A RE­FRESH­ING UR­BAN OA­SIS

Work in Progress is now Whipped Into Place for its 10th year an­niver­sary

AugustMan (Malaysia) - - Taste - WORDS BY CE­LESTE GOH PHO­TOS BY WIP

A NEW ERA dawns for one of Bangsar’s favourite night haunts, as WIP opens its doors once again to the pub­lic, after an in­ten­sive facelift since De­cem­ber last year.

From its be­gin­nings as a Work In Progress, WIP is now Whipped Into Place, and has firmly es­tab­lished it­self as a pol­ished di­a­mond glit­ter­ing in the din­ing land­scape of Kuala Lumpur in the last 10 years, of­fer­ing a cosy and re­laxed am­bi­ence through­out the week, and trans­form­ing into a high-en­ergy, vi­brant night-spot for week­ends.

The new chap­ter be­gins amidst a vi­brant new in­te­rior, rem­i­nis­cent of a trop­i­cal hol­i­day get­away with pil­lars shaped as trees pro­vid­ing shades to the guests. Not only that, some added joie de vivre is in­stilled into a re­freshed menu, paired with live mu­sic en­ter­tain­men­t̶all the while re­tain­ing the ca­sual and re­laxed vibe KL-ites tend to grav­i­tate to­wards to un­wind after a hard day’s work, or even just to catch up with friends.

In keep­ing with the North­ern Mediter­ranean in­flu­ences in the menu, WIP’s new menu car­ries de­lec­ta­ble dishes, such as Am­brosia Salad, Aged Baby Tom­a­hawk, Greek Lamb Pizza, Mo­roc­can Lamb Stew, Viet­namese Crab Noo­dles and much more.

With the ad­vent of craft spir­its in Malaysia, WIP has also brought in some unique la­bels for the in­formed drinkers look­ing to ex­plore be­yond the usual reper­toire of avail­able spir­its, such as Heineken, The Bal­ve­nie, The Botanist and The Dal­more, some of which have been in­cor­po­rated into new cock­tails to com­ple­ment the new menu. AM

watches don’t come un­der eth­i­cal scru­tiny. The con­di­tions that min­ers work in and the civil strife that min­ing com­pa­nies bring into the re­gion are brushed un­der car­pets. While there isn’t much Chopard can do as one brand, it aims to pro­mote greater trans­parency in its pro­duc­tion at least.

The brand de­fines eth­i­cal gold as “gold ac­quired from re­spon­si­ble sources, ver­i­fied as hav­ing met in­ter­na­tional best prac­tice en­vi­ron­men­tal and so­cial stan­dards”. This doesn’t mean that all of its gold will be of Fairmined qual­ity.

Rather, all gold by Chopard will be re­spon­si­bly sourced from one of two trace­able routes. The first is ar­ti­sanal freshly mined gold from small-scale mines par­tic­i­pat­ing in the Swiss Bet­ter Gold As­so­ci­a­tion (SBGA), Fairmined and Fair­trade schemes. The sec­ond will be through the Re­spon­si­ble Jew­ellery Coun­cil (RJC)’s Chain of Cus­tody gold, through Chopard’s part­ner­ship with RJC-cer­ti­fied re­finer­ies.

It is heart­en­ing to see a brand take such a firm stance. There are many brands that

“CHOPARD’S COM­MIT­MENT TO 100 PER­CENT ETH­I­CALLY SOURCED GOLD IS PROOF THAT LUX­URY NEED NOT BE SO FAR RE­MOVED FROM THE REAL WORLD”

adopt var­i­ous cor­po­rate so­cial re­spon­si­bil­ity through ex­ter­nal projects, but Chopard’s work on its own pro­duc­tion line is some­thing to be ap­plauded.

Ad­mit­tedly, it may be eas­ier for an in­de­pen­dent fam­ily owned brand such as Chopard to make such a com­mit­ment, since it doesn’t need to reach a board con­cen­sus the way a pub­lic com­pany does, but its di­rec­tion is one that the en­tire in­dus­try should em­u­late. AM

Aged Baby Tom­a­hawk

Sang Har Mein

Peach Caramel Pa ait, Emer­ald DreamSmoothie and Berries Pa ait

Salmon Poke Bowl

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