SINGAPORE

DESIGN. PEOPLE. FOOD.

BASKING IN BREAD

Baker and co-owner of GLOBAL BAKER, DEAN BRETTSCHNEIDER

TEXTILE TWINS

SANTHI and SARI TUNAS of Binary Style

FEATURES

Stories by Carol Kraal

WORK ANYWHERE

Resorts and hotels have to cater to the new breed of client who mixes work with fun. WATG offers ideas

There has to be proper segregation of work and relaxation zones. We go to a resort to step away from the frenetic busy world; we don’t want a beautiful holiday resort to turn into our office. We need to ensure zones for working do not interfere with the rest of the spaces for wellness, reflection, relaxation and fun! This zoning must be achieved through architecture, landscape design, interior design, and careful project planning and programming of spaces at the very early stages.

GUY COOKE

ASSOCIATE PRINCIPAL AND DIRECTOR OF ADVISORY SERVICES, ASIA PACIFIC, WATG

FORAYS INTO FURNITURE

JARROD LIM. KARYN LIM. I AM NOT DAVID LEE

These local designers are attracting global attention

ETHEREAL CHAIR by I AM NOT DAVID LEE

INSPIRED BY SEED PODS

MARIA WARNER WONG'S massive collection of seed pods plays a role in how WOW ARCHITECTS design the new MANDAI RESORT

KEEPING SINGAPORE-NESS IN OUR ARCHITECTURE

Architects give their views

THE SECRET LIFE OF THE PENCIL

Authors ALEX HAMMOND and MIKE TINNEY produce beautiful visuals of pencils used by creative personalities

"I use my pencils until they almost disappear."

Stephen Wiltshire Architectural Artist

CREATING BEAUTIFUL ETHNIC SPACES

Leading hospitality designer believes in being humble and listening to advice

The private dining walls of Cantonese restaurant Jiang-Nan Chun, Four Seasons Singapore are dotted with white ceramic tiles, emblematic of one of the most important life-giving produces of China: rice grains

Story by Carol Kraal and Sara Graav

WOHABEING

Furnishings with regional elegance

PERSONALITY

RACHEL KHOO

"The famous Swedish meatballs, probably Sweden’s biggest culinary export. Even my cousins in Singapore went all the way to Ikea to eat them, such is their culinary reputation…”

Story by Carol Kraal

FOOD PERSONALITY AND COOKBOOK WRITER

"It's your individual and your unique sense of perceiving the world and translating it into something creative that will set you apart."

What are you favourite kitchen tools?

A good quality sharp chefs knife – the best investment you can make. A heatproof silicone spatula, perfect for stirring in hot foods as well as folding in delicate souffles.

A microplane grater, good to grate spices like nutmeg aswell as hard cheeses.

What advice from your mentors at Design College (Central Saint Martins College of Art and Design) and Food College (Le Cordon Bleu) stays with you till today?

CSM – It’s not necessary the execution that is important but more to have the initial idea. You can always hire the right skilled worker but you can’t hire someone to create an idea like you do. It’s your individual and your unique sense of perceiving the world and translating it into something creative that will set you apart.

LCB – Work quick, work clean.

How do you relax, and what food do you crave for after a hard day at work?

After a long day I love running a hot bath, making a cup of tea and reading a good book in the bath tub with a couple of squares of chocolate – Tony’s chocolate is my favourite. They are slave free.