THE WEEK OF AUGUST 5, 2013

L I F E

S T Y L E

L E I S U R E

History and heritage mix with hip and happening in Chinatown, Duxton Hill and Kampong Glam

Singapore Special: Cheers to Suntory

This company has the winning blends when it comes to Japanese whisky

Intelligent drive
The Mercedes E250 gets the thumbs-up for agility

Pushing for diversity

Anthony Chen believes that with the right support and resources, there could be a new wave of different Singapore film voices

OP2 THEEDGE SINGAPORE

| AUGUST 5, 2013

BUY RIGHT
| BY AUDREY SIMON |

THE WEEK OF AUGUST 5, 2013

L I F E

S T Y L E

L E I S U R E

History and heritage mix with hip and happening in Chinatown, Duxton Hill and Kampong Glam

Singapore Special: Cheers to Suntory

BRYAN TAY/THE EDGE SINGAPORE

Delightfull touch
Elegant lighting style from Portuguese brand
Just changing the lights can make a world of difference to your home. But making the right choice is important. Take a look at W. Ateliers Delightfull, a designer lighting brand from Portugal. Its designs are not only functional but a feast for the eyes as well. Each piece is lovingly hand-made. Each has its own unique identity, hence giving homeowners lights they can identify with and which fit their personal taste and the dcor of their home. Delightfull can be viewed at the Novamobili @ W. Atelier showroom at level one, 75 Bukit Timah Road, or log on to www.novamobili.sg.

This company has the winning blends when it comes to Japanese whisky

Intelligent drive
The Mercedes E250 gets the thumbs-up for agility

Pushing for diversity

Anthony Chen believes that with the right support and resources, there could be a new wave of different Singapore film voices

EDITOR Ben Paul SECTION EDITOR Audrey Simon CONTRIBUTORS Aaron De Silva, Elaine Lau, Jacqueline Toyad, Joanne Nayagam, Justin Harper, Ong Soh Chin, Petrina Fernandez, Rene De Payva COPY-EDITING DESK Elaine Lim, Evelyn Tung, James Chong, Chew Ru Ju, Tan Gim Ean PHOTO EDITOR Samuel Isaac Chua PHOTOJOURNALIST Bryan Tay EDITORIAL COORDINATOR Rahayu Mohamad DESIGN DESK Tan Siew Ching, Christine Ong, Monica Lim, Nik Edra, Mohd Yusry, Ariff Hussin ADVERTISING + MARKETING HEAD | Edward Stanislaus GROUP SALES MANAGER | Cecilia Kay SENIOR MANAGERS | Adrian Kwek, Windy Tan MANAGER | Charis Liang DIGITAL MEDIA-MANAGER | Jeffrey Wong COORDINATOR | Nor Aisah Bte Asmain CIRCULATION MARKETING | Colin Tan | Judy Wang OPERATIONS ASSISTANT MANAGER | Cesar Banzuela De Jesus, Jr EXECUTIVES | Gerald Aw, Joey Ang
SENIOR MANAGER EXECUTIVE

Beauty and her timepiece Film star Diane Kruger makes a successful transition from the big screen to TV in the new series, The Bridge. The elegant actress was recently spotted at a red carpet event wearing an equally elegant Jaeger-LeCoultre 101 Art Deco watch. This timepiece, which radiates aesthetic appeal, strikes a perfect balance between refinement and purpose. Flower power To celebrate Singapores National Day, Banyan Tree Gallery is introducing a new range of personal care products inspired by Vanda Ms Joaquim, the national flower. The Orchid Dew collection comprises an assortment of moisturising products blended with shea butter, vitamin E and natural oils. The range includes body butter, body lotion, hand lotion, shower cream and aromachology oil.

CORPORATE
MANAGING DIRECTOR

| |

Edward Stanislaus
CORPORATE AFFAIRS DIRECTOR

Ng Say Guan PUBLISHER THE EDGE PUBLISHING PTE LTD 150 CECIL STREET #13-00 SINGAPORE 069543 TEL: (65) 6232 8622 FAX: (65) 6232 8620 PRINTER KHL Printing Co Pte Ltd 57 Loyang Drive Singapore 508968 Fax: (65) 6545 3333 We welcome your comments and criticism: feedbackspore@bizedge.com
Pseudonyms are allowed but please state your full name, address and contact number for us to verify.

Limited release Audemars Piguet presents the Tradition Tourbillon Minute Repeater Chronograph, available in two 10-piece limited editions: pink and white gold, and titanium and white gold. The former is a charming piece with an anthracite dial and pink gold hands while the latter maximises the sound volume of the minute repeater to offer an unforgettable auditory experience. Each features a triple complication movement, column-wheel mechanism and hand-finished bridges, mainplate and cutout parts, concluded with a hand-sewn crocodile leather strap. Both variants are available at Audemars Piguet.

Bag this Michael Kors launches a range of handbags this season. We love the Miranda Haircalf Camo large tote (pictured) and the Selma large top zip satchel. Get one and you will join the ranks of Jessica Alba, Halle Berry and Heidi Klum, who have all been spotted carrying these bags. But you have to wait as they will only be available in September at the Michael Kors boutique at Scotts Square. Making scents French label LOccitane has launched a new collection of premium fragrances, La Collection de Grasse, created with professional perfumer Karine Dubrueil. The four scents are made from magnolia from the Far East, green tea from Japan, bitter orange from Tunisia, jasmine from Grasse and Egypt, bergamot from Italy and vanilla from Madagascar. Jasmin & Bergamote is a refined, floral scent that is both delicate and fresh, Magnolia & Mre elegantly reveals itself over time, Vanille & Narcisse is sensual while Th Vert & Bigarade is a refreshing fragrance aimed at men and women alike. The 75ml eau de toilette is available at all LOccitane boutiques.

Gorgeous Cate Cate Blanchett was a picture of elegance at the premiere of Woody Allens Blue Jasmine in New York. To match her Balenciaga dress, she selected jewellery from Van Cleef & Arpels. Blanchett wore Socrate earrings and a between-thefinger ring, both in white gold and diamonds.

KEVIN WINTER/GETTY IMAGES

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OP4 THEEDGE SINGAPORE

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FASHION NEWS

Luxury & mystery

From mini-me to a new face, theres a lot afoot in the fashion world

Burberry creates Mini-Me collection The British luxury brand has created new kids versions of a selection of runway pieces. Burberry has been making clothes for children since 2001, and this season the brand has unveiled its latest surprise miniature versions of some of its latest runway hits for children. Pieces include a military style jacket ($587) and a heart knit cashmere sweater ($1,426). Where did this latest trend of mini-me dressing start? Was it Katie Holmes trotting out with daughter Suri, togged up adorably in matching colour combinations, or does it go back to the Salvatore Ferragamo fall/ winter 2010 ad campaign shot by Bruce Weber, which saw models skipping about the woods with matchy-matchy kids? Whatever you say, just dont mention British actress Daniella Westbrooks infamous Burberry tartan moment. Our advice [as with most things sartorial] is to avoid brand overkill. Youll be able to pick up the clothes online, in select Burberry stores, and the brands 14 standalone childrens wear boutiques dotted around the globe.

Diors fall/winter campaign The Parisian luxury house has unveiled its latest advertising campaign, titled An Aura of Mystery. With confrontational stares and powerful, self-possessed poses, this seasons Dior woman is dressed in Raf Simons thoroughly modern reimagining of the first half of the 20th century. Photographed by fellow Belgian Willy Vanderperre, the domestic setting also comes with an Art Nouveau twist. Daria Strokous, Mariacarla Boscono, Elise Crombez and Iselin Steiro model the clothes, which seem to pick their way through the fashion archives. The pieces in the shoot include 1920s-style straight dresses, the classic 1947 Dior Bar jacket and a reworked version of the Arizona coat, created by the couturier back in 1948. The images are set to appear in print and digital advertising over the coming months.

Michelle Williams for Louis Vuitton Academy Award-nominated actress Michelle Williams makes her debut as the new face of Louis Vuittons luxury accessories. Perhaps best known for her role in the 2005 hit, Brokeback Mountain, the 32-year-old has never previously appeared in a major fashion campaign despite her strong redcarpet pedigree. Photographed by Peter Lindbergh, Williams leans on vintage Louis Vuitton travel trunks and shows off the new W and Capucines bags. We love her messy crop by Sam McKnight, and the strong red lip and dark eyebrow make-up created by Stphane Marais. Williams also sports pieces from the fall/winter ready-to-wear 2013 collection designed by creative director Marc Jacobs.

Edie Campbell for Alexander McQueen Fresh after bagging the Lanvin campaign, British model Edie Campbell has been unveiled in the latest images for Alexander McQueens fall/winter 2013 collection. Photographed by top fashion photographer David Sims, the rising fashion star appears in a series of black and white images, showing off the Elizabethan-style outfits with their luxurious pearl detailing, hoop skirts and plenty of silk and metal embroidery. Born in 1990, Campbell is the daughter of modernist architect Sophie Hicks (who has designed stores for Chlo and Yohji Yamamoto). A bright spark herself, the model recently graduated from the pretigious Courtauld Institute of Art with a first-class in Art History, telling Vogue UK, it might come in handy when I get a serious job later in life. In fact, Campbell and Sims are becoming something of a dream team, having also teamed up for this seasons Jil Sander campaign. Watch the video from the dramatic show, which took place in March at youtube/kFIMPhSvwWI. Compiled from AFP

THEEDGE SINGAPORE | AUGUST 5, 2013  OP5

YourWeekOut
WATCH The Conjuring (opens on Aug 8), a horror movie by Saw director James Wan thats supposedly based on real events. It stars Patrick Wilson and Vera Farmiga as paranormal investigators ENJOY Brahms: The Violin Sonatas. The concert features Canadian-Chinese violinist Vladimir Choi and pianist Albert Lin performing Brahms beloved sonatas for violin and piano. Aug 6, 8pm, Esplanade Recital Studio. Tickets at $20 from Sistic*. MAKE a date with Fall Out Boy in their Save Rock and Roll Tour concert. The American pop-punk band reunites for a new album, Save Rock And Roll, and hit the road to promote it. Aug 6, 8pm, Fort Canning Park. Tickets at $110 from Sistic*. CHECK OUT EDQ! A Woodwind Quintet Recital . The home-grown woodwind group presents a dynamic programme which includes Jean Franaixs Wind Quintet No 1, Ferenc Farkas Serenade for Wind Quintet and Ludwig Thuilles Sextet for Piano and Woodwind Quintet . Aug 7, 8pm, Esplanade Recital Studio. Tickets at $15 from Sistic*. CATCH B.A.P Live on Earth Singapore. Touted as the Rookie of the Year in 2012 and 2013, this six-member boy band from South Korea will end their tour in Singapore with their first full-fledged concert here. Aug 8, 6pm, The Star Theatre. Tickets at $108 to $188 from Sistic*. SEE Everything but the Brain, a play by Jean Tay about a physics teacher who tries to turn back time to save her stroke-victim father from further deterioration. Premiered in 2005 to critical acclaim, this restaging features Gerald Chew, Koh Wan Ching and Edward Choy. Aug 10 to 21, 8pm (additional 3pm performance on Sat and Sun), DBS Arts Centre Home of the Singapore Repertory Theatre. Tickets at $35 to $55 from Sistic*. VISIT the exhibition, Terms and Conditions, featuring seminal works from Barjeel Art Foundation, the Abraaj Group Art Prize Collection, Muse national de lhistoire et des cultures de limmigration, Paris, and private collections. Focusing on the Arab world, the works showcase artists who explore the divide between history and social realities. Till Sept 8, 10am to 7pm daily (till 9pm on Fri), Singapore Art Museum. Free admission for Singaporeans, $10 for foreign citizens. hired by a couple who recently moved into a seemingly haunted farmhouse E with their children. * Sistic hotline: 6348 5555

OP6 THEEDGE SINGAPORE

| AUGUST 5, 2013

SINGAPORE SPECIAL

Chic renewal
| BY JACQUELINE TOYAD |

Singapores old and once undesirable boroughs have morphed into fashionable lifestyle hubs that draw young urban professionals looking for whats hot and haute, as well as a slice of Old World elegance. Be it Chinatown, Tiong Bahru or Kampong Glam, each has its own stylish persona and exudes mystique and charm. We join the throngs at these new hip and happening places in the Lion City.
LEE LAY KIN/THE EDGE

ts close to six on a Thursday evening. The sun is sinking below the horizon and cocktail hour has come into play. Singapores inner city is stirring the creative agencies have shut down their computers and the boutique art galleries are schmoozing with their last visitors. Theres a buzz in the air nay, its a variety of sounds drifting from the chic and happening bars and restaurants that dot the intimate network of streets, lanes and alleyways that make up Chinatown, a borough of old Singapore. The smart and stylish set arrives, the men in their polished brogues and tailored shirts, the ladies in dapper yet sensible flats and toting Prada bags. They pull in on foot or by taxies for their respective table reservations hardly anyone drives here. Theres a party of five at The Retrospective Restaurant & Bar on Keong Saik Road, which looks like something out the 1980s and 1990s, complete with a Pacman machine and a soundtrack that includes Janet Jacksons Control (1986). At Duxton Hill, a sophisticated exercise in French cuisine that is housed in one of the streets pre-war shophouses, a couple is catching up on the toils of the day. Meanwhile, in the post-war shoplots on Jiak Chuan Road, a group of friends is celebrating the pending weekend over at 17-yearold Hibiki at Marikos, a New Age ramen bar themed around a Manga comic book character of the same name a tragic prostitute, if you really want to know. The Cufflink Club is next door and is quiet until about nine when the beautiful crowd spills over into the street sipping clever cocktails. Further down, Esquina the funky fusion tapas bar that takes no reservations is doing well with its crowd management. On its busiest night, its patrons, too, do not mind balancing drink and tapas while standing in the street. Yes, chef Jason Atherton is that good. Orchard Road and Marina Bay Sands may have their own brand of pleasures and experiences and are now the domain of deep-pocketed tourists, but Singapores young, urban and presumably professional people are seeking diversion away from the bright lights and other man-made wonders the nation has installed for its tourists. And they are finding it in old Singapore, the sexier

Attitude and a pioneering spirit have spawned interesting lifestyle hubs that straddle past and future in Singapore

Singapore that still has its mystique and charm. What they are looking for is a slice of Old World elegance with 21st century luxuries, courting and culling nostalgia into something that is hip, fashionable and desirable. It seems to be a concentrated lifestyle phenomenon possibly inspired by the kind of

intimate ambience that can only be found in these old boroughs. To the new generation, these historical clusters are a cradle of opportunity, a playground for experimentation and exploration. It was only five years ago when the busiest time in Singapores historic Chinatown was during the festive seasons. These days,

its six in the evening, even on weekdays. The energy is young and vibrant. The area has become the epicentre of emerging trends the defining platform for what is hot and haute, from closed membership whisky and cigar joints to underground pubs [password, please]. The offerings are kaleidoscopic, appealing to a

variety of audiences. The best of the Lion Citys fine dining can also be found here, from French nouveau cuisine to its latest culinary craze Spanish tapas. In fact, Chinatown is the birthplace of the boutique concept in the region with the establishment of the first of Southeast Asias boutique hotels here. Then came the boutique restaurants, boutique advertising agencies and anything that alluded to intimate and bespoke services. And this was almost 10 years ago. Now, other old and once undesirable areas are cropping up as comparatively high-income consumer destinations as well, each of them assuming their own stylish and most fashionable personas. There is Tiong Bahru, Singapores first public housing estate built between 1936 and 1941, a cluster of Art Deco tenements and shophouses. Once known as the den of beauties as the rich infamously housed their mistresses here, today it has taken on a new bohemian chic with its laidback coffee houses, retro chic pubs and restaurants offering 11am brunch, funky bookstores and art galleries. Kampong Glam, the Malay ethnic quarters, has struck a delicate balance between the old and new with traditional textile shops alongside speciality coffee houses, funky shisha bars and designer boutiques along its iconic Haji Lane. If there was any word to describe this lively street, it is attitude, declares an enthusiastic tourist guide. And it is attitude and a pioneering spirit that are driving this epic movement lifestyle hubs that straddle past and future with panache. These revitalised and renewed boroughs provide a new dimension to an already dynamic metropolis and reiterate Singapores pole position as the regions beacon of progress and wealth. This movement seems to have spread to its neighbours. George Town in Penang, Jakarta, Manila and Hanoi have taken a page from Singapores book, looking for inspiration and potential in their old settlements. The lifestyle trends and concepts that have emerged in Singapores new and fashionable destinations are cutting edge and likely to be embraced and adopted. And this is E just the beginning. Jacqueline Toyad is deputy editor of Options at The Edge Malaysia

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SINGAPORE SPECIAL

A heady mix
Singapores Chinatown is today a hive of activity, buzzing with renewed energy and bursting with vitality. Its a potent mix of the old and new, the mainstream and the offbeat, with a healthy dose of history and heritage, all combining to make it a truly unique spot in the republic.
| BY ELAINE LAU |

ingapores historic Chinatown has come full circle. From being the hot spot in the 1950s for literally everything people came here to get their marketing done, find the latest cheongsam style, meet friends and family over delicious dim sum and celebrate festivals to then suffering a decline in the Seventies with the onset of modernity, it has emerged again today as a must-visit area in the island nation. Chinatown encompasses five districts Telok Ayer, Bukit Pasoh, Tanjong Pagar, Kreta Ayer and Ann Siang Hill all of which were designated conservation areas by the Urban Redevelopment Authority in 1989, a move that was key to the preservation of the colonial shophouses that still define the landscape today. Locals and tourists alike flock there to dine at chic, contemporary restaurants and hip coffee joints or old school kopitiams and eateries serving traditional local fare; shop at niche retail shops, including some of the oldest businesses in Singapore; socialise at one of the many watering holes; and stay in the various interesting design-oriented boutique hotels.

Chinatown is a hive of activity, buzzing with a renewed energy and vitality that was unheard of just a few years ago. Numerous factors have contributed to its revitalisation, from better access provided by the construction of the mass rapid transit (MRT) station there in 2003 to entrepreneurs thinking outside the box and concerted efforts by the Chinatown Business Association (CBA) and the Singapore Tourism Board (STB) to attract tourists and locals especially the younger generation to the area. Loh Lik Peng, founder and managing director of Unlisted Collection, is one such visionary entrepreneur. A pioneer known for setting up boutique hotels in the region, the lawyer-turnedhoteliers first project was Hotel 1929 in the former red light district of Keong Saik Road. Converted from a brothel and opened in 2003, Hotel 1929 is renowned for its sophisticated and swanky design. Loh tells Options that he was attracted to the idea of working on a heritage building, and then tried to make the location work for me. That he certainly did and others have since followed suit, including the relatively new Naumi Liora, situated right across Hotel 1929; the Santa Grand Ho-

Old shops, a staple of Chinatown which draws loyal customers, have their place in the area

tel Lai Chun Yuen on Trengganu Street, formerly a Chinese opera house; and The Porcelain Hotel on Mosque Street. Loh himself opened another boutique hotel in Chinatown in 2006, the New Majestic Hotel in Bukit Pasoh Road. Surrounding these hotels are quirky shops, trendy fashion boutiques and contemporary eateries serving all manner of cuisines. Theres French fine dining establishment Andre, trendy Spanish tapas bar Esquina, Mexi-

can taqueria Lucha Loco, hip caffeine joint Oriole Coffee Roasters, and gourmet steak and seafood place Lukes Oyster Bar & Chop House, to name but a few. Watering holes are also aplenty, from clubs and pubs to chic cocktail bars, including a passwordaccess underground bar deceptively called The Library. But its not only the new outlets that draw locals and visitors to this area. Tucked among the grid-like streets of Chinatown are trusted, old-time gems such as

the Tong Ah Coffeeshop located opposite Naumi Liora on Keong Saik Road, which has been serving up crisp buttered kaya toast and strong Hainanese coffee for several decades. Theres also the famous Pek Sin Choon teashop, established in 1925 on Mosque Street and one of the oldest tea merchants in Singapore, and Tai Thong Cake Shop a few doors away, founded in 1950 by a Cantonese pastry chef selling a wide range of freshly baked Chinese pastries. The CBA, working together with STB, also deserves much credit for its efforts to market and brand Chinatown, not only to tourists but, more crucially, the younger generation of Singaporeans, to ensure its relevance and continuity in the future. In 2011, the website www.chinatown. sg was set up as a virtual encyclopaedia on Chinatown, with interactive elements and content on its history, food guides, hotels and shopping tips. That same year also saw the launch of the I love Chinatown Singapore campaign with a series of online and social media initiatives on Facebook and Twitter to encourage young Singaporeans to make Chinatown a part of their lives, according to the website.
CONTINUES ON PAGE 11

Quirky, trendy shops like this one reach out to the younger generation

There is space for seniors too, to relax or enjoy a board game, in Chinatown

PICTURES: LEE LAY KIN/THE EDGE

OP8 THEEDGE SINGAPORE

| AUGUST 5, 2013

THE ASCOTT INTERVIEW

If I dont make films, Ill die, says Chen, who wishes for more diverse choices for Singapore movie-goers
BRYAN TAY/THE EDGE SINGAPORE

Filmmaker Anthony Chen believes that his Cannes Film Festival prizewinning piece, Ilo Ilo, has the power to usher in a new era of Singapore cinema
| BY AARON DE SILVA |

Through a different lens

says, noting that the state of local cinema is cause for concern. The past few years have witnessed the flourishing of low-brow, mass-appeal horror flicks and slapstick comedies. These hardly befit the countrys status as a sophisticated market, and do little to improve its standing among the international film fraternity. This, despite Singapore having one of the worlds highest per capita cinema attendance rates. If the film does well here, it would challenge and defeat a lot of preconceptions, and open doors for filmmakers of my generation. For a long time, weve been told that to succeed in Singapore, we needed to make a comedy or horror film. If its a festival film, no one will see it because they think its boring. Box-office success would mean that the film has connected with local audiences, and that would give a lot of confidence to producers and financiers to put money in other kinds of films, not just the kind made for heartlanders, he explains. By that token, Ilo Ilo has the power to turn the tide. And if that happens, Chen believes a sea change will ensue. Whats quite encouraging is that Ive met and known filmmakers of my generation who are intelligent, perceptive, really love cinema, and are fluent in the language of cinema because theyve watched a lot of films from around the world. If they get the right resources and support, there could be a whole new wave of very diverse Singapore film voices. Its not that we shouldnt make comedies and horror films, because clearly theres an appetite for such fare, but my bigger wish is for greater diversity, and for audiences to be engaged and given that kind of choice. Chen has been based in London with his Chinese national wife ever since he completed his masters degree in film directing at the National Film and Television School (NFTS). He is currently signed with artiste management firm United Agents, which represents A-listers like Kate Winslet and Keira Knightley. Speaking to Options at Golden Villages Gold Class lounge in

nthony Chen is no stranger to Cannes his short film, Ah Ma (2007), received a Palme dOr Special Mention at the festival six years ago. But in May, he picked up the muchvaunted Camera dOr award for his first full-length feature, Ilo Ilo, a family drama set during the 1997 Asian financial crisis, prompting Prime Minister Lee Hsien Loong to post a congratulatory message on his Facebook page. Victory was sweeter the second time round, not least because of Lees personal salutation. Amid several other films with bigger budgets, known actors and flashier aesthetics, Ilo Ilo received a standing ovation at the Directors Fortnight screening and garnered accolades from top critics. Its rights have been sold to more than 20 countries, including France, where Chen has been invited to do an 11-day promotional tour in late August. But success is often a doubleedged sword. While Chen admits to being humbled and heartened by the overwhelming response, the 29-year-old recalls how he felt the pressure mount immediately after his win. The Jury members were saying how they couldnt wait for my next film. It can be a bit stressful, but as long as I do my best,

and remain honest and truthful throughout the process, it doesnt really matter whether my next film does well commercially or critically. Thats why Im careful about what itll be about. I will probably take the next six months to decide if its a project Ill be so passionately attached to that I want to devote three to five years of my life [to it]. I dont want to be a one-hit wonder. Kiasu and kiasi Ilo Ilo chronicles the relationship between a middle-class family and their domestic helper, Teresa, who hails from the Filipino province of the same name. Set against a backdrop of the late 1990s, it is largely inspired by Chens own childhood. While it has gained a huge following among the Filipino community both here and abroad, Chen points out that it isnt so much a tribute to his former helper, Auntie Terry, as it is a portrait of his childhood. The film is made up of a lot of vignettes and memories of my childhood. The plot has been dramatised quite a bit. I made changes to the Terry character, even though I kept her name. The 1997 backdrop was lodged deeply in my mind because my dad lost his job then and never found a better one after that. Despite the fact that Ilo Ilo will be screened to a worldwide audi-

ence, Chen is most anxious about the films reception in Singapore, the first city to host a theatrical release outside of Cannes. Im telling people to keep their minds and hearts open. Dont expect a huge blockbuster that will blow you away. Why its so important for me is because at heart I remain a Singaporean. I was born and bred here, even though I spend most of my time in London now. I have very Singaporean values Im very kiasu and kiasi! he says, using colloquial terms for being afraid to lose and afraid to die. Part of Chens anxiety stems from the fact that theres a lot riding on Ilo Ilos commercial success in Singapore. For me this film opens up a brand new chapter, not so much for myself, but for Singapore cinema as a whole, he

Ah Ma (2007) received a Palme dOr Special Mention at the festival six years ago

THEEDGE SINGAPORE | AUGUST 5, 2013 OP9

VivoCity, he alternates between pensive thought and animated gestures. His carefully articulated responses hint at a focused individual, while his spirited gesticulations indicate a clear passion for film. Indeed, filmmaking for him is an obsession, an addiction that consumes him. If I dont make films, Ill die! Sometimes, when Im working and my wife calls me, I wont even pick up the phone. But she knows that Ive got two wives, he quips. His earliest recollection of cinema was Bernardo Bertoluccis The Last Emperor (1987), which he saw when he was four. I was blown away. I remember the sets, the colours, how lavish it looked. It was a cinematic experience. He also found himself inexplicably drawn to the early works of Zhang Yimou, such as Red Sorghum (1987) and Raise the Red Lantern (1991), which was really weird for a primary school kid. Subsequent years saw him involved in a number of childrens musicals in school, which led him to think he would end up in theatre. In secondary school, an academic diet of Shakespeare put an end to that notion he found the Bards works particularly challenging, and his language convoluted. If he couldnt grasp the playwright of playwrights, how could he possibly sustain a passion in theatre? Salve came in the form of foreign language films, which he discovered as a teenager. While everyone else was focused on their O levels, I was holed up in the school library reading about directors and cinema. I was from Chinese High. Everyone assumed I would go to [the affiliated] Hwa Chong Junior College to do my A levels, but instead I went to Ngee Ann Polytechnic because it offered the only filmmaking course in Singapore then. Thankfully, his parents, though sceptical of his decision at first, eventually came round and endorsed his aspirations. My mum was very supportive. She believed that I could do whatever I wanted to, as long as I did my best. I knew that I wanted to do FSV (Film, Sound & Video) and nothing else. I had a one-track mind. So I applied and got in, and my only ambition in those three years was to make a

strong graduation film that would ply the festival circuit. That film was G23 (2005), made when I was 19, and it went to 50 or 60 festivals, winning awards in Belgium, France and Korea. That gave me confidence. It helped me get grants from the Film Commission. It also reaffirmed my decision to go into filmmaking. I made one film after another. Then the addiction kicked in and it never stopped. Its been a painful struggle the past 10 years, but its sort of paid off. Now Im thinking I can do this for the rest of my life. Prior to Ilo Ilo, Chen only directed shorts, including notable ones such as Haze (2008), which was nominated for a Golden Bear award at the 58th Berlin Film Festival. Making the leap from shorts to features was a long time coming. A lot of times, youre not really considered a director until youve made a full-length feature, because thats the true test of whether you can deliver. Opportunity came knocking six years ago, after his first win at Cannes, but he felt that he wasnt ready then. Instead, he returned to academia, enrolling in the NFTS. His plan had always been to complete his formal education, and he stuck to that strategy with steadfast resolve. Coming of age It was in the UK that he gained perspective. Id always considered myself an Asian filmmaker. Most of my films are quite personal, and the dialogue is usually in Mandarin or Chinese dialects. Western films can be very in-your-face, whether its the dialogue or the plot. My works tended to have an Asian sensibility theyre more restrained, delicate and subtle. But my graduation film was very British it had British actors, and the sensibilities and aesthetics were very different from my previous films. I was very self-conscious when I wrote it. I wasnt sure if I would be able to get the class, nuance or the dynamics right. His experience in the UK also sparked a realisation that his ambitions were bigger than he had thought. A few scripts that were sent his way opened up a world

Ilo Ilo, a family drama set during the 1997 Asian financial crisis, picked up the much-vaunted Camera dOr award this year

of possibilities, proffering content and points of view he could never have generated on his own as a writer-director. So now, instead of concentrating on themes that are Singapore- or Asia-centric, he has set his sights on a global audience. I believe in the universality of cinema. Apart from art and music, cinema is one of the most universal media, because were all connected by common emotional truths. Emotion between two people jealousy, anger, our defence mechanisms, how we need to assert ourselves is universal. How theyre displayed may be culturally different, but ultimately theyre the same primal urges. Chen might not win any awards for deft camerawork or groundbreaking filming technique, but his ability to articulate these emo-

tions on screen, portray the human condition, and steer the narrative, is second to none. This, he attributes to his powers of observation. I can read people easily. I like observing the way people talk, use the phone, their gestures, their dynamics. All that informs my work. Im obsessed with such details. Two things are certain: His next film will be in English, and he will not be penning the script, unlike in the past. Ive been writing and directing all my films, but its a very lonely, long and painful process, because I write from a very personal place. Theres a lot of discovering and understanding. It takes a lot out of you. And lest one assumes that experience makes the process easier, Chen is quick to refute the assumption. With each film, it gets tougher. The next one is always

more challenging, more ambitious, and there are more expectations. You get more confident, but youre also raw going into it, because youre dealing with an entirely different set of obstacles and challenges. Currently, hes reading (and considering) a mixed bag of scripts that includes a costume drama set in the Victorian era, psychological thrillers, and human interest family dramas. This is a watershed year for Chen. Ilo Ilo represents the culmination of a decade of hard work and a resounding, almost unanimous affirmation of his filmmaking abilities. Yet the next chapter of his journey is one fraught with complications. I might find out that I cant go beyond Asia, or that I have to make films that are very personal, or that I have to be close to my subject matter, or that I feel safer shooting in Singapore. Still, Chens irrepressible craving to make films is powerful enough to overcome any lingering doubts. I just want to see how far I can go as a filmmaker, he says. Ilo Ilo opens islandwide on E Aug 29. Aaron De Silva enjoys experiencing the world, and relishes writing about it afterwards.

OP10 THEEDGE SINGAPORE

| AUGUST 5, 2013

SINGAPORE SPECIAL

Unconventional vision
Hear it from Loh Lik Peng, a contemporary entrepreneur who has injected new life into the old
| BY JACQUELINE TOYAD |

ynamic hotelier and restaurateur Loh Lik Peng has a flair for the fresh and unconventional. Each of his properties has a unique and distinct personality, often carved from historical buildings that have been forgotten in time. Loh took a dilapidated former brothel in Singapores Chinatown and turned it into the stylish Hotel 1929, his inaugural project. He restored the decaying Bethnal Green Town Hall in Londons East End and converted it into the elegant 98-room Town Hall Hotel & Apartments with the one-Michelin-starred restaurant Viajante. He transformed a 1930s warehouse in Shanghais docklands area into the chic and contemporary 19-room Waterhouse at South Bund. One might surmise that he is a passionate nostalgist with a penchant for extreme fixer-uppers. However, according to him, it was his days as a corporate lawyer during the Asian financial crisis in 1997 that pushed him towards the hospitality industry. He found himself becoming more and more disillusioned and demoralised as he spent his days winding down businesses and seeing fortunes destroyed and decided to find a path with a little more beauty, where he could build rather than pull apart. And that was the genesis of his company, Unlisted Collection. Today, it has 12 ventures and his stable of restaurants and hotels spread across Singapore, Shanghai and London are armed with awards and accolades. All of them share the quality of being out of the norm and housed in old structures that have been readapted into cutting-edge lifestyle concepts. They have also become showcases for Lohs personal antique collectibles he has a weakness for chairs, be it old dentist chairs or an original 1950s Eames lounge chair. Whats unmistakable is the effect his properties have had on their neighbourhoods they have a knack for transforming once-undesirable districts into hip destinations. Loh talks about breaking the No 1 real estate rule of location and the renaissance of Singapores historical districts. Options: Im sure youre asked this question quite often why did you give up practising law to go into the hotel industry? Loh Lik Peng: It was a combination of boredom and just wanting to do something different.

At the time I started my legal career in the late 1990s, it was the mid-point of the last Asian [financial] crisis and so I was involved in a lot of bankruptcy and liquidation work. For a young practitioner, that was not a lot of fun. At the same time, properties were cheap and the recession meant construction work was cheap. It was a combination that meant I could start up what was to become Singapores first design-led boutique hotel, Hotel 1929. Youve certainly built a reputation for choosing interesting locations for your establishments preferring to inject new life into buildings with a history. Is there a special motivation behind this? Do you have a cause for heritage and sustainability? Not so much a cause as a passion. What really inspires me are heritage projects and beautiful or character-filled buildings. That is almost always the genesis of a hotel project for me a building with unrealised potential. Unlike most hoteliers or developers, I dont dwell on the location too much. I always start with a building with great potential and try and make the location work for me. What gives you confidence in a project? I try and make the location work for the hotel so for me, there is no right location. I would do a hotel just about anywhere so long as it has reasonable transport links. I try not to locate my hotels in the obvious tourist locations but in places where locals hang out so we have Town Hall Hotel in Bethnal Green in the heart of Londons East End, or Wanderlust in Singapores Little India or the New Majestic in Chinatown. For me, the right building is more important than what might be considered the right location as such. What was the environment like when you decided to set up your first boutique hotel in Chinatown? At that time, Keong Saik Street was a full-on red light district with operating brothels and a very active nightlife! Things have changed dramatically now but back then it was mostly hourly rate hotels, brothels and cheap karaoke lounges. Did you have a lot of nonbelievers? Absolutely! Im pretty sceptical of the things I do myself. A healthy amount of self-doubt is very necessary for motivation. Indeed your business has con-

cals have taken much more to these traditional neighbourhoods than in the past. People go there now to shop, dine and hang out and they are considered hip and vital. This has been a huge change from before, when they were seen as old-fashioned or tired or not very cool. Orchard Road was the cool spot if you asked any young local 10 years ago. They are more likely to say Kampong Glam or Ann Siang Hill now. Do you foresee any further development and transformation in these locations? Yes, there is no reason to think why not. I continue to see exciting new concepts opening every week in these locations. Looking at the aesthetics of and the concepts behind your projects, you seem to be quite the nostalgist of sorts, with a passion for salvaging all kinds of cultural and design artefacts from decades past. When did that start? How has it influenced your vision for Unlisted Collection? Yes, I really love collecting old things! To be honest, its a lot more fun to dig these things out than to buy something new. I like the history and uniqueness of these things. I started collecting classic midcentury chairs when I was in college and my collections have bled into everything I do now, from the hotels to the restaurants. I would definitely say that it influences a lot of things we do at Unlisted Collection. What drives your passion for the hospitality business? To be honest, its the discovering of new projects that gets me going in the morning. I love to discover old buildings and imagine what they will be like when I have finished with them. I think thats the most rewarding part of my job. What are your favourite hangouts when in Singapore? I love the Botanic Gardens and the new Gardens by the Bay where I bring my son a lot. He loves running around and exploring. I also love the old neighbourhoods of Little India and Kampong Glam and Tiong Bahru. What can we expect from you in the future? What projects are currently underway? My newest project is in Sydney. Im converting the old headquarters of the Carlton & United Brewerys Fosters Beer into a really cool 60-room boutique hotel and three restaurants. Its so much E work but so exciting.

There is no right location, says Loh, who starts by looking at the potential of a building and then tries to make the location work for him

tributed substantially to the revitalisation of Singapores older and for a while, forgotten areas. They are now emerging as fashionable destinations within the city-state for retail and gastronomy. How do you feel about being a big part of this renewal? Im not really sure I have so much to do with it. I have been lucky enough to have been there at the right time but really, the changes we are talking about are far too complex to be driven by any one person, let alone by me! Then, what do you think has brought about the renewal of these areas, in particular Chinatown? Why did other businesspeople want to set up shop there? I think its a combination of Singaporeans becoming more aware of these historically important and architecturally rich areas and of how culturally unique they are. Its a renaissance a long time in the making because these areas were seen as oldfashioned and not very cool only

a short time ago. The landlords didnt appreciate these old areas with their shophouses because they always felt that the heritage status restricted what they could do with them. However, these historical districts are now among the most expensive in Singapore and you have cutting-edge tenants setting up businesses there, from creative agencies to cool retailers and restaurants/bars. The shophouse format has proven to be very adaptable for modern usage and that has been key to their renewal. On our walks through Kampong Glam and Chinatown, we saw a lot of creativity by business owners that have helped to liven up the areas and bring new function to key areas that are a big part of Singapores history. What have been the more interesting changes youve seen? I think its really been the change in peoples opinion about what is possible in these neighbourhoods. In the last few years, lo-

THEEDGE SINGAPORE | AUGUST 5, 2013 OP11

SINGAPORE SPECIAL

Dramatic evolution
| BY JOANNE NAYAGAM |

Duxton Hill survives a murky past and emerges as a prominent gastronomic destination in Singapores heritage district

trolling along the cobbled streets of Duxton Hill, it is hard to imagine that this quaint area was ever a notorious district. The old multi-storey shophouses on this picturesque little hill outside of Chinatown are well kept and house swanky eateries and watering holes. They suggest an old colonial Singapore that has become intertwined with a much younger and contemporary version. Before it was known as Duxton Hill, it was originally part of a nutmeg plantation owned by Dr J W Montgomerie, an employee of the British colonial government. The entire area was auctioned off to a private company after his death in 1856, following which it was modernised and outfitted with shoplots. This was when Duxton Road, Duxton Hill and Craig Road were officially formed. Despite its modernisation, Restaurateur Bendel fell in love with Duxton Hills overall charm and today owns and runs three chic dining outlets in the area things went downhill after that. Opium and gambling dens, cheap broth- land learnt of Duxton Hill when it was wrong. LEntrecte became a stellar ad- cal palates. Bendel says Singaporeans of els and lewd pubs started to emerge. This in the midst of being transformed. The dition to the little hills new landscape, all ages have grown to expect more from hive of seedy activities became a haven redevelopment of Duxton Hill started with drawing a customer base that comprised dining outlets. A restaurant today is not for rickshaw pullers who ferried custom- the governments decision to stop renew- both expatriates and locals. The consist- just about what you have on your plate ers to and from nearby Jinricksha Station ing the licences of the bars, he explains. ent presence of Singaporeans, especially, its about the whole experience, from and resulted in the area being more com- The area had just been designated as was a mark of success for the seasoned the ambience to the service. All restaurants on Duxton Hill boast a unique exmonly known to the Cantonese communi- a historic district within Chinatown by restaurateur. Over the next 2 years, more restau- perience in a bid to tempt the increasingty as Jinrickshaw Place. Fights and po- the Urban Renewal Authority and placed lice raids were common, and Singaporeans under the organisations Master Plan of rateurs followed suit, opening up dining ly worldly Singaporean palate. Bendel and his peers have played a part were generally wary of this dreaded zone. 2008. The authorities refusal to renew outlets serving various cuisine, including the licences led to the proprietors of these Mexican and Russian fare. Bendel has in- in adding to Duxton Hills appeal, securing This continued into the 20th century. creased his presence on Duxton Hill by its place in the changing landscape of SinIt used to be a neighbourhood that no seedy joints leaving the area. Bendel says he fell in love with the opening two other restaurants Sabio, a gapores heritage area. Once a slum, it is one would go to but it has really changed a lot, says Olivier Bendel, a French busi- areas old-world charm and saw its true Spanish tapas bar, and The Vintage Room, now a chic hot spot for the urban crowd. nessman who founded the Singapore- potential despite its past. He established a classy lounge that focuses on tipples and The historical architecture of the shoplots and the cobblestones are the only things based Deliciae Hospitality Management one of the first eateries on Duxton Hill, bite-sized nibbles. We try, in all our concepts, to be au- left of its past. It is historical and it is regroup. The CEO represents the new and LEntrecte, in October 2010. It is based contemporary Duxton Hill, one that is far on the decades-old Parisian bistro concept thentic, he says. There is no point in ally modern it is the real Singapore, of steak frites (steak and fries), around bringing in the exotic and then making says Bendel, summing up what Duxton removed from its sordid past. E it Asian. And I believe our customers ap- Hill has become today. After moving to the island republic which the menu revolves. When he opened LEntrecte, Bendel preciate that about us. with his family in 2009, Bendel who The successful evolution of Duxton Hill Joanne Nayagam is a writer with the had been an active player in the food and had assumed that only expatriates would beverage industry in France and Switzer- come. However, he was quickly proven is indicative of the changing nature of lo- Options desk at The Edge Malaysia

A new image, a new culture

FROM PAGE 7

Chinatowns mix of the old and new makes for a unique destination in the island republic

Heritage doesnt have to be stuffy and boring, says Sylvia Ng, marketing communications manager of the Chinatown Heritage Centre in a press release. We are creating culture as we expand Chinatowns presence into the digital world and work our way into the hearts of the younger crowd. This movement will define an intangible part of our heritage in years to come. The CBA has also reached out to schools to encourage them to take their students

on day trips to Chinatown; the sight of schoolchildren exploring this area is not uncommon on weekdays. Last year saw the opening of the Chinatown Visitor Centre at Kreta Ayer Square, an information resource base with a gift shop selling souvenirs such as the specially created Chinatown dolls. The centre also offers daily themed walking tours organised in partnership with travel agent Tour East, designed to give visitors a taste of the real Chinatown. If you choose to

explore on your own, there are heritage markers placed at numerous interesting historical spots that provide a short history of the location in English, simplified Chinese and Japanese. Chinatowns potent mix of the old and new, the mainstream and the offbeat with a healthy dose of history and heritage, all combine to make for a truly unique destination E in Singapore. Elaine Lau is a senior writer with the Options desk at The Edge Malaysia

PICTURES: LEE LAY KIN/THE EDGE

OP12 THEEDGE SINGAPORE

| AUGUST 5, 2013

SINGAPORE SPECIAL

Whats in a name?
Named after the gelam trees that once grew in abundance in the area, composite village Kampong Glam retains the cultural blend of its past and offers visitors a glimpse of old Singapore
| BY PETRINA FERNANDEZ |

he midday sun beats unrelentingly on the relatively sleepy quarter of Kampong Glam, a composite village that is a far cry from the steel-and-glass skyscrapers that have come to define modern Singapore. A group of us have embarked on a tour of the area with Helena from tour agency Journeys and are navigating the narrow lanes They were built for bullock carts, not cars, says Helena between quiet shophouses as we head for the heart of the much-talked-about enclave. Kampong Glam (pronounced glum) derives its name from the gelam trees that once grew abundantly there and owes its development to Sir Stamford Raffles, the British governor who drew up a treaty between the British East India Company, Temenggong Abdul Rahman and Sultan Hussein Shah in 1819 to set the area up as a trading post. The neighbourhood was already a stopover for Muslim pilgrims en route to Mecca to perform the Haj, and the central role Singapore played in the early spice trade saw many traders settling down there. Weather-beaten men holding hailers would announce the arrival of boats carrying wares or ferrying pilgrims, relates Helena. One can imagine scenes of bustling activity. The harmonious mingling of diverse communities cultivated a [literally] colourful precinct, with traders peddling exotic textiles, gemstones and spices alongside craftsmen, publishers, coppersmiths and blacksmiths hard at work. The cuisine, music, arts and language of each community, when blended, reflected in the architecture and vernacular street names, and gave Kampong Glam a reputation as a melting pot of cultures. Bordered by Victoria Street, Ophir Road and Beach Road, the enclave boasts some of the oldest shophouses in the country, with lots dating back to the 1840s. Restored and painted in cheery hues, they warmly welcome the wandering resident or curious visitor seeking to understand its hype. One word to describe the people here is attitude everyone here has plenty of that to spare, says Helena, in jest. The neighbourhood changes from morning to night, morphing from a charming showcase of traditional trade to a trendy alternative destination for those tired of the noise at Clark Quay. By day, the network that comprises Haji Lane, Arab Street, Bussorah Street, Baghdad Street and Muscat Street is a nucleus of unhurried shopping and dining. Fabric shops compete for eyes and wallets, touting saris, silks and exquisite Persian carpets, while perfumers speak lyrically of aromatics and essential oils. The air is somewhat bohemian, the pace leisurely. Helena tells us of homeowners operating businesses from their porches, pushing home-made kuih to tourists dawdling along the pedestrian walkways, stopping to pick up trinkets and souvenirs. There is a restaurant or caf to satiate any palate, with options ranging from Egyptian and Russian to flavourful chicken murtabak at Zam Zam Res-

Kampong Glam is a colourful pocket of diverse communities whose music, arts, architecture and cuisines give it a unique character

taurant. There is plenty to photograph and look at, and this compact area is a choice destination to spend the day. Come dusk, however, the mood turns sultry the lingering aromas of food served throughout the day mingle with the heady perfume of shisha as sidewalks are strewn with carpets for patrons to sit on and enjoy their hookahs. There is a feeling of the forbidden here at this twilight hour that makes this immersive setting all the more delicious. The younger crowd, especially, soaks up this atmosphere. Kampong Glam is acknowledged as the traditional Muslim heart of Singapore, its

From souvenirs to bicycles, Kampung Glam has it all

most famous landmark being the resplendent Sultan Mosque on Muscat Street. Sultan Hussein Shah had the original mosque constructed in the 1820s but it was pulled down when it fell into disrepair almost a century later. The magnificent house of worship that stands today was built on a much larger scale to cater for the burgeoning Muslim community in the area, and is unique for its unusual crooked configuration, aligned with Mecca instead of the urban zoning grid: North Bridge Road, which was being extended at the time, was forced to bend to accommodate its off-centre perimeter. Helena tells us the moving story behind an unusual band below the triumphant gold dome. Dennis Santry, the British architect heading the project, noticed that some of the funds donated by the community towards the new building came from the poor residents who had recycled kicap bottles to raise the money. In designing the Saracenic-style mosque, he paid them tribute by constructing this band from the bottom of those glass bottles to signify that it belonged to all the people it was everyones mosque. That same spirit prevails and visitors are welcome to explore parts of the lovely mosque, and shawls are provided for those who require them. A short walk away, along Sultan Gate, is the former Kampong Glam Palace that Sultan Hussein occupied for a short period before he left for Malaysia. The government had refurbished the palace and its compounds in early 2000 and it was reopened as the Malay Heritage Centre in 2005. The history of the Malay royalty in Singapore can be read here, while in its gardens still grow the spices the British came to Southeast Asia for cinnamon, cloves and nutmeg, among others.

The younger crowd flock to the area to shop, eat and soak up the atmosphere

Rich and very much alive, Kampong Glam is layered with the heritage and cultures of the communities that have settled in Singapore, all equally represented in the sights, sounds and smells that carry down this intimate enclave. Forget for a little while the contemporary systems and hustle and bustle for which The Lion City is known; the soul of Singapore is here. As Helena says, The history of Kampong E Glam is the history of Singapore. Petrina Fernandez is a writer with the Options desk at The Edge Malaysia

PICTURES: LEE LAY KIN/THE EDGE

THEEDGE SINGAPORE | AUGUST 5, 2013 OP13

SIPS AND BITES

Catch the parade Celebrate National Day in the comfort of Catalunya restaurant and enjoy the parade, which can be viewed through the floor-toceiling windows while you feast on its new menu. Dishes to try include Coca De Recapte, lightly grilled vegetables and sardines on top of a home-made light and airy bread, Mandonguilles Amb Sepia, a savoury squid stew, and Caldereta De Llagosta, a stew that features fresh spiny lobster. Theres a minimum spending of $160++ per diner from 6.30pm to 9pm on National Day itself. Alternatively, enjoy the parade on the Roof of the Fullerton Pavilion for an unobstructed view, and as the parade comes to an end, spend the rest of the night partying with DJ Suren. Cover charge is $28 nett, inclusive of one drink. Local delights Enjoy special promotions at Or-

chard Hotels Orchard Caf from Aug 1 to 11. Try The Flavours of Straits Chinese buffet (below left) at only $4.80 for every second diner dressed in red. The buffet consists of dishes like King Crab Bakwan Kepiting, Babi Pongteh, Ayam Buah Keluak, and Langoustine Kueh Pie Tee. The promotion is available for up to a maximum of 12 diners per group. Buffet lunch is from noon to 2.30pm, dinner from 6pm to 10pm, and Sunday Brunch from noon to 3.30pm. For reservations and information, call 6739 6565 or email orchardcafe.ohs@millenniumhotels.com. A weekend away Hotel Fort Canning (top right) celebrates Singapores 48th birthday with special room rates as well as food and beverage offers throughout August. Stay at Hotel Fort Canning with a loved one and enjoy 48% off all room rates. Bookings are complete with daily

buffet breakfast, complimentary drinks and complimentary wireless Internet access. With every main course ordered at The Glass Restaurant, diners get to enjoy a second dish from the Local Delights menu at $4.80++. We recommend the Curry Chicken, Chicken Rice or Toman Fish Bee Hoon Soup. If you like to pamper yourself, enjoy Chinois Spas 48minute foot massage at $48, or enjoy a 48% discount on other spa treatments. Finally, on National Day itself (Aug 9), enjoy The Glass Houses National Day buffet lunch at $48++ for adults and $24++, children. The local and international cuisine includes dishes like Hainanese Chicken Rice, Poached Mushroom & Truffle Ravioli with Mushroom Ragout, and a local delight, the Bubur Hitam. For hotel reservations, call 6559 6770, for reservations at The Glass House, call 6559 6760, and for spa appointments and enquiries, call 6338 1191. Good eats and fireworks Enjoy food and beverage promotions and view the fireworks display at Pan Pacific Singapore this National Day. From Aug 6 to 11, Atrium and Pacific Marketplace will be offering all-day specials at $4.80++. Enjoy a half-pint of Tiger Beer or Singapore Sling, or a Raspberry Mascarpone Cheese Cupcake with coffee or tea, while watching the National Day Parade, which will be shown live at Atrium on Aug 9. Between August 6 and 11, Chicken Lemak Sausage Buns,

made exclusively at Pan Pacifics in-house butchery, will be available for takeaway or dine-in at $10++, inclusive of a side salad and coffee, tea or juice. Stay one night at the Pacific Harbour Room, Pacific Harbour Studio or Harbour Suite from Aug 9 to 10, and enjoy the fireworks display in the comfort of your room. Between Aug 8 and 11, enjoy local cuisines at Edge with National Day Brunch, Lunch and Dinner promotions. Look forward to a live Roti John station and feast on Hokkien Mee, Duck Satay, Oysters and Alaskan King Crab. The National Day Brunch is available only on Aug 11, and the National Day Lunch, from Aug 8 to 10. The National Day Dinner will be available from Aug 8 to 11. Also, only for dinner, every table of six paying diners will enjoy a complimentary portion of Fish Head Curry. Enjoy Japanese fine dining at Keyaki this National Day and savour dishes like Grilled Smelt Fish with Baby Melon, Pike Eel Teapot Soup, and Seared Sushi Wagyu, Salmon and Scallop. Non in-house guests dining at Keyaki between 6.30pm and 7.30pm on Aug 9 will enjoy 20% off their total bill for orders placed before 7.30pm. Keyaki is also serving a special National Day Dinner Set Menu, available only on Aug 9. Priced at $120++ per person, diners can enjoy an authentic eight-course meal. Alternatively, enjoy Kayakis National Day Brunch Set Menu, available between Aug 8 and 11. If you prefer Cantonese Cuisine, dine at Hai Tien Lo, which offers tra-

ditional Cantonese food with a contemporary twist. Hai Tien Lo has two promotional menus specially for National Day the National Day Set Menus, available from Aug 5 to 9 for lunch and dinner, and the A La Carte Yum Cha Buffet (below right) available from Aug 8 to 11, for lunch only. Finally, enjoy the cocktail of the month the Singapore Sling at Atrium, available throughout August at $18++ per glass.

National dishes Just for National Day, The Halia is serving a Uniquely Singapore Set available at both its Botanic Gardens and Raffles Hotel outlets, from Aug 1 to 18. The set features the Halia Chilli Crab Spaghettini (above) and Singapore Sling by Hendricks. It is available for brunch, lunch and dinner and is priced at $48++. Alternatively, if you prefer to just have drinks, enjoy two glasses of Singapore Sling by Hendricks at $48++. Compiled by Rene De Payva E

OP14  THEEDGE SINGAPORE

| AUGUST 5, 2013

BLITHE SPIRIT

Raise a toast
Japanese whisky is sought after by whisky lovers, and for good reason. Suntorys Mike Miyamoto talks about this relatively young industry in Japan, now the worlds second largest producer of whisky.
| BY ONG SOH CHIN |

apanese whisky had largely gone unnoticed by the rest of the world until 2003, when Bill Murrays character in the movie Lost in Translation shilled a bottle of Hibiki 17 for a television commercial in Tokyo. Then, the English label on the bottle said Suntory, referring to the parent company which produces the exquisite blend. That same year, Suntorys Yamazaki 12 single malt shocked the industry by winning the gold medal at the International Spirits Challenge, one of the worlds top spirits competitions. It was the first time a Japanese whisky had ever won an international award. That, says Mike Miyamoto, Suntorys general manager of quality communication (spirits division), was the icebreaker. It made the world sit up and take notice of Japan as a serious producer of quality whisky. Today, the country is the worlds second largest producer of single malt whisky, after Scotland. Other awards would soon follow, not only for Yamazaki, but also Hibiki and Hakushu. This year, Hibiki 21 was named the worlds best blended whisky at the prestigious World Whiskies Awards the third time it has achieved that honour, after 2010 and 2011. All three brands belong to Suntory, one of Japans oldest alcohol distribution companies. Suntory, founded in 1899 by Torii Shinjiro, built two malt whisky distilleries. Yamazaki, established in 1923, is Japans oldest, and was set up by the legendary Masataka Taketsuru,

whom Shinjiro had hired. Taketsuru, the son of a sake distiller who had travelled to Scotland to learn whisky distilling, would eventually leave Suntory to set up Nikka and, later, Yoichi. In 1973, Suntorys Hakushu distillery was built to commemorate the companys 50th year of whisky production, and offer new flavours, the result of its spectacular location in fresh forest in the southern Japanese Alps. In 1981, a second distillery, called Hakushu East, was built on the same site, with the original West distillery being used to test new whiskies. With Yamazaki and later, Hakushu, Suntory has produced,

The Hibiki 21 was chosen as the worlds best blended whisky at the World Whiskies Awards 2013

since 1937, Kabukin, a budgetblended whisky still its topselling label domestically and overseas today as well as other whiskies for the domestic market. But it was only in 1984 that Suntory made its foray into single malts, with the Yamazaki 12. In 1989, it released the Hibiki 17, a blend made of malt from both the Yamazaki and Hakushu distilleries, as well as grain whisky. Says Miyamoto: The grain acts like dashi [stock] giving the blend extra texture and flavour. In 1994, the Hakushu 12 single malt was released. These three premium brands, in their various age expressions, have fast become favourites among whisky connoisseurs around the world. While Miyamoto declines to reveal Suntorys production volumes, the 2010 edition of Michael Jacksons Malt Whisky Companion states that Hakushu East can produce three million litres of spirits a year, while Yamazaki, which had three of its six pairs of stills replaced in 2006 to accommodate different shapes and sizes, produces a maximum of 3.5 million litres per year. In comparison, Scotlands The Macallan produces nine million litres a year. Of the spirits produced at Suntory, a massive percentage still goes to the Japanese market, which had been slow up till 2008. But it shot up in recent years due to the popularity of Highball drinks in which whisky is mixed with soda that appeal to a new and younger generation of drinkers. Domestic sales have increased by 10% in the last three years as a result.

The US is the biggest market for Suntory whiskies today, says Miyamoto

Suntorys largest output by far is the Kabukin, which does not have an age statement and, therefore, is not dependent on decisions made years ago to put casks aside for age maturation. Based on figures provided by Miyamoto, of the 5.67 million cases of whisky produced by Suntory last year, three million were Kabukin. Of the total production, 5.52 million cases were for the Japanese market, with only 145,000 cases earmarked for export. And 2.93 million of the three million Kabukin cases were for Japan and 71,000, for export. The figures dwindle drastically when it comes to Suntorys three premium marques. Of these, Yamazaki had the highest production last year 243,000 cases, of which 211,000 were for domestic consumption and 32,000, for export. Hibiki had a total of 75,000 cases, of which 67,000 were for the Japanese market and the remainder, foreign markets. Only 64,000 cases of Hakushu were produced,

of which 57,000 were sold in Japan and 6,500, overseas. While Miyamoto declines to disclose actual sales volumes by region, he says: The United States is the biggest market for Suntory whiskies now. In Europe, London and Paris are our strategic cities, with Paris being the biggest market for Hibiki. In Asia, Taiwan sells the biggest volume of Suntory whiskies. He adds that Singapore and Hong Kong have also seen a lot of growth in the last four to five years, especially in the premium categories. In China, our whisky is sold in major cities, such as Shanghai, Beijing, Shenzhen and Dalian. We are focusing more on Kakubin in China, due to the smaller production volumes of Yamazaki, Hibiki and Hakushu. While he demurs to elaborate on the growth strategy for Suntory whiskies, it is evident that demand will continue to grow, especially if the company decides to duplicate its highball strategy in overseas markets,

THEEDGE SINGAPORE | AUGUST 5, 2013 OP15

using its premium brands. It is unclear, of course, how purists, who prefer to celebrate and respect the undiluted purity of Yamazaki, Hibiki and Hakushu, will respond. After all, Japanese whisky, which is distinct from Scotch whiskies, has its particular beauty, much of which results from its many varied and distinctive methods of production. Japan only has about 10 distilleries, which make up for their lack of numbers by using casks of different sizes and a diversity of stills to produce a huge variety of styles. Gavin D Smith, writing in Jacksons sixth edition of Malt Whisky Companion, notes that Hakushu East is notable for its stills, which vary significantly in terms of size, shape and lyne arm angle. Some are direct-fired by gas, while others are steam-heated. One wash still operates with a worm tub, and the rest are fitted with modern condensers. Japanese distilleries also operate under more lax rules than their Scottish counterparts. In Scotland, the spirit is legally deemed a whisky only if it has been matured in casks for a minimum of three years and has a minimum alcoholic strength by volume of 40%. In Japan, a whisky is classified as such if it has a minimum 37% alcohol strength by volume. However, there is no minimum requirement for the number of years the spirit has to be aged in casks. Says Miyamoto: We follow

Suntory, founded in 1899 by Shinjiro, has two malt whisky distilleries. Yamazaki, established in 1923, is Japans oldest and was set up by the legendary Taketsuru. Yamazaki and Hakushu are two of Suntorys three premium marques. The bulk of the cases produced is sold within Japan.

a voluntary code of conduct by adhering to a minimum of three years, like the Scots. And I hope our competitors do so, too. Whatever the case, this flexibility does allow for more experimentation. Then there is the oak. Apart from using the traditional sherry and bourbon oaks, some Japanese whiskies in particular, the Hibiki 21 and 30 are also matured in Mizunara oak from Hokkaido, which comes from 200year-old trees that impart a characteristic honey-sweet taste described as Japanese incense. Interestingly, the malt, both

peated and unpeated, is imported from Scotland, while the grain comes from the US. Says Miyamoto: Up to 1997, we used to do our own malting and grow our own barley. But that cost five times as much as importing malt. Heavy subsidies given to Japanese farmers by the government to ensure food security and stabilise income drove up buyers costs. While Suntory does pay tax on its imported malt and grain, because the whisky industry only uses a small amount of barley, compared to food industries, we pay a smaller tax. In this way, the Japanese government helps support the local whisky industry,

Miyamoto explains. Barley strains are changed every seven to 10 years because of the threat of disease. We just tell our suppliers our criteria, we dont insist on only one particular strain, he adds. The Japaneses knack for innovation also extends to how one enjoys whisky, apart from just sipping it neat or topped up with ice or water at least with the Hibiki 17. Former Suntory president Keizo Saji apparently enjoyed the blend hot, at 40C, in winter. He would also take the tail of a fugu fish, lightly brown it over a fire and then dip it into the hot Hibiki to add a distinctive aroma.

The hot water only works with the Hibiki 17 because it is so balanced. It cannot be used with the 12 YO because it would kill it. And the 21 YO would be too intense, says Miyamoto. Lost in translation, or sheer poetry? Whatever the case, Japanese whisky has opened up a whole new world to whisky lovers, regardless of nationality, E language or creed. Ong Soh Chin is a veteran journalist and editor specialising in areas as diverse as the arts, entertainment, fashion, beauty, lifestyle, politics and current affairs. She is a columnist as well as director of her own media consultancy.

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OP16 THEEDGE SINGAPORE

| AUGUST 5, 2013

DRIVE

Captivating and athletic

The Mercedes-Benz E250 proves to be an intelligent drive

| BY JUSTIN HARPER |

t wasnt that long ago that we all laughed at the concept of a driverless car, relegating the idea to futuristic Hollywood movies. But autonomous cars could be upon us sooner than wed like. While prototypes are getting smarter and more sophisticated, we should be preparing ourselves for a mass-market driverless car. Perhaps watching Blade Runner might help. Sergey Brin, co-founder of Google, predicts that driverless cars will be ready for sale to the public within five years. So, as I positioned myself behind the wheel of the Mercedes-Benz E250 Coup or a test drive, it hit home how far mainstream manufacturers are on the road to autonomous automobiles. Mercedes-Benz calls this intelligent drive. While the thought of driverless cars leads to plenty of heated debates, taking more of the burden off the driver is no bad thing. With this vision in mind, I was conscious of all the little features the E250 has that allow me to concentrate on simply enjoying the driving itself. For starters, a multi-purpose camera built into the rearview mirror provides a 3D view of up to 50m in front of the car to aid visibility. Then theres Collision Prevention Assist, which is a radar-based crash warning system that detects the distance of the car in front, helping you avoid a nas-

ty shunt. This is helped by Active Brake Assist, which maximises your braking force. Attention Assist helps you avoid a collision through tiredness. For the E250, it has been extended across a wider range of speeds, informing you of the amount of driving time since your last break. Optional extras include Active Lane Keeping Assist, which can detect when the nearby lane is occupied, along with spotting oncoming traffic. Theres also Active Parking Assist while Traffic Sign Assist can detect no-overtaking zones, although Im not sure these exist on Singapores roads. For the purists dreading a fully autonomous mass production car, such startof-the-art safety and comfort features are definitely food for thought. While the gadgetry can take a little getting used to, it is well worth the effort as it helps take the hassle out of the more mundane actions like parking while giving you more confidence when navigating your way around town. This latest E-Class has also had a few exterior tweaks to give it a beefier new look. New single headlamp lenses have been fitted while anti-dazzle LED lights come as standard. New front bumpers give a more pronounced V-shape, adding to the cars sporty demeanour. The back of the car has also been given a sporty makeover with new tail lamps and chrome-look trim. The

MERCEDES-BENZ E250 COUP

$280,888 including COE Engine: 1,991cc turbocharged, in-line four Power/torque: 211hp/350Nm Fuel consumption: 6.5 l/100km 0 to 100kph: 7.1 seconds Top speed: 250kph (electronically limited)

twin exhausts built into the lower back bumper are another stylish touch. My test-drive models interior came with an aluminium theme, giving it a futuristic, modern feel although you can opt for a more traditional wooden dashboard. Inside, there are also subtle changes with new designs for the instrument cluster, air vent surrounds and centre console. Both the E-Class Coup and the Cabriolet offer two transmission options the six-speed manual gearbox and the automatic 7G-Tronic Plus version, which is a big favourite of mine. Under the bonnet beats the heart of a 2-litre, turbocharged engine. A sharp burst of pressure on the gas pedal and the direct injection engine sparks into life. With peak torque strong even in low revs (lasting from 1,200rpm to 4,000rpm) there is little danger of not being the first away when the lights change to green although as a sophisticated E-Class driver, you wouldnt dream of such petty one-upmanship.

Economy is also emphasised among the E-Class models. The E250 notches up a not so shabby 6.5l/100km, helped by the seven-speed transmission. The diesel version brings this down to 4.9l/100km. The E-Class is the bestselling Mercedes-Benz model worldwide and the latest editions should further cement this position. Closer to home, the EClass was the second most popular car sold in Singapore during the first five months of this year, behind the slightly sleeker C-Class. The top brass at Mercedes-Benz sums up the E-Class Coup in three words captivating, athletic, passionate. Having finished my test drive, I can say the car was definitely athletic, looking and moving like an agile beast. Id also agree it was captivating, given the smooth, low-to-the-ground drive and the admiring glances it drew. Passion, I feel comes more from the person behind the wheel rather than the car. So Ill wait and see what AMG, the performance arm of Mercedes-Benz, does to the car first. For those struggling for conversation at your next dinner/pool party, impress your guests by telling them the E in E-Class stands for Einspritzung, German for fuel injection, rather than the often-mistaken E Executive. Justin Harper is a freelance journalist with a passion for all things fast