Austin Bush Food Blog

www.austinbushphotography.com
Who: Arriving in Thailand in 1999 as a linguistics student on a study abroad scholarship, Austin Bush has stuck around ever since, first in a nine-to-five capacity, then blossoming as a freelance writer and photographer. He has contributed to Lonely Planet, Thai Day and Saveur, among other publications.
Why we like it: With screenshots from Google Maps, Austin shows you where to find all the best street eats. He also interrogates the street chefs, so that by the time you go, you know exactly what to expect (without taking away all the fun). The professional photos are dazzling and there are new posts most weeks. Sift through the archives for exciting write-ups on a Cameroonian restaurant in Bangkok, Laotian street stalls selling rare wildlife, savory pies in Auckland or dim sum in Hong Kong.

Bangkok Glutton

www.bangkokglutton.com
Who: Chawadee Nualkhair got into food as a child because her mother couldn’t cook. She got a cooking diploma from L’Ecole Gregoire-Ferrandi, then went on to cover much more serious issues working for international news agencies. Now a freelance journalist, Chawadee has also released her first book, Bangkok’s Top 50 Street Stalls. She’s now going national with a follow up covering the whole of Thailand.
Why we like it: Dedicated almost exclusively to documenting street eating in Bangkok, Chawadee has a knack for hilarious and informative storytelling, with turns of phrase like “porky, piggy goodness” and a poetic ode to beef noodles, not to mention an eye for down-to-earth but beautiful pictures. Best of all are the actual over-the-shoulder videos of street cooks preparing their dishes, a seldom-seen perspective.

Riya’s Kitchen

www.riya-kitchen.blogspot.com
Who: An executive personal assistant by day, and a self-taught cook, Riya is a veritable Thai Julie Powell (of Julie and Julia fame). Inspired by Singaporean food blogger Chubby Hubby, she got her ex-boyfriend to teach her to build a website. Her detail-oriented approach in the kitchen was handed down from her mother who said, “We can know where a woman comes from by the way she chops her chillies.”
Why we like it: Riya’s Kitchen is primarily comprised of recipes devised in the author’s own kitchen. Riya cooks everything from pastas and self-concocted dishes to various nam prik and yam dishes, all in addition to posting restaurant and street stall reviews from Bangkok, Phuket and elsewhere.

Eat Out Loud

www.ohsirin.com
Who: While writing professionally for The Nation for more than ten years, Sirin built up a real passion for street food, particularly the stories behind the classic dishes. After pursuing her master’s in the US, she’s now a writer and translator for many books for Circle Publishing, like Eat Trang & Phuket, Eat Hong Kong and Tiew Kaab Samut Iberian.
Why we like it: With her gifted penmanship and eye for a story, who better to get food tips from? Sirin told us that a good dish is 70% flavor and the rest back-story and context. Besides the heartwarming tales, we like her simple but well-designed website.

Eat and Travel Diary

http://ow.ly/bxDu3
Who: This Facebook page belongs to a couple whose shared love of food and travel really comes across on screen. They post about everything from yum street food to cute cafés, as well as all the great dishes to be found in the provinces, with a main focus on mouthwatering photos. (The text is in Thai.)
Why we like it: We already mentioned the great photos, but the best thing is the coverage of the provinces which gives welcome insight into the foods we all love but perhaps don’t know too much about.

My Sous-Vide Life

mysousvidelife.wordpress.com
Who: Daneeya started this blog in 2010, with the intention of keeping a personal record of the courses she took at Le Cordon Bleu. Little did she know she would soon have a loyal following. Now she says, “My dream is to become a more modern Nigella Lawson or Martha Stewart, someone who can make domestic things look fun and relate to a young and busy demographic.”
Why we like it: Daneeya really does cater to first-timers and those pressed for time. She embraces multiple platforms: Youtube for video demonstrations and Facebook for question time. Her takes on new restaurants, both in Bangkok and abroad, are only added from time to time, but they really are the ones most worth knowing.

Hungry in Bangkok

www.hungryinbangkok.blogspot.com
Who: A born traveler, Christopher Orcutt has enjoyed the cooking of relatives in France, California and Vietnam. Couple this with a mother who refused to cook and went only to the finest fine restaurants, and you have the makings of a bonafide foodie. He now works in advertising and documents his experience dining out in Bangkok with his partner.
Why we like it: The layout and photos may be modest, but Christopher’s daily blogging and wide range of food interests (he dines regularly at both street stalls and Michelin-star guest chef dinners) make Hungry in Bangkok a great food resource.

A new bar and restaurant are opening in a fancy hotel. Trays of cocktails are whizzing about. A delicious buffet awaits as uniformed public relations officers smile and greet “distinguished members of the press.” Who else is on the guest list? Bloggers of course, the new tastemakers when it comes to Bangkok’s wining and dining scene. But just as they gain respectability, bloggers could be on the fast track to becoming “old media.” Bangkok is the world’s number one city in terms of Facebook users—and one of the most serious when it comes to food. Put the two together and you have a potent crowdsourcing combination that could knock out both print and bloggers. As user-generated websites like OpenRice.com and Wongnai.com gain followers, we speak to the old new media and the new new media on the shifting digital food divide.

Toothless Critics

Print media reviews in Bangkok have never had quite the same aura as in other world capitals. Here, reviews appearing in print are either for newly-opened venues or promotional stunts (visiting chefs, new menus, etc.) at five-star hotels. They’re always hosted by the owner or public relations person, who lavishes attention on the writer, and the resulting critique is always positive. Even respected food writers like M.L. Tanudsri and his family avoid criticism, preferring to inspire and educate instead.This dearth of useful food reviews paved the way for bloggers to fill the gap—but even they have been reluctant to slam venues.

“I don’t usually write negative reviews. I used to think that if the restaurants are not good enough, I should tell people. But then, at the end, some customers always go to those restaurants I don’t like. So I think it’s very subjective and really up to the individual. We never know if we visit a restaurant on its bad day or not. So if I don’t think it’s good, I wouldn’t write about it at all,” says Sirin Wongpanit, a freelance writer for The Nation, Elle Decoration and Circle Publishing who also blogs at www.ohsirin.com.

“Food is one of the most difficult things to review since whether or not something is delicious is so subjective,” says Daneeya Bunnag, who blogs at mysousvidelife.wordpress.com. Pete Oh, of bangkokburgerblog.com, confirms that reviewers rarely take risks: “Most are in the middle of the road. Especially for publications, it could be bad for their business. You have to draw the line between good and bad places but sometimes people are a little sensitive about places they like. But my reviews aren’t meant to be mean. I don’t want to hurt any business and I always say that it’s really subjective. Everyone is opinionated about something and disagreement is fine.”

Ichiro Phongthon, of phongthon.blogspot.com warns of the risks of writing bad reviews, too. “A negative review is one thing, but slamming a venue or chef could damage your credibility,” he says, although he does still regularly write negative reviews.

Turning Tables

Ironically, bloggers are now falling back on the same arguments print media once used to defend against bloggers, to defend themselves against the new wave of food critics: the crowds powering user-generated websites like OpenRice.com and Wongnai.com. In short, bloggers consider themselves more professional, while the “crowds” really don’t know what they’re talking about.

“Being a good food reviewer takes lots of eating experiences. You have to know what is really delicious and what cuisines you’re not familiar with,” says Sirin. “My style of writing is the result of the information that I’ve been accumulating all my life. But when I check out crowd-sourced reviews, it’s quite hard to get the real substance from what they’re writing”.

As for Ishiro, he finds that crowd-sourced reviews can be excessive in their negativity: “Today, you can see it in a lot of forums, like Pantip. It’s not really civilized sometimes.”

For Daneeya, of blog My Sous-Vide Life, the print-blog rapprochement is further accelerated by the growing number of bloggers getting paid and entering traditional media. “I don’t really know where to draw the line,” she says. “But the clear difference between professionals and amateurs lies in the knowledge and experience, be it in the traditional or social media fields,” says Daneeya. Khetsirin Pholdhampa, a food writer at The Nation, uses the same argument to defend against the social media hordes: “Everybody can write. But we tell a better story in print, one that is fair, balanced and comprehensive. We’re a reliable source of information.”

Feeding the Masses

Whether bloggers will become more professional, or just be swept away by the social media tidal wave, crowd-sourcing is here to stay. Yod Chinsupakul, co-founder of Wongnai.com, a user-generated review guide, says his users grew from 50,000 in 2011 to 100,000 this year. “Social media has brought more channels for people to speak up. You might have just told your friends in the past that this restaurant is good or bad, but today, sites and apps like Facebook, Wongnai, Pantip and blogs allow you to reach a broader audience.”

Wongnai is about to be joined by another player. Openrice.com launched in Thailand a few months ago, and all set for its official debut. Managing Director Satinee Mokaves says, “Bangkokians’ lifestyles are changing because with mobile devices, whatever they do, they will share it online.”

Even crowd-sourced websites are struggling with Thailand’s reluctance to write useful reviews, though. “Openrice in Hong Kong is a very strong institution. We have no competitor there and it seems to be part of their life to review restaurants. I’ll have to say that the Thai character is very different. [Thais] just post photos, as a kind of way to show off, and it’s really difficult to change that attitude.” While she tries to encourage people to be more opinionated, she also believes it will take time to change the mentality: “It’s going to be better with the new generation. They’ll have been exposed to more things and will be able to share something more critical and not just post photos.”

Ichiro concurs. “All they [reviewers on crowdsourced websites] write is ‘Oh, it’s really good. We licked our plates clean.’ And then top it off with loads of photos,” he says. OpenRice’s Satinee adds, “It’s not easy to get them to write something [critical] unless they’re really pissed off, which usually ends up being too personal.”
Bangkok Burger Blog’s Pete Oh doesn’t mind the competition or lack of professionalism, though. “It’s just giving people more rounded perspectives on particular restaurants. But it’s through the eyes of the readers. I don’t think blogs or websites are taking away from each other’s readerships.”

Even Wongnai co-founder Yod has advice for those using his website: “Whatever you read, you need to think critically and use your judgment. Think carefully and look carefully—like on our website, you’ll see many eateries have got four or five stars, but you need to look at the details, not just the surface.”

The Best Food and Restaurant Blogs in Bangkok

Vithawat Muay Thai

Where: Soi Phrapinij, Narathiwas Rd., 081-407-1993.
Top instructor: Jakkrit Gerdsumrarn, nine years of muay Thai experience.
Price: B200 for a five-round class.

Baan Chang Thai

Where: 38 Ekkamai Soi 10 second junction, 02-391-3807. BTS Ekkamai.
Top instructor: Owner Kridakorn Sodprasert has over 40 years muay Thai experience.
Price: B800 for four two-hour classes, B10,000 for 12 classes (with the promises of another 12 free).

Jaroenthong Professional Boxing School

Where: 581 Ramkamhaeng Soi 39, Prachautid Rd., 02-539-3867.
Top instructor: Jaroenthong Kiatbanchong, former world lightweight champion.
Price: B4,500 for a 30-hour package, two hours per class.

Petchyindee Gym

Where: 2/F, next to Lumpini Boxing Stadium, Rama 4 Rd., 02-655-8588
Top Instructor: Sammuen Porthawee, former flyweight champion Isaan Division with 27 years teaching experience.
Price: B3,500 per month for unlimited 1-hour-15-minute classes.

Interview: Kridakorn Sodprasert

Essentials

American Tourister. Try 5/F, Central Chidlom, Ploenchit Rd., 02-793-7777. BTS Chit Lom.
Greyhound. 3/F, Siam Center, Rama 1 Rd., 02-251-4917. BTS Siam.
Louis Vuitton. B-G/F, Gaysorn, Ploenchit Rd., 02-664-7272. BTS Chit Lom.
Kloset Etcetera. 3/F, Siam Center, 02-658-1732.
Mandarina Duck. Try 1/F, Siam Paragon, Rama 1 Rd., 02-129-4436. BTS Siam.
Marc Jacobs. 1/F, Siam Discovery Center, Rama 1 Rd., 02-658-0112. BTS Siam.
Playhound. 3/F, Siam Center, 02-252-3861.
Tumi. 1/F, Gaysorn, 02-656-1221.

Best Museum:

Singapore Art Museum

Too bad for the new ArtSci museum at Marina Bay Sands, the 16-year-old museum remains the city’s favorite thanks to blockbuster shows in collaboration with the Centre Pompidou in 2011 and a series of contemporary arts at its sister venue 8Q. 71 Bras Basah Rd., +65-6332-3222. www.singaporeaartmusuem.sg

Best Fashion Brand:

Hansel

Wanna clad in local designs? Singaporean fashionistas can’t get enough of local womenswear designer Jo Soh’s vintage-inspired creations. Hansel was also a winner for I-S’s Best Fashion Brand last year. #02-14 Mandarin Gallery, 333A, Orchard Rd., +65-6337-0992, www.ilovehansel.com

Best Boutique Hotel:

Wanderlust

It’s won the award two years in a row now and Wanderlust continues to lure revisiting guests with its artsy decor by different artists, charming location in the middle of Little India and its own excellent French restaurant, Cocotte. 2 Dickson Rd., +65-6396-3322, www.wanderlusthotel.com

Best Boutique:

Black Market

The 1,500-sq-feet boutique is still the place to go for edgy contemporary fashion, with a mix of quirky menswear and funky accessories. #02-10 Orchard Central, 181 Orchard Rd., +65-6634-5201. www.theblackmarket.sg

Best Bar:

Ku De Ta

Marina Bay Sands’ rooftop bar offers killer views, good cocktails and smooth playlists—even if Bali’s Ku De Ta says they stole the name. 57/F, Sands Sky Park, Marina Bay Sands, 10 Bayfront Ave., +65-6688-7688, www.kudeta.com.sg

Best New Bar:

28 HongKong Street

Despite having a hush-hush, no sign entrance, Singapore’s freshest watering hole is one of the town’s best kept secrets thanks to its speakeasy vibe and classy cocktails. 28 HongKong St., +65-6533-2001, www.28hks.com

Best Restaurant:

Les Amis

Recently awarded 53rd best restaurant in the world by Restaurant magazine, this long-time favorite for fine dining boasts delicate French fare, a refined atmosphere and impeccable service. 16 Shaw Centre, 1 Scott Rd., +65-6733-2225.

Best New Restaurant:

Fat Cow

This classy new establishment is all about beef—wagyu, to be precise. If you can, seat yourself at the counter in front of the open concept kitchen—chatting with the chefs as they prep your food is half the fun. Good cocktails, too. Camden Medical Centre, 1 Orchard Blvd., +65-6735-0308, www.fat-cow.com.sg

Best Coffee Joint:

40 Hands

We told you, Tiong Bahru is hot. And this neighborhood’s top coffee spot, founded by barista Harry Grover brews, rare selections of coffee that caffeine addicts really shouldn’t miss. 78 Yong Siak St., +65-6225-8545, www.40handscoffee.com

Best Dessert Spot:

2am:dessertbar

The brainchild of chef Janice Wong, this dessert lounge offers innovative creations that often feature unusual ingredients incorporate in surprising ways. You’ve gotta love that they’re open till two in the morning, too! Holland Village, 21A Lorong Liput, +65-6291-9727, www.2amdessertbar.com

Essentials

Getting There

Air Asia (www.airasia.com), JetStar (www.jetstar.comwww.jetstar.com), Tiger Airways (www.tigerairways.com), THAI Airways (www.thaiairways.com) and Singapore Airlines (www.singaporeair.com) operate daily flights from Bangkok to Sinagpore. Starting next month (Jul 7) is the new budget alternative Scoot (www.flyscoot.com), which flies from B990, one-way.

DibDib Kitchen & Bar

Warehouse 10, 02-108-4270
From the owners of longtime favorite Pla Dib in Ari comes DibDib, similarly decorated with raw cement only with a DJ station that resembles an orange shipping container sat in the middle of the space. The menu contains some familiar dishes, but there are plenty new ones to try like salmon tartar with white asparagus (B300) and Langkawi bivalves with sake (B300).

Kacha Kacha

Between Warehouse 9 and 10, 02-108-4242-3, 081-629-3799
You have to pick your time wisely to get a table at this popular teppanyaki and yakitori chain from Nagoya. That’s down to the welcoming vibe rolled out by the chefs (all from Japan) whose banter and showmanship light up the premises. Try the okonomiyaki (Japanese pizza, B270), while yakitori starts from B40 (B420 for 12 sticks) and sake from B200.

Brasserie 9

Warehouse 9, 02-108-4288. www.brasserie9.com
Run by the company behind Bangkok Air Catering, Brasserie 9 serves French cuisine with a few contemporary twists. The restaurant is decorated with a mix of prominent timbers, hanging lamps and a feature wall displaying an old-fashioned world map. A la carte dishes include marinated salmon tartar with avocado and egg (B320) or try the 6-course set dinner paired with new world wines coming up soon.

Kodang Talay

Warehouse 7, 02-108-4488, 081-832-5884
The name says it all. Kodang Talay gets the plum location right by the river where it serves seafood in the classic Thai-style. It’s easy to look past the simple decorations when you’re feasting on deep-fried seabass in fish sauce, au suan (pan-fried oyster with egg) and stir-fried Thai scallop with butter.

Fire & Dine Bar & Bistro

Warehouse 10, 02-108-4388
One of several bistro-style restaurants set to open here, Fire & Dine Bar & Bistro is owned by the team behind Wine Republic. So you’ll be familiar with the décor as well as dishes like crab meat with asparagus in white wine cream, tomato coulis, and caviar.
 

Asiatique the Riverfront, 2194 Charoenkrung Soi 76. Open daily 5pm-midnight. Ferry available from Saphan Taksin Pier.

Bake Ministry

When it comes to cupcake presentation, the three sibling owners behind this bakery get it just right (their Facebook page really is a salivating sight). Thankfully, the flavors are pretty spot on too. The creatively designed cupcakes (9 pieces for B1,350) come with all sorts of colorful frosting and can be customized to your every whim, making them a real talking point. The menu is not limited to cupcakes, but also covers flour cakes, cheesecakes, pies, cookies, and macarons. Their popular Instagram (@bakeminister) offers a tantalizing taste of what’s available.
ow.ly/bwbtA. Delivery charge starts from B100. Order 3 days in advance.

Radi

Suparadi “Fin” Siwapornpitak, the owner of Radi, got her start in the online food biz through her Finny the Chef Facebook page where she posts step-by-step cooking videos. There she provides a link to her online store, which has been growing steadily in popularity over the past few years to the point that she opened a walk-in shop a month ago. The substantial menu includes such specialties as the mini-cupcakes (B240) that can be finished in four bites, giving you the chance to taste as many varieties as possible. Try the Donkey Kong (banana chocolate cupcake with chocolate fudge frosting and topped with milk chocolate) or others with fillings she claims can’t be found elsewhere.
ow.ly/bwbre. Minimum purchase of B1,000 for delivery. Order 2 days in advance.

CakeLicious

At first it can be hard to tell if the objects posted on their Facebook page are in fact cakes, so weird and wonderful are the designs. Recent posts show everything from an edible DSLR and a Black Bentley to Iron Man and a latex-clad Lady Gaga (well, she did always say that her Christmas tree is delicious). Simply email them with your idea or inquiry and they can sculpt it for you (B1,800 for 1 lbs). But don’t blame us if, after all that, you can’t bring yourself to eat the mini-masterpiece.
ow.ly/bwbvm. Delivery charge starts from B100. Order 3-5 days in advance.

Sweet Obsession

The story behind this “couture” cake design studio goes that the owner loved to bake so much that she quit her job as an auditor to start taking cooking classes at Le Cordon Bleu. Now she puts the techniques she learned towards fashioning one-of-a-kind treats using her own recipes and ingredients she says are mainly imported from France. Here, too, things can get pretty sculptural—think cakes shaped like Louis Vuitton bags and rustic wooden style chess boards. She recommends the macarons (B360 for 9 pieces) which come in different flavors week-by-week, from salted butter popcorn to chocolate caramel and dark chocolate with ginger.
ow.ly/bwbGL. Delivery charge starts from B50. Order 3 days in advance for macarons and 7 days in advance for figurine cakes.

Puroii’s Bakery

Japanese-style cakes have taken Bangkok by storm over the last few years. The owner of this homemade bakery started her training in Japan then picked up a few more techniques from Le Cordon Bleu. Fittingly, she told us that her main inspiration comes from Japan with a focus on high-quality ingredients, low sugar and light texture. She recommends the mixed fruit shortcake (B105), flourless chocolate cake (B105) and vanilla crepe cake (B115).
ow.ly/bwc0v. Minimum order of 4 pieces with delivery charge of B40. Order 3 days in advance.

Betel Box Hostel
Housed in a traditional Singaporean shophouse, this bar features a communal area where you can relax and people-watch. It serves 30 beers, including an assortment of Chimay beers (from $16)—a rare find. It also has a variety of sweet beers by Kopparberg ($18 for 330ml) and Brother’s ($12 for 500ml). Our pick? Brother’s toffee apple ($12 for 500ml)—great for an after-dinner tipple.

Fernloft Hostel
Popular among backpackers, this hidden gem has a bar that serves drinks at a price that’s hard to beat. While its beer labels are nothing to rave about—think Hoegaarden and Victoria Bitter (both at $10)—all drinks get 20 percent off during happy hour (4-9pm daily, excluding Saturday). You can even get selected brands for $1 when you order the second bottle. Now we’re talking.

Prince of Wales
With live music entertainment available every night along with half-priced beers, this place tends to get crowded. We like the Australian microbrews from the Grand Ridge Brewery—Cooper’s pale ale and Little Creatures Bright—and the selection of ciders, spirits and even shooters (from $10). Happy hours run from 9am to 9pm daily with bottled beers, house wines and spirits priced at $8.

Following the resurgence in local fashion brands at Men’s Fashion Week and Audi Fashion Festival, a new wave of local designers are blazing the trail with their brave, bold creations. We pick four most worthy to part you from your moolah.
 

MILS
Who: Founder/designer Sunny Lim participated at the Mercedes Benz Fashion Week in Australia last month, and his collections will hit stores in New York later this year, making him the most promising designer of the lot. Following in the footsteps of the now defunct Woods & Woods, Lim creates contemporary classic pieces for men with a clever juxtaposition of fabrics.

“I am greatly inspired by literature, social constructs and history,” he says.

For his next Spring/Summer collection, for example, Lim was inspired by Brit author Aldous Huxley’s Brave New World. “I juxtaposed translucency from high tech dintex fabrics overlaying paneled shirts with irregular collars to create a very utilitarian look.”

Must-buys: For the current season, made-to-order leather jackets ($1,000) and jumpers in black cotton garbandine ($235), while for Spring/Summer 2013 (pre-orders available), waterproof jackets ($199) and made-to-order leather pants ($600).

Where: Parco Next NEXT

Evenodd
Who: Another designer with a penchant for audacious menswear creations withan emphasis on streamlining the male figure, former stylist Samuel Wong’s genre-bending pieces are a hoot. “The brand came about when I was designing clothes for myself to wear to events,” says Wong. “I realized there was a gap between edgy and more wearable, minimal-type pieces in Singapore as everyone is so obsessed with the preppy look. Hence, I wanted to create something completely different.” Indeed, Wong’s philosophy of integrating masculine and feminine elements results in shirts, T-shirts, shorts, pants, blazers, jackets and even ponchos with a twist—with shirts particularly so, fused with flared, emphasized waistlines.

Must-buys: The new collection of Autumn/Winter drops from the brand’s Black line of T-shirts and accessories ($69 upwards), as well as the current range of shirts ($149 upwards) that will make you a standout anywhere.

Where: Blackmarket and Parco Next NEXT

Lion Earl
Who: Marrying fashion and architectural elements to dazzling effect, womenswear designers Lionel Low and Hariz create show-stopping, sensuous dresses that echo renowned local couturier Ashley Isham’s equally elaborate pieces. “For the current season, we came up with a narrative of a tree lady who was forced to leave her forest due to deforestation and urbanization,” says Low.

Key pieces include a dress and a skirt that were hand-beaded for more than 50 hours each. “The fabrics were then frayed to create a fringe that resembled the visual effect of the branches and roots of willow trees,” he adds. “There is also a piece with a deep plunging neckline gown with over 200 hand dyed buttons and a four-meter long train.” Ooh la la.

Must-buys: The above elaborate masterpieces aside, the upcoming Fall/Winter collection features a white chiffon dress with faux fur trimmings and a vest with playful fox motifs—definitely another stunner (all $700 upwards).

Where: Parco Next NEXT

ZAAK
Who: Informed by the works of fashion designers Raf Simons and Miuccia Prada, the brand by Daion Lim pushes the style envelope with its uncompromising take on accessories and womenswear. “I’ve always believed that any piece of design must be able to evoke emotions, whether good or bad,” says Lim. For his latest collection, Lim chose to focus on the silhouette and cut and also play on the impracticality of clothes. “Friends always harp on how everything has to be practical and it really annoys me,” he says. “So I placed pockets—some oversized and up to four—on a sleeveless top or moved the pockets to the front of pants as well.” Very bold indeed.

Must-buys: Chunky accessories and bags ($59 upwards) that are inspired by Lim’s recent trip to Dhaka, Bangladesh. “I was really interested in the strong colors, as well as their use of raw materials, in particular how they manage to weave plastic fabrics into their bags,” he says.

Where: Threadbare & Squirrel

Rolling Fog Over Mt. Fuji
Look past the silly-sounding name and you’ll find a tipple that’s as close as it gets to a traditional Old Fashioned, without being quite so, well, old fashioned. A homage to Mount Fuji—the hand-carved ice is shaped like its moniker—with a good glug of smooth 12-year-old Nikka Yoichi Japanese single malt (but of course), tangy lemon juice and Aperol for sweetness and hints of bitter orange.
$26 from CUT

Cinnamon & Grapefruit Old Fashioned
This number’s a great combination of old and new school, coupling classic American bourbon from Maker’s Mark with homemade cinnamon and maraschino cherry syrup. The caramel and vanilla flavors play off the spiced sweetness wonderfully, while a dash of Angostura bitters and tart grapefruit zest keep it balanced.
$18 from Lucky 13

Ron Zacapa Old Fashioned
Fine, so it’s not made with whiskey or brandy, but that’s the twist. An interpretation that’s geared for those with a bit of a sweet tooth, the rich flavor of the 23-year-old Guatemalan rum is accentuated with chocolate bitters, orange peels dipped in dark chocolate and demerara sugar—quite the ideal nightcap and can even serve as dessert (whatever excuse you need to have another).
$30 from Néktar