Hong Kong Tatler Weddings - - ESSENTIALS -

Mu­seum of Mod­ern Art

Marvel at con­tem­po­rary and mod­ern art col­lec­tions fea­tur­ing the likes of Warhol and Pi­casso at the renowned Mu­seum of Mod­ern Art, which re­cently un­der­went a US$450 mil­lion ex­pan­sion to cre­ate an ad­di­tional 47,000sqft of ex­hi­bi­tion space. By dis­play­ing its per­ma­nent col­lec­tion of fa­mous works along­side lesser-known artists and mix­ing pieces from dif­fer­ent eras, places and me­dia, it al­lows art-lov­ing new­ly­weds to ex­pe­ri­ence and ap­pre­ci­ate mod­ern art like never be­fore. New fea­tures in­clude a per­for­mance-art stu­dio space for vis­i­tors to ex­pe­ri­ence the artis­tic process, and free ac­cess to the sculp­ture gar­den and ground-floor gal­leries.

Hud­son Yards

This shiny new de­vel­op­ment is redefin­ing the area near Chelsea and Hell’s Kitchen on the west side of Man­hat­tan. The largest pri­vate de­vel­op­ment built in New York for eight decades, Hud­son Yards takes up over 11 hectares and fea­tures res­i­dences, re­tail, restau­rants, an arts cen­tre and more. Restau­rants there in­clude Mo­mo­fuku Kawi, which is part of chef David Chang’s Mo­mo­fuku em­pire of restau­rants and serves a mod­ern take on Korean cui­sine, and the 35,000sqft Mer­cado Lit­tle Spain, owned by José An­drés and Fer­ran and Al­bert Adrià of El Bulli fame. The cen­tre­piece of the de­vel­op­ment, known as Ves­sel, is a 50-me­tre-high in­ter­ac­tive mon­u­ment de­signed by Thomas Heather­wick fea­tur­ing 154 in­ter­con­nect­ing flights of stairs and over 1.5km of paths.

La Bernardin

Helmed by chef Éric Ripert, Le Bernardin is a three-Miche­lin-starred French restau­rant for seafood lovers. Set up by sib­lings Gil­bert and Maguy Le Coze in Paris in 1972, with the New York lo­ca­tion open­ing in 1986, the restau­rant has been over­seen by Ripert for more than 20 years. Here cou­ples can in­dulge in a menu of “al­most raw,” “barely touched” and “lightly cooked” dishes that in­cor­po­rate French and Asian in­flu­ences, such as warm lan­gous­tine with sea­weed salad and dashi broth; and sautéed Dover sole with al­monds, chanterell­e mush­rooms and a soy-lime emul­sion.

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