10 min­utes with...

FELICIA SOH, man­ag­ing di­rec­tor, Crème Simon

Epicure - - EPICURE NEWS -

There are many ex­ist­ing lines of beauty prod­ucts in the mar­ket. What is the com­pet­i­tive edge of your brand? Crème Simon is the world’s first nat­u­ral sta­ble beauty crème, so it has a unique her­itage. The multi-gen­er­a­tional skin­care brand still features its orig­i­nal, iconic secret mac­er­a­tion blend of 11 fresh, pure and nat­u­ral ex­tracts, which have been proven to brighten, oxy­genate and re­new skin cells in four weeks. Our made-in­france for­mula is free of parabens, sil­i­cones, al­co­hol, sul­fates, colour­ings and phe­noxyethanol, and have been spe­cially adapted for Singapore’s hot and hu­mid cli­mate.

What new prod­ucts will you be adding to your line this year? Our pop­u­lar UV Sun­screen will be avail­able in larger packs by June, and we will also be launch­ing a new twist-to-dis­pense multi-ben­e­fit eye gel pen, which is much more hy­gienic than the com­mon eye roller pens in the mar­ket. The non-come­do­genic for­mula features nat­u­ral detox­i­fy­ing in­gre­di­ents to re­lieve puffy eyes, dark eye cir­cles and fine lines.

Tell us about a re­cent meal that blew you away.

It was def­i­nitely at Chef’s Ta­ble by Chef Stephan Zoisl. His ded­i­ca­tion and cre­ativ­ity never fail to im­press. With no com­pro­mise on taste, he con­tin­ues to wow din­ers with orig­i­nal dishes based on the fresh pro­duce of the day. If there’s any­one who can get me to try tête de veau (calf's head), it’s Zoisl.

Where’s your lat­est haunt for a quick meal?

My team and I work from a shop­house in the Kam­pong Glam area, so the nearby hip­ster FOMO is great. It’s like tip­ping your hat to Singapore’s cul­ture with its tongue-incheek name.

And your favourite foodie des­ti­na­tion in the world?

Tus­cany. It’s a sen­sory ex­pe­ri­ence to en­joy fresh in­gre­di­ents like sun-kissed toma­toes from a beau­ti­ful val­ley that seems to go on for­ever. I’ve had the best pil­low-soft gnoc­chi there.

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