位于英国布里斯托尔，全新的内陆冲浪湖The Wave每小时创造的波浪数目。它是北半球首个使用Wavegarden Cove造浪技术打造的内陆冲浪场所。
2019年11月开幕，位于阿联酋阿布扎比的CLYMB的室内攀岩墙的高度。这也是全世界最高的室内攀岩墙。
位于哥本哈根，近期新开幕的CopenHill，其位于屋顶的滑雪坡长度。不仅是一座发电厂，这里也是一处休闲运动区，设有CrossFit 健身区、健行和跑步路径。
To book a flight, visit singaporeairlines.com.
SEE ALSO: 快乐长跑
This article was originally published in the February 2020 issue of SilverKris magazine
The post 唤醒探险精神 appeared first on SilverKris.
The first thing you see as you pull up into the gravel driveway is the stately statue of Buddha – seated, eyes closed, hands clasped in prayer. As soon as you arrive, your personal host appears to whisk you via golf cart to one of the hotel’s 13 minimal yet luxurious cedarwood-clad studios, little standalone cabins laid out around a central swimming pool. From heated floors to an adjustable gas fireplace and in-room mineral soaks to be used in your choice of a hinoki ofuro (Japanese soaking tub) or modern massage bath, every design feature bridges thoughtful hospitality with soothing Zen. The goal is to declutter your space and thus your mind – each room comes with a selection of Japanese teas and a private meditation garden.
Immerse yourself in the tranquil natural environs – the property is located off the exit of Route 27 in the rural, coastal hamlet of Water Mill, 150km east of New York City. To that end, guided beach walks nearby, which take place in the early morning, encourage tasting the salty air and hearing the sound of the sea. But their principle of fusing nature with man-made experiences isn’t just aesthetic – the property makes uses of solar energy, structured water filtration and geothermal heating and cooling. In the guest studios, Kobe-style white oak bed platforms are crafted by a local designer, mattresses and cotton bedding are provided by eco-friendly small businesses and chairs are made of recycled wood.
Once you’ve settled in, wander down the Japanese-inspired garden walking paths and into the Main Barn, which adjoins the dining room with a lounge lined with artwork and plush sofas. Here, you receive your personalised retreat schedule – all-inclusive itineraries for overnight guests, and half- or full-day spa rituals for day visitors – that includes relaxing activities such as morning tea ceremonies and sound baths in addition to the spa treatments and meals. Participation isn’t mandatory, but meals are served communal style at a long dining table, and you’ll often encounter fellow guests at yoga or post-dinner, to listen to some soothing live music. The shared schedule engenders a communal sense of purpose behind the relaxation, and promises a healing, regenerative retreat rather than a mere vacation.
The pièce de résistance here is their selection of spa rituals and other healing arts. Booking a massage, facial or body wrap grants you access to infrared, wet and dry saunas, as well as contrasting hydrotherapy plunge pools and a solarium deck overlooking the property’s three acres. Standout offerings on the spa menu include a Clear the Path Massage, which fuses Western and Eastern techniques like hemp-glove exfoliation and gentle cupping therapy, and an anti-ageing Regenerative Facial that uses a 30-minute micro-puncture treatment to activate collagen. Those seeking to heal energy and the soul can opt instead for expert-led reiki, sacred oil and crystal therapies.
The property’s overall ethos may be understated, but there’s some bona fide Hamptons-worthy star power in the kitchen. Founder Amy Cherry-Abitbol, an erstwhile big law attorney, tapped on Danish chef Mads Refslund (of noma fame) to develop the seasonally oriented, daily-changing culinary program, while former Maison Premiere chef Jacob Clark oversees the kitchen’s daily operations and on-site organic farm. On a recent visit, guests tucked into a lunch spread of skillet-charred cauliflower in a sesame oat milk sauce and paper-thin slices of cucumber concealing slivers of green strawberries. Dinner, meanwhile, is presented in the form of a whimsical do-it-yourself shabu-shabu (Japanese sliced meat hotpot) with fresh vegetables such as broccoli rabe and sweet potato cooked a la minute in tabletop pots of simmering house-made dashi broth.
To book a flight, visit singaporeair.com
SEE ALSO: Neighbourhood spotlight: Dumbo Brooklyn, New York
This article was originally published in the February 2020 issue of SilverKris magazine
The post Review: Shou Sugi Ban House, New York appeared first on SilverKris.
Melbourne, Australia is the ideal destination to stay and play and offers the urban explorer a holiday filled with endless options from in this vibrant and pulsating city. Those visiting Melbourne know that there is one adult playground beyo
...One of Hawaii’s premier oceanfront resorts has reopened following a beautiful $200 million redesign, and its devotees couldn’t be more pleased. A favorite of celebrities and power players, the tropical Mauna Lani Bay Hotel &am
...Bhutan, the Land of the Thunder Dragon, is no ordinary place. It is a traveller’s ultimate dream; a Himalayan kingdom replete with myths and legends, where the best of traditional culture thrives and the latest global developments are enthusiastically embraced.
TIME YOUR VISIT
March to May and September to November are peak seasons in Bhutan, coinciding with the best weather and the clearest mountain views. Deep winter (November–March) can be bitterly cold, but there’ll be fewer tourists and savings to be made; the June–August monsoon brings cloudy skies and leeches on mountain trails. October offers peak visibility; rhododendrons paint the landscape in March and April.
ITINERARY One week in Bhutan
UNMISSABLE EXPERIENCES
1. Montblanc Meisterstück Soft Grain Backpack, S$1,235,
2. Dyson Supersonic™ hair dryer 23.75 karat gold, S$743,
3. Izipizi Sun Nautic sunglasses, S$85.15,
4. Rimowa Original Cabin, S$1,500,
5. Montblanc Meisterstück Urban Wallet 6cc, S$470
6. Herschel Travel Adapter, S$69.90,
7. Herschel Luggage Belt, S$36.90
8. Montblanc Meisterstück Le Petit Prince Classique Fountain Pen, S$945
9. Montblanc Notebook #146 Technicolour Blue, S$90.30
10. Epaulet x kapok Doyle Jacket, S$408
SEE ALSO: 5 essential skincare products for travellers
This article was originally published in the February 2020 issue of Silkwinds magazine
The post 10 travel essentials in Pantone’s Colour of the Year 2020 appeared first on SilverKris.
Located at the center of the property, the spa's circular configuration echoes the holistic philosophy that guides WAYAK, the Spa at Viceroy Riviera Maya's experience and inspires its marine and herbal treatments. ...
via JustLuxe.com
from JustLuxe: LuxuryTravel News
Driving out to Sunrise Springs is a road of twists and turns, winding through quiet residential streets and ending at a gorgeous resort. The property, spread across 70 acres, truly makes you feel like you’re in the middle of nowhere—save fo...
via JustLuxe.com
from JustLuxe: LuxuryTravel News
Regenerate skin with Marquis Los Cabos’ signature O2 Bamboo, a unique full-body experience at Spa Marquis that stimulates circulation, muscle tone, revitalizes, firms and reduces stress. Regarded as a token of longevity and strength, bamboo conti...
via JustLuxe.com
from JustLuxe: LuxuryTravel News
Bhutan holds many surprises. This is a country where the rice is red and where chillies aren’t just a seasoning but the main dish. It’s also a deeply Buddhist land. To date, Bhutan has retained many of its traditional social structures and has actively sought to preserve its cultural identity in the face of modernisation and increasing external influences. Get affiliated with the Bhutanese way of life…
Bhutan Beat
The music scene in Bhutan is small and the most popular music, rigsar, is still evolving. Rigsar is typically performed on modern instruments, notably electric piano and synthesiser. Rigsar blends elements of traditional Bhutanese and Tibetan tunes, and is influenced by Hindi film music. Contemporary and traditional Bhutanese music is widely available from little booths throughout Bhutan.
Doma
Doma is an integral part of Bhutanese culture. A popular gift throughout the society, it is made up of three main ingredients: doma or areca nut (Areca catechu), pani or betel leaf (Piper betel) and tsune or lime (calcium carbonate). Eating doma was an aristocratic practice, with the various ingredients kept in ornate rectangular silver boxes called chaka, while lime had a separate circular box with conical lid called trimi. Today people may keep their doma in bamboo bangchung or a cloth pouch called a kaychung.
Dzoe – Spirit Catcher
Sometimes you will come across a strange construction of twigs, straw and rainbow- coloured thread woven into a spider-web shape. You may see one near a building or by a roadside, with flower and food offerings. This is a dzoe (also known as a tendo), a sort of spirit catcher used to exorcise something evil that has been pestering a household.
Driglam Namzha
The Zhabdrung Ngawang Namgyal established a code of etiquette for monastic and government officials. Over the centuries this system of etiquette spread to lay people. Called driglam namzha, the code of conduct specifies how to dress when visiting a dzong (fort-monastery), the polite way to greet one’s boss and officials, the correct way to sit, eat and so forth. Many of the ceremonies performed at the start of an official event (chipdrel, marchang), or an archery match are part of driglam namzha.
Dress: Gho & Kira
Bhutan’s traditional dress is one of the most distinctive and visible aspects of the country. It is compulsory for all Bhutanese to wear national dress in schools, government offices and on formal occasions. Men, women and children wear traditional clothing made from Bhutanese textiles in a variety of colourful patterns.
Men wear a gho, a long robe similar to the Tibetan chuba. According to tradition, men should carry a small knife called a dozum at the waist. Traditional footwear is knee-high, embroidered leather boots, but these are now worn only at festivals.
Women wear a long floor-length dress called a kira. This is a rectangular piece of cloth that wraps around the body and is fastened at the shoulders with elaborate silver hooks called koma and at the waist with a belt that may be of either silver or cloth. Over the top is worn a short, open, jacket-like garment called a toego. Women often wear large amounts of jewellery. The whole ensemble is beautiful and Bhutanese women are very elegant in their finery.
2018年造访庞贝的旅客人数，仅次于罗马竞技场，是意大利第二受欢迎的旅游热点。
维苏威火山爆发的年份。当时整座城市被6米高的火山灰和浮石掩埋于地底，厚厚的火山碎屑也让庞贝即便历经数个世纪，仍被完好保存，为世人提供古罗马的珍贵史料。
在庞贝被发现的公共浴场数目。其中，规模最大、最宏伟的是新开放的中央浴场，名为Terme Centrali。当年火山爆发时，它仍处于建造期。除了浴场，这里原本计划打造体育馆和湿蒸汽室 (拱形门汗蒸室)。
中央浴场首次被挖掘出土，并分别于1836年和1877年进行后续挖掘，但直至2019年才第一次开放给公众。
意大利政府承诺从2012年开始，对庞贝古城修复计划额外拨款的金数。此前，项目曾获得1.05亿欧元的资金，旨在保护庞贝现有考古区的同时，发掘新的历史遗迹。
疗愈之旅: 到访以下三处地方，沉浸在美好悠长的充电假期
英国巴斯温泉水所蕴含的矿物质和微量元素数量。前往英国独一无二的天然温泉水疗中心Thermae Bath Spa，享受愉悦的水疗体验。
一般日本温泉水的大致温度。前往距离东京仅1小时多车程，位于箱根的著名传统温泉旅馆Tenzan Onsen，体验日式名汤滋味。
伊斯坦布尔位于的土耳其浴室Hammams的估约数量，其中60家仍在营运中。在16世纪建造的Mihrimah Sultan Hamami里，享受全身按摩与磨砂服务。
To book a flight, visit singaporeair.com
SEE ALSO: 星光璀璨: 奥斯卡金像奖
This article was originally published in the February 2020 issue of SilverKris magazine
The post 封尘的历史: 古罗马 appeared first on SilverKris.
EATCliff’s Edge in Silver Lake is great for its breezy outdoor patio, where you can enjoy moreish fare that really highlights fresh and local produce. Grand Central Market, a downtown landmark since 1917, is where you can sample the likes of Filipino comfort food and hearty fish stews. For something more novel, head to the Santa Monica Food Truck Lot to try everything from mouthwatering tacos to lavish lobster rolls.
Experience something new with Good Times at Davey Wayne’s, a ’70s-style speakeasy bar that has you entering through a fridge door. Try their Dark Passion, made with a base of black-tea-infused cognac and mixed with fresh, fruity flavours. For something a little more laid-back, Tiki-Ti in Los Feliz is an ornate tiki-themed bar that serves amazing cocktails.
Park at the north entrance of Runyon Canyon for an easy hike to the lookout over the city, plus get a picture up close with the iconic Hollywood sign. From scenic beauty and high-adventure activities to wildlife-spotting and fantastic places for relaxing, Santa Catalina Island has it all. If you feel like there’s just too much to see and can’t pick, try the hop-on, hop-off city sightseeing buses.
The Rose Bowl Flea Market takes place on the second Sunday of every month with an amazing array of vintage and boutique clothing, jewellery, homeware and furniture. General admission begins at 9am for US$9 (S$12.20) per person. Bibliophiles will particularly enjoy The Last Bookstore – a former bank that’s now filled with old and new books, both on the shelves and even made into sculptures.
A car will definitely be a part of your LA experience. Whether you’re renting one or calling an Uber, riding on the freeways is an essential part of any visit. You’ll have a decent chance of spotting celebrities at SunLife Organics in Malibu (I’ve seen four there so far). But do be respectful – the shopping centre is a paparazzi-free zone.
Singapore Airlines flies to Los Angeles daily. To book a flight, visit singaporeair.com
Illustration by Fosie Portillo
SEE ALSO: Neighbourhood spotlight: Los Feliz, Los Angeles
This article was originally published in the February 2020 issue of SilverKris magazine
The post An insider’s guide to Los Angeles, United States appeared first on SilverKris.
A short stroll west of KL’s Petronas Towers lies Chow Kit, a neighbourhood with a chequered past. The northern end still buzzes with wholesalers, hawker stalls and Pasar Chow Kit, a wet market thought to be Malaysia’s oldest. But venture south, away from the hustle, and you’ll find quieter streets where new businesses are putting down roots.
Opening its doors on Jalan Kamunting in the second half of 2019, this restaurant has proved an instant hit with Kuala Lumpur’s brunch-loving crowd with its high ceilings, exposed brick and natural light. Popular items include the shakshouka (eggs baked in tomato-based sauce with lamb meatballs) and the assorted smoothie bowls. Proudly local, they source ingredients for much of the menu from the nearby wet market.
This new kid on the block touts itself as a “social hotel”, with a lobby that doubles as an event space for pop-up food vendors, artisans and DJs. There is also a taco bar serving tequila until the small hours. The boutique stay features minimalist-style rooms with quirky LED lighting. Located in the heart of Chow Kit, MoMo’s is the ideal base for exploring both sides of this vibrant neighbourhood.
Chow Kit is home to dozens of heritage buildings, from pretty 1920s shophouses to the imposing Loke Mansion, built in 1892 by a local business tycoon. Tucked behind rain trees, the building was restored in 2006 by a local law firm that now uses its premises as its offices. Tourists are welcome to look around the mansion and admire its medley of architectural styles – from a Chinese moongate to Dutch gable ends.
On a mission to exemplify adaptive reuse and responsible urban regeneration in Chow Kit, The Row is a block of 1940s shophouses, beautifully restored in 2015 and repopulated with an eclectic mix of boutiques, cafés and other lifestyle businesses. Pick up artisanal gifts such as local Malaysian batik from Peter Hoe, grab a cuppa at the cosy Common Grind or peruse the community-run Sunny Side Up Market for handmade jewellery and cosmetics.
Residing opposite Rise and Shine, in a canary-yellow townhouse, this award-winning Afro-Caribbean cocktail bar has been shaking up Chow Kit’s nightlife scene since July 2018. Often bustling with the city’s trendy set, the lively bar is known for serving nearly 50 varieties of mezcal including Almamezcalera, rarely found outside Mexico but widely considered one of the world’s best.
SilkAir flies daily between Singapore and Kuala Lumpur. To book a flight, visit singaporeair.com
SEE MORE: Review: The Chow Kit, Kuala Lumpur
This article was originally published in the February 2020 issue of Silkwinds magazine
The post 5 cool businesses to explore at Chow Kit, Kuala Lumpur appeared first on SilverKris.
We awoke to a sea of white, the large flakes shimmering in the sun in the fields beyond our hotel room, a dazzling display of diamond-like sparkles. While 14 inches accumulated overnight, our cozy room at
...
Born to a Singaporean Mother and French father, cabin crew member Nicolas Greguor was born in Singapore, but grew up in Paris. He always had an eye for fashion, which made him an ideal candidate to participate in the Discover Singapore video promoting the local fashion and retail scene in Singapore.
“Paris is a global centre for fashion, which has its pros and cons,” explains the 28-year-old Singaporean of his time living in the French capital. “It meant your attire matters a lot more in that context than anywhere else in the world.”
Returning to complete his National Service, Nicolas has been back in Singapore for the past five years and has been flying with SQ for three years. One of the big draws working as a member of the SIA cabin crew is the chance to travel the world, and the job has since allowed him to visit various fashion cities such as New York, Milan and London. However, he feels his own personal style is much closer to home.
“Most Singaporean designs and labels are very classic, but they all have a unique Asian twist,” he explains. “I find it’s very similar to my take and preference towards fashion, which is why I am such a fan.”
His experience on the Discover Singapore journey with Beth, helping Kheng Hua find a red-carpet look, helped reinforce this appreciation of Singapore’s fashion scene.
“It is nice to see how these local designers chose to reflect their cultural roots with their designs,” he says of leading designers such as Klarra and Stolen whom he met during the journey. “They are looking to preserve the uniqueness of Singapore through their designs.”
It’s not just the cultural aspect of the local fashion and retail scene that makes Nicolas a fan of Singapore’s fashion and retail. He also feels that the level of sincere and attentive service you can expect to receive is something special.
“I think you can definitely draw parallels with our cabin crew and the SIA experience,” he continues. “We really offer Asian hospitality, we try to be warm and we seek to create a connection.”
“We always try to do something a bit personal,” he continues, “whether it’s singing for someone’s birthday or serving a special drink for a couple on their honeymoon.” These extra-mile engagements also include recommending places for the best shopping experiences to passengers. Aside from the malls and high-end boutiques that front Orchard Road, Nicolas always points visitors to an old-time favourite.
“I love introducing passengers to Mustafa, I know it’s a popular tourist destination but they have so much to offer there,” he says. He also tells passengers to check out the local offerings on KrisShop.
“There are lots of great brands, such as the kebaya-inspired jewellery of EDEN + ELIE. It makes a great gift and it is exclusive to KrisShop,” he says. He was also quick to highlight the “We Love SG” line, which features a collection of carefully curated homegrown brands that showcase Singapore’s unique heritage; including a wide range of Singaporean snacks and food souvenirs, which he says make fantastic gifts for friends and family overseas, particularly his mum.
“Though she’s Singaporean, she lives in Paris and like most Singaporeans away from home, she deeply craves the flavour of home,” he says. “I always bring her snacks like salted-egg- or laksa-flavoured crisps.”
Like Beth, Nicolas’ time with Kheng Hua also reinforced his understanding of the importance of knowing what works for him and what doesn’t. Beyond being presentable, grooming has a big impact on how cabin crew feel about themselves. “Developing and possessing a good sense of style not only maintains a smart and professional front to my passengers, it also allows me to project myself confidently on board,” he says.
Click here to watch the video which follows Kheng Hua, Beth and Nicolas as they explore Singapore’s vibrant fashion and retail scene.
SEE ALSO: Cabin crew: Embracing diversity
To go back to the Discover Singapore homepage, visit here. To find out more about Singapore’s fashion scene, go here.
The post Cabin Crew: Creating connections appeared first on SilverKris.
Growing up, cabin crew member Beth Soh always dreamed of being a Singapore Girl. She has been living out that dream by working with Singapore Airlines (SIA) for the past 10 years.
“I just love to fly and the opportunity to visit different countries,” explains the 33-year-old of her job as a flight stewardess. “I love the fact that you meet different people and have different experiences on every flight.”
Beth’s love of new experiences meant she jumped at the opportunity to explore Singapore’s thriving fashion and retail scene in her Discover Singapore journey. The bonus from this experience – a chance to meet and style actor Tan Kheng Hua with the perfect outfit for her next big event.
“Kheng Hua is a very stylish and confident woman; very natural,” Beth says. “It’s great that she really supports our local Singaporean brands and wears them to red-carpet occasions.”
For Beth, visiting the different local designers with Kheng Hua exposed her to the boundless creativity and skilfulness of this community of talented individuals. Seeing their thoughtful and intricate collections expanded her understanding of what the Singapore’s fashion scene has to offer.
“Take a brand like Reckless Ericka, it’s simple yet fun and funky – the little touches really contemporises an otherwise conventional outfit and helps add a fun and youthful element to their pieces,” she says. “It distinguishes their creation from the rest.”
Beth feels that the famous kebaya worn by SIA’s female cabin crew is equally distinctive. “Because of the batik print, the kebaya is really a representation of unique local culture and fashion,” she explains. “I feel proud wearing it; it makes me feel like I am an ambassador for Singapore. It attracts attention and has people asking questions.”
When it comes to making fashion-related recommendations for her passengers, Beth is quick to mention TheKANG for their quirky and sustainable accessories, as well as high-end fashion label Stolen for their “simple yet elegant designs”. She is also quick to point out its beautiful shopfront housed within the heritage property of private members’ club Straits Clan.
“I’d also recommend Design Orchard,” she adds. “It’s so convenient because it’s a one-stop shop and carries a huge range of Singaporean brands, from apparel and accessories to home décor and food.”
On board, Beth also recommends that passengers check out KrisShop for their range of Singaporean labels and products. In particular, she highlights scarf brand Binary Style. “Their designs are inspired by Singaporean elements like nature, heritage and urban scenes,” she enthuses. “Therefore, each scarf will have a story to tell.”
Click here to watch the video which follows Kheng Hua, Beth and Nicolas as they explore Singapore’s vibrant fashion and retail scene.
SEE ALSO: Cabin crew: Positive reflection
To go back to the Discover Singapore homepage, visit here. To find out more about Singapore’s fashion scene, go here.
The post Cabin crew: Reeling in style appeared first on SilverKris.
When making your travel plans for the coming year, why not consider a once-in-a-lifetime trip to the Arctic and surrounding areas with an adventurous cruise? Ethical and sustainable adventure travel are gaining popularity among travel enthusiasts,
...Watch as elderly villagers from Busan’s Geumjeongsan carry out a set of timeless rituals to prepare nuruk, a fermentation agent necessary for the brewing of makgeolli
Trundling up the forest path afire in the morning light, breathing in the crisp air, I feel as if I’ve left civilisation far behind. Looking over my shoulder confirms this: It’s nothing but endless hills. Aside from the soft crunch of my boots, all I hear is the rustling of fallen leaves pinwheeling lazily in puffs of wind.
It’s 10.30am when I heave myself up Godangbong peak. Standing at 801.5m, it’s the highest point in all of Busan, South Korea, and part of the sprawling Geumjeongsan massif. From a natural castle of lichen-encrusted granite, the slope falls sharply to the glossy, meandering Nakdonggang river.
Due south, skyscrapers and a gossamer bridge meet a gold-leaf sea that stretches to a hazy horizon. My gaze shifts to a saddle below the peak, where I can make out a stone gate and a wall that resemble a long, undulating tube of dough. The circular 18km wall was erected following invasions in the late 16th and early 17th centuries.
Toiling away as a corvée labourer on a project of this scale must have been a thankless task, except perhaps for the inducement of makgeolli – a milky-white, undistilled rice wine of around 6% to 8% alcohol by volume (ABV) – brewed in Sanseong Maeul, or Fortress Village, a small settlement in the mountain’s inner valley. So tasty was the creamy, sour-sweet euphoriant that the builders continued to pine for it after the fortress was finished and they’d returned home.
While the wall’s steadfastness was never tested in the centuries that followed, its survival is a victory in itself. It fell into disrepair before being partly demolished by Japanese colonisers in the early 20th century. Today, the intact sections stretch for only 4km or so. The serpentine sentinel also stands as a symbolic protector of the living history in the valley below, where authentic makgeolli continues to flow, unimpinged by the ever-modernising port city of 3.5 million people that lies just beyond the ridgeline.
My mountain trek is taking me to this village, where I hope to learn the craft behind traditional makgeolli production through an educational programme that started in 2018 and expanded last November. Along the way, I pass several exuberant hikers using poles to pick their way over stones and tree roots. Were it a bit warmer, I reckon I would have come across groups enjoying boisterous forest picnics accompanied by a few bottles of rice wine.
Makgeolli is not only a hiker’s drink, though. Dating at least as far back as the Goryeo dynasty (918 to 1392), the lightly carbonated brew has long been the tipple of choice of farmers. Even today, workers in the fields take breaks during harvest time to quaff the beverage. As South Korea went from being 95% rural to 80% urban throughout the 20th century, makgeolli gained a place in city culture as a cheap, wholesome drink.
Yet, by the turn of the 21st century, it had become the uncool choice, stereotyped as a drink for lower-class, countrified oldsters. That was until the start of the 2010s when sentiments began to shift again. Perhaps inspired by historical TV dramas and South Korea’s global success, a new generation began to latch on to fading cultural artefacts like hanok (traditional houses), hanbok (traditional dress) and makgeolli.
“So tasty was the creamy, sour-sweet euphoriant that the builders continued to pine for it”
As makgeolli caught on with a younger crowd looking for a richer, slower-paced drinking experience than that of potent soju (one of the world’s most popular spirits), a market opened up for carefully crafted versions together with flavoured varieties. Soon enough, makgeolli infiltrated the Koreatowns of cities like Los Angeles and began to appear on the menus of global Michelin-starred restaurants.
This whole phenomenon grew from developments taking place in Fortress Village, which has continuously produced some of the peninsula’s finest makgeolli for over 500 years. But before the brew’s renewed popularity, the villagers faced adversity in the form of a nationwide ban on nuruk – the drink’s fermentation agent – through the Liquor Tax Act of 1960. Then, in 1965, came a prohibition on brewing with rice due to chronic food shortages. While other brewers switched to wheat or corn, Fortress Village turned to bootlegging to maintain the traditional methods.
Speaking about this period, a villager later tells me, “There’s never been enough land to grow many crops here in the village. So, we had no choice but to carry on making makgeolli for a living. Even though there were some police crackdowns, we kept doing it secretly.”
In the end, it was former South Korean president and makgeolli connoisseur Park Jeong-hee who saved the village’s brewing industry after being overcome by drinker’s nostalgia. Park had visited Fortress Village on military business during his days as a general and drunk deeply of the local makgeolli. After sampling it again as president, he was moved to find that it tasted just as he’d remembered. For its sip-worthiness, and to ensure that it remained part of Korean culture, he designated it Folk Alcohol No 1.
Thus, villagers were able to open their own legitimate rice makgeolli brewery in 1979, well ahead of the general countrywide lifting of the rice-brewing ban in 1990. One of the villagers, Yu Cheong-gil, who’d learnt brewing from his mother, became the representative of the local makgeolli trade. In 1998, through intensive study of traditional brewing methods, he became the only Busanite recognised as a Korean Food Grand Master, and the only one of the 78 Grand Masters recognised for making makgeolli.
After three hours of hiking, I descend into a valley filled with peak-roofed houses, each one fitting higgledy-piggledy into the lay of the land. I pass two of Geumjeongsanseong Makgeolli’s brewery buildings on my way to its nuruk workshop, which could be mistaken for a prefab warehouse if not for the giant, paunch-shaped hangari (clay pots) lined up outside.
Early for my brewing lesson, I’m seated in a sunny spot just within a doorway next to Park Su-jeong, a sprightly 57-year-old woman. Looking into the clay-walled space filled with natural light and conspicuously lacking a radio or TV, I see a squad of elderly women with black-dyed perms stacking beige circles and rectangles of nuruk then carrying them to the smaller “nuruk room”. The nuruk is left to sit for 15 days where it will grow fuzzy blotches of mould.
Transported back to my mother’s kitchen by the smell of the dough, I watch the women carry out a set of timeless rituals: unloading a mound of clay-like nuruk from a steel tub, kneading it into half-spheres, wrapping these in cheesecloth and pressing the clumps with their rubber slip-on shoes known as gomusin. Hands behind backs, the grannies turn counterclockwise in time while making pretty little steps with their feet, a sort of folk dance that results in perfect circles of nuruk.
After wrapping up some urgent tasks in the workshop, Park is ready for our lesson. She starts by telling me to take off my shoes and socks. After making sure that I heard correctly, I sidle up barefoot to a lump of nuruk dough and follow her instructions, first using a heel to spread out the dough, then pressing the curve of my smallest toes to define the “crust” along the edge. The squishy dampness feels pleasant, and I gain confidence as I see the discus starting to take shape. My creation will go with the others into the nuruk room. After attracting plenty of bacteria, mould and yeast from the mountain air, it will be crumbled and added to steamed rice and water for fermentation. And around a week after that, traces of the nuruk I stepped on will end up in some of the brewery’s white plastic bottles, ready to taste.
From the nuruk-shaping space, we move to a classroom next door with rows of sinks and countertops, a whiteboard with detailed brewing instructions written on it and framed pictures of Grand Master Yu. Here, Park expounds on how to brew makgeolli at home, before fetching a small batch in a plastic jar and pouring it through a strainer above a bowl. “Rinse your hands, please, and squeeze the mush,” she says. “But no soap! Hand flavour is important.”
I dip my hands into the glacier-cold sediment. It feels like soggy oatmeal, but the aroma wafting out is floral-sweet and delicate. When most of the liquid has been squeezed out, Park pours me a cup of pure, unadulterated makgeolli. I take a sip. First comes a silky, slow-breaking wave of tartness. Then a subtle carbonic sizzle. And last, a ticklish afterglow warms my stomach. I can see how this drink managed to melt the heart of an iron-willed president.
By the time I hike back up to the ridge, the stone blocks of the fortress’s North Gate are glowing orange in the setting sun. Historic banners on flagpoles unfurl to reveal cryptic symbols: a three-headed bird on one, a winged tiger on another. Tall stands of silver grass bob and sway in the breeze, stalwart and untroubled. In the fading light, I half expect to see an approaching horse cart, a soldier looking down from the guard post.
For a while, I delay passing through the gate’s dark archway and commencing my trek back down the mountain. But I gain comfort from the weight in my backpack. There, carefully secured in a screw-top container, are steamed rice and crumbled nuruk from the brewery. “When nuruk is well-aged, it’s like flowers in bloom,” Park has told me. To relive this day, all I’ll need to do is add water.
Busan’s makgeolli bars
This should be the first stop on a makgeolli bar crawl of Busan, a minimalist space located between Haeundae Beach and Gwangalli Beach. The servers are happy to help patrons chose from the catalogue-thick menu of different makgeolli options.
Located along a quiet street in the lively neighbourhood around Kyungsung University and Pukyong National University station, this unassuming bar charms with soft lighting and a nationwide selection of makgeolli.
Part of a makgeolli-making school situated in the cosmopolitan Seomyeon area, the classy Anjung & Hansandoga offers artisanal makgeolli alongside some lesser known traditional liquors.
Video by Julie Mayfeng/Syahirah Mazlan
Singapore Airlines flies to Busan four times a week. To book a flight, visit singaporeair.com
SEE ALSO: 6 secret wonders to uncover in Busan’s Haeridan-gil neighbourhood
This article was originally published in the February 2020 issue of SilverKris magazine
The post The secret behind the traditional brew of makgeolli in Geumjeongsan, Busan appeared first on SilverKris.
为了更靠近农地、海产和林地，西班牙裔厨师Perfecte Rocher与妻子Alia从洛杉矶迁居到西雅图。如今，他们与小型食材生产者一对一合作，采取直接采买的方式，从最新鲜的鱼类、刚采摘的胡萝卜到枫糖浆。Rocher将精湛技术运用于食材之中，创造出多道菜式套餐，凸显西雅图在地食材好滋味。出乎意料又充满玩味创意的料理，宛如抽象艺术飨宴，为食客制造无法定义的难忘体验。料理灵感汲取自成长于瓦伦西亚的Rocher的背景经历，同时也受到游历世界各地的启发。黑蒜甜点酒、油封萝卜和萝卜泡菜，以及西班牙风味的腌猪肉香肠，皆是餐厅所展现的独特风味。
位于离西雅图市区仅 35 分钟渡轮船程的班布里奇岛的这家餐厅，融合了欧洲与太平洋西北区的料理风味。业主Brendan McGill既是主厨也是农夫，他在岛上放养走地猪、种植各种蔬果，如梅子、番茄和樱桃等。满怀对这片土地的热爱，以在地食材炮制出包括熟食冷肉、意大利面、沙拉和炭烤肉类等盘中美食，将朴质的食材加以提升变身高档料理。缤纷多彩的精致菜色赏心悦目，目前餐单上提供的料理有菠菜青酱烟熏三文鱼意大利双旋面、南瓜汤配牛油黑醋汁、烤萝卜野生蘑菇短肋骨。
餐厅主厨兼业主Maria Hines是太平洋西北区美食界主张在地食材、可持续性和有机食材的先锋之一。在她的餐厅内，各式各样的新美式餐点仅采用拥有认证的有机原料和野外采集的食材烹调，为她赢得全国性荣誉（于2009年获得詹姆斯•比尔德奖的肯定）。食客可选择单点或品鉴特餐，纯素主义者和素食者也能享有不少选择。餐点打头阵的是松露奶油豆炖肉，接着是烩根茎蔬菜牛腩肉，并以腰豆南瓜芝士蛋糕作为完美结束。餐厅坐落在一栋迷人的匠造房子内，其建筑风格常见于太平洋西北区，展现非常道地的西雅图特色。餐厅设有花园露台和中央壁炉，营造温馨氛围，让食客感觉宾至如归。
餐厅仅设8人座位，夫妻档业主Amber Manguid和Aaron Verzosa通过料理向自身的太平洋西北地区和菲律宾传统根源致敬。两人向当地的农场和牧场采买食材，为祖传的美食注入全新的诠释。前菜不使用酱油或米饭，反之，两人向当地种植佛手瓜、秋葵和苦瓜的菲律宾农民购买食材，炮制出充满创意的替代食物。每道料理，都是他们想向食客传递的一则故事，获许是关于他们个人，也或许是关于离乡背井的菲律宾侨民的经历。食客能品尝到跳脱以醋汁调味而改以华盛顿葡萄添加创新风味的菲式生鱼片Kinilaw，这道料理以沙丁鱼罐头形式呈现，道出1900年代初期菲律宾移民因罐头工厂的工作机会而漂洋过海的过去，每一口皆将个人故事交汇成丰富多元的历史。
这家对朴质的海鲜酒吧华丽变奏的餐厅，是获奖名厨Renee Erickson的代表作。产于太平洋西北部的生蚝是其核心料理，生蚝被放置在吧台上盛满了冰屑的铁篮内，插上列明每种生蚝水域产地的手写标牌，产地包括了Totten Inlet、Dabob Bay和Penn Cove。食客也可享用欧洲当季小点料理，如法式洋葱汤、带子刺身和鞑靼牛肉，酒单上则有来自法国和华盛顿州的各类啤酒、鸡尾酒和葡萄酒。
若非其开创性的料理风格，这家低调的寿司餐厅或许至今尚未引起关注。西雅图首家采用可持续食材的寿司店，Mashiko自2009年开始坚持选用可持续捕捞的当地鱼类为食材，带来每日新鲜制作的握寿司、散寿司盖饭、美式手卷（包裹蔬菜和鱼肉，并淋上酱汁）。食客可选择单点菜色，或品尝主厨精选的多道菜式，另有自选清酒配搭。
提及曾获詹姆斯•比尔德奖的餐厅主厨Edouardo Jordan，人们现在会联想他的最新餐厅JuneBaby，然而他主理的第一家餐厅Salare也毫不逊色。在这家餐厅内，通过美食品味他出色的厨艺才华，让味蕾体验一场环球之旅。其料理风格融合了非洲、欧洲、加勒比海和美式风格，采用进行挤压、发酵和腌渍的本土食材，以高超的烹饪技巧融入菜色，炮制各式佳肴，如鞑靼牛肉配菊芋片和蓝纹奶酪火锅、鸭肉派配洋葱和绿番茄、布拉塔奶酪配腌渍蘑菇、当地特产苹果和南瓜，另外也有淋上浓郁酱汁、铺上时令蔬菜的自制意大利面。这里也贴心地提供儿童菜单，在高档餐厅实属少见。
室内游乐: 白天想要暂离户外，以下室内好去处可满足大家的玩心
前往近期重新开放的博物馆，探索太平洋西北部地区的自然文化历史。在展馆中，可以一窥12个实验室的实际操作情况，观察科学家如何处理化石或研究蝙蝠标本。馆内珍藏了1600万件文物，包括原住民艺术品、化石和考古文物等。
前往西雅图历史最悠久的街区先锋广场，到地下层游览城市过去的街市风光，走在已废置的店面和尘土人行道上，通过导游生动有趣的解说，了解西雅图如何从一座混乱且停滞之地进化成为国际大都会。
由玻璃封装组成，宛如巨大玻璃器皿的温室内种满绿意青葱的植物。到此欣赏盛放的兰花、蕨类植物、仙人掌、多肉植物，还能找到巨花魔芋。无论是植物爱好者或单纯地想逃离坏天气，明亮而温暖的公园是最佳去处。
Singapore Airlines now flies direct to Seattle four times weekly. To book a flight, visit singaporeair.com
SEE ALSO: 孟买: 艺术新视角
This article was originally published in the February 2020 issue of SilverKris magazine
The post 西雅图: 回归初心原味 appeared first on SilverKris.
Discerning travelers expect a lot from their vacations and will go to great lengths to choose hotels that offer bespoke service and exquisite accommodations. The global luxury travel market is expected to reach $1,614 billion by 2026.Emergence of
...As the spring season draws near the month of March brings in a number of interesting fairs and festivals. It is time to get set and be a part of the myriad colours and cultural frenzy associated with them. Take a look at some of the most interesting festivals that lie round the corner.
International Yoga Festival
When: March 1-7
Where: Rishikesh
Organized by the Paramartha Niketan in the first week of March every year, seasoned practitioners as well as beginners come here to learn more about this holistic practice of wellness and health. This ticket-free event offers over 150 classes on the different styles of yoga, discourses by experts, meditation classes, Sanskrit chanting and reiki sessions, etc. Cultural dance and music programmes are on every evening. A must-watch is the ‘sandhya aarti’ on the banks of the River Ganga.
Chapchar Kut
When: March 6-7
Where: Aizawl
One of the major festivals of Mizoram, Chapchar Kut celebrates the coming of the spring season. Preparations begin for the festival that harks back to the time when bamboo forests would be cleared with jhumming and fields were made ready for the next crop. Post all this arduous activity, celebrations with a lot of dance and music would be the order of the day. Dressed in traditional Mizo dresses, people assemble in the centre of town for some dance and music programmes and, of course, fashion shows.
Chinakkathoor Pooram
When: March 8
Where: Palakkad, Kerala
Shutterbugs love this festival that presents a spectacular sight of over 30 gorgeously caparisoned elephants offering obeisance to the gods at the Chinakkathoor Bhagavathy Temple. As music of the panchavadyam, the traditional Kerala orchestra, rings out, these revered beasts stand silently enjoying all the attention. After visiting the temple, people also sit here to enjoy presentations of traditional art forms such as theyyam, kathakali, kumbakali, thattinmelkoothu and shadow puppet performances.
Matho Nagrang
When: March 8-9
Where: Matho Monastery, Leh
Celebrated on the 15th day of the first month of the Tibetan calendar, the Matho Nagrang festival comes alive with strains of melodious Tibetan music played by monks. It is only a matter of time when lama-dancers join in. Wearing long brocade robes and their faces covered with ornate masks, depicting gods and goddesses, they start presenting chhams or Tibetan dance-dramas. Two oracles also make their appearance at the festival to make predictions for society and give advice to those in need.
Holi
When: March 10
Where: All over India
This fun filled festival sees people at their exuberant best as it’s time to bid adieu to the harsh winter and welcome spring. On the eve of Holi a huge bonfire is organized that depicts the triumph of good over evil. The next morning, people get set to play with powdered colours and splash water on each other. Although celebrated across India, Holi assumes a beautiful hue in Mathura and Vrindavan.
Shigmo Festival
When: March 21
Where: Goa
Any time is celebration time in Goa and at Shigmo the joy goes up manifold as people remember to salute their intrepid warriors of yore who returned home after months of battle. A street festival now, Shigmo offers a smorgasbord of delightful music and spirited dancing. Attired in vibrant outfits, people walk alongside holding multi-coloured flags and playing large musical instruments. Folk dances such as ‘ghode modni’ and ‘fugdi’, that are an integral part of Goa’s tradition, complete the picture.
Gudi Padwa
When: March 25
Where: Maharashtra
These are the results of the Global Power City Index 2019, which ranks the attractiveness of cities around the world according to six factors: economy, research and development, cultural interaction, liveability, environment and accessibility.
Score: 1,669.1 (strengths: cultural interaction, accessibility)
Score: 1,543.2 (strengths: economy, research and development)
Score: 1,422.2 (strengths: economy, research and development)
Score: 1,387.7 (strengths: liveability, accessibility)
Score: 1,262.9 (strengths: economy, research and development)
Illustration by Giovanna Giuliano
To book a flight, visit singaporeair.com
SEE MORE: By the numbers: 5 top destinations of 2020
The post By the numbers: The top towns to visit and why appeared first on SilverKris.
Disney magic is something you can feel in the air in Orlando. The meticulously curated experiences and spectacular properties a wonder to adults and children alike. Always on the cutting edge, Disney continues to build Walt Disney World to the del
...
While some young chefs can’t wait to open their own eatery, 2015 MasterChef Asia winner Woo Wai Leong decided to bide his time, opening Restaurant Ibid only three years after his win in 2018. Located in Singapore’s Chinatown, the contemporary Chinese eatery continues to win favour for its Nanyang cuisine. Woo’s meticulous touch shines through dishes like the Spring Onion Shaobing served with yeasted butter and just the right amount of dried laksa leaves. Then there’s the East-meets-West, fork-tender Lamb Belly that’s cleverly served with a burnt cream, fennel and Xi’an spice, and a perfectly braised Beef Short Rib accompanied by fermented Nashi pear, black fungus and Angelica root.
If she looks familiar, you may have seen her on Netflix’s big-budget cooking show The Final Table. While Fiso didn’t win the competition, the young Maori-Samoan chef is a trailblazer in her own right. Her painstaking work with hard-to-find Maori and Polynesian ingredients such as the titi bird and red matipo shrub isn’t rolled out just for novelty’s sake. For Fiso, throwing the spotlight on Maori cuisine is a labour of love. She uses fire pits she dug herself for hangi – a traditional New Zealand Māori method of cooking food in a pit with heated rocks – and has modernised the meat recipes by brining them beforehand. Her innovative approach, honed while working in New York and from her travelling pop-up series around New Zealand, culminated in Hiakai (the name directly translates as hungry), her first restaurant in Wellington. There, Fiso’s tasting menus have a deliberate educational slant, and she often presents the native ingredient alongside the dish.
Holding court in the 10th arrondissement is hip Parisian bistro Vivant that’s helmed by 24-year-old chef Pierre Touitou whose culinary experience includes stints at Aux Deux Amis and the Plaza Athénée. Touitou serves dishes that fuse Japanese, Tunisian and Scandinavian culinary touches from a rotating menu he prepares himself while working his magic with a skeletal set-up of an oven and two induction burners. The food, loosely conceptualised around France’s seasonal produce, changes frequently but is consistently on point. His cuttlefish cigar rolls with shiso leaves, 10-hour simmered tamarind-galangal sauce chicken wings and perfectly braised steak served with a herbaceous Mioukhya sauce prove that good food doesn’t require a kitchen full of fancy equipment.
From pop-ups in Union Square to a permanent spot in one of San Francisco’s wealthiest suburbs, Colorado transplant Alexander Hong’s trademark Cali-Italian cuisine has found favour with the Bay Area’s culinary aficionados. A Culinary Institute of America graduate, who trained under Jean-Georges Vongerichten and worked at Michelin-starred Quince, his refined seasonal approach – think dry-aged duck studded with Sicilian pistachios or citrus-tinged lamb tartare served with cured egg yolk – recently clinched him the 2019 James Beard Foundation Rising Star Chef of the Year Award, which clearly hasn’t gone to his head. Pop in most evenings and you’ll find him circulating among guests, making sure everything is just right.
Hailing from a family of chefs, Bangkok native Sujira “Aom” Pongmorn has parlayed her experiences – from her childhood and professional stints at the likes of Issaya Siamese Club and The House On Sathorn – into an imitable culinary style that’s earned the 30-seater Saawaan (where she’s a co-owner) a coveted Michelin star. The tasting menu, curated around each dish’s preparation method, focuses on native ingredients and modernised heirloom recipes. Unconventional highlights include the signature Dip (salty rice paddy crab fat in curry paste served with coconut sticky rice) and Charcoaled, which has featured everything from a grilled iberico pork neck with fermented bilimbi to quail from the Nakhon Pathom province, which “Aom” visits regularly to source for lesser known produce that eventually features on Saawaan’s menu.
Launching a restaurant in New York City would intimidate even the most experienced chef, what more a relative newcomer at the ripe young age of 23. Handpicked by Enrique Olvera of Mexico City’s Pujol (known for pioneering Mexican haute cuisine) to launch modern Mexican restaurant Cosme in 2014, Soto-Innes has long since proven her chops. Recently named World’s Best Female Chef by The World’s 50 Best Restaurants – she’s also the youngest awardee – her elevated approach sees conventional Mexican dishes given a sophisticated touch. At Cosme, her duck carnitas tacos are served with a cornhusk meringue, green mole gets an Asian nuance with bok choy (Chinese cabbage) and cucumber, and razor clam tostada, the crowd favourite, comes with peanuts and a smoky salsa macha. Not one to lose momentum, she and Olvera opened Atla, a cool canteen-style Mexican eatery in Noho in 2017. Coming soon: two restaurants – Damian and Ditroit – in Los Angeles.
To book a flight, visit singaporeair.com
The post 6 top chefs under 35 you need to know now appeared first on SilverKris.
