Ritz-Carlton Magazine - Winter 2013 - Chinese - (Page 26)

CONTRIBUTORS ANDREW ROWAT Based between New York City and Shanghai, Andrew Rowat has been The Ritz-Carlton Magazine’s go-to China correspondent for several years, but for this issue, we sent Rowat back to his native country of Canada for a photo essay on Montreal. He noted “a real sense of rootedness when you return to your country of origin.” Although Rowat was tempted by photography early, he graduated college with a degree in marine biology. He ﬁnally dived into photography after moving to China seven years ago. He has shot portraits for Vanity Fair and The New Yorker, travel for Condé Nast Traveler and Travel + Leisure, and architecture for Wallpaper*, Monocle and Dwell. He has also entered the world of ﬁne art, mounting shows in Toronto and Boston. While in Montreal, Rowat spent days exploring the museums, markets, bagels, churches and — especially beautiful in the winter — Parc du Mont Royal and Parc Jean-Drapeau. These two parks become epicenters for cross-country skiing, skating, sledding and snowshoeing as evidenced in Rowat’s photographs. “One of the best things about Montreal in the winter is that the city doesn’t skip a beat.” PICTURE PERFECT Clockwise from left: Montreal in the winter; the photographer; a recent exhibition of Rowat’s Barcelona photography. ANDREW ROWAT Style Pa r i s Scott Schuman/Jed Root Inc. Fa l l i n g i n l o v e w i t h … beijing From the halls oF the Forbidden City to bewilderingly beautiFul markets, susan Conley revisits the riChes oF the Chinese Capital O 32 reinventinG retro EvEry morning bEforE 9 a.m., Paul lau Once upon a time, there was a great Daoist philosopher named Zhuangzi who fell asleep by a river in the vast country that later named itself the People’s Republic. While he was sleeping, Zhuangzi dreamt he was a butterfly. He flitted blissfully from leaf to leaf in the sweet dream. When he woke up, he didn’t know if he was a man dreaming he was a butterfly, or if he was a butter fly dreaming he was a man. But here’s the thing: He didn’t worry about the distinction. He was a Daoist, after all. Which means he subscribed to that most compelling of all Chinese precepts — to let the coursing river of life carry him wherever it would. When I go to Beijing, I try to be the butterfly. And I keep this notion of the Daoist river close in my mind. I walk in the vibrant city that hums with so much history and sheer industry, and then I walk some more, until the wide Communist boulevards and the gritty, ancient alleyways begin to reveal themselves to me. I try not to ever fight the current. And this is how the city has made such a claim on my heart. It’s a capital built in the most unlikely of places — just off the shoulder of the wind-scoured Gobi Desert — sweltering in the summer and bone-cold in the winter, but, oh, the in-between seasons! In the fall and spring, the sky can be big and high like a circus tent and so very blue, with white rafts of cumulous floating by. My husband, two young boys and I had the good fortune to live here during the spate of years before and after the 2008 Olympics, a period of time known as one long adrenalin rush for the city. So many neighborhoods were transformed then—up went Updating classic cantonese cUisine, modern master paUl laU dazzles in Hong begins his hour-long journey to work. Kong. alexandra A serious, determined man who neverseno digs in theless flashes a ready and disarming smile, he leaves his apartment in a neat Hong Kong suburb, taking the subway to Kowloon Station and walking to the 118-floor International Commerce Centre. It is the world’s third-tallest building — and, at 1,588 feet, Hong Kong’s highest. After zipping up the elevators to the 102nd floor, the 49-year-old walks through the doors of The Ritz-Carlton, Hong Kong just before 10 a.m., ready to begin another 12-hour day as Chef de cuisine at the hotel’s celebrated Tin PHOTOGRAPHS by Lung Heen restaurant. TkTkTkTkTk Lau changes into immaculate chef’s whites and high toque, and heads into the kitchens, where his team of some 25 staffers have been at work for hours, moving between the two main preparation rooms. One is a stainless steel-and-tile space organized around the metal woks essential to Chinese cooking. The other is dominated by bamboo steamers for making dim sum, the bite-sized dumplings and other small dishes that are a cornerstone of classic Cantonese food. HORNS OF PLENT Y The Bronze Bull at the Summer Palace looks on as travelers board one of the famous Dragon Boats. tktktktktk Clockwise, from top: Optio veliquibus. Usciet eos ererae si aperecab int volupttate tuscillaccum quos audi volorpores ea dolupta volupiscium ute od ullatius as aut moluptasped eum veliberis dolorei cturent landa dolum, n e w yo r k tktktktktk Clockwise, from top: Optio veliquibus. Usciet eos ererae si aperecab int volupttate tuscillaccum quos audi volorpores ea dolupta volupiscium ute od ul- TREASURE ISLAND t h e r i t z - c a r lt o n m a g a z i n e On the bOulevards 108 33 w w w. r i t z c a r lt o n . c o m 109 Natur al HigHs From left: A hiker on the way to Mr. Britton lookout point in El Yunque; the Fajardo Lighthouse in Cabezas de San Juan Nature Reserve. From m ounta in tra ils a nd e ndle ss b e a c h e s to s a n Jua n’s k ine tic stre e tliFe, P ue rto r ic o h a s it a ll Photo essay by rick lew GlobetrottinG style photoGrapher the sartorialist discovers accidental fashion icons on the streets of the world’s fashion hot spots 47 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 92 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 93 t h e r i t z - c a r lt o n m a g a z i n e WRITERS AND PHOTOGRAPHERS SUSAN CONLEY (“Falling PHILIPP ENGELHORN in Love With … Beijing,” page 32) published a memoir, The Foremost Good Fortune, about her years in Beijing. Her work has appeared in The New York Times Magazine, The Paris Review and The Daily Beast. (“Reinventing Retro,” page 106) captured the speed and skill of a Hong Kong kitchen. Engelhorn has contributed to The Wall Street Journal, The New York Times, and Travel + Leisure, among many other publications. RICK LEW (“Treasure Island,” page 80) went to Puerto Rico for this issue of the magazine. As a contributing photographer for Condé Nast Traveler, Lew has photographed more than 30 feature stories in more than 25 countries. SCOTT SCHUMAN (“On the Boulevards,” page 45), aka The Sartorialist, began taking photos of street fashion as a hobby. He now travels the globe as one of the world’s leading street-fashion photographers, a genre he helped invent. 26 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 Ritz-Carlton Magazine - Winter 2013 - Chinese

Ritz-Carlton Magazine - Winter 2013 - Chinese
Contents
Contributors
Editor's Letter
President's Letter
Falling in Love with Beijing
Design
Technology
On the Boulevards
Shopping
Jewelry
Watches
Family
Local Knowldege
Outdoors
Puerto Rico
Montreal
Fashion
Culinary
Let Us Stay with you
Heritage

Ritz-Carlton Magazine - Winter 2013 - Chinese