Cannes Film Festival: Most memorable fashion moments of all time
2021: Bella Hadid in Schiaparelli
Above Bella Hadid at Cannes Film Festival 2021 ()
Bella Hadid broke the internet by wearing a pair of golden lungs to the Tre Piani premiere in 2021. The eye-catching brass necklace was designed by haute couturier Schiaparelli and is part of the brand's fall 2021 collection. Hadid matched it with a simple black dress designed by Schiaparelli creative director Daniel Roseberry and stilettos. Classic and iconic! 2002: Aishwarya Rai in Neeta Lulla
Above Aishwarya Rai at Cannes Film Festival 2002 ()
The Bollywood star, who has since become a Cannes veteran, made her debut at the famous film festival in 2002 to attend the premiere of her film Devdas , alongside co-actor Shah Rukh Khan and director Sanjay Leela Bhansali. At a time when diversity and representation were not yet the buzzwords, Rai made a bold statement in representing her Indian heritage in a yellow sari by Indian designer Neeta Lulla, traditional gold jewellery and even a matching bindi (forehead accessory worn by women in South Asia). 1993: Leslie Chueng and Gong Li in matching outfits
Above Leslie Cheung and Gong Li at Cannes Film Festival 1993 ()
Hong Kong's acclaimed actor Leslie Chueng attended the 1993 Cannes Film Festival to promote his film Farewell My Concubine . One of his most memorable pictures clicked was during the photocall of this film, in which Cheung and Gong Li, his costar, were seen wearing matching black and white outfits and sharing an easy camaraderie. 1991: Madonna in Jean Paul Gaultier
Above Madonna wearing the iconic cone-shaped bra at Cannes Film Festival 1991 ()
Madonna arrived at the 1991 Cannes Film Festival red carpet in a hot-pink satin coat resembling a dressing gown. She later dropped the jacket to reveal the iconic cone-shaped bra designed by Jean Paul Gaultier. To this day, the controversial bra remains synonymous with the brand and much of her music. 1987: Princess Diana in Catherine Walker
Above Princess Diana and Prince Charles (now King of England) at Cannes Film Festival 1987 ()
The late Princess Diana attended the Cannes Film Festival in 1987 with the now King of the United Kingdom. The then-26-year-old effortlessly stole focus from every other attendee in a sky-blue gown and matching neck scarf. She looked every bit the people's princess by complementing her attire with drop earrings and a simple bracelet.
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Tatler Asia
4 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
7 days ago
- Tatler Asia
A look at Queen Jetsun Pema's striking jewellery collection
Jade Tiara Above Queen Jetsun Pema of Bhutan wears an ornate jade tiara to a state occasion (Photo: Instagram / @queenjetsunpema) The Jade Tiara is one of Queen Jetsun Pema's most elegant ceremonial pieces, reserved for important state occasions. The tiara is crafted from yellow gold and set with diamonds and is distinguished by its delicate jade carvings shaped into flower buds. Jade is deeply symbolic, representing purity, longevity and harmony, which are values central to Bhutanese tradition. See also: 9 celebrity jewellery looks that made a statement Bhutanese Turquoise Bandeau Tiara Above Queen Jetsun Pema Wangchuck of Bhutan wears the Bhutanese Turquoise Bandeau Tiara at a reception at Buckingham Palace for overseas guests ahead of the Coronation of King Charles III and Queen Camilla in 2023 ( / Max Mumby / Indigo) This heirloom tiara, featuring three round turquoise medallions set in gold, is one of the most culturally significant pieces in Queen Jetsun Pema's collection. Turquoise holds deep meaning in Bhutanese tradition, believed to offer protection and spiritual strength. The tiara has been worn at major international events, including Emperor Naruhito's enthronement banquet and the reception for King Charles III's coronation in 2023. It was previously seen on Princess Ashi Dechan Wangmo back in 1974. 'Beloved Poppy Earrings' by Anna Hu Above Bhutan's King Jigme Khesar Namgyel Wangehuk and Queen Jetsun Pema escort Japan's Empress Michiko at the Akasaka guest house. The Bhutanese queen wears a pair of blue poppy earrings by Anna Hu ( / Kasahara KATSUMI / Gamma-Rapho) Above A closer look at the 'Beloved Poppy Earrings' by Anna Hu worn by Queen Jetsun Pema of Bhutan (Photo: courtesy of Anna Hu Haute Joaillerie) Designed by contemporary Taiwanese jeweller Anna Hu, these earrings draw inspiration from the Himalayan blue poppy, Bhutan's national flower and a symbol of harmony. The floral design features a vivid ruby at the centre, surrounded by sapphires, paraiba tourmalines and diamonds set in 18-carat white gold. The earrings were worn by the queen during her official visit to Japan in 2011. NOW READ How sustainable pearl farming is quietly saving our oceans and transforming communities Indian wedding guide: The hidden meaning behind Indian jewellery and how to wear it right Pink diamond – The story of a sparkling dream
Tatler Asia
03-06-2025
- Tatler Asia
Dining news: Cristal Room by Anne-Sophie Pic welcomes Solbam from Seoul, Chaat collaborates with New Delhi's Indian Accent, and more
From grill top to clay pot Above Boston lobster Above Beef uni ikura pot rice Enishi in Sheung Wan has unveiled three new omakase menus and a fresh teppanyaki à la carte offering, expanding its appeal. Head chef Toru Takano's latest menus range from the entry-level Kizuna (HK$888), featuring dishes like firefly squid gyoza and Wagyu usuyaki rolls, to the premium Tsugi (HK$1,680), with mantis shrimp in dashi butter and a standout ezo abalone prepared two ways. All menus end with the restaurant's signature pot rice, made with Niigata-grown grains in a clay pot and finished on the teppan. Meanwhile, the new à la carte menu offers izakaya-style flexibility with teppan-prepared hamaguri steamed tableside, kadaifu-wrapped prawns, and Boston lobster tail grilled to order, its head turned into bisque. Enishi Address: G/F 49 Bonham Strand, Sheung Wan, Hong Kong A progressive Indian collab Rosewood Hong Kong's Chaat is teaming up with New Delhi's Indian Accent for a two-day showcase of progressive Indian cuisine on June 20 and 21. Chef Gaurav Kuthari and Indian Accent's executive chef Shantanu Mehrotra will present a collaborative tasting menu that blends bold street-style flavours with refined innovation. Lunch (HK$888) features dishes like lamb samosa tart, wagyu with sweet onion korma, and a pistachio and white chocolate gujiya, while dinner (HK$1,698) adds Kristal caviar pani puri, tandoori quail, and halibut pollichathu wrapped in banana leaf. Both menus close with Indian Accent's signature black dairy dal and kulcha, followed by golden chai masala. Scraps to table HKU's School of Biological Sciences has teamed up with Green Hospitality and Chomp for the third edition of Food Waste to Good Taste, this time culminating in a cookbook: Conscious Cooking – Asian Delights , which features 20 recipes from nine Hong Kong chefs including Barry Quek of Whey, Samaira Kavatkar (The Bombay East Indian Girl), Chris Winski of Soho House, Little Bao's May Chow and Tiff Lo of Jean May, among others, alongside Chomp founder Carla Martinesi. Each recipe transforms commonly discarded ingredients like cucumber peels, leek tops and tea leaves into inventive, Asian-inspired dishes. Launching on June 6 at Soho House, the cookbook highlights the 3,437 tonnes of food waste Hong Kong generates daily, over 778 of which come from the hospitality sector. All proceeds will go to Foodlink Foundation. Soho House Hong Kong Address: 1F, Soho House Hong Kong, 33 Des Voeux Road West, Sheung Wan, Hong Kong A pandan-filled summer Above Pandan Man afternoon tea at Cruise Restaurant & Bar Above Cool down with cendol shaved ice at Cruise Restaurant & Bar Cruise Restaurant & Bar at Hyatt Centric Victoria Harbour Hong Kong is teaming up with homegrown brand Pandan Man for a weekend-only afternoon tea running from June 7 to August 31. The pandan-themed spread features Southeast Asian-inspired treats like pandan kaya cheese toast with onsen egg, mango pomelo sticky rice froth pandan cake, and all-you-can-eat pandan ice cream with cendol shaved ice, made using fresh Thai pandan leaves. Priced at HK$688 for two, the set includes pool access and discount vouchers for Pandan Man stores. Guests who dine between June 9 and 30 can also enter a giveaway to win a two-night stay at Hyatt Centric City Centre Kuala Lumpur. Cruise Modern | $ $ 23/F (West Tower), Hyatt Centric Victoria Harbour Hong Kong, 1 North Point Estate Lane, North Point, Hong Kong
