Chow Time: Little Bao founder May Chow shares her recipe for success

May Chow is heating things up in the kitchen and inspiring Hong Kong’s youth to dream big and break the glass ceiling both inside and outside the food and beverage sector…

With the gender balance in the hospitality sector still famously out of kilter, was that something you struggled with when you first entered the business?
Well, there wasn’t any obvious discrimination, with no one saying they wouldn’t hire me because I was a woman. Instead, it was more a case of microaggression, for example, with people seeing me as more suitable for a pastry chef role than taking centre stage in a hot, busy kitchen. That all adds to the perception that women should stick with the salads and not carry heavy things, that they’re somehow inferior.

While you worked with many well-known male chefs prior to opening your own restaurant, were there any women who made a strong impression on you along the way?
The first woman that I worked for was a Boston-based pastry chef named Karin. I loved her because, even though she had graduated with joint honours in aerospace and electrical engineering from MIT, she’d opted for a career in pastry as that was her passion. She trained me so well that I could make everything on the menu after just three months. For me, she was my MIT professor and she allowed me to major in pastries.

may chow — Blazer by 8 By Yoox;Tee by COS

Flashing forward a little now, in 2012, you opened your first restaurant – Little Bao. Can you tell us more about that experience?
Looking back, I was so naive. I opened that restaurant without having any clear idea as to how to go about it. I had, however, seen others do it and I believed I could replicate what they had done and be successful. At the time, I felt like I was drowning, but I didn’t. Instead, I had to learn how to do everything. One day, I would be washing the dishes, the next, I would be front of house.

The original Little Bao site recently fell victim to urban renewal plans. How did you feel about letting it go?
I actually knew that was going to happen about six years ago, but I didn’t tell anyone except my partner and a few close friends. In the end, we only announced we were closing a week before we shut the doors for good, which shocked a lot of people. Walking by it now is definitely a bittersweet experience. The last six years, after all, have been something of a rollercoaster. In truth, though, it was no longer enough for me – at least not in that particular space…

In 2017, you were named the Best Female Chef at the Asia’s 50 Best Restaurants Awards. Did you see that as some kind of vindication?
At the time, I was just starting my career and I wouldn’t really have chosen to win something like that at that point. I didn’t want to be a one-hit wonder – to be famous at 30 and gone by 40 – so I had to think hard about what accepting it would entail. While I was initially hesitant, I then wondered if I could put the win to good use. Ultimately, I thought that if someone very ordinary like me could gain such an accolade, that could act as an inspiration to others.

You came out about your sexuality a few years back. Was that difficult in a conservative city like Hong Kong?
Well, when I lived in the States, I was out among friends but still very much in the closet as far as my family in Hong Kong was concerned. Eventually, when I moved back to Hong Kong full-time, I didn’t want to revert to who I was before – an insecure 13-year-old. It was difficult to be honest about who I was, however. I was very aware of this innately Chinese desire not to embarrass your family. After about a year, though, I did come out to my parents. That was hard, but over time, my mom came to accept me and learnt to love my partner. Later, when some of her friends also found out they had queer children, they reached out to her and they were able to give each other advice and support.

You had the chance to sit down with Anthony Bourdain [the celebrated US celebrity chef] before he died. That must have been quite an occasion…
Every chef knew that having Anthony Bourdain come to your restaurant was akin to winning the lottery. A true hero of mine, not only did he come to see me, but he also brought along Christopher Doyle, my all-time favourite cinematographer, and his girlfriend Asia Argento, the Italian actress, whom I had also admired from afar. On the day he was due, I invited all my close friends to come along and help create the right ambience. When he arrived, he was very genuine – in his case, what you saw on camera was really him.

Do you have one piece of advice for any female or queer would-be entrepreneurs who may be reading this piece?
As an entrepreneur – whether you are a woman or a man – it’s important to work hard and remain true to your initial vision. In the case of women, they should also know that there’s a lot of support out there. If any woman ever reached out to me, for instance, I’d be willing to share what I know.
Something else – something that I noticed at the recent Asia’s Best Restaurants Awards – is that men are constantly looking to promote themselves, while women are nowhere near as bold. I’m not sure if that’s because women are naturally more humble or feel that they shouldn’t behave that way, but they really should. At the end of the day, be adamant about what you want and don’t be afraid to offend anyone who might get in your way.

Thank you.

Interview by: Bailey Atkinson
Photos: Jack Law
Art Direction: San Wong
Make-up: Esther Kwan
Venue: Happy Paradise

For the full article, please find the latest issue of Gafencu’s print magazine or the PDF version on the Gafencu app. Download the app from the Google Play Store or Apple App Store

People Prone: Francis Cheng on being a people person and starting his PR company

As the CEO and Founder of NumberOne PR Communications Ltd, Francis Cheng is easily one of Hong Kong’s most recognisable faces in public relations. We chat with him at Marco Polo Hongkong Hotel to find out more about his inspiring journey.

What do you recall from your childhood in Hong Kong?

I recall just how fortunate I felt. At the time, my family ran the Kai Tak amusement park in Kowloon City and, every Sunday, we would visit my grandparents for lunch, then head to the amusement park. It was an unforgettable time. Later, I went to Vancouver and that proved to be an equally great place to be a child. I was quite short we when first moved to Canada and, at the time, the TV was full of commercials pushing the benefits of drinking more milk. I took them at their word and, 12 months later, I was 1.86 metres tall.

You also studied in Canada. How did that affect you?

When we first moved to Canada, there wasn’t a lot of Chinese about, particularly in Coquitlam, the fairly remote suburban city where we lived. As a result, my English really improved and I also began to learn about different cultures and different ways of thinking for the first time. Canada is something of a melting pot and, looking back, while I was there I really began to appreciate different cultures, religions, ethnicities and genders. That was and still is something very precious to me.

Did a career in public relations always beckon?

Yes and no. Like any child, I had a headful of dreams, but I am a Taurus and we like to play it safe, which led me to take a degree in journalism. Looking back, that sort of helped balance out my options and ultimately set me up for a career in PR.

Is there a particular philosophy that you apply to PR?

As I tell all my staff, learning to be a good PR involves learning how to become a good human being. It’s something that may take you your whole life to achieve. And even then, you can never be the perfect PR. You will always have flaws and there will always be areas where you can improve.

What was it like when you first set out on your own in 2013 and launched NumberOne PR?

I’m a firm believer that you have to take on various challenges throughout your life. By 2013, I figured that I was up for such a challenge. When you have been an employee for a while, it’s time to consider whether you should do something in your own right. Being an employer, though, is very different from being a member of the staff. It’s a lot more pressure and you need to ensure that you have enough business coming through to support your staff and enough challenges to make sure you continue to develop.

What quality do you think makes you best suited to your current role?

My mentor, Pansy Ho [the eldest daughter of Stanley Ho, the Macau casino magnate], taught me the importance of understanding human nature. In the case of babies, for instance, if they see something shiny, they have to go and touch it. With adults, they are endlessly fascinated by diamonds and pearls. So – and this what I learnt from Pansy – it’s very much part of human nature to love beautiful things. When it comes to PR, then, I believe you must also always seek out the shiniest and best options on offer.

What advice would you give to anyone now looking to launch into PR on their own for the first time?

The world has changed – and continues to change – quite dramatically, so my personal route may no longer have any relevance. So, while my own experience may not count for too much in today’s world, I do still recommend learning from the past, especially from others’ mistakes. Once you’ve learnt how to make accurate decisions on the work front, you also need to recognise that it’s a discipline you should apply more widely. It’s part of what life is all about. On top of all that, you also seem to have an active social life.

How do you strike a balance and stay both energised and healthy?

Honestly? Sometimes I just fall asleep. I do, however, try my best to maintain a healthy lifestyle. I box and do cardio exercises at least three times a week and I also get facials and do my best to eat well. Right now, I am also trying to watch my diet as sometimes I tend to eat a little too well. Most importantly, though, I try and make sure I get enough sleep. I may check my mailbox before I sleep, but I always turn off my phone before I doze off.

You have quite an impressive Instagram following [34,400 and counting]. Would you say you have an unusual affinity for this particular social media platform?

It’s something I am very proud of. While I have little time for fake followers and pretend likes – things that always ultimately come to light – I think Instagram remains an important channel. There’s something innately positive about sharing, even within a commercial environment.

Interview by: Bailey Atkinson
Photos: Jack Law
Video: Kingsley Lau
Art Direction: San Wong
Make-up: Janae Chan
Hair: Vic Kwan
Venue: Deluxe Suite, Marco Polo Hongkong Hotel

Molteni&C / DADA unveils brand new showroom in the heart of Wan Chai

For over eight decades, Italian furniture maker Molteni Group has wowed with its fantastic interior decor and luxury lifestyle designs. Now, the marque has opened a sumptuous new showroom in Wan Chai’s Harbour Centre – a grandiose event that also celebrated Molteni’s 85th anniversary. On this special occasion, we caught up with Andrea Molteni, third-generation scion of the Molteni family and Director of Product Development for Molteni&C / DADA, the group’s home and kitchen furnishings arm.

Andrea Molteni, Director of Product Development, Molteni&C DADA, and Heyman So, GM of Retail Division from Firmstone Mobili Ltd

Tell us about your family’s company, the Molteni Group.

We are a family company that’s celebrating its 85th anniversary this year. It was started after WWII by my grandfather, Angelo, in Brianza, the hub of luxury Italian furniture. We began as a small woodworking workshop, but over time, my grandfather decided to move from crafting traditional furniture into modern designs. He also switched to an industrial manufacturing model. Both these decisions really put Molteni ahead of our time. Through the decades, we continued growing, diversifying and gaining acquisitions, and today, we encompass the breadth of the interior design and furniture making industries with branches across the world.

When did you decide to join the company, and what does your current role entail?

It was a strange evolution to be involved in this family business from an early age. I remember spending weekends playing in the factory, and I was always fascinated by how things worked and how they go together. So, personally, it was a natural progression from that to studying architecture to joining the family business.

Today, as Director of Product Development of Molteni&C / DADA, my role is to serve as a conduit and translator between the visions of the amazing designers we collaborate with and our own unique brand identity. Then, of course, I’m involved with the technical side of things to ensure that every product is up to our high standards.

What sets Molteni&C / DADA apart from competitors?

I think the fact that we’re a heavily family-involved business sets us apart. For myself and my cousins, as well as my father’s generation, who are still involved, it goes above and beyond just a professional career. It’s something we’re all building together, so everything we do is personal, something we take pride in. It helps us really create and maintain special relationships with our clients, and gain a keen insight into their needs so we can keep manufacturing furniture that is in line with their desires and demands.

Tell us about the new showroom.

Our new Molteni&C / DADA showroom is a beautiful new space that showcases the best in high-quality home and kitchen furniture. But beyond the amazing products, we also have an amazing staff who are on hand to aide you in finding the right designs to suit your unique needs.

Thank you.

Molteni&C / DADA Showroom. Shop 202, 2/F, Harbour Centre, 25 Harbour Rd, Wan Chai, Hong Kong

Interview by: Tenzing Thondup

Living in Luxury: A closer look at Sansiri’s Khun by Yoo project

As the Chief Creative Officer of Thailand’s leading full-service real estate developer Sansiri, Ou Baholyodhin has great responsibility on his shoulders. He not only looks after the group’s visual identity and customer experience, he is also instrumental in shaping the brand’s overall look and feel, from design and development to marketing and branding. Ahead of the launch of the group’s prestigious Khun by Yoo condominium – which opens its doors come November – he chats with Gafencu about the brand’s mission, vision and its new special project, the Sansiri Luxury Collection.

Tell us more about the Sansiri Luxury Collection that is launching later this year.

We’ve created this collection specifically for properties that meet certain criteria, specifically in three areas: refined taste, curated experiences and uncompromising quality. It comprises four projects widely recognised in both local and international markets, the super-luxury flagships: 98 Wireless and Baan Sansiri Pattanakarn, and luxury projects: The Monument Thong Lo and Khun by Yoo, inspired by Starck.

What is your vision for Sansiri in the future?

I envision us to be above and beyond other property developers because we go beyond just making sure our residents are happy in the future. We always get involved with art and design, and ensure that world-class architects, interior designers and artists work on our properties. It’s the experience that money can’t buy, because these are the people who are often too busy creating palaces around the world, but thankfully, we are able to get them.

Khun by Yoo — Chief Creative Officer of Thailand’s leading full-service real estate developer Sansiri, Ou Baholyodhin

How do your Asian heritage and your work experience in the UK influence your design aesthetics?

Having a good address book and being wellconnected with some of the world’s top talents means that I have access to bring a real wealth of knowledge and expertise that adds value to Sansiri’s projects and properties.

For the Sansiri Luxury Collection, you have collaborated with some very famous international designers like Gert Voorjans and Phillippe Starck. How was it like collaborating with them?

Nothing good comes easy, these are people whose time is very precious and they know what they like. I think to be able to work with worldclass designers, you have to have complete trust in what they do. If you’ve hired the best, trust and believe in them, because that’s the only way you’ll get the best out of them.

Why did you choose Phillippe Starck for the Khun by Yoo project?

In the ’80s and ’90s, a day wouldn’t go by without you hearing about the many achievements of Phillippe Starck, he was already considered something of a deity in the field of design in those days. So when we decided to do this project, it was only fit to get a real global superstar to do it. His designs just get stronger and stronger, and his finger is always on the pulse of what modern urban living is all about.

What makes this project so special?

The location is really important, and the great thing about this property is it’s right in the heart of the most happening part of Bangkok.

Thank you.

Transformative Times: Bobbie Huthart speaks out about her gender journey

At the age of 67, Robert Huthart, the son of a former Lane Crawford managing director, undertook gender reassignment surgery. Reinvented as Bobbie, she now lives in Thailand and is a keen campaigner for trans rights.

Did being part of the high-profile Huthart family put any pressure on you while growing up?

There was never really any pressure on me at any time. I actually had a number of great advantages. I could go anywhere and had the Lane Crawford brand backing me up. Being part of a well-off family meant I had everything I could have imagined or might possibly have needed.

Was it always on the cards that you would join the family business?

I always knew I’d enter the family business in one capacity or another. Ultimately, when I came back to Hong Kong after having qualified as a Certified Public Accountant and having worked in an investment bank for a while, my father had just taken a stake in the company – Z enith Refinery and Pacific Palters – which did very well for us.

After that, I took on an investment role within the family business, initially focussing on Phuket real estate. At the time, this saw us buying land that no one else really wanted, which led to outstanding profits further down the line. I really enjoyed everything I did, and came to believe that, as long as you have conducted yourself with real zest and maintained a positive attitude, while treating people well, you could get anything done.

Bobbie Huthart — *Serpenti* Tubogas necklace in 18K rose gold set with pavé diamonds on the head and the tail; *Serpenti* earrings in rose gold with mother-of-pearl and pavé diamonds, both by Bulgari

How do you view the world as a woman now, opposed to when you were living as a man?

When you are transitioning, you start off by taking hormones and, all of a sudden, you begin to see the world in a dramatically different way. You also find yourself having the kind of conversations that you really couldn’t have if you are a man. I find that women talk very openly with each other. I also think having lived as both genders has given me a truly unique understanding of their different perspectives on life. I believe only open discourse can unite the two for a better world.

You came out to your family back in 2015. Looking back, is there anything you’d have done differently?

I think if I had been a member of a later generation, if I had known I was transgender when I was younger, it would have bothered me not to have transitioned earlier. I wasn’t aware of all the possibilities and I think, in some ways, my ignorance was a kind of blessing. It ultimately allowed me to live two full lives in one lifetime.

Do you think coming from an affluent background has given you a different experience as a trans woman compared to those less-advantaged?

Well, the transgender women I talk to tell me I’m lucky because I come from a rich and accepting family. With that in mind, I try to speak out on behalf of all older transgender individuals, as well as for all elderly people in general. I want people to know they don’t need to shrivel up and die when they reach a certain age.

While I believe trans women are able to secure jobs at the lower end of the pay scale, it’s often difficult for them to progress. I also believe that this isn’t a specific trans issue, but one that affects all women. As a result, we have to collectively fight for women’s rights and move forward together.

Are there any misconceptions about the trans community that you would like to tackle head on?

I think the biggest misconception about the trans community – not only in Asia, but also on an international basis – is that it is inevitably linked to prostitution. As a Buddhist, I have no problem with prostitution, but, in general, it seems to carry a huge stigma. There is also the issue as to whether or not post-surgery you can “pass” as a member of your reassigned gender. In truth, being transgender is about what’s in your heart, rather than about your looks, and that’s what’s important.

What do you hope the 21st century will deliver in terms of transgender rights and acceptance, particularly within the Asian community?

Ultimately, I just want to get my point of view across without offending anyone. I just want us to be accepted. In the case of China, I think the process of gradual change has to begin and I believe the next generation will come to accept transgender people. So much of its culture is male-centric, with every mother-to-be wanting a boy. What happens, though, when that boy wants to be a girl? At the end of day, people need to be allowed to transition and to then be accepted.

I also believe in order for transgender people to win the hearts and acceptance of society, we must continue to do good deeds, and recognise that if we push too hard, especially in Asia, for rapid law changes, this could lead to more discrimination and hate.

Is there anything you are currently campaigning for?

Well, I currently run a foundation that aims to help transgender people in Thailand. Initially, I thought surgery always topped the agenda for trans people, but I’ve since found that isn’t necessarily the case. Sometimes, the bigger priorities are education, medication and support from doctors. And so, the foundation’s focus is now on financing education, and funding seeding capital and venture capital businesses run by trans people in Thailand. Our foundation has no name, and thus, no ego.

Finally, what’s left on your personal bucket list?

Really, I just hope to live long enough to help more people, not just for their sake, but also for my own. I am also still trying to become far less egocentric. That’s one of the biggest challenges I have ever had to face and it’s an ongoing battle.

Thank you.

Interview by: Bailey Atkinson
Photos: Jack Law
Art Direction: San Wong
Make-up: Irene Hung
Hair: Eva Lee@Headquarters
Venue: Ichu Peru
Jewellery: Bulgari

For the full article, please find the latest issue of Gafencu’s print magazine or the PDF version on the Gafencu app. Download the app from the Google Play Store or Apple App Store

Sarah Heller: Asia’s youngest Master of Wine and what she’s currently drinking

Sarah Heller discusses becoming Asia’s youngest Master of Wine, the evolution of Hong Kong’s wine industry and the vineyards she currently has her eye on…

Your wine career had something of a bumpy start…

A little bit, yes. After graduating from university, I had a job lined up with an Italian wine importer and they very generously sent me to tour a few Italian wineries over the summer. Unfortunately, part way through my first visit, I fell into a wine vat and fractured my spine, which was – in equal parts – mortifying and painful. So rather than start working, I had to return to Hong Kong for a prolonged period of rehabilitation.

When I arrived, the city had just cut all duty on wine, so the local wine market was exploding, while the US scene had become rather stagnant in the wake of the Global Financial Crisis. It became clear that I should stay in Hong Kong and I began working for Debra Meiburg, one of the first Masters of Wine in Asia, and she really encouraged me to pursue my academic interests in wine. I’ve always been a little bit of a geek, so when I realised there was an academic qualification in wine – the Master of Wine certification – I just knew I had to go for it.

As Asia’s youngest Master of Wine (MW), what can you tell us about this particular qualification

Well, strictly speaking, the MW isn’t an academic qualification at all. It’s more like a guild, but one that requires a lot of study, hard work and success in several examinations if you want to become a member. As an institute, it was formed in 1953 as an offshoot of the Vintner’s Guild. Essentially, the MW is seen as official confirmation that its owner is particularly knowledgeable when it comes to all things wine-related.

How has Hong Kong’s wine market evolved over the 10 years you’ve been involved here?

Well, many things have changed. When Hong Kong first opened up and set about becoming Asia’s wine hub, the focus was almost exclusively on the fine wine segment and, in particular, on a tiny group of high-end producers in Bordeaux. Today, there’s far more diversity. While it’s still driven primarily by collectors, other sectors of the market have expanded considerably.

The food and beverage industry, for example, has become far more vibrant as things have progressed. Beyond that, there’s also an emerging group of younger collectors who have driven the move towards Burgundy, while also highlighting some of the once-lesser-known wine-producing regions, so it’s been an exciting time to watch the evolution of local wine preferences.

Have there been any particular regions that you have seen coming to the fore of late?

I think Italy has really been the one that’s proved something of a rising star over the last two years. I’m on the committee of an association called the Hong Kong Wine Society, and we’ve noticed a massive increase in interest in tastings of Italian wines, particularly prime Piedmontese varietals, such as Barbaresco or Barolo. In many ways, the Tuscan vintages are akin to Bordeaux, while Piedmonte is closer to Burgundy.

What projects are currently occupying you?

Actually, although I’m now an MW, I don’t have a regular nine-to-five schedule as everything I do is project-based. Wine education has been a big part of my career and I’ve long been involved with the Vinitaly International Academy – an Italian wine education institute – as a visiting lecturer. I’ve also designed a range of crystal glassware in partnership with Lucaris, a Thai crystal company. This will launch in November and has been crafted while keeping in mind the unique way Asian consumers enjoy food and wine.

Aside from that, I’m also collaborating on creating a new wine brand with a couple of partners – one is an Austrian wine producer and the other an Austro-Hungarian noble. This particular project came about as a way of introducing Austrian wines to the Asia market, but the project has now expanded to encompass all the wineries of Central Europe. We just launched in Hong Kong, Japan, Thailand and Vietnam and will shortly be in Poland and Sweden. We’re also hoping to produce a documentary that will chart the whole process of creating these wines sometime next year. Watch this space…

Are there any new wines that have recently caught your eye?

I think sparkling wines worldwide have become so much more interesting over recent years. While the French champagnes are, of course, delicious, it’s invigorating to see new players coming up. Right now, I’m particularly enamoured with Franciacorte – from the northern Italian province of Brescia – that produces such sparkling wines as Ca’ del Bosco and Bellavista. While champagnes can be compared to super-skinny supermodels, these are more like Sophia Loren – full-bodied, softer and warmer. Aside from that, I’m partial to a drop of Nyetimer or Rathfinny, both of which are English wineries.

Thank you.

Interview by: Tenzing Thondup
Photos: Jack Law
Art Direction: San Wong
Make-up: Margaret Wong
Venue: The Optimist

Tête-à-tête with Prof. Eric Yim, one of Hong Kong’s true transformative visionaries

Professor Eric Yim is the chairman of the Hong Kong Design Centre, the chairman of the Design Council Hong Kong, a professor in Hong Kong Polytechnic University’s School of Design, the Director of the Ocean Park Corporation and member on the boards of a substantial number of Hong Kong’s official bodies. He’s also an award-winning architect, a furniture designer and a successful entrepreneur, but above all, Prof. Eric Yim is a true visionary who’s changing Hong Kong’s landscape, by design intervention.

Would you say your interest in design dates back to your childhood?

In my early years, I was more interested in the technical side of design. I completed my secondary education in a technical school in Hong Kong, where I learnt about woodwork, metallurgy, technical drawing, etc. This sparked my interest in materials, forms and spatial relationships. After that, I started to develop a true interest in design and craft. Despite that, I chose not to study fine art. Instead, I opted for architecture, believing it to be a discipline that requires both logical and creative thinking – the perfect combination of my nascent interests. So I studied for a degree in architecture at Manchester University, before going on to complete my Masters from Cambridge.

What was it that brought you back to Hong Kong after your time in Europe?

Well, after I finished my studies at Cambridge, I joined an architectural firm in London, one that specialised in the design of cultural spaces. My work there took me Zwickau in Germany, where we eventually set up an office. Once that was in place, I felt it was the right time to come back to Hong Kong, maybe for just 12 months, and get a feel for the local architectural scene. Once I returned, though, I realised it was very difficult to win cultural space commissions unless you worked in the government sector. Instead, I turned my hand to working on some designs for my father’s furniture business. Fortunately, the items I designed were well received. So I decided to launch my own business.

Why did you choose to branch out on your own instead of working for your father?

My father only made steel furniture, which he then sold via retail channels. For my part, though, I was designing the kind of storage systems where it is necessary to work closely with the lead architects on any development to ensure that the furniture fits exactly into the building. I was not doing retail work, but rather contract-based designing for commercial clients. When we started, it was a very small operation with just four people. In the beginning, I was acting as the sales manager, the project manager, the delivery guy and even the cleaner.

Was it easy for you to switch to designing furniture after you’d been designing buildings?

To me, they’re basically one and the same. While the end product and scale may be different, the essence is the same. You are still trying to assemble things from a variety of materials – whether concrete, glass and bricks or steel, wood, veneer and fabric. Ultimately, if you’re designing a building or making a piece of furniture, the ultimate goal should be to create something beautiful, something that will enhance people’s lives.

In what ways do you think good design can truly enhance life?

Design is everywhere. Let’s say you want to go to a music concert. Even before you set foot in the auditorium, you have been affected by design. The website where you booked the ticket, the traffic on the road, the entrance to the venue…everything has to be designed. Look at the London Underground, for instance, that’s an excellent example of design thinking. Is it very beautiful? No, nobody says it is beautiful, but it does serve its purpose seamlessly on a daily basis. That’s great design right there.

What exactly do you mean by ‘design thinking’?

Design is a process. It’s not just someone doing fancy sketches on a piece of paper. That may be part of design, but it’s far from all of it. Real design involves proper ‘design thinking’, a process where you actually go back to the root of any problem. Let’s say you are designing a chair. You have to start off by asking: “Why do you need a chair?”, “What type of chair do you need?”, “Why do you need another chair when you already have so many chairs?”. Basically, you need to identify the purpose of this chair – the thing that sets it apart from all other chairs. Otherwise you will just be creating more and more stuff that’s destined for landfill.

What advice would you give to aspiring designers?

Be creative, but also be curious. Ask ‘why’ at every turn. Never think you’ve learnt everything that there is to learn– the world is constantly changing. Today, the same problem may require a different solution to the one it did 10 years ago. Always keep exploring possible solutions.

Thank you.

Interview by: Suchetana Mukhopadhyay
Photos: Jack Law
Art direction: San Wong
Video: Kingsley Lau
Venue: Hong Kong Design Centre

New Herman Miller furniture by Charles and Ray Eames at COLOURLIVING

Renowned American furniture designers Charles and Ray Eames have gifted the world with such iconic designs as the Eames Lounge Chair and Ottoman, the Molded Plastic & Fibreglass Armchair Shell and much more besides. Now, their legacy has arrived in Hong Kong courtesy of a special partnership between luxury lifestyle concept store COLOURLIVING and Herman Miller, the furniture label that has long produced Eames furniture pieces.

Eames Demetrios unveils new Herman Miller designs at Colourliving — Eames Demetrios, grandson of renowned furniture designers Charles and Ray Eames

To mark this special collaboration and the introduction of these luxury models to Hong Kong, we caught up with Eames Demetrios, grandson of the famous Charles and Ray Eames, to find out more about the legendary interior decor gurus, the legacy they’ve bequeathed upon the world, and the exciting pieces that are now available.

Tell us a little bit about your grandparents, Charles and Ray Eames, and how they started their furniture business.
That’s quite a rich question. Actually, Charles was primarily trained as an architect, while Ray was a painter. Even though they’re best-known as furniture designers today, in their own minds, they were still those things first and foremost. As for why they decided to enter the furniture industry, Charles always said that architects tend to gravitate towards furniture design as it’s on a scale you can actually handle more easily. That appealed to both my grandparents, but they also wanted a way to make people’s lives better in a tangible way, and that’s how they ended up starting their furniture company.

How did they end up collaborating with Herman Miller?
Actually, during WWII, Charles and Ray contributed to the war effort by mass producing leg splints for soldiers injured in battle. While it may seem a bit random, the design aspect of it was already part of their furniture studies previously, so it was a seamless transition. After the war, they started their own company after several of their designs received wide acclaim. In 1946 Herman Miller first came across their designs and suggested forming a partnership. They distributed for two years and by 1948, they were manufacturing Charles and Ray Eames designs under license. The rest is history.

What sets the current Eames line of furniture for Herman Miller apart from other brands?
Well, our mission statement at the Eames Foundation is to communicate, preserve and extend the works of Charles and Ray Eames. What this means is that – with the exception of a few modern manufacturing techniques and ethical crafting practices – the products you see today are identical when they were first produced. Unlike many companies who refresh and rejuvenate their collections, we only produce the original works, which highlights the timelessness and contemporary flair of the pieces they designed all those decades ago.

Tell us about the newly-unveiled pieces that have been launched at COLOURLIVING.
I think the Eames Lounge Chair is really the single most iconic piece that we’ve introduced here. Another classic design that high-end furniture lovers will also recognise is the Eames Side Chair, which is also a classic design that high-end furniture lovers will recognise. It’s very exciting to be launching in Hong Kong, and with such a great partner like COLOURLIVING.

Thank you.

COLOURLIVING Showroom. 333 Lockhart Road, Wan Chai. (852) 2295 6263. www.colourliving.com

Catching up with Wyndham Hotels & Resorts group’s president in Greater China region Leo Liu

Since you took over as president of Wyndham Hotels & Resorts, Inc. what are your most proud moments with the company?

My first job as being the CEO to this organisation is to make everyone feel proud, because we are coming together to create a team. After six months after my appointment, I wanted to discover new things and make the company more popular. I decided to take a huge risk and organise a spectacular event inside the Imperial Palace within the Forbidden Palace of Beijing, I remember the moment of being with my team, in front of 2,000 guests — including 1,000 general managers and owners and also 30 celebrities, trying to showcase to the market how big we are — and how big we should be in the future.

I’m also quite proud that we have quite literally expanded from 700 hotels to 1,500 hotels since the time I have joined over five years ago. It makes not only myself, but my entire China team feel extremely proud.

Under your leadership Wyndham Hotels & Resorts, Inc. has become the first international hotel group to operate over a thousand hotels in China, what are the key factors that drove this expansion?

We became the largest hotel operator in China with 1,500 hotels but we haven’t stopped yet, it is our goal and our ambition to reach 2,000 hotels within three years. We are always facing a multiple choice, first we must make the right decision, second keep a clear focus and finally, make it happen.

I think that having such a great team and a high-potential market is a privilege to us. Once we set our direction and focus with a strong team we can make things happen successfully. We really listen to what’s happening in the market – particularly with the younger generation. We want to position ourselves as a game changer, to be different than our competitive friends.

Why do you think makes your business models with Wyndham has been so successful with Chinese guests?

The first mission we offer to the market is to listen to what the younger generation wants from us, so amongst our brands that are already on offer we want to provide newer ones as well. We want to be a social hub for younger people to meet each other, making the change from spending time in coffee shops and bars to being entertained in the hotel lobby. With these innovative changes and offers we have become more popular to younger people.

Can you tell us a bit about your management philosophy?

Being a boss is just a title, the most important thing is to share your passion with your team to make them motivated, follow your focus and you as a leader, then you can make things happen.

Thank you.

Text: Bailey Atkinson

Cognac conversations with Florian Hériard Dubreuil, Brand Ambassador of Rémy Martin

The name ‘Dubreuil’ brings with it respect and responsibility in equal measure. It is after all the very same family that has held the reins of leading cognac maison, the House of Rémy Martin, since 1965. So it was a special occasion for the maison when Florian Hériard Dubreuil, a fourth-generation member of the distinguished family, and the International Brand Ambassador for the House of Rémy Martin flew to Hong Kong to facilitate a unique pairing experience with premium cognac Rémy Martin XO and gourmet chocolate, courtesy of leading chocolatier La Maison du Chocolat. We caught up with Mr. Dubreuil as he took us on a journey to reveal the legacy and opulence of Rémy Martin.

What is like to grow up in a family which has such a rich legacy?

It was both a blessing and a privilege to have grown up in such an illustrious family, which gave me the opportunity to be exposed to great experiences, great aromas, legendary cellar-masters, gourmet gastronomy… and living your life as an art. It’s also an honour to have been transmitted this special know-how to inspire other people to continue our legacy.

What is the universal appeal of Rémy Martin XO?

Rémy Martin XO is an opulent mix of aromas with a lingering long finish. We use the eaux-de-vie from grapes grown only in the best Cognac regions – Grande Champagne and Petite Champagne, together known as Cognac Fine Champagne. And we then age it for a long time to give it a wide range of aromas – of flowers, fruits and spices, reminiscent of late-summer fruit, juicy plums, ripe figs and candied oranges, hints of cinnamon and hazelnut from ageing in oak barrels, along with a velvety texture, flamboyant mahogany colour, supreme density and exceptional mellowness.

Why do you think a cognac like Rémy Martin XO pairs so well with chocolate?

From growing fruits to perfecting their subtle aromas, both cognac and chocolate are created in unexpectedly similar ways, developing complementary flavour profiles. Chocolate pairing especially enhances the roasted dry fruits and cocoa facet of Rémy Martin XO’s aromatic spectrum.

What are the best ways of appreciating cognac in Hong Kong’s tropical climate?

The ideal temperature to savour Rémy Martin XO is around 23˚C. But if you’re outside and it’s hot, don’t hesitate to add some ice to your drink. It actually mellows the intensity, and the fruity notes open up even more.

With climate change being a sad reality, how do you protect your vineyards from the harsh effects of global warming?

It is our biggest challenge. We have experienced several really warm seasons for quite some time now. Whereas earlier we used to harvest in mid to late October, we harvest in early September now. There has been a lot of research over the last fifteen years to identify long-term solutions such as varietal innovation or resisting grape varieties.

To that effect, Rémy Martin has a large test plot of around one hectare for the planting of new varieties of grapes, which will meet the viticulture conditions of the future.

Thank you.