Pop diva Shakira and more wear Singapore brand Charles & Keith at Met Gala
A true-blue Singaporean brand has made it onto the blue carpet rolled out for the Met Gala held in New York on May 5, one of the starriest fashion events of the world.
Home-grown shoe label Charles & Keith was spotted on the feet of several celebrities, including Colombian singer Shakira, former Pussycat Dolls band member Nicole Scherzinger and famed Nigerian author Chimamanda Ngozi Adichie.
In a press release sent out on May 6, the brand said Shakira, Adichie and model Precious Lee were all wearing its Michelle Recycled Polyester Platform Sandals in various custom colourways. Scherzinger was spotted in white textured Michelle Satin Platform Sandals. All four celebrities were dressed by Nepalese-American fashion designer Prabal Gurung.
This marks the first time the brand's signature Michelle shoe has appeared at the Met Gala. On the brand's online shop, the sandals are available in white polyester, as well as metallic leather silver and gold. They retail for $99.90.
Shakira paired her custom corseted bright pink gown with sandals in a similar shade. Though her floor-length gown and voluminous train covered her feet in many pictures, Charles & Keith was tagged as providing the Hips Don't Lie (2006) singer's footwear in a video uploaded by Prabal Gurung's official Instagram account.
American model Lee wore the shoes in brown to go with her leopard print cape and shimmery brown jumpsuit. Adichie wore them in red to match her red gown with feather details, complete with bow and tie motifs.
A glimpse of Scherzinger's Michelle sandals can be seen in pictures posted to her Instagram account, peeking out from under her menswear-inspired dress with a plunging neckline.
Germany-born classical pianist Gina Alice was also spotted at the Met Gala sporting the same shoes as Scherzinger - white textured Michelle Satin Platform Sandals. She wore a strapless Kim Kassas Couture outfit that featured a black corset and white lace skirt, as well as a clutch that looked like a piano.
The Met Gala, a fund-raiser for the Costume Institute of the Metropolitan Museum of Art, was first organised in 1948. Vogue editor-in-chief Anna Wintour livened up the party in the 1990s by inviting celebrities to appear, eventually transforming the event into a high-profile catwalk for the famous.
The theme for 2025 was Tailored For You, a nod to the Costume Institute's corresponding exhibit Superfine: Tailoring Black Style. The display, which is on till Oct 26, focuses on an elegant black dandy aesthetic.
A-listers like pop divas Rihanna, Madonna, race car driver Lewis Hamilton, Oscar nominee Demi Moore, Bollywood superstar Shah Rukh Khan and K-pop idols, Blackpink's Lisa, Jennie and Rose, and Seventeen's S.Coups were all at the gala.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
AsiaOne
an hour ago
- AsiaOne
Kyoto's viral Kichi Kichi Omurice chef is coming to Singapore, here's how you can meet him, Lifestyle News
Fans of Japanese food would probably be familiar with Kichi Kichi Omurice, a popular restaurant in Kyoto that is hard to get a seat at. It's helmed by the charismatic Chef Motokichi Yukimura, who is known for his theatrical meal services and delicious omurice. If you've been wanting to try his food but can't travel to Kyoto, you're in luck because he will be coming to Singapore instead. Motokichi announced the news in an Instagram post on Sunday (June 1). [embed] "Guess who's dropping in? Yes – the legendary omurice-flipping maestro from Kichi Kichi Omurice, Kyoto is coming to Singapore," read the post. A press release on June 2 shared that the chef will host a cooking showcase at Tsukimi Hamburg's Jurong Point outlet on July 11 and 12, from 7pm to 9pm. However, not just anyone can attend the exclusive event. It will be limited to 20 pax per session and there are 40 pairs of tickets up for grabs. To win a pair, interested parties have to join RE&S dining group as a member and spend a minimum of $20 in a single receipt at &Joy Japanese Food Street at either Nex or Jurong Point from June 3 to 30 to get a chance to participate in the lucky draw. Multiple entries are allowed and you can increase your chances of winning with every $20 spend in a single receipt. Winners will be selected and announced weekly every Thursday (June 12, 19, 26, and July 3). Even if you don't get tickets to meet him, you can still try Motokichi's omurice at Tsukimi Hamburg as they collaborate on a menu that marries the popular chef's omurice with the eatery's hamburg steaks. There are two options available. The Kichi Kichi Hamburg Omurice ($16.80) features demiglace fried rice, edamame and chicken that are blanketed by an omelette shaped in the form of a spiral "tornado" and topped with a juicy hamburg steak. It is completed with the famous Kichi Kichi demiglace sauce. The Kichi Kichi Omurice ($12.80) has demiglace fried rice that is finished off with a "tornado" omelette. Both dishes will be launched on July 10 and are permanent additions to Tsukimi Hamburg's refreshed menu. 69-year-old Motokichi hails from Japan and has gained international renown for his theatrical and artful take on omurice, a popular Western-Japanese fusion dish. While donning his signature red beret, he turns each dining experience into a performance and the highlight is when he slices open his omelettes. Address: 1 Jurong West Central 2, B1-52, Singapore 648886 [[nid:697811]] melissateo@
Straits Times
an hour ago
- Straits Times
Kyoto's Kichi Kichi Omurice to run two-day event at Jurong Point's Tsukimi Hamburg
The charismatic chef Motokichi Yukimura of the famed Kichi Kichi Omurice will be in Singapore on July 10 and 11 for a cooking showcase. PHOTO: RE&S ENTERPRISES SINGAPORE – If you have not been able to score a coveted seat at the famed Kichi Kichi Omurice restaurant in Kyoto, Japan, you can now try your luck in Singapore. Helmed by Japanese chef Motokichi Yukimura, the 14-seat restaurant is renowned for theatrically serving the Insta-famous omurice (Japanese omelette rice), where a perfectly cooked omelette is sliced open to drape over a bed of fried rice. Chef Yukimura, 69, has 314,000 followers on his @kichikichi_omurice Instagram account. It carries a line that says: 'Upon request, we will go to your country to make omurice.' He has done so in cities such as Jakarta and Sydney. Up next is Singapore, in a collaboration with home-grown food and beverage group RE&S Enterprises, which focuses on Japanese cuisine concepts. On July 11 and 12, the chef will host a cooking showcase – two sessions a day for lunch and dinner – at Tsukimi Hamburg restaurant at Jurong Point. Each session is limited to 20 people, who will have to win tickets by joining a lucky draw. To do so, you need to sign up as a &Rewards Member and spend a minimum of $20 in a single receipt at &JOY Japanese Food Street (at Nex or Jurong Point), from June 3 to 30. Each winner, to be announced every Thursday, can get a pair of tickets. This collaboration has been in discussion for some time, says RE&S Enterprises' vice president of marketing Winnie Loo, whose team visited chef Yukimura at his Kyoto restaurant in February. Kichi Kichi hamburg omurice, a collaborative dish to be launched from July 10 at Tsukimi Hamburg outlets. PHOTO: RE&S ENTERPRISES She says: 'Chef Yukimura has always embraced meaningful overseas collaborations that allow his culinary philosophy to reach new audiences. One of our Japanese counterparts bridged this connection with him, making this collaboration possible.' She also confirmed that there are no plans for chef Yukimura to open a permanent Kichi Kichi Omurice outlet in Singapore. For those who are unable to get tickets, you can go for two collaborative Tsukimi Hamburg x Kichi Kichi Omurice dishes instead. First, the Kichi Kichi Hamburg Omurice ($16.80) features demiglace fried rice with edamame and chicken blanketed with a fluffy spiral 'tornado' omelette and finished with a hamburg patty. The other option, Kichi Kichi Omurice ($12.80), comes without the hamburg. The demiglace omurice, says Ms Loo, stays true to the original rich, slow-cooked demiglace sauce by chef Yukimura. But instead of the classic sliced omelette presentation, diners here will get a spiral 'tornado' omelette on the rice to ensure consistency across the dishes. The dishes will launch on July 10 as permanent additions to Tsukimi Hamburg's menu at all its outlets. First established at Jurong Point in 2022, Tsukimi Hamburg's other branches are at CapitaSpring and Hougang Mall. Ms Loo adds: 'During our visit to his restaurant, the conversation flowed naturally, and the idea of pairing his world-famous omurice with Tsukimi Hamburg's signature juicy hamburg steaks felt like a perfect match.' For more details on the lucky draw, go to Eunice Quek is STFood online editor at The Straits Times. She covers all things trending in the food and beverage scene. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
New Paper
3 hours ago
- New Paper
Thosai-eating Machine: 36 thosais and more in 68 minutes
On a humid Friday afternoon, under the warm lights of the iconic MTR restaurant in Little India, Singapore's most famous food gladiator, Zermatt Neo, did something utterly jaw-dropping. He polished off a staggering 36 thosais in 68 minutes, along with an avalanche of other South Indian dishes. And I was there to witness it, surrounded by the clatter of cameras, the gasps of onlookers and the hum of disbelief. Zermatt, the 37-year-old Singaporean competitive eater and social media sensation, is no stranger to viral food challenges. But even by his sky-high standards, this was something special. Wearing his trademark quiet focus and a hungry grin, Zermatt attacked the feast with surgical precision: 10 podi masala thosais 10 masala thosais 5 set thosais 1 godhi thosai 2 plates of podi idli 3 plates of chilli bhaji 2 bowls of bisibele bath 1 curd rice And a selection of chutneys, sagoos, raitas, lassis and lemonades. That's more than 7kg of food, drenched in 1.6kg of ghee, consumed in just over an hour. "I chose MTR because so many of my Indian followers kept recommending it," Zermatt told me post-feast, still glowing - not from sweat, but what can only be described as thosai bliss. "They said this was the place to try real South Indian food. I went for it on my own free will, and they were right." Indeed, MTR, which recently celebrated its 100th anniversary globally and 12th in Singapore, is no average restaurant. Known for its no-shortcut approach - no preservatives, no chemicals just good-old freshly ground masalas and batters - it draws loyalists from across cultures. "About 30 per cent of our podi thosais are eaten by Chinese customers," said MTR manager Srinivasa Satish Rao. "But this is the first time I've seen anyone eat 36 thosais in one go. Zermatt was smiling throughout. Incredible." It wasn't just thosais. Zermatt had never tried some of these varieties before. "I've had thosai before," he said, "but not like this. The spices, the ghee, the textures - buttery, crispy, hot. It's an experience. You can tell there's love in every fold of the thosai." And yet, watching him eat was hypnotic. Calm, composed, surgical. I couldn't help but ask: How does one even do this? Zermatt laughed and told me: "It's years of training. I started off with a 2kg capacity. I've worked up to 9kg now. Before and after each challenge, I fast for 24 hours to reset my body." What about health? "I go for full health checks every six months. My biomarkers are top 2 to 5 per cent. My doctor says I'm healthier than 90 per cent of Singaporeans." If it all sounds impossible, you should know this: Zermatt is not your average mukbanger (someone who consumes copious amounts of food on camera). With a ripped physique, a Tesla parked outside, and more than 2.2 million YouTube subscribers and a total of 4.5 million TikTok, Instagram and Facebook followers, he's a brand. He juggles nutrition knowledge, gym routines and travel schedules to pursue what he calls "performative gastronomy". At MTR, the audience of about 15 - including three camera operators, restaurant staff and curious patrons like me, drawn to the spectacle by the manager's invitation - watched with rapt attention as he gulped down thosai after thosai, mixing technique with pure willpower. What happens when you hit your limit? "You feel the flavours start to repeat, so I use tricks - mango lassi to cleanse the palate, honey lemon to lighten things. That helps reset the taste buds," he said. MTR's famed masala podi thosai was his favourite. "Perfect balance. The crispy exterior, the fluffy interior, the spicy potatoes - chef's kiss," he said. Zermatt's eating prowess is no fluke. He holds world records for devouring 92 chicken wings in eight minutes, 7kg of beef noodles in 15 minutes and 9.5kg of laksa. His recent stint with butter chicken - 4kg chicken, 3kg rice, 1kg naan - went viral. Indian food, he says, is the heaviest among cuisines. "The ghee, the spices - it hits different. But it's also the most delicious." So, is this the most thosais anyone has ever eaten in a single sitting? "I don't know," he said with a chuckle. "But if it is, I'd be happy to break my own record next time." Spectator and MTR regular Raj Nainani, who claims to have eaten there daily for years, was in awe: "Zermatt did something extraordinary. I Googled it - I think it is a world record." Behind the gluttony lies a mind of discipline. Zermatt adheres to intermittent fasting, stacks his post-challenge meals with fibre and probiotics and works out six times a week, focusing on cardio and compound lifts. "I don't binge every day. It's planned. It's science," he said. There's also deep respect for culture. "My Indian viewers love when I eat with my hands," he said. "It makes them feel connected. That connection means everything to me." Zermatt might be a global Internet phenomenon, but on May 23 at MTR Singapore, he was simply a man who loved eating thosais. The watchers clapped. The chefs peeked from the kitchen, stunned. He stood, wiped his hands, and flashed a grin. "I'm full," he said. Full of food, yes. But also full of joy. And for those of us lucky enough to watch, full of wonder.
