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CNA
5 days ago
- Entertainment
- CNA
Food stylist and influencer Sunny Han's house is inspired by holidays in the Italian countryside
One of the best tiramisus I had in my life was not in a restaurant. It was whilst perched on a high stool at Sunny Han's kitchen island. The tiramisu was so good that the next time I met up with another guest who was at that same dinner, we started our conversation dissecting what made Han's version of the Italian dessert just right. I had looked forward to that meal, as Han is a famous culinary virtuoso who documents her cooking on Instagram with sprezzatura aplenty. She diligently makes everything from scratch – risotto alla Milanese, tteokguk, soya sauce chicken rice, to name a few – spending hours in her kitchen with nary a hair out of place and ears adorned with vintage earrings – Chanel, no less. Han's impeccable style and gastronomic preoccupation is traced to a lineage of connoisseurs. Her grandmother was married to South Korea's first naval admiral and hosted many dignitaries, including President Park Chung Hee. Han's mother cooked in South Korea's first bistro before opening the country's first international interior design store. 'She would go to the Maison & Objet Paris fair twice a year to shop, and I would follow her when I was 10 to 15 years old,' shared Han, who studied hospitality management at Cornell University, New York, followed by two years at the Culinary Institute of America in Napa Valley, California. A meal by the seasoned host is always a thorough affair. Han recapped a recent Easter meal featuring a five-hour, slow-roasted leg of lamb 'cut very thin, soaked in its own pan drippings and served in a variety of condiments and sauces, including silky tahini sauce.' This was matched with a spring tablescape of a green-outlined, yellow vintage jacquard French linen tablecloth, emerald-green Marie Daage dinner plates Han hand-painted and parrot tulips arranged in a Japanese flower frog. 'I wore a vintage pink gingham Chanel shirt – a classic Easter colour and pattern to suit the occasion,' detailed Han. An aesthete through and through, she also puts her perceptive design sense to good use as creative director of Singapore's largest high-end co-work operator, The Work Project (TWP), which was founded by her husband Junny Lee. Both of them hail from South Korea but carved a life in Singapore running their business that has expanded to include locations in Hong Kong, Melbourne, Brisbane, Sydney and soon, London. The couple made a great pair of hosts during the dinner they invited me to – Lee, with his candidness and humour, and Han with her elegant meal of handmade pasta and beef. The setting was equal part homely and aesthetic, with candlelight saturating the room with atmosphere. The pair moved into this Bukit Timah detached house two years ago from their apartment in town for more space as well as a different pace of family life with two young boys. They were drawn to the site for the leafy park across the street with 'a handsome, grand-looking tree.' Han elaborated: 'We love living in this quiet and intimate neighbourhood. The park is such a versatile place for us, where the kids can play in the mornings and afternoons, where we do picnics, and where we can have a glass of wine as an aperitivo before dinner.' The Italian-inflected house was steered by their love for the country. 'We do a three-week-long summer trip to Tuscany, and some shorter trips over the year to other parts of Italy,' said Lee. These are dreamy days, of Han in her element, wandering into markets to buy fresh produce to whip up Italian dishes as the children play in fields against ombre sunsets. "I like to cook various cuisines – Japanese, Korean, Vietnamese, French, Italian and more. However, if i were to choose one, it is Italian cooking that mesmerises me. I roll different shapes of pasta with different sauces based on what is available in the season. All the inspiration comes from the travels. Italian cooking looks simple but it can actually be very technical in order to do it correctly," said Han. Diego Molina and Maria Arango of ArMo Design Studio, formerly from ONG&ONG (the house's architect of record), helped design their dream house. Matthew Shang Design Office (MSDO), known for creating narrative-led dining destinations like Revolver and Atlas Bar, designed the interiors. Shang had also designed the couple's previous home as well as some TWP Singapore locations so this partnership was seamless. While neoclassical Italian villas provided the precedent, the house's expressions are contemporary. 'We incorporated materials like natural stone, timber and [red travertine tiles inspired by] terracotta that age gracefully and resonate with the Italian countryside inspiration. Architectural features such as arches and pergolas not only provide structural rhythm, but also pay homage to classical design principles,' explained Molina. In the entrance vestibule, a statement staircase finished in smooth stucco curls gracefully to one side like a side-swept skirt, carving a void for Han to welcome guests with seasonal floral displays – for example, large bursts of yellow mimosa in spring and branches of autumn leaves in fall, accessories by pumpkins. The other parts of the home embody a similar tempered elegance, with marble floors, walls of marmorino stucco (a material used in Venetian palaces of yore), spaces conceived as rooms from one to another, arched doorways of oak, and sun-tipped lemon and olive trees outside the windows. Symmetry, colour and proportion are carefully considered with features like teal- and artichoke-coloured silk panels, and dark green Verdi Alpi marble portals flanking a faux red travertine hearth in the living room. 'It is always difficult to do a 'fake' fireplace in the tropics but here, the marble accents and scale make it a wonderful focal point,' said Shang. Han also contributed vintage Murano glass Venetian sconces bought in an online auction. 'I have been adding small furniture and decor items everywhere in the house since we moved in. I think adding stories and layers to every corner of the house as you live in it is the real beauty of home decorating,' she said. Many special pieces came from the couple's travels. 'While the house was being built, I was pregnant with my second son, and we went on a long trip to Tuscany as a babymoon. We met so many local artisans in different parts of Tuscany, hand-making all sorts of things – from ceramic floor tiles to brass door handles and hand-carved wood appliques,' said Han. An artisan in Florence made one of these appliques – a vanilla-coloured piece now attached to her custom cooker hood as a centrepiece in the kitchen. This space sees constant addition not just of decor, but also of cooking apparatuses, other culinary paraphernalia and 'kitchen stories'. 'The kitchen is very much the heart of the home – not just in function, but in how it brings the family together,' Arango commented. The large island often sees family and friends gather around to chat with Han as she preps and cooks. The professional-grade kitchen incorporates a red La Cornue stove and everything that Han had always wanted in her workspace, including a rotisserie that works its magic every week for a regular Sunday roast. Events in this room segue into those in the backyard through large doors that are kept open in the late afternoons. 'The children truly love every part of the house. Yet, it is definitely the kitchen that they enjoy the most. Since our pool is connected to the kitchen, it has become a ritual [for them] to swim before mealtimes, and watch me cook and prepare meals. By appreciating these daily rituals and slow lifestyle, the children have gradually made the home their own,' Han reflected. Arango observed that this connection between the inside and outside spaces 'reinforces the open, relaxed spirit of the home, where boundaries between living, cooking and leisure are gently dissolved.' She and Molina had shifted the original driveway here to another side of the plot to allow for a bigger pool that they clad in the same red travertine as the kitchen floor in the style of Mediterranean kitchens. I asked Lee if he cooks and he chuckled: 'I used to quite a lot but my skills have been rendered useless. On the odd weekend, Sunny will let me do the poolside barbecue. But my job is to play with the boys, and get them really hungry and tired.' View this post on Instagram A post shared by Sunny Han (@sunnyskitchen) The rustic kitchen is presided over by two grand conical Wastberg lamps that appear like abstracted upside-down chefs hats. Walls of oak storage include glass-fronted cabinets showcasing Han's collection of plates and crockery. 'These displays add a personal and lived-in character to the kitchen, making it not only a functional workspace but also a space that tells a story – one that is always evolving with the seasons, meals and memories made there,' said Arango. The dedication of Han's hosting is found in a 'party closet', accessed by a butler's corridor. Here, Han keeps her heirloom silverware (some have been used by past South Korean presidents), serve ware, piles of neatly folded linen, et cetera that take their turn to be admired at gatherings. 'I like to buy vintage and objects that looks used. A lot of them were inherited from my grandmother,' said Han. There are also vintage espresso cups belonging to her mother. Guests close enough for a tour upstairs often marvel at the peach-coloured walls tracing the round void of the stair core on the second storey. The shade was chosen to match the terracotta downstairs. 'Since it's the kids' area, I wanted it to be more vibrant, yet still in keeping with the Italian language. It was really hard to arrive at that colour,' said Han. The library and doors to bedrooms encircle this void. One of the doors leads to the couple's suite in the attic that has a dedicated bar area.. 'We spend a lot of time here in the evenings,' said Lee. For the space, Shang was inspired by Italian architect Piero Portaluppi's classic Milanese modernist interiors. Rather than downplay the quirk of the slanted ceiling, he celebrated it with rich polished green stucco plaster. I asked the couple what a normal day is like in this home after the children have returned from school. 'We have the kids at the playground, then have dinner, and then reading time in the library. Then they will go off and get ready for bed. Usually, I will do a little more work at home, a bit of reading, listening to music, then a nightcap and go to sleep early before 11pm,' narrated Lee. Han mused: 'We sound like old people.' Clearly, family life is given serious attention. But so too is fun with friends – such is the couple's joie de vivre attitude to life. 'When we entertain friends, we invite them to the living room first with a glass of champagne to start before dinner. Then we all move to the kitchen where I cook and entertain simultaneously,' shared Han. 'Afterwards, we continue to the upstairs bar with a digestif or two. It always ends up in a small house party with endless songs and drinks through the night.'
Yahoo
30-06-2025
- Entertainment
- Yahoo
Jeff Bezos and Lauren Sánchez served salt cod and tiramisu at their $50M wedding — here's what that menu says
After a wood-fired pizza party in a Gothic courtyard, guests sat down to a menu that leaned regional rather than showy. The main dinner was crafted by Michelin-starred chef Fabrizio Mellino of Quattro Passi, known for his expertise in southern Italian cuisine. The courses included baccalà mantecato, a Venetian salt cod dish, followed by tiramisu — a move that felt more rooted than flashy. These are not avant-garde tasting plates or over-the-top imports. They're dishes with deep cultural footing, and in the context of a wedding that sparked local protests and headlines across the world, they quietly reinforced a different kind of narrative: one of place, tradition, and curated restraint. In Venice, baccalà mantecato is more than just a spread. It's a staple with centuries of history and a stronghold in the city's culinary identity. Traditionally made by soaking dried salt cod for several days before emulsifying it with olive oil and garlic into a creamy, mousse-like consistency, the dish is often served on toasted bread or grilled polenta. It's mild, elegant, and unmistakably Venetian. According to Venezia Unica, the dish reflects both Venice's historic trade routes and its minimalist approach to flavor — a quiet balance of salt, oil, and technique. You can see how it's traditionally prepared in this recipe from Great Italian Chefs, which calls for nothing more than cod, milk, garlic, and olive oil — but rewards patience and precision. In a setting filled with high-profile guests and global press, it's a surprising inclusion. Baccalà is humble, even austere. And that may be the point. The dish signals knowledge of place — or at least a desire to appear fluent in it. If baccalà brought the salt, tiramisu brought the soft landing. The espresso-soaked, mascarpone-filled dessert is one of Italy's best-known exports, but its origins are more tangled than most menus let on. Some sources trace the dish to the 1960s at Le Beccherie in Treviso, near Venice, where it appeared as a layered dessert with ladyfingers and sweet mascarpone cream. Others point to earlier, more rustic versions — or entirely different birthplaces altogether. The Accademia del Tiramisu supports the Treviso theory, while places like Osteria Via Stato highlight competing claims from the Friuli region and suggest the dessert may have evolved from earlier 'energy-boosting' sweets. Either way, it's a fitting end to a meal that aimed to feel Italian — not just in name, but in specificity. Tiramisu is instantly recognizable, but in this setting, it also serves as a nod to regional roots, even if the exact coordinates are still debated. The food at the Bezos-Sánchez wedding didn't just feed a room — it framed it. Coming off a welcome party filled with wood-fired pizza and flower-draped courtyards, the dinner menu continued the thread of grounded indulgence: recognizable, rooted, and intentional. At the same time, it stood in not-so-quiet contrast to the rest of the weekend. Outside, Venetians protested the event's scale and symbolism. Inside, guests dined on cod and mascarpone — dishes that spoke softly, even as the wedding screamed luxury. It's hard to know if the menu was designed with symbolism in mind or simply curated for optics. Either way, the food did what food often does best: told a quieter story in the middle of a loud event.
The Guardian
21-05-2025
- General
- The Guardian
Pistachio tiramisu and mango shortcakes: Nicola Lamb's recipes for spring desserts
When mango season is upon us, I love nothing more than thinking of as many waysas possible to eat them. It's hard to beat the joy of messily eating one over a sink, but these flaky, American-style shortcakes, which you may recognise as similar to scones, are a brilliant mango delivery method. Meanwhile, there are few things that pistachio doesn't improve, and here pistachio cream, which is conveniently fortified with sugar and fat, and emulsified to a smooth, spoonable paste, is paired with coffee in the form of an airy tiramisu to feed a crowd. Using cold grated butter and performing a few roll, stack and folds will give you towering shortcakes with tender middles and crisp tops. Prep 10 min Cook 1 hr Makes 6 For the flaky scones120g very cold butter 250g plain flour, plus extra for dusting 10g baking powder ½ tsp flaky salt 30g caster sugar 130g buttermilk, plus extra for brushing2 tsp granulated sugar For the whipped cream 150g greek yoghurt 30g caster sugar 150g double cream To finish3-4 small ripe Indian mangoes (I like alphonso), peeled and cut into thin horizontal strips1 lime Grate the cold butter on to a plate. In a large bowl, whisk the dry ingredients for the scones, then add the grated butter in four instalments, tossing well between each addition. If the mix clumps, keep tossing and squishing it between your fingertips until any large clumps have dispersed. Add the buttermilk in two instalments, stirring and tossing the mixture with a spatula to hydrate it – it will be sticky in some places and dry in others – then tip the dough on to a clean work surface and squish into a roughly 20cm x 12cm rectangle. Using a rolling pin, roll out to 30cm x 15cm, then, with a knife or dough scraper, cut it into thirds and stack them on top of each other. Turn 90 degrees, then repeat the rolling and cutting twice more, dusting with flour if the dough sticks to the pin or work surface. For the final stack, put the smoothest third on top. Press down to adhere the layers – it should be around 20cm x 14cm by this stage. Trim the outside of the dough to create clean edges, then cut the dough into six equal 6cm x 6cm squares, each weighing (75-85g. (Save and bake any offcuts as snacks.) Transfer the squares to a tray lined with baking paper, leaving 5cm space between each shortcake, then put in the freezer while you heat the oven to 200C (180C fan)/390F/gas 6. (Alternatively, rest the shortcakes in a sealed container in the fridge for up to 24 hours.) Brush the tops with buttermilk, scatter over the granulated sugar, then bake for 20-22 minutes, until crisp and golden. Remove and leave to cool slightly on the tray. To finish, whip the yoghurt, sugar and cream to stiff peaks. Split each shortcake in half, spoon about 30g of the yoghurt cream on top, followed by four or five slices of mango and a grating of lime zest (if the mango is a bit underpowered, toss it with lime juice first). Top with the shortcake lid, add another spoonful of cream, a few slices of mango and a final grating of zest, and serve immediately. Splashing out on superbly green Iranian or Sicilian pistachios will give you the most dramatic, golf-club green finish, though any will taste just as good. You will need a 20cm x 20cm tin. Prep 10 min Cook 45 min Chill 4 hr+ Serves 8 250g mascarpone 200ml double cream 180g pistachio cream – I use Black Milk4 egg whites (about 120g) ¼ tsp flaky salt 70g caster sugarAbout 30 ladyfingers, AKA sponge fingers or savoiardi 400ml strong brewed coffee, cooled to room temperatureCocoa powder, for dusting75g pistachios In a large bowl, whip the mascarpone and double cream to stiff peaks. Add the pistachio cream and whip again until well combined. In a second bowl, beat the egg whites until frothy, then add the flaky salt and sugar, and whip again to voluminous stiff peaks that look like shiny shaving foam. Loosen the cream and pistachio mixture with four or five tablespoons of the meringue – mix it in and beat enthusiastically: the mixture should relax a little, making it easier to fold in the rest of the meringue and retain as much air as possible. In three instalments, gently fold in the remaining meringue with a flat spatula or whisk, leaving you with a strong-looking but airy mixture. Dip each ladyfinger one by one into the coffee for just two or three seconds, then use these to line the base of a 20cm x 20cm tin. Dust lightly with cocoa powder. Pile half the tiramisu cream (about 400g) on top and smooth with an offset spatula or the back of a spoon. Repeat with the sponge-dunking and layering, dust with more cocoa powder, then pile the remaining cream on top. Smooth the top, cover and chill for at least four hours, and ideally overnight or up to two days. Blitz the pistachios to a fine crumb in a food processor, then scatter all over the top of the tiramisu before serving. Nicola Lamb is a pastry chef and author of the weekly Kitchen Projects newsletter and Sift, published by Ebury Press at £30. To order a copy for £27, go to
Cosmopolitan ME
08-05-2025
- Entertainment
- Cosmopolitan ME
Summer drinks Dubai: Fr, these are drinks are gonna be our our sip and repeat list all summer long
We can't escape the scorching Dubai heat, but we can and will stay hydrated this summer. From Dalgonas to whipped honey lattes, we've had our fair share of refreshment obsessions over the years. Summer 2025 called and she just dropped her trending beverages. From strawberry cold foam matchas, to the tiramisu latte, we've rounded up the most aesthetic (and tasty) sips in Dubai. Matcha Latte with Salted Vanilla foam from Knot Bakehouse Knot Bakehouse has undoubtedly cracked the chic-girl code. Minimalist and modern, their aesthetic just *gets it.* Iykyk! We go to the cafe for the vibes, so a chic interior serves our Instagram what it needs. The matcha latte with salted vanilla cold foam is a dreamy upgrade from regular matcha. Take our tip: sub the vanilla cold foam for strawberry. Thank us later! What: Matcha Latte with salted vanilla (or strawberry) foam Where: Knot Bakehouse, 403 Jumeirah St, Al Athar Street, Jumeirah, Dubai Iced Tiramisu at Cafe Bateel Stop playing. We all know that Tiramisu is the ultimate girl dessert. Is it the soft cookies moistened in espresso? Or the rich layer of cream with cocoa powder? It's not too heavy, nor too sweet. One bite transports you to Positano, Italy. Releasing the romantic vacation sitting at the heart of every girl. Crafted with Italian espresso, fresh cream, and served with a savoiardi biscuit, this latte is what dreams are made of. Warning- you may get addicted! What: Iced Tiramisu Where: Cafe Bateel, Nakheel Mall, Palm Jumeirah, 1st floor, Dubai Pink Matcha Latte from Java Dubai Java Dubai also gets the girlies and is serving the aesthetic! For the Pink Matcha Latte, think matcha latte with strawberry cold foam except in reverse. Pink strawberry milk with matcha cold foam. Not only will Java Dubai keep you crisp and refreshed, it's giving variations on a theme so you can nail down your summer 2025 cooler aesthetic. What: Pink Matcha Late Where: Java Dubai, MAS Business Lounge, Garhoud Ares, Dubai Strawberry and Cream Latte from Kava and Chai Remember when the strawberries and cream frappuccino went viral at Starbucks? It is a pink dream, giving soft girl vibes. Except, this time there's a twist. Picture this- it's an iced strawberry creme refresher, except with espresso. Adding a shot of espresso to your pink dreams is the vibe we're trying on; a touch of caffeine added to a soft girl moment. What: Strawberries and Cream Frappuccino Where: Kava and Chai, Mall of the Emirates, Ground Floor, beside Carrefour Market, Dubai Iced Chocolate Matcha Pistachio Latte from Starbucks This latte sounds overcomplicated, but we'll break it down for you. Based on the Dubai Viral Chocolate, it is made with matcha and pistachio syrup, and topped with chocolate cold foam. You may have had enough of the viral Dubai chocolate, and we understand that. But this is worth trying one more time. What: Iced Chocolate Matcha Pistachio Latte. Where: Starbucks, Marina Promenade, Dubai Marina Mall, Dubai Marina, Dubai. We're manifesting a truly hydrated summer for your best self, bestie! Trust the process and don't stop believing. Don't miss Art Dubai to revamp your creativity.
