Olives that aren’t olives, cauliflower elevated to steak status… In this Cumbria countryside hotel,
Chef Hrishikesh Desai’s tasting menu tells delicious stories

There are country houses that are beautiful. Then there are country houses that feel like they look back at you and smile. Farlam Hall in Cumbria belongs to the second category. It sits among sweeping lawns, reflective lakes and the kind of English countryside that makes you lower your voice. The Scottish border is just a short drive away. Hadrian’s Wall trails through the region like an old Roman scar on the landscape. Walks around the estate and surrounding hills have recently been featured on television as some of the best hikes in the world. The sheep remain unimpressed by this newfound fame, although we were suitably enchanted.

Farlam Hall is an estate-style countryside hotel and restaurant in England’s northwest county of Cumbria.

Panache World visited Farlam Hall recently and was lucky enough to experience the soul of the place. Long crackling fireplaces. Velvet chairs that hold you like a sigh. Bedrooms that are generous in size, newly renovated, dressed in soft tweeds and framed by tall windows. 

When we visited, those windows looked out to trees turning brilliant red and yellow, autumn in full theatre mode. The modern bathrooms came with large walk-in showers and spotless bathtubs that made it impossible not to take a long soak.

And, at the heart of all this is a chef who rewrites what dining in the English countryside can be!

The chef who brings soul to refinement 

Chef Hrishikesh Desai is now the Chef Patron of Farlam Hall and its Michelin-star restaurant Cedar Tree. His resume reads like a culinary fairy tale. A Roux Scholar. Formerly Michelin starred. Trained with some of the finest culinary minds. Yet, he carries all of that gravity with a gentle smile and a sincerity that instantly makes you feel welcome.

Born in India, shaped by France and refined in Britain, Chef Desai cooks with a blend of discipline, instinct and a surprising amount of playfulness. He pays respect to technique but honours emotion. There is no ego on the plate. Only memory and creativity. When he invites you to dinner, he is not just feeding you. He is telling you a story.

A tasting menu that became a journey

Chef Desai hosted us for a tasting-menu dinner at Farlam Hall, and the evening unfolded like a well-written book. Every course was a chapter with its own emotion.

It began with three little provocations of joy. Garbanzo Chaat. Pani Puri with cucumber and chilli water. Bhel. Street food, but groomed for a palace. The chaat was bright and tangy. The pani puri cracked open and released its cool chilli-laced water like a burst of laughter. The bhel was crisp and tangy. These were the flavours of Indian streets, stepping gracefully into an elegant dining room in Cumbria.

Then came the dish that everyone whispers about.

Farlam olives

Deceptively simple. They look exactly like olives. You pop one into your mouth and the world shifts. The exterior is coloured olive green but is crafted with white chocolate. It melts away to release a burst of savoury olive liquid. It lasts only a moment but leaves a memory that feels permanent. Bread followed, but not as you know it.

Poolish. Milk loaf. Lachha paratha.

A trio of warm comfort, served with fermented butter, herbed butter and a dramatic highlight, the herbed chilli butter. It arrives shaped like a large glossy red chilli. You almost feel bad cutting into it. But its soft butter and comes on to your knife easily. It is soft, silky and just warm enough in flavour to feel like a friendly nudge rather than a kick. Bread becomes a course, a moment, a conversation.

Then arrived a legend.

Cauliflower steak

This signature has stayed on Farlam Hall’s menu unchanged for years. A humble slice of cauliflower, marinated and grilled until it earns the title of steak. It is topped with puffed rice and other secret elements that Chef Desai refuses to reveal. Smoky, textured, almost cheeky in its simplicity. It tastes like cauliflower has finally realised its destiny. The main course offered a choice: seabream or stuffed chicken.

The fish was delicate and perfectly crisp sitting on a bed of fresh vegetables from the kitchen garden. My friends who had the chicken said it was tender and layered with flavour. Both reflected precision without the slightest hint of fuss. Then came the dessert.

Peanut

Peanut in smooth whispers. Peanut in crunch. A nostalgic flavour expressed in grown up textures. Three different creations, all brown. Inviting you to savour. Finally, petit fours with coffee and tea – curious flavours of the humble paan. The fire flickered. The meal softened into a conversation. We noticed something unusual. No one touched their phone. Until we really wanted to thank the chef and his whole team. In they came and a completely well-deserved standing ovation was accorded to them!

What makes this experience unforgettable

Chef Desai does not cook food. He creates moments. Farlam Hall does not host guests. It embraces them. Together, they turn dinner into a journey. We left knowing two things with complete certainty: We would return. And next time, we would stay longer.

At Panache World, we work closely with Farlam Hall, a proud member of Relais and Châteaux, to curate stays that bring out the essence of this place. If you are planning a trip to the Lake District or the Scottish Borders, let us craft the experience for you. From the perfect hike to that extraordinary tasting menu, we know exactly how to make two or three days here feel like something priceless.

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With the dreamy Christmas markets popping up across Europe from mid-November, go on a food journey beyond the market staples! 

It’s that time of the year when Europe rolls out a wintry carpet for the out-and-out sensory bliss of Christmas markets!

Across cities, town centres and villages, clusters of chalet-style stalls sparkle with the warmth of fairy lights against snow; the holiday chatter and carols fill the air, and so does the aroma of spices that flavour mulled wine and roasted nuts.

Christmas markets have exploded beyond their traditional German and Austrian roots to become a global phenomenon. While cities like Nuremberg, Vienna, and Prague still draw massive crowds to their historic markets, the trend has spread across Europe with standout destinations in Strasbourg, Budapest, and Copenhagen attracting millions of visitors each year. And food and drinks remain a major draw as regions add their own flavours and versions. So, here are a few treats to try:

Christstollen

Christmas in Germany and Christstollen are two sides of a coin. Peppered with raisins, this Dresden-origin, butter-heavy cake has left the regal courts and palaces to become everyone’s loved Christmas go-to.

Dominosteine

The cube from Dresden, this sweet treat is tiered gingerbread, jelly and marzipan, hugged by chocolate. It belongs on your Christmas market to-eat list. The story goes that it was crafted just before WW II as an alternative to the costlier pralines and got popular among commoners.

Baked apples

Luscious apples – stuffed with nuts, almonds, or marzipan – are baked to give out notes of nostalgia at Christmas markets. Soft on the outside, sweet on the inside, this treat is served with a portion of creamy vanilla sauce. In Switzerland, fried apple rings (Öpfelchüechli) are the choice of the locals.

Nuremberg Lebkuchen (gingerbread)

Going back to the 14^th century, and made by monks first, this traditional German gingerbread is sweetened with honey and aromatic spices. It’s chewy and crunchy all at once.

 Try also magenbrot, a gingerbread variant from Switzerland.

Salzwedel Baumkuchen

Bakers spend hours rotating pit-mounted cakes over open flames, building up paper-thin layers of batter, until they’ve created the Baumkuchen or ‘tree cake’, named for its distinctive growth rings. This labour-intensive delicacy, with its crispy caramelised ridges and tender interior, has been German town Salzwedel’s claim to fame for over 200 years.

Chimney cake or Kürtőskalács

A Hungarian traditional speciality, it’s made from sweet yeast dough wrapped around a wooden cylinder, rolled in sugar, and roasted over an open flame or rotisserie. It’s caramelised and crispy outside, while remaining soft and airy inside. It’s hollow (hence chimney), served hot, and coated with cinnamon, nuts, or cocoa. You eat it by pulling it apart in layers.

Makowiec

Also called poppy cake, this Polish festive delicacy comes alive with crushed poppy seed stuffing along a spiral within soft bread. More popular in eastern and central Europe, it takes hours to make and is a cherished national dish.

Did you know ?

Lübeck marzipan has EU Protected Geographical Indication status — like Champagne? Since 1996, only marzipan made within Lübeck’s city limits can bear the name, and it must contain no more than 30% sugar, far less than commercial varieties.

Wine some more!

A common sight at Christmas markets is people exploring the stalls with a mug of glühwein or mulled wine to counter the cold. But if you are not a fan of mulled wine, there are other options:

Kinderpunsch

Mulled wine’s sober cousin. This sweet, spicy non-alcoholic drink of fruity juices infused with cloves, cinnamon and other spices offers the perfect warmth on a frosty day! 

Eierpunsch

A rich, creamy egg punch made with egg yolks, sugar, white wine or rum, and warm spices like vanilla and cinnamon. Served hot at Christmas markets, it’s like drinkable custard – velvety, sweet, and warming. Think of it as Germany’s answer to eggnog, but lighter and designed to be sipped steaming from a mug while wandering through winter stalls.

Bombardino

Italy’s decadent Alpine après-ski (post-ski) drink, popular at northern Italian Christmas markets. It’s a hot cocktail of advocaat (egg liqueur), brandy or rum, and whipped cream on top. Thick, boozy, and almost dessert-like, it originated in the ski resorts of the Dolomites and has become a festive favourite.

Did you know?

Mugs used to serve mulled wine at most Christmas markets require a nominal deposit. It will be refunded if the mug is returned. Tradition has it that most people keep the mug, making it a perfect souvenir. 

Bratwurst

The undisputed king of Christmas market fare. These sizzling pork sausages (or regional variations like Thuringian or Nuremberg) are grilled to crackling perfection and served in a roll with mustard. The smell alone is enough to guide you through the market crowds. Try also currywurst.

Käsespätzle

The comfort food at Christmas markets, these soft, irregular egg noodles – born in the Alpine regions of southern Germany and Austria — are layered with melted mountain cheese (usually Emmentaler or Bergkäse). They are topped with crispy fried onions or chives, and served piping hot in a bowl.

Reibekuchen / kartoffelpuffer

They are crispy potato pancakes, golden and lacy around the edges. They are served piping hot with applesauce or sour cream. A Christmas market staple across Germany, especially in the Rhineland.

Raclette potatoes 

Found more in Switzerland and France, boiled baby potatoes are drenched in molten and stinky raclette (Swiss) cheese, scraped fresh from a heated wheel. Often served with pickled onions and cured meats, it’s an Alpine treat at its finest.

Bramboráky

Czech potato pancakes are similar to German versions but have marjoram (herb) and garlic. They are sometimes stuffed with sauerkraut (fermented cabbage) or mushrooms. Served with garlic sauce or sour cream, they’re a beloved street food at Prague’s Christmas markets and throughout Bohemia. 

The beauty of Christmas markets across Europe lies in variety. Each bite tells a story of centuries-old recipes, regional pride, and festive cheer. So, warm up and experience Christmas markets one bite at a time!

Want to visit a Christmas market and taste these festive treats yourself? Let Panache World plan it for you. We are a Bengaluru-based luxury boutique that handcrafts bespoke seasonal trips across Europe, tailoring every detail of your winter escape.

Check out The Panache Post, our digital magazine for travel inspiration.

The post What to eat at Christmas markets: 15 dishes and drinks that aren’t mulled wine or roasted nuts appeared first on Panache World.

Pizza, but not as you know it. A Tokyo fine-dining pizzeria that keeps intact the essence of Italian pizza but elevates it with Japanese seasonal produce.

Tucked into the heights of the Mandarin Oriental, Tokyo lies a dining experience that defies expectation. 

The Pizza Bar on 38th, with its modest name and minimalist seating, is not just a pizzeria but also a masterclass in precision cuisine, flavour, and intimacy. 

An intimate setting 

Step inside and you’ll find eight seats around a sleek marble counter. It’s a culinary theatre where each guest has front-row access to the artistry of the chefs. 

There are no loud tables or bustling servers — just the quiet crackle of fire, the rhythmic shaping of dough, and the warm exchange between chef and guest.

This omakase-style pizza tasting menu is a rarity. Guests are guided course-by-course through a thoughtful selection of pizzas, each highlighting peak-season Japanese ingredients with Italian sensibility.

Where Japan meets Naples

At first glance, you might expect Neapolitan-style pies. And while that influence is present, the chefs here, often led by culinary director Chef Daniele Cason, have taken pizza into a new realm. 

The dough is slow-fermented for over 48 hours, the tomato sauce made from San Marzano DOP tomatoes, and the flour flown in from Italy.

Yet what sets this bar apart is its fusion of local Japanese produce with traditional Italian roots: there is Hokkaido uni (sea urchin) atop creamy stracciatella, dusted with yuzu zest. Or a seasonal truffle pizza, delicately shaved tableside, layered over a white base infused with house-made garlic oil.

Every ingredient is introduced with intention. Every slice is served whole encouraging guests to eat as the chef intended.

Theatre and technique

Much like a sushi omakase, dining here, you watch every motion: the gentle toss of flour, the shaping of the dough, the slide into the blistering custom-built brick oven. Within 90 seconds, a pie emerges: bubbling, blistered, and perfect.

At one point, the chef pauses to explain the difference in moisture content of local mushrooms being used that day: a small detail, but one that illustrates the depth of care at every step.

More from Food & Wine: Vegan cuisine in Kyoto’s Zen temple

World-class pairings & service

In true Mandarin Oriental fashion, service is intuitive and flawless. There is no rush. The chefs engage comfortably, offering commentary on their techniques and ingredients, adjusting spice levels based on your feedback.

The wine-and-sake pairing program is excellent. A Barbaresco here, a crisp Junmai Daiginjo there. Each glass enhances the texture and flavour of the course it accompanies.

For guests wanting a non-alcoholic pairing, house-made infusions and rare teas are offered with flair.

The view: Tokyo at your feet

One of the most enchanting elements of The Pizza Bar on 38th is the setting itself. Towering above Tokyo, the floor-to-ceiling windows frame an extraordinary skyline: glass towers reflecting the city lights, and on a clear evening, even the faint silhouette of Mount Fuji in the distance.

Reservations & practicalities

Reservations here are not easy — and rightly so. With just eight seats and worldwide acclaim, bookings open exactly two months in advance and are typically claimed within minutes.

For Panache World clients, this experience is curated seamlessly into your Tokyo itinerary — with prime time slots and tailored enhancements wherever possible.

Prices reflect the exclusivity, typically around ¥20,000–25,000 per person (excluding drinks), but for what you receive — artistry, intimacy, and the unmatched view — it is worth every moment and yen.

The Pizza Bar on 38th is a meditation on craftsmanship, cultural synthesis, and the joy of doing something exceptionally well. From its elegant setting and masterful technique to the gentle, reverent atmosphere, this restaurant is a true luxury experience.

Panache World x Mandarin Oriental: perks with every stay

As a preferred partner of Mandarin Oriental hotels worldwide, Panache World clients enjoy exclusive privileges across all MO properties — not just in Tokyo, but in Bangkok, London, Paris, Dubai, Marrakech, and more.

These include:

• Daily breakfast for two
• Complimentary room upgrades (subject to availability)
• Early check-in / late checkout
• VIP welcome amenities
• Unique culinary or wellness experiences
• Priority reservations at signature restaurants like Pizza Bar on 38th

When you book with Panache World, you’re also securing the kind of bespoke access and personal attention that only trusted luxury insiders can provide.

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Panache World explored Tokyo’s kind coffee heartland, and here are a few superb brewing spots.

Imagine wandering through hidden lanes in eastern Tokyo, where weathered timber warehouses once stored lumber, now re-imagined as fragrant coffee roastery-cafés. That is Kiyosumi-Shirakawa, a neighbourhood where history and aroma entwine in the most poetic way.

Long ago, during the Edo era, Kiyosumi served as an industrial hub for paper and wood. Large timber businesses lined its streets. By the late 20th century, those warehouses fell silent. But in the past decade, third-wave coffee pioneers turned those skeletal structures into airy cafes. They did it by harnessing high ceilings, rustic wood beams, and vintage charm to create a cozy space for specialty coffee lovers.

From timber to aroma: the neighborhood evolution

Step into Kiyosumi-Shirakawa today, and the scent of freshly roasted beans drifts along canal paths and quiet streets. Cafes like Allpress Espresso, Arise Coffee Roasters, Blue Bottle Coffee, Cream of the Crop, and others have transformed old sawmill-style buildings into vibrant roasteries with indoor vents billowing steam and scent. 

You can almost feel the past in the wood-clad interiors, now alive with the hiss of roasters and the low hum of conversation. What was once industrial is now intimate yet airy. A coffee culture born from craft and context.

Cafes like Blue Bottle Coffee have transformed old sawmill-style buildings into vibrant roasteries. 

A romantic stroll through caffeine and culture

On misty mornings, wander toward Kiyosumi Garden, a historical Meiji-era stroll garden with koi-filled ponds, stepping stones, and moss-covered stones that soften the city around it. Nearby cafe windows catch delicate light, and sipping a pour-over while gazing at pine branches framed in glass feels like stepping into a haiku.

The atmosphere here is unhurried, almost meditative: locals greeting baristas by name, visitors on weekend coffee walks pausing at multiple cafes, comparing subtle roast notes. When cafes recommend each other — Arise directing you to nearby Blue Bottle if you want a milk brew, for example — the scene feels complicit in its gentleness and community .

It’s a neighbourhood in quiet dialogue with its past and present, where aromas and architecture join to tell a story.

Also read: Eating a temple-style vegan meal in Kyoto 

Spotlight on specialist cafés and roasteries

• Allpress Espresso Tokyo Roastery & Cafe occupies a former warehouse with soaring ceilings and exposed timber. The hot-air roast fills the space with smooth aroma, while baked goods and espresso classics complete the experience. 
• Arise Coffee Roasters is intimate, local, and deeply passionate about single-origin beans. With a modest interior and strong community feel, owner Hayashi roasts on-site. He often directs caffeine-seekers elsewhere if they specialize in drinks he doesn’t serve!
• Blue Bottle Coffee opened its flagship Japan café here in 2015. Its high-ceilinged, light-filled space retains industrial character and helped anchor the neighbourhood as Tokyos’ coffee town.
• Cream of the Crop Coffee started the wave here and still draws loyal fans for its hand-drip roasts and warehouse vibe.

The ultimate coffee journey: Koffee Mameya Kakeru’s omakase

Among all these, Koffee Mameya Kakeru stands apart. A former publishing warehouse converted into a sleek yet intimate space, it offers a five-course coffee omakase (which, in essence, means ‘I’ll leave it up to you’, referring to the customer trusting the chef, or in this case, the barista to present their specialties) that blurs the line between tasting menu and art performance. 

Here, baristas dress like lab attendants and guide you through multiple brewing methods: cold brew, milk brew, espresso, filtered pour-over. Each type is paired with a small sweet (Koffee Kashi). You may try beans from micro-lots and rare origins. Your barista will explain each aroma and flavour dimension. 

When we were at Koffee Mameya Experience recently, I  relished a coffee-cheese pairing: a vinegar-curdled milk brew filtered into a mini cream puff.  Sweet, fruity, and didn’t even really taste like coffee by the end! 

An atmosphere that feels real

What unites these spaces is their respect for place and process. No pretension, just neatly crafted coffee served in serene or industrial-chic interiors. The old timber bones of Kiyosumi-Shirakawa give each café a soulful, lived-in quality. Together they create a trail of aromatic discovery. It’s like architecture, aroma, and quiet harmony blend into an elegant coffee journey.

Why Kiyosumi is Tokyo’s coffee romance

• History meets craft: timber warehouses transformed into sensory salons, honouring both architecture and aroma.
• Community spirit: cafes collaborate rather than compete, building a warm coffee ecosystem .
• Focus on quality: from single-origin purity to multi-method omakase, each cup is intentional and deliberate.
• Atmosphere above all: quiet streets, garden views, thoughtful minimal interiors — perfect for slowing down.

Cafes collaborate, building a kind coffee culture. Owner Hayashi of Arise Coffee Roasters often directs caffeine-seekers to other cafes. The brown-hued Allpress Espresso Tokyo Roastery & Cafe.

Kiyosumi-Shirakawa invites you not just to drink coffee but to join a narrative. One of industrial reinvention, of craftsmanship, and of calm. Every cup connects you to history, to barista artistry, and to quiet elegance hidden behind timber walls.

For those who see coffee not just as fuel, but as crafted pleasure, this neighbourhood is your destination. And for a true highlight, let Koffee Mameya Kakeru’s omakase guide you through five courses of liquid storytelling!

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At Panache World, we believe the soul of a destination is often found away from the obvious. It’s in quiet neighbourhoods like Kiyosumi-Shirakawa, where stories unfold through scent, space, and craftsmanship. 

Our handpicked recommendations go far beyond guidebooks — they reflect how we travel ourselves. With Panache World, every trip is layered with unexpected elegance and discovery, tailored for those who seek something quietly extraordinary.

Ready to visit Japan? Contact us today!

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Temple-style meal in Japan? The Shigetsu restaurant serves delicious shojin ryori, a Buddhist vegetarian cuisine, in a perfect balance of flavours and colours.

For those seeking luxury Japan travel that goes beyond the ordinary, a meal at Shigetsu restaurant within the Tenryu-ji Zen temple in Kyoto, offers an immersion into Japanese culture. Belonging to the breathtaking Arashiyama district, this UNESCO World Heritage site is home to a unique Kyoto vegetarian dining experience best known for understated elegance and spiritual calm. Shigetsu restaurant in Kyoto is a destination for those wanting to experience shojin ryori, a profound journey for the senses, which perfectly aligns with the bespoke itineraries crafted by Panache World, your premier luxury travel designer.

Arashiyama’s enchanting embrace

Your luxury Kyoto dining adventure begins long before you even reach Shigetsu. The journey through Arashiyama, with its whispering bamboo forests and ancient temple grounds, sets a contemplative tone. Shigetsu, a temple-style Japanese structure, blends seamlessly into the serene environment. Here, the air seems to hum with centuries of history and peace. This is a perfect prelude to the Zen Buddhist cuisine Kyoto is celebrated for.

Shojin ryori: a culinary philosophy 

The heart of the Shigetsu experience lies in its superb shojin ryori, a traditional Buddhist vegetarian cuisine. Prepared without meat, fish, or strong aromatics, shojin ryori emphasizes seasonal and local ingredients, transforming them into delicate works of art. Each course is a testament to balance, harmony, and the beauty of nature’s bounty.

Imagine tasting the subtle sweetness of silken tofu, the crispy seasonal vegetable tempura, or the comforting warmth of a nourishing broth. Every dish is meticulously presented, a vibrant tableau of colours and textures that engages all your senses. Unlike typical restaurant fare, the flavours here are pure and understated. They are designed to awaken your palate to the true essence of each ingredient. This commitment to purity and seasonal expression is an authentic Kyoto experience that resonates deeply with the discerning palate.

Zen journey for the soul

Dining at Shigetsu is a Zen experience Japan offers with simplicity. The quiet atmosphere is often decorated only by the gentle sounds of the temple gardens visible through large windows. This is a moment to slow down, to be fully present, and to appreciate the art and intention behind every bite. For the traveller seeking more than just sightseeing, this vegetarian meal provides a spiritual anchor in your Japan trip. 

Curate your exclusive Shigetsu moment

To ensure this exclusive Japan experience, reservations for Shigetsu are highly recommended,

given its popularity among those seeking an authentic Kyoto dining journey. 

Upon arrival, you’ll remove your shoes, a traditional custom inviting you to step into a space of tranquility. Seating is typically on tatami mats at low tables, immersing you in the traditional Japanese ambiance.

The service is discreet and impeccable, embodying omotenashi  (selfless Japanese hospitality). There are no elaborate explanations; the food’s beauty and flavour speak volumes. The meal unfolds at a deliberate pace, allowing you ample time to savour each course, absorb the atmosphere, and reflect on the moment. This pacing is key to truly experiencing this Kyoto dining gem.

The luxury of quietude in Kyoto

The true luxury of dining at lies in its exclusivity and immersive impact. In an age of constant connectivity and sensory overload, the opportunity to partake in a meal that nourishes both body and soul is an exceptional indulgence. This meal can surely become a treasured memory of tranquility and beauty. Even the defining culinary moment of your Japan travel adventure.

Panache World specializes in crafting personalized Japan trips and exclusive Japan experiences like dining at Shigetsu, weaving these unique moments into your bespoke itinerary for a truly unforgettable journey. Discover how we can elevate your luxury Japan travel.

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The most-shared origin story about Singapore Sling  (the icon at Raffles Hotel Singapore) is of a sweet rebellion.

During the tropical days of colonial Singapore, societal rules assigned women to teas and fruit juices, which meant no alcohol consumption in public spaces.

In comes bartender Ngiam Tong Boon in 1915, and his idea? To mix a cocktail that looks like innocent fruit juice but packs the punch of gin. The drink in disguise caught on and remains to this day a cultural hallmark of Singapore.

The signature Singapore Sling is the blend of gin, pineapple juice, lime juice, curaçao, plantation bitters, Bénédictine, crowned with grenadine and cherry liqueur for that rosy blush.

Legend of the Long Bar

Although mixed and re-imagined around the world, the Singapore Sling cocktail is best relished where it all began: at the Long Bar at Raffles Hotel Singapore.

In this two-storied bar, sipping on the cocktail is elevated into an experience by its décor inspired by the 1920s Malayan plantation life. An array of palm fans, sturdy wooden beams…

Patrons are even encouraged to push peanuts shells off the bar counter. A gesture that harks back to when plantation workers nibbled on peanuts and casually tossed their shells on the ground over chit-chat.

Nobody leaves the bar without a visit to the green cast-iron monster, a friend of bartenders and mixologists. Called the Sling Shaker Machine, the hand-operated giant shakes up to 18 Singapore Sling cocktails at once!

Cocktail of numbers

Did you know? On June 27 every year, the Long Bar at Raffles Singapore invites people to a unique bar barter indulgence. Take a pineapple and receive a Singapore Sling on the house! The bar maintains this tradition as a homage to the drink and pineapple, the key ingredient in it.

What was once a watering hole for plantation owners and literary guests now serves over 1,000 drinks daily (during peak tourist season). It’s priced at 41 SGD a drink.

Keeping up with the times

Change being the only constant in life, the Singapore Sling too has undergone a change. In 2018, the drink got a taste upgrade, which resulted in a less sugary, sweet cocktail. Subsequently, it got an eco-conscious treatment for its production.

The Singapore Sling thrives, one sling at a time. Each sip connects drinkers to a story of social change and culinary innovation. The staying power of a well-crafted drink!

Did you know?

Singapore Sling’s most famous movie appearance has been in Hunter S Thompson’s Fear and Loathing in Las Vegas.

The drink had lent its name to a now-removed, infamous chicane at the Singapore Grand Prix circuit!

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Panache World’s partnership with Accor Preferred lets you experience the best rates for Raffles Singapore. Enjoy confirmed suite upgrades and exclusive historic property tours unavailable to standard bookings!

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Wherever the world’s elite gather, luxury brands and chefs are crafting pop-ups that dazzle and delight. These limited-time spectacles are redefining hospitality, offering exclusive access to the most coveted experiences — and luxury travellers can’t get enough of them.

 

 

Fishing where the fish go 

Like clockwork, the uber-rich embark on their seasonal jaunts to the same iconic destinations each year. Summers unfold on Capri’s sun-drenched terraces, aboard superyachts in Saint-Tropez, sipping Ouzo in Mykonos, and strolling Marbella’s golden sands. When winter beckons, the glitterati trade sun hats for skis on the slopes of Courchevel, Aspen, and St. Moritz. The less Apres-Ski-inclined retreat to the glitz and glamour of The Gulf. Dubai has been a long-time favourite and Riyadh, the new playground of the powerful.

Ever attuned to their patrons’ rhythms, luxury brands and Michelin-starred chefs orchestrate a seasonal spectacle of their own: pop-ups.

 

Pop-what?

Branded activations or limited-time boutiques or simply, ‘pop-ups’, are temporary storefronts that offer everything from never-seen-before collections to chef-curated feasts. Luxury pop-ups are retail status symbols, giving exclusive access to limited-edition collections, chef-curated feasts, and immersive events. Tailored to the tastes and whims of the discerning traveler, you’ll find them in the lobbies of five-star hotels, at the heart of bustling marinas, or tucked into the most coveted corners of each locale.

The first mentions of pop-ups in retail can be traced back to 1997, at the Ritual Expo Los Angeles. Dubbed a ‘hipster’ event, it gave a platform to small, independent designers and musicians. It was a resounding success by all accounts, helping propel streetwear and club culture into the mainstream. 

 

In the realm of luxury, Japanese designer Rei Kawakubo of Comme des Garçons is widely recognized as the trailblazer, launching the first high-fashion pop-up in Berlin in 2004. They used a disused bookshop in Berlin’s Mitte district, an area known for its post-reunification grit and creative energy. The space was intentionally left raw and unpolished: peeling walls, minimalistic displays, and a sense of impermanence that contrasted sharply with the glossy interiors of the luxury boutiques you’d see at the Ku’damm.

 

 

The pop-ups of today haven’t strayed too far from the formula of the first iteration: a bold, ephemeral statement creates instant buzz and gives brands the opportunity to connect with their audience through shock value, exclusivity, and a sense of the moment.

 

Why it matters 

Luxury travel stopped being all about where you stay some time back. Authentic and exclusive experiences are the new barometer. Pop-ups and branded activations have become the ultimate retail status symbols, offering guests exclusive access to limited-edition products, chef collaborations, and immersive events. 

For brands, these temporary spaces are a chance to connect with high-net-worth travelers in relaxed, aspirational settings, driving both prestige and sales. Pop-ups are cost-effective test-beds for new products and concepts, playgrounds of brand experimentation. They’re perfect for an era where exclusivity and novelty are prized above all.

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Panache picks: Pop-ups worth rerouting your travel plans for

 

 

 

Zuma Capri at Capri Palace Jumeirah, Capri: For the third year running, Zuma Capri returns to Capri Palace Jumeirah, where cliffside terraces offer breathtaking views of Ischia and the Gulf of Naples. The menu dazzles with signature Japanese dishes (the signature Omakase menu is worth the treat!) and Capri-inspired exclusives, including highlights like the lobster with lemon and caviar or lemon mochi. It’s a magnet for luxury travelers, who hope to spot famed regulars like Beyoncé and Leo DiCaprio.

 

Jacquemus store, Courchevel: The cult Parisian label, hot off successful pop-ups in Lake Como, Portofino, and Ramatuelle, is set to have a third year in the uber-chic French winter of Courchevel. The cult French brand transforms two stories into their winter wonderland, with an assortment of basics, ski gear, and their limited-edition Guirlande holiday collection. In previous years, they also took over the nearby Les Airelles Hotel with a Jacquemus-branded ice-skating rink.

Dioriviera Beach Club, Saint-Tropez: Dioriviera Beach Club transforms the beach into a runway, with striped loungers, custom parasols, and a palette of white and blue that’s become synonymous with summer chic. Guests sip Dior-infused cocktails and browse the latest ready-to-wear, while the scent of jasmine and sea salt lingers in the air. It’s a place where fashion and leisure collide, and every visit feels like a private party.

 

Soleil by Claude at The Peninsula, London: Bringing the French Riviera to an iconic Big Smoke rooftop, Soleil by Chef Claude Bosi transforms The Peninsula’s eight-floor Brooklands restaurant into a must-see spot for sun-drenched dining and late-summer soirées. The Mediterranean-inspired menu showcases fresh British seafood and seasonal produce. Think seafood platters, grilled lobster with herb butter, slow-cooked lamb shoulder, Niçoise salads, and light pasta dishes. A curated selection of chilled rosés, elegant wines, and signature cocktails completes the experience.

 

Acqua di Parma at Place     des Lices, Saint-Tropez: Acqua di Parma’s pop-up in the heart of Saint-Tropez is a sensory journey through Italian dolce vita. Designed by Dorothée Meilichzon, the space is bathed in orange light, evoking summer evenings and the brand’s signature citrus notes. Visitors are invited to explore limited-edition fragrances and grooming products, all while soaking in the Provençal charm. The pop-up is a destination in itself, drawing both locals and international travelers craving some la dolce vita.

 

 

How it works

Luxury brands and hospitality partners collaborate months in advance to create pop-ups that feel both exclusive and effortless. The process begins with identifying the right location—often within a five-star hotel or beach club—and crafting a narrative that reflects both the brand’s DNA and the spirit of the destination. Designers, chefs, and event planners work together to ensure every detail, from the scent in the air to the playlist, aligns with the desired atmosphere. The result is a seamless, immersive experience that feels tailor-made for the season and the clientele.

 

 

The bottom line

Pop-ups and branded activations are bringing new life into luxury travel shopping, offering unexpected delights, while handing brands a powerful platform for storytelling and connection. In a world where exclusivity and experience are paramount, these ephemeral spaces are the ultimate expression of modern hospitality—a fleeting, yet indelible, mark of true luxury.

 

 

This article is written by the Editorial Team at Panache World. Panache World specializes in handcrafting luxury travel journeys to the world’s most discerning and artistic hotels, with a finger on the pulse of luxury pop-ups and highlight these to clients when they travel. Their relationships with premier luxury hotel brands like Jumeirah and The Peninsula Group ensures clients receive priority access to on-site pop-ups.

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Tasting our way through Craggy Range Winery in Hawke’s Bay, New Zealand

Nestled beneath the dramatic escarpment of Te Mata Peak in Hawke’s Bay, Craggy Range Winery stands as one of New Zealand’s most prestigious wine destinations. This family-owned estate has become synonymous with exceptional wines that capture the essence of their unique terroir. A visit to Craggy Range offers an unforgettable experience that combines world-class wines, stunning architecture, and breathtaking natural beauty.

The Story Behind Sophia

Among Craggy Range’s most celebrated wines is their flagship Bordeaux-style blend, Sophia. This elegant wine carries a name steeped in meaning and tradition. Sophia, meaning ‘wisdom’ in Greek mythology, pays tribute to the goddess of knowledge and experience, information and understanding – a philosophy adopted by our winemakers and viticulturists when creating this wine. The wine represents the culmination of the winemaker’s art and their deep understanding of the land. It also honours the family scion’s admiration for Sophia Loren. Legend has it that he sent her the first batch of Sophia wines and she wrote back complimenting it!

“I’d much rather eat pasta and drink wine than be size 0”- Sophia Loren

Produced entirely from Craggy Range’s Gimblett Gravels Vineyard, nestled on the right bank of the Ngaruroro River, Sophia is a blend of the very best Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Malbec parcels of the vineyard. Each vintage tells the story of its exceptional terroir through layers of complex flavours and refined elegance.

The Wine Tasting Experience

The Craggy Range Wine Experience commences at five seatings each day – 10.30am, 12.00pm, 1.30pm, 3.00pm, and 4.30pm. The intimate tasting room offers visitors a chance to explore the estate’s impressive portfolio in comfortable, relaxed surroundings. During this semi-private experience, you can sample five of Craggy Range’s current release wines from the Family Collection alongside their flagship Prestige Collection wine, Sophia. This experience, offered at five seatings each day, concludes with a tour of our fermentation rooms and underground cellar.

The tasting experience provides insight into the winery’s philosophy of single vineyard winemaking. Guests learn about the unique characteristics of the Gimblett Gravels terroir and how the stony soils contribute to the distinctive mineral qualities found in their wines. The underground cellar tour reveals the careful attention to detail that goes into crafting each bottle.

The Restaurant: A Culinary Destination

Recipient of two hats and the coveted title of Winery Restaurant of the Year at the Cuisine Good Food Awards, the Craggy Range Restaurant offers an intimate, comfortable, and relaxed space to enjoy Hawke’s Bay produce alongside Craggy Range wines. The restaurant seamlessly blends exceptional cuisine with the estate’s award-winning wines, creating perfect harmony between food and wine.

Head Chef Casey McDonald crafts menus that celebrate the best of Hawke’s Bay’s seasonal produce. The restaurant’s setting provides spectacular views of Te Mata Peak and the surrounding vineyards, creating an unforgettable dining atmosphere. Each dish is thoughtfully paired with Craggy Range wines, allowing guests to experience how the estate’s terroir translates from vineyard to glass to plate.

The restaurant’s architectural design complements the winery’s overall aesthetic. From the distinctive circular drum shape of the Restaurant to the solid containment of the red wine fermentation area, each space offers a unique perspective on winemaking. The stunning backdrop enhances every meal, making dining here a truly memorable experience.

Stay Among the Vines

Located at Craggy Range’s the Garden Cottages and luxury Lodges offer boutique accommodation among the vines, under the escarpment of Te Mata Peak. The estate provides several accommodation options for visitors who want to extend their wine country experience.

The Vineyard Cottages offer boutique accommodation with either one or two bedrooms, each with their own private terrace overlooking the vineyard. The cottages are set amongst the vines and have well-appointed kitchens and living areas, all with free standing wood burners to keep you warm. These self-contained cottages provide the perfect base for exploring the region while being immersed in the vineyard landscape.

The Garden Cottages offer a spacious feel with luxurious finishes in line with the Craggy Range Lodge. Each of the two bedrooms have east-facing private terraces as well as en suite bathrooms. The well-appointed open kitchen offers a perfect space for dining in. The comfortable and cosy living area offers a sweeping vista of Te Mata Peak, providing an ideal location to relax by the wood-burning fire while enjoying a bottle of Craggy Range wine.

Craggy Range continues to evolve their accommodation offerings, with new developments planned to enhance the guest experience. We were given a sneak preview of the impressive four-bedroom cottage that was to get ready soon.

Planning Your Visit

A visit to Craggy Range offers multiple ways to experience this exceptional estate. Whether you choose a wine tasting, dining experience, or overnight stay, you’ll discover why this winery has earned its reputation as one of New Zealand’s finest. The combination of world-class wines, stunning architecture, exceptional cuisine, and luxurious accommodation creates an experience that captures the very best of Hawke’s Bay wine country.

From the wisdom embodied in their flagship Sophia to the spectacular setting beneath Te Mata Peak, Craggy Range represents the pinnacle of New Zealand winemaking excellence. Each element of your visit reinforces the estate’s commitment to quality and their deep understanding of what makes great wine truly exceptional.

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Grecian turn: In arid Santorini, this is how uniquely shaped vines produce some of the finest wines

Viticulture often demands compromise with nature, but nowhere is this negotiation more fascinatingly evident than on Santorini island.

This crescent-shaped Aegean jewel, formed by one of history’s most catastrophic volcanic eruptions, presents perhaps the least hospitable environment imaginable for agriculture: severe water scarcity, relentless winds, and soil composed almost entirely of volcanic material. 

Yet paradoxically, these very challenges have fostered one of the Mediterranean’s most distinctive wine traditions.

The Paradox of Thirst

Water defines life on Santorini through its absence. The island’s residents have historically measured their water with the precision typically reserved for precious metals. 

Traditional homes feature complex systems for harvesting rain from rooftops, storing every possible drop in underground cisterns. 

Modern visitors may not recognize the magnitude of this scarcity, as tourism infrastructure now includes desalination plants, but the island’s agricultural heritage developed under conditions of extreme aridity.

Conventional wisdom suggests that quality viticulture requires irrigation, particularly in Mediterranean climates. Santorini boldly refutes this assumption. The island’s vineyards have thrived for over 3,500 years without a single irrigation system. 

This seemingly impossible feat results from a remarkable adaptation: the vines have evolved to extract maximum moisture from alternative sources.

The secret lies partly in the dense marine fog that carries vital humidity and condenses on the volcanic soil, providing enough moisture for the vines to survive. 

The island’s porous topsoil aspa — made of pumice, volcanic ash and solidified lava — allows what little rainfall occurs to penetrate deeply, accessible to the vines’ extensive root systems.

Water stress, typically destructive to agriculture, here creates the conditions for wines of remarkable minerality and intensity. 

The primary white grape, Assyrtiko, develops thick skins and high acidity in response to these harsh conditions, yielding wines of exceptional aging potential and distinctive saline character.

The Art of the Basket

What distinguishes Santorini vineyards from their counterparts worldwide is their remarkable appearance. Rather than training vines along vertical trellises or head-pruning them into small bushes, Santorinian vintners have perfected the basket training or kouloura technique, a viticulture ingenuity.

Each vine is meticulously coaxed into forming a low, circular basket shape, with the growing grape clusters protected within this living container. 

The basket serves vital functions: it shields the precious fruit from the island’s fierce winds that can reach gale force even in summer months; it protects against wind-driven sand and pumice that would otherwise abrade the developing grapes; it creates a microclimate that minimizes evaporation.

The landscape looks otherworldly. Fields dotted with thousands of baskets resemble an installation of living art.

As vines age, their gnarled trunks thicken and twist with increasingly complex character. Some productive specimens on the island have survived for over a century, their baskets becoming increasingly intricate with each passing decade.

When production eventually diminishes in elderly vines, farmers don’t replace them entirely. Instead, they nurture an offshoot from the original plant, allowing the genetic lineage to continue.

This practice has contributed to the preservation of pre-phylloxera vines found nowhere else in Europe!

Artisans on the island, having realized the beauty of the spent vines, repurpose them into beautiful decor — like lampshades, which produce fantastic light patterns.

Transcendent results

The wines produced from these basket-trained vines express Santorini’s volcanic character with clarity. 

The flagship Assyrtiko presents an apparent contradiction: pronounced minerality coupled with precise citrus notes, substantial body balanced by rapier-like acidity. 

These wines communicate their origin with rare eloquence, offering what wine critics often describe as ‘liquid terroir’.

Perhaps even more distinctive is Vinsanto, the island’s legendary sweet wine. Unlike most dessert wines, which rely on noble rot or fortification, Vinsanto achieves its concentration through a dehydration process. 

Harvested grapes are spread on mats exposed to the sun for up to two weeks, intensifying sugars and flavours until they resemble raisins. The resulting wine offers complexity: notes of dried apricot, honey, and caramel balanced by the underlying volcanic minerality and acidity that persist even in this sweet expression.

Paired with local cuisine, particularly the island’s rich tomatoes and fava beans that thrive in the same challenging conditions, these wines achieve their fullest expression.

Tradition suggests Vinsanto finds its companion in crème brûlée, as the delicate custard and caramelized sugar complement the wine’s honeyed richness, while the subtle vanilla notes harmonize with the wine’s oxidative character. 

Loveleen Arun is Founder Director of Panache World, a luxury travel design company.

Panache World creates memorable journeys throughout Greece, including bespoke experiences focusing on the country’s extraordinary food and wine heritage. 

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Enter the world of sampuru, where Japan has elevated fake food into an art form that puts Instagram filters to shame

The first time I saw it, I nearly walked into a display window trying to get a closer look at what appeared to be the most photogenic ramen bowl I’d ever encountered. Perfect broth, impossibly precise egg cut, noodles suspended in mid-slurp. Only when my nose nearly touched the glass did reality hit me: I was drooling over plastic.

Welcome to the world of Japan’s plastic food art Sampuru, where Japan has elevated fake food into an art form that puts Instagram filters to shame.

You might think you’ve seen convincing food replicas before. Perhaps a plastic burger at a trade show or a wax apple in a home goods store. Forget all that. Japan’s plastic food art Sampuru exists in a different dimension of realism altogether. Each glistening droplet of moisture on lettuce leaves. The subtle char marks on grilled fish. The exact way a knife cuts through tofu. These aren’t approximations; they’re painstaking recreations that chefs approve with the scrutiny of art critics.

Art is business

This five-billion yen industry (roughly $45 million) is no quirk of Japanese culture but a serious business with practical roots. The Japan’s plastic food art Sampuru tradition dates back to the 1920s, when a Tokyo restaurant owner commissioned wax models to help sell his western-style meals, which were unfamiliar to many Japanese.

What began as a communication tool has evolved into a cultural phenomenon that is uniquely Japanese in its blend of practicality and perfectionism. In a country where restaurant variety is overwhelming and menu descriptions might involve unfamiliar ingredients or cooking styles, these displays solve a universal problem: people can see exactly what they want to order.

For visitors like me who can barely manage an arigato (thank you), these displays are a godsend. Point at the perfectly preserved curry rice in the window, hold up fingers for how many orders, and you’ve just navigated a transaction that might otherwise involve translation apps or desperate hand gestures! During my exploration of Tokyo’s food scene, I found myself taking as many photos of the fake food as the real meals. This is a must-see highlight for any luxury Japan food tour.

In Kappabashi Street, Tokyo’s ‘Kitchen Town’, entire shops are dedicated to Japan’s plastic food art Sampuru. Restaurant owners wander through aisles of plastic sushi, selecting each piece with the concentration of jewellers appraising diamonds. One replica of a premium wagyu steak was priced higher than an actual meal at the restaurant it represented!

The craftsmanship is staggering. At a demonstration, I watched an artisan dip real cabbage leaves in hot wax and then cold water, creating a mould that captured every vein and wrinkle. Another craftsman painted individual grains of rice, each one a little masterpiece of white with shadows in precisely the right places. When I asked how long it takes to make a complete ramen bowl display, the shop owner just laughed and said, “Longer than it takes to eat ten real ones.”

The industry leader, Iwasaki, controls about 80% of this market. This isn’t a cottage industry of hobbyists; they maintain an R&D department that rivals pharmaceutical companies in its pursuit of perfection. Their big breakthrough last year? Successfully creating realistic ‘water’ in bowls of udon. This wasn’t just clear plastic, but a substance that captures the exact light refraction properties of actual broth, complete with tiny suspended particles that give authenticity to the illusion.

Small restaurants that can’t afford to purchase these custom creations outright (a full menu display can cost thousands of dollars), often rent them instead. This has the benefit of allowing seasonal menu changes without investing in permanent displays for short-term offerings.

My personal favorite discovery was learning that many restaurants send their actual chefs to work alongside Japan’s plastic food art Sampuru artisans. The chef will prepare the dish as it would be served, then the artisans study it from every angle, taking measurements and photographs before re-creation. Some chefs have been known to reject prototypes till the plastic version matches their plating style.

Display signs

From a practical standpoint for people seeking authentic Japanese experiences, I always recommend ‘window shopping’ for meals. The quality of Japan’s plastic food art Sampuru often reflects the quality of the restaurant itself. Dusty, faded replicas with chipped edges? Probably not the freshest food inside. Meticulously maintained displays with seasonal changes? That’s a good sign of a kitchen that cares.

As I prepared to leave Japan, I found myself in one of Japan’s plastic food art shops in Sampuru shop, contemplating whether a plastic replica of sushi would make a good souvenir or confuse my guests when placed near actual food. The shopkeeper, noting my indecision, offered a small plastic beer instead: eternally frothy and cold-looking, forever at that perfect moment before the first sip.

“This one good memory,” he said in limited English. “Always perfect.”

He was right. While my photos of meals in Japan show half-eaten dishes, my Japan’s plastic food art Sampuru souvenirs remain in suspended animation, capturing dishes at their most visually appealing moment. I couldn’t help wondering aloud what challenge these master craftsmen might tackle next.

“Perhaps a perfect dal makhani might be a good challenge for Iwasaki-san?” I suggested, thinking of the buttery lentil dish from my homeland, India, that changes texture as it cools. He nodded, then replied with seriousness: “Send recipe. Send a photo. We make it.” I believe he would. And it would probably look better than any version I’ve eaten.

Panache World arranges journeys that transform a stay at iconic destinations into a complete sensory narrative. Whether it is a bespoke Japan itinerary focusing on culinary arts or a wilderness retreat in the mountains, we ensure every detail is meticulously handcrafted. From securing the best suites in 5-star hotels to arranging private visits to the artisans of Kappabashi, our expertise ensures your travel is nothing short of extraordinary.

Contact us today to begin designing your next bespoke journey.

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