Looking back I remain a content man.
Saturday, December 12, 2009
This One Made Me Go Daytona Mad
It's been nearly over two years since I first lay my eyes on a manual Daytona. It was an instant love affair that defied rationality and caused some criticism when I sold the majority of my existing collection to fund some more Daytonas.
Looking back I remain a content man.
Looking back I remain a content man.
Friday, December 11, 2009
Kōhī コーヒー Equals Japanese For Coffee
Japanese coffee culture is exceptionally sophisticated. The Japanese are the true pioneers of ‘canned coffee’. Canned coffee can be found almost everywhere from Vending machines to Convenience stores.
Depending on the time of the year they may be heated for consumption. They can be quite sweet to bitter depending on your taste. The most famous canned coffee is made by the Pokka company since 1973.
The even bigger craze in Tokyo are ‘syphon coffee’ stores which could certainly give some of the global coffee chains are run for their money. Most people compare the look of the syphon brewer to something you’d see in a science lab, as the dual glass chamber ‘defies gravity’ by pushing water up the central tube to the upper chamber for extraction.
Once the extraction is complete and the heat source is removed, a vacuum is created and the resulting brew is sucked back down through a cloth filter to the bottom chamber, separating the grinds from the brew. It’s mesmerising to watch and it’s hard to ignore the ‘wow’ factor.
A more elaborate syphon coffee set up.
The resulting black brew is divine in terms of purity of flavour and total lack of bitterness. This must be the most perfect black cup of coffee I’ve ever tasted.
Some people believe that the flavour is maximised as the coffee brews at about 2ºC below boiling point, without ever actually boiling.
The specialty coffee supply shops one finds are just as amazing.
Another coffee shop in Omotesando, a major up market shopping avenue in Harajuku, Tokyo. This is where all the international fashion brands have stores. If Paris or Milan are the centre of world of fashion design, then Omotesando is the centre of world fashion consumption.
The ultimate coffee shop in Tokyo however is in the side streets of Ginza. Here we enjoyed our coffee and chocolate cake with a shot of Cointreau.
We also indulged in some Ladurée Macaroons in Ginza. Amazing how last year when we were in Tokyo there were no Macaroon shops or European chocolate shops, this year we found many of each just in Ginza. On our final day in Tokyo there were queues outside any western cafes and the local sweet shops were practically empty.
Hopefully this report will send your taste buds into a frenzy.
Depending on the time of the year they may be heated for consumption. They can be quite sweet to bitter depending on your taste. The most famous canned coffee is made by the Pokka company since 1973.
The even bigger craze in Tokyo are ‘syphon coffee’ stores which could certainly give some of the global coffee chains are run for their money. Most people compare the look of the syphon brewer to something you’d see in a science lab, as the dual glass chamber ‘defies gravity’ by pushing water up the central tube to the upper chamber for extraction.
Once the extraction is complete and the heat source is removed, a vacuum is created and the resulting brew is sucked back down through a cloth filter to the bottom chamber, separating the grinds from the brew. It’s mesmerising to watch and it’s hard to ignore the ‘wow’ factor.
A more elaborate syphon coffee set up.
The resulting black brew is divine in terms of purity of flavour and total lack of bitterness. This must be the most perfect black cup of coffee I’ve ever tasted.
Some people believe that the flavour is maximised as the coffee brews at about 2ºC below boiling point, without ever actually boiling.
The specialty coffee supply shops one finds are just as amazing.
Another coffee shop in Omotesando, a major up market shopping avenue in Harajuku, Tokyo. This is where all the international fashion brands have stores. If Paris or Milan are the centre of world of fashion design, then Omotesando is the centre of world fashion consumption.
The ultimate coffee shop in Tokyo however is in the side streets of Ginza. Here we enjoyed our coffee and chocolate cake with a shot of Cointreau.
We also indulged in some Ladurée Macaroons in Ginza. Amazing how last year when we were in Tokyo there were no Macaroon shops or European chocolate shops, this year we found many of each just in Ginza. On our final day in Tokyo there were queues outside any western cafes and the local sweet shops were practically empty.
Hopefully this report will send your taste buds into a frenzy.
Wednesday, November 25, 2009
Lost in Translation
Our second journey to Japan was more targeted in the sense that we only had one week and we wanted to get a deeper appreciation of Tokyo and its people. One quickly realises that even this is an ambitious time frame to get a true sense of this vast city. In Tokyo nothing is done in half measures, the luxury boutiques are essentially the size of Office Towers, taking the customer experience to a completely new standard. Service is always impeccable, with ‘getting the detail right’ a Japanese obsession.
Our first day was much the same as last year, WET, we got soaked. On our second day, we were again welcomed by a Tokyo tower view from our hotel room with the majesty of Mt Fuji in the backdrop. It is views like these that we have so deeply missed since our first visit, which was over 18 months ago. The rest of the week's weather continued to be fine, warmer than we were expecting.
What made our holiday so special this time around was the fact that we also stayed at the magnificent Park Hyatt Tokyo which was the centrepiece in the movie ‘Lost in Translation’, starring Bill Murray and Scarlett Johansson. The Park Hyatt Tokyo must surely go down in the history of cinema. Rarely can a hotel have benefitted so greatly from a movie having been filmed there.
Imagine our excitement as we approached what must be one of the most luxurious hotels we have ever stayed at.
Specially commissioned artworks and furnishings as well as beautiful antiques, throughout the hallways are pleasant diversions.
This rooftop pool(47th floor of the middle tower) must sport one of the best views in the world. We certainly capitalised on the hotels fabulous facilities.
Our room on the 49th floor was just as breathtaking as the views.
Now this is what I call a spirits mini bar.
With all this excitement a pre dinner glass of champagne was in order.
The atmosphere is exactly the same as in "Lost in Translation" and as you wander the corridors, you almost expect to bump into Scarlett Johansson around every corner.
The New York Bar is located on the 52nd floor which is the top tower. The views and layout make this an electrifying experience one that will be cherished by us for a long time. The steak was perfection itself, and the duck breast the biggest we have ever encountered.
The cool Jazz band from Chicago, played late into the night.
This was only a small part of our latest adventures in Tokyo and an experience that we will greatly treasure.
Our first day was much the same as last year, WET, we got soaked. On our second day, we were again welcomed by a Tokyo tower view from our hotel room with the majesty of Mt Fuji in the backdrop. It is views like these that we have so deeply missed since our first visit, which was over 18 months ago. The rest of the week's weather continued to be fine, warmer than we were expecting.
What made our holiday so special this time around was the fact that we also stayed at the magnificent Park Hyatt Tokyo which was the centrepiece in the movie ‘Lost in Translation’, starring Bill Murray and Scarlett Johansson. The Park Hyatt Tokyo must surely go down in the history of cinema. Rarely can a hotel have benefitted so greatly from a movie having been filmed there.
Imagine our excitement as we approached what must be one of the most luxurious hotels we have ever stayed at.
Specially commissioned artworks and furnishings as well as beautiful antiques, throughout the hallways are pleasant diversions.
This rooftop pool(47th floor of the middle tower) must sport one of the best views in the world. We certainly capitalised on the hotels fabulous facilities.
Our room on the 49th floor was just as breathtaking as the views.
Now this is what I call a spirits mini bar.
With all this excitement a pre dinner glass of champagne was in order.
The atmosphere is exactly the same as in "Lost in Translation" and as you wander the corridors, you almost expect to bump into Scarlett Johansson around every corner.
The New York Bar is located on the 52nd floor which is the top tower. The views and layout make this an electrifying experience one that will be cherished by us for a long time. The steak was perfection itself, and the duck breast the biggest we have ever encountered.
The cool Jazz band from Chicago, played late into the night.
This was only a small part of our latest adventures in Tokyo and an experience that we will greatly treasure.
Sunday, November 8, 2009
It All Started With An Email
The internet age has brought to us some wonderful trappings, whilst also empowering us to develop enduring friendships despite physical distance.
About eighteen months ago when I was posting on the Timezone Hublot forum, an unexpected email by Emil hit my inbox. From this simple act and of course a few long lunches and drinks in between LOL, spawned the idea and my personal mission to inspire Jean Claude Biver (JCB) to visit the land down-under.
This all came to fruition on the 22nd of October 2009. The venue was carefully chosen so as to complement the theme of the night. Situated in the dress circle of the harbour, Quay restaurant has some of Sydney’s most spectacular views, sweeping from the Opera House to the Harbour Bridge.
The food created by Executive Chef Peter Gilmore is equally awe-inspiring, innovative and celebrates the diversity of Australian cuisine. Quay did live up to its reputation and the food was definite ‘fusion’.
The service was attentive and friendly, really couldn’t fault it. Some complained about the slow wine service but maybe this was wise.
Some of the latest Hublot creations also caused a stir.
King Power - the name says it all.
The ladies took a strong liking to the playful avant garde colour combinations.
This night that was not so much about the Hublot watch, but more about a man’s ability to vividly communicate his passion for life, family and his work.
I’m sure that not just a few guests sensed that JCB takes immense joy in all of his endeavours with cheese making being very close to topping the list.
Importantly, the guests provided the secret ingredient that made the night such a memorable success. This was not just a gathering of the privileged and self important, rather an intentionally eclectic mix of watch lovers, serious collectors, entrepreneurs, business people, artists, sports people etc that had the boldness to converse. People just let loose and had a genuine good time.
The gang and some new friends.
We hope that we have been successful in casting the Aussie mystique and passion on JCB and the Hublot team so they boomerang back in the near future.
About eighteen months ago when I was posting on the Timezone Hublot forum, an unexpected email by Emil hit my inbox. From this simple act and of course a few long lunches and drinks in between LOL, spawned the idea and my personal mission to inspire Jean Claude Biver (JCB) to visit the land down-under.
This all came to fruition on the 22nd of October 2009. The venue was carefully chosen so as to complement the theme of the night. Situated in the dress circle of the harbour, Quay restaurant has some of Sydney’s most spectacular views, sweeping from the Opera House to the Harbour Bridge.
The food created by Executive Chef Peter Gilmore is equally awe-inspiring, innovative and celebrates the diversity of Australian cuisine. Quay did live up to its reputation and the food was definite ‘fusion’.
The service was attentive and friendly, really couldn’t fault it. Some complained about the slow wine service but maybe this was wise. 
Some of the latest Hublot creations also caused a stir.
King Power - the name says it all.
The ladies took a strong liking to the playful avant garde colour combinations.
This night that was not so much about the Hublot watch, but more about a man’s ability to vividly communicate his passion for life, family and his work.
I’m sure that not just a few guests sensed that JCB takes immense joy in all of his endeavours with cheese making being very close to topping the list.
Importantly, the guests provided the secret ingredient that made the night such a memorable success. This was not just a gathering of the privileged and self important, rather an intentionally eclectic mix of watch lovers, serious collectors, entrepreneurs, business people, artists, sports people etc that had the boldness to converse. People just let loose and had a genuine good time.
The gang and some new friends.
We hope that we have been successful in casting the Aussie mystique and passion on JCB and the Hublot team so they boomerang back in the near future.
Friday, October 9, 2009
New camera play – Daytona 6239 YG Tropical
I just got a new Panasonic DMC TZ7 Lumix with Leica lens and took a few snaps on a quiet weekend. Funny how a few pictures make you appreciate the beauty of a watch so much more. Vikki said she had never noticed the rings in the subdial until she saw these photos.
Finally I am getting closer at capturing the tropical coloured sub dials.
Hope you enjoy
Finally I am getting closer at capturing the tropical coloured sub dials.
Hope you enjoy
Wednesday, October 7, 2009
Half the world in 18 days! – Part 2 JCB Désalpe
I landed in Zurich at 11pm on Friday the 11th. Normally when travelling on business the weekend is spent in solitude as I love exploring new places in the luxury of my own time and space. However this time around something unplanned but truly wonderful was occurring the next day.
The next morning was an early rise, as I had to get to the Zürich Hauptbahnhof to catch the earliest train to Vevey. The train ride takes about 2-3 hours and you get to see the petite village postcard landscape that typifies Switzerland.
Approaching Vevey and Lausanne one can appreciate the beautiful scenery around the Lake Geneva area. It comes as no surprise that scholars, actors ‘Charlie Chaplin’ and men of writing such as Victor Hugo and Russian novelist Fyodor Dostoevsky, chose to reside here in their autumn days.
Arriving at Vevey, I made my way to the........
Scenically located in the heart of Vevey, between Montreux and Lausanne, Hotel Des Trois Couronnes offers the most enchanting views of Lake Geneva and the Alps. A jewel among the leading Swiss small hotels, the hotel has always been a happy retirement for royalty and other dignitaries. A complete renovation of this palace, built in 1842, has recreated the unique charm and the environment reminiscent of the Belle Epoque.
To get into the spirit of things, it was time to relax with glass of Champagne and plan out the rest of the day’s activities.
Back in the room, the real purpose of my visit to Vevey is revealed.
I was invited to attend Mr Biver’s Désalpe with his family and friends. During September and October, "Désalpe" is the best-known of all traditional mountain festivities. After more than four months of grazing in alpine pastures, cows make their way down to the plain. You'll see the "armaillis" dressed in "bredzons" and their ladies in "dzaquillons". As for the cows, thundering bells will be hanging from their necks and brightly coloured flowers on their heads.
It was a shame that I could not be here since Friday and watch JCB lead his cows from the fields (La Neuvaz) where they stay in summertime, to the farm house down the mountain (where he lives himself). This is the place the cows stay in wintertime. The way down the mountain is 18 km long, and Mr Biver walks down with the cows and the farmers who were up in the mountain during the summer to make the cheese.
Here are some photos of the celebration.
Yummy Cheese
Once Mr Biver made it down to the farm the festivities really started.
Time to eat the wonderful Gruyère cheese, sausages, and sample some other local produce.
Some serious local wine tasting was also conducted.
This has certainly been a glorious experience. Hublotista certainly know how to indulge in the best of life. I must thank Emil (also for sharing your pics) and the gracious team at Swiss Prestige and Hublot for giving me the opportunity to attend and to share this special time with the Biver family.
The next morning was an early rise, as I had to get to the Zürich Hauptbahnhof to catch the earliest train to Vevey. The train ride takes about 2-3 hours and you get to see the petite village postcard landscape that typifies Switzerland.
Approaching Vevey and Lausanne one can appreciate the beautiful scenery around the Lake Geneva area. It comes as no surprise that scholars, actors ‘Charlie Chaplin’ and men of writing such as Victor Hugo and Russian novelist Fyodor Dostoevsky, chose to reside here in their autumn days.
Arriving at Vevey, I made my way to the........
Scenically located in the heart of Vevey, between Montreux and Lausanne, Hotel Des Trois Couronnes offers the most enchanting views of Lake Geneva and the Alps. A jewel among the leading Swiss small hotels, the hotel has always been a happy retirement for royalty and other dignitaries. A complete renovation of this palace, built in 1842, has recreated the unique charm and the environment reminiscent of the Belle Epoque.
To get into the spirit of things, it was time to relax with glass of Champagne and plan out the rest of the day’s activities.
Back in the room, the real purpose of my visit to Vevey is revealed.
I was invited to attend Mr Biver’s Désalpe with his family and friends. During September and October, "Désalpe" is the best-known of all traditional mountain festivities. After more than four months of grazing in alpine pastures, cows make their way down to the plain. You'll see the "armaillis" dressed in "bredzons" and their ladies in "dzaquillons". As for the cows, thundering bells will be hanging from their necks and brightly coloured flowers on their heads.
It was a shame that I could not be here since Friday and watch JCB lead his cows from the fields (La Neuvaz) where they stay in summertime, to the farm house down the mountain (where he lives himself). This is the place the cows stay in wintertime. The way down the mountain is 18 km long, and Mr Biver walks down with the cows and the farmers who were up in the mountain during the summer to make the cheese.
Here are some photos of the celebration.
Yummy Cheese
Once Mr Biver made it down to the farm the festivities really started.
Time to eat the wonderful Gruyère cheese, sausages, and sample some other local produce.
Some serious local wine tasting was also conducted.
This has certainly been a glorious experience. Hublotista certainly know how to indulge in the best of life. I must thank Emil (also for sharing your pics) and the gracious team at Swiss Prestige and Hublot for giving me the opportunity to attend and to share this special time with the Biver family.
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