Sponge: Mobile Beauty Service for HK's Lively Ladies

It’s almost December and our calendars are filling up with festive invitations, faster than you can say “Father Christmas”. We’ve got it all going on: from office parties, to seasonal socials and family obligations. Oh, and we also have to hold down those day jobs to fund these frolics! Ladies - it’s a lot - I hear you. With so much to think about, Diane Younes and her Sponge team have popped up at the perfect time to launch the city’s slickest at-home hair and makeup service, to help us look and feel fabulous for any occasion.

Diane herself is the most impressive advert for Sponge, as she arrived to our meeting with meticulous makeup and her hair in a chic chignon. Her drive and determination is infectious and her personal connection to the brand is evident in every element of Sponge. She is the epitome of a #girlboss - after leaving behind her corporate number in New York to move to HK - where she discovered that we were missing the effective, efficient and economical beauty services synonymous with NYC. Cue some serious hustle and the birth of Sponge, which offers women an extensive range of hair and makeup looks in your home, office or, anywhere that is convenient for you; all you need is a flat surface and a plug – genius!

The whole process is a pleasure; start by choosing your desired looks from the website and locking in your preferred appointment slot. I decided to go for The Weekender hair which promised cool waves and an undone look and The Influencer makeup: a smoky eye, contoured cheek bones and a neutral lip. I was clearly going for Gisele vibes and while I, unfortunately, did not transform into an Amazonian Goddess (sob), I did feel super swish and pampered after my session!

The only thing I was slightly apprehensive about was inviting people into my home to complete this service. Undergoing beauty treatments can be a personal and intimate experience – especially in a HK sized apartment – so you really need to have the right personalities to make sure it doesn’t get awkward. Don’t sweat it though, Diane is a step ahead and has assembled a Sponge squad who are talented, warm and friendly; a joy to welcome into your private space. I was lucky enough to have two ladies who were pleasant but professional, punctual and prompt – everything took just under an hour and we even had time for a sign along to Britney’s greatest hits. Yep, those girls rocked!

 I was really pleased with my finished looks and so impressed by the ease and affordability of the service. Everything at Sponge is customisable and after chatting with my stylists, I was able to create an individual look that I was fully satisfied with – all while lounging in my living room. This is definitely something I can see myself getting hooked on so, I may need to ask Santa for some Sponge vouchers in my stocking this year!  

Appointments can be booked anything from two hours to one month in advance, with prices from HK$330 to HK$440 for hair and HK$440 to HK$550 for makeup. Eyelash extensions are also available and you can avail of a HK$50 discount off your first appointment, when you enter the promotion code “FIRST50” at checkout. Happy pampering and here’s to a new way of doing beauty in HK!

www.gosponge.com

The Service 1921 Restaurant & Bar - Chiang Mai

As a lover of Thai food, I thought I had tried it all: from the classic pad Thais and papaya salads to the more intricate and unusual dishes created in the northern regions of Thailand. On a recent trip to Chiang Mai, I was eager to try one of the city's finest and – more importantly – unique dining spots and knew that The Service 1921 had to be at the top of my list. This famed eatery is heralded by most publications and has been favourably reviewed by those who have been lucky enough to try it. With this in mind, I was both excited and apprehensive to put it to the test: enthusiastic to try Chiang Mai's top-rated venue and very hopeful that it would not disappoint, as hyped venues unfortunately often do. 

The restaurant is set in the grounds of the Anantara Hotel, which introduces the stunning scene for the most sublime dining experience that is to come. Everything about the hotel staff, gardens and setting on the Ping River is perfectly in tandem and effortlessly and consistently ties together the key ingredients of great culinary adventure, slick customer service, delectable food and sensational surroundings. The alluring atmosphere of mystery and intrigue is present from the moment one steps inside The Service 1921.

We began our experience in the bar and were immediately immersed in the historical artefacts on show. The colonial house originally opened as the British Consulate in 1921 and welcomed a constant stream of high-profile and compelling visitors. The Service 1921 has preserved and reinvented the sentiment of this colonial era in an eccentric and fictitious revival of the British government’s secret intelligence service. We spent the beginning of our evening fascinated and discussing the photos of enigmatic spies while sipping on cocktails concocted by the in-house mixologist. The drinks menu is extensive, and there is something for everyone on the list of these inspired creations, but I particularly recommend The British Consulate or Tea Time for a different and delicious aperitif. 

We continued upstairs to the restaurant, which did not disappoint with its dark, dramatic interiors, full of subtle twists and turns seducing us back into the Roaring 20s. We were treated to a jaunt in the Interrogation Room and found a secret door in the library wall leading to the private dining area, decorated with old-time filing cabinets and complex maps detailing the British colony. These features were so novel and fun and truly added an extra dimension to our evening. 

The menu at The Service 1921 is a beautiful blend of contemporary Thai, Chinese Sichuan and Vietnamese dishes, created by expert chefs from each region. It's obvious that the freshest, most fragrant ingredients are carefully selected, and we savoured every exquisite mouthful. I am often hesitant when such a variety of fare is offered and worry that the quality of the food may suffer, but this is absolutely not the case at The Service 1921. I can wholeheartedly recommend everything from the tender beef and pomelo salads to the butter chicken curry and the spicy pork dumplings. I must also give a shout-out to the unforgettable chicken satay, the Chinese roast duck and the beef massaman curry. Let's just say that these guys know how to do flawless fusion and execute it with precision. For added individuality, we washed the bountiful buffet down with a local Thai wine and a chat with the most cordial and accommodating staff that we encountered during our entire trip. 

After our incredible night, we knew that we wanted to return to the Anantara the following day and decided to indulge in the decadent afternoon tea, served riverside. We met with the pastry chef, as well as the executive chef (fresh off the plane from Peru!), who talked us through the sweet and savoury sensations on offer. We chose the perfect ending to the trip by relaxing in the lush greenery and sampling the refined crumbly pastries and boutique desserts, alongside crisp glasses of Prosecco. 

While I hope that I have done the resort and the restaurant justice, nothing could beat experiencing both for oneself. Thankfully, Chiang Mai is such a short flight from Hong Kong, and not only will I be returning on my next visit there, I might just have to plan my next trip around revisiting my new favourite hotel destination. If it sounds like I'm gushing about it, it's even better in reality: trust me!

The Service 1921 Restaurant & Bar, Anantara Chiang Mai, 123–123/1 Charoen Prathet Road, Changklan, Muang, Chiang Mai 50100, Thailand, +66 53 253 333 

T'ang Court Launches Lavish Lunar New Year Menu

There's no denying that time flies – especially in this fabulously frenetic city where the celebrations last all year long. So it's not surprising that Chinese New Year menus have already been perfectly prepped by HK's hottest spots, to ensure that eager diners can book well in advance to avoid disappointment. With this festive spirit in mind, I can't think of a better place to step back in time to China's Golden Age than T'ang Court in the Langham Hotel, which serves up authentic Cantonese cuisine along with exquisite presentation and supreme service. 

Since 2009, T'ang Court has been recognised by industry heavyweights like The Michelin Guide, Forbes Travel Guide and Elite Traveler and has impressively maintained its prestigious reputation as one of the most credible and opulent venues to indulge in local fare in the city. The kitchen is led by veteran chef Kwong Wai Keung, who continues to re-invent Cantonese delicacies with elegance and innovation whilst remaining diligently deferential to the ornate attributes of China's Golden Era. The T'ang Court team have crafted a stellar menu to celebrate Chinese taste and tradition, perfect for ringing in CNY with a close group of friends or family in a charming environment.

From the moment you step inside T'ang Court, diners can expect to wonder at the classic, lavish furnishings where reds, golds and velvets create an atmosphere of luxury and exclusivity while long, heavy drapes maximise privacy for the ultimate individual dining experience. There are also several stunning private function rooms featuring dark mahoganies and traditional accessories that pay homage to the T'ang Dynasty. There are endless choices in HK, but for me, this is the perfect place to get lost in time immemorial.

The menu is a collective triumph of old favourites such as a scrumptious scallop and shrimp dim sum combination, decadent black truffle dumplings and crispy, golden-fried taro puffs packed full of fresh, flavourful seafood and adorned with colourful flowers. Following this came light and fluffy pan-fried rice flour rolls, served with homemade XO sauce that broke up the glutinous texture of the rolls with a fiery kick. I would highly recommend enjoying these dishes with a cold glass of Perrier-Jouët Grand Brut, on the expert advice of T'ang Court's sommelier. 

Another standout was the baked fresh lobster with mozzarella cheese and a creamy Portuguese sauce, alongside a cool white Burgundy wine that enhanced the deep flavours and tender texture of the lobster. Staying on the seafood theme, the sautéed prawns arrived surrounded by asparagus, crunchy, caramelised walnuts and mixed peppers, together with a light and airy 2014 rosé. Meat lovers will be kept happy with the succulent stir-fried diced lamb with mixed mushrooms and onion, ideally served with a warming Shiraz. 

To make sure that T'ang Court has all bases covered, I specially requested some vegetarian options and can promise any veggies out there that you will be fully catered for at T'ang Court. I often find Cantonese vegetarian options bland and uninspiring, but this was certainly not the case after tasting the unique menu full of meatless choices that were fun and tasty. Everything from the ingredients to the presentation was prepared with equal consideration and effort, ensuring that anyone with special dietary requirements would feel just as included in the extraordinary experience of dining at T'ang Court. This is a true testament to the team's commitment to consistently producing award-winning culinary masterpieces. 

As with all fine dining options, T'ang Court sits at the higher end of the price scale, but if it's splendour, satisfaction and sophistication you're after, this one will certainly give you a lot of bang for your buck.

1/F and 2/F, The Langham, Hong Kong, 8 Peking Road, TST, 2132 7898

All images courtesy of Taking Hong Kong and T'ang Court

Christmas Comes to Cova

With the Silly Season well and truly upon us, there are so many options for a festive feast that it can sometimes leave us spoilt for choice. When it comes to Christmas fare, we want all the classics – like turkey and cranberry sauce – but with a contemporary twist to keep us interested. A tall order indeed. Enter Cova Hong Kong: the Milanese patisserie and restaurant steeped in Italian cuisine and culture, established here since 1998.

I was well aware of Cova's renowned reputation for producing classic Italian delicacies, so I was intrigued to discover the tantalising treats on offer this December. 

First off: Cova in Lee Garden One, Causeway Bay, sets the seasonal scene like no other venue. Don't be deceived by the outward appearance of the coffee shop and patisserie; there's so much more to this place than sinfully delicious cakes and coffee. Behind lies a treasure trove of luxurious dining rooms and private party spaces. My personal favourite room reminded me of a homely sitting area, complete with a decorated Christmas tree and huge fireplace that I was assured can be lit to create a cosy, intimate atmosphere for the ultimate merry dinner party. Cova manages to offer the diner fine foods coupled with home comforts with grace and ease. 

The Christmas selection is a conceptual mix of antipasti, homemade pasta and turkey with a twist, culminating in the age-old Italian masterpiece of panettone with homemade gelato. I mean, you really are a Grinch if you're not feeling the Santa Claus vibes after this. There are a number of set menus available at the various Cova locations, and I was lucky enough to sample the very best of their eclectic 2016 assortment. 

To begin, Cova offers a creamy panna cotta with subtle flavours of burrata and a tangy mayo, topped with chunky helpings of lobster. Next, you can tuck into handmade ravioli filled with oxtail, chocolate powder and seasonal truffle – hey, if you can't be decadent at Christmas, when can you? 

Following this was the star of the show: turkey roulade stuffed with pork sausage on a bed of lentils, creamed chestnut and a balsamic plum sauce. The turkey was tender and juicy, the pork bursting with intense flavour. It tasted like something straight out of Mama's kitchen (if your mama is a Michelin-starred chef, that is!). 

The last course was a playful concoction of the Italian classic dessert panettone, packed with layers of sweet gelato, topped with red fruits and dripping in a light custard. My local source (the fabulous F&B director, Daniele) informed me that most Italian families can get through two loaves of panettone a day over the Christmas period, and it can be enjoyed with everything from coffee to wine – now, that's my kind of pudding! 

Cova offers an ample choice of set lunch and dinner menus that, depending on your preferred location, start at $388 per person. If you don't get a chance to check out Cova's Christmas extravaganza, you can order one of their custom hampers or incredible cakes to add some seasonal sparkle to your kitchen this year. Oh, and as 31 December rapidly approaches, gather some friends and family and pop along to their amazing – and relatively affordable – New Year's Eve bash for an eight-course menu, two glasses of Moet & Chandon and live entertainment – all for $1,188 per person. Now that's amore! 

Shop 101–103, 1/F, Lee Garden One, Lee Gardens, 33 Hysan Ave, Causeway Bay, 2907 3399 

Four Seasons Resort Chiang Mai: A Moveable Feast

When I think of the Four Seasons, I envisage luxury, elegance and guaranteed customer satisfaction. One of the most impressive elements of this global brand is their ability to consistently deliver the highest standards to guests in every corner of the world. The Chiang Mai retreat is, unsurprisingly, no different and stands as a chic hideaway, set on a working rice farm about a 40-minute drive from the city centre. While the distance may be off-putting to certain travellers, if you're looking for total tranquility, serenity, sensational surroundings and the most meticulous attention to detail, this is the resort for you. 

While I could go on and on and on about the beautiful hotel and top-quality service, one new addition to their events calendar recently grabbed my attention as something novel and entertaining. The Four Seasons Resort Chiang Mai have reinvented the ordinary dining experience on the hotel grounds and introduced their signature Moveable Feast: a dine-around concept featuring four unique themes, foods and wines. The delicious expedition covers different venues of the resort, with guests whizzed off to the next location via golf cart.

Kicking off at the enchanting Orchid Garden, visitors can enjoy an aperitif, canapés and a live instrumental jazz trio, which really enhances the romantic feel of the resort. 

The next stop will take you to the spectacular Residence Villa for some lobster gnocchi, homemade goat's cheese and fresh Normandy oysters served with Buddha finger fruit. While the food and wine pairing was absolutely sublime, it was the villa (complete with private pool and the most enormous bathtub!) that I really fell for – serious #hotelroomgoals. 

Continuing on to the Cocktail Lawn by the rice fields, you can sample some very fine boutique Australian wines and engage in the interactive live pasta and grill stations, where the team of chefs are ready and waiting to chat through their latest creations. This is all set to the background music of a live aboriginal didgeridoo performance to truly amp up the ethereal elements of the celebration. 

Finally, desserts and digestifs await at the Ratree Bar and Lounge, where you can relax, poolside, in one of the enveloping loungers for some ultimate holiday chill time.

The Moveable Feast is priced at THB2,500 per person (approximately HK$545) and is open to guests of the hotel and passing visitors. 

Four Seasons Resort Chiang Mai, 502 Moo 1, Mae Rim-Samoeng Old Road, Chiang Mai 50180, Thailand, +66 53 298 181

All images courtesy of Taking Hong Kong and the Four Seasons Hotel, Chiang Mai

Marques De Casa Concha: Anniversary of a Chilean Classic

After recently celebrating a milestone birthday, I promised myself that this would be my year of wine education and promptly took myself off to Napa Valley to get schooled up – any excuse! So, when the invitation to the 40th anniversary celebrations of Chile's Marques de Casa Concha popped up, I was intrigued to find out more about their famed Cabernet Sauvignon and the rest of the vintage vino selection.

The big bash was hosted at the Grand Hyatt in Wanchai, where Salon III was transformed into a dimly lit gothic grotto, filled with perfectly placed gold-accented decorations and captivating artwork. Stepping into the venue felt truly exclusive, and the room was filled with wine enthusiasts who were thirsty to taste the varieties on offer and hungry for the food-pairing selections, prepared by three-Michelin-starred chef Bruno Menard of Singapore. The animated atmosphere was accentuated by the live band who piped jazz music and soft acoustics around the space all evening. 

Guests were treated to introductory speeches from award-winning winemaker Marcelo Papa and Chef Menard, who both set the scene for the sensory sensations that were to come. Marcelo took us through the dynamic, energetic and evolutionary history of Marques de Casa Concha, as well as some fascinating features of the winemaking process in the extreme valleys of the Limarí and Bío-Bío provinces of Chile. Chef Menard spoke about the importance of specialist food and wine combinations and gave an insight into the innovative creations that would complement the wines. 

We kicked off with one of my personal favourites: shrimp ceviche topped with orange and passion fruit coulis, served with a glass of crisp 2014 Chardonnay. This duo was an impeccable blend of tart, fresh and light flavours, with just the right amount of acidity and sweetness.

Following this was a slice of seared salmon on a bed of beetroot tartare to go with the 2013 Pinot Noir. The Pinot was my winner out of the reds – full of zingy notes of cranberry and raspberry with a classic yet contemporary consistency. This salmon snack was mouth-watering and had me going back for seconds.

For something extraordinary and exceptional, Chef Menard created a conceptual mix of foie gras and nougat, seasoned with Peruvian chocolate and fig chutney. I must admit that I was slightly sceptical at this choice to accompany the 2014 Carmenère, but one bite of this culinary artistry instantly changed my mind. Sipping on the Carmenère whilst eating this was a special experience and brought out the intense and complex flavours of the foie gras and nougat sliver. 

Moving on to the renowned 2014 Cabernet Sauvingon, bowls of luscious red wine and beetroot risotto were served, finished with a sprig of peppery rocket. This dish was just the right proportion, and a few mouthfuls were plenty to work around the fragrant, spicy aromas of the Cab Sav. 

Sadly, it was almost time to finish the tasting extravaganza, but the best was certainly saved for last as we savoured the 2013 Merlot with a slice of tender, orange-glazed duck breast dripping in a miso and fruit-based sauce. The duck melted in the mouth, and the interesting aftertaste from the fruit and miso left the palate prepared for the rich composition of the Merlot. 

Members of the Concha y Toro team were present during the celebrations, and both Chef Menard and Marcelo happily mixed and chatted with guests. I was told that they are extremely busy in the Asian markets, with Japan being the biggest source of their exports. Needless to say, they were more than impressed by both the Hong Kong wine scene and the unique blend of East meets West that the city has to offer.

Luckily, Marques de Casa Concha wines are available for purchase in HK and Summergate Fine Wines and Spirits (www.summergate.com) are the exclusive importer for Concha y Toro. I thoroughly enjoyed the wines and was inspired by the story of their timeless heritage. I may have already signed up for a couple of cases to welcome the Silly Season in style!

All images courtesy of Golin and Taking Hong Kong 

Fish School – Sai Ying Pun’s Specialty Seafood Spot

Tucked away on Third Street, Fish School is one of the latest eateries à la mode to hit Sai Ying Pun. French-trained chef, David Lai, spearheads this eclectic fish specialty joint, with an emphasis on local catch and culture and a focus on fresh, seasonal and organic ingredients. As the brainchild of Yenn Wong (the restauranteur behind gems like 22 Ships, Chachawan and Aberdeen Street Social), my expectations were set suitable high for this dining experience.

Finding Fish School was a challenge, but as soon as I stumbled upon the right spot, I was instantly enthralled by the urban feel of the location. It struck me almost as a Mediterranean tavern - with exposed brick walls and fairy lights adorning the outside of the restaurant. Inside, the cozy ambiance didn’t disappoint with fun touches like fish tanks and open kitchen tables to entertain diners. Luckily, we had prime seats, and were able to observe our food being skillfully prepared right in front of us. The lively and animated vibe of this place makes it ideal for a group setting and would be superb for Friday night frolics with friends.

The service at Fish School was noteworthy; the staff were very casual, jovial and chatty - without being overly intrusive on the table. Our server was most knowledgeable about the food and beverage menu and explained each one of our seven courses effortlessly, as they were received. I particularly appreciated the attention to detail exhibited; with small touches like a comprehensive overview of dietary requirements and a change of cutlery and plates, where appropriate.

Fish School’s vision is to pay homage to the abundance of sea food on offer in Hongky waters - wherever possible - and to add a touch of creative flair with exquisite preparation and presentation. This aim is achieved fluently with a gorgeous variety of tapas-style portions that are both appetizing and aesthetically pleasing (hello, they had me at flowers on the food!). Each serving was a feast for the belly and the eyes - with plenty of Instagram opportunities throughout the meal!

Some of my personal winners were the crispy, oyster croquettes with tangy and spicy yuzo mayo, the complimentarily cool Hamachi Crudo with cucumber and plum and the marinated raw crab and sea urchin rice. The fluffy, wild sea mullet was unforgettable; swimming in the most intriguing combination of ginger milk and preserved mustard root. Meat lovers are not neglected at Fish School either, and can chow down on the scintillating wagyu beef, or wagyu tartare, with fermented mushroom and mustard brulee. My only disappointment was the clam custard - which I didn’t quite get - I found the flavours bland and flat and while I welcome the inventiveness, the whole dish missed the mark for me. 

The drinks menu was also impressive, with a massive selection of everything from sake to beers and wines, all carefully crafted and selected to accompany the light, contemporary food. I really enjoyed flicking through the cocktail list which was as innovative as the food - forget your run-of-the-mill Cosmo here! At Fish School it’s all about something different, like the Wet Market Martini or the Third Street Spritz to whet your appetite or finish off your evening with a funky twist.

All-in-all, I had a wonderful experience and felt a million miles away enveloped in the bustling surroundings. If you’re in search of something other than the likely Central picks, get out your Google maps to sample the offbeat and original at Fish School.

Original article appeared on Sassy Hong Kong

http://www.sassyhongkong.com/eat-drink-fish-school-sai-ying-pun-seafood-restaurant/ 

All images courtesy of Fish School