Ho Kwon Ping may have mastered many trades, but this maverick of industry will forever be remembered for putting Banyan Tree on the luxury leisure map.

The ever-dapper Ho Kwon Ping is nursing a bad cough. Small inconvenience that ailment is, as there is little that can stop this eloquent gentleman from voicing his opinions.

In the past, the executive chairman and founder of Banyan Holdings has boldly essayed forth on the People’s Action Party’s challenges with succession planning; and even the fraught political situation in Thailand, where he grew up and also honed his chops as a student activist in the late 1960s.

Closer to home, Ho was charged with “anti-Government activities” and placed in solitary confinement for two months under the Internal Security Act in 1977. The offence? Writing pro-Communist articles in his role as a correspondent for the Far Eastern Economic Review (FEER).

In retrospect, the situation bestowed upon him invaluable life lessons. “Everything turned out fine in the end. The government was kind to me, and I confessed. So, there are no regrets except perhaps for the fact that I could have still been true to myself without being so headstrong. But one learns from these things.”

Still, he opines that an inquisitive mind is vital to good leadership. “You don’t just accept the status quo, whatever it may be, as the given truth. You ask questions. It may get you into trouble; it may not. But that is leadership because when you propound these views, people follow you because you have thought them through and they haven’t.”

Today, Banyan Tree owns interests in over 20 resorts and hotels, more than 60 spas, in excess of 70 retail galleries and three golf courses. And that’s not bad at all, for only 16 years in business.

Apart from the financial rewards, Banyan Tree is, more importantly, the crystallisation of a life purpose for Ho – a link between the fiery idealism of his past and the more tempered humanitarianism he espouses today. “There is a continuity in what I sought to do as a young activist and what I’m doing today,” he says. “I now feel I have something to leave behind; something that has indeed made a difference.”

The Lebanese capital is shedding its war-torn image to become one of the Middle East’s newest luxury destinations.

“I was swimming near the beach when the bomb landed in the sea. I quickly made my way to shore, where I discovered that my back had been torn by debris,” recalls Lena Zeitouni of her fearful days during the 15-year Lebanese Civil War. The conflict raged from 1975 to 1990, and resulted in an estimated 130,000 to 250,000 civilian fatalities.

Zeitouni’s wounds have recovered, but the scars remain and her memories are still fresh. Regardless, every weekend she makes the trek to the spot where she had her close encounter with death. Only now, the waterfront has been transformed into a member’s-only yacht club, catering to the city’s elites.

Recent reconstruction efforts have birthed the aforementioned marina, skyscrapers, a redesigned historic city centre and nightlife areas, setting Beirut up to become a tourist magnet. Last year, the capital was voted the top place to visit by influential style-setters Conde Nast Traveller and The New York Times. Lonely Planet also named it one of the world’s “10 liveliest cities”.

The early part of this year saw the launch of the capital’s first hotel from a major international chain, when the Four Seasons rolled out its red carpet. The hotel’s general manager reveals that the chain has eyed a spot in Beirut since 2000, but plans to do business in the country were delayed because of the volatile political situation. “Now, after a decade,” he says, “it’s the right time to be in Beirut.”

Eateries are flooded with people at 10pm and many bars along the red-hot Gemmayzeh street only shutter their doors just before dawn. Restaurants and bars are flourishing; the nightlife strip earning international acclaim. And like many vibrant young cities, Beirut boasts flashy nightlife zones choked with Ferraris and Lamborghinis every weekend.

The city is successfully shaking off its violent past, and dancing into the future with a world-class party – testament to the Lebanese spirit of enjoying every single moment of their newfound lives.

Viennese wines are coming into their own as some of the finest European vintages.

There’s a wine for every pocket, taste and occasion in Vienna, with seventeen white and seven red grape varietals grown. Apart from the more obvious such as Riesling, one of the more popular Viennese specialities is Gruner Veltliner. It has a crisp, refreshing bouquet with a slightly peppery finish when drunk young. Ageing in the bottle brings out almond overtones and a more mellow taste perfect for fish, vegetables and pasta.

Another special varietal grown in the region just south of Vienna is Zierfandler. It is a favourite table wine during the summer months with its wonderful fruity bouquet and slightly spicy finish with traces of pistachios. You’ll find Zierfandler served young in many heurigers (wine taverns) in and around Vienna. It can also be matured for up to ten years, providing excellent drinking with a smooth, buttery finish.

Although white wines are the main attraction, there are some very interesting reds, too. The absolute best comes from the Zweigelt grape, which produces a deep red to purple-hued wine and a fruity bouquet with delicious overtones of blackberries. The high level of tannins provides a lasting finish.

Another red to look out for is St Laurent. This varietal ages well and has produced some very good vintages over the past few years, particularly in 2003. The slightly bitter almond taste and the long, dry finish make it the perfect accompaniment for red meat dishes.

Viennese wine has a history dating back to Roman times, but it is starting to enjoy global prominence only now. So the next time you feel like enjoying a delicious glass of wine, pop over to the Imperial City. You will discover just how good it feels to be sitting in a luxurious restaurant surrounded by architectural masterpieces or in a country-style heuriger with a glass (or two) in hand.