ELEGANCE IS A QUESTION OF CHOICE

TASTE THE THRILL | JULy 2015

taste the

thrillJULY 2015

Plastered 8 06

Personality

A conversation with Dominic Johnson-Hill, the creative owner of the popular label

urban legends of luxury 08

Our urban legends of luxury, your latest obsessions

fashion

beijing* 18Exploring the annals of history in one of the worlds oldest cities

travel*

lifestyle

woman of substance 10

a memorable man 11

style, you either have it or you dont 12

A dash of edginess, a touch of class will have ladies everywhere giving you the once-over

lost heaven 32

A culinary experience of the highest order, exploring the cuisine of the Yunnan Province in China

06

08 14

12 18

28

Strike a perfect balance between elegant and extravagant to look effortlessly smart

Our friend in fashion, Tracey explores the difference between fashion and style

beauty bacK to blacK 14Get your rock and roll chic on by taking it Back to Black

d i s c o v e reast hotel beijing 28We spend a few days at the hip and chic luxury hotel in the east of the city

feast yourself 31A dining experience in this bustling restaurant which promises simple things, done well

whats in a Pearl 16

Pearl or Paste - How do you know? We take a closer look

4 seasons hotel 42

bon vivant

An experience in decadence and the ultimate indulgence awaits you when you book at Hua Spa

robert cunningham 52 feast at east beijinh Paddy chan 59 catch at the four seasons

c o o K l i K e a c h e f

Set high up in the clouds this hotel offers the highest level of elegance and luxury and we had the pleasure of enjoying it for a few days

guangzhou* 36

A visit to the bustling and ever growing port city which is fast becoming the epicentre of business

Set on the 100th floor of the hotel, It is the highest restaurant which specialises in serving Western style seafood cuisine

catch at the four seasons 46

entertainment

Highlighting the latest and greatest in the wonderful world of technology

tech Know 70

Keep up to date with the most current movies, books and music

the latest 68

32

46

49

60

66

69

d i s c o v e r

hua sPa at the four seasons 44

ooPs i did it again 49Mumm @ Large has done it again, yes she cheated

jacKie cameron 50Kitchen tips from one of SAs most exciting and beloved Chefs

health

Discovering the properties of this ancient Chinese tea

Pu-erh tea 66

E D I T O R S W O R D

Graphic DesiGn & Layout Kira persaDkira@urbanlifemediasa.com031 573 2405

Editor AAliyAh MiA aaliyah@urbanlifemediasa.com031 573 2405

Office cO-OrdinatOr nOmpilO mlambO mpilo@urbanlifemediasa.co.za031 573 2405

\A xxx

ITS been a busy month as always and weve been on the road discovering new places, new tastes and new

styles. This month our adventures take us East, China.They say the economy in China is slowing down, but as you walk the streets

you really would not be able to tell. With every designer store imaginable and Michelin star chefs in almost every city, China is a hive of activity in every aspect.

WE start our journey in the capital, Beijing. It is busy, hectic actually and larger than you could possibly imagine. We loved the Great Wall and the many

historical sites that you can visit but the city definitely has an otherworldly feel about it. Old blends with new effortlessly and a visit to this city takes you on a journey of the senses.

THERE is a certain energy in the city that is now home to many Europeans who arrived on a visit and decided to stay. We caught up with one such guy. Dominic

Johnson-Hill, came to Beijing a backpacker , eight years later is the creative founder of one of the most recognisable and popu- lar clothing brands in the city. We sat down

with him to find out more about his suc- cess story. FROM Beijing it was on to Guangzhou, with its slower pace and more modern feel this city has quickly grown in

stature to become one of the most important trade cities in the region. The people of the city are friendlier than their Norther counter- parts and in general the city is completely

different. I loved being here, the weather was not the greatest but the warmth of the people completely made up for it. The one thing I must add though is that language can

become an issue, English is not widely spoken. Not here nor in Beijing, so be prepared for that. THE hotels in both cities were beyond amazing and were very excited to share these

with you. From the laid back elegance of the East Hotel in Beijing to the stunning sophistication of the Four Seasons in Guangzhou, each have their own appeal and splendour. We were privileged to meet with the chefs and they were

delighted to sit down with us and share some of their experiences and recipes. And we discover the splendour of a restaurant that specialises in food of the Yunnan Province, its name does not bely what it is, The Lost Heaven. The food was

more than spectacular. THE South Seas are famous for their pearls and we had a great opportunity to speak one of the largest manufacturers to find out more about Whats in a Pearl. And we visit a Tea plantation and enjoy the magic of Puerh tea.

Fashion is a big thing in the East and we paid careful attention to the effortless, non conformity that seemed to pervade the streets wherever we went. OUR friend in fashion, Tracy, has captured that certain je ne sais quois that sets the stylish

woman apart from the fashionable one. And this was what we saw in China, style....everywhere. OUR beauty aficionado, Fatima, takes us Back to Black. Timeless and legendary, black

never goes out of season and she shares with us the latest ways to black us into style.

WE HOPE YOU ENJOY!

PHOTOGRAPHERABHI INDRARAJANiam@abhii.com081 436 5050

With li ght a

nd

blessings

C O N T R I B U T O R S

@UrbanlifeSA @UrbanlifeSA

LIkE US ON FOLLOW US ONUrbanLifenStyle

FOLLOW US ONurbanlifenstyle.com

FOLLOW OUR BLOg

FaShION: TraceY De KocK

our fashion guru sharing current and trendy advice on how to wear whats in

BEaUTy: FaTima rinqUesT

GierDienshares the best the beauty

world has to offer

BON VIVaNT: mUmm aT LarGe

our secret contributor who waxes lyrical about

whatever is on her mind at the time

BON VIVaNT: JacKie cameron

each month chef shares handy tips and tricks for

the kitchen

DistributionOur magazine is

nationally distributed ensuring value for money

tracking All ads placed can

be tracked and monitored with monthly stats

available on request

aDDeD Value Buy a print advert and appear on our other

platforms

PERSONaLITy: miss cassiDY

our young guest writer shares her quest for

informed innovation and cultural experiences

| 06 | PERSONaLITy

8Plastered British by birth and Beijinger by choice is successful entrepreneur and creative director of Plastered 8 T-shirts Dominic Johnson-Hill whom I

had the great pleasure of meeting on a recent visit to China.

Clothes maketh this man and Johnson-Hill the man who maketh the clothes is certainly an entrepreneur with an edge. Having arrived in Beijing in 1993 as a backpacker with no way to make ends meet, Dominic Johnson-Hill, after 3 years of travelling the world and a string of unsuccessful, uninspiring jobs in Beijing, started his company in 2005 with little support other than that of his wife, Laura Hutchinson.

From its humble beginnings as a little shop 13sqm big in a quiet hutong (alleyway) Plastered 8 has since flourished into the internationally accredited Chinese street brand weve come to know today.

Plastered T-shirts are uniquely Beijing and speak to the heart of the every-day Beijinger.

Johnson-Hills concept was to take pictures of overlooked, uniquely Chinese-every-day items and plaster them onto his t-shirts to create a clothing brand China could call its own and of course, one foreigners would find interesting too.

He says, I was taking (pictures of) old food tickets that people used to use in the 1960s and 70s, iconic things that Chinese people took for granted but from a Westerners perspective it was really interesting.

Also interesting is the family-man behind the brand and as fascinating as his success-story is, to me, the most appealing thing about the Plastered 8 family is the candour and openness of their founder and proud father-of-four, Dominic.

In addressing us Johnson-Hill gave a presentation unlike any I have ever seen before. Accompanied by a PowerPoint of colourful, upbeat and almost childlike slides, Dominic Johnson-Hill spoke openly about his childhood as a boy with ADHD as well as his zeal to know more about the world and his own unique wanderlust which first brought him to Beijing (after travelling to India, South America and even South Africa).

In November 2008 he won the British Entrepreneur of the Year in China award presented by Prince Andrew and is proud of the fact that the newspaper clipping is now stuck in the toilet of his mothers house - also the place a letter of complaint from a teacher was displayed in his childhood.

WORDS: Miss Cassidy

As you can imagine nothing about the man who maketh the clothes, nor the clothes themselves, is/are ever conventional.

Showcasing beds of roses juxtaposed against construction cranes (and) Chairman Maos face stencilled on a t-shirt with a cell phone number spray-painted below with the message: To Serve the People it is clear that Plastered 8 are masters when it comes to exposing Chinas frenetic present, revolutionary past and burgeoning future.

As a brand their shirts are each one of a kind and the company continues to do the unthinkable; showcasing in equal measure both the weird and wonderful about China.

In 2006 Plastered 8 opened their flagship store in Beijing and in that same year hosted Chinas first ever hutong-runway-show in which models strutted their stuff on a cobblestone alleyway against the backdrop of traditional Chinese-courtyard-homes and lanterns intermixed with disco balls served as lighting.

Dominic was subsequently arrested for this show as it is illegal in China to host a gathering of more than three people without government permission (LOL) - but whatever, because the show truly did catapult the brand to unprecedented heights of success as they gained the attention of Vogue, Elle, City Pictorial and of course plenty television features.

In terms of marketing I would run out of pa-per writing about how innovative Plastered 8 is but Ill try and keep this as short and sweet as possible : When it comes to marketing Plastered 8 are simple - They ask local dancers in their community to wear their shirts whilst performing, they allow up and coming Chinese bands to play live gigs in their shop windows, they send pizza to the media inviting them to their fashion shows...

Basically, Plastered 8 never overlook an opportunity and with a staff of not more than 10 people, a dedication to a high-quality, innovative brand and product and a leader as outrageously fearless as he is creative, they are a winning team like no other.

PERSONaLITy | 07 |

The Great Wall and Tiananmen Square are the mainstream must see, must visits when in Beijing, but for an out-of-this-world shopping experience and for a truly meaningful and authentic gift from Beijing/China, a visit to a Plastered 8 store is truly everything you need and

MORE, trust me.

61 S Luogu Alley, Dongcheng, Beijing, China, 100009

T: +86 136 8339 4452EMAIL: dominic@plastered.com

FACEBOOK: plasteredtshirtsplasteredtshirts.com

Each month we make it our mission to scour the web for the finest in luxury and unusual items to add some va va

voom to your wish list!

Legends

Luxury

B - The Miracle-Gro aeroGarden 7

The extraordinary soil-free indoor garden that grows plants 5 times faster than soil. Grow fresh herbs, vegetables, salad greens, flowers and more... let your imagination grow wild! The AeroGarden 7 can be set up in minutes - just insert the Seed Pods in your garden, add water and nutrients, and then watch it grow! The AeroGarden 7s energy efficient, full spectrum Grow Lights significantly increase plant yields. Now you can garden indoors, year round, and your plants are Guaranteed to Grow! Fantastically Fresh & HealthyNothing is tastier than fresh herbs, salad greens, even vine-ripened cherry tomatoes picked fresh from your indoor garden

aerogarden.com

c - waTerloGic hYBrid waTer purifier

Avaliable in a wide range of trendy colours, it is the worlds first and only water purification device that combines the highest standard in drinking water quality with the flexiblity of a jug. The unique design requires no installation. It can be used anywhere either at home or away from home. Enjoy ambient water or refirgerate for cold water, you can even add ice cubes at the touch of a button. Using a triple action purification process, your water safetly is guaranteed.

waterlogic.com

d - VoYaGe Telair GuiTarA travel guitar for people on the go. Take your music with you anywhere. Acclaimed by both students and pros. Just fold it open, check the tuning and in seconds youre ready to rock, with a guitar thats lightweight, road tested and travel tough. The Voyage-Air TelAir is easy to play with a vintage feel. The guitar is a full sized performance level instrument that folds in half for easy portability. Let the music play.

voyageairguitar.com

a - Knife sharpener

This solid stainless steel knife sharpener makes professional-quality sharpening foolproof. Safely sharpens all types of knives, including serrated, specialty and high-quality Damascus knives. Features precision-ground ultra-hard tungsten carbide sharpening surfaces on patented spring-action bars. Performs three different sharpening techniques coarse sharpening (only for very dull or nicked knives), honing, and polishing. Invented and engineered in Austria by a master knife maker, this sharpener is truly art on the cutting edge.

brodandtaylor.com

aB

c d

| 08 | LIFESTyLE

U R B A N

f - Maison francis KurKdjian aqua ViTa TraVel seT

Delicate and alluring the fragrance is infused with refereshing Calabrian lemon and uplifting Sicilan mandarin with base notes of warm vanilla and tonka beans. The travel set is ideal when arriving at your destination after a long flight. The travel authorities will be pleased with the size as they comply with international airline regulations and you will come up smelling roses. franciskurkdjian.com

e - chrisTian louBouTin spiKed leaTher ipad case

Pierced with a sharp scattering of spikes and finished with his signature red lining. This Ipad case gives your tablet an edgy upgrade and is the most stylish way to transport your favourite gadget. How else will you upload your instagram images?

polyvore.com

G - alexander Mcqueen hard coVer noTe BooK

Published by abramsbooks.com, the book is a comprehensive study which takes an indepth look at the designer. It invites you into the creative mind and word of one of Britains most brilliant, daring and provocative creatives. The book also features previously unseen material and takes a glimpse at the references which shaped McQueens visionary fashion collections. Edited by Clare Wilcox this could be a perfect gift for your fashionista friend or a great read by the fire place for yourself.

abramsbooks.com

h - cuTler and Gross leaTher-TriMMed aViaTor

This updated version of the classic aviator-style shape with a cool tan leather trim on the brow bar and arms is perfect for everyday wear. Versatile and lightweight with acetate Carl Zeiss lenses, the shades come with a chic designer-stamped hard case and 100% UV protection. Champion your minimalist look with a crisp white shirt, sharp tailoring and a pair of these fabulous sunnies!

cutlerandgross.com

d

e

f G

h

LIFESTyLE | 09 |

Editors

choice!

| 10 | FaShION

Woman Of SUBSTaNCE

1 . Trouser Carcason / R799 / Mango | 2. Waistcoat Macdo / R1399 / Mango | 3. Christian Louboutin So Kate shoe / R8429.79 / christianlouboutin.com | 4. Chain shoulder bag / R32710.30 / valentino.com | 5. Witchery long sleeve / R299 / woolworths.co.za | 6. Nail Polish / R327.49 / channel.com

Striking a perfect balance between elegant and extravagant.This effortlessly smart and comfortable look matches different shades of grey and creates a combination that is flattering yet simple. We love this short sleeved waist coast with button detail and open front which makes it perfect for inbetween seasons.

5

2

1

46

3

many shades of grey

FaShION | 11 |

Make a statement with this slick sophisticated look which is classy yet edgy. The minimalist tailored design offers a look that is sleek and suave and this ensemble

is bound to grab the attention of ladies everywhere. We love the red pocket square which adds an interesting contrast to the overall look.

1. Blue Barstow shirt Dark Denim / R827 / levi.com | 2. Kenton Boots / R3261 / Jcrew.com | 3. Navy chinos / R420 / markhams.co.za | 4. Grand H Pongee Jacquard sick pocket square / R2042 / hermes.com | 5. Mens Blazer / markandspencer.com / R5594

1

2

3

45

multi shades of slicK

a MEMORaBLE Man

| 12 | FaShION

S T y L EYou either have it or you dontI believe that style brings our focus and attention to the internal, where as fashion reinforces our focus on the external. It cannot be purchased in a store. Individual items will contribute to your sense of style, but a single shopping expedition will not buy you a stylish wardrobe. Obviously anyone with a credit card

can look fashionable, but very few can be considered genuine woman of style.

or me, I think of the French when it comes to style. They just seem to have it down to a fine art. They emanate a very refined sense of style,

where as say the Chinese, whom I would also consider to be stylish, seem to have more of an eclectic sense of style. But both just seem to get it right!

The first step in the right direction is to embrace who you are. By doing this, you must not be ruled by what the rest of the world is wearing. Confidence allows you to wear anything with ease. If you believe it looks good, it will.

Ask yourself the question What truly makes my heart sing when I get dressed? Look at what really makes you feel good when you wear it, what ensembles do you love and what items would you buy again? These are just a few questions that will take you from good to great when it comes to building YOUR stylish wardrobe.

1.

They will truly troll the shops and are not swayed by style blogs, fashion magazines and labels. Stylish women will see a look they are drawn to,seek out lesser priced items and make the look their own.

2.

They know how to style themselves according to their OWN taste. Often they will say that they have had their clothes for years, and actually mean it. (You probably thinking well that would be outdated, but it is not about that it is about the way it is styled.)

3.

They always look a little less done. This might mean that they arrive in a slip on pair of shoes, wearing a chic pantsuit and a messy bob, where the other girl may be in a killer pair of heels, glitzy dress and hair sleek cut and tidy. This in itself sets a highly stylish woman apart. Best of all, she will wear it with ease, and wont feel one bit intimidated, underdressed or out of place.

five habits of highly stylish women

Fashion says me to

o style

says only me An

on.

FaShION | 13 |

4.

For them, labels are definitely not cooler. They generally veer away from them and seek out alternatives that are different.

5.

They are most definitely not slaves to fashion. They will have fun with fashion and follow trends, without looking like a slave. If they like a trend they will adapt it to suit them, if not they wont buy into it.

I think that its fair to say that it can take time to find your own sense of style.

Remember that its all about sense of self and believing in what you are wearing.

Start from within and then work outwards.

Most importantly have fun and dont try and force it. Love who you are and work

with what you have. We are all individuals, embrace that.

Be the best you!!Your friend in fashion,

Tracey

www.saimagekzn.co.za

tracey@saimagekzn.co.za

| 14 | BEaUTy

Black is VINTAGE, everybody feels comfortable in it, whether its a 1950s winged shape eye, black classy nails or a dark sensuous lip, Black will always be effortlessly chic and elegant. What we love

this season is the edgy, bit of rock and roll chic, powerful gal. SHES TOTALLY UNFORGETTABLE!

BaCk TO BLaCk

WorDs: fatima rinquest gierdien

1

23

6

FASHION FILE 1. escada wallet r11 695 2. chanel coco noir body cream r1190 3. cotton on rubi jurassic heel r599 4. blacK oPium edP 50ml r995 5. revlon unforgettable you edt 60 ml r269 6. loreal color riche mono eyeshadow noir cest noir 100 r99 7. loreal suPerliner blacKbuster in intense blacK r149 8. Palladio felt-tiP eyeliner Pen r79,95 9. sensai eyeshadow Palette in shira Kasane r68010. thomas sabo charm rose intense 50ml r79511. sally hansen miracle gel blacKy r10912. loreal color riche Preliminaire r15413. yardley gorgeous in blacK 50ml r49514. cotton on Pu motor biKer jacKet r69915. rimmel exaggerate eyeliner in blacK r7916. rimmel lash accelerator mascara extreme blacK r129

4

7

5 8

BEaUTy | 15 |

9

CHANEL 2015-16 FALL WINTER READY TO WEAR SHOW PHOTO: ROMINA SHAMA

11

10

1213

14

1516

Women have loved pearls for centuries, Cleopatra famously dissolved a single pearl in a glass of wine and drank it, simply to win a wager with Mark Antony that she could consume the wealth of an entire nation in just one meal. There is also the story that Krishna, the Hindu god discovered the first pearl which he presented to his daughter as a gift on her wedding day. But how would you know whether your precious jewel is pearl or paste.

SEa:Takes 5-10 years to developOnly 1-3 pearlsMore expensive Has a more mirror like lustre Mostly round and more sought afterMore vulnerable to wear and prone to chipping

Natural pearls are extremely rare and just as expensive, mostly due to over farming in the past. But it is said that the best natural pearls came from the Persian Gulf. Contrary to what many people think, most saltwater pearls are not natural but cultured.

However, these days with the use of modern cultivating methods it is possible to find freshwater pearls that match the lustre and shape of their saltwater counterparts at a more affordable price.

hOW TO TELL IF yOUR PEaRL IS REaL:

1. Rub the pearl on your teeth it should be slightly rough, never smooth2. Rub two pearls together, there should be a white powder that results from the friction this is the calcium. Once you wipe it away, the pearl should retain its lustre.3. Hold your pearl to the light, it should still radiate its lustre.

The South China Seas produce some fine quality pearls and visiting the factory was more than an opportunity to buy, it was a

great opportunity to learn and see.

| 16 | BEaUTy

W h a T S I N a P E a R LLegend has it that pearls were created from the tears of joy that Aphrodite, the Goddess of Love, shed when she was born from sea froth. Perhaps thats why they also say that pearls bring tears. Ancient Chinese mythology says they came from inside the brains of dragons. Then there is also

the saying that you should never buy pearls for yourself, but either give or receive as a gift. But what of this marvel of the oceans.

DIFFERENCE BETWEEN FRESh aND SEa WaTER PEaRLS:

FRESh: Takes 1-6 years to developA single mollusc can create up to 50 pearlsCheaper than SaltwaterHave a softer lustre Come in a variety of shapesMore durable and last longer

WhaT CREaTES ThE DIFFERENCE IN COLOUR:

The colour of a pearl is determined mostly by the trace elements in the water and according to the lady at the pearl factory, black pearls which used to be pretty rare are now easily cultivated by introducing iron into the water where the mollusc is growing.

Copper in the water produces pink pearls and white is dependant on the calcium in the water. But cultured pearls can also be dyed.

DIFFERENCE BETWEEN NaTURaL aND CULTURED PEaRLS:Mostly, all pearls these days are cultured. Which means they are grown in pearl farms and have the intervention of man. This means that a small piece of mollusc tissue or a bead is placed into the mollusc, which is then covered with nacre (the material pearls are actually made of.) The longer the pearl is left to grow, the better the quality and size.

DID yOU kNOW: 1. Any mollusc can produce a pearl, not just an oyster2. Currently the most popular pearl according to the

Chinese is the golden pearl3. Pearl powder is used in the making of cosmetics

and is said to have anti-ageing properties

China, what an experience. This country steeped in history, with the largest economy and population is everything you think it is and yet

nothing that you think it is.

| 18 | TRaVEL

he capital Beijing is a conundrum. That is the best way to describe it. Innovation and technology surround you, yet social media is non-existent. Google, whats that? Yet, you can access the Internet using Bing, but if

you think youre going to update your Facebook status.... thats not going to happen. Instagram.... Forget it.

Yet the hotels are magnificent, the transport system works like clockwork and you can eat just about type of cuisine you like. The pollution is insane, yet the streets are spotless. Many people wear face masks to prevent breathing in the dirty air and Chinese designers are now even creating fashion trends based on the fad. Its a great big city and negotiating your way around it is quite an experience.

The city is divided into rings and depending on which ring youre in, it could take up to an hour in Beijing traffic to get to your destination.

I had long desired to see the Great Wall and The Forbidden City, so when I got the opportunity to, I jumped at it. Arriving at the airport, all googly eyed and ready for my Grand Adventure I was not ready to be greeted by a rather angry taxi driver who literally demanded extra money from us for toll fees, but only after we had arrived at our destination.

TRaVEL | 19 |

| 20 | TRaVEL

And this was our Welcome to Beijing after that it was a crazy couple of days in a city that seemed to be constantly angry. It was only after settling in did I think about it, the insanely crazy traffic, the constant cloud of pollution hovering over the city and a nation constantly on the move, perhaps if we lived here we may also be pretty grouchy.

So, it was with a little trepidation that we booked our tour with Great Wall tours to visit the ancient structure, and this is where I really began to get concerned. Traveling alone, I chose not to do a private tour but rather a coach tour where the chances of meeting other English-speaking travelers existed and the guide was also English speaking. Enter Justin,

I should have been more concerned when he called me in the morning to ask me to take a taxi to meet him at another hotel, as my hotel was too far, but eager to see more of the streets I was happy to oblige. And then we were off, a small group of just seven people. This seemed perfect, except we spent two hours in traffic...and Justin slept. When he finally woke up it was to take us to a Jade factory, no problem, and we all learnt some new information, but when no one bought anything, this is when Justin became angry.

From the smiling, welcoming nice guy (though he slept most of the way) he became rude and non-engaging. He told us nothing about anything and we had to constantly ask him questions, which he answered in monotones. We passed a beautiful orchard area where they were growing cherries, apples, peaches and other fruit and we requested to stop and buy some, the answer was an unequivocal, No.

A

B

TRaVEL | 21 |

It got worse as the day progressed but the cherry on the top was on our return when Justin abandoned us. To be fair, he brought us back to the city but then jumped out and left us with a completely non English-speaking driver to get back to our hotels.

But, I digress. The only point I was making with this is not to use Great Wall Tours or if you do, ask for Tony. Now he was an amazing guide, but more of him later.

BEIJING IS A MUST DO DESTINATION FOR ANY AVID TRAVELLER OR HISTORY BUFF. THE CITY IS A LIVING HISTORY BOOK. OF ALL THE THINGS TO SEE AND DO, IF YOU

ARE ON LIMITED TIME THESE ARE THE MOST IMPORTANT:

THE GREAT WALL OF CHINA

he Great Wall is... Great. Over 21 thousand kms long and built as early as the 7th century, the wall stretches as far as the eye

can see. Just its imposing size is enough to give you goosebumps and take your imagination to a far off place and time. There are no words to describe the feeling once you step on it. The drive out of the city and a grumpy guide, all are worth it once you wit-ness the majesty. We ascended at Badaling, but there are other less touristy places that are just as amazing. Badaling is pretty much a tourist trap as the only way to get to the top is by cable car and this costs 80CNY, about R160, not included in the fare and is by far the busiest point. We were lucky, apparently we were there on a not so a busy day. But try other points like...... Mutianyu, it is less busy and has better views with more watchtowers to enjoy.

A: The Great Wall Of China - Badaling B: Inside a shopping mallC: Stopped at a road side vendor and bought the most delicious Yangmei also known as Waxberry (what we didnt know was that we needed to soak them for a little while first before we ate them) C

the Ming tombs reflect the then philosophy and worldviews of the Ming and Qing dynasties.

Emperor Chengzu also commissioned the building of the Forbidden City and the Great Dictionary of Yongle. The tomb of Changling is the largest and includes thirty-two sandalwood columns, which is interesting, as sandalwood does not occur naturally in China.

Most tours go directly to the tomb of Dingling and miss the Spirit Way, which leads to the complex and is lined with statues of guardian animals and has the biggest stone archway in China. Dinglings Tomb of Certainty is the only Ming tomb to have been excavated.

THE MING TOMBS:

ituated 42 kms outside of the city, this cluster of Thirteen Tombs which took 14 years to build is based on the Chinese principles of Feng Shui. It is enclosed by mountains in a quiet valley surrounded by tranquil waters.

The construction of the tombs was initiated when Emperor Chengzu of the Ming dynasty decided to bury his wife Empress Zu here.

Fifteen years later he was also buried in the mausoleum together with his wife and concubines. Named the Chang Mausoleum,

The tomb was completely intact and many of his personal items were recovered including jade belts, golden chopsticks and one of his crowns.

A: A statue on Spirit WayB: Silk Burning StoveC: Inside the Ming Tombs - Yongle EncyclopediaD: The Gate Of Heavenly Peace - entry to The Forbidden CityE: 16.27 mtr Stone Carving inside The Forbidden CityF: Mercury Ball to deter would-be attackersG: Parliament Building in the background at Tiannenmen Square. Police & Military at the entrance of The Forbidden City

A

B

C

| 22 | TRaVEL

THE FORBIDDEN CITY

ocated in the heart of the city, the fabulous arrangement of buildings served as the imperial palace from the

Ming dynasty to the Qing dynasty. The scale of opulence and grandeur is difficult to imagine. Building occurred from 1406-1420 and comprised 980 buildings set on 180 acres of land. Declared a World Heritage Site in 1987 it is the worlds largest collection of ancient wooden structures as all the buildings are made of wood.

Construction lasted fourteen years, required more than one million workers and included whole logs of precious Chinese wood only found in the southwestern jungles of China, called Phoebe zhennan.

Large blocks of marble were sourced from quarries near Beijing and the floors of the major halls were paved with golden bricks especially baked in the region of Suzhou. There is a stone carving which runs 16.27 metres carved out of natural stone during the Ming dynasty and weighs more than 200 tons. The pattern is of interlocking lotus patterns and includes nine dragons, the imperial insignia. The stone comes from Fangshan in the west of Beijing and was transported to the palace by sprinkling water on the road during winter to create an ice road to make it easier to pull it along.

I found the mercury ball above the throne in one of the many throne rooms intriguing. This was apparently to prevent an impostor trying to attack the emperor.

E

D

If one approached the mercury ball would be released onto the criminal.

Directly across the road from the Gate of Heavenly Peace, above which is a giant sized portrait of the Father of China, Mao Tse Tung and the entrance to the Forbidden City is the famous Tiannenmen Square.

Around the square are various imposing buildings like the parliament building and the Mao Mausoleum where the body of the most loved Chairman can be visited in the mornings. We can only imagine him turning in his grave, as his wish to be cremated was never fulfilled by his successors.

A visit to the Forbidden City is worth it even if just to experience the sheer scale of size.

TRaVEL | 23 |

F G

| 24 | TRaVEL

THE TEMPLE OF HEAVEN

he Temple of Heaven is just as beautiful aesthetically as The Forbidden City. As you walk around its majesty you can imagine the Emperors spending their time here praying for

good harvests and paying homage to the God of Heaven.

The walk down the Long Corridor a five meter wide and thirty meter long enclosed passage way connecting the Animal Killing pavilion, the Divine Kitchen and the Divine Warehouse which lead to altars in the temple are these days full of locals going about their hobbies, Tai Chi, ballroom dancing, playing cards or Chinese Chess. While we were there it was clearly wedding season with more than a few bridal couples taking pre-wedding pictures. Apparently, it is quite common for couples to take pictures at either The Temple of Heaven or The Forbidden City prior to the big day, as it brings good fortune.

Our guide on this day was Tony, who was not only a really nice guy but an absolute fountain of knowledge and very happy to share what he knew with us. I am happy to say that I learned so much about Chinese custom and history from him.

A

B

C

TRaVEL | 25 |

THE SUMMER PALACE

uilt on the instruction of the Empress Dowager Cixi who embezzled naval funds to do so, the ensemble of lakes,

gardens and palaces is breathtaking.

Known as the Dragon Lady, she was never actually a ruler but rather the mother of the actual emperor Tongzhi. He was just five at the time he came to power so his mother who had become a concubine to Emperor Xianfenh ruled on his behalf when the emperor died, as she was the only one who had borne a son. It is said that it was her rule that brought about the decline of the Qing dynasty and the rise of the Republican Movement. The Summer Palace is evidence of her grand taste and aspirations.

D

E F

A: The Temple Of HeavenB: An old man playing Chinese ChessC: The Long CorridorD: The Summer PalaceE: Golden Lions have traditionally stood guard in front of Chinese imperial palaces and tombs and are believed to have powerful mythic protection abilitiesF: You can either walk to the Summer Palace or you can take the Dragon ferry across. We took the ferry

| 26 | TRaVEL

SANLITUN

f you like a bit of nightlife and a good party, this is your spot. This area became home

to most embassies and consulates in the late 1950s after the foundation of The Peoples Republic of China decide to relocate them outside the inner city. International hotels sprung up and introduced bars to cater to the growing expat community. It became livelier and eventually locals also started opening restaurants, bars and clubs.

Today it is a hive of activity at night. Karaoke blares out the open doors, music fills the night air and the mood is festive and just a little crazy. This area is also known to house the worlds largest Adidas store. The Sanlitun Village shopping mall is hugely popular for both expats and Chinese.

IN OTHER NEWS..

Of course, you can experience the Tea Ritual, where you will be encouraged to buy slightly overpriced tea which you are assured you cannot get anywhere else and you can get a consultation at a hospital that practices Traditional Chinese Medicine and have your pulse checked for any internal anomalies or even visit a Jade Factory and buy some overpriced jade products, but the truth is, you can do any of these in any city in China. Just make sure you do not miss out on seeing what can only be experienced in Beijing by wasting time on these activities.

There are also the newer or more modern attractions like the Olympic stadium fondly termed the Birds Nest or the Water Cube, the national aquatics centre but for me it was the historical side that had the most pull. Beijing is the capital of China and no visit to the country wouldve complete without experiencing it, however, in my humble opinion Four or five days is enough.

A

B

TRaVEL | 27 |

eijing is a large sprawling metropolis with more than 21 million inhabitants. Pollution is rife and it is not uncommon to find locals walking around with facemasks on. As more and more locals abandon their bicycles for cars, the streets are crowded. This

is not to say that the bicycles themselves are not visible in abundance. The city receives more than 80 000 applicants for licenses every month and these are issued on a lottery system, with only 10 000 successful applications. Driving is determined by Road Space Rationing where the Odd-Even license plate policy is strictly enforced. This means that, if the last digit of your license plate is odd you can drive on one day and the next day is the turn of the even digit license plates.

Many inhabitants still live in Hutongs , which are alleys formed by traditional courtyard residences. These are joined to each other to form neighborhoods and although many have disappeared to make way for roads

and buildings some Hutongs have been pro-tected in an attempt to preserve Chinese heritage. High-rise buildings with apartment style living is becoming more popular with the younger generation and property prices are beyond ridiculous.

The people of the North tend to be less friendly than their Southern counterparts and English is still not common, so communication is a little difficult. The pollution is palpable and walking on the streets is like navigating an obstacle course of bicycles, people, pushcarts and vendors.

There were a few frustrating elements to this trip, like how people would cut in front of you in a queue and then pretend they havent done anything or like they can understand you perfectly when theyre trying to sell you something but suddenly cannot understand when you decline, or the fact that you cannot access social media... at all, but it is an experience.

A: The worlds largerst Addidas Store in the background- SanlitunB: Venue of 2008 Beijing Olympics - Birds NestC: Traditional Chinese neighbourhood - Hutong

C

TRAVEL HINTS

1. Always ask your hotel to write down your destination in Chinese before you get into a taxi.

2. Download the free app Global VPN if you wish to use social media. (I discovered this too late)

3. Traffic getting in and out of the city is nothing short of chaotic so plan your days well depending on where you would like to go.

| 28 | DISCOVER

EAST HOTEL Beijing

We arrived at the hotel pretty late due to our incoming flight being delayed and were warmly greeted by the friendly reception staff who quickly checked us in. Our Park View room was on the 18th floor

and offered great views of the surrounding area.

DISCOVER | 29 |

he first impression of the hotel was that it had a great vibe and warm ambience with a modern and trendy feel. To say the room was beautiful would be an understatement in fact the entire hotel had a certain pizzazz about it. The stylish and contemporary design which is innovative yet functional belies its warm hospitality. The rooms with their large windows and oak floors and not to mention the fabulous rain shower are inviting and comfortable.

Located in Jiangtai in the Chaoyang District of Beijing, the hotel is just fifteen minutes from both the airport and the CBD, making it an ideal choice for business travellers. Also, within walking distance is the fabulous 798 Art District and Chaochangdi Art Zone.

EAST was created for business travellers looking for a relaxed, convenient and contemporary environment and it delivers, fabulously. Although it is not close to the main tourist attractions it does not detract from the experience, after all it is not difficult to find a cab and most tours will pick you up from your hotel anyway.

| 30 | DISCOVER

The complimentary Wi-Fi throughout the hotel as well as in the room comes in pretty handy and although general internet access is limited in the country, it helps to just stay in touch with either the office or family.

The hotel is within the INDIGO complex which has the most fabulous mall attached to it so that if youve left anything behind or even just want to enjoy a spot of retail therapy you do not have far to go. Xian, the funky, retro lounge on the ground floor is laid back and relaxed and a perfect place to kick back after a day of either sightseeing or deal making. The whisky bar is well stocked with a selection from around the world and the live music gives you the opportunity to let your hair down.

I quite enjoyed that the uniform of the staff was more relaxed than I was used to from a Five Star hotel, they all wear jeans and trainers, I thought this was a cute touch as it immediately identifies the hotel as being a haven for relaxation, especially for those on business. It may seem at odds with the otherwise luxurious hotel, but it works, it creates the feeling of coming home after a busy day at the office.

EAST, Beijing is Swire Hotels fourth hotel in Asia and the second from the EAST brand, following the successful opening of EAST, Hong Kong.

No.22 Jiu Xian Qiao Road, Chaoyang,100016 Beijing, ChinaT: +8610 8426 0888F: +8610 8426 0999

EMAIL: answers@east-beijing.comFACEBOOK: EASTBeijing

TWITTER: EASTBeijingeast-beijing.com

DISCOVER | 31 |

FEAST Y O U R S E L F had the opportunity of dining here on an evening when there was a semi Seafood Buffet. The spread was enormous with everything from lobster to giant prawns on offer. It is called a semi seafood buffet as the appetizers are from the buffet and then you choose a main from the menu.

The starters were divine and I wished I had not eaten for at least a few days before to do justice to the great selection. The choices were too many for me but I did the best I could. You could choose from Asian hot or cold starters like sushi or stir fried spicy lobster to any kind of salad you liked.

And then the many Western options. I went with the spicy lobster, a few giant Alaskan crab claws and various salads and there was a dressing that still makes my mouth water even as I write this. It was sweet and sour, crunchy and spicy, perfectly balanced and I ended up adding it generously to everything on my plate.

For a main, I chose the grilled Halibut served on a bed of polenta with basil dressing and roasted cherry tomatoes, absolutely divine. Not only did it look gorgeous on the plate but the fish was perfectly cooked and the polenta was sublime, I ate every morsel. Of course, there is always space for dessert and was there dessert, in abundance.

I tried as many as I could but the absolute favourite has got to be the Green Tea Pannacotta, smooth, buttery and a delight to the palate. The green tea cake was also good as was the Youtiao, the fried Chinese doughnut topped with fresh cream.

The restaurant itself is lively and a little noisy but its not a distraction, just know that if you want something a little more secluded and private then this should not be your first prize. The food on the other hand is pretty phenomenal, Chef Robert Cunningham and his team have found the perfect balance between East and West and there is something for everyone.

BeiJinG

Feast (Food by EAST) is a bustling all-day restaurant promising simple things, done well . International favorites using the freshest ingredients are cooked on the spot in a vibrant open kitchen, while guests can also choose to dine alfresco on the terrace overlooking the park.

I had the opportunity to speak with Reggie Osila, the Restaurant Manager and his energy and obvious love for what he does clearly filters down throughout Feast as all the staff have the same happy disposition and go out of their way to make guests comfortable.

| 32 | DISCOVER

BeiJinG

23 Qian Men Dong Da Jie, BeijingT: 010-85162698

FACEBOOK: Lost-Heaven-Beijinglostheaven.com.cn

L O S T H E AV E N

Located in the former premises of the US Embassy in Beijing the first thing that

impresses you as you enter the courtyard is the tranquillity amidst the mayhem that is Beijing. The decor is all reds and blacks and one is instantly transported to a different place in time, but none of it is by mistake.

very element of the restaurant from the design, the menu or the artworks on display has been well thought out by the three brothers who started it. Designed to bring the cuisine of the Yunnan province to life, The Lost Heaven is truly a jewel in Beijing. The staff are attentive yet never intrusive and although English is not their first language they make every attempt to satisfy your every need.

I was greeted by Rike, the professional and very informed manager of the venue who proceeded to explain the concept to me. The Lost Heaven is more than just a restaurant, it is a cultural experience taking route in the Yunnan Province of South Western China. The area is said to be where the ancient Tea Horse Road found its origins. This cultural exchange allowed for different nations as well as sects in China to influence the food style of the region. As it is closely situated to Burma, Thailand and Tibet the tastes of the region are defined by this proximity.

Using natural, indigenous ingredients and traditional cooking methods, The Lost Heaven has successfully managed to re-invent dishes of those days gone by. To say I had eaten some of the most delicious food here, ever, would be an understatement.

The Burmese Tea Leaves salad with chilli was just too delicious for words or the Stir fried lily bulbs with snow peas and goji berries. Rike explains that goji berries are good for the eyes and keep you young, I guess I will be eating these everyday. Even the Yunnan wild vegetable cakes stuffed with wild coriander and fragrant willow and perilla seeds served with a tomato chutney leave you wanting more.

Rike was a great host, he explained the principles of Chinese eating to me. The tea leaf salad contained crispy nuts and beans and he explained that as the nuts are hot for the body, meals containing nuts will be followed by tea which is cooling He says Chinese eating is all about balance. Meals are served family style at the Lost Heaven to encourage sharing and conversation and besides, the portions are quite large.

The Da Li style stir-fried chicken with chilli is marinated for at least two hours before and then deep fried and covered in a sesame paste. The Yi tribe style stir-fried spicy beef with gin-ger and potato is pleasing to both the eye and palate and my companion once again explained that although ginger is hot to the taste it is cooling to the body, unlike the ice I had in my cold drink. Ice is cool to the taste yet hot for the body.

The Yunnan Province is also the home of the much prized puerh tea which since ancient times has been made into bricks for easier transportation. I was delighted when Rike pointed out that the decorative bricks in the restaurant were made from puerh tea.

This was truly a memorable dining experience and I am not surprised as to the popularity of the restaurant. In fact if you do not call ahead to make a reservation you may just be disappointed.

(LOOK OUT NEXT MONTH WHEN WE BRING YOU THE STORY OF THE THREE BROTHERS WHO STARTED THE CONCEPT)

| 36 | TRaVEL

TRaVEL | 37 |

After a delayed flight and almost zero conversation with anyone I finally arrived in the city of

Guangzhou feeling a little anxious as to what to expect after Beijing. What a pleasant surprise. The

people are friendly and helpful , the streets though still as busy as ever are not as crowded as Beijing

and although it rained most of the days it did nothing to dampen my spirits.

uanghzou is considered to be the birthplace of dim sum, bite sized Chinese dumplings traditionally served in small steamer baskets carted around the restaurant for customers to choose their orders. It is known in Cantonese as going to drink tea

Yum Cha as tea is typically served with dim sum. The city is an important trading port which is closely

situated to both Hong Kong and Macau with a population of just over 14 million. With more and more

business travellers coming to its shores, I was interested in finding out more of what there is to do

in the city.

THE CANTON TOWER

uilding began in 2005 to open in time for the opening of the Sixteenth Asian Games in 2010. It is

600 metres high making it the third highest tower in the world and the highest in China. With breathtaking views

over the city a visit to the tower is a must. There are a multitude of activities you can do here, like, the Bubble

Tram. The Sky Drop or the Spider walk. Not for the faint-hearted. At 433metres above the ground there is also

the worlds highest Glass Walk, where you can walk out on a glass platform and see the ground way, way below

you. I am a coward, I did not attempt this. In Guangzhou, this seemed to be the spot for those pre-wedding

pictures.

PEARL RIVER CRUISE bsolutely spectacular at night, and though this is common in other cities, like Shanghai or Hong Kong, this one was quite different. The entire

experience was in Chinese. From buying the tickets at the terminal to the tour, fortunately, I was in the

company of a Guanghzou resident who translated for me. This is probably the only negative for visitors,

if your Chinese is poor to non-existent you may not even find the tour office.

| 38 | TRaVEL

THE CHEN CLAN ACADEMY

ne of the Top Eight sites in Guanghzou, this is a true marvel of ancient skill and technique. It was founded in the fourteenth year of the Guangxu reign (1888) and completed in 1893.

The funds came from various clans in the Guangdong province with the Chen surname and served as short term accommodation when members of the Chen clan came to Guanghzou.

It covers an area of 15000 square meters and is a well preserved example of wood, brick and stone carving of the age.

The individual units are connected by long corridors and courtyards. Here you can find beautifully preserved artistic works.

Guanghzou had a long history of ivory sculpture until the prohibition of the ivory trade in 1989, but to preserve the tradition of the craft, there is a vast display of the intricate works available to see.

A: Interleading passage between rooms B: Typical example of the intricate art of ivory sculpting C: Same as AboveD: Entrance to The Chen Clan Academy E: Courtyard inside The Chen Clan AcademyF: A bronze sculpture depicting the Litchi, a popular fruit in the Guangdong Province which was often used to pay tribute to the Emperor G&H: Shamian IslandI&J: A glass case on Beijing street, only open to pedestrians. It portrays original road from the Ming and Qing dynasties

B

A

C

D

E

F

SHAMIAN ISLAND Meaning sandy surface in Cantonese, this area was once the French and British Concession. With tree lined avenues and historical buildings in various states of repair you can

get a glimpse into what was once a thriving community of Europeans. It is a popular Sunday Outing for locals and has many bars and restaurants serving Western style food and drinks.

There are only two access points to the island and traffic is strictly controlled making it an ideal place for a stroll. The mansions on the island are the best preserved, European style buildings in China and many have become government offices or apartments. There are still many consulates on the island and it is also home to many Western couples who reside in the city. The beauty of the island is the pace and atmosphere. Completely different to the rest of Guanghzou. Each building has a plaque telling of its former purpose and I found this particularly interesting as one could only wonder as to the stories they could tell.

BEIJING STREET Absolutely great for shopping. As Guangzhou is not

yet overrun by tourists that are not Chinese, the prices are relatively good, even without too much bargaining. But the most interesting thing about this street that is closed to vehicle

transport is the unique preservation of the original street remains. Excavation has discovered street remains dating back to the Ming (1368-1644 AD) and Song (960 -1279AD) dynasties, the site is preserved in a glass case. There is also a scaled down model of the original city.

TRaVEL | 39 |

G H

I

J

| 40 | TRaVEL

THE HUAISHENG MOSQUE

lso known as the Lighthouse Mosque because of its minaret which is 36 meters tall with a pointed tip, it is said to have been used as a beacon for boats. It is one of the oldest mosques in the world having been originally built over 1300 years ago. Old Chinese

Muslim literature states that the mosque was built by an uncle of the Prophet Mohammed in 627AD. The mosque was rebuilt in 1350 and then again in 1695 after being destroyed in a fire.

B

A

I asked Jer, my companion in Guangzhou, how it was that the people were so different from Beijing and he explained that the people of the North were traditionally more surly and brusque and it was nothing personal. He also told me that as China is so large and their tourists came mostly from around the country, (although we think that us Westerners are a large part of the tourist market, they do not see it the same way) they did not necessarily need to concern themselves with Western expectations. Yet, in Guanghzou, the attitude was completely different. Although, most things are in Chinese/Cantonese and I am pretty sure if I was alone I would surely have struggled, people are willing to talk to you and are so proud to tell of their traditions and show off their city. The transportation system is excellent, whether it be the underground or the buses or even the taxis, who are not out to get you.

TRaVEL | 41 |

Guanghzou is a popular city for South African businessmen due to its proximity to Hong Kong and more and more of them are beginning to visit the city. Just a word of caution to any new visitors to China, coming here for business: Jer tells me that it is customary for businessmen to be offered a cigarette or a drink or both. Young Chinese men learn these habits as young as sixteen years old. The tipple of choice is Moutai, believe me, this is more potent than tequila, so go easy on it. It is a type of prized Chinese whisky where even the cheapest bottle can set you back around $340.Moutai is the worlds only socialist luxury brand. The Chinese are also big on French Cognac, so much so that the product is often on allocation as the newly rich in China continue to indulge. It is seen as a status symbol in the country.

China is the home of the Litchi and I have never seen such giant ones before! Of course I had to have some, I bought a variety of sizes which all competed with each other for sweetness. The giant ones had the smallest seed and were divine, the medium sized ones had hardly any seed and were for me, the most delicious!

A: Entrance to the Mosque B: The minaret which was used as a lighthouse C: The Canton TowerD: View over the Pearl RiverC

Although Guangzhou is a much newer city than Beijing, with its wide boulevards and tree lined streets, it still retains its quaintness. You can buy anything from the biggest name brands like Kate Spade and Christian

Louboutin at any of the great big shopping centresspringing up around the city to traditional Chinese

clothing in the markets or at the stores alongside the road. I thoroughly enjoyed this city.

D

| 42 | DISCOVER

F O U R S E A S O N S h o t e l /

DISCOVER | 43 |

rom the polished and efficient staff to the decor, for the Four Seasons it is all about the detail. After being personally checked in, in my room, I could only but marvel at the beauty of the city below me. Floor to ceiling windows allows the feeling of being in the clouds, quite literally, as my room was on the 83rd floor. The Guangzhou Tower lit up in all its glory shines like a beacon in the distance and the glistening waters of the Pearl River twinkle in the lights off of the surrounding buildings.

The luxuriously appointed suites leave nothing out, from the oversized bath tub right next to the window to the underfloor heating to the selection of pillows to ensure you get a good nights sleep, this hotel defines excellence.

Even the little touches, like the cast iron teapot with a light snack and sachet of chamomile tea ready for pouring before bed time, breathes magnificent attention to even the finest detail. The seamless flow between the living area and bathroom creates a dream space for any traveller.

But it does not end there. There are six dining venues in the hotel includingKumoi, which serves traditional Japanese cuisine presented by a Michelin starred chef and Caffe Mondo with its Italian inspired flavours.

Tian Bar is popular with guests and has a wide selection of cocktails and champagne. The Atrium is popular with guests other than those staying at the hotel, for its spectacular vistas over the city and if you dont time it right it can be quite difficult to find a vacant table. Then of course, there is the jewel in the crown, Catch, on the 100th floor.

F O U R S E A S O N S h o t e l /

Luxurious, opulent and spectacular are three words which come to mind when describing the grand hotel in the heart of Guanghzous financial district. With its reception area on the 70th floor you can just imagine the views and vistas from the rooms above and when we opened the door to ours it was nothing short of

breathtaking.The hotel is built on the same property as the International Finance Centre , Guangzhou and has an imposing presence which can be seen from anywhere in the city. There is a fabulous shopping centre on the ground floor where you can shop till you drop. It is also conveniently located to the closest train station which is about a five minute walk away. Walking around the area is pretty safe and there is plenty to see.

Overall, the fine hospitality, efficient and friendly team and spectacular gourmet selections plus excellent location make the Four Seasons a first choice for a visit

to the city of Guangzhou.

G U A N G Z H O U

5 Zhujiang West Road , 510623 Pearl River New City, Tianhe District , Guangzhou

Tel. +86 20 8883 3888 Fax. +86 20 8883 3999

FACEBOOK: FourSeasonsINSTAGRAM: fsguangzhou

fourseasons.com/guangzhou

The Atrium looking up from the 70th floor

| 44 | DISCOVER

H u a S p aGUanGZHoU

With sweeping views over the city, a spa bath big enough to fit a family of four and a steam shower that I had trouble working ( after the scrub I was so relaxed I could barely remember my name) I was ready.

Apple explained the session to me and I eagerly did as I was told and got out of my clothes in record time. My session was to be the Four Seasons signature treatment, Flowers of the Four Seasons.

fter being escorted to the waiting room by the friendly Emily I immediately began to relax. The soothing music and aroma filled air were already doing their job and after a day of sightseeing and picture taking, my feet were in need of a little bit of loving.

I eventually found myself nodding off during the application of the crushed peony petal face mask which was applied in a gentle massage. I actually caught myself grunting in my state of relaxation so deep I could probably have been asleep. The scalp massage which followed definitely took me over the edge and I am convinced that I was in the land of dreams.

By the time the body massage with a combination of four nourishing plant oils arrived, I am not really sure at exactly which point I completely drifted off, but I think I was long gone by then.

At this point, I was pretty certain I would stay awake to enjoy the experience as I have never fallen asleep during a treatment before, little did I know.

And this was just the beginning. My therapist, Apple came in and smiling gently guided me to my therapy room. Each of the rooms are named after flowers and mine was called Daisy.

AT THE FOUR SEASONS HOTEL

An experience in decadence and the ultimate indulgence

A mu mian foot bath was followed by a lotus seeds full body exfoliation which is said to stimulate circulation and remove dead cells to revive dull skin, and after a week travelling my skin could do with some reviving.

After a steam shower to remove the scrub, I was layered and lathered in marine algae and rose water. By this time I was dozing in and out of consciousness, yes, I said consciousness, as the gentle yet firm technique used by Apple was working its intended magic.

The minute you enter the serene and tranquil spa on the 69th floor of the Four Seasons

Hotel Guangzhou you know you are about to have an experience of a lifetime.

DISCOVER | 45 |

5 Zhujiang West Road , 510623 Pearl River New City, Tianhe District , Guangzhou

Tel. +86 20 8883 3888 Fax. +86 20 8883 3999

FACEBOOK: FourSeasonsINSTAGRAM: fsguangzhou

fourseasons.com/guangzhou

All I do remember is Apple gently waking me to tell me my treatment was over. I was a little disappointed that I could not stay awake throughout to be able to remember every detail, but I must say, this was probably the best spa experience I have had to date.

In the brochure description the Flowers of the Four Season is described as : Mind and Body are simultaneously nourished and rejuvenated. All I can say is, objective realised.

Apple gave me a clear instruction not to wash the oils off for at least four hours and to drink lots of water, she neednt have worried because it was all I could do to drag myself back to my room and pass out, as relaxed as a cat who got the cream, fully clothed on the bed.

The Hua Spa, does not come cheap and bookings are essential , but if youre in

Guangzhou, whether or not youre staying at the Four Seasons, a visit to this fabulous spa is a

must.

| 46 | DISCOVER

Prepared by Ken with flourish and dexterity, this was one of the most delicious dishes I have eaten, and I am not a prawn cocktail type of person...but this was something truly special and perfectly accompanied by a 2012 Chardonnay from the Bogle vineyards in California.

The exquisitely prepared main course of Rib Eye steak with potato gratin and seasonal vegetables was paired with a Torbreck Grenache Shiraz Mourvedre a 2012 vintage from the Barossa Valley in Australia. And the dessert of a chocolate platter, mango mousse and mini chocolate souffl was paired with a NxNW 2011 Riesling from the Wallula Benches Vineyard in Washington.

The entire experience was superlative, a fine dining experience of the highest order. The fabulous setting, delicious food, convivial conversation and company combined with excellent service, all deliver on the restaurants promise of elegant dining. It really is a Catch in the City.

CATCH

ts star-inspired space, crafted by the internationally renowned interior designer Steve Leung, redefines the see-and-be-seen life in the city. If Four Seasons Hotel Guangzhou is regarded as the crown of IFC tower, Catch is the most eye-catching jewel in the crown, says Steve. Up in the sky at over 400 meters, the starry night is my inspiration. With impressive crystal elements and stylish dcor, Catch provides diners with a graceful and mood-filled environment for an exclusive dining experience.

The 102-seat dining area of the restaurant has been divided into two parts, complete with a private dining room. The designer tactfully created a semi-private dining area by placing two arc-shaped wine cellars in the main dining area, while the exquisite wine collection is turned into a contemporary backdrop that diners can admire. Diners can enjoy the breathtaking city view through the floor-to-ceiling glass window while dining in the lap of romance..

But there is more to this sparkling jewel than its decor and position. From the maitred to the chef, everyone is obliging, friendly and attentive. The Chef walks around chatting to the tables, explaining the menu and generally making diners comfortable. The sophisticated decor creates an ambience of elegance and luxury without being ostentatious or intrusive.

The maitred , Ken Law, has spent many years abroad in cities such as New York and Hong Kong and has a wealth of knowledge to share. He is also an accomplished sommelier and was very happy to assist with the wine pairing for the evening. The Chinese have a penchant for expensive wines and Catch has a wide selection from across the globe, including France, Australia and California. I was a little disappointed that I did not see any South African vintages on the wine list and urged them, gently, to investigate further.

Chef Paddy, was an absolute delight and very happy to share his love for food, the city and the hotel with us. I also threw a curveball at him when I requested a chilli sauce. At this point, although I had thoroughly enjoyed all the meals I had eaten over the days, I was really keen for a little spice. Paddy had laughingly said to choose any sauce I wanted and he would make it for me, he was not expecting chilli sauce to be my request. However, within minutes he had whisked up the most delicious sauce of coriander, chilli, garlic and a few other ingredients which created the most tangy, spicy and delicious taste sensation. (He may even be including it on the menu now)

The meal began with table side service for the starter of lobster with mayonnaise, avocado and mango...sublime!

GUanGZHoU

As the highest hotel restaurant in Guangzhou, Catch specializes in serving western style seafood cuisine and its impressive wine list includes wines and Champagne from across the globe. The Head Chef Paddy Chan has created an exquisite menu of the freshest internationally sourced

seafood and choicest cuts of meat including grain-fed black Angus beef steak.

AT THE FOUR SEASONS HOTEL

Now, being one who is loath to even set foot into the gym (in a pointless attempt to look hot), again I dont understand the obsession with wanting to exhaust oneself. Im completely convinced that I was

born without Endorphins. These happy hormones that are released when you exercise, is meant to make you feel,

in some cases, euphoric. Huh? Seriously?

Well then in addition to never having that Endorphin release, I reckon that I am

completely allergic to exercise. All it does for me is make me hot, sweaty

and very bad tempered!

My experiences with the many apparatus of torture that are strewn around the gym are also not pleasant. There was a time when I was pounding myself to death on the treadmill when I accidently upped the gradient of the blasted machine well I didnt know what that lever was for. I was left holding on for all my worth unable to let

go to lower the gradient and too breathless to scream for

help.

I had to do this for the entire 20 minutes! To say that I looked like a

bright red tomato is an understatement. I couldnt speak or walk for about an hour.

I think the staff were a bit anxious that I was either going to have a heart attack or sue them. I

had no energy for either.

Nope, when all is said and done, my idea of cheating is sneaking off with a tub of Haagen Daz Belgian Chocolate Ice cream and eating it all by myself! At least the ice-cream sticks around longer

literally!

BON VIVaNT | 49 |

O O P S I D I D I T a g a I N ! !I couldnt resist! Its too hard and surely if its done when no-one is watching or if no-one knows, then did it really happen? The mind is weak

and the bodys desire is strong and so I capitulated. I gave in! I relented! I allowed the desire to get the better of me!!

I hang my head whilst admitting that I cheated. Oh the shame! The temptation was just too much! All those gorgeous fresh morsels beckoning me, tempting me and finally I did it. And worst of all, I wanted to. I dreamed of doing it! I cheated!

Sigh, but it was glorious! That fleeting moment of blissful indulgence. Then comes the shame followed by the knowledge that all that you have achieved has come to a grinding halt and its time to lumber back onto the dreaded wagon again. Yup my most despised 4 letter word in the world. DIET!!!

What! Hold on a minute! Did you think I was talking about CHEATING-cheating? Moi?CHEAT-Cheat! Methinks not I mean I would be seriously flattered should anyone want to cheat with me but that hasnt happened yet. Im also not sure I wouldnt run a mile at the mere suggestion.

I must confess to being extremely curious as to how people managed to sneak around and have affairs in this little town of ours. Lets be honest, everyone knows everyone, if not personally but certainly by name or by face. How on earth do you manage to pull off an affair if your car is noticed parked too long outside someones house or even worse - a hotel? OK it is a lot easier, I suppose, with electronic gates and underground parking but lets just imagine!

How do you sneak off for illicit and romantic meals without being spotted by at least one person you know? How do you buy secret gifts when every time you use your card or withdraw cash that blasted little sms beeps to tell you how much you have just spent (and sadly how little you have left) and may well inform your partner at the same time?

Mumm@Large xxx

| 50 | BON VIVaNT

IN THE KITCHEN WITH

Chef Jackie CameronOne of the most exciting South African chefs over the last decade, Jackie Camerons name has become synonomous with gastronomic pleasure. Look out for Jackie Camerons School of Food and Wine which opened in April 2015 in

KwaZulu-Natal.

CatCh JaCkie eaCh month for tips:Facebook: Jackie CameronTwiTTer: @Jackie_Cameron

insTagram: jackiecameronincolourjackiecameron.co.za

THIS MONTH JACKIE SHARES THE 5 BEST SLOW COOKED DISHES

TO SERVE THIS WINTER

8 hour slow cooked Oxtail with a deep red wine richness

Osso buco with gremolata

Spicy lamb curry filled in a mielie bunny chow with lots of dhanya

Thick lentil soup finished with much smoked bacon and crispy parma ham

Slow-roasted or sous vide pork belly with winter roasted root vegetables

1

2

3

4

5

BON VIVaNT | 51 |

robert cunningham | 52PaDDy chan | 59

Cook

Like A Chef

| 52 | BON VIVaNT

Chef Robert Cunningham grew up on a small farm in the country side of Australia. The farm raised pig, sheep, cattle, chickens, ducks, and geese. There was fresh produce all around him so it was no wonder that his interest in culinary arts was first sparked

while living on the farm.In their orchard his family grew an abundance of fresh fruits and as a child growing up he watched his mother make fresh jams in their kitchen. Surrounded by food lovers in his family, Chef Rob learnt to bake cakes and breads from his mother and aunts. The smell of freshly baked pies and cakes are still forever cherished in my mind. Food was a real life affair for me and my family. says Chef Rob.

He officially began his culinary career at the age of 16 and during the past 27 years he has been blessed to have been able to work all around the world. In Australia he worked in the top restaurants in both Sydney and Melbourne which opened doors for him to work in London and Europe.

Chef Rob first got a taste of Asia when he worked in Hakuba Japan. This position eventually led him to his new home here in Beijing. I love China.

The food is fantastic and the fact that we are so close to its origins is phenomenal. You can get beautiful stone fruits from the mountains in Beijing, fabulous truffles and mushrooms from Yunnan, and fresh seafood from Dalian and Tsingtao. There are specialties from every region in China and I love that I can use them to create my dishes. says Chef Rob.

Having lived in Beijing for five years Chef Rob looks forward to helping East grow. EAST, Beijing is different from other hotels.

The restaurants are fun and exciting. Working at a hotel that encourages creativity and individuality gives the Chef the tools to create his masterpieces.

Robert Cunningham

No.22 Jiu Xian Qiao Road, Chaoyang, 100016 Beijing, China

FACEBOOK: EASTBeijingTWITTER: EASTBeijing

east-beijing.com

BON VIVaNT | 53 |

Scallops with harissa

SCALLOP INGREDIENTS: 8 large scallops King size pan-fried Olive oil pinch of salt

SALAD INGREDIENTS:radishorange baby cucumbers with flowers hervil dill

PREPARATION:1. Cook Scallops in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.2. For the harissa place all in blender and blend to a smooth paste 3. Arrange on plate with harissa on base then scallops on top and salad arranged around to look good

HARISSA INGREDIENTS: 4 large red chillies6 cloves garlic50g fresh coriander25g ground cumin25g ground coriander25g ground cinnamon 1 lemon, juice and zest only100mls olive oil

| 54 | BON VIVaNT

Your text

right

here

BON VIVaNT | 55 |

TAMARIND WATER INGREDIENTS: 60g/2oz tamarind pulp (available at Asian grocers)

CURRY INGREDIENTS:1/2tsp salt

8 heaped tbsp Thai yellow curry paste 300g lotus stems, cut into 5cm pieces 600mls of fish stock

300ml coconut milk2 tbsp lime juice

2 tbsp palm sugar 2 tbsp fish sauce

6 tbsp tamarind water (see recipe above)1 green birds-eye chilli, thinly sliced, to garnish also mint & coriander

PREPARATION:1. For the tamarind water, place the tamarind pulp into a bowl and cover with 150ml warm water. 2. Work the pulp between your fingers to break it down, and so that the seeds are released. 3. Strain the mixture through a fine sieve, reserving the liquid and discarding the fibrous material that is left behind. (This recipe will make more tamarind water than is needed for the curry; store the rest of the water in an airtight jar or bottle in the fridge and use within 24 hours.)4. Strain 600ml of the fish stock into a clean pan, stir in the curry paste until well combined, then bring to a simmer for one minute. 5. Add the lotus stems and simmer for a further 2-3 minutes, Add the coconut milk, lime juice, palm sugar, fish sauce and tamarind water. Simmer for another minute to heat through. 6. To serve, spoon the curry into four serving bowls and sprinkle over the sliced green chilli. With steamed jasmine rice and the pan-fried salmon

Seared Salmon on Sauteed Vegetables steamed rice with

curry

BON VIVaNT | 57 |

PavlovaINGREDIENTS:400 g egg white350 g sugar15 g corn starch15 g lemon juice150 g sugar

PREPARATION - CAKE:1. Mix egg white, sugar, corn starch and whip quickly for 3 mins2. Add lemon juice. Continue whipping for 2 3 mins3. Add sugar and continue whipping for 2 mins4. Make a round size, put into the oven at 110c

TO ASSEMBLE:1. Place one layer of raspberry ice cream over the cake2. Layer the ice cream with whipped cream3. Place assorted fruits as desired4. Layer with passion fruit sauce

BON VIVaNT | 59 |

A kitchen veteran, vibrant, energetic and with a great sense of humour, Chef Paddy Chan joined Four Seasons Hotel Guangzhou in February 2012. Prior to this he had enjoyed many years in various Four Seasons kitchens around the world including

Hampshire, Boston, Dublin and Singapore.

Paddy ChanBorn in Malaysia the amiable chef ironically enough only worked professionally in his country when he was stationed at The Four Seasons resort in Langkawi. With his many years of living and working abroad he has amassed a wealth of kitchen knowledge and it shows on every plate. Having been a part of the Catch team since its inception, Chef Paddy is extremely proud of his team. He stresses that menu design is a team effort, done always with the diner in mind.

As most of the diners at Catch are Chinese, the menu always reflects their taste. Even when it is a Western style dish, it is done with the local palate in mind. Chef enjoys the freedom he has at Catch to experiment with the menu and change it up. The biggest challenge for him at the moment is sourcing of product, but he says it is a challenge he loves.

It is about working with what you have, not what you want

However, he says that it is becoming a little easier now especially with vegetables, as farmers in the Yunnan Province are beginning to grow more Western type vegetables.

Although he has been classically trained and worked internationally, he says none of that matters on mainland China.

Here, the only thing that matters is what the customer wants. There are only two types of food in this world, good and bad it doesnt matter what type of cuisine you cook as long as your customers enjoy it, he says with a smile, The fundamental cooking methods are the same, steam, poach etc, respect the ingredients So, it is important to deliver a great plate no matter where you are in the world with the same standard of excellence.

For example, he says: It is difficult to find a tomato that compares with an Italian tomato in China, but you will still find tomatoes, so work with you can get. It is fortunate that the Four Seasons as a group goes the whole nine yards to source the best ingredients for their kitchens.

Chef and his team change the Catch menu at least twice a year and with the Chinese diner developing a more sophisticated palate it is anexciting time for them.

However, he points out that although the Chinese are more open to new ideas and tastes, the food should still be simple and not over complicated. He is very proud of the food he cooks and says although Michelin dining is a big deal in the West it is not that big of a deal in China, not yet.

There are many Michelin starred Chefs who have come to China to open restaurants but their venues are not Michelin starred.

Catch is one of a kind; instead of following the norm of a cuisine like French or Italian, we focus on the most popular seafood products and take inspiration from all different cuisines, says Chef Paddy, Every dish is destined to be state of the art for your eyes and palate.

Signature dishes include steamed lobster with foie gras mousse and fruit carpaccio with port wine reduction and crispy skinned ocean trout served with fennel confit, crispy shallots, and white balsamic tomatoes

I thoroughly enjoyed talking to Chef Paddy and wish both him and Catch many more years of

delicious dining!

5 Zhujiang West Road , 510623 Pearl River New City, Tianhe District , Guangzhou

FACEBOOK: FourSeasonsINSTAGRAM: fsguangzhou

fourseasons.com/guangzhou

| 60 | BON VIVaNT

Your text

right

here

METHOD: 1.In a large mixing bowl, sift the flour, cornstarch and salt. 2. Cut in the butter and mix until it resembles coarse crumbs. 3. In a small bowl, whisk the eggs and sour cream together. 4. Stir the egg mixture into the flour mixture, stirring about 1 minute, until incorporated. This dough will be crumbly. Turn the dough onto a floured surface and sprinkle it liberally with iced water. 5. Work the dough with a pastry scraper until the dough is moist. Dust with flour and knead a few times until smooth. Cut off 1/4 of the dough and shape into a smooth cake. 6. Divide the remaining dough in half and shape into rectangles. Wrap all three pieces with plastic wrap and refrigerate for at least 30 minutes. 7. Preheat the oven to 400 degrees F. 8. Place the salmon in a saute pan, over medium-high heat and cover with the court bouillon, add water if necessary. 9. Bring to a boil and skim away the fat. Reduce the heat to medium and simmer for 15 minutes. 10. Remove the salmon from the liquid, reserving and set aside to cool. 11. Remove the skin and flake the salmon. Season the salmon with salt, pepper and the paprika. 12. Cover the salmon and refrigerate. In another saute pan, over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms and shallots. Season with salt and pepper. 13. Saute for 2 to 3 minutes or until the mushrooms wilt and most of the liquid has evaporated. 14. Remove from the heat and set aside. Wipe out the saute pan, and place back over the heat and melt the remaining 3 tablespoons of the butter. 15. Add the onions. Season with salt and pepper. Saute for 2 to3 minutes or until wilted. 16. Add the rice and continue to saute for 1 minute. 17. Stir in the reserved court bouillon. Bring to a boil, reduce the heat to medium, cover and cook for about 15 minutes or until tender. Remove from the heat and cool completely. 18. Stir in the sour cream. Season with salt and pepper.

TO ASSEMBLE: 1. On a floured surface, roll out one piece of the dough into a rectangle, (15 by 9 by 1/8-inch thick) Line a sheet pan with parchment paper. 2. Place the rolled dough on the baking sheet. Use the tip of the knife, mark an area 12 by 7 to center your filling. Spread in layers: rice, mushrooms, 1/2 of the salmon, peppers, and remaining salmon. 3. Roll out the other dough and place on top pressing down to form a rectangular loaf. 4. Seal the ends of the dough completely and egg wash the entire dough. 5. Roll out the remaining dough and cut into strips and leaves. 6. Use these to cover seams and decorate the loaf. 7. Brush again with the egg wash. 8. Using a sharp knife, make a couple of cuts at the top of the loaf. 9. Place in the refrigerator and chill for 30 minutes. 10. Remove from the refrigerator and bake for 1 hour, brushing halfway through the baking process with the egg wash. 11. Remove from the oven and cool for 5 minutes before serving. Serve with watercress.

Salmon KoulibiacDOUGH INGREDIENTS:5 1/2 cups flour1/4 cup cornstarch1/2 teaspoon salt1 pound plus 2 tablespoons butter, cut into small pieces2 eggs1/2 cup sour cream

FILLING INGREDIENTS:2 salmon fillets, skin on2 cups court bouillonSaltFreshly ground white pepper2 teaspoons paprika3 large red bell peppers, roasted, skinned, seeded and julienned1 1/2 pounds assorted mushrooms, finely chopped4 shallots, minced6 tablespoons butter1 large onion, minced3/4 cup long grain white rice1/2 cup sour cream2 eggs, beaten with 2 tablespoons water

GARNISH:1 bunch fresh watercress, cleaned and patted dry2 cups Hollandaise Sauce

BON VIVaNT | 61 |

| 62 | BON VIVaNT

Whole snapper with tamarind and honeyFRIED SNAPPER INGREDIENTS:1.8 kg Red snapper 100 gm Corn flour 30 gm Chili powder 20 gm Salt 30 gm Black pepper crushed30 gm Ginger garlic30 gm Coriander leaf

TAMARIND HONEY SAUCE INGREDIENTS:1 ltr Tamarind juice 300 ml Honey 300 gm Fish Sauce200 gm Palm sugar 600 gm Sugar100 gm Lemon grass chopped 100 gm Ginger chopped 20 gm Salt

PREPARATION 1. Boil and simmer the tamarind juice with all the ingredients to half of the amount with slow fire2. Marinate the fish with the salt and chili powder, black pepper crushed ginger garlic and coriander leaf. Breaded with corn flour and deep-fry until golden brown3. Arrange the red snapper on the plate and pour the tamarind honey sauce on top of the fish

BON VIVaNT | 62 |

| 64 | BON VIVaNT

Your text

right

here

INGREDIENTScooked whole lobsters, halved lengthways, cleaned

50g butter40g (1/4 cup) plain flour

80ml (1/3 cup) dry white wine410ml (1 2/3 cups) warm milk

40g (1/2 cup) coarsely grated cheddarSalt & ground white pepper

2 tablespoons finely chopped fresh chives

METHOD:1. Remove meat from lobster shells. Coarsely chop and set aside until required. 2. Place the lobster shells, cut-side up, in a large roasting pan. Preheat grill on high. Melt butter in a medium saucepan over medium heat until foaming. 3. Add the flour and cook, stirring with a flat-edged wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. 4. Remove from heat.5. Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth. 6. Gradually add milk, whisking constantly until smooth and combined. 7. Place over medium heat and cook, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon. 8. Add the cheese and stir until cheese melts. Remove from heat. Taste and sea