Set sail in intimate, elegant surroundings on premium yachts crafted for criss-crossing the oceans. The PEAK previews two
of the newest – a 60-foot cruiser and a 74-foot luxury vessel

Easy sailing
The newest 60-foot performance cruiser from Nautor’s Swan has been designed and engineered for competitive sailing, or for a leisurely cruise

Beauty is in more than the just the eye of the beholder when it comes to the Swan 66 – and with more than 40 years’ worth of knowledge and experience behind its construction, few can contest this claim.

Although of course, this is not all that the designers and engineers at Nautor Yard want their newest creation to be known for, since there is obviously much more than meets the eye.

The perfect balance between performance and comfort, the result of premium yacht building and cutting edge technology, the solution for a genuine performance cruise … these are just a few of the descriptions the makers will have you believe when you take a glimpse of the Swan 66.  The anniversary yacht for the Nautor’s Swan series, the 20.12 metre (66.01 foot) craft with a 5.39 metre (17.68 foot) beam seeks to be the epitome of performance cruising.

The top sides are done composite sandwich style, with carbon fibre reinforcements that make a lighter and stiffer hull with excellent sound and heat isolation properties.  A single skin laminate coating provides the underwater hull section with the optimal impact resistance.

A carbon-fibre mast contributes to weight-saving and consequently the improvement of performance.  Swept-back spreaders allow for easy sailing with a minimal crew.  Ease of handling is promised from the chain plates coupled with a smaller foresail, far outboard.

In terms of safety, the hull’s structural design includes structural bulkheads made from weight-saving carbon fibre to enhance collision safety. 
L-shaped stringers help volume optimisation for storage such as tanks and other equipment under the floorboards.  An optional deep keel or dagger board keel, available on specific models, help with draft flexibility.

Created by the renowned designer German Frers, the Swan 66 is a product of the 21st century, yet retains some elements of the ageless, timeless beauty that defines  any manmade creature of the seas.  Exquisite joinery work in teak accompanied by fresh yet subtle styling – is there more one can ask for of a yacht?

The yacht combines modern design, new materials and state-of-the-art production technology, which is achieved through master craftsmanship.  With a canoe body that carries a heavy volume, a spacious interior with plenty of room for amenities and equipment is achieved.  The hull has also been designed to excel in races using the latest racing technology –  as a result, various configurations are on offer, be it for a grand time with the family or an exciting competition.

Different keel models as well as two different interior layouts and deck layouts will be available.  A stylish white surface interior with hull windows can be expected of all versions. Expect strong protection from the elements and easy sail handling with the Swan 66’s sturdy materials.  A sailor would be able to repeat Magellan’s feat of sailing around the world, and then some, aboard the Swan 66.

Open AND airy
Contemporary Italian touches with warm tones in the interior as well as greater space, more natural light, and improved comfort stand out in the new Ferretti 740, a luxury
74-footer capable of skimming the waves at 30 knots

The Ferretti 740 is the latest vessel in the luxury Italian yacht maker’s collection. Soon to be available in Hong Kong through Kingsway Marine, it is one of 50 yachts, including two world and three Italian previews, launched at the 49th International Boat Show in Genoa, Italy, which took place in October. It sells for 3.39 million Euros (HK$37.8 million).

“Our presence in Genoa this year, with an impressive 50 yachts, is immensely important,” says Norberto Ferretti, Ferretti Group chairman and founder. “It shows the continuous attention we pay to our clients, to whom we offer a vast range of products, which vary from one to the other, but are united by a continuous quest for quality and innovation.”

Adds Salvatore Basile, Ferretti Group chief executive officer: “Our strategic choices shall be in line with the characteristics, which have always distinguished us: top quality products, an excellent before and after sales assistance service offered to owners as well as a wide range of smart, technologically innovative yachts equipped with top of the range comforts. Moreover, our group has a close knit team, and I believe these are the characteristics which will continue to prove our strength.”

The 22.68 metre long Ferretti 740 with a 5.84 metre beam (74 foot 5 inches in length; 19’ 22’’ beam) features a sleek exterior with streamlined windows covering nearly the entire main deck. There is a comfortable sofa-bench with an electro-hydraulic movement system atop the stern spoiler. Stairs to the left lead to the flying bridge. The pilot’s station is located to the rear. Because of its central location, it provides a broader view, allowing for easier navigation and piloting of the yacht. The pilot’s seat revolves 360 degrees, facilitating conversation with those on board. Directly behind is a U-shaped dinette with a large table and grill area.

Structurally, the Ferretti 740 is similar to the Ferretti 731. The layout, with four cabins, however, has undergone a total revision, resulting in interior spaces targeted at yachtsmen wanting both space and comfort. Design is classic and elegant, with contemporary Italian flourishes. Warm tones and expensive materials – such as bleached walnut – predominate. Thanks to broad sun-zones and cleverly designed hull windows, interiors are bathed in natural light. Designers have created the perfect balance between a functional design, the highest levels of livability, the finest materials and subtle nuances such as tones in ivory, beige and brown.

In addition to bleached walnut with very light grain, which creates a warm ambiance, there are other key touches. The contrasting colours of decorative details, like the ceilings, the panels made of natural textiles, the leather used on the headboards and the special mixture of natural fibres created for some of the doors create inviting interior spaces. In addition to the natural light, a lighting system ensures maximum comfort.

The main deck has an open design, with separate living and dining areas and continuity of space. There is a wide L-shaped sofa and a comfortable armchair positioned around a low table on the left. There is a pop-up TV and another sofa seating three followed by the stairs to the flying bridge on the right.

The dining area features a tempered glass table and chairs seating eight guests. It has direct access to the galley, pilothouse, exterior and lower deck. The galley is fully equipped with state-of-the-art Ernestomeda kitchenware featuring a glossy lacquered finish. It is strategically located between the dining area and the pilot house so that crew can work without intruding on those on board. A sliding door leads to the exterior. The pilot house has a dinette and charting zone with a table that can be extended. It is located at bow.
The bulkheads and walls of the cabins on the lower deck are covered in light-coloured fabric that frames the windows, which have been specially designed to allow in as much natural light as possible. The beds are made of wood and feature beautifully decorated headboards. All of the cabins have private bathrooms.

The full-beam owner’s suite is located at the centre. It features a walk-in closet and a bathroom. There is a wide semicircular shower offering a wonderful view of the sea through the open view window. The VIP suite cabin, located at the bow, has a large window, which allows in plenty of light. There are two guest cabins, bathed in natural light, thanks to newly designed wide windows.

Ferretti 740 has two MAN 1360 or two MAN 1550 engines, motoring the yacht at a maximum speed of more than 30 knots. It can take about 20 people on board.

Ferretti Yachts is a brand of Ferretti Group, one of the leading companies in the design, construction and sale of motoryachts. It has a portfolio of nine brands: Ferretti Yachts, Pershing, Itama, Bertram, Riva, Apreamare, Mochi Craft, CRN and Custom Line.

The Michelin guide ratings once again stirred up mixed reactions and yet international recognition afforded by the stars that it awards is encouraging chefs in Hong Kong and Macau to live up to exacting standards

Michelin launched its premier Hong Kong Macau guide last year to mixed reviews. Food critics who write about Cantonese cuisine primarily, questioned the ability of European inspectors to evaluate Chinese food.

Critics were upset with the disproportionate number of continental – especially French – eateries in cities where the overwhelming majority of dining establishments served Cantonese cuisine as well as the lack of attention paid to inexpensive eateries. There was also criticism over the allegedly large number of errors in the Chinese version of the text. Still, the guide seemed to be a hit with readers. Sales exceeded expectations, reaching more than 50,000 copies, 85 per cent of which were sold locally.

“When the inaugural Michelin guide was published, it made Hong Kong’s top three best selling book list,” says Frederic Chabbert, chef at the Island Shangri-La, Hong Kong. “That clearly shows how much Hong Kong's peoples’ lives revolve around food and dining out.”

An expanded 2010 edition was eagerly awaited by the media, and there was standing room only at the press conference at which it was introduced to journalists. Obviously sensitive to the criticism that the previous year’s guide had received, Michelin spokesmen appeared to be on the defensive and a bit ill at ease as they repeatedly emphasised that first editions always had flaws.

When the number of errors was pointed out, they said that newspapers, too, had typos – this was part and parcel of publishing. They insisted that the increased number of inexpensive eateries was not in response to local criticism. And they bristled when suggestions of “a special arrangement” were raised by one journalist, who felt it more than a coincidence that the press conference was being held at the very hotel that was rated the most comfortable in town – and that was also home to the only two dining rooms in Hong Kong to receive three Michelin stars.

All in all, the 2010 edition includes 86 new restaurants and eight new hotels. Another 40 restaurants were dropped because they had not maintained their standards.

Two restaurants in Hong Kong – Caprice, serving French cuisine and Lung King Heen, serving Cantonese – received three stars. Both are located in the Four Seasons Hotel at ifc in Central. The following restaurants received two stars: Amber, in the Landmark Oriental; Fook Lam Moon, a free-standing restaurant run by Langham Hotels International in Wan Chai; L’Atelier de Joël  Robuchon, in The Landmark; Ming Court, in the Langham Place Hotel; Petrus, in the Island Shangri-La; Shang Palace, in the Kowloon Shangri-La; T’ang Court, in the Langham Hotel; and Tim’s Kitchen, another free-standing restaurant. Thirty-two restaurants received one star.

One restaurant, Robuchon a Galera, in the Hotel Lisboa in Macau, received three stars; and one, Zi Yat Heen, in the Four Seasons Macau, received two stars. Seven restaurants in the former Portuguese enclave received one star.

When asked why there had been so many new additions in this year’s guide, spokesmen attributed it to two factors. First, with another 12 months, inspectors had been able to uncover additional eateries of merit that they had not been aware of the first time around. This happens in every new market, and it is not unusual for numbers to grow with each passing year, they said.

But there was another factor: chefs in Hong Kong seemed eager to gain recognition. So they worked harder, and this was causing standards to improve across the board.

“Eighty-six new restaurants is an incredible achievement for the chefs here,” says Jean-Luc Naret, director of Michelin Guides.  “The chefs here are really into the guide. They realise that they are not just recognised locally, but internationally.”

It goes without saying that champagne was being cracked open in some kitchens, while in others, chefs were licking their wounds and wondering what was amiss.

“To be recognised for consistently providing a culinary dining experience is a tribute to our team in Zi Yat Heen,” says Mak Kip-fu, executive sous chef at the Chinese kitchen of the Four Seasons Hotel Macao, Cotai Strip. “It makes us all proud to be part of a hotel where everyone strives to deliver a product and service that meets our guest's expectations. The award validates the work that the team has produced in the past year. The inspiration comes from wanting to produce the type of cuisine that our guest's will enjoy.”

Similar sentiments were expressed in Hong Kong. “The team at Amber constantly strives to improve and create a memorable dining experience for our guests,” says Richard Ekkebus, culinary director at the Landmark Oriental. “We are truly honoured to be among a list of such esteemed restaurants. This prestigious award has been made possible by the dedication and creativity of our very passionate culinary team”.

According to Frederic Chabbert, chef at Island Shangri-La, Hong Kong, the Michelin ratings were a sort of reality check. “On one hand, the results of the first edition were an opportunity for us to review the hotel’s consistency and practices in terms of service, food and the overall dining experience,” he says. “Yes, we were inspired, but [we] viewed them mostly as an opportunity for self-assessment to ensure continuous improvement.”

So just how seriously are the Michelin ratings taken? “If I were asked to choose between Michelin stars and providing consistently high standards of service and food – I would go for the latter every time,” says Bob van den Oord, vice president, sales and marketing for Langham Hotels International. “Michelin stars are a quality seal and now that we have them, they form part of our inspiration and ongoing challenge to maintain our legendary standards.”

It goes without saying, that once a star is awarded, nobody wants to lose it. “The challenge of every brigade is to turn out picture-perfect food that enchants and stimulates the palate every time. Van den Oord says. “It’s not just Michelin, but any award – once you’ve achieved it – you want to retain it. No Olympian wants to lose his or her gold medal – there’s hunger for more!”

Upon learning that two of their kitchens had been awarded Michelin stars, many chefs reacted with a sense of humility. “On behalf of the whole Caprice team, I am humbled and honoured that Michelin has given us this accolade,” says Caprice Chef de Cuisine Vincent Thierry at the Four Seasons Hong Kong. “We’ll continue to work as hard as we can to ensure that we live up to this recognition and provide the best cuisine possible to our guests.”

Italian design blends with Balinese style in five three or four-bedroom luxury villas being developed on a secluded, natural setting
high above the sea shore on a site adjoining the Bulgari Resort in Bali

Bali’s Bukit Peninsula hosts one of the island’s holiest spots. The Pura Luhur Uluwatu Temple, which means “temple above the rock” in Balinese, was according to legend originally a ship that turned into stone. As a consequence, the temple is especially revered by the fisher folk, who pray to the sea goddess Dewi Laut.

Somewhat isolated from the rest of Bali, the Bukit Peninsula has stunning vistas of the sea. Until recently, it was known only to intrepid surfers. In recent years, it has attracted a handful of the world’s most prestigious hotel developers, attracted as much by the peninsula’s natural spendours as by the sense of exclusivity that its isolation provides.

Bulgari Hotels & Resorts opened its second property – the first was in Milan, Italy – on the Peninsula in 2006. The group has now announced that it will build its first branded residential villas in the world at a site nearby. Plans call for the construction of five villas on a secluded upland plain bordered by cliffs plunging breathtakingly to the azure waters of the Indian Ocean. These exclusive residences will solidify the peninsula’s reputation as a destination for discerning travellers.

The residences are not owned, developed or sold by Bulgari or any of its affiliates (the Bulgari Group). Indonesian entrepreneur Soetikno Soedarjo, CV Buana Restuabadi and Star Lucky International are developing the properties and use the BVLGARI trademark under a license from Bulgari.

The public spaces between the buildings will be landscaped to harmoniously link the five villas. Property lines will be clearly defined, without the use of architectural barriers. The gardens will be traversed by a small, secluded path leading from the entrance porch to the parking area. All of the swimming pools, whose designs were inspired by rice paddies, will have a unique shape following the natural contours of the terrain. All will offer unobstructed ocean views.

With prices starting at USS$6 million (HK$46.5 million), all villas will provide magnificent views. Their total built-up area will be 19,500 square metres. The built-up area for each of the villas will range from 1,710 sq m to 4,415 sq m. Two models are planned, with either three or four bedrooms. They will have living spaces varying between 880 sq m and 1135 sq m. In addition to the bedrooms, they will have a large living room, dining room, large kitchen, patio and terrace as well as a separate structure for staff. Each villa will have its own garden and swimming pool, surrounded by a solarium and gazebos with open living areas leading into the garden.

Unlike most residential floor plans, common areas will be located upstairs rather than downstairs in order to create a living room housed in a lightweight structure. It will be clad in wood panels on the façade, which will be defined by a series of high windows overlooking the garden. Private spaces, meanwhile, will be located on the ground floor.

The elevated portions of the villas will have stone walls set in the ground. Wood and glass façades will open onto the garden, with the partially terraced slope allowing direct access to the top floor by way of a broad outdoor staircase leading to the covered entrance. The top floor will contain a large open space with a living room, dining room, and bar. The large windows and outdoor terrace will command unparalleled views of the Indian Ocean. The equipped kitchen will be suitable for the preparation of banquets.

Two large indoor staircases will lead to the bedrooms on the ground floor. Both the master bedroom and the guest bedrooms will have a foyer, a study and walk-in closets. Each will have its own bathroom with walls clad in stone.

Owners will be able to participate in a rental programme, allowing them to earn income when not in residence. Tenants will have access to the facilities at the resort, including the spa, swimming pool and private beach. The spa has large panoramic windows overlooking the ocean.

The resort has two open-air restaurants, one serving Indonesian cuisine, the other serving Italian cuisine. The swimming pool is built on the edge of the cliff. It is surrounded by solariums and small gazebos. The beach, which is located between the cliff and the ocean, is a kilometre and a half long. It can be accessed from the hotel by means of a breathtaking ride on a private tram. An imposing Hindu temple stands on the highest point of the property, offering enchanting views at sunset.

Villa owners will be able to use security, gardening and maintenance services of the resort. Construction will commence as soon as the units have been sold.

COMPILED BY THE PEAK

The five properties were designed by Italian architectural firm Antonio Citterio & Partners, which aimed to harmoniously integrate the villas in their design for the garden. The architects created low-profile architectural volumes that would blend in with the landscape. All areas will be decorated with Italian furniture and finishing details designed by Antonio Citterio. The five homes will be equipped with all modern technological comforts, from air conditioning and kitchens to broadband Internet access and Bang & Olufsen stereo systems.