SITUS G PENTING
Kate Moss was in Hong Kong for the first Asian edition of Art Basel in May this year , apparently she went to the VIP preview before rushing back to her hotel and changing into a black, off-the-shoulder dress for a party !
But this time Kate (well, only her image is here , shoot by Mario Testino ) bring us the Stuart Weitzman’s iconic 5050 boot ! The half micro stretch and half nappa leather – giving it the 5050 name .
The boot has also available in suede, hair calf, croco calfskin and stud ornamentation. this best-selling over-the- knee style is at once elegant and flattering on legs , and the round headed 60′s shape makes it more Chic !!
Fall 2013 also marks the 20th anniversary of the iconic 5050 boot, which will make celebratory appearances in an exquisite range of textures and patterns (including snakeskin, suede, pony skin and patent).
There is also a strong menswear influence, yet silhouettes are imbued with distinct feminine sophistication. Classic loafers get updated with angular block heels
Boots take center stage with an arresting array of heights and heels, providing flirtatious interplay with every possible hemline. The thigh-high silhouette makes a strong and sexy statement with HIGHLAND, a fashion essential crafted from supple stretch suede that skims the natural contours of the leg.
Stuart Weitzman grew up in Long Island, NY and learned the family business from his father Seymour Weitzman, who was the designer of his own footwear company, Mr. Seymour. Stuart apprenticed under his father, who insisted that he learn all aspects of the shoe business from designing to selling to production. It is because of this early training that Stuart is one of the few shoe designers who is also a skilled pattern maker.
The Fondazione Furla (Furla Foundation) was set-up following a long cultural journey and planning period that was initiated, in 2000, with the creation of the Furla Art Award. The Fondazione Furla was created in 2008, by the desire of the Furla’s president Giovanna Furlanetto, in order to guarantee and bring continuity to cultural projects put in place by Furla, and to allow them further development and international reinforcement.
Curator of the Fondazione Furla is Chiara Bertola, art critic and curator. The Foundation investigates all areas of creativity, from art to fashion design, in support of young talent who cannot find ways, place and possibilities to emerge and showcase their work.
Furla and art. The two go hand in hand, even at Milano Moda Donna, with the Black to the Future project. Three videos.
Three shards of pure art.
Three works that stand alone, but with an interlacing of visual references.
A fil noir, just like in the new FW 2013 collection, absolute black, the icon of a future that’s already here. And then, the frosty elements of a cold, ultra-sophisticated winter: snow, ice, water, together with a subtle note of femininity and elegance which ripples through the images. Each video is the unreservedly artistic elaboration of a theme in the collection. The first: a wild, elegant Siberian tiger. Drops of water spray off its coat, white spotted with black; they freeze, and they solidify. The second: the twirls of an ice-skater. Her dance, her bright, white skirt and a flower that echoes its shape. The third: choreographed waterworks, and only here is there colour. Fluidity and movement, in a continuous liquefaction of forms.
The artist is Davide Bedoni, a young talent on the international contemporary art scene. Italian and cosmopolitan, eclectic and offbeat. From Perù and Milan to New York and Japan. From videos to photography to art direction. Here, he experiments with the most innovative forms and techniques. Slow motion is taken to extremes, using the legendary Phantom. Flowers are treated with nitrogen so that they disintegrate into a thousand fragments.
The production was complex too, carried out by Collateral Films, a creative production agency which seeks to create a fusion of fashion and art in its own unique style. A 150 sq. m ice rink is set up as a photographic studio, and a 210 kg Siberian tiger brought in from Germany. The sound design is by Guido Smider, another young artist known for his emotional acoustic atmospheres.
Furla thus continues its promotion of the most interesting, promising new Italian artists, introducing them to a wider audience and help their talent to grow through the Fondazione Furla and the Furla Art Award.
Kris Van Assche has been doing of sport-meets-suit for years , For this Spring, he add the “anti-dandy” spirit of the collection run rampant over the runways. And with one of his strongest collections in seasons, he finds himself part of the pack, with his first Paris boutique opens on Rue Saint-Roch this week
Junya Watanabe with his Spring collection. The collection was clearly somewhere with access to the great outdoors—hiking and fishing featured prominently as leisure activities, and Junya’s direct inspiration was a company called Seil Marschall, which has, according to the label, been hand-making backpacks in “Good Old Germany” since 1896.
T by Alexander Wang- The new tee by T resembles leather. It’s actually a chintzed cotton that shines like skin. A new waxed-cotton series of inside-out jackets and elastic-waist boxing shorts are water repellent. Those shorts ,Surprise! It’s cracked leather , all these little digressions of fabric development keeps everyone interested in his collection ! He did it Wang Way !! again !!
Bad School Boy
Viktor Horsting and Rolf Snoeren – are back to school again ! celebrate their 20th anniversary in business this year, an occasion marked by a new showroom, a new store opening in Paris this fall, and a return to haute couture after 13 years away. For Spring, they worked a bad-schoolboy theme. Badges appliquéd to jackets announced his matriculation at Viktor& Rolf College (est. 1992)
Last week I went to LA visit my mom and decided to take her to visit my uncle in Toronto ,which is the 1st time for me to visit Toronto . We were there for 5 days, most of the time spending with relatives , eating big lobsters and visit the spectacular Niagara Falls !
Thank God, on the last day my cousins took me to the downtown for a quick but inspiring visit , the most impressive was The Distillery District . 10 years ago a small group of visionary developers had a dream for Toronto. They transformed a derelict collection of Victorian Industrial buildings into a place that would excite and inspire the senses. Where people could experience new ideas, new foods, new designs and the historical past . as the Toronto Star says: “To enter The Distillery is to step back into an era of horse-drawn carts, windmills and sailing ships”.
Thats why so many films , Tv shows and music videos have been shot at the Distillery , films such as Chicago , X-Men, Cinderella man , Against the Rope , The Recruit and many more .
The Distillery District is a national Historic Site with an incredibly rich history. The site was once The Gooderham and Worts Distillery, and represents the largest and best preserved collection of Victorian Industrial Architecture in North America .
For more detailed information on the History of The Distillery District, please visit:www.distilleryheritage.com
Balzac’s has transformed the circa 1895 Pump House into a two storey Grand Parisian style café. A giant Vaudeville chandelier casts a soft glow for sitting back and watching the bustling activity of this unique district.
1 Trinity Street
Blackbird Vintage Finds in The Distillery District in Toronto. a treasure trove of flea market finds mixed with goodies like heavenly scented candles, luxe beauty products, quirky cards and vintage-esque calendars.
Blackbird Vintage Finds
55 Mill Street
Toronto, ON M5A 3C4
Soma Chocolate & Gelato
32 Tank House Lane
for more info
Food and fashion exquisitely linked by Taste !!
MARIMEKKO 1st Cooking party was held at Corner Kitchen, Sheung Wan. There’s a saying in Finland – “we don’t leave our buddies behind” – and this spirit is needed more widely in the world. We cook and dine the Finnish dishes together to experience MARIMEKKO’s core value- “Get things done – together” and be joyful.
It was more then a joyful experience , it was a Fruitful experience too , by seeing all the beautiful Classic prints tableware includes Unikko (Poppy)、Räsymatto (Rag)、Siirtolapuutarha (Garden) and Socks rolled down glassware collection were showcased in the event. Oiva tableware also gets a new look for spring: the cornucopia of fruit from Aino-Maija Metsola’s Kompotti fabric seduce on the dishes designed by Sami Ruotsalainen. The cheery dish theme continues in the Kippo fabric designed by Ville Silvennoinen, in which jaunty stacks of dishes rise in blocs of peppy colour.
Vatruska and Kompotti
The Vatruska (vatrushka pie) and Kompotti (compote) patterns, designed by Aino-Maija Metsola in 2012, are jolly mixes of various fruits – and an onion has managed to slip along, too. The patterns have been inspired by the designer’s own garden, where she grows vegetables and fruits of many sorts together with her sister.
the fruitful experience doesn’t stop there , here is the recipe of the finnish dishes
• 500g ground beef (or substitute half of the beef with ground pork and/or veal)
• 50-75 ml dry bread crumbs • 1 tsp salt • 1/4 tsp white pepper • 1/8 tsp allspice
• 150-200 ml cream • 1 small onion, grated fine • 1 egg
Basic cream sauce
• 2 tbsp onion, minced • 1 tbsp flour • 2 tbsp of butter • about 500 ml of beef stock, kept at
a hot temperature • salt and pepper to taste • about 50-75 ml cream
Add the cream to the breadcrumbs and stir to form a soft paste and let the mixture stand for a few minutes until the cream is absorbed in the breadcrumbs, making them thoroughly soft.
Add the meat and pureed onion in the breadcrumb paste and knead until ingredients are thoroughly mixed. Break in the egg and continue kneading until the mixture is firm, smooth and homogenous. Form the mixture into small meatballs (21⁄2-3 cm) with clean, moistened hands. You can place the balls on a parchment paper covered tray or cutting board to wait for frying.
Melt some butter in a hot frying pan. Add enough meatballs in the pan to cover half of its bottom surface at the most, and lower the heat to medium-high. If your meatballs are firm enough, gently shake the pan so that the meatballs roll around, acquiring a round shape, and brown evenly. However, if the meatballs are fairly soft, use a wooden spatula or cooking tongs or tweezers to gently turn them over, until they are lightly browned from all over and hold their round shape.
Continue cooking them by shaking the pan every now and then so that they roll around and brown evenly. Continue to fry them in the pan until thoroughly cooked. If you are not sure whether they are done, split one in half to check it is no longer pink inside. Keep the meatballs warm while you prepare the sauce.
Saute the onion till soft and slightly browned. Add the flour and sauté until browned and toasted. Start pouring the hot stock in the skillet a little at a time, stirring continually to make the mixture completely smooth. Watch out for the hot steam rising from the skillet. You may not need to use all of the stock. Mix well and simmer until smooth and thickened. Season with salt and pepper. Add the cream, stir it smooth, bring to the boil and let simmer until thickened, stirring every now and then. Serve the sauce with meatballs. *You can serve the meatballs and cream sauce with some boiled pasta tossed in salt, pepper and melted butter.
Seared Scallops with Lemon & Dill Sauce, Toasted Hazelnut
Serves: 4 as an appetizer
• 2 tbsp canola oil • 800g of scallops or 12 Diver Scallops • salt and pepper Sauce • 100 ml chopped fresh dill • 1 tsp honey Dijon • 1 tbsp Dijon mustard • 1 tbsp white wine vinegar • 100 ml canola oil • pinch of salt • pinch of white pepper • juice from 1/2 lemon
• 2 tbsp extra virgin olive oil, for making croutons
• 1 tbsp of parsley leaves, minced • A few slices of toasted Baguettes • pinch of cayenne pepper or black
pepper • 200g or four large handfuls of
Mesclun salad greens • 2 tbsp of toasted hazelnuts
To make the sauce, take about two tablespoons of the chopped dill and rub or pound together with a pinch of salt in a bowl or a mortar, until a green paste is formed. Stir in the mustards and the vinegar and mix until smooth. Beating the mixture with a wire whisk, slowly start adding the oil, first a drop at a time, like in making mayonnaise. When the mixture begins to thicken and emulsify, you can start adding the remaining oil in a thin stream, whisking continually. Season the sauce with salt and white pepper and lemon juice.
To make the croutons, brush the baguette slices generously on both sides with olive oil. Season with salt and cayenne pepper and a pinch of the minced herbs. Toast in a 160°C oven till golden brown. Crumble the toasts into little 1/4 inch pieces and you have your croutons.
Wash and pat the scallops very dry with paper towels.
Heat oil in a large sauté pan over high heat until the oil smokes. Add the scallops in batches of 2 or 3, making sure that the pan is not overcrowded. The earlier batches will brown before the later ones, so turn them over accordingly. It should take about 2-3 minutes depending on the size of the scallops. Turning them in batches makes sure that your pan stays hot and the scallops won’t release too much liquid. Cook the other side for an additional 2-3 minutes, until the scallops have a brown crust on both sides. Remove from the pan and drain on paper towels. Season both sides with salt and pepper.
Sprinkle the croutons over the scallops. Serve with the salad greens and sauce. Garnish with breadcrumbs and toasted hazelnuts.
Fruit and Cookie Tower
Makes: 4 towers
• 2 cups of all purpose flour • 1 tsp baking soda • 1 tsp salt • 200 g butter
• 1 cups sugar • 1 tbsp vanilla • 1 eggs • 1 yolk
• 450g or 1 tub of Mascarpone Cheese • 3 tbsp sugar • 1/2 cup whipped cream Fruits
• 4 cups chopped fruits (strawberries, kiwi, grapes)
Sift all purpose flour, baking soda and salt together.
Cream butter and sugar until light and fluffy. Add the eggs gradually. Add the flourand mix on low speed to combine. Using about 2 level tbsp per cookie, shape dough into balls. Arrange the cookies on the baking sheet, leaving about 2 inches between them, because the dough will spread. Bake for 12-15 minutes or until the tops are no longer shiny. Rotate the baking sheet halfway through baking. Cool the cookies on a cooling rack.
To make the cream, whip sugar, mascarpone cheese and whipped cream until light and fluffy.
To assemble, you place a cookie at the bottom and spread some of the cream on top. Arrange some chopped fruits on top of the cream. Place another layer on top and repeat with the cream with the fruits. Repeat with another layer of cookie. You will have three layers of cookies in total and the top layer will be a layer of cream and fruits.
To mark the Hong Kong MARIMEKKO shop 1st Anniversary! Capture a special moment at their Unikko setting in-store between April 20 – May 5 and share the joy with all Marimekko’s friends on Facebook! The picture which gets the most “LIKE” will be announced on facebook on and the lucky winner will win an unique photographic experience with Venture Photography, valued at $2500. (The voting will close on May 14)
G/F, 42 Leighton Road, Causeway Bay
T：+852 2203 4218
I stay behind one more day after the Cultural Chanel exhibition in the Guangzhou’s opera house. My friends in Guangzhou told me about the Redtory Art & Design Factory so I went !!
I took a taxi from the opera house which cost only 20RMB or less to get there , suddenly I arrived in a quite greenery entrance !! So nice to get away from the busy ,dusty and forever constructing sites of hotel and office block in Guangzhou !!
Stared in the spring of 2009, Guangzhou Redtory Art & Design Factory turns the abandoned old industrial factory buildings into a creative /art space . Its located at the east side of the center axis through the CBD of Guangzhou, Zhujiang New Town. With full scenery on the north bank of the Pearl River in view, Redtory faces Pazhou International Exhibition Center across the lake in the south; in the north, it is the Tianhe business center, making it a precious creative district at the center of Guangzhou city replete with artistry and cultural atmosphere.
For more info : http://www.redtory.com.cn/english/index.php
Culture Chanel exhibition,stared in Shanghai early 2011 , Beijing last November,and make its third China exhibition at Guangzhou’s Zaha Hadid-designed opera house.
Running from January 16 through March 3, Culture Chanel is again curated by Jean-Louis Froment, and in partnership with the Guangdong Museum of Art, includes around 400 pieces showing the brand’s history and the centerpiece for the Guangzhou show is Pablo Picasso’s backdrop for the 1924 ballet “Le Train Bleu,” on loan from the Victoria and Albert Museum in London. Additional items on show for the first time in China include works by Amadeo Modigliani ,drawings by Picasso and one of my favorite artist Jean Cocteau !!
This Pablo Picasso’s backdrop for the 1924 ballet “Le Train Bleu,” perfectly installed at the experimental theater of the Guangzhou’s opera house . Gabrielle Chanel created the costumes for the ballet “Le Train Bleu,” in 1924
In 1930 , Gabrielle Chanel Launched Le 1940 series , a trilogy of unusual perfumes : Beige , Rouge,and Bleu de Chanel .Ten years before its name bears, perfectly illustrated the designer’s vision . ‘a great fashion designer is one with a foward-looking mind ‘
I was obsessed with the beautiful shadows in this exhibition !
Picnic basket from 2010 s/s rtw collection : Gabrielle Chanel love open air and sunlight , freedom of movement for modern women
Karl Lagerfeld drew inspiration from the achieve and this beret appeared in 1988 spring /summer RTW collection
In 1913 , Gabrielle Chanel opened a fashion boutique in Deauville , an elegant seaside town in Normandy, northwest of Paris.She sold a new style of clothing , inspired by sailor’s wardrobe !
blue silk chiffon dress , 2012 Paris – Bombay “métiers d art collection
Part of the exhibition installations are covering the windows in BLUE tone !!
By 1921 Gabrielle Chanel already had a sports workshop in her HOUSE FASHION ,with a model for specifically for fitting , Tennis rackets and balls have been seen intermittently throughout the collection as essentials in the wardrobe of an athletic women today
My object of desire : two-tone rubber boots , 2008 F/W collection
Love this photo and the look of Gabrielle Chanel salmon fishing 1926-1928
Door of Mademoiselle Chanel’s studio -enter to the creative world of Chanel !
Drawing of Gabrielle Chanel by Jean Cocteau 1933
more info of Culture Chanel exhibition - http://culture.chanel.cn/en/index.php
We’ve seen the campaign. We’ve seen the lookbook. 2 more days to go !!
Every items of H&M’s Maison Martin Margiela are “re-edition” from some of the MMM most iconic archive pieces become the modern classics now, Here’s my selection from the menswear collection!!
Wool jacket HK$1290, Wool vest HK$499, Shirt HK$799
Leather shoes HK$1990
Wool jacket HK$1290
Wool jacket HK$1290
all photos by shawn hung
Maison Martin Margiela with H&M launches on 15 November. hm.com