37 results found
- Eco-Friendly Travel: 6 Sustainable Hotels To Add To Your Bucket List
Sustainable hotels are crucial in the future of conscious, eco-friendly travel. Sustainable hotels reduce the environmental impacts through green practices by mitigating waste and saving energy wherever possible. We've picked six hotels from Sydney, Bali, Fiji to Singapore and more that are doing their part to stay plastic-free. They also collaborate with local businesses and providers to support their food and beverage services. Without further ado... 1. Paramount House Hotel, Sydney @paramounthouse The heritage building of Paramount Picture Studios in Sydney was recently rebuilt and redesigned to Paramount House Hotel by Breathe Architecture. The hotel is located in the suburb of Surry Hills. The exciting neighborhood is full of good restaurants, boutiques, and cultural events, which provides more fun for the guests. The paramount coffee project offers great coffee and breakfast every day. Address: 80 Commonwealth St, Surry Hills NSW 2010, Australia Find out more here. 2. Bambu Indah, Bali @bamduindah In one of the world's most popular destination, Bali, Bambu Indah is an eco-friendly luxe hotel curated by John and Cynthia Hardy. The hotel embraces its natural environment and is surrounded by the serene untouched lands. Guests can enjoy the vibe of the tropical island and the fresh air created by the jungle. Address: Jl. Baung, Sayan, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571, Indonesia Book here. 3. Laucala Island, Fiji @laucalaisland Laucala Island is a private island in Fiji running a self-sustained hotel. The island spans around 12 square kilometers and owns 25 villas and farmland. The hotel has homegrown fruits and vegetables onsite. The food offered in the hotel is mainly from its own farmland. The materials used to build the hotel are sourced from local rain trees. With high self-sustainability, Laucala Island provides a perfect choice for green travel. Address: Laucala Island, Fiji Find out more here. 4. Sherwood Queenstown, New Zealand @sherwood_queenstown The Sherwood Queenstown is located next to Lake Wakatipu. The hotel business is strongly based on the local natural environment and its wonderful landscape. With the zero-waste principle, more than 60% of wine bottles and 100% kitchen organic waste are composted and returned to their own hotel garden. Most of the food is sourced from its own onsite garden. The hotel also owns the largest solar energy install to produce power supply for the business. Address: 554 Frankton Road, Queenstown 9300, New Zealand Check out more here. 5. Siloso Beach Resort, Singapore @silsobeachresort Siloso Beach Resort is a sustainable luxury hotel on the island of Sentosa in Singapore. The hotel’s environment is fully surrounded by trees. During the construction, more than 200 locally grown trees were protected. Also, over 1000 fruit trees, flowering plants, and herbs were carefully planted around the hotel, which helps to build a green environment and community. Address: 51 Imbiah Walk, Singapore Book here. 6. Whitepod, Switzerland @whitepodhotel As an eco-luxury hotel, Whitepod focuses on minimalism, trying its best to reduce the impact of the hotel on the environment. Guests stay in the designated pods that are designed in a unique construction to minimize the usage of materials. The LED bulbs and the wooden stoves of each pod minimize the impacts of lighting and heating system. Guests can also enjoy the local spring water sourced from the Swiss mountains. Address: Les Giettes, Des Cerniers, 1871 Monthey, Switzerland Book here.
- London's Top Influencers Share Their Favorite Restaurant Picks
London's influencers share with us their top restaurant picks to add to your to-eat list. Donna Ida Thornton (@donnaida) Founder of @donnaidadenim 1) Daphne’s on Draycott Avenue. It is right by the first Donna Ida boutique in Chelsea and they have always looked after me there. I always go back. 2) Riccardo’s in Chelsea. For the super fresh Italian menu with gluten-free options if I want a pizza. And their famous chocolate and almond cake. 3) Scott’s on Mount Street. The menu is full of classics and the service is impeccable. Get a table outside for the people watching. 4) Mark’s Club Mayfair. I am a member of Mark’s and love how I always feel enveloped in a very warm expensive hug there. 5) George on Mount Street. A sister club to Mark’s Club, I love it for breakfast inside in the cooler months, lunch outside in the spring/summer." Eatnlondon (@eatnlondon) Photographer 1) Baolondon. The best bao buns that you can find in this part of the world. Perfect branding and incredible flavours in a minimalistic setting in various locations. 2) Dishoom. The best casual Bombay cafe inspired restaurant chain. Always reliable, fun and amazing service. Their breakfast bacon naan is to die for. 3) Hide Restaurant. A multi-level dining mecca in London, big emphasis on the wine list (probably one of the best you can find anywhere in London - supported by Hedonism wines), incredible breakfast menu with some of the best pastries you can find in London every day. Wonderful cocktail bar downstairs. Ticks every box. Beautiful dining room with a stunning staircase spiralling up to their Michelin star venue. Felicity Spector (@felicityspector) Blogger, and Member of London Bakers Against Racism I guess my 3 favourites are not the most flashy or michelin star (although those are often very special too) but places I feel really at home and among friends. So my top three would be: 1) Rochelle Canteen - my late father went to school in that building in 1925 so it has a special connection for me, plus the food is always wonderful, especially the amazing deserts - and the staff are terrific. 2) Then Jolene, as I feel among friends there, and I really respect what they’re doing with heritage grains which they mill on site for the most fabulous flour, turned into spectacular bread and cakes and pasta. Always superb. 3) And a fairly new place where I try to go pretty much every week, Café Deco. The head chef Anna cooked at Rochelle canteen and the food has that similar homely style - it’s like being in someone’s front room, so welcoming and comforting and no fuss but everything is always totally delicious. James (@food_feels) Food, travel and lifestyle photographer 1) The River Cafe. For a special celebration of if I have friends in town, I always find lunch at The River Cafe, especially if you can get a table outside during Summer...a special experience. Italian food using the best Italian product the team can source. 2) BRAT. I’ve loved this place since it opened, their focus on wood fire cooking (mainly from the North of Spain) and their seafood produce and excellent wine list is the perfect combination for a memorable meal. 3) The Wolseley. There’s something special about The Wolseley.. it’s my favourite breakfast in town and it’s also the ideal place for a long lunch. There aren’t many venues like it! Katya Katkova (@eastlondonmornings) Blogger Currently my three picks would be Luca, Brat and Seabird. 1) You can’t beat Luca on attitude to perfection: from rolling handmade pasta to cutting a tart, nothing like it in London really. 2) Michelin starred Brat is famous for it’s whole turbot and rightly so. We all missed meeting friends during last few months and this restaurant is perfect for sharing amazing food with your best mates. 3) And finally Seabird has the best views of London (especially at the sunset) and comes with the wonderful seafood menu. It’s pretty hard to find a restaurant that combines these two essentials, but Seabird done it right. KS By Name (@ks_ate_here) Blogger 1) Angelina. The food is phenomenal and the owners take such meticulous care in their preparation and presentation and the price for the tasting menu is excellent value. 2) Blacklock. Delicious meat and an equally stunning cocktail menu means that there is never a bad meal here. 3) Gloria trattoria. Beautiful restaurant where this doesn’t just go for the food but a great experience and meal. It’s fun - just really really fun. Nicola (@eastlondongirlblog) Blogger (https://eastlondongirl.com/) 1) Dishoom. It’s all about those breakfast bacon, sausage and egg naan rolls with chilli tomato jam, cream cheese and fresh herbs. I had my first one around 5 years ago and have never looked back – they are so incredibly tasty! Dinner wise, the mouthwatering Bombay cuisine continues - our favourites are the Keema Pau, House Chaat, Chicken Ruby and House Black Daal. 2) Smokestak. You can get some of the best wood smoked meat in London at Smokestak. Get a few dishes to share including the beef brisket, native breed pulled pork and merguez flatbread. The sticky toffee pudding is a MUST order too. 3) Flat Iron. Flat Iron offers delicious, affordable steak in London. Their main feature is the Flat Iron Steak (served with a cleaver) priced at just £12 which can be paired with beef dripping chips, creamed spinach, crispy bone marrow and other sides. Make sure you pair the food with one of their homemade negronis. Peony Lim (@peonylim) Digital Consultant, Luxury Brand Ambassador, Creative Content Producer, and Founder of Peony Lim Jewels 1) Dozo is my favourite Japanese. 2) Good Earth is my favourite Chinese. 3) Bibendum is lovely fish, vegetarian options and European style food. Sonia & Vishnu (@transatlanticfoodies) Blogger 1) Kitchen Table. 2 Michelin stars, but better than most 3 star restaurants I’ve been to and even better than some World Top 10 restaurants I’ve been to. Every single course out of the 18 courses was total genius, and incredibly creative, with influences from all over the world but staying true to the modern British cuisine that forms the core of the menu. Chef James Knappett and his wife are the masters behind this, and he seems like a guy next door and chats to you the whole time, and doesn’t have the air of a 2 starred chef. 2) Arros QD. A restaurant that showcases what makes the London dining scene the best in the world. With ceviches that have kaffir lime sauces on them, soft shell crabs with kimchi chimichurri, and arguably the best pork dish in the world with their charcoal presa - this restaurant shows what you can do when you take advantage of being in a city with the world’s most diverse clientele, serving up the most delightful combination of Spanish food with Asian fusion and influences. Their showpiece paellas are fantastic too but their true greatness lies in the eclectic range of meat & fish dishes. 3) Jugemu. In the middle of soho, and in a city that often brings theatrics into sushi and Japanese cuisine. Chef Yuya Kikuchi takes his loyal patrons to Tokyo with a traditional Omakase experience, and at a price point that is shockingly reasonable. His sushi has more flavour than any other in London, and he is nothing short of a perfectionist. You won’t be spoilt here by service or posh decor, but his fiercely loyal Japanese clientele will attest that this is the most beautiful oasis of sushi in London. The Munch Brunch Kids (@themunchbrunchkids) Blogger 1) Friends of Ours / Hoxton. An ever changing menu - their creativity in the kitchen knows no bounds and the coffee is incredible too! 2) Farmers Mistress / Battersea. A place that has something for everyone - there’s no better way to start your day. 3) Nue Ground / Clapham. Like taking a trip to Bali without having to leave to London, an oasis of calm in the city serving delicious food and coffee. 4) Tab x Tab / Notting Hill. A super stylish cafe, attention to detail is of the upmost importance and this really shines through in everything they do. Thoroughly Modern Milly (@millykr) Digital Creator and Photographer of Weekend Journals 1) Llewelyn’s for irresistible food and a lovely atmosphere. It is the neighbourhood restaurant everyone wishes they had. 2) Helene Darroze at the Connaught. It a true star of the london restaurant scene. Iconic french chef Helene cooks with heart and flair, and recently won her third Michelin star. 3) Juliets is my favourite brunch spot in town. The creative dishes, coffee (using Berlin Roastery, The Barn) and baked treats are truly delicious… worth coming back to again and again.
- How Start-Ups and the Creative Industries Collide from Alex Chan of Incubator Fabrica.
Alex Chan is the co-director of the incubator The Mills Fabrica in Hong Kong. The Mills Fabrica has invested and incubated tech and sustainability start-ups like Re:newcell, Geltor, Mango Materials, Huue, Unspun, ADAY and Goxip. With a focus on innovation and sustainability, they have been disrupting and transforming industries from food to fashion since 2016. We talked to him about the strength of values for entrepreneurs, the ins and outs of staying innovative, and how creatives and start-ups can collaborate. Interview with Alex Chan by Sarah Wei. Paradigm Haus: Tell us about what you’ve been doing with Fabrica. Alex Chan: A huge part of my work is focused on incubating and investing in early stage startups with the mission to help accelerate and co-create innovations for sustainability. We work very closely with startup founders to help them accelerate and scale their businesses for the industry. I am not a startup founder; Fabrica is more of an innovation platform to support and help startups to scale. That said, it has been an amazing journey in the past four years working at Fabrica; from understanding more about industry pain points, defining our thesis/ theory of change, setting and iterating on our strategy, executing and implementing our ideas; Fabrica has grown a lot in the past four years into a global innovation platform. We now have around 25 companies in our portfolio and incubation programme, we also had our first IPO (Initial Public Offering) last year! PH: What lessons have you learnt from your experience so far? And how has it carried onto your decision-making now? Alex Chan: A few things stand out for me... Community building is core, this is at the heart of everything and it relates to my belief that to create meaningful industry impact, collaboration and partnership are key. A group of startups and partners who share similar values but are diverse in expertise/ experiences makes a huge difference in pushing forward for impact. A huge part of our work is in building out a community and ecosystem of different partners and this community is also what I personally look back on with most pride and fondness. Values and pain points first, business model second. Having had the unique chance to meet with thousands of founders in the past four years, at early stage of a company’s life, what matters most is the a) values that a founder holds and b) the pain points he or she is looking to solve. Starting a company is no mean feat and takes a remarkable degree of resilience and grit, and so when the tough times come, what matters most is the clarity of purpose that founders should have, in knowing why they are doing what they do and what industry challenges they want to address. Items like business model and strategy can (and more often than not will) change and be iterated upon, but the underlying values that a founder holds is what differentiate great founders from being “just another startup”. PH: How have your perspectives on start-ups and the tech industry changed? AC: Resilience: working with founders have given me a tremendous degree of respect for them all, as it is such a mentally and emotionally demanding role. At the early stage, everything is built from scratch, and challenges abound at every corner; resilience coupled with strong moral leadership is often the driving force to keep entrepreneurs going. Potential and limitations of tech: a core part of our theory of change is that addressing the biggest challenges in sustainability does require the adoption and scaling up of new technologies and innovations. It’s exciting to see new technologies emerging and growing in scale; especially in areas such as synthetic biology and creating new ingredients/ materials or new production and manufacturing methods. These have the tremendous potential to disrupt industries. That said, I am also increasingly learning that while some problems are great to be solved through venture and technology, other problems are less about technology but more about having the right regulations and wider stakeholder involvement. PH: Are there more opportunities now, why or why not? AC: 2020 has put sustainability and Environmental, Social, and Governance (ESG) at the forefront of governments and businesses. What has previously been a side-note has now taken a front seat in boardroom conversations. Whether it is governments like China making a commitment to go carbon neutral by 2060 or companies and investors leading the change for sustainability, there has never been a more fertile time to innovate. My hope is that these macro changes will create momentum for new innovations to grow. The Fabrica Lab Creation Process PH: What does your creative and innovation process look like? AC: What we have always found most helpful is having as broad exposure as possible to different areas and industries. Often the best sources of inspiration are from places you least expect to find learnings. So whether it’s reading different subject matters or watching a variety of Netflix documentaries, the wider your field of knowledge, the more possibilities for new learnings and dots to be connected Learning about the stories of different individuals also provides good inspiration and lessons; in all the brainstorming or discussions we do, talking to as wide a group as possible brings the best ideas to life. PH: How can the creative and start-up space collaborate? In what ways do the sectors collide and intersect now? AC: While the world of design and technology have previously been separate spaces, increasingly many are seeing the benefits of intersecting between both worlds. Design as a mindset and framework helps offer an exercise in empathy and creativity in coming up with solutions while technology offers a toolkit and array of resources to help the functionalities we require. PH: The struggle we hear from many artists and emerging creatives is that it can be a daunting even a mammoth task to tackle grants and investors for new projects, citing lack of clear public information. What advice and approaches can you recommend for newcomers? AC: Part of entrepreneurship is the art of being resourceful. You rightly mention that there’s often a plethora of information out there, what is often most helpful is to talk to “other entrepreneurs” in the space, who might have gone through the process before and knows the “ins and outs” of which grants or investors or programmes are helpful (as well as tips to navigate the landscape). Another key point is to understand that there are many programmes or funding options out there, but not all might be most suitable to you, what matters is understanding what it requires and what you hope to achieve. The questions to ask are: is it just funding or support? If it is just funding, what kind of funding makes the most sense? One final point is it’s often easy to think things only from your perspective “here’s why I need the funding” but it’s equally important to think from the perspective of the other end “why should we take your company as part of the program?” Understanding their objectives and motivations helps in knowing whether there is a good fit for collaboration. PH: In what ways can creatives and artists become more aware or engaged in the start-up community? AC: Many information and sources exist; whether it is media or content platforms like WHub (for HK startups) or Green Queen (for all things sustainability!), to entrepreneurs or individuals constantly sharing interesting news on Linkedin or Instagram. Talking to individuals in the ecosystem always helps! PH: Tell us what you are working on now and what we can expect from Fabrica? AC: It is an exciting period for Fabrica; Fabrica is opening a new space in London, similar to what we have in Hong Kong, the Cottam House space at King’s Cross will include co-working, labs, retail spaces, and content and programming focused on sustainability & innovation. Fabrica is also organizing the 3rd edition of our Techstyle for Social Good competition. A global competition open to all students and recent graduates working on projects relating to sustainability in textiles/ apparel and agri-food tech. Scarlett Yang, Winner of The CSM X The Mills Fabrica Sustainability Prize 2020 Step into the start-up space in London or Hong Kong with The Mills Fabrica at themillsfabrica.com Find Alex Chan on LinkedIn for the latest new in the start-up and entrepreneur space.
- ABOUT | Paradigm Haus
ABOUT Paradigm Haus is a print magazine, editorial content agency and creative driven platform. Our editorial and visual content agency is a contemporary channel supporting individual expression across cultures. Covering artists, creatives and entrepreneurs from the likes of lifestyle, fashion, art, travel and tech. We publish digitally and as a limited press publication bi-annually for everyone. Founded in Hong Kong in 2021, Paradigm Haus is led by Faye Bradley and Sarah Wei — we operate globally with the artists as follows: Adam Thompson, Hong Kong Danielle Wu , London Tome Palla , Lisbon Yoyo Ho , Singapore Bhuwan Kafley , Bhutan Jennifer Tang , Hong Kong Bethany Stackhouse , Adelaide Find us at email@example.com .
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