Sunday, June 2, 2013

Artic Adventure #1 - Husky Sledding

I was recently in Finland and had the opportunity to go on a husky sled expedition. Those who know me well would know of my love for dogs and this is one adventure on my bucket list (checked!).

Some may and some have asked me if dog sledding is considered as animal cruelty. The answer is no and yes. No in the sense that the dogs actually enjoy the run and exercise of pulling the sleds. They are bred for that and they love it. Yes would apply only to husky farm owners who mistreat their dogs and deprive them of care, rest and love. That is why it is important to choose the right kennel for your expedition.

The next important thing I learned is the difference between Alaskan Husky and Siberian Husky. At most (if not all) of the kennels in Finland, Alaskan Husky is preferred for dogsled racing. They are leaner, faster, and have longer endurance as compared to their Siberian counterparts. Siberian Husky is used mainly for photo taking with tourists, shows and shorter races.

Alaskan Husky (left) and Siberian Husky (right)

Before we start our expedition, we were given outer suits to be worn over our winter gear to provide additional warmth. We were then given a short brief on how to "drive" the sled. How to brake, when to tilt to the side when taking a turn, and some basic safety measures. It may sound intimidating at first, but it comes naturally once you start driving. Do pay attention to the key points, such as always put your foot on the brake when stopping and do not touch any of the ropes or harness.

All strapped up and ready to run...

If you are in a pair, you will take turns to drive.

Enjoying the view from the sled

Time flies when you having fun. We took a 2-hour ride and it was over before we felt too exhausted. We found Alba Husky in Ivalo by chance as we did not plan ahead with the booking of the husky sled expedition.

Scottish by origin, owner Alister Dunlop is a musher and has won several races. What we like about him is his passion for the sport and the love for his dogs. He is even trying to change the dog welfare system in the industry, by promoting good housing standard and care for the dogs. In line with what we advocate at D.O.G.S.

At his kennel, Alister adopts the method of tethering the dogs to their respective kennels when they are at rest. Done appropriately, it is a safe and humane method of keeping sled dogs. It allows healthy social interaction, minimises risk of injury and facilitate kennel hygiene. Tethering is necessary as the dogs have a very strong flight instinct.

These dogs are given good care and daily exercise. They are not chained up 24/7. How you can know for sure is by looking at the snow. If a dog is chained up for too long, it will be pacing in circles and you will see deep circles of snow tracks.

The dogs taking a nap after our sled run.

After our sled run, we had the chance to play with the dogs.

We also got to see the puppies that were the latest addition to the kennel family.

For enquiries, please contact info@albahusky.com.

Saturday, June 1, 2013

Champagne Protocoles de G.H.Mumm

Today, the rules for drinking champagne have taken on a new style. Wave goodbye to boredom, it is time for ceremony! True creativity also takes pride of place when it comes to choosing, serving and enjoying champagne with inspired and uninhibited elegance, recreating the enthusiasm and panache of a rediscovered ritual with Champagne Protocoles de G.H.MUMM.

Chapter 1 - Choosing The Bottle

Chapter 2 - Ideal Temperature To Serve

Chapter 3 - Opening A Bottle

Chapter 4 - The Art Of Sabrage

Chapter 5 - Choosing The Right Glass

With its Champagne Protocoles, G.H.MUMM injects conventions with magic and infuses them with conviviality over 12 chapters consisting 100 great tips. Sabring champagne in one splendid movement, serving it at the ideal temperature (and not a degree higher or lower!), choosing the exact glass to do justice to its colour and aroma: every step reflects the importance of reclaimed protocol and every shared moment has its place in a rediscovered ritual.

Chapter 6 - The Way To Serve

Chapter 7 - Storing Champagne

Chapter 8 - Food & Champagne

Chapter 9 - Champagne Toasting

Chapter 10 - Intensify The Champagne Ritual

G.H.MUMM has called upon Noma Bar to illustrate the Protocoles. Characterised by ultra-modern stylisation, clean-cut shapes, strong lines, blocks of colour and freedom of expression, this young Israeli artist’s illustrations offer a sophisticated, amusing and modern interpretation of Champagne Protocoles de G.H.MUMM. Noma Bar has received numerous awards and his work appears regularly in distinguished magazines such as Wallpaper* and Esquire.

Everyone, wherever they might be, can now consult the Champagne Protocoles de G.H.Mumm anytime. G.H.MUMM has assembled them in an iPhone application, downloadable from the Apple Store. For those who do not have an iPhone and for those times when the iPhone’s battery needs a recharge, the Champagne Protocoles de G.H.MUMM and illustrations can also be viewed on larger screens at www.ghmumm.com.

Thursday, May 9, 2013

Karl Lagerfeld x Chanel Cruise 2013

Kaiser Karl is in Singapore. Singapore is finally on the fashion world map as he chose our little island to host the Chanel Cruise 2013 Collection. Invites to this fashion show (may I dare say the biggest in Singapore fashion history) are hot like freshly made waffles.

Finally, 9th May 2013! There are two shows for the day. The first show in the afternoon is for customers, while the evening show is for media. As a faithful customer of Chanel for the past years, I managed to score an invitation for two to this amazing show.

Seat number has been handwritten on the card to avoid fashion stampede on site.

The seat at the fashion show venue also bears my name. No identity theft allowed.

On site at the venue just hours ago... Chanel converted an old army barrack for the Cruise show.

Here's an exclusive sneak peek...

And if you are wondering if Karl was at the show, the answer is yes. I even had the opportunity to be standing right in front of him when he took a bow on the runway. Lucky devil I am. Look, he is even smiling in the photo :)

The question now is what did I wear? Well, I was inspired by Karl and kept it simple with a structured white shirt, black jeans and fingerless black leather gloves. Seen here with some good friends whom I always see at Chanel shows!

Saturday, March 30, 2013

elBulli Foundation x Catalunya

It was one of the most spectacular nights under the starry skies of Singapore. Culinary legend Ferran Adria and Chris Au, owner of Catalunya, hosted an amazing dinner to announce the launch of elBulli foundation. The venue could not be more befitting because Catalunya is now "home" to several staff that were part of Ferran's original team at elBulli.

A real honour to meet the legendary Ferran Adria, the man who is regarded as one of the best chefs in the world. Not only is he humble and nice, he is also a visionary. I was completely blown away by the grand plans he conceptualised for the elBulli foundation.

elBulli foundation is a private foundation backed by Ferran Adria and Juli Soler, and will see the creation of two principal arms.

elBulli, the restaurant itself will be transformed into a permanent exhibition space where visitors can discover its legacy and culinary evolution. It is expected to open to the public in early 2015.

Visitors will be able to take a chronological tour to learn about the history of elBulli.

Visit the legendary kitchen where the creative team once worked their magic during dinner service.

There will be an audiovisual room where visitors can watch short films about elBulli.

The pop-up restaurant will be a gastronomy draw for many. It was a pity that I did not managed to dine at the legendary elBulli restaurant before Chef Ferran closed it on 30th July 2011, but I might be able to savour his creations when elBulli reopens as an exhibition space.

There will be an elBulli store where visitors can take home souvenirs.

Ever year, elBulli will recruit 30 chefs from around the world to be part of its creative team project. Working with the main elBulli team, the project will focus on research and innovation. Using cooking as a language, the project will also involve a multi-discipline interaction platform involving design, science and architecture.

The results from the creative team project will be published daily online and will be made accessible to the public. elBulli will also host a dining experience once a month as part of its fund raising effort for the foundation.

The second arm of the elBulli foundation is Bullipedia, a creative archive that serves as an encyclopedia of history of cooking. Its main aim is to give creative stimulus to chefs and to inspire individuals all around the world.

Chef Ferran's vision is to create a curated search engine for culinary education and inspiration. Using technology to create something for everyone to learn with precision and accumulate knowledge in culinary pursuits, be it professionally or as as a hobby.

Spain will definitely be on my travel plans come 2015. Mark your calendar too!

For more information, please visit www.elbullifoundation.org

Wednesday, March 27, 2013

ABSOLUT ELYX Craft of Perfection Exhibition

If you are in Singapore this long Easter weekend, why not check out the ABSOLUT ELYX Craft of Perfection exhibition that is housed at a conservation shophouse on 47 Tessensohn Road. This unique exhibition is open to the public from 29th March to 5th April 2013, 11am to 8pm daily.

Free admission to all, but the first 150 visitors daily (aged 18 years old and above) will also get to enjoy a complimentary ABSOLUT ELYX Tropics cocktail created specially to celebrate this exhibition. This is also the first time that ABSOLUT ELYX has a pop-up bar in Singapore.

ABSOLUT ELYX Tropics

ABSOLUT ELYX is a ultra premium vodka of real substance that honours the roots of Swedish spirit‐making tradition. Manually distilled in a copper column still from 1929, and made from a single harvest of Swedish winter wheat, ABSOLUT ELYX is the result of century‐old expertise, passed down through generations of Swedish vodka makers.

In line with its philosophy, ABSOLUT ELYX will be celebrating and honouring the art of traditional craftsmanship in Singapore. The exhibition aims to capture and revitalise the importance and significance of craftsmanship, exemplified in certain artisanal trade and professions in Singapore that may have fallen through the cracks of time.

ABSOLUT ELYX Craft of Perfection exhibition aims to bring to life low‐profile craftsmen, sharing with the public how these craftsmen learnt and honed their craft over the decades, and their experience and character that define their craftsmanship.

The debut features traditional keysmith, Mr Chow Ho Weng, who runs a little key‐making store called Handy Service in the heart of Chinatown. Mr Chow, aged 66, has been working with locks and keys for almost 50 years. He first learned his craft from his father in the early 1960s, when he was still a teenager. It may be easy to overlook Mr Chow as an ordinary keysmith who only makes and duplicates keys for homes and offices, a profession that one may not associate readily with the idea of craftsmanship.

However, behind the seemingly nondescript occupation, Mr Chow was once the keysmith of choice for Chubb Vault Systems back in the heydays for Singapore and Malaysia, and Kumahira vaults of Japan, where he headed and put together a team that built vault doors for minting vaults for Bank Negara Malaysia, the central bank of Malaysia. Unbeknown to many, Mr Chow is also a certified master locksmith and is a member of the Associated Locksmith of America (ALOA).

I was at the site inspection earlier and took some photos and this is truly an exclusive sneak preview of what to expect at the exhibition. Not only will you learn the history of keys and locks, you will also get to see some really cool artefacts and antiques related to key making.