Girls’ Night Out

Whether you want to dance all night long or while away the hours at a spa, Jac­que­line Kot plans out four bach­e­lorette par­ties to re­mem­ber

Hong Kong Tatler Weddings - - Contents -

Whether you want to dance all night long or while away the hours at a spa, we plan out four bach­e­lorette par­ties to re­mem­ber

PAINT THE TOWN From pre-game fun to post-din­ner fes­tiv­i­ties, you and the girls will be danc­ing up a storm

Af­ter­noon: Look your best for a night out with the Mask III fa­cial at the Spa at Four Sea­sons Ho­tel Hong Kong. The 90-minute ver­sion of the treat­ment starts with a body scrub or neck and back mas­sage, be­fore the ther­a­pist preps the skin with a fa­cial peel and then fol­lows up with three masks: the first con­tain­ing potato pow­der and egg white de­signed to soothe and tighten the skin. The ther­a­pist will mas­sage the mix­ture into your skin us­ing care­ful, de­lib­er­ate strokes, be­fore ap­ply­ing the sec­ond mask, which uses chloro­phyll to rid the skin of tox­ins. The third and last mask con­tains ly­sine to en­cour­age pro­duc­tion of col­la­gen, that all-im­por­tant sub­stance that beats back wrin­kles. All three con­coc­tions are mas­saged onto the skin and left on so you can soak up the good­ness, while the ther­a­pist eases your stress away with a head mas­sage. Your skin emerges glow­ing, firm and plump—with none of the red­ness that comes with other fa­cial treat­ments. When you’re done, the spa’s spa­cious chang­ing area fea­tures var­i­ous primp­ing sta­tions and ameni­ties, so ev­ery­one can prep and preen for the night out. foursea­sons.com/hongkong

Pre-din­ner: Get pre-game drinks go­ing with a Gin Mas­ter­class at Dr Fern’s Gin Par­lour, led by head bar man­ager Gerry Olino. The class will have you tast­ing and mix­ing your own gin and ton­ics with Hernö and Gen­er­ous Gin, be­fore you choose your own gar­nish. On top of the usual sus­pects like lemon peel and cu­cum­ber slices, the DIY gar­nish sta­tion boasts any­thing from cin­na­mon to dill, semi-

dried ju­niper berries and even dried rose buds. The class in­cludes four gin and ton­ics for each per­son, along with cheese and char­cu­terie to nib­ble on. dr­fern­shk.com

Din­ner: You need fuel to dance the night away and Happy Par­adise, with its dé­cor in­spired by cha chaan tengs and Shang­hainese bar­ber shops, strikes a fun and ca­sual note— all while serv­ing de­li­cious takes on tra­di­tional Can­tonese food. Or­der the scal­lop “Rice Roll”—fresh scal­lop that has been pureed, steamed and rolled to re­sem­ble che­ung fun rice rolls. For some­thing more sub­stan­tial, the yel­low wine chicken is dressed with Shaox­ing and gluti­nous rice wine, black mush­rooms and chrysan­the­mum broth, and served with gin­ger, spring onions and rice. face­book.com/hap­py­par­adis­ehk Af­ter din­ner: Iron Fairies, the stun­ning bar near Pot­tinger Street that fea­tures real but­ter­flies on the ceil­ing and clus­ters of iron fairy fig­urines on their ta­bles, also has pri­vate “Cast­ing Rooms” per­fect for a bach­e­lorette party. Sam­ple their in­no­va­tive cock­tails, such as the “Smoke in a Bot­tle No. 1”—a mix of house-in­fused blue­berry vodka with el­der­flower liqueur, sage cor­dial, lemon juice, crème de cas­sis and smoked ca­cao nibs—and then let the live mu­sic pull you straight to the dance­floor. din­ing­con­cepts.com/restau­rants/iron-fairies Hun­gry af­ter all that danc­ing? Grab a latenight bite at Em­ploy­ees Only in Lan Kwai Fong. The restau­rant and bar first opened in New York as a place for weary bar and ho­tel staff to get a good late-night meal af­ter fin­ish­ing up work. The Hong Kong branch stays true to the brand and serves up a late-night menu from mid­night to 3am, with favourites in­clud­ing the EO Grilled Cheese sand­wich and pa­prika fries. face­book.com/Em­ploy­eesOn­lyHKG

SLEEPOVER IN STYLE Live it up in a ho­tel suite that was de­signed with par­ties in mind

Af­ter­noon: Check into the Land­mark Man­darin Ori­en­tal’s new En­ter­tain­ment Suite, a 2,250sqft apart­ment de­signed by Joyce Wang, and start raid­ing the “Cab­i­net of De­lights” wall stuffed with snacks, a pop­corn ma­chine, a cock­tail bar… and wine on tap. man­dari­nori­en­tal.com/land­mark

Pre-din­ner: The suite in­cludes an open kitchen fit­ted with Gagge­nau ap­pli­ances and the ho­tel can ar­range for a chef to pre­pare canapés to go with pre-din­ner drinks. On top of that, there’s a so­phis­ti­cated sound sys­tem by Bang & Olufsen for the tunes, and even a DJ booth if you’re ready to party. Din­ner: Frantzén’s Kitchen is chef Björn Frantzén’s first restau­rant out­side of Swe­den, and in its new Hong Kong home the eatery merges Nordic and Asian flavours, cre­at­ing flavour­ful dishes such as tartare made from Swedish beef that has been dry-aged for more than 100 days, mixed with smoked eel, her­ring caviar, chives and scal­lion oil. There are also bite-sized snacks such as the “French Toast”—a small rec­tan­gle of toasted bread topped with sum­mer truf­fles, bal­samic vine­gar and aged cheese, and seafood dishes in­clud­ing the pan-fried Hokkaido scal­lop with burnt bread pud­ding, hazel­nut but­ter and hay ash. Groups larger than four have to book over email, so re­mem­ber to let them know you’re com­ing. frantzen­skitchen.com Af­ter din­ner: Back at the En­ter­tain­ment Suite, there’s a PlayS­ta­tion and VR gam­ing equip­ment, or make it a night of hot choco­late and movies on the huge cinema pro­jec­tion screen—a far cry from child­hood sleep­overs.

A PIC­TURE PER­FECT AF­TER­NOON A day ded­i­cated to all things pretty—from pick­ing out per­fume to cre­at­ing bridal bou­quets and din­ing on beau­ti­ful dishes

Af­ter­noon: Se­lect the per­fect scent for your wed­ding day with a fra­grance con­sul­ta­tion ser­vice at any Jo Malone bou­tique across Hong Kong. Jo Malone’s fra­grances are de­signed to be worn in com­bi­na­tions, and a wed­ding stylist will share tips on how to mix-and-match fra­grances to cre­ate a scent for the big day. And if you want your wed­ding to smell as fab­u­lous as it looks, the stylist can also rec­om­mend the right can­dles, room sprays and dif­fusers to use around the venue. jo­ma­lone.com.hk Af­ter you’ve spent the af­ter­noon choos­ing be­tween Peony & Blush Suede or Orange Blos­som, it’s time to put your cre­ative skills to use at a flower-ar­rang­ing class at Ta Pantry, chef Es­ther Sham’s cosy pri­vate kitchen on Star Street. Es­ther is as deft with flow­ers as she is with food, and will show you how to as­sem­ble your own bou­quet of blooms to take home. The three-hour class can ac­com­mo­date up to six guests and ends with some sweet and savoury canapés, served with tea or cof­fee. ta-pantry.com din­ner: It doesn’t get any pret­tier than Vicky Lau’s Tate Din­ing Room & Bar, where pink rules and the food looks so ex­quis­ite that you al­most don’t want to run your knife and fork through it. Tate Din­ing Room & Bar in­cludes a pri­vate din­ing room for 12 and a chef ’s ta­ble, and they can cus­tomise the menu for a spe­cial oc­ca­sion. tate.com.hk

mix mas­ter Get the evening started by learn­ing to cre­ate your own gin con­coc­tions at Dr Fern’s Gin Par­lour

time to party Clock­wise from right: the Ready Fire Aim cock­tail from Em­ploy­ees Only; Happy Par­adise’s own ver­sion of sweet and sour pork; dance un­der a ceil­ing of but­ter­flies at Iron Fairies

party on The Land­mark Man­darin Ori­en­tal’s En­ter­tain­ment Suite, cus­tom-built for par­ty­ing

nordic fu­sion From top: The bar seat­ing at Frantzén’s Kitchen; and one of the cour­ses from the restau­rant, fea­tur­ing white as­para­gus

style tips From top: Flow­er­ar­rang­ing at Ta Pantry; fol­lowed by din­ner at Tate Din­ing Room & Bar

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