The Ritz-Carlton Magazine - Winter 2012 - Chinese - (Page 22)

CONTRIBUTORS STEWART SHINING Stewart Shining had an epiphany in 1981 when, as a teenager from Rapid City, S.D., he saw Brooke Shields on the cover of Time magazine in an iconic portrait by Francesco Scavullo. He promptly enrolled in Parsons School of Design, intent on becoming a fashion photographer. In New York, he was mentored by two industry greats — first Bill King and then Bruce Weber, whose aspirational images have become synonymous with designers from Ralph Lauren to Abercrombie & Fitch. In his own career, he has shot fashion and celebrity pictorials for Rolling Stone, People and Vogue, and advertising campaigns for Victoria’s Secret, J.Crew and Ralph Lauren. For this issue, he took model Heide Lindgren to Naples, Fla., to create a portfolio of chic beachside American style (“American Riviera,” page 92). “I had arrived from Paris, to this small Florida town, and I have to say I was equally excited to be in both,” he recalls. “For me, if I haven’t taken a picture of it, it really hasn’t happened. I have a strange compulsion to visually record everything.” It was his ﬁrst time in Naples, and he arrived with an artist’s sense of completion. “My fantasy of how people should dress and look when they’re on vacation and staying at nice hotels is perhaps a little distant from reality but, for me, it’s a feeling — a feeling of I want to be there, to be that person, to have that life. A bit of lust and envy too.” LENS CRAFT Clockwise from top: Stewart Shining shoots with a flair for elegant American style; Robert Pattinson, for Italian Vanity Fair; cover for Vogue Latin America. 图片描述从上起顺时针方向：散发出美式优雅气质的斯图尔特；罗伯特·帕丁森，意大利《名利场》杂志；拉美版《时尚》杂志封面。 OutdOOrs FA L L I N G I N L O V E W I T H … NEW YEAR’S IN HONG KONG WAT ER WONDERL AND Clockwise from top left: A rock hind grouper confronts the lens; master diver Brian investigates a sunken engine; two schools of fish — green chromis and sardines — feeding on plankton. A FEAST FOR EVERY SENSE, CHINESE NEW YEAR IS THE TIME TO ENJOY HONG KONG AT ITS MOST EBULLIENTLY AUTHENTIC. LAUREN SANDLER IS SWEPT OFF HER FEET PHOTOGRAPHS BY JUSTIN LANE A DIVING THROUGH PARADISE Off t he shOr e s Of s t. t hOm a s , I a n Da ly DOn s a ta nk a nD DI scOv er s a fa n ta s t Ic a l unDerwOr l D jus t bene at h t he Oce a n ’ s sur face As a frequent traveler, one of my favorite ways to experience a new place is to fly in at night. You arrive groggy — plane-weary and disoriented — watching the silhouettes and glimmers of a strange and magical location materialize through the window of a taxi. Your imagination is forced to render details only sunlight can verify. By morning, you can see how right you were. This is how I experienced St. Thomas on a balmy Thursday evening in October — not above ground, but underwater. I met Arnoldo Falcoff, divemaster of Patagon Dive Center at The Ritz-Carlton, St. Thomas, on the little beach by the rental kayaks and sailboats. He’s a tan, soft-spoken Argentine in his 60s (and I tried not to take it personally that he’s in better shape than I am in my 30s). A nearly full moon shone through the swaying palms as we loaded our gear onto an inflatable gray dinghy and made our way out to the dive boat anchored offshore. It was a quiet night. The sound of clanging air tanks and the lapping tide was all we heard. But to a scuba diver, these sounds invoke an almost Pavlovian response. They are, and always will be to me, preludes to adventure. “We’re going to a place called the Pinnacle,” Falcoff said over the low hum of the outboard motor. “Hopefully we will see some good things.” Just 10 minutes offshore, we lined up the boat with some shadowy rocks and the T Ian Daly DR AGON EYE Left: Celebrants carry a giant dragon through the streets of Kowloon. “Tangerine” in Cantonese sounds like the word for “fortune.” And so people are crammed 10 deep at the plant stalls on Hong Kong’s hilly Peel Street, buying tangerine plants, known as prosperity trees, to set in the doorways of their homes. Tonight is New Year’s Eve, kicking off the most essential holiday in all of China. The expats swarm away from the crowded and lush islands that make up Hong Kong as tens of thousands of mainland nationals arrive for this electric celebration — and this place forgets all about European markets and the Dow, all about its colonial past, and becomes its most authentically Chinese self. Around the corner, in the morning sunshine, the pedestrian markets of Graham Street look like a Wong KarWai set, with crumbling Tong Lau (tenements) hanging over stalls loaded with decorations in lucky red and gold. The air vibrates as shoppers load up on ﬁrecracker-shaped garlands meant to keep demons at bay. Fishmonger stalls can’t stock enough shrimp, or ha, which sounds like laughter, and thus is said to ensure happiness. Everything in Chinese New Year has symbolic heft — every food, every ﬂower, every color — as the year’s luck is said to be determined over the holiday. It’s a lot to keep straight. But I’m determined to do my best, a naysaying New Yorker in town to feast upon these most magical of Hong Kong days. If I follow the lucky traditions to the letter, what might my own fortune yield? In the dried ﬁsh market of Des Voeux Road West, costly shark ﬁn, abalone and dried oysters (the name sounds like “good things,” and promises such) are wrapped into gift packaging; edible bird nests made from the saliva of cave-dwelling swallows are worth their weight in lucky gold. Pawnshops bustle as people carry in old wares and carry out red envelopes ﬁlled with cash. Red sounds like “hong,” which means vast, so red envelopes enclosing The besT of puck FIRE AND SPICE From left: Tiny dumplings with pork belly, black vinegar, chili oil and ginger; the signature dish Angry Lobster on the wok; Chef Puck at work. Rekindling his love affaiR with asian flavoRs, wolfgang Puck hits a home Run in la. hugh gaRvey takes note PHOTOGRAPHS by Peden + Munk W olfgang Puck is hungry. “Can you bring me something sweet?” he asks Cassie Ballard, the pastry chef at WP24 Restaurant & Lounge, Puck’s latest restaurant, perched on the 24th floor of the gleaming modernist glass tower that is home to The Ritz-Carlton, Los Angeles. “You know dessert is my favorite course,” he says. Ballard comes back with a plate on which vivid orange Wong Farms mango, sweet sesame rice crackers and lemon sorbet are stacked architecturally, layer upon layer. Puck takes a bite and nods with approval. “You can add one more layer,” he suggests. When Wolfgang Puck has a say in it, life can always be sweeter. That single, conscious bite — the deft assessment, the elevating decision — is the sort of moment on which Puck has built a vast 72 30 w w w. r i t z c a r lt o n . c o m W W W. R I T Z C A R LT O N . C O M T H E R I T Z - C A R LT O N M A G A Z I N E 31 102 w w w. r i t z c a r lt o n . c o m t h e r i t z - c a r lt o n m a g a z i n e 103 WRITERS AND PHOTOGRAPHERS IAN DALY (“Diving Through Paradise,” page 72) is planning director and cultural strategist for the advertising agency Anomaly. He is also a contributing writer for Wired UK and has written for The New York Times, Esquire and Details. JUSTIN LANE (“Falling in Love with … Hong Kong,” page 30) is a Pulitzer Prizewinning photographer and New York bureau chief for the European Pressphoto Agency. On working in Hong Kong: “Everyone just seemed to be having fun, which made it fun for me.” PEDEN + MUNK (“The Best of Puck,” page 102) is the photography team of Taylor Peden and Jen Munkvold. Based in LA, they contribute to such magazines as Bon Appetit, Travel+Leisure and The Los Angeles Times Magazine. 22 W W W. R I T Z C A R LT O N . C O M http://WWW.RITZCARLTON.COM http://WWW.RITZCARLTON.COM http://WWW.RITZCARLTON.COM http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of The Ritz-Carlton Magazine - Winter 2012 - Chinese

Ritz-Carlton Magazine - Winter 2012 - Chinese
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With... Hong Kong
Design
Auto
Technology
On the Boulevards
Shopping
Jewelry
Watches
Palm Beach
Wellness
Outdoors
Kuala Lumpur
Santiago
Fashion
Culinary
Let Us Stay With You
Heritage

The Ritz-Carlton Magazine - Winter 2012 - Chinese