THE PARTY DE­SIGNER Nikola Has­san, man­ag­ing di­rec­tor of Avant­garde

Harper’s Bazaar (Malaysia) - - Life -

Dream party: Pic­ture the grand ball­room of New York’s Wal­dorf As­to­ria. The smell and sight of plush blooms; the sen­sual glow of can­dle­light; pearls abound. It’s the height of Gats­byesque deca­dence and the smooth sounds of Si­na­tra clas­sics are given a mod­ern twist by Harry Con­nick Jr. – live in the house, of course. The chef list: I would have Anna Ol­son, Daniel Boulud, Mario Batali, Jamie Oliver, and Syd­ney chefs Neil Perry and Matt Moran all in the kitchen. Imag­ine the beau­ti­ful chaos. On the iPod: Jamie Cul­lum’s jazz cov­ers of hip-hop songs dur­ing predin­ner cock­tails; An­drea Bo­celli, Ali­cia Keys or Carla Bruni-Sarkozy dur­ing din­ner; but live per­for­mances by Phar­rell and Drake to party all night. What’s hot: Dishes that are plated to be shared Yo­tam Ot­tolenghi-style. Roast chicken with sides all served on a chop­ping board, like I had re­cently at a girls-only din­ner at Beast; a deca­dent cheese board; crunchy sal­ads; sea-salt baked fish. Clas­sic cock­tails: With a mod­ern twist. Hen­dricks gin and tonic with a splash of elder­flower, a cu­cum­ber slice. My per­sonal touch: sprigs of laven­der and ed­i­ble flow­ers frozen in ice cubes. Good girls know: Eti­quette never goes out of style. There’s some­thing so de­li­cious about hand-writ­ing a note on per­son­alised sta­tion­ary. What’s out: Chevron stripes are so over­done and tired (un­less your last name is Mis­soni, of course). I think the candy bar buf­fet is also an ex­hausted con­cept. Vin­tage dé­cor with DIY confetti gar­lands and pinwheels are quirky, but have been used ad nau­seam. Dream guests: Coco Chanel, Aerin Lauder, Kelly Wearstler, Diane von Fürsten­berg. Power cou­ples pres­i­dent Barack Obama and first lady Michelle Obama, Nate Berkus and Jeremiah Brent, rel­e­vant in­tel­lects like Richard Quest, Diane Sawyer, An­der­son Cooper, and my ab­so­lute favourite Park Av­enue princess, Marie-Chan­tal of Greece. Dress code: Glit­ter and sparkles for some fes­tive glam­our. Some­thing spe­cific but still not im­pos­ing on guests; the last thing you want as a host is for guests to be pan­ick­ing about what to wear and feel­ing re­stricted by the dress code. Ta­ble de­sign: The new Tif­fany & Co. At­las de­sign base plates and fine china, Christofle ster­ling sil­ver, Lalique crys­tal can­de­labras with white can­dles, Dip­tyque can­dles from the Christ­mas col­lec­tion (my sta­ples are Gar­de­nia and Tuberose), and rich, all-white flower ar­range­ments Best party-saver: Great cock­tails and rosé cham­pagne al­ways get the party go­ing. Worst faux pas: Over­stay­ing your wel­come. Know when the party is over. Best cof­fee ta­ble pre­sen­ta­tions: Canapés like caviar bli­nis and mini crab cakes served on Her­mès fine china plat­ters, full bou­quets of lux­u­ri­ous flow­ers, can­dles, a stack of mono­grammed linen cock­tail nap­kins, and a crys­tal bowl of dragée (sug­ared al­monds) in white and gold.

De­signer Tom Dixon

Tujo Bar-sserie & Grill

Nikola Has­san

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