Celebrity Life

To those whose whirlwind romance looks likely to become permanent, we've put together everything they'll need to know about that all-important token of everlasting love – the engagement ring.

If we didn’t know this already, 2021 definitely proved a certain point – that nothing can get in the way of love, not even a pandemic that knows no end. People may reschedule their weddings to 2022, even 2023, but proposals and engagements are still very much happening.

And with every proposal, there’s the ultimate prop: the ring to symbolise eternal love and commitment. It doesn’t have to be a diamond, but it sure needs to be something you know your partner will cherish. Whether you’re dropping hints to your partner about the ring of your dreams, or even shopping together for it, we’ve gathered all the advice from our favourite bridal jewellers to narrow down the top engagement-ring trends that we believe are here to stay.

Read on to discover all the engagement ring trends.

Trend 1: Keeping it Classic

The diamond engagement ring will forever remain a classic, even if it isn’t technically traditional – diamonds only became synonymous with bridal jewellery when copywriter Frances Gerety coined the phrase “A Diamond is Forever” for a 1947 De Beers campaign. Nonetheless, white diamonds remain a popular choice and numerous jewellery brands purport to offer the best of them.

For example, Graff, the king of diamonds, takes its diamond selection process extremely seriously, having spent generations perfecting the journey of a stone from mine to boutique, ensuring on the way that the cut, the setting and the craftsmanship behind each jewel are flawless. Diamonds are graded by the 4Cs, a universal standard set by the Gemmological Institute of America (GIA) that refers to a diamond’s cut, colour, clarity and carat weight. At Graff, the diamonds are cut and polished to be perfect balanced with symmetrical mirror-like facets to display the optimum scintillation; you’ll also find that in terms of colour, Graff only uses diamonds ranging between D and G – the rarest and most sought-after grades.

At Hearts on Fire, cut is the most important of the 4Cs. A round, brilliant-cut diamond is arguably the most sparkling and radiant, as it displays the highest number of facets within to reflect light, and this is also the cut that Hearts on Fire exclusively specialises in.

Trend 2: Going for Fancy Shapes

Today, however, there’s definitely a rise in popularity for fancy shapes. Clients who go to Angie Marei in New York, aren’t looking for round brilliant-cut diamonds.. The Dominican-Egyptian designer takes inspiration from Ancient Egyptian decorative arts, architecture and the anti-traditional elegance of the Art Deco era to bring each piece a unique story. Her Ayla Bridal Collection for example, is inspired by the majestic open curves and fluidity of Arabic calligraphy and decorative arts, with a serpentine design that’s a spiritual symbol of rebirth, transformation, eternity and immortality.

“Most of my clients are requesting unique cuts over the traditional round brilliant cuts,” Marei tells us. “For example, our Ayla Engagement Ring featuring a marquise-cut diamond is in high demand now. They love the ultra-feminine look of the marquise shape. We’re also getting a lot of requests for pear and oval-cut diamonds.”

Similarly, De Beers has noticed the trend for fancy cuts, and has extended its offering of fancy-cut and fancy-colour solitaire diamond rings this year, offering its clients full control of their individual expressions. Marquise-cut, a modification of the round brilliant that maximises carat weight and gives the illusion of longer and slimmer fingers, dates back to the 1700s. According to legend, Louise XV of France requested a diamond cut to resemble the perfectly-shaped mouth of his mistress, the Marquise de Pompadour.

Heart-shaped diamonds are also making a comeback among hopeless romantics. Their popularity dates back to the 16th century, when Mary Queen of Scots gave Queen Elizabeth a heart-shaped diamond ring as a gift of friendship.

Trend 3: Design-Forward

London-based designer Liv Luttrell, who excels in creating bespoke engagement rings for her clients, says she’s “found a real interest in dramatic design-led pieces.

“I’ve been exploring geometric shapes paired with detailed settings and simple curving architectural-inspired lines,” says Luttrell. “The challenge I relish is to take a bold brief and bring it to life, where the final design has the right balance of quality, uniqueness and timeless elegance that will be wearable for a lifetime.”

Intricate design is on the mind of Harry Winston’s designers, too. Inspired by the intricate details and elements of a bespoke wedding gown, the house has applied the same mindset and artistry to its new Bridal Couture collection of rings. Each ring highlights the various diamond cuts with signature elements that recall the wedding-day ensemble – such as the corset lacing of a couture gown, married with a pear-shaped diamond centre stone, or an emerald-cut diamond contrasting with the delicate open-weave fabric of Chantilly lace. For a more avant-garde take on an engagement ring, there’s also an exquisite ring designed with two marquise-shaped diamonds of approximately the same carat weight, resting asymmetrically side-by-side on a diamond and platinum band.

Trend 4: Attention to the Ring Band

Jewellery designer Rachel Boston has noticed a trend for more unusual band styles. “At the moment, we’re seeing a lot of interest in more unusual band styles, with people leaning towards wider statement bands,” she says.
“A chunky band is a perfect way to turn something that would otherwise be a much more classic-looking engagement ring into a piece with a really unique character,” says Boston. “Split bands are a popular choice as well, and much easier to wear and pair with a wedding band than you’d think. We’re also seeing a draw towards intricate, Art-Deco inspired halos.”

For popular British fine-jewellery brand Annoushka, which introduced its first bridal collection this year, it’s all about the ring jacket. Called Love & Commitment, the collection ranges from simple solitaires and delicate three-stone designs to more extravagant fine stone rings. What’s super interesting is the diamond ring jacket that clients can pair with an engagement ring. Available in yellow or white gold, the interchangeable ring jacket slides snugly around the solitaire ring for extra oomph and pizzaz. The ring jacket functions perfectly as a wedding band, or could even be added as a milestone gift in years to come.

Trend 5: Making a Statement with Colour

Every couple is different, and every proposal is unique. There’s definitely a growing number of people looking for something different – and coloured stones have never been more popular. According to London-based jeweller Michelle Oh, “We’re seeing a huge and growing demand for coloured stones to be used in engagement rings these days. Gone are the days when someone just wants a round brilliant-cut white diamond solitaire for an engagement ring.”

People today are looking for uniqueness. “More and more people try to be different and steer away from silhouettes and shapes that feel too commonplace,” says Oh. “I think this is all part of the zeitgeist of wanting to express individuality and uniqueness.”

Colour is an extremely personal way to display this sense of individuality, she adds. “Even those who still want some diamonds on their ring will opt for less traditional-looking diamonds, such as champagne or grey diamonds, or maybe an unusual cut or shape, to get that different look in their diamond ring.”

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When it comes to jewellery, our city has no shortage of creative talent. We speak to six Hong Kong jewellery designers to ask them about their past and present inspirations.

Some were born and raised in Hong Kong, while others adopted it as their home, but what Audrey Savransky, Julien-Loic Garin, Narcisa Pheres, Melinda Zeman, Sarah Zhuang and Payal Shah have in common is that they each set up their own jewellery brand here. Each reveals their motivations and inspirations, while explaining their individual styles.

Meet 6 Successful Hong Kong Jewellery Designers

AUDREY SAVRANSKY, AS29 FINE JEWELLERY

The fourth-generation member of a family of diamond dealers, Audrey Savransky was fascinated by jewellery the moment she was given a ring by her grandmother – a yellowgold band encrusted with three rubies. Today, she designs edgy and strikingly beautiful pieces that are sold the world over – and she hopes each jewel is passed down from generation to generation.

When did you decide to come up with

your own jewellery line? I always loved jewels. When I moved to Hong Kong, I started to manufacture for other brands. After getting enough knowledge and experience, I decided it was time to chase my dream and start my own collection. I launched my own company, AS29 Fine Jewellery, in 2008.

When I’m designing, my goal is always to create something that feels bold and powerful, but at the same time will move effortlessly between different occasions.

What was the first piece of jewellery you designed?

My engagement ring – which I’ve changed about four times over the years. Everyone asks, “How can you do that?” To which I reply, I’m a jewellery designer and it’s normal I want to change my ring! It’s not as if I changed my husband four times! I kept the same stone but changed the design.

If you could only wear one piece of jewellery for the rest of your life, what would it be?

One piece? Impossible! For me, wearing jewellery is like having a second skin.

JULIEN-LOÏC GARIN, THE COLLECTION BY JLG

Well-known among the French community in Hong Kong as the former CEO of Le French May for many years, Garin has long been fascinated by jewels and collects precious stones from around the world. He eventually put his hobby to good use by unveiling his own collection last year.

How long have you loved and been collecting jewellery?

As a child I used to collect little jewels and was always looking through my family’s treasures. But it was only later, particularly when I discovered India and how men wear jewellery there, that I seriously started to collect.

When did you decide to come up with your own jewellery line?

It’s always been a dream at the back of my mind, but it was only last year that I started to design – and the pieces materialised. When my fiancé offered me a yellow pear diamond for our anniversary, I decided to design a ring to host it. I knew then it was what I wanted to do, and a lot of Inspiration began to arise from the loose stones we’d been collecting over the years.

What materials or stones do you enjoy working with?

I usually work with solid gold, for its strength and soft shine, its heritage value and its great properties. As to stones, I do love spinels – a fantastic older stone that comes in a lot of colours and has the lustre of a diamond. Pearls are also among my favourite gemstones.

If you could only wear one piece of jewellery for the rest of your life, what would it be?

It probably would be my “Horus” ring. For sentimental reasons, because it ignited my passion for creating, and also because I believe in the protective power of stones.

NARCISA PHERES, PHERES AND NARCISA PHERES

Her label is a red-carpet staple and her bespoke jewels are preferred by stars and royalty. Indeed, everything Narcisa Pheres does has that extra dose of glam…

Tell us about your love for jewellery.

I love and collect art and jewellery. For me, jewellery is art.

When did you decide to come up with your own jewellery line?

It started around the year 2000. I was living in Tokyo, working as a trader for a big firm, dealing with fine arts and antiques, including jewellery. My job was to travel around the world and find special pieces in auctions and exhibitions. Often, I’d be asked to re-design old jewellery pieces around the centre stone. I started designing out of curiosity but it quickly turned into my passion.

What was the first piece of jewellery you designed?

A pair of diamond cufflinks for an American football player, around 20 years ago. I’d been his personal designer for seven years.

Who’s your target clientele?

For the bespoke pieces, collectors wearing Narcisa Pheres jewellery are often seen on the red carpet – celebrities from around the world. As the official designer to Princess Olga Romanoff, I’ve been designing tiaras too. The Pheres collection is our ready-to-wear line, where the target audience is the modern individual.

What materials or stones do you enjoy working with?

I love diamonds, particularly coloured diamonds. I also like working with emeralds, paraibas, rubies and sometimes baroque pearls. They remind me of the Japanese concept of wabi-sabi – beauty in imperfection.

If you could only wear one piece of jewellery for the rest of your life what would it be?

The yellow diamond ring from my husband.

MELINDA ZEMAN, BOOCHIER

Melinda Zeman didn’t intend to set up a jewellery brand – she only wanted to create pieces she loved for herself. But as demand grew from friends and beyond, Boochier was formed in 2019, a fun and playful brand that embraced her one-of-a-kind, tongue-in-cheek pieces. Drawing inspiration from pop culture and Zeman’s own multi-cultural sensibility, the collection features pops of neon, smatterings of gemstones and gold chains.

How did you start designing jewellery?

I began designing for myself because I love jewellery but in Hong Kong, it was quite hard to find jewellery that was more contemporary and modern, but still feminine, quite cool and edgy at the same time. Then people started asking if I could make them a few pieces too. It grew from there and two years ago I decided to host my first trunk show.

Where does the name Boochier come from?

I was researching different East-meets-West names, because I felt like I really embodied that. My father’s from Ghana, I was born in the UK and grew up in Hong Kong, so I’m quite international. I wanted a name that could represent this DNA. Then I stumbled upon name Guillaume Bouchier, who used to travel between France and China in the 1800s, making jewellery and introducing European craftsmanship to China. I really liked the story but renamed it Boochier to give a sense of unexpectedness to it, something that represented the more playful nature of my brand.

Tell us about your first collection.

When I designed Fruit Hoops, I knew I wanted to use the knot in some way. Because I felt as if it can represent so many different relationships in your life. So many cultures have put symbolic meaning on the knot. It could be a reminder of all the ties you have in your life, the people you love. I wanted to make it untraditional, though, in the sense that the collection would be super colourful. We experimented with so many enamel colours to get these specific shades of pink, yellow, green, blue and purple.

SARAH ZHUANG, SARAH ZHUANG JEWELLERY

Born into a family in the jewellery business for over two decades, Sarah Zhuang never dreamt of a life outside of design. When she and her sister took over the family business, she also began designing her own, eventually spreading her wings and launching her brand in 2017 that creates functional and elegant pieces for the modern woman with a fast-paced way of life.

Tell us about your love for jewellery.

When I was a teenager I loved fashion accessories. I’d spend a lot of my allowances on these crazy, big earrings. I only learnt to appreciate fine jewellery after I took my first GIA jewellery-design course, which was when I officially entered the industry.

What was the first piece of jewellery you designed?

The first piece I designed and that actually went into production was in 2013. I was taking the jewellery-design course at the time, and had to design a piece during the final exam. I liked it a lot but I couldn't take the exam paper home, so I memorised it and re-created it when I went back to the office. I saw potential in that piece and thought it might have some commercial values, so I developed a complete collection based on it. The collection name was “Let it Snow” and the first set was sold within the first week.

Who’s your jewellery made for?

My brand celebrates womanhood and each collection personifies a unique trait of modern women. Our slogan is “As versatile as women” – we combine elegance with functionality and create transformable jewellery that can be worn in multiple ways to adapt to the busy lifestyles of modern women. Women who wear our jewellery have strong and distinctive personalities, they’re confident and sophisticated, they love fashion and are comfortable about expressing their uniqueness.

PAYAL SHAH, L’DEZEN BY PAYAL SHAH

She carries forward an ancient Indian jewellerymaking tradition and working with unique stones, but Payal Shah pushes it forward with a completely modern take, novel designs, a global outlook. Her accessories are worn the world over by international celebrities – while she herself looks like one.

Tell us about your love for jewellery.

Jewellery is part of my family’s DNA – my parents were diamond suppliers to a lot of manufacturers in Hong Kong. My love for designing my own jewellery using unique stones spoke to me.

When did you decide to come up with you own jewellery line?

Years ago, while I was working at an architecture firm, I created a capsule line for a Singaporean brand. That was my first taste and experience in creating jewellery and also the industry. I enjoyed every part of the process. A year later I quit my job and designed under my own label.

What is the first piece of jewellery you’ve ever designed?

The first piece I ever designed was a ring using slice diamonds with white diamonds in a floral shape.

What was the inspiration for the latest collection?

The latest collection has a unisex appeal. The designs are androgynous, as we get a lot of men looking at them too. The Guns ’n’ Roses Collection mostly uses a matte finish. The styles have a gorgeous geometric exterior that gives the collection a bold edge.

What materials or stones do you enjoy working with?

I enjoy working with slice diamonds, rose cuts, fancy shapes and blue sapphires. These stones have such a multi facade, which is what I love about them.

If you could only wear one piece of jewellery for the rest of your life, what would it be?

My Fiona flower earrings. They’re just a perfect pair. Considering how effortless and light they are, I could sleep in them too.

Hong Kong Jewellery Designers Photoshoot

PHOTOGRAPHY ALISON KWAN
LOCATION THE UPPER HOUSE

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Following serial cultural entrepreneur Kevin Poon around Hong Kong on a typical working day can be an exhausting and Exhilarating business, as we discover.

Why don’t we meet at Unscheduled? We can chat then,” says Kevin Poon, during an unexpected call in the middle of a day whose blistering heat presages the imminent arrival of a tropical cyclone.

The Unscheduled he’s referring to is a pop-up organised by The Hong Kong Art Gallery Association, which asked around 50 local galleries to exhibit and sell a selection of their works at a temporary location in Central, where Topshop used to be. Poon’s Woaw Gallery, which he set up in 2019, is represented on the mezzanine floor and I find him addressing potential buyers about the work of American artist Charlie Roberts.

“Roberts is currently in Norway and you can see his inspiration from traditional art, pop culture, hip-hop, comics and folk art,” he tells them, as heads nod politely. “I really like all the watches in the paintings,” a masked face in the crowd says out loud. The socially distant gathering makes strangers of us all.

We amble around the space, Poon recognises most of the exhibitors and with the ones he doesn’t know he makes a point of going to shake their hand, letting them know he appreciates their efforts and collection. As a new gallery owner, albeit a long-time collector, has he been keeping track of what the average buyer is looking at?

“I’ve been working my entire adult life, I’ve set myself goals and ambitions early on, but if people want to think I’ve got bank, let them - I know my truth.”

Kevin Poon

“It’s interesting, because before, my perspective initially was more from a collector’s point of view,” he says taking pictures of sculptures he likes. “So
I’d be visiting art fairs and galleries, looking at and buying things I personally like. But since I opened my gallery, I’m aware of what a lot of people are collecting and looking at. You know, many of the artists and buyers are my friends. There’s a lot of people who love art, collecting art, and I really feel it this year, especially in Hong Kong and China, people are respecting creativity, respecting the art, respecting intellectual property. It’s been amazing to observe what sells.”

It’s no secret that Poon hobnobs with artists and stars of all stripes. As we make our way through the space, it seems he’s on first-name terms with just about everyone, with fist-bumps for “homies” and bear-hugs for old friends – friends such as local artist Michael Lau, who’s poised to exhibit at his gallery in Central as we go to print.

“I buy things from artists I’ve been following. Usually, it’s like a friend, or a friend of a friend. Or something I saw online that captivated me. It’s very organic. I support everyone, but it comes from a very genuine space.”

Woaw Gallery has previously featured names such as Koichi Sato, Anna Weyant, Cristina Banban, Simphiwe Ndzube and Sam Friedman. Does Poon have to like the artists to like the art?

“That is an interesting question,” he says, pausing before quietly repeating my question to himself. “OK, so you know, sometimes what you like might not do well, and what you don’t like might actually sell well. So, I guess it’s a give and take. I’m learning more about it as I go along. But, generally speaking, everyone’s super nice. Obviously, if you like the art, then you’ll try to like the artist. But if you don’t like the artist as a person, that’s kind of … a bummer. Man, I really have to think about this.”

“I’m not really afraid of failure. Not everything has gone my way – I’ve been in business for
nearly two decades, and I’ve seen the tide go up and down. But I’m still around, right?”

Kevin Poon

The gallery in Central opened when the pandemic was raging. Did he commandeer the space as luxury brands were zooming out? “Yes, and no. Central has traditionally been for large multinational designer spaces, but my gallery – it’s such a small programme. When the opportunity came to open at that space, for a rate I could work with, why wouldn’t I take it up?

“With the gallery, making money isn’t really at the forefront, it’s not the number-one mission. With that being said, I still want to keep it relatively organic in the sense that I don’t have to do things because I’m chasing a sale. If that happens later down the road, when you have shareholders, then it’s a different question. I still can be very free to select things that I pick from my gut instinct. I go with what I feel is right and then just roll the dice.”

Poon strides out of the pop-up, and we head to the street where his car and driver are waiting. We jump in and race over to a space off Tung Street in Sheung Wan, where a pop-up of his streetwear brand Clot’s collaboration with Sacai is in the making. With construction full on to meet a looming deadline for a 500-guest event, the heady whiffs of wood chippings and fresh paint fill the air, but Poon barges through, nonchalantly surveying the work in progress. “Things fall into place at the right time,” he says.

As many in Hong Kong – including almost 130,000 social-media followers – know, Poon’s got multiple arrows in his quiver, His business ventures include Clot (established in 2003 with his pop. star buddy Edison Chen) and Juice stores studded around China, Hong Kong and LA. His dining ventures include the Elephant Grounds cafes, restaurants La Rambla, Mashi No Mashi, Sushi Mamoru and Wagyu Mafia, and bars such as The Diplomat and Kyle & Bain – the latter, a martini bar that’s part of Margo, was recently voted one of the 50 best restaurants in town. He’s a designer and a restaurateur, he’s been a DJ and he’s organised music festivals. It begs the question: does he have attention deficit disorder?

“I’m sure I do. My wife thinks I do, my teachers in school couldn’t handle my energy,” he says with a loud guffaw. Last October, Poon married model Fiona McLeish, and the couple are now parents to a baby boy. Poon’s a wanted man – his phone doesn’t stop pinging and many strings pull him in myriad directions. “I have the opportunity to take my interests and make them into a business that works for me. Every brand or restaurant or bar is a reflection of some part of me. To be honest, I’m not that much of a drinker or partier any more, but that may be the image some people have of me, because of what I do for a living, but that’s not the real me.”

I put it to Poon that there’s an urban legend surrounding him – that all his ventures are funded by a $100 million inheritance from his father when he was 21, and not the fruits of his own business acumen. “People think I have a hundred mil? That’s crazy!” he says, and he bursts out laughing. By this time, we’ve popped over to Margo where ace barkeep John Nugent whips up a cocktail for us. It’s three in the afternoon, and Poon swirls the ice in his cocktail, never really drinking.

“Please, let me make it very clear. My father worked in a tractor company. There were many difficulties in the early part of my life – my parents separated ages ago. I didn’t inherit a million or billion – I’ve been working my entire adult life, I’ve set myself goals and ambitions early on, but if people want to think I’ve got bank, let them,” he says with a shrug. “I know my truth.”

Poon’s rep is rock solid. The media has been charting the course of his career since 2003, when he first started making noise on the club scene as a DJ, and after that with streetwear brand Clot. Although scandal touched his partner, Poon was left unblemished – indeed, his reputation was hardly affected by the association, “Years ago, there were some issues with my business partner that made tabloid headlines and of course I was mad at first – but I stand by my friends. The turnover in my company isn’t a lot – the same people have worked with me for
years.”

We pop next door to his gallery, which is also two doors down from the latest Juice store, set to open later this year. If he makes all the right moves, will every door that opens on 9 Queen’s Road have his stamp on it? Doesn’t it ever get overwhelming – and could it all come crashing down?

“Well, I’m not really afraid of failure. Everything has its ups and downs – you know, I did the music festival BloHK party, which took so much effort, time and money. It was pre-Clockenflap and I didn’t make money on it. Years ago, I went into businesses with my buddy and a scandal hit and threw us off our path. I’m no longer in partnership with Fed [Federico Tan] at Social Capital, as he’s gone a separate way to create his own thing. That’s fine. Not everything has gone my way – I’ve been in business for nearly two decades, and I’ve seen the tide go up and down. But I’m still around, right?”

What’s his favourite part of the business? “My favourite part of my job is having things that I can add to. Yes, I know I have multiple responsibilities – you should see the size of my Excel sheets! But it allows me to switch gears: one track, it’s the fashion and then I switch to the art and then to the food and beverage, and then I go back to fashion. I think it actually helps me problem solve and think outside of the box. The most challenging part of my job is time management, my presence is required at some, my attention to others. Ever since my son was born, I’ve been trying to limit my screen time to be present with him and my wife. I think it’s the most common complaint in Hong Kong from every wife everywhere: ‘Put your phone down, we’re at dinner!’That work/life balance hasn’t been easy.”

Fatherhood seems to have done wonders for the forty-something, who has a new-found serenity about him. Poon has been in the eye of a media storm for years and used to handle things differently, so this zen avatar is a new one for us. “Well, that’s because I’m spending the day with Prestige and having a good time,” he says, before adding more sincerely, “OK, I do have days when I’m frustrated if things aren’t aligned. Things that are outside of my control, for example. When you’re doing cross cultural business between the United States, Hong Kong and Greater China there’s always uncertainty. The laws are different, the governments are different. That keeps me up.

“And sometimes, I’m just off because I’m talking to people in New York, and then I’m waking up early to talk to people in LA and then in Europe, but I think having a positive mentality and getting a night’s sleep really helps.”

The phone rings again for the nth time, beckoning Poon back to the gallery space for a photocall with media partners. Walking back, he tells me how Covid grounded him in Hong Kong, how weekly flights between capital cities are no longer a priority when a Zoom call will do, and how his son has helped shift priorities in a seismic, soul-searching way.

Walking into the pop-up we discover there’s been a change since we left. Every single painting on display by Woaw has been sold, including Night Kitchen, a large oil on canvas.

Poon tells his team to pull out pieces that are in storage in the back – maybe call the main gallery and get other works to hang on the walls. There is more, I ask him? “There’s always more,” he says.

Kevin Poon Cover Story

ART DIRECTION
RICKY LO & JACKY TAM
PHOTOGRAPHER RICKY LO
STYLIST JACKY TAM
PHOTO ASSISTANT
ALSTON CHAN, AZEAL HO, KELVIN SIM
MAKEUP ARTIST LITTLEWHITE
HAIR STYLIST SAM KO

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Matthew Teague and his sister Rebecca are the co-authors of baba’s Bites, a gorgeously photographed and illustrated book of plant-based recipes. We get an exclusive preview.

That glow they have about them comes from within. The brother- and-sister duo Matthew Teague and Rebecca Teague are well-known around the island – the habitués of MANA!, where Matthew used to work, know his shock of untamed blond hair all too well.

Matthew is an Ayurvedic cook and Rebecca an artist. During the pandemic, the two have been working on baba’s Bites, a rich, informative, well-researched and beautifully photographed and illustrated book filled with plant-based recipes, as well as anecdotes that help make it even more nourishing. Matthew takes the time to talk us through it.

How did the book come about?

It stemmed from the passion of two siblings for living happily, sustainably and in harmony with nature and community. We brought together these approaches to provide a holistic and restorative approach to planetary and human health. Rebecca has been involved with healing the “internal landscape” – our bodies and psyche, and me more so with the “external landscape” – the soils and the Earth. Having recently completed the Ayurvedic Healing course at the American Institute of Vedic studies, I’m now an Ayurvedic lifestyle consultant, certified breathwork practitioner and permaculture design certified. My sister has a BSc in occupational therapy, and is an Ayurveda wellness consultant – and she’s an illustrator. The book is an amalgam of so much of our experience and skillset.

A hand-made book seems a novel idea for 2021. Why not a web site?

There’s a site: babas.life/bites. We wanted to make Ayurveda accessible to anyone and everyone who wanted to add a little more consciousness to their food choices. The book baba’s Bites brings together ancient Ayurvedic wisdom, modern plant-based cuisine and hand-drawn illustration into a beautifully presented cookbook. It’s consciously crafted to offer an accessible introduction to the basics of Ayurveda, and clarifies the roles of the doshas (the three bodies) in relation to different foods and body types. Each seasonal recipe is designed to bring balance to these body types. For example, manjistha is known as one of the best Ayurvedic herbs for glowing skin. A natural eye tonic is drinking a concoction of almonds, fennel, and mishri (crystallised sugar).

How easy are the recipes to follow?

The majority of the recipes in the book are “one-potters” and use readily available ingredients that can be found in most places around the world. The book is intended to provide simple and easy-to- make meals, and most recipes can be made in under an hour. All ingredients used in the recipes are 100 percent natural, and contain no additives, chemicals, preservatives or any other nasties. Each recipe page has “bites” of wisdom that educate the reader on the Ayurvedic benefits of ingredients in everyday language that’s easy to understand.

So when we eat what’s recommended in the book, will we find our inner glow?

True transformation begins when we discover that the elements in our body are at one with the elements of the Earth. It’s created with true health in mind, body and soul, and goes a step further in creating a wholistic vision for good eating and living that goes beyond fad-diets and quick-fixes.

Do you have some quick tips for our readers?

Eat naturally and rediscover your nature, go back to your roots with the right food and re-wild yourself with natural food. Allow yourself to feel connected and nourished by the soil beneath us. Worldwide, people are searching for a way to become more connected and balanced in their physical, mental and spiritual wellbeing. We invite you to join us in making sure our roots are nourished and the conditions of our everyday are life-affirming and sustaining for your unique being.

The post Matthew Teague on baba’s Bites, the Vegan Recipes Book he Wrote With His Sister appeared first on Prestige Online - Hong Kong.

Setting up a chain of top-quality butcheries and delis in today’s time of veggies might sound like an uphill struggle. But with his new retail venture Steak King, Johnny Glover reckons he’s on to a winner. We find out why.

At a time when we're constantly exhorted to change the way we eat, and to shift from an animal-based diet to one in which plants predominate, Johnny Glover might be said to be swimming against the tide. Because the food retailer- cum-restaurateur, who became famous among Hong Kong gourmands through earlier ventures such as Pacific Gourmet and The Butchers Club, is back in business under a new – and unashamedly carnivorous – name: Steak King.

I’m meeting the expat Yorkshireman at The Factory, the upper-floor space – part butchery, part kitchen, part retail store and part private dining room – in the Wong Chuk Hang godown where he runs his Steak King operation. Lining the walls are voluminous glass-fronted refrigerators, packed with every cut of top-quality beef, lamb, pork and chicken imaginable, as well as sausages, pies, ready-made meals and all manner of seafood. In some cabinets, huge hunks of beef on the bone, most of them specially ordered by customers, sit for weeks on end in a humidity- and temperature-controlled dry-ageing process that will leave them richer in flavour, more tender in texture, lighter in weight and – inevitably – considerably more expensive that if they’d been sold fresh-cut. It’s a process that Glover introduced to Hong Kong when he set up The Butcher’s Club almost a decade ago, though rather than high-end butchery, he says he actually started out in the food-retailing business selling seafood.

“The first location was in Ap Lei Chau’s Horizon Plaza,” he says of his first wholesale venture, which later morphed into the Pacific Gourmet stores. “It was a warehouse, similar to this, and I put some fridges at the front. I remember on the first day I was there by myself, and I think I had about four customers that day. And then a journalist from NowTV did a little video – they filmed me with all these oysters, seafood, and these beautiful red snappers – and next day there’s literally a queue out of the door. And I realised that by putting a shopfront on the wholesale concept, people liked it – they think they’re getting a deal, and they are! And that concept has always stuck with me. So whatever I’ve done after that, it’s always had that look and feel about it.”

Glover admits that he gets “bored pretty easily. I have two or three years in me where I’ll kill myself to build something up and make it as big as I possibly can, and then once I’ve got it to a stage when it’s saleable I’ll try and find someone to buy it.” And that’s exactly what happened with Pacific Gourmet, which “a rich banker” took off his hands around 10 years ago.

He’d also realised pretty early on that seafood was “a ticking time bomb. It’s stressful, it’s hard dealing with live oysters and seafood, you’ve got to move it quick. And those difficulties are what brought me into meat, because [with the latter] the shelf life is one or two months, and then you can dry-age it for another two months. I like that idea, because you’re actually getting paid to let it go out of date!”

Thus, when The Butcher’s Club began – in an Aberdeen warehouse, of course – a dry-ageing room was set up alongside the rows of freezers and a table for 16 diners. It was there that Glover hosted private dinners where the star was a huge piece of beef, which attracted a high-end clientele that included “heads of state, tycoons from Singapore and tons of people from Mainland China. Quite often there’d be a motorcade of armoured vehicles downstairs and bodyguards outside – it became a real thing. We charged upfront and at one point we had a six-month waitlist, every day including lunch on Sundays.”

In growing that brand into a chain with outlets in Singapore, Bali, mainland China and Taiwan, as well as six stores in Hong Kong, Glover also developed a penchant for what he calls “guerrilla marketing. Social media was really starting to take hold – this would have been 2013 – so I bought a pick-up truck and we wrapped it in matte black and put a big barbecue in the back. And we posted on social media that we were opening this restaurant, but the week before we were going to do a trial run in Lan Kwai Fong.

“So we parked outside of Wagyu and 400 people showed up. Of course, the guys at Wagyu weren’t happy, so they called the police, who told us to move, and we said no, knowing that they were going to arrest me. And they did, and we filmed it – and this was all live on Facebook. Of course there was an uproar, but whatever, we opened the restaurant the next week and there was a queue 200 metres long to get in. And we were doing 1,000 burgers a day, every day, for about a year. It was amazing. That restaurant was doing close to $3 million revenue a month from 400 square feet.”

True to form, having built up the The Butchers Club, Glover sold the business on around four years ago and, after a spell of gardening leave, he’s back with his latest venture. “This journey has been about refining, all the time,” he says. “The mistakes we made with Pacific Gourmet, I think we rectified them with The Butchers Club. And the mistakes I made with the Butchers’ Club I want to rectify with Steak King. I like retail. With restaurants there’s lot of moving parts to mess up. And though I’m still doing restaurants you’ll notice that they’re really, really simple and ingredients-driven.”

With branches already open in Sai Kung and Mui Wo, as well as The Factory HQ and more outlets on the way, Steak King is planned as a network of neighbourhood shops. Glover had noticed how, during Covid, people were coming into his Wong Chuk Hang warehouse to buy high-quality ingredients to cook at home, and that gave him an idea. “Why don’t we do little butcher shops and delis in residential locations around Hong Kong? Let’s not do it in Central or Causeway Bay. Let’s do it in Sai Kung, Mui Wo, Tung Chung or Tseung Kwan O, places where people live. Let’s create a corner shop where people can pick something up on their way home – a retail butcher shop, but we’ll have a cafe element to them, so you’ll be able to buy a sandwich, a pizza or a pie too.“Think of a 25-year-old guy,” he says of his notional customer, “who’s just bought his first house, and he’s just got off the MTR. He walks into our shop, he buys a steak, some veal jus, some nice herbs, a salad, and even a frying pan and a gourmet chef’s knife to cook them with.

The butcher tells him how to cook it and recommends a wine and a sauce. He buys some mashed potatoes and the whole thing goes out with him under his arm, a package that allows him to cook a Michelin-star-quality meal for him and his girlfriend who’s waiting at home. That’s the idea of Steak King, it’s somewhere you can buy more or less everything you’re going to need to cook a real gourmet meal.

“And I don’t want to put these in shopping malls. I want them beside wet markets or near to Wellcome or ParknShop, and I want [the competition] to look at us and think, ‘They’re doing it right.’ You never know, maybe one day they might have to buy us out.” As to the meat-versus-plant-based debate, Glover’s philosophy is thus: “If you’re going to eat an animal, you should celebrate its life. If you’re going to eat a steak, don’t eat a crap piece of meat every day but a good one every two weeks. But it’s not all about the meat we sell, it’s also the seafood, vegetables and herbs, they all have heritage. And in all these 25 years that I’ve been in business I’ve built up relationships with farmers and fishermen [much of his meat and seafood comes from personally selected producers in Australia], and I’m still working with them now. I know that if I’m ordering a case of tenderloins they’ll give me the best.”

A hotel-management graduate and experienced chef, Glover originally arrived in Hong Kong in the 1990s to teach with the Vocational Training Council and he still lectures part-time at the Polytechnic University. His role as an educator even spills out into this current venture: along with chef Brandon Tomkinson, who formerly presided over the kitchen at Gordon Ramsey’s Hong Kong restaurant, Bread Street, he’s produced a series of short videos instructing how to prepare and cook almost every item of meat and seafood he sells, which can easily by accessed online via a QR code on each product.

“We handle it the right way and we’re teaching people how to cook it the right way,” he says. “What we’re selling isn’t cheap, but I think it’s the best value in town. And if I can convince one in 10 to try it, to cook it well and in a certain way, if I can teach some people how to cook and educate them, then my job is done.”

The post Johnny Glover on His New Retail Venture Steak King appeared first on Prestige Online - Hong Kong.

Since setting up his architecture practice in 2015 in Hong Kong and Manila, JJ Acuna has designed some of our city’s most popular hospitality outlets, including Elephant Grounds’ Caine Road flagship and chef Vicky Lau’s Tate Dining Room.

I recently met him at Coffeelin, the new coffee-to-cocktails shop in Happy Valley that he designed, to discuss the inspiration behind it and the importance of concept- driven design in a world of Instagrammable space

What’s the inspiration behind your latest project, Coffeelin?

Our company is called Bespoke Studio because it comes from the concept of tailoring in menswear. We take everything into consideration for you, from your personality to other details. Some designers in Hong Kong believe that everything has to look like them. For this project specifically, what makes it great is that the client has a really great relationship with a coffee-bean roaster in Milan, called Griso, which he wanted to import to Hong Kong. They opened a really small location in Sai Ying Pun, which was a hit and people in the neighbourhood responded well to the coffee. I really wanted to honour his vision for this new space.

This was the first time he hired a designer to do it professionally, and he wanted to honour Milanese culture in Happy Valley, which is very lifestyle-oriented and up-and-coming. Milan is a stylish design and culture capital, a mix of old and new, and a coffee capital, and I’m all for that. I loved the fact that the space is a corner site, especially because of its intersecting windows. We’ve got these tall ceilings, which was very unexpected. There’s something unique about this space and we could create a concept that was delicately inserted into the neighbourhood.

Can you talk us through the choices behind the floors and walls?

The idea was to bring the palazzo aesthetic to Hong Kong in a very non-pushy way, to almost make it look as if it had always been here, even before we moved in. For the floor, we designed this unique pattern with travertine and red marble, two kinds of stone that you’d see in Italy, both not polished to make it a bit more down-to- earth and approachable. The curtains at the windows are very European, and because it’s a coffee-to-cocktails place there’s more privacy after 6pm. In the daytime, it’s all about opening it up, because usually all these windows are open to connect outdoors and indoors.

On the wall there’s a Memphis-style graphic, like graffiti, which we combined with their logo, the coffee bean. It’s something that you can appreciate again and again without having to put a poster on the wall that says “Milan”.

This space is very Instagrammable. As a designer, how do you achieve the balance between creating Insta-worthy places without compromising the identity?

A lot of people are investing in coffee shops nowadays, because of the hype around them – I feel there’s one opening every week. The goal is to create something that’s different from the rest. I mean, I’d like to take credit, but it’s really in the brain of the owner and how much the owner really cares about it and believes in the product and the operation. The idea of a Milan-inspired concept came from him, to conceive something different. So many coffee shops are black and white, or completely white because of the popularity of the Scandi, Japanese or Ozzy aesthetics. I don’t want to shade anyone, but it’s easier to do an all-white space and charge $40 or $50 dollars for a cup of coffee. You gotta make it look like you care, so that’s probably why I appreciate when the client cares and convinces me to care.

I use Instagram a lot myself. I love social media and even before I had my own design studio, I was already sharing food photos and everything. Fortunately, for businesses that succeed, sharing and trending on Instagram is a really great way to spread the message without spending too much on marketing. But, I really hate Instagrammable spaces, because it means that people won’t come back! It’s one thing to design Instagrammable spaces – and, to be honest, that’s in a lot of clients’ briefs these days, especially if they want to attract Gen Z and Millennials – but I always try to tell them that people often tend to be here for one shot. You need substance. You need to step it up with products and service operations that match the interior. I want to create welcoming spaces that are night sensitive to people’s eyes, feel and touch. It has to be comfortable, it has to be humanistic and we have to consider every little thing, so that people want to come back again and again.

We try to make spaces like that, and that’s why we have a really good hit rate with our restaurants and cafes in Hong Kong: they stay open, because we try to create a sense of spirit and a sense of place. It’s not just about putting crap on the walls, it’s about why. That’s why – when we can and if the client has a budget – we bring in artisans to give the space a point of difference, something unique. So, yes, like handcrafted. I don’t want to use the word artist, because it’s overused and people have lost the meaning to that, but I like to bring other people in to collaborate, to also give a sense of community.

“Design isn’t just plastering materials on surfaces, it’s sharing my love for what I do with other people”

JJ Acuna

Do you prefer designing homes or public spaces?

That’s a really great question. I prefer designing public spaces. But we have started to design more homes. I love public spaces, because it makes me so happy to see the project evolving and growing after the day of opening. So, with this project specifically, I’ve had friends and family members, whose perspective I really value, come here a lot and hang out without even telling me anymore, and also a local architect whom I really admire comes here every Sunday and makes sure to Instagram it. Design isn’t just plastering materials on surfaces, it’s sharing my love for what I do with other people and hopefully making their day a little bit better. I do have home projects now. And it’s basically for clients who’ve gone to restaurants I designed and want that perspective.

You also work in Manila. How is it to be an architect there compared to Hong Kong?

Manila is really underrated. The people are really awesome, and I think there’s so much to explore. Considering the difficulties and corruption that you have in the Philippines, there’s still so much optimism to do what they need to do and to be even more creative. In Hong Kong, you could get a better handle as to what you can do because you’ve got an infrastructure to support small businesses or any business; in Manila it’s the wild, wild west. It’s all for yourself. But that said, people who’ve survived and thrived in the city were able to really figure out a niche or a space in which they can operate. Within the urban landscape, but also within their business community. People with a vision can thrive there, and the fact that they can do so under those circumstances is really heart-warming to me.

I was born in Manila and I consider myself a Filipino, even though I was raised in Texas. And that’s exactly why I like to invest half of my team there and that’s why I like to support my clients, because I feel that they have amazing ideas in terms of food and culture.

Tell us about some other projects you’re working on.

On top of my projects in Manila, I’m designing a home in Bangkok. There are also other exciting things coming up in Hong Kong – the hospitality industry is thriving. We also did a project at the Four Seasons Hotel Macao during Covid, which saved our studio – not from a business perspective, but it really saved us creatively. We designed a new Tea House, Xiao Ting, which was completed this February. We just had really optimistic clients with a vision, who really saw a world after Covid, because we began designing it during very dark days.

The post JJ Acuna on His New Project, Instagrammable Spaces and Meaningful Design appeared first on Prestige Online - Hong Kong.

From establishing the FANCL skincare empire to opening her own restaurant group, Michelle Ma-Chan could fairly be termed a renaissance woman.

A champion of contemporary fine dining, she counts the restaurants Arbor and Épure, as well as the patisserie Dalloyau, in her portfolio, with a further two openings scheduled for this month. We talk to Ma-Chan about her inspirations, aspirations and the changing tides of gastronomy in this fast-paced city.

The day before our photoshoot, I touch base with Michelle Ma-Chan and her team to go through a standard rundown of what’s to be expected. “I’m trying to memorise all the answers for the video,” Ma-Chan admits. “I want it to be perfect.”

She arrives the following morning, subtly adorned in a tailored, neutral- tone attire and delicate jewellery. Her entourage follows with bag upon bag of her best-loved ensembles and trinkets, but her eyes visibly light up at the array of luxurious fabrics and glittering gemstones brought along by our style team. A statement, structured black scarf catches her eye and she fingers the label gently. “I wouldn’t have expected this to be Armani!” she says with a laugh.

As she settles into the dressing room, I notice her face is already immaculately prepped. She explains that as her skin is quite sensitive, she prefers to use her own make-up. Indeed, throughout the day it becomes apparent that her aspirations for a flawless experience, not only for herself but for everyone, is a driving component of her personality.

“If I can’t make sure it will be good, I’d rather not do it,” she declares. “The best professional advice that was given to me is to always put quality before profits. You must always question whether or not you have the ability to deliver top results. No company can be sustainable unless the quality is good. With that, business opportunities will come naturally.”

When it comes to amassing authority such as hers – and in more than one industry – a certain precision is necessary. It’s this, I suspect, that’s been key to her success in the multitude of projects she’s put her mind to over the years. “When I was younger, it was challenging to manage staff who were older than me, because I didn’t look like a tough businesswoman,” she says. “They eventually understood my level of focus and ability throughout the years of working together, but it definitely took time.”

Prior to founding Gourmet Dining Group, Ma-Chan and her husband, Christopher Chan, are most often credited for being the powerhouse couple who raised FANCL, the Japanese cosmetics and dietary supplements company, to the level of prominence and recognition that it now enjoys.

“It’s strange to consider, but there are undeniable similarities in the way I run the two businesses. Both are people oriented and focus on service. We’re fortunate enough to have had more than 25 years of experience in FANCL and it helped us set the course to recruiting the right people and developing a solid team. Providing staff training and service has been our main priority and this has, I hope, translated into our restaurants as well.”

The restaurants under the couple’s group will be familiar names to gourmands across the globe. ÉPURE, the elegant French dining destination in Tsim Sha Tsui, is helmed by the revered Nicolas Boutin as executive chef and achieved its first Michelin star in 2017. When their second restaurant Arbor opened in 2018, chef de cuisine Eric Räty and his team snapped up a Michelin star within a year of operation, followed by a second star one year later. To possess a grand total of three stars under one’s belt without prior restaurant experience is no easy feat. So, what ignited this journey?

“A few years before I founded Gourmet Dining Group, I noticed that, unlike other international cities such as Japan, Paris, New York and London, the choices of great culinary destinations are relatively limited in Hong Kong. One of the reasons for this is Hong Kong’s unique rent situation. The rents here are so high that many restaurants are unable to allocate funds in the same way as comparable establishments in the West. Most restaurants have no choice but to end up sacrificing quality in order to save costs. My hope was to overcome this obstacle by sustaining restaurants with the same consistent high quality as destinations overseas, all while providing exceptional value for money.”

When I travel, I find the best way to understand a new culture is through its food. Food is truly a universal language. It’s the best way for people across the world to connect

Michelle Ma-Chan

Ma-Chan is personally – and ardently – involved, when it comes to choosing the culinary artists who will lead her teams. “They have to be passionate and creative, with their own unique flair. At the same time, they also have to be able to design a menu that will match the market and consumer preferences, to keep the business sustainable. Good leadership is an important quality, too, as they need to be able to guide the kitchen team well.

“Chef Nicolas Boutin honed his skills at some of the finest establishments in France, including the three- Michelin-star Maison Lameloise and La Maison Troisgros,” she says. “As for chef Eric Räty, he was under the watchful tutelage of Hans Välimäki of the now-closed Chez Dominique, which was previously deemed one of the best restaurants in Finland, with two Michelin stars.”

Even with the guidance of such esteemed hands, the past year has been tough to navigate. “No one could have predicted the pandemic,” she says, sighing. “But as a restaurant owner, it is my responsibility to protect our staff and make sure they have a stable income.”

The Gourmet Dining Group was swift to implement strategic dining solutions to combat the consequences of changing regulations. When dine-in dinner service was banned, the teams at ÉPURE and Dalloyau pivoted to serving ready-to-eat French cuisine, and lunch hours were extended to provide greater flexibility for diners. Over at Arbor, a Nordic-Japanese afternoon tea set was launched, while an innovative home-cooking kit proved decidedly popular.

At the height of the pandemic, takeaway options were made available at all three venues to enable customers to enjoy their dishes in their own homes. “I’m incredibly grateful that our staff were willing to work hard to maximise opportunities during these difficult times.”

When asked to share a revelation about owning her own restaurants, Ma-Chan is humble, but determined, in her response. “Before I opened my first restaurant, I didn’t quite understand how long the working hours of restaurant staff tend to be. Of course, the cost of running a top restaurant, rent, food cost and salaries are also very high, but things change a lot in this industry on a day-to-day basis. Surprisingly, I also learned that a few of the team were uncertain of how far they could advance in their positions in the restaurants. I hope to change this mindset by providing an environment where they can truly develop their career paths.”

Earlier this year, Ma-Chan was awarded the title of Chevalier of the Mérite Agricole, which was bestowed on her by the French Consul General in recognition of her tireless commitment to promoting French gastronomy. When prompted about the accolade, she’s modest and endearingly bashful. “It was never my intention to aim for recognition or awards. I just appreciate great food. When I travel, I find the best way to understand a new culture is through its cuisine. Food is truly a universal language. It’s the best way for people across the world to connect. I always aim to try as many restaurants as possible, even when my schedule is tight. After experiencing so many cuisines, I certainly believe that French cuisine is one of the best in terms of sophistication and execution.

“In the beginning, one may consider fine-dining portions too small and the prices too high. However, once you take the time to understand the immense effort it takes to create each individual dish, you’ll start to view them as if they’re works of art. The more I learn about the delicacy of French cuisine, the more I want to support and promote this culinary culture to the people of Hong Kong.”

We also touch on the visual and physical aspects of her venues, the calibre of which transport guests into scene not unlike those in a fairy tale. Peppered with ethereal sweeps of art and designed with the intention of recreating enchanting natural woodlands, both Arbor and ÉPURE are venues that celebrate the wonder of all senses.

“Chris, my husband, has the expertise, enthusiasm and a very high standard for interior design. In that sense, he’s in charge and has contributed a lot when it comes to the conceptual elements of our openings. Of course, I also have my input of ideas and suggestions when we sit down to plan the direction of the restaurant, but then I’ll leave the rest in the very capable hands of our internationally renowned designers at Yabu Pushelberg.”

In defiance of a turbulent year, Gourmet Dining Group’s two new venues, Ami and Wood Ear, are set to open this month. “I like to open different kinds of restaurants to fit a range of customers and lifestyles. Recently, consumers are turning towards a more relaxed dining affair, but they don’t want to sacrifice quality. Our two new establishments were created for this purpose, representing a dynamic but cosy bistro experience – a place to unwind while enjoying great food with a touch of fine dining.

Spearheaded by chef de cuisine Eric Taluy, previously of Le Taillevent and L’Essentiel, Ami is the group’s idea of fine bistronomie in Hong Kong. Equally at home in haute cuisine or casual dining, Taluy had this to add, “Delicious simplicity is anything but simple. A chef must extract every last drop of quality from every ingredient.”

Their adjoining project, Wood Ear, an ultramodern whisky bar, is a state-of-the-art saloon that will carry more than 400 rare whisky labels, sourced mainly from auctions and private collectors. In stark contrast to the notable bottles, however, Ma-Chan hopes to create an unfussy yet intimate setting, a relaxing place that she hopes whisky aficionados will seek to return to time and again.

We often ask our cover personalities to name three people that they’d invite to a dinner party – anyone at all – a question that often provokes stimulating debates about celebrities or innovators. Ma-Chan, however, delights us with a wholly unorthodox response.

“I’d invite a Chinese chef, a mother and an underprivileged teenager. Chinese and French food represent two of the world’s top cuisines. Having a Chinese chef experience French gastronomy would be so fascinating to witness. It might even inspire the chef! That’s what cultural exchange is all about. Secondly, I consider motherhood to be one of the world’s toughest jobs, so I’d use this opportunity to thank a mother for her contributions. Lastly, most underprivileged children will most likely not have had the chance to try fine dining. I think it would be a unique learning opportunity for them to see just how far food can go when it’s treated like an art form. That’s partly why we’ve worked with charities over the years to host student events at ÉPURE.”

Towards the end of our photoshoot, Ma-Chan produces a bottle of 2014 Domaine de L’Arlot Les Suchots Vosne-Romanée Premier Cru with a flourish, saying, “One of the most important components in dining is that a meal can be elevated with the right pairing of exceptional beverages. Wine, certainly, remains at the forefront of our venues.

“A little while ago, my husband and I had dinner with chef Massimo Bottura [of Osteria Francescana] in ÉPURE. Chef Nicolas created an extraordinary canapé with Comté and caviar just for the occasion. It seemed so simple but it went incredibly well with a wine paired by Chris [her husband]. Chef Massimo commented that it was a unique and brand-new experience for him, which really delighted us. Then, another dish arrived. Chef Massimo took a bite first and then proceeded to ask me my thoughts. By looking at the ingredients, I recognised that it should be paired with a white wine instead of a red. He was surprised by my answer as he shared the same sentiment. He praised my ‘mental palate’, and I think that was one of the best compliments I’ve ever received.

“I’ve realised that I learnt a lot, even from our limited interactions, with world-class chefs. I’d love to host more guest chef events to help enhance the skills of our own team. Every chef has their own style, but the magic lies in the harmony of flavours through innovative and thoughtful combination of ingredients and techniques.
“At the end of the day, even though the cost of running top-quality restaurants tends to be substantial, I believe it’s worth the effort if we can inspire customers to appreciate our work in creating a truly gourmet dining experience.” It’s a sentiment we’re more than happy to toast.

(Hero Image: DRESS CHANEL DIAMOND NECKLACE, CUFF AND EARRING BUCCELLATI TOP, PEARL NECKLACE AND SHOES, MA-CHAN’S OWN)

Michelle Ma-Chan Cover Photoshoot

PHOTOGRAPHY KARL LAM
STYLING JACKY TAM
FIRST ASSISTANT STYLIST KAZ LAM
MAKE-UP & HAIR DEEP CHOI

The post Entrepreneur Michelle Ma-Chan on the Changing Tides of Gastronomy in Hong Kong appeared first on Prestige Online - Hong Kong.

We talk to multi-hyphenate entrepreneur, reiki healer and mother, Belinda Koo, about balancing corporate life with wellness and fitness businesses. A blend of “persistency and consistency” keeps her going as founder of XYZ and One Ten Foundation, while also being a managing director at UBS.

What are your favourite ways of getting active in Hong Kong, aside from at your XYZ indoor cycling studio?

I love going outdoors when the weather is nice. I’m learning to wakesurf and it’s so refreshing to be out in the water once or twice a week. To me, being active means trying out new things. Things that push your comfort zone a bit, not necessarily really difficult ones, but to create new neuropathways in your brain and allow yourself to move in ways you’ve never moved before. It’s challenging our brain to connect differently, because new activities require different muscle groups to work in whole new ways. It’s that adrenaline rush of the unfamiliar and uncomfortable that I also love and crave.

Why and how did you start XYZ?

The heart is the biggest and most important organ in our body. When my father passed away from a heart attack when I was five years old, it made me realise how crucial cardiovascular movement was – even if it’s just 30 minutes a day to stay active and move around. The heart keeps us pumping, keeps us alive.

What do your day-to-day work and workout outfits look like?

It depends on how I feel and my mood on that particular day. I love to mix and match workout attire with work attire. So it would be leggings and sports-bra tops underneath, with blazer jackets and flowy throws on top. We’ve tended to dress more casually and relaxed in recent years and that allows me to play mix and match with colours I’ve never worn much of before.

How was your own fitness journey? Have you always been sporty and athletic?

I’ve been active and sporty since I was very young. I started ballet when I was four and was in the track-and- field team since primary school. I feel very much alive when I move. I’d observe my breathing and love being in the alter state of being, where my movement just floats and my mind just lets go. To me, movement is meditation – dynamic meditation.

How did your upbringing affect your attitude to life and entrepreneurship?

My mom always told me that rolling stones gather no moss. I think it’s that persistency and consistency that gives me a good foundation to not give up. If I really believe in something, I’ll go for it and “just keep swimming” (like Dory, the blue fish in the Nemo cartoon). As long as the direction is right, the speed doesn’t matter. Failure is just an opportunity to learn and refine the method.

You started One Ten as a social enterprise to bring the benefits of wellness to Hong Kong’s younger generations through sports and support. Where did you see the need and how is this important in shaping young minds?

We’ve all been there, knowing how hard a young adult’s life can be, not to mention the challenges they’ve encountered in the past few years. But what would be possible if our society were composed of emotionally intelligent people? Investing in youngsters is the starting point to make our dream come true. By educating the interdependence between mind, body and emotions, even youngsters with less access to resources stand a higher chance of surviving life-changing transitions. Our unique blend of emotional learning and non-competitive sports help support them in exploring their unique pathway to emotional wellbeing and resilience.

Since Covid-19 there’s been an increased awareness of the importance of mental and physical health. How has this been manifested in your circles and with your clients?

Nurturing the mental and physical has always been at the core of what I do. Raising awareness means growing with and spreading this to those around us, to help them on their journey too. Gaining inspiration and awareness from the outside, and using it to transform on the inside. Everyone’s journey is different.

You work with Reiki too. How do healing and wellness tie in with the journey of fitness?

Most of us only attend to our physical bodies, but there are actually more layers in our bodies: energy body, astral body and causal body. I’m a total believer in the metaphysical side of things and our physical body is just a reflection of our emotional wellbeing. Our seven chakras, or energy centres, dominate our hormone systems. Therefore understanding our emotions and emotional literacy is the key to physical wellbeing. We can never separate our body from our mind. They’re one and we should nurture them like that.

What are the routines that keep you grounded personally?

At home, I’ll smudge the environment, play a mantra, lie down on a mat with both feet Grounded on the floor – kick off the shoes – and just breathe. If I’m outdoors or in nature, I take off my shoes and walk barefoot on the ground.

What does your workout routine look like?

Setting intention, observing my breathing and going into the zone. Each workout is like a genuine conversation and search of myself. And, of course, to have fun.

Who are your style icons?

I don’t actually have a style icon. I kind of live in my own imaginary world when it comes to style. Mix and match and let it flow!

You switch between corporate dressing at UBS and more casual and athletic at your fitness businesses. Do you like the transition and what does each style say about you?

I love combining the two for seamless transition. As my schedule is always here and there, I like the freedom of athleisure wear and the structure of corporate attire. It really depends on my mood that day.

You’re a busy woman professionally, as well as a mother. Tell us what’s always in your bag.

Water, headphones, two phones and a charger, La Mer lip balm and hand cream. It’s quite simple.

Where in Hong Kong do you find the most inspiration?

I can find inspiration everYwhere here. Hong Kong is such a dynamic city.

What’s the best piece of advice you ever received?

We add resistance to training to strengthen our physical body. Difficulties in life are just opportunities to strengthen our mental mind and faith.

How do you like to wind down your day?

Spend time with my kids, my husband and my dog Snoopy. Then it’s me me time to reflect on my day, to journal and end with a breathing exercise/meditation to put full closure to the day. I believe in properly starting the day by setting the intention, and closing the day by scanning ourselves with gratitude. To let go of any entanglement and judgement we’ve made on ourselves and others, to acknowledge it, accept it with gratitude, then let it go.

What advice would you give to someone who wanted to follow your footsteps?

Things change little by little. Little things add up to be big, big, big!

The post Founder of XYZ Belinda Koo on Balancing Corporate life With Wellness appeared first on Prestige Online - Hong Kong.

Jeweller Audrey Savransky joins the rich pantheon of inspiring women who create fine jewellery for ladies on the go.

A long-time resident of Hong Kong, back in 2008, Audrey Savransky launched her company AS29 out of a little room in our city - and now her accessories can be seen on the swan-like necks of supermodel Chanel Iman, Alessandra Ambrosio and Bella Hadid. Be it former first-lady Michelle Obama or queen bee Beyonce, there’s tremendous buzz about the signature collection of Savransky that decks the napes and necks of the most powerful and glamorous women in the world.

With a wide range of glittering jewels of all shapes, sizes and colour, her artistic yet immensely wearable collection and statement pieces have received acclaim by many a fashion editor. You see that mop of striking red hair streak through the arteries of Central and recognise the Belgian designer – no matter how masked she may appear to be, as she whizzes by, in a flurry over the constant demands of client meetings, motherhood and helming her own globally recognised company.

Name: Audrey Savransky
Profession: Fine jewellery brand owner 
Industry: Fine Jewellery
Company Size: 15+
Startup Since: 2008

When did you launch your own company?

Diamonds have been running in my family’s DNA for the past four generations. I feel like this professional path was in my destiny and that I had to redefine my family’s diamond legacy. I used to manufacture for other brands in the past, so one fine day, I just decided to launch my own brand in 2008. 

What have been the challenges running a jewellery brand in city like Hong Kong that is so accustomed to designer and legacy brands?

Being based in Hong Kong has been amazing in terms of launching my line. I’ve been able to travel to China and to other countries in Asia in order to manufacture products, which is definitely an advantage that you can’t get in Europe. I believe there is definitely a niche market of people interested in modern fine jewellery in Hong Kong, and that’s why you can find our brand in stores such as Lane Crawford – which was our first point of sales in Asia when I launched AS29. Now, I’m very happy to announce that more than 10 years later, we are carried in stores around Hong Kong, as well as in stores in Beijing, Chengdu and Shanghai.

How many pieces do you design each year?

Too many! I always get overwhelmed when designing a new line and testing out new samples. But in general we launch around four collections per year. Usually, our collections come out around Christmas and New Years - they have far more pieces. We also have collections of different price ranges, some of them you can now find exclusively on our new website www.as29.com.

Tell us something about your latest collection – what was the inspiration?

I launched three collections in early March this year, they are called DNA, TAG and LOCK. I took a deep dive into the inner identity of the brand, creating a collection where you can notice the letters and numbers. This is representative of a new foundation for AS29, while at the same time still staying true to the unique and rebellious design and heritage of the brand. The three collections are made of perfectly pave white diamond encrusted pieces and solid 18k gold. I wanted to create something modern, that can be worn forever.

I loved seeing your shoot with an all-girl team. Girl power 2021!  The campaign is stunning. Tell us a bit about your crew.

We had indeed a great team shooting for this and previous campaign. I loved working with very talented girls, the photographer Ruby Law and the stylist Justine Lee. We had the great pleasure of shooting at The Hari Hong Kong hotel for the first time, a new venue for a new collection!

What’s a normal work day for you?  What are the biggest challenges?

Being a mother of two children, a regular day for me starts at 7am and by the time I’m back home it’s already after 8. I have long, intense, hectic, exciting days… but never a dull moment!

The biggest challenges I faced were during this year was not being able to travel to see my clients and visit our factories due to the pandemic. It was a big, big issue for us. We had to change the whole strategy of our brand to be sold mostly, if not entirely, online - which I believe was the case for many other companies too. Luckily, we managed to increase our online presence by being sold on Goop, Moda Operandi, Threads Styling, and of course Farfetch.

As a teen – was this the passion – what did you aspire to be? 

I grew up in this industry, always surrounded by gemstones and watching not only my parents but my husband handling these incredible precious metal and incredible jewels. Even though I never studied jewellery design or went to GIA, this passion grew with me since an early age and it became  evident that I was meant to do this.

Are you as hands on at home as you are at work?

I’m very hands-on both at home with my kids as well as at work. So it can be challenging at times. I always pick up when they call, which is usually, like clockwork, after 3pm, when schools finish. It can be quite hectic. But I wouldn’t change it in any way. I’m very lucky to do a job that I love and still make time for my children whenever they need me. And I have the amazing help of my husband who’s an amazing father and partner in life. 

Actually, It’s a patronising question isn’t it – to ask what its like to juggle marriage, motherhood and career? No one asks a man the same queries about balancing job and family.

Indeed - but I think it’s important to ask this question to women to raise awareness. Nowadays, more and more women are starting to have two jobs, one being a mum and the other one involving making money - which was not common in the past. I think I can freely speak on behalf of many working mothers; some days are really, really challenging. But, others are simply amazing and make up for every other difficult day. Marriage, motherhood and career are three things that many women experience, and it does not get easier, you learn to balance with experience. I’m a creative person and my work helps me express myself through the jewellery I create each season. Being able to do a job I love and still have quality time for my family is a luxury I’m very aware of having. So don’t worry, I still loved the question!

What advice would you give women trying to establish their own company? 

Believe in yourself, otherwise, who else will? Sometimes people might believe in your talent, but once they are aware of your age or your gender they can change their opinion. I honestly believe that there are no rules for talent, if you believe in it, fight for it, and surround yourself by people that can help you grow. Never look back, only forward.

What are your biggest markets that might surprise us to know about?

We have a very strong presence in the Gulf region both online and in terms of being sold in brick and mortar, local stores such as Ali Bin Al in Qatar, Qirdala in Kuwait, Asia Jewellers in Bahrain, Mi Concept in Saudi Arabia, Sylvie Saliba in Beirut just to name a few. Our second biggest market is USA, and then Hong Kong! When I first started, I did not predict this international chart.

Gotta ask the pandemic q’s – how did it disrupt your industry and how did you adapt to recover?

As I mentioned before, I have never seen anything like this covid pandemic before in my life. It changed so many things in terms of production and seeing our clients - jewellery is a very tactile business and a personalised one. it’s been interesting to see how willing our clients are to buy directly online or through video calls. If you asked me a few years ago if we can sell jewellery by Skype (pre zoom!), I’d say you’re crazy. But now, we've sold over zoom, expensive pieces over WhatsApp Video Calls! Makes me want to live on an island and work remotely forever!

Where would you like to see your company in five years? 

Honestly, I’ve been very happy on how it has turned out – we are in our 13^th year now. As long as the company keeps on moving forward, my clients love the jewels, and I can still maintain a good work and life balance I am happy.

What’s in the works currently?  

New collections are coming out in October, and we have a list of new stores who will be carrying our brand in the US. We are constantly updating online of course. In HK you can find AS29 at Lane Crawford IFC or at www.as29.com – shipped worldwide.

The post Startup Life: Audrey Savransky of AS29 on Her Brand and Girl Power appeared first on Prestige Online - Hong Kong.

No guts, no glory; no pain, no gain. High-jumper Cecilia Yeung and fencer Nicholas Choi have been competing professionally for most of their adult lives and understand, more than anyone else, what it’s like to deal with self-doubt and struggle. We talk to the two athletes and influencers about their drive, their sacrifices and their olympian dreams.

Competing in the Olympics is a dream harboured by every serious athlete. Getting there is another story. Talent alone isn’t enough – a multitude of other factors come into play: passion, hard work, strength of mind, timing, maybe even a stroke of luck. Traditional media tends to focus on the big wins – breaking records and going to the Olympics are headliners that draw people’s attention. But behind the scenes, an athlete’s internal battles, sustained injuries and stagnant growth don’t always come to light.

Professional Hong Kong athletes Cecilia Yeung and Nicholas Choi tell us that struggle is just as important as milestones. Yeung made headlines when she cleared 1.88 metres and set the current Hong Kong women’s high-jump record in 2017. Choi shot to fame when he qualified for the 2012 Summer Olympics and, at the age of 19, became the youngest fencer to represent Hong Kong at the Games. Today, they’re both sitting out the upcoming Tokyo Olympics, but their sights are still on the ball – going to the Games in 2024 in Paris is a shared dream.

“It was always a dream for me to go,” Choi tells me on the day of the cover shoot. It’s a rainy Saturday afternoon, but Choi is all smiles on and off the camera, his slicked-back, platinum-blond hair cutting through the gloom. “For fencing, the biggest competition is the Olympics.” In fact, when he did eventually qualify to go, it didn’t feel real. “I felt like it was still a dream.

I called my parents, my family, everyone was crying and everyone was so happy. But for me, it took a few days for it to sink in and for me to be like, Oh my God, I’m actually going to the Olympics. Like, actually.”

The former Olympian grew up around fencing. His father was a team manager for the Hong Kong Fencing Association and his twin sister, Natasha Erica Choi, competed at an international junior level. In fact, he’s credited his sister in the past for being his motivation. When she was selected to join the Hong Kong Sports Institute junior fencing team, he resolved to train harder so he’d have his turn too.

And his turn did come. In 2010, Choi placed second at the Cadet World Championships and in the same year qualified for the 2010 Summer Youth Olympics. By 2012, he was part of the senior fencing team and went to the 2012 Summer Olympics, for which he received a Hong Kong Potential Star Award. In 2018, at the Asian Games, he won a silver medal in the men’s foil event.

But his rapid move through the ranks took its toll.In December 2018, he announced his retirement from the sport, posting on Instagram, “The past 15 years have been an incredible journey. It’s now time for me to venture elsewhere and create a new chapter in my life, even if there’s no absolute plan about my future for now.”

He’s been training every day since he was 14 as a junior cadet, he tells me. “It was a very easy decision to retire in 2018 because, back then, I really felt like I was done. After the Asian Games, I was so done with fencing. I knew I did really well, but I wanted to start a new page. I was tired of doing the same thing every day and there were other things I wanted to do, other things I hada passion for.”

Sport, at the highest level, can be a lonely journey that not everyone’s capable of making. Choi struggled as early as 2015, but his coach, his teammates and therapy helped pull him through. It’s a struggle that Hong Kong high-jumper Yeung understands completely, having found herself in similar circumstances during her formative years.

Yeung only became a full-time high jumper in 2016, when she was in her second year of university, explaining her decision as a natural evolution in her sporting career. “It was simply a matter of feeling that I had the potential, and at that time I wanted to put more time into it, to see how far I could go. That’s how I became a full-time athlete,” she says.

She discovered a talent for jumping when she was in her high-school volleyball team and her schoolmates would comment on how high she could reach during her spikes. She started training with a part-time coach; within two years she found herself ranking among Hong Kong’s best athletes and joined the Hong Kong team. This year marks her 13th year in the sport.

“I began to realise that I was actually pretty good at this. I felt like I belonged here,” says Yeung. “One of the reasons why I love high jump so much is because of this feeling you get, this ‘hang time’, which is like a moment of suspension in the air when it feels as if time has completely stopped. It makes me feel as if I’ve left the world behind and I’m looking down and everything is in slow motion. It’s an amazing feeling and that’s howI fell in love with the sport.”

Yet she struggled to make an impact. As a member of the Hong Kong team, Yeung was good, but she wasn’t the best and for a long time – six years, in fact – felt she was making little or no improvement. “There was a six-year period when nothing happened, and I wasn’t improving or breaking records. I wasn’t even ranked first in Hong Kong at the time. I wasn’t special among my team members.”

Yeung says she tended to overthink and get into her own head, and as much as she wanted to improve and work hard, there was a mental block she couldn’t overcome – or at least not until she took time away from the sport to figure things out.

“I set aside high jumping for a bit,” she recalls. “For nine months, I completely stopped jumping and focused on other things instead. I picked up dancing in university and joined the dance team. I think that’s when I learned how to relax and I started to make sense of where I was with the sport.”

Yeung’s fitness and strength improved with her dancing, and she was able to get back into high jumps with a fresh mind. “It was only when it was time to enter competitions again that I actually got back into high jumping. Everything felt so fresh. That’s when I started to see results and started breaking Hong Kong records.”

“‘Hang time’ is a moment of suspension in the air when it’s as if time has completely stopped. It makes me feel as if I’ve left the world behind … It’s why I fell in love with the sport."

Cecilia Yeung

When, at last, she broke the record she was elated. “The moment I found out I’d broken the record, I was at an all-time high. It took me eight years, but I did it!

I was high jumping for two years and did really well before I joined the Hong Kong team, which was when I set myself the goal of breaking the Hong Kong record. After I said that, it only took me six years to actually achieve it,” she says, laughing at the irony.

“I feel that there are a lot of things that only become meaningful because of how hard it was to achieve them. Maybe it’s my mindset,” says Yeung. “Things that come too easily for me make me not know how to treasure them. I need to know that I’ve put in a lot of effort for something great to happen. That’s when I learn to treasure it.”

Every moment of glory is underlined with years of strife and sacrifice. According to Yeung, her career can roughly be divided into three stages. The initial stage was the long road to her first Hong Kong record. The second stage was when she was at her peak, breaking six records in succession – until she injured herself and tore a tendon in her Achilles heel, effectively putting her out of the sport while she recovered. Now, she’s getting back into the sport post-injury, feeling more mature and in a better place mentally.

Both Yeung and Choi live extraordinary lives outside of their sports. When Choi took a break in 2018, he turned his attention to fashion, an area of interest he shares with his sister. Whereas his sister works for a brand, Choi makes a living from being an influencer, showcasing his immense sense of style on Instagram, and attending shows and events in Hong Kong.

“I love doing shoots,” he tells me. “It’s kind of like a healing time for me from training and other stuff. When I’m at a shoot, I feel really relaxed.” Choi loved fashion enough to step away from the world of sport and write a new chapter for himself. When he retired from fencing two years ago, he really thought it was the end. But now, after a two-year hiatus and amid Covid, the sport has once again piqued his interest.

“I was really stressed and tired of fencing then, but now that I’ve taken a break, I thought it might be good to pick it back up again.” Covid changed things for Choi, who had his heart set on attending fashion weeks and travelling the world. Finding himself stuck in Hong Kong, fencing once again piqued his interest. As it was his passion for so long, it seemed right that it would drag him out of this interminably depressing situation.

When Choi retired from fencing two years ago he thought it was the end. Now, after a two-year hiatus and amid Covid, the sport has once again piqued his interest

He has a new coach, and although he still has the same teammates he tells me that “it feels very different coming back, it’s like a different life. Even though I’m still training with the same teammates, I was the one who left and came back, so everyone’s also different now. We have a different coach, a whole new training programme, so to me it’s like, ‘Wow, this is all so new, so fresh.’It’s been a month now but it’s still fresh to me and I’m really enjoying it.”

With more life experience under his belt, Choi also feels that he’s in a new frame of mind when it comes to competitions. He took part in his first competition in years just a few weeks ago and, without stressing himself too much, he achieved fifth place – a pretty good start for someone just beginning to get back into the game.

“I used to suck at competing, because I’m always giving myself unnecessary stress,” he says. “I overthink andI can’t sleep, and during a competition I just want it to end. It’s not healthy for an athlete. And as a fencer, overthinking it won’t make you better, it’ll only make you worse.”

Choi describes fencing as being like the chess of sports. “With fencing, I’d say half of it’s about physical training. The other half is about mental training, because you’re constantly predicting your opponent’s next move. So, before the start of the game, you need to calm down and focus. Even if you’re physically strong, if you’re mentally weak you can lose in the first round. And vice versa, if you’re weaker but you can stay calm, you can just as easily win.”

Choi is in it for the long haul. “I train every day from Monday to Saturday, but I do have little breaks in between and I’ll go to events or shoots,” he says.“But my priority is fencing again. It’s all about time management. If you really want to do something,

I’m sure there’s a way to do what you want.”What he really wants is to qualify for the Olympics once again. “My teammates are going this year andI hope I’ll get to go to the Asian Games next year. But my main goal is the next Olympics. I’m back on the team now and, as professional athletes, we need to aim for the biggest goals.”

Since her return to high jumping several years ago, Yeung’s passion for high jump hasn’t faltered. Although she’s an influencer and part-time model, high jump is her number-one priority. “To me, high jump is the most unique thing about myself,” she explains. “The other things I do give me exposure and opportunities, but they wouldn’t have happened if it weren’t for high jump. It defines me and gives me the greatest sense of accomplishment.”

She laughs and says she loves to eat – even when she landed a job in Paris walking in Off-White’s fashion show she didn’t give up on eating her favourite things. On the other hand, she’d do anything for a competition, sacrificing late nights and junk food for success on the athletics field.

Yeung could have given up and retired when she injured herself and tore her Achilles heel in 2019, but she’s nowhere near thinking about quitting. “I don’t want to retire yet,” she says resolutely. “Even though I’m not 100 percent back, I tell myself I must try. At least, even if I fail, I’ll know I tried my best and won’t regret it later.”

Throughout our conversation, Yeung often reflects on the kind of person she is and wants to be. She didn’t have the easiest of childhoods – her parents separated when she was young and in past interviews has described herself as a street kid, extremely independent, preferring to do things on her own rather than receive help from others. She points to volleyball, a team sport that she enjoyed but ultimately dropped in favour of high jump, a solo sport in which her successes and failures depend on her – and her alone.

“It’s just the way I am,” she says. “I’m very harsh on myself. I think I can do it all and I’ll push myself to do everything myself. But now that I’ve had an injury, I’m trying to listen to people more often and I also try to listen to myself more often. If something hurts or doesn’t feel right, I’ll tell my coach rather than try to figure it out myself.”

She’s reading The Champion’s Mind, a book by sports psychologist Jim Afremow on how the greatest athletes think, train and thrive, which she finds deeply inspiring. “I’m now at a better place in my mind,” says Yeung. “I can still feel I’m not where I used to be, and even now I’m still healing from my injury. But I’m improving myself in other areas, and I know I have the ability to be even better than before.”

Currently aiming to qualify for next year’s Asian Games, she says she still feels she’s a better athlete.“I think my injury has made me learn a lot about myself. I want to be able to enter competitions now with this new and improved Cecilia Yeung, who has a better mindset to deal with big competitions.”

(Hero Image: (ON HIM) OUTFIT CHRISTIAN DIOR RING BOTTEGA VENETA BRACELET GUCCI (ON HER) OUTFIT CHRISTIAN DIOR EARRINGS, NECKLACE AND BRACELET DIOR)

Cecilia Yeung and Nicholas Choi Cover Story

PHOTOGRAPHY KARL LAM
STYLING JACKY TAM
FIRST ASSISTANT STYLIST LAZ LAM
SECOND ASSISTANT STYLISTS MELODY CHAN AND WAYNE CHOW
MAKE-UP EVELYN HO
HAIR JEAN TONG

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