STONE ISLAND IS SYNONYMOUS with textile innovation. Regardless of the types of dyeing techniques or surface treatments, the Italian label has probably dabbled in them. With such fervent love for material research, Stone Island kickstarted the Prototype Research Series in 2016. Now, I know you are probably thinking that this is nothing but another collection. You're right; the series sees capsule collections launching annually.
This story is from the Issue 180 edition of August Man SG.
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This story is from the Issue 180 edition of August Man SG.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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The Future Will Be Pixelated, Probably
What are the implications on one's lived experience as online life is rife with meaning and possibilities?
GROWING PAINS
AT MILAN FASHION WEEK, ONITSUKA TIGER UNVEILED ITS SPRING/SUMMER 2025 COLLECTION, WHICH TOUCHES ON A SUBJECT EACH OF US IS MORE THAN FAMILIAR WITH.
A Watch For The Global Citizen
Before you make your travel plans for 2025, get the perfect watch for the modern nomad.
MAKING INVESTING MORE DELICIOUS
FINANCE INDUSTRY VETERAN WALTER DE OUDE IS COMBINING HIS ERUDITION AND EXPERIENCE WITH THE STAR POWER OF HENRY GOLDING TO BRING US AN INVESTMENT PLATFORM THAT'S MUCH SWEETER THAN MOST.
WHO LET THE DOGS OUT?
ONE-THIRD OF HOUSEHOLDS around the world have a pet dog.
How Does A Hotel Brand Become The Best In The World?
Cristiano Rinaldi, president of Capella Hotel Group, shares its recipe for success.
PARADISE FOUD
It's time to give tuning out its due. We all need a break from the group chat(s).
Sunday Island Mornings
An island cluster so beautiful that Harry Winston made a watch in its honour.
A Clear Vision Of The Future
With the proliferation of its Myopia Centres, local eyecare brand W Optics is keeping Singaporeans clear-sighted for the future.
THE MAN OF MANY TASTES
On the opening day of his longgestating contemporary Italian restaurant Le Pristine in Singapore, the Esteemed chef Sergio Herman gives us a poignant account of why his philosophy of gastronomy is fundamentally inclusive.
