Food

Food

March 12 2009



The rooftop Terrace of the 13,000-square-foot restaurant/club, Sevva,  on the 25th-floor penthouse of the Prince’s Building, commands prime views of the Hong Kong harbor.
 
Inside, deliciously subtle dashes of color tone down the grandiosity of the vast establishment, giving its several restaurants and bars a relaxed elegance. For drinks, live music and tapas, Sevva has the Taste Bar. For the ultimate power lunch, there is the Bank Side restaurant adorned with images of magnificent banks.


 
The best place for a relaxed drink is the long and narrow Lounge with its live garden wall. Casually elegant meals can be enjoyed under the vaulted ceiling of the Harbor Side restaurant. And for irresistible cakes and sweets, there is Ms B’s Sweets, a cake shop under the huge 1950s chandelier designed originally for the British embassy in Rome.


 
Ms B is owner Bonnie Gokson whose reputation in the world of branding and fashion has helped Sevva gain lots of attention. Gokson is Chanel Asia Pacific’s former communications director and the sister of Asia’s legendary fashion icon, Joyce Ma, credited for bringing the world of brand-name fashion to Asia.


 
Gokson’s own achievements are widely respected in the hospitality, food, entertainment and retail worlds, and she is constantly working on developing new products and ideas.
 
Gokson loves art and drama, so it is no wonder she chose Tsao & McKown Architects to transform the 1960s mixed-use Prince's Building space into the dramatic Sevva environment.


 
Tsao’s background includes studies of theatre from acting to directing, sets and costumes, but his architecture degree is from Harvard where he also met his future partner, Zack McKown.


 
Their New York-based firm handles architecture and design of both residential and commercial projects, as well as set and exhibit design, product and furniture design. - Tuija Seipell



Food

March 4 2009



Subtlety is not in the vocabulary, if Toronto’s club king, Beirut-born Charles Khabouth, is involved in an entertainment or hospitality venue. The CEO of Toronto-based Ink has done it again with the reopened ULTRA, designed by Toronto’s Munge Leung. Partners Alessandro Munge and Sai Leung were also in charge of the award-winning design of the original ULTRA five years ago.
 
The new ULTRA has a dark, hellish and somewhat mad vibe with black and red as the dominant colors, and gigantic images of threatening roosters looming over the 400 or so diners. Photographer Stephen Green-Armytage created the threatening bird pictures.


 
Khabouth’s Ink is engaged in a range of prominent hospitality venues, including the Pantages Suites Hotel & Spa in Toronto (club) and The Beatles Revolution Lounge in the Mirage in Las Vegas. - Tuija Seipell

Food

December 8 2008



Posh is probably the best word to describe the venerable Boca Raton Resort & Club in Florida. Expecting only pastelly and fussy colonial style, we were happy to see the fun decor of Serendipity cafe, just opened at the luxury resort. But we really shouldn’t be surprised. This cafe is the second only outlet of New York’s super-famous Serendipity 3.
 
It is the cafe with the crazy Alice-in-Wonderland decor that was opened in 1954 in New York (on East 58th and later moved to East 60th) by three party-hosting young men, Patch Caradine, Calvin Holt and Stephen Bruce. In addition to serving mad dessert and ice cream treats, they also offered – and still do – an extensive family-friendly menu. Celebrities of all kinds are regulars. In 2001, a movie was named after the cafe and starred John Cusack and Kate Beckinsale.


 
The Boca Raton outlet is the first time the 54-year-old Serendipity has been lured outside New York, so we assume they have really thought this out. Certainly the new 1,200-square-foot space looks amazing with its ice-creamy colors and signature light fixtures. .We’ll drink an Apricot Smush for that. - Tuija Seipell

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Food

June 25 2008




We�re constantly in awe of the incredible ideas coming out of the world of retail and hospitality interior design. Over the last few years we've seen an influx of creative new minds enter the field who are redefining the concept and making their own rules. The latest inspiring example of innovative interior commercial design is the new Maedaya Grill & Sake bar in Melbourne, created by local design firm, Architects Eat. The sushi restaurant's interior, mostly 'bound' by ropes,  demonstrates the possibility of using ordinary recyclable material for hospitality projects without compromising sophistication.



The rope idea originated from the classic design of sake bottles, which are traditionally secured with ropes. The principal materials for this project are Manila ropes, timber and concrete, all reflecting natural elements such as vegetation and earth.

EAT  took a different path with the first-floor function room, which is in stark contrast with the ground-floor 'rope' room. Here they have created a modern, minimalist space with white-washed walls, Japanese black-stained timber flooring, simple timber benches and raw stainless steel canopies. By Lisa Evans.


 

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Food

June 16 2008



Home Made Delicate Food Delivery on Milan’s via Tortona is homey in a supremely stylish way. And it should be, being as it is located right at the epicenter of Salone del Mobile. Owner Monica Bangari with architects Riccardo Salvi and Luca Rossire envisioned a real home and created a cozy flow from the living room to a little garden (by landscape architect Carlo Callari of Milan’s ARePA studios). The fabulous AGAPE bathtub on the patio is an example of the clever partnership deals that the architects made with several prominent suppliers — all of whom are keen to be present where the world of design mingles. The suppliers, including the architects, are listed as “sponsors” on the restaurant’s website, which perhaps is an indication of their home-grown version of “let’s all work together for a common good and forget being so greedy.” Salvi and Rossire have collaborated since 1998 and completed many innovative projects including the design of furniture and accessories for various manufacturers. The food at Home Made is healthy and fresh – slow food at its Italian finest – and take out is delivered in swanky and lean 50s retro baggies. Handy and simple menus are published online for easy online ordering. By Tuija Seipell




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Food

June 5 2008



Rumor has it that Bangalore Express, opened a few months ago across Waterloo Station in London, is the first of many to come. Both menu and decor of this modern, Indian fresh-food place have received mixed reviews, but we like the inventiveness of the “scaffolding” used to build the booths and the upper level. Some have called it a recipe for disaster and other thought it looked like bunk beds. Both may be true as you do need to climb step ladders to reach the second level and much of the exposed structure is, indeed, made of FastClamp, a construction-site scaffolding system.



The interior colour scheme is organic in muted greens and browns. We love the peacefulness this creates. Bangalore Express is the newest venture of proprietors Charles Hill and head chef Yogesh Datta who also run the Painted Heron in Chelsea. By Tuija Seipell




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Food

May 8 2008



With its rich, red interior, Le Rouge restaurant in Stockholm’s Gamla Stan (Old Town) is a delicious fusion of a maharaja’s tent, red-light-district boudoir and aristocratic grandeur. It is not called Moulin Rouge, but it could be. The entire concept is dramatic with lush drapery, ornamental tableware and lighting fixtures oozing with bling and tassels.

Le Rouge is the latest addition to the F12 restaurant empire owned by two chefs, Melker Andersson and Danyel Couet. The chefs interpret classic French and Italian cuisine in Le Rouge using fresh Swedish ingredients. The 125—seat Le Rouge occupies two adjacent buildings, spreads over three-stories and 1,200 square-metres, and includes a dining room, bar, lounge and private rooms. The concept comes from the talented masters of Gothenburg’s Stylt Trampoli AB who were using storytelling as a tool to create and stage-direct restaurants, hotels and resorts long before storytelling became a design cliché. By Tuija Seipell


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Food

February 20 2008




Negro de Anglona is a stylish restaurant in Madrid created in a converted 17th century Spanish palace, Palacio de Anglona, by architecture and interior design virtuoso, Luis Galliusi. Known for his ability to combine unexpected elements and to create elegant spaces, Galliusi has designed houses, stores, hotels, restaurants, offices and clinics in Madrid, Paris, Cairo, Mexico, Morocco, Indonesia and Miami. His client list includes Manolo Blahnik, Chanel and Phillippe Starck. In the seven rooms of Negro de Anglona, Galliusi has shown his usual flair. He has combined a strong, black-and-white color palette - including enormous black-and-white, back-lit images of castles - with ornate floor-to-ceiling drapery and other, strong decorative elements. The task of overseeing the predominantly Mediterranean menu has been trusted to the 24-year-old chef, Aitor Garcia Cerro. By Tuija Seipell


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Food

June 25 2007



If decidedly unfashionable cuckoo clocks, Tyrolean kitsch and yodeling form your memories of Austria, update your impressions next time you are in Innsbruck. It is hard to not look up in Innsbruck, the provincial capital of Tyrol, with the Nordkette Mountains hulking all around. But focus a bit lower and zero in on the new Town Hall. The Dominique Perrault-designed building is on the Old Town’s (Altstadt) main artery, the 17th century Maria-Theresien Strasse.



Go up to the rooftop Lichtblick Cafe (also by Perrault) and marvel at the magnificent 360-degree views. The place is fashionable, sleek and definitely void of Alpen-kitsch. The walls are floor-to-ceiling glass and the roof is a translucent membrane allowing daylight through. At night, the entire cafe looks like a large glowing lighting fixture in the sky.
The 54-year-old Perrault is highly regarded for his ability to allow landscapes to be transformed but not interfered by his buildings. His notable upcoming projects include the EWHA Women’s University in Seoul, Korea (2008), the new Mariinski Theatre in St. Petersburg, Russia (2009), and the Olympic Tennis Centre in Madrid, Spain (2009). By Tuija Seipell.

Food

March 3 2007



Not content with selling their fruit concoctions in shops, the people at Innocent have created two mobile smoothie-vans to help quench thirst in the forthcoming months. The first, known as the Dancing Grass Van (DGV), is a turf-tarnished ice-cream van with matching cow-lined interior. Oh, and it dances. The vans have a hydraulic system attached to the wheels that makes it bob around to attract the attention of potential smoothie-drinkers. They’ve also got Tiny Grass Vans (TGVs) for emergency fruit cravings around town. These little pasture clad nippers are perfect if you need a fruit-fix pronto. 

If buying squashed fruit from a grassy van isn’t your thing, Innocent have also made Cow Vans. Complete with horns, eyelashes, udders and a tail, these bovine impersonators ‘moo’ on command.



Over to LA for the Hearts Challenger’s candy-colored van selling top international ice-cream, candy and toys. As part of the fairy-tale story; boy from country meets girl from city, girl designs ice cream van to spread fun and magic, boy makes soundtrack to accompany van and sells fun and pleasure, Lo and Benjamin are obsessed with spreading the love they have for things flavor-some and fun.  Their motto, “the greatest challenges are ones from the heart” will be ringing in your ears as the two bring impromptu dance parties to a street near you.



Packing a more philosophical punch for ice-cream lovers, The Tactical Ice Cream Unit (TICU) provides a bit more than just food for thought. With its primary aim to replace cold stares with frosty treats, the TICU is an oasis for community activists. Supplying water, first-aid, film, gas masks, water balloons in addition to ice-cream, who knew caring-for-the-community could be so much fun?

Look out for the TICU around California this spring, Vancouver in the summer followed by the San Francisco Bay Area in Autumn. 



Something for real kids now, the “Own Your C” is a traveling advice centre for teens unsure about what decisions to take in their lives. The van travels around rural and mountain communities in America distributing tobacco cessation leaflets and free advice for anyone who may need it. All conducted from the C-Ride — a branded ice cream truck with custom alloys, graffiti paintwork and a freezer full of C Popsicles.  The C message combines social responsibility with a love for iced treats and will be traveling across America this summer. By Matthew Hussey

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