Queenstown in New Zealand has long been rightly identified as the
adventure capital of the world as it is the birthplace of
thrill-seeking tourism, home to many adrenaline-laden world
firsts – welcome to the action-packed epicentre of the world
New Zealand was the last mass region on the planet to be settled by humans. Being late to the inhabitation party, this has given the island country a distinct ecological advantage, as the two main landmasses and all the smaller islets within it now boast a vast biodiversity of life unlike any other in the world. This has also given rise to the adventurous outdoorsy national spirit that New Zealanders have long been known for, which naturally comes with the territory, and is not surprising for a populace living amidst some of the most dramatic topographies on the planet.
This year marked the 110th anniversary for Hong Kong’s trams, with the star-named ferries only being slightly older. To celebrate these cultural incarnations, Billy Clarke got up close and personal with Hong Kong’s movable heritage icons during the fourth annual Free Ride Day, when all rides on trams and ferries were free.
Billy Clarke heads to the Hong Kong district of To Kwa Wan to capture a last glimpse of homes that will be destroyed by the Urban Renewal Authority (URA) next month. The URA ousted almost 380 residents from their homes on Pak Tai Street as part of a redevelopment project, compensating tenants with cash or a flat-for-flat option. We met with the last man standing on a block that will soon be demolished.
Having successfully gone from Malaysia to New York, the hot and slightly weirdly-named concept that is Fatty Crab has now arrived in Hong Kong with a bang.
A few years ago, when the concept of Fatty Crab was first opened by the expatriate Fatty Crew in New York City, the concept at first received a mixed reception amongst reviewers and diners alike. Having emulated and taken a name from a small no-frills hole in the wall in Malaysia, the group culturally tailored it slightly to the Big Apple market, with consistent elements such as the dingy interior and scrumptious large spicy crabs at the heart of the menu remaining. In time, the concept caught on and, like the accepting diverse foreign atmosphere that is NYC, the cultural import that was Fatty Crab grew to be an astounding hit. Now, the group has just brought the concept to Old Bailey Street in Hong Kong, home of the Hairy Crab. To make it work here, the group worked to customise the concept slightly more for the local market, with an upmarket and raw edgy styled interior making the restaurant perfect for the local Soho crowd.
The explosive growth in staff mobility is having a seismic impact on the future of office design
The workspace of today is undergoing a profound shift. As human living is transformed by the modern need for greater mobility, flexibility and sustainability, a revolution is taking place in attitudes to work environments.
“Space is changing,” says Simon French, global design director at Regus. “It’s not all about the four walls around you. Technology is freeing people from their desks, and workspace has got to reflect this. This means more drop-in space, more hot-desking, and more flexible multi-use spaces. Gone are the days of one person, one desk.” Continue reading Working Space Age→
Industrial chic merges with quirky rustic ornaments and a subtle speakeasy theme in this engagingly designed meat-focused Sheung Wan restaurant.
Slipping comfortably onto the meat bandwagon that has been trending in the restaurant scene of late is Blue Butcher, an eye-catching new establishment from the people behind PLAY and the Mexican-themed Brickhouse. However, instead of just sitting on the bandwagon, the folks at Blue Butcher are shaking it around, with the restaurant touting itself a ‘meat specialist,’ rather than a steakhouse. This is not without good reason, as they are the only restaurant equipped with a walk-in pink salt dry aging room in Hong Kong. The practiced chefs prepare, bake, age, and hang everything in-house using age-old recipes and modern techniques. They also use the freshest produce and herbs from local organic farms, with a menu of unique and award-winning cocktails standing out as well. Continue reading Blue Meat – Blue Butcher→
Welcome to the web portfolio of the Hong Kong writer, photographer, editor and dreamer-creator, Billy Clarke.