Prestige 052015 Indonesia

MAY 2015 | RP90,000INDONESIA

ISSN 2087-622X

FERNANDO SINDU

ASTON UTAN

AND BEYOND

SPECIAL ISSUE:

FOODARIANTI DARMAWAN

TOBY GARRITT

SHANNON MASRINSPICES OF LIFE

IVAN WIBOWOANDREA PERESTHUBOBBY CHINN

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TIME IS THE ESSENCE WE ARE MADE OF

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asri adityawardhanaphilanthropist

14 PRESTIGE may 2015

Hemgie’s gourmet burger #Brussels

Bonjour Paris! #LeMeurice #Paris

#wearing Biyan#Breakfast in Cairo

Mediterranean shrimp carpaccio #Surtopia Madrid

#Haiythamin Market Cairo

#Easter omelette

Great companion #unforgettable moment

A chocolate a day brings out the best in you #nutella shakes

Someone is really hungry #ClubSandwich

Hello! This is Ruby!

Tree Food Concept’s today’s class #chefs #cooking class

arimbi nimpunotv personality

william wongsoculinary professional

In our glamorous take on Instagram, friends of prestige indonesia travel around the world in photographs#hashtag

jeannie jusufrestaurateur

05_15 HASHTAG.indd 14 4/27/15 2:41 PM

asri adityawardhanaphilanthropist


Hemgie’s gourmet burger #Brussels

Bonjour Paris! #LeMeurice #Paris

#wearing Biyan#Breakfast in Cairo

Mediterranean shrimp carpaccio #Surtopia Madrid

#Haiythamin Market Cairo

#Easter omelette

Great companion #unforgettable moment

A chocolate a day brings out the best in you #nutella shakes

Someone is really hungry #ClubSandwich

Hello! This is Ruby!

Tree Food Concept’s today’s class #chefs #cooking class

arimbi nimpunotv personality

william wongsoculinary professional

In our glamorous take on Instagram, friends of prestige indonesia travel around the world in photographs#hashtag

jeannie jusufrestaurateur

05_15 HASHTAG.indd 14 4/27/15 2:41 PM

PIAGET PRES MAY'15_X1.pdf 1 4/7/15 10:16 AM

16 PRESTIGE maY 2015

014 HaSHTaG024 EDITOR’S LETTER 236 SubScRIpTIOn240 backSTORY

30STYLE

All for mom

34 THE LOOk

A guide for the quintessential style

maven

38faSHIOn fIx

Latest from the style frontlines

42 JEWELLERY

Precious objects of desire

46WaTcHES

Fine art for the wrist

50 bEauTY

Perfect scents & eternal youth

54LIvInG

The art of keeping house

60 GaDGETS

The coolest new cameras

AGENDA

contents

88cOvER STORY

Culinary Treasures

dress roberto cavallijewellery mondial

cOVER STORY

64TRavEL

Adventures in luxury

74fOOD

Fresh new flavours

“EVERYThiNG i uNDERTAkE, bEcAuSE i AlwAYS wANT TO GiVE mY bEST ShOT, bEcOmES A pERSONAl pROjEcT.”shannon masrin

05_15 Table of CONTENTS.indd 16 4/27/15 2:45 PM


014 HaSHTaG024 EDITOR’S LETTER 236 SubScRIpTIOn240 backSTORY

30STYLE

All for mom

34 THE LOOk

A guide for the quintessential style

maven

38faSHIOn fIx

Latest from the style frontlines

42 JEWELLERY

Precious objects of desire

46WaTcHES

Fine art for the wrist

50 bEauTY

Perfect scents & eternal youth

54LIvInG

The art of keeping house

60 GaDGETS

The coolest new cameras

AGENDA

contents

88cOvER STORY

Culinary Treasures

dress roberto cavallijewellery mondial

cOVER STORY

64TRavEL

Adventures in luxury

74fOOD

Fresh new flavours

“EVERYThiNG i uNDERTAkE, bEcAuSE i AlwAYS wANT TO GiVE mY bEST ShOT, bEcOmES A pERSONAl pROjEcT.”shannon masrin


Galleria Grand HyattUpper Lobby Floor Jakarta 10350Tel. +62 21 2992 3998

Jakarta 12190Tel. +62 21 5140 2798

Hermes.com

HERMES Prestige_May 15_X3.pdf 1 4/7/15 1:56 PM


vip

contents

122urban companions

Modern take on keeping up with

time

134a room of her ownRed-carpet sexy

gowns

146famiLY porTraiTsThe dynamics of

families in Lanvin collections

FASHiON

78 evenTs

The month’s top parties

celebrity

FASHiON prOFileS

146famiLY porTraiTs

Lanvin

160 The spiriT DirecTor

Christina Zeller

152 afTer The baTTLeFlorian Craen

154 branD new

Jonathan Anderson

158 charging aheaDDamiano Biella

180 evenTs

On the town

rSvp FOOd ANd beyONd

98 TasTe of home

Arianti Darmawan

102 coffee cuLTure

Aston Utan

104 Dark arT

Toby Garritt

106 beauTY on a pLaTeAndrea Peresthu

108 Two heaDs

Fernando Sindu and Ivan Wibowo

110 TaLk soup

Bobby Chinn

164new York DYnasTY

David Lauren

cOver StOry

88cuLinarY Treasures

Shannon Masrin

all outfits lanvin

168The rockY roaD

To successOlivia Munn

178souL man

Michael Bolton



vip

contents

122urban companions

Modern take on keeping up with

time

134a room of her ownRed-carpet sexy

gowns

146famiLY porTraiTsThe dynamics of

families in Lanvin collections

FASHiON

78 evenTs

The month’s top parties

celebrity

FASHiON prOFileS

146famiLY porTraiTs

Lanvin

160 The spiriT DirecTor

Christina Zeller

152 afTer The baTTLeFlorian Craen

154 branD new

Jonathan Anderson

158 charging aheaDDamiano Biella

180 evenTs

On the town

rSvp FOOd ANd beyONd

98 TasTe of home

Arianti Darmawan

102 coffee cuLTure

Aston Utan

104 Dark arT

Toby Garritt

106 beauTY on a pLaTeAndrea Peresthu

108 Two heaDs

Fernando Sindu and Ivan Wibowo

110 TaLk soup

Bobby Chinn

164new York DYnasTY

David Lauren

cOver StOry

88cuLinarY Treasures

Shannon Masrin

all outfits lanvin

168The rockY roaD

To successOlivia Munn

178souL man

Michael Bolton


LANVIN PRESTIGE MAY'15_X4.pdf 1 4/24/15 3:57 PM


contents

97 40 UNDER 40

Nation’s Top Young Achievers

indulgence

214bREakiNg thE RUlEs

Casual dinner setting

218smaRt casUalCasual dining

roundup

224wEiRD aND

woNDERfUlQuirky restaurants

roundup

230holY tERRoiR

Hubert de Boūard de Laforest

232ENotEca Exotica

Italian grape varieties

toys

photo essay

206thE bEast is back

BMW X6 M

210maNlY pURsUitsMario Testino

168thE RockY RoaD

to sUccEssOlivia Munn



contents

97 40 UNDER 40

Nation’s Top Young Achievers

indulgence

214bREakiNg thE RUlEs

Casual dinner setting

218smaRt casUalCasual dining

roundup

224wEiRD aND

woNDERfUlQuirky restaurants

roundup

230holY tERRoiR

Hubert de Boūard de Laforest

232ENotEca Exotica

Italian grape varieties

toys

photo essay

206thE bEast is back

BMW X6 M

210maNlY pURsUitsMario Testino

168thE RockY RoaD

to sUccEssOlivia Munn

05_15 Table of CONTENTS.indd 20 4/27/15 2:46 PM08Fendi_Prestige_230x276mm.indd 1 15�3�12� ��11:58

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24 PRESTIGE OCTOBER 2013

INDONESIA

ASSISTANT TO PUBLISHERgENERAL mANAgER Of SALES

SENIOR REgIONAL SALES mANAgERADVERTISINg SALES mANAgER

ADVERTISINg SALES ASSISTANT mANAgER SALES SUPPORT

mARKETINg COmmUNICATION mANAgERSENIOR mARKETINg ExECUTIVE

mARKETINg SUPPORT CRm ExECUTIVE

HR & gA CORPORATE mANAgER HR & gA SENIOR ExECUTIVE

DISTRIBUTION & CIRCULATION mANAgER

Lord Raditya BasukiElvida NatayaGracia Martina BettySri Neni (Ninies)Salvia IraniInsani SilitongaDarwin ChangRachel Makarios KawilarangDeransy Dinar HaliesyaCandraditya PutriChrisdian Yuli ArdiantoLaila Karina AgustinaVera Siagian

DISTRIBUTION & CIRCULATION SUPERVISORDISTRIBUTION & CIRCULATION ExECUTIVESfINANCE & ACCOUNTINg SENIOR mANAgER

fINANCE & ACCOUNTINg SENIOR SUPERVISORgROUP TAx mANAgER

PRODUCTION SENIOR mANAgERPRODUCTION ExECUTIVESDIgITAL ImAgINg ARTISTS

IT mANAgERIT STAff

ONLINE mANAgERSENIOR WEB DEVELOPER

OffICE mANAgER

WahyudiDytha Lastra, HariyantoResliana YosephineFirdha Izzati, Aan TriyanaMuhamad RidwanKusdiana Adi Wijaya, Nuridin, Heri YulianaAbdul Khalik, Michael PurwaganiSunaryo TandiShilton HardiAntonius Jeffry GunawanAchmad Eka SuryaAtiet Soeharto

Ronald LiemPUBLISHER & EDITOR-IN-CHIEf

Maggie M. HalimCHAIRWOmAN

z

z

Francisca LiemDIRECTOR

Patty AbidinDIRECTOR Of OPERATIONS

vOl. 11 NO.11

Peter ZewetChris HanrahanMitchell Nguyen McCormackAlexa Rangroummith GreenClarissa Santoso, Nina HidayatKoko NamaraWinanto NugrohoAgus PramonoEvan PradityaHaruns Maharbina, Joe SabartoSunaryoAndre Djuanda, Burhan Prawira, Denny Tjan, Robby AgusDimas AnggakaraAchmad Fickar HajarSukma Aina Noor

EDITOR AT LARgEmANAgINg EDITOR

USA EDITORUSA fASHION EDITOR

SENIOR WRITERSfASHION STyLIST

gROUP ART DIRECTORgRAPHIC DESIgNER

SENIOR PHOTOgRAPHERPHOTOgRAPHERS

JUNIOR PHOTOgRAPHERCONTRIBUTINg PHOTOgRAPHERS

SENIOR VIDEOgRAPHERVIDEOgRAPHER

EDITORIAL ASSISTANT

PUBLISHED MONTHLY BY PT HITAWASANA LUHUR Menara Batavia, 11th floor, Jl Mas Mansyur, kav 126, Jakarta 10220, Indonesia Tel: (62-21) 573 1775, fax: (62-21) 574 7733

PRESTIGE INDONESIA is published under licence from Burda Singapore Pte Ltd, Singapore (www.prestige-asia.com),

by PT Hitawasana Luhur.

No part of this magazine may be reproduced without the permission of PT Hitawasana Luhur. All rights reserved. Opinions in PRESTIGE INDONESIA are those of the writers’ and not necessarily endorsed by PT Hitawasana Luhur.

PT Hitawasana Luhur accepts no responsibility for unsolicited manuscripts, transparencies or other material. Manuscripts, photographs and artwork will not be returned unless accompanied by appropriate postage.

Printed by Indonesia Printer.

TO SUBSCRIBE, FAX (62-21) 574 7733 OR CALL (62-21) 745 5585

ISSN: 1829-6769

PRESTIGE AD SALES CONTACTS

INDONESIAELvIdA NATAyA

[email protected] (62-21) 573 1775

SINGAPOREANN LEE

[email protected] (65) 6359 3831

MALAYSIAvICTOR OmAR LOw


mANAgINg DIRECTOR,BURDA INTERNATIONAL gmBH

ExECUTIVE CHAIRmAN,HUBERT BURDA mEDIA (ASIA)

CHIEf ExECUTIVE OffICER, HUBERT BURDA mEDIA (ASIA)

CHIEf OPERATOR OffICER, HUBERT BURDA mEDIA (ASIA)

CHIEf fINANCIAL CONTROLLER,HUBERT BURDA mEDIA (ASIA)

PUBLISHER (HONg KONg)PUBLISHER (mALAySIA)

PUBLISHER (SINgAPORE)PUBLISHER (TAIWAN)

Fabrizio D’Angelo

Peter Kennedy

Friedrich Scanzoni

Massimo Monti

Chatchai Payakarintarangkura

Anne Lim-ChaplainVictor Omar LowMelvin AngDaisy Hu

Waraporn Siriboonma(THAILAND)

mANAgINg DIRECTOR

22 PRESTIGE MAY 2015

z

05_15_masthead.indd 24 4/27/15 4:14 PM


INDONESIA

ASSISTANT TO PUBLISHERgENERAL mANAgER Of SALES

SENIOR REgIONAL SALES mANAgERADVERTISINg SALES mANAgER

ADVERTISINg SALES ASSISTANT mANAgER SALES SUPPORT

mARKETINg COmmUNICATION mANAgERSENIOR mARKETINg ExECUTIVE

mARKETINg SUPPORT CRm ExECUTIVE

HR & gA CORPORATE mANAgER HR & gA SENIOR ExECUTIVE

DISTRIBUTION & CIRCULATION mANAgER

Lord Raditya BasukiElvida NatayaGracia Martina BettySri Neni (Ninies)Salvia IraniInsani SilitongaDarwin ChangRachel Makarios KawilarangDeransy Dinar HaliesyaCandraditya PutriChrisdian Yuli ArdiantoLaila Karina AgustinaVera Siagian

DISTRIBUTION & CIRCULATION SUPERVISORDISTRIBUTION & CIRCULATION ExECUTIVESfINANCE & ACCOUNTINg SENIOR mANAgER

fINANCE & ACCOUNTINg SENIOR SUPERVISORgROUP TAx mANAgER

PRODUCTION SENIOR mANAgERPRODUCTION ExECUTIVESDIgITAL ImAgINg ARTISTS

IT mANAgERIT STAff

ONLINE mANAgERSENIOR WEB DEVELOPER

OffICE mANAgER

WahyudiDytha Lastra, HariyantoResliana YosephineFirdha Izzati, Aan TriyanaMuhamad RidwanKusdiana Adi Wijaya, Nuridin, Heri YulianaAbdul Khalik, Michael PurwaganiSunaryo TandiShilton HardiAntonius Jeffry GunawanAchmad Eka SuryaAtiet Soeharto

Ronald LiemPUBLISHER & EDITOR-IN-CHIEf

Maggie M. HalimCHAIRWOmAN

z

z

Francisca LiemDIRECTOR

Patty AbidinDIRECTOR Of OPERATIONS

vOl. 11 NO.11

Peter ZewetChris HanrahanMitchell Nguyen McCormackAlexa Rangroummith GreenClarissa Santoso, Nina HidayatKoko NamaraWinanto NugrohoAgus PramonoEvan PradityaHaruns Maharbina, Joe SabartoSunaryoAndre Djuanda, Burhan Prawira, Denny Tjan, Robby AgusDimas AnggakaraAchmad Fickar HajarSukma Aina Noor

EDITOR AT LARgEmANAgINg EDITOR

USA EDITORUSA fASHION EDITOR

SENIOR WRITERSfASHION STyLIST

gROUP ART DIRECTORgRAPHIC DESIgNER

SENIOR PHOTOgRAPHERPHOTOgRAPHERS

JUNIOR PHOTOgRAPHERCONTRIBUTINg PHOTOgRAPHERS

SENIOR VIDEOgRAPHERVIDEOgRAPHER

EDITORIAL ASSISTANT

PUBLISHED MONTHLY BY PT HITAWASANA LUHUR Menara Batavia, 11th floor, Jl Mas Mansyur, kav 126, Jakarta 10220, Indonesia Tel: (62-21) 573 1775, fax: (62-21) 574 7733

PRESTIGE INDONESIA is published under licence from Burda Singapore Pte Ltd, Singapore (www.prestige-asia.com),

by PT Hitawasana Luhur.

No part of this magazine may be reproduced without the permission of PT Hitawasana Luhur. All rights reserved. Opinions in PRESTIGE INDONESIA are those of the writers’ and not necessarily endorsed by PT Hitawasana Luhur.

PT Hitawasana Luhur accepts no responsibility for unsolicited manuscripts, transparencies or other material. Manuscripts, photographs and artwork will not be returned unless accompanied by appropriate postage.

Printed by Indonesia Printer.

TO SUBSCRIBE, FAX (62-21) 574 7733 OR CALL (62-21) 745 5585

ISSN: 1829-6769

PRESTIGE AD SALES CONTACTS

INDONESIAELvIdA NATAyA


SINGAPOREANN LEE

[email protected] (65) 6359 3831

MALAYSIAvICTOR OmAR LOw


mANAgINg DIRECTOR,BURDA INTERNATIONAL gmBH

ExECUTIVE CHAIRmAN,HUBERT BURDA mEDIA (ASIA)

CHIEf ExECUTIVE OffICER, HUBERT BURDA mEDIA (ASIA)

CHIEf OPERATOR OffICER, HUBERT BURDA mEDIA (ASIA)

CHIEf fINANCIAL CONTROLLER,HUBERT BURDA mEDIA (ASIA)

PUBLISHER (HONg KONg)PUBLISHER (mALAySIA)

PUBLISHER (SINgAPORE)PUBLISHER (TAIWAN)

Fabrizio D’Angelo

Peter Kennedy

Friedrich Scanzoni

Massimo Monti

Chatchai Payakarintarangkura

Anne Lim-ChaplainVictor Omar LowMelvin AngDaisy Hu

Waraporn Siriboonma(THAILAND)

mANAgINg DIRECTOR


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CHANEL PRES MAY'15.pdf 1 4/7/15 10:15 AM


EDITOR’S LETTER

Food for lifeApArt from the obvious reasons, why is food so important to us? “the meaning of food”, a pBS documentary series, pointed out that “beyond merely nourishing the body, what we eat and with whom we eat can inspire and strengthen the bonds between individuals, communities, and even countries.” food affects family life, too. It plays a large part in defining family roles, rules and traditions. “It’s driven nearly everything we’ve ever done as a species, and yet it’s one of the most overlooked aspects of human history,” declare the makers of another television documentary series, National Geographic’s “eat: the Story of food. “Whether for meat or sugar, junk food or beer, humanity’s appetite has altered the planet, shaped our history and even altered our future.”

for this issue of Prestige, we decided to celebrate food by interviewing some of the people who make consuming it a most enjoyable experience for us, including chefs, restaurateurs, a coffee connoisseur and a chocolate-making artist. We visited some of the most interesting new casual-dining outlets in Jakarta – and also a few of the more offbeat eateries that have sprouted up both in the nation’s capital and in Bali.

Shannon masrin, who appears on this month’s cover, is an expert on Chinese fine dining. the lovely Director of Crystal Jade Indonesia and third-generation leader of her family’s holding company, Caturkarsa megatunggal, tells us: “there’s an art to preparing Chinese fine-dining cuisine. Such arts as carving duck and folding dumplings have been passed down through the generations. It takes a long time to achieve this exceptional level of food preparation, even for an experienced chef.”

Arianti Darmawan explains how she has revitalised Sari rasa Group with her vision of serving traditional Indonesian food in a contemporary setting in her teSate restaurants. “Achieving consistency is one of the biggest challenges in the restaurant chain business,” she notes. We also meet fernando Sindu and Ivan Wibowo, the founders of private dining service G48; Andrea peresthu, who created Javanegra Coffee and is no mean chef in his own right; Aston Utan, co-founder of New York-style café Common Grounds; and toby Garritt, the man behind Bali-based artisanal chocolate brand pod.

there is still much more to savour on this month’s “menu”, and I hope that you will want to make Prestige a regular reading habit. for details on how to achieve just that, please turn to page 236.

Ronald Liem | PUBLISHER / EDITOR-IN-CHIEF |

PhotograPhy Robby Agus & 9 Lives PhotogRAPhyStyLINg PeteR zewetStyLINg aSSIStaNtS KoKo NAMARA, NiNA hidAyAtmakeuP aNd haIr iwwAN hARouNdreSS biyANjeweLLery MoNdiALShot oN LocatIoN at the cryStaL jade PaLace

05_15 EDITORS LETTER.indd 24 4/27/15 2:50 PM


EDITOR’S LETTER

Food for lifeApArt from the obvious reasons, why is food so important to us? “the meaning of food”, a pBS documentary series, pointed out that “beyond merely nourishing the body, what we eat and with whom we eat can inspire and strengthen the bonds between individuals, communities, and even countries.” food affects family life, too. It plays a large part in defining family roles, rules and traditions. “It’s driven nearly everything we’ve ever done as a species, and yet it’s one of the most overlooked aspects of human history,” declare the makers of another television documentary series, National Geographic’s “eat: the Story of food. “Whether for meat or sugar, junk food or beer, humanity’s appetite has altered the planet, shaped our history and even altered our future.”

for this issue of Prestige, we decided to celebrate food by interviewing some of the people who make consuming it a most enjoyable experience for us, including chefs, restaurateurs, a coffee connoisseur and a chocolate-making artist. We visited some of the most interesting new casual-dining outlets in Jakarta – and also a few of the more offbeat eateries that have sprouted up both in the nation’s capital and in Bali.

Shannon masrin, who appears on this month’s cover, is an expert on Chinese fine dining. the lovely Director of Crystal Jade Indonesia and third-generation leader of her family’s holding company, Caturkarsa megatunggal, tells us: “there’s an art to preparing Chinese fine-dining cuisine. Such arts as carving duck and folding dumplings have been passed down through the generations. It takes a long time to achieve this exceptional level of food preparation, even for an experienced chef.”

Arianti Darmawan explains how she has revitalised Sari rasa Group with her vision of serving traditional Indonesian food in a contemporary setting in her teSate restaurants. “Achieving consistency is one of the biggest challenges in the restaurant chain business,” she notes. We also meet fernando Sindu and Ivan Wibowo, the founders of private dining service G48; Andrea peresthu, who created Javanegra Coffee and is no mean chef in his own right; Aston Utan, co-founder of New York-style café Common Grounds; and toby Garritt, the man behind Bali-based artisanal chocolate brand pod.

there is still much more to savour on this month’s “menu”, and I hope that you will want to make Prestige a regular reading habit. for details on how to achieve just that, please turn to page 236.

Ronald Liem | PUBLISHER / EDITOR-IN-CHIEF |

PhotograPhy Robby Agus & 9 Lives PhotogRAPhyStyLINg PeteR zewetStyLINg aSSIStaNtS KoKo NAMARA, NiNA hidAyAtmakeuP aNd haIr iwwAN hARouNdreSS biyANjeweLLery MoNdiALShot oN LocatIoN at the cryStaL jade PaLace

05_15 EDITORS LETTER.indd 24 4/27/15 2:50 PM

LV-Prestige MAY'15_X3.pdf 1 3/30/15 1:46 PM

What in the world is happening this monthdiary


INDONESIA ASIA-pAcIfIc EurOpE & AmErIcAS

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INDIANApOLIS 500Considered one of the most important motorsports competitions, this event promises adrenaline-packed action as the world’s best race drivers take to the Indianapolis Motor Speedway in Indiana. Notable race alumni include four-time winners Rick Mears and AJ Foyt.

may 24BEAuTY AND THE BEASTThe original Broadway musical spectacular of one of Disney’s classic stories comes to Ciputra Artpreneur Theater, Kuningan, Jakarta. Featuring the animated film’s Academy Award winning score by Alan Menken.

may 26-June 7

LIfE BALL Go glitzy for a good cause at this annual charity gala, which aims to de-stigmatise and raise awareness of HIV. Held at the opulent Vienna City Hall in Wien, Austria, the grand affair will feature a fashion show by couturier Jean Paul Gaultier.

may 16

fESTIVAL DE cANNES Held at the Palais des Festivals, this yearly highlight sees the debut of action flick Mad Max: Fury Road (starring Tom Hardy and Charlize Theron) and a competition jury headed by Oscar-winning directors Joel and Ethan Coen.

may 13-24

June 2mIcHAEL BOLTON LIVEGrammy winner Michael Bolton brings a hit-filled set list of soulful classics and power ballads to The Kasablanka, Kuningan, Jakarta. Special guests will join the much-loved performer on stage.

KOrEA INTErNATIONAL BOAT SHOWWith its wide array of vessels and marine accessories, this exhibition at the Korea International Exhibition Center (KINTEX) looks set to make a big splash. And for the first time, it will include an on-water display at the nearby Gimpo Ara Marina.

may 28-31

HIGH cOuNTrY HArVESTGourmands are in for a treat at this festival of wine tastings, gourmet meals and cooking classes. The event takes place at wineries and restaurants across Victoria, Australia, including Tani Eat & Drink, which recently received one Chef Hat — Australia’s equivalent to a Michelin star.

may 15-24

may 5-9JWSSparkling baubles and fancy timepieces take centre stage at this annual watch and jewellery show at the Abu Dhabi National Exhibition Centre. The event is into its 23rd edition and showcases over 150 exhibitors, such as Italian jeweller Zydo and British label Yoko London.

05_15 AGENDA Diary.indd 26 4/27/15 2:52 PM

What in the world is happening this monthdiary


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INDIANApOLIS 500Considered one of the most important motorsports competitions, this event promises adrenaline-packed action as the world’s best race drivers take to the Indianapolis Motor Speedway in Indiana. Notable race alumni include four-time winners Rick Mears and AJ Foyt.

may 24BEAuTY AND THE BEASTThe original Broadway musical spectacular of one of Disney’s classic stories comes to Ciputra Artpreneur Theater, Kuningan, Jakarta. Featuring the animated film’s Academy Award winning score by Alan Menken.

may 26-June 7

LIfE BALL Go glitzy for a good cause at this annual charity gala, which aims to de-stigmatise and raise awareness of HIV. Held at the opulent Vienna City Hall in Wien, Austria, the grand affair will feature a fashion show by couturier Jean Paul Gaultier.

may 16

fESTIVAL DE cANNES Held at the Palais des Festivals, this yearly highlight sees the debut of action flick Mad Max: Fury Road (starring Tom Hardy and Charlize Theron) and a competition jury headed by Oscar-winning directors Joel and Ethan Coen.

may 13-24

June 2mIcHAEL BOLTON LIVEGrammy winner Michael Bolton brings a hit-filled set list of soulful classics and power ballads to The Kasablanka, Kuningan, Jakarta. Special guests will join the much-loved performer on stage.

KOrEA INTErNATIONAL BOAT SHOWWith its wide array of vessels and marine accessories, this exhibition at the Korea International Exhibition Center (KINTEX) looks set to make a big splash. And for the first time, it will include an on-water display at the nearby Gimpo Ara Marina.

may 28-31

HIGH cOuNTrY HArVESTGourmands are in for a treat at this festival of wine tastings, gourmet meals and cooking classes. The event takes place at wineries and restaurants across Victoria, Australia, including Tani Eat & Drink, which recently received one Chef Hat — Australia’s equivalent to a Michelin star.

may 15-24

may 5-9JWSSparkling baubles and fancy timepieces take centre stage at this annual watch and jewellery show at the Abu Dhabi National Exhibition Centre. The event is into its 23rd edition and showcases over 150 exhibitors, such as Italian jeweller Zydo and British label Yoko London.

05_15 AGENDA Diary.indd 26 4/27/15 2:52 PM

cvt FA_LWT PRESTIGE 230X276.pdf 1 4/10/15 4:35 PMCathay Pacific Prestige_May 15_X3.pdf 1 4/13/15 2:12 PM

28


EvEning EssEntialsBig enough for two smartphones and other evening essentials, the Kotur Espey Shell Flowers medium-sized minaudiere is as practical as it is luxe. Its natural snakeskin surface is embellished with a cut-glass clasp, signature brocade lining and a drop-in shoulder chain.

What’s new in fashion, food, wellness, travel, tech, beauty and bling

FlowEr powErGivenchy leads the sneakers game with its leather high top silhouette, in a distinctive orchid pattern reflected throughout the spring/summer 2015 collection. The street wear staple gets a luxe touch with glossy coating and an oversized Velcro strap.

QuiEt glamourInspired by the impeccably put-together women of New York’s Upper East Side, Michael Kors has created the Ava bag. The ladylike top-handle bag showcases clean lines and crisp hardware in signature Saffiano leather that is the quintessence of quiet glamour.

d

aGENDa

05_15 AGENDA_Opening.indd 28 4/27/15 2:53 PM

28


EvEning EssEntialsBig enough for two smartphones and other evening essentials, the Kotur Espey Shell Flowers medium-sized minaudiere is as practical as it is luxe. Its natural snakeskin surface is embellished with a cut-glass clasp, signature brocade lining and a drop-in shoulder chain.

What’s new in fashion, food, wellness, travel, tech, beauty and bling

FlowEr powErGivenchy leads the sneakers game with its leather high top silhouette, in a distinctive orchid pattern reflected throughout the spring/summer 2015 collection. The street wear staple gets a luxe touch with glossy coating and an oversized Velcro strap.

QuiEt glamourInspired by the impeccably put-together women of New York’s Upper East Side, Michael Kors has created the Ava bag. The ladylike top-handle bag showcases clean lines and crisp hardware in signature Saffiano leather that is the quintessence of quiet glamour.

d

aGENDa


may 2015 PRESTIGE 29

znEw womanThe Diorama from Dior’s spring/summer 2015 runway show is inspired by the previous season’s haute couture collection. It’s a large flap bag in quilted calfskin that makes a statement with embroidered flowers and badges and a crest-shaped clasp in pale gold-tone metal – the distinctive mark of the new Dior woman.



STYLE aLL for mom

AGENDA

30

Spirit of adventureDiane von Furstenberg imagined the sun sparkling on the Côte d’Azur and the spirit of adventure while designing her Riviera collection. The same spirit is encapsulated in the Voyage leather satchel, appearing in the season’s it pattern of gingham.

architectural lineS“If designers and architects conceive their work as a poet might conceive his poems, there will be a sensuous and emotional factor,” says Karl Lagerfeld. Intersecting two design disciplines, the designer has injected architectural lines into Fendi’s spring/summer 2015 collection, including these tricolour high-heeled sandals.

pErSonaLiSEd monogramSDesigners Jens Heimerdinger and Sascha Freyberg

formed Loup Noir with a vision to create durable bags with high aesthetics. Made in Italy and

exclusively available at Masari, the leather bags come with a personalisation option: monograms in about

600 colour combinations.

05_15 AGENDA style.indd 30 4/27/15 2:56 PM


STYLE aLL for mom

AGENDA

30

Spirit of adventureDiane von Furstenberg imagined the sun sparkling on the Côte d’Azur and the spirit of adventure while designing her Riviera collection. The same spirit is encapsulated in the Voyage leather satchel, appearing in the season’s it pattern of gingham.

architectural lineS“If designers and architects conceive their work as a poet might conceive his poems, there will be a sensuous and emotional factor,” says Karl Lagerfeld. Intersecting two design disciplines, the designer has injected architectural lines into Fendi’s spring/summer 2015 collection, including these tricolour high-heeled sandals.

pErSonaLiSEd monogramSDesigners Jens Heimerdinger and Sascha Freyberg

formed Loup Noir with a vision to create durable bags with high aesthetics. Made in Italy and

exclusively available at Masari, the leather bags come with a personalisation option: monograms in about

600 colour combinations.


Account Name

Publication Name

Color

Image Selection

Bleed size

Trim size

Live Area

Date of Request

Due Date

Layout Version

JH HK

PRESTIGE

4-COLOR

M3-CS15

240 MM (W) X 286 MM (H)

230 MM (W) X 276 MM (H)

-

-

-

-

©20

15 J

ohn

Har

dy

Lim

ited

One of a kind. One at a time. Each by hand.

Jakarta - Plaza Indonesia • Bali - John Hardy Ubud Workshop, Mulia Nusa Dua, International Airport

20150213_HK_Prestige_Magazine_M3-CS15.indd 1 2/13/15 10:48 AM

JOHN HARDY_Prestige May 2015_X3.pdf 1 4/23/15 11:10 AM

32


AGENDASTYLE aLL for mom

THE GLamoUr of roCKGiuseppe Zanotti is inspired by the Bohemian vibes of 1970s music festival and the glamour of rock for the season. Jeweled snakes sliver down the front of the sansals while sensual black flowers blossom on flats and stilettos, while silver twine wraps itself around the ankle.

Sweet aS caramelInspired by the coasts of Italy, Braun Buffel’s spring/summer 2015 collection features a crisp palette of sea blues, the yellow of the summer sun and a bright shade of tan from the sweetness of caramel. The Capri medium shoulder bag is offered in coral, nude and black.

arabic allureThe richness of Arabic art inspired Veronica Etro’s latest capsule collection. The six styles in the collection range from shoppers with detachable pouches to totes. Symmetrical curvilinear and rectilinear patterns symbolise the material and spiritual worlds.


32


AGENDASTYLE aLL for mom

THE GLamoUr of roCKGiuseppe Zanotti is inspired by the Bohemian vibes of 1970s music festival and the glamour of rock for the season. Jeweled snakes sliver down the front of the sansals while sensual black flowers blossom on flats and stilettos, while silver twine wraps itself around the ankle.

Sweet aS caramelInspired by the coasts of Italy, Braun Buffel’s spring/summer 2015 collection features a crisp palette of sea blues, the yellow of the summer sun and a bright shade of tan from the sweetness of caramel. The Capri medium shoulder bag is offered in coral, nude and black.

arabic allureThe richness of Arabic art inspired Veronica Etro’s latest capsule collection. The six styles in the collection range from shoppers with detachable pouches to totes. Symmetrical curvilinear and rectilinear patterns symbolise the material and spiritual worlds.


OPTIK MELAWAI_Prestige May 2015_X3.pdf 1 4/17/15 2:33 PM

34 THE LOOK a guidE fOr THE quinTEssEnTiaL sTyLE mavEn

AGENDA

days Of THE fuTurE PasTRaf Simons muses on the future and the past in a collection that he envisions to feel “more modern, more dynamic, more real”. The big theme, which Simons brings over from his previous haute couture collection, has both clinical white and feminine floral jacquard.

ChriSTian Dior Spring 2015

SkirT by marni

Top by 3.1 phillip lim

ShoeS by gianviTo roSSi

05_15_look.indd 34 4/27/15 3:00 PM

34 THE LOOK a guidE fOr THE quinTEssEnTiaL sTyLE mavEn

AGENDA

days Of THE fuTurE PasTRaf Simons muses on the future and the past in a collection that he envisions to feel “more modern, more dynamic, more real”. The big theme, which Simons brings over from his previous haute couture collection, has both clinical white and feminine floral jacquard.

ChriSTian Dior Spring 2015

SkirT by marni

Top by 3.1 phillip lim

ShoeS by gianviTo roSSi

05_15_look.indd 34 4/27/15 3:00 PM

Plaza Senayan (021) 572 5137 Plaza Indonesia (021) 2992 3990 Senayan City (021) 7278 1601 Paci�c Place (021) 5797 3725 Grand Indonesia (021) 2358 0685 Central Park (021) 2920 0422 Grand City (031) 5116 7018

Corners - The Time Place Tunjungan Plaza 4 (031) 532 7991INTime Plaza Senayan (021) 572 5323 Pondok Indah Mall ll (021) 7592 0797 Paris Van Java (022) 8206 4135

Authorized Service Centre (021) 2927 2780

DCUP_Delevingne_Tuxedo_THF1_WAH1312BA0867_PRESTIGE_230x276MM_SP.indd 1 3/31/15 9:46 AM

Tag Heuer_Prestige May 2015_X3.pdf 1 3/31/15 1:42 PM

36AGENDA

Fantasy Creature Kean Etro describes himself as “an imp, a fantasy creature that discovers and rediscovers brand new ideas”. His spring 2015 collection shows all that and more. Gelato colours, pop art prints of food and tablecloth patterns merge with etro’s signature paisley in a quirky, almost strange ensemble.

etro sprinG 2015

THE LOOK a guidE fOr THE quinTEssEnTiaL sTyLE mavEn

pants by marC jaCobs

sHirt by botteGa veneta

sHoes by tod’s

jaCket by burberry prorsum

05_15_look.indd 36 4/27/15 3:00 PM

36AGENDA

Fantasy Creature Kean Etro describes himself as “an imp, a fantasy creature that discovers and rediscovers brand new ideas”. His spring 2015 collection shows all that and more. Gelato colours, pop art prints of food and tablecloth patterns merge with etro’s signature paisley in a quirky, almost strange ensemble.

etro sprinG 2015

THE LOOK a guidE fOr THE quinTEssEnTiaL sTyLE mavEn

pants by marC jaCobs

sHirt by botteGa veneta

sHoes by tod’s

jaCket by burberry prorsum

05_15_look.indd 36 4/27/15 3:00 PMDLC_Fairgrounds_White AD_FA Path.indd 1 16/4/15 5:04 PM

DELACOUR_May_2015_X3.pdf 1 4/17/15 11:09 AM

38

URBAN WANDERING“The wonderfully liberating art of urban wandering (flânerie, in French) is second nature to Hermès,” says Pierre-Alexis Dumas, Artistic Director of the French maison. It has inspired Dumas to come up with the theme for “Wanderland”, an 11-room travelling exhibition of pieces from the brand’s 30,000-piece accessories archive. “It’s about strolling, it’s about wandering, and it’s about being curious,” Dumas says of a cultural trait that was quintessential to 19th-century French artists.Described by Axel Dumas, the company’s CEO, as an “immersive exhibition”, Wanderland juxtaposes rare Hermès artifacts with fantasy movie-like set designed by Hubert le Gall and curated by Bruno Gaudichon of France’s La Piscine Museum. They worked together with eight artists in creating the different sets, which includes a detailed illustrated wall of Parisian places and elephants in a porcelain shop. Among the exhibited pieces are a branded bicycle, a pencil wrapped in Madras goatskin, and an heiress’ ransom in handbags. Accompanying the exhibits are supporting video mapping and interactive digital platforms that allow visitors to really immerse in the

world of Hermès. “An object is somehow a depository of everything that happened to it, that means the person who made it, the history of its material,” Dumas the CEO says. “Maybe objects have a soul, meaning maybe objects are alive. Maybe objects can actually choose you, and not you choose them.” The exhibition debuted at London’s Saatchi Gallery, with a Paris stop scheduled for September.

fashion fix latest from the style frontlines

AGENDA

ItAlIAN joBsGrammy-winning DJ and producer Calvin Harris has made his mark in fashion by becoming the new face of Emporio Armani for spring/summer 2015. The newly release campaign, shot by photographer Boo George in Los Angeles, shows Harris in signature Armani looks – sleek suit and form-fitting underwear. The images, which unsurprisingly set the internet abuzz, bring to mind earlier Emporio Armani campaigns starring David Beckham. Harris will also front the new Emporio Armani eyewear and watch collections.

“Calvin Harris is a truly cosmopolitan, dynamic young man who is capable of attracting the masses with his music and energy,” Giorgio Armani says. “He isn’t a model by nature and this creates a more sincere and engaging bond with the public.”

Harris was listed by Forbes as the world’s top-earning DJ in 2013 and 2014, best known for hits like “Feel So Close”, “We Found Love” (made popular by Rihanna) and “Sweet Nothing” (featuring Florence Welch). Among the highest notes in his career is having the most number one hits on a UK Singles Chart in a studio album (Harris’s Motion has nine number one hits), surpassing Michael Jackson’s Thriller.

05_15 AGENDA_Fashion Fix.indd 38 4/27/15 3:02 PM

38

URBAN WANDERING“The wonderfully liberating art of urban wandering (flânerie, in French) is second nature to Hermès,” says Pierre-Alexis Dumas, Artistic Director of the French maison. It has inspired Dumas to come up with the theme for “Wanderland”, an 11-room travelling exhibition of pieces from the brand’s 30,000-piece accessories archive. “It’s about strolling, it’s about wandering, and it’s about being curious,” Dumas says of a cultural trait that was quintessential to 19th-century French artists.Described by Axel Dumas, the company’s CEO, as an “immersive exhibition”, Wanderland juxtaposes rare Hermès artifacts with fantasy movie-like set designed by Hubert le Gall and curated by Bruno Gaudichon of France’s La Piscine Museum. They worked together with eight artists in creating the different sets, which includes a detailed illustrated wall of Parisian places and elephants in a porcelain shop. Among the exhibited pieces are a branded bicycle, a pencil wrapped in Madras goatskin, and an heiress’ ransom in handbags. Accompanying the exhibits are supporting video mapping and interactive digital platforms that allow visitors to really immerse in the

world of Hermès. “An object is somehow a depository of everything that happened to it, that means the person who made it, the history of its material,” Dumas the CEO says. “Maybe objects have a soul, meaning maybe objects are alive. Maybe objects can actually choose you, and not you choose them.” The exhibition debuted at London’s Saatchi Gallery, with a Paris stop scheduled for September.


AGENDA

ItAlIAN joBsGrammy-winning DJ and producer Calvin Harris has made his mark in fashion by becoming the new face of Emporio Armani for spring/summer 2015. The newly release campaign, shot by photographer Boo George in Los Angeles, shows Harris in signature Armani looks – sleek suit and form-fitting underwear. The images, which unsurprisingly set the internet abuzz, bring to mind earlier Emporio Armani campaigns starring David Beckham. Harris will also front the new Emporio Armani eyewear and watch collections.

“Calvin Harris is a truly cosmopolitan, dynamic young man who is capable of attracting the masses with his music and energy,” Giorgio Armani says. “He isn’t a model by nature and this creates a more sincere and engaging bond with the public.”

Harris was listed by Forbes as the world’s top-earning DJ in 2013 and 2014, best known for hits like “Feel So Close”, “We Found Love” (made popular by Rihanna) and “Sweet Nothing” (featuring Florence Welch). Among the highest notes in his career is having the most number one hits on a UK Singles Chart in a studio album (Harris’s Motion has nine number one hits), surpassing Michael Jackson’s Thriller.


JAKARTA:

SURABAYA:

MASARI_Prestige_May'15_X3.pdf 1 4/17/15 4:42 PM

40

40 PRESTIGE maY2015


Chanel has brought together Kristen Stewart, Alice Dellal and Vanessa Paradis for its latest campaign. The trio is claimed to “represent the multiple faces of the legendary house”. Stewart and Dellal have become the faces of two of Chanel’s emblematic bags, the 11.12 and Boy Chanel. Paradis embodies Lagerfeld’s latest creation, Girl Chanel. “For me, the iconic handbag is just like the house of Chanel, fundamental and modern,” says Stewart. The Twilight saga actress was the face of the Métiers d’art Paris-Dallas 2013/14 collection. The new campaign sees Stewart in a silk crepe suit and the 11.12 handbag in lambskin with herringbone quilting, a stitching design originally conceived in the 1960s by Coco Chanel and has since been reinterpreted by Lagerfeld. The designer said he always knew that

Dellal, the drummer in all-girl band Thrush Metal, was the ideal personality to embody the Boy Chanel. “Alice has style in the extreme. She’s a stylish punk.” Having been the face of Chanel since 1991, French singer, model and actress Vanessa Paradis is now the face of the Girl Chanel. The campaign shows her wearing only a string of pearls and a Girl Chanel handbag, in a visual that suggests those are the only things a girl would ever need. “I like the fact that it blends in with clothes or against the skin with infinite gentleness,” she confides.

A girAffe, A rAbbit And A beAstMeet Buster Le Fauve, Emmanuel Hare Ray and Lou, the latest creations of famed Los Angeles-based animator Gary Baseman. The demon giraffe, blindfolded rabbit and cigarette-smoking beast are the stars of Coach’s spring 2015 collection, in which cutting-edge creative director Stuart Vevers collaborated with Baseman. Vevers’ vision for the cheeky and satirical collection is for “my Coach girl to have that element of effortless and intrigue”.

The collection, set in a fantasyland, showcases the characters crawling across sweaters and decorating candy-coloured leather bags. The full ready-to-wear, bags and key chain selections are available at Coach Indonesia. Baseman himself started off as an illustrator for The New Yorker, Time and Rolling Stone. He went on to winning Emmy and BAFTA Awards for his animation series, as well as designing toys, paintings, performances, videos and photographs. Baseman’s work explores the human condition and the complexity of relationships, family and history.

triple threAt

AGENDA

VAneSSA PArADIS

ALICe DeLLAL

KrISTen STewArT

womAn’s virtuesTod’s is working with actress Elisa Sednaoui in a catchy campaign clip, “The Virtuous Elevator”. What’s refreshing about the effort is the ironic portrayal of seven relatable traits of a woman – from shopping to dietary habits. Segments of the clip show that “she is a reasonable shopper”, followed by an image of Sednaoui and countless shopping bags in hand. Another shows that “she is always on a diet”, with the actress shown biting into a giant cupcake right after.

In the words of Tod’s, she is “a woman who may be untidy, late for appointments, sweet-toothed and inquisitive, but always elegant and full of life, with her own consistent style that makes her even more feminine.” The playful video that highlights the Cape Bag as a style essential around the clock is Tod’s way to show that imperfections, too, could be in fashion.


40

40 PRESTIGE maY2015


Chanel has brought together Kristen Stewart, Alice Dellal and Vanessa Paradis for its latest campaign. The trio is claimed to “represent the multiple faces of the legendary house”. Stewart and Dellal have become the faces of two of Chanel’s emblematic bags, the 11.12 and Boy Chanel. Paradis embodies Lagerfeld’s latest creation, Girl Chanel. “For me, the iconic handbag is just like the house of Chanel, fundamental and modern,” says Stewart. The Twilight saga actress was the face of the Métiers d’art Paris-Dallas 2013/14 collection. The new campaign sees Stewart in a silk crepe suit and the 11.12 handbag in lambskin with herringbone quilting, a stitching design originally conceived in the 1960s by Coco Chanel and has since been reinterpreted by Lagerfeld. The designer said he always knew that

Dellal, the drummer in all-girl band Thrush Metal, was the ideal personality to embody the Boy Chanel. “Alice has style in the extreme. She’s a stylish punk.” Having been the face of Chanel since 1991, French singer, model and actress Vanessa Paradis is now the face of the Girl Chanel. The campaign shows her wearing only a string of pearls and a Girl Chanel handbag, in a visual that suggests those are the only things a girl would ever need. “I like the fact that it blends in with clothes or against the skin with infinite gentleness,” she confides.

A girAffe, A rAbbit And A beAstMeet Buster Le Fauve, Emmanuel Hare Ray and Lou, the latest creations of famed Los Angeles-based animator Gary Baseman. The demon giraffe, blindfolded rabbit and cigarette-smoking beast are the stars of Coach’s spring 2015 collection, in which cutting-edge creative director Stuart Vevers collaborated with Baseman. Vevers’ vision for the cheeky and satirical collection is for “my Coach girl to have that element of effortless and intrigue”.

The collection, set in a fantasyland, showcases the characters crawling across sweaters and decorating candy-coloured leather bags. The full ready-to-wear, bags and key chain selections are available at Coach Indonesia. Baseman himself started off as an illustrator for The New Yorker, Time and Rolling Stone. He went on to winning Emmy and BAFTA Awards for his animation series, as well as designing toys, paintings, performances, videos and photographs. Baseman’s work explores the human condition and the complexity of relationships, family and history.

triple threAt

AGENDA

VAneSSA PArADIS

ALICe DeLLAL

KrISTen STewArT

womAn’s virtuesTod’s is working with actress Elisa Sednaoui in a catchy campaign clip, “The Virtuous Elevator”. What’s refreshing about the effort is the ironic portrayal of seven relatable traits of a woman – from shopping to dietary habits. Segments of the clip show that “she is a reasonable shopper”, followed by an image of Sednaoui and countless shopping bags in hand. Another shows that “she is always on a diet”, with the actress shown biting into a giant cupcake right after.

In the words of Tod’s, she is “a woman who may be untidy, late for appointments, sweet-toothed and inquisitive, but always elegant and full of life, with her own consistent style that makes her even more feminine.” The playful video that highlights the Cape Bag as a style essential around the clock is Tod’s way to show that imperfections, too, could be in fashion.


ICC profile Coated FOGRA39 (ISO 12647-2:2004)ClientPublicationCountryIssue Date

Vera Wang BridalPrestigeSingaporeMay 2015

BleedTrimSafetyGutter

240 mm x 286 mm230 mm x 276 mmNone10 mm

Saved atFromByNotes

4-20-2015 6:37 PMout05Mike Pinto / Mike PintoNone

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Inks: Cyan, Magenta, Yellow, Black

Ugra/FOGRA-Medienkeil CMYK v2.0a 267 Douglass St Brooklyn NY 11217 USA tel +1-212-965-9555 [email protected] www.boxstudios.com

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 10 20 40 60 80 100

T:230 mmT:276 m

m

B:240 mmB:286 m

m

VERA WANG Prestige_May 15_X3.pdf 1 4/22/15 10:01 AM

42AGENDA

JEWELLERY pREcious obJEcts of dEsiRE

Roman tRibutebulgari celebrates the 40th anniversary of the Bvlgari-Bvlgari logo with a tribute to Rome. The Bvlgari-Bvlgari Roma collection includes a pink gold pendant with an onyx side paved with diamonds.

Sparkle of SnowThe Snowflake bracelet in platinum and round white diamonds is one of Van Cleef & Arpels’ latest high jewellery designs. It evokes the sparkle of snow crystals.

perfect SymmetryBali-based Jemme’s Vintage Classics collection includes Anita earrings, an art deco-inspired design that showcases vibrant colours and perfect symmetry with diamonds, blue sapphires, emeralds and rubies.

05_15_jewellery.indd 42 4/27/15 3:06 PM

42AGENDA

JEWELLERY pREcious obJEcts of dEsiRE

Roman tRibutebulgari celebrates the 40th anniversary of the Bvlgari-Bvlgari logo with a tribute to Rome. The Bvlgari-Bvlgari Roma collection includes a pink gold pendant with an onyx side paved with diamonds.

Sparkle of SnowThe Snowflake bracelet in platinum and round white diamonds is one of Van Cleef & Arpels’ latest high jewellery designs. It evokes the sparkle of snow crystals.

perfect SymmetryBali-based Jemme’s Vintage Classics collection includes Anita earrings, an art deco-inspired design that showcases vibrant colours and perfect symmetry with diamonds, blue sapphires, emeralds and rubies.


Jemme_Prestige_May_2015_X3Revisi Adjust.pdf 1 4/17/15 11:05 AM

44

GlitterinG duoWith the Trinity Pearls collection, Cartier seals the union between the three rings and the pearl. The result is a harmonious pairing, a glittering duo.

AGENDAJEWELLERY pREcious obJEcts of dEsiRE44

Feather motiFsNew this spring, feather motifs add a bohemian feel to John Hardy’s Classic Chain collection, set with an array of sparkling sapphires.

Show StealerThe Mondial Excellent Cut (MEC) collection boasts a show-stealing necklace adorned with 13 diamonds, each of 0.3 to 0.6 carats and set in white gold, rose gold and white diamonds.


44

GlitterinG duoWith the Trinity Pearls collection, Cartier seals the union between the three rings and the pearl. The result is a harmonious pairing, a glittering duo.

AGENDAJEWELLERY pREcious obJEcts of dEsiRE44

Feather motiFsNew this spring, feather motifs add a bohemian feel to John Hardy’s Classic Chain collection, set with an array of sparkling sapphires.

Show StealerThe Mondial Excellent Cut (MEC) collection boasts a show-stealing necklace adorned with 13 diamonds, each of 0.3 to 0.6 carats and set in white gold, rose gold and white diamonds.


09)_230x276 Sogg0_Prestige_Layout 1 16/03/15 10:25 Pagina 1MARIA GASPARI PRES MAR'15_X1.pdf 1 3/17/15 11:57 AM

46


Jaws of timeWith jaws that open to reveal time, Bulgari’s High Jewellery Serpenti watches come in three white or pink gold versions. The scales are set with sparkling marquise or brilliant-cut diamonds and enamel. The head is adorned with pear-shaped emeralds, rubies or malachites.

Race to successIWC Schaffhausen’s

Ingenieur Automatic Edition “AMG GT” is limited to 25

pieces. The watch is made of solid boron carbide and

commemorates IWC’s 10-year partnership with

Mercedes-AMG.

FloRal motiFsFor its 260th anniversary celebrations, Vacheron Constantin has unveiled the Métiers d’Art Mécaniques Gravées Collection. Hand-wound calibres 2260 and 4400 are adorned with floral motifs inspired by ancient jewellery.

AGENDA

05_15_watches_rev.indd 46 4/27/15 3:09 PM

46


Jaws of timeWith jaws that open to reveal time, Bulgari’s High Jewellery Serpenti watches come in three white or pink gold versions. The scales are set with sparkling marquise or brilliant-cut diamonds and enamel. The head is adorned with pear-shaped emeralds, rubies or malachites.

Race to successIWC Schaffhausen’s

Ingenieur Automatic Edition “AMG GT” is limited to 25

pieces. The watch is made of solid boron carbide and

commemorates IWC’s 10-year partnership with

Mercedes-AMG.

FloRal motiFsFor its 260th anniversary celebrations, Vacheron Constantin has unveiled the Métiers d’Art Mécaniques Gravées Collection. Hand-wound calibres 2260 and 4400 are adorned with floral motifs inspired by ancient jewellery.

AGENDA



60 yeaRs youngCreated to mark the watch collection’s 60th anniversary, the Corum Admiral’s Cup Legend 42 Flying Tourbillon is housed in the signature dodecagonal case and powered by the calibre CO 016.

anotheR milestoneThe Breitling’ Transocean Chronograph 1915 is in a limited edition of 1,915 pieces that celebrates 100 years since the company created the first independent chronograph push piece. The watch is powered by the new hand-wound Manufacture Breitling calibre B14.

watCHes fine art for tHe wrist

tRibute in platinum

This year marks the 200th anniversary of Saxon

watchmaker, inventor and entrepreneur Ferdinand Adolph

Lange. In a limited edition of 200 pieces, the A. Lange & Söhne 1815 “200th Anniversary F.A. Lange” is

crafted in platinum.

True equesTrianHermès has renewed its Arceau Automatique collection with the Hermès Manufacture movement H1837 and the addition of a date function. The opaline silvered dial is stamped with a central herringbone motif, while the two lugs are inspired by the shape of stirrups.


48

48 PRESTIGE october 2014

AGENDABEAUTY givE YoUrsElf A mAkEovEr

Beauty preserver

Chanel’s Sublimage La Protection UV SPF 50 offers more than simple sunscreen

action. The anti-aging s cream regenerates skin and acts as a

shield against pollution.

Childhood memoriesL’eau de Serge Lutens is an “anti-fragrance” whose notes and impressions conjure up the clean scent of freshly ironed laundry, of a pillow case and childhood memories of sleep.

Touch of goldParfums M. Micallef, exclusively available at Glow-Living Beauty, has launched Mon Parfum Gold. Geoffrey Nejman’s fruity fragrance is enhanced by warm notes of vanilla and musk. The sparkling bottle is delicately hand-decorated with Swarovski stones.

radiant performer

Cle de Peau’s La Crème is a high-performance cream

that absorbs quickly and hydrates intensely. It helps

prevent temporary problems and visibly improves the

skin’s texture and radiance.

05_15_beauty_rev.indd 48 4/27/15 3:12 PM

48



Beauty preserver

Chanel’s Sublimage La Protection UV SPF 50 offers more than simple sunscreen

action. The anti-aging s cream regenerates skin and acts as a

shield against pollution.

Childhood memoriesL’eau de Serge Lutens is an “anti-fragrance” whose notes and impressions conjure up the clean scent of freshly ironed laundry, of a pillow case and childhood memories of sleep.

Touch of goldParfums M. Micallef, exclusively available at Glow-Living Beauty, has launched Mon Parfum Gold. Geoffrey Nejman’s fruity fragrance is enhanced by warm notes of vanilla and musk. The sparkling bottle is delicately hand-decorated with Swarovski stones.

radiant performer

Cle de Peau’s La Crème is a high-performance cream

that absorbs quickly and hydrates intensely. It helps

prevent temporary problems and visibly improves the

skin’s texture and radiance.


Optik Seis_Prestige May 2015_X3.pdf 1 3/31/15 11:50 AM

50



Lash revoLutionBenefit Cosmetics’ Roller Lash Mascara is a revolutionary product that makes the traditional lash curler redundant. Designed for Asian eyes, it has a two-sided brush that lifts lashes for maximum effect.

ResoRt chicFor the limited-edition fragrance elie saab Le Parfum Resort Collection 2015, Francis Kurkdjian has developed a fruity-floral composition in notes of fig, orange blossom, white jasmine and frangipani.

eyes brightThe Illuminating Eye Gel by La Mer brightens eyes. The healing energy of Miracle Broth fights against the early signs of aging, making the eyes look youthful, energised and awakened.

boyish twistHugo Boss’s Hugo Woman is an

unconventional blend of floral-fruity notes with an

unexpected boyish twist. The scent creates a contrast of

tones and sensations, fusing traditionally feminine and

masculine notes.


50



Lash revoLutionBenefit Cosmetics’ Roller Lash Mascara is a revolutionary product that makes the traditional lash curler redundant. Designed for Asian eyes, it has a two-sided brush that lifts lashes for maximum effect.

ResoRt chicFor the limited-edition fragrance elie saab Le Parfum Resort Collection 2015, Francis Kurkdjian has developed a fruity-floral composition in notes of fig, orange blossom, white jasmine and frangipani.

eyes brightThe Illuminating Eye Gel by La Mer brightens eyes. The healing energy of Miracle Broth fights against the early signs of aging, making the eyes look youthful, energised and awakened.

boyish twistHugo Boss’s Hugo Woman is an

unconventional blend of floral-fruity notes with an

unexpected boyish twist. The scent creates a contrast of

tones and sensations, fusing traditionally feminine and

masculine notes.


Cle de peau_Prestige_April'15_X3.pdf 1 3/11/15 3:41 PM


EvEry yEar, as summer approaches, the native cells of the almond tree trigger the bud renewal process. The L’Occitane Laboratory has drawn upon the regenerating power of these native cells to create Velvet Serum, a new youth complex that acts on five signs of aging in the body: dryness, skin slackening, lack of tonicity, fine lines and skin irregularities.

Velvet Serum is a new youth ritual for the body that pairs its expertise with the performance of Vitamin C to help even out the skin and reveal its youthfulness. The texture is rapidly absorbed and leaves the skin incredibly silky and velvety. Meanwhile, the enveloping melting texture of L’Occitane Velvet Balm feels wonderfully rich on the skin, providing an immediate sensation of comfort.

advertorial

L’OCCiTane VeLVeT SeruM

Youth ritual for the body

loccitane.co.id

L’Occitane has three patents pending on Velvet Serum. Patent 1, The Fruit, is a combination of almond proteins and silicium that gives the formula its firming and smoothing properties. Patent 2, The Bud, is a patented complex uniting almond buds and rosebuds, which have refining properties. Patent 3, innovation: The native Cells Youth Complex, is an exclusive blend of three active ingredients derived from the almond tree: smoothing proteins, stimulating buds and regenerating native cells.

05_15_loccitane.indd 52 4/27/15 4:35 PM


EvEry yEar, as summer approaches, the native cells of the almond tree trigger the bud renewal process. The L’Occitane Laboratory has drawn upon the regenerating power of these native cells to create Velvet Serum, a new youth complex that acts on five signs of aging in the body: dryness, skin slackening, lack of tonicity, fine lines and skin irregularities.

Velvet Serum is a new youth ritual for the body that pairs its expertise with the performance of Vitamin C to help even out the skin and reveal its youthfulness. The texture is rapidly absorbed and leaves the skin incredibly silky and velvety. Meanwhile, the enveloping melting texture of L’Occitane Velvet Balm feels wonderfully rich on the skin, providing an immediate sensation of comfort.

advertorial

L’OCCiTane VeLVeT SeruM

Youth ritual for the body

loccitane.co.id

L’Occitane has three patents pending on Velvet Serum. Patent 1, The Fruit, is a combination of almond proteins and silicium that gives the formula its firming and smoothing properties. Patent 2, The Bud, is a patented complex uniting almond buds and rosebuds, which have refining properties. Patent 3, innovation: The native Cells Youth Complex, is an exclusive blend of three active ingredients derived from the almond tree: smoothing proteins, stimulating buds and regenerating native cells.

05_15_loccitane.indd 52 4/27/15 4:35 PM

LOccitane Prestige_May 15_X3R 1.pdf 1 4/15/15 2:34 PM

54


AGENDALIVING THE ART OF KEEPING HOUSE

SOFT AND SINUOUSB&B Italia launched its latest outdoor collection, including the Butterfly upholstered modular seating system and Fat-Sofa Outdoor, last month during Milan Design Week. The new collections by Patricia Urquiola are characterised by soft and sinuous shapes. They all feature a large weave pattern made of Tortora-coloured, twisted polyethylene fibres. The Fat-Sofa Outdoor has a fully padded seat. The metal frame backrest supports the original weave, creating a special play of fullness and emptiness. Fat-Sofa Outdoor consists of six types, ranging from the large linear sofa to a large relax island, from two height variants of the armchair to a range of different sizes of ottomans. The new collection of fabrics, available also on the large back cushions, creates evocative colour and visual combinations. Available at Designclopedia.bebitalia.com

venetian inspirationsL’Objet, a maker of artisanal home décor, has debuted its second L’Objet pour Fortuny collection, Alchimie de Venise. Working closely with Mickey and Maury Riad, the brothers at the helm of Fortuny, a century-old Venetian textile house, L’Objet founder Elad Yifrach has used Mariano Fortuny’s iconic prints to create a range of décor and tabletop items. Available at Elite Grahacipta, the collection includes chargers, dinner plates and soup bowls in textured gold and platinum finishes, as well as serving bowls, lanterns, decorative boxes, vases, dessert and canapé plates, cereal bowls and condiment dishes.l-objet.com

05_15 AGENDA_Living.indd 54 4/27/15 3:13 PM

54



SOFT AND SINUOUSB&B Italia launched its latest outdoor collection, including the Butterfly upholstered modular seating system and Fat-Sofa Outdoor, last month during Milan Design Week. The new collections by Patricia Urquiola are characterised by soft and sinuous shapes. They all feature a large weave pattern made of Tortora-coloured, twisted polyethylene fibres. The Fat-Sofa Outdoor has a fully padded seat. The metal frame backrest supports the original weave, creating a special play of fullness and emptiness. Fat-Sofa Outdoor consists of six types, ranging from the large linear sofa to a large relax island, from two height variants of the armchair to a range of different sizes of ottomans. The new collection of fabrics, available also on the large back cushions, creates evocative colour and visual combinations. Available at Designclopedia.bebitalia.com

venetian inspirationsL’Objet, a maker of artisanal home décor, has debuted its second L’Objet pour Fortuny collection, Alchimie de Venise. Working closely with Mickey and Maury Riad, the brothers at the helm of Fortuny, a century-old Venetian textile house, L’Objet founder Elad Yifrach has used Mariano Fortuny’s iconic prints to create a range of décor and tabletop items. Available at Elite Grahacipta, the collection includes chargers, dinner plates and soup bowls in textured gold and platinum finishes, as well as serving bowls, lanterns, decorative boxes, vases, dessert and canapé plates, cereal bowls and condiment dishes.l-objet.com

05_15 AGENDA_Living.indd 54 4/27/15 3:13 PM Designclopedia_230x276_SRay.indd 1 08/04/15 08:38

Menara Thamrin cc Designclopedia Center Jl. M. H Thamrin Kav. 3 Jakarta 10250 Phone : (021) 39830165 - Fax : (021) 39830611 - [email protected] - www.designclopedia.com

D E S I G N PO R T R A I T.

Ray, seat system designed by Antonio Citterio. www.bebitalia.com

Designclopedia_Prestige May'15_X3.pdf 1 4/8/15 4:07 PM

56



sustainable teakThe story of Ethnicraft began in 1995, when Antwerp-based entrepreneur Philippe Delaisse decided to bring back a container of furniture and interior accessories from his holiday in Indonesia, in order to sell them at home. Long-time friend Benoit Loos heard about it and joined forces with Delaisse. Together, they started to import one container every few months. The partners decided that they wanted to design and produce their own furniture, and set up their first manufacturing site in Indonesia. Today, the brand is considered an international trendsetter. Ethnicraft branded furniture is sold through retailers in more than 50 countries. The company produces items like the Nordic range rack with six sliding doors in solid teak that is sustainably sourced in Indonesia.ethnicraft.co.id

cosmopolitan spiritMinotti’s latest collection exhibits a cosmopolitan spirit, eschews mass production and honours its strong ties with tradition. It unfolds through an authentic dialog between formal elegance inspired by the history of Italian design, the value of craftsmanship and the rigour of industrial design. Rodolfo Dordoni’s Benson occasional table features an overlapping of shapes and a skillful combination of luxury materials. Its sculpted form is enhanced by the substance of wood and the shine of metal. The table comes in two different sizes that complement its intended use. The coffee table measures 120 by 95 cm and is composed of an elliptical base and a raised circular top equipped with a mechanism that allows it to turn 360 degrees and makes the table top extendable towards the sofa. The side table is 46 cm in diameter and 38 cm high and was specifically designed to be placed alongside a sofa or armchair. Available at Minotti Kemang. minotti.com


56



sustainable teakThe story of Ethnicraft began in 1995, when Antwerp-based entrepreneur Philippe Delaisse decided to bring back a container of furniture and interior accessories from his holiday in Indonesia, in order to sell them at home. Long-time friend Benoit Loos heard about it and joined forces with Delaisse. Together, they started to import one container every few months. The partners decided that they wanted to design and produce their own furniture, and set up their first manufacturing site in Indonesia. Today, the brand is considered an international trendsetter. Ethnicraft branded furniture is sold through retailers in more than 50 countries. The company produces items like the Nordic range rack with six sliding doors in solid teak that is sustainably sourced in Indonesia.ethnicraft.co.id

cosmopolitan spiritMinotti’s latest collection exhibits a cosmopolitan spirit, eschews mass production and honours its strong ties with tradition. It unfolds through an authentic dialog between formal elegance inspired by the history of Italian design, the value of craftsmanship and the rigour of industrial design. Rodolfo Dordoni’s Benson occasional table features an overlapping of shapes and a skillful combination of luxury materials. Its sculpted form is enhanced by the substance of wood and the shine of metal. The table comes in two different sizes that complement its intended use. The coffee table measures 120 by 95 cm and is composed of an elliptical base and a raised circular top equipped with a mechanism that allows it to turn 360 degrees and makes the table top extendable towards the sofa. The side table is 46 cm in diameter and 38 cm high and was specifically designed to be placed alongside a sofa or armchair. Available at Minotti Kemang. minotti.com


KING KOIL PRES MAY'15_X1.pdf 1 4/7/15 10:12 AM

ADVERTORIAL

SAMSUNG Prestige_May_2015_X3 KIRI.pdf 1 4/28/15 10:34 AM

ADVERTORIAL


ADVERTORIAL


60

60 PRESTIGE february 2015

GADGETS THE COOLEST NEW CAmErAS

collector’s pieceThe new Leica M-P ‘Safari’ special edition set contains a Leica M-P digital rangefinder camera in olive green safari-look and a fast LeicaSummicron-M 35 mm f/2 ASPH lens in silver chrome finish. Some 1,500 sets are available worldwide. The most striking feature of the set is the unusual colour of the camera body. The top deck and baseplate are finished in a rugged and resilient olive green enamel that offers comfortable grip and lends the camera its distinctive look. The finishing touch to the safari look is provided by its colour-matched, olive green leather trim. As an homage to previous editions in olive green finish, today much sought after collector’s pieces, the camera bears the classic Leica script and the engravings ‘Leica Camera AG’ and ‘Wetzlar Germany’ on the top plate. leica-camera.com

SLIM BEAUTYThe high-zoom, compact-body Canon

PowerShot SX710 HS is designed to capture everything from vacation videos to everyday snaps. Easy to use, the camera is prepared to

handle a variety of situations. The 30x Optical Zoom gives versatility for taking still images, while 1080p Full HD video mode comes with

Intelligent IS and Zoom Framing Assist to keep highest-zoom shots clear and steady.

Background music can be added to clips in Story Highlights, and built-in Wi-Fi simplifies sharing.

canon.co.id

ONE FOR THE GIRLSThe Sony Cyber-shot DSC-KW11 looks like a perfume bottle and comes complete with Swarovski crystals. The “cap” of the bottle is a wide-angle 21-mm lens that can swivel 180 degrees for easy selfie taking. Available in white, pink, green or violet, the camera has a “beauty effect” mode that can improve the appearance of skin tone and smoothness. It also has eye widening and face slimming options so that users can tweak their and their friends’ appearance.sony.co.id

AGENDA

05_15_AGENDA Gadgets.indd 60 4/27/15 3:15 PM

60

60 PRESTIGE february 2015

GADGETS THE COOLEST NEW CAmErAS

collector’s pieceThe new Leica M-P ‘Safari’ special edition set contains a Leica M-P digital rangefinder camera in olive green safari-look and a fast LeicaSummicron-M 35 mm f/2 ASPH lens in silver chrome finish. Some 1,500 sets are available worldwide. The most striking feature of the set is the unusual colour of the camera body. The top deck and baseplate are finished in a rugged and resilient olive green enamel that offers comfortable grip and lends the camera its distinctive look. The finishing touch to the safari look is provided by its colour-matched, olive green leather trim. As an homage to previous editions in olive green finish, today much sought after collector’s pieces, the camera bears the classic Leica script and the engravings ‘Leica Camera AG’ and ‘Wetzlar Germany’ on the top plate. leica-camera.com

SLIM BEAUTYThe high-zoom, compact-body Canon

PowerShot SX710 HS is designed to capture everything from vacation videos to everyday snaps. Easy to use, the camera is prepared to

handle a variety of situations. The 30x Optical Zoom gives versatility for taking still images, while 1080p Full HD video mode comes with

Intelligent IS and Zoom Framing Assist to keep highest-zoom shots clear and steady.

Background music can be added to clips in Story Highlights, and built-in Wi-Fi simplifies sharing.

canon.co.id

ONE FOR THE GIRLSThe Sony Cyber-shot DSC-KW11 looks like a perfume bottle and comes complete with Swarovski crystals. The “cap” of the bottle is a wide-angle 21-mm lens that can swivel 180 degrees for easy selfie taking. Available in white, pink, green or violet, the camera has a “beauty effect” mode that can improve the appearance of skin tone and smoothness. It also has eye widening and face slimming options so that users can tweak their and their friends’ appearance.sony.co.id

AGENDA

05_15_AGENDA Gadgets.indd 60 4/27/15 3:15 PM

MB_E Class_PrintAd_Prestige_230x276mm_

A D

aim

ler B

rand

If you are designing the future, you need to be in great shape. With its progressive design, powerful performance and forward-thinking technology, the E-Class family – E 200 Classic, E 250 CDI Elegance, E 250 Avantgarde, E 400 AMG, E 250 Coupé and E 250 Cabriolet – once again redefines what it means to be in top form.

Visit our authorized dealers for more information and enjoy a test drive.www.mercedes-benz.co.id

In top form.The E-Class.

Mercedes benz Prestige_May 15_X3.pdf 1 4/7/15 3:20 PM

SPRING AIR_Prestige May 2015_X3.pdf 1 4/20/15 10:18 AM

SPRING AIR_Prestige May 2015_X3.pdf 1 4/20/15 10:18 AMSPRING AIR_Prestige May 2015_X3.pdf 1 4/20/15 10:18 AM

64


TRAVEL AdVEnTuREs in LuxuRy

AGENDA

A VenetiAn sAnctuArySt. Regis has added Venice to its list of highly desirable destinations. Occupying a private island on the lagoon, a few minutes by boat from St. Mark’s Square, The St. Regis Venice San Clemente Palace (stregisvenice.com) offers 191 luxurious guest rooms, each with distinct Venetian crafts such as terrazzo floors, handmade Murano chandeliers and brocades. The Presidential Suite has a prestigious setting on the third floor of the hotel. It is on two levels, with separate enclaves for day and night living. Natural light seeps into the lower level of the suite during the day through multiple high window portals, colourfully playing with the

understated decorative elements of heritage and contemporary Venetian craftsmanship in the large foyer, living and dining areas. A staircase acts as a gateway to the bedroom, a wooden-beamed attic space. The bedroom features a walk-in wardrobe and is adorned with a wrought iron balcony that looks over the lower living space. State-of-the-art technology includes internet access, iPod chargers and two flat screen televisions. The resort has two bars and three restaurants with

terraces overlooking the lagoon. The signature Restaurant Acquerello overlooks St. Mark’s Square from the terrace. It serves a Mediterranean-inspired menu focused on locally sourced ingredients and seafood from the Adriatic. The resort has a wine cellar stocked with Italian vintages.

05_15 AGENDA_Travel.indd 64 4/27/15 3:17 PM

64



AGENDA

A VenetiAn sAnctuArySt. Regis has added Venice to its list of highly desirable destinations. Occupying a private island on the lagoon, a few minutes by boat from St. Mark’s Square, The St. Regis Venice San Clemente Palace (stregisvenice.com) offers 191 luxurious guest rooms, each with distinct Venetian crafts such as terrazzo floors, handmade Murano chandeliers and brocades. The Presidential Suite has a prestigious setting on the third floor of the hotel. It is on two levels, with separate enclaves for day and night living. Natural light seeps into the lower level of the suite during the day through multiple high window portals, colourfully playing with the

understated decorative elements of heritage and contemporary Venetian craftsmanship in the large foyer, living and dining areas. A staircase acts as a gateway to the bedroom, a wooden-beamed attic space. The bedroom features a walk-in wardrobe and is adorned with a wrought iron balcony that looks over the lower living space. State-of-the-art technology includes internet access, iPod chargers and two flat screen televisions. The resort has two bars and three restaurants with

terraces overlooking the lagoon. The signature Restaurant Acquerello overlooks St. Mark’s Square from the terrace. It serves a Mediterranean-inspired menu focused on locally sourced ingredients and seafood from the Adriatic. The resort has a wine cellar stocked with Italian vintages.



The Trans resorT Bali is a new gem in the heart of trendy Seminyak. Building on the success of Trans Luxury Hotel Bandung, its sophisticated blend of rich Indonesian tradition and contemporary refinement makes it one of Bali’s most alluring resorts. Bank Mega credit card holders can enjoy 50 percent discounts at the resort during the week, 25 percent discounts at the weekend, and 50 percent discounts on certain weekends. For further information, please call 0361-8981234 (8AM-8PM).

A Balinese kulkul towers over and marks the front gate, where guests are quickly enveloped by a calm Balinese garden upon entering the resort. The drop-off area is surrounded by a serene garden. Beautifully crafted Italian marble in Balinese patterns and an iconic Murano glass chandelier give a very grand entrance as guests arrive. The spacious and airy lobby features premium handmade furniture exclusively from McGuire. “A dazzling pair of paintings by Balinese artist Nyoman Gunarsa is definitely a visual feast for the eyes in the lobby,” points out Alexander Jovanovic, General Manager of Trans Resort Bali.

The resort features 184 exceptionally appointed guest rooms and suites, and 16 palatial villas with private pools. The 65 sqm guestrooms each showcase a spacious balcony with daybed and private hot tub overlooking the shimmering sandy beach pool and tropical garden. The 130 sqm suites feature a spacious living room and a terrace giving private access to the secluded pool.

“Our ‘Balinese Kampung’ villa estate has one of the biggest one-bedroom villas in Seminyak,” notes Jovanovic. A lavish villa of 350 sqm is designed to indulge with its spacious living and dining room in the middle of a blissful lush Balinese garden. It also features an oversized luxurious bathroom and hot tub, and an outdoor shower.

“The three-bedroom Presidential Villa is privately staffed with a dedicated 24-hour butler looking after your every need,” says Jovanovic. A generous-sized pool sits in the middle of the 750 sqm space, where primal colours accentuate the setting of a Balinese paradise.

All accommodations feature mood lighting control, exclusively designed bedding with 100 percent goose down and customised linen made of luxurious Egyptian cotton, Acqua di Parma amenities, temperature and humidity control, oversized

advertorial

THE TRANS RESORT BALI

A luxury oasis in Seminyak

www.transresortbali.com0361-8981234 (8am - 8pm)

bathroom with separate shower room with overhead rain and hand shower, double wash basin and bathtub, multi-media docking station, extensive cable television channels, complimentary high-speed wireless internet access in all areas, coffee and tea facilities, luxury guest stationery set, and complete 24-hour on-call STAR service.

“The luxury of the accommodations can also be seen in the level of detail given to the materials and finishes,” says Jovanovic. He points out that exotic veneers from South America and Europe and Golden Spider marble can be found throughout the resort. A Kamasan ceiling painting in the foyer and silver masks in the bathrooms were made by Balinese artisans.

Complete your stay by savouring the extensive cuisine of the Celebration Buffet breakfast at The Restaurant, featuring authentic Indonesian, Chinese, and Western dishes. Afternoon tea, canapés and cocktails are served in The Lounge Bar.

Relaxation is redefined at The Trans Resort Bali, with its endless blue water main pool, a sandy beach pool, towering waterfalls, and kid’s pool. As children explore the mini pool we designed especially for their bliss, you may bask under our soft lounger and unwind.

Guests can take full advantage of other top of the class facilities, such as:• The Kids Club, where fun and

creative activities are aplenty. The area is equipped with Arts and Crafts Area, Lego Station, Ship Playground, Children’s Library, Multimedia Area with Wii, XBox, Kinetic and PS4 consoles, Tree House, Air Hockey and Baskin and Robbins counter.

• The Fitness Centre. Outfitted with the latest wellness equipment, it offers an extensive selection of training units from beginner to advanced level. It has two yoga rooms and separate male and female steam and sauna rooms, hot and cold tubs.

• Mozaic Beach Club. Access to the private beach club is available to guests by taking a short ride on our complimentary shuttle service, which also tours Seminyak for shopping.

The resort also offers the ARSA boutique, presenting meticulously handpicked specialist gifts and exquisite craft wares of Indonesia.

Nestled in the Balinese Kampung villa estate, The Spa is the resort’s signature wellbeing centre. Soak into the Balinese rich heritage with a sea salt scrub for a glowing and invigorated skin, and a luxurious caviar and pearl facial treatment. Facilities include hot tubs, six single treatment chambers, two couple treatment chambers and a reflexology lounge.

Special previllages for Bank Mega Credit Card holders:

05_15_transresort.indd 10 4/27/15 3:22 PM

66



AGENDA

Mansion by the seaHainan Island has seen the opening of Park Hyatt Sanya Sunny Bay Resort (sanya.park.hyatt.com). Designed by Belgian architect Jean-Michel Gathy, the property comprises six standalone, arch-shaped buildings and 207 guestrooms and villas designed to feel like a private mansion by the sea. Located next to Nan Hu Lake and 5 km away from Yalong Bay, most of the guestrooms enjoy views of the South China Sea from panoramic windows.

art in MiaMiSituated on the shores of the Atlantic Ocean in the Miami Beach Art Deco area, Sagamore Hotel (sagamorehotel.com), also known as Miami’s art hotel, has introduced more than a dozen video installations as part of the its permanent art collection. Titled “Screen Play: Moving Image Art”, the collection of digital art works includes pieces by renowned artists John Baldessari, Merce Cunningham, Jacolby Satterwhite, Takeshi Murata, Leslie Thornton and Lawrence Weiner. The Sagamore offers 93 boutique accommodations, oceanfront and rooftop penthouses and two-storey garden bungalows to boot.

The new Club Med Finolhu Villas (clubmed.us) in the Maldives is an eco-friendly private island resort with 52 overwater or beach villas. The entire facility is equipped with solar roofs that produce 100 percent of its energy requirements. Reserved for adult guests only, the resort features a Club Med Spa offering organic treatments by ILA and grants complimentary access to Club Med’s Kani resort and all its facilities, which is only a five minute boat ride away. Guests can take part in water sports or discover the Maldives through excursions such as sunset dining cruises and private tours with lobster lunch.

Partying in the Maldives


66



AGENDA

Mansion by the seaHainan Island has seen the opening of Park Hyatt Sanya Sunny Bay Resort (sanya.park.hyatt.com). Designed by Belgian architect Jean-Michel Gathy, the property comprises six standalone, arch-shaped buildings and 207 guestrooms and villas designed to feel like a private mansion by the sea. Located next to Nan Hu Lake and 5 km away from Yalong Bay, most of the guestrooms enjoy views of the South China Sea from panoramic windows.

art in MiaMiSituated on the shores of the Atlantic Ocean in the Miami Beach Art Deco area, Sagamore Hotel (sagamorehotel.com), also known as Miami’s art hotel, has introduced more than a dozen video installations as part of the its permanent art collection. Titled “Screen Play: Moving Image Art”, the collection of digital art works includes pieces by renowned artists John Baldessari, Merce Cunningham, Jacolby Satterwhite, Takeshi Murata, Leslie Thornton and Lawrence Weiner. The Sagamore offers 93 boutique accommodations, oceanfront and rooftop penthouses and two-storey garden bungalows to boot.

The new Club Med Finolhu Villas (clubmed.us) in the Maldives is an eco-friendly private island resort with 52 overwater or beach villas. The entire facility is equipped with solar roofs that produce 100 percent of its energy requirements. Reserved for adult guests only, the resort features a Club Med Spa offering organic treatments by ILA and grants complimentary access to Club Med’s Kani resort and all its facilities, which is only a five minute boat ride away. Guests can take part in water sports or discover the Maldives through excursions such as sunset dining cruises and private tours with lobster lunch.

Partying in the Maldives


TOTO PRESTIGE MAY'15_X3.pdf 1 3/31/15 11:42 AM

68 PRESTIGE MAy 2015

Few experiences are as memorable or meaningful as a fantastic family holiday. Whether it’s for some quiet time on a remote beach, the excitement of taking in a natural wonder, or the energising activity of exploring a new city, a vacation done well is as enriching in the moment as it is long-lasting in its impact on family members of all ages.

Prizing the importance of these family journeys, St. Regis Hotels & Resorts offers Family Traditions, a specially curated programme of unforgettable experiences in some of the world’s top destinations.

From the moment families arrive, each St. Regis five-star property is prepared to take care of each and every member’s needs. Young travellers are immediately made to feel special with amenities designed specifically for them, such as child-sized robes, slippers, treats, children’s menus, and relaxed restaurant atmospheres. As for any further need, the legendary St. Regis Butler services are available to all guests – big and small – to ensure every detail is well taken care of. One of the joys of

advertorial

travelling is the freedom that it brings, and for that, St. Regis offers expert babysitting and nanny services. At St. Regis resort properties, impressive Children’s Clubs offer everything from computer labs and movies to cultural excursions and outdoor activities.

The biggest highlight of Family Traditions , however, is its roster of hand selected experiences unique to each locale and equally appealing to all ages and generations. From private tours of sacred historic sites to athletic escapades on Olympic courses to culinary excursions and unforgettable meals, each experience is designed to immerse families in their travels in a way they will never forget.

The St. Regis Sanya Yalong Bay ResortThe pristine natural setting of China’s Hainan Island awaits exploration by land or water with the St. Regis’s two special experiences here. Families can explore the diverse ecosystems of a mangrove forest by kayak on an expertly guided tour, or, for landlubbers, a tandem bicycle ride along country mountain roads is a perfect way to take in the breathtaking scenery of Yalong Bay.

ST. RegIS HOTelS & ReSORTS

Fun for all the family

The ST. RegiS Sanya yalong Bay ReSoRT

05_15_stregis.indd 68 4/28/15 10:16 AM


Few experiences are as memorable or meaningful as a fantastic family holiday. Whether it’s for some quiet time on a remote beach, the excitement of taking in a natural wonder, or the energising activity of exploring a new city, a vacation done well is as enriching in the moment as it is long-lasting in its impact on family members of all ages.

Prizing the importance of these family journeys, St. Regis Hotels & Resorts offers Family Traditions, a specially curated programme of unforgettable experiences in some of the world’s top destinations.

From the moment families arrive, each St. Regis five-star property is prepared to take care of each and every member’s needs. Young travellers are immediately made to feel special with amenities designed specifically for them, such as child-sized robes, slippers, treats, children’s menus, and relaxed restaurant atmospheres. As for any further need, the legendary St. Regis Butler services are available to all guests – big and small – to ensure every detail is well taken care of. One of the joys of

advertorial

travelling is the freedom that it brings, and for that, St. Regis offers expert babysitting and nanny services. At St. Regis resort properties, impressive Children’s Clubs offer everything from computer labs and movies to cultural excursions and outdoor activities.

The biggest highlight of Family Traditions , however, is its roster of hand selected experiences unique to each locale and equally appealing to all ages and generations. From private tours of sacred historic sites to athletic escapades on Olympic courses to culinary excursions and unforgettable meals, each experience is designed to immerse families in their travels in a way they will never forget.

The St. Regis Sanya Yalong Bay ResortThe pristine natural setting of China’s Hainan Island awaits exploration by land or water with the St. Regis’s two special experiences here. Families can explore the diverse ecosystems of a mangrove forest by kayak on an expertly guided tour, or, for landlubbers, a tandem bicycle ride along country mountain roads is a perfect way to take in the breathtaking scenery of Yalong Bay.

ST. RegIS HOTelS & ReSORTS

Fun for all the family

The ST. RegiS Sanya yalong Bay ReSoRT

05_15_stregis.indd 68 4/28/15 10:16 AM

MAy 2015 PRESTIGE 69

Back on the resort’s grounds, an impressive playground is conveniently set right next to the tennis courts, letting families enjoy some playtime outside without losing sight of one another.

The St. Regis BangkokKnowing no family vacation is complete without photos, Bangkok’s St. Regis has created a special Bangkok photo hunt, sending families along with a butler around to city sites and capturing them on a Polaroid camera for scrapbook-worthy printouts. For a full day out of the city, families can venture to elephant World in Kanchanaburi province, a rehabilitation centre that teaches visitors how to care for the animals. Or, for a meal in, a hands-on approach to Bangkok’s culinary scene is available with cooking classes led by the hotel’s executive chef.

The St. Regis OsakaIn the vibrant Japanese city of Osaka, the St. Regis invites families to explore its cultural side. At the My Cup Noodle Factory, families can learn about the

history of Japan’s most famous instant noodles and custom design their own dish. Admission here additionally includes tickets to 28 attractions, including the Tennoji Zoo, Nagai Botanical garden, and the city’s highest Ferris wheel. Or, for an interactive history lesson, the Osaka Museum of History offers activities such as digging for artefacts in addition to rotating exhibitions about local history and culture.

The St. Regis Bali ResortBali is known for its natural beauty, and the St. Regis, located in Nusa Dua, offers families a unique way to learn about it through visits to the eco learning Park. Supported by the Indonesian non-profit R.O.l.e. Foundation, the park teaches visitors about sustainable permaculture gardening, reforestation, and more. For a more playful outing, trips to the nearby Pirates Bay Bali park are sure to get parents and kids both climbing through pirate ships and tree houses, flying kites and making campfires, and, of course, going on a treasure hunt.

The ST. RegiS Bangkok

The ST. RegiS Bali ReSoRT

The ST. RegiS oSakawww.stregisfamilytraditions.com

05_15_stregis.indd 69 4/28/15 10:16 AM


The five-sTar Padma Resort Bali at Legian has unveiled its newly renovated 178 guest rooms, together with the brand-new Lagoon Pool, Barong Lagoon Pool Bar & Café, Family Block and S.K.A.I. Beach Club. The resort’s multi-million dollar facelift was inspired by its desire to offer an idyllic retreat for each of its guests amid the hustle and bustle of the popular Legian area.

“Many of our guests seek a tranquil place to rest and relax when spending their holidays in Bali, but at the same time, they do not want to stay in an isolated location where it is too far from everywhere to explore what the island offers,” says Tjipjanto Soerjanto, Padma Hotels’ Director of Operations.

The 104-metre lagoon pool, including a grotto that comes with a waterfall, recreates the ambience of an exotic oasis with a visually inspiring landscape of native greenery and encompassed by a generous sundeck fashioned out of reclaimed timber that gives the setting a timeless appeal. Small islands within the lagoon feature carved stone statues depicting Bali’s legendary barong and other mythical creatures.

The pool is situated in front of a four-storey building, which houses the recently refurbished room types: Deluxe Rooms, Deluxe Lagoon View, Lagoon Access Rooms, Premier Rooms, and Balcony Suites.

The One-Bedroom Balcony Suite embraces the healthy attributes of a tropical lifestyle with an extended open-air balcony to relax in the sun. The king-sized bedroom invites nights of restful slumber with its plush linen and mood enhancing décor. A separate living room is infused with natural daylight and can accommodate another adult guest or two children in complete comfort without compromising privacy. And access to the Garden Club Lounge is just one of the benefits of staying in this room category.

The resort’s newly launched Family Block is one of its commitments to enhance the experience of family guests. Widely known as family hotel and recognised by TripAdvisor as number one hotel for families in Indonesia and top 25 in the world in 2014, Padma Resort Legian’s family block is superbly designed for comfort with a unique artistic twist.

Padma responded to guests’ requests in designing the standard 64sqm space, which includes one master bedroom, one children’s room with bunk bed, two bathrooms and a spacious private balcony. The Family Block itself was built with a 40 metres long and 45 cm deep kids’ swimming pool with three water slides, juice bar, gelato stand and kids club with a numerous games and activities like air hockey table, PS4 and Wii.

“We know how to spoil our guests and their little ones, where this family block is truly dedicated for our loyal guests that know how to spend their holiday in style,” says Soerjanto.

The Barong Lagoon Pool Bar & Café is expected to

supplement

www.padmaresortlegian.com

PADMA ReSORT BALI AT LeGIAn

An idyllic retreat

become the social hub of the Lagoon where guests can enjoy an extensive menu of refreshments and light bites. This poolside dining venue opens daily from 7.30 am to 9 pm, serving American Breakfast buffet, cool poolside snacks with some of Padma’s favourites and a nighttime Grill Sensations Menu, all in an open-kitchen concept designed to complement the guests’ experience during their enjoyable time in the tropical lagoon area.

Yet another exciting development at Padma Resort Legian is its new Beach Club, located right on the front of Legian Beach, which is famous for its sunsets. S.K.A.I. Beach Club at Padma Resort Bali is set to take the relaxing art of sun-downing to exciting new heights.

S.K.A.I., which stands for Sunset•Kocktail•Alfresco•Indulgence, is a masterpiece of captivating ambiance, exquisite designer cocktails, island elegance design and delicious cuisine.

“S.K.A.I. Beach Club is a hip spot to unwind over delectable cocktails and light bites while enjoying chill tunes by our resident DJ and watching the island’s celebrated sunsets,” says Soerjanto.

The club is divided into two areas; indoor dining area and alfresco area. It accommodates up to 200 guests and features sun lounge chairs, cabanas and an infinity swimming pool facing Legian Beach. Savour the tantalising delicacies of Chef Brad, such as Air Dried Spanish Chorizo & Pepperoni Pizza, Tequila Ceviche of Salmon& Scallop, Mexican Steak Sandwich, S.K.A.I.’s Ultimate Salad Sandwich and many more accompanied by the signature cocktails such as Okalicious, Forbidden S.K.A.I., Rezunset and minus(-)2˚C beer just to name a few.

The whole project was conceptualized by ARC22o2 Global Design Studio, a consultancy design firm based in Singapore that is gaining international recognition for its unique and edgy designs.

05_15_padma.indd 70 4/27/15 3:35 PM


The five-sTar Padma Resort Bali at Legian has unveiled its newly renovated 178 guest rooms, together with the brand-new Lagoon Pool, Barong Lagoon Pool Bar & Café, Family Block and S.K.A.I. Beach Club. The resort’s multi-million dollar facelift was inspired by its desire to offer an idyllic retreat for each of its guests amid the hustle and bustle of the popular Legian area.

“Many of our guests seek a tranquil place to rest and relax when spending their holidays in Bali, but at the same time, they do not want to stay in an isolated location where it is too far from everywhere to explore what the island offers,” says Tjipjanto Soerjanto, Padma Hotels’ Director of Operations.

The 104-metre lagoon pool, including a grotto that comes with a waterfall, recreates the ambience of an exotic oasis with a visually inspiring landscape of native greenery and encompassed by a generous sundeck fashioned out of reclaimed timber that gives the setting a timeless appeal. Small islands within the lagoon feature carved stone statues depicting Bali’s legendary barong and other mythical creatures.

The pool is situated in front of a four-storey building, which houses the recently refurbished room types: Deluxe Rooms, Deluxe Lagoon View, Lagoon Access Rooms, Premier Rooms, and Balcony Suites.

The One-Bedroom Balcony Suite embraces the healthy attributes of a tropical lifestyle with an extended open-air balcony to relax in the sun. The king-sized bedroom invites nights of restful slumber with its plush linen and mood enhancing décor. A separate living room is infused with natural daylight and can accommodate another adult guest or two children in complete comfort without compromising privacy. And access to the Garden Club Lounge is just one of the benefits of staying in this room category.

The resort’s newly launched Family Block is one of its commitments to enhance the experience of family guests. Widely known as family hotel and recognised by TripAdvisor as number one hotel for families in Indonesia and top 25 in the world in 2014, Padma Resort Legian’s family block is superbly designed for comfort with a unique artistic twist.

Padma responded to guests’ requests in designing the standard 64sqm space, which includes one master bedroom, one children’s room with bunk bed, two bathrooms and a spacious private balcony. The Family Block itself was built with a 40 metres long and 45 cm deep kids’ swimming pool with three water slides, juice bar, gelato stand and kids club with a numerous games and activities like air hockey table, PS4 and Wii.

“We know how to spoil our guests and their little ones, where this family block is truly dedicated for our loyal guests that know how to spend their holiday in style,” says Soerjanto.

The Barong Lagoon Pool Bar & Café is expected to

supplement

www.padmaresortlegian.com

PADMA ReSORT BALI AT LeGIAn

An idyllic retreat

become the social hub of the Lagoon where guests can enjoy an extensive menu of refreshments and light bites. This poolside dining venue opens daily from 7.30 am to 9 pm, serving American Breakfast buffet, cool poolside snacks with some of Padma’s favourites and a nighttime Grill Sensations Menu, all in an open-kitchen concept designed to complement the guests’ experience during their enjoyable time in the tropical lagoon area.

Yet another exciting development at Padma Resort Legian is its new Beach Club, located right on the front of Legian Beach, which is famous for its sunsets. S.K.A.I. Beach Club at Padma Resort Bali is set to take the relaxing art of sun-downing to exciting new heights.

S.K.A.I., which stands for Sunset•Kocktail•Alfresco•Indulgence, is a masterpiece of captivating ambiance, exquisite designer cocktails, island elegance design and delicious cuisine.

“S.K.A.I. Beach Club is a hip spot to unwind over delectable cocktails and light bites while enjoying chill tunes by our resident DJ and watching the island’s celebrated sunsets,” says Soerjanto.

The club is divided into two areas; indoor dining area and alfresco area. It accommodates up to 200 guests and features sun lounge chairs, cabanas and an infinity swimming pool facing Legian Beach. Savour the tantalising delicacies of Chef Brad, such as Air Dried Spanish Chorizo & Pepperoni Pizza, Tequila Ceviche of Salmon& Scallop, Mexican Steak Sandwich, S.K.A.I.’s Ultimate Salad Sandwich and many more accompanied by the signature cocktails such as Okalicious, Forbidden S.K.A.I., Rezunset and minus(-)2˚C beer just to name a few.

The whole project was conceptualized by ARC22o2 Global Design Studio, a consultancy design firm based in Singapore that is gaining international recognition for its unique and edgy designs.

05_15_padma.indd 70 4/27/15 3:35 PM

PADMA BALI RESORT_May_2015_X3.pdf 1 4/17/15 1:30 PM


prestige report

It was a golf tournament, yet a couple of cricketing legends - Sir Viv Richards and Sir Ian Botham – were among the main attractions when about 140 professional and amateur golfers gathered for the BMW New Zealand Golf Open 2015 Queenstown this March. The annual tournament has a pro-am format and is unique in the Asia Pacific region. This year, it coincided with the 11th Cricket World Cup, which was jointly hosted by Australia and New Zealand from February 14 to March 29. No fewer than 10 international cricketers took part in the ANZ Celebrity Challenge, showing off their skills on some of New Zealand’s best golf courses.

“It’s quite unique to have this incredible line-up of cricket legends come to New Zealand as a group for the first time,” said John Hart, Chairman of the BMW New Zealand Open’s organising committee. “Our tournament creates the opportunity

to celebrate New Zealand’s co-hosting of the Cricket World Cup, and to enjoy the banter and rivalry that exists among this group of legendary sportsmen.”

The ANZ Celebrity Challenge, which saw cricketers partnered with golfers, was won by sports commentator Mark Richardson, who hit four test-match centuries and 19 fifties for New Zealand during his cricketing career. Meanwhile, Jordan Zunic, a 23-year-old Australian rookie from New South Wales, was the surprise winner of the Open after making a stunning shot into the final hole in perfect conditions at The Hills. “When I hit it, it felt perfect,” he said.

It’s no surprise that keen golfers enjoy any opportunity to play in New Zealand. Known for its breathtaking natural landscape and temperate climate, the country has about 400 golf courses spread all across the North and South Islands. Indeed, New Zealand has the highest number of golf courses per capita in the world. The city of Queenstown boasts awe-inspiring golf landscapes, as well as unique golfing experiences, such as the one offered by Over The Top helicopter company, which takes passengers to the top of New Zealand’s Southern

Alps to putt at 4,500 feet or tee off on a cliff.

The Hills, an exclusive 18-hole golf course designed by John Darby, is set on over 500 acres of land in a glacial valley. Sculptures crafted by renowned New Zealand and international artists compliment the natural beauty of the course’s lakes, waterways and wetland areas. Owned by New Zealand jewellery magnate Sir Michael Hill, a key feature of the Hills is its elevated tees, which make for longer tee shots while also allowing the golfer to take in the panoramic vistas around them. On Sunday, March 15, the final day of the tournament, The Hills’ clubhouse, which houses its own day spa and overlooks the 18th green, was crowded with spectators, who watched Zunic emerge as champion. Other big names, including Hiroshi Iwata, Marcus Fraser, Mark Brown and Brendan Jones,

LeGeNDS ON THe GReeNSWith about 400 courses to choose from across the North and South Islands, it’s no surprise that keen golfers relish any opportunity to tee off in beautiful New Zealand, as Clarissa Santoso discovered when she attended the BMW New Zealand Golf Open 2015 in Queenstown

05_15_newzealand.indd 72 4/27/15 3:37 PM


prestige report

It was a golf tournament, yet a couple of cricketing legends - Sir Viv Richards and Sir Ian Botham – were among the main attractions when about 140 professional and amateur golfers gathered for the BMW New Zealand Golf Open 2015 Queenstown this March. The annual tournament has a pro-am format and is unique in the Asia Pacific region. This year, it coincided with the 11th Cricket World Cup, which was jointly hosted by Australia and New Zealand from February 14 to March 29. No fewer than 10 international cricketers took part in the ANZ Celebrity Challenge, showing off their skills on some of New Zealand’s best golf courses.

“It’s quite unique to have this incredible line-up of cricket legends come to New Zealand as a group for the first time,” said John Hart, Chairman of the BMW New Zealand Open’s organising committee. “Our tournament creates the opportunity

to celebrate New Zealand’s co-hosting of the Cricket World Cup, and to enjoy the banter and rivalry that exists among this group of legendary sportsmen.”

The ANZ Celebrity Challenge, which saw cricketers partnered with golfers, was won by sports commentator Mark Richardson, who hit four test-match centuries and 19 fifties for New Zealand during his cricketing career. Meanwhile, Jordan Zunic, a 23-year-old Australian rookie from New South Wales, was the surprise winner of the Open after making a stunning shot into the final hole in perfect conditions at The Hills. “When I hit it, it felt perfect,” he said.

It’s no surprise that keen golfers enjoy any opportunity to play in New Zealand. Known for its breathtaking natural landscape and temperate climate, the country has about 400 golf courses spread all across the North and South Islands. Indeed, New Zealand has the highest number of golf courses per capita in the world. The city of Queenstown boasts awe-inspiring golf landscapes, as well as unique golfing experiences, such as the one offered by Over The Top helicopter company, which takes passengers to the top of New Zealand’s Southern

Alps to putt at 4,500 feet or tee off on a cliff.

The Hills, an exclusive 18-hole golf course designed by John Darby, is set on over 500 acres of land in a glacial valley. Sculptures crafted by renowned New Zealand and international artists compliment the natural beauty of the course’s lakes, waterways and wetland areas. Owned by New Zealand jewellery magnate Sir Michael Hill, a key feature of the Hills is its elevated tees, which make for longer tee shots while also allowing the golfer to take in the panoramic vistas around them. On Sunday, March 15, the final day of the tournament, The Hills’ clubhouse, which houses its own day spa and overlooks the 18th green, was crowded with spectators, who watched Zunic emerge as champion. Other big names, including Hiroshi Iwata, Marcus Fraser, Mark Brown and Brendan Jones,

LeGeNDS ON THe GReeNSWith about 400 courses to choose from across the North and South Islands, it’s no surprise that keen golfers relish any opportunity to tee off in beautiful New Zealand, as Clarissa Santoso discovered when she attended the BMW New Zealand Golf Open 2015 in Queenstown



www.newzealand.com

were in action at the Open. Two time champion Greg Turner, who teamed up with his son Jack, was one of the first players teeing off in the opening group at Millbrook Resort on the first day of the tournament. Millbrook Resort, a co-host of the New Zealand Open, is a family-friendly 175-room golf resort set against the backdrop of the cloud-capped Remarkables Mountain Range in Queenstown. March 12 was an historic day for Millbrook Resort as eiichi Ishii, the visionary behind the resort was presented with the keys to Arrowtown as part of the 2015 BMW New Zealand Open opening ceremony.

Designed by renowned professional and master golfer Sir Bob Charles, Millbrook Resort’s 27-hole championship course offers three courses, with five different tee positions. The resort’s rooms and villas, all decorated in French provincial style, are situated in a quiet cul-de-sac surrounded by flora and fauna. The resort has four restaurants as well as an

award-winning luxury day spa. Most of the Millbrook grounds is open-space, with walking and biking tracks for visitors and locals, and mountain bikes for hire on-site.

Amateurs who missed the two-round cut at the tournament were given a chance to play at Jack’s Point, a John Darby-designed 6, 388 metre 18-hole course that follows natural contours and features tussock grasslands, dramatic rocky outcrops and steep bluffs. Billed as one of the world’s most spectacular courses, Jack’s Point is backdropped by the Remarkables Mountain Range and overlooks Lake Wakatipu, the second largest of the southern glacial lakes. Jack’s Point Clubhouse and Restaurant, surrounded by the golf course, is a rustic complex that draws its inspiration from the traditional Kiwi woolshed, blending in with the surrounding rural landscape. The restaurant focuses on seasonal and freshly produced ingredients for breakfast and lunch, and its floor-to-ceiling windows provide unobstructed views of the Remarkables, Coronet Peak and Lake Tewa.

Jack’s Point

Millbrook resort

at the hills

the hills, Queenstown 17th fairway lines


74


AGENDA

Progressive indonesian

Tea-smoked Spanish lobster with lemongrass and peanut ebi,

deconstructed ketan srikaya (sticky rice in sugar-apple sauce) and

kecombrang (torch ginger) sorbet are among the items on Sriwijaya’s

progressive Indonesian menu at The Dharmawangsa Jakarta (Tel: (62-21)

725 8181). Overseeing the culinary breakthrough is Felix Budisetiawan, who has succeeded Vindex Tengker

as Executive Chef. Sriwijaya was previously known for its classic

French food. Since last November, it has shifted to Indonesian food that is cooked using contemporary French

techniques and presentation.

Foie gras on sunday Spectrum, the all-day-dining restaurant at Fairmont Jakarta (Tel: (62-21) 2970 3333), has introduced Sunday brunch. The foie gras station serves pan-seared foie gras that is cooked to order with a selection of sauces. The carving-of-the-day selection rotates items like bone-in rib eye, beef strip loin and lamb leg, with Yorkshire pudding on the side. The pork station offers crispy pork belly, charcuterie cuts and steam buns. The dim sum station has an extensive choice of dumplings with fine ingredients like foie gras and scallops. The live wok station cooks up made-to-order items like nasi goreng kampung. The regular brunch is priced at Rp 595,000++ per person, while brunch with free-flow beer, wine and mojitos is offered at Rp 1.2 million++.

out oF the boxInterContinental Bali Resort (Tel: (62-361) 701 888) is hosting Japanese celebrity chef Hal Yamashita at a series of gastronomic dinners, exclusive cooking classes, and sake, plum wine and Japanese whisky-tasting seminars, which will take place at KO Restaurant, Teppanyaki and Cocktail Lounge from May 13 to 17. Born to restaurant owners in Kobe, Yamashita runs nine restaurants in Japan – including a high-end eponymous venue in Tokyo – in addition to the recently opened Syun Restaurant in Singapore. His out-of-the-box recipes stem from his distinctive interpretation of “Nouvelle Japanese”.

Cured to PerFeCtionLobo at The Ritz-Carlton Jakarta, Mega Kuningan (Tel: (62-21) 2551 8380) has introduced 11 types of Spanish tapas with a modern twist. Crafted

by Chef Jordi Bernus, the dishes are perfect for an afternoon soiree, accompanied by Spanish wine. The highlight of the new tapas menu is freshly sliced Jamon Iberico Pata Negra, “5 Jotas”, served with homemade ciabatta and topped with tomato-brushed olive oil. The “5 Jotas” refers to one of the finest hams in the world, an Iberico pork breed that has been cured for five years. A jamon plate priced at Rp 525.000++ is ideal for two persons.

05_15_food.indd 74 4/27/15 4:15 PM

74


AGENDA

Progressive indonesian

Tea-smoked Spanish lobster with lemongrass and peanut ebi,

deconstructed ketan srikaya (sticky rice in sugar-apple sauce) and

kecombrang (torch ginger) sorbet are among the items on Sriwijaya’s

progressive Indonesian menu at The Dharmawangsa Jakarta (Tel: (62-21)

725 8181). Overseeing the culinary breakthrough is Felix Budisetiawan, who has succeeded Vindex Tengker

as Executive Chef. Sriwijaya was previously known for its classic

French food. Since last November, it has shifted to Indonesian food that is cooked using contemporary French

techniques and presentation.

Foie gras on sunday Spectrum, the all-day-dining restaurant at Fairmont Jakarta (Tel: (62-21) 2970 3333), has introduced Sunday brunch. The foie gras station serves pan-seared foie gras that is cooked to order with a selection of sauces. The carving-of-the-day selection rotates items like bone-in rib eye, beef strip loin and lamb leg, with Yorkshire pudding on the side. The pork station offers crispy pork belly, charcuterie cuts and steam buns. The dim sum station has an extensive choice of dumplings with fine ingredients like foie gras and scallops. The live wok station cooks up made-to-order items like nasi goreng kampung. The regular brunch is priced at Rp 595,000++ per person, while brunch with free-flow beer, wine and mojitos is offered at Rp 1.2 million++.

out oF the boxInterContinental Bali Resort (Tel: (62-361) 701 888) is hosting Japanese celebrity chef Hal Yamashita at a series of gastronomic dinners, exclusive cooking classes, and sake, plum wine and Japanese whisky-tasting seminars, which will take place at KO Restaurant, Teppanyaki and Cocktail Lounge from May 13 to 17. Born to restaurant owners in Kobe, Yamashita runs nine restaurants in Japan – including a high-end eponymous venue in Tokyo – in addition to the recently opened Syun Restaurant in Singapore. His out-of-the-box recipes stem from his distinctive interpretation of “Nouvelle Japanese”.

Cured to PerFeCtionLobo at The Ritz-Carlton Jakarta, Mega Kuningan (Tel: (62-21) 2551 8380) has introduced 11 types of Spanish tapas with a modern twist. Crafted

by Chef Jordi Bernus, the dishes are perfect for an afternoon soiree, accompanied by Spanish wine. The highlight of the new tapas menu is freshly sliced Jamon Iberico Pata Negra, “5 Jotas”, served with homemade ciabatta and topped with tomato-brushed olive oil. The “5 Jotas” refers to one of the finest hams in the world, an Iberico pork breed that has been cured for five years. A jamon plate priced at Rp 525.000++ is ideal for two persons.

05_15_food.indd 74 4/27/15 4:15 PM

MAY 2015 PRESTIGE 75

FOOD Fresh new FlavOurs

UNIQUE TO VENICEIl Mare at Hotel Mulia Senayan (Tel: (62-21) 574 7777) is offering freshly made cicchetti – little bar snacks that are unique to Venice - to add a twist to Saturday evenings. In Venice, these dishes often feature seafood, but there are other options too. Choose from a selection of eight, 12 or and 14 cicchetti, which are always best savoured with a glass of chilled Italian white wine. Available every Saturday from 6 pm to 11 pm.

a well-travelled CheFGerald Prinz is the new Executive Chef at Gran Melia Hotel Jakarta (Tel: 62-21) 526 8080). An Austrian national, he specialises in French, Italian and Austrian cuisine, but is also passionate about Asian food. He graduated from Culinary Institute of Vienna in 1985. He started his career in Vienna after finishing his compulsory army service. He has worked in many countries, including New Zealand, the USA, Switzerland, Germany, Oman, the UAE, Hong Kong, Vietnam and Malaysia.

adorable vanillaContinuing a successful partnership with luxury French brand Pierre Hermé Paris, The Ritz-Carlton, Hong Kong is offering a vanilla-themed afternoon tea until May 24. Café 103 serves a selection featuring pastry creations from Hermé’s Fetish Infiniment Vanille collection priced at HK$388 (US$50) for one. It’s a celebration of the pastry chef’s adoration of vanilla. An insatiable gourmand, Pierre Hermé has created a special blend by combining three types of vanilla beans from Mexico, Tahiti and Madagascar. Each bringing their unique characteristics of intense, floral and oak, the trio of flavours has become the signature “house” fragrance and a perfume suited to epicurean audacity.

05_15_food.indd 75 4/27/15 4:15 PM

76AGENDA

AUCTIONS HOTTeST BIdS ArOUNd THe wOrld

UNDER THE HAMMER

Tokyo Chuo

pho

to: S

wa

nn

au

cti

on

Ga

ller

ieS

Mount Tiandu Among the Chinese modern paintings on offer, Wu Changshuo’s sweeping landscape scroll of villages surrounded by mountains garnered 63,250,000 yen.

Bronze Ritual Vessel There was also strong interest in a rare archaic bronze ritual vessel from the Western Zhou Dynasty, which eventually sold for 51,750,000 yen.

dee Zee-ATlAS OFTe wATer-wereldMay 19Headlining Swann Auction Galleries’ Maps & Atlases, Natural History and Colour Plate Books sale is this beautiful piece by 17th-century Dutch cartographer and publisher Pieter Goos. Anticipated to realise between US$70,000 and $100,000, the double-hemisphere world map was carefully hand-coloured and depicts the changing of the seasons, as well as the various stages in life from youth to old age.

1902 OPeN GOlF CHAMPIONSHIP

wINNer’S MedAlMay 13

The highly coveted Open Championship

winner’s medal, won by the late Scottish golfer

Alexander Herd in 1902, is estimated to achieve

between £35,000 and £50,000 at Bonhams Edinburgh’s Sporting sale. Considered

extremely rare, these medals are seldom seen at auction. This one is crafted out of 18k gold, has a

diameter of 44mm and weighs 60g.

Calligraphy Selling for 19 times its pre-sale estimate, this scroll by Ming dynasty master Chen Chun — who is known for his rhythmic brushwork — realised an impressive 230 million Japanese yen (S$2,638,155.60) at the auction house’s Spring sales.

POrTrAIT de BÉATrICe HASTINGS

May 4-5ninety esteemed artworks owned by the late Goldman Sachs chairman John c

whitehead are being offered at christie’s new York’s impressionist and Modern art sale. the star lot is Modigliani’s Portrait de

Béatrice Hastings painted in 1916. estimated to go for uS$7 million-$10 million, it

portrays Modigliani’s muse — South african writer, poet and literary critic, emily alice haigh, who often went by one of her pen

names, Beatrice hastings.

05_15 AGENDA-AUCTIONS V3.indd 76 4/27/15 4:44 PM

76AGENDA

AUCTIONS HOTTeST BIdS ArOUNd THe wOrld

UNDER THE HAMMER

Tokyo Chuo

pho

to: S

wa

nn

au

cti

on

Ga

ller

ieS

Mount Tiandu Among the Chinese modern paintings on offer, Wu Changshuo’s sweeping landscape scroll of villages surrounded by mountains garnered 63,250,000 yen.

Bronze Ritual Vessel There was also strong interest in a rare archaic bronze ritual vessel from the Western Zhou Dynasty, which eventually sold for 51,750,000 yen.

dee Zee-ATlAS OFTe wATer-wereldMay 19Headlining Swann Auction Galleries’ Maps & Atlases, Natural History and Colour Plate Books sale is this beautiful piece by 17th-century Dutch cartographer and publisher Pieter Goos. Anticipated to realise between US$70,000 and $100,000, the double-hemisphere world map was carefully hand-coloured and depicts the changing of the seasons, as well as the various stages in life from youth to old age.

1902 OPeN GOlF CHAMPIONSHIP

wINNer’S MedAlMay 13

The highly coveted Open Championship

winner’s medal, won by the late Scottish golfer

Alexander Herd in 1902, is estimated to achieve

between £35,000 and £50,000 at Bonhams Edinburgh’s Sporting sale. Considered

extremely rare, these medals are seldom seen at auction. This one is crafted out of 18k gold, has a

diameter of 44mm and weighs 60g.

Calligraphy Selling for 19 times its pre-sale estimate, this scroll by Ming dynasty master Chen Chun — who is known for his rhythmic brushwork — realised an impressive 230 million Japanese yen (S$2,638,155.60) at the auction house’s Spring sales.

POrTrAIT de BÉATrICe HASTINGS

May 4-5ninety esteemed artworks owned by the late Goldman Sachs chairman John c

whitehead are being offered at christie’s new York’s impressionist and Modern art sale. the star lot is Modigliani’s Portrait de

Béatrice Hastings painted in 1916. estimated to go for uS$7 million-$10 million, it

portrays Modigliani’s muse — South african writer, poet and literary critic, emily alice haigh, who often went by one of her pen

names, Beatrice hastings.

05_15 AGENDA-AUCTIONS V3.indd 76 4/27/15 4:44 PM

77 PRESTIGE january 2015

wine’s beauty is largely ineffable, quixotic even; an incandescent ember in the memory bank, while coddling the soul as a yearning, not just for another sip, but as a means to venture far and wide, to places that reverberate in the imagination or, indeed, as fond memories of places to which one hopes to return. A liquid postcard.

After all, wine regions the world over are attractive, with fine folk working in them. When we sip their wine, we experience the lustre of place. Of course, the majority of wine has little to do with any sense of place. It’s fruit-forward, polished, eminently satisfying for most and, with that, it does its job perfectly well. However, much of this sort of wine can come from anywhere.

The best wines are different. They speak of a place, no matter how abstract this concept is. They encompass the many variables that meld to give it its aromas, flavours, textures, longevity or immediacy, as the case may be.

Despite all of this, many of us are frequently reduced to qualifying wine’s attraction by trying to quantify it. Indeed, for some of us, a yearning for wine is driven by scores, rankings and medals, rather than any inherent deliciousness or sense of place. Wine becomes a picture frame for its drinker, whose choices of wines are validated and vindicated further, when finding a synergy with the voices of critics, other commentators and their scores.

Scores and rankings are often justified as a simple and thus comprehensible means for the layman to appreciate wine. They are pragmatic means to some extent, I suppose, to communicate wine’s intrinsic qualities for the given critic, yet they fail to navigate wine’s emotive turns and twists while forcing the

reader into the rubric of a particular critic, often with dull and dire consequences. After all, a writer’s emotional connection to wine is difficult to gauge based on a paragraph of notes and a score.

In this column I will attempt an ode to an emotional connection to wine. In doing so, I will refrain from mentioning any particular wines, because individual wines are not the point. After all, just as the moment may command layered profundity in a glass, another may call for a wine that is frisky, pithy and deliciously simple.

In any case, the fascination for wine began at home. There was always a bottle on the table and both parents were, and still are, good cooks. They lived beyond their means and took us kids to many restaurants, where we learned that a burning candle was synonymous with time passing and an escape to that which lies beyond. Nevertheless, the labels on the bottles resonated. I wanted to go there, wherever the châteaux, billabongs or bucolic settings depicted on them were.

Years later, my first real job in wine was tearing up boxes in a wine store. Menial, yes, but a fine way to sear vinous nomenclature into the memory bank. My second job in wine was tearing up more boxes, this time in a bar in Paris. I was studying art history during the day, and it was in Paris that an irreversible connection with wine took place.

Like art in its many guises, I sensed that wine provides more than just an aesthetic experience. I am not suggesting that wine is art. But if the ability to verbalise what we feel or taste fails us, wine is a wonderful mechanism to obviate preconceptions, or to transcend what we are supposed to think, much as art is. Sometimes it simply takes a sip for a wine to provoke curiosity and further exploration with another sip. Words are not always forthcoming to describe what we feel. While the argument exists that strong wine writing facilitates an exploration of these feelings, who is to say that sensorially we are all on the same page, or relate to the same flavours?

Similarly, it can take but a glimpse of a painting, for example, to want to fall into its world. This becomes easier if we are able to liberate ourselves from trying to “get it” and instead just feel it. But there lies the rub. Emotions are not easily explained. Numerical scores and hyperbolic adjectives, commonly used by wine scribes, provide a quick fix.

Ironically, or hypocritically even, trying to “get it” is the game I am in. Yet I have learned to appreciate wine in different ways, even if the wine is ostensibly the same – vintage, producer, condition – depending on the abstract variables that make it different: mood, company, music and the memories that are palpable with each sip. Wine is of the moment. While I have reconciled myself with the fact that life’s great moments cannot be relived, my yearnings remain for loves lost, friends made, conversations cherished and the company that I have been graced with thanks to my connection with wine; all bound inextricably to many great glasses and a life worth living.

ned goodwin mw sets aside

scores and rankings to savour

our emotional connection to wine

Ode to Wine Moments

TALK THE PRESTIGE PUNDITS

May 2015 PRESTIGE 77

11 TALK Ned Goodwin.indd 77 4/27/15 3:59 PM


78VIP

meline tehnardiand fahrina tjong

robin liem anddian sastrowardoyo sutowo

freedom-indulgingsilhouette

Serene, regal, with no trace of artifice or of anything that could check her allure, the Lanvin woman goes her way in complete freedom, writes Nina Hidayat. All of these qualities can be seen in the label’s latest womenswear collection. The house, which is celebrating its 125th anniversary, presented its newest creations to a bevy of Jakarta’s fashion insiders at the chic venue that is The

FASHION SHOW

Free spirits

daisy musin dare

jacqueline tjahjadi, hanny budiman and solfy sulianto

05_15 PARTY_2DPS_Lanvin Fashion Show.indd 78 4/27/15 4:24 PM


78VIP

meline tehnardiand fahrina tjong

robin liem anddian sastrowardoyo sutowo

freedom-indulgingsilhouette

Serene, regal, with no trace of artifice or of anything that could check her allure, the Lanvin woman goes her way in complete freedom, writes Nina Hidayat. All of these qualities can be seen in the label’s latest womenswear collection. The house, which is celebrating its 125th anniversary, presented its newest creations to a bevy of Jakarta’s fashion insiders at the chic venue that is The

FASHION SHOW

Free spirits

daisy musin dare

jacqueline tjahjadi, hanny budiman and solfy sulianto


maY 2015 PRESTIGE 79

sleek cuts

lisathomas

irna mareta

nashida islam bonnierand maggie halim

power infemininity

sari nila, amalia wirjonoand alicia gidley



VIP

angel susinto

novi ariwibowoand ari ariwibowo

claudia hidayatand lina jolly

subtle accents

Conservatory at TB41 Building near Grand Indonesia on Friday, April 10. Giant mirrors set up the night’s mood. As lights went out and upbeat music started blasting, the new Lanvin menswear and womenswear collections were unveiled, showcased by the edgy Jim Models. Once the fashion show was over, chairs were taken away, bartenders started serving and the venue turned into a lively dance floor.

fluid shape



VIP

angel susinto

novi ariwibowoand ari ariwibowo

claudia hidayatand lina jolly

subtle accents

Conservatory at TB41 Building near Grand Indonesia on Friday, April 10. Giant mirrors set up the night’s mood. As lights went out and upbeat music started blasting, the new Lanvin menswear and womenswear collections were unveiled, showcased by the edgy Jim Models. Once the fashion show was over, chairs were taken away, bartenders started serving and the venue turned into a lively dance floor.

fluid shape



visual illusion

vicky supit

velove vexia andmarshella hardianto

adeline tjahjadi, angel evaand margaretta bolung

francisca liem, herman hartono and karina cheung

mandy budiman



preety melwani andaneal melwani

dian sastrowardoyo sutowoand indraguna sutowo

ronald liem, sylvia beywinkler and byron grigoratos

immy hartono andherman hartono

raj kaul andmaggie halim

boyke gozali, jacob makmur, franky widjaja, mia egron, lucy suyanto, rosano barack and arnes lukman

More than 1,200 VIP guests, including celebrities and socialites, attended Plaza Indonesia’s 25th Anniversary Gala at Grand Hyatt Jakarta on Wednesday, March 18. Franky Oesman Widjaja, Rosano Barack, Boyke Gozali and Mia Egron were among the hosts who welcomed the guests. The black- and gold-themed gala evening was a glamorous celebration of a quarter of a century of pioneering upscale retailing and services. The hosts thanked those all those who have supported Plaza Indonesia over the years, including tenants, celebrities, socialites, public figures and loyal shoppers.

plaza indonesia

A 25-year journey

VIP

05_15 PARTY_DPS_25th Anniversary Plaza Indonesia 4pp.indd 82 4/28/15 10:46 AM


preety melwani andaneal melwani

dian sastrowardoyo sutowoand indraguna sutowo

ronald liem, sylvia beywinkler and byron grigoratos

immy hartono andherman hartono

raj kaul andmaggie halim

boyke gozali, jacob makmur, franky widjaja, mia egron, lucy suyanto, rosano barack and arnes lukman

More than 1,200 VIP guests, including celebrities and socialites, attended Plaza Indonesia’s 25th Anniversary Gala at Grand Hyatt Jakarta on Wednesday, March 18. Franky Oesman Widjaja, Rosano Barack, Boyke Gozali and Mia Egron were among the hosts who welcomed the guests. The black- and gold-themed gala evening was a glamorous celebration of a quarter of a century of pioneering upscale retailing and services. The hosts thanked those all those who have supported Plaza Indonesia over the years, including tenants, celebrities, socialites, public figures and loyal shoppers.

plaza indonesia

A 25-year journey

VIP



celine vaswani

angel susinto

sebastian gunawan and christina panarese

amalia wirjono, andrea risjad, joy roesma and winda siregar

arnold limasnax anddesy limasnax

arwin rasyid anddotty rasyid

lina tjokrosaputro andhandianto tjokrosaputro


cindy rauw andchristophe futin

christian rijanto andjessie setiono

ari ariwibowo andnovi ariwibowo

mari mulyani, karina suklan and karini nugroho jeannie jusuf

amelia gozali andanthony gozali

VIP

The upscale shopping centre’s loyal 25-year tenants were presented with awards to mark their association with the mall, and the guests watched a video of Plaza Indonesia’s inspiring journey through the years. No fewer than 43 tenants - including Louis Vuitton, Gucci, Lanvin, Masari, Tod’s, Hugo Boss, Versace and Mitra Adiperkasa (MAP), received awards. Plaza Indonesia collaborated with five photographers – Teuku Ajie, Hakim Satriyo, Raja Siregar, Hendra Kusuma and Shadtoto Prasetyo – to create an exhibition featuring 100 celebrities and socialites. Another exhibition, “On4 Art Expression”, showcased collaborations between young Indonesian artists and international brands.

Loyalty rewarded


cindy rauw andchristophe futin

christian rijanto andjessie setiono

ari ariwibowo andnovi ariwibowo

mari mulyani, karina suklan and karini nugroho jeannie jusuf

amelia gozali andanthony gozali

VIP

The upscale shopping centre’s loyal 25-year tenants were presented with awards to mark their association with the mall, and the guests watched a video of Plaza Indonesia’s inspiring journey through the years. No fewer than 43 tenants - including Louis Vuitton, Gucci, Lanvin, Masari, Tod’s, Hugo Boss, Versace and Mitra Adiperkasa (MAP), received awards. Plaza Indonesia collaborated with five photographers – Teuku Ajie, Hakim Satriyo, Raja Siregar, Hendra Kusuma and Shadtoto Prasetyo – to create an exhibition featuring 100 celebrities and socialites. Another exhibition, “On4 Art Expression”, showcased collaborations between young Indonesian artists and international brands.

Loyalty rewarded



david clement andjennifer clement

barli asmara andririn ekawati

melsiana tjahyadikarta, rina adisusanto, tati gozali and junita liesar

cindy angelina, cicilia kingand ira lembong

dina lestari andwanda ponika

suzan yusuf, ita handoko, eliana putri antonio and nashida islam bonnier

renaldi hutasoitand herlina hutasoit

wulanguritno


Prestige is Indonesia’s leading luxury lifestyle and high-society magazine. The brand’s DNA is all about celebrity and status, luxury and leisure, style and culture – and it has a most distinctive and unrivalled passion for fashion.

for INquIrIes, pleAse CAll (62-21) 573 1775

orFthe

VeryBest

in

Life

05_15 Prestige House Ad.indd 86 4/27/15 4:37 PM

Prestige is Indonesia’s leading luxury lifestyle and high-society magazine. The brand’s DNA is all about celebrity and status, luxury and leisure, style and culture – and it has a most distinctive and unrivalled passion for fashion.

for INquIrIes, pleAse CAll (62-21) 573 1775

orFthe

VeryBest

in

Life

05_15 Prestige House Ad.indd 86 4/27/15 4:37 PM

Food

“People who love to eat are always the best people,” said Julia Child, the chef and television personality who brought French cuisine to the American

public. Prestige talked to chefs, restaurateurs, a coffee connoisseur and a chocolate-making artist to find out why they put their hearts and souls into

making sure we don’t just eat, but indulgez

z

Beyondand

05_15 FOOD_OPENING PAGE.indd 93 4/27/15 4:33 PM

8888COVER STORY

dress and necklace LANVINjewellery moNdIAL

88COVER STORY

05_15 COVER STORY_Shannon Masrin.indd 88 4/29/15 2:13 PM

8888COVER STORY

dress and necklace LANVINjewellery moNdIAL

88COVER STORY



PHOTOGraPHer RoBBY AGUS photoGRAphYsTylInG pEtER ZEWEt

Shannon MaSrin, Director of Crystal Jade indonesia and a third-generation leader of her

family’s holding company Caturkarsa Megatunggal, told clarissa santoso what makes Chinese fine

dining so uniquez

z

ulinaryCTreasures


90 PRESTIGE FEBRUARY 2015

dress BIYANjewellery moNdIAL

COVER STORY




COVER STORY


FEBRUARY 2015 PRESTIGE 91

TOP, PanTs, jackeT & necklace BIYANjewellery CARtIER

dress RoBERto CAVALLIjewellery moNdIAL


92 PRESTIGE FEBRUARY 201592 PRESTIGE FEBRUARi 2015

dress LANVINjewellery CARtIERHeels ChRIStIAN LoUBoUtIN


COVER STORY


92 PRESTIGE FEBRUARY 201592 PRESTIGE FEBRUARi 2015

dress LANVINjewellery CARtIERHeels ChRIStIAN LoUBoUtIN


COVER STORY



here’s an art to preparing Chinese fine-dining cuisine,” declares shannon Masrin during her photo shoot with Prestige at the imposing Crystal Jade Palace restaurant in Grand Indonesia. “In history, Chinese emperors enjoyed fine cuisine and held banquets that served an abundance of good food. such arts as carving duck and folding dumplings have been passed down through the generations. It takes a long time to achieve this exceptional level of food preparation, even for an experienced chef.

“Chinese culture has been around for several thousands of years, so the food has such a history and many interesting stories behind it. there’s a lot of variation and cooking art involved, for instance in dim sum, soup preparation and festive dishes. the Chinese also believe in auspicious symbols, so everything from moon cakes to peach buns for birthdays contains a symbolic element. at certain banquets, you have to serve dishes like a whole fish for a good beginning and ending, and noodles for longevity. For every banquet customer, Crystal Jade chefs and managers can tailor the menus to suit the occasion.”

hard to replicate at home due to the high heat or seasoned wok, which are only available at restaurants. Chinese food can also require a lot of prep work, and it’s just not efficient to do that at home on a regular basis,” says the fair-skinned 40 year-old.

“another misconception is that wine does not pair well with Chinese food, but there are some nice wines that pair well with Chinese flavours. We’ve had some occasions where we had food and wine pairing, which turned out nicely. Our chefs can customise the menus for our guests and include modern dishes with different types of white and red wine, even champagne. Crystal Jade Palace serves food in individual portions as well, much like Western dining concepts, so the presentation can be as elegant, if not more elaborate, and suitable for dining alone or in groups. some of our chefs are even skilled in the art of food sculpting.”

shannon is now managing Crystal Jade Indonesia alongside L Capital asia, a private equity fund sponsored by the LVMh Group and Groupe arnault. “the team from L Capital is very experienced and shares the same passion. together, we’re committed to the same objectives to build a broader future for the brand. I work much closer to the new team in place, and our management is working to bring forth an improved dining experience and taking our brand further so more diners can be reached. We’re at the same wavelength in terms of where we want to take the brand. Change always brings forth some challenge, and this is a welcomed change.

shannon is a foodie, and well-versed on the subject of Chinese culture. she moved into the restaurant business in 2007, taking charge of a joint venture with Crystal Jade Culinary Concepts, which now has more than 100 outlets in 18 cities in nine countries. together, shannon and the singapore-based company work to ensure that all Crystal Jade outlets in Indonesia remain true to the standards they have been known for through the decades. In doing so, they address matters involving human resource and food factors, as well as market trends and the availability of ingredients.

“Our family holding company, Caturkarsa Megatunggal, has interests in several non-chemical businesses. I personally have always been interested in the food business, production and manufacturing, as well as F&B retail,” explains shannon. “We’re going through the process of refreshing the brand image of Crystal Jade, while maintaining the quality of the food and service we’re known for. Part of the idea of refreshing the brand image is to change people’s outdated perceptions of the brand, while being creative and creating new menu ideas. at the same time, we must be true to Crystal Jade’s identity and keep serving the special dishes our customers love and associate with the brand. We don’t want to alienate customers who are looking for something familiar, but we are also trying to reach the younger demographic and the market that views Chinese food as being simple home-style and outdated or as being served only for occasions with senior family members. Most of our customers are well-travelled and love to try new things, but there’s always a place for something familiar and comforting – a classic – which Crystal Jade is trying to offer, without being boring.”

as part of her efforts to revitalise Crystal Jade in Indonesia, shannon plans to address the misconceptions that people have about Chinese cuisine. “People have this misconception that Chinese food is only for family-style dining or simple home cooking. there are actually many varieties of Chinese food. I’m a big fan of home cooking, but there are simple dishes that are

T‘‘




Balancing work and family life is not always easy for the mother of four children. “not every day can be balanced, I won’t lie about that,” laughs shannon. “Proper time management with some flexibility and absolutely no slacking, and a great support system helps me juggle my responsibilities. take a step back, calm down, count your blessings and think it through: that’s how I mentally refresh myself. For me, sweating it out through exercise and eating good food with friends is a good way

to relieve stress. When I travel, I’m always looking for a farmers’ market or supermarket to go to. seeing the variety of food is so fun!”

In spite of all her achievements, shannon is an extremely modest person. “everything I undertake, because I always want to give my best shot, becomes a personal project. In our family company, we support and spearhead several charity projects, such as happy hearts Fund and habitat for humanity. I’m especially supportive of charity projects that have a direct impact on improving people’s lives through education and sustainability initiatives. Growing up, I’ve seen my grandparents and parents go through tough times while building their business, and it made me realise freedom and independence is important to a human being because it gives them a chance to improve their lives.”

get dirty in the field. But don’t let her looks fool you. shannon says she spent some of her most valuable learning moments working on the field: “I like going on the field, which I used to do more of. It’s not glamorous at all because you’re looking at industrial equipments, undeveloped land and such, but I enjoyed it. Being in a factory, looking at product application and the results, I still like it till today. I’ve been in jungles too, and that’s definitely not a heels and makeup moment, I tell you. It’s far from glam, but eye opening and definitely a good learning experience.”

When asked who her role models are, shannon replies: “I look up to both my grandmother and mother. they each had their own established businesses – my grandma was one of the

founders of Lautan Luas and my mom had her own industrial business. they were very much ahead of their time, doing things that were not the norm in their day. My grandma went to university in shanghai, and that was a time when travel and communication weren’t as easy. My mother studied in the U.s. in the 60s and 70s. It was rare for women to follow through on such aspirations back then. I’m glad then that, when they were in their prime, they instilled in me their beliefs and values for me to carry on.

“When they share with me their experiences and insights, stories about people, the challenges they’ve faced and how times have changed, it teaches me many things like how to hold my ground, proper ethics, and to not be afraid of working hard. One of the things they’ve taught me is that although things may not always seem so rosy, always be grateful and happy with what you have because that affects your health and judgement when you make business decisions. By being around them and hearing their stories, I can apply their wisdom to my life and business. no textbook can teach you that.”

“Food options and concepts in Indonesia are now getting pretty exciting. there are some really innovative and skilled chefs, as well as creative entrepreneurs who are clearly passionate and making the dining scene in Jakarta quite interesting. It’s not boring anymore,” shannon says about the trend in Jakarta’s restaurant business. Despite the greater number of competition and dining choices, shannon sees this as an opportunity to be a market leader in Chinese cuisine. “I don’t see more Chinese restaurants as most of them are doing Western cuisines. On the whole, they’re bringing the whole industry into the spotlight, providing variety and education in a way.”

In addition to helming the restaurant business, shannon takes care of other Caturkarsa Megatunggal companies. a few years back, she helped run the international operations of Lautan Luas, one of Indonesia’s leading distributors and manufacturers of basic and speciality chemicals. established in 1951, it has been listed on the Jakarta and surabaya stock exchanges since 1997. “I’m passionate about the chemical and manufacturing business because it directly affects the things we use and consume. Industrial manufacturing, the way things are manufactured, things that go into it, those really interest me. I did a lot of field work while setting up the overseas offices of Lautan Luas, checking out new locations, studying the market and structuring sales,” she gushes.

Dressed in black patent Jimmy Choo pumps and a stylish black and white DVF wrap dress before her photo shoot, shannon may not look like the type of girl who is willing to

“Take a step back, calm down, count your blessings and think it through: that’s how

I mentally refresh myself”


COVER STORY



Balancing work and family life is not always easy for the mother of four children. “not every day can be balanced, I won’t lie about that,” laughs shannon. “Proper time management with some flexibility and absolutely no slacking, and a great support system helps me juggle my responsibilities. take a step back, calm down, count your blessings and think it through: that’s how I mentally refresh myself. For me, sweating it out through exercise and eating good food with friends is a good way

to relieve stress. When I travel, I’m always looking for a farmers’ market or supermarket to go to. seeing the variety of food is so fun!”

In spite of all her achievements, shannon is an extremely modest person. “everything I undertake, because I always want to give my best shot, becomes a personal project. In our family company, we support and spearhead several charity projects, such as happy hearts Fund and habitat for humanity. I’m especially supportive of charity projects that have a direct impact on improving people’s lives through education and sustainability initiatives. Growing up, I’ve seen my grandparents and parents go through tough times while building their business, and it made me realise freedom and independence is important to a human being because it gives them a chance to improve their lives.”

get dirty in the field. But don’t let her looks fool you. shannon says she spent some of her most valuable learning moments working on the field: “I like going on the field, which I used to do more of. It’s not glamorous at all because you’re looking at industrial equipments, undeveloped land and such, but I enjoyed it. Being in a factory, looking at product application and the results, I still like it till today. I’ve been in jungles too, and that’s definitely not a heels and makeup moment, I tell you. It’s far from glam, but eye opening and definitely a good learning experience.”

When asked who her role models are, shannon replies: “I look up to both my grandmother and mother. they each had their own established businesses – my grandma was one of the

founders of Lautan Luas and my mom had her own industrial business. they were very much ahead of their time, doing things that were not the norm in their day. My grandma went to university in shanghai, and that was a time when travel and communication weren’t as easy. My mother studied in the U.s. in the 60s and 70s. It was rare for women to follow through on such aspirations back then. I’m glad then that, when they were in their prime, they instilled in me their beliefs and values for me to carry on.

“When they share with me their experiences and insights, stories about people, the challenges they’ve faced and how times have changed, it teaches me many things like how to hold my ground, proper ethics, and to not be afraid of working hard. One of the things they’ve taught me is that although things may not always seem so rosy, always be grateful and happy with what you have because that affects your health and judgement when you make business decisions. By being around them and hearing their stories, I can apply their wisdom to my life and business. no textbook can teach you that.”

“Food options and concepts in Indonesia are now getting pretty exciting. there are some really innovative and skilled chefs, as well as creative entrepreneurs who are clearly passionate and making the dining scene in Jakarta quite interesting. It’s not boring anymore,” shannon says about the trend in Jakarta’s restaurant business. Despite the greater number of competition and dining choices, shannon sees this as an opportunity to be a market leader in Chinese cuisine. “I don’t see more Chinese restaurants as most of them are doing Western cuisines. On the whole, they’re bringing the whole industry into the spotlight, providing variety and education in a way.”

In addition to helming the restaurant business, shannon takes care of other Caturkarsa Megatunggal companies. a few years back, she helped run the international operations of Lautan Luas, one of Indonesia’s leading distributors and manufacturers of basic and speciality chemicals. established in 1951, it has been listed on the Jakarta and surabaya stock exchanges since 1997. “I’m passionate about the chemical and manufacturing business because it directly affects the things we use and consume. Industrial manufacturing, the way things are manufactured, things that go into it, those really interest me. I did a lot of field work while setting up the overseas offices of Lautan Luas, checking out new locations, studying the market and structuring sales,” she gushes.

Dressed in black patent Jimmy Choo pumps and a stylish black and white DVF wrap dress before her photo shoot, shannon may not look like the type of girl who is willing to

“Take a step back, calm down, count your blessings and think it through: that’s how

I mentally refresh myself”


COVER STORY



dress dIoRjewellery CARtIERHeels JImmY Choo

dress RoLANd moUREt fRom JAdE BoUtIqUEjewellery moNdIAL



“I’m especially supportive of charity projects that have a

direct impact on improving people’s lives through education and

sustainability initiatives”

sHOT On lOcaTIOn: thE CRYStAL JAdE pALACEGrand IndOnesIa sHOPPInG TOwn, easT Mall UnIT UG-01jl. MH. THaMrIn nO.1, cenTral jakarTa.PHOne : (62-21) 2358 0768 sTylInG assIsTanTs: koko NAmARA and NINA hIdAYAtMakeUP and HaIr: IWWAN hARoUN (62-813) 9926 6291 BIyan Is In PacIfIc Place & Plaza senayan jade BOUTIqUe Is In Plaza IndOnesIa & senayan cITy lanvIn Is In Plaza IndOnesIa MOndIal Is In Plaza IndOnesIa & Plaza senayanrOBerTO cavallI Is In Plaza senayan & PacIfIc Place


COVER STORY



“I’m especially supportive of charity projects that have a

direct impact on improving people’s lives through education and

sustainability initiatives”

sHOT On lOcaTIOn: thE CRYStAL JAdE pALACEGrand IndOnesIa sHOPPInG TOwn, easT Mall UnIT UG-01jl. MH. THaMrIn nO.1, cenTral jakarTa.PHOne : (62-21) 2358 0768 sTylInG assIsTanTs: koko NAmARA and NINA hIdAYAtMakeUP and HaIr: IWWAN hARoUN (62-813) 9926 6291 BIyan Is In PacIfIc Place & Plaza senayan jade BOUTIqUe Is In Plaza IndOnesIa & senayan cITy lanvIn Is In Plaza IndOnesIa MOndIal Is In Plaza IndOnesIa & Plaza senayanrOBerTO cavallI Is In Plaza senayan & PacIfIc Place


COVER STORY


FEBRUARY 2015 PRESTIGE 97FEBRUARY 2015 PRESTIGE 97


98


“Achieving consistency is one of the biggest challenges in the restaurant chain business,” notes Arianti Darmawan. the co-principal of sari Rasa group has made her mark on the restaurant business by opening three tesate restaurants, acclaimed for their fresh approach to indonesian cuisine, and more than 45 mass-market sate Khas senayan eateries. the rapidly expanding group plans to open six more restaurants by July.

“in the 1990s, the indonesian restaurant concept was something that people didn’t want to touch,” observes Arianti. “For entrepreneurs, indonesian food is very difficult to create because the recipes are often complex and there is no consistent example of how traditional indonesian dishes should taste. When we started running the restaurant chain, most of the customers who came in were over the age of 40. But after we redesigned the menu and the ambiance, we turned things around.”

Arianti runs the restaurant chains with her equally entrepreneurial husband, Benny hadisurjo, the son of Melawai group founder Budi Purnomo hadisurjo. sari Rasa group celebrates its 40th anniversary this year. it started with five restaurants. “When we took over, the restaurants were sort of neglected and had gone into decline,” recalls Arianti. “My husband and i got married in 1996, and we entered the restaurant business in 1998, initially because no one in the family wanted to take care of the restaurants. We both come from a family of entrepreneurs and thought it would be a good opportunity to exercise, so we took the responsibility.”

Although her academic background is in architecture, Arianti has really found her passion in the restaurant business. “in architecture, they train you how to think and teach you

to be structured, from conceptualisation to implementation, which is valuable in business. in an art sense, you study about the aesthetics, creativity and taste. My studies in architecture complement my skills as an entrepreneur,” says Arianti, who studied architecture at Universitas Katolik Parahyangan in Bandung and went on to earn her MBA in Boston college, Massachusetts. “When we entered the restaurant business, we began working on the kitchen, where we develop the recipes so that it’s consistent across all the restaurants, then the menu development and human resource.

“opening a business is the easiest part; maintaining the business, its brand image as well as consistent food and service quality through the years is the hardest. you have to be very responsive to the customers’ need, your competitors, and know your competitive advantage. What i find most challenging is managing people, but with a good system, you can make sure everything is above a certain quality standard. My husband and i had to learn everything from scratch, including food technology. We had to improve each menu one by one, and it runs a lot like a manufacturing business.”

in 2000, the visionary couple also started working on a new franchise, Popeyes chicken & seafood, which is a popular restaurant chain in the United states. however, after a few years, the company decided to pull out of Asia. “What’s important is that we learned about its system and the business and franchising know-how,” explains Arianti. According to the intelligent and perceptive woman, building a successful restaurant chain involves more than just good food. “i like beautiful things. Food is something that you can add value to with beautiful

profile

taste of home

Arianti Darmawan and her husband have revitalised Sari Rasa Group

with their vision of serving traditional

Indonesian food in a contemporary setting.

clarissa santoso reports

sun

ary

o

05_15 PROFILE Arianti Dharmawan.indd 98 4/28/15 11:49 AM

98


“Achieving consistency is one of the biggest challenges in the restaurant chain business,” notes Arianti Darmawan. the co-principal of sari Rasa group has made her mark on the restaurant business by opening three tesate restaurants, acclaimed for their fresh approach to indonesian cuisine, and more than 45 mass-market sate Khas senayan eateries. the rapidly expanding group plans to open six more restaurants by July.

“in the 1990s, the indonesian restaurant concept was something that people didn’t want to touch,” observes Arianti. “For entrepreneurs, indonesian food is very difficult to create because the recipes are often complex and there is no consistent example of how traditional indonesian dishes should taste. When we started running the restaurant chain, most of the customers who came in were over the age of 40. But after we redesigned the menu and the ambiance, we turned things around.”

Arianti runs the restaurant chains with her equally entrepreneurial husband, Benny hadisurjo, the son of Melawai group founder Budi Purnomo hadisurjo. sari Rasa group celebrates its 40th anniversary this year. it started with five restaurants. “When we took over, the restaurants were sort of neglected and had gone into decline,” recalls Arianti. “My husband and i got married in 1996, and we entered the restaurant business in 1998, initially because no one in the family wanted to take care of the restaurants. We both come from a family of entrepreneurs and thought it would be a good opportunity to exercise, so we took the responsibility.”

Although her academic background is in architecture, Arianti has really found her passion in the restaurant business. “in architecture, they train you how to think and teach you

to be structured, from conceptualisation to implementation, which is valuable in business. in an art sense, you study about the aesthetics, creativity and taste. My studies in architecture complement my skills as an entrepreneur,” says Arianti, who studied architecture at Universitas Katolik Parahyangan in Bandung and went on to earn her MBA in Boston college, Massachusetts. “When we entered the restaurant business, we began working on the kitchen, where we develop the recipes so that it’s consistent across all the restaurants, then the menu development and human resource.

“opening a business is the easiest part; maintaining the business, its brand image as well as consistent food and service quality through the years is the hardest. you have to be very responsive to the customers’ need, your competitors, and know your competitive advantage. What i find most challenging is managing people, but with a good system, you can make sure everything is above a certain quality standard. My husband and i had to learn everything from scratch, including food technology. We had to improve each menu one by one, and it runs a lot like a manufacturing business.”

in 2000, the visionary couple also started working on a new franchise, Popeyes chicken & seafood, which is a popular restaurant chain in the United states. however, after a few years, the company decided to pull out of Asia. “What’s important is that we learned about its system and the business and franchising know-how,” explains Arianti. According to the intelligent and perceptive woman, building a successful restaurant chain involves more than just good food. “i like beautiful things. Food is something that you can add value to with beautiful

profile

taste of home

Arianti Darmawan and her husband have revitalised Sari Rasa Group

with their vision of serving traditional

Indonesian food in a contemporary setting.

clarissa santoso reports

sun

ary

o

05_15 PROFILE Arianti Dharmawan.indd 98 4/28/15 11:49 AM 05_15 PROFILE Arianti Dharmawan.indd 99 4/28/15 11:49 AM


profile

presentation, be it in food plating or the restaurant interior. having creativity in these aspects definitely adds value to the taste of the food.”

Based on what Arianti and Benny learned, the couple established their first tesate restaurant in Plaza senayan in 2008. While sate Khas senayan appeals to casual diners, tesate is designed to be the perfect indonesian restaurant to take business and overseas guests to. “Benny and i are a modern-thinking couple, so we would like to offer to our customers, whom we know

are also modern but grew up with traditional taste and local food, authentic indonesian food in a contemporary setting. We conceptualise the restaurant so that it can fit in anywhere in

the world,” says this keen member of the young Presidents’ organisation, an exclusive network of young chief executives with approximately 22,000 members in more than 125 countries.

“Being in the restaurant business, i get very critical and analytical when i dine out. i know when a restaurant is overcharging its customers! i can’t even eat in my own restaurants because for years i’ve been coming and tasting the food, so in the back of my mind i always try to improve the food. it becomes difficult to enjoy,”

she laughs. “to be a successful restaurateur, you have to have good taste. the food taster is the one with the vision, who knows what

is good and understands what the customers like. We have a team for this, but i always do the final tasting. through the years, i think my taste buds have gotten sharper.”

Arianti says that her next project is “a top-end restaurant at the new Fairmont hotel in senayan. the project is to create a showcase of indonesian culture, the fine art of indonesian dining. i don’t want

“Opening a business is the easiest part; maintaining the business, its brand image as well as consistent food and

service quality through the years is the hardest”



profile

presentation, be it in food plating or the restaurant interior. having creativity in these aspects definitely adds value to the taste of the food.”

Based on what Arianti and Benny learned, the couple established their first tesate restaurant in Plaza senayan in 2008. While sate Khas senayan appeals to casual diners, tesate is designed to be the perfect indonesian restaurant to take business and overseas guests to. “Benny and i are a modern-thinking couple, so we would like to offer to our customers, whom we know

are also modern but grew up with traditional taste and local food, authentic indonesian food in a contemporary setting. We conceptualise the restaurant so that it can fit in anywhere in

the world,” says this keen member of the young Presidents’ organisation, an exclusive network of young chief executives with approximately 22,000 members in more than 125 countries.

“Being in the restaurant business, i get very critical and analytical when i dine out. i know when a restaurant is overcharging its customers! i can’t even eat in my own restaurants because for years i’ve been coming and tasting the food, so in the back of my mind i always try to improve the food. it becomes difficult to enjoy,”

she laughs. “to be a successful restaurateur, you have to have good taste. the food taster is the one with the vision, who knows what

is good and understands what the customers like. We have a team for this, but i always do the final tasting. through the years, i think my taste buds have gotten sharper.”

Arianti says that her next project is “a top-end restaurant at the new Fairmont hotel in senayan. the project is to create a showcase of indonesian culture, the fine art of indonesian dining. i don’t want

“Opening a business is the easiest part; maintaining the business, its brand image as well as consistent food and

service quality through the years is the hardest”



to call it fine dining because fine dining is not part of indonesian culture, but it offers guests a chance to interact with indonesian culture.”

When asked what motivates her as an entrepreneur, Arianti replies: “i can do whatever i want with my passion, energy and creativity

and benefit others in a productive way. As an entrepreneur, i focus on creating and adding value to something. if we want to build a strong economy, we need to encourage this type of entrepreneurship. My husband and i consider our parents our biggest business mentors. they taught us to be courageous, diligent, hardworking, and to be hands-on.” however,

Arianti also admits that being an entrepreneur has challenged her limits and pushed her out of her comfort zone. “i find it very hard to deal with conflicts, especially in the area of human resources, hiring and firing people, trying to be fair – i tend to struggle with this because i’m dealing with people, with their feelings.”

in the last few years, Arianti has found a new passion in photography. “When you’re around 40, you’ll realise that having a hobby is especially important. For me, my hobby pushes me to be more adventurous, to open up my mind and benefit others at the same time. My grandfather was a professional Leica photographer, and i became interested in photography when i found a steel army ammunition box full his photography equipment, all still in good condition,” shares the visually inclined beauty who mostly photographs while travelling with her family. “When i travel, seeing things in a new city exposes you to a new culture, and i want to record its beauty.”

Arianti also uses her talent to contribute to charitable causes. the fearless and determined entrepreneur has even photographed in a hospital operating room to raise funds for her save one’s heart initiative, a project to save the lives of children with congenital heart defects. Last year, Arianti and friends from the Leica community partnered up with yayasan cinta Anak Bangsa to launch the book “Angel of change”, a two-year project that documents the lives of women in Jakarta’s slums. says Arianti of her hands-on approach towards her charitable work: “it was truly an eye-opener. you have to experience it first-hand to be able to really make a difference.”


102

102 PRESTIGE april 2015

“I feel a deep sense of satisfaction if someone’s eyes light up when they take their first sip of the coffee I make,” declares aston Utan. The co-founder of Common Grounds, which he and his colleagues have positioned as Jakarta’s version of a New York-style café, is talking about his obsession with the drink that gets most of us going each morning. “We’re trying to make good-grade coffee, and to introduce coffee that’s sweet and enjoyable,” he goes on. “and we want people to understand that it’s not just a cup of coffee, it’s not just caffeine you need. It’s something you can explore. It’s a world of its own.”

located at Citywalk Sudirman, Common Grounds has become a go-to spot for creative and office workers based in its immediate neighbourhood. Serving speciality coffees as well as an american brunch menu, the café is invariably packed at lunch time and busy most other times of the day. It’s become a hip spot, no less. But what sets Common Grounds apart from the other upscale coffee shops and cafes that have recently mushroomed in Jakarta?

“We work on a ‘divide and conquer’ philosophy,” replies Utan, who is a graduate of the entrepreneurship programme at Babson College, Massachusetts. “We do pretty much everything ourselves, from sourcing the beans to roasting them and to making sure they turn into a good cup of coffee. each partner in the business (Utan opened Coffee Grounds with Daryanto Witarsa, Philip Chen and Yoshua Tanu, the 2014 Indonesian Barista Champion) has a specific role. each staff member is enthusiastic about coffee and food. It’s solid teamwork, there’s no such thing as a one-man show here. That’s how we make sure that we continuously serve good coffee and grow the business at the same time.”

like all good entrepreneurs, Utan has experienced failure and learned from it. “Common Grounds is our second attempt at coffee,” he says. “The first was Pandava at Rasuna epicentrum, which we ran from 2010 to 2014. We were really idealistic there – just coffee, and only Indonesian coffee beans. None of us had any experience in f&B. We learned so many things. It was painful, but it was

a good experience. everything you see at Common Grounds is the things we didn’t do at Pandava. The concept is more solid. One of the new aspects is the food. Indonesia isn’t a very strong coffee-drinking society, in a sense, as Indonesians tend to have coffee at home, and not specifically at a speciality place. Indonesians are used to robusta, the cheaper grade of coffee. But arabica coffee is fruitier, sweeter, grown in the highlands. The soil has to be rich. The coffee itself is a little more susceptible to disease. Robusta - the root word is robust - can be grown in the lower lands, and is very easy to grow. That’s why most coffee in Indonesia is robusta, but it’s very bitter. That’s why Indonesians put a lot of sugar and creamer in their cup. So they don’t really taste the coffee. That tradition translates to three-in-one coffee.”

Having been opened for just over a year, Common Grounds has proven itself to be a legitimate speciality coffee shop. last September, Utan asked St. ali family, a quartet of Melbournian cult baristas, to take his café over for a week. “Melbourne is considered as the number one coffee city in the world, and now we can get a Melbourne experience here, in our own Jakarta,” Utan explained at the time of the visit by Matt Perger, Ben Morrow, Jamie Thomson and lachlan Ward. as the famous baristas gave master classes during their week in Jakarta, they not only promoted their own brand but also confirmed Common Grounds’ status as a genuine venue for serious coffee drinkers.

Utan says Common Grounds is trying to change Indonesians’ perspectives on coffee by introducing quality blends to the local market. Its home brand, Cloak & Dagger, is a mixture of three kinds of bean: the rare ethiopian Yirgacheffe blended with beans from aceh and Sulawesi. “The cup of coffee you have in your hand has gone through 48 hands before you can enjoy it,” Utan adds. “It takes a lot of effort to make sure a cup of coffee tastes good.” He and his co-founders work closely with the staff to make sure that customers enjoy their experience. “We can be quite bitchy about the preparation of each cup of coffee, but we just want to make sure that it’s up to standard,” explains Utan.

profile

COFFEE CULTURE

Aston Utan, co-founder of

New York-style café Common Grounds, told nina hidayat

why it pays to be “bitchy” over the preparation of a

cup of coffee

sun

ary

o

A PERFECT CUP OF COFFEE

05_15 PROFILE Aston Utan.indd 102 4/27/15 4:56 PM

102


“I feel a deep sense of satisfaction if someone’s eyes light up when they take their first sip of the coffee I make,” declares aston Utan. The co-founder of Common Grounds, which he and his colleagues have positioned as Jakarta’s version of a New York-style café, is talking about his obsession with the drink that gets most of us going each morning. “We’re trying to make good-grade coffee, and to introduce coffee that’s sweet and enjoyable,” he goes on. “and we want people to understand that it’s not just a cup of coffee, it’s not just caffeine you need. It’s something you can explore. It’s a world of its own.”

located at Citywalk Sudirman, Common Grounds has become a go-to spot for creative and office workers based in its immediate neighbourhood. Serving speciality coffees as well as an american brunch menu, the café is invariably packed at lunch time and busy most other times of the day. It’s become a hip spot, no less. But what sets Common Grounds apart from the other upscale coffee shops and cafes that have recently mushroomed in Jakarta?

“We work on a ‘divide and conquer’ philosophy,” replies Utan, who is a graduate of the entrepreneurship programme at Babson College, Massachusetts. “We do pretty much everything ourselves, from sourcing the beans to roasting them and to making sure they turn into a good cup of coffee. each partner in the business (Utan opened Coffee Grounds with Daryanto Witarsa, Philip Chen and Yoshua Tanu, the 2014 Indonesian Barista Champion) has a specific role. each staff member is enthusiastic about coffee and food. It’s solid teamwork, there’s no such thing as a one-man show here. That’s how we make sure that we continuously serve good coffee and grow the business at the same time.”

like all good entrepreneurs, Utan has experienced failure and learned from it. “Common Grounds is our second attempt at coffee,” he says. “The first was Pandava at Rasuna epicentrum, which we ran from 2010 to 2014. We were really idealistic there – just coffee, and only Indonesian coffee beans. None of us had any experience in f&B. We learned so many things. It was painful, but it was

a good experience. everything you see at Common Grounds is the things we didn’t do at Pandava. The concept is more solid. One of the new aspects is the food. Indonesia isn’t a very strong coffee-drinking society, in a sense, as Indonesians tend to have coffee at home, and not specifically at a speciality place. Indonesians are used to robusta, the cheaper grade of coffee. But arabica coffee is fruitier, sweeter, grown in the highlands. The soil has to be rich. The coffee itself is a little more susceptible to disease. Robusta - the root word is robust - can be grown in the lower lands, and is very easy to grow. That’s why most coffee in Indonesia is robusta, but it’s very bitter. That’s why Indonesians put a lot of sugar and creamer in their cup. So they don’t really taste the coffee. That tradition translates to three-in-one coffee.”

Having been opened for just over a year, Common Grounds has proven itself to be a legitimate speciality coffee shop. last September, Utan asked St. ali family, a quartet of Melbournian cult baristas, to take his café over for a week. “Melbourne is considered as the number one coffee city in the world, and now we can get a Melbourne experience here, in our own Jakarta,” Utan explained at the time of the visit by Matt Perger, Ben Morrow, Jamie Thomson and lachlan Ward. as the famous baristas gave master classes during their week in Jakarta, they not only promoted their own brand but also confirmed Common Grounds’ status as a genuine venue for serious coffee drinkers.

Utan says Common Grounds is trying to change Indonesians’ perspectives on coffee by introducing quality blends to the local market. Its home brand, Cloak & Dagger, is a mixture of three kinds of bean: the rare ethiopian Yirgacheffe blended with beans from aceh and Sulawesi. “The cup of coffee you have in your hand has gone through 48 hands before you can enjoy it,” Utan adds. “It takes a lot of effort to make sure a cup of coffee tastes good.” He and his co-founders work closely with the staff to make sure that customers enjoy their experience. “We can be quite bitchy about the preparation of each cup of coffee, but we just want to make sure that it’s up to standard,” explains Utan.

profile

COFFEE CULTURE

Aston Utan, co-founder of

New York-style café Common Grounds, told nina hidayat

why it pays to be “bitchy” over the preparation of a

cup of coffee

sun

ary

o

A PERFECT CUP OF COFFEE

05_15 PROFILE Aston Utan.indd 102 4/27/15 4:56 PM 05_15 PROFILE Aston Utan.indd 103 4/27/15 4:56 PM

104


“I love the way chocolate makes you feel, that it can put a smile on anyone’s face,” says toby Garritt. “Simply put, chocolate makes you happy, and there’s nothing else in the world like it.” Garritt is the founder of Pod, a Bali-based artisanal chocolate manufacturing company. an australian national and longtime Bali resident, he has created a self-sufficient chocolate manufacturing compound in Badung in southern Bali. he works with local farmers to produce high-quality cocoa beans and process them into top-notch chocolate products.

“the industry here is price-driven at the expense of quality, and the majority of cocoa beans grown in Indonesia are turned into cocoa butter and powder,” says Garritt. “that’s why most of the local products we see in the market are of compound (low quality) chocolate. Producing high-quality chocolate takes end-to-end involvement. It starts with the farmers taking good care of their cocoa pods. Cocoa processing is a business, but chocolate making is an art. It takes time and passion to get right.”

what Garritt calls Pod’s “chocolate artworks” comprise a range of organic cocoa products, from handmade chocolate bars to pod-shaped pralines. two dark chocolate quality levels are offered: 64 percent with “fruity, red berry notes with a light smoky overtone” and 80 percent with “buttery banana notes”. the percentages refer to cocoa-to-sugar ratios. “It’s the smoothest dark chocolate you’ll ever taste, with a luscious aftertaste that lingers forever,” the entrepreneur says of the chocolate he makes. among the company’s most popular flavours are Balinese sea salt and caramel, mango ganache - and even chili. In keeping with the heightened interest in healthy living habits, Pod recently launched its “healthy & Delicious” dark chocolate bars. these are sweetened using palm nectar, which is high in nutritional value.

Garritt is an entrepreneur who practices ethical principles in doing business. “It only makes sense to be ethical,” he reasons. “we’re not fair trade-certified, but we operate based on many of the global fair trade principles. Frankly, without the farmers, there would be no chocolate. this is why we spent many years looking at sustainable farming

models to ensure we bring value to the farmers. In turn, we get great cocoa beans from them. It’s a fair exchange of energy.”

valuing the farmers is also the thinking behind Pod’s decision to grow its cocoa organically. “we often think about organic farming from the perspective of an end-product consumer, about how consuming organic products would affect our health,” says Garritt. “But as a producer, I focus on improving the livelihoods of farmers. It’s the first priority in creating truly sustainable business practices. Farmers in non-organic fields often have to spray their crops with chemicals, and without using the proper protection. this practice poses some serious health hazards, and it should be avoided at all costs.”

Garritt fell in love with chocolate after discovering and smelling raw cocoa beans a few years ago. this graduate of the Swiss hotel association and le Cordon Bleu Diplome Culinaire d’hotelier was so impressed that he decided to dedicate himself to chocolate making. to share the happiness, Pod offers tours of its compound to the public. the tour enables visitors to closely observe closely the various steps in chocolate making. In the words of Garritt, it is a “beans to bars tour”.

after spending almost five years on finding the perfect way to roast Balinese cocoa beans, Garritt launched Pod in January 2013. “there are many techniques of chocolate making, and the variations are limitless, but roasting is key,” he explains. “you should do it enough to caramelise the carbohydrate in the beans, but not overdo it as that might destroy the flavour notes and antioxidants within them.” he also notes that cocoa beans are a lot more delicate than coffee beans, so each step of the chocolate making process – from grinding the beans to conching (mixing all ingredients and smoothing them) and tempering (a method of lowering the temperature in melted chocolate to obtain glossy and evenly coloured end products) – should be done in a high-precision way. “Great chocolate must not only taste good, but look beautiful and smell amazing,” Garritt points out. “If your mouth is watering even while you are still unwrapping a bar, that’s when you know it’s good chocolate.”

profile

dark art

Toby Garritt, founder of Bali-

based chocolate brand Pod, told nina

hidayat why it makes perfect sense to do

business ethically

pho

tos

co

urt

esy

of

to

by g

arr

itt

pod chocolate

05_15 PROFILE Toby Garritt.indd 104 4/27/15 4:58 PM

104


“I love the way chocolate makes you feel, that it can put a smile on anyone’s face,” says toby Garritt. “Simply put, chocolate makes you happy, and there’s nothing else in the world like it.” Garritt is the founder of Pod, a Bali-based artisanal chocolate manufacturing company. an australian national and longtime Bali resident, he has created a self-sufficient chocolate manufacturing compound in Badung in southern Bali. he works with local farmers to produce high-quality cocoa beans and process them into top-notch chocolate products.

“the industry here is price-driven at the expense of quality, and the majority of cocoa beans grown in Indonesia are turned into cocoa butter and powder,” says Garritt. “that’s why most of the local products we see in the market are of compound (low quality) chocolate. Producing high-quality chocolate takes end-to-end involvement. It starts with the farmers taking good care of their cocoa pods. Cocoa processing is a business, but chocolate making is an art. It takes time and passion to get right.”

what Garritt calls Pod’s “chocolate artworks” comprise a range of organic cocoa products, from handmade chocolate bars to pod-shaped pralines. two dark chocolate quality levels are offered: 64 percent with “fruity, red berry notes with a light smoky overtone” and 80 percent with “buttery banana notes”. the percentages refer to cocoa-to-sugar ratios. “It’s the smoothest dark chocolate you’ll ever taste, with a luscious aftertaste that lingers forever,” the entrepreneur says of the chocolate he makes. among the company’s most popular flavours are Balinese sea salt and caramel, mango ganache - and even chili. In keeping with the heightened interest in healthy living habits, Pod recently launched its “healthy & Delicious” dark chocolate bars. these are sweetened using palm nectar, which is high in nutritional value.

Garritt is an entrepreneur who practices ethical principles in doing business. “It only makes sense to be ethical,” he reasons. “we’re not fair trade-certified, but we operate based on many of the global fair trade principles. Frankly, without the farmers, there would be no chocolate. this is why we spent many years looking at sustainable farming

models to ensure we bring value to the farmers. In turn, we get great cocoa beans from them. It’s a fair exchange of energy.”

valuing the farmers is also the thinking behind Pod’s decision to grow its cocoa organically. “we often think about organic farming from the perspective of an end-product consumer, about how consuming organic products would affect our health,” says Garritt. “But as a producer, I focus on improving the livelihoods of farmers. It’s the first priority in creating truly sustainable business practices. Farmers in non-organic fields often have to spray their crops with chemicals, and without using the proper protection. this practice poses some serious health hazards, and it should be avoided at all costs.”

Garritt fell in love with chocolate after discovering and smelling raw cocoa beans a few years ago. this graduate of the Swiss hotel association and le Cordon Bleu Diplome Culinaire d’hotelier was so impressed that he decided to dedicate himself to chocolate making. to share the happiness, Pod offers tours of its compound to the public. the tour enables visitors to closely observe closely the various steps in chocolate making. In the words of Garritt, it is a “beans to bars tour”.

after spending almost five years on finding the perfect way to roast Balinese cocoa beans, Garritt launched Pod in January 2013. “there are many techniques of chocolate making, and the variations are limitless, but roasting is key,” he explains. “you should do it enough to caramelise the carbohydrate in the beans, but not overdo it as that might destroy the flavour notes and antioxidants within them.” he also notes that cocoa beans are a lot more delicate than coffee beans, so each step of the chocolate making process – from grinding the beans to conching (mixing all ingredients and smoothing them) and tempering (a method of lowering the temperature in melted chocolate to obtain glossy and evenly coloured end products) – should be done in a high-precision way. “Great chocolate must not only taste good, but look beautiful and smell amazing,” Garritt points out. “If your mouth is watering even while you are still unwrapping a bar, that’s when you know it’s good chocolate.”

profile

dark art

Toby Garritt, founder of Bali-

based chocolate brand Pod, told nina

hidayat why it makes perfect sense to do

business ethically

pho

tos

co

urt

esy

of

to

by g

arr

itt

pod chocolate

05_15 PROFILE Toby Garritt.indd 104 4/27/15 4:58 PM 05_15 PROFILE Toby Garritt.indd 105 4/27/15 4:58 PM

106


“I belIeve that good food is always universal, whatever culture you come from,” says Andrea Peresthu. “I’d like to quote the words of Thomas Aquinas: ‘Pulchrum splendor est veritatis’, which means that beauty shines the truth. Applying this to cooking, if the intention is good, the ingredients are correct and the way you cook it is correct, the beauty will be on the plate. You don’t need to overdo the plate decorating, because the beauty will come from the heart.”

A self-proclaimed bon vivant and gourmand-turned-chef, Peresthu is the founder of Javanegra boutique Coffee Roaster and Gourmet Atelier, an unpretentious gourmet dining spot in Kebayoran baru. He is a former mathematics Olympiad and practicing architect, who designed the interior of Javanegra himself. He studied urban and regional development and once held the position of Secretary General of the european Higher education Consortium in Urbanism, He managed a joint programme for four universities in europe that developed and implemented european Union projects worldwide in the field of urban planning and design.

Despite not having received any formal training as a chef, Peresthu has plenty of culinary experience. “I’ve cooked since I was 7 years old,” he explains. “When I moved to europe, I stayed in the southern part of Spain, where the people love to eat, party, drink and get drunk. I felt reborn when I was there. I liked to mingle with the local people and I talked with their grandmothers, who have the best recipes. I tried to learn in the most authentic way. As an architect, I understand composition. When I became assistant professor in urban regional development in the Delft University of Technology, I got a chance to travel the world to teach. everywhere I travelled, I spent all my money on food and drinks. For the last 15 years, I’ve visited more than 300 restaurants in europe, latin America and Asia. I have a mental reference of where I can find the best food, and I thought I would like to try to cook it myself.”

Peresthu and two friends, Reni Alhadad and Aphrodite Firia, founded Javanegra Gourmet Atelier. He considers them, as well as Chef William Wongso, who visits Javanegra often, as his mentors because he values their input so highly. “We share the same passion for good food, and we’d often organise weekend dinners,” says Peresthu. “We started getting requests from friends and family, and it grew from

there. At Javanegra Gourmet Atelier, we focus on gourmet cooking. My goal is to introduce good authentic mediterranean food to others. When we say good food, we cannot discount the quality of its ingredients. My cooking philosophy is to create honest food. Honest food looks simple, but that means we need to have good and fresh ingredients. every ingredient is unique. beef isn’t just beef. It can come from 100 different species of cows, and the taste depends on what they are fed, how they are treated and so on. Our ingredients are imported mostly from Japan and europe.”

The unassuming dining area, located next to an open kitchen, holds up to 25 diners. each month, more than 200 of Jakarta’s gourmets watch Peresthu prepare their freshly cooked meals. He combines fresh ingredients with cooking techniques that he learned from chefs around the world. Inspired by his travels, he creates unique menus that include burrata, foie gras, grilled paprika, mushroom in aglio olio, paella, and Peruvian ceviche, an appetiser of fresh fish marinated in spices and citrus juices. It’s his dream, after all, to enjoy his life, share good food and wine, and make new friends who have the same passion for fine cuisine and living.

Javanegra was founded to address the plight of people living in Indonesia’s most remote areas. “When I was travelling, I met with illegal loggers by chance,” recalls Peresthu. “I tried to convince them to grow something that was better for the environment.” After returning to Indonesia in 2008 to work on an inter-governmental sustainable climate investment programme, he decided to take matters into his own hands. “We cannot keep waiting for the government to do something,” he reasons. “The only land available from Sumatra to Papua is inside the rainforest. The way to preserve the rainforest without having to cut the trees, but still be productive, is to grow coffee beans. Coffee prices are relatively stable and the market has the potential to grow.”

Offering speciality coffees from seven Indonesian highland rainforest origins, as well as cooking and coffee appreciation classes, Javanegra is unique because “it’s part of a social and environmental welfare programme integrated into the business,” says Peresthu. “The project is environmentally, socially and economically sustainable. We’re still small, but selling coffee at a higher price point means growers are improving their lives.”

profile

beauty on a plate

Each month, more than 200

gourmets head for Andrea Peresthu’s

unassuming hidden restaurant in south Jakarta for a meal

they will never forget. clarissa

santoso met the inspiring gourmand-

turned-chef

sun

ary

o

authentic mediterranean food; opposite: andrea peresthu

05_15 PROFILE Andrea.indd 106 4/27/15 4:59 PM

106


“I belIeve that good food is always universal, whatever culture you come from,” says Andrea Peresthu. “I’d like to quote the words of Thomas Aquinas: ‘Pulchrum splendor est veritatis’, which means that beauty shines the truth. Applying this to cooking, if the intention is good, the ingredients are correct and the way you cook it is correct, the beauty will be on the plate. You don’t need to overdo the plate decorating, because the beauty will come from the heart.”

A self-proclaimed bon vivant and gourmand-turned-chef, Peresthu is the founder of Javanegra boutique Coffee Roaster and Gourmet Atelier, an unpretentious gourmet dining spot in Kebayoran baru. He is a former mathematics Olympiad and practicing architect, who designed the interior of Javanegra himself. He studied urban and regional development and once held the position of Secretary General of the european Higher education Consortium in Urbanism, He managed a joint programme for four universities in europe that developed and implemented european Union projects worldwide in the field of urban planning and design.

Despite not having received any formal training as a chef, Peresthu has plenty of culinary experience. “I’ve cooked since I was 7 years old,” he explains. “When I moved to europe, I stayed in the southern part of Spain, where the people love to eat, party, drink and get drunk. I felt reborn when I was there. I liked to mingle with the local people and I talked with their grandmothers, who have the best recipes. I tried to learn in the most authentic way. As an architect, I understand composition. When I became assistant professor in urban regional development in the Delft University of Technology, I got a chance to travel the world to teach. everywhere I travelled, I spent all my money on food and drinks. For the last 15 years, I’ve visited more than 300 restaurants in europe, latin America and Asia. I have a mental reference of where I can find the best food, and I thought I would like to try to cook it myself.”

Peresthu and two friends, Reni Alhadad and Aphrodite Firia, founded Javanegra Gourmet Atelier. He considers them, as well as Chef William Wongso, who visits Javanegra often, as his mentors because he values their input so highly. “We share the same passion for good food, and we’d often organise weekend dinners,” says Peresthu. “We started getting requests from friends and family, and it grew from

there. At Javanegra Gourmet Atelier, we focus on gourmet cooking. My goal is to introduce good authentic mediterranean food to others. When we say good food, we cannot discount the quality of its ingredients. My cooking philosophy is to create honest food. Honest food looks simple, but that means we need to have good and fresh ingredients. every ingredient is unique. beef isn’t just beef. It can come from 100 different species of cows, and the taste depends on what they are fed, how they are treated and so on. Our ingredients are imported mostly from Japan and europe.”

The unassuming dining area, located next to an open kitchen, holds up to 25 diners. each month, more than 200 of Jakarta’s gourmets watch Peresthu prepare their freshly cooked meals. He combines fresh ingredients with cooking techniques that he learned from chefs around the world. Inspired by his travels, he creates unique menus that include burrata, foie gras, grilled paprika, mushroom in aglio olio, paella, and Peruvian ceviche, an appetiser of fresh fish marinated in spices and citrus juices. It’s his dream, after all, to enjoy his life, share good food and wine, and make new friends who have the same passion for fine cuisine and living.

Javanegra was founded to address the plight of people living in Indonesia’s most remote areas. “When I was travelling, I met with illegal loggers by chance,” recalls Peresthu. “I tried to convince them to grow something that was better for the environment.” After returning to Indonesia in 2008 to work on an inter-governmental sustainable climate investment programme, he decided to take matters into his own hands. “We cannot keep waiting for the government to do something,” he reasons. “The only land available from Sumatra to Papua is inside the rainforest. The way to preserve the rainforest without having to cut the trees, but still be productive, is to grow coffee beans. Coffee prices are relatively stable and the market has the potential to grow.”

Offering speciality coffees from seven Indonesian highland rainforest origins, as well as cooking and coffee appreciation classes, Javanegra is unique because “it’s part of a social and environmental welfare programme integrated into the business,” says Peresthu. “The project is environmentally, socially and economically sustainable. We’re still small, but selling coffee at a higher price point means growers are improving their lives.”

profile

beauty on a plate

Each month, more than 200

gourmets head for Andrea Peresthu’s

unassuming hidden restaurant in south Jakarta for a meal

they will never forget. clarissa

santoso met the inspiring gourmand-

turned-chef

sun

ary

o

authentic mediterranean food; opposite: andrea peresthu

05_15 PROFILE Andrea.indd 106 4/27/15 4:59 PM 05_15 PROFILE Andrea.indd 107 4/27/15 4:59 PM

108


Chefs fernando sindu and ivan Wibowo first made their mark on indonesia’s dining scene when they launched a pop-up brunch concept in 2013, serving customers delicious american menus at different locations in Jakarta each weekend. These days, they run three kitchens: G48 (Good for eats) private dining, union Group’s Benedict at Grand indonesia, and umabo, a quirky gourmet fast-food joint on Jl Wijaya, south Jakarta.

The duo first met at the Culinary institute of america in new York. sindu had studied computer science and worked for Microsoft in new Zealand for several years. having enjoyed cooking since he was just 8 years old, he took a leap of faith and enrolled himself in the Culinary institute in 2008. Wibowo, who had studied food science and technology and worked at agricultural cooperative ocean spray for several years, enrolled the year after. They then went their separate ways. sindu worked as a sous chef at Brasserie 8 1/2, oceana and La Boqueria in new York. Wibowo put in stints at nobu and Jean Georges in new York, The Latymer at Pennyhill Park hotel in the uK and the legendary noma in denmark.

“When i first entered the culinary institute, it was kind of bridging between the old and the new,” recalls sindu. “it was a two-year programme with an additional seven months of training. a lot of young guys aspired to be celebrity chefs and later found out that becoming a chef is not all that glamorous and easy. The training we went through was gruesome. i’ve had foie gras thrown at me because it wasn’t cooked properly. When people call me ‘chef’, i think of some of the chefs i worked with – it took them around 8 years working as a line cook to earn that title.”

driven by demand, the start of their private dining business was unplanned and was not without sacrifice. “i came back from denmark to attend an important ceremony for my brother – he was being awarded an entrepreneurial award from the sampoerna foundation. The sampoerna family invited me to cook for them in Jakarta. Coincidentally, nando was in town, so i asked him if he wanted to help out with the private dining service. after doing five months of private dining on and off, we started the pop-up. We made the decision to commit ourselves full-time to G48,” says Wibowo. at the time, sindu was managing a salad bar in singapore and could only come back to Jakarta once every two weeks.

Their efforts paid off, as eight months after working full-time on their private dining business, union Group approached them and offered them the opportunity of a lifetime. as sindu remembers: “Benedict happened after we were invited to do a pop-up at union Group’s Cork & screw. union is very careful in selecting who they partner with. Before us, the hippest private dining service was run by andhika Maxi and Karen Carlotta, who are now working with union Group as well. ivan and i have always wanted to do something completely different. The brand G48 has become really attached to us, and we’ve started doing consulting and demos, as well as private dining for embassies and corporate events that cater to hundreds of people. for a food business to be successful in Jakarta, it needs to adapt to the market, which is very diverse and dynamic. We believe that good food will always make people come back. We don’t consider ourselves business savvy or kitchen savvy, but we know how to dictate the market, at the same time being in touch with what the market wants.”

sindu and Wibowo are now focused on making the newly opened Benedict a success. The restaurant, located in Grand indonesia’s east Mall, serves an all-day gourmet breakfast menu which includes eggs Benedict, hot-pressed sandwiches, scotch egg, and the restaurant’s signature egg in a Jar, dishes inspired by the chefs’ culinary experiences abroad. “We’ve catered to a three-day private event and survived on only 3 hours of sleep. But since coming back to indonesia, Benedict has been the most difficult challenge, especially dealing with the kitchen staff that has a different work ethic and culture, the consistency of the food. When we first opened Benedict, we worked a month without a break, from morning till night, to make sure the food is good,” explains Wibowo.

“To have two chefs working in one team can be challenging because we both have our own ego, but two heads are better than one,” shares Wibowo, who believes that both of them complement each other’s ideas and skills, helping each other to grow and learn. sindu adds: “We really feed off each other’s energy. We both have different cooking philosophies, but we work towards a vision. We think of each other as part of a team, part of the brands we have created. We want the food to take centre stage.”

profile

TWO HEADS

Being a chef is the new cool. But

according to Fernando Sindu and Ivan

Wibowo, founders of private dining service G48, it’s not always as

glamorous as it seems. clarissa santoso

learned about their culinary journey

eva

n p

rad

itya

scotch egg; opposite (from left): fernando sindu and ivan wibowo

05_15 PROFILE Fernando Sindu and Ivan Wibowo.indd 108 4/27/15 5:00 PM

108


Chefs fernando sindu and ivan Wibowo first made their mark on indonesia’s dining scene when they launched a pop-up brunch concept in 2013, serving customers delicious american menus at different locations in Jakarta each weekend. These days, they run three kitchens: G48 (Good for eats) private dining, union Group’s Benedict at Grand indonesia, and umabo, a quirky gourmet fast-food joint on Jl Wijaya, south Jakarta.

The duo first met at the Culinary institute of america in new York. sindu had studied computer science and worked for Microsoft in new Zealand for several years. having enjoyed cooking since he was just 8 years old, he took a leap of faith and enrolled himself in the Culinary institute in 2008. Wibowo, who had studied food science and technology and worked at agricultural cooperative ocean spray for several years, enrolled the year after. They then went their separate ways. sindu worked as a sous chef at Brasserie 8 1/2, oceana and La Boqueria in new York. Wibowo put in stints at nobu and Jean Georges in new York, The Latymer at Pennyhill Park hotel in the uK and the legendary noma in denmark.

“When i first entered the culinary institute, it was kind of bridging between the old and the new,” recalls sindu. “it was a two-year programme with an additional seven months of training. a lot of young guys aspired to be celebrity chefs and later found out that becoming a chef is not all that glamorous and easy. The training we went through was gruesome. i’ve had foie gras thrown at me because it wasn’t cooked properly. When people call me ‘chef’, i think of some of the chefs i worked with – it took them around 8 years working as a line cook to earn that title.”

driven by demand, the start of their private dining business was unplanned and was not without sacrifice. “i came back from denmark to attend an important ceremony for my brother – he was being awarded an entrepreneurial award from the sampoerna foundation. The sampoerna family invited me to cook for them in Jakarta. Coincidentally, nando was in town, so i asked him if he wanted to help out with the private dining service. after doing five months of private dining on and off, we started the pop-up. We made the decision to commit ourselves full-time to G48,” says Wibowo. at the time, sindu was managing a salad bar in singapore and could only come back to Jakarta once every two weeks.

Their efforts paid off, as eight months after working full-time on their private dining business, union Group approached them and offered them the opportunity of a lifetime. as sindu remembers: “Benedict happened after we were invited to do a pop-up at union Group’s Cork & screw. union is very careful in selecting who they partner with. Before us, the hippest private dining service was run by andhika Maxi and Karen Carlotta, who are now working with union Group as well. ivan and i have always wanted to do something completely different. The brand G48 has become really attached to us, and we’ve started doing consulting and demos, as well as private dining for embassies and corporate events that cater to hundreds of people. for a food business to be successful in Jakarta, it needs to adapt to the market, which is very diverse and dynamic. We believe that good food will always make people come back. We don’t consider ourselves business savvy or kitchen savvy, but we know how to dictate the market, at the same time being in touch with what the market wants.”

sindu and Wibowo are now focused on making the newly opened Benedict a success. The restaurant, located in Grand indonesia’s east Mall, serves an all-day gourmet breakfast menu which includes eggs Benedict, hot-pressed sandwiches, scotch egg, and the restaurant’s signature egg in a Jar, dishes inspired by the chefs’ culinary experiences abroad. “We’ve catered to a three-day private event and survived on only 3 hours of sleep. But since coming back to indonesia, Benedict has been the most difficult challenge, especially dealing with the kitchen staff that has a different work ethic and culture, the consistency of the food. When we first opened Benedict, we worked a month without a break, from morning till night, to make sure the food is good,” explains Wibowo.

“To have two chefs working in one team can be challenging because we both have our own ego, but two heads are better than one,” shares Wibowo, who believes that both of them complement each other’s ideas and skills, helping each other to grow and learn. sindu adds: “We really feed off each other’s energy. We both have different cooking philosophies, but we work towards a vision. We think of each other as part of a team, part of the brands we have created. We want the food to take centre stage.”

profile

TWO HEADS

Being a chef is the new cool. But

according to Fernando Sindu and Ivan

Wibowo, founders of private dining service G48, it’s not always as

glamorous as it seems. clarissa santoso

learned about their culinary journey

eva

n p

rad

itya

scotch egg; opposite (from left): fernando sindu and ivan wibowo

05_15 PROFILE Fernando Sindu and Ivan Wibowo.indd 108 4/27/15 5:00 PM 05_15 PROFILE Fernando Sindu and Ivan Wibowo.indd 109 4/27/15 5:01 PM

110


PROFILE

bobby chinn likes to talk. It’s a characteristic not prerequisite to becoming a chef, many of whom prefer to let their dishes speak for themselves, but it’s exactly this deviant trait that has enabled Chinn to rise to fame as a food personality and television host on the Discovery Channel’s World Café series. An early champion of Vietnamese cuisine, he’s owned eponymous restaurants in Hanoi and Saigon, though his efforts now are more concentrated on a London outpost called The House of Ho, offering “the taste of Vietnam with a modern twist”.

Chinn didn’t begin his career in food. A sometime banker and stand-up comedian, he stumbled into the industry as a self-described bad waiter while supporting his comic career – and with a stroke of rebellion ended up learning to cook, as well. He shares notes from his journey with Prestige during his last trip to Hong Kong for a pop-up with Chom Chom and Sook.

You’ve followed a colourful path. tell us about it.Like every kid I went to school with, everyone wanted to be rich in the ’80s. And so everyone studied finance, and I was really no

The outspoken BoBBy Chinn speaks out on managing a fund, being funny and having fun in the kitchen. christina ko lends an ear

z

z

110

exception. I was a research analyst, I was working for a hedge fund on the buy side. I did the IPO market. I worked as a cold caller in New York, I was at the New York Stock Exchange trading ADRs. And I was like, this sucks. This is really work.

So I had kind of a soul-searching mission after that. When I was on the floor of the exchange I would always make everybody laugh. I would do this Chinese Billy Crystal. I was told a lot that I was in the wrong business, because I would make people laugh.

So I was applying to the Culinary Institute of America and the French Culinary Institute [now the International Culinary Center] in New York and I asked my parents and they were like, “No, we’re not going to help you. You can’t hold a job. You got attitude. We don’t have cooks in our family, we hire them.”

I moved to LA and I got into The Groundlings, one of the top improvisational schools. I worked as a waiter and got demoted to busboy. I decided to move to San Francisco and do the [comedy club] Holy City Zoo thing, which is where Whoopi Goldberg, Robin Williams, all those guys were. And then I started working in a restaurant so that I could feed myself. My father comes in and says, “So excuse the cliché, but what are you? A stand-up comic waiter? Number one, you’re not funny. Number two, you’re a shitty waiter. Three, your education is far too expensive for you to think you’re a funny waiter. Vietnam is the future.”

so You moved to vietnam, which is where You opened Your first restaurant. were You into cooking in the past?

I ate at really great restaurants because I was privileged. I went to international schools, so I can distinguish shit from not-shit food. You go to boarding school in England and it’s dog food with mashed potatoes on top. Call it shepherd’s pie if you want but that to me is dog food. I didn’t know food to be a bad experience until English boarding school. I was eating great Chinese food from my Chinese grandmother. I was eating great northern African food from my Egyptian grandmother.

I didn’t know what to talk to my Chinese grandmother about, so I told her, “Teach me how to cook.” So she would talk me through the recipes and I would video it. Sadly I’ve lost them. But I remember a lot. I always used to love watching Julia Child as a kid because she was funny. She was drunk. I liked the idea of starting with raw materials and getting to a final product. And then it just hit me when I was working in the restaurant as a waiter, that I knew nothing about food. Then I was like, how am I going to sell it if I don’t know how it’s made? I started volunteering my time between my shifts. I’d never done this before. Work for free for a hotel? You’re supposed to steal from hotels. And then I volunteered in one

alk SoupT

05_15 PROFILE Chef Bobby Chinn.indd 110 4/27/15 5:01 PM

110


PROFILE

bobby chinn likes to talk. It’s a characteristic not prerequisite to becoming a chef, many of whom prefer to let their dishes speak for themselves, but it’s exactly this deviant trait that has enabled Chinn to rise to fame as a food personality and television host on the Discovery Channel’s World Café series. An early champion of Vietnamese cuisine, he’s owned eponymous restaurants in Hanoi and Saigon, though his efforts now are more concentrated on a London outpost called The House of Ho, offering “the taste of Vietnam with a modern twist”.

Chinn didn’t begin his career in food. A sometime banker and stand-up comedian, he stumbled into the industry as a self-described bad waiter while supporting his comic career – and with a stroke of rebellion ended up learning to cook, as well. He shares notes from his journey with Prestige during his last trip to Hong Kong for a pop-up with Chom Chom and Sook.

You’ve followed a colourful path. tell us about it.Like every kid I went to school with, everyone wanted to be rich in the ’80s. And so everyone studied finance, and I was really no

The outspoken BoBBy Chinn speaks out on managing a fund, being funny and having fun in the kitchen. christina ko lends an ear

z

z

110

exception. I was a research analyst, I was working for a hedge fund on the buy side. I did the IPO market. I worked as a cold caller in New York, I was at the New York Stock Exchange trading ADRs. And I was like, this sucks. This is really work.

So I had kind of a soul-searching mission after that. When I was on the floor of the exchange I would always make everybody laugh. I would do this Chinese Billy Crystal. I was told a lot that I was in the wrong business, because I would make people laugh.

So I was applying to the Culinary Institute of America and the French Culinary Institute [now the International Culinary Center] in New York and I asked my parents and they were like, “No, we’re not going to help you. You can’t hold a job. You got attitude. We don’t have cooks in our family, we hire them.”

I moved to LA and I got into The Groundlings, one of the top improvisational schools. I worked as a waiter and got demoted to busboy. I decided to move to San Francisco and do the [comedy club] Holy City Zoo thing, which is where Whoopi Goldberg, Robin Williams, all those guys were. And then I started working in a restaurant so that I could feed myself. My father comes in and says, “So excuse the cliché, but what are you? A stand-up comic waiter? Number one, you’re not funny. Number two, you’re a shitty waiter. Three, your education is far too expensive for you to think you’re a funny waiter. Vietnam is the future.”

so You moved to vietnam, which is where You opened Your first restaurant. were You into cooking in the past?

I ate at really great restaurants because I was privileged. I went to international schools, so I can distinguish shit from not-shit food. You go to boarding school in England and it’s dog food with mashed potatoes on top. Call it shepherd’s pie if you want but that to me is dog food. I didn’t know food to be a bad experience until English boarding school. I was eating great Chinese food from my Chinese grandmother. I was eating great northern African food from my Egyptian grandmother.

I didn’t know what to talk to my Chinese grandmother about, so I told her, “Teach me how to cook.” So she would talk me through the recipes and I would video it. Sadly I’ve lost them. But I remember a lot. I always used to love watching Julia Child as a kid because she was funny. She was drunk. I liked the idea of starting with raw materials and getting to a final product. And then it just hit me when I was working in the restaurant as a waiter, that I knew nothing about food. Then I was like, how am I going to sell it if I don’t know how it’s made? I started volunteering my time between my shifts. I’d never done this before. Work for free for a hotel? You’re supposed to steal from hotels. And then I volunteered in one

alk SoupT



of the top kitchens in San Francisco. I was very resilient. I was the first one in and the last one out, because I was bad. I was slow. It was humiliating, I was living just above poverty to work these ridiculous hours. If I’m doing it for the money then I’m stupid, and I don’t think I’m stupid, so I’m doing it for the experience.

it was being on tv that reallY took Your name to the next level. when did You realise You’d gone from chef to celebritY?It’s a weird concept because I’ve been treated like shit most of my life. And then all of a sudden, one day, they tell you, “We’ve upgraded you to a suite. We have a bottle of champagne chilling for you. You like Billecart, don’t you?” And all of a sudden it’s like, what did I do? I don’t really feel like I contributed to doing anything exceptional. And it’s weird because it came after 40, so I don’t feel special. But I think maybe it’s a saving grace, maybe it’s my upbringing, maybe it’s fate that while I’m on this parallel path of being more well known, my normal life has got a foot in the gutter. It keeps me balanced.

[And then there’s the] flip side of the fame card. Chefs that work in the kitchen 24/7 hate people on TV, chefs on TV. “Screw him for being on television. That’s not how it’s made. He’s a hack.” Or, “They’re making entertainment of my profession.”

what’s the dream show, if You were driving everYthing?It would be a project showing people that I can do something that’s sustainable and farm-to-table – to create dishes that have medicinal properties and taste good, which could be tailored to people’s dietary needs or to help relieve them of various ailments they may have. Food as medicine.



HYSTERIC GLAMOUR

Stripe blazer and pantS, graphic Shirt and white ShoeS by Hysteric Glamour

rock and roll spiritDesigner Nobuhiko Kitamura founded premium denim and ready-to-wear brand Hysteric Glamour with the aim of mashing luxury and street wear. Throughout the years, the brand has stayed true to its main inspirations of rock, contemporary art and American subcultures of the 1960s and 70s. These influences manifest themselves in wearable pieces with a rebellious spirit, with top-notch Japanese craftsmanship as a vital ingredient of the brand’s DNA. Hysteric Glamour’s first Indonesia store opens this month at Lippo Mall in Kemang Village

photography burHan prawiraStyling KoKo namara

05_15_Advertorial_Hysteric Glamour 2704FINAL.indd 112 4/27/15 5:42 PM


HYSTERIC GLAMOUR

Stripe blazer and pantS, graphic Shirt and white ShoeS by Hysteric Glamour

rock and roll spiritDesigner Nobuhiko Kitamura founded premium denim and ready-to-wear brand Hysteric Glamour with the aim of mashing luxury and street wear. Throughout the years, the brand has stayed true to its main inspirations of rock, contemporary art and American subcultures of the 1960s and 70s. These influences manifest themselves in wearable pieces with a rebellious spirit, with top-notch Japanese craftsmanship as a vital ingredient of the brand’s DNA. Hysteric Glamour’s first Indonesia store opens this month at Lippo Mall in Kemang Village

photography burHan prawiraStyling KoKo namara


april 2015 PRESTIGE 113

red tie dye Shirt, red leopard print legging and white ShoeS by Hysteric Glamour



pink bag, cardigan, white print long SleeveS , capri pantS and art pop heelS

HYSTERIC GLAMOUR



pink bag, cardigan, white print long SleeveS , capri pantS and art pop heelS

HYSTERIC GLAMOUR



inStagram: hystericglamouriDwebSite: www.hystericglamour.jpShot on locationda vinci towerJl. Jend. sudirman Kav 12 JaKarta pHone : (62-21) 5795 1111

model dara warGaneGara @studio47 makeup & hair ria sambuaGa (62-812) 4449 3009aSSiStant photographer yudHa & lucKyfaShion intern Jay robert davies

blue long SleeveS, blue jeanS with Studded pocket and white ShoeS by Hysteric Glamour



TOD’S

SPRING BLOOMSTod’s “Italian Garden” inspiration for the season is reflected in a spring/summer collection that is cheery as it is elegant. Exquisite craftsmanship meets new twists at a fashion house that constantly updates itself, ahead of time

PhotograPhy Andre djuAndA – rooster studioStyling KoKo nAmArA

05_15_Advertorial_TODs.indd 116 4/27/15 2:51 PM


TOD’S

SPRING BLOOMSTod’s “Italian Garden” inspiration for the season is reflected in a spring/summer collection that is cheery as it is elegant. Exquisite craftsmanship meets new twists at a fashion house that constantly updates itself, ahead of time

PhotograPhy Andre djuAndA – rooster studioStyling KoKo nAmArA



CaPe Bag in Calf Skin, gommino Driving ShoeS in CalfSkin, Small ClutCh anD

wallet in CalfSkin



TOD’S

flower Bag in CalfSkin, gommino

Driving ShoeS in SueDe



TOD’S

flower Bag in CalfSkin, gommino

Driving ShoeS in SueDe



D - CuBe 2 maniCi eSagono Bag in CalfSkin high heel with metal aCCeSSorieS in CalfSkin, 2 Colour BraCelet with girl Stella Charm anD meDium ClutCh with StuDDeD in CalfSkin



TOD’S

flower onDa ShoPPing Bag in Bi-material (matte & Patent

leather), gommino Driving ShoeS with DouBle fringe anD SwarovSki

CryStal in CalfSkin, Belt & name CarD holDer in CalfSkin



TOD’S

flower onDa ShoPPing Bag in Bi-material (matte & Patent

leather), gommino Driving ShoeS with DouBle fringe anD SwarovSki

CryStal in CalfSkin, Belt & name CarD holDer in CalfSkin



g – line Bag in CanvaS, PointeD weDge in CalfSkin, wallet anD Belt in CalfSkin

toD’S iS in Plaza inDoneSia, PaCifiC PlaCe, Senayan City, tranS StuDio mall BanDung anD CiPutra worlD SuraBaya


PHOTOGRAPHER DENNY TJANSTYLING KOKO NAMARA

A fine timepiece is a statement, an extension of one’s personality that doubles as a significant memento of a life well lived. With its distinctive technical and design

characteristics, each timepiece here represents a modern take on keeping up with time - a faithful

companion that stands by us through day and nightz

z

122122FASHION

ompanionsCrbanU

05_15 FASHION_WATCHES version 3.indd 122 4/27/15 5:30 PM

PHOTOGRAPHER DENNY TJANSTYLING KOKO NAMARA

A fine timepiece is a statement, an extension of one’s personality that doubles as a significant memento of a life well lived. With its distinctive technical and design

characteristics, each timepiece here represents a modern take on keeping up with time - a faithful

companion that stands by us through day and nightz

z

122122FASHION

ompanionsCrbanU


march 2015 PRESTIGE 123

OMEGAON HER

DE VILLE PRESTIGE CO- AxIAL IN STEEL RED GOLD, wITH wHITE mOTHER-Of-PEARL DIAL AND STEEL

RED GOLDbRACELETDRESS MichAEl bY MichAEl KORs

ON HImDE VILLE PRESTIGE CO-AxIAL POwER RESERVE IN

RED GOLD wITH SILVER DIAL AND LEATHER STRAP OuTfITS huGO bOss


FASHION

124 PRESTIGE march 2015

FASHION


DE lAcOuRON HER

CITY CADET COquETTE IN ROSE GOLD wITH fuLL DIAmOND CASE AND DIAmOND-PAVED DIAL, AND

CROCO LEATHER STRAPDRESS hAlsTON hERiTAGE

ON HImJAkARTA bRONzE LImITED EDITION wITH POwER RESERVE INDICATOR AND AuTOmATIC CHRONO,

wITH CROCO LEATHER STRAP OuTfITS huGO bOss


FASHION


FASHION


DE lAcOuRON HER

CITY CADET COquETTE IN ROSE GOLD wITH fuLL DIAmOND CASE AND DIAmOND-PAVED DIAL, AND

CROCO LEATHER STRAPDRESS hAlsTON hERiTAGE

ON HImJAkARTA bRONzE LImITED EDITION wITH POwER RESERVE INDICATOR AND AuTOmATIC CHRONO,

wITH CROCO LEATHER STRAP OuTfITS huGO bOss


march 2015 PRESTIGE 125march 2015 PRESTIGE 125

CHERCHE mIDI bAG IN NATuRAL SAbLE CALfSkIN COAT,DRESS AND HEELS hERMÈs

hERMésDRESSAGE LE L’HEuRE mASquEE wITH HERmES mECHANICAL SELf–wINDING, IN CuSHION–SHAPED ON ROSE GOLD, wITH SILVERED DIAL AND bLuE ALLIGATOR STRAPOuTfITS hERMés


FASHION


FASHION

hERMésmEDOR IN STEEL wITH fuLL SETTING

Of 499 DIAmONDS IN SquARE SHAPE, wITH SILVERED DIAL, bLACk

ALLIGATOR LEATHER STRAPTOP hERMés


FASHION


FASHION

hERMésmEDOR IN STEEL wITH fuLL SETTING

Of 499 DIAmONDS IN SquARE SHAPE, wITH SILVERED DIAL, bLACk

ALLIGATOR LEATHER STRAPTOP hERMés



lONGiNEsON HER

CONquEST CLASSIC LADY mODEL IN STEEL AND ROSE GOLD, SET wITH 30

DIAmONDS, wITH wHITE mOTHER-Of-PEARL DIAL wITH 12 DIAmOND INDICES

TOP hAlsTON hERiTAGE

ON HImCONquEST CLASSIC CHRONOGRAPH

IN STEEL AND ROSE GOLD, wATER-RESISTANT TO 5 bAR wITH ITS SCREw-

DOwN CASE bACk fITTED wITH A SAPPHIRE GLASS

OuTfITS huGO bOss


FASHION


FASHION

ROGER DubuisON HERROGER DubuIS ExCALIbuR IN ROSE GOLD, wITH bLACk DIAL AND bROwN SATIN STRAPTOP MichAEl KORs

ON HImROGER DubuIS ExCALIbuR IN ROSE GOLD, wITH wHITE DIAL AND bROwN CROCO STRAPOuTfITS huGO bOss

FASHION


FASHION


FASHION

mINI PEEkAbOO wITH ORCHID EmbROIDERY TOTE IN bLACk LEATHER TO AND PANTS FENDi

ZENiThON HERzENITH PILOT AERONEf TYPE 20 IN STAINLESS STEEL, wITH bLACk DIAL AND bROwN CALf STRAPDRESS MichAEl bY MichAEl KORs

ON HImzENITH PILOT AERONEf TYPE 20 ANNuAL CALENDAR IN STAINLESS STEEL, wITH bLACk DIAL AND bROwN ALLIGATOR STRAPOuTfITS ETRO

FASHION


FASHION


FASHION


ZENiThON HERzENITH PILOT AERONEf TYPE 20 IN STAINLESS STEEL, wITH bLACk DIAL AND bROwN CALf STRAPDRESS MichAEl bY MichAEl KORs

ON HImzENITH PILOT AERONEf TYPE 20 ANNuAL CALENDAR IN STAINLESS STEEL, wITH bLACk DIAL AND bROwN ALLIGATOR STRAPOuTfITS ETRO

FASHION



TW sTEElON HERTw STEEL kELLY ROwLAND CEO TECH EDITION IN ROSE GOLD PLATED STEEL CASE AND bEzEL, SET wITH 56 zIRCONIAbAGuETTESDRESS MichAEl bY MichAEl KORs

ON HImTw STEEL bOLSTERS LuxuRY CEO PLATfORm wITH kIVANç EDITIONS IN STEEL CASE AND wHITE GOLD PLATED bEzELwITH EIGHT STEEL SCREwS, mOTHER-Of-PEARL DIAL AND GREY LEATHER STRAPOuTfITS ETRO


FASHION


FASHION


mODEL sAlviTA DEcORTE @GRANDE cOMMuNicATiONDANiElE MAZZOlA @GusTAv MODEl MANAGEMENTmAkEuP AND HAIR DAvE RiO (+62 813) 1715 1500

DE LACOuR IS IN fAIRGROuNDS, SCbD ETRO IS IN PLAzA INDONESIAHERmÈS IS IN GRAND HYATT JAkARTA & PACIfIC PLACE HERmÈS wATCH IS IN PLAzA SENAYAN HALSTON HERITAGE IS IN PLAzA INDONESIALONGINES IS IN PLAzAINDONESIA, PLAzA SENAYAN, PONDOk INDAH mALLmICHAEL kORS IS IN PLAzA SENAYANmAx mARA IS IN PLAzAINDONESIAOmEGA IS IN PLAzA INDONESIA, PLAzA SENAYAN, PONDOk INDAH mALLTImEPLACE IS IN PLAzA INDONESIA,PACIfIC PLACE & PLAzA SENAYANTw STEEL IS IN PACIfIC PLACE

FASHION

piAGETON HERPIAGET TRADITION uLTRATHIN IN wHITE GOLD, wITH wHITE DIAL, AND CROCO STRAPDRESS MAx MARA

ON HImPIAGET ALTIPLANO IN wHITE GOLD, wITH SILVERED DIAL AND ALLIGATOR STRAPOuTfITS huGO bOss


134


134fashion

From the privacy of your inner sanctum to a night out on the town, these red-carpet gowns and sexy separates will certainly do the trick. Pair them with glamorous make-up and a bold bouffant and you’re set to go

z

z

PHOTOGRAPHY MIKE RUIZ AT AARDVARK AARTISTSSTYLING CANNON AT JUDY CASEY

HAIR PAUL WARREN FOR RENÉ FURTERER AT ART DEPARTMENTMAKE-UP GREGG BROCKINGTON USING NYX COSMETICS AT JUDY CASEY

MARKET EDITOR ERIN MCSHERRYMODEL MASHA AT WOMEN MANAGEMENT

ON-SET ASSISTANT EVA ROBERTS LOCATION ROYAL SUITE, THE NEW YORK PALACE

ARoomof Her Own

14 FASHION SHOOT.indd 134 4/27/15 5:17 PM

134


134fashion

From the privacy of your inner sanctum to a night out on the town, these red-carpet gowns and sexy separates will certainly do the trick. Pair them with glamorous make-up and a bold bouffant and you’re set to go

z

z

PHOTOGRAPHY MIKE RUIZ AT AARDVARK AARTISTSSTYLING CANNON AT JUDY CASEY

HAIR PAUL WARREN FOR RENÉ FURTERER AT ART DEPARTMENTMAKE-UP GREGG BROCKINGTON USING NYX COSMETICS AT JUDY CASEY

MARKET EDITOR ERIN MCSHERRYMODEL MASHA AT WOMEN MANAGEMENT

ON-SET ASSISTANT EVA ROBERTS LOCATION ROYAL SUITE, THE NEW YORK PALACE

ARoomof Her Own



DRESS AND SHOES DOLCE & GABBANABRACELET SETHI COUTURE

EARRINGS IVY



136


fashion

JACKET GIORGIO ARMANIDRESS EMPORIO ARMANISHOES ALEXANDRE BIRMANRING LE VIANEARRINGS CARRERA Y CARRERA



136


fashion

JACKET GIORGIO ARMANIDRESS EMPORIO ARMANISHOES ALEXANDRE BIRMANRING LE VIANEARRINGS CARRERA Y CARRERA




DRESS LANVINEARRINGS SETHI COUTURE

CUFF CARRERA Y CARRERARING LE VIAN



138


fashion

JACKET AND DRESS CALVIN KLEIN COLLECTIONNECKLACE ELIZABETH COLERING LE VIAN



138


fashion

JACKET AND DRESS CALVIN KLEIN COLLECTIONNECKLACE ELIZABETH COLERING LE VIAN




JACKET, TOP, SHORTS AND SHOES DIORBRACELET CARRERA Y CARRERA

WATCH KORLOFF PARIS



140


fashion

JACKET, TOP, SHORTS AND SHOES PRADANECKLACE PLUMA JEWELRY



140


fashion

JACKET, TOP, SHORTS AND SHOES PRADANECKLACE PLUMA JEWELRY




OUTFIT CHANEL



142


fashion

TOP AND TROUSERS LOEWEHEADPIECE LEAH C. SHOES DIORBRACELET PLUMA JEWELRY



142


fashion

TOP AND TROUSERS LOEWEHEADPIECE LEAH C. SHOES DIORBRACELET PLUMA JEWELRY




TOP AND VEST CÉLINERING LE VIAN



144


fashion



144


fashion




DRESS AND SHOES GUCCIRING (LEFT) SUTRA JEWELS

RING (RIGHT) LE VIAN



146 PRESTIGE MAY 2015 MAY 2015 PRESTIGE 147

PHOTOGRAPHER MARIO ARDISTYLING PETER ZEWET

INTERvIEw nInA hIDAyAT

Inspired by the legacy of Jeanne Lanvin and the beautiful clothes she designed for her daughter, the fashion house she founded explores the dynamics of

families in the collections its designers created to mark Lanvin’s 125th anniversary. Prestige invited Lanvin

lovers in Jakarta to sit for these quirky family portraitsz

z

146146FASHION

ortraitsPamilyF

05_15 FASHION_Lanvin Lovers SELECTED.indd 146 4/27/15 6:36 PM


PHOTOGRAPHER MARIO ARDISTYLING PETER ZEWET

INTERvIEw nInA hIDAyAT

Inspired by the legacy of Jeanne Lanvin and the beautiful clothes she designed for her daughter, the fashion house she founded explores the dynamics of

families in the collections its designers created to mark Lanvin’s 125th anniversary. Prestige invited Lanvin

lovers in Jakarta to sit for these quirky family portraitsz

z

146146FASHION

ortraitsPamilyF


Yvonne Yuen and Michelle SantosoMother and daughterMichelle: “We share similar interests, but we have different tastes. We both like cooking, but my mom does Chinese cooking while I mostly make Western dishes.”Yvonne: “I would describe my style as classic and ladylike. Michelle is the edgier of us both. She likes things that are unique and comfortable - she’s eclectic.”Michelle: “Our relationship is like the ocean: sometimes it’s quiet and calm, sometimes it’s raging with tidal waves.”


amily

ON YvONNE AND MICHELLEDRESS BlAck DREss WITh METAl PEARl DETAIlIngSHOES OPEn TOE BOOTIE sAnDAls


FASHION


Marcel and Mischa ChandrawinataTwinsMarcel: “Having a twin is such a priceless experience. It’s like we have our own world, a deep connection that we only share with each other. When I’m sad, Mischa comes into my room and sits by my side. He’d be doing his own things, but it feels securing. He’s my support system.”Mischa: “When it comes to style, we have similar tastes and we share almost everything that’s in the closet. What differentiates it is the accessories we put together to make a look.”

FASHION


ON MARCEL AND MISCHAjACkET BlAck slIM fIT BlAZERSHIRT gREEn EvOluTIvE shIRTPANTS BlAck cOTTOn sATIn chInO PAnTsSHOES JAcquARD lOW TOP snEAkERs In nAvy BluE


FASHION


Marcel and Mischa ChandrawinataTwinsMarcel: “Having a twin is such a priceless experience. It’s like we have our own world, a deep connection that we only share with each other. When I’m sad, Mischa comes into my room and sits by my side. He’d be doing his own things, but it feels securing. He’s my support system.”Mischa: “When it comes to style, we have similar tastes and we share almost everything that’s in the closet. What differentiates it is the accessories we put together to make a look.”

FASHION


ON MARCEL AND MISCHAjACkET BlAck slIM fIT BlAZERSHIRT gREEn EvOluTIvE shIRTPANTS BlAck cOTTOn sATIn chInO PAnTsSHOES JAcquARD lOW TOP snEAkERs In nAvy BluE


148 PRESTIGE MAY 2015 MAY 2015 PRESTIGE 149MArch 2015 PRESTIGE 149

CHERCHE MIDI BAG IN NATuRAL SABLE CALfSkIN COAT,DRESS AND HEELS hERMÈs


Neza Mandy and Nezi Windy TwinsNeza: “We have a love-hate relationship. We argue all the time when we are together, but miss each other a lot when apart. We do everything together, spend almost every weekend together. Even our partners are close to each other!” Nezi: “We are each other’s personal shopper, but our styles differ a little. We both love casual looks - but I’m more of a sneakers girl, while Neza is a skirt girl.”

ON NEzADRESS flOuncED DREss In

yEllOW gOlD ORgAnZA WITh An AnIMAl PRInTSHOES cOvERED MulTI

sTRAP sAnDAlsACCESSORIES gOlD chAIn

BRAcElET

ON NEzIDRESS RuBy ORgAnZA

DREss WITh An AnIMAl PRInT

SHOES cOvERED MulTI sTRAP sAnDAls

ACCESSORIES gOlD PlATED cuff BRAcElET


FASHION


FASHION

Angel Susinto and Agnes Susinto Sisters

Agnes: “Travelling has always been our thing. We’re always on the lookout for exotic resorts and exciting new restaurants to visit. This year, our dream destination is Cuba and its vibrant cultural scene.”Angel: “Our styles are quite the opposite, Agnes is a girly girl who likes frills and whites and I like dark colours and edgy clothes. We both love Lanvin for its clean cuts, which even make its evening dresses easy to wear.”

ON ANGELDRESS lOng BlAck DREss

WITh PEARl DETAIlIngSHOES BlAck PEARl

lEAThER PuMPsACCESSORIES PEARl lEAThER BRAcElET

ON AGNESDRESS POWDER BEIgE

DREss WITh gOlD METAl PEARl DETAIlIng

SHOES nuDE PEARl lEAThER PuMPs

ACCESSORIES PEARl EAR cuffs & PEARl cuff

BRAcElET



FASHION


FASHION

Angel Susinto and Agnes Susinto Sisters

Agnes: “Travelling has always been our thing. We’re always on the lookout for exotic resorts and exciting new restaurants to visit. This year, our dream destination is Cuba and its vibrant cultural scene.”Angel: “Our styles are quite the opposite, Agnes is a girly girl who likes frills and whites and I like dark colours and edgy clothes. We both love Lanvin for its clean cuts, which even make its evening dresses easy to wear.”

ON ANGELDRESS lOng BlAck DREss

WITh PEARl DETAIlIngSHOES BlAck PEARl

lEAThER PuMPsACCESSORIES PEARl lEAThER BRAcElET

ON AGNESDRESS POWDER BEIgE

DREss WITh gOlD METAl PEARl DETAIlIng

SHOES nuDE PEARl lEAThER PuMPs

ACCESSORIES PEARl EAR cuffs & PEARl cuff

BRAcElET



150 PRESTIGE MAY 2015 MAY 2015 PRESTIGE 151MArch 2015 PRESTIGE 151

FASHION

Herman Hartono, Dylan Hartono Putra, Nathan Alexander Setiawan Father, son and godsonHerman: “I feel very fortunate that although we are busy with work and school, we spend time together almost every day. Dinnertime is precious because that’s when we have our daily quality time. Travelling also brings us closer together as we share moments together in different places. Personal style evolves, but at this point in life, mine is elegant with a little bit of fun, like this statement bow tie. Life is too short to look boring. My son and godson are now at the age where they start caring about looks. I think my style rubs off on them in one way or another.”

ON HERMAN AND SONSOuTfITS PRIvATE cOllEcTIOns

MAkEuP (wOMEN’S) kWEE sAnDy (62-878) 8236 7112HAIR (wOMEN’S) lInDA kusuMADEWI (62-818) 550 585 MAkEuP AND HAIR (MEN’S) RIA sAMBuAgA (62-812) 4449 3009ASSISTANT fASHION STYLISTS kOkO nAMARA, nInA hIDAyAT & JAy ROBERT DAvIEs

LANvIN IS IN PLAzA INDONESIA



152


Among the greAt luxury houses in europe, hermès is one of the few that is still family-owned. Between 2010 and 2014, the Paris-based grande dame of style was the subject of an apparent takeover bid by the LVmh conglomerate. Last September, the two sides reached a peace accord under which LVmh agreed not to buy any more shares in hermès for the next five years, and to spin off to its shareholders the 23 percent of hermès it had already accumulated. Is the war between hermès and LVmh over, and where does hermès go from here?

“the hermès family has resisted intense pressure from LVmh,” declared Florian Craen, executive Vice President of Sales and Distribution for hermès International, during a recent visit to Jakarta. “It has been proven to us that the family is very united and committed to the company. After four years of intense talks, we have an outcome that’s reasonable for both sides. I think the battle is over.

“What’s next for hermès has already started, which is our expansion in China. the emergence of China is changing the world, and certainly changing our world. When you look at what’s going in China, you get a better understanding of how the whole world could evolve. We have 23 stores in China today and we will only open one more there each year for the next 10 years, giving us more than 30 stores in the country 10 years from now. You may say that that’s not very many, but we are extremely selective about how many stores we will have and where they will be located. our vision is for a selective presence in China.”

Craen heads up the company’s international retail entity. he is an 18-year hermès veteran who has worked for the company in London and Shanghai (from 2009 to 2014) as well as in Paris, where he is currently based. “one thing I have learned from working in China is that there not a typical Asian client profile,” he said. “We have one of the most loyal and knowledgeable customer bases in Asia. they know us and they know how demanding we are in terms of creativity. At the same time, it’s one of the territories where we have the most new clients. We have to engage with them and tell them our story.”

every product made by hermès, famed for its handmade leather bags, scarves, fashion and lifestyle products, has a story behind it – and those stories must be known by the people who staff the company’s stores around the world, according to Craen.

“training retail managers is the most important thing my team and I have to do for the company,” he said. “We are a company that loves to tell stories. how do we train our people? Well, the managers from each country in which we operate come to Paris twice a year to choose the assortments of products they want to sell in their stores, and they stay with us for 10 days each time. this is a way for them to engage with us and to immerse themselves in the world of hermès.”

What kinds of stories do hermès sales people need to know? Craen noted that the Kelly bag, for instance, is a company classic that was renamed in 1956 for the actress grace Kelly – because she used one to shield her baby bump from the paparazzi’s lens. the hermès silk scarf, created in 1937, grew out of racing silks, reflecting the company’s origins as a manufacturer of horse saddles.

Craen noted that the hermès name appears in 16 product categories, including leather goods, scarves, women’s and men’s ready-to-wear, perfume, watches and tableware. the full range of products is sold through a network of more than 320 stores and other retail outlets, for which Craen is responsible.

“When people think of hermès, they tend to think of elegant stores like this,” said Craen as his interview with Prestige drew to a close at the newly renovated and expanded hermès space at grand hyatt Jakarta. “But we are proud to be primarily a manufacturing company. more than half of our 12,000 employees are in manufacturing. Among 30 production units, we make leather bags at Pantin near Paris, silk products in Lyon, porcelain in Limoges, perfumes in normandy, gloves in Dordogne and crystal in Lorraine. If we stopped manufacturing our products, we would lose our identity as hermès.”

profile

after the battle

Having apparently put an end to a

takeover bid by LVMH, where does

Hermès go from here? Expansion in China is top of

international retail head Florian Craen’s

to-do list, as he explained to Chris

hanrahan

co

urt

esy

ima

ge

of

her

mÈs

; ph

oto

gra

pher

: su

na

ryo

05_15 PROFILE FLorian rev 29 apr.indd 152 4/29/15 4:29 PM

152


Among the greAt luxury houses in europe, hermès is one of the few that is still family-owned. Between 2010 and 2014, the Paris-based grande dame of style was the subject of an apparent takeover bid by the LVmh conglomerate. Last September, the two sides reached a peace accord under which LVmh agreed not to buy any more shares in hermès for the next five years, and to spin off to its shareholders the 23 percent of hermès it had already accumulated. Is the war between hermès and LVmh over, and where does hermès go from here?

“the hermès family has resisted intense pressure from LVmh,” declared Florian Craen, executive Vice President of Sales and Distribution for hermès International, during a recent visit to Jakarta. “It has been proven to us that the family is very united and committed to the company. After four years of intense talks, we have an outcome that’s reasonable for both sides. I think the battle is over.

“What’s next for hermès has already started, which is our expansion in China. the emergence of China is changing the world, and certainly changing our world. When you look at what’s going in China, you get a better understanding of how the whole world could evolve. We have 23 stores in China today and we will only open one more there each year for the next 10 years, giving us more than 30 stores in the country 10 years from now. You may say that that’s not very many, but we are extremely selective about how many stores we will have and where they will be located. our vision is for a selective presence in China.”

Craen heads up the company’s international retail entity. he is an 18-year hermès veteran who has worked for the company in London and Shanghai (from 2009 to 2014) as well as in Paris, where he is currently based. “one thing I have learned from working in China is that there not a typical Asian client profile,” he said. “We have one of the most loyal and knowledgeable customer bases in Asia. they know us and they know how demanding we are in terms of creativity. At the same time, it’s one of the territories where we have the most new clients. We have to engage with them and tell them our story.”

every product made by hermès, famed for its handmade leather bags, scarves, fashion and lifestyle products, has a story behind it – and those stories must be known by the people who staff the company’s stores around the world, according to Craen.

“training retail managers is the most important thing my team and I have to do for the company,” he said. “We are a company that loves to tell stories. how do we train our people? Well, the managers from each country in which we operate come to Paris twice a year to choose the assortments of products they want to sell in their stores, and they stay with us for 10 days each time. this is a way for them to engage with us and to immerse themselves in the world of hermès.”

What kinds of stories do hermès sales people need to know? Craen noted that the Kelly bag, for instance, is a company classic that was renamed in 1956 for the actress grace Kelly – because she used one to shield her baby bump from the paparazzi’s lens. the hermès silk scarf, created in 1937, grew out of racing silks, reflecting the company’s origins as a manufacturer of horse saddles.

Craen noted that the hermès name appears in 16 product categories, including leather goods, scarves, women’s and men’s ready-to-wear, perfume, watches and tableware. the full range of products is sold through a network of more than 320 stores and other retail outlets, for which Craen is responsible.

“When people think of hermès, they tend to think of elegant stores like this,” said Craen as his interview with Prestige drew to a close at the newly renovated and expanded hermès space at grand hyatt Jakarta. “But we are proud to be primarily a manufacturing company. more than half of our 12,000 employees are in manufacturing. Among 30 production units, we make leather bags at Pantin near Paris, silk products in Lyon, porcelain in Limoges, perfumes in normandy, gloves in Dordogne and crystal in Lorraine. If we stopped manufacturing our products, we would lose our identity as hermès.”

profile

after the battle

Having apparently put an end to a

takeover bid by LVMH, where does

Hermès go from here? Expansion in China is top of

international retail head Florian Craen’s

to-do list, as he explained to Chris

hanrahan

co

urt

esy

ima

ge

of

her

mÈs

; ph

oto

gra

pher

: su

na

ryo

05_15 PROFILE FLorian rev 29 apr.indd 152 4/29/15 4:29 PM 05_15 PROFILE FLorian rev 29 apr.indd 153 4/29/15 4:30 PM

154


from its acquisition by luxury conglomerate LVMH in 1996 until last year, the Spanish leather-goods house Loewe, founded in Madrid in 1846, was a one-trick pony. Its signature item, the Amazona bag, represented the maison around the world and functioned as its de facto cash cow.In spite of its storied past and unique position as Spain’s only luxury label with worldwide renown, Loewe was considered a sort of stepchild among its more successful siblings in the LVMH portfolio, brands such as Céline, Givenchy, Fendi and Kenzo, which while priding themselves on their illustrious history have managed to attract consumers thanks to talented designers and savvy marketing teams.

Loewe was clearly in need of a shake-up, which finally came in September 2013, when British designer Jonathan Anderson, a rising star of London Fashion Week known for his androgynous and directional collections, was appointed creative director. Placing a hot young designer at the helm of a legacy label is nothing new, but the powers that be at LVMH, including Delphine Arnault, the daughter of LVMH owner Bernard Arnault, clearly had big things in mind for Loewe and showed their commitment to Anderson by also investing in his label, JW Anderson.

The then-barely-30-year-old designer didn’t waste any time to radically reposition Loewe, starting with a new logo, created in collaboration with art directors Mathias Augustyniak and Michael Amzalag of M/M (Paris), and a surprisingly artsy advertising campaign, which juxtaposed images from an old Steven Meisel shoot published in Vogue Italia with current

Jonathan Anderson has ignited a radical – and extremely fast – transformation at

Spanish house Loewe. vincenzo la torre

meets the designer in Paris to find out how

he did it

photographs. It was quite a change for a house long associated with Spanish royalty and whose past campaigns featured supermodels such as Stephanie Seymour or actresses like Penelope Cruz holding giant handbags in glamorous, old-school settings.

Anderson’s revamp of Loewe extended to redesigning its boutiques, opening its first US store, in Miami, and relocating the design studio-cum-showroom from Spain to Paris’s Left Bank, where Anderson travels frequently from London to oversee his team.

When we meet Anderson in his office overlooking a quaint square a short walk from Saint-Germain-des-Prés, he’s taking a break from the hectic comings and goings in the showroom downstairs, where editors and buyers have come to take a closer look at the autumn/winter 2015 collection, shown the previous day in the Unesco headquarters in the city.

The deceptively boyish-looking Anderson is extremely determined and focused, with a strong vision and clear expansion plans for both Loewe and his own label. Explaining that he believes that Loewe’s under-the-radar positioning in the fashion industry is “actually a kind of gift”, Anderson makes clear that although he did look at the archives and delved deep into the brand’s history, looking back is not his thing.

“It’s a beautiful brand that has huge potential,” he begins, after he takes a cigarette break. “But it needed a fashion-cultural approach to it. I didn’t know very much about it; it wasn’t on my radar. But when I went to the factory I kind of fell in love with it. When I met the master craftsmen, I thought they were fascinating and

FASHION

Brand New

15 FASHION FEATURE Loewe.indd 154 4/27/15 5:32 PM

154


from its acquisition by luxury conglomerate LVMH in 1996 until last year, the Spanish leather-goods house Loewe, founded in Madrid in 1846, was a one-trick pony. Its signature item, the Amazona bag, represented the maison around the world and functioned as its de facto cash cow.In spite of its storied past and unique position as Spain’s only luxury label with worldwide renown, Loewe was considered a sort of stepchild among its more successful siblings in the LVMH portfolio, brands such as Céline, Givenchy, Fendi and Kenzo, which while priding themselves on their illustrious history have managed to attract consumers thanks to talented designers and savvy marketing teams.

Loewe was clearly in need of a shake-up, which finally came in September 2013, when British designer Jonathan Anderson, a rising star of London Fashion Week known for his androgynous and directional collections, was appointed creative director. Placing a hot young designer at the helm of a legacy label is nothing new, but the powers that be at LVMH, including Delphine Arnault, the daughter of LVMH owner Bernard Arnault, clearly had big things in mind for Loewe and showed their commitment to Anderson by also investing in his label, JW Anderson.

The then-barely-30-year-old designer didn’t waste any time to radically reposition Loewe, starting with a new logo, created in collaboration with art directors Mathias Augustyniak and Michael Amzalag of M/M (Paris), and a surprisingly artsy advertising campaign, which juxtaposed images from an old Steven Meisel shoot published in Vogue Italia with current

Jonathan Anderson has ignited a radical – and extremely fast – transformation at

Spanish house Loewe. vincenzo la torre

meets the designer in Paris to find out how

he did it

photographs. It was quite a change for a house long associated with Spanish royalty and whose past campaigns featured supermodels such as Stephanie Seymour or actresses like Penelope Cruz holding giant handbags in glamorous, old-school settings.

Anderson’s revamp of Loewe extended to redesigning its boutiques, opening its first US store, in Miami, and relocating the design studio-cum-showroom from Spain to Paris’s Left Bank, where Anderson travels frequently from London to oversee his team.

When we meet Anderson in his office overlooking a quaint square a short walk from Saint-Germain-des-Prés, he’s taking a break from the hectic comings and goings in the showroom downstairs, where editors and buyers have come to take a closer look at the autumn/winter 2015 collection, shown the previous day in the Unesco headquarters in the city.

The deceptively boyish-looking Anderson is extremely determined and focused, with a strong vision and clear expansion plans for both Loewe and his own label. Explaining that he believes that Loewe’s under-the-radar positioning in the fashion industry is “actually a kind of gift”, Anderson makes clear that although he did look at the archives and delved deep into the brand’s history, looking back is not his thing.

“It’s a beautiful brand that has huge potential,” he begins, after he takes a cigarette break. “But it needed a fashion-cultural approach to it. I didn’t know very much about it; it wasn’t on my radar. But when I went to the factory I kind of fell in love with it. When I met the master craftsmen, I thought they were fascinating and

FASHION

Brand New




156


FeAture

I was really inspired by their loyalty to this brand. I just think that they wanted more excitement, more of a challenge. Their attention to detail and the product that they could make ... the product was really good but I just felt that the design ... The leather, though, is incredible. I just feel it needed a push, a different viewpoint ultimately.”

What Loewe doesn’t lack now is a strong viewpoint. As soon as those campaign images – both vintage and new – of youth on a remote beach turned up online and in glossies, it was evident that we weren’t in Andalucía anymore. Anderson wasn’t afraid to bid goodbye – at least for now – to classics such as the Amazona, starting from a blank slate and giving much-needed attention to the long-neglected ready-to-wear, which until his arrival had been almost nonexistent at Loewe, functioning only as a canvas for the arm candy. Although the ad campaign was a social-media success, one can’t help wonder if it raised some hackles among the management ranks at LVMH, what with his lack of in-your-face product placement.

“What it does is sell you a character,” he explains. “That’s what advertising is for. You don’t

need to be told that a woman is going to hold a bag, because humans are smart enough to know that you hold a bag. What you want to do is sell someone a dream. Ultimately, as long as it looks good, it evokes something, then it’s as commercial as you want it to be.”

As befits a designer raised in the 1990s, Anderson doesn’t see “commercial” as a dirty word and believes that creativity means little without business savvy, which is why he’s been involved in every single aspect of the brand’s new image.

“That’s very much how I work,” he explains. “I always see things that way. I care about the paint

that’s on the wall. I like the marketing aspect of it. I never wanted to be a designer but a creative director, which is a fundamental difference. That’s what I wanted, this type of mechanism.

“Just designing a dress doesn’t really excite me. I like to make the environment that the clothes and bags are going to sit in. It’s a different method and a different path, and I have to do what I feel it’s right. I’m not here to make people believe I’m one thing and not the

clockwise from above: a close-up from loewe spring/summer 2015 show; a pouch from the collection; a backstage image of a model holding the puzzle bag; and a look from the show

“I don’t work for the Spanish

tourism board but Loewe”


156


FeAture

I was really inspired by their loyalty to this brand. I just think that they wanted more excitement, more of a challenge. Their attention to detail and the product that they could make ... the product was really good but I just felt that the design ... The leather, though, is incredible. I just feel it needed a push, a different viewpoint ultimately.”

What Loewe doesn’t lack now is a strong viewpoint. As soon as those campaign images – both vintage and new – of youth on a remote beach turned up online and in glossies, it was evident that we weren’t in Andalucía anymore. Anderson wasn’t afraid to bid goodbye – at least for now – to classics such as the Amazona, starting from a blank slate and giving much-needed attention to the long-neglected ready-to-wear, which until his arrival had been almost nonexistent at Loewe, functioning only as a canvas for the arm candy. Although the ad campaign was a social-media success, one can’t help wonder if it raised some hackles among the management ranks at LVMH, what with his lack of in-your-face product placement.

“What it does is sell you a character,” he explains. “That’s what advertising is for. You don’t

need to be told that a woman is going to hold a bag, because humans are smart enough to know that you hold a bag. What you want to do is sell someone a dream. Ultimately, as long as it looks good, it evokes something, then it’s as commercial as you want it to be.”

As befits a designer raised in the 1990s, Anderson doesn’t see “commercial” as a dirty word and believes that creativity means little without business savvy, which is why he’s been involved in every single aspect of the brand’s new image.

“That’s very much how I work,” he explains. “I always see things that way. I care about the paint

that’s on the wall. I like the marketing aspect of it. I never wanted to be a designer but a creative director, which is a fundamental difference. That’s what I wanted, this type of mechanism.

“Just designing a dress doesn’t really excite me. I like to make the environment that the clothes and bags are going to sit in. It’s a different method and a different path, and I have to do what I feel it’s right. I’m not here to make people believe I’m one thing and not the

clockwise from above: a close-up from loewe spring/summer 2015 show; a pouch from the collection; a backstage image of a model holding the puzzle bag; and a look from the show

“I don’t work for the Spanish

tourism board but Loewe”



other. I’m fundamentally the creative director of two brands.”

While press and buyers have praised his efforts so far – his first bag, the Puzzle, is a hit among boys and girls alike and is already outselling the Amazona – the designer has been criticised for departing from the heritage of Spain, which many see as integral to Loewe. He’s quick to counter that sentiment.

“I think that’s a very boring, nostalgic thing to say,” says Anderson. “If you look at something like Balenciaga, it’s from Spain, Givenchy is from France, but they don’t represent the country at all. It’s about the craft. I don’t work for the Spanish tourism board but Loewe. I’m not here to represent Spain but Spanish craft, and if people feel that I should send flamenco dresses down the catwalk, then far be it ... ”

Truth be told, while his designs feel utterly contemporary, Anderson is definitely paying homage to Loewe’s deep connection with leather, which is the label’s main strength.

“I like leather, I even use it in my own brand,” he says. “I feel it’s a modern product, very dynamic in its approach, and it will always be modern because you can change it all the time and do so many things to it. And Loewe is Spanish – it’s the best nappa you can get. It’s as Spanish as the brand will ever be. What’s incredible is that it ages so well. It always gets better as it gets older.”

Anderson has his work cut out for him. In spite of its big presence in Spain and Japan, Loewe is virtually unknown in the US and has only a smattering of boutiques elsewhere. These

would have been major issues only a few years ago, but in this era of whispered luxury, Loewe seems to be the perfect candidate for a successful renaissance.

“The great thing about Loewe is that it’s very agile,” says Anderson. “We’re at a point where we can change with the wind quite quickly because we don’t have so many things holding us down, like hundreds of stores. We have 170 years to reposition, but I think ultimately it has to feel new. When brands start celebrating their birthdays, it’s over. It’s the most boring thing. If I hear again about the birthday of a brand, every six months, or the anniversary of a bag, a designer ... There’s nothing worse than a retrospective; they destroy you.”

Whether or not in three decades Loewe will be celebrating its 200 years in business, there’s no escaping that it’s an example of how a no-holds-barred approach and a strong vision can change the perception of a brand almost overnight. It’s certainly a lesson that all those executives and creative directors trying to revive moribund houses right and left should take to heart.


158


Appointed As Creative director of Braun Büffel two years ago, italian designer damiano Biella is playing a major role in a rejuvenation of the German brand aimed at giving it a refreshing fashion edge. Building on the experience he has gained from working with fashion labels such as Valentino, escada, Celine and Gucci, Biella is leading the Braun Büffel design team as it charges ahead with a mission to transform the classic leather goods label into a fashion-forward brand. Highlights of an exclusive interview:

What is the signature style of braun büffel?i think it’s the fact that our product is very practical. it’s been the signature of the House longer before i started. it’s a very established brand that emphasises on quality and craftsmanship.

What do you hope to add to the brand?What we’ve been doing so far is rejuvenating the brand, making the products more useful. Add a lot of colours, and injection of fashion, without forgetting what Braun Büffel stands for as a brand. When we explore new colours, it never means we neglect the quality of the leather we use. We try to find materials that are suitable to our new direction.

What direction is that?definitely it’s a collection that speaks to a broader audience. i come from a fashion background, and that’s what i’m trying to bring to the brand, with shapes, colours, and materials.

on that note, do you design With a particular customer in mind?no, we don’t try to please existing or potential customers with what we do, rather it’s more about finding ways to tap into different markets than we typically do. is there a conscious effort from the brand to reach out to a younger croWd?i’m not a huge fan of age group in general. if you think of a Chanel bag, for example. it could be worn by a 20-year-old girl, even mothers. it’s not about age, but more of what we project, what

values we believe in. i don’t think it’s about age, religion or size, but the values you have.

to my surprise, i’ve seen a 20-year-old with tattoos, as well as a chic 50-year-old, carrying the same Braun Buffel bag. With the exact same easiness, they carry the same bag. to me, that’s a very good thing.

hoW do you see the portfolio expansion of the brand into different product categories? Leather goods is the core of the brand. Having said that, other products including ready-to-wear, fragrances and anything else is not considered as the focus at the moment. it’s something that we’re slowly going towards. i’m not in a hurry to expand. i want to do the right things at the right time.

you’ve been Working for different fashion houses. hoW do you see the importance of ready-to-Wear to a leather goods brand? i think it’s very important. even though it represents a very small part of your brand, it’s a very easy way to define your man or woman.

What’s your strategy for the asian market? We are strategically looking at every aspect of the business. We don’t think regional, we think global. thinking global allows you to be specific about your regional market.

so What is the inspiration for the latest braun büffel collection? i’ve been involved in three Braun Büffel collections, but spring/summer 2015 is the first one i’ve created from scratch. i want it to be something meaningful and personal, and so i took my inspiration from coastal italy, a place close to my heart.

is there any particular bag in the collection that represents What’s ahead for braun büffel? the Capri bag is a good example with its 1960s and 70s traditional shape. it is european, but the design and construction is modern, very adventurous in terms of colour combinations. it’s adventurous, it’s luxury - but it’s also classical.

DESIGNER

charging ahead

Damiano Biella, the Italian

Creative Director of Germany’s

Braun Büffel, is leading the charge

as the company transforms itself

into a fashion-forward brand,

writes peter zewet

pho

to c

ou

rtes

y o

f br

au

n b

uff

el

05_15 DESIGNER_Damiano Biella.indd 158 4/27/15 5:55 PM

158


Appointed As Creative director of Braun Büffel two years ago, italian designer damiano Biella is playing a major role in a rejuvenation of the German brand aimed at giving it a refreshing fashion edge. Building on the experience he has gained from working with fashion labels such as Valentino, escada, Celine and Gucci, Biella is leading the Braun Büffel design team as it charges ahead with a mission to transform the classic leather goods label into a fashion-forward brand. Highlights of an exclusive interview:

What is the signature style of braun büffel?i think it’s the fact that our product is very practical. it’s been the signature of the House longer before i started. it’s a very established brand that emphasises on quality and craftsmanship.

What do you hope to add to the brand?What we’ve been doing so far is rejuvenating the brand, making the products more useful. Add a lot of colours, and injection of fashion, without forgetting what Braun Büffel stands for as a brand. When we explore new colours, it never means we neglect the quality of the leather we use. We try to find materials that are suitable to our new direction.

What direction is that?definitely it’s a collection that speaks to a broader audience. i come from a fashion background, and that’s what i’m trying to bring to the brand, with shapes, colours, and materials.

on that note, do you design With a particular customer in mind?no, we don’t try to please existing or potential customers with what we do, rather it’s more about finding ways to tap into different markets than we typically do. is there a conscious effort from the brand to reach out to a younger croWd?i’m not a huge fan of age group in general. if you think of a Chanel bag, for example. it could be worn by a 20-year-old girl, even mothers. it’s not about age, but more of what we project, what

values we believe in. i don’t think it’s about age, religion or size, but the values you have.

to my surprise, i’ve seen a 20-year-old with tattoos, as well as a chic 50-year-old, carrying the same Braun Buffel bag. With the exact same easiness, they carry the same bag. to me, that’s a very good thing.

hoW do you see the portfolio expansion of the brand into different product categories? Leather goods is the core of the brand. Having said that, other products including ready-to-wear, fragrances and anything else is not considered as the focus at the moment. it’s something that we’re slowly going towards. i’m not in a hurry to expand. i want to do the right things at the right time.

you’ve been Working for different fashion houses. hoW do you see the importance of ready-to-Wear to a leather goods brand? i think it’s very important. even though it represents a very small part of your brand, it’s a very easy way to define your man or woman.

What’s your strategy for the asian market? We are strategically looking at every aspect of the business. We don’t think regional, we think global. thinking global allows you to be specific about your regional market.

so What is the inspiration for the latest braun büffel collection? i’ve been involved in three Braun Büffel collections, but spring/summer 2015 is the first one i’ve created from scratch. i want it to be something meaningful and personal, and so i took my inspiration from coastal italy, a place close to my heart.

is there any particular bag in the collection that represents What’s ahead for braun büffel? the Capri bag is a good example with its 1960s and 70s traditional shape. it is european, but the design and construction is modern, very adventurous in terms of colour combinations. it’s adventurous, it’s luxury - but it’s also classical.

DESIGNER

charging ahead

Damiano Biella, the Italian

Creative Director of Germany’s

Braun Büffel, is leading the charge

as the company transforms itself

into a fashion-forward brand,

writes peter zewet

pho

to c

ou

rtes

y o

f br

au

n b

uff

el

05_15 DESIGNER_Damiano Biella.indd 158 4/27/15 5:55 PM 05_15 DESIGNER_Damiano Biella.indd 159 4/27/15 5:55 PM

160


a touch of snobbery plays a significant role in the mystique associated with luxury labels. There’s nothing like the feeling that you got there first, that you discovered a young designer or a long-established but previously dormant brand before it became cool. It’s like a badge of honour, the feeling of belonging to a club of in-the-know insiders.

If you’re looking for an accessories house that currently has that rarefied cachet and is building a global but not yet far-reaching presence among connoisseurs of the finer things in life, you’d be hard pressed to find a better example than Delvaux, a Belgian (yes, not French or Italian) maison founded in 1829 and still operating out of a workshop in Brussels.

The low-key and self-deprecating attitude associated with Brussels, a city that often gets a bad rap as a dull bureaucratic capital, is also a trademark of Delvaux. The company makes bags that are luxurious but not ostentatious; expensive looking but never in your face. For most of its long history, the label was a sleeping beauty, lacking the cool factor that finally emerged when Christina Zeller, a veteran of Karl Lagerfeld and Givenchy, took the reins in 2011.

The super-chic and impeccable Zeller, a Parisian who’s always clad in sky-high heels, skin-tight leggings and oversized blouses, and dripping with jewellery, engineered a complete turnaround at Delvaux, injecting a much-needed dose of energy and managing a hard-to-pull-off balance of tradition and modernity.

We met the fun, approachable and business-savvy Zeller in her loft-like office overlooking Delvaux’s Brussels atelier, where we also met

One of the oldest leather-goods makers in

Europe, Belgian house Delvaux has been given

a new shot of vitality thanks to designer

Christina Zeller. vincenzo la torre hops

on a train from Paris to Brussels to meet her

workers who’ve been with the company for three decades as well as recent hires repairing long-worn hand-me-downs that loyal customers send to the workshop for mini-facelifts.

What Was your perception of Delvaux When you joineD?I knew about its craftsmanship, its beautiful classic bags and its tradition, but I was afraid that it would be too difficult to put the brand back on the map. But after just one week I fell in love with the product. I also wanted to keep my mind free from influences. I had no obligation to look at the archives; I just wanted to feel what the company was about. I had a crush on the brand; something happened. It’s a sign of destiny, too, because Le Brillant, Delvaux’s iconic bag, was designed in 1958, which is also my birth year, so I felt it was a sign.

Do you think it Was an asset that it Was little knoWn anD Belgian?Yes, because luxury clients are very spoilt and always looking for something new, so we had the advantage of offering history, craftsmanship and modernity, which was what people were looking for. It’s not just a fashionable bag, but a product with a soul. It’s not something you buy for three seasons, but something that even if in five years you’re bored and put it in the closet, you can always bring it back out because it’s so timeless that you’ll carry it again. Or if it’s not you, it will be your daughter or granddaughter.

Belgium is not a country known for luxury products or fashion in spite of the well-known Antwerp designers. One of the assets of the

FASHION

The SpiriT Director

15 FASHION FEATURE Delvaux.indd 160 4/27/15 5:43 PM

160


a touch of snobbery plays a significant role in the mystique associated with luxury labels. There’s nothing like the feeling that you got there first, that you discovered a young designer or a long-established but previously dormant brand before it became cool. It’s like a badge of honour, the feeling of belonging to a club of in-the-know insiders.

If you’re looking for an accessories house that currently has that rarefied cachet and is building a global but not yet far-reaching presence among connoisseurs of the finer things in life, you’d be hard pressed to find a better example than Delvaux, a Belgian (yes, not French or Italian) maison founded in 1829 and still operating out of a workshop in Brussels.

The low-key and self-deprecating attitude associated with Brussels, a city that often gets a bad rap as a dull bureaucratic capital, is also a trademark of Delvaux. The company makes bags that are luxurious but not ostentatious; expensive looking but never in your face. For most of its long history, the label was a sleeping beauty, lacking the cool factor that finally emerged when Christina Zeller, a veteran of Karl Lagerfeld and Givenchy, took the reins in 2011.

The super-chic and impeccable Zeller, a Parisian who’s always clad in sky-high heels, skin-tight leggings and oversized blouses, and dripping with jewellery, engineered a complete turnaround at Delvaux, injecting a much-needed dose of energy and managing a hard-to-pull-off balance of tradition and modernity.

We met the fun, approachable and business-savvy Zeller in her loft-like office overlooking Delvaux’s Brussels atelier, where we also met

One of the oldest leather-goods makers in

Europe, Belgian house Delvaux has been given

a new shot of vitality thanks to designer

Christina Zeller. vincenzo la torre hops

on a train from Paris to Brussels to meet her

workers who’ve been with the company for three decades as well as recent hires repairing long-worn hand-me-downs that loyal customers send to the workshop for mini-facelifts.

What Was your perception of Delvaux When you joineD?I knew about its craftsmanship, its beautiful classic bags and its tradition, but I was afraid that it would be too difficult to put the brand back on the map. But after just one week I fell in love with the product. I also wanted to keep my mind free from influences. I had no obligation to look at the archives; I just wanted to feel what the company was about. I had a crush on the brand; something happened. It’s a sign of destiny, too, because Le Brillant, Delvaux’s iconic bag, was designed in 1958, which is also my birth year, so I felt it was a sign.

Do you think it Was an asset that it Was little knoWn anD Belgian?Yes, because luxury clients are very spoilt and always looking for something new, so we had the advantage of offering history, craftsmanship and modernity, which was what people were looking for. It’s not just a fashionable bag, but a product with a soul. It’s not something you buy for three seasons, but something that even if in five years you’re bored and put it in the closet, you can always bring it back out because it’s so timeless that you’ll carry it again. Or if it’s not you, it will be your daughter or granddaughter.

Belgium is not a country known for luxury products or fashion in spite of the well-known Antwerp designers. One of the assets of the

FASHION

The SpiriT Director




162


FeAture

Belgian fashion industry is that brands here have always been independent and never part of a luxury group with huge teams, in which a brand’s identity is often diluted by too many marketing people. Belgian brands have always been focused on their values without pleasing everybody and every market.

you seem to Be very involveD in the Business siDe.It was very important at the beginning for me to be hands on because the most challenging part of a business is to be coherent and focused; the communication and marketing have to match the product. It may seem like a kind of dictatorship, but I’m not against dictatorship if it’s needed. Paris wouldn’t be what it is without Haussmann [who rebuilt the city in the 19th century] because he had a vision. It’s very important to have a strong vision.

Delvaux needed a new proposal for the international market. It’s a huge help for me to be business-minded; that’s my background. I like to say that I stick to the floor but my head’s always in the clouds. For me to have this double responsibility of design and marketing is very helpful because I know the rules of marketing and my challenge is to balance the two. Achieving a balance between creation and marketing is key. The business cannot survive without creativity.

One of the nicest compliments I got is that I’m not only the artistic director but the spirit director. The success of a company never belongs to just one person. If you can get people to follow your vision, you’ll be successful. You have to convince them to follow you and this new energy. Everybody in the company has their responsibility, but it’s like you’re the chef in a kitchen. Everybody could be a good player

alone, but they can be much better working together. The team here had a lot of talent, but it just needed to be awakened.

DiD they Welcome you With open arms or Was it challenging at first?At the beginning they were resistant: a French girl, a Parisian from the fashion world, must be very arrogant, coming here to teach. They were probably concerned about me because there are some bad clichés of fashion people acting like stars. But because of the small scale of this company I couldn’t act this way. I turned up my sleeves, and if I have to help clean the shelves before a presentation, I’ll do it. That’s how people will respect you. It’s not just saying what I like or don’t like but convincing people that you’re professional and that you’re not the star in the company. The star is the company.

It may sound surprising for a creative director to behave like that, but for me it’s just normal. That’s why maybe recently we’ve seen unknown members of studios

clockwise from top: le brilliant bag, designed in 1958; brussels’ manneken-pis dressed as a delvaux craftsman; and a suede and crocodile version of le tempÊte, originally created in 1967

“You have to make people

dream of what they’ll buy next”


162


FeAture

Belgian fashion industry is that brands here have always been independent and never part of a luxury group with huge teams, in which a brand’s identity is often diluted by too many marketing people. Belgian brands have always been focused on their values without pleasing everybody and every market.

you seem to Be very involveD in the Business siDe.It was very important at the beginning for me to be hands on because the most challenging part of a business is to be coherent and focused; the communication and marketing have to match the product. It may seem like a kind of dictatorship, but I’m not against dictatorship if it’s needed. Paris wouldn’t be what it is without Haussmann [who rebuilt the city in the 19th century] because he had a vision. It’s very important to have a strong vision.

Delvaux needed a new proposal for the international market. It’s a huge help for me to be business-minded; that’s my background. I like to say that I stick to the floor but my head’s always in the clouds. For me to have this double responsibility of design and marketing is very helpful because I know the rules of marketing and my challenge is to balance the two. Achieving a balance between creation and marketing is key. The business cannot survive without creativity.

One of the nicest compliments I got is that I’m not only the artistic director but the spirit director. The success of a company never belongs to just one person. If you can get people to follow your vision, you’ll be successful. You have to convince them to follow you and this new energy. Everybody in the company has their responsibility, but it’s like you’re the chef in a kitchen. Everybody could be a good player

alone, but they can be much better working together. The team here had a lot of talent, but it just needed to be awakened.

DiD they Welcome you With open arms or Was it challenging at first?At the beginning they were resistant: a French girl, a Parisian from the fashion world, must be very arrogant, coming here to teach. They were probably concerned about me because there are some bad clichés of fashion people acting like stars. But because of the small scale of this company I couldn’t act this way. I turned up my sleeves, and if I have to help clean the shelves before a presentation, I’ll do it. That’s how people will respect you. It’s not just saying what I like or don’t like but convincing people that you’re professional and that you’re not the star in the company. The star is the company.

It may sound surprising for a creative director to behave like that, but for me it’s just normal. That’s why maybe recently we’ve seen unknown members of studios

clockwise from top: le brilliant bag, designed in 1958; brussels’ manneken-pis dressed as a delvaux craftsman; and a suede and crocodile version of le tempÊte, originally created in 1967

“You have to make people

dream of what they’ll buy next”



becoming creative directors, because the success of a company is not only in the hands of the artistic director. I need around me people who are competent and know about leather, research and development and quality control so I can put my ideas to the test and make them happen. By being surrounded by professional people, you understand that no one is more important than the rest of the company. Many brands have made

the mistake of making creative directors too powerful, with no limits in what they could do.

hoW Do you go aBout creating neW proDucts anD reviving the classics?The first challenge was to identify the bags with the potential to be successful. Le Brillant is a great example, and it also reflects my sensibility because I like radical lines and graphic design, strong statement pieces. Le Brillant, Le Tempête and Le Madame are like that because they’re matching market needs and are both beautiful design pieces but also functional. We fine-

tuned small details such as the construction, the thickness of the hardware, the ropes of the handle. The look is the same but there were in fact many changes that are not visible to the eyes. The challenge was to bring some modernity, which can be just a small detail. You don’t need to kill a bag to revamp a bag.

hoW Do you feel aBout What you’ve accomplisheD for the laBel so far?We’re very happy to see the growth of the brand, but we’d been unseen for so many years that we have to manage the growth. We like the fact that we’re very discreet, almost like a secret, a hidden brand, known through word of mouth. And people enjoy the story of our brand, so the key is how to keep this sense of being exclusive. This also links to the size of our shops. I believe that shops that look like a department store don’t feel exclusive, and that’s why the format and size of our boutiques reflect the strategy of the entire company. We’re not trying to be everywhere.

I feel that a lot of brands now are realising that they’re overexposed in markets such as China. In the end, too much kills desire. You have to make people dream of what they’ll buy next. Maybe now when they’re young they can’t afford Le Brillant, but one day they will. I remember when I was young I wanted to buy a Birkin, and I’m glad I couldn’t buy it then because I still kept it in mind and then got it when I got older. I’m always happy when I hear daughters of friends or young girls say that one day when they have money they’ll buy a Delvaux. That to me is real success: that I’m preparing the next generation for Delvaux. The point is not just to sell to people who can afford it now but to future generations too.

You have to seduce the ones who one day will be able to buy Delvaux. I want them to discover why they have to buy it, because they’re buying not just a bag, but our legend, a piece of history.


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you wouldn’t expect the scion of one of America’s wealthiest families to take a break from his privileged life and embark on a backpacking trip around Asia, but that’s what David Lauren, he of the Ralph Lauren fashion dynasty, did 16 years ago, as he tried to “learn about” himself before joining the family company.

It was his first trip to Asia, a far cry from his most recent visit to the region, a quick sweep through Beijing and a much-changed Hong Kong, where as soon as he landed he was shuttled to the recently opened Ralph Lauren boutique in Causeway Bay and welcomed like the top-notch luxury executive he is now.

David, the middle child of Ralph and Ricky Lauren, is the unofficial heir to the empire that Ralph started almost 50 years ago. One half of one of the most pedigreed couples in the US (he married into another dynasty when he tied the knot with Lauren Bush, granddaughter of former US president George HW Bush, in 2011), David Lauren is executive vice president of global advertising, marketing and corporate communications at the company. He’s the man behind pioneering projects such as the 4D fashion show the brand created in London and New York a few years ago, the house’s sponsorship of Wimbledon and even a recent foray into wearable technology.

We met the elegant and courteous New Yorker in the plush bar of the Causeway Bay store for a laid-back conversation.

PROFILE

new york dynasty

Ralph Lauren has built an

empire founded on vision and

entrepreneurial spirit. Now his son David, as

vincenzo la torre discovers, is

taking the family business into the

21st century

opposite page: andrew Lauren, dyLan Lauren, raLph and ricky Lauren, david Lauren and wife Lauren Bush Lauren in paris

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164


you wouldn’t expect the scion of one of America’s wealthiest families to take a break from his privileged life and embark on a backpacking trip around Asia, but that’s what David Lauren, he of the Ralph Lauren fashion dynasty, did 16 years ago, as he tried to “learn about” himself before joining the family company.

It was his first trip to Asia, a far cry from his most recent visit to the region, a quick sweep through Beijing and a much-changed Hong Kong, where as soon as he landed he was shuttled to the recently opened Ralph Lauren boutique in Causeway Bay and welcomed like the top-notch luxury executive he is now.

David, the middle child of Ralph and Ricky Lauren, is the unofficial heir to the empire that Ralph started almost 50 years ago. One half of one of the most pedigreed couples in the US (he married into another dynasty when he tied the knot with Lauren Bush, granddaughter of former US president George HW Bush, in 2011), David Lauren is executive vice president of global advertising, marketing and corporate communications at the company. He’s the man behind pioneering projects such as the 4D fashion show the brand created in London and New York a few years ago, the house’s sponsorship of Wimbledon and even a recent foray into wearable technology.

We met the elegant and courteous New Yorker in the plush bar of the Causeway Bay store for a laid-back conversation.

PROFILE

new york dynasty

Ralph Lauren has built an

empire founded on vision and

entrepreneurial spirit. Now his son David, as

vincenzo la torre discovers, is

taking the family business into the

21st century

opposite page: andrew Lauren, dyLan Lauren, raLph and ricky Lauren, david Lauren and wife Lauren Bush Lauren in paris



You’ve been instrumental in the success of ralph lauren’s digital platforms. WhY did You decide to focus on digital?We were one of the first fashion brands to sell on the Internet and definitely one of the first to sell on a mobile phone. I’ve always been interested in new ways to express our brand. I didn’t know anything about technology when I was hired to do our website, I learned on the job. So in many ways technology is for me just an interesting tool, because what Ralph Lauren has pioneered, building out these glamorous stores or lifestyle advertisements, is just storytelling and what he calls lifestyle marketing, which he helped to create for our industry. The fact that I can bring it to life with new technology is very exciting because

the brand itself is so cinematic, so it’s perfect. The question for me is not being interested in technology as much as having a story I can tell with the Ralph Lauren brand, but can I match it to the right technology to tell our story ... so learning about technology but also asking questions about how to tell our brand story and just finding the right match-ups.

hoW do You reconcile this aspect With the companY’s classic and quintessentiallY american image?America is evolving and changing and growing and pioneering and entrepreneurial, and this brand is all those things. So technology to me is interesting because the contrast of this modernity makes it much younger and newer and more exciting. I think Ralph Lauren has always been about contrast, like wearing a Purple Label suit with jeans. My father was the first person to take a tuxedo and wear jeans and cowboy boots with it. That created a major fashion trend, so he’s

always liked the mash-up of taking something very sophisticated and making you look at it differently. Technology is just another way of expressing that contrast. It’s really meant to tell the brand story more clearly.

Would You agree that noWadaYs a companY like ralph lauren is not just a fashion brand but in a WaY also a media companY?Ralph Lauren pioneered something called lifestyle branding, which was the idea that he was not about fashion but a lifestyle story, not about a single shirt or tie or a trend or a dress but about a story. When you buy a shirt or a pair of shoes, it’s an entrée into this glamorous life, old-money sophistication. What we do in our media and marketing is


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PROFILE

cLockwise from aBove: a taBLe setting at the recentLy opened poLo Bar in new york; an archive image of the Lauren famiLy; and the rhineLander mansion in new york, which houses one of the Brand’s Boutiques

to help express that story. We don’t look at them as ads, we look at them as movies, and we live in that movie. We can live in that aspirational world, and it’s much bigger than a fashion brand. Ralph Lauren would say he’s not about designing a shirt or designing a dress, he’s creating a culture, and it’s much bigger. I think he’s more like Walt Disney than a fashion designer; he’s a much better thinker, and that’s why the brand has transcended fashion trends, because people coming here have an experience. You’re sitting having a drink, you’re shopping because you like this taste level, and that’s what we’re doing. What the Internet has done, I call it “merchantaining”, so it’s about reinventing the way we approach fashion, style and shopping to be more seamless with our lives and to be more about living than just a product that goes out of style. [It’s about] products that you live with and make your life better.

despite Your online presence, You still invest in stores like this one. are brick-and-mortar

“Ralph Lauren has always been about contrast, like wearing a Purple Label

suit with jeans”


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PROFILE

cLockwise from aBove: a taBLe setting at the recentLy opened poLo Bar in new york; an archive image of the Lauren famiLy; and the rhineLander mansion in new york, which houses one of the Brand’s Boutiques

to help express that story. We don’t look at them as ads, we look at them as movies, and we live in that movie. We can live in that aspirational world, and it’s much bigger than a fashion brand. Ralph Lauren would say he’s not about designing a shirt or designing a dress, he’s creating a culture, and it’s much bigger. I think he’s more like Walt Disney than a fashion designer; he’s a much better thinker, and that’s why the brand has transcended fashion trends, because people coming here have an experience. You’re sitting having a drink, you’re shopping because you like this taste level, and that’s what we’re doing. What the Internet has done, I call it “merchantaining”, so it’s about reinventing the way we approach fashion, style and shopping to be more seamless with our lives and to be more about living than just a product that goes out of style. [It’s about] products that you live with and make your life better.

despite Your online presence, You still invest in stores like this one. are brick-and-mortar

“Ralph Lauren has always been about contrast, like wearing a Purple Label

suit with jeans”



stores here to staY?The store experience is very unique, and we invest a lot in that. We also invest in the shopping experience and in the service and in the branding you find online, and we find that our best customers are cross-channel; they tend to shop online and in our stores. I think the technology online is still to be developed to make it a really deep luxury experience, but we’re working really hard to pioneer that, and in many ways we’ve built a very successful business online and in our stores and it’s important to develop both. The shopping experience is already seamless for brands like Apple, but it gets complicated when products are more complicated because it’s a richer experience and it’s not just glass walls. I think we’re living in an age when technology is very relevant, and brands that can develop technology and use

it to their advantage will lead and will change the world. And customers are interested in connecting to each other and to brands that can speak to them in this language.

hoW Was it, groWing up the son of ralph lauren and then Working for him?I would say that Ralph Lauren the man and the company are very interconnected. He has had a very fortunate life, and this is a very personal expression of his vision and his dream. And when you step into a Ralph Lauren store or you buy a dress or a suit or you go to a Ralph Lauren restaurant, you’re living in his vision, and it’s a personal expression. I’m inspired by the fact that he makes his life and his work so personal, and I think that’s the key to your happiness in whatever job you do. Whether you’re a journalist or you work in marketing, it’s to express yourself and make sure you have an impact in whatever you do. His leadership in that area I find very inspiring, so when I think of ideas and when I help him to express his vision, I make sure that my own personal passion and personal love of the brand are real, and that keeps the brand strong.

hoW’s Your Working dYnamic? do You and Your father ever disagree?My father and I have a wonderful working relationship. It’s compounded by the fact that he’s my father, my boss and my mentor, so when he likes an idea I feel great times three, but if he doesn’t like my idea it’s three times the frustration. But he’s been incredible at supporting my ideas as long as they’re part of his vision, and he’s been great at teaching me his vision so I can be more effective. But I would say that everyone who works for Ralph Lauren feels lucky to be mentored by him, and many of them feel like they’re part of his extended family, because he has a very paternal way of teaching and connecting with everybody. So I feel very privileged and very lucky to contribute.

is there something about Your father that Would surprise people?I think people need to know that Ralph Lauren is very real and he’s very basic. And while he has these very glamorous stores, he’s the first person to be outspoken and funny, the first person to crack a joke in the room, the first person to tell it as it is and to keep it simple. And while sometimes the brand looks very sophisticated and posh, the real Ralph Lauren lives a very simple life, a comfortable life, his priorities being with his family. He’s just at home sitting on a park bench or throwing a basketball around as he is designing a fashion show, and he’s just as happy standing on a street corner talking about the cool new Brad Pitt movie or the Yankees or a world issue.


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DRESS ROBERTO CAVALLI

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DRESS ROBERTO CAVALLI

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She’s already had some big breaks in her career, but OLIVIA MUNN believes the best is yet to come. kavita daswani talks to the in-demand

actress and fledgling TV producer about seizing opportunities – and resisting ice cream


PHOTOGRAPHY ERIC MICHAEL ROY I CREATIVE DIRECTOR AND STYLING PARIS LIBBY I MAKE-UP SHANE PAISH AT WALTER SCHUPFER MANAGEMENT HAIR CHRISTIAN MARC AT FORWARD ARTISTS I MANICURE CHRISTINA AVILES AT OPUS BEAUTY I STYLING ASSISTANTS SHEENA KHEMANEY, BRITTANY ROMANO

AND PAUL TEDESCO I PHOTO ASSISTANTS TOM HENRIKSEN, CORY WHITTED AND RICH FURY PRODUCTION ASSISTANTS COREY BOARDMAN AND LANDON BEARD I LOCATION EDGE STUDIOS, LOS ANGELES

The

to SuccessRocky Road


170


he night before she’s going to be

photographed in b o d y - h u g g i n g designer outfits – including a Spanx-like pair of hot pants – Olivia Munn

does what very few other actresses

would: she consumes a copious quantity of rocky

road ice cream.“I’m not a model,” she says with a laugh. “They

can’t get mad at me if I don’t wear the clothes.” (She does wear the clothes for the shoot – and there’s no evidence of the previous night’s sugar overload.)

Munn’s lack of affectation and self-consciousness are part of her immediate likeability, along with an easy honesty and a refreshing absence of pretension. Combine those qualities with brains, beauty, acting chops and an engaging sense of humour, and it’s no surprise that her face time is growing on screens big and small, or that she’s being afforded opportunities not generally granted to even more experienced actresses – such as a production deal at CBS, which has invited her to start creating television shows.

Munn, 34, first came to the notice of mainstream audiences in 2010, when Jon Stewart hired her as a correspondent for his hugely successful The Daily Show. After Munn

left a year later, the bounce in her visibility led to calls by the likes of Steven Soderbergh, who cast her as the girlfriend of Channing Tatum’s character in the hit movie Magic Mike. Aaron Sorkin then gave her a prominent role in the acclaimed TV series The Newsroom, in which she played flinty, feisty brainiac anchorwoman Sloan Sabbith. More recently, Munn co-starred with Johnny Depp and Gwyneth Paltrow in the crime-caper comedy Mortdecai and has just wrapped the sequel to the popular Ride Along with Kevin Hart, Ice Cube and Ken Jeong.

Still, despite the growing momentum of her career, the half-Asian actress – her mother is of Chinese descent from Vietnam – thinks she has some way to go before genuinely finding her groove in the tumultuous world of entertainment. In a quieter corner of a photo studio in East Los Angeles one recent afternoon, she talks about segueing behind the camera for future projects, and why food services on film sets are nobody’s friend.

Your ambition is to make television shows instead of starring in them. how’s that going?There are a lot of talented people I’ve worked with over the years and I’m meeting up with them now. They’re clever and smart, and we’re looking at opportunities to work together. It will be fun to collaborate with them, and it will give them a platform and opportunity as well. I’m hiring executives right now. I don’t have a name for the production company yet, but I have some ideas.

celebrity

t05_15 CELEBRITY_Olivia Munn.indd 170 4/27/15 5:47 PM

170


he night before she’s going to be

photographed in b o d y - h u g g i n g designer outfits – including a Spanx-like pair of hot pants – Olivia Munn

does what very few other actresses

would: she consumes a copious quantity of rocky

road ice cream.“I’m not a model,” she says with a laugh. “They

can’t get mad at me if I don’t wear the clothes.” (She does wear the clothes for the shoot – and there’s no evidence of the previous night’s sugar overload.)

Munn’s lack of affectation and self-consciousness are part of her immediate likeability, along with an easy honesty and a refreshing absence of pretension. Combine those qualities with brains, beauty, acting chops and an engaging sense of humour, and it’s no surprise that her face time is growing on screens big and small, or that she’s being afforded opportunities not generally granted to even more experienced actresses – such as a production deal at CBS, which has invited her to start creating television shows.

Munn, 34, first came to the notice of mainstream audiences in 2010, when Jon Stewart hired her as a correspondent for his hugely successful The Daily Show. After Munn

left a year later, the bounce in her visibility led to calls by the likes of Steven Soderbergh, who cast her as the girlfriend of Channing Tatum’s character in the hit movie Magic Mike. Aaron Sorkin then gave her a prominent role in the acclaimed TV series The Newsroom, in which she played flinty, feisty brainiac anchorwoman Sloan Sabbith. More recently, Munn co-starred with Johnny Depp and Gwyneth Paltrow in the crime-caper comedy Mortdecai and has just wrapped the sequel to the popular Ride Along with Kevin Hart, Ice Cube and Ken Jeong.

Still, despite the growing momentum of her career, the half-Asian actress – her mother is of Chinese descent from Vietnam – thinks she has some way to go before genuinely finding her groove in the tumultuous world of entertainment. In a quieter corner of a photo studio in East Los Angeles one recent afternoon, she talks about segueing behind the camera for future projects, and why food services on film sets are nobody’s friend.

Your ambition is to make television shows instead of starring in them. how’s that going?There are a lot of talented people I’ve worked with over the years and I’m meeting up with them now. They’re clever and smart, and we’re looking at opportunities to work together. It will be fun to collaborate with them, and it will give them a platform and opportunity as well. I’m hiring executives right now. I don’t have a name for the production company yet, but I have some ideas.

celebrity

t05_15 CELEBRITY_Olivia Munn.indd 170 4/27/15 5:47 PM


OUTFIT DOLCE & GABBANA



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celebrity

DRESS TOM FORDSHOES CHRISTIAN LOUBOUTIN



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celebrity

DRESS TOM FORDSHOES CHRISTIAN LOUBOUTIN




But I’m very excited to get behind the camera and try to create shows – not for me to be in, just to create. It’s an amazing opportunity that doesn’t come along very often.

was part of Your decision to move in this direction an answer to the ongoing conversation about the lack of great roles for women in hollYwood? will You be focusing on that?Not especially. It’s always hard to find interesting parts, no matter if you’re male or female. A lot of male actors will tell you it’s hard to find great stuff. And it’s not about great stuff because that’s all subjective and relative. It’s about what you think is great for you. This was really because the opportunity just came up, and I’ve always wanted to do it, and I’m excited to become a producer and create.

You seem to glide prettY easilY between comedY and drama – or maYbe You just make it look easY?In every drama there has to be a sense of humour and levity in there somewhere. I think it’s more the opportunities that I’ve been given, from The Daily Show and then going to Sorkin and Soderbergh, which is more dramatic. You ask any actor, “Can you do drama? Can

you do comedy?” and you say yes and hope you can do it on the day. You just want to be able to work, whatever those opportunities are that come our way. “Can you fly a plane?” “Sure!” The things that have happened in my career have really been about an opportunity and me taking it and putting myself up for these moments and hoping that I don’t mess up too much.

Your role on The Newsroom looked challenging – all that sorkin dialogue and lots of screen time. how did You deal with the rigours of a weeklY tv show?I was lucky because my character didn’t have to be in the background that much. Sloan’s office in the newsroom was upstairs, so a lot of the time whenever I was on the set I was shooting scenes. Some of the other actors had to be in the background a lot – their characters were answering phones or running around. I didn’t have that much hanging-around time. [Co-star] Dev Patel and I are really close, and we both have ADD, while the other actors have such patience. They’ll sit there with a book.

then how do You pass the time on set while waiting to film a scene?We hang out outside. And there’s a lot of eating that goes on, which is not the best if you’re an actor. My weight fluctuates on a weekly basis. I’m trying to get to a place where I’m better about what I eat. On The Newsroom they had two different sizes of jeans for me all the time. An episode would be shot over two weeks, but one week I’ll be in a smaller size jean, and the next in a bigger one. I guess most people couldn’t

tell, but you can always see things yourself. I’d ask the wardrobe people if I could wear a cardigan, and they’d tell me we already shot part of the scene when I’m not in a cardigan. Or I’ll ask if I can sit down the whole time. I need to have more self-control over what I eat.

so You’re not a calorie-counting sort of person who’s in the gYm for hours a daY?There are people who look amazing, and they go to yoga and Pilates and talk about their diets and they look great all the time. I wish I could do that. I tell myself that I’m going to start doing yoga every single day and that I’m not going to eat carbs any more, because they make me bloated and tired. And then I tell myself, “Hey, you’re not a model! You’re an actress! Eating makes you more relatable!” Of course, I know I’m just giving myself an excuse to eat ice cream. Yesterday, before this shoot, I wasn’t stressed out or tired or sick. There was no reason for me to have to eat the rocky road ice cream. But in my head I tell myself it doesn’t matter because I’m not a model and they Photoshop everything anyway. The reality is, we don’t walk around life with an Instagram filter on. Although maybe we should. I should ask

“Hey, you’re not a model! Eating makes you more relatable”


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cOVercOVer

OUTFIT LOUIS VUITTON



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cOVercOVer

OUTFIT LOUIS VUITTON




everyone to wear Instagram filter glasses so we all look amazing all the time. In reality, though, instead of feeling bad, I should really just be as healthy as I should be.

are You more disciplined with Your career? do You set goals and have a grand plan?I don’t always do a lot of goal-setting, only because I’m afraid, “What if I don’t make them?” It’s easier if you kind of know what your goals are instead of just completely setting them out there. It’s too hard to set career goals, especially in a career when a lot of the time it’s not up to you – it’s up to producers, directors, writers, the audience. If I don’t make the goals, then I don’t have to feel bad about not achieving them.

did You alwaYs want to be an actress?Always. I grew up in a family of five siblings. I’m the second youngest. I loved making everyone laugh and impersonating teachers. If we all got into trouble at home and were sent to our rooms, I’d be the one to get everyone to laugh. I’d make everyone re-enact an entire movie. “Let’s all do Star Wars”! I’d be Hans Solo, but my brother would tell me I was Princess Leia. I just loved being able to play around. I always wanted to do it, but of course you never think you’re going to be able to.

do You feel like You’ve had

Your “it” moment Yet, where everYthing has shifted for You?I think if you don’t know what my moment is, then clearly I haven’t had it. I’ve had moments that have definitely changed my life and helped my career, but it’s not been “the moment”. You can look at people who’ve had that and you know what it is. It happens for very few people, and you can name who they are. But the day that Jon Stewart asked me to be on The Daily Show was a huge moment in my life. It allowed my career to open up into a different world, and gave me the opportunity to be seen by some of these other people and to show them some of the things I was capable of. Even just being on The Newsroom allowed me to be seen in a different way by people. But I haven’t had that pivotal thing yet.

do You at least feel secure in Your life and work?Yes. Yes, I do feel secure. Because I have work and I have opportunities and my production company, and I’m in a position where I can financially make decisions where I can and cannot do certain things. I’ve been working long enough in my life that I feel secure financially.

You lived in japan for a time when You were Younger. how did that shape You?I come from a military family, so we moved around a lot. We lived in Tokyo, then Utah, and moved back to Oklahoma when I was 16. For me, living in Japan made me more comfortable going to new places. It helped me establish a centre within myself and a strong sense of self. I think when people have the opportunity to grow up in a different country than where they’re from, it makes them more settled in their world. Otherwise, your sense of the world is only as big as you see and feel it. Now, I have a sense of how small I am in the scope of the whole world.

do You get much opportunitY to use Your fluent japanese?No, not really. But I was lucky on The Newsroom, because Sorkin wrote an amazing episode where I could. He asked me if he could put a few Japanese words in, and I said sure. Then he said, “Do you mind if it’s a sentence or two?” and of course that was fine. And then I get the script and it’s full-on massive dialogue. Sorkin dialogue is hard enough to do in English – imagine doing it in Japanese. He wrote out it in “Sorkin”, then put in parenthesis “in Japanese”. I had to go back and forth between English and Japanese. But I was very happy to use it. Even though I’m half Asian, most people didn’t know that I could speak a second language.

what were some of the struggles You encountered as You tried to establish Yourself?I’d go out for so many auditions, for everything. And then I’d be told, “You’re too Asian” or “You’re too white”. I remember someone telling me, “Don’t feel bad. One day they won’t be trying to match you to fit with anyone else. You’ll just be hired for you.” So you can’t help but get frustrated. That’s part of it all. There’s always competition in any business. And all it takes is one role. Not even necessarily a great role. Just one job that makes you feel like you’re a working actor. One job can turn your whole life around.

“All it takes is one role. One job can turn your

whole life around”


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JACKET, SHIRT, SHORTS AND SOCKS PRADA SHOES CHRISTIAN LOUBOUTIN JEWELLERY KARINE SULTAN



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JACKET, SHIRT, SHORTS AND SOCKS PRADA SHOES CHRISTIAN LOUBOUTIN JEWELLERY KARINE SULTAN



may 2015 PRESTIGE 177may 2015 PRESTIGE 177


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Michael Bolton has sold more than 75 million records, recorded eight top-10 albums, had two number-one singles on the Billboard charts, and won multiple american Music awards and Grammys. admired for his powerhouse vocals, Bolton has recorded many timeless hits, such as “Go the Distance” from the soundtrack of Disney’s Hercules. looking forward to his visit to indonesia for “an evening with Grammy Winner Michael Bolton live in Jakarta” at the Kasablanka on tuesday, June 2, Bolton gave Prestige an exclusive interview. highlights:

How did you discover your passion for music?When i was eight or nine years old, i found it easy to sing along with my favourite records on the radio - to artists who were performing on “the ed sullivan show”, which we’d watch religiously as a family. the notes and melodies just seemed to come easily to me. i was 12 or 13 when my parents bought me a guitar, which is when the song writing really started to happen. it was a really important creative outlet for me growing up. My brother introduced me to a lot of music. then, when the British invasion landed in america (particularly the Beatles and the stones), we grew our hair long and started our own bands. My first time performing in public was for a party at someone’s house. i was the lead singer and played rhythm guitar. i must have been around 13 when i first performed live in a bar, and i’m sure everyone was surprised to discover that the big husky blues voice was coming from a scrawny little white boy with wiry glasses.

wHere does your talent come from?My mom always had a passion for music and a secret dream to be an opera singer. she played a little piano and sang. she always encouraged my singing. But i believe it’s a gift, and i’ve worked my whole life to honour it.

wHat are tHe qualities tHat made you succeed in tHe music industry?i learned about perseverance, to never give up. it took me 18 years to really have success. and

during that uphill climb, i learned to believe in myself and to develop the kind of discipline i needed. You learn something new every time you step into the spotlight, no matter what you’re doing or where you are, because you are never really there alone. You have a new experience thanks to your relationship with the audience each night. Visiting different cultures is always an enlightening opportunity, and to be able to share music in common is so inspiring.

in 1993, you started tHe micHael Bolton cHarities for women and cHildren at risk. wHy?When i was struggling early in my career to support my wife and daughters, we were often on the brink

celebrity

soulman

Fans of the blue-eyed soul singer are

looking forward to Michael Bolton’s

concert in Jakarta in June. The handsome

performer, who turns 62 this year, told

clarissa santoso about his early

struggles and why he will never retire

pho

to c

ou

rtes

y o

f m

ich

ael

bo

lto

n

05_15 PROFILE Michael Bolton.indd 178 4/27/15 5:07 PM

178

Michael Bolton has sold more than 75 million records, recorded eight top-10 albums, had two number-one singles on the Billboard charts, and won multiple american Music awards and Grammys. admired for his powerhouse vocals, Bolton has recorded many timeless hits, such as “Go the Distance” from the soundtrack of Disney’s Hercules. looking forward to his visit to indonesia for “an evening with Grammy Winner Michael Bolton live in Jakarta” at the Kasablanka on tuesday, June 2, Bolton gave Prestige an exclusive interview. highlights:

How did you discover your passion for music?When i was eight or nine years old, i found it easy to sing along with my favourite records on the radio - to artists who were performing on “the ed sullivan show”, which we’d watch religiously as a family. the notes and melodies just seemed to come easily to me. i was 12 or 13 when my parents bought me a guitar, which is when the song writing really started to happen. it was a really important creative outlet for me growing up. My brother introduced me to a lot of music. then, when the British invasion landed in america (particularly the Beatles and the stones), we grew our hair long and started our own bands. My first time performing in public was for a party at someone’s house. i was the lead singer and played rhythm guitar. i must have been around 13 when i first performed live in a bar, and i’m sure everyone was surprised to discover that the big husky blues voice was coming from a scrawny little white boy with wiry glasses.

wHere does your talent come from?My mom always had a passion for music and a secret dream to be an opera singer. she played a little piano and sang. she always encouraged my singing. But i believe it’s a gift, and i’ve worked my whole life to honour it.

wHat are tHe qualities tHat made you succeed in tHe music industry?i learned about perseverance, to never give up. it took me 18 years to really have success. and

during that uphill climb, i learned to believe in myself and to develop the kind of discipline i needed. You learn something new every time you step into the spotlight, no matter what you’re doing or where you are, because you are never really there alone. You have a new experience thanks to your relationship with the audience each night. Visiting different cultures is always an enlightening opportunity, and to be able to share music in common is so inspiring.

in 1993, you started tHe micHael Bolton cHarities for women and cHildren at risk. wHy?When i was struggling early in my career to support my wife and daughters, we were often on the brink

celebrity

soulman

Fans of the blue-eyed soul singer are

looking forward to Michael Bolton’s

concert in Jakarta in June. The handsome

performer, who turns 62 this year, told

clarissa santoso about his early

struggles and why he will never retire

pho

to c

ou

rtes

y o

f m

ich

ael

bo

lto

n



of poverty and homelessness. it was the scariest feeling in the world, not knowing if i could take care of my family. i vowed that if and when i achieved success, i would find a way to help families in need. so about 20 years later, when i was in a position to do something charitable, i started visiting shelters to learn about the families’ needs. What i discovered is that women and children were there not necessarily due to poverty – they were escaping domestic violence. that became the new focus of my work.

you’ve won many awards for your music and your pHilantHropic work. wHicH of your accomplisHments means tHe most to you?i remember when i won my first Grammy, sitting in my hotel room in los angeles and receiving a flood of calls from colleagues and friends. But all i could think of was what the next challenge or goal was. i didn’t want to stop to celebrate. i had worked so hard for so long and i was determined to make sure i was staying in the game. that said, the awards are, of course, a great acknowledgement. But what’s been perhaps most meaningful to me was receiving the Martin luther King award from the congress of Racial equality, because Dr King was such

an inspiration to me and my whole family. his message of love and the american Dream is what guides my life.

you’ve Had a long career. Have you tHougHt aBout retiring? i will never ever stop working. My work is what fuels and feeds my soul. singing is my first passion, but i’m also involved in song writing, filmmaking and television development. My philanthropy is also very important work to me, which i intend always to do.


180 PRESTIGE JANUARY 2015

180VIP

sylvina lim

robin liem and stella liem

ronald liem, cindy angelinaand cicilia king

lydia salim andellen tjandra

kathleen glawdys

gina dinatali andnadia rachel

Designers Jens Heimerdinger and Sascha Freyberg flew to Jakarta for the launch of Loup Noir at Masari at Plaza Indonesia on Tuesday, March 31. The design duo established Loup Noir to create bags with a high degree of individuality. “We produce everything in Veneto and Como in Italy, to make sure the quality of each Loup Noir product is top-notch,” said Freyberg. He explained that the customer chooses between two key motifs, Cheval and Leopard, her preferred style from mobile case to travel bag. Then she selects her monogram colour variant at my-monogram.com. Initials are applied by hand. More than 600 colour combinations are available.

MASARI

It’s personaljens heimerdinger

and sascha freyberg

05_15 PARTY_DPS_MASARI Loup Noir.indd 180 4/27/15 5:11 PM

180 PRESTIGE JANUARY 2015

180VIP

sylvina lim

robin liem and stella liem

ronald liem, cindy angelinaand cicilia king

lydia salim andellen tjandra

kathleen glawdys

gina dinatali andnadia rachel

Designers Jens Heimerdinger and Sascha Freyberg flew to Jakarta for the launch of Loup Noir at Masari at Plaza Indonesia on Tuesday, March 31. The design duo established Loup Noir to create bags with a high degree of individuality. “We produce everything in Veneto and Como in Italy, to make sure the quality of each Loup Noir product is top-notch,” said Freyberg. He explained that the customer chooses between two key motifs, Cheval and Leopard, her preferred style from mobile case to travel bag. Then she selects her monogram colour variant at my-monogram.com. Initials are applied by hand. More than 600 colour combinations are available.

MASARI

It’s personaljens heimerdinger

and sascha freyberg


mAY 2015 PRESTIGE 181

karina suklan andrainy parengkuan

charmie hamami, maggie halimand liana murti

dian natali andcindy prabowo

linda tan, natalie tjandra andagnes tjandranegara

travelling in style

mozapramita

karina cheung, amalia wirjonoand francisca liem

zamri mamat



RSVP

Oma Lili Gumilang celebrated her 83rd birthday with the opening of a photographic exhibition, “Lili’s Adventures”, on Sunday, March 29 at Forum Lounge in Mitra Hadiprana Boutique Mall, Kemang. The exhibition showcased images from her private collection taken by Bojan Bjedov. “The first time I met and photographed Mrs. Lili Gumilang was when she was 79 years old, on a cruise ship touring Europe,” said Bjedov. “Her passion for beauty and living life to the fullest at her age gave me amazing inspiration, and was a trigger to create some great images from our journeys around the world.”

society BiRtHDAy

sally darmadjiand christine soeryadjaya

swan gumilang, sally kartadinata and milly suwandi

martina widjajarina salim

puri hadiprana

Lili’s adventures

lili gumilang andbojan bjedov

atmadja tjiptobiantoroand tiara josodirdjo

05_15 PARTY_Oma Lili Gumilang.indd 182 4/27/15 5:52 PM


RSVP

Oma Lili Gumilang celebrated her 83rd birthday with the opening of a photographic exhibition, “Lili’s Adventures”, on Sunday, March 29 at Forum Lounge in Mitra Hadiprana Boutique Mall, Kemang. The exhibition showcased images from her private collection taken by Bojan Bjedov. “The first time I met and photographed Mrs. Lili Gumilang was when she was 79 years old, on a cruise ship touring Europe,” said Bjedov. “Her passion for beauty and living life to the fullest at her age gave me amazing inspiration, and was a trigger to create some great images from our journeys around the world.”

society BiRtHDAy

sally darmadjiand christine soeryadjaya

swan gumilang, sally kartadinata and milly suwandi

martina widjajarina salim

puri hadiprana

Lili’s adventures

lili gumilang andbojan bjedov

atmadja tjiptobiantoroand tiara josodirdjo

05_15 PARTY_Oma Lili Gumilang.indd 182 4/27/15 5:52 PM


Friends gathered at Putra Latief’s home in Kemang on Saturday,

April 4 to celebrate his birthday. They tucked into a birthday brunch prepared by Akasya

Catering. The menu included Manhattan prawn chowder, sushi, sashimi, duck steam buns, lobster vol-au-vents,

Wagyu prime rib and Orientally inspired pasta, accompanied by

wines, prosecco and pistachio martinis. Putra blew out his

birthday cake candles along with Astari Rasjid and Enny

Latief, who both celebrated their birthdays in April. The happy crowd danced the afternoon

away to music by Asiarock.

SOCIETY BIRTHDAY

Brunch of champions

kemala mutiara andakasya latief

amalia wirjono, indra leonardi and

widi wardhana

ayu rosan

karina soekarno andeduardo calderon ledesma

carmelita hartoto andaliyah latief

enny latief, abdul latiefand eka nugraha

putra latief

05_15 PARTY_FP_Putra Latief birthday.indd 183 4/27/15 5:54 PM


Adinda Bakrie Ong, Patty Kaunang and Astrie Sunindar were among some of Rany Moran’s friends who flew from Jakarta to Singapore to celebrate her 35th birthday. Rany’s friends from Singapore and Hong Kong were also present for her birthday lunch, held on Thursday, March 26 at CUT by Wolfgang Puck in Marina Bay Sands. The guests and the birthday girl, all dressed in spring colours, sipped Veuve Clicquot champagne while enjoying Rany’s favourite tunes from Deep House and Cafe del Mar Lounge. Rany thanked all of her guests, some of whom she has known for more than 10 years, for their friendship.

SOCIETY BIRTHDAY

Gift of friendship

ho ching lin andstephanie lee

rany’s all-white birthday cake

michelle wrey

rany moran

caroline heah and miranda walsh

RSVP

olga iserlis, imelda safavi, monica rufina, clarisza lim and etty wiranto

05_15 PARTY_DPS_Rany Moran's birthday.indd 184 4/27/15 5:58 PM


Adinda Bakrie Ong, Patty Kaunang and Astrie Sunindar were among some of Rany Moran’s friends who flew from Jakarta to Singapore to celebrate her 35th birthday. Rany’s friends from Singapore and Hong Kong were also present for her birthday lunch, held on Thursday, March 26 at CUT by Wolfgang Puck in Marina Bay Sands. The guests and the birthday girl, all dressed in spring colours, sipped Veuve Clicquot champagne while enjoying Rany’s favourite tunes from Deep House and Cafe del Mar Lounge. Rany thanked all of her guests, some of whom she has known for more than 10 years, for their friendship.

SOCIETY BIRTHDAY

Gift of friendship

ho ching lin andstephanie lee

rany’s all-white birthday cake

michelle wrey

rany moran

caroline heah and miranda walsh

RSVP

olga iserlis, imelda safavi, monica rufina, clarisza lim and etty wiranto



vashty soegomo, astrie sunindarand adinda bakrie ong

belinda chua, nina ng and grace chng

patty kaunang andgrace khong

ginny wiluan and tan min lee

laura lim, mieke lee, valerie jahja, anna kwan and vanthy s

april hickman

spring-themed flower arrangements



RSVP

irwan danny mussry and sandiaga uno

Givenchy marked the opening of its Plaza Indonesia store by showcasing its spring 2015 collection during a stylish party on Wednesday, April 8. This spring, Artistic Director Ricardo Tiscci goes back to the sexy, powerful and confident 1970s woman. Meanwhile, the menswear collection sports a strong, masculine and military-inspired look that is counterbalanced by tender touches. Berlin-based DJ Discofromo, who has collaborated with Givenchy for its Paris fashion shows, was flown in especially for the event.

BOUTIQUE OPENING

Back to the 70s

adinda bakrie ong

gaya kartasasmita, susan santosoand nicholas tan

maggie utomo andmila ngadiman

didiet maulana anddinalia jamalos

lisa tedja andelsa hani

05_15 PARTY_DPS_Givenchy Store Opening.indd 186 4/27/15 6:01 PM


RSVP

irwan danny mussry and sandiaga uno

Givenchy marked the opening of its Plaza Indonesia store by showcasing its spring 2015 collection during a stylish party on Wednesday, April 8. This spring, Artistic Director Ricardo Tiscci goes back to the sexy, powerful and confident 1970s woman. Meanwhile, the menswear collection sports a strong, masculine and military-inspired look that is counterbalanced by tender touches. Berlin-based DJ Discofromo, who has collaborated with Givenchy for its Paris fashion shows, was flown in especially for the event.

BOUTIQUE OPENING

Back to the 70s

adinda bakrie ong

gaya kartasasmita, susan santosoand nicholas tan

maggie utomo andmila ngadiman

didiet maulana anddinalia jamalos

lisa tedja andelsa hani



sam benjamin, claire benjamin and ben benjamin

benson agus

winny djoewarsa

mia egron andsunaina kwatra

moza pramitaand ria juwita

nadia walla andaily harsono

adriansyah martin, boy sembiring and ferry landa



RSVP

Alleira Batik unveiled Golden Lotus, a Chinese New Year-inspired collection, for more than 250 stylish ladies at the newly revamped La Moda at Plaza Indonesia. “It’s a collection that juxtaposes Indonesia’s batik motifs with traditional Chinese elements in modern designs,” said Creative Director Anita Asmaya Sanin. Supported by Mandiri Prioritas, the fashion show had three main sequences: adults, kids and mother & kids. To the guests’ delight, a special sequence, “Dazzling Beauty”, saw some of the city’s beloved society ladies walking the runway.

fashion show

Golden girls

Candra nugrohoand Lisa Mihardja

Christopher tanuwidjaya andirene apriLia tanuwidjaya

audrey purwanaaguM guMerLar andLinda guMeLar

raLine shah

Caption xxxx

Caption xxxx

04_15 PARTY_FP_Alleira batik.indd 188 4/27/15 6:03 PM


RSVP

Alleira Batik unveiled Golden Lotus, a Chinese New Year-inspired collection, for more than 250 stylish ladies at the newly revamped La Moda at Plaza Indonesia. “It’s a collection that juxtaposes Indonesia’s batik motifs with traditional Chinese elements in modern designs,” said Creative Director Anita Asmaya Sanin. Supported by Mandiri Prioritas, the fashion show had three main sequences: adults, kids and mother & kids. To the guests’ delight, a special sequence, “Dazzling Beauty”, saw some of the city’s beloved society ladies walking the runway.

fashion show

Golden girls

Candra nugrohoand Lisa Mihardja

Christopher tanuwidjaya andirene apriLia tanuwidjaya

audrey purwanaaguM guMerLar andLinda guMeLar

raLine shah

Caption xxxx

Caption xxxx

04_15 PARTY_FP_Alleira batik.indd 188 4/27/15 6:03 PM


Two years after announcing her retirement from the fashion

industry, talented designer Sally Koeswanto has stepped

back in with a comeback show, “Saya”, writes Nina Hidayat.

Held in the Grand Ballroom of Raffles Hotel Jakarta, the highly

anticipated show was attended by more than 250 VIP guests.

“The recent years have told me a valuable lesson on love, loving

oneself as is, and expressing the love by doing the things

one loves,” said Sally. “The collection is a creation that was

born out of love.” She showcased 23 haute couture pieces in

white, nude gold and black - all characterised by the sensual

silhouette that has become her signature. Welcome back, Sally!

FASHION SHOW

Born out of love

sally koeswanto

beatrice ang

sensual silhouette

peter f saerang

sam nugroho andena nugroho

denny wirawan

vicky supit

05_15 PARTY_FP_Sally Koeswanto.indd 189 4/27/15 6:04 PM


RSVP

classic meets futuristic

Dior welcomed VIP customers to its Plaza Indonesia store for a spring 2015 collection preview on Wednesday, March 25. The guests enjoyed a showcase of the collection, in which futuristic silhouettes merge with classic cuts in soothing colours. Such is the vision that Raf Simon developed from Dior’s fall 2014 couture collection. Diorama, the brand’s new it bag, was also unveiled at the party.

FASHION SHOW

Vision of the future

cathy sharon

fitri wahab

novi ariwibowo

miri hwang

mia egron andcicilia king

lysia jessica

lisa wardhana

05_15 PARTY_FP_Dior.indd 190 4/28/15 10:58 AM


RSVP

classic meets futuristic

Dior welcomed VIP customers to its Plaza Indonesia store for a spring 2015 collection preview on Wednesday, March 25. The guests enjoyed a showcase of the collection, in which futuristic silhouettes merge with classic cuts in soothing colours. Such is the vision that Raf Simon developed from Dior’s fall 2014 couture collection. Diorama, the brand’s new it bag, was also unveiled at the party.

FASHION SHOW

Vision of the future

cathy sharon

fitri wahab

novi ariwibowo

miri hwang

mia egron andcicilia king

lysia jessica

lisa wardhana

05_15 PARTY_FP_Dior.indd 190 4/28/15 10:58 AM


ricardo figueiredoand edgardo osorio

Hearts beat faster when the VIP guests met handsome and

charming shoe designer Edgardo Osorio during the launch of Aquazurra at On Pedder in

Plaza Indonesia on Thursday, March 26. “I love meeting my customers,” said Osorio, who

was born in Colombia and raised between Miami and London. “I like to see what they wear

and what they want. Even with cultural differences, a good

shoe is always a good shoe. It’s a universal language.” On display

was Aquazurra’s spring 2015 collection. It oozes Latin flair,

American sensibility and a refined European aesthetic in sensual

laced-up styles. Osorio founded the Italian brand in Florence in

2011 and is its Creative Director.

brand launch

stella risa

cindy angelina

Universal language

agnes jennifer mimi sastradinata

nashida islambonnier

eliana putri antonio

yvonne yuen and mia egron

05_15 PARTY_ONPedder Aquazzura.indd 191 4/27/15 6:09 PM


RSVP

Petit Bateau, a French fashion house that has been creating stylish clothing for the whole family since 1893, celebrated the grand opening of its second Indonesia store at Pondok Indah Mall 2 on Saturday, March 14. The store offers Petit Bateau’s adult line and Spring Summer 2015 Collection, which features bright colours, plaids and floral prints. Guests came dressed in Petit Bateau’s iconic stripes. Dimira Sulisto, Astrid Satwika, Natalia Gunarso and Maria Charlotte hosted the event, along with their adorable daughters Reyya, Rania, Jillian and Katiana.

petit bateau

Family style

francisca liem andkarina cheung

ronald liem, maggie halim and henry liem

astrid kusumo, rania kusumoand adi kusumo

jennaya liem,robin liem,stella liem andjoelle liem

rhea sulisto anddimiria sulisto

tinaeffendi

putri sulisto andimam sulisto

jing jin

05_15 PARTY_Petit Bateau.indd 192 4/27/15 6:10 PM


RSVP

Petit Bateau, a French fashion house that has been creating stylish clothing for the whole family since 1893, celebrated the grand opening of its second Indonesia store at Pondok Indah Mall 2 on Saturday, March 14. The store offers Petit Bateau’s adult line and Spring Summer 2015 Collection, which features bright colours, plaids and floral prints. Guests came dressed in Petit Bateau’s iconic stripes. Dimira Sulisto, Astrid Satwika, Natalia Gunarso and Maria Charlotte hosted the event, along with their adorable daughters Reyya, Rania, Jillian and Katiana.

petit bateau

Family style

francisca liem andkarina cheung

ronald liem, maggie halim and henry liem

astrid kusumo, rania kusumoand adi kusumo

jennaya liem,robin liem,stella liem andjoelle liem

rhea sulisto anddimiria sulisto

tinaeffendi

putri sulisto andimam sulisto

jing jin

05_15 PARTY_Petit Bateau.indd 192 4/27/15 6:10 PM


The Papilion Duo hosted about 50 of the city’s fashion insiders

at an intimate presentation of Dries Van Noten’s spring 2015 collection at Roemah

Kemang Timur Tujuh residence in Kemang on Sunday, March 29. Antonio Picardi flew in to

represent the designer, who is a member of avant-garde Antwerp

Six, and to introduce his new ready-to-wear and accessories

collections, which were inspired by Millais’ famous painting of

Ophelia. Antwerp-based Heaven Tanudiredja also showcased his

latest collection at the event.

FASHION SHOW

Antwerp six plus one

antonio picardi

omar khan andsarah zafria

ethnic chic

cindy angelina andnadia tjahyadikarta

david tjiptobiantoroand irene fio

didit hediprasetyoand tania tjiptobiantoro

05_15 PARTY_FP_Dries Van Noten.indd 193 4/27/15 5:20 PM


RSVP

To bring to an end the month-long celebrations of its 25th anniversary, Plaza Indonesia threw a party to show its appreciation for those who have supported the pioneering luxury shopping centre over a quarter of a century. Held at Burgundy in Grand Hyatt Jakarta on Friday, March 27, the glamorous party was attended by more than 500 guests. Among the highlights of the anniversary celebrations in March was a photographic exhibition featuring 100 leading socialites and celebrities, and Plaza Indonesia Fashion Week 2015.

plaza indonesia

Stylish legacy

asri adityawardhana, dina latief harjani and widi wardhana

devina salim and wella lee

agita amanda, bianca luthfi, winda siregar, gaby bakrie and andrea risjad

nindy ayundaemily jaury anddita soedarjo

rianti cartwrightand cas alfonso

mia egron, svida alisjahbana, dewi moran and dina mukita

05_15 PARTY_Closing Party Plaza Indonesia.indd 194 4/27/15 5:17 PM


RSVP

To bring to an end the month-long celebrations of its 25th anniversary, Plaza Indonesia threw a party to show its appreciation for those who have supported the pioneering luxury shopping centre over a quarter of a century. Held at Burgundy in Grand Hyatt Jakarta on Friday, March 27, the glamorous party was attended by more than 500 guests. Among the highlights of the anniversary celebrations in March was a photographic exhibition featuring 100 leading socialites and celebrities, and Plaza Indonesia Fashion Week 2015.

plaza indonesia

Stylish legacy

asri adityawardhana, dina latief harjani and widi wardhana

devina salim and wella lee

agita amanda, bianca luthfi, winda siregar, gaby bakrie and andrea risjad

nindy ayundaemily jaury anddita soedarjo

rianti cartwrightand cas alfonso

mia egron, svida alisjahbana, dewi moran and dina mukita

05_15 PARTY_Closing Party Plaza Indonesia.indd 194 4/27/15 5:17 PM


Lamborghini Club Indonesia celebrated its sixth anniversary with

a Black Tie Charity Gala Dinner at The Dharmawangsa on Thursday,

March 12. The dress code was black suits for the men and red

gowns for the ladies. A Casio piano, Hermes and Roberto Cavalli bags, a Da Vinci coffee table, two Qatar Airways flight tickets and two of

Tompi’s photographs were auctioned on behalf of Yayasan Pansophia

Indonesia, Yayasan Kanker Indonesia and the Sampoerna Foundation.

Syahrini and Tompi sang their hearts out for the guests and there was

a fashion show featuring Roberto Cavalli and Ermenegildo Zegna.

SOCIETY EVENT

Red and black tie

cynthia kurniawati and dedy widiyanto

ted sulisto

johnson yaptonaga

mimi sie and rina salim

raam punjabi, hartono angsana, lal de silva and amit jethnani

david clement andjennifer clement

olivia bobby andbobby indrasasana

05_15 PARTY_FP_Lamborghini Black Tie.indd 195 4/27/15 5:16 PM


RSVP

Dina Lestari welcomed about 80 guests to the grand opening of the Glamour Nail Art boutique at Senayan City on Wednesday, March 11. The highlight of the event was a “Nail Art Show” featuring the company’s Burlesque, Harajuku, Oriental, Bohemian and Parisian Nail Colour collections.

SOCIETY EVENT

Fabulous nails

vicky supit

Wanda ponika

aily harsono

priscillia handayani

ayu mirah

may farida

dina lestari

04_15 PARTY_FP_Glamour nail art 196 4/27/15 5:12 PM


RSVP

Dina Lestari welcomed about 80 guests to the grand opening of the Glamour Nail Art boutique at Senayan City on Wednesday, March 11. The highlight of the event was a “Nail Art Show” featuring the company’s Burlesque, Harajuku, Oriental, Bohemian and Parisian Nail Colour collections.

SOCIETY EVENT

Fabulous nails

vicky supit

Wanda ponika

aily harsono

priscillia handayani

ayu mirah

may farida

dina lestari

04_15 PARTY_FP_Glamour nail art 196 4/27/15 5:12 PM


Make Up Store and Love and Flair got together to hold an afternoon soiree, which was attended by more than 100

guests at Ninety Nine Restaurant at Grand Indonesia on Thursday,

March 12. Indah Papan, Southeast Asia Brand Director

for Make Up Store, joined Emily Jaury and Dewi Purwati of Love

and Flair, a fashion e-commerce site, to welcome the guests.

There were a photo booth, beauty booths and manicure stations with six professional make-up

artists on hand to make the guests look beautiful. Love and Flair presented a fashion show featuring its latest collections.

STORE OPENING

All made up

juliana tanoyo andpetra tedja

olivia jensen

tiffany jaury

deiana nugraha

eunike joso andkayla brasali

emily jaury

christina marshelia and anastasia tiffany

grace setiadharma

05_15 PARTY_FP_MakeUp Store_KANAN.indd 197 4/27/15 5:10 PM


RSVP

Jewellery brand Aidan and Ice held its annual charity trunk show at Plataran Dharmawangsa on Saturday, March 14. More than 150 society ladies attended the event, themed “Indonesia’s Wearable Art”, which benefited Yayasan Jantung Indonesia and was supported by BNI Emerald. The latest Aidan and Ice collection was presented in a fashion show featuring outfits by Danar Hadi, Jil & Sahara, Laison by Aurelia Santoso and Yani Soemali. A charity auction saw limited-edition necklaces by Aidan and Ice, clutches by Rinaldy A. Yunardi and batik tulis by Danar Hadi on offer. Stupa Caspea, Seminyak Kitchen and 5aSec supported the event.

JEWELLERY SHOWCASE

Wearable art

nadia sukirno andeunice salim

alexandra asmasoebrata

indonesian-inspiredgem

tini soegomoand ike bakrie

arimbi nimpuno and salina nordin

etty djody and yani soemali michellesurjaputra

05_15 PARTY_Aidan and Ice Trunk Show.indd 198 4/27/15 5:08 PM


RSVP

Jewellery brand Aidan and Ice held its annual charity trunk show at Plataran Dharmawangsa on Saturday, March 14. More than 150 society ladies attended the event, themed “Indonesia’s Wearable Art”, which benefited Yayasan Jantung Indonesia and was supported by BNI Emerald. The latest Aidan and Ice collection was presented in a fashion show featuring outfits by Danar Hadi, Jil & Sahara, Laison by Aurelia Santoso and Yani Soemali. A charity auction saw limited-edition necklaces by Aidan and Ice, clutches by Rinaldy A. Yunardi and batik tulis by Danar Hadi on offer. Stupa Caspea, Seminyak Kitchen and 5aSec supported the event.

JEWELLERY SHOWCASE

Wearable art

nadia sukirno andeunice salim

alexandra asmasoebrata

indonesian-inspiredgem

tini soegomoand ike bakrie

arimbi nimpuno and salina nordin

etty djody and yani soemali michellesurjaputra

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Chris Botti, Snarky Puppy, Joshua Ledet and 3 Diva were

among the performers when Peter Gontha and Dewi Gontha welcomed guests to “Java Jazz

Gala Night” at Hotel Borobudur, Jakarta. The Grand Ballroom

was transformed to suit the night’s celebratory mood. “I

applaud Dewi for showing constant dedication to the

music industry and for working really hard to bring in such amazing lineups year after

year,” said Peter of his daughter, who is President Director of

Java Festival Production.

java jazz festival

Giants of jazz

dewi gontha

joshua ledet

cameron smita andpeter f gontha

irwan kamdani

purnama gontha andmadame noor traavik

maudy koesnadi anderik meijer

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Château Angélus is one of the finest Bordeaux wines from the appellation Saint-Émilion. Since 2012, it has been ranked Premier Grand Cru Classé. Twenty members and guests of the Jakarta Chapter of the Commanderie de Bordeaux met Hubert de Bouard de Laforest, the seventh-generation owner of Château Angélus, when he visited the city in March. They sat down to an informative and entertaining dinner with him on Saturday, March 7 at Lyon Brasserie at Mandarin Oriental Jakarta. Angélus 2011 was paired with raw sea scallop, 2010 Chateau Bellevue with spiny lobster, 2009 Chateau La Fleur de Bouard with fillet of cod and 2006 Chateau Angélus with fillet of beef from Nebraska.

SOCIETY EVENT

Bordeaux’s finest

harianto ng andherman iskandar

eva iskandar

aso san christina lim

ay tjhing phan

t l lie and lanny permadi

rizal satar andsita satar

05_15 PARTY Commanderie de Bordeaux.indd 200 4/27/15 4:56 PM


RSVP

Château Angélus is one of the finest Bordeaux wines from the appellation Saint-Émilion. Since 2012, it has been ranked Premier Grand Cru Classé. Twenty members and guests of the Jakarta Chapter of the Commanderie de Bordeaux met Hubert de Bouard de Laforest, the seventh-generation owner of Château Angélus, when he visited the city in March. They sat down to an informative and entertaining dinner with him on Saturday, March 7 at Lyon Brasserie at Mandarin Oriental Jakarta. Angélus 2011 was paired with raw sea scallop, 2010 Chateau Bellevue with spiny lobster, 2009 Chateau La Fleur de Bouard with fillet of cod and 2006 Chateau Angélus with fillet of beef from Nebraska.

SOCIETY EVENT

Bordeaux’s finest

harianto ng andherman iskandar

eva iskandar

aso san christina lim

ay tjhing phan

t l lie and lanny permadi

rizal satar andsita satar

05_15 PARTY Commanderie de Bordeaux.indd 200 4/27/15 4:56 PM


More than 100 guests attended Hengky Setiawan’s Chinese New Year party at his lovely

home in Pantai Mutiara on Saturday, February 21. Hanan

Supangkat, Sulianto Entong, Jakarta Governor Basuki Tjahaja

Purnama and his wife Veronica Tan, and Hengky’s friends from

the Ferrari, Harley-Davidson and Yacht Clubs were among those

who attended the party. They welcomed the Year of the Goat

with a fireworks show that lit up the sky for a full 30 minutes.

Ismaya Catering provided the eats and drinks, while Syahrini

sang for the guests.

SOCIETY EVENT

A night of fireworks

Ayu SetiAwAnAnd welly

SetiAwAn

tAn KiAn AndHengKy SetiAwAn

williAm CAndrA, SulliAnto entongAnd HAnAn SupAngKAt

HermAn ZHou And Budi goZAli

Ferry SetiAwAnAnd JoAnA BurHAn

VeroniCA CAHAyA purnAmA, BASuKi CAHAyA purnAmA And Ayu SetiAwAnmASHA SutArdJo And

Anggie SutArdJo

04_15 PARTY_FP_henky setiawan.indd 201 4/27/15 5:01 PM


RSVP

Italian excellenceBulgari invited VIP clients and guests to a dinner party at Cassis in central Jakarta on Friday, March 20 for a private preview of the Bulgari Octo Maserati watch, a 1,914-piece limited-edition chronograph designed in collaboration with the Italian automobile company. Featuring a champlevé blue and white dial and Maserati blue alligator leather strap, the watch is powered by the self-winding Calibre BVL 328 Velocissimo. The dinner was paired with wines by Allegrini.

anniversary party

bulgari

Roaring twentiesTo celebrate its first anniversary, LUC Bar & Grill in Kebayoran Baru invited VIP customers to a “Roaring Twenties”-themed party on Wednesday, February 18. MCs Aimee Juliette and Eddi Brokoli presented Best Dressed Awards for Best Gangster and Flapper, and Best Gentleman and Dolls, as the Imela Kei Band and DJ Reva Tan entertained the guests.

bidi otto andjimmy masrin

aimee juliette

djohan sutanto andvanessa sutanto henny utomo

imam sulisto andputri sulisto

power collaboration

daniel vigoneand maria tarasova

indri thorpe andimela kei

armando siahaanand putri soedarjo

dennis sibald

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RSVP

Italian excellenceBulgari invited VIP clients and guests to a dinner party at Cassis in central Jakarta on Friday, March 20 for a private preview of the Bulgari Octo Maserati watch, a 1,914-piece limited-edition chronograph designed in collaboration with the Italian automobile company. Featuring a champlevé blue and white dial and Maserati blue alligator leather strap, the watch is powered by the self-winding Calibre BVL 328 Velocissimo. The dinner was paired with wines by Allegrini.

anniversary party

bulgari

Roaring twentiesTo celebrate its first anniversary, LUC Bar & Grill in Kebayoran Baru invited VIP customers to a “Roaring Twenties”-themed party on Wednesday, February 18. MCs Aimee Juliette and Eddi Brokoli presented Best Dressed Awards for Best Gangster and Flapper, and Best Gentleman and Dolls, as the Imela Kei Band and DJ Reva Tan entertained the guests.

bidi otto andjimmy masrin

aimee juliette

djohan sutanto andvanessa sutanto henny utomo

imam sulisto andputri sulisto

power collaboration

daniel vigoneand maria tarasova

indri thorpe andimela kei

armando siahaanand putri soedarjo

dennis sibald

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Ciputra Beauty Prestige_May 15_X3.pdf 1 4/9/15 2:16 PM


RSVP

fun and playful

carissaputeri

kelly arifinand mira arifin

mimi sastradinata

Fashion playgroundFendi, the Roman luxury fashion house, invited VIP customers to Plaza Indonesia on Wednesday, March 25 to see and experience many of the fun, playful and colourful offerings in its spring 2015 collections. Among the highlights of the fur master’s creations this season are its Micro bags, which include irresistible smaller versions of the Peekaboo and Baguette bags.

anniversary party

fendi

Italian hospitalityEddy Indrayadi, Ekano Sembada and Matteo Guerinoni welcomed guests attending the fourth birthday party of one of Jakarta’s most popular Italian eateries and havens from the city’s traffic, Luna Negra Restaurant and Bar, on Sudirman. Nindy sang for the big, happy crowd, and then the dance floor was cleared for vibrant performances by DJs Otto, Yasmin and Mey Chan. matteo guerinoni

nazlibasuki

miky sylvia

ketty sari andkoryna varnaite

millanefernandez

Jill gladys

05_15 HALFPARTY_Luna Negra and Fendi.indd 204 4/27/15 4:09 PM


RSVP

fun and playful

carissaputeri

kelly arifinand mira arifin

mimi sastradinata

Fashion playgroundFendi, the Roman luxury fashion house, invited VIP customers to Plaza Indonesia on Wednesday, March 25 to see and experience many of the fun, playful and colourful offerings in its spring 2015 collections. Among the highlights of the fur master’s creations this season are its Micro bags, which include irresistible smaller versions of the Peekaboo and Baguette bags.

anniversary party

fendi

Italian hospitalityEddy Indrayadi, Ekano Sembada and Matteo Guerinoni welcomed guests attending the fourth birthday party of one of Jakarta’s most popular Italian eateries and havens from the city’s traffic, Luna Negra Restaurant and Bar, on Sudirman. Nindy sang for the big, happy crowd, and then the dance floor was cleared for vibrant performances by DJs Otto, Yasmin and Mey Chan. matteo guerinoni

nazlibasuki

miky sylvia

ketty sari andkoryna varnaite

millanefernandez

Jill gladys

05_15 HALFPARTY_Luna Negra and Fendi.indd 204 4/27/15 4:09 PM

Michael Bolton Prestige May'15_X3 Revisi.pdf 1 4/17/15 5:34 PM

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Part SUV, part coupe, BMW’s brawny X6 is what you might call an acquired taste. But, writes jon wall, its second-gen, high-performance M variant isn’t

only just blisteringly fast, it’s also hugely capable

BeastThe

Backis

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Part SUV, part coupe, BMW’s brawny X6 is what you might call an acquired taste. But, writes jon wall, its second-gen, high-performance M variant isn’t

only just blisteringly fast, it’s also hugely capable

BeastThe

Backis


may 2015 PRESTIGE 207may 2015 PRESTIGE 207

the urge to develop ever more diversified model ranges, which has seized several motor manufacturers and especially those in Germany, occasionally results in cars that cause us seriously to wonder whether they answer a question anyone in their right mind was asking. Think, for example, of the late and largely unlamented Mercedes-Benz R-class, which, depending on how you look at it, was either a station wagon on an overdose of steroids or a severely sat-upon SUV, but never the “sports tourer” of marketers’ hype. Clearly a case of back to the drawing board – or to be more accurate with the R-class, discreetly kill it off and pretend it never happened.

Beauty, though, is definitely in the eye of the beholder. Many of us blanched when we first clapped eyes on Audi’s truck-like Q7 and the BMW 5-series GT, and perhaps even pondered what on Earth the guys in Ingolstadt and Munich were smoking when they signed off on such monstrosities. Yet so successful have both been in the marketplace that a replacement for the former was unveiled early this year (the bad news: it doesn’t look much better), while a second-generation GT is said to be well on the way.

Part SUV, part four-door coupe, BMW’s X6 crossover also provoked extreme reactions on its arrival in 2008. Some loved its idiosyncratic boldness and tall stance, and others frankly loathed it, with those in the middle being simply baffled. Yet like the Porsche Panamera, another vehicle whose looks have tended to polarise opinion, once you’ve actually driven the thing it all begins to make sense. For, over time, the X6 has turned out to be really rather good – so good, in fact, that we’re not only inclined to forgive its curate’s-egg styling but have even stopped finding it offensive. It, too, has carved out a niche for itself in the market, with sales of


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to earth-moving levels, at 750Nm. Out, too, goes the old six-speed automatic, to be replaced by an eight-cog unit that, once we’re out on the circuit, proves unexpectedly quick to shift, especially when using the paddles. In spite of the M’s weight, the car’s performance is shattering: maximum speed is a limited 250km/h (though in some markets BMW can raise this to 280), with 0-100km/h in a fraction more than four seconds.

Playing follow my leader behind DTM (Deutsche Tourenwagen Masters) and former F1 driver Timo Glock, who BMW has flown in for the occasion, the X6 M is not only unfeasibly quick – on COTA’s kilometre-long main straight I’m pushing 220km/h before I stop checking the speedo – but also massively assured on corners, where with stability control engaged, virtually zero body roll, hugely impressive grip and phenomenal braking power I’m finding it hard to believe we aren’t about to make a spectacular diversion into the scenery. Quite how BMW has engineered such ability into a vehicle like this is hard to fathom, but that they’ve made it behave and sound almost like a proper M-car (it even fractionally shades the brilliant M5 up to 100km/h) deserves serious praise.

Off the track, we’re sent out to explore the back roads around Austin, where the X6 M reverts comfortably into the cruising mode that one assumes will be its more customary gait. The cabin, of course, is impressively luxurious and as ergonomically excellent as I expect (with the exception of BMW’s gear selector, which after all this time I still can’t get my head around). Ride, though on the harder side of supple, is perfectly acceptable, and with so much torque on hand the throttle just begs to be dumped whenever we hit a straight. Do that and the M fairly flies, while some especially fruity engine noises are piped into the cabin.

Impressed though I am with the X6 M, I’m still not entirely sure who’d want to buy one – not that BMW has any worries about that, as it clearly

BMW X6 MEngine: 4.4-litre, twin-turbocharged V8

Transmission: eight-speed automatic, four-wheel drive

Max power: 567bhp

Max torque: 750Nm

Max Speed: 250km/h

Acceleration: 0-100km/h in 4.2 seconds

Weight: 2,350kg

around a quarter of a million – a niche deemed sufficiently lucrative that rival manufacturers (hello, upcoming Audi Q6) are busily readying their own contenders.

Stealing a march on its competitors and underlining its “ownership” of a segment that the company refers to as “sports activity coupe”, BMW announced its second-gen X6 last autumn, following it up in February with the launch of a somewhat more berserk, M-badged version at the Circuit of the Americas (COTA) in Austin, Texas. While surprising to those inclined to doubt the X6 M’s pukka performance credentials, that choice of venue was clear evidence of the Bavarians’ confidence that this hefty new beast really can cut the mustard on one of the most technical F1 racetracks.

For a largely new car, the 2015 X6 looks so similar to its predecessor that many will have problems telling them apart. If you really need to know, however, it’s a few centimetres longer and there’s a swage line above the rear wheel arches. Distinguishing it from less powerful models, the X6 M also gets bigger front intakes, side vents, a rear diffuser with a pair of twin exhausts, a rear-deck spoiler and 21-inch alloys. All the test vehicles lined up on the COTA infield wear a handsome metallic blue paint job – the colour du jour, it seems – that visually at least helps shed kilograms off the M’s corpulent physique (it remains a big and heavy car, though, tipping the scales at 2.35 tonnes).

Underneath, it’s superficially similar to the earlier M version, with an identical wheelbase, all-wheel drive and a 4.4-litre V8 occupying the engine bay. With the exception of its dimensions, however, the power unit is almost entirely new, featuring a pair of twin-scroll turbos and a raft of completely changed internals that help lift maximum output towards 570bhp and torque


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to earth-moving levels, at 750Nm. Out, too, goes the old six-speed automatic, to be replaced by an eight-cog unit that, once we’re out on the circuit, proves unexpectedly quick to shift, especially when using the paddles. In spite of the M’s weight, the car’s performance is shattering: maximum speed is a limited 250km/h (though in some markets BMW can raise this to 280), with 0-100km/h in a fraction more than four seconds.

Playing follow my leader behind DTM (Deutsche Tourenwagen Masters) and former F1 driver Timo Glock, who BMW has flown in for the occasion, the X6 M is not only unfeasibly quick – on COTA’s kilometre-long main straight I’m pushing 220km/h before I stop checking the speedo – but also massively assured on corners, where with stability control engaged, virtually zero body roll, hugely impressive grip and phenomenal braking power I’m finding it hard to believe we aren’t about to make a spectacular diversion into the scenery. Quite how BMW has engineered such ability into a vehicle like this is hard to fathom, but that they’ve made it behave and sound almost like a proper M-car (it even fractionally shades the brilliant M5 up to 100km/h) deserves serious praise.

Off the track, we’re sent out to explore the back roads around Austin, where the X6 M reverts comfortably into the cruising mode that one assumes will be its more customary gait. The cabin, of course, is impressively luxurious and as ergonomically excellent as I expect (with the exception of BMW’s gear selector, which after all this time I still can’t get my head around). Ride, though on the harder side of supple, is perfectly acceptable, and with so much torque on hand the throttle just begs to be dumped whenever we hit a straight. Do that and the M fairly flies, while some especially fruity engine noises are piped into the cabin.

Impressed though I am with the X6 M, I’m still not entirely sure who’d want to buy one – not that BMW has any worries about that, as it clearly

BMW X6 MEngine: 4.4-litre, twin-turbocharged V8

Transmission: eight-speed automatic, four-wheel drive

Max power: 567bhp

Max torque: 750Nm

Max Speed: 250km/h

Acceleration: 0-100km/h in 4.2 seconds

Weight: 2,350kg

around a quarter of a million – a niche deemed sufficiently lucrative that rival manufacturers (hello, upcoming Audi Q6) are busily readying their own contenders.

Stealing a march on its competitors and underlining its “ownership” of a segment that the company refers to as “sports activity coupe”, BMW announced its second-gen X6 last autumn, following it up in February with the launch of a somewhat more berserk, M-badged version at the Circuit of the Americas (COTA) in Austin, Texas. While surprising to those inclined to doubt the X6 M’s pukka performance credentials, that choice of venue was clear evidence of the Bavarians’ confidence that this hefty new beast really can cut the mustard on one of the most technical F1 racetracks.

For a largely new car, the 2015 X6 looks so similar to its predecessor that many will have problems telling them apart. If you really need to know, however, it’s a few centimetres longer and there’s a swage line above the rear wheel arches. Distinguishing it from less powerful models, the X6 M also gets bigger front intakes, side vents, a rear diffuser with a pair of twin exhausts, a rear-deck spoiler and 21-inch alloys. All the test vehicles lined up on the COTA infield wear a handsome metallic blue paint job – the colour du jour, it seems – that visually at least helps shed kilograms off the M’s corpulent physique (it remains a big and heavy car, though, tipping the scales at 2.35 tonnes).

Underneath, it’s superficially similar to the earlier M version, with an identical wheelbase, all-wheel drive and a 4.4-litre V8 occupying the engine bay. With the exception of its dimensions, however, the power unit is almost entirely new, featuring a pair of twin-scroll turbos and a raft of completely changed internals that help lift maximum output towards 570bhp and torque



expects this explosive new behemoth easily to replicate the sales success of the outgoing car. I don’t, however, harbour any such reservations about the 228i Convertible in which I end my brief tour around this tiny corner of the Lone Star State with a late-afternoon spin through the countryside.

One of the sweetest cars I’ve had the pleasure of driving in a long time, this newly launched cabrio embodies almost everything a compact BMW should be, from its responsive and punchy two-litre turbocharged four-cylinder engine

to its precise steering and gloriously predictable rear-wheel-drive handling. With a proper ragtop rather than the retractable hardtop that’s sadly becoming de rigueur these days, it looks just like a classic convertible, too, and with the roof folded (raising and lowering takes just 20 seconds, and can be done at speeds up to 40km/h) the red-leather interior of our silver test car is shown off to stunning effect.

In fact, I have only two gripes about this utterly desirable little runabout. The first is that it only comes with an eight-speed automatic (though a six-speed manual can be ordered for the hotter M235i version). The second is that there are currently no plans to bring it to our part of the world. The campaign for a rethink starts here.

In spite of the X6 M’s weight, the car’s performance is shattering


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david beckham and orlando bloom in milan, 2009

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david beckham and orlando bloom in milan, 2009

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Photographer Mario TesTino has collected his most striking portraits of leading men in an elegant tome, Sir, a gallery of male beauty and style

we’re used to seeing Mario Testino, the Peruvian-born photographer, train his lens on beautiful women and capture their allure like no other image-maker. His pictures of figures such as Princess Diana, Madonna, Angelina Jolie and countless models have come to define modern glamour.

Men, however, have also been the subjects of some of his most memorable shots, both the famous party pictures Testino loves to take at fabulous soirées around the world and the cover

PursuitsanlyM



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PHOTOESSAY

stories he shoots for top glossies such as Vanity Fair and Vogue.

His latest photography book, Sir, published by German house Taschen, pays homage to the male figures that Testino has immortalised in his career: from Josh Hartnett splattering lipstick on his mouth and looking like a 21st-century version of a glam-rock legend to a black-and-white portrait of David Bowie in an all-white suit and a candid shot of David Beckham and Orlando Bloom displaying some brotherly love at a party in Milan.

Featuring more than 300 images, including previously unpublished ones, the book charts the evolution of men’s style and beauty over the past three decades. It comes in a limited edition of 1,000 numbered copies, each signed by Testino, bound in Japanese cloth and encased in a metal slipcase.

clockwise from left: carlos bokelman in london, 2000; yuya sarashina in tokyo, 2004; david bowie in new york, 2002;

and josh hartnett in new york, 2005



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PHOTOESSAY

stories he shoots for top glossies such as Vanity Fair and Vogue.

His latest photography book, Sir, published by German house Taschen, pays homage to the male figures that Testino has immortalised in his career: from Josh Hartnett splattering lipstick on his mouth and looking like a 21st-century version of a glam-rock legend to a black-and-white portrait of David Bowie in an all-white suit and a candid shot of David Beckham and Orlando Bloom displaying some brotherly love at a party in Milan.

Featuring more than 300 images, including previously unpublished ones, the book charts the evolution of men’s style and beauty over the past three decades. It comes in a limited edition of 1,000 numbered copies, each signed by Testino, bound in Japanese cloth and encased in a metal slipcase.

clockwise from left: carlos bokelman in london, 2000; yuya sarashina in tokyo, 2004; david bowie in new york, 2002;

and josh hartnett in new york, 2005


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Karina Cheung of Bika group cheerfully broke conventional table-setting rules in imagining a casual dinner with the four French female revolutionaries she most

admires. NiNa Hidayat reports

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reakingB theRules

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Karina Cheung of Bika group cheerfully broke conventional table-setting rules in imagining a casual dinner with the four French female revolutionaries she most

admires. NiNa Hidayat reports

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reakingB theRules




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INDULGENCE

from top left clockwise: porcelain and sterling silverware from puiforcat, fresh garden flowers from fleuri, porcelain and sterling silverware from puiforcat, classic crystal glasses from st louis; opposite page: cheese and cracker platter to break monotony


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INDULGENCE

from top left clockwise: porcelain and sterling silverware from puiforcat, fresh garden flowers from fleuri, porcelain and sterling silverware from puiforcat, classic crystal glasses from st louis; opposite page: cheese and cracker platter to break monotony



“A dinner pArty is about good company, good food and good conversation,” points out Karina Cheung of Bika Group. “the setting should bring positive vibes to the diners, something that encourages you to talk about the wonderful vanilla doughnut from a favourite bakery you had this morning instead of the soul-sucking Jakarta traffic jams.”

in that spirit, Karina has created a minimalist setting in neutral tones of white and beige. At the centre of the table is a vase of fresh garden flowers from Fleuri that brings lightness to the whole setting. “i choose to work with fresh flowers that are casual enough for the setting, yet work magic to light up the room,” says natasha roesli of Fleuri. An assortment of classic crystal glasses, candle holders and vases from St. Louis takes centre stage. Finally, the clean design of puiforcat dinnerware, made of white porcelain and solid sterling silver, completes the elegant setting.

Karina’s imagined she was designing an intimate dinner setting for four great French women: fashion designer Gabrielle “Coco” Chanel, diva Ėdith piaf, novelist and performer Sidonie-Gabrielle Colette and interior designer Andrée putman. “these four women revolutionised their respective fields,” says Karina. “they were very different characters, but they all made breakthroughs. they were unpredictable and ahead of their times. that was how i wanted the setting to feel like: modern and chic.”

the revolutionary spirit translates into a “no rule” table setting. the three St. Louis crystal glasses for each guest is placed in a perpendicular position, two clear ones and one in emerald green as an accent piece. in one corner, a coffee and tea tray is put in a diagonal position, with a collection of teacups, a teapot and crystal holders put asymmetrically in a seemingly random spots, creating a collage of dinnerware. in another corner, a cheese and cracker platter breaks up the monotony with colours and textures. Candle holders and ornamental crystal containers are placed around the table as balancing pieces. the setting seems like a mix of different elements and orientations. But when seen as a whole, it works as a perfect harmony – or organised chaos.

“A lot of people think that table setting is intimidating, there are so many rules to follow and it should be complicated. i think it doesn’t always have to be that way,” Karina, who has an air of nonchalance to her, explains. “i decided to only follow the basics of table setting with this one. table setting always has rules, it has the basics. the cutleries that you use first will always be placed outside, but that’s logic right? table setting itself is a rule. But it’s what you put besides the must-haves and the colour combinations you go with that bring each setting to life. For this one, it’s a little chaotic, but it works.”

tunes by Billie Holiday would add a perfect finishing touch for the setting, Karina says. it is the perfect way to celebrate differences and imperfections. “A dinner party is a celebration of eating. it should be special, it should reflect the characters of the host, and the extra effort she puts for the guest. it’s a celebration of life.” su

na

ryo


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benedict interior; oPPoSite PAGe (cLocKWiSe FroM toP LeFt): benedict’S Frozen cuStArd MAPLe bAcon, St. GerMAin’S ScruMPtiouS deSSertS And dininG AreA

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benedict interior; oPPoSite PAGe (cLocKWiSe FroM toP LeFt): benedict’S Frozen cuStArd MAPLe bAcon, St. GerMAin’S ScruMPtiouS deSSertS And dininG AreA


martS CasualEveryone likes to dress up for dinner from time to time, but there are occasions

when we just want to chill out while enjoying top-quality comfort food in the company of friends and loved ones. Each of the stylish restaurants in the following

pages offers its own distinctive take on casual dining

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BENEDICTBenedict is a gourmet café serving all-day breakfast, home-made desserts and artisanal coffee. Chefs Fernando Sindu and Ivan Wibowo are also the talents behind Umabo, a gourmet fast food restaurant in Jl Wijaya. Benedict’s signature dishes include Classic Benedict, Egg in a Jar, Scotch Eggs and Frozen Custard Maple Bacon.

Lower Ground Floor, East Mall of Grand Indonesia.Tel: (62-21) 2358 1238unionjkt.com

ST. GErMaIN By CaCaoTEThis Parisian-style café is the sister restaurant of Cacaote in Senopati. Coq au vin and sesame crusted tuna are among the restaurant’s signature dishes, and an all-day brunch menu boasts a Big Breakfast and a Tunisian-Inspired Breakfast among its selections. The venue features crystal chandeliers, painted rattan chairs and an appetising dessert counter.

Upper Ground floor, East Mall of Grand IndonesiaTel: (62-21) 2358 0018grand-indonesia.com

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indulgence

tHiS PAGe FroM toP: GriLLed tunA FiLLet, LA ModA’S StriPLoin SteAK; oPPoSite PAGe: LA ModA’S tAKe on Modern euroPeAn brASSerie

La MoDa rESTaUraNTFood meets fashion at La Moda Restaurant at Plaza Indonesia, writes Clarissa Santoso. Now managed by Keraton at The Plaza, the popular eatery has been a fresh new look. It serves the delicious creations of Executive Chef Jaime F. Rojas Lopez. La Moda has been transformed into “a modern European Brasserie where food meets fashion”. Designed by Mark Ormsby Interiors of Singapore, the restaurant features a main dining area, lounge, a private room for 12 people, a bar area, a pizza counter where guests can watch the chef prepare their food and takeaway coffee and desserts counter, all inspired by the current fashion colours and updated each season. The restaurant’s European piazza-inspired sky ceiling and pillars painted with a colourful garden theme creates a casual and relaxed but elegant ambiance.

Chef Lopez, who hails from Mexico and has worked previously with Lamberto Valdez, Director of Culinary at Keraton at The Plaza, prepares delicious casual dining fare, such as brick oven pizza, gourmet cakes and pastry and freshly-

made bread from the show kitchen along with tapas and refreshing cocktails at the bar. Trained in classical French techniques, he has worked for the likes of Alain Ducasse in Paris and Oscar Calleja in Cantabria.

Chef Lopez’s passion for food was inspired by the preparation of family meals at home: “Since I was a little kid, I have always been playing around the kitchen, with anyone who is cooking there, such as my mom, grandmother or aunts. I realised early on that food can bring people together, and I was interested in all the phenomena that go on around a table when people are eating. For me, this is the best way to know a different culture. Cooking and eating had always been a part of my life. I found that it’s the best way to express myself and I believe food makes people happy.

“I’ve always wanted to come to Asia. All the flavours that I have tried from this continent have fascinated my palate. Coming to Indonesia was the next big step in my career. It motivated me to know a different culture, an unknown place, where street food in as mainstream as back home,” says Chef Lopez of his first working experience in Asia. “My vision is to create an exceptional dining experience with lasting impressions in people’s minds. My cooking philosophy is to respect the ingredient and enhance its natural flavour, while playing with different textures and flavours using a variety of culinary techniques to create harmony in each dish.”

Besides offering an all-day breakfast and tapas menu, La Moda boasts an extensive lunch menu, which ranges from pastas to classic Indonesian dishes such as nasi goreng and sop buntut. An afternoon tea menu, available from 3 to 6pm, offers tea with delicious sweet and savoury English and Indonesian treats. The restaurant serves TWG and Illy coffee, and from 4 to 7pm on weekdays, guests can take advantage of La Moda’s happy hour offers on beers, wines and signature cocktails.

Chef Lopez believes in creating a well-balanced dish, which also allows a one-of-a-kind experience for the palate. He recommends the grilled tuna filet with avocado mousse, spinach, arugula mesclun and mango salsa. Grilled with just the right amount of heat, the flavour of the fresh tuna is complemented by the Mexican-inspired toppings. The mango salsa adds sweetness and zest, while the rich avocado mousse serves as a dip reminiscent of guacamole.

La Moda’s steak dish, made of imported stockyard strip loin on a bed of gingered shiitakes served with soy caramel emulsion and dauphinoise potato,

has also become a guest favourite. The sweet soy sauce contrasts with the richness of the meat and potato dauphinoise, which is baked to perfection with gruyere cheese until a golden brown crust is formed. Served with a side of fries, La Moda’s sandwiches, such as the short rib and foie gras burger with sesame parmesan bun, are also a delight to share. The rich flavours of the short rib and foie gras are broken down with a refreshing sweet and sour braised red cabbage topped with creamy tomme de savoi cheese, a French cheese from the region of Savoie in the French Alps.

The restaurant’s signature thin-crust pizzas, which come in interesting flavours such as beef rendang and smoked salmon with dill mascarpone, are freshly prepared and cooked in a brick oven, which uses direct fire to bake the pizza crust to a crispy perfection. The pizzas also come in vegetarian options: black truffle with fontina cheese, arugula and basil pesto, and the classic tomato confit with fresh mozzarella and basil. La Moda also offers a selection of desserts, the most popular being buttermilk panna cotta with marinated strawberries, and crème fraiche cheesecake served with poached port figs and raspberry sorbet.

Level 1, Plaza IndonesiaTel: (62-21) 2992 4217lamodajakarta.com


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indulgence

tHiS PAGe FroM toP: GriLLed tunA FiLLet, LA ModA’S StriPLoin SteAK; oPPoSite PAGe: LA ModA’S tAKe on Modern euroPeAn brASSerie

La MoDa rESTaUraNTFood meets fashion at La Moda Restaurant at Plaza Indonesia, writes Clarissa Santoso. Now managed by Keraton at The Plaza, the popular eatery has been a fresh new look. It serves the delicious creations of Executive Chef Jaime F. Rojas Lopez. La Moda has been transformed into “a modern European Brasserie where food meets fashion”. Designed by Mark Ormsby Interiors of Singapore, the restaurant features a main dining area, lounge, a private room for 12 people, a bar area, a pizza counter where guests can watch the chef prepare their food and takeaway coffee and desserts counter, all inspired by the current fashion colours and updated each season. The restaurant’s European piazza-inspired sky ceiling and pillars painted with a colourful garden theme creates a casual and relaxed but elegant ambiance.

Chef Lopez, who hails from Mexico and has worked previously with Lamberto Valdez, Director of Culinary at Keraton at The Plaza, prepares delicious casual dining fare, such as brick oven pizza, gourmet cakes and pastry and freshly-

made bread from the show kitchen along with tapas and refreshing cocktails at the bar. Trained in classical French techniques, he has worked for the likes of Alain Ducasse in Paris and Oscar Calleja in Cantabria.

Chef Lopez’s passion for food was inspired by the preparation of family meals at home: “Since I was a little kid, I have always been playing around the kitchen, with anyone who is cooking there, such as my mom, grandmother or aunts. I realised early on that food can bring people together, and I was interested in all the phenomena that go on around a table when people are eating. For me, this is the best way to know a different culture. Cooking and eating had always been a part of my life. I found that it’s the best way to express myself and I believe food makes people happy.

“I’ve always wanted to come to Asia. All the flavours that I have tried from this continent have fascinated my palate. Coming to Indonesia was the next big step in my career. It motivated me to know a different culture, an unknown place, where street food in as mainstream as back home,” says Chef Lopez of his first working experience in Asia. “My vision is to create an exceptional dining experience with lasting impressions in people’s minds. My cooking philosophy is to respect the ingredient and enhance its natural flavour, while playing with different textures and flavours using a variety of culinary techniques to create harmony in each dish.”

Besides offering an all-day breakfast and tapas menu, La Moda boasts an extensive lunch menu, which ranges from pastas to classic Indonesian dishes such as nasi goreng and sop buntut. An afternoon tea menu, available from 3 to 6pm, offers tea with delicious sweet and savoury English and Indonesian treats. The restaurant serves TWG and Illy coffee, and from 4 to 7pm on weekdays, guests can take advantage of La Moda’s happy hour offers on beers, wines and signature cocktails.

Chef Lopez believes in creating a well-balanced dish, which also allows a one-of-a-kind experience for the palate. He recommends the grilled tuna filet with avocado mousse, spinach, arugula mesclun and mango salsa. Grilled with just the right amount of heat, the flavour of the fresh tuna is complemented by the Mexican-inspired toppings. The mango salsa adds sweetness and zest, while the rich avocado mousse serves as a dip reminiscent of guacamole.

La Moda’s steak dish, made of imported stockyard strip loin on a bed of gingered shiitakes served with soy caramel emulsion and dauphinoise potato,

has also become a guest favourite. The sweet soy sauce contrasts with the richness of the meat and potato dauphinoise, which is baked to perfection with gruyere cheese until a golden brown crust is formed. Served with a side of fries, La Moda’s sandwiches, such as the short rib and foie gras burger with sesame parmesan bun, are also a delight to share. The rich flavours of the short rib and foie gras are broken down with a refreshing sweet and sour braised red cabbage topped with creamy tomme de savoi cheese, a French cheese from the region of Savoie in the French Alps.

The restaurant’s signature thin-crust pizzas, which come in interesting flavours such as beef rendang and smoked salmon with dill mascarpone, are freshly prepared and cooked in a brick oven, which uses direct fire to bake the pizza crust to a crispy perfection. The pizzas also come in vegetarian options: black truffle with fontina cheese, arugula and basil pesto, and the classic tomato confit with fresh mozzarella and basil. La Moda also offers a selection of desserts, the most popular being buttermilk panna cotta with marinated strawberries, and crème fraiche cheesecake served with poached port figs and raspberry sorbet.

Level 1, Plaza IndonesiaTel: (62-21) 2992 4217lamodajakarta.com




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indulgence

tHiS PAGe FroM toP: cAFFe MiLAno interior, PubLiK MArKette coMFort Food SeLectionS; oPPoSite PAGe FroM toP: noMz’S AMAzebALLS, union deLi dininG AreA And veLvet Pie

CaFFE MILaNoChef Luca Pezzera, formerly of Scusa at InterContinental Jakarta MidPlaza, and The Union Group have created an eatery that celebrates rustic Milanese and northern Italian cuisine. The restaurant serves classic dishes, such as burrata, spaghetti aglio e olio and ossobuco alla Milanese. Pasta, pizza and tiramisu are also served, along with Italian wines and spirits.

Ground Floor, East Mall of Grand IndonesiaPhone + 6221 2358 0638unionjkt.com


222


indulgence

tHiS PAGe FroM toP: cAFFe MiLAno interior, PubLiK MArKette coMFort Food SeLectionS; oPPoSite PAGe FroM toP: noMz’S AMAzebALLS, union deLi dininG AreA And veLvet Pie

CaFFE MILaNoChef Luca Pezzera, formerly of Scusa at InterContinental Jakarta MidPlaza, and The Union Group have created an eatery that celebrates rustic Milanese and northern Italian cuisine. The restaurant serves classic dishes, such as burrata, spaghetti aglio e olio and ossobuco alla Milanese. Pasta, pizza and tiramisu are also served, along with Italian wines and spirits.

Ground Floor, East Mall of Grand IndonesiaPhone + 6221 2358 0638unionjkt.com



PUBLIk MarkETTEIsmaya Group’s latest concept is of a seasonal food gallery where the menu changes every day. International comfort food selections include a soup of the day, meat and fish choices, and fresh salads. Freshly baked crostone open-face sandwiches, focaccia and quiches are also offered. In addition to the food gallery, Publik Markette features a bar and an outdoor space.

Ground Floor, East Mall of Grand IndonesiaTel: (62-21) 235 81281ismaya.com

UNIoN DELIThe Union Group and Chef Ron Luhur have opened a restaurant inspired by New York’s famous delicatessens. The menu focuses on New York-inspired sandwiches made from scratch with house-made artisanal bread and house-cured meats. The chef’s latest creation is a bagel with a cream cheese spread topped with smoked salmon, onions and capers. Aside from sandwiches, dessert choices include the signature red velvet pie.

Ground Floor, East Mall of Grand IndonesiaTel: (62-21) 2358 0476unionjkt.com

NoMz kITChEN & PaSTryChefs Arnold Poernomo and Kim Pangestu have built on the experience they gained in restaurants in Melbourne and Sydney to create a venue for up to 120 diners that serves contemporary comfort food, such as Chinese-style Wagyu tartare, seared barramundi with fried prawn dumplings and salted caramel eclairs. Poernomo is a judge on Junior Masterchef Indonesia. Kim is a pastry chef who has worked with the likes of Adriano Zumbo. The use of recycled products in the décor reinforces the restaurant’s casual dining vibe.

Ground Floor, East Mall of Grand IndonesiaTel: (62-21) 2358 1211nomzjakarta.com


224indulgence

eirdWWonderful

Progressive Indonesian food prepared by molecular gastronomy, seven-course Mediterranean dinners cooked

in a coffee shop, wood-smoked Texas barbecues in Bali, Basque Country favourites from a kitchen in Senayan…

Some of the most unexpected and tastiest dishes are to be found in these offbeat restaurants and cafes

z

z

and

smokehouseAdmirers of Texas barbecue tradition will admire this unusual eatery. “We use only quality meats and simple rubs,” says Head Pitmaster Jesse King. “Our barbecue doesn’t need a whole lot of spice or sauce. We take the time and effort to wood smoke our BBQ overnight. The end result is a delicious, smoky, authentic experience. We take our roles as ambassadors of Texas seriously and strive to provide quality service with southern hospitality.” Low and slow best describes the cooking process at Smokehouse. Cuts such as brisket and pork are large. They must be cooked at low temperatures and over a long period of time so

that the outside is not overcooked. The flavours and juices stay in while the middle of the cut reaches the proper internal temperature.

Jl. Petitenget No.14, seminyak, BaliTel: (62) 878 6235 1052smokehousebali.com

FROM LEFT TO RIGHT: sMOkEHOusE’s sTEak, dInInG aREa

05_15 INDULGENCE_Quirky Restaurants.indd 224 4/27/15 3:38 PM

224indulgence

eirdWWonderful

Progressive Indonesian food prepared by molecular gastronomy, seven-course Mediterranean dinners cooked

in a coffee shop, wood-smoked Texas barbecues in Bali, Basque Country favourites from a kitchen in Senayan…

Some of the most unexpected and tastiest dishes are to be found in these offbeat restaurants and cafes

z

z

and

smokehouseAdmirers of Texas barbecue tradition will admire this unusual eatery. “We use only quality meats and simple rubs,” says Head Pitmaster Jesse King. “Our barbecue doesn’t need a whole lot of spice or sauce. We take the time and effort to wood smoke our BBQ overnight. The end result is a delicious, smoky, authentic experience. We take our roles as ambassadors of Texas seriously and strive to provide quality service with southern hospitality.” Low and slow best describes the cooking process at Smokehouse. Cuts such as brisket and pork are large. They must be cooked at low temperatures and over a long period of time so

that the outside is not overcooked. The flavours and juices stay in while the middle of the cut reaches the proper internal temperature.

Jl. Petitenget No.14, seminyak, BaliTel: (62) 878 6235 1052smokehousebali.com

FROM LEFT TO RIGHT: sMOkEHOusE’s sTEak, dInInG aREa


april 2015 PRESTIGE 225MaY 2015 PRESTIGE 225


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indulgence

THIs PaGE FROM TOP: REaL FLavOuRs OF baLI, baLI asLI In THE FOOT HILLs OF MOunT aGunG; OPPOsITE FROM TOP: javanEGRa, PLan b dInInG ROOM

Bali asli“Our menu offers authentic Balinese food, using a traditional Balinese-style kitchen,” says Penelope Williams, Executive Chef and Director of Bali Asli, which comprises a restaurant and a cooking school. “We cook on wood-fired, mud brick stoves, allowing the real flavours of Bali to shine. Most of our ingredients are either grown in our garden, in our neighbour’s garden or purchased from the local market.” The venue is located in the foot hills of Mount Agung in northeast Bali. It is about a two-hour drive from the airport, and 30 minutes from Candidasa village. “Bali Asli promotes Balinese cuisine and culture without exploiting it or its people,” says Williams. “We embrace our community, supporting those who fish, farm and forage in the nearby fields, ocean and jungle.”

Jl. Raya Gelumpang, Gelumpang Village, karangasem, BaliTel: (62) 828 9703 0098baliasli.com.au

PlaN BGood Spanish food is hard to find in Indonesia, so Oskar Urzelai Lazarobaster’s tapas, acorn-fed black foot ham (jamon pata negra iberico de bellota) and duck liver foie are all plates to savour. He prepares dishes from all regions of Spain, but the standouts are the hearty flavours from his Basque Country homeland. Basque specialities include meat and fish grilled over hot coals, lamb stew, cod, Tolosa beans, paprikas, pintxos and sheep’s cheese. “All of our desserts are home-made, inspired by our mothers’ recipes,” says Urzelai of his 16-table eatery, which he opened in 2012. “We offer Spanish wines and cava exclusively, and we strive to make our patrons feel at home.”

Rukan Permata senayan Blok D 25-26Jl. Tentara Pelajar, Jakarta selatanTel: (62-21) 5794 0821


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indulgence

THIs PaGE FROM TOP: REaL FLavOuRs OF baLI, baLI asLI In THE FOOT HILLs OF MOunT aGunG; OPPOsITE FROM TOP: javanEGRa, PLan b dInInG ROOM

Bali asli“Our menu offers authentic Balinese food, using a traditional Balinese-style kitchen,” says Penelope Williams, Executive Chef and Director of Bali Asli, which comprises a restaurant and a cooking school. “We cook on wood-fired, mud brick stoves, allowing the real flavours of Bali to shine. Most of our ingredients are either grown in our garden, in our neighbour’s garden or purchased from the local market.” The venue is located in the foot hills of Mount Agung in northeast Bali. It is about a two-hour drive from the airport, and 30 minutes from Candidasa village. “Bali Asli promotes Balinese cuisine and culture without exploiting it or its people,” says Williams. “We embrace our community, supporting those who fish, farm and forage in the nearby fields, ocean and jungle.”

Jl. Raya Gelumpang, Gelumpang Village, karangasem, BaliTel: (62) 828 9703 0098baliasli.com.au

PlaN BGood Spanish food is hard to find in Indonesia, so Oskar Urzelai Lazarobaster’s tapas, acorn-fed black foot ham (jamon pata negra iberico de bellota) and duck liver foie are all plates to savour. He prepares dishes from all regions of Spain, but the standouts are the hearty flavours from his Basque Country homeland. Basque specialities include meat and fish grilled over hot coals, lamb stew, cod, Tolosa beans, paprikas, pintxos and sheep’s cheese. “All of our desserts are home-made, inspired by our mothers’ recipes,” says Urzelai of his 16-table eatery, which he opened in 2012. “We offer Spanish wines and cava exclusively, and we strive to make our patrons feel at home.”

Rukan Permata senayan Blok D 25-26Jl. Tentara Pelajar, Jakarta selatanTel: (62-21) 5794 0821



JaVaNeGRaWith the ultimate goal of saving the rainforest, Andrea Peresthu launched Javanegra to help improve the incomes of Indonesian coffee growers. He ensures farmers a fair price for their green beans and provides them with a year-end sales premium. “We do direct trade with our coffee growers,” he says. Peresthu is also a part-time chef, and he likes to cook seven-course Mediterranean dinners for his friends. His coffee shop has just enough space for 26 guests. It’s essential to make a reservation.

Jl. kramat Pela Raya 212, kebayoran BaruTel: (62-21) 290 54899javanegra.com

umaBoThe various ventures of entrepreneurial chefs Fernando Sindu and Ivan Wibowo include this popular eatery, which the dynamic duo bill as “Jakarta’s first gourmet fast food joint with an Asian flair”. They go on: “We pride ourselves on making everything from scratch, using the most incredible fresh ingredients from verified suppliers and producers. There are no antibiotics, no hormones and especially no MSG in our products.”

Jl. Wijaya 1 No. 22, kebayoran BaruTel: (62-21) 722 2063umabojkt.com


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indulgence

THIs PaGE FROM TOP: cHEF andRIan IsHak OF naMaaz, PROGREssIvE IndOnEsIan cuIsInE; OPPOsITE PaGE: uMabO REsTauRanT

Namaaz DiNiNG“It’s the first molecular gastronomy restaurant in Indonesia, and the first to apply this discipline to Indonesian food,” says Andrian Ishak of his wacky 28-seater venue. “We serve progressive Indonesian food and we do it with passion. Each night, Tuesday to Saturday, we invite you to experience our set of 17 course creations, which changes every ‘season’, and each season lasts for six to eight months.” At Namaaz, fine dining is also fun dining. Until September, Ishak is serving up a menu with a “childhood” theme. It’s essential to book well in advance. Ishak refuses to give out his phone number, so reservations can be made only through the website.

Jl. Gunawarman No.42, kebayoran Barunamaazdining.com


230


“You can make a good wine with machines,” admits Hubert de Boüard de Laforest. “But you can make a great wine only by hand.” The seventh-generation leader of the 39-hectare château angélus in Bordeaux is explaining why his family’s wine is ranked Premier Grand cru classé “a”. one of the oldest family-owned vineyards in Bordeaux, château angélus prides itself on using time-tested methods. For example, its vines (which have an average age of 38 years) are grown in the traditional manner and some of the rows are seeded with grass. Harvesting is done 100 percent by hand. The grapes are sorted on the vine and on sorting tables in the cellar. “It’s taking pains like this that brings perfection,” insists Boüard. “The machines are not gentle enough for the grapes.”

The 58-year-old winemaker sat down with Prestige during a gruelling three-week promotional tour of asia, which also took him to Hong kong, Shanghai, Penang, Singapore, kuala Lumpur, Bangkok and Ho chi minh city. While in Jakarta, Bouard stayed at The Hermitage in menteng. He attended a dinner at mandarin oriental Jakarta given by the members of a most exclusive wine club: the Jakarta chapter of the commanderie de Bordeaux. (Boüard is the illustrious commanderie’s global Grand maître). The dishes they enjoyed at Lyon Brasserie were paired with 2011 château angélus, 2010 château Bellevue, 2009 château La Fleur de Bouard and 2006 château angélus.

Boüard describes his wine’s style as an elegant “alliance between an audacious grape variety and an outstanding terroir. It is that unique character that comes from the south-facing slope of the Saint-Émilion appellation and the high proportion of cabernet Franc with its richness, density, unctuosity…” The vines are planted on two unique types of soil. They have a terroir of clay with limestone, and of clay with sand and limestone. The vineyard is planted 50 percent merlot, 47 percent cabernet Franc and 3 percent cabernet Sauvignon. château angélus is considered one of the top estates on the right bank of its appellation. It’s one of a dwindling number of family-owned vineyards in the world’s most important wine-producing region. To the dismay of many wine connoisseurs, more and more Bordeaux chateaux are being acquired by corporations. many of these are asian investors.

“It’s very expensive and a lot of hard work running a winery, and the taxes keep going up,” Boüard explains. “When I was young, I rebelled and told my father I did not want to work for the family business. I studied biology at university. But after I graduated, I went back to the winery. There was no way I could not. The business was in my blood. Happily, after spending six years in private banking, my daughter (Stéphanie de Boüard-Rivoal) decided to return and help me run the business in 2012. She will take over from me after I retire. château angélus is moving into its eighth generation as a family business, and I’m proud of her.”

Located less than a kilometre from the church in Saint-Émilion, château angélus takes its name from a plot of very old vines from which vineyard workers could hear the angelus (a catholic prayer commemorating the incarnation of christ) ringing simultaneously in three different churches (at mazerat, in Saint-martin de mazeret and in Saint-Émilion). The bell depicted on the winery’s label symbolises these origins.

a 3-hectare plot was acquired in the early 20th century by maurice de Boüard de Laforest. The original small vineyard holding was gradually expanded by his sons, Jacques and christian, who bought several adjoining plots to form a superb estate in the 1960s. Hubert joined the family business in 1976. under his leadership, along with several modernisation changes, the practice of maturing in new oak was begun in 1980. The estate has been classified as a Premier Grand cru classé “a” since 2012, having been a Premier Grand cru classé “B” from 1996. To celebrate the upgrade, château angélus released the 2012 vintage in a special pitch-black bottle embossed with 21.7 carat gold-imprinted script.

Boüard describes his family’s estate as “the land of our ancestors,… vines and wine are much the same as a religion, a passion shared by an entire family. Between 1982 and 1985, I travelled a great deal and learned a lot about the wine business. I was working very hard for the winery in those years. I made some radical proposals for change that my father disagreed with, and I told him that only one of us could be the boss. He was 63 by then and ready to take things easier, so he said to me: “ok, I suppose it should be you in charge now’. and then he gave me the keys to the business.”

profile

holy terroir

Hubert de Boüard de Laforest heads Château Angélus,

one of the oldest and finest family-owned

vineyards using traditional wine-making methods

in Bordeaux, as CHris HAnrAHAn

discovered

ha

run

ma

ha

rbin

a; l

oc

atio

n: t

he

her

mit

ag

e h

ote

l ja

kart

a

chateau angelus 2012

05_15 PROFILE Hubert.indd 230 4/27/15 3:31 PM

230


“You can make a good wine with machines,” admits Hubert de Boüard de Laforest. “But you can make a great wine only by hand.” The seventh-generation leader of the 39-hectare château angélus in Bordeaux is explaining why his family’s wine is ranked Premier Grand cru classé “a”. one of the oldest family-owned vineyards in Bordeaux, château angélus prides itself on using time-tested methods. For example, its vines (which have an average age of 38 years) are grown in the traditional manner and some of the rows are seeded with grass. Harvesting is done 100 percent by hand. The grapes are sorted on the vine and on sorting tables in the cellar. “It’s taking pains like this that brings perfection,” insists Boüard. “The machines are not gentle enough for the grapes.”

The 58-year-old winemaker sat down with Prestige during a gruelling three-week promotional tour of asia, which also took him to Hong kong, Shanghai, Penang, Singapore, kuala Lumpur, Bangkok and Ho chi minh city. While in Jakarta, Bouard stayed at The Hermitage in menteng. He attended a dinner at mandarin oriental Jakarta given by the members of a most exclusive wine club: the Jakarta chapter of the commanderie de Bordeaux. (Boüard is the illustrious commanderie’s global Grand maître). The dishes they enjoyed at Lyon Brasserie were paired with 2011 château angélus, 2010 château Bellevue, 2009 château La Fleur de Bouard and 2006 château angélus.

Boüard describes his wine’s style as an elegant “alliance between an audacious grape variety and an outstanding terroir. It is that unique character that comes from the south-facing slope of the Saint-Émilion appellation and the high proportion of cabernet Franc with its richness, density, unctuosity…” The vines are planted on two unique types of soil. They have a terroir of clay with limestone, and of clay with sand and limestone. The vineyard is planted 50 percent merlot, 47 percent cabernet Franc and 3 percent cabernet Sauvignon. château angélus is considered one of the top estates on the right bank of its appellation. It’s one of a dwindling number of family-owned vineyards in the world’s most important wine-producing region. To the dismay of many wine connoisseurs, more and more Bordeaux chateaux are being acquired by corporations. many of these are asian investors.

“It’s very expensive and a lot of hard work running a winery, and the taxes keep going up,” Boüard explains. “When I was young, I rebelled and told my father I did not want to work for the family business. I studied biology at university. But after I graduated, I went back to the winery. There was no way I could not. The business was in my blood. Happily, after spending six years in private banking, my daughter (Stéphanie de Boüard-Rivoal) decided to return and help me run the business in 2012. She will take over from me after I retire. château angélus is moving into its eighth generation as a family business, and I’m proud of her.”

Located less than a kilometre from the church in Saint-Émilion, château angélus takes its name from a plot of very old vines from which vineyard workers could hear the angelus (a catholic prayer commemorating the incarnation of christ) ringing simultaneously in three different churches (at mazerat, in Saint-martin de mazeret and in Saint-Émilion). The bell depicted on the winery’s label symbolises these origins.

a 3-hectare plot was acquired in the early 20th century by maurice de Boüard de Laforest. The original small vineyard holding was gradually expanded by his sons, Jacques and christian, who bought several adjoining plots to form a superb estate in the 1960s. Hubert joined the family business in 1976. under his leadership, along with several modernisation changes, the practice of maturing in new oak was begun in 1980. The estate has been classified as a Premier Grand cru classé “a” since 2012, having been a Premier Grand cru classé “B” from 1996. To celebrate the upgrade, château angélus released the 2012 vintage in a special pitch-black bottle embossed with 21.7 carat gold-imprinted script.

Boüard describes his family’s estate as “the land of our ancestors,… vines and wine are much the same as a religion, a passion shared by an entire family. Between 1982 and 1985, I travelled a great deal and learned a lot about the wine business. I was working very hard for the winery in those years. I made some radical proposals for change that my father disagreed with, and I told him that only one of us could be the boss. He was 63 by then and ready to take things easier, so he said to me: “ok, I suppose it should be you in charge now’. and then he gave me the keys to the business.”

profile

holy terroir

Hubert de Boüard de Laforest heads Château Angélus,

one of the oldest and finest family-owned

vineyards using traditional wine-making methods

in Bordeaux, as CHris HAnrAHAn

discovered

ha

run

ma

ha

rbin

a; l

oc

atio

n: t

he

her

mit

ag

e h

ote

l ja

kart

a

chateau angelus 2012

05_15 PROFILE Hubert.indd 230 4/27/15 3:31 PM 05_15 PROFILE Hubert.indd 231 4/27/15 3:31 PM

232


valle dell’acate

INDULGENCE

many an aspirational wine drinker has been perplexed by the surfeit of Italian grape varieties. There are an estimated 3,000 (though nobody knows the exact number), many of them relatively unknown and creating enticingly mysterious wines. I encountered this challenge a few years ago when I asked Italian-American celebrity chef Mario Batali a question I usually reserve for winemakers: “If you could be a wine, one that best reflects who you are, what would you be?”

He paused for a mere two seconds before uttering the magic word. “Sciacchetrà,” he replied, completely serious and unfazed by my puzzled look when I confessed I had never heard of it.

“Not many people have,” he said. “It’s a delicious dessert wine from Liguria. A white dessert wine that’s exotic, delicious and hard to find. Because I like to think of myself as exotic, delicious and hard to find.” When I asked how one might procure some, he shrugged. “They might ship some to the States but I can’t even get hold of it. I’ve love to, but we can’t find it.”

I researched Sciacchetrà and, according to Hugh Johnson, it’s

Our resident wine wonk gerrie lim tries to dispel the confusion caused by the sheer multitude of Italian grape varieties

z

z

232

the name given to the sweet version of Cinque Terre, a dry white wine made, as he wrote, “from obscure grapes grown in the steep, rocky paradise on the Riviera coast,” that area known as Liguria. The region just north of there, Piedmont, is better known to people familiar with Italian wine because of the production of Barolo and Barbaresco, which features the Nebbiolo grape – arguably the second-most famous viticultural product after Sangiovese, most identified with Tuscany through the wines we call Chianti and Brunello.

Ever the nosy wine wonk, I’m always on the lookout for the exotic, delicious and hard to find, like the time in 2007 at a restaurant in Montreux, Switzerland, when I ordered a bottle of Sagrantino di Montefalco made by the Umbrian producer Arnaldo Caprai. I’d only read about it in A Hedonist in the Cellar, a wine book by my favourite novelist, Jay McInerney (yes, beyond Bright Lights, Big City, he’s written a few), and the wine turned out to be magnificent, every bit the bold and bodacious red I needed to go with my rib-eye steak, a true revelation. Wine lovers live for such moments.

Sagrantino is actually one of those magic words that wine insiders whisper, like a password to a secret club. The Sagrantino grape is grown only in a tiny area around Montefalco, halfway between Perugia and Spoleto in Umbria; only a dozen serious producers exist, all making a ridiculously small amount (a few thousand cases a year, at best), the least obscure ones being

Arnaldo Caprai (who pioneered it in 1971), Antonelli, Alzatura, Còlpetrone, Paolo Bea and Scacciadiavoli.

“The ideal Sagrantino,” McInerney wrote, “tastes like blackberries and bitter chocolate dusted with cinnamon, nutmeg and clove.” There’s a growing consensus among wine writers that this is one Italian wine worthy of greater recognition. However, Sagrantino di Montefalco’s current vintner, Marco Caprai, told me recently that he doesn’t really care about widespread fame, because the segment of wine drinkers who know it really love it, and that matters more to him than mass appeal.

Some of us are fans, though, helping him spread the word – such as wine scribe Sarah Heller in a recent South China Morning Post piece about wine collecting. “If you’re buying today to stash away, Italians are the horses to back: all life-lengthening acid-tannin ‘backbone’ and very little fat,” she wrote. “And I don’t necessarily mean an iconic brand such as Sassicaia. The true beauty of building a wine collection is saving bottles nobody would necessarily think to keep. A

noteca ExoticaE

05_15 INDULGENCE Wine.indd 232 4/27/15 4:42 PM

232


valle dell’acate

INDULGENCE

many an aspirational wine drinker has been perplexed by the surfeit of Italian grape varieties. There are an estimated 3,000 (though nobody knows the exact number), many of them relatively unknown and creating enticingly mysterious wines. I encountered this challenge a few years ago when I asked Italian-American celebrity chef Mario Batali a question I usually reserve for winemakers: “If you could be a wine, one that best reflects who you are, what would you be?”

He paused for a mere two seconds before uttering the magic word. “Sciacchetrà,” he replied, completely serious and unfazed by my puzzled look when I confessed I had never heard of it.

“Not many people have,” he said. “It’s a delicious dessert wine from Liguria. A white dessert wine that’s exotic, delicious and hard to find. Because I like to think of myself as exotic, delicious and hard to find.” When I asked how one might procure some, he shrugged. “They might ship some to the States but I can’t even get hold of it. I’ve love to, but we can’t find it.”

I researched Sciacchetrà and, according to Hugh Johnson, it’s

Our resident wine wonk gerrie lim tries to dispel the confusion caused by the sheer multitude of Italian grape varieties

z

z

232

the name given to the sweet version of Cinque Terre, a dry white wine made, as he wrote, “from obscure grapes grown in the steep, rocky paradise on the Riviera coast,” that area known as Liguria. The region just north of there, Piedmont, is better known to people familiar with Italian wine because of the production of Barolo and Barbaresco, which features the Nebbiolo grape – arguably the second-most famous viticultural product after Sangiovese, most identified with Tuscany through the wines we call Chianti and Brunello.

Ever the nosy wine wonk, I’m always on the lookout for the exotic, delicious and hard to find, like the time in 2007 at a restaurant in Montreux, Switzerland, when I ordered a bottle of Sagrantino di Montefalco made by the Umbrian producer Arnaldo Caprai. I’d only read about it in A Hedonist in the Cellar, a wine book by my favourite novelist, Jay McInerney (yes, beyond Bright Lights, Big City, he’s written a few), and the wine turned out to be magnificent, every bit the bold and bodacious red I needed to go with my rib-eye steak, a true revelation. Wine lovers live for such moments.

Sagrantino is actually one of those magic words that wine insiders whisper, like a password to a secret club. The Sagrantino grape is grown only in a tiny area around Montefalco, halfway between Perugia and Spoleto in Umbria; only a dozen serious producers exist, all making a ridiculously small amount (a few thousand cases a year, at best), the least obscure ones being

Arnaldo Caprai (who pioneered it in 1971), Antonelli, Alzatura, Còlpetrone, Paolo Bea and Scacciadiavoli.

“The ideal Sagrantino,” McInerney wrote, “tastes like blackberries and bitter chocolate dusted with cinnamon, nutmeg and clove.” There’s a growing consensus among wine writers that this is one Italian wine worthy of greater recognition. However, Sagrantino di Montefalco’s current vintner, Marco Caprai, told me recently that he doesn’t really care about widespread fame, because the segment of wine drinkers who know it really love it, and that matters more to him than mass appeal.

Some of us are fans, though, helping him spread the word – such as wine scribe Sarah Heller in a recent South China Morning Post piece about wine collecting. “If you’re buying today to stash away, Italians are the horses to back: all life-lengthening acid-tannin ‘backbone’ and very little fat,” she wrote. “And I don’t necessarily mean an iconic brand such as Sassicaia. The true beauty of building a wine collection is saving bottles nobody would necessarily think to keep. A

noteca ExoticaE


may 2015 PRESTIGE 233december 2014 PRESTIGE 233


234


above: valle dell’acate. opposite: gaetana jacono

INDULGENCE

decade from now, drinking that ’14 Sagrantino may be a transformative and genuinely unique experience.”

Transformative and unique – that’s what I thought when I met Gaetana Jacono to learn about her 100-hectare estate, Valle Dell’Acate, in Sicily. I lunched with her recently to taste three of her wines: Insolia (a white, made from the Inzolia grape), Il Frappato (a red, 100 percent from the Frappato grape) and Cerasuolo di Vittoria (a blend of Frappato and the better-known, dark red Nero d’Avola). She’d just discovered that her wines match perfectly with dim sum, particularly cheung fan, siu

mai and char siu bao. This vindicated her belief that great wines pair wonderfully with great cuisine.

“Frappato is a food wine, and normally it’s very good with cheese and also pomodoro, our tomatoes,” she told me. “If you serve Frappato chilled, you can have it with fish or shrimp, or tuna or crab. My family has had long experience with the Frappato grape and we believe that our terroir is special. We’ve tried other Frappato from around the area and they’re not the same as ours. We make our Frappato wines with no oak – all in stainless steel, completely – and we try to make it rich, not too heavy. We’re organic in the vineyard, we try to be natural, because if you do less to the Frappato, it will come out great. We suggest drinking young, inside two years or maximum

three years. It’s not made for ageing. The 2013 vintage is great.”

Wine should not assault you with fruit, she said, like many of the New World “fruit bombs” that hide elegance in a wine. If it has a floral character, like hers tend to, a certain amount of “lift” occurs that results in a freshness in the mouth, overriding residual tannins and a state enabled, arguably, by organic or biodynamic winemaking. “We’re an organic, sustainable vineyard and we’re very lucky,” she said, “because of the weather and the soil in Sicily. My father taught me that – to respect nature and the time for


234


above: valle dell’acate. opposite: gaetana jacono

INDULGENCE

decade from now, drinking that ’14 Sagrantino may be a transformative and genuinely unique experience.”

Transformative and unique – that’s what I thought when I met Gaetana Jacono to learn about her 100-hectare estate, Valle Dell’Acate, in Sicily. I lunched with her recently to taste three of her wines: Insolia (a white, made from the Inzolia grape), Il Frappato (a red, 100 percent from the Frappato grape) and Cerasuolo di Vittoria (a blend of Frappato and the better-known, dark red Nero d’Avola). She’d just discovered that her wines match perfectly with dim sum, particularly cheung fan, siu

mai and char siu bao. This vindicated her belief that great wines pair wonderfully with great cuisine.

“Frappato is a food wine, and normally it’s very good with cheese and also pomodoro, our tomatoes,” she told me. “If you serve Frappato chilled, you can have it with fish or shrimp, or tuna or crab. My family has had long experience with the Frappato grape and we believe that our terroir is special. We’ve tried other Frappato from around the area and they’re not the same as ours. We make our Frappato wines with no oak – all in stainless steel, completely – and we try to make it rich, not too heavy. We’re organic in the vineyard, we try to be natural, because if you do less to the Frappato, it will come out great. We suggest drinking young, inside two years or maximum

three years. It’s not made for ageing. The 2013 vintage is great.”

Wine should not assault you with fruit, she said, like many of the New World “fruit bombs” that hide elegance in a wine. If it has a floral character, like hers tend to, a certain amount of “lift” occurs that results in a freshness in the mouth, overriding residual tannins and a state enabled, arguably, by organic or biodynamic winemaking. “We’re an organic, sustainable vineyard and we’re very lucky,” she said, “because of the weather and the soil in Sicily. My father taught me that – to respect nature and the time for



the wine to happen.”“My father built the winery in

1981,” she added. “He fell in love with the valley we’re in and wanted to give it a name that would be remembered that way, so it became Valle Dell’Acate, the valley of Acate, which is our little town. I was born in the area of Ragusa, a beautiful place, but when I was young and travelling I would tell people I was from Sicily and the only word I usually heard back was ‘Mafia’.

“And I would say, ‘No, that’s not true!’ It’s also full of good things, and I want people to know that. When I started in 1992, Europe was not prepared for this type of wine – very

elegant and very clean, like the Burgundy style. And from Sicily, especially, people expected the wines to be overpowering, very strong, but I tell people they’re not strong but elegant. In our valley, the gap between day and night is very high, hot during the day and cold in the night – very good for grapes. We’re also a windy valley, 10km from the sea, so we have the maritime influence in the wine.”

Inspired by this, Jacono decided to travel herself, starting in 1999 with trips to the United States as the company’s global ambassador, and

today 65 percent of Valle Dell’Acate’s production is exported. “By 2012 we had the privilege of having seven different soils in our vineyard, seven soils for seven wines,” she recalled. “So my father and I decided where was the best soil for each grape. Our first two white wines, Insolia and Zagra, come from the first soil, a yellow soil. Insolia is very dry with good acidity because it’s made in 100 percent stainless steel, no barriques, and Zagra is made from the Grillo grape.” Zagra, matured in steel vats for four months and in bottles for a further four, is a bright yellow wine full of peach and exotic fruits, perfect for seafood and summer and, like Insolia, best when drunk young.

Her flagship wine is Cerasuolo di Vittoria, the one I liked best, made from 60 percent Nero d’Avola and 40 percent Frappato. “This is the 2011, the current vintage,” she said as we savoured it together, “released after 18 months, food friendly and an easy combination with chicken, lamb and spicy food even – because you have the full-bodied Nero d’Avola presented in a delicate way and then you have more versatility because of the Frappato. You can recognise the strawberry and blackberry smells from the Frappato, but in a quiet way. The body is full but the Frappato gives freshness to the wine. I believe this wine has a big chance to become very famous because it’s elegant and delicate and very versatile with a lot of food. I wish the world will fall in love with this wine.”

Indeed, there are many wines that can compel that sensation, if only we knew of them. “Frappato is pretty hipster these days,” my colleague Ned Goodwin MW notes, citing COS Cerasuolo as a prime example. That’s one of Gaetana Jacono’s competitors, but it’s all good if you ask me. They’re trying to make better known just a few more of the staggering number of Italian wines, many of them promising the exotic and delicious, many of them masterful expressions of amore.

“When I started in 1992, Europe was not prepared for this type

of wine” Gaetana Jacono


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236 PRESTIGE april 2014 Subscribe to /PrestigeIndonesia

Subscribe today to PRESTIGE for the very best in life

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select

The exhibiTion “Keys To A PAssion”, hosted at Fondation Louis Vuitton until July 6, marks the third phase of the institution’s inaugural programme and reaffirms the founding principles of its engagement with the arts.

The exhibition presents a selection of major works from the first half of the 20th century, which paved the way for modernity. The works on display all share the particularity of “breaking the rules” and then becoming important art historical reference points. Many of them have

acquired iconic status and are recognised as such by artists, professionals, art lovers, and the wider public.

“While today’s contemporary art creates the references of the future, it always responds to touchstones from the past, correspondences that the artists themselves reinterpret,” says Bernard Arnault, President of LVMH / Moët Hennessy and Fondation Louis Vuitton. “With perspective, these filiations – the majority of them from the 20th century – have become so familiar to us that they are embedded in a universal culture.”

The exhibition brings together exceptional loans from prestigious institutions and private collections. They include the State Hermitage Museum, St. Petersburg, the

Pushkin State Museum of Fine Arts, Moscow, the Munchmuseet in Oslo, the Moderna Museet in Stockholm, the MoMa and the Guggenheim in New York, the MoCA in Chicago and Los Angeles, the Geementemuseum in The Hague and the Kröller Müller in Otterlo, the Tate in London, the Musée d’Orsay, and the Musée National Picasso in Paris as well as many others.

Deliberately limited in number and hitherto seldom presented next to one another, these works offer the visitor the

FONDATiON LOuiS VuiTTON

Keys To A Passion

05_15_LV.indd 238 4/27/15 3:21 PM


select

The exhibiTion “Keys To A PAssion”, hosted at Fondation Louis Vuitton until July 6, marks the third phase of the institution’s inaugural programme and reaffirms the founding principles of its engagement with the arts.

The exhibition presents a selection of major works from the first half of the 20th century, which paved the way for modernity. The works on display all share the particularity of “breaking the rules” and then becoming important art historical reference points. Many of them have

acquired iconic status and are recognised as such by artists, professionals, art lovers, and the wider public.

“While today’s contemporary art creates the references of the future, it always responds to touchstones from the past, correspondences that the artists themselves reinterpret,” says Bernard Arnault, President of LVMH / Moët Hennessy and Fondation Louis Vuitton. “With perspective, these filiations – the majority of them from the 20th century – have become so familiar to us that they are embedded in a universal culture.”

The exhibition brings together exceptional loans from prestigious institutions and private collections. They include the State Hermitage Museum, St. Petersburg, the

Pushkin State Museum of Fine Arts, Moscow, the Munchmuseet in Oslo, the Moderna Museet in Stockholm, the MoMa and the Guggenheim in New York, the MoCA in Chicago and Los Angeles, the Geementemuseum in The Hague and the Kröller Müller in Otterlo, the Tate in London, the Musée d’Orsay, and the Musée National Picasso in Paris as well as many others.

Deliberately limited in number and hitherto seldom presented next to one another, these works offer the visitor the

FONDATiON LOuiS VuiTTON

Keys To A Passion

05_15_LV.indd 238 4/27/15 3:21 PM


www.fondationlouisvuitton.fr

potential for a genuine intellectual, sensory, and emotional encounter. The aim is to make the public sense what the unique essence of the piece of art is and to appreciate its specific aura. in an age of ever accelerating channels of communication, this requires visitors to take their time and concentrate in an emphatic dialogue with the works.

The exhibition is arranged around four sequences, which echo the four “lines” that underpin the Foundation’s contemporary collection: subjective expressionism, contemplative, popist and music, that aim to give the collection its own unique identity through deliberate passionate “parti-pris” or choices and to remind also that art is inscribed in history.

in each sequence, the works shown have been specifically chosen to highlight their significance, even emblematic quality. The emphasis is placed on works in series. Next to iconic works, others outside the “canon” bring their own innovative and singular character.

The exhibition is curated by Suzanne Pagé and Béatrice Parent, isabelle Monod-Fontaine, scientific advisor. An international symposium will be held on June 12 and 13 in the auditorium of the Foundation. Three round tables will host specialists, historians, and key art world figures to debate issues raised by the exhibition and by the constitution of the contemporary collection.

in parallel with the exhibition, Fondation Louis Vuitton is showcasing a selection of works by 15 artists. The display will concentrate on two of the four lines in the Collection: the expressionist and the contemplative. This display runs until May 18. From June 2, a new presentation of works from the Collection will focus on the two other axes, works infused with the spirit of Pop Art, and works closely associated with music or sound.

05_15_LV.indd 239 4/27/15 3:21 PM


BACKstorY

Edgy creationCaroline SCheufele’S haute Joaillerie collections for Chopard are one-of-a-kind creations that combine traditional techniques with cutting-edge technologies. The l’heure du Diamant watch in 18ct

white gold is fully set with brilliant-cut diamonds. it features a silvered guilloche dial, indexes set with diamonds and a crown set with a briolette-cut diamond.

05_15 BACKstory.indd 240 4/27/15 3:16 PM


BACKstorY

Edgy creationCaroline SCheufele’S haute Joaillerie collections for Chopard are one-of-a-kind creations that combine traditional techniques with cutting-edge technologies. The l’heure du Diamant watch in 18ct

white gold is fully set with brilliant-cut diamonds. it features a silvered guilloche dial, indexes set with diamonds and a crown set with a briolette-cut diamond.

05_15 BACKstory.indd 240 4/27/15 3:16 PM

SOGO Prestige_May_2015_X3 R1.pdf 1 4/28/15 4:53 PM

ROLEX_May_2015_X3.pdf 1 4/17/15 1:44 PM

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