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FUERTEVENTURA CANARY ISLANDS, SPAIN

CHEF JAN HENDRIK VAN DER WESTHUIZEN SOUTH AFRICAN FIRST MICHELIN-STAR CHEF

DUNE SUPER TENDER BOAT

BY BARCELONA BASED EUGENI QUITLLET

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LIFESTYLE 14

Elegant Watches for Her | TIMEPIECES

16 Wrapped Up in Roses | BEAUTY 18

Furniture Designs | HOME

20 London Concourse of Elegance | AUTOMOBILES 23 High Tech Gadgets | GADGETS 25 Q+A with Lisa Lee | PROFILE

27

AQ Chophouse Restaurant in Acqualina Resort | RESTAURANT

29

Hyatt Pune Hotel | HOTEL

35 Tswalu Kalahari, Northern Cape,

40

Jan Hendrik van der Westhuizen | CHEF

48

The Den Bengaluru | TRAVEL

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The Best New Residential Resorts for 2018 | REAL ESTATE

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South Africa | TRAVEL

By The Mekong, The St. Regis Mumbai | RESTAURANT Dune Super Tender Boat by Eugeni Quitllet | YACHTS

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D E PA R T M E N T

12 FUERTEVENTURA

Lapping It Up in Fuerteventura

Canary Islands, Spain

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F E A T U R E

LAPPING IT UP IN

FUERTEVENTURA CANARY ISLANDS

By Adam Jacot de Boinod

Despite the volcanic nature that you get on all the Canary islands, on Fuerteventura I discovered long strands of white sand on beaches devoid of any jagged rock formations or black lava. Perfect for walking as the odd naturist also thought. The Playa de Butihondo north of Morro Jable has a wonderful stretch, as does the Playa de Sotavento just south of Costa Calma.

I

stayed first at the Gran Hotel Atlantis Bahia Real (www.atlantisbahiareal. com). The hotel has its bellboys resplendent in semi-Alpine uniforms with red waistcoats and black felt hats. There are 242 rooms and a selection of restaurants.

At the Spanish gourmet ‘Las Columnas’ they certainly push the boat out though hopefully not the belly! I enjoyed some pumpkin cream soup and a piquillo pepper filled with seafood, before resisting a menu of eight tapas. I then expanded into a sea bass set in a rock salt case, a process of release from which mesmerised the neighbouring children. And all helped along with a salad of tropical fruits, cherry tomatoes and king prawns. They typically mix fruit into their salads. To round things off I tried a chocolate soufflé with red fruits that were doused in a rosemary aroma and cardamom ice cream. All thoroughly thought through!

Look out at the hotel spa, the ‘Bahia Vital’, for Daniella. No ordinary masseuse as my girlfriend lifted herself out of her chair she was pulled up and knew instantly that she was in great hands. Indeed she left in great shape both literally and sensually as a result of Daniella’s intuitive understanding.

At the hotel’s Coco Beach Bar I loved the sensation of being surrounded by the waves that span and lapped around me. Before I tucked into a Salmorejo Cordoba-style with toppings I sampled a Canarian staple, namely ‘papas arrugadas’, wrinkled potatoes that come with their ‘mojo’ sauces of garlic, chili peppers, cumin, paprika and vinegar. For pudding I enjoyed a fruits of the season with apricot sorbet. All accompanied by both Yaiza and Bermejo Dry white wine. Locally grown are the potatoes, ba-

nanas and tomatoes along of course with the fish that is caught locally including octopus and squid.

Corralejo is a town half for tourists (and many Brits find it reassuringly familiar with their shops and bars) and half for locals with Calle Iglesia a charming part. It retains its fishing village atmosphere and the locals are animated and gesticular in similar fashion to those along the Mediterranean. The island is totally safe both for old and young alike. Indeed the traditional British bucket and spade holiday is much in evidence.

I took one of the many boats and ferries at the town’s harbour across the twenty minute ride to Isla de Lobos. Here there’s one guitar-playing man called Elias and his wife who live there the whole year round though there are ten guest houses. Ramshackle but authentic. Perhaps for the more hardy. Here there is the typical black lunar landscape. It’s a great and safe two hour walk to go round it all, including the lighthouse, and a further hour if you want to climb the volcanic peak.

| Adam Jacot de Boinod was a researcher for the first BBC television series QI, hosted by Stephen Fry. He wrote The Meaning of Tingo and Other Extraordinary Words from around the World, published by Penguin Books.

FACT BOX Adam had support from chepstowcars. com ; gatwickexpress.com and prioritypass.com Classic Collection Holidays (0800 047 1064; classic-collection.co.uk) offers a two centre holiday of 3 nights at Gran Hotel Atlantis Bahia Real on a bed & breakfast and 3 nights at Occidental Jandia Royal Level Suite on an all inclusive basis from£1279 per person. Price based on 2 adults sharing and includes return flights from London Gatwick to Fuerteventura (flights available from up to 16 UK airports) and all private transfers. Departing April 2018.

And I was lucky enough to stay next at the Occidental Jandia Royal Level Suite. (www.barcelo.com/en-gb/hotels/spain/canary-islands/ fuerteventura/occidental-jandia-royal-level).

My room was set on a hillside high above with a wonderfully panoramic view out over the long strand of beach. The hotel is fully functional and there’s definitely something for everyone.

Kids are given a variety of activities to enjoy while parents get a chance to unwind.

I strongly recommend Fuerteventura strong winds and all.

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W A T C H E S

Bulgari serpenti incantati tourbillon-lumiere

Jaquet Droz’s celebrated Grande Seconde

LADD Dior Alligator Pink Gold

Master Graff Floral Tourbillon

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de-GRISOGONO Allegra

Cartier’s Révélation d’une Panthére

B E A U T Y

WRAPPED UP IN

ROSES

Spring Style Celebrates Bold Hues and Modern Romantic Lines

Vibrant Home Scents from NEST Fragrance

Dolce and Gabbana jewel sandals

Johanna Ortiz Antes del Amanecer Dress

Tom Ford Tara Crossbody Baker Celestial Commode No. 3674

Rebecca de Ravenel jewelry

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2018 www.upscalelivingmag.com

D E S I G N

FURNITURE DESIGNS EXTRAORDINARY FURNITURE DESIGNS FROM THE INDUSTRY’S MOST ELITE High back sofa, Christopher Guy

Koket Enchanted Dining Table

Collection Alexandra UK

Crystal Lalique 18 Upscale Living Magazine |

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D E S I G N

Marc Newson Lockheed Lounge Chair Hand Painted Wood Elephant Accent Table

47 Inch W Stanley 8 Arm Chandelier.

Porte-bonheur coffret - Baccarat

Lalique Cactus Crystal Round Dining

One Kings Lane 19 Upscale Living Magazine |

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N E W S

LONDON CONCOURSE

An Automotive Garden Party in the heart of London

The London Concours 2018, hosted at the Honourable Artillery Company from 7-8 June, will be an out-and-out celebration of speed. Tickets are now on sale for the event, which will bring together a specially curated selection of more than 80 of the quickest cars ever created, from early 20th Century racers to modern hypercars.

T

he cars will gather in a five-acre oasis of green within the Honourable Artillery Company grounds, informally known as the ‘world’s second most valuable cricket pitch’.

Just a stone’s throw from Bank, the Barbican and London icons like The Gherkin, London Concours is a unique destination for car enthusiasts.

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A number of ultra-rare vehicles have already been confirmed to attend, including the Ferrari F50; a flagship of the Ferrari range in the ‘90s, with a 0-62mph time of 3.9 seconds and a top speed of 203mph. Nearly 20 years after the F50, in 2012, came another V12-powered Italian road car: the Pagani Huayra. This wild 230mph supercar, featuring active aerodynamics and a lightweight carbon fibre body, will also be on the London Concours lawn from 7-8 June.

will be held on the morning of the London Concours, hosted by experts from renowned classic car specialists, JD Classics. The team will lead a discussion on historic vehicles as a uniquely enjoyable investment, and the fastest appreciating asset class of the last 10 years.*

Andrew Evans, London Concours Managing Director, said: “We’ll have a line-up of vehicles at the London Concours spanning 120 years, but there’s a common theme among them: the desire But this celebration of speed isn’t just about the to go faster. This collection of vehicles sits at the latest 200mph-plus supercars. The 1950s Mer- heart of the event, but with our unique JD Clascedes 300SL ‘Gullwing’ will be making an appear- sics ‘Investment Conference’ and displays from a ance, as the fastest road car of its day, alongside number of our luxury partners like Stratstone and the one-time land speed record-holding 1911 Fiat Nicholas Mee, the London Concours with beS76, informally known as ‘The Beast of Turin’. come a real destination for the local City residents This 28.5-litre behemoth is capable of 135mph and workers.”

– not bad for a car over a century old.

Tickets to the London Concours are available The cars will be the focal point of the event, from londonconcours.co.uk, with a full day adult but London Concours is also a destination for admission ticket costing £35, and concessions luxury, featuring high-end food, champagne, from £18. watches and art. A unique ‘Investment Conference’

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PopSockets Expanding Stand and Grip for Smartphones

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If you go down that path and you’re writing only because you’re thinking about what people like, I think you do yourself a disservice as a writer, and you do the story that you want to tell a disservice.

That’s right.

So now that you have success, isn’t there always in the back of your mind that yes, you want to tell a story but you also want to write something that people will enjoy? I mean, there is the entertainment aspect to your work, right?

Q+A WITH LISA SEE

By Yvonne Yorke

The Miami Book Fair, founded in 1984, has evolved into the one of the top literary festivals in the country. I attended this eight-day event this past November where more than 500 notable authors from around the world – speaking English, Spanish, French and Haitian Creole, read and discussed their latest work.

The Miami Book Fair, founded in 1984, has evolved into the one of the top literary festivals in the country. I attended this eightday event this past November where more than 500 notable authors from around the world – speaking English, Spanish, French and Haitian Creole, read and discussed their latest work.

One of those authors is New York Times best-selling novelist, Lisa See who writes poignantly of China and the lives of ChineseAmericans in such acclaimed novels as Shanghai Girls, Peony in Love and Snow Flower and the Secret Fan, which was made into a film. Her latest endeavor, The Tea Girl of Hummingbird Lane, is a sweeping tea-infused charting the enduring connection between a Chinese mother and her daughter, and the history and of tea which has shaped their family’s destiny for generations.

I sat down with Lisa to discuss her work, her writing process, and her views on critical versus commercial success for authors: I’ve long enjoyed your stories with their depictions women’s lives China and in America, and obviously the meticulous research that goes into each novel. Is it more important for you to write a critically-acclaimed book, which perhaps not many people read, or to write a book that is a huge commercial success?

I think that if you’re a writer and you start with the mindset of commercial success and dollars, you are on the wrong path. I absolutely believe that.

There are things in my books where I actually thought people would put the book down and not read beyond that point. I can think of two books of the top of my head. In Snow Flower and the Secret Fan, when a lot of people got to the foot binding scene, thankfully they picked the book up again but a lot of people had to put it down.

In Peony in Love, when the main character dies on page 99, a lot of people put the book down and never picked it up again.

They didn’t realize that he was going to continue on. In this book, The Tea Girl of Hummingbird Lane, there’s a scene which has to do with the killing of twins – a practice from the Akha ethnic minority group.

I knew that I wanted to use it but I was also thinking, “How can use this and still have people read the book”? It was central to the story but sometimes I’m thinking about the audience.

If you start out as a writer, and you think, I want to be on a New York Times list, or I want to be a commercial author with a bestseller, there are certain genres you can do that in like mysteries or thrillers. But once you get out of that category, it’s really hard to write to a formula. Not that all of those books are but the ones that are best sellers are not terribly formulaic but people will go to those writers and say, oh yes, I love Michael Connelly and you know what you are going to get but it’s also unique to that author.

You mean the commercial writer.

Yes, the super commercial writer. You know, it’s one in a million. But for the majority of writers, and the majority of writers here (Miami Book Fair) it’s really writing about the things you’re passionate about. That you care about, that’s going to keep you going back, day after day for two years or 20 years but also you have to have that passion because there are a lot of things that happen along the way that aren’t very nice, like you can get stuck or 25 Upscale Living Magazine |

P R O F I L E you can get that first draft that’s pretty bad, or the New York Times doesn’t like it or people don’t buy it. Those things are really hard to deal with day by day so you have to have within you the passion to make you feel that you are dedicated to this.

I think of it sometimes as the difference between a one-night stand and a marriage.

With a marriage, you’re in it for the long haul. There are going to be some good parts and there are going to be some bad parts. Sometimes it’s for richer or poorer, right? So it’s being able to ride the good times and the bad times, and at the heart of that there has to be the passion and deep love you have for the story, for the characters and for the work itself.

Even though you were only one-eight Chinese, you obviously resonated very strongly with your Chinese heritage and that’s where you draw inspiration for your books.

When I was a kid, I lived with my mother but I spent a lot of time with my father’s family. What I saw around me were Chinese faces, Chinese culture, Chinese tradition, Chinese food. They were my mirror. They were telling me who I was.

When you were doing research for this book, how do you come up with the subject matter? Is tea a subject that you were particularly interested in?

I’ve been drinking Pu-Erh and Bo-Lai tea my entire life. It’s so popular in Hong Kong and Guangzhou because people drink it during dim sum. Restaurants would buy large quantities of the tea and put it in the basement. People would go to the restaurants not necessarily for the quality of the dim sum but for the quality of the tea because each basement was different so as the tea was aging down there, bringing in different flavors and aromas that was unique to that basement.

Regarding your writing process, you said you would write 1000 words a day.

I write the last line of the book first because I want to know where I end up emotionally. From the time I was a little girl, I would read the first chapter and then the last chapter of a book. And then the second chapter and then the penultimate (second to last) chapter. Back and forth until I met in the middle. And then I would go ahead and still finish the book. I still read books that way.

Is it confusing?

No. I think when I was a kid, I couldn’t deal with not knowing how it was going to work out. I would be so worried that I

MARCH 2018 www.upscalelivingmag.com

P R O F I L E would stay up all night so that was how I did it – I would look at the end and see how the people end up. I still do that.

I have an outline that was usually about 7 pages and it would have the basic stuff – the time period, who the characters are, what the emotion is, what the historic backdrop is going to be, and then when I start doing the research, I start to find things and go “Oh, I have got to use that”.

I did research on five ethnic minority groups and I thought one of them would be the one. But then when I was there in China, I met this incredible family and that went out the window and I just switched. When I came back was when I did more of the research, and as I was doing that research, I was thinking, “I have to use this about the twins.” As I do my research I find things that I can use or it triggers my imagination. So if this is something that happens, I think how it would affect my character in the time and place that they are?

Then you would write the whole first draft.

Yes. I don’t think there’s a right or wrong way. Janet Fitch (White Oleander) says she revises what she wrote the day before before she starts writing. I could try doing that. But there’s the only thing: you could lose the momentum.

And I do think that there are certain things that happen along the way that are unexpected. That happens with every book that something happens that’s totally unexpected.

In The Tea Girl of Hummingbird Lane, there’s a character who’s banished in the second chapter, and I thought that I’m never going to see her again. Many years later, these two characters they’re walking over land and they’re in this little village, and who do they run into? My character! It was a total surprise to me. It wasn’t something I planned.

But it made sense.

But it made sense and I was really thrilled to see her. I just really like that character. The main character in the book said something like, “The fact that you keep meeting me like this, means that we’re supposed to be together.” So then she takes the child with her, and then she’s in the rest of the book but that was not planned. So even though I have an outline, there are things that happen along the way.

Shanghai Girls would be the closest I have to a novel based on true events. I don’t have any family in Shanghai. They were just poor peasants but in the 30s, my great-uncle took all his 9 sons to China. Let’s get all the boys wives. Those wives were my aunties and they came over to Los Angeles.

That was the only book I’ve written that I didn’t need to leave my house. I had all the material was there. I mean I did go to Shanghai to see what was cool but I didn’t really need to go. Those aunties, the last one only die a couple of years ago. They were here for 70 years and only spoke a few words of English. They had really hard lives, some had very happy marriages, and some didn’t. I was at a banquet and sat at a table with my uncle and I asked him why he was so happy and he told me that his wife had finally left him. They died within two months of each other and for those two months, they were finally done with each other, but they had stayed married all that time.

There’s a handful of really great Chinese-American writers. Do you get together and support each other’s work?

I think we pretty much all know each other. Make that broader to AsianAmerican writers. We certainly meet each other, and try to be supportive of each other. We’re often are put on panels together. Remember when Amy Tan’s book came out? She was the first big Asian-American writer. There is also Maxine Hong. But “Joy Luck Club” changed everything. Now all of a sudden there were a lot of publishers who wanted to have their own Amy Tan. Hopefully there will be many more fantastic Asian-American authors.

Thank you for taking the time to share what inspires your writing and your insights into the writing process.

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R E S T A U R A N T

AQ CHOPHOUSE

OPENS IN LUXURIOUS ACQUALINA RESORT & SPA | By Alona Abbady Martinez

A

cqualina Resort & Spa has recently opened its latest upscale dining restaurant, AQ Chop House.

The restaurant’s open, airy space is framed by an awe-inspiring decostyle chandelier, refurbished from the 1930’s and surrounded by windows, allowing the natural light to set the tone in the casual, yet elegant space. AQ Chop house is decorated in subtle tones of white and gray terrazzo against a backdrop of handpainted gold millwork details, gold leaf wall treatments, and pops of warm blue chenille fabrics creating a serene sense of luxury while guests dine on Chef Michele Mazza’s specialties with uninterrupted views of the Atlantic Ocean.

The restaurant features both indoor and outdoor dining and blends a modern steakhouse with Italian flavors, offering prime cuts of meat, a selection of crudos and seafood, and a complete sushi menu as well.

Highlights include sheep’s milk ricotta with sea salt and extra virgin olive oil, branzino crudo with blood orange and friseé, grilled octopus, and short rib ravioli with sage and butter, made in house. Grilled fish and prime dry-age meats as well as delectable sides from truffle French fries, broccoli rabe to cream of corn and sautéed cauliflower with raisins are featured as well.

Deborah Yager Fleming, CEO & Partner of Acqualina Resort, is thrilled with the new dining option.

“With the success of our Il Mulino New York restaurant, we are excited to launch AQ Chop House in collaboration with Chef Michele Mazza and his talented culinary team. AQ Chop House perfectly complements our resort dining offerings creating an exciting culinary destination in the heart of Sunny Isles Beach.”

AQ Chop House is located at Acqualina Resort & Spa, 17875 Collins Avenue. Dinner is served from 5:30 p.m. to10 p.m. seven days a week. There is valet parking. For reservations, please call 305-918-8000 or visit w w w. a c q u a l i n a r e s o r t . c o m .

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H O T E L

HYATT PUNE | By Jyoti Balani

I was recently invited to the Hyatt Pune which is located in Kalyani Nagar in Pune and is surrounded by greenery. With the key elements of light, air and water corresponding with every design element, the hotel has a serene ambience and positive energy which one can feel as soon as you enter the property. The use of water bodies in and around the hotel creates a peaceful vibe at the entrance and porch. For those looking to explore the city of Pune, Hyatt Pune Kalyani Nagar is situated right in the heart of the city, adjacent to the tranquil Aga Khan Palace, one of Pune’s best-known landmarks. Hyatt Pune is the only hotel in Pune with natural sunlight in all rooms, washroom and all public areas. I was hosted in a suite with a large beautiful garden attached; these suites are very popular with guests as this is only hotel in the city which offers garden suites especially on higher floors.

“Hyatt Pune is like an oasis in the middle of a desert. Our hotel has plenty of scenic and landscaped locations like our poolside, outer decks with all our dining outlets and the ballroom terrace amongst others. The hotel has an earthy atmosphere with natural elements being the highlights with beautifully curated water bodies and natural sunlight. The team at Hyatt Pune adds to the charm of the hotel as we strive to elevate our guest experience each day and curate unique and customized events in the city. The restaurants offer myriad options for our patrons ranging from global cuisines like Italian, Mediterranean and Indian at Eighty Eight, Kebabs and cocktails at Fishbowl and our Award Winning PanAsian Restaurant- Baan Tao. For guests on holiday, we offer the beautiful Garden Suite with its very own private terrace garden. Our lifestyle floor located on 12th level houses a state of the art gymnasium and spa where one can indulge in western and traditional Ayurvedic treatments. The poolside is gorgeous, expansive and perfect for yoga and meditation early mornings. At Hyatt Pune, Kalyani Nagar we are proud to offer a holistic experience with an exhilarating destination, exotic venues, delicious food offerings and memorable guest service,” said Sumit Kumar, General Manager - Hyatt Pune.

With 209 luxurious rooms and suites, various food and beverage outlets, a spa, poolside and gym, Hyatt Pune is an ideal choice for residential 29 Upscale Living Magazine |

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H O T E L S conferences, meetings and events. The hotel is also a chosen destination for entrepreneurs, corporate executives and managers. It is an ideal business venue suited for residential conferences, training programs, brand launches, dealer meets, workshops, seminars and family functions. Hyatt Pune offers complete meetings and banquets area of 929 square metres (10,000 sq feet) with eight break out rooms and an alfresco area. Contemporary in design and feel, the hotel provides flexibility for all events from meetings and conferences to sit down dinners designed with luxury as well as technology in mind, all with a dedicated team of meeting professionals. The signature 5300 sq-ft ballroom called Istana is a squared, pillar less hall with 4 beautiful crystal chandeliers that add to the grand visual experience of the hall. Istana also has a terrace attached which is 1916 sq-ft, offering a great venue and ambience for outdoor dining. The hotel provides secretarial services and internet facilities for those who visit on a business trip or want to stay connected. (Wi-Fi) high speed Internet connectivity allows business managers to surf the internet from any part of the hotel including the swimming pool deck chair, the lobby or from their rooms. In addition, a highly professional team of experts and chefs work closely with a guest to ensure a delicious range of catering options are provided, from coffee breaks and buffets to specially designed set menus.

The twelfth floor of the hotel houses a popular spa which uses the fusion of traditional Ayurveda and international treatment. I went for an Ayurvedic treatment the first day called Abhyanga and a deep tissue massage the next day. The spa uses products from Ananda for both retail and treatments. This popular spa also offers yoga sessions at the picturesque outdoor swimming pool and I tried one of these sessions after which I felt absolutely rejuvenated and relaxed.

Hyatt Pune, Kalyani Nagar is known to create unique experiences with international chefs being flown in the city exclusively and the result is unique food promotions which have become very popular with Puneites as I discovered during my visit. While I was a guest at the hotel, I was invited to try the Korean menu at Baan Tao – the award winning Pan Asian restaurant which hosted a spectacular Korean Food Festival. An expat chef was flown in from Park Hyatt Busan, South Korea Chef Jeong Hwangil. Chef Suvendu Roy – Head Chef at Hyatt Pune said, “Korean food has grown in popularity exponentially in the past couple of years.

Pune city also hosts a large number of Korean nationals settled in the city and thus the decision to host one of city’s most preferred cuisines with the authentic flavours that Chef Jeong brings with him was very exciting. We truly hope that our guests enjoyed the specially curated five course à la carte menu during the course of the festival.” Chef Jeong, in his first visit to India is excited to share his culinary skills with the food connoisseurs of the city as he intends to simultaneously also learn the art of Indian food culture. Chef Jeong recently conducted a Korean Food promotion at Grand Hyatt Singapore and is all set to present his country’s flavoursome cuisine to the curious and ever evolving food lovers of Pune. Samgyetang (Korean Chicken Soup), Jeonbol Cho (Salad with Prawns and Scallops) and Bosom Plate (Pork belly speciality) are some of his signature dishes which were served during this festival.

Hyatt Pune is a destination in itself what with it’s serene ambience, vast expanses of greenery and water bodies, spacious public areas, popular food and beverage outlets, a spa, all this managed by warm and efficient staff in the hotel. Perfect for a weekend stay for those looking for a short holiday as well as for those who are looking to stay in a hotel in Pune for work related reasons!

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T R A V E L

TSWALU KALAHARI

NORTHERN CAPE, SOUTH AFRICA

By Heléne Ramackers

With its undulated and expansive landscape, Tswalu encompasses barefoot luxury at its finest. Stretching over 271,816 acres of vast Kalahari terrain, you will want to kick off your shoes and stay here forever.

Y

ou know it’s a hot day when the warthogs not only come to lap up the precious water at the watering hole, but have a roll-around in it as a cooling off attempt. Even the wildebeest are gathering at the same hydration point to try and quench their thirst.

Hot summers and cool winters form an integral part of one of the last Eden’s in South Africa’s largest private game reserve. They form the backdrop for a green Kalahari when the summer rains descend on the unique red earth, springing about a transfusion of life-sustaining greenery for the preservation of existence in this otherwise barren wilderness.

My visit to Tswalu Kalahari is fraught with firsts – first time in a Pilatus PC-12, first time to the Kalahari, first time with a private safari guide and tracker, first time seeing Kalahari black-maned lions; the list goes on and on; making it an exceptional experience from the get-go.

The red earth stretches as far as the eye can see, with greenery dotted like a Claude Monet masterpiece. As Captain Antonie Froneman starts the

descent into the sprawling topography, it soon makes me realise that in spite of the sweltering heat, the Kalahari is one of the most beautiful and diverse panoramas in the world.

I am welcomed at the airstrip by head guide Chris Erasmus and tracker James Sekwe and after a 30-minute drive through the reserve where we spot oryx, giraffe, tsessebe and Namaqua doves in their breeding dress, the very friendly Tswalo duty manager Rachel Victor greets me at reception with a cool refresher towel.

“Your suite is almost ready,” she says, “in the meantime; please sit down for breakfast or lunch.” Head chef Alewyn Malan is at hand to discuss food allergies and menus with me, tailor-made to your preference. “If we don’t have it in stock, we will source it for you, and fly it in,” says Alewyn.

Really? Yes, just another part of the Tswalu ‘we will cater for your every need’ magic.

My table on the veranda has a view of the watering hole, where a myriad of animals come to drink at all times of the day. It is my first ever sight of a roan antelope and a sable antelope. After brunch, Rachel walks me to my accommodation, legae 6 at The Motse, where after an informative show-around of my impressive dwelling for the next two nights, I order a delicious frothy cappuccino and watch the passing wildlife from my oversized wicker chair. I’m slightly startled by the influx of animals and the shortcut past my room is a wonderful surprise – suddenly a warthog appears out of nowhere while the wildebeest and their calves run up and down right in front of me.

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T R A V E L I am scheduled to meet Chris and James at reception for my helicopter flight over the reserve and I’m giddy with excitement. Not only to fly in the Agusta Westland 119 single engine helicopter, but to get an eagle eye view from my comfortable cream leather seat up in the sky. Gus van Dyk, director of wildlife is sitting beside me, explaining the conservation efforts of Tswalu, restoring the Kalahari back to its beautiful self. The helicopter flight is a wonderful addition to the already exciting extra offerings at Tswalu – you can either book a conservation educational or enjoy a Korannenberg mountain picnic with uninterrupted views of the southern Kalahari.

Back on terra firma, Chris and James are ready to take me on my first game drive. I had been asked what I would like to see and having done some research on Tswalu and the animals that inhabit the region, I know I want to see the Kalahari black-maned lions. We happen to be in the part of the reserve when the lions roam, so finding them should be a piece of cake, or so I thought. Once again, the interaction and kinship between guide and tracker yields the desired result – find tracks, follow them and with the right amount of intuition and animal behavior knowledge, the animal will be in your sights before you know it.

The Southern Pride’s big male lion is lying fast asleep not quite in the shade. Under the tree next to him, three sub-adult lionesses are having a slumber. We sit and take in the absolute magnificence of these beasts for a good hour before they start moving about. The male opens his eyes momentarily and rolls onto his back to continue his siesta. Suddenly, a female sparks his interest and it is rumored that he has been mating with her. She has just come out of oestrus and gives him a nasty smack when he gets too close for her liking. We all laugh out loud when he sniffs where she has sat and proceeds to do the flehmen grimace.

After this incredible sighting, we set off to find a suitable sundowner spot on top of a ‘koppie’ (hill). Chef Alewyn and the rest of the kitchen staff have pulled out all the stops to put together a picnic with trimmings deluxe – beef burgers, potato salad, beef kebabs, lamb ribs, chicken drumsticks, a selection of fruit, chocolate mousse and any tipple that tickles your fancy.

I quietly contemplate skipping dinner because this was just too much delicious food. Rachel had jokingly told me earlier that no guest is allowed to leave until they have gained at least eight pounds, which by the look of my eating habits during my first day at Tswalu is easily attainable.

I freshen up before dinner which is a veritable feast of ‘My Inspiration – by Alewyn’, consisting of grilled octopus or chilled cucumber soup or springbok tartar for starters, grilled sea bass, kudu wellington on potato rosti, duck breast on a sautéed vegetable or fried tofu disks. I opt for the kudu wellington on potato rosti served with baby beets, spinach puree, glazed carrots and a cranberry port reduction and truffle salt made to perfection. After my filling picnic, I ask for a single serving of vanilla ice cream instead of the dessert choices consisting of plum, mint ice cream and liquorice meringue or Amarula tiramisu.

Time for my pre-sleep nightly ritual of a clean(s)ing shower with Kalahari shower products. It’s difficult to choose between the inside or outside shower, because standing outside I will witness the star-spangled sky above and might forget to shower! Clean and refreshed, I dry myself with the fluffy white towel before climbing into my enormous bed, draped in cream and light blue linen with the dropped mosquito net.

The following morning is overcast with a smidgen of rain falling, which means the road will have fresh tracks on it from a ‘blank slate’. James thinks he spots African wild dog tracks and all of a sudden, we are in hot pursuit of them, but we seem to be driving in circles. They must be somewhere and as we approach the clearing, I smell the distinct odor that can only be that of a wild dog. They are huddled together in the cool weather 36 Upscale Living Magazine |

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T R A V E L

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T R A V E L and as soon as the sun makes an appearance, they start playing and running amok. We follow them through the reserve - chasing baboons up the mountain and stalking guinea fowl. These callous hunters will eat just about anything.

It’s still drizzling and James is certain he has spotted cheetah tracks. They lead to a dead end.

Chris backs up and turns the vehicle around and there they are, two brothers lying under some shrubbery.

Tswalu is home to the most prolific bird species – spotted eagle-owls, Kalahari scrub-robins, pale chanting goshawks, Southern anteating chats, fiscal flycatchers, African red-eyed bulbuls and the adorable sociable weavers.

Another cornerstone of Tswalu is the Tswalu Foundation, spearheaded by Dylan Smith. Apart

from the conservation work they do on the reserve, the foundation focuses on how to further empower the youth through knowledge and research on the impact of climate change and the human effect on the landscape. With a research center based at Tswalu, the contribution to the sustainability of the animal species as well as the landscape form critical components of the longevity of critically endangered species such as pangolin.

It is late in the afternoon and there is a surprise in store for me – a visit to the meerkat colony. I have never seen meerkats in the wild, let alone walked to them on foot. Having been habituated to people in their vicinity, they scratch in the ground all around me in the hope of finding something to feed on. I am completely in awe of the cuteness factor and they don’t seem to mind my presence.

It is time for them to enter their burrow, but not

TRAVEL TIPS -Tswalu Kalahari is situated in a malaria free area.

-Spring (September to October) days are very pleasant, warming up with cool evenings.

-Pack light and airy clothing for the summer months (November to March), sandals and a swimming costume.

-Bring something warm for just in case as the mornings and evenings could be overcast and cooler.

-Summer months also have an occasional thunderstorm.

-Autumn (April to May) have mild days with cooler evenings and is also the greenest time of the year.

-Winter (June to August) is much cooler, with cold evenings and frost causes temperatures to dip below freezing. This is the time for lots of layers and warm fleecy jackets.

-There is no ‘dress code’ – whatever you feel comfortable in.

-Remember to bring sunscreen, your camera with plenty of memory cards, chargers for devices and closed shoes for walking.

GETTING THERE: Tswalu operates a daily scheduled service between Cape Town International Airport and O.R. Tambo International Airport in Johannesburg directly to the reserve’s own airstrip. Get there in style in Fireblade Aviation’s Pilatus PC-12 pressurized private aircraft, complete with Bushmen paintings on the exterior of the plane.

More information on flight times and getting there by road is available on www.tswalu.com

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before the little ones enjoy some playtime and the mom grooms the smallest of the lot before sending him off to ‘bed’.

With so many firsts for me, have you ever felt the Kalahari sand between your toes? Here at Tswalu Kalahari, you will experience barefoot luxury at its best. Go on, book a trip here. Take your shoes off. You know you want to.

Thank you to Jeannine Orzechowski for making the arrangements and to Tswalu Kalahari for hosting me. *Views expressed are the author’s own. www.tswalu.com www.tswalufoundation.org

CP HR EOF F I L E

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C H E F

JAN HENDRIK

VAN DER WESTHUIZEN Shining Bright

When I met Jan Hendrik van der Westhuizen for the first time in 2016, he had just catapulted onto the world stage after clinching the accolade of a Michelin star for his first self-titled restaurant JAN. A lot has happened since then; filmed a television documentary about JAN, opened a second private dining room honouring his grandmother, Maria and created an organic wine named JAN. | By Heléne Ramackers

Despite his fame – they say you have ‘made it big’ when you are known only by your first name – he has remained humble and hardworking, in sharp contrast to letting his celebrity get to his head. What I remember from my interview with Jan Hendrik are his movie-star good looks, perfectly chiselled features, piercing green eyes, passionate way of speaking about his loves and his infectious laugh. It’s almost impossible not to swoon over him.

Jan, you are older, wiser and even more handsome than the last time I saw you. How is that possible?

Definitely older and I think a slight bit wiser….lots has happened and I love what I do every day! My saying of doing something extraordinary every day has been my life motto since I can remember and it’s possibly this that is keeping the smile on my face.

You opened JAN in 2013. Five years have passed and you are still going strong. What is the recipe (no pun intended) for your success?

Don’t stop paying attention to the smallest details. Make mistakes and learn from them.

Invest in yourself, your energy and the people around you.

How does a self-confessed introvert manage to achieve all this in such a short time?

I have a short attention span. I like to touch something and make a difference. Raakvat!

(Cutting edge). That is of the utmost importance!!

do it. If I look back to it today it really makes sense to me. A good chef knows his product.

A great chef knows where his product comes from.

What are your favourite smells from your childhood?

Your parents must be incredibly proud of you and they have even visited your restaurant. Granted, the food at JAN is somewhat different to what your father is famous for – his ‘braaibroodjies’ (bread toasted on a fire).

What were his impressions of dining at JAN?

Burnt toast on the coal stove.

Your love affair with food is legendary – starting off in the kitchens of your mother and grandmother, studying home economics at school and trying to appease your father by playing rugby and then you scored a try on the wrong side of the posts. How did you hide your culinary genius from him?

I kept telling him it is a phase that I am going through… I said that it is important that I know the basics of cooking so in case I would go to the army one day, I would be able to survive. He liked that idea, but never realised I decorated wedding cakes in the back kitchen.

That’s what I call survival skills!

On the farm in Mpumalanga where you grew up, at the age of 12, you dressed up the milking staff in white and played relaxing music to the cows for them to produce more milk?

You even spoke to the cows. What was the result of this holistic approach in your young life?

I don’t know, but I wanted calmness and beauty and I thought if the cows were happy their milk would be better. If I think of something I

He loved it so much! My mother had to butter his bread and do everything for him as he didn’t know what to do with all the cutlery and crystal. After a few cognacs and cokes he started sharing his plates with the neighbouring table, saying … this is my son’s food!

On 12 October 2017, your 90-year old grandmother Maria boarded a plane for her first overseas trip ever to be the guest of honour at the opening of her namesake in Nice.

That must have been a phenomenal experience for the both of you.

She wants to come back! She was the perfect fit for the French Riviera; she dressed up in style and really couldn’t believe what “overseas” was like. She is already planning a trip for 2019 at the age of 92.

You are an incredible photographer and painter. Is there anything you can’t do?

I cannot iron.

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C H E F

Your curious nature makes you want to know and learn about lots of different things - like a sponge you absorb so much. Do you have moments when you are really bored?

I never sit still. Which means I am always on the move. I get bored in meetings that are longer than 20 minutes. Totally bored. I start to scribble.

The Michelin star! What an incredible accomplishment. The first star ever awarded to a South African. After only two years of opening JAN. Congratulations! You probably strive to do better each and every day and improve on the experience patrons have at JAN. What can they expect when dining at JAN? We set standards higher every day. We improve ourselves, our talents and guests return for original flavours, unforgettable service and a setting that takes them to a place far far away.

Is there a different gastronomic experience at MARIA? For the moment, it is a private dining room that offers the same menu for groups of 8 to 16 in a beautiful space. I have other plans up my sleeve, but for now it is amazing to welcome groups as JAN is too small for this.

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Tell us about the stringent process it took to create your own blend of cuvèe?

A few fantastic hangovers and an experience that I have always dreamt of. Making a wine is like making a sauce. You add a little bit of this, a little bit of that and you keep on tasting, until it’s perfect.

It is evident in your work and your trade, even in your life, that you are an absolute perfectionist. Has that been to your detriment?

I have moments that I let go on some things, but in general I like it when things are in place, working, clean and neat. This makes me struggle to sleep sometimes but nothing a cup of camomile can’t do for the old brain.

How important is it to have a sense of humour in your line of work?

Every day we work with products that were happy when they were produced and grown, taken care of and most importantly they were loved. We should too. It just makes sense. The harsh conditions in kitchens can get things going the other way sometimes, but my kitchen is 90 percent a happy, calm and place filled with a good sense of humour.

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I suppose patience is also a virtue?

Tell me about it!

You are very hands-on at JAN – sourcing flowers for the restaurant, serving food, being at the front to greet patrons. Do you believe it adds to the dining experience?

Absolutely. I do this whenever I can. Guests feel the presence and they feel special.

You have had some famous guests, some delightful (Julia Stiles) ones. That must have been quite an honour for you.

We never shared who our famous guests are as they keep coming back. But there have been some incredible people that I never imagined I would meet in my life.

Have there been not-so-delightful guests and what has that experience taught you?

Not much, but of course we all have those ones. I like to move on with things. Try to get the guest in a better space or mind-set and if that doesn’t work, we move on and focus on what we know we do well. Some guests really don’t understand the effort we put into each experience and I can spot them from a mile.

C H E F

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C H E F

Any people - famous or not - that you would still like to cook for?

Oprah Winfrey and The Queen. I want to give them a tjoppie (lamb chop), pap (porridge) and sous (sauce).

Are there certain tastes the French palate can’t handle?

They are not crazy about spices, cinnamon, chilies and combinations like mint and chocolate.

You are proudly South African, incorporating some South African dishes with a twist on the menu at JAN. What are the favourites amongst diners and your favourites to make?

Bobotie and biltong.

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What are your favourite smells now?

Clove.

Apart from your beautiful set of knives that seem to travel everywhere with you, what other essential elements do you require in your kitchen?

Hand blender, good chopping board and beautiful plates.

French is not the easiest of languages to master. I assume there has been an improvement?

I still take lessons and would say I am now almost 60 percent there. But yes, it is a constant learning school and sometimes a big frustration!

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You filmed a documentary entitled JAN in the dead of winter and in only one week.

Only you are able to do that. What were the highlights for you?

Working with such an incredible team. They totally got me from the first moment.

Apricale. What a picturesque place! How did you discover that hidden gem?

While working on the yachts in Monaco, the boat owner told me about it. His mother was an artist in the village. I loved it from the first moment I set foot there.

You have secured a lasting friendship with the beautiful Jeanette van Manen and Piergiorgio. What, apart from their wonderful

C H E F

company and delicious food, draws you back to Apricale time and again?

Being able to have nothing around me that screams attention. It is all simple, plain but SO incredibly delicious and beautiful.

You live in Nice, not far from your restaurant. What have you done to create a homely environment for yourself?

I literally live a two minute walk from JAN. I have established quite a routine – stopping at the boulangerie every morning, cutting my hair at the same hairdresser for years, I have the same fruit and vegetable supplier, I go to the same place to do my laundry and visit the same wine bar. They are all on one block. I am a creature of habit.

You spend a fair time travelling. Apart from the obvious – South Africa – which other places have left lasting impressions?

in South Africa and going back to my roots. It features people who are important to me and also showcases my beautiful home country.

Japan. It is one of the most incredible countries I have ever been to … the culture, people and food is out of this world!!!

Plans for the rest of 2018?

I love the quote from your grandmother – “Reach for the moon and you may land on a star”. You already have the star – will you be aiming for the moon next?

Not sure, but perhaps another star?  What really excites you right now?

I am shooting a documentary on my life for a French television channel. It shows me cooking

I am totally excited to be publishing my own Journal. It is a bi-annual edition of people, places and recipes that inspire me. It’s like a coffee table book/magazine but more timeless, oversized and filled with one of my biggest passions - food and photography. It will be on shelf in South Africa at the beginning of April.

The Journal can be pre-ordered at the end of February.

INSTAGRAM: @janhendrik Facebook: @janhendrikfood www.janhendrik.com

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H O T E L

THE DEN BENGALURU | By Jyoti Balani

Bangalore is one of my favorite cities in India and one that I travel to often for work and pleasure both. Even though I have stayed in most of the better hotels in Bangalore, recently I enjoyed a delightfully pleasant stay in a brand new luxury hotel called The Den Bengaluru in the Whitefield area.

Located in the IT hub of Bangalore, The Den is a state of the art luxury hotel with just the right blend of service, luxury and quiet efficiency. Whether it is a business trip or a holiday, The Den is a perfect destination with its sophisticated elegance and a range of activities that one can engage in. I received an invite from the hotel’s General Manager Vinesh Gupta who has been working on this project relentlessly for the last two years.

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n arrival I was welcomed by the Director of Sales and Marketing Sandeep Sahdev and we started with an interesting lunch at The Creek which is a casual and high-energy round the clock dining restaurant that serves authentic Indian and world cuisines. Alfresco at The Creek is gorgeous with flowing water bodies and spacious lawns and in the evenings it resembles a breezy cafe in Europe. After lunch I checked into a studio room which is designed in such a way that a guest finds it really convenient to move around with everything within easy reach. My studio room had huge glass windows which looked out into the city and a futuristically elegant design which made it a delight to be in for the next three days.

With 226 rooms, suites, state-of-the-art facilities and a delectable array of dining options, The Den is positioned around the concept of “Eat. Work. Sleep. Play’. The hotel’s proximity to all the IT parks and business districts of the city makes The Den Bengaluru a great choice when in Bangalore. With a contemporary design, one that reflects innovative and progressive elements that make modern-day Bengaluru come alive, the hotel exuberates luxury

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with spacious rooms and sophisticated meeting spaces. With a smart workspace, highspeed Internet access and a spectacular view of the bustling city, the guest rooms at The Den are perfect for working and relaxing. The philosophy of embracing the modern culture and traditions is further reflected in the names of the hotel’s exclusive restaurants, meeting rooms and banqueting facilities.

Vinesh Gupta, General Manager, The Den Bengaluru said, “The Den brand prides itself as being a cultural touchstone that provides state-of-the-art-facilities. The Den Bengaluru is the epitome of our vision, combining rich local traditions with renowned contemporary touches to deliver a fresh perspective on worldclass service. Our aim is to offer our guests a unique blend of modern and traditional aesthetics that create memorable experiences for millennials and globetrotters”.

The Den Bengaluru is an exciting place for foodies thanks to an efficient team led by Food and Beverage Director Nishendra Kashyap and Executive Chef Kapil Dubey. While at The Den, it is a good idea to spend time at The Nest, a chic lounge bar that serves exciting

H O T E L

of four suites named The Den Suites, The Loft Suites, The Townhall Suites and The Paramount Suites.

drinks and exclusive bar nibbles. With tasteful interiors, gaming stations, stylish furniture that is reminiscent of an artsy magazine cover; it is carefully designed to include something special for everyone. There is a talented bartender who creates innovative drinks and exotic concoctions as I discovered during my visit. The Layla, the signature rooftop restaurant serves exotic Mediterranean Cuisine under the stars. The Cold Press is a quick, convenient place for healthy eating and offers an essential dose of nutrition with super foods, a range of juices, smoothies, shakes and health foods. I picked up a lot of goodies from The Deli while leaving the hotel such as a date and walnut cake, gourmet chocolates, cheese straws etc. It’s the perfect place to enjoy a leisurely cup of coffee with delicious pastries and muffins or a croissant!

The Den Bengaluru is distinctive in many ways and one of the most unique inclusions is The Cave, which is a 15-seater large cinema hall that offers a curated selection of movies, one doesn’t need to go out in the chaotic traffic that Banga

lore is infamous for to enjoy a movie. The Play House which offers a wide range of electronic interactive games, vintage video games and snooker is another option for those who wish to unwind.

The hotel also features an outdoor swimming pool, a fitness centre equipped with the latest equipment and Sanctuary, a spa to rejuvenate the mind and body.

The hotel has 226 rooms in all which are categorized into The Den Room-84 rooms in this category that provide an ideal urban experience for travellers with contemporary furnishings, The Den Corner Room- 48 rooms in this category have magnificent views with contemporary furnishing, The Den Studio Room-24 rooms in this category with 400 sq.ft. space, ideal for long staying guests and The Den Club Room which are the best choice for business travelers-63 rooms in this category on higher floors, lounge facilities, Express check in-out, airport assistance, lounge facilities with an exclusive buffet breakfast, Board room meeting space, Tea/coffee service all day long. The Den Bengaluru also offers a range

The hotel has expansive meeting spaces ideal for all sorts of events and celebrations, business meetings and conferences. Forest is a Grand ball room is 5700 sq feet with a ceiling height of 16 feet and can be divided into 2 equal parts creating two smaller venues with 3300 and 2400 sq ft. respectively called Forest I & II. Camelia is 900 sq ft of area for meetings and breakaways with inbuilt audio-visual with projection options and can be divided into two parts for smaller meeting groups. The Rose with an area of 350 sq ft is ideal for small meeting groups in possible different seating styles. The Aster has an area of 500 sq ft with a fixed board room set up with a magnificent white marble top table for 16 to 20 people. The Arena has an area of 1250 sq ft with an auditorium and 70 seats, projection and is ideal for presentations, trainings and addresses.

The Den Bengaluru synonymous to its name is the perfect meeting point for tourists, business travelers and industry stalwarts. A premium property, the hotel stands out for its suave pad of comfort in the central business district of Whitefield in Bengaluru. Sophistication combined with easy comfort and proximity to all the IT parks and business districts of the city makes The Den a smart choice for both business and leisure travelers. Worth several visits when in Bangalore!

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The Best New

RESIDENTIAL RESORTS

for 2018

R E A L

E S T A T E

CAROLINA BAY Bermuda Carolina Bay is a 182-acre ultra-luxury, master planned waterfront destination and community located in the serene west end of the island in Southampton and Sandys Parishes. With its pink sand and crystal-clear beaches, the destination will be home to the fifth Ritz-Carlton Reserve in the world and only third in the world with the luxury branded residences.

What’s more? The destination also boasts a superyacht marina which is now open. Move-ins are slated for summer 2018.

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E S T A T E

ROCK HOUSE Turks and Caicos, Providenciales Rock House, the latest residential resort from Grace Bay Resorts, will feature a collection of luxury cottages nestled into the yet-to-be-developed cliffs of Providenciales’ north shore once it breaks ground later this year.

The project, which launched sales in April 2017, will capture the allure of hillside European towns like Capri and Antibes, providing a private, cliffside option for buyers coveting an alternative to the numerous beachfront resorts typically found in the Caribbean. Each home, crafted by Coast Architects with interiors designed by AD100 interior designer Shawn Henderson, will include private shower gardens, oversized soaking tubs, eclectic Scandinavian and custom-made furnishings and 180-degree views of the archipelago’s barrier reef and Atlantic Ocean. Upon completion, the resort will also feature five-star hotel amenities like a relaxing spa, energizing fitness center, winding jogging trails and a signature restaurant and main infinity pool both set upon a soaring hilltop. Pricing of the studio to two-bedroom cottages ranges from $600,000 to $1.625 million.

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R E A L

E S T A T E

MANDARINA Nayarit, Mexico In Nayarit, Mexico there is a collection of 55 private four, five and eightbedroom villas that are among the first One&Only Private Homes in the world. The homes offer up to 13,000 square feet of seamless indoor and outdoor living, and amenities include world-class dining, tailored adventures and a kids’ club.

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C U L I N A R Y

BY THE MEKONG THE ST. REGIS MUMBAI | By Jyoti Balani

Located at Level 37, By the Mekong is one of Mumbai’s most popular and buzzing restaurants often referred to as the city’s finest Asian restaurant.

Director of Culinary Himanshu Taneja and his team at The St. Regis Mumbai are known to create superior quality preparations using authentic herbs and aromatic spices.

B

y The Mekong takes you on a culinary journey through the districts of Yunan and Sichuan in China and through Thailand and Vietnam.

As you enter the elegantly designed restaurant, you can’t help but marvel at the stunning 37th floor views of the Mahalaxmi Racecourse and the Arabian Sea from the huge glass windows. Mekong is an expansive restaurant with Oriental artefacts, wines lined over the walls, gorgeous lamps that create just the right effect!

By the Mekong has a brand new menu especially curated by Chef Shi Xilin. With a career spanning over two decades, Chef Xilin has honed his skill over the years defining Oriental cuisine in the Indian Diaspora at a renowned speciality restaurant in a leading luxury hotel. His expertise in Asian cuisine has led him to curate and create an interestingly unique menu at By the Mekong with exotic ingredients such as caviar and truffle and a varied choice of dishes for vegetarian guests.

The menu is a perfect balance of the exotic and the authentic! By the Mekong has a really extensive menu and so if one is visiting the very first time, it would be a great idea to ask the waiting staff for suggestions.

Divided into sections such as small salts, soups, dumplings, baos, seafood,

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meat & poultry, vegetables & beancurd, rice & noodles and desserts, there is lots to choose from for both vegetarians and lovers of meat. The menu carefully curated to capture the best of Oriental flavours is a selection of the bestsellers like Edamame Truffle, Stir Fried Shimeji and Green Beans with Dry Red Chillies, Butter Garlic Prawns, Steamed Chilean Sea Bass, Hot Beans and Fresh green Chillies, Roasted Pecking Duck and a blend of Chef Xilin’s exciting new creations like Lotus Root and Asparagus with Pickled Chilli and Ginkgo Nut, Beggar’s Chicken, Sea Scallop Cuttlefish with Flying Fish Roe, Mekong Chicken with Shimeji and Roasted Prawns with Thai Chilli paste. Those who prefer a light yet filling meal should try and assortment of dimsums and baos here. Gorgeous desserts such as Chocolate Texture and Ms Berry serve as the perfect end to a fabulous Asian meal in a refined ambience complimented by efficient and friendly service.

Those who enjoy a great drink with food in a fine ambience should try By the Mekong’s innovative cocktails such as the Mimosa (sparkling wine, orange) or the Mint Julep (Bourbon, mint leaves, sugar) or the Negroni (Gin, Campari, Sweet Vermouth). The beverage list boasts of some of the best wines, single malts, blended malts, blended scotch, aperitifs, whiskeys, gins, vodkas, rums, beers, liqueurs etc from all over the world.

It would be a great idea to try the hotel’s signature drink known as the Mumbai Mary-(Belvedere vodka with freshly cooked tomato puree with spices and coriander) or the popular Red Snapper (a classic from St. Regis NYC made using gin, tomatoes, celery, lime and spices).

By the Mekong with it’s refined ambience, fabulous views, efficient service, superlative food and drinks is a great place to unwind over an excellent meal with friends or family or even solo as I have discovered on several occasions!

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T R A V E L

DUNE SUPER TENDER BOAT

By Eugeni Quitllet

By Lisa Marie Lashley

T

he 196-foot-long open-bow by Spanish designer Eugeni Quitllet is an hybrid between a sail boat and a motor boat. This one-of-a-kind concept, Dune, is the world’s first super tender with six cabins available for guests making it fine for cruising. The upper deck is pure sci-fi, with matching seats and helm stations plated in rose gold and protected by a sloping teak deck that’s shaped— of course—like a dune. Behind the helm, another curved entrance gives entry to the saloon, galley, and staterooms below. The master suite and guest cabins are finished in gold. Under the waterline, Dune’s Azimuth propulsion system includes two rotating pods that deliver exceptional maneuverability for a 200-footer. Apart from the two sculpted lounges in front of the helm, Quitllet left the foredeck empty. “I wanted the owner and guests to feel as free as possible in the middle of the ocean landscape,” he says. He estimates that build costs, including the precious materials, will approach $70 million.

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