JOHN GALLIANO x ZARA 今天應該（買的）很高興

JOHN GALLIANO x ZARA

今天應該（買的）很高興

 

在过去廿年的高街快时尚及奢侈品牌设计师强强联手时装联乘，很多时候都只不过是把两个品牌的 logo 印在一些商品上而已。

当设计师本身的同名品牌或任职某奢侈品牌任职创意总监时设计过的那些一举成名的招牌款式设计的系列或单品成为秒杀的目标，好彩的话，还有机会限时抢购得到心头好，好让初级入门的时尚达人及时装爱好者甚至收藏家的门槛降低，以稍为低廉价格入手；在可参与其盛的同时更能进一步深入了解设计师本身的创作及和让其联乘的高街或奢侈品牌的距离拉近。同时间再配合铺天盖地的营销噪音，营造双（设计师及或同名品牌）或三（联乘品牌）甚至是四（消费者）赢的局面。这 affordable luxury 穷人的蔷薇，无需用眼泪祈求，让血拼开启了无限宇宙。

月前 ZARA发布了一则的重磅消息，宣布与时尚界的鬼才设计师 John Galliano（俗称：海盗爷）展开了为期两年的创意合作。

是次合作乃非一般的联乘，欲打破了过往的联乘常规，同时业界亦为之而创做了一个新词汇 - “RE-AUTHoRING” - 解作为将现有的过季存货进行改做及升华（由于欧盟实行了新条规不得将过季及过剩的时装摧毁），将已经下架的时装拆装、解构重组、修饰、加工改造、“二度设计”后重新赋予其新的语境，以全新设计款式上架成为新宠。这铿锵的新词汇将行动付诸于可改造的过季下架仓库存货给予新生命，不但可省却资源，减少过度浪费物料采购加生产，更可降低制作成本，亦好让现时各大奢侈品牌借鉴及反省。

海盗爷的履历不用在此进一步阐述，其别树一格及受万人爱戴的创作概念及设计优势就是将解构的美学升华（在 Dior 及 maison margiela 任创意总监期间正正就是以此设计概念为首，赢尽口碑，同时让品牌销量倍增），而这也正是 ZARA 诚邀为这次联乘的合作的原因之一。

ZARA 品牌创办人的千金 Marta Ortega Pérez 自2021年12月起被任命為母公司 Inditex董事長后，深明高街时尚在过去几年期间遭到比其更廉价的快时尚网站及网购大大抢滩。从物料采购、款式临摹、生产效率、廉价劳工到物流甚至售价更便宜的成品快速上架（据说最快的只需三天）而必需进行大改革去拯救销量大幅度下滑的业绩，为是次的联乘去开创另一出路。天才不会因涉足新领域而衰落，反而会将其革新。海盗爷在2024年结束他在 Maison Margiela 的任期后一直保持低调，便暂时离开了时尚界，进行了为期两年的休整，这更加激发了人们对他下一步动向的好奇。

海盗爷设计过服装唤醒世界，构建及创做当代神话，今天他选择走向一个更平易近人的维度，以一种最激进的伦理行为开跑、一种将美从排他性的体制中解放出来的意愿、一种将其从封闭的殿堂中解放出来的意愿、一种将其回归世界呼吸的意愿。这并非一种堕落，也不是妥协，而是升华，是对可能性的拓展。而现在，看来就是他的下一步了。未能做旋风，穿越太空，好的去处总会有些用处。海盗爷三度回归时尚界，拒绝再玩东家不打，打“西瓜”的自我坚守的硬道理。「人们常说，人生第三幕是最重要的，也是最好玩的。」正因真正的艺术并非少数人的专属，它存在于每一个愿意去欣赏它的人心中。John Galliano x ZARA 要你今个九月全日游街，今天应该（买的）很高兴。

 

INFINITE LUCK Waldorf Astoria Chengdu - Haute Chinese Cuisine with Nouvelle Flavours

China is a country with a long of history and its delectable cuisines with ancient, old traditional recipes from its massive geography means that the food varies dramatically from region to region. Travelling inevitably leads to a love for regional cuisine and it comes in many guises, whether street food, local restaurants or even hotel restaurants and we are constantly looking for the tastiest food to please our palate and Infinite Luck in the Waldorf Astoria Chengdu delivers a sensational haute Chinese cuisine with nouvelle flavours that you will not easily forget. mylifestylenews writes.

 

Gracefully perched atop the 50^th floor off the main hotel lobby of the Waldorf Astoria Chengdu, Infinite Luck takes its name from the auspicious meanings of “Fortune and Prosperity”. This 2026 Michelin recommended Chinese restaurant welcomes you not only with panoramic views of Chengdu’s Twin Tower skyline but also with an immersive dining experience that intertwines flavour, artistry and cultural storytelling.

Infinite Luck is stunningly elegant, from the moment you walk in to the main dining room proper. Double height ceilings and green lacquered wall panels with inlaid Chinese patterns in mirrored chrome and a large eye-catching cascading multicoloured glass bauble chandelier that is such an integral part of the stunning interior.

The furniture is elegance personified, with curved leather banquettes in the centre of the main dining room adorned with a harmonized bonsai set in the middle sensibly blending in with the leather and wood dining chairs that are ornamented with the prosperous luck element on the back of the chair which carries through on the carpet, walls and screen panels in differing ways and motifs. So every detail has a meaning rooted in the rich Chinese culture.

There is strategic artwork which is subtle and quite beautiful as well, featuring a rather rotund ladies hand that symbolizes the enjoyment of the abundance of food. The tables are laid with a silky white top cloth and green underclothes, complimented by the footed show plates that are gorgeous Legle French porcelain that also adds a proper sense of sophistication.

We were seated off the main dining room in a quieter sectionized room by a window which afforded us the best and uninterrupted view of the Twin Ttowers where the LED light show illuminates after dark as a backdrop to our culinary journey. Such fine dining ambience and settings that would certainly leads to a memorable evening.

At the helm is Executive Chef Tony Yang, a Chengdu native dedicated to Sichuan gastronomy, which encompasses the region’s two different flavours. Together with his team he has dedicated his craft to journeying across the length and breadth of Sichuan’s mountains, rivers and farmlands in search of the region’s most distinctive treasures for his diners to have a special treat.

We chose a set menu to sample the varying styles of cuisines that was titled “A Tribute To Michelin Guide Award”, which was rather apt in our estimation. The menu covered Amuse Bouche, Soup, Appetizer, Main Course and Dessert. To start off the proceedings, a freshly segmented local orange was presented to enliven the taste buds, as they were in season with a delicate sweetness in taste and with a hint of citrus flavour.

A delicate Oolong tea from Yaan - a Sichuan province on the western edge of the Sichuan Basin just below the Tibetan Plateau that is elegantly silky, bold and aromatic.

AMUSE BOUCHE
<Broad Beans & Spring Bamboo Shoots Tossed in Scallion Oil>
This trio amuse bouche allowed us to start with the very crunchy, earthy and refreshing to pique the tastebuds. The broad beans were stuffed in between the halved spring bamboo shoots and added a soft mashed texture to contrast the crunchiness of the bamboo shoot that offered a well balanced and pleasant start to the menu.

 
<“Qingbaijiang” Beef Served with Burnt Pepper>
The jelly form beef from Qingbaijiang - a suburban district of the city of Chengdu -  is deeply tied to its legendary beef culture that offers you this robust flavour served with burnt pepper, complex in taste and chewy on the palate that is a standout.
 
<Traditional “Chengdu” Style Marinated “Pujiang” Duck Liver>
A rich foie gras with a twist. The pungent Sichuan oil and pepper providing a wonderful yin and yang texture, being soft, rich and meaty yet spicy. We loved it!

SOUP
<Double Boiled Chicken Soup with “Zigong”>
A 10 year aged mustard green pickle from Zigong that was grated into the soup and its individual flavour was so complex on its own as this prefecture-level city in Sichuan province historically is renowned as the “Millennium Salt Capital”.

It was a classic double boiled soup, a clear and tasty consommé with fish maw that did not fail to please and the vessel it came in was a work of art. Utterly delicious!

APPETISER
<Camphor Tea Smoked Gourd Pigeon with “Anyue” Lemon>
Another stunning presentation that you couldn’t wait to find out what it was when it was brought to the table. The auspicious gourd shaped boneless pigeon (symbolizing good health, harmony in the family, prosperity and blessing) was set in a wooden box on a bed of camphor tea (the same tea used to smoke the bird), lemon leaves and jasmine flowers. The smoky aroma was strong and pleasant and also added that extremely smoky flavour on tasting. The crispy skin and a mashed taro stuffing was the perfect accompaniment. Simply divine and well executed on this haute and refined nouvelle invention.

<Fried Mashed Taro in Fish Fragrance Flavour>
This dish was served with pickles, local ginger and onion and was a beautifully presented dish with a deep-fried crispy crunchy outer texture and soft density inside over a hint of sweet and sour sauce. So delectable!

MAIN COURSE

<Mapo Tofu> - additional order
This is another all time favorite of the celebrated Sichuan classic mapo tofu, but with a twist, as it had a home-made rice jelly that was very piquant with a soft wobbly texture. The tofu was very silken in texture and was served in a claypot for that light sizzling effect. The overall flavour was extremely delicious, rich, nutty and creamy with a medium Sichuan peppery heat that you would adore.

<Poached Yellow Catfish in Pickles & Chili Oil>
The catfish was surprisingly tasty and rich in flavours after absorbing the intense savory broth with a hint of Sichuan spice and chili oil.

[A small tea cup of clear pork soup with a sweet plum flavour was served at this point to cleanse the palate after the spicy food and it was the perfect tonic to refresh the palate]

<Braised “Neijiang” Pig Feet Served with “Baoning” Aged Vinegar & Chili>
The Neijiang Pig feet was cooked and having its final touch with a live cooking demonstration at the table by the chef by adding the reduction of the 7 year aged Baoning black vinegar - one of the four famous vinegars of China renowned for its rich, herbal aroma and savoury-sweet flavour profile and a homemade spicy sauce, served with a piece of taro.

It was such a rich and harmonious dish with the vinegar reduction adding a certain piquancy to the overall dish that was such a delicious treat.

<Crispy Wagyu Short Ribs Served with Secret Sauce>
The wagyu short ribs was served with a secret recipe of sticky sweet soy sauce that gave an unctuous and rich flavour coupled with the crispy outer crust layer. The short rib juicy textured meat was very much a hit on palate that did not fail to please!

<“Neijiang” Pork Chaoshou Served with Chilli oil>
Chaoshou - The Sichuan version of pork “wanton” dumpling was soft in texture, perfectly cooked and very flavoursome, served with the typical chilli oil that had a hint of sweetness and savoury palate.

We enjoyed a glass of a local Chinese red  - The Four Girls Mountain Red Cabernet Merlot - from Sichuan province for its deep ruby chocolaty note with a hint of spice and fruit aroma, smoothly boasting the inner-mouth perfume that was elegantly paired with the red meat among many other selections of wine from its impressive wine list.

DESSERT
<Chilled Tofu Pudding with Seasonal Fruit Puree>
The watery chilled tofu pudding with lotus seeds came with a mango puree on the side that had such a harmonious flavour and enjoyable texture. It was a perfect soothing taste to round up all the palatable savories that we had just enjoyed.

<Daily Baked Petit Fours From The Bakery>
The petit fours came in a magical and artistically designed wooden puzzle box. This stunning presentation came with an added bonus of two small tea spoons of herb and lemon sorbet on top. Inside the precious box, there was a rich chilli chocolate ganache, a crunchy sesame ball with a creamy fillings, a lemon and green bean cake with a local fruit and quite a zingy citrus flavour and last but not least, a delicious Sichuan pepper cake and mini deep-fried dough. The sophisticated presentation completely brought petit fours to another elegant elevation. Inventively delicious!

To top it off, the service was impeccable, seamless, friendly and informative. Our evening was very well looked after by Antonella and her team Yoga and Evelyn. Their command of English and product knowledge never failed to deliver the warmest hospitality and ensured every single detail was adhered to and delivered in a very well and prompt manner. We were brought a beautifully designed map of Sichuan province explaining where the produce came from and gave you an idea of the footprint of the freshest produce delivery. It was clear from the get go that they relished the opportunity to share the menu with diners that wanted to be immersed in the refined haute cuisine of Infinite Luck. The evening was a wonderful journey in the flavours of Sichuan and our palates were constantly surprised and delighted by a piquancy that was sometimes delicate and sometimes quite overt due to the use of such wonderful produce in the hands of the expert culinary team. Infinite Luck never stops to strive to bring the traditional Chinese and Sichuan flavours to the next level of a refined and heavenly culinary experience.

Tried & Tested:

Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5

Infinite Luck
1199, North Section of Tianfu Avenue,

High-tech Zone, 

Chengdu, China

Tel: +86 28 8888 1199

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

LI JING SHUEN Regent Chongqing - A Treasure Trove of Modern Sichuan Cuisine And Cantonese flavours

With so many infamous cuisines from various provinces throughout the length and breadth of China that can be daunting for some and to be able to enjoy and indulge in a sumptuous feast with authentic flavours of Chinese food is one of the joys in life we live. By narrowing down what you may want to eat can be made easy by choosing a reputable restaurant, and some honourable Chinese restaurants in luxury hotels can be just the perfect avenue to explore, Li Jing Shuen in the sophisticated Regent Hotel Chongqing is worth your exploration for a treasure trove of modern Sichuan Cuisine and Classic Cantonese flavours. mylifestylenews writes.

Chongqing is historically and deeply intertwined with the rugged mountain landscape and extremely hospitable culture, and the dining scene in this unique city is bold, communal with a fiery affair built entirely around the famous mala numbing and spicy sensation and flavour profile. Besides, it thrives outdoors, operates on late-night schedules and acts as a major focal point for social connection.

Admittedly, to pick a restaurant to indulge in local cuisine and a flvaour that is not easily forgotten while in Chongqing is never an easy decision, omitting those paid influencers’ picks and you need more than just a local recommendation in order not to fall into those tourist traps especially in the hype of those tourist attractions. Choose wisely but not acutely to enjoy and experience the real and truly authentic dining culture in this vibrant and limitless city.

Strategically tucked away on level 3 of the Regent Chongqing hotel for a more exclusive dining experience, the moment you arrive at Li Jing Shuen,  you will be immediately greeted by a floor to ceiling high hanging glass forming an awe-inspiring phoenix feature that adds a sense of graceful feminism touch to the almost bare hallway. Simply enchanting!

Otherwise, by using the hotel guest’s lift from the ground level via a side entrance with a different arrival experience acknowledge your presence by the lacquer red walls and four gilded lattices which is warm and welcoming. The bright and airy entrance reception is well fitted with two large white long lounge sofas well embellished with red cushions and small white square marble tables illuminated by tea light candles on a wooden flooring.
When you adjourn further in passing through the reception desk with more gilded lattices you are embraced in this area with hanging lamps sophisticatedly adorned with a pot of yellow orchid.

The interior design of the main dining hall which is rooted in Chinese elements with more gilded lattices to separate each dining “cubical booth” for small groups that also offer some privacy as well as the standing lantern style like lamps spreading its wings to further illuminate the dining area surrounded by four giant vases of orange florals.

Tables are well spaced and comfort seemed to be a priority for each guest. The black table tops are neatly set and well presented with folding napkins and enhanced with purple dahlia blooms that adds some vibe to the dimmed and cozy restaurant. To admire further by taking a closer look at the white wall, there are some subtle embossed features that vaguely arise with an abstract design referencing ancient roof tiled Chinese houses with an elegant seating area broken up by those gilded lattices.

Each dining section is banquette seating with black wooden tables and elegant cushions. There are more hanging lamps above each table which in essence are a spotlight to highlight the food, which is a sensible design touch among the twelve private dining rooms, including for rooms dedicated to serving the famous Chongqing hotpot for a unique local culinary experience.

From the moment we arrived we were well looked after by Virgil and the service was very attentive and warm. It didn’t take us long to peruse the menu and come up with some of our favourite dishes among some other signature dishes to savour the local flavour. The menu was well crafted and designed for a mix of modern Sichuan cuisine and traditional Cantonese dishes with a a succulent roast duck feast to whet your appetite and to indulge in local delights that blends the traditional and cosmopolitan for an elevated dining experience.

To kick off the dinner, a combination of local snacks were presented on a wooden tray on small terracotta bowls– Qianjiang Spicy Beef Jerky, Nanchuan Pepper-Spiced Square Bamboo Shoots and Youyang Fresh Pepper Rice Tofu along with a jar of pickles on the side. Each bite was delectable and local in flavour to savour the Sichuan spice in different levels. The presentations and layout was superbly well delivered and informative.
 

<Pork Rib, Corn & Carrot Soup>
This authentic Cantonese soup was an enjoyable start and very heart warming. A delicious flavour well extracted from the fresh ingredients used and created a delicious and harmonious flavour that delivered for a redolent palate, Simplicity at its best!
 

<Chongqing Flavoured Fried Chicken with Chilies>
Get ready to dig into the treasure of pleasure as there are plentiful of delicious and small diced crispy, tender chicken bites buried in a mountain full of fragrant dry chilies with a pungent aromatic and wok-fried smoky flavour, well seasoned with salt, roasted sesame and local peppers that brought this quintessential dish to the table with joy and surprises. Every time, when we order this signature Sichuan favorite, it is like a joy of a treasure hunt as the more you dig into the pile of chilies and try to find and to pick up the delicious chicken piece, the more you want and keep on searching for more and you don't want it to end.
 

<Fish with Local Chilies>
You are guaranteed to get a little numb on your delicate lips from the Sichuan peppercorn used for this signature Sichuan flavour. The flesh of the fish meat was well poached to soft and tender texture and it is best to enjoy by having a mouth of the bean sprout which was lightly cooked and lay beneath the entire giant bowl of chilies, chilli oil watery broth among other seasonings. You need a bit of muscle power to go digging for all the palatable fish and bean sprouts among the chilies.

<Crispy Pigeon>
A classic crispy skin roast pigeon that was just perfect in all ways – a great presentation. The crispiest of skin, the juiciest flesh well seasoned and surprisingly a lot of meat and not a skerrick of meat was left, as it was so delicious. Superbly done and memorable!
 

<Mapo Tofu with Sea Cucumber>
While the sea cucumber may not do its justice on the palate, this highly nutritious, low-fat marine animal is packed with protein, antioxidants and full of essential vitamins that offer significant health benefits which support immune function, not forgetting the collagen that enhances your beauty craving. This sumptuous and graceful dish was well braised with the silky tofu, all being cut in the same size and elevated with the crispy burnt rice to create another level of texture to enjoy. It was aromatic, spicy and the sea cucumber well integrated into the tofu and elevated with the crispy burnt rice offering that pleasant complexity of palate to be savoured.
 

<Chongqing Noodles with Meat Sauce>
This typical Chongqing Xiao Mian (small noodles) plays an essential part to the local’s as part of the backbone of their daily life must-have and routine. This highly aromatic humble street food signifies that this everyday noodle is not a dish with lavish ingredients, it is known for its intensely spicy, the hallmark mouth-numbing effect and flavour, savory and complexity, done in a oily and aromatic sauce base, soy sauce, vinegar, Sichuan peppercorn powder, sometimes lard among other spices and condiments, topped with leafy greens, peanuts, minced pork and preserved vegetables. Another good way to savour the local’s favorite!
 

<Stir-Fried Vegetables, Beancurd & Bok Choy>
A pleasant dish that cleansed the palate after the spices we went through. The vegetables were lightly stir-fried, retaining a certain crunchiness and hit the spot.
 

<Jelly & Osmanthus Flower>
A cold translucent jelly topped with a gentle sweetness from the rock sugar syrup and the light floral scent osmanthus flower which is not overpowering or soapy that is another local’s favorite delight to end the evening’s culinary sojourn. The springy texture and the cooling effect of the gelatin will delight you all the way.

Service was spot on based on our request to have one dish at a time slowly, which allowed us to savour each dish before moving on to the next. The local flavours shone through to give a taste of Chongqing, without affecting the ability to enjoy each bite. Our dinner was a seamless experience and with the two region options, you can mix up your palate in any which way you please to enjoy the flavours of Sichuan and Cantonese in the one evening, and you can easily settle into this melting pot of dining cultures in Chongqing.

Tried & Tested:

Location: 5/5

Design & Decor: 5/5

Food & Beverage: 5/5

Service: 5/5

Value For Money: 55/5

Experience: 5/5

Li Jing Shuen
66, Jinshamen Road,

Jiangbei District,

Chongqing, China

Tel: +86 23 8908 8888

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.