responsibility. You have to look at cases from an objective point of view, to look at both sides of the argument, think deeper and judge whether the person is credible or just trying to fool you. You learn to look at things differently and become somewhat of a cynical person. But it is what is required of our legal system and what makes it a reliable and respected system.

“Serving on the judiciary at the District Court was one experience that changed me. Sitting in a position that high gives you a huge sense of responsibility”

You co-founded your private practice Hugill & Ip four years ago. Tell us more about that.
One Sunday afternoon, my partner and I were outside Staunton’s Bar talking and the idea just sprung up. We saw the needs of a private client market, the issues that needed to be addressed professionally, be it in employment, estate planning, or divorce issues and realised that there was a strong synergy between his practice specialty and mine.
I specialise in private client, which is something that is rather new in Hong Kong. The needs of high-end clients only came up when wealth accumulated over the past few decades. Now, there are private client lawyers, like ourselves, to resolve those issues.

What advice do you have for potential clients regarding wealth and estate security?
Generally, I would advise them to have all their documents in place. Nobody ever plans to get divorced or for sudden death and the emotional trauma that comes with it, but it’s always important to have an exit strategy. In cases where you don’t, we need to first, understand the client, help them figure out what they want and need because more often than not they are just as unsure how to communicate the situation. It takes a high level of empathy, understanding, patience and heart to help clients navigate the situation.

HKSAR doesn’t recognise same sex marriage. What are the barriers facing marriage equality?
When one man and one man or one woman and one woman want to get married, why can’t they? For those who value the romantic gesture, they can always get married outside of Hong Kong. But I think it’s important for the city to recognise same sex marriage, otherwise that leaves same sex couples in a vulnerable situation and unprotected by the law.

There are laws that protect individuals through a divorce or when a spouse passes away, but I’m very sad to say that at present those laws cannot be applied to same sex couples who want to protect themselves, their children and family, or fight for what should be entitled to them. We have had to, and are still, handling many such cases at the firm. I believe the law should be helping those that are vulnerable. That is what we stand for in our career and at our law firm – guiding people in genuine need of help. That is the most important thing for me.

Can more can be done? I’d say, certainly, but it takes everyone in society to pay more attention to the topic, listen more and don’t judge.

“It’s important for Hong Kong to recognise same sex marriage as same sex couples can’t get a divorce in this city – leaving them vulnerable (and) unprotected by the law”

If you could choose a superpower, what would it be and why?
If I could read people’s minds, that would save me a lot of time and energy to try to understand what people are doing and why. I’m a very straight forward person and I prefer people to treat me the same way. I’ve spent a lot of time in the closet, I don’t really need to be in there anymore [laughs]. Just let your hair down, let your guard down, and be who you are.

Finally, could you share with us one thing that’s on your bucket list?
I’m not quite sure if I should admit this, but I’ll go ahead and say it: I’d like to one day get a tattoo! I’m not sure if that is something I have the courage to do just yet, but if I were to do it, I’d probably get a cross on my arm, just below the shoulder. I’m not a religious person but growing up in a catholic school, I appreciate the symbolism behind the cross – how one person’s pain, suffering and sacrifice was made for another’s future. To me, it means to be grateful for what you have, be humble of what you achieve and be kind to everyone.

Now that I’ve actually said it, I might as well just do it!

Thank you.

(Interview by: Roberliza Eugenio; Photographer: Jack Law; Art Direction and Styling: Jhoshwa Ledesma; Videographer: Andy Wan)

Sneaker Revolution: Spotlighting Hong Kong’s custom sneaker artists

These days, it seems that sneakers carry more cultural weight than even the once most desirable and feted brand names. With luxury brands such as Loewe, Versace and Alexander McQueen now joining the line up of high-end sneakers and collaborations between the luxury world and the biggest name in sports footwear creating a cult following. Yes, we too are coveting the recent Gucci-Adidas and -Balenciaga tie-in.

sneaker-revolution-custom-sneaker-artist-hongkong (4) — Photo courtesy of 199xCustom

This generation of footwear aficionados might not be able to name a single Basquiat or Warhol masterpiece but they will tell you in a heartbeat how much a pair of Yeezy sneakers will resell for. The sub-culture of sneaker collection has risen to such heights that its fandom could possibly rival even Carrie Bradshaw’s undying love of collecting designer heels.

But as the hype of sneaker collection continue to rise, it’s no longer enough to get the rarest or most trend-setting pair of kicks. These days, customised sneakers are all the rage. Creatively conceptualised to reflect the wearer’s taste and style, custom-designed sneakers go above and beyond the range of what retail stores can offer. These unique creations give its wearers a personalised pair of sneakers that they can proudly walk in and call their own.

sneaker-revolution-custom-sneaker-artist-hongkong (2) — Photo courtesy of 199xCustom

Bridging the gap between designer shoes and bespoke footwear are custom sneaker designers. These artists turns run-of-the-mill canvas footwear into one-of-a-kind custom sneakers. Coming from a background in fine arts, graphic design and fashion design, the diversity of sneaker customisers add a youthful and modern style that many younger generations seek. Out of the box and statement-bearing, these custom sneaker designers are hand-drawn and -painted, each pair is matched to the style and personality of the customer, making no two designs ever alike – an appealing factor that many fashion enthusiasts and shoe collectors love.
Read on as Gafencu spotlights the sneaker revolutionaries in Hong Kong to turn to for your bespoke sneaker fix.

Creative Kicks

sneaker-revolution-custom-sneaker-artist-hongkong-199xcustom — Photo courtesy of 199xCustom

Tapping into the niche market is Hong Kong sneaker illustrator 199xCustom, who specialises in animation characters and cartoons – particularly Japanese anime. She first tried her hand at sneaker customisation after a disappointing search for a design that was not available in the market. She subsequently turned to her passion for drawing to create her own, eventually turning fan art creations into an artistic interpretation of sneaker customisation.

“There are actually several different categories of customisation. I specialise in painting and using an airbrush, which generally requires a wide range of brushes, airbrushes, and pigments”, explains the artist.

sneaker-revolution-custom-sneaker-artist-hongkong (7) — Photo courtesy of 199xCustom

Anime characters and cartoons account for a large part of her work because it is a unique market not available at a retail level. However, her artistic flare and edgy style stretches beyond animation. Her original designs also range from incorporating elements of Japanese fine art, like ukiyo-e, to create an embroidered dragon and tiger pattern on the mesh body of a Yeezy 350 sneaker.

A pair of customised sneakers could cost anywhere from hundreds to thousands of Hong Kong dollars. Depending on the complexity of each design, the tools and materials required – which often cost a few hundred Hong Kong dollars to purchase as well, (and ultimately) the time it takes to complete each project, prices can vary but the result will, more often than not, reflect in quality and creativity.

Back in Time

sneaker-revolution-custom-sneaker-artist-hongkong (5) — Photo courtesy of Simple Union

However, the service of sneaker customising isn’t simply picking up a paintbrush and stenciling a printout. It takes, creativity, skill and passion for art and the process it takes to create a unique concept that will set it apart from everything else already on the market. Other sneaker customisers such as Simple Union, a handcraft brand that customises shoes and other accessories, go beyond just painting and airbrushing. “‘Enjoy Simplicity, Enjoy Life’ is the motto the brand follows’’, says artist and founder FK.

sneaker-revolution-custom-sneaker-artist-hongkong (6) — Photo courtesy of 199xCustom

Putting a close focus on the materials is key to Simple Union’s unique designs, they combine traditional culture and craftsmanship with quality materials. The brand is also known for using Italian leather and rare fabrics from Japan, such as old Japanese Katazome, an ancient method of fabric dying, weaving and stenciling – often flowers and bird motifs – that dates back to the Meiji era of the late 1800s.

sneaker-revolution-custom-sneaker-artist-hongkong-simple-union — Photo courtesy of Simple Union

Each design is an original concept that adds a bespoke touch that off-the-rack shoes can’t offer. But Simple Union also accepts commissions by customers, if both the artist’s style and customer’s taste are a good match. On some occasions, the brand would be approached to customise products for other brands and stores as part of a workshop experience or event.

Sustainable Spirit

sneaker-revolution-custom-sneaker-artist-hongkong-kibo — Photo courtesy of K!bo

Another brand that puts materials on the forefront of their products is pioneering sustainable sneaker brand K!BO. “The name K!BO means hope in Japanese”, says Natalie Chow, co-founder of the Hong Kong sustainable sneaker brand.

Adding a new line of products to their range, the footwear brand will be offering exciting new selections of customised sneakers to thrill fashionistas throughout summer. They will provide a range of limited-edition designs, as well as exciting customisation options that will allow customers the liberty to add their own touch of style to their bespoke footwear.

Expected to start with a HK$1280 price tag, the initial stages of the new line of products will offer customised pre-order options that will allow customers to get closely involved in the design process, such as including unique and fun patterns and selecting recycled leather with graphic prints, as a way to personalise their #GuiltFreeKicks to show off this summer.

(Text: Roberliza Eugenio, Photos courtesy of 199xCustom, Simple Union and K!bo)

Five reasons to buy from local coffee roasters and where to find them

Few things beat the pleasure of a morning cuppa, freshly roasted, grounded and brewed to rich, nutty perfection. Although a quick tap on a Nespresso machine could easily hit the right spot, there is something about fresh grounds that completes the blissful experience of a morning brew. Coffee roasters take raw coffee which comes in varying degrees of green and “cook” them in a roasting machine specially designed for coffee beans. Combining the perfect temperature and measurements of air, gas and time, roasteries are able to bring out the full, robust flavours of each coffee type.

Sourcing from local roasteries across the city, these experts not only provide the freshest options of roasted coffees, but also provide top quality and a wide range of choices that are notches above those you would find at your neighbourhood supermarket.

Making sure you always start your day right, Gafencu searched far and wide to find the local coffee roasteries to get your coffee beans freshly roasted and ensure you have your cuppa right. Check out our guide to the best local coffee roasters in the city.

1. Freshness

To those uninitiated in the art of coffee making, many might not know that coffee is at its peak flavour between 3 days to 2 weeks after it’s been roasted. Which explains why store bought — no matter the grade, quality, origin and price, never seems to give you that same satisfaction and joy that a freshly roasted, ground cup of coffee does.

2. Quality

buy-best-local-coffee-roastery-hongkong-gafencu (2) — (Photo courtesy of Coffee Roaster Asia)

Coffee making is a passion that gives and takes. To the coffee roasters, it is an art form, a combination of experience, expertise and calculative measurement that highlights the best flavour profile, aromatic notes and characteristics of each varietal type. To its customers, it is an aromatic pleasure and appreciation of quality and delicious notes that makes their day.

Much like sommeliers, coffee roasters use their knowledge of the wide range of variety, country of origin and altitudes, and source products small farmers that work hard to produce good quality coffee. These experts understand how best to roast the beans to bring out the full potential of each varietal — producing rich and balanced flavours.

Also Read: Ruling the Roast: Charting the rise of coffee culture around the world

3. Choices

buy-best-local-coffee-roastery-hongkong-gafencu (9) — (Photo courtesy of Hazel & Hershey coffee roasters)

Offering more than just your typical Arabica and Robusta at your local supermarket, coffee roasters are just as passionate about their coffees as their drinkers. They source the best quality of coffee they can afford and import from a range of different countries. At your local coffee roastery will find a slew of choices that go beyond the milder Brazilian and Colombian options, such as the fruitier Ethiopian varietal or the richer Kenyan alternative.

4. Expertise

buy-best-local-coffee-roastery-hongkong-gafencu (4) — (Photo courtesy of Coffee Roasters Asia)

When you visit your local roastery, you will be able to experience different types or flavors of coffee that you might not otherwise be exposed to at your local Starbucks. And with so many choices to choose from, it can be overwhelming to pick out the right one to suit your palate. Fortunately, coffee roasters are knowledgeable in all things coffee, and will happily answer your brewing qualm, from brewing techniques to grind sizes and water ratio for particular brewing methods.

5. Better for the environment

Buying roasted coffee beans from local coffee roasteries are, not only a pleasure to drink, but it is also a great way to practice sustainability. The green at local coffee roasteries are roasted daily, some are roasted-to-order, and produced in small batches which helps reduce carbon footprint. You can also find certified Fair Trade and Rainforest Alliance labels on some brands that ensures sustainable sourcing and productions.

Also Read: Coveted Cuppas: The most expensive Chinese teas in the world

Where to get your fresh locally roasted coffee beans?

18 Grams
18 Grams is Hong Kong’s premium specialty coffee company, Each coffee bean is grind upon order, ensuring maximum flavor from each type of coffee bean, they also offer coffee brewing equipment on our website. For more information: info@18grams.com. Good Luck Industrial Building, Kwun Tong. coffeeroasterylab.com

Coffee Roasters Asia
Coffee Roasters Asia sources high-quality green from coffee around the world. They offer a range of quality blends, single origin and premium coffee to choose from and frequently update their selections, providing customers a new flavour each time they return. Home delivery across the city is also available. For more information: (852) 9889 6155. Aberdeen Industrial Building, Aberdeen. coffeeroasters.com.hk

Hazel & Hershey Coffee Roasters
Hazel & Hershey is a certified Fair Trade and Rainforest Alliance company. Exercising the practice of mindfully sourced beans, innovative coffee products and using pckaging materials such as 100% recyclable PE/EVOH coffee bags, their promotion of community and sustainable practices are central to its brand mission. Aside from coffee their online and retail stores also offer accessories for customers’ brewing needs. For more information: (852) 3106 0760 / (852) 9628 2468. Peel Street, Central. hazelnhershey.com

Cowbird Coffee
Most coffee lovers would have heard of % Arabica by now, but did you know that its Hawaii-originated beans are roasted locally in Lantau Island? Cowbird Coffee is a small batch artisan roastery that offers a roast-to-order service. For more information: hello@cowbirdcoffee.com. cowbirdcoffee.com

K-Town Roasters
Kennedy Town’s best kept secret is this hidden away homegrown K-Town Roasters. New to the scene this roastery only opened shop in 2021, offering locally crafted, carefully selected espresso blends and single origins that are freshly roasted in their Kennedy Town roastery. For more information: @ktownroasters / ktown.com.hk

Also Read: Locally Distilled: Have you tried Hong Kong’s hottest craft gins?

Wing restaurant spotlights Chinese cuisine with a creative modern flare

There’s an exciting new entry into the 2022 Asia’s 50 Best Restaurants guide that has gained much buzz since its opening a year ago. Wing restaurant, helmed by Michelin-starred Chef Vicky Cheng of acclaimed French-Chinese restaurant VEA, is nestled on the 29th floor of The Wellington in Sheung Wan, just a floor below its acclaimed sister eatery VEA.

Having been trained in French techniques, Wing is a step outside of Cheng’s comfort zone, prompted by his journey of rediscovering his Chinese roots. Here, the menu is described as seasonal dining. By sourcing only the freshest and seasonal ingredients, the Hong Kong-born chef offers his patrons a rotation of the best ingredients for each season of the year. “This is my take on Chinese cuisine”, Cheng tells Gafencu. “We do what I like to call ‘boundary-less Chinese cuisine’. By respecting centuries of traditions and flavour combinations, but at the same time adding our own element to the dishes, we are able to create flavours of our own, and ultimately a cuisine of our own”.

“We do ‘boundary-less Chinese cuisine’…adding our own element to the dishes to create flavours of our own”

Wing restaurant spotlights Chinese cuisine with a creative modern flare_firefly squid — Firefyle Squid with Yunnan Chili and Bull Kelp

Wing restaurant spotlights Chinese cuisine with a creative modern flare_Drunken South African Abalone — Drunken South African Abalone

Without delay, we began with a line up of cold appetisers. The Firefly Squid with Yunnan Chili and Bull Kelp was a deliciously tender and creamy bite with a gentle hint of spice, courtesy of the generous Yunnan chili garnished atop, while the Drunken South African Abalone was a sweeter follow up to contrast. Perfectly marinated with two different types of Chinese wine, the balance of sweet and savoury was a delight.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_ Appetiser — French White Asparagus with Chicken Fat; Chili Shirako with Century Egg

To its side, was the French White Asparagus with Chicken Fat. Sprinkled with chicken skin crisps, this gave the dish a subtle yet noticeable dimension in texture and taste. Last in line from the appetisers was the Chili Shirako with Century Egg. Delighting with a custard-like texture and taste that paired perfectly well with the mild flavours of the soft-boiled century egg. The dish was brought together with a tantalising note thanks to the restaurant’s house-made Sichuan chilli sauce.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_Steamed Japanese Pomfret — Steamed Japanese Pomfret with Preserved Vegetables

Serving as a brief interim while we waited in anticipation for the second course was the Shanlinsi Oolong tea. Subtle with a fruity aftertaste, our palates were refreshed as we steadied ourselves for the Steamed Japanese Pomfret with Preserved Vegetables. Complementing the fatty, natural sweetness of the meat was a liberal bed of house-preserved vegetables and fresh scallions – giving the fish a unique aroma.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_baby_pigeon — Baby Pigeon with Cane Sugar

Next to arrive was the Baby Pigeon with Cane Sugar. Dry-aged for about three days, then glazed with sugar cane juice before finally smoked with dried sugar cane pulp, the result of this elaborate preparation is a decadently sweet and incredibly crispy skinned bird with juicy, tender meat that slid right off the bone.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_Abalone sauce fish maw with morel mushroom rice — Abalone Sauce Fish Maw with Morel Mushroom Rice

Not long after had we finished off the game on our plates did the next dish arrive, the Abalone Sauce Fish Maw with Morel Mushroom Rice. The chef used two-head fish maw for the dish, which, to put in perspective, is thicker and more chewy than typical fish maw. Rich umami flavours exude throughout each component of the dish, from the fish maw that was braised in house-made abalone sauce to the morel mushroom rice that was elevated by the hint of earthy notes. When put together in a single bite, a seamless balance of texture and flavours are married in perfect harmony.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_ Osmanthus snow gum with coconut sorbet — Osmanthus Snow Gum with Coconut Sorbet

To end on a refreshing note, the dessert arrived in the form of an Osmanthus Snow Gum with Coconut Sorbet. We took our time savouring this sweet ending for as long as it lasted. The snow gum, infused with Osmanthus tea, resembled the unique texture of a bird’s nest, but left a satisfying swirl of floral notes on our palates. The coconut sorbet, on the other hand, added a creamy body to the dessert that was both sweet and refreshing. If there was anything we could have added, it would have been a second serving.

Wing. 29/F The Wellington, 198 Wellington Street, Central. (852) 2711 0063. wingrestaurant.hk

(Text & Photos: Roberliza Eugenio)