SHANGHAI IS A SUPER-CITY. It has always been that way — not merely because of the miracle of its birth but also because of the unending celebration that its birth inspires. The splendours of the city transcend the imagination; its contemporaneity is both bewitching and formidable. There aren’t many like it, and perhaps there never will be. It will take lifetimes to find out. But Shanghai’s force is easy to feel. The newest, most delectable case in point is Volume 11: The Bund, Junior The Pocket Bar’s latest conceptual unveiling, which is a distinctly exquisite reimagining of 1930s Shanghai. In their chunk of the multiverse,
Owner and Head Bartender Hazel Long and Head Chef Didi Sidek tell the tale of back-in-the-day Shanghai in the future destined language of their craft, presenting a thoroughly transportive experience that suffuses the tangibles and intangibles of the property.
As an ever-rotating concept, Junior operates on a spirit of creative restlessness, whose flourishes accrue into a more-thanthe-sum-of-its-parts totality. As always, the care for the teeming detail the visitor is treated to is matched by an ingenuity reverent of the source but not beholden to its rules. There are no gimmicks here.
Cross this new threshold; Shanghai beckons.
Welcome Tea
Denne historien er fra Issue 201-utgaven av August Man SG.
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Denne historien er fra Issue 201-utgaven av August Man SG.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Return To Mont Blanc
Wes Anderson Brought US To Montblanc's Fictional Headquarters Several Months Ago. Now, He Shows Us More From The Collection.
Manners Maketh Man
The Principle Of Style Is Character, And The Core Of Character Is Conduct.
Slow Travel In Switzerland
The Swiss public transport system certainly aces the luxe factor with eye popping train rides, indulgent multi-course meals on a Belle Epoque era steamship, and even efficient luggage transport services.
A NEW DAWN IN SOLAR ENERGY
AUGUSTMAN SPEAKS TO MANDALA CLUB CHIEF SUSTAINABILITY OFFICER LILLY GILBERT ABOUT THE MOVEMENT THAT COULD CHANGE HOW BUSINESSES IN KEONG SAIK ARE POWERED THE MANDALA SOLAR COLLECTIVE.
THE POWER OF THREE
ONE OF THE MOST ICONIC IMAGES IN SINGAPORE TOOK THE FORM OF KOKILA PARVATHI, SITI AMIRAH (ALSO KNOWN AS CAMIRA ASRORI) AND SOBIKUN NAHAR ON THEIR WAY TO COURT. AUGUSTMAN SPEAKS TO THEM ABOUT THEIR IDEAS ON COMMUNITY ORGANSING, AND ABOUT RETHINKING OUR THOUGHTS ON POWER.
FLIGHT OF THE NARISAWA BEE
The esteemed Chef Yoshihiro Narisawa shares with us the intimate details of his brand's expansion into Singapore and what having the Mandala Club as its permanent address means to him.
DRINK THROUGH SPACE AND TIME
Preferably with a dram of The Macallan, in hand. The famed whisky maker celebrates 200 years of making perfection.
AND BUTCHER'S BLOCK MAKES IT THREE
SINGAPORE'S CHAPTER OF THE DOM PÉRIGNON SOCIETY HAS INDUCTED A THIRD MEMBER, RAFFLES SINGAPORE'S BUTCHER'S BLOCK, GIVING DISCERNING DINERS BETTER ACCESS TO THE EPICUREAN SAVOIR FAIRE THAT COMES WITH THE MARK OF THE SOCIETY.
AMERICAN SPIRIT
ROB SAMUELS, THE EIGHTH-GENERATION WHISKY-MAKER AND MANAGING DIRECTOR OF MAKER'S MARK, EXPLAINS WHY THE BRAND'S CELLAR AGED EXPRESSION IS A PEAK INTO THE FUTURE OF BOURBON.
Wine The Time Is Right
What does the future hold for winemaking? Steph Dutton, senior winemaker for Penfolds, has some ideas.
