Journal Artistique Magazine No°4 | February 2020 by aime aime Publications

Broadly Wood, Beech (Fagus Sylvatica) – Dorset UK 2019 by Adrian Hous ton

NO°4

Editorâ&#x20AC;&#x2122;s Pick , p 78

Represented by Miaja Art Collections

Song for an Oak Tree Druids and Bards Chanted in unison Tales of nature Motherâ&#x20AC;&#x2122;s cradle Of all Humankind Oak trees In the forest Holding court Like old Kings Where the wise Would meditate Symbol of strength Resistance and knowledge The cosmic centre Where wisdom reside Celtic songs Celebrate and revere The ancient trees Beloved by all To love an Oak Father of all Is to hold in our heart The memory of past times When Nature gently Ruled the rhythm of our lives When the sun and the moon Dictated our breaths The dreams in our sleep Keeping us in balance With the cycles Of our Earth We seek anew To feel the pulse That runs deep Like gnarled roots Our bare feet Burry their toes To connect again With the divine

â&#x20AC;&#x201C; Isabelle Miaja 10 Feb 2020 Singapore

EDITOR’S NOTE

This fourth edition of Journal Artistique has a focus on conservation and sustainability, a subject brought to the forefront by our artist Adrian Houston, who will be showing a series of photographs based on trees during his first solo show at Miaja Ar t Collec tions in Singapore. Conservation is a topic that is close not only to my heart but also to many people who tirelessly remind us to respect our planet and warn us of dire consequences should we continue to forget that if nature’s ecosystem collapses, we have no chance of survival. Trees are vital. As the biggest plants on the planet, they give us oxygen, store carbon, stabilise the soil and give life to the world’s wildlife. They also provide us with the materials for tools and shelter. Humanity linked to nature is not a new concept, it’s a concept that is intrinsically tied to the wellbeing of our body and mind. Trees essential for life, they are the longest living species on earth and give us a connection between the past, present, and future. I was very young when I remember hearing my mother telling me that “ Trees are the lungs of the world”. A sense of reverence and magic emanates when taking a walk in a forest. The stories of druids celebrating trees, meditating below them and holding ceremonies amongst nature is quite compelling and if one is attentive, one can hear their chants in the psithurism of the trees in the breeze.

With this edition and the events surrounding our upcoming exhibition A Por trait of the Tree, we will be supporting various charities. One of the foundations we will raise funds for will be Action Oak, founded by Tony Kirkham, Head of Arboretum at Kew Gardens together with HRH Prince Charles, to fight the disease that has been decimating Oaks around the world. Our goal is to create awareness and support Action Oak based in UK and Garden City Fund based in Singapore, in hope to help the Conservation of Trees and Nature. A throwback to the Druids and their concern with the natural world and its powers, they considered trees sacred, and particularly the oak tree. From conservation to sustainability, it is a natural path and a journey that all of our contributors adheres to. These companies are using research, careful sourcing of materials and new eco-friendly methods of production to ensure they are on the path towards sustainability and longevity, and they are showing the way to a new tomorrow. Reusable and recyclable is a constant motto for those who care for the survival of our environment and I invite you to read these testimonials as they are true calls of the heart and a breath of fresh air in a world of consumerism and careless use of our resources. I want to thank each and every one for their help with this Edition of Journal Artistique, for each page holds a message of hope. One person can make a difference, but together we can save our world ! â&#x20AC;&#x2DC; Those who possess knowledge of the oak possesses the knowledge of all the trees.â&#x20AC;&#x2122; Is ab e l l e M i aja E di t or i n Ch i e f

Journal Artistique

Editorial Team Editor in Chief

Isabelle Miaja Content Editor

Sophia Smith Magazine Design Artist

Brenna Soong Editorial Feature Writers:

Mollie Jean De Dieu , Mr. Q, Julian Miaja Art Contributors Edition IV

Adrian Houston Fabienne Auzolle Sponsors Edition IV

Cosentino Goodrich Global GreenTurf Asia Greenlam Industries

MM Galleri Soraa Octopus Group The Rum Cartel

For Editorial, Sponsorship and Distribution Enquiries, please contact: Sophia Smith T. (+65) 6737 8979 | M . (+44) 7875 938084 E . press @ miajadesigngroup.com

Journal Artistique is published by â&#x20AC;&#x153; aime aime â&#x20AC;? publications and is a company magazine by M A I S O N M I A JA M A I S O N M I A JA Brands Miaja Design Group

Miaja Gallery

Miaja Art Colle ctions

E . info@miajadesigngroup.com

E . info@miajagallery.com

E . info@miajaar tcollec tions.com

T. +65 6737 8979

T. +65 6219 3326

T. +65 6737 8865

www.miajadesigngroup.com

www.miajagaller y.com

www.miajaar tcollec tions.com

9, Muthuraman Chetty Road, APS Building Level 2, 3, 4, Singapore, 238931 To find out about events at M A I S O N M I A J A , please visit www.maisonmiaja.com

CO N T R I B U TO R S

CO N T E N T E D I TO R

S O PH I A S M I T H Sophia Smith is the PR & Communications Director of Maison Miaja and the content editor of Journal Artistique. She grew up in Oxford UK and completed a Media & Communications degree from Universidad de Navarra, Spain. For the past ten years, Sophia has worked for the local press, lifestyle publications and in digital marketing. In recent years, she set up a Marketing & Communications consultancy business, working with companies in the UK, US and Singapore.

E D I TO R I A L CO N T R I B U TO R S

M OLLIE JEAN D E D IE U

M R. Q

JULIAN MIAJA

A self-proclaimed citizen of the world, Mollie grew up between Africa, France, the United States and has made Asia her home for the past thirteen years working for the French Luxury House, Longchamp. She currently resides in Singapore with her family where she occupies the role of General Manager for the brand. Her stamina in life resides in the continuous seeking of channels that cater to wholesomeness, empowerment and mindfulness. She believes in living her life as authentically as possible and without regrets. Her favourite tag line of the moment is: “keep your eyes on the stars, and your feet on the ground!”

Obsessive. Relentless. Curious. Just three words, but in those words lies the definition of my modus operandi and personhood - at any point, I am at least one of the above ... in my best moments, I am all three at once.

Raised in Singapore by architect and interior designer parents, Julian grew up in the fold(s) of a family run international interior design business, known today as Miaja Design Group.

I have been designing men’s clothing for ten years now and The Prefecture has been in business for four years; dressing men in their finest tropical sartorial wears. Here’s to another decade!

After gaining a foothold in operations management in Europe, Julian returned to Singapore to join the family firm and spent the next 5 years expanding the interior design business as well as developing and launching the fine art sister company Miaja Gallery, five years ago.

12 10

O N T H E C OV E R Adrian Hous ton

16 28

F E AT U R E Chewton Glen Treehouses: A luxur y treetop retreat in the New Fores t

A R T I S T I N T E RV I E W Adrian Hous ton

ART & WE L L N E S S I See Blue

F E AT U R E Club Med Sahoro Hokkaido

SA R T O R I A L W I S D O M Sus t ainability : Fashionâ&#x20AC;&#x2122;s New BLACK

A R T D E L A TA B L E Inter view with Clus ter Executive Chef Lorenz Hoj a

F E AT U R E Ar t Jam : A Celebration of Creativity At Maison Miaja

F E AT U R E Balance & Romance : Inter view with Head Sommelier Britt Ng

COSENTINO An Example of Sus t ainability

CONTENTS

G O O D R I C H G L O BA L Walls with Flair

SORAA Sleep - Well with Soraa Heal thy

G R E E N T U R F ASI A Green Therapy

F E AT U R E Zonin : Sus t ainable Wine Craf t For Almos t 200 Years

GREENLAM INDUSTRIE S Enhancing The Natural Beauty Of The World With Greenlam

T H E RU M CA R T E L A Tas te of Havana By The Rum Car tel

F E AT U R E Sleep & Eat ‘ Elevation’

ART S C E N E Sing apore , London, Paris

MM GALLERI Bending the Rules with Innovative Eco-Technolog y

EDITOR’S PICK Fabienne Auzolle

ON THE COVER

Artist: Adrian Houston

Text | Sophia Smith Artworks | Adrian Houston

The cover artwork by Adrian Houston for this edition is as beautiful as it is haunting. At first glance, the monochrome photograph appears to be somewhat ghostly, creepy old trees are often depicted in gothic novels and horror movies. In this image, twists and tangles of ominous branches flow edge to edge. It is without question an imposing composition, the tree is forcefully commanding its place. When you take a closer look and contemplate the soft light that shines through its branches, you feel the majestic power and splendour of this 500-year-old tree – its captivating air of mystery has nowhere to hide. The striking cover image named Broadly Wood, Beech (Fagus Sylvatica) is so fascinating, it inspires us to question the meaning that trees have in our lives. A tree located in Dorset UK, the simplicity of its story – of village children who played and enjoyed picnics under its branches – resonates with us all. Much like all of the works in Adrian Houston’s A Portrait of the Tree series, it has a dichotomy of meaning. For one, his work is a testament to the beauty of trees and a reminder of the importance of our relationship with them. Still, a bittersweet note remains, humans are destroying nature. Adrian’s Houston’s conservation work, translated in Art imagery is truly impactful. The human narratives behind each and every tree in this collection of photography demonstrates the significance they have to the individuals who tell their story. By traveling the world to photograph trees and listening to the diverse stories by people from all backgrounds – one common goal unites them all – to protect our fragile environment. Contemplating the tales of love, laughter and tears that trees have sheltered under their glorious branches reminds us that we share our planet, not own it. Let’s celebrate this grandiose old beech tree. Season after season it has thrived and survived, thus far.

A D R I A N H O U S TO N

Broadly Wood, Beech (Fagus Sylvatica) – Dorset UK 2019

“

For more than 20 years we lived in a tiny brick and flint cottage in a 60 acre wood in Chettle, Dorset , one of the most remarkable villages in England. Until a short while ago it was owned by one family and the woodland was quite productive. We used to harvest firewood and others would coppice hazel for fencing and charcoal too with a giant metal charcoal burner. But the star of the show is a beech tree which borders a track known as Chalk Walk on the edge of the wood. At a guess it must be 500 years old. It is huge, so much so that you can clamber up the trunk and sit in the middle. The village children used to do this; they also attached a swing to one of the branches. My own children, Jack and Lara, were endlessly fascinated by it and they used to also play in it . I once took them for a picnic in the tree. It is a thing not only of beauty but of immense power and the wood even in summer - is dark and a spooky air pervades around my old beech tree. – Dominic Prince

Adrian Houston artworks are available at Miaja Art Collections – Contemporary Art Gallery For more info, contact please contact Julian Miaja at director@miajaartcollections.com

”

A RT I S T I N T E RV I E W

Artist, Adrian Houston

Artist Interview: Adrian Houston

Interview | Sophia Smith Photos | Adrian Houston

Artist Adrian Houston’s exhibition ‘A Portrait Of The Tree’ opens at Miaja Art Collections in June 2020. The series of fine art photography will showcase images of trees from different locations around the world, including Singapore – part of his efforts to bring awareness about UN’s International Year of Plant Health. The exhibition, presented in association with Action Oak, a UK Tree Protection Charity supported by The Prince of Wales, also includes narratives by notable figures including Hollywood celebrities and rock legends. Adrian recently visited Singapore to capture the beauty of local trees exclusively for the upcoming show, in collaboration with Singapore’s Botanical Gardens and Garden City Fund. He spoke to Journal Artistique about his passion for conservation and explains why he's on a global mission to give trees a voice.

A D R I A N H O U S TO N

Borana Mount Kenya, Whistling Thorn (Acacia Drepanolobium) – Kenya 2018

SM: What is your first memory of holding a camera, when did photography become your passion? AH: My mother was a portrait painter and my father was a keen photographer. He gave me an old Rolliflex which I remember using at prep school in Scotland. There we were also lucky enough to have access to a darkroom to bring the pictures to life.

SM: You’ve had a very successful and varied career as a commercial photographer. Can you tell us a bit more about your background, proudest achievements and your transition to Fine Art? AH: After leaving college I made a list of the top ten photographers in the country. I ended up working in most of their studios for little or no money, until a job as an assistant became vacant and I was taken on.

The knowledge gleaned from those with an innate understanding of light and form really gave me the knowledge and inspiration to succeed. My career has taken me all over the world and resulted in many standout experiences. I remember camping overnight in Alaska at the top of a glacier at 10,000 feet; walking up the nearest peak it was easy to believe we were the first humans ever to stand there. Shooting a campaign on The Big Island – one of the largest and most volcanically active on Earth - the vent where the Kilauea lava runs straight into the ocean, I witnessed a major eruption. Rocks and lava flew out just a short distance from where we stood. Working on a commission in Kashmir during the war, we travelled from Srinagar to Ladakh and the pure beauty of the landscape made the danger of the conflict disappear. Spending four hours in Tutankhamun tomb on our own was something that I will never forget.

A RT I S T I N T E RV I E W

“ You often see trees that are centuries old and wonder what they might have witnessed over the years. This was the reason I asked people to share stories about their favourites, to give these trees a voice. ” – Adrian Houston SM: Your latest exhibition A Portrait of The Tree explores our relationship and connection with nature, and in particular, reminds us of the importance of trees. When and why was the exhibition concept conceived ? AH: When you look at nature you understand the importance it has, not only to our planet but to us as humans. Spending time connecting with nature is truly the best form of therapy anyone could ever have. Trees are key to life itself; we all have a tendency to take them for granted but with global warming, pollution and disease, they are all at risk and we must do our utmost to protect them.

SM: For A Portrait of the Tree you embarked on a worldwide mission to photograph your friend’s favourite trees. You know some very interesting and influential characters – from Sir Richard Branson, Actress Goldie Hawn and Pink Floyd Drummer Mike Mason, amongst others. Can you tell us more about the idea behind the narratives of the artworks ? AH: You often see trees that are centuries old and wonder what they might have witnessed over the years. This was the reason I asked people to share stories about their favourites, to give these trees a voice.

SM: Have you always had a strong connection with nature and travel ? AH: The more time you spend in nature the more you appreciate how lucky we are to live in this beautiful world. When you witness earth’s natural power you understand how important it is to look after it. If we continue to upset the Earth there will be nothing we can do to prevent our destruction.

SM: You have a passion for conservation, portrayed in your Art , both visually and thematically. Can you tell us more about your conservation work ? What are your hopes and fears based on the current environmental crisis we are seeing worldwide ? AH: My hope with A Portrait of the Tree is to make people understand the importance of trees. In this way they can hopefully do their bit when it comes to eradicating some of the diseases that are killing our indigenous trees. Getting people to connect more with nature is the most important message. We need to help change people’s understanding to help our environment.

A D R I A N H O U S TO N

Ally of the Baobab (Bonsais) – Madagascar 2018

SM: Your exhibition at Miaja Art Collections in Singapore is aligned with the UN International Year of Plant Health. Can you tell us more ? AH: The International Year of Plant Health is an attempt to raise awareness about global warming putting all our plants at risk. My exhibition will focus on these vital aims and aspirations.

SM: Your Art is often described as being very evocative and atmospheric. How would you deﬁne your style of work ? AH: Understanding light is one of the most important areas of photography. Creating mood and atmosphere helps capture an audience’s imagination, helping them to understand and discover what they might not have seen before.

SM: What are your plans for the future ? AH: I hope to be able to continue raising awareness about the plight of our tree population. My next project is called Temples of the Soul. Everyone has somewhere special where they go to relax, reflect or pray. This spiritual place could be a church, a temple or indeed anywhere they feel comfortable and connected. My aim is to photograph these spaces to help demonstrate the relationship that exists between the subject and their spiritual home. Reflecting the atmosphere in a way that reveals the calming nature of each of these places. Religion has a very important role to play in many people’s lives, even more so today with mental health issues so prevalent, particularly among the young. Revealing how individuals relax and temporarily disengage from the pressures around them will hopefully in turn inspire others to find a path to their own special place.

Adrian Houston’s ‘A Portrait of the Tree’ opens to the public 5 June to 20 July 2020 at Miaja Art Collections – Contemporary Art Gallery 9 Muthuraman Chetty Road, APS Building, Singapore 238931 | For exhibition dates and updates, please visit:www.miajaartcollections.com

F E AT U R E

Lobby Entrance

Club Med Sahoro Hokkaido:

Text | Sophia Smith, Club Med Resorts Photos | Club Med

Ainu Charm in the Hidaka Mountains Interiors by Miaja Design Group

A stunning family resort, newly refurbished Club Med Sahoro Hokkaido is one of MIA J A Design Groupâ&#x20AC;&#x2122;s recently completed interior design projects, inspired by the local Ainu Culture and Japanese tradition. Touted as one of the best travel destinations in Asia with idyllic views, Club Med Sahoro Hokkaido is the perfect resort to reconnect with loved ones and begin new traditions amongst the snow-topped peaks of the Hidaka Mountains. Surrounded by a magnificent Hidaka mountain range, guests can experience the exclusivity of a privately-owned mountain on Mount Sahoro and be amazed by the fine Japanese powder snow and beautiful landscape while zipping down the pristine slopes. Traditional Japanese culture is at the forefront of Club Med Sahoro Hokkaidoâ&#x20AC;&#x2122;s design philosophy with a blend of authentic Ainu designs and the latest modern amenities. The fresh new look is reflected in the newly refurbished rooms that combine a level of nuanced modernity with traditional Japanese aesthetics while preserving the beauty and splendour of the Ainu culture.

MIAJA DESIGN GROUP

Reception Area

Embracing Indigenous Ainu Culture The interior concept for the newly refurbished resort is inspired by the Ainu Culture of Hokkaido. The design aims to honor local traditions without losing the lively and convivial essence of the Club Med brand and appeals to international resort guests looking for a luxury ski resort with modern comfort. Isabelle Miaja, founder of Miaja Design Group comments: “ I want the resort guests to experience a traditional Japanese setting with a contemporary feel. I like to take creative inspiration from local culture and translate the beauty of these traditions into a modern aesthetic with a unique stamp of authenticity.” Guests can immerse in the hidden traditions of the Ainu, an indigenous group hailing from Hokkaido, Japan at Club Med. Known as the “bear people”, the group use a myriad of patterns and carvings to create craft pieces that express their appreciation of nature to decorate a variety of everyday items. The concept is reflected in Club Med Sahoro’s design, integrating the traditional carvings, weavings and embroideries of the Ainu with a modern sleek aesthetic.

Minimalist, low rise furniture and fittings are reminiscent of traditional Japanese décor such as tatami and tea rooms, and give the rooms a modern, comfortable feel. Light, rice straw toned woods create a quiet, meditative atmosphere where guests can enjoy the perfectly framed views of the snow-topped peaks and feel a strong connection to nature. The colour palette is guided by the hues of vibrant regional lakes and flowers; translated in subtle furnishings, fabrics and accessories. Earth-tones were selected to create a rustic Japanese feel. In the public areas, the design concept continues, with traditional Ainu-inspired elements, with Japanese patterns and textures with contemporary, straight lines. To suit the modern traveller; all guestrooms and public areas come equipped with the modern amenities, technology and connectivity expected from luxury ski resort world-leader Club Med. Guests can learn more about Ainu culture and traditions, such as the traditional Ainu attire called ‘Kaparamip’, which are usually made with Fabric woven from the bark of indigenous trees, with distinguishing Ainu patterns traditionally passed down from mother to daughter, making each design uniquely different. These designs are evident throughout the resort.

F E AT U R E

Top: Bar Lounge | Bottom: Theater / Library Area

MIAJA DESIGN GROUP

Indulge in an Authentic Hokkaido Culinary Experience

Also for the first time in Club Med Sahoro Hokkaido guests can scale an interactive rock climbing platform. This active-play technology is an augmented reality product by Valomotion, which enables two guests to play against each other at any time. The world’s first interactive game platform for climbing walls allows event the youngest guests to hard training adults to have an amazing time, get some physical exercise and enjoy the rush of free climbing while staying safely on the ground. This is truly a first in the whole Hokkaido and a first in Club Med.

Enjoy a wide range of delectable seafood and meat selections at Club Med Sahoro Hokkaido’s two dine-in restaurants. Daichi Main Restaurant is now newly expanded and wrapped in glass to showcase a breath taking 360-degree view of the natural surroundings. Taking inspiration from the mountain views, the restaurant’s new look takes in forms and shapes of origami representing longevity and good luck. “I Guests can look forward to a fully immersive winter experience while savouring a want the variety of local delicacies such as freshSerenity Amongst Nature resort guests to caught Sashimi, Sushi and Chriashi experience a traditional Don intricately prepared by With so much adventure, skilled Japanese Chefs using guests looking to find some Japanese setting with a traditional methods. Guests down time will be able to contemporary feel. I like can also watch an energised live indulge in a selection of wellness cooking station that showcases treatments and spaces designed to take creative Chefs preparing delectable dishes for blissful reprieve. Another unique inspiration such as handmade soba, ramen and experience is Club Med Sahoro Hokkaido’s udon noodles. outdoor Canadian bath – an open-air hot from bath that is prefect for soaking and relaxing in Mina Mina Speciality restaurant offers a warm and the cold. The view of snow and mountain vistas cozy vibe for the whole family with Nabe Hotpot. To makes it a perfect place to cherish quiet moments with add to the intrigue, live cooking takes place in an open family and friends. An indoor Ofuro Japanese bath is kitchen concept so guests can see the magic unfold. This also available for guests who are looking to relax their Must-Try dining experience features a traditional muscles after energising snow sports. Club Med nabemono or nabe, served in a heated pot right Sahoro’s main pool showcases breath-taking at the table. Guests will be spoilt for choice as sights of the mountains as guests relax in the local they choose from their favourite ingredients indoor freshwater swimming pool, equipped culture and including meat, crab plate, seafood with parasols and showers. La Villa plate and vegetables – taking their Spa offers Japanese spa products translate the beauty meal customisation to a whole and treatments by Shiseido of these traditions into a new level. and Mikimoto products to ensure that you are always modern aesthetic with a Augmented Reality looking and feeling your best. unique stamp of Experiences For All Ages A resort that will excite all the senses; authenticity. ” Guests who are new to the winter guests can enjoy action, relaxation and – Isabelle Miaja mountains can feel right at home with Club culinary indulgence surrounded by nature, in Med’s first ever Ski Simulator - designed to a truly unforgettable resort setting. Club Med simulate real movements, the virtual ski experience Sahoro Hokkaido is surely an authentic taste of is set to improve ski skills in no time, with a variety of Japan that must be experienced. slopes to choose from. Also located in the resort is the Magic Carpet – a brand new moving walkway that takes adult beginner skiers to the top of the training slope, in a safe and secure manner.

MIAJA DESIGN GROUP

Top: Suite Room | Bottom: Family Deluxe Room

To find out more about Club Med Sahoro Hokkaido, please visit: www.clubmed.com/saoc

A RT D E L A TA B L E

Interview: Chef Lorenz Hoja

Interview | Isabelle Miaja Photos | So Sofitel Singapore

Cluster Executive Chef, S O / Sofitel Singapore and Sofitel Singapore Sentosa Resort & Spa

“ To me, down to

earth, simple cooking is the ultimate form of sophistication . . . Cooking takes time and love. ”

IM: Chef Lorenz Hoja, when did you first know you wanted to be a Chef ? LH: I was 12 years old. In Germany, when a student does not special love for traditional education – the school system would propose to us other paths…one of them was Car mechanic, becoming a Chef was another one. As cars were of no particular interest to me, I chose Chef.

IM: Who supported your dream as a kid to become a Chef ?

Chef, Lorenz Hoja

Every person is unique – and that goes for Chef Lorenz Hoja too and his journey as a Culinary Chef. From Germany to Paris, then Singapore, from Relais & Châteaux Hotels to Michelin Star Restaurants, from apprentice to Executive Chef…he tells his story with all the right flavours. Bon appetit !

LH: My Mother's Aunt was like the queen-mother, she wore a hat, gloves, dress. She was always going to the same restaurant at a hotel near our home in Wiesbaden Taunusstein near Frankfurt, Germany. She helped me get an internship at this hotel restaurant. I absolutely loved it. The handcraft, structure, and hierarchy of the cuisine was a world that fascinated me. It gave me a sense of direction and purpose. On the last day of my internship, I asked the Chef at that restaurant if I could come back two years later. Indeed, at 14 years old, Aukamm Hotel in the Ancient Roman Thermal bath City of Wiesbaden was where I started my dream of becoming a Chef.

A RT D E L A TA B L E

The Cliff - Indoor Alcove

I M: Who have been the major inspirations in your life ? LH: Both my Grandmothers and my Mother. They were the ones who gave me the love of cooking. At only five or six years old I wanted to cook my own breakfast, and during the cooking of my fried eggs, I recall that once, the butter splashed on my face! I have a school photo taken that same morning showing my burns. This what we call in French Blessures de Guerre, learning through hardship. Watching my Grandmother and my Mother cooking, I would wait with impatience for the ladle full of cream, or the spoon to taste the sauce… and I fought my Grandfather as to whom would get the bones. He would often let me have them.

I M: In the cooking world, who were the Chefs you would look up to ? LH: At the time, there was no social media so there were few names that resonated internationally. For me there were two names I was constantly aware of – Paul Bocuse and of course Joel Robuchon – they definitely marked my imagination as an aspiring Chef. I still look up to these chefs.

I M: What are the main elements that define your style of cooking ? LH: To me, down to earth, simple cooking is the ultimate form of sophistication. Quality of products and their authenticity… taking my time to extract the best out of each of these products to get the maximum flavour. Cooking takes time and love.

I M: When did you get the opportunity to work with Joel Robuchon ? LH: I was in St Martin in the Caribbean when a friend of mine told me he was to work for Joel Robuchon. Coincidentally, I had just bought the special edition of The Larousse by Joel Robuchon. It was my great dream to work for him so I asked my friend to put in a good word for me. Sure enough, a day later I was able to send my CV, and that is how my journey with Joel Robuchon began at Atelier Joel Robuchon – London West End. From Chef De Partie, Station Chef and Line Cook. I passed to Sous-Chef in six months.

A RT D E L A TA B L E

I M: You left Joel Robuchon for a while, what happened ? LH: I was proposed to run a two Michelin Star Restaurant – Taubenkobel in Austria, which was also a great learning curve and adding to my skills, but I also realised that I missed my time at Joel Robuchon, and I felt I still had a lot of learning to do and contributions to make under his guidance. So I called my “two fathers” – Eric Lecerf and Philippe Braun, Associates of Mr. Robuchon, to get me back in. This is how I ended up in Paris at Atelier Joel Robuchon to prepare myself for the opening of the Atelier in Singapore.

I M: When did you arrive in Singapore ? LH: I arrived in Singapore in December 2010, for the pre-opening of Atelier Joel Robuchon. Exciting times in a new city and the chance to work in an energetic environment with possibilities of working with new local products and also bring in the tradition and technique – Savoir Faire – which is Joel Robuchon’s main ingredient in his cuisine, and therefore it also became mine. The Joel Robuchon family is an all-inclusive way of thinking – we all work together and mix ideas and recipes with each other. As a matter of fact, we have a group chat called La Famille where everyone exchanges and participates in each other’s culinary adventures. We all have our own personalities and imagination, but we also know we have one main inspiration in common. Mr Robuchon’s Signature is respected by us all.

I M: You had the time at “Robuchon” – then what happened ? LH: In 2017, I was offered to run a French fine dining restaurant, Seasons in Hong Kong. It was another challenge and a time for me to be Chef Lorenz Hoja all on my own, and to find my own wings, my own stars. This time in Hong Kong was another great period of personal development for me, and although I had to part

ways with the project eventually in search for a change of concept, it was another step towards my present position; Executive Chef at SO/Sofitel Singapore and Sofitel Singapore Sentosa Resort & Spa.

I M: What does it mean for you to be at the Sofitel / Sofitel So in Singapore ? LH: With 70 chefs and 7 outlets under my direction, it is certainly a new world for me with possibilities of expansion, as Accor continues to grow its hotel portfolio in Singapore. I am looking at another facet of the culinary world, moving from the kitchen to the more corporate management angle, a view that will enable me to grow again into different responsibilities and also find a better work-life balance. Being a Michelin Star Chef is time-consuming, it takes hours and going beyond our own set boundaries to achieve excellence, often to the detriment of our personal lives, but we make that choice with passion.

I M: What is your main goal for the near future… what do you hope the stars hold for you? LH: Taking a break from Michelin Star Restaurants and to be happy! A short and long term goal!

I M: What does Chef Lorenz love to eat when the time for comfort food calls ? LH: Set the aircon high, put on a sweatshirt, pants and beanie and cook a great Lentil soup… he says with a big smile!

I M: And in Singapore, when you crave local food ? LH: Laksa and frog legs.

We finish the interview talking about cooking, dishes and sharing recipes. I promised Chef Lorenz my mother’s lentil soup and in exchange he gave me a recipe for one of my favourite salads, which I share with you in total confidentiality… Mache salad: Vinaigrette with mustard mixed with potatoes and some white onions sautéed with butter. Simple and down to earth, just like Chef Lorenz ! So as they say in France – A vos fournaux, ladies and gentlemen ! Thank you Chef Lorenz for this little window into your world ! And all the best to you in your next endeavours …

F E AT U R E

Head Sommelier, Britt Ng

Balance & Romance :

Interview | Sophia Smith Photos | Shangri-La Hotel Singapore

Interview with Head Sommelier Britt Ng Currently Head Sommelier of the Shangri-La Hotel Singapore, Britt Ng is a truly exciting talent in the hospitality Industry. During his 10-year career he has won multiple awards including Malaysia's Best Sommelier 2014 and 2019, Asia's Best Sommelier in French Wines 2016 and 2019. Certified by the Court of Master Sommeliers, his passion and dedication have led him to work with world-renowned names such as Daniel Boulud and Gordon Ramsay, developing his craft of curating award-winning wine lists. In our interview, Britt speaks about the Art of finding â&#x20AC;&#x2DC;Balance and Romanceâ&#x20AC;&#x2122; in each glass. I also picked up some very useful tips from the wine connoisseur. Cheers to that .

INTERVIEW

SM: Can you tell us more about your career path, how did you become a sommelier?

Lounge offers local Peranakan food and signature local dishes such as Chili Crab, Chicken Rice and Bak Kut Teh. The Origin Grill & Bar is the latest addition to the property offering contemporary grill cuisine, an expansive awardwinning wine list, and a unique cocktail experience inspired by different districts of Singapore. I truly believe there is something for everyone.

BN: Growing up, I always had a strong interest in food, cuisine, and the restaurant business. After graduating from the National University of Singapore with a Bachelor of Engineering in 2010, I decided to take a leap of faith and try building a career in the hospitality industry. I started out SM: What is the ‘Art’ of a good wine? as an assistant server in db Bistro Moderne as part of the opening team in 2010, during that time it BN: The ‘Art’ of a good wine is was a dream of any foodie to Balance and Romance. Balance be able to work for a in structure where the acidity, renowned celebrity chef tannin, alcohol, and texture such as Daniel Boulud. I all complements each other took me three years to to make the wine enjoyable. learn everything I could Balance in flavours where about the fundamentals you can seek out the of French cuisine before nuances of fruits, spices, my interest in wine came herbs, and earth in the into the picture. I was wine. Balance with nature lucky to be able to work to have sustainable grapewith one of the best growing and winemaking sommeliers in Singapore practices. Besides what’s – Britt Ng during that time and he had a inside the glass, to truly elevate strong influence in me deciding to the enjoyment of a good wine, pursue my career path to become the emotional connection and the one of the best Sommeliers in the region romance it brings is really a key importance too. In 2015, I left db Bistro Moderne as an to me. Does the wine has an engaging story Assistant Sommelier, and eventually I managed to become behind it? Does the wine holds a certain special meaning to a the Sommelier for Bread Street Kitchen Singapore by certain particular guest? Now every time I have a glass of Gordon Ramsay, and now Head Sommelier for the Veuve Clicquot La Grande Dame, it brings me back to an Shangri-La Hotel, Singapore. exceptional dinner that I had in Hotel du Marc in Reims.

“ Having knowledge about the world of wines is only a small part in the make-up of a good sommelier. A really good sommelier should be able to ‘translate’ that knowledge to create an exceptional experience for the guests. ”

S M: You currently work at The Shangri-La Hotel Singapore, can you tell us more about the dining experiences there? B N: The Shangri-La Hotel Singapore is actually the first ever Shangri-La Hotel in the whole world, opened in 1971. When you are dining in the property, you are truly dining in a historical venue, offering over nine different food and beverage concepts ranging from authentic Cantonese cuisine in Shang Palace to casual home-cook style Italian fare in Waterfall Ristorante. The Nami restaurant sits at the top of our Tower Wing, offers a Japanese fine-dining experience with a killer view while The Line is an institution in Singapore with its awardwinning and highly popular buffet concept. Our Lobby

SM: Can you give us some tips in selecting wine at home? B N: – Always stock at least a bottle of each wine style at home, you never know when you need or have the craving for it. e.g. sparkling, white, rose, and red. – If you’re looking for an everyday drinking white or rose wines, look for something young, not older than 3 years. You would want it to be fresh still. – Expensive doesn’t mean it’s good. – Likewise, it is not true that older the wine, the better it is. Some wines are just meant to be consumed when it is released. – Do not be shy to ask. Even in a retail bottle shop, try asking the staff for assistance, with specifics in mind. For e.g. could you recommend a light-body red under $50? – If you do not have a corkscrew wine opener at home, buy wines with screw cap!

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Shangri-La Hotel Singapore, Tower Wing Lobby

SM: What are your tips for menu pairing? BN: There are always a few key considerations that I look at when designing a wine pairing for a degustation set menu: Of course the basics of pairing need to be there, for example to avoid red wine with raw shellfish or seafood as it brings out the metallic taste. Wine with a bit of residual sugar always work well with spicy food. High protein red meat will work well with tannic red wines. If the dish leans towards flavours of earth, wood and spice, balance it with a wine that is more fruit-driven. Just as how the food menu progresses from starters to desserts, the wine should follow the same. In general, we start off with some bubbles, and then followed by white, rose, reds and dessert wines. It is unusual to start off with a glass of full body red wine and then a glass of Champagne next for example. Play with the occasion of the menu. When I am designing a wine pairing for a menu by a chef featuring regional French dishes, notably I will feature French wines from different regions in France too. If I am designing a menu pairing for Valentine’s Day, I would ensure it starts with a beautiful sexy glass of Rose Champagne. Lastly, the cost needs to be reasonable. Most restaurants offer wine pairing as an optional additional offering on top of their Degustation Set Menu. If you are charging $200 for a 5-Course Set Menu, it doesn’t make sense to offer a wine pairing for additional $300 no matter how exceptional the wines are. A good bench mark will be around half the price of the menu, e.g. $100.

SM: Can you describe the best wine or wine experience that you’ve had? BN: I remember eating a durian souffle paired with a sweet old-vintage Tokaji from Hungary. I never thought it would work, but this pairing has become so memorable that it is probably one of my best wine experiences so far.

SM: Do you enjoy Art? Who is your favourite Artist? BN: Romero Britto. Not because we share very similar names (Britt laughs). I enjoy his artworks as they bring a lot of joy and positivity, evoking emotions of fun and playfulness. It’s all the same feelings that I wish to bring to my guests. Besides, his style is so distinct, making his artworks extremely recognisable, you can spot a Britto’s from miles away.

INTERVIEW

SM: Which are the most important characteristics that make a good sommelier: are you a performer/artistâ&#x20AC;Ś?

SM: What has been the biggest change in the wine world since you started your career?

BN: Having knowledge about the world of wines is only a small part in the make-up of a good sommelier. A really good sommelier should be able to â&#x20AC;&#x2DC;translateâ&#x20AC;&#x2122; that knowledge to create an exceptional experience for the guests. To be able to do that, the sommelier has to be an expert in reading body languages, be observant, sensitive, humble, friendly, pleasant, among many other things. It is almost an intangible element of likability that if one possess, he/she can gain the trust of the guests and make them feel at ease instantly. In a way, it does seems that a sommelier is akin to an artist. A former mentor once told me, once I step into the dining room, it should as though I am going on to stage to perform. Everyone in the dining room is watching you and you should perform your duties at the highest level.

B N: That an art focused magazine is actually interested in interviewing a Sommelier ! It does seems that more and more people are drinking wine today and wine has penetrated into the consumer segments that they did not have 10 years ago. We have more young people drinking wines today and also more Asians drinking wine today. Look at China! Just 10 years ago, their wine consumption and import is nowhere near the amount today. Also, today more restaurants and hotels are willing to invest in a good wine program as they understand the values it brings both to the guests and to the organization. They will hire sommeliers, build up state of the art wine cellars, and purchase high value expensive wines.

Origin Grill, Shangri-La Hotel Singapore

SM: Future Plans: what it next for you? BN: I am looking to continue building the wine program for the Shangri-La Hotel, Singapore with a key focus on training and developing new wine talents. I am also looking forward to try to represent Malaysia (my country of origin) in the upcoming World Best Sommelier Contest in Paris in 2022. This is like the Olympic Games for the Sommeliers. Ultimately, I would like to pursue the exclusive title of Master Sommelier by the Court of Master Sommelier, an exam that is notoriously difficult to pass. At this time, there are only 269 individuals in the world that hold this title.

For more information about dining experiences at Shangri-La Hotel Singapore, please visit: www.shangri-la.com/singapore/shangrila

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Chewton Glen Treehouse Exterior View, The Yews

Chewton Glen Treehouses

Text | Sophia Smith Photos | Chewton Glen Hotel

A luxury treetop retreat in the New Forest Chewton Glen & Spa is a five-star privately-owned luxury hotel situated on the edge of the New Forest, and a short walk from the sea in Hampshire UK. This renowned Relais & Châteaux hotel has an award-winning fine-dining restaurant, world-class accommodation, and luxurious Spa facilities. Also on the luscious grounds of the hotel is The Kitchen, a stylish yet informal restaurant and cookery school by Celebrity Chef James Martin. The hotel’s recent accolades include the AA Hospitality Awards – Winner of Hotel Of The Year England 2019, Conde Nast Traveller Readers’ Travel Awards, Winner of UK Hotel Spa 2018, and The Good Hotel Guide Editor’s Choice Award for Best Country House Hotel 2018, amongst numerous other awards throughout the years. In addition to the main manor house suites, the hotel has seven stunning treehouse lodges for guests looking

for an exclusive getaway with next-level service and privacy to relax amongst nature. The eco-friendly treetop residences with spectacular forest views are completely secluded, yet guests visiting can enjoy all the luxury and services associated with Chewton Glen. A visit to Chewton Glen is always guaranteed to be special, it is undoubtedly one of the best hotels for a staycation and ideal for international visitors who wish to experience a unique countryside hotel in the UK. I first stayed at the manor house of the hotel some years back, and have wonderful memories of my anniversary there. Recently, I was delighted to return and rediscover the hotel from a new perspective, this time from up in the treetops…

C H E W TO N G L E N T R E E H O U S E S

Quintessential English Charm

Eco-Friendly Luxury and Comfort

The experience at Chewton Glen begins with a scenic drive through the large gated property. From the moment you enter the grounds, it’s magical; a long winding road surrounded by trees leads to the first in many ‘wow moments’, the main manor house exterior is beautiful with impeccably kept gardens. The arrival is warm and of the high standard you expect from 5-star service, but it is well-judged and away from airs and graces, from the onset you are made to feel at home. The team at Chewton Glen is without question one of the elements that sets this hotel apart: cheerful, helpful and friendly at all times. As you enter the main reception and bar, you will enjoy a visual feast of old-English charm. The décor is quaint and the atmosphere is light, the barmen mix cocktails to the sound of the relaxed chit-chat of the guests sat amongst historic paintings and bookcases full of timeworn editions of the classics of literature, a cosy backdrop to enjoy a glass of Veuve Clicquot.

A smooth and enjoyable check-in is followed by a transfer to the treehouse suites, you are driven along the grounds to the top of the valley edge by golf buggy. As you arrive at The Treehouse area – a more secluded part of the hotel – you are immediately immersed into the forest. Through what feels like a hidden pathway you reach a discreet door, and you are led into your spacious lodge with two individual suites. The first impression of the interiors is that they are incredibly spacious yet cosy, with the right balance of comfort and unpretentious style. The interiors are designed to blend with the outside surroundings: log coffee tables, tree-inspired artworks, vaulted ceilings, secret bunk room (perfect if you have kids) and a classic wood burner. The outdoor living area – a balcony terrace hanging over the forest – is also generous in size, with sun loungers, outside dining furniture and a large hot tub to relax alfresco in privacy. Luxury nestled amongst nature; sustainability is an important part of the hotel’s ethos. The Treehouses have been designed to have as little visual and physical impact as possible on their idyllic surroundings.

“ Luxury nestled amongst nature; sustainability is an important part of the hotel’s ethos. The Treehouses have been designed to have as little visual and physical impact as possible on their idyllic surroundings. Eco-credentials of the lodges includes rainwater harvesting, air- source heat pumps, solar panels and low-energy lighting. ”

Eco-credentials of the lodges includes rainwater harvesting, air-source heat pumps, solar panels and low-energy lighting.

“As you arrive at The Treehouse area – a more secluded part of the hotel – you are immediately immersed into the forest. ”

Another unique highlight of the treehouse stay is breakfast. Each morning a fresh hamper is delivered from the kitchens through a secret door in the room. The hamper includes an array of locally produced juices, sweet and savoury pastries, fruits, yogurts, charcuterie and smoked salmon. If you wish, a hot breakfast can also be made to order on request and to the highest standard. The food at the hotel is indeed a delight, Chewton Glen’s own gardens provide the vegetables, fruits, and herbs to many meals, and guests are encouraged to visit with the hotel’s own forager and gardeners if they wish to see the variety of local produce first hand.

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Top: Treehouse Interior, Lounge Area | Bottom: Chewton Glen, Spa

C H E W TO N G L E N T R E E H O U S E S

Chewton Glen Hotel, Exterior

A unique destination for dining

The ‘Diamond’ Spa Experience

The Dining Room is the main restaurant at the hotel, launched by Executive Head Chef, Luke Matthews and his Head Chef, Simon Addison, who developed the seasonally inspired menu. The á la carte menu offers guests an eclectic selection of dishes created with modern flair and locally-sourced high-quality ingredients. The dinner service matches that of the hotel, welcoming and friendly.

A visit to Chewton Glen isn’t complete without a visit to their luxurious award-winning Spa.

For a more informal lunch, The Kitchen is a great option. This is the newest restaurant in the hotel, launched in late March 2017. The restaurant was created with a dual purpose - a cookery school and an informal restaurant, both overseen by celebrity chef James Martin. The 12-station cookery school was designed to inspire, inform and educate visitors. Hotel guests and day visitors can book courses including Cooking with James Martin, Curries of The World, Man Food - hearty home cooking to satisfy both the taste buds and the belly, and Fishing For Compliments, a guide to successful fish cookery. The main menu at the restaurant was created by James Martin, along with the restaurant’s Head Chef Adam Hart. It consists of casual comfort food classics, often with an extra special touch of luxury, and consists of tapas-style starters, wood-fired pizzas, gourmet burgers, and super fresh and organic superfood salads. For more information visit: www.chewtonglen.com

The facilities include the 17 metre ozone-treated indoor swimming pool, outdoor whirlpool, hydrotherapy spa pool with six hi-tech therapy options, aromatherapy saunas, and crystal steam rooms. For the ultimate treat, if you book in a Spa treatment and you won’t be disappointed - my recommendation is the Diamond Cocoon Experience facial. It uses Natura Bissé products, formulated with ingredients that protect and strengthen the skin from pollution and help repair the damage caused by blue light, ideal for people like me, who travel frequently and work a lot on the computer. The one-hour treatment is extremely relaxing and included three types of massages. The results on my skin were also immediately visible, I went from the not-so-great tired and jet-lagged look, to fresh-faced and fully invigorated. After an afternoon visit to the Spa, what could be better than relaxing in your treetop retreat and to watch the sunset over the forest? In a busy world, treehouse living is indeed a welcome escape to reconnect with nature, with your loved ones, and with yourself.

A RT & W E L L N E S S

Wú Tí 9°49'23.7”N 83°50’07.3”W, 2016 by Nissa Kauppila

I See Blue

Text | Mollie Jean De Dieu

Many of us are still living on this earth as if we had another planet to go to. And yet, this pale blue dot in space which we call ‘home’, will soon be drained of all its life and color unless each of us truly understands the ramifications of our behaviours. As a society, we tend to forget that * ‘the earth is what we all have in common’ and that no one will make it out alive unless we all pledge to make a difference in our daily lives. Some scientists argue that a “global disaster” is already unfolding at the poles of the planet; the Artic, for example, may be ice-free at the end of the summer melt season within just a few years. But if we work hastily and put our political, economical and personal will to it, the objective to limit global warming to +2 Celcius is within our reach. Global warming projections have shown that anything higher than the 2 Celcius mark would accelerate unprecendented phenomenons. Yes, these few dregrees are the difference between survival and extinction.

A RT & W E L L N E S S

“ We need to look at sustainability through a different lens to get a globally coordinated movement in action. ” The drawbacks to climate change are saddening to witness and even those who opt to wear blindfolds on the subject matter, cannot help but to be affected too. Take the vanishing of perfect wood for example. Weather events such as violent storms or fires, are killing millions of trees. Replanting them does not help much in the short terms. A spruce has to be 150 years old to become a violin. Or have you ever wondered why the numerous jellyfish that reach our vacation heavens, have suddenly boomed ? The warmer sea temperatures are opening up new areas where jellyfish can reproduce and increases the availability of their favourite food: plankton. Rising temperatures on earth also means that it is easier for bacteria to multiply and for diseases to spread. But did you know that temperature can also influence the sex of several species ? Take sea turtles, the heat of the sand where their eggs are incubated, determines the sex of the newborn. Researchers have

“ If we concentrate on the upsides of Nature, our awareness around protecting it will expand. ”

* Quote by Wendell Berry

found that 99% of turtle hatchlings in northern Australia are already female, making it difficult for the species to survive. And the list goes on and on and on…

Yet as the faithful pursuant of health and wellness that I am, I believe that saving our planet, amidst its urgency, should also be desirable and fun. We need to look at sustainability through a different lens to get a globally coordinated movement in action. Bike riding is nice. Swimming in crystal clean oceans or rivers is blissful. Breathing in fresh air is revitalising. Eating clean sustainable foods is both vital and pleasurable. If we concentrate on the upsides of Nature, our awareness around protecting it will expand. Sustainability should not just be another fad word or enterprise, used to be cool. Life in its untarnished true form is beautiful and I dare anyone who would tell me otherwise. I choose to see Blue. Do you?

S A RTO R I A L W I S D O M

A composition from our most recent collection, COMPOSURE-A Meditation, a morose meditation on the pursuit and value of aesthetic beauty at the expense of our most valuable asset: earth

Sustainability: Fashion’s New BLACK

Another composition from our most recent collection. Can we produce aesthetic elegance and beauty without too much consequence?

Text | Mr. Q Photos | Mr. Q, Axel Serik

Style as an Ideological Practice I am a great believer in what I call the “slow curve”- I am of the strong conviction that anything pursued with integrity follows and forms a beautiful curve that eventually closes into a circle of cumulative ‘output evidence’ of what your journey’s purpose has been. Existentially speaking, this realisation can be either frightening or it can be a great emancipator- for me it was the latter.

S A RTO R I A L W I S D O M

An example of Singapore’s extraordinary diversity of flora

When I first went into menswear design 10 years ago I was propelled by an emotive impulse to remain connected to a part of my past that shaped my formative identity. Driven by an intensely personal and consequently subjective pursuit, I designed and developed ideas that were akin to a positive emotional exorcism. My fixation with capturing the essence of masculine elegance found its true voice when I arrived in the tropics and set up abode in Singapore. As a self-proclaimed garden nation, there are fewer places that one can find themselves when in need of a reminder of the extraordinary beauty, diversity and ultimate fragility of the environment. Acutely aware of these elements, I often make an emphasis on imparting the ideals of ‘contextual dressing’ for men through the style, colours and fabrics that have inspired the The Prefecture’s identity as a brand. A good dresser is after all one whose clothing moves in situ with the environment in which they live- it does not need to ‘match’ the environment, but it certainly becomes that much more powerful and pertinent when the wearer, the clothing and the environment are “in conversation”.

I deliberately make an over-emphasis on the incredible beauty, versatility and sustainability of a material such as linen, my personal favourite fabric. As a style trope, linen is uncontended in elegance and in the hands of someone who understands it, it can produce incredibly elegant garments. Emphasising context becomes crucial because men are naturally less inclined to change the way they dress in comparison to women. Without being made aware, men will wear the same clothing in the warm tropics as they do in the colder northern climes without much thought of an alternative. Mired by the unfortunate image of their fathers prancing around in loose, billowing and poorly cut linen trousers of yesteryear, it is a slippery upward slope trying to convince men to ditch their jeans and take a chance at having a pair of well-cut trousers in this beautiful fabric. All is not lost however because along with a customary styling session at The Prefecture, we are slowly and very surely winning men over by championing this most misunderstood of materials.

S A RTO R I A L W I S D O M

The Bridge The above is an opening premise to the much larger and more serious matter of how one of the world’s most polluting industries can and should also take on the responsibility of spearheading the changes desperately needed to implement sustainable practices. Ten years ago sustainability was merely a periphery footnote in fashion’s admission of its role in the destruction of the environment, but today it has come front and center of any discussions to do with progress. But with fashion being of the fickle nature that it is, there is the very real risk that “sustainability” and any discussions around it could be just as much a trend and a fad as anything else in the industry. The hot talk over the last decade has been on fashion start-ups that quite frankly typify almost every contradictory element of being sustainable. The industry has seen tech based fashion start-ups with astronomical funding figures being touted as the golden boys and girls of tech innovation while leaving behind any talk of how “unicorn” valued firms are responsibly managing their supply chain- scalability has been the singular focal dimension of reason-to-exist for many of these start-ups, without any willingness to have a rational understanding of how they plan to operate with consideration for the environment. To scale and remain sustainable at the same time are theoretically a capitalist

oxymoron; if capitalism has a puritanical core, it is about the staunch dismissal of any ideals that consider anything outside of perpetual growth and profitability. But timesand the environment- have changed drastically in recent memory, and business cannot stubbornly hold on to outdated values and practices that only serve to diminish the very assets from which it draws its raisons d’être, the single greatest of them being the planet itself. And so as exemplified in our most recent collection, COMPOSURE: A Meditation, we asked each model to walk in a slow meditative trance. The objective in so doing was two-fold: as are the brand’s products and services, the meditation was an encouragement to men to consider their mental and emotional state in order to really reflect on their being, their individuality and accountability for themselves in the world they inhabit. The second objective was the brand having a conversation with itself: where are we going, what is our purpose and most importantly, why do we exist. That last question is an ongoing journey of constant realisation and self awareness, and to that end the journey has no end, instead there are revelations and epiphanies along the way that force us to pause, ask ourselves and ultimately do better in our endeavours.

We have dangerously relegated the reality and meaning of this most common scene of industrialisation to the folkloric ardour of sepia toned nostalgia, much to our own detriment

S A RTO R I A L W I S D O M

All the above are not only a charge to the industry, but to one and each individual immersed in the industry to ask themselves of their own responsibility in this chain. The Prefecture intends to produce at least 50% of its products from sustainable materials- primarily bamboo, linen, jute and other recycled fibres within the next 5 years. These are materials that proliferate themselves widely and naturally without needing the intervention of industrial processes that are corrosive to the environment. Granted, it won’t be easy at all to do this, but the idea alone is a seed planted with the goal of cultivating the right intentions and practices. The foundation of the brand after all is on the premise of only making clothing as and when ordered, so on that front we’re off to a plausible start. While this is the core pillar of our current business model, as the brand evolves there are elements of this model that can be carried over into scaling the business in a sustainable manner such as limiting the quantities of any products produced and using only natural vegetable dyes for printed materials.

Extreme Ownership and Accountability If there is any solace in this conundrum then it is the knowledge that all 7 billion of us are facing the same problem, meaning that the many hands can make the task ahead much lighter. Where we falter however is in our inability to form a series of cohesive actions that all contribute towards the same resolve: saving our planet.

The real “colour” of life as we have always known it, but have become too complacent to respect accordingly

In a conversation with my three year old daughter a few months ago, she looked me in the eye and very casually philosophised: “Baba, if you say you will, you will. If you say you won’t , you won’t”. With those wise words reverberating in my conscious I lay the charge here in conclusion that it is incumbent upon each and every single business and individual, irrespective of size, to have an acute awareness of their responsibility in taking ownership of the effects of the products and services they propagate. When all is said and doneand at this rate it will all be “done” in a matter of the next two decades- every one of us will only have one place to look to for the answers whose questions we are refusing to face today : ourselves.

N.B "Mr Q" Msimanga Lord of the Manor THE PREFECTURE | 100 Duxton Rd, Singapore | www.theprefecture.com

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Live painting by Artist, MadC

Art Jam :

Text | Sophia Smith Photos | Maison Miaja, Axel Serik

A Celebration of Creativity At Maison Miaja Last year, Maison Miaja Founder Isabelle Miaja realised her dream of creating a buzzing art and design hub in Singapore. She relocated her offices and re-launched her design firm and art galleries at the APS building. With the opening of her Art galleries, two truly unique and diverse event spaces were born. Maison Miaja hosted an array of fabulous events including exhibitions, media events, luxury product launches, conferences, charitable events, private parties and weddings at the venue. To end the year, Maison Miaja hosted ART JAM, an event that celebrates talent across all creative fields. The idea behind ART JAM is to support and celebrate talent across all creative fields: Art, Music, Fashion, Design, Food and more â&#x20AC;&#x201C; all under one roof and always with a joyous atmosphere! Over 200 guests attended this incredible party set across both of Maison Miajaâ&#x20AC;&#x2122;s luxury event spaces located near Robertson Quay.

MAISON MIAJA

Top: Pastries by Pulse Patisserie | Bottom: Jewellery by Severino Miaja

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Fashion show by The Prefecture

MAISON MIAJA

Exhibition, ICONOCL AST at Miaja Art Collections – Contemporary Art Gallery

p-ART-y Time The evening kicked off with a live painting experience by Street Artist MadC and with ICONOCL AST, an exhibition by Miaja Art Collections featuring contemporary Pop Art from all over the globe. ICONOCL AST gathers the works of Demi Padua, Gabriel Dufourcq, Gael Froget, Kostar, MadC, Jisbar, Yoshi Itu, and Maria de Campos to explore the legacy of Pop Art, 70 years on. Other featured artists at Miaja Gallery were Japanese Digital Art Collective teamLab, and French-Vietnamese portrait artist Hom Nguyen.

To follow, guest enjoyed an exclusive fashion show by The Prefecture, and a stunning jewellery showcase by Severino Miaja. Adding a sweet note, Pulse Patisserie treated guests to a decadent selection of cakes and pastries. Octopus SG served up the drinks, all in the backdrop of beautiful decorations by The Floral Academy. To end a perfect party, guests danced the night away with the best in Balearic beats by DJ Duncan ‘Huntersson’ Scott, with the world's best sound system by AV Intelligence. Look out for the next ART JAM event at Maison Miaja in Spring 2020.

About Maison Miaja Maison Miaja is Singapore’s newest and most exclusive venue for all types of chic and exciting events. Housed in the APS Lifestyle Building, the two beautifully designed spaces consist of the modern minimalist setting of the ‘ Salon Jean Nouvel’ on the 2nd floor and the luxurious European style ‘ Salon Louis XV I ’ on the 4th floor. The spaces are interior design creations by Maison Miaja founder and award-winning interior designer Isabelle Miaja. Both 4000 sq ft . spaces are located at walking distance from Robertson Quay and Clarke Quay, in River Valley, Singapore. For more information about events at Maison Miaja Events Space, please contact: Yuching Teng, events@maisonmiaja.com | www.maisonmiaja.com

COSENTINO

Green Areas, Cosentino

Cosentino, an Example of Sustainability

Text | Cosentino Photos | Cosentino