
What makes Antarctica a Heaven at the end of the Earth?
The next day, we boarded a business-class flight with Antarctic Airways bound for King George Island: just two hours long, though the view below suggested a far rougher alternative. As we soared above the choppy seas, cruise ships below bobbed wildly, their passengers doubtless wishing they had chosen the sky route.
As our 'penguin plane' began its descent, the first glimpse of Antarctica was nothing short of cinematic. Sunlight glinted off monumental icebergs beneath a piercingly clear blue sky. Mountains stood swathed in snow, overseeing a ragged, ice-bitten coastline. Having grown up on the stories of heroic (and sometimes tragic) explorers such as Scott of the Antarctic, I found it hard not to be moved.
The word 'Arctic' is rooted in the Greek arktos , meaning bear—a neat mnemonic, as the Arctic is home to polar bears while Antarctica is not. Yet the southern pole holds its own distinctions: it spans 8% of the Earth's land mass, shelters 26 quadrillion tonnes of ice, contains 70% of the planet's fresh water, and sees record temperatures plummet to -93°C, with gales reaching speeds of 320 km/h. And of course, it's the realm of penguins.
It is the coldest, highest, driest and windiest continent on Earth, so it's little wonder that barely a sliver of humanity has ever set foot there. From the fur traders and whalers of the 19th century to the fortunate few of today, fewer than a million souls have traversed this otherworldly expanse.
King George Island is home to Antarctica's largest settlement, a small 'metropolis' of 150 inhabitants. For a continent nearly twice the size of Australia, it's a sobering reminder of just how remote we truly are. This icy outpost also hosts a band of charmingly mischievous, slightly aromatic, endearingly clumsy penguins—nature's most entertaining welcoming committee. They're the first to greet us as we step off the plane onto the waiting Zodiac, en route to the Silver Endeavour, our sun-drenched floating haven for the days ahead.
Read more: Shy escapes: 9 quiet destinations for introverts who love to travel
With capacity for just 160 guests and a dedicated crew of 200, the Silver Endeavour is a ship purpose-built for the poles—and indisputably the most luxurious of its kind afloat. That much was clear the moment Terrence, our impeccably mannered Filipino butler, whisked us to our suite on the eighth floor. Spacious enough to rival any city hotel, it came with an added flourish: humpback whales gliding past just beyond the private veranda.
The suite itself was all understated opulence—cool marble in the bathroom, an elegant dining area, a plush sitting room, and a king-sized bed facing sweeping views through floor-to-ceiling windows. A fridge brimming with champagne and fine vintages completed the picture, all courtesy of Silversea's generous all-inclusive approach.
Above Silversea Cruises' Silver Endeavour, purpose-built for polar voyages
Onboard, a stellar expedition team awaited—leading scientists and researchers in disciplines as diverse as marine biology and glaciology. Each briefing was delivered with precision: maintain a respectful five-metre distance from wildlife, leave absolutely no trace, and follow strict disinfection protocols at every embarkation and return.
Captain Kai Ukkonen, a genial Finn with decades of polar experience, welcomed us warmly. Then came a rousing declaration from Expedition Leader Jamie Watt: 'The adventure begins here, at the end of the world. Awaken your inner penguin and bring the Discovery films to life.'
And he was right. What followed over the next six days was, quite simply, the most extraordinary voyage of our lives.
Read more: The oldest restaurants in Asia: Where every meal is a taste of living history
Within just 20 minutes of setting sail for Charlotte Bay, we were graced by two enormous humpback whales, each as heavy as five adult African elephants, surfacing just metres from our balcony. Their breath—a deep whoosh like a great leather bellows—echoed through the icy silence. It was a moment so mesmerising, so pure, it brought out the wide-eyed child in us all. Happily, their numbers in the Southern Ocean have rebounded to 110,000, more than before the onset of commercial whaling.
Above A humpback whale makes a surprise appearance
Each day began with a Zodiac cruise. After donning our gear, we would stop by the boot room. Silversea thoughtfully provides heated air vents to dry and warm footwear between outings.
One morning took us to within 20 metres of a pod of humpbacks; another saw us meet the famously social chinstrap, gentoo and Adélie penguins.
On the craggy shoreline of an abandoned Argentine research station, flanked by sheer cliffs, every surface was liberally coated in guano. But the scent was soon eclipsed by the absurd joy of penguin antics: slipping, tumbling, waddling along their icy 'highways', jostling each other and flinging themselves into icy puddles. They are, in every way, comedy in feathers.
Above The Silver Endeavour's cosy interiors offer the comforts of a luxury resort, even at the ends of the Earth
On other days, our Zodiac drifted through vast, glacial fjords in near-total silence—disturbed only by the eerie crack of ice fracturing off ancient glaciers. These thunderous ruptures, sudden and theatrical, occasionally sent small tsunami-like waves our way, leaving us both exhilarated and on edge, glancing nervously for signs of a 40-tonne humpback surfacing nearby.
Our first steps on the Antarctic continent took place at Neko Harbour, a pristine amphitheatre of ice, home to hundreds of gentoo penguin pairs nestled into snow. We climbed gently uphill, passing Weddell seals snoozing in the cold, while giant storm petrels and polar skuas circled above. The latter are formidable hunters, and the Antarctic cycle of survival revealed its harshest face when we watched two skuas snatch a penguin egg. The distressed cry of the mother still echoes—a visceral reminder of nature's rawest realities.
Above Stunning views from the Silver Endeavour
In the days that followed, we met titanic elephant seals, some weighing up to four tonnes, lounging on ice floes before inelegantly flopping into the sea. More ominous were the killer whales—sleek, black, and hunting in disciplined pods like silent submarines. One passenger managed to capture a shocking moment on camera: a seal hurled metres into the air by these apex predators.
Thankfully, the surrounding waters are meticulously tested to ensure they're safe before a few fearless guests attempt the infamous 'polar plunge'—a headfirst dive into the icy deep, secured by rope just in case nerves get the better of them mid-swim.
Above Explore the icy waters of Antarctica
After each invigorating outing, the ship awaited like an old friend. A martini or caipirinha in hand, we prepared for dinner at one of the ship's three impeccable restaurants. The cuisine was consistently sublime. A bowl of cacio e pepe, for instance, rivalled anything I'd sampled in Rome just weeks before. No mean feat at the edge of the Earth.
The most transcendent moments often involved the icebergs: colossal ones the size of football pitches drifted past like frozen cathedrals, while smaller bergs, floating serenely in luminous aquamarine pools, provided peaceful perches for weary penguins.
On our penultimate morning, we awoke to what could easily be mistaken for a digitally rendered dreamscape: the entire Antarctic panorama mirrored in a motionless sea. Once again, Antarctica had reminded us of her greatest gift—reflections so pure they border on the surreal.
Article published from the original feature in Tatler Vietnam, March 2025 issue
NOW READ
How to spend 48 hours in the ancient capital of Hue
Hoi An's shadow in a heritage coffee space
Discover the world of Louis Vuitton trunks: Heritage, innovation and the art of living
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Tatler Asia
2 days ago
- Tatler Asia
Sustainability and flavour: The rise of fermentation in Asia's top restaurants
2. Toyo Eatery (Manila, Philippines) Named after the Tagalog word for soy sauce, Toyo is the Philippines' most internationally renowned restaurant. The intimate space in Makati is where Filipino nostalgia meets slow fermentation and sleek modernism. Skipping the more intimidating setups of other restaurants of the same calibre, Toyo feels more like a warm family dinner than a fine-dining room. It is helmed by Chef Jordy Navarra and his wife and creative partner, May, and with their team, they've created an ode to fermentation. Take the beloved tortang talong, a humble eggplant omelette transformed by their house-made fermented banana ketchup. Or the Bahay Kubo salad, a riot of 18 local vegetables, each preserved, pickled or marinated to maximise character. And yes, they have their own takes on vinegar-laced sawsawan, made with fermented coconut sap, adding funk and brightness in equal measure. Don't miss: Together they thrive: How did Jordy and May Navarra build Toyo Eatery Navarra taps into local fermentation traditions like tapuy (fermented rice wine) and bubud (a natural yeast starter) to build dishes that feel ancient yet avant-garde. One course might include clams kissed with tapuy, another a fish that's been dry-aged with microbial care. Fermentation in Asia often takes two directions—backward and forward. Toyo, however, uses it to look inward, toward heritage, home and the flavours passed down at the family table. 3. Gaa (Bangkok, Thailand) At Gaa, Chef Garima Arora has found a way to make fermentation taste like a homecoming and a disruption at the same time. Born in Mumbai and trained in the avant-garde kitchens of Noma, Arora brings centuries-old Indian preservation techniques into dialogue with Thai ingredients—and the results are electric. In Gaa's fermentation room, lychee becomes liqueur, split peas turn into miso, and Thai fish sauces bubble away beside jackfruit pickles. A dish might riff on the comfort of curd rice, but arrive layered with lacto-fermented fruit and spiced oil. Or chaat will get a haute twist thanks to garums made with koji-cultured Thai beef. In case you missed it: Garima Arora is Asia's Best Female Chef and the first Indian female to receive a Michelin star Arora's philosophy is less about fusion and more about translation. Her 'beef garum,' for example, doesn't try to mimic fish sauce—it speaks its own savory language. The result is a genre-defying menu that bridges the fermented worldviews of India and Southeast Asia, balancing nostalgia with discovery. 4. 7th Door (Seoul, South Korea) To say that Chef Kim Dae-chun of Seoul's 7th Door dabbles in fermentation is an injustice. Rather, he builds worlds of flavour around it. His intimate, 14-seat restaurant is a fermentation theatre where more than 40 house-made brews and pickles are the stars of a sensory journey. You literally walk past the jars: bubbling, ageing, thickening—an overture to the tasting experience that follows. Kim's guiding metaphor? Fermentation as the 'sixth door' in a seven-step journey toward gastronomic epiphany. Here, jangs—Korea's holy trinity of fermented pastes and sauces—are aged up to a decade in-house. The fish sauce called aekjeot is crafted from local seafood and cured in soy. Even desserts carry fermented echoes, such as soy-syrup glazes over truffle tteokbokki. In one course, raw fermented seafood called gejang is reimagined with rare Dokdo prawns. In another, traditional Korean citrus is preserved until its bitterness turns sweet. It's fermentation as art, memory and alchemy. 5. Onjium (Seoul, South Korea) Not far from 7th Door, another Seoul dining room pays tribute to fermentation in a quieter, regal way. At Onjium, co-chefs Cho Eun-hee and Park Sung-bae reinterpret Korea's royal cuisine with the poise of scholars and the precision of artisans. Their secret weapon? A fermentation farm in Namyangju, where they produce their own variants of jang, kimchi and vinegar using methods drawn from historical royal cookbooks. The dishes at Onjium whisper elegance: cabbage that's been brined, aged and caramelised or soy sauces made from heirloom beans aged in traditional earthen hangari. The fermentation here isn't experimental—it's ancestral. But don't mistake it for nostalgia. Onjium's modern plating and seasonal tasting menus pull these ancient techniques into the present, reminding diners that the best ferments are, above all, timeless. 6. Mingles (Seoul, South Korea) If 7th Door is fermentation as intimacy and Onjium is fermentation as legacy, then Mingles is fermentation as global stagecraft. Under the visionary hand of Chef Kang Min-goo, this Seoul heavyweight has turned jang, those beloved fermented pastes and sauces, into the core of award-winning culinary performance. Here, doenjang and gochujang aren't accents—they're structure. Think seared Hanwoo beef glazed in soy aged five years or a vinegar reduction made from Korean pears and wild herbs. Kang pairs these ferments with international techniques: foams, emulsions and the kind of delicate plating you'd expect in Paris, not Gangnam. The result is a cuisine that elevates fermentation. The message is clear: Korean flavours, when rooted in their fermented foundations, can speak a global language—and win all the stars while they're at it. Don't miss: Chef Mingoo Kang receives Inedit Damm Chefs' Choice Award 2021 by Asia's 50 Best Restaurants 7. Amber (Hong Kong) At first glance, Amber, the flagship of the Landmark Mandarin Oriental, might seem too polished, too pristine, too art-directed to be part of the fermentation set. But Chef Richard Ekkebus has spent the past few years quietly reworking fine dining's relationship with preservation. Gone are the creams, butters and heavy reductions of yesteryear; in their place are koji-aged vegetables, fermented grains and lacto pickles used with the precision of a Cartier timepiece. Amber's menu doesn't scream 'fermented,' but listen closely and it hums with microbial nuance: carrot koji with abalone, fermented buckwheat bread and a much-lauded plant-based bouillon that's more umami-packed than most bone broths. Even the desserts get in on the action, with seasonal fruit vinegars and fermented rice milk redefining what 'light' can mean in a luxury context. Amber isn't trying to be Nordic or temple cuisine. It's Hong Kong high design, reimagined with microbes and minerals. Fermentation here isn't rustic—it's tailored. 8. Yun (Seoul, South Korea) One might remember Chef Kim Do-yun from Culinary Class Wars: a White Spoon chef whose eyes were practically closed as he cooked rockfish while rocking headphones. He even detailed his obsession with drying ingredients, claiming he has the most extensive dried food collection among the cast. It comes as no surprise that his acclaimed restaurant, Yun, is built on traditional Korean fermentation, ageing and custom noodle-making. Chef Kim obsessively sources and preserves ingredients—pickles, beans, grains, dried vegetables, meats and fish—often ageing many of them for years to deepen the flavour. His lab-like kitchen storage with over 500 labeled ingredients (pickles, grains, seeds, etc.) underscores how fermentation and time are central to his cooking. For example, Yun's signature naengmyeon (cold wheat noodles) are made entirely in-house from Korean wheat and served simply with salt and oil. Chef Kim is even notorious for taking months off to study ingredients and techniques. While the chef himself is soft-spoken, his philosophy is bannered loudly in the restaurant, with diners hearing the detailed explanations of the ageing, fermenting and drying process behind the dishes.


Tatler Asia
2 days ago
- Tatler Asia
World Ocean Day 2025: 9 luxury oceanfront homes with spectacular sea views
These coastal homes around the world demonstrate that our connection to the sea is a fundamental part of how we experience beauty, tranquility, and our place within the natural world This World Ocean Day (June 8), there's no better time to explore these stunning coastal homes that prove the most compelling architecture emerges when land and sea exist in perfect harmony. From the windswept shores of the Greek islands to the pristine beaches of Barbados, from Mexico's brutalist beauty softened by Pacific breezes to Thailand's tropical sanctuaries that blur indoor-outdoor boundaries–each property tells a unique story of how the ocean's rhythm, light, and energy can be woven into the very fabric of contemporary design. Read more: 8 enviable homes where every day feels like a holiday getaway Here are nine waterfront residences that harness the power of their seaside settings, creating spaces that don't merely overlook the crystal-clear waters but actively engage with them.


Tatler Asia
3 days ago
- Tatler Asia
What makes Antarctica a Heaven at the end of the Earth?
The next day, we boarded a business-class flight with Antarctic Airways bound for King George Island: just two hours long, though the view below suggested a far rougher alternative. As we soared above the choppy seas, cruise ships below bobbed wildly, their passengers doubtless wishing they had chosen the sky route. As our 'penguin plane' began its descent, the first glimpse of Antarctica was nothing short of cinematic. Sunlight glinted off monumental icebergs beneath a piercingly clear blue sky. Mountains stood swathed in snow, overseeing a ragged, ice-bitten coastline. Having grown up on the stories of heroic (and sometimes tragic) explorers such as Scott of the Antarctic, I found it hard not to be moved. The word 'Arctic' is rooted in the Greek arktos , meaning bear—a neat mnemonic, as the Arctic is home to polar bears while Antarctica is not. Yet the southern pole holds its own distinctions: it spans 8% of the Earth's land mass, shelters 26 quadrillion tonnes of ice, contains 70% of the planet's fresh water, and sees record temperatures plummet to -93°C, with gales reaching speeds of 320 km/h. And of course, it's the realm of penguins. It is the coldest, highest, driest and windiest continent on Earth, so it's little wonder that barely a sliver of humanity has ever set foot there. From the fur traders and whalers of the 19th century to the fortunate few of today, fewer than a million souls have traversed this otherworldly expanse. King George Island is home to Antarctica's largest settlement, a small 'metropolis' of 150 inhabitants. For a continent nearly twice the size of Australia, it's a sobering reminder of just how remote we truly are. This icy outpost also hosts a band of charmingly mischievous, slightly aromatic, endearingly clumsy penguins—nature's most entertaining welcoming committee. They're the first to greet us as we step off the plane onto the waiting Zodiac, en route to the Silver Endeavour, our sun-drenched floating haven for the days ahead. Read more: Shy escapes: 9 quiet destinations for introverts who love to travel With capacity for just 160 guests and a dedicated crew of 200, the Silver Endeavour is a ship purpose-built for the poles—and indisputably the most luxurious of its kind afloat. That much was clear the moment Terrence, our impeccably mannered Filipino butler, whisked us to our suite on the eighth floor. Spacious enough to rival any city hotel, it came with an added flourish: humpback whales gliding past just beyond the private veranda. The suite itself was all understated opulence—cool marble in the bathroom, an elegant dining area, a plush sitting room, and a king-sized bed facing sweeping views through floor-to-ceiling windows. A fridge brimming with champagne and fine vintages completed the picture, all courtesy of Silversea's generous all-inclusive approach. Above Silversea Cruises' Silver Endeavour, purpose-built for polar voyages Onboard, a stellar expedition team awaited—leading scientists and researchers in disciplines as diverse as marine biology and glaciology. Each briefing was delivered with precision: maintain a respectful five-metre distance from wildlife, leave absolutely no trace, and follow strict disinfection protocols at every embarkation and return. Captain Kai Ukkonen, a genial Finn with decades of polar experience, welcomed us warmly. Then came a rousing declaration from Expedition Leader Jamie Watt: 'The adventure begins here, at the end of the world. Awaken your inner penguin and bring the Discovery films to life.' And he was right. What followed over the next six days was, quite simply, the most extraordinary voyage of our lives. Read more: The oldest restaurants in Asia: Where every meal is a taste of living history Within just 20 minutes of setting sail for Charlotte Bay, we were graced by two enormous humpback whales, each as heavy as five adult African elephants, surfacing just metres from our balcony. Their breath—a deep whoosh like a great leather bellows—echoed through the icy silence. It was a moment so mesmerising, so pure, it brought out the wide-eyed child in us all. Happily, their numbers in the Southern Ocean have rebounded to 110,000, more than before the onset of commercial whaling. Above A humpback whale makes a surprise appearance Each day began with a Zodiac cruise. After donning our gear, we would stop by the boot room. Silversea thoughtfully provides heated air vents to dry and warm footwear between outings. One morning took us to within 20 metres of a pod of humpbacks; another saw us meet the famously social chinstrap, gentoo and Adélie penguins. On the craggy shoreline of an abandoned Argentine research station, flanked by sheer cliffs, every surface was liberally coated in guano. But the scent was soon eclipsed by the absurd joy of penguin antics: slipping, tumbling, waddling along their icy 'highways', jostling each other and flinging themselves into icy puddles. They are, in every way, comedy in feathers. Above The Silver Endeavour's cosy interiors offer the comforts of a luxury resort, even at the ends of the Earth On other days, our Zodiac drifted through vast, glacial fjords in near-total silence—disturbed only by the eerie crack of ice fracturing off ancient glaciers. These thunderous ruptures, sudden and theatrical, occasionally sent small tsunami-like waves our way, leaving us both exhilarated and on edge, glancing nervously for signs of a 40-tonne humpback surfacing nearby. Our first steps on the Antarctic continent took place at Neko Harbour, a pristine amphitheatre of ice, home to hundreds of gentoo penguin pairs nestled into snow. We climbed gently uphill, passing Weddell seals snoozing in the cold, while giant storm petrels and polar skuas circled above. The latter are formidable hunters, and the Antarctic cycle of survival revealed its harshest face when we watched two skuas snatch a penguin egg. The distressed cry of the mother still echoes—a visceral reminder of nature's rawest realities. Above Stunning views from the Silver Endeavour In the days that followed, we met titanic elephant seals, some weighing up to four tonnes, lounging on ice floes before inelegantly flopping into the sea. More ominous were the killer whales—sleek, black, and hunting in disciplined pods like silent submarines. One passenger managed to capture a shocking moment on camera: a seal hurled metres into the air by these apex predators. Thankfully, the surrounding waters are meticulously tested to ensure they're safe before a few fearless guests attempt the infamous 'polar plunge'—a headfirst dive into the icy deep, secured by rope just in case nerves get the better of them mid-swim. Above Explore the icy waters of Antarctica After each invigorating outing, the ship awaited like an old friend. A martini or caipirinha in hand, we prepared for dinner at one of the ship's three impeccable restaurants. The cuisine was consistently sublime. A bowl of cacio e pepe, for instance, rivalled anything I'd sampled in Rome just weeks before. No mean feat at the edge of the Earth. The most transcendent moments often involved the icebergs: colossal ones the size of football pitches drifted past like frozen cathedrals, while smaller bergs, floating serenely in luminous aquamarine pools, provided peaceful perches for weary penguins. On our penultimate morning, we awoke to what could easily be mistaken for a digitally rendered dreamscape: the entire Antarctic panorama mirrored in a motionless sea. Once again, Antarctica had reminded us of her greatest gift—reflections so pure they border on the surreal. Article published from the original feature in Tatler Vietnam, March 2025 issue NOW READ How to spend 48 hours in the ancient capital of Hue Hoi An's shadow in a heritage coffee space Discover the world of Louis Vuitton trunks: Heritage, innovation and the art of living