The Bloody Mary: more than just a cocktail, it’s a brunch icon, a hangover cure, and a topic of culinary debate all rolled into one.

Luxuriant tomato juice blends with a symphony of spices and seasonings, ranging from the essential Worcestershire sauce to bolder additions like horseradish and pickle juice, all rounded off with a shot or two of vodka. It’s no surprise that the cocktail has been a mainstay since its creation, reportedly in the 1920s by a French bartender in Paris who worked at the same bar frequented by Ernest Hemingway.

Why are Bloody Marys so beloved? Their incredible customizability is certainly a key factor. Anyone can tailor the drink to their exact specifications – be it spice level, seasonings, or a mountain of garnishes that double up as a meal on its own – creating a personalized experience every time you indulge.

What’s more, it’s a slightly more nourishing choice of libation, packed with electrolytes, Vitamins C and B6, and antioxidants such as lycopene from the tomato juice, making it especially appealing in the colder months for an immune system boost.

Feeling inspired to mix up your own spin on this classic cocktail? Beyond the traditional recipe, there’s a wide array of delightful variations to explore, experimenting with different spirits, seasonings, and mixers. Here are five of our favorite twists:

Bloody Caesar
The Bloody Caesar, revered as Canada’s national cocktail, is a staple throughout the country. This unique drink is said to have been inspired by spaghetti vongole (spaghetti with clams), combining vodka with clam-infused tomato juice – or Clamato if you like – for a thinner, more savory version than traditional recipes. While the idea of adding salty clam brine might seem unusual, it introduces a delightful umami taste that harmonizes wonderfully with the drink’s other flavors.

Bloody Maria
Ole! Swap vodka for tequila or mezcal to give your cocktail a distinct Mexican flair with the Bloody Maria. Kick things up a notch with lime juice and generous dashes of your preferred hot sauce, then garnish with South-of-the-border inspirations like charred jalapeño or pickled red onion. To really embrace the theme, craft your own tomato mix with tomatillos, a Mexican-native cousin of the tomato. Blend these vibrant green vegetables with cucumber, garlic, jalapeño, and other ingredients to craft a visually striking and flavorful Green (or Verde) Marial.

Red Snapper
Also known as the Bloody Bulldog, this tipple is known for its botanical twist from gin. It’s said to have originated at the iconic King Cole Bar in St. Regis New York. Quickly becoming a favorite, even surpassing the classic Bloody Mary, it garnered a following among the bar’s most renowned and glamorous patrons. Enhance its flavor profile by adding horseradish and a substantial wedge of lemon for some extra kick.

Michelada
The Michelada, Mexico’s twist on the bold, tomato-based classic, is a refreshing, carbonated delight. Instead of traditional spirits like vodka, gin, or tequila, it’s based on a crisp, cold lager beer – ideally a Mexican brand like Corona or Modelo. Add a generous pour of tomato juice or, for a Canadian twist, Clamato. The Michelada’s signature feature is its eye-catching rim, achieved by rolling it in chamoy, a unique Mexican condiment made from pickled fruits with a complex flavor profile that blends sweet, sour, salty, and spicy notes. To really master this recipe, don’t skip the chamoy rim!

Bunny Mary
Last but not least, the Bunny Mary offers a modern, nutrient-rich twist on the classic Bloody Mary. It substitutes tomato juice with carrot juice, paired with your choice of spices and seasonings, for a sweeter version of this traditional cocktail. Garnish with a sprig of parsley to enhance its “fresh from the garden” carrot appeal.

Across Asia, rice is life. The average person in the region consumes the ancient grain two or three times a day. In fact, a typical Hongkonger eats nearly 50 kilograms of rice each year – 16 times more than Europeans.

But rice is so much more than a pantry staple. It’s deeply ingrained in local cultures, customs and even languages. In Thailand, families and friends greet one another by asking, “Have you eaten rice yet?” In Chinese languages, the word for rice, “fan,” means food, meal and rice.

Every Lunar New Year, Chinese families eat rice cakes as symbols of prosperity for the year ahead. In Japan, friends and family spend the day before New Year’s making mochi from glutinous rice. Meanwhile, in Thailand, rice plowing ceremonies officially usher in the rainy season.

No one knows exactly when the rice plant was first cultivated, but researchers believe that all types in Asia evolved from Oryza sativa, a domesticated grass species. In addition, archeological evidence suggests that rice cultivation in central and eastern China dates to at least 8,000 BC.

Fast forward thousands of years later, and rice is still predominantly grown in Asia. In fact, the region accounts for more than 90% of rice production worldwide. What’s more, there are at least 40,000 types of rice to choose from. Thanks to the sheer variety, the type consumed and how it’s prepared will change from place to place, community to community. 

A world of variety
Even though rice is universally adored in Asia, people definitely don’t see eye to eye on which type is the best – or how to prepare it. Seemingly every family has a different method they swear by.

Many in China say rice can only be cooked in a heavy-bottomed pot over an open flame rather than in a rice cooker. Others believe you must wash the rice before putting it into the pot. In Southeast Asia, people generally don’t measure the water but rather stick their index finger into the pot. If it reaches the first joint, it’s the perfect amount.

But it really all boils down to the type of rice you’re making. In Asia, you’re most likely to come across long-grain varieties like basmati or jasmine; short grains such as sushi or pearl rice; and sticky rice. In addition to these well-known types, you can also discover many regional gems in Asia, like the nutty red rice of Bhutan, the vibrant purple rice of Northeast India, and the heirloom black rice of the Philippines.

We’ve shared a recipe for how we like to cook one of our favorite varieties – short-grain – and a couple of recipes that use rice as their base for a more hearty and flavourful dish. Enjoy!

---

Short-Grain Rice
BOMSHBEE Tableware: SEED Rice Bowl and SOOP Glass Spoon

Short-grain rice from the japonica family is usually associated with Taiwan and Japan – especially sushi rice. In Hong Kong, this type of rice is known as “pearl” for its lustrous sheen and round shape.

---

Hainan Chicken Rice
BOMSHBEE Tableware: SEED Rice Bowl and Tinge Porcelain Dinner Plate with SOOP Glass Spoon

Poached chicken and rice come together in this delectable dish, which is named after the Chinese tropical Hainan but was actually created in (and is the national dish of) Singapore.

Ingredients:

• 1 whole chicken (about 1.5kg)
• 2 cups rice
• 4 cups chicken broth
• 4 slices ginger
• 4 cloves garlic, minced
• 2 stalks green onions
• Salt
• Sesame oil

To make it:

1. Prepare the chicken by rubbing it with salt. Fill a large pot with water, add ginger and green onions, and bring to boil. Submerge chicken, reduce heat, and simmer for 30-40 minutes. Remove chicken, cool, and chop. Reserve broth.
2. In a pan, sauté minced garlic until fragrant. Add rice and stir-fry briefly. Transfer rice to a rice cooker. Add 4 cups of the reserved chicken broth and cook.
3. Drizzle chicken with sesame oil. Serve with rice and remaining broth as soup. Optionally, serve with chili sauce and ginger paste.

---

Traditional egg-fried rice
BOMSHBEE Tableware: SEED Rice Bowl with SOOP Glass Spoon and Chop Chopsticks

Taking inspiration from a classic and universally beloved staple, this egg-fried rice recipe offers an effortless way to transform leftover rice from your fridge into a delightful dish.

Ingredients:

• 2 cups cooked rice (preferably cooled or leftover)
• 3 eggs, beaten
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tsp soy sauce
• Salt, to taste
• 2 tbsp vegetable oil
• A pinch of white pepper (optional)

To make it:

1. Heat 1 tbsp oil in a wok over medium heat. Pour in beaten eggs and scramble lightly. When they’re just set but still runny, remove from wok and set aside.
2. Add the remaining oil to the wok. Sauté garlic until fragrant. Add rice, stirring and tossing until heated through and slightly crispy.
3. Return the scrambled eggs to the wok. Add green onions, soy sauce, salt, and white pepper. Stir everything together well then transfer to a serving dish.

Whether you prefer to serve your rice in a bowl or on a plate, BOMSHBEE has an array of modern, minimalist tableware to help you set your table in style. Shop new arrivals now! 

As leaves fall and temperatures drop, the true wine aficionados know: it’s time for winter vintages to shine.

From the robust allure of merlots to the earthy depth of pinot noirs, the intricate layers of sangiovese to the opulence of a good port, ‘tis the season for full-bodied, full-flavored reds that envelop us in warmth and oh-so-cozy comfort.

The harmony between chilly weather and a glass of red isn’t just poetic – there’s actual science behind it. The higher alcohol content in red wines has a thermogenic effect, gently elevating our body’s temperature, and making it a delightful warmer as the days grow colder. And when you pair it with the season’s comforting dishes, from succulent red meats to hearty stews and lavish charcuterie spreads, it’s clear that red wine truly shines in winter.

As the festive season approaches, bringing with it thoughts of lavish Thanksgiving and Christmas feasts, we sought wine pairing inspirations from Constanza Cabello, Executive Head Sommelier of Black Sheep Restaurants in Hong Kong. This hospitality giant – responsible for renowned eateries like Cantonese favorite Ho Lee Fook, Argentinian steakhouse Buenos Aires Polo Club, acclaimed New York-Italian eatery Carbone, and Michelin-starred New Punjab Club – is a firm favorite for hosting exquisite dinner events.

Cabello plays an integral part in Black Sheep’s well-deserved reputation, expertly curating the wine lists for their diverse culinary ventures.

“One of the most exciting aspects of Black Sheep is the variety of concepts we’ve embraced for a single group. Each concept demands its own unique wineries, so instead of settling on one major list, we think deeply about what wine fits each distinct concept, ensuring everything aligns just right.”

Eager to enhance the upcoming festive celebrations, we asked Cabello for her top wine recommendations to savor during the holiday season. Here’s what she said:

Malbec: an easy-to-love red
As a native of Buenos Aires, Cabello naturally has a soft spot for Argentinian Malbec. But her love for this wine, known for its smooth tannins and full-bodied flavor, extends beyond just national pride – it’s a universally delightful varietal that’s known for pairing well with most dishes. Her top pick? The Malbec from Zuccardi, a prestigious winery nestled in Mendoza’s Uco region.

“At Buenos Aires Polo Club, our Thanksgiving spread boasts classics like turkey and mashed potatoes – dishes that really serve as a vehicle for rich flavors. The key is to complement this richness without overwhelming it,” Cabello notes.

Pinot noir: just open and pour
Time management is crucial when planning your wine selection, especially amid the bustle of preparing a multi-course meal. With numerous dishes and a turkey roasting, you’ll need a wine that’s ready to pour without the delay of aeration.

Lighter wines, like pinot noirs, are prime choices. Cabello especially recommends one from the Chacra vineyard in Patagonia, another well-respected Argentinian wine estate. “Choose wines that you can open and easily drink. The last thing you want is to be waiting an hour or two for that wine to be decanted!”

Port: a must for indulgent desserts
“We have this thing at Black Sheep – we absolutely love a good port,” Cabello laughs. She holds Warre’s, a celebrated Portuguese port maker, in high esteem, particularly their 20-year-old variant.

“It’s a match made in heaven for chocolate desserts or sticky toffee puddings. While the fruity essence lingers, there’s a hint of nuttiness that feels just right for winter.”

Mulled wine: winter warmth in a glass
While some sommeliers may scoff at the notion of mulled wines, Cabello warmly embraces all wine expressions. “I think mulled wine is a great idea! If it’s cold outside, why not warm yourself up with something tasty and comforting?”

For the best tasting experience, she advises opting for a vibrant, fruity red wine – think merlot, zinfandel or grenache – avoiding heavily oaked varieties which might conflict with traditional mulled ingredients like star anise and orange zest.

Port: a must for indulgent desserts
“We have this thing at Black Sheep – we absolutely love a good port,” Cabello laughs. She holds Warre’s, a celebrated Portuguese port maker, in high esteem, particularly their 20-year-old variant.

“It’s a match made in heaven for chocolate desserts or sticky toffee puddings. While the fruity essence lingers, there’s a hint of nuttiness that feels just right for winter.”

Champagne: elevates every event
Finally, while not a red, Cabello believes no festive season is complete without a splash of Champagne. Celebrations and bubbly are synonymous, after all – so do yourself (and your guests) a favor and stock up on a few good bottles.

“Champagne is one of the regions that I really like to explore, because not only are there big names there that we’re all familiar with but there’s thousands of small producers that do great wines as well,” she says, singling out Diebolt-Vallois as one of her best hidden gems.

“They focus on Chardonnay Champagnes, which are great for Thanksgiving and also Christmas. And looking ahead, who wouldn’t want to usher in the New Year with a glass of fine bubbly?”

A beautiful wine deserves a beautiful glass. Discover BOMSHBEE’s exquisite range of glassware to complement your choices this holiday season.

We may be transitioning from the sun-drenched days to the crisp and colorful embrace of Fall/ Winter, but that doesn’t mean you have to bid farewell to your beloved Aperol Spritz.

Though we often associate the refreshing effervescence and bittersweet grapefruit notes as a remedy for summer’s heat and humidity, spritz cocktails – Aperol included – have actually been cherished year-round for centuries.

Only recently has this classic drink enjoyed its newfound cult status as “the drink of the summer”– a title bestowed upon it by prestigious publications like The New York Times and the BBC.

Indeed, the Aperol Spritz holds a storied history dating back to early 20th-century Italy (though spritz cocktails have been a regional staple for much longer). Italians have long embraced this delightful concoction, thanks to its simple yet foolproof formula – a recipe that even the most novice bartenders can master. Just remember the magic “3-2-1” recipe: three parts sparkling wine, two parts Aperol, and one part soda water.

This straightforward, easy-to-recall recipe played a role in the drink’s resurgence over the past five years. Even at the beginning of 2022, when much of the northern hemisphere endured wintery weather, Aperol sales surged by a remarkable 72% worldwide.

The recent fascination with the Aperol Spritz can be attributed, in part, to its highly photogenic bright orange appearance – perfect for social media platforms like Instagram – and unmistakably European charm.

Additionally, experts suggest that the drink’s revival aligns with a broader movement toward more bitter-tasting beverages. It may also reflect the preferences of younger generations who favor lighter, lower-alcohol content drinks – an area where Aperol excels with 11% alcohol by volume (ABV) on average.

Whether you enjoy the tipple for its flavor, vibrant appearance or low-ABV characteristics, the Aperol Spritz has won over the hearts of many with an undeniable appeal that transcends seasons. Here are some ways to tailor your Aperol Spritz to your liking this autumn and beyond: 

Change up your sparkling wine

Although the traditional recipe calls for prosecco (specifically Cinzano Prosecco DOC, owned by the same Milan-based Gruppo Campari, which produces Aperol), playing with the sparkling wine can change the flavor profile significantly. Opt for a brut or extra brut for a drier version or a variety like Moscato d’Asti if you prefer more sweetness. And it goes without saying: Upgrading to a premium, well-balanced sparkling wine can elevate the entire experience.

Explore different amari

Aperol, the star of the show, can be replaced or complemented with various other amari (bitters). Campari, for instance, offers a more bitter and intense experience, while artichoke-based Cynar adds an earthy, herbal note. Explore the wide world of Italian amari to find the perfect match for your palate.

Add a seasonal touch

This autumn and winter, play with ingredients like cranberry, orange wedges or a sprig of rosemary to bring seasonal flavors into your cocktail. And come spring? Try it with a slash of fresh lemon or grapefruit juice.

Try a lesser-known spritz

If you’re in the mood for something unique, try a lesser-known spritz that sets you apart as a tastemaker with discerning preferences. Try the St. Germain Spritz, which combines delicate elderflower liqueur, sparkling wine, and soda for a floral and aromatic twist. Or transport yourself to the Amalfi coast with a Limoncello Spritz, featuring the sweet and citrusy liqueur that evokes the essence of this stunning region.

Whether you’re sipping a classic Aperol Spritz or playing with the recipe, the right glassware is essential to savoring the experience. Add a touch of sophistication to your next cocktail with

BOMSHBEE’s beautifully curated drinkware, like our sparkling Chandelier glass range.

Few things in life are as simple and satisfying as a bowl of piping-hot soup. But to enjoy it to its fullest, having the right utensils on hand is essential. Enter the SOOP Spoon, the newest addition to BOMSHBEE’s elegant line of minimalist tableware.

Growing up in Hong Kong, co-founder William Lau says he was inspired to modernize the humble soup spoon after recalling fond memories at large family get-togethers, where his loved ones connected over shared meals – many of which featured soups on the menu.

“Traditionally in Hong Kong, soups are served before or after the main courses,” says William. “Soups and broths are very special in Chinese and Cantonese cuisine, and many people believe that a meal isn’t complete without soup.”

In Chinese culture, soups are inextricably linked with healing and traditional medicine. They’re believed to help restore balance in the body through specially selected ingredients with medicinal properties, such as herbs, vegetables, meats, eggs, noodles and even dried fruits. More than just a delicious side dish, Chinese cooks carefully plan their soups according to seasonality and take several hours of patient preparation.

Asian-style soup spoons, which can hold generous amounts of soup in their flat, oval-shaped heads,  are ideal for these kinds of nourishing remedies. And that’s why for many, these traditional spoons are more than just humble utensils for enjoying a warm bowl of broth – they embody centuries of cultural heritage and culinary traditions.

“We wanted to create something that pays tribute to the classic ceramic Chinese-style spoon while reimagining it for the modern table,” says William. “Something that would pop in front of the eye and on camera. Ultimately, we decided to use smoke-colored borosilicate glass to craft our SOOP Spoons – a first for Asian spoons.”

As the primary material in BOMSHBEE’s best-selling Angle glassware collection – comprising elegant highball glasses, versatile water tumblers, and go-anywhere Barrel Cups – borosilicate glass is prized for its durability, heat-resistance, and crystal-clear quality. William and his team work closely with a family-run factory in China’s Hebei province, located a few hours outside of Beijing, that handmakes all of their premium borosilicate glass products.

Keen to further elevate the new SOOP Spoon without veering too far from its time-honored blueprint, the team at BOMSHBEE decided to tweak the handle to make it longer and more curved – easier for all hand shapes and sizes. “I remember when I was little, before we could use chopsticks properly, we had to use spoons for our meals, which was usually dishes like braised pork mince or steamed fish over rice,” says William. “So I wanted to design a handle that’s easy for anyone, including small children, to hold and maneuver at meal times.”

The spoon’s wide, flat bowl also delivers an ideal broth-to-noodle ratio and makes it easy to pick up and enjoy delicate foods like tofu or fish. It’s highly versatile, too – ideal for kitchen tasks like measuring out spices, tasting sauces or marinades or serving up rice, side dishes, or desserts.

William points out that BOMSHBEE’s new SOOP Spoons also feature a thoughtful nod to another Asian-inspired product in the company’s collection. “These spoons complement our Chop Chopsticks, as they feature the same unique teardrop-shaped handle. It’s subtle, but we felt connecting these two pillars of Asia’s culinary heritage was important.”

Ready to dig in? BOMSHBEE SOOP Spoons USD$20 will be available to order online from October 1st. Order today to be among the first to try our modern take on classic Chinese soup spoons.

Originally from Taiwan, bubble tea – commonly known as boba or pearl tea – reigns supreme as the undisputed champion of all year round beverages.

Icy cold and refreshing, it offers a perfect balance of ambrosial flavors and satisfying textures. For the uninitiated, bubble tea at its simplest is a combination of black tea, milk, sugar, and “bubbles” –  springy tapioca pearls that give the drink its signature chew.

But as boba culture takes the world by storm, the variations have multiplied exponentially. Modern twists on the drink swap green or oolong tea for black or even decaffeinated fruit-infused tisanes. And in many cases, boba lovers can experiment with their toppings, adding everything from jelly, pudding and red beans to a frothy layer of salty cheese foam.

The drink is so popular that it’s even made its way into foods – think boba pearl toasties, pancakes, and even pizza. So how did it make its way from Taiwanese delicacy to global sensation? 

Well, it’s a little contentious. Two Taiwanese tea vendors claim to have created the drink in different cities in the mid-1980s. Tu Tsong He says that he mixed green tea and white tapioca pearls called fenyuan in his Tainan tea shop, Hanlin, while an employee of the tea chain Chun Shui Tang says she was the first to think of it.

The debate over provenance came to a head in a Taiwanese courtroom when a protracted legal case ruled that the beverage was simply too ubiquitous and universally loved to belong to any shop or person. Bubble tea – it was decided – was the people’s drink. 

Since then, boba has exploded in popularity. It spread quickly to neighboring regions like Hong Kong (where sweet milk tea was already a staple), mainland China, Japan, Malaysia and Singapore, where bubble tea shops became popular hangouts spots for young customers, who would line up in droves to sip the hybrid concoction and socialize with pals.

In the 1990s, the craze migrated globally as Taiwanese and other Asian immigrants introduced it to communities abroad. The playful nature of boba captured people’s curiosity, and the advent of social media further fueled the bubble tea craze, turning it into an Instagram-worthy snack with lasting appeal.

Today, boba culture is stronger than ever. Globally, the bubble tea market is expected to grow to $4.3 billion by 2027, while a whopping 94% of people between the ages of 20-29 reported buying boba tea in the last three months, so we don’t see the bubble bursting anytime soon.

It’s also safe to say that bubble tea has become more than just Taiwan’s most iconic export. It has evolved into a symbol of youth subculture, and a delicious representation of Asian identity and diaspora.

And while it’s often enjoyed out in the buzzing bubble tea shops in cities around the world, you can whip up a cup of boba to enjoy at home this summer with one of our favorite recipes:

---

The Recipe: Pearl Green Milk Tea
Yields: 1 serving
The Glassware: BOMSHBEE’s Angle Taper DOF

INGREDIENTS:

• 3 oz. of vanilla ice cream, cubed if possible
• 2 oz of brown sugar boba
• Matcha powder
• Milk or milk alternative of your choice

DIRECTIONS:

1. Whisk matcha powder with warm milk until it’s smooth and blended well. Set aside.
2. Add vanilla ice cream cubes to your glass.
3. Slowly add boba, gently shaking the glass so the tapioca balls rest in the bottom.
4. Pour the matcha mix over the top and gently stir so the ice cream melts.
5. Enjoy!

When he’s not busy designing new products and working with our artisan production partners, our co-founder William Lau is often on the road, scouting out unique homeware boutiques to add to our growing network of partner retailers. Along the way, he’s discovered an array of indie boutiques that cater to various tastes and lifestyles, from modern and minimalist to warm and rustic. To help you find the perfect pieces for your home, our co-founder William Lau has rounded up a list of seven of our favourite homeware boutiques in all corners of the US, from California to New York, Ohio to Texas. Not only will you find BOMSHBEE products at these fabulous shops, but you’ll also have a chance to explore an array of lesser-known brands and high-quality pieces.

Maison 10
A few short blocks from the Empire State Building in the fashionable NoMad district, Maison 10 is a New York City-based concept store combining fashion, design, and social consciousness. Rotating every ten weeks, their collection of products from emerging and established designers includes only ethically made and sustainably produced goods, and 10% of every purchase goes to a charity of the customer’s choice.

From beautiful home decor and art pieces to clean skincare, handcrafted jewelry and accessories, and crystal aromatherapy meditation kits, this avant-garde emporium is the ultimate destination for conscious consumers. 

Current Home
An award-winning boutique with two locations in New York, Current Home sets itself apart with a decidedly modern approach to home decor. The brick-and-mortar and online shops feature a curated selection of chic home goods, including luxurious bedding, statement-making decor, and beautiful tableware, including BOMSHBEE products. Moreover, their interior design services offer personalized consultations with their expert team, a gift registry service, and a corporate gifting program for businesses looking to send stylish and thoughtful gifts.

Wabi Sabi
Drawing inspiration from the Japanese philosophy of wabi-sabi, which celebrates the beauty of imperfection in art and design, this Palm Springs homeware and gift shop is a haven for those seeking beautifully imperfect pieces. Natural materials and organic shapes take center stage, creating a serene aesthetic that will make your home feel like a sanctuary.

Drawing inspiration from the Japanese philosophy of wabi-sabi, which celebrates the beauty of imperfection in art and design, this Palm Springs homeware and gift shop is a haven for those seeking beautifully imperfect pieces. Natural materials and organic shapes take center stage, creating a serene aesthetic that will make your home feel like a sanctuary.

A.J. Soseby
Set in a pine-green storefront on the trendy Parsons Avenue in Columbus, Ohio, A.J. Soseby boasts high-quality, functional home goods that have earned accolades from the likes of Vogue. Run by dynamic duo Adam and Johnathan (both interior designers with impeccable taste), this well-curated shop offers an impressive selection of unique and stylish products.

Look for rare kitchen goods like hand-forged cleavers and larder butter keepers, delicate enamelware, and the brand’s signature home fragrances and candle lines. Not to mention, the shop proudly carries a range of BOMSHBEE products that are sure to add a touch of minimalist elegance to your home.

Cursive New York
Nestled in the heart of Manhattan’s historic West Village, this homeware boutique is a treasure trove of refined products. Whether you’re looking for the perfect gift or a statement piece for your home, you can rest assured knowing that each item at Cursive has been carefully hand-picked by the owners, spouses Douglas and Michael (who have been business partners for over 25 years) – and they have a fantastic eye for quality and detail. From luxurious hand-poured candles to delicate vases, fine stationery and one-of-a-kind jewelry, Cursive is one of those boutiques you can’t help but return to time and time again.

Scout of Marion
A modern-day general store in Marion, Iowa, Scout of Marion is brimming with gorgeous finds. Founder Nikki Kettelkamp draws upon her travel experiences and background as a luxury fashion buyer for Chanel to create a vibrant and delightful boutique filled with unique pieces.

Check out the gourmet pantry items, books and great gift ideas (like cocktail-infusing kits in mason jars and Blue Oyster mushroom growing kits) alongside organic baby products and high-end skincare such as the coveted Danish brand Meraki. And don’t miss the mantra cuffs etched with affirmations – the perfect reminder to stay positive and motivated throughout the day.

Carol Hicks Bolton
Everything truly is bigger in Texas – and that includes renowned interior designer Carol Hicks Bolton’s massive 30,000-square-foot warehouse in Fredericksburg, about two hours west of Austin. Bolton’s vast collection of antiques and home goods showcases her cozy yet elegant aesthetic and penchant for natural materials like wood, stone, and linen.

Bolton’s distinctive blend of rustic charm has earned her a loyal following of decorators and collectors alike. The warehouse is a must-visit for those seeking one-of-a-kind pieces, featuring everything from massive farm tables to French cabinets, cupboards, bed linens, decor and tableware.

Tagliatelle Mushroom
Credit: The Petite Cook

Growing up on the picturesque island of Sicily, off the coast of southern Italy, Andrea Soranidis learned to master the art of homemade pasta.

“In my mum’s kitchen, everything was made from scratch! Our family would spend entire afternoons and weekends making fresh pasta, pizza, bread, and delicious cakes and cookies – it was the best kind of quality time, and I savored every second of it,” she recalls.

Those early experiences led Andrea to experiment on her own, developing ideas for a recipe-sharing platform before launching her own food blog, “The Petite Cook”. Inspired by her world travels and love of traditional Italian cuisine, Andrea’s culinary creations are easy to make, satisfying and nutrient-dense thanks to fresh, locally sourced ingredients and plant-based twists on classic recipes.

The blog has earned a devoted base of followers who love Andrea’s approachable take on dishes like bucatini pomodoro, duck ragu pappardelle and an egg-free tiramisu. Building on her success, Andrea has published two cookbooks: 20-Minute Italian, which focuses on speedy, simple recipes, and Vegan Bean Cookbook, born from experimenting with legumes during the pandemic lockdown.

Fettuccine Pomodoro
Credit: The Petite Cook

Although her site features recipes inspired by many different culinary cultures, from Thai to Greek to British, she always returns to a staple of her Italian upbringing: pasta.

“I love all kinds of noodles from all over the world, but of course, pasta will always be my favorite! It’s so universally popular because it’s simple, inexpensive and incredibly versatile.”

In Italy, there are hundreds of pasta shapes to complement all kinds of different sauces, Andrea explains. When making pasta, it’s important to choose the noodle carefully.

“Using the right pasta ensures you get most of the sauce you pair it with. I always recommend using long, skinny noodles like spaghetti, fettuccine and tagliatelle with tomato sauce, seafood, and cream- and oil-based sauces like pesto,” she says.

Meanwhile, shorter pastas with hollow centers – think penne, ziti, or rigatoni – serve as ideal vessels for chunkier sauces, such as meat-heavy bolognese, pasta alla Norma with thick slices of fried eggplant, or a creamy primavera laden with crisp vegetables.

And then there are tiny pastas – called pastina – in shapes like miniature stars (stelline), rings (anelli), tubes (ditalini) and orzo (a rice-shaped pasta). Since these fun-sized noodles are easily scooped up with a spoon, they’re the perfect addition to soup and brodo (broth).

Now that she has a child of her own who loves to help her in the kitchen, Andrea loves making her mum’s tried-and-tested fresh egg pasta recipe. “We’ve been making it for decades, and it’s always a hit!”

---

The Recipe: The Petite Cook’s Fresh Egg Pasta Noodles
Yields: 4 Servings
The Dish: BOMSHBEE’s Tinge Porcelain Collection &  Posh Marble and Wood Serving Board

Credit: The Petite Cook

INGREDIENTS:

• 4 large eggs
• 400g flour (Note: try to find 00, which is finely ground Italian flour. All-purpose flour works as an alternative)

DIRECTIONS:

1. Pour flour onto a clean working surface, then hollow out the center.
2. Break the eggs into the hollow space and gently beat them with a fork, incorporating more and more flour as you work. If you find it’s a touch too dry, you can try adding a teaspoon of water.
3. Once mixed well, knead with slow, delicate movements for about 15-20 minutes until the dough is smooth and stretchy.
4. Wrap the dough in cling film and leave it to rest in a cool dry spot in your kitchen for about 30-60 minutes.
5. Divide the dough in half. Leave the remaining dough well covered in cling film or a kitchen towel to prevent it from drying out.
6. Using a rolling pin or bottle of wine, roll out the half-portion of dough on a work surface sprinkled with flour until it’s a thin sheet about 42 cm wide.
7. Sprinkle the surface of the pasta sheet with a little more flour and roll the dough into itself, like a Swiss roll.
8. Cut the roll into slices using a sharp knife. For tagliatelle (which Andrea recommends for this recipe) you’ll want to cut sections that are 1 cm in width, but you can also make pastas like fettuccine, lasagna, tortellini, or ravioli from the dough.
9. Unfurl the tagliatelle bundles, working gently but swiftly to prevent the dough from drying out.
10. You can cook the noodles straight away (fresh pasta cooks in about 2-4 minutes).
11. Alternatively, you can arrange little nests of lightly floured pasta on a tray and let them dry slightly. Store them in the fridge for up to two days or in the freezer for up to a month.

Explore BOMSHBEE’s beautifully designed range of minimalist and modern dish collections, flatware and serving essentials to serve your pasta in style.

Growing up on Coney Island, Kat Lieu remembers waking up on Spring Festival to the sound of traditional Chinese music broadcasting from the local Chinese radio station, AM1480.

“My parents, sister, and I would head into Chinatown in New York City to watch the lion- and dragon-dancing, and visit my grandparents and other relatives to receive our lai see (red envelopes containing money).”

She learned all of the traditional Chinese New Year customs from her family. ToAnd to this day, Kat still avoids anything that could impact good fortune – like washing your hair, sweeping, or doing laundry – on the first few days of the 15-day festival, since such actions are believed to wash away good luck and wealth. She also embraces all of the good luck omens: “I’ve always loved how everyone dresses in red, wears new clothes and prepares certain Chinese dishes steeped in symbolism and history.”

From an early age, Kat recognized how integral food was to the Lunar New Year festivities – something she looked forward to almost as much as the cash gifts. “My mom would prepare treats like fried nian gao (glutinous rice cake) and lo bak go (turnip cake), and a togetherness tray packed with candied coconut, lotus seeds, and Ferrero Rochers,” she says.

As a bestselling cookbook author and the founder of the wildly popular online baking group Subtle Asian Baking, Kat has built a community celebrating the Asian diaspora through mouthwatering baked goods. Her recipes are a nod to Asian culture, whether it be through a technique, inspiration, or a beloved Asian ingredient, such as red bean, black sesame, matcha, or pandan.

Last year, for example, to commemorate the Year of the Tiger, Kat baked tiger-striped milk bread and adorable tiger-shaped buns. “As someone at home in both Asia and the US, I think change and creativity come from having to be flexible,” she says. “We make do with what we have, but our new experiences and traditions are still just as beautiful and unique.”

The latest dish Kat loves to prepare and eat over Chinese New Year is actually a classic she’s recently revisited. “Longevity noodles symbolize a long life, and growing up we would always have them during Lunar New Year and for birthdays,” Kat explains. “My grandparents would tell us to try and pick the longest strands of noodles, as they symbolize longevity. In writing my second cookbook, I’ve rediscovered this auspicious and delicious dish as a grown-up.”

Although Kat made the noodles for this recipe from scratch, she recommends using a store-bought variety. “It requires a bit of work, and preferably a pasta machine handy. The noodles also need to be deep-fried and boiled… so save yourself some time and just use pre-made,” she laughs.

Kat also cautions that dried shiitake mushrooms must soak in water first to rehydrate, so plan your time accordingly. This dish is usually a vegetarian dish; however, it is possible to add protein to the noodles, like stir-fried lobster, pork, or abalone.

---

The Recipe: Kat Lieu’s Chinese Longevity Noodles, or Yi Mein (伊面)
Yields: 4 Servings
The Dish: BOMSHBEE’s Tinge Clay Dinnerware

INGREDIENTS:

Sauce

• 2 tbsp soy sauce
• 1 tbsp dark soy
• 1 tbsp oyster sauce
• A dash of white pepper
• 1 tbsp sesame oil
• 1 tbsp Shaoxing wine
• 1 tbsp brown sugar

Other Ingredients

• 2 to 3 tbsp cooking oil
• About 12 oz or 340g yi mein noodles (dry)
• 5-6 garlic cloves
• ½-inch piece of ginger, minced
• 6-8 shiitake mushrooms, rehydrated and sliced
• 5-6 stalks of scallions, chopped into 3 to 4-inch segments (alternatively, use Chinese chives)

DIRECTIONS:

1. Mix all the sauce ingredients in a small bowl and set aside.
2. Boil the dry noodles for 1 to 2 minutes, until they’re cooked but still al dente and chewy. Strain the noodles. Tip: These noodles tend to be fragile, so be careful not to overcook them. 
3. Heat a wok or large frying pan until smoke point before adding the cooking oil. At medium to medium-high heat, add the garlic and ginger.
4. Once the garlic turns golden, add the mushrooms. Using a spatula, keep stirring the ingredients so they don’t stick and burn.
5. Once the mushrooms have a golden-brown coating, add the noodles and stir. When they are warm and coated with oil, add the sauce. Be gentle with the noodles while stirring them, as they can break easily.
6. Finally, add the scallions or chives and cook for about 20 to 30 more seconds before removing from the heat. Optional: Those who love spice can add a few spoonfuls of chili crisp oil here.
7. These noodles are best enjoyed piping hot. Happy Lunar New Year!  

Have your heart set on making your own yi mein? Here’s how to do it:

• Make a noodle dough with 500g all-purpose flour, two eggs, 150g filtered water, and one tablespoon of miso.
• Knead until the dough is barely pliable and rest for 30 minutes.
• Divide the dough into four even portions, then roll the dough according to your pasta maker’s instructions, snake-fold into layers, and slice thinly, linguine-width.
• Remember: You want these noodles to be long, as their length represents longevity.   

Explore our dinnerware collections for modern and minimalist designs that will make every meal feel like a special occasion.

We all know the joys of unwrapping a present. It’s always a treat to experience the anticipation, excitement, and surprise as you unbox a gift that someone has lovingly picked out with you in mind.

Speaking from his personal experience, BOMSHBEE co-founder William Lau recalls the moment he realized how a gift’s presentation could enhance the experience. For his birthday one year, his wife surprised him with a hand-knit scarf.

“My birthday is around Thanksgiving when it’s usually starting to get cold. I remember unwrapping it and putting it on right away – it felt like such a warm and heartfelt gesture,” he recalls. “I loved the surprise of the gift itself, as well as the effort she put into making and wrapping it – the whole package!”

So when it came time to design BOMSHBEE’s gift boxes, William and his team approached the process with careful consideration while thinking about the recipient. After all, packaging has a big job: It not only has to carry and protect a wide range of glass and ceramic items from our collections, but it also needs to make a lasting first impression.

“It’s important to invest time and effort in packaging – it’s far from just an afterthought,” says William. “A gift box is the first point of contact that many people have with our brand, so we wanted it to be memorable and true to our unique style and values.”

As William explains, all BOMSHBEE gift boxes are designed specifically for the product they contain and built to withstand international transit. What’s more, bowls, plates, and glasses are boxed as sets of two – a decision that considers the needs of both the giver and the receiver.

“As a gift, people generally wouldn’t think of buying a single plate or glass for someone,” explains William. “We’ve packaged our dinnerware and glassware in the lowest possible number of multiples to make the gift more valuable and, at the same time, flexible for any size of household.”

For example, urban dwellers in apartments with limited space will certainly appreciate small sets to add to their compact cupboards. At the same time, it’s easy to tailor a gift order for families, homes with larger kitchens, or couples known to throw fabulous dinner parties. William points out that it’s even possible to give someone an entire line of BOMSHBEE tableware.

“Traditionally, it’s only through wedding registries that people can make large home purchases for someone,” he says. “BOMSHBEE, on the other hand, makes it possible for our customers to order an entire collection of tableware for someone. It’s the difference between gifting someone special a few wine glasses or plates or giving them a dining set that they’ll use every day for years to come.” 

A sturdy container that will survive transportation, storage and delivery was also top of mind. For added assurance, William says he and his team conduct “drop-and-throw tests” with full boxes to guarantee the items inside are safe and protected throughout their journey.

What’s more, the team also set out to use eco-conscious materials. That’s why all BOMSHBEE’s boxes are made using raw paper sourced from Forest Stewardship Council-certified environmentally friendly forests. And to showcase the brand’s unique visual aesthetic, gift boxes showcase BOMSHBEE’s classic cuboid typeface and minimalist-inspired line drawings of the products inside.

“As a small, family-run business, we believe it’s the little things in life that matter most,” says William. “For us, no detail is too small or insignificant. “Taking the time to design a beautiful gift box makes a tremendous difference to the person receiving it. So we’re only too happy to take that extra step for our customers.”

Surprise your loved ones and create lasting memories this holiday season with BOMSHBEE’s tasteful range of dinnerware, drinkware, serveware, cutlery and more – complete with beautiful packaging that’s sure to add to the magic.