Master Papermaker, Singapore Tyler Print Institute

Richard Hungerford relocated from New York to inaugurate the STPI in 2002. An international publisher and dealer of fine art prints and paper works, the STPI was established under the direction of foremost master printer Kenneth E. Tyler, who has published prominent international artists including Josef Albers, Anthony Caro, Jasper Johns, and Roy Lichtenstein. The STPI collaborates with internationational artists to develop innovative techniques, unique edition prints and paper works. 
 
How did you become a Master Papermaker?

In the mid 70’s, I was an undergraduate at the University of Hawaii and watched a presentation about art and handmade paper. After that, I found out as much as possible about paper-based artwork. One thing lead to the next- graduate studies, teaching, investing in equipment, and a continuation of the creative process.

What is the art of papermaking?

The art of papermaking is when a creative person finds a way to assimilate and develop aspects of paper pulp as a visual language. For instance, David Hockney and Kenneth Tyler used paper pulp as a visual tool. Essentially paper was a utilitarian craft of need but the Hockney “paper pools” presented material in a realm of colour and controlled application.

What do you love about your job?

What gets me out of bed every day is passion and knowledge. Each day has a new story to write, read, or understand.  A day doesn’t go by that I am not enriched by learning. I am doing what I am supposed to be doing.

Papermaking 101- what are the basics?

You need a beater, the tool that makes the pulp. It could be as simple as a club or as sophisticated as a machine. Also, the pulp, water, and a sieve.  Papermaking hasn’t changed for centuries.

Is there a foolproof recipe for making your own paper at home?

A cup of water, bank statement, blender, and kitchen sink. If the sink gets clogged, call a plumber, pay the bill, and remember not to do that again. The results will never match producing paper from raw material but you will gain a plumber for a friend!

For information on current and upcoming exhibitions, visit www.stpi.com.sg

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[title]...Ole Henriksen[/title]
Founder of Ole Henriksen Skin Care Brand

Having worked with A-list celebrities such as Jessica Alba, Charlize Theron, and Matthew McConaughey, Ole Henriksen is no stranger to Hollywood glitz and glamour. “Every day I feel I’m at a cocktail party without the cocktails!” says the exuberant Dane. Ole's products line the shelves at Red White & Pure at Vivocity.

Tell us about your approach to skin care.

My approach to skin care started out with the “less is more” philosophy. I am from Denmark, where we are all about keeping things simple and functional. After I graduated from school in London and began practicing, I discovered that if you over-treat skin, it makes matters worse. When people have serious problems, they’ll try anything- I understand because I once had cystic acne. I’m not saying you shouldn’t use products, but use the right products faithfully.

Which celebs do you love working with?

One of my favourites is Kylie Minogue, simply because she's just so kind and loving. She is a woman that is grateful for her success. If she were to walk in here, she would embrace all of us; she recognizes a room versus just a person. Another favourite is David Bowie, and I did say in my book, “I want to come back as David Bowie!" He is incredibly intelligent and such an elegant dresser. I love clothes and he is a man who exemplifies how you can be mature in years and yet, hip and hot. He would sing for me in the treatment room and bring me records.

What are your bestsellers?

The three little wonders kit because it's a treatment system that appeals to all age brackets, skin types, and ethnic groups. It’s light and oil free, based on a lot of active ingredients so it tackles everything from pigmentation to wrinkle concerns. It’s not greasy and absorbs readily. Even Cher has used the three little wonders over the years and that’s why we refer to it as the favourite red carpet product for celebrities.

What is the most indulgent treatment in your Sunset Boulevard Spa in LA?

The African Red Tea Body Cocktail Deluxe, a two-hour sensory feast. First, you get into your robe and go to the relaxation room, where you are served African Red Tea. We then press light pressure points before starting a complete body scrub. Next, we turn on the tropical rain shower from the ceiling- it’s a great sensation. I got inspired when I lived in Indonesia, I loved running in the rain seasons- there’s something so cleansing and fun about it!

We then take a tray of fresh orange slices with a body scrub to work in the vitamin C. When that’s done, we apply an African red tea powder mixed with yoghurt (lactic acid for pigment and refinement). We cover you with the warm mask and apply a warm tea gauze to the eyes. This is followed by a scalp massage, foot reflexology and tropical rain rinse again. Finally there's a deep tissue massage, and you're ready to go! 

Any advice for summer skin care?

Don’t expose your face directly to the sun if sunbathing because your face is exposed on a daily basis. So if you want to get a little colour on your body, cover your face. You’re better off in the long-term because you can always fake a tan with bronzing powder or self-tanner. Sunbathing can do devestating damage to your face in a short period. Take extra Vitamin C during the summer because it will strengthen the skin and make capillary walls stronger.

In terms of product ingredients, is there anything we should avoid at all costs?

Everyone has their own philosophy but I would say Lanolin, which is a fat used in cosmetics. You should avoid it is because it clogs the pores and doesn’t allow oxygenation of tissue.

I hear you have a dance background. Do you still dance?

When I was a little child, I did competitive ballroom dancing. Now, dancing is a way of letting go and expressing myself. At the end of my workout routine, I dance. I play great music and totally go at it!













For more information, visit www.olehenriksen.com or http://redwhitepure.com

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[title]...Sam Jeveons[/title]
Belvedere Brand Ambassador

Master mixologist Sam Jeveons launched his career with the Match Bar Group in London. Under his direction, the company won sixteen industry awards before Jeveons packed his bags for Hong Kong. Having established Alconomics Asia in Jan 2007, Jeveons was recently appointed the Asian Brand Ambassador for luxury vodka Belvedere.

When did you mix your first cocktail?

I lost my cocktail virginity circa 1996 at Lizard Lounge in Nottingham, UK. It was perhaps the best time of my life, full of fear and excitement as a young green barman keen to learn. I froze when a customer asked me to make my first cocktail, unsure of what was in it and how to make it. The cocktail was the Yellow Bird but times haven’t changed as I still can’t remember the ingredients!
 
Spill the beans about the 'science' of mixology.

Of all the “ologies”, mixology is the least scientific as you don’t need to be a doctor to practice it, but scientific elements are involved. Dilution rates, thermodynamics, liquid densities, mathematics, all play a part and that’s simply serving a Belvedere and tonic! Sublimation, evaporation, social psychology and flirtation are sciences a mixologist grapples with every day, consciously or not.
 
How different is the Singapore social scene from London?

Pretty big lah! But of all the Asian cities I work in, Singapore has by far the most venues that live up to international standards: Velvet Underground, Zouk, MoS, and Attica for nightclubs; Klee, One Rochester,  St Regis, and Camp for cocktails; Saint Pierre, Iggy’s, and Garibaldi’s for great food. What London lacks is the climate, smiles and an equivalent of Orchard Towers, but that’s a positive thing.
 
What is it like being the Belvedere Brand Ambassador?

It’s really tough to be honest! Travelling to great cities, meeting fantastic people, training budding bartenders, socializing, educating, and entertaining vodka enthusiasts…Oh, and did I mention tasting luxury vodka on a daily basis? I wouldn’t wish this life on anyone else, which is why I exactly why I hope to keep this job as long as possible!
 
Which is your most exotic concoction till date?

Erotic concoction?!! Chill a bottle of Belvedere in an ice bucket accompanied by asparagus and oysters, play Marvin Gaye’s “Sexual Healing”, and sit on a balcony overlooking the ocean wearing leather chaps and nipple clamps.
 
Editor’s Note: Mixologist was “cocktail tasting” whilst answering the above.
 
Any advice for aspiring mixologists?

1. Learn. Only work with a venue or company that stimulates learning through research, tasting, and practice. Appreciate classical, contemporary and futuristic (molecular mixology) cocktails as schools of thought to become a better mixologist and bartender.

2. Interaction. Educating, entertaining, and serving are all interactive aspects of a mixologist’s role and make up over 50% of a day’s toil. A mixologist practices their profession in the public eye and must be affable by nature.

3. Humour and humility. You will make mistakes, but make them with a smile and they become part of the learning process.

Please provide a ‘secret’ cocktail recipe for aspiring mixologists.

Belvedere Cytrus Cosmopolitan

1.7oz /5cl Belvedere Cytrus
0.85oz/2.5cl cranberry juice
0.5oz /1.25cl premium triple sec
0.5oz /1.25cl lime juice
Dash of Grand Marnier(can be used instead of triple sec to create Cosmo Grand)

Shake above ingredients with cubed ice and TLC. Fine strain into a chilled martini glass. Garnish with an orange twist.


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[title]...Samia Ahad[/title]
Culinary Director and Proprietor

The culinary virtuoso behind Coriander Leaf and Screening Room, Samia Ahad specialises in South Asian cooking. Her signature style emphasises innovation and simplicity, infusing traditional dishes with Western finesse and presentation. 

Samia also conducts cooking classes and has contributed to The Joy of Cooking (1997 edition), Cook’s Illustrated (1997), Saveur (New York), Stir (Singapore. Currently, Samia may be seen on The Food Bachelor, Asian Food Channel, and Mom on Demand, mio TV.

When did you first fall in love with food?

Honestly, I never fell in love with food – I fell in love with cooking.  I don’t really like to eat but the culture and history of food is fascinating. Food is central to all our lives- not food per se but eating together- be it with family or friends, romance or business.

How did you launch your culinary career?

I started cooking very late in life – early 30’s. I was looking for a career change and moved to New York. Since I was not working, I had to start cooking and to my surprise, found I was quite good at it. I enjoyed exploring varied cuisines, techniques, how and why people eat, and decided to go to professional cooking school. I have never looked back since – that was 18 years ago.

Which chefs do you particularly admire and why?

Jamie Oliver for changing the way people view cooking. He has inspired thousands to buy his cookbooks and start cooking at home again. Also, his kitchen employs troubled youths to provide a new focus and vocation. Furthermore, he has revolutionalised school dinners, not only in terms of flavour but healthy eating.

Also, Thomas Keller of French Laundry. Although I have never eaten his food, I have read about his philosophy on food, respect for it and the constant striving towards perfection.

What are the key ingredients for a successful restaurant venture?

1. The first thing anyone will tell you is LOCATION, LOCATION, LOCATION- it certainly gives a head start, but particularly holds true if the restaurant is mediocre. If the restaurant serves quality food, it is able to succeed as it then becomes a destination; however, it takes longer to get there.

2. Consistency. A successful restaurant does not have to be exceptional, it has to be consistently good.

3. Value for money.  People are willing to pay premium prices but one also has to deliver a premium product in terms of food and service.  Too many restaurants forget (especially in Singapore) about what an important part service plays.

How has the Food & Beverage scene evolved in Singapore?

The F&B industry has quadrupled in Singapore over the last decade – in terms of variety of cuisines, venues etc.  It allows for healthy competition, which raises the bar and encourages creativity; everyone is fighting for the same audience so we have to come up with unique selling propositions.

Food and film- is it truly the “perfect marriage”?

A few years ago, I came up with “Screen Cuisine”, where I marry food with film. For a quick 101 on culture, the quickest way to learn (albeit a little superficial) is through food and film.  So for me, it is a perfect marriage, and a relatively inexpensive way to get some good, clean, uncomplicated healthy entertainment!

What are the cardinal rules for amateur cooks?

1. A cook is only as good as their ingredients – keep it simple, no need to have expensive, elaborate lists of ingredients – just make sure they are fresh and of good quality.

2. Patience – there are few shortcuts.  If short on time, do something simple!

3. Don’t overcrowd the pan & DON’T play with the food! If you dump food into a small pan, it will not cook evenly and takes more time. Stirring continuously will not let the food absorb heat, hence slowing down the process.

4. TASTE.  If you don’t taste, how do you know how it will turn out?  Also, salt acts as a natural flavour enhancer – if not properly salted, the true flavours of other  spices and seasonings don’t come out.

5. “Cooking is like love, it should be entered into with abandon or not at all” – Harriet van Horne.

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[title]...David Coleman[/title]
Director, Rubicon Reserve Wines

David Coleman established Rubicon Reserve Wines in 2003 to market and distribute exceptional quality wines across Asia.

How did you venture into the wine business?

Army- it’s enough to turn anyone to drink. While most people think I am joking, it was on my first posting as a Junior Lieutenant in a remote part of Victoria that just happened to be surrounded by vineyards. There is also a funny story about an unfortunate or fortunate, depending on which way you view it, run in with a Colonel that landed me the Bar Manager’s job at the officers’ mess!

What is the logic behind food and wine pairing?

The logic is quite simple once you understand how flavours complement each other, combine and develop another desirable flavour- a bit like mixing colours to create a totally different colour. Use fruit sweetness (sugar) to combat spice, match weight for weight between food and wine, and finally forget everything you have ever heard about wine and food pairing. Let your palate teach you, especially if you go by the rule of white wine, white meat, red wine, red meat – it’s the biggest myth of the lot.

Which regions produce the best niche wines worldwide?

Next you'll ask which wines I think are best! I can’t answer that as wine is all about the experience, what I’m doing, time of day, what I’m eating and who I’m with... Tell me those and then I can give you a country, a region, a wine style and the name of the gnarly old guy who makes it- and how to get him to give you a bottle!

What characteristics define a good wine?

A good question but hard to answer quickly- it normally takes a four week course to teach colour, smell, taste, and texture! Good wine, like each drinker, has its own personality, and like picking your friends, there are certain traits you look for. These come from the sun (ripening), the soil (region), rain (vintage), and wine maker (style). If you like it, it’s a good bottle no matter how much it costs. The trick is learning why you like this wine’s personality, and being able to identify and buy similar tasting wines consistently. And the best thing about that is the only way to learn is to drink!

When was the last time you got tipsy on wine?

Ok this is not going to sound good and please don’t think this happens every day but it was at about 8.30am today! In my defence, the palate is best in the morning so I do all my wine tasting then. Normally, this wouldn’t result in me getting tipsy as all good wine tasters spit. But this morning I tasted an amazing Grand Cru Chablis from Chateaux Durup, which has been in the same family since 1570. At the end of the tasting, I went back to that bottle, broke out a wheel of parmesan, sprinkled some balsamic moose and got the team to taste it- I was that impressed! So impressed that we tasted the whole bottle and a second one just to make sure...

Do you have a favourite wine bar in Singapore?

Oh yes- but it’s not what you would think! It’s not flash, it’s not glitzy but if it’s good wine and great knowledge you want, then Le Sommelier on Prinsep Link is run by Max. He’s one of the best palates for old world wines in Singapore. I have drunk with some of the best palates in Asia there and we always leave with nothing but respect for Max.

Which is the most stunning vineyard you have ever visited?

One of my most enduring experiences was in Waverley Estate, Hunter Valley, which only releases aged wines which have spent at least ten years in the cellar.

This particular night in February 2003, I sat with the owner, Terry Mailing, drinking a vertical of four varieties over five years from ’90 to ’95- that’s twenty wines! Around 2 am as we started on vintages ’94 and ’95, we took our wines on a road trip around the vineyard, picked the grapes off the vine and tasted the next vintage. Nothing can describe this experience- it just has to be done. 

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[title]...Bertrand Mak[/title]
Christie's Watch Specialist

Bertrand Mak is a watch specialist with Christie’s auction house. Christie’s holds two auctions annually, featuring high-end timekeeping pieces- vintage and newly introduced collector’s items.

Do you have a favourite watch maker?

Personally, I prefer Patek Philippe. It is a Swiss brand with more than 160 years of heritage and experience. It’s all about the design, movement, and craftsmanship. The watch market is currently booming. We are seeing a growing interest amongst younger collectors who have an eye for vintage pieces that are not available at the shops and have been discontinued.

Would you consider watch collecting an investment?

It really depends on the individual. Ultimately, these watches are collector’s items and they easily cost hundreds of thousands of dollars. Naturally, you would want them to appreciate rather than depreciate. In most cases, all other factors consistent, they do go up in value or at least maintain their value. I personally would not consider it an investment, but a pastime. Something you enjoy; you can admire it while watching it appreciate over time.

Has watch making changed over time?

It has actually! For example, Patek Philippe’s designs were timeless in the past. But recently, they have been introducing radical changes in aesthetics.  Some of the newer collections have done away with the usual two sub dials. Like many other brands, Patek Philippe timepieces are increasing in size. The designs are very bold, which some collectors appreciate. They are not losing tradition and heritage, but innovating designs to cater to a new audience and younger collectors.
 
Do you have any advice for new watch collectors?

It may sound redundant, but you must be comfortable wearing the watch on your wrist. If you have a small wrist, then some of the larger and bolder designs may not be suitable. It may be a good investment, but if it’s not something you can wear, you may not be able to appreciate it fully. Also look out for the brand and condition if you are buying a second-hand piece. And price, which is the determining factor most of the time.

What is your advice when buying vintage watches?

Second hand watches vary in quality. You can buy discontinued pieces from second hand shops. Some dealers may demand a premium on the price. But reputable dealers like Christie's guarantee the authenticity and quality of the timepieces. We guarantee that every single part our vintage pieces are original, down to the hands and gear. 














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[title]Magic Babe Ning[/title]
Magician

Magic Babe Ning, Singapore’s only professional female magician, executes daredevil stunts with partner JC Sum.  The dynamic couple will perform a one hour illusion show at The Arena in September 2008.  “Ultimate Magic” is endorsed by the Singapore Tourism Board and will feature JC's signature 'Impossible Teleportation' mega illusion, where he will attempt to teleport into The Arena from across the country. Other highlights include illusions with an 8-ft industrial fan, action-packed motorcycle sequence, and an escape from a flaming spear by Magic Babe Ning!

How did you get started in Magic?
 
My first contact with magic was when I saw David Copperfield on TV at the age of 5. The magic bug bit me and never went away! In 2006, I joined a local magic competition and thereafter, J C Sum's magic production house, Concept:Magic, as a professional magician. I've been involved in big projects like J C's signature 50 storeys in 5 seconds teleportation feat which saw me leading the roof team for his Mega Illusion last year and the upcoming Ultimate Magic show at the Arena – Singapore's first permanent illusion show spanning over 16 months.
 
Tell us about your partnership with J C Sum.

My on-stage partner, J C, is my mentor and one heck of a brilliant illusion designer! He's the first Singaporean to have his own street magic series on TV and last August, J C successfully attempted his history making 5 second mega illusion that had him teleport up 50 floors of a skyscraper surrounded by over 9000 people and news cameras!

We’re a professional duo with equal billing and this is really unique here in Asia. Women on stage usually play a more subservient role but 'Magic Babe' Ning is certainly no push-over! While the norm sees the man cutting his lady in half, I'm the one pushing metal spikes through J C. He's Mr Nice Guy while I'm the feisty fox who plays with lethal weapons like Japanese sais, swords, fire pois and more. Together, we're Asia's evolution in magic!

Was it hard to break in the market initially and do you see more aspiring Singaporean female magicians in the near future?
 
It wasn't easy because there's the inevitable gender bias but that's all settled now. I'm what they never expected and more, a sassy female magician who's proud of her Asian heritage and not afraid to flaunt her 2 X-chromosomes, along with her wicked brand of urban magic and illusions! I've had quite a few girls who've sent me personal cards and emails, sharing that they think what I'm doing is just awesome so yes – I hope to inspire more girls to be self-confident and even try performing magic if they've got what it takes!

Have you ever made any funny but embarrassing mistakes on stage?
 
Oh god. Okay, I just changed my costume quite recently and this is the reason why... I'm wearing motorcycle pants now because my prior black PVC leather pants actually split. This happened during the end of my show where I was performing my Straightjacket Striptease act. Thankfully no one from the audience noticed sexy red lace sticking out so that was all good, but my show crew found my 'wardrobe malfunction' that night all SO funny!

You will be attempting South East Asia's first mega escape with falling steel spikes. Does the danger ever make you think twice or are you an adrenaline junkie?

With regards to my upcoming Mega Escape: The Impalement Cage on 5 July, the 13 metal spikes hanging above my head will crash down automatically at the 90 second mark so there is absolutely no room for mistakes. This escape is not a magic trick and is legitimately dangerous. I get a wicked high fromsuch adrenalin pumping challenges so I'm really looking forward to it. It's never been attempted before so...BRING It ON!

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Tell us more about yourself.

I have been dancing for almost ten years and instructing for eight years.  Lately, I have been more of a dance instructor rather than a performer, leaving the performances to the newbies and instructors from my very own dance school - Groove. I started my dance career late in life.  Hence, I had to work harder to achieve the same results most dancers would easily achieve. The mantra "If I can do it, so can you" became most relevant and accurate.

When did you fall in love with dance?

I fell in love with dance when I fell in love with my husband. I was in a relationship for eight years before and we were seeking new activities to do together to spice up the relationship.  We chanced upon a Salsa class.  The gentleman I was seeing then dropped out from the course and I continued with it. I then met my husband.
 
Through our passion for each other and dance, we experienced many events which helped define our relationship.  Now I have him to love, my friends (students) and the dance school.   

How did you start Groove Dance School?

My husband and I were managing another dance school and planning to get married. As we started this new stage of our lives, we were almost ready to forego any ideas about continuing with dance as a business. We were still offering classes on an ad-hoc basis, however, these classes grew from twice a week to many more hours. It became difficult renting premises and eventually, we opened a dance school - a month before the wedding!

How important are your students?

Until now, our students take centre stage in all our activities and plans. You'll see their pictures all over our gallery. We invest so much social and professional time, and nurture them for competitions and performances. 

Give us a brief rundown of Groove’s success.

Now, in our third year, we have moved to a more central location and added dance genres to offer more choices to our students. We have partnered with overseas instructors from Spain (Veronika-Flamenco), Cuba (Andy Suarez- Baila Cuba) and Australia ( Jamilla Deville- Miss Pole Dance Australia 2005).  We are also proud to have worked with Bill Calhoun of Dance floor fame) and How Choon, artistic director of Ecnad). 
 
Any tips before we head onto to the dance floor?

1. Etiquette!  Gentlemen, do ask ladies for a dance. If you fear rejection, so do we- just multiply the feeling by three.
 
2. Watch out for body odour, bad breath and unless you're at a foam party, dancers like dry partners (not ones dripping with sweat).
 
3. Gentlemen, there is no point forcing your partner to do fancy moves if she cannot cope. She will look awful and you'll look like a jerk. 
 
4. Do not get carried away with 1, 2, 3.5, 4, 5, 6.6, 7, 8...Listen to the music, connect and express yourself.  The lessons are to guide you with body isolation, movement and control.  Only you can add soul to the dance.
 
Any dance haunts you would like to share with us?

Home- with someone you love...It works for me!














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[title]Anupam Kher[/title]
Actor

He is casually dressed in jeans, open-collared white shirt, light blue jacket, and sneakers – and his signature smile.

In Singapore to stage Kuch Bhi Ho Sakta Hai (Anything Can Happen), Bollywood’s Anupam Kher having performed over 200 shows globally, is the first actor in the world to monoact his autobiography on stage.

In fact, he wrote to Guinness World Records to include him for this feat – but they replied they had no such category [yet].

How did this idea come about?

There was an offer first from Penguin, and then Harpers Collins, to write my autobiography. I started collecting material but you need a writer who vibes with you. Somewhere through my writing, because most of what was coming up was very visually oriented, it dawned on me that as I am an actor, I must ‘perform’ my life.

When did you start performing informally – and then graduated to the play?

I am an optimist. I would initially narrate my life’s incidents in a drawing room of 10-20 people. Most of the episodes were funny, even my disasters and failures because I found that takes away the burden off the people that they are not supposed to laugh at failures. I perceived when a successful man talks about his failures it gives people courage to talk about their failures without the fear of failure.

The theatre being a means of direct communication was where I had to perform. Yet the thought of acting in front of 500-600 people repeatedly over a period of time was frightening. At that point I was going through a low phase in my life. But once I did my first show in 2003 the response was phenomenal and I discovered that though it was my story it had a lot which the audience could identify with. The play talks about one’s dreams, fears and aspirations, and about love. The maximum audience I have performed before was in front of 7000 – 8000 people outdoors at Goa during the 35th International Film Festival 2004.

Choice of Feroze Khan as the director?

I had worked with Feroze in another play called Saalgirah (2001). It was a comfort level with him and he is very talented and understands the medium of theatre very well. All these factors combined [to select him]. I could have directed the play myself but as it was my life I needed an objective point of view.

Have you deviated from the truth?

It is absolutely bang on because I am making fun of myself. It is brutally honest. Of course, to make it entertaining one has used a kind of flavour, but the incidents are absolutely true.

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[title]...Zing,[/title]
Makeup Artist

Hot-shot makeup artist, Zing, may be Hong Kong-based but is actually a Singapore export. Not content working with celebrities, Zing recently opened his own makeup school in Central.  Lifestyle steals a moment with the self-professed diva…

How did you become a makeup artist and land up in Hong Kong?

I knew I wanted to do something with fashion and somehow, makeup just came to mind. I honestly don’t know why- it may have something to do with my family being involved in performing arts. I started in Singapore in 1989 and decided to do a short stint in Hong Kong for a month but ended up staying; I just threw my return ticket away.

You pioneered the “bare-faced look,” sending ripples through the fashion and entertainment world. How did this come about?

Well it’s just that creators are bored really easily. You know how trends happen because of what’s happening socially… Designers of the world don’t get together and say ‘let’s do miniskirts’ for next season. Miniskirts happen because long skirts have been there for a long time and suddenly they want a revolution. Similarly, when I first came here, I thought makeup was heavy. I thought all the stars looked very pretty without makeup. I didn’t intend to start a trend but it happened. Slowly they got use to throwing away the lipstick, and the foundation started getting thinner- we stuck to the bare essentials.

Who is your favourite celebrity to work with and why?

Faye Wong. The interesting thing is that the first few times I did make up for her were horrible! They were heavy and corrective, and it wasn’t what she needed. I learnt from that.  I learned to look at makeup and my work from a third person’s point of view. But I was able to work with her even after my mistakes. It was a wonderful collaboration that actually started with a boo boo.

Which question do you wish a journalist would ask?

If you asked me this question years ago, I would have probably had something for you. I used to be fiery and I saw every interview as a fight. There were so many issues, I was misinterpreted so many times and I wish I could have said things then. But now, I guess more controversial stuff.

Ok, let’s do controversial. Can you talk about the biggest diva you’ve worked with?

Me. People have the misconception that artists are divas but I don’t know anybody more of a diva than me. But I’ve grown up a lot since. I think it’s very understandable why there would be certain rules or limitations that so-called ‘divas’ set for themselves. When you have all these expectations– things like wanting soup at a certain temperature or flower petals on the floor, it’s just how funky it gets, how interesting it gets. It comes from having set certain standards for your life and the way you want to carry out everyday living. I have a lot of such wants, which is why I say that the most prima donna person around is probably me. But at the same time, I try to be rational and fair as much as possible.

Can you share a make-up tip?

This one is for blush. First of all, you have to be honest with yourself. Having said that, technically first you smile a little to find the apple of your cheeks. Put the blusher on, then buff it with a powder brush. When you go over the little area of blush with powder, the colour looks more like it’s coming out from inside. Basically, the blusher comes through the powder so it looks natural.
















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[title]...Tomoyuki Kitazoe,[/title]
Japanese Master Mixologist

Award winning Japanese mixologist, Tomoyuki Kitazoe, who was quenching the thirsts of hundreds of guests at the recent World Gourmet Summit shares 2 minutes with us.

What exactly is a mixologist?
To put it simply, a mixologist is someone who studies and experiments with different methods of making cocktails. The ability to create the balance between the ingredients and alcohol is the basis of mixology. This concept started some where around the last 10 years in London and New York.

Describe the first drink you concocted and who did you first serve it to?
The first drink that I made was also the first drink that I drank - "Moscow Mule".
I served my first customer in the Ginza where I was training when I was allowed into the counter for the first time. I studied under the Master Yoshiaki Sawai, the late owner of the bar "St. Sawai Orionz", which was famous for its classical cocktails.

What is most important in mixing drinks?
There are a few crucial steps - selection of ingredients, deciding on the recipe, visualization and actually making it. While shaking and mixing are basic techniques, it is also important to be creative and visualize how the cocktail complements its surroundings.

Name some famous people you have served for and tell us more about meeting them.
There are plenty. Internationally known Japanese actor Hiroyuki Sonoda, Kabuki actor Ebizo, F1 driver Aguri Suzuki, musicians Naoki and Kumi from Love Psychedelico, etc. They all came to my bar. I have also met Jude Law at one of the many celebrity parties I am invited to.

If you had a choice, what would you like your last drink to be?
I think it would be a Dry Martini.

Can you share with us a simple recipe that we can work on at home?

Fruit Caipirinha
Ingredients
"Pinga" or Cachaca (This is a Brazilian rum. If it's not available, it can be replaced with other white rum or white spirits) 45 ml
Lime ½ cut
Pineapple (Or other fruits. Anything is fine. Strawberries, mangoes, mangosteen, kiwi, etc) 1/12 cut
Sugar Syrup 10 ml

Directions
Except for the rum, put everything into a rock glass and muddle the ingredients. Then add in the rum and mix well. Add in enough crushed ice to fill the glass and mix well.
This will also taste good if a little rosemary or lemongrass is added.

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[title]...Alexander Karolik-Shlaen,[/title]
Leader in Luxury Leather

Managing Director of Panache Management, Alexander Shlaen, is responsible for bringing top fashion furniture brand Formitalia to South East Asia. Famous for its Tonino Lamborghini leather products, Formitalia's furniture fittings have been known to only grace only the most prestigious of interiors. These includes fittings for luxury homes, private jets, yachts and prestigious offices. We speak to Alexander.

What is it about luxury leather made you so interested in this business?
It's not about leather as much as about the ultimate craftsmanship by the most prestigious family-owned and managed brands that is so rare now in the world of what is called luxury products. My attraction to Tonino Lamborghini and Formitalia is in the quality and craftsmanship of their leather, as well as unmistakably breathtaking eternal designs of these grandmasters. I want to introduce these gorgeous luxury collections to the region. All of our work is done in the Firenze (Florence) vicinity. Florence is the world capital of the leather. That is where are our craftsmen originate, learning their skill from generation to generation.

Why are Italian products so sexy?
Great question- it's a tradition of many generations and many centuries of good taste and craftsmanship development. The designs have evolved and come in many designs of Italian made luxury goods. One can unmistakably recognize "The LAMBO" style in its drop-dead-gorgeous cars, for example. It takes my breath away when I see one. Nobody else in the world could produce such design lines, such as in our Tonino Lamborghini collections. It's just sexy and ageless. It will not go out of fashion and will stay sexy for decades to come.

Tell us something we would probably not know about luxury leather.
The most superior leather is obtained from male animals as they have the thickest skin. Male animals' skins are thicker and stronger to last longer in the original shape.Therefore the leather turns out to be of the most superior quality available and from best hides.

What was the most unique project you have taken up so far?
Viminale Palace, home to the Ministry of Interior of Italy in Rome. Can you imagine?! The Ministry of Interior of Italy was decorated and interior-designed by the designers and craftsmen of Formitalia.

Which city do you think holds the most promise for luxury goods in Asia right now?
Singapore is on a tremendous growth path and its raising-up and transforming itself to a world class league. I will not be surprised to see Singapore embracing the luxury market in a big way in 3 to 4 years time. I also see a further development in luxury appreciation in the cities such as Jakarta and Bangkok. People become more affluent, they can buy expensive items, however to acquire good taste takes more than wealth. Fortunately I also see good taste is catching up all over Asia. It is an exciting transformation and good news for the uber-luxury brands.

Panache Management Pte Ltd
391B Orchard Road #13-09
Ngee Ann City Tower B Singapore 238874
Tel: (65) 6838 0562
www.panachemanage.com









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[title]...Jonal Chong,[/title]
Celebrity Hairstylist
Working closely with celebs such as Nicole Kidman, Jonal Chong is a big name in the local and international fashion circuit. We steal a minute with the veteran hairstylist.

What was the biggest fashion disaster you have averted?
There was one time when an editor made an appointment with us just an hour before she was due to appear on television. She wanted to cut, colour and highlight her hair. She came in 15 minutes late for her appointment and expected the three and a half hour job to be done in 45 minutes. We did the best we could and she wasn't satisfied as there was a stain on her scalp! She was yelling and fussing. We could (and we offered to) remove it but she was fretting about how it would consume more of her time, she was already late to begin with. I still felt like it was an achievement because I accomplished the job in less than half the time.

Of course there are other disasters where customers come in to seek help fixing a bad hair job done at another salon. Some of which I am able to remedy, some I not. Bad hair dying jobs, for instance, might require multiple sessions. I might be a celebrity hairdresser but I am not God. My biggest advice would be to seek a proper hairstylist/hairdresser to begin with.

Has anyone ever requested for you to fly abroad to fix his/her hair?
Yes of course, countless of times. However, the only person I will fly over for is my dear Nicole (Kidman). I have had many ambassadors, wives of ambassadors, celebrities and big names flying to Singapore for me to fix their hair.

I read that you feel frustrated with the limitations of Singaporean's creativity with regards to fashion, which led to your leaving the country for London. Have things here changed since then?
Back then, in the 70s, what everyone wanted was a bob or layered hairstyle, black or dark brown hair (not even red!) no one was willing to experiment. I felt all the creativity pent up, with no outlet to release, I got fed up, packed and left for London. I wanted to show my talent and to be different. I came back because of my family. The youths of today are more experimental, much more willing to play with different colours and style. However, we are still not leading world's fashion industry yet. Things have improved, only by a little. Malaysia has produced Jimmy Choo, who has boutiques all over the world. We are improving yes, but we're still not quite there.

I gather that you are very interested in the fashion industry, have you ever tried branching out to other areas of this industry?
Yes, I am very interested in fashion; it is ever changing, never dead and never the same. I took up a makeup course in London but I still prefer working with hair. Makeup to me, is very flat, very two-dimensional, whereas with hairstyling, I get to explore shapes and dimensions, it's more three-D. Hair styling to me is very much like building a house: you get to layer it brick by brick, fashion it the way you want and even paint it.

Do you have any nicknames?
I do... they call me the diva! A diva is someone with rare outstanding talent, it also carries along a negative connotation, deriving from the implication of a star that is difficult to work with and demanding. This is because I expect good service wherever I go, seeing as how I treat every single customer who walks through my door with excellent service regardless of whether or not that person is a star. I might be a celebrity hairdresser but I do not put on airs, I do not limit my clientele to only celebrities.Here at Savoir Fair it is more than just a matter of fixing your hair, it is the entire experience. Why do you think I got The Little Red Dot Academy (Singapore's leading hospitality training consultant) to train all my staff?

Jonal Chong Savoir Fair
Add:176 Orchard Road, Centrepoint, #03-35, Singapore 238843
Tel: (65) 6720-8283, 8286
www.savoir88fair.com.sg