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Co-founder of Bell & Ross Carlos Rosillo on the brand reaching the 20-year milestone with its iconic luxury square watch

Co-founder of Bell & Ross Carlos Rosillo on the brand reaching the 20-year milestone with its iconic luxury square watch

Tatler Asia3 days ago

Photo 1 of 3 Bell & Ross BR-03 Skeleton Black Ceramic
Photo 2 of 3 Bell & Ross BR-03 Skeleton Grey Steel
Photo 3 of 3 Bell & Ross BR-03 Skeleton Lum Ceramic
The BR-03 Skeleton Black Ceramic comes in a full ceramic case with baignoire-style indexes and numerals, as well as skeletonised hands. These indicators are coated in Super-Luminova that glows a surreal green in low-light conditions.
The BR-03 Skeleton Grey Steel features polished and satin-finished surfaces with faceted indexes for a striking Brutalist-inspired sculptural look. Described as the more luxurious version of the skeleton series, it is limited to 250 pieces.
If the Grey Steel is luxury, the BR-03 Skeleton Lum Ceramic is sci-fi sleek, also limited to 250 pieces. The black ceramic is paired with a black dial highlighted with neon-like luminescent SLN C3 and placed on a translucent smoked plate for a tinted effect. The green outline illuminates the outline of the cutouts, evoking the appearance of a glowing car grille.
Read more: Why the new Tissot PRC 100 Solar deserves your attention
Above After 20 years, Carlos Rosillo is still surprised that the Bell & Ross 'circle within a square' case shape has become so iconic
We caught up with Carlos Rosillo, co-founder and CEO of Bell & Ross, on arriving at this significant milestone.
Congratulations on 20 years. Did you imagine the brand would grow to this point when you started?
The last 20 years for Bell & Ross have been bold in terms of creation, taking risks and innovating. I didn't expect the square watch would become so popular. It was a watch from the cockpit (instrument)—a watch that made a statement. And today, it is an icon.
Take us back to the beginning. How insane was it to launch a luxury sport watch in a square shape?
It was absolutely insane! But I asked, how could we differentiate ourselves in the competitive market? What would make us different? We were—and still are—influenced by the airplane, by its cockpit. So Bruno (Belamich, co-founder and creative director) took up the challenge to design a watch that corresponded to the cockpit instrument. It was simple, straightforward, no superfluous details. And since then, he was able to regenerate, innovate and come up with something that always surprises every year. Just look at the new BR-03 Astro—timekeeping is indicated with the help of a satellite. It's weird but you could tell it's a Bell & Ross by its case shape.
Above The BR-03 Astro features an astronomical display of the Earth, Sun, and Moon on the dial
How does Bell & Ross keep this spirit of boldness?
Bold, to us, is the ability to be creative without fear. It's having the capacity to be different and defy expectations.
I'd go as far as to say that the Bell & Ross square shape is a classic. Why do you think it has endured?
Probably because it's a very simple design. It's a combination of two strong shapes—the square and the circle.
Do you often have conversations with Bruno about design?
Bruno is a talented designer—he knows how to be consistent but also always be surprising. We have a product meeting every week where we discuss how to innovate by combining different aspects such as design, engineering, manufacturing, and professional use.
What is your favourite moment from the last 20 years?
It's a difficult question to answer because I've had many important moments. I remember the first reaction [to our square watch] from a Japanese collector who told us we had made a big creative jump. There have been many more memorable moments after that, but I will never ever forget that first reaction because it was a big surprise.

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Co-founder of Bell & Ross Carlos Rosillo on the brand reaching the 20-year milestone with its iconic luxury square watch
Co-founder of Bell & Ross Carlos Rosillo on the brand reaching the 20-year milestone with its iconic luxury square watch

Tatler Asia

time3 days ago

  • Tatler Asia

Co-founder of Bell & Ross Carlos Rosillo on the brand reaching the 20-year milestone with its iconic luxury square watch

Photo 1 of 3 Bell & Ross BR-03 Skeleton Black Ceramic Photo 2 of 3 Bell & Ross BR-03 Skeleton Grey Steel Photo 3 of 3 Bell & Ross BR-03 Skeleton Lum Ceramic The BR-03 Skeleton Black Ceramic comes in a full ceramic case with baignoire-style indexes and numerals, as well as skeletonised hands. These indicators are coated in Super-Luminova that glows a surreal green in low-light conditions. The BR-03 Skeleton Grey Steel features polished and satin-finished surfaces with faceted indexes for a striking Brutalist-inspired sculptural look. Described as the more luxurious version of the skeleton series, it is limited to 250 pieces. If the Grey Steel is luxury, the BR-03 Skeleton Lum Ceramic is sci-fi sleek, also limited to 250 pieces. The black ceramic is paired with a black dial highlighted with neon-like luminescent SLN C3 and placed on a translucent smoked plate for a tinted effect. The green outline illuminates the outline of the cutouts, evoking the appearance of a glowing car grille. Read more: Why the new Tissot PRC 100 Solar deserves your attention Above After 20 years, Carlos Rosillo is still surprised that the Bell & Ross 'circle within a square' case shape has become so iconic We caught up with Carlos Rosillo, co-founder and CEO of Bell & Ross, on arriving at this significant milestone. Congratulations on 20 years. Did you imagine the brand would grow to this point when you started? The last 20 years for Bell & Ross have been bold in terms of creation, taking risks and innovating. I didn't expect the square watch would become so popular. It was a watch from the cockpit (instrument)—a watch that made a statement. And today, it is an icon. Take us back to the beginning. How insane was it to launch a luxury sport watch in a square shape? It was absolutely insane! But I asked, how could we differentiate ourselves in the competitive market? What would make us different? We were—and still are—influenced by the airplane, by its cockpit. So Bruno (Belamich, co-founder and creative director) took up the challenge to design a watch that corresponded to the cockpit instrument. It was simple, straightforward, no superfluous details. And since then, he was able to regenerate, innovate and come up with something that always surprises every year. Just look at the new BR-03 Astro—timekeeping is indicated with the help of a satellite. It's weird but you could tell it's a Bell & Ross by its case shape. Above The BR-03 Astro features an astronomical display of the Earth, Sun, and Moon on the dial How does Bell & Ross keep this spirit of boldness? Bold, to us, is the ability to be creative without fear. It's having the capacity to be different and defy expectations. I'd go as far as to say that the Bell & Ross square shape is a classic. Why do you think it has endured? Probably because it's a very simple design. It's a combination of two strong shapes—the square and the circle. Do you often have conversations with Bruno about design? Bruno is a talented designer—he knows how to be consistent but also always be surprising. We have a product meeting every week where we discuss how to innovate by combining different aspects such as design, engineering, manufacturing, and professional use. What is your favourite moment from the last 20 years? It's a difficult question to answer because I've had many important moments. I remember the first reaction [to our square watch] from a Japanese collector who told us we had made a big creative jump. There have been many more memorable moments after that, but I will never ever forget that first reaction because it was a big surprise.

Beyond adobo and sinigang: Hapag's Western Mindanao menu uncovers a richer Filipino story
Beyond adobo and sinigang: Hapag's Western Mindanao menu uncovers a richer Filipino story

Tatler Asia

time14-06-2025

  • Tatler Asia

Beyond adobo and sinigang: Hapag's Western Mindanao menu uncovers a richer Filipino story

Photo 1 of 6 Photos from Hapag's R&D trip to Basilan (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 2 of 6 Agal-agal Photos from Hapag's R&D trip to Tawi-Tawi (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 3 of 6 Photos from Hapag's R&D trip to Basilan (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 4 of 6 Photos from Hapag's R&D trip to Basilan (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 5 of 6 Satti - Photos from Hapag's R&D trip to Zamboanga (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 6 of 6 Knickerbocker - Photos from Hapag's R&D trip to Zamboanga (Photo: Miguel Nacianceno; courtesy of Hapag) 'The markets were deeply localised,' says Dolatre. 'In Lamitan, Basilan, most goods came directly from the area or nearby Malaysia—no big brands or outside products, aside from maybe candy from Zamboanga. Tawi-Tawi's markets were especially eye-opening during Ramadan. There were stalls selling unexpected dishes like mi goreng with hot dogs and murtabak with Milo. Very Malaysian-inspired. It felt like a different world.' The team approached their challenge with deep respect, understanding that every recipe carries the weight of tradition, that every flavour tells a story about place and people. They recognised that authentic representation meant understanding not just what people eat, but why they eat it and what it means to their identity. This commitment becomes evident in every carefully orchestrated course, each dish functioning as both culinary achievement and respectful cultural translation. Read more: Sustainability and flavour: The rise of fermentation in Asia's top restaurants A menu rooted in memory and discovery Above Tiyula itum, a blackened broth of beef bones, aromatics, and burnt coconut (Photo: Dre Ferrer; courtesy of Hapag) Above Satti: beef tongue, beef rump, chicken isol, and chicken skin (Photo: Dre Ferrer; courtesy of Hapag) The menu began with tiyula itum—a somewhat daunting way to begin the meal, as if staring into a dark abyss. But one sip of the soothing, flavourful elixir washed all worries away. Made with beef bones, burnt coconut and aromatics, the smoky, blackened broth provided a warm welcome to Hapag and set the tone for the meal ahead. Accompanying the dish was a colourful platter of the aromatics infused into the broth: ginger, lemongrass, lasona (native shallots) and most interestingly, galangal and turmeric—ingredients more commonly found in Malaysian and Indonesian cuisines. 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New book by Ige Ramos celebrates Ilonggo gastronomy Above The siyagul and roti martabak, finished at the table with shavings of cheese (Photo: Dre Ferrer; courtesy of Hapag) Above Leche flan palate cleanser (Photo: Dre Ferrer; courtesy of Hapag) While wandering the markets of Basilan and Tawi-Tawi, the Hapag team encountered two local delicacies that piqued their interest: siyagul, a seafood stew (traditionally made with stingray, which is illegal to catch or consume in the Philippines) simmered in burnt coconut; and roti martabak or a savoury roti often stuffed with meat. In a brilliant lightbulb moment, the chefs asked, 'What if we put them together?' This unexpected pairing later inspired their fifth course: meaty swordfish cooked in burnt coconut and aromatics, delicately laid upon a flaky roti martabak stuffed with an herbaceous pesto and seared to achieve a crisp, golden exterior, and finished with caviar and a local cheese similar in flavour to a mild parmesan. 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This time around, they look to Basilan for inspiration, serving their interpretation of junay: a rice cake cooked in burnt coconut, turmeric and chicken stock, wrapped in banana leaves and finished at the table with calamansi, crispy shallots and puffed black rice. Read more: A feast for the senses: 9 immersive food museums around the world Above Hapag's playful knickerbocker (Photo: Dre Ferrer; courtesy of Hapag) Above Petit fours inspired by Tausug kakanin (Photo: Dre Ferrer; courtesy of Hapag) For dessert, the chefs take us back to Zamboanga with their light and balanced take on the knickerbocker—a treat playful in both name and form, made here with melon, watermelon, pineapple jelly, pickled longgan, lacto-fermented langka jam, amazake pili nut milk foam and strawberry ice cream. Finally, the petit fours reimagine bang-bang sug, a platter of Tausug kakanin, as chocolate bonbons. 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'It's about recognising how much of the Philippines we've yet to explore and giving that food the care and respect it deserves.' NOW READ What we lose when we forget our food: this cookbook reminds us where Filipino food came from Where to order the best pancakes & waffles in the Philippines Best work-friendly cafés in Legazpi Village & Salcedo Village

Brutalist by Design: M Residences Katipunan's homes are stunningly versatile
Brutalist by Design: M Residences Katipunan's homes are stunningly versatile

Tatler Asia

time07-06-2025

  • Tatler Asia

Brutalist by Design: M Residences Katipunan's homes are stunningly versatile

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