HERMÈS 2024 Christmas Pick

 

TRAIT D’HERMÈS Coloured Eye and Lip Pencils

Mittens in printed silk

Constance Bag in Chamkila Goatskin

Dog Toy in natural rubber

Tressages Équestres six-cup teapot in porcelain

H Booming Ring in yellow gold and green tourmaline

Magsafe card holder in swift calfskin

Scarf in cashmere

HERMÈS CUT WATCH in steel and rose gold, manufacture HERMÈS H1912 movement

Wine trunk in oak, swift calfskin and evercolor calfskin

這聖誕不寂寥 LONELY CHRISTMAS NOT

這聖誕不寂寥

LONELY CHRISTMAS NOT

年末佳节，亦是各大品牌们争相推出一系列独特及限量的臻品来吸睛，务求趁在这消费狂热的美好时机狂捞一笔，欲填补年前欠缺理想销售额的过失。圣诞前哨的西方血拼传统，由感恩节时段的黑色星期五开崔直至年底，零售减价促销手法层出不穷。近年风行转战网购更令实体血拼几乎一败涂地也未必无因，间接更影响到应有的服务质素大大下降。店员服务不但没有提升，态度及服务恶劣、儀容儀表不达標準、基本的品牌认识不足、手拿手板屏幕滑了半天也滑不出个鸟来，双方时间被消耗，服务大打折扣，气上加气。没有做好自己应做的功课，就想赢来可观的销售佣金，未免太天真。顾客血拼体验下降和被收集，反映再反映但并没有递给上头的上头或品牌的一哥来平正，服务最终也再不过如是，不（愿）作任何提升，什么时候换来上级（被）带领劳改，一洗现有的败坏风气，至少这也算是对顾客血拼体验的一种基本回馈吧！

话说回来，冬日零售血拼魔法被颂扬，MARIA大妈为Dior缀以迷人的印花，呼应2025度假系列构思的灵感，以Dior Around the World主题图案面貌示人，饰以梦幻国度的标志性象征：雀鸟、鹿和独角兽与Christian Dior的幸运星交相辉映；元素的运用向壮丽的苏格兰致敬。这些由Pietro Ruffo创作的精美图案，点缀着令人目眩神迷的金色调，散发着璀璨光芒，彰显Dior永恒的经典元素。同时间，更应用了Mary Stuart的名言「我的结束就是我的开始」(In my end is my beginning) 点缀，这种在虹彩光影下升华的构图，被运用于舒适的针织衫、优雅的T恤、丝巾，以及标志性的Lady Dior和Lady D-Lite手袋上。

同场加映更有Millefiori Unicorn图案描绘了一只独角兽，周围环绕着十一种不同的花卉，充满诗意的图案点缀着各色单品，再加上Dior的经典传承元素，以璀璨的色调提升Dior藤格纹 cannage 图案及Dior Oblique缇花来增添活力和光彩。

假使在雪地里翻滚是你的乐趣，就让Emporio Armani 的EA7滑雪单品为你添上新装。

此别註系列创新与功能性高，剪裁精准流畅的外套、裤装及滑雪服，精致设计结合先进技术，确保极致防水性（PROTECTUM7）与保温性（STRATUM7和ARDOR7），同时引入回圈再生材料填充。

配色亦诠释极简美学：白色、电光蓝色、橙黄色与品红色交织，经典黑色与红色点缀其中。配饰、防护帽、滑雪头盔和滑雪板一应俱全，一概为雪山度假而度身打造。

都会佳节派对，男士们也可考虑英国首屈一指的男装奢侈裁缝品牌dunhill推出的“晚装”，借镜好莱坞风格的黄金时代，通过轮廓、图案和材料带来现代感彰显个性，要你以真正杰出绅士的状态赴会。

当年的作家和享乐主义者Truman Capote 等标志性人物正是这一传统的象征，其优雅燕尾服也因 dunhill 精心制作而成为人们所铭记。晚装对这品牌的重要性，以及其作为杰出的裁缝实力，在英国精心制作，深深融入了高雅文化的肌理中。

鞋履更可配搭温文尔雅的Debonair Kilim 或精致天鹅绒绗缝皮革衬里的晚宴鞋舄。历史悠久的技术和对卓越品质的坚定承诺得以闻名，同时亦展示了创意总监 Simon Holloway 对细节的严谨关注。

Miu Miu Upcycled发展至第五个系列 ，其产品及美学风格均已成为品牌基石。今个节日系列呈现四个独特主题 ，分别是从全球搜罗的 Upcycled皮革 、源自50至70年代的 Upcycled苏格兰裙 、品牌典藏库剩余物料制成并强调用色的 Upcycled纱线、以及将昔日刺绣样版缝于黑色Chantilly蕾丝上的 Upcycled刺绣。

系列中每件单品均盛载自身的故事和来历去配搭出和谐协调的造型。Miu Miu Upcycled苏格兰装展现多元的苏格兰格纹，或叠印黑色错视效果，并饰以手工刺绣渐变色刻面宝石。所有苏格兰裙的比例经重新考量采取低腰设计以新添加的皮革系带营造悬吊效果 。Miu Miu Upcycled纱线幻化成手织混色羊毛制成温暖舒适的加厚圆领连帽卫衣、围巾和小型配饰，并缀有棉线钩织 品牌标志。Wander手袋和针织拖鞋大胆不羁，更臻完美，来迎接冬日佳节。无论是馈赠他人还是犒赏自己，这个圣诞不算太寂寥。

LA SCALA - Savour The Vibrant Mediterranean Flavours

Being one of the signature restaurants in The Sukhothai Bangkok, LA SCALA's extraordinary culinary efforts has won countless accolades over the years. The recent specially curated sharing menu is another vibrant Mediterranean spread to indulge. mylifestylenews writes.

Dining in luxury hotels can be a most pleasant and elegant experience especially when the meticulous culinary team do not compromise with the ordinary produce that is to be transformed into extraordinary dishes that not only satisfy your craving but also turn into a great feast for your eyes with its vibrant and colorful presentation.

The Sukhothai Bangkok stands as one of the classic, pre-eminent hotels in Bangkok known for its understated luxury and stunning classic architecture, but you have to move with the times and given the estate size of the hotel property, an extended  new wing was gracefully constructed a few years back and included what was then a signature Italian restaurant, which has now been tweaked to become a joyfully Italian Mediterranean style menu and they have not lost a beat.

The elegant ambience continues to be superb with large tables and capacious dining chairs extending the vista to an outlook to the outdoor terrace and swimming pool.  With almost an open kitchen concept, this Italian Mediterranean restaurant exudes warmth and sophistication, enlivened with some very colourful ceramic art sculptures at the entrance and inside, which adds a playful touch that works perfectly for this extended outlet.

The dining room has the benefit of natural daylight during the day, but screened from direct rays by the terraces awnings and it is the perfect location for a slow, relaxed yet sophisticated lunch.

A new delightful semi-buffet set lunch was introduced and crafted by Chef Jean-Jacques Vu from Marso & Co in Paris which the dining concept is renown for mixing the technique of French gastronomy and cosmopolitan influences drawing largely on the cuisine of the Mediterranean rim.

The vibrant taste of the colorful and large amounts of semi-buffet spread will not disappoint your craving especially for the Mediterranean favourites. With a large antipasti selection you can graze to your heart’s content, plus a choice of main course cooked a-la-minute as well as a huge dessert buffet to indulge on the finishing line, so completely spoilt for choice!

This enchanted lunch concept is rather pleasing and has taken the approach of less is more, so each dish on the buffet is small in size, which means it will be replenished more regularly, keeping the freshness to the most.

The best whole leg of Iberico ham takes centre stage, which is absolutely divine, along with an additional selection of cured meats that not only look appealing yet taste delectable.

The selection of fresh cheeses are superb, from Blue d’auvergne, Fontina, Pecorino to Brie and Parmesan, covering hard and soft, blue and tasty cheeses served at the perfect temperature. The accompanying fresh bread choice is a little disappointing but a minor quibble, as they supplement this with some cooked Focaccia bread items with different toppings. Having said that, when trying the olive oil and balsamic vinegar with the bread, we realised the quality was out of this world.

Salads are in abundance, covering vegetarian, seafood and meats. Highlight of the antipasti : deep-fried broccoli with pinenuts; shrimp and avocado salad; roasted eggplant; cured meats and an incredibly flavoursome cauliflower soup with bacon and other condiments.

For main course we had the lamb shoulder with yoghurt cream, dried apricot and basmati rice with dill and the roasted seabass with bell pepper, piperade, fig and croutons. The lamb was not as tender as we expected, as it was basically pulled lamb that might have been braised a bit longer, but with all the other ingredients enjoyable nonetheless. 

The seabass was cooked to perfection with a hint of crispiness on the skin and so tender inside with delectable accompanying vegetables which were the perfect pairing.

Desserts were also another highlight of the lunch and did not want to let go. The chocolate tart of the day was so decadent and divine, absolutely gorgeous and a standout! Ice-creams and sorbets covered lemon and passion fruit sorbets and strawberry and chocolate ice-creams. All had incredibly intense and delightful flavours.

The strawberry tartlet was simply perfect with a crumbly biscuit case that had just the right balance of fruit and cream for a lovely finish. The tiramisu was so moist and decadent in flavour with the right balance of alcohol and cream. Classic! The chocolate fudge with fruit and nuts which was so moreish and simple irresistible.

We ate much more than anticipated, because every bite was delicious which made us delve even further into the selection on offer and we loved it! The culinary team ensured freshness and authenticity in flavour and it is a very generous spread.

 Alissia, the Front of House Manager, was extremely engaging polite and professional.  All other service team members exuded the same politeness and warmth too and altogether, this was a lunch to remember with the freshest ingredients sourced from the sun-kissed coasts of the vibrante Mediterranean that is so full of life. 

Semplicemente delizioso!

Tried & Tested:

Location: 5/5

Design & Decor: 4/5

Food & Beverage: 4.5/5

Service: 5/5

Value For Money: 4.5/5

Experience: 4.5/5

LA SCALA

13/3 South Sathorn Road,
Bangkok, Thailand
Tel: +66 2 344 8888 Ext 8654

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated. 

YUN HOUSE Four Seasons Kuala Lumpur - Prosperous Cantonese Cuisine

Luxury hotels love to indulge in creating multiple exciting food and beverage destinations, while the Four Seasons hotels are renowned for their signature and exceptional Chinese restaurants in Asia, the dining experience in Yun House at the Four Seasons Kuala Lumpur is another culinary dining venture to explore. mylifestylenews writes.

Adjacent to the Petronas Twin Towers in the heart of the Kuala Lumpur City, the Four Seasons Kuala Lumpur certainly fulfills the expectations when it comes to grandness of its interior design. When you step into Yun House, you are met with very attractive modern Oriental interiors in a contemporary sense. Located on the 5^th floor, the elevated level offers a panoramic view overlooking the KLCC lush gigantic fountain park that sets a unique vantage point to embrace the city’s vista. The internal space with a sophisticated interior fit out is superb and so striking yet subtle. With cathedral ceiling heights that provide such a sense of grandeur, different moods are created in different sections and it all comes together in a harmonious way.

The main vast main dining area is well sectionized with alluring glass screens juxtaposed with the enchanted dark floral pattern theme wall paper which adds a hint of romanticism and a nouvel Chinoiserie contemporary touch. There are quite a few corners to admire within this graceful dining ambience. Several framed art works of ancient motif tea pot collections are well aligned and hang onto sectionized walls contrasting the dark wooden dining tables that creates a peaceful yet lifelike, vivid and glam up ambience. They did not stint on any design element and this is worth the visit alone.

Yun House specializes in Cantonese cuisine, helmed by the veteran Executive Chef Jimmy Wong who has re-mastered his culinary skill from his past working experience and exploration in Southeat Asia over the past decades. Passionate about honouring his culture through rich flavours, techniques and traditional style of cooking, Chef Wong strives to temp your palate with a delightful array of traditional regional Chinese delicacies. While the charming Chinese restaurant serves only pork free dishes, the halal menu also offers a quality selection of seafood and Dim Sum dishes to satisfy your extended cravings. Be open minded and explore the nouvelle Cantonese flavours with a playful alternative palate to delight, classic yet delicate and artfully served in stunning presentations. The good news is the culinary team weave a lot of magic of their own in the kitchen that is a feast visually and a palate pleaser to tantalize your demanding appetite.

 

<Yun House Signature Deep-Fried Eggplant>
The generous portion of thinly sliced eggplant coated with condensed milk powder and refined oats offers a hint of sweetness that was perfectly deep-fried which also created a sensational climax for the combination of sweet and savoury palate. The skillful cooking technique resulted in the absence of any visible excess oil that was utterly delicious and have you craving for more.

 
<Cuttlefish and Australian Scallop Red Brown Rice Dumpling>
Being one of Yun House signature dishes, despite the red brown rice dumpling paste was a little too thick that disrupted the palate, the fresh meaty cuttlefish and  Australian scallop are rather tasty, garnished with tiny gold leaf and well presented on a special designed bamboo basket that won’t disappoint any seafood Dim Sum lover.

<Fish Maw Dumpling with Cordyceps Flower and Black Garlic>
This alternative “Siu Mai” came with a mix of seafood and chicken as well as the nutritious fish maw and cordyceps funghi that offer a hint of aroma to enhance the palate. The perfect bite-size mouthful is once again artfully presented, firm in texture and not too starchy.

<Deep-Fried Sweet Potato Balls with Roasted Macadamia Nut Paste>
This has to be one of the most innovative presentations overall during our lunch exploration at Yun House. The perfectly deep-fried sphere sweet potato balls which was not only visually attractive and inviting, the glutinous rice texture was firm, not too mashy and not too sweet with a savoury hint in the right balance. Premium macadamia nut was roasted and made into paste as filling, this triumphant creation and newly added item by Chef Wong and his culinary team blend traditional flavour with a nouvel touch that is so not to be missed.
 

<Crispy Rice Vermicelli with Foie Gras and Oyster>
Another highlight of Yun House’s specialty. The vermicelli was beautifully deep-fried to a light and crispy texture - minus the excess oil, served with a sauce of condensed ginger and kalamansi. Sweet yet savoury, sour yet with a hint of peppery spice, rich on palate yet not too complex in taste but full of flavours. This delightful creation can totally be classified in the fine dining category for such a perfect execution in all ways. Do anticipate the WOW factor!
 

<Steamed Red Brown Rice Roll with Fritter Dough, Prawn and Coriander>
A classic Cantonese Dim Sum steamed rice roll with fritter dough in most “Yum Cha” menus is a must have. Despite the accompanying soy sauce being a little bit salty and over powering, the texture of the rice roll and fritter dough was still a delight to enjoy.

<Crispy Roast Black Truffle Duck>
A huge portion of de-boned crispy roast duck well placed on an oval white stoneware and topped with generous sizes of black truffles, served along side with a five-spice marinade sauce. The truffle was more for presentation having basically no flavour that we could detect. The color of the skin was beautifully roasted yet was not as crispy as it should have been, which resulted in disappointment for any generic roast duck standard.
 

<Bing Zhen Chicken with Plum Chilli Sauce, Seasoned Fruit and Capsicum>
This alternative halal version of the Cantonese classic Sweet and Sour Pork dish that was well coated and wok-fried with plum chilli sauce, pineapple and capsicum served on a giant ice bowl and presented on a large plate full of crush ice. Indeed, this ice on ice presentation is striking and also boasts a great flavour. A satisfying comfort food dish to savour.

<Fried Rice with Spicy Scallop and Spicy X.O. Sauce>
A good fried rice dish is hard to come by, not only for its intense wok-fried smoky flavour, the fluffy texture with each grain separating just so as well as being moist and the not so overpowering of premium ingredients that made the spicy X.O. sauce used. Yun House’s “six degree of separation” fried rice is done in the classic Cantonese style and just perfect and scored top marks in every way. It is simply so flavoursome.

<Lemongrass Jelly with Bird’s Nest>
A classic dessert that came with lime sorbet and aloe vera, offering fresh citrus flavours to soothe the palate after many rich dishes. The sorbet was the highlight and dominating flavour. A simple execution done well.
 

Yun House has a menu with very innovative presentations, which followed through on taste to delight the palate and some dishes in unexpectedly large portions, which is a bonus if you have a big appetite. Phylliss, over server was fantastic with communication and her personal approach, listening to the guest’s need and very detail oriented. Naturally being a Four Seasons hotel brand standard, there is a fabulous wine list to complement any dish on the menu, no matter whether your love of wine is extravagant or simple and as is traditional for such a lunch. Chinese tea selection is also a focal point in Yun House, as it should be and our Pu Er tea was not just topping up with water over times, but additional tea leaves were added to ensure the flavour remained robust.

A Halal Cantonese restaurant may be the downfall when the execution does not excel from its original way of cooking and ingredients used, which is a always a big challenge for any renown Chinese Chef to crack this head by bringing the most truthful flavours from its origins. While the word Yun literary also translates as prosperous in taste or palate to a certain degree of satisfaction, a new way is to be found to please the demanding diners and Chef Wong and his culinary team strive to deliver the utmost prosperous Cantonese flavour through their innovative culinary skills. The pleasure is all ours!

Tried & Tested:
Location: 5/5
Design & Decor: 4.5/5
Service: 4.5/5
Food & Beverage: 4.5/5
Value For Money: 4/5
Experience: 4.5/5

YUN HOUSE Four Seasons Kuala Lumpur

145, Jalan Ampang

Kuala Lumpur, Malaysia

Tel: +603 2382 8888

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.