Make Mouth-Watering Dumplings with Nom Life this Chinese New Year

As self-described “restaurant kids at heart,” food bloggers Ewa Ko and her husband Jeromy Ko offer a fresh perspective in an often-saturated field. Both are first-generation children of immigrants – Ewa from Taiwan, and Jeromy from Hong Kong – who share a love of food that’s rooted in childhood memories.

From ultra-tender hong shao rou (red-braised pork belly) to boisterous family hotpots,  food has always been an integral part of growing up Asian in America. When the two moved to New York City in 2017, it felt only natural to keep up those same family values.

“When we moved to New York, we didn’t have as much access to our family’s home-cooking, so we started making a lot of recipes,” says Ko. They posted these creations on their food blog, Nom Life, which they had started back in 2014 to share local restaurants they loved in their home state of Ohio. The recipes struck a chord online, which Ko attributes to enthusiasm from the many, many first-generation children of Asian immigrants in the US who can relate to her culinary nostalgia.

“It was really cool to see people get excited about making these Asian recipes they recognized from growing up at home, but didn’t necessarily know how to make,” says Ko. “It’s been fun to be part of that journey, by creating dishes that are either new or from our childhood memories.”

While paying homage to their Asian roots, Ko and her husband, Jeromy – who adapts recipes learned from his family’s days working at their restaurant – maintain a certain irreverence in their cooking, with playfully named dishes and the errant curse word peppered in. But at the heart of it all is a passion to celebrate and share their food culture traditions.

One tradition that Ko says she doesn’t mess with? Dumplings, which symbolize wealth and prosperity, for Chinese New Year. “Dumplings are always on the menu for Lunar New Year!” says Ko. “We have so many memories of making them with family and friends; it’s one of our favorite traditions.”

While family gatherings are sadly in short supply this year, the two “dumpling debonairs” have created and shared their own version that they’ll be making at home together – think traditional juicy pork-stuffed pockets with an added crunch from mixed vegetables and roasted peanuts.

How To Make Pleated Dumplings By: Ewa & Jeromy Ko (@nom_life)

They’ve used BOMSHBEE’s tried-and-tested Tinge porcelain dinner plates in ash grey and newly launched, two-tone stainless steel Chop Chopsticks. “We absolutely love the BOMSHBEE products – they’re lightweight yet sturdy, with great texture. They are beautiful, but not distracting” says Ko. “I also love the chopsticks, which I am really picky about. I like that they have a nice, precise point that’s perfect for plating, styling and eating.”

This Lunar New Year – or anytime, really – try Nom Life’s take on Chiu Chow fun gor dumplings. One of Ko’s favourite dim sum dishes, these bites of heaven are full of juicy pork and crunchy vegetables, then topped with roasted peanuts and chilli sauce.


The Recipe: Dim Sum Dumplings
The Tableware: BOMSHBEE’s Chop Chopsticks and Tinge Porcelain Dinner Plates in Ash Grey

INGREDIENTS:

THE FILLING
– 3/4 lb ground pork
– 1/2 cup water chestnuts, minced
– 2 celery stalks, minced
– 1/4 cup crushed roasted peanuts
– 1/4 cup cilantro, minced
– 1 tbsp soy sauce
– 1 tsp cornstarch
– 1/2 tsp oyster sauce
– 1/4 tsp five spice
– Dash white pepper

THE DUMPLINGS
– Neutral oil, such as peanut or canola
– Circular dumpling wrappers
– Flour, for dusting surfaces
– Scallion, sesame seeds, chilli oil and/or black rice vinegar for garnish

INSTRUCTIONS:
– Mix filling ingredients together in a bowl.
– Lightly dust a flat, clean working surface with flour.
– Add a small spoonful of the filling to a dumpling wrapper. Note: You do not need to steam the wrappers first; just cook everything together.
– Fold to the desired shape (see video).
– Add neutral oil to a pan; once hot, add dumplings to the oil.
– Pan-fry for 30 seconds, then add 1/4 cup water and cover with a lid.
– Steam for 4-5 minutes.
– Remove the lid once the water has entirely evaporated.
– Pan-fry for an additional 30 seconds to crisp the bottoms of the dumpling up.
– Garnish with scallions and sesame seeds.
– Top with chilli oil and black rice vinegar, or use as a dipping sauce. Note: You can freeze any uncooked dumplings and save them for later!

New Year, New Recipes: Escape to The Kitchen with Challenging Recipes by Food Blogger Lady and Pups

Mandy Lee – the writer and cook behind popular food blog Lady and Pups – knows a thing or two about cooking. She has clocked thousands of hours in the kitchen, having started the blog in 2012 to stay occupied after she and her husband relocated from New York to Beijing.

“I didn’t enjoy living in Beijing,” says the Taiwanese-Canadian, who first got into cooking while living in Vancouver and New York City. “So I found myself at home cooking all day – I wasn’t really going outside. My husband was like ‘Why don’t you start a food blog and just put your recipes online?’ I wasn’t into the idea at first, but I did it. And after a while, the site took on a life of its own.”

Soon enough, Lee garnered an international following thanks to her inventive, intense flavour combinations and candid commentary. The blog became a way of keeping in touch with the world outside China and a journal of sorts.

Her cookbook, The Art of Escapism Cooking, came out in 2019 as a summary of her creations. But flipping through its beautifully shot pages, it feels meant for 2020 – a year where we have all been yearning for one form of escapism of another.

A treasure trove of creative cooking ideas, the book is Lee’s “memoir of recipes and stories” that she documented during a difficult time in her life – the lonely Beijing years – and “the delicious aftermath of how I cooked my way out,” she writes in the introduction. “My lemons and lemonade.”

“When it comes to cooking, as far as I’m concerned, there’s no hard or easy, new or old, real or fake,” she continues. “There is only good or bad. It’s about orchestrating an idea, mapping the most sensible way to get there, chasing the high.”

Here, she shares two recipes that are perfect diversions from your regular cooking repertoire and bound to help you rediscover the joys – and challenges – of making elaborate and time-intensive dishes.

Follow her detailed steps, and you will not only learn new techniques, but you’ll also have a restaurant-worth meal to show for it.  


The Recipe: The Inconvenient Ragu-th

Credit: Mandy Lee (Lady and Pups)

“I wrote this recipe right around the time the movie The Inconvenient Truth came out,” Lee recalls. It’s by no means a traditional way of making ragu, she notes, but rather her take on it. “This is not an authentic dish,” she says. “You will never see an Italian person making it this way.”

But that’s beside the point. For Lee, what matters is the delicious combination of milk and tomatoes, as well as the rich flavors created by her cooking process. “To me, ragu is all about intensity,” she says. 

One of the best parts of this recipe, she says, is that it is pretty hard to mess up. “Any tomato-based sauce with ground meat will probably end up tasting OK,” she explains. “So there isn’t much that could go wrong.”

One important tip before you get started: Take your time when reducing everything down. “You want the sauce to get nice and thick,” Lee says. This recipe is a slow, repetitive and meditative process. Enjoy!

Credit: Mandy Lee (Lady and Pups)

INGREDIENTS:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup finely diced pancetta
  • 21oz fatty ground pork
  • 23.6oz ground beef
  • 1/4 heaping cup dried porcini mushrooms
  • 7 cloves garlic, minced
  • 10 sprigs fresh thyme
  • 1 tbsp minced rosemary leaves
  • 1 tsp chilli flakes
  • 2 medium stalks celery
  • 1 large onion
  • 1 small carrot
  • 4 dried bay leaves (or 2 fresh bay leaves)
  • 4 tbsp tomato paste
  • 1 Parmigiano rind (2” x 2”)
  • 7.5 cups whole milk, divided into 1.5 cups for each addition
  • 4 cans high-quality Italian peeled tomatoes
  • Coarse sea salt/grey salt and freshly ground black pepper to season
  • To finish:
    • 1 little nub of unsalted butter per serving
    • Aged Parmigiano cheese to grate
    • Extra virgin olive oil for drizzling
Credit: Mandy Lee (Lady and Pups)

INSTRUCTIONS:
*Note*
Use a flat, wide-bottomed pan for this recipe.

Prepare the ingredients:

  • Finely mince the celery, onion and carrots, then set aside
  • Wash the dried porcini mushrooms, then set aside (no need to soak)
  • Blend all the canned tomatoes with the juice inside until smoothly pureed, and set aside

STEP 1:  Brown the meat and vegetables (approx 30 min)

  • Heat the pan over medium-high heat and add 1/3 cup of extra virgin olive oil
  • Add the pancetta and cook until lightly browned, then add the ground pork and ground beef
  • Season with 1 tsp of sea salt/grey salt and 1 tsp of freshly ground black pepper
  • Keep cooking the meat until all the liquid has evaporated and there’s a layer of browning at the bottom of the pan (approx 15 min)
  • Now add the porcini mushrooms, minced garlic, fresh thyme, minced rosemary and chilli flakes. Cook until fragrant
  • Add the minced vegetables (celery, onion, carrot), bay leaves, tomato paste and Parmigiano rind
  • Season again with 1 tsp of sea salt/grey salt and 1/2 tsp of freshly ground black pepper 
  • The vegetables will release juice/liquid which is going to “loosen” the browning on the bottom of the pan
  • Scrape the brownings with a wooden spatula; just as before, keep cooking until all the juice/liquid has evaporated and there’s a new layer of browning at the bottom of the pan, (approx 15 min)

STEP 2: Reduce the milk and harvest caramel (approx 1:40-2 hours)

  • Once all the meat and vegetables have adequately browned, add 1.5 cups of whole milk (if using red wine, add and reduce it down completely before adding the milk)
  • Keep heat on medium-high, and stir to mix all the ingredients evenly 
  • The milk will loosen the brownings. Scrape it off with your wooden spatula to let it melt and become part of the sauce
  • Let it cook, and the milk will completely evaporate and form another new layer of brownings (approx 20 min).  You see the repetition now, don’t you? 
  • Add the next 1.5 cups of whole milk and repeat this process
  • If your stove tends to heat unevenly, move around the pan to “maximize” the brownings 
  • Don’t be afraid to let it get deeply rich and dark brown, as long as it doesn’t burn/blacken 
  • You will harvest the caramel (the brownings!) in each of the 5 additions of milk
  • By the end, you should have a pot of meat sauce that’s rich and brown with intense flavor

STEP 3: Add and reduce the tomatoes (approx 1.5 hours)

  • Once you have added, reduced and browned the final addition of whole milk, add all the pureed tomatoes 
  • Season again with sea salt/grey salt and freshly ground black pepper
  • Stir to evenly mix the ingredients and scrape the brownings on the bottom of the pan
  • Reduce the heat down to medium-low and partially cover the pan with a lid (tomato sauce splatters like crazy!)
  • Let the sauce reduce down by one-third to almost one-half. Stir occasionally to prevent burning

To serve: 

  • Cook the pasta (I prefer fresh tagliatelle) according to instructions 
  • In another pan, add a couple of tablespoons of freshly grated Parmigiano cheese (for each serving) and little nubs of butter (about 1 tsp per serving) 
  • Add the cooked pasta to the pan with a generous amount of ragu
  • Cook and stir over medium-high heat until everything’s incorporated
  • Serve with more freshly grated Parmigiano cheese and drizzles of extra virgin olive oil

The Recipe: Caramel Soy Sauce Sticky Ribs

Credit: Mandy Lee (Lady and Pups)

If you like dishes that are both savory and sweet, then Lee’s Caramel Soy Sauce Sticky Ribs are for you. A slightly more complicated affair than the ragu, this is Lee’s take on “really tender ribs” – dry ribs are one of her pet peeves. 

“What should be at all times, gelatinous and succulent, can often come disappointingly dry and under-flavoured, deceivingly passable for televised food-porn only,” she writes about ribs on her blog.

To avoid disappointing ribs, Lee ditches dry rubs and dry heat in favor of a deliciously thick caramelized sauce and a steaming method. To balance the sweet and sticky sauce, Lee adds Chinese yellow cooking wine, five-spice powder, cayenne and tangy Dijon mustard. 

Lee suggests a watermelon salad to bring a light, refreshing flavor to the table and soft, fluffy bread to soak everything up if you are looking for an accompaniment.

INGREDIENTS:

  • 35-42 oz baby back ribs or spareribs
  • Caramel soy sauce:
    • 8 large scallions, cut into segments
    • 1 tbsp oil for frying
    • 1/3 cup granulated sugar
    • 1/2 cup soy sauce
    • 1/2 cup apple juice
    • 1/8 cup Shao-xing wine, or other Chinese yellow cooking wine
    • 6 cloves garlic, smashed
    • 2 tbsp Dijon mustard
    • 2 tsp ground cayenne pepper
    • 1/2 tsp smoked paprika
    • 1/4 tsp + 1/8 tsp five-spice powder
    • 1/4 tsp freshly ground black pepper
  • To finish:
    • 1 tbsp dark brown sugar + 1/2 tbsp for adjusting
    • 1/2 tsp rice vinegar (important)
    • Ground white pepper for sprinkling
    • A few sprigs of scallion, finely diced

INSTRUCTIONS:

STEP 1: Make this the day before

  • Clean and dab the ribs dry with a clean towel, and set them meat-side down over a deep baking sheet in a single layer
  • Combine soy sauce, apple juice and Shao-xing wine inside a cup (this is just for easy pouring), then set aside
  • In a saucepot, heat 1 tbsp of oil over high heat, then cook the scallions until deeply browned and almost charred.  Remove the scallions and set aside
  • Add the granulated sugar into the same pot and melt over medium heat 
  • Once the edges begin to melt, stir slowly to incorporate the rest until all the sugar has melted and turned into dark, amber-color caramel (the pot will start to smoke, a good indicator that the sugar is caramelizing).
  • When the sugar reaches the desired color, immediately remove the pot from the heat and add the soy sauce/apple juice/wine mixture. 
  • The liquid will bubble up then quickly subside. Return the pot to the heat (the caramel may have solidified but don’t worry, it will melt back into the liquid)
  • Add the browned scallions, smashed garlic, Dijon mustard, ground cayenne, smoked paprika, five-spice powder and ground black pepper
  • Simmer the sauce for 7-10 min on low heat, then turn off the heat and let the sauce cool for 20 min

STEP 2: Bake your ribs (approx 3-3:30 hours; the day before or same day)

  • Pour the sauce over the ribs and use your hands to coat every surface of the ribs evenly
  • Cover the baking sheet tightly with foil, then bake in the oven for 3-3:30 hours
  • Re-baste the ribs with sauce about twice during baking
  • When the ribs are done, you should be able to insert a fork effortlessly into the meat
  • If you’re serving the ribs the next day, keep them covered tightly with foils and keep in the fridge

STEP 3: One hour before serving

  • If you have kept the ribs in the fridge, warm them in a 300ºF oven just until the sauce has returned to its liquid state
  • Carefully remove the ribs with a wide spatula. Lay them meat-side up this time on another baking sheet
  • Remove any scallions and garlic attached to the ribs, then cover with plastic wrap while you prepare the sauce
  • Preheat the top-broiler on medium
  • Pour the sauce out of the deep baking sheet through a fine strainer into a saucepot (should be just shy of 2 cups)
  • Skim off as much fat as you can from the surface and bring the sauce to a simmer over medium-low heat 
  • Adjust the sweetness with 1 tbsp of dark brown sugar or more and let the sauce reduce down by about 2/3 (leaving you with a bit more than 1/2 cup)
  • The sauce should have thickened quite a bit.  Now turn off the heat and mix in 1/2 tsp of rice vinegar
  • Brush the sauce over the ribs, and place the baking sheet on the middle-upper rack under the broiler
  • Once the surface of the ribs starts to sizzle and bubble up, baste another layer of sauce and bake until bubbly and sticky again
  • Sprinkle the ribs with a bit of finely diced scallions and ground white pepper to finish

BOMSHBEE’S Ultimate Gift Guide: 10 Gift Ideas That Will Keep Giving All Year Long

Whether you’re looking for a stocking stuffer for the coffee aficionados in your life or the perfect present for aspiring mixologists, our holiday gift guide is brimming with thoughtful ideas that will spoil your nearest and dearest well beyond Christmas or Hanukkah.

From elegant Champagne glasses to on-the-go, reusable coffee cups, textured tableware, professional barware and sleek storage, we’ve rounded up 10 BOMBSHEE pieces that are sure to shine under the tree:

For Coffee Connoisseurs

Ardent coffee lovers tend to be just as serious about their cup as the origins of their beans and, more likely than not, a run-of-the-mill mug isn’t going to cut it. Elevate their morning routine with a set of BOMSHBEE’s gorgeous Marlin Cup & Saucers. Available in black, grey and white, the collection features smooth edges with subtle, textured lines that will make their next cup of Jo extra enticing.

And for coffee enthusiasts on the go? Check out our reusable Barrel Cup, which sports a classic, clean design that’s versatile and functional. The Barrel Cup includes a slick silicone sleeve for a comfortable grip and a heat-resistant, double-wall of borosilicate glass, meaning it’ll keep coffee hotter than Hades for ages.

For Aspiring Mixologists

As most mixologists will tell you, every serious home bar needs pro drinkware. Assuming your cocktail-stirring friends already have their wine, champagne, and double old fashioned glasses sorted, help round out their collection with a set of Angle Bold Highballs.

Ideal for tall drinks like Dark ‘n’ Stormies, Bloody Mary’s, Mojitos or G&Ts, these highballs are dashing and durable, thanks to heat-resistant borosilicate glass and an angled lip for effortless sipping.

Another bartender favourite is our Chandelier Skopeo, which recalls the glitz and glamour of the Gatsby era. Crafted with press-glass, these dazzling goblets are ideal for colorful cocktails, whiskey and brandy, plus they double as a serving bowl for snacks, dips and even ice cream. 

For Social Butterflies

We all have people in our lives who absolutely adore entertaining, planning fabulous dinner parties, and celebrating every occasion, big or small, with a glass of bubbles. And nothing says ‘celebration’ quite like BOMSHBEE’s mouth-blown O Champagne glasses. The flutes, which have been handcrafted by artisans using delicate crystalline glass, showcase a paper-thin profile and a tall, slender stem. 

Another perfect present for the host or hostess with the mostest is our Posh Marble & Wood Serving Board. The stylish combination of faux marble and natural acacia wood makes it a true statement piece, not to mention a practical way to serve sharing plates like charcuterie and cheese. 

For Serious Foodies

Many foodies have missed dining at their favorite restaurants due to Covid-19 restrictions, but you can help them recreate the experience at home with our beautiful Tinge tableware. A new set of plates and bowls will not only spruce up the table but also add some excitement to the dinner dates at home. Available in several shades of clay or porcelain, our Tinge plates and bowls have a warm, homey feel with exposed, raw rims and semi-translucent glaze. 

Need more ideas? Our Posh Snack Bowl Set is another foodie favourite. It’s snacking at its most stylish: Handmade by artisans, the set includes three marble-inspired porcelain bowls atop a dark acacia wood tray. Your friends and family can use these pretty bowls for chips, dips, nuts, sweets – whatever they’re craving.

For New Parents

New parents aren’t solely interested in diapers and onesies. Quite the contrary: moms and dads need a reminder that they’re people too, not just parents, so skip the stuffed animals, and opt for a gift that’s actually for them.

Start with a pair of extra-sturdy wine glasses, like our tapered Ring Wine glasses, so they can relax and unwind when the baby’s down for the night. These glasses are casual, durable, easily stackable and shatter-resistant – one less thing for new parents to worry about.

Having kids doesn’t necessarily mean parents have to sacrifice their personal style. To add a little elegance to your loved one’s kitchen or dining room storage solutions, surprise them with a set of Pleat Containers. They come in several shades and sizes, and unlike most storage containers, feel more like striking design pieces thanks to their pleat-like design and exposed clay surface.

Pair Food & Wine Like The Pros At La Cabane Bistro

Pairing wine with food is truly an art – it requires skill, experience and an excellent palate. Many people play it safe, sticking with rules like ‘white with fish’ or ‘red with steak’. And while there’s nothing wrong with tried and tested strategies, more adventurous tipplers may prefer to play with unconventional combinations.

For an array of playful pairings, we turned to one of Hong Kong’s most beloved wine bars and French restaurants, La Cabane Bistro, where co-founder Cristobal Huneeus and Chef Kenny Yip offered up their insights.

Scanning their cellar full of natural wines (that is, organically or biodynamically produced wines with no additives) the experts chose three bottles to serve with popular dishes: pork pâté dumplings with Szechuan oil and Comtéemulsion; roasted asparagus with egg mimosa and herb crumbs; and foie gras and duck breast pâté en croûte with pickled mushrooms.

“If you want to bring out umami in your dishes, natural wines are the best way to go,” says Huneeus. “Since the wine-making process is back to basics, with no intervention, you get these beautiful wines with more intense flavors and real, unadulterated layers.”


The Dish: Pork Pâté Dumplings, Szechuan Oil & Comté Emulsion
Paired it With:
2015 Jean-François Ganevat Vin Jaune (Savagnin Ouille) from Jura, France 
The Tableware: BOMSHBEE Tinge Porcelain Dinner Plate, O Wine glasses and Chime Flatware Set

As one of La Cabane Bistro’s signature dishes, Chef Yip’s pork pâté dumplings with Szechuan oil and Comté emulsion bring together Chinese and French influences. “The flavor profile is mildly spicy, thanks to the oil, fruity and savory because of the Comté. But it also has sweet and salty undertones bursting through in waves,” says Chef Yip. “It’s pretty much the best of both worlds.”

To pair with this complex dish, Huneeus pulls out a bottle of Jean-François Ganevat Vin Jaune, a straw-hued “yellow wine” that is “tangy, bright, light, open and very clean on the palate,” says Huneeus. The wine comes from the same region as the Comté, which may be why it pairs so well together. And while the wine stands up to the dish, it’s in no way overpowering.

The same goes for the tableware. Chef Yip chose our BOMSHBEE Tinge Porcelain Dinner Plate for its rustic texture and colour. It provided the contrast he was looking for – the vibrant orange Szechuan oil, creamy comté sauce, and beautifully browned pork dumplings pop against the ash-grey porcelain backdrop.


The Dish: Roasted Asparagus, Egg Mimosa & Herbs Crumbs
Paired it With: 2017 Gut Oggau Grüner Veltliner Mechthild from Burgenland, Austria
The Tableware: BOMSHBEE Eclipse Round Serving Platter with Wood, Chandelier Eidos, O Wine glasses and Chime Flatware Set

You could enjoy La Cabane Bistro’s roasted asparagus with egg mimosa (akin to a fancy French version of deviled eggs) and light-as-air herb crumbs for brunch, lunch or dinner. And though it works for every meal, it sadly doesn’t work with every wine.

“Asparagus has earthy, grass undertones with some bitterness, which blends harmoniously with the sweet and fatty creaminess of the egg mimosa and the herbs aromatics,” says Chef Yip. “But with such strong flavours, it can make it hard to find a pairing, because we don’t want the asparagus to outshine the wine.”

When pairing wines with asparagus, Huneeus suggests skipping those with pronounced tannins or bold, oaked whites. Instead, he goes for a dry, crisp wine like 2017 Gut Oggau Grüner Veltliner Mechthild. 

“Anything that helps to balance the richness of the sauce and the strength of the asparagus works,” Huneeus says. “And this wine – which an ‘orange wine’ – is especially fitting, as it’s very refreshing with great length and citrus fruits on the nose. It really enhances the dish.”

To plate the asparagus, Chef Yip chose our BOMSHBEE Eclipse Round Serving Platter with Wood, which he says provides an extra layer of intrigue, thanks to the tiered structure and mixed textures. “I like the two-tone style of the serving platter because the asparagus looks great on the wood and then the second level is visually exciting,” adds Chef Yip. Then he shaved cheese into the Chandelier Eidos glass to create a flower-like effect, which almost tricks the eye. “It adds some height and an elegance to the whole presentation.”


The Dish: Foie Gras & Duck Breast Pâté en Croûte & Pickled Mushrooms
Paired it With: 2018 Jean Foillard Morgon Eponyme Charmes (Gamay) from Beaujolais, France
The Tableware: BOMSHBEE Tinge Porcelain Dinner Plate, O Wine glasses and Chime Flatware Set

Foie gras and duck breast pâté en croûte with pickled mushrooms is one of La Cabane Bistro’s most quintessentially French dishes – not to mention a popular choice among its local patrons.

“It’s a technical, complicated dish… we import the pastry dough for the croûte and foie gras from France, and it takes around two days to prepare,” says Chef Yip. “But it’s certainly worth it.”

Huneeus, who is half-French and half-Chilean, agrees. “This dish is a labour of love, offering a beautiful balance of meaty and daintier flavors.” The key to its success is to keep the ingredients cold during the preparation process and taking extreme care when folding and filling the dough.

To do justice to this time-intensive creation, Huneeus recommends a Gamay – specifically, a 2018 Jean Foillard Morgon Eponyme Charmes – which balances the richness of the pastry and foie gras,  stands up to the meatiness of the dish, yet still tastes elegant and delicate.

“Gamay is an impressive, underrated grape that’s long been overlooked in favor of its posh, big cousin Pinot Noir. But finally, Gamay is finding space in the wine world,” says Huneeus. “Some Gamay wines are bigger, rounder, fruitier; others are more delicate. This one is delicate and complex with a vibrant ruby hue. It’s from a Grand Crus vineyard in Beaujolais with.”

If you can’t make it to La Cabane Bistro – or don’t have two days to spend in the kitchen – Huneeus suggests pairing a bottle or two of Gamay with a platter of saucisson (dry-cured French sausages), cold cuts, pâté, and bread to recreate the experience at home this holiday season. Bon appetit!

Photo Credits: Ben Marans Photography

How To Set The Perfect Minimalist Thanksgiving Dinner Table

With Thanksgiving just around the corner, it’s nearly time to start thinking about how you’re going to set the table. Whether you’ll be hosting a big family dinner or celebrating with a few close friends, we all want our Thanksgiving dinners to feel warm, festive and inviting – especially after such a rough year.

Not sure where to start? We asked Britta Butler, the founder and principal designer of Hong Kong-based interior design firm B Squared Design, to share some of her design tips for a modern yet festive Thanksgiving dinner table.

“Thanksgiving is one of my favorite holidays! As an American, it is an important ritual of food, family and the home,” says Butler, who is originally from upstate New York. “There is nothing better than being surrounded by loved ones with the smell of a turkey and pies in the oven, sitting around a beautiful table.”

For Americans everywhere, an authentic Thanksgiving starts with the food: turkey, mashed potatoes, gravy, cranberry sauce, stuffing, apple pie, pumpkin pie… the list goes on and on. “But most importantly,” adds Butler, “it is a day to spend time with people you love, whether they are friends or family (sometimes one and the same), in a setting that’s decorated to put you in the holiday mood.”

The key to capturing that joyful holiday spirit, she says, is to keep things simple. No need for excessive decor, thematic orange accents, turkey figurines or plaid tablecloths. You can still inject a seasonal, festive feeling without all the distracting bells and whistles. Here are a few more of Britta’s top tips for a more modern, minimalist Thanksgiving dinner table: 

Tip 1: Choose a simple color palette

The first step for styling your Thanksgiving table – or really any dinner setting – is to choose a color palette and a simple theme. It may seem natural to reach for a smattering of the most seasonal shades: after all, oranges, browns, yellows, reds and greens are often associated with Thanksgiving.

But Butler says these bold, bright colors can quickly feel overwhelming, if not predictable.

“This year I’m going with a range of grays, silver, and greens and a ‘leaves’ theme for my Thanksgiving table. It’s a less expected color palette, but still feels warm and festive,” says Butler. “I would also recommend that you limit your palette to two to three colors, and then work with a variety of tones within each color family.”

This strategy not only adds depth but naturally creates a more cohesive look and keeps things “pared down and modern”, she adds. But suppose you have your heart set on using more traditionally autumnal colors. In that case, Butler suggests choosing deeper, richer jewel tones – like crimson or amber – as accents, which look sophisticated and recall beautiful fall foliage. Essentially, Butler explains, you want to strike a balance between modern and inviting.

Tip 2: Play with textures

When she is designing homes in Hong Kong, Butler is a huge proponent of playing with complementary textures because it adds a layer of complexity, looks elegant – and feels great, too.

For Butler, setting her Thanksgiving table is no different:

“I love to use plates and bowls made with beautiful natural materials, combined with sparkling glassware,” she says. “You can also incorporate texture with a touch of metallic for a bit of bling or sumptuous fabrics – maybe in the napkins, tablecloth or table runner – for a captivating combination.”

When it comes to tablecloths, Butler says there is no hard and fast rule. “If you have a particularly gorgeous table, then you might not want to cover the entire thing. In this case, if you still want to have some type of fabric, you could go for a runner down the center. Festive placemats are also another option that lets you decorate without covering up the table.”

Tip 3: Choose your glassware and tableware carefully

Glassware and tableware are the “building blocks” of any Thanksgiving table, says Butler. They not only set the mood but ensure that the feast you’ve prepared looks all the more appetizing. “Plates, glasses, silverware… they are often the first thing you notice when you enter the dining room,” she adds. “So I am very particular – I want my tableware to be timeless, beautiful and elegant.”

For Thanksgiving, BOMSHBEE’s Chandelier Eidos glasses and Posh Snack Bowls serve as an ideal vessel for cranberry and gravy. Likewise, the Tinge Porcelain dinnerware collection and Chime Five-Piece Flatware collection provide touchable textures and just enough personality without overpowering the food. When it comes to glassware, BOMSHBEE’s O Wine glasses and O Champagne flutes add just enough sparkle to capture that celebratory mood – a must for a memorable Thanksgiving gathering. Of course, the turkey is always the star of the show, and you can ensure it gets the attention it deserves with BOMSHBEE’s versatile Eclipse Oval or Round Serving Platter, which doubles as a plate for vegetables, mashed potatoes and other side dishes. 

Tip 4: Greenery is always a good idea

Fresh leaves, flowers, ivy, pinecones, seasonal wheat ears… bringing a touch of nature indoors will instantly elevate your Thanksgiving table setting. “I always like to have some kind of greenery inside, especially at the dining table,” she says. “That way, when the meal is over and you’ve cleared the dishes, there is still a lovely vase of flowers, leafy greens, or something of that nature, to keep the table festive.”

Tip 5: Don’t forget a few special touches

“It’s really inviting to have an eye-catching centerpiece to anchor the table,” she says. “I also like to add a few individual accents, such as a hand-tied piece of twine as a napkin ring. It gives your setting a thoughtful, personal touch.”

If you’re dining in the evening, rather than the afternoon, she also suggests lighting a few small, simple candles and peppering them around the table. “Dinner parties need candles! Tea lights in lovely holders are a great way to achieve a beautiful-yet-understated look,” says Butler. “If you stay within a limited color palette and add a few individual touches that tie into your theme, then it’s easy to strike a balance between modern and still warm and inviting.”

Photo Credits: Ben Marans Photography

Working from home? Hong Kong Food Blogger Little Foodie Jojo Recommends 3 Easy Lunch Recipes

Cooking, drooling, eating… repeat. That’s the mantra of anonymous Hong Kong food blogger Joanne of Little Foodie Jojo (she prefers not to disclose her last name to conduct food reviews incognito). Joanne has made a name for herself in the foodie world with her photogenic, simple and delicious cooking dining ideas, as well as her dining adventures around town – all of which she shares on her popular Instagram account.

Whether she is eating out at a local Hong Kong noodle shop, a lofty Michelin-starred restaurant or cooking comfort foods at home, every post looks and sounds delectable.

“Over the past few months, I’ve developed a true passion for home cooking and honed my presentation skills,” says Joanne, noting that the pandemic has kept her from dining out as frequently as usual. 

Armed with her camera and a few BOMSHBEE products, Joanne has been recreating some of her favorite dishes at home, as well as whipping up new ideas on a whim. Usually, she takes inspiration from fusing eastern and western flavors, but she tries not to overcomplicate her recipes.

The key to making her creations look so appetizing, she says, is simplicity. “Using minimalist tableware is a fail-proof way to ensure your food stands out,” she explains. “BOMSHBEE Tinge plates and bowls have been great for that. Their simple lines and sleek profiles form a beautiful tablescape, especially when photographed together. They elevated my dishes without having to add much to them.”

Essentially, minimalist tableware has the power to let the food do all the talking, “which is exactly what good presentation should be about,” adds Joanne. Since many of us are looking for delicious new recipes to try while working from home, Joanne has whipped up a few easy, comforting and highly photogenic dishes that look as good as they taste:


The Dish: Scrambled Egg, Cabbage and Corned Beef Sandwich

The Tableware: BOMSHBEE Tinge Porcelain Salad Plate

“Cha chaan tengs [50s-style Hong Kong diners] might not be fancy, but they are some of my favorite places to go eat in Hong Kong,” says Joanne. “They remind me of my childhood, and really show off some of the city’s best culinary traditions, like this classic scrambled egg sandwich.

Inspired by the traditional Hong Kong staple, she made her own version with egg, cabbage, corned beef and homemade almond butter instead of commercial peanut butter. “It’s a healthier alternative! I could literally eat it every day.”

She also baked her own bread for the sandwich, though you could buy white bread or a hearty home-baked country loaf, instead. “I’ve been baking a lot this year. Nothing beats some perfectly light and crusty homemade bread.”

Joanne’s Tip:

If you trim the crust off your bread, don’t throw it away! Instead, crisp them up in the oven and dip them into nut butter as an afternoon snack. “They’re as crispy and delicious as fries!” she adds.

The Recipe:
Scrambled Egg, Cabbage and Corned Beef Sandwich 

Serves: 1

Ingredients:

  • Whole wheat bread, cut into four slices
  • 1/3 can of corned beef (or lunch meat will work as well!)
  • 1 egg, scrambled
  • A cup of shredded cabbage
  • Two heaped tablespoons of any nut butter you like
  • Salt & pepper to taste

Preparation:

  • Toast the bread slightly, so that it has some crunch.
  • Fry the corned beef in a skillet, to fully released its flavors, then sautee the cabbage in the same pan for a few minutes.
  • Pile all the ingredients high up on your bread.
  • Start with the cabbage at the bottom, then add the beef, and scrambled egg
  • Add a generous dollop of nut butter
  • Close the sandwich and enjoy

The Dish: Open-Faced Toast with Minced Pork and Egg

The Tableware: BOMSHBEE Tinge Porcelain Dinner Plate

“This dish is my attempt to replicate the minced pork specialty from a local noodles shop chain called Tam Jai, which I adore. And I am proud to say it’s not far-off from the original,” says Joanne.

What she’s especially keen on is the fine balance of sweet, savory, sour and spicy flavors packed into every bite. To achieve complexity and balance, Joanne uses a mix of chili bean sauce, red vinegar, sugar and ketchup – yes, ketchup – in her addictive sauce.

“It packs a punch but it’s also super addictive,” she says. For an extra dose of comfort, she adds a sunny side up egg to her version, then lets her homemade bread soak up all the flavors.

“If you’re missing brunch, this is a pretty good alternative!”

The Recipe:
Open-Faced Toast with Minced Pork and Egg

Serves: 1

Ingredients:

  • 150g minced pork, lightly marinated with soy sauce, pepper and Chinese cooking wine
  • 1tsp chili bean sauce
  • 1 tsp ketchup
  • 1 tsp red vinegar
  • 1 tsp sugar
  • A splash of water
  • A slice of sourdough bread

Preparation method:

  • Place the marinated minced pork in a frying pan and cook it for a few minutes, until the meat starts turning brown
  • Mix the chili bean sauce, ketchup, red vinegar and sugar to form a sauce
  • Add the mixture to the frying pan, and let it sizzle over medium heat, adding a splash of water to combine it
  • Taste to adjust the seasoning, and keep cooking until it thickens
  • In a separate pan, fry the egg sunny side up
  • Serve the minced on a slice of toasted bread, with the egg next to it

The Dish: Warm Chicken Salad with Crunchy Granola

The Tableware:  BOMSHBEE Tinge Porcelain Salad Plate

In between decadent breakfasts and hearty lunches, one thing Joanne can’t live without? Vegetables. That is why one of her most beloved work-from-home recipes has been this simple warm chicken salad.

“I could eat vegetables without any dressing. That’s how much I like them,” she jokes. “Greens don’t usually translate into amazing food photos, but I always make sure I have some at my table – especially now that I am home more often.”

To transform this particular salad into a more filling meal, Joanne uses granola and a rainbow of veggies – and she always sprinkles sesame seeds on top to add a crunchy, satisfying texture. Another thing she never leaves out? An egg, of course. “You can’t go wrong with an egg,” she says. “It gives the whole dish a delicious creaminess.”

“Serve it on a solid, good-looking plate, and you’ve got a great shot ready for Instagram!” 

The Recipe:
Warm Chicken Salad with Crunchy Granola 

Serves: 1

Ingredients:

  • 1 chicken breast
  • Half an onion, diced
  • 100g green beans
  • 150g edamame
  • 100g oyster mushrooms, chopped
  • 1 egg
  • A handful of granola
  • Salt and pepper
  • A handful of mixed herbs
  • Olive oil to dress

Preparation:

  • Fry chicken in a light coat of olive oil, with salt and pepper to taste
  • Add a handful of herbs to add depth
  • Once the chicken breast is done, leave to cool
  • Once cool, slice it thinly
  • Meanwhile, quick-boil green beans and edamame
  • Stir-fry oyster mushrooms with onion approx. 5 minutes
  • As the veggies are cooking, make your egg sunny side up
  • Arrange the vegetables on the plate, alongside the chicken breast and egg
  • Sprinkle granola on top, then tuck in and enjoy! 

Make These Classic Cocktails At Home With The Diplomat’s John Nugent

The best cocktails not only taste complex and balanced, but they look beautiful, too. And while ingredients, flavor and technique are essential ingredients to crafting an exceptional drink, your choice of glassware can also make a difference.

But don’t take our word for it. American bartender John Nugent, the co-founder of The Diplomat gastropub in Hong Kong and one of the city’s top bartenders, says there is some science behind a mixologist’s glass selection.

“Can you put a G&T into a wine glass? Sure. In Spain, they prefer it that way. Ideally, though, you want to serve carbonated drinks in bigger, longer glasses because this pushes the bubbles up along with the spirit or cocktail,” he explains. “For old fashioned glasses, you want your glass to be short and stubby and full of big cubes. This will keep your cocktail cold and ensure it doesn’t get over-diluted”

“Obviously, there is a cool factor as well. Working with BOMSHBEE, they have a glassware line that feels elegant but also very practical – and that’s what every home bar needs.”

Originally from Seattle, Nugent has worked all over the world, finding his stride in Boston, Europe and Seattle before relocating to Hong Kong in 2017 to head up prohibition-themed cocktail bar Lily & Bloom. This February, Nugent struck out on his own for the first time with The Diplomat.

Hidden down a back alley in Hong Kong’s Central District, the convivial gastropub feels warm and welcoming, with glamorously arched windows, a wrap-around leather banquette, brass accents and a Great Gatsby vibe that’s fitting of the name.

“When you open a bar, you want it to coincide with the environment and the community. Since Central is such an international place, The Diplomat made sense as a name. And if you think about historic diplomat parties, you think of Champagne, martinis, back-alley deals… we love that dynamic as well.”

Since its opening, The Diplomat has become synonymous with its inventive spins on classic cocktails, vintage Champagnes, small-batch whiskey and indulgent bar food to match – think American-style burgers, suckling pig Cubanos, beef tartare, and black truffle mac ‘n’ cheese.

Ahead of the holiday season, we asked Nugent to recommend three easy-to-make yet unforgettable cocktails that you can recreate in BOMSHBEE glassware at home:


The Drink: Boulevardier
The Glass: BOMSHBEE’s Angle Bell DOF

“The Boulevardier is a super classic cocktail – in layman’s terms, it’s a bourbon negroni. At The Diplomat, we split the base between Wild Turkey bourbon and Rebel Yell’s small-batch rye, which is a little bit on the spicier side. And then we use Punt e Mes [a bitter Italian vermouth], as opposed to sweet vermouth. Finally, we add Campari, which adds a hint of dark chocolate note, even though it doesn’t contain any chocolate,” says Nugent.

“This is a spirit-forward drink, so I’ve stirred the spirits together instead of shaking it. You don’t want any aeration in there – it should have a silky, smooth texture.

“The glass you choose is really important, so I am using BOMSHBEE’s Angle Bell DOF glass. DOF means ‘double old fashioned.’ BOMSHBEE obviously did its research, because this is an actual term that cocktail bartenders and bar managers use when we’re looking for specific size and specs.

“Essentially, DOF indicates that you can use this glass to make stirred on-the-rocks cocktails – about 90 milliliters [3oz] or more over ice. The glass will look nice and full, and it makes perfect sense for classics like the Old Fashioned or the Boulevardier.

“As a last touch, I’ve added orange zest and dropped in an orange peel. Most citrus peels have tons of oil in them, so you can get a lot of nice aroma and flavor – and the more you sip, the more it develops.”

Try it at Home
Boulevardier

Ingredients:

  • 3/4oz Rebel Yell Rye
  • 3/4oz Wild Turkey Bourbon
  • 1oz Punt e Mes
  • 1oz Campari
  • Orange Peel

Directions:

  • Place large block of ice in glass
  • Pour ingredients, one by one
  • Stir gently to combine

The Drink: The Jungle Bird
The Glass: BOMSHBEE’s Chandelier Skopeo

“The original Jungle Bird was invented [in the ‘70s] at Aviary Bar, at the Hilton Kuala Lumpur in Malaysia. This drink is such a kick in the mouth – it has nice acidity and freshness from the lime, balanced with sweetness from the pineapple gomme syrup.

“To make the drink, we use our house rum which is a blend of three rums, including a Jamaican pineapple rum that gives our blend a nice funkiness. If you are making it at home, you can use a dark Jamaican rum like Appleton Estate Signature Blend or 12-year.

“Then we add Campari to round out the flavor and add some bitterness, followed by pineapple gomme syrup and some lime juice. Next, top it with a mountain of crushed ice.

“I chose BOMSHBEE’s Chandelier Skopeo glass because it feels glamorous – people just love goblets, and I feel like this nice, big goblet begs for crushed ice. 

“This drink is very photogenic and feels a bit ‘extra’ so I’d pair it with something equally indulgent to treat yourself, like our Chicken Sandwich a la Louisiane, made with Franks’ hot sauce-fried chicken.”

Try it at Home
The Jungle Bird

Ingredients:

  • 1oz Dark Jamaican Rum
  • 1/2oz Campari
  • 3/4oz Pineapple Gomme Syrup
  • 3/4oz Lime Juice
  • Pineapple leaf

Directions:

  • Pour ingredients, one by one
  • Stir gently to combine
  • Add crushed ice
  • Garnish with pineapple leaf

The Drink: Elephant Grounds G&T
The Glass: BOMSHBEE’s Angle Bell Highball 

The next drink is one I made for Elephant Grounds [a popular cafe in Hong Kong known for its locally roasted coffee and homemade pastries]. We just launched a happy hour cocktail menu for their new cafe on Hollywood Road, which is such a bangin’ spot. It has become a major hangout and meeting place, really tying the neighborhood together.

“This is a pretty simple cocktail, essentially my take on a G&T. And a highball glass like this one – BOMSHBEE’s Angle Bell Highball – makes perfect sense for a G&T.

“First, I’ve added a tall and thin block of hand-cut ice followed by London Dry Gin, some acacia honey, and Amaro Montenegro into the glass. Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is not a bitter bomb like most Amari – it is light, with a low ABV, with some herbaceousness and a touch of floral.

“Finally, I top it with tonic and our homemade cold brewed espresso, then add a lemon wheel and a touch of mint for aromatics. The honey brings up the sweetness level, which is balanced with our homemade cold brew which is very potent and a touch on the bitter side.” 

“At the end of the day, it’s an elegant, refreshing gin and tonic. And, if you drink this cocktail slowly, the flavors will unravel even more. So it changes as you drink it.”   

Try it at Home
Elephant Grounds G&T

Ingredients:

  • 1oz London Dry Gin
  • 1/4oz Acacia Honey
  • 1/4oz Amaro Montenegro
  • 3oz Three Cents Tonic Water (or any nice, dry tonic)
  • 1/2oz Cold Brew Espresso
  • Lemon slice
  • Mint

Directions:  

  • Add blocks of ice
  • Pour ingredients, one by one
  • Stir gently
  • Add slice of lemon wheel
  • Garnish with mint

Photo Credits: Ben Marans Photography

Strong & Beautiful: The Making Of Angle Glassware

Traditional craftsmanship, durable glass, and a minimalist design form the foundation behind BOMSHBEE’s best-selling Angle glassware collection.

From tapered highballs to sleek water glasses, Angle glassware is one of BOMSHBEE’s most popular drinkware options – and it’s easy to see why. Reminiscent of the laboratory beakers and centrifuge tubes you used in high school chemistry class, these elegant products have been handmade using ultra-durable, crystal-clear, and temperature-resistant borosilicate glass.

What is borosilicate glass? Americans might recognize the brand name, Pyrex, a kitchenware brand introduced by Corning Inc. in 1915. But this particularly sturdy type of glass actually dates back to the 19th century, when it was invented by a German glassmaker named Otto Schott. For nearly 150 years, borosilicate’s resilient and robust characteristics have made it the glass of choice for high-end tableware, scientific laboratories, wineries, light manufacturers, and even medical devices.

“Borosilicate essentially sets the gold standard for glass,” says BOMSHBEE co-founder William Lau. “It’s durable, beautiful, and can resist thermal shock, meaning it doesn’t crack under high temperatures.” 

Though strong, borosilicate glass still feels lightweight and delicate, which is a testament to the handmade, glass-blowing artisan process. Crafting borosilicate glass requires molten temperatures: First, the artisans heat up glass cylinders until malleable, then carefully mold the piping-hot glass into the desired shape, using a mix of metal tools and controlled fire. Next, glassblowers usually refine the glass by hand using a mold, before leaving it to cool and set.

The Making Of Angle Tapered DOF

“It’s a layered, fascinating way of making glass,” Lau explains. “It’s extremely challenging, but the craftsmen we have partnered with have really made this their life’s work.”

To craft its Angle glassware, BOMSHBEE works with a family-run factory in China’s Hebei province, a few hours outside of Beijing. “The factory was started in 1999 by Mr. Liu, the father. Now, his three sons also work at the factory and have become glassware experts,” Lau says. “They’ve been honing their craftsmanship for over two decades, really focusing on their expertise and knowledge of borosilicate.”

During twice-annual visits to the factory, Lau often discusses the design process with the Liu family, exchanging ideas on new shapes, forms, and techniques. “The Lius are very supportive and keen to hear more about BOMSHBEE products,” Lau says. “It’s nice to have that creative dialogue when we’re bringing our designs to life.”

The end result is BOMSHBEE’s Angle glassware collection, which features exceptional clarity, scratch-resistant durability, and gracefully tapered edges that are both attractive and functional. Among the different types of Angle glasses – all sold in sets of two – BOMSHBEE offers various sizes, shapes, and two color options: clear glass or a fresh teal that’s perfect for mixing and matching.

The Angle Taper DOF, for instance, makes an excellent glass for casual dinner parties, while the Angle Bell Highball showcases softer lines and a bulbous base – ideal for unleashing your inner mixologist. The Angle Bold DOF glasses combine a little rustic flair that the whole family will love, and the Angle Taper Highballs exude sleek, modern vibes.

“BOMSHBEE’s Angle glassware’s elegant, minimalist curves, crystal-clear hue, and crisp lines not only provide our customers with the perfect piece of dinnerware, but they also showcase the artistry of the people we work with,” says Lau. “These are glasses made to impress and stand the test of time.”

Less is More: Why Minimalism And Sustainability Go Hand In Hand

If we were all a little more intentional about our purchases, our planet would breathe a big sigh of relief. That’s why BOMSHBEE embraces minimalist design principles where less is always more.

Minimalist living is nothing new. The concept – an intentional choice to live with less and appreciate simpler designs – has long been part of history. For starters, Buddhism has advocated fewer material possessions for thousands of years, as has Japanese Zen philosophy, where ‘less is more’ in both aesthetics and in life. 

The term “minimalism” became more mainstream in the 1960s, when a group of New York artists began creating pieces devoid of any decorative or functional purposes. As with all movements, minimalism has evolved over the years, shifting and expanding to encompass different aspects of society and, recently, resurging as a new, aspirational way of living.

Optic Highball

Decluttering guru Marie Kondo is partly to thank for that, but a growing interest in sustainability and the environment should get much of the credit, too. From the US to Europe, Hong Kong to Japan, a growing tribe of conscious consumers have embraced minimalism, consuming less to live a more ethical, eco-friendly lifestyle.

“Minimalism offers the precious gifts of free time, mental clarity and financial stability, providing hope to overworked, overstressed, and overspent consumers,” Stephanie Seferian, host of The Sustainable Minimalists podcast, explains. “It’s also a means by which I can have a smaller impact on the planet. When we are no longer grasping for the next big thing, minimalism provides us with the freedom to focus less on acquiring stuff and more on living.”

Sustainability and minimalism go hand in hand, according to Seferian. That’s because minimalists live simply, waste less and strive to live more purposefully through their experiences rather than their possessions.

Georgina Caro, who celebrates the simple things in life on her sustainable lifestyle website Gypsysoul.co.uk, agrees. “The main aims of a sustainable life are to use less, reuse what you already have and stop buying things you don’t need. Minimalism fits in perfectly with all of those goals. Less is always more sustainable.”

But that doesn’t necessarily mean shunning worldly objects altogether. Instead, a minimalist only buys items that have lasting power. “It’s not about only owning 100 items, it’s about finding ‘just the right amount’ so you can live the life you want,” Caro says. Through this lens, the furniture, dinnerware or decorative items we own should not speak to us personally but also last more than a few seasons.

Chime 5-Piece Flatware Set (Matte Silver)

BOMSHBEE’s products provide real-life examples of the ‘less is more’ philosophy. The brand’s Chime 5-Piece Flatware Set, for instance, is made with durable stainless steel that can last a lifetime. What’s more, the simple yet elegant design embodies a timeless aesthetic, making it a minimalist investment that will fit perfectly into every phase of life.

Ring Highball (Clear)

Similarly, BOMSHBEE’s timeless Ring glasses stand the test time with clean, graceful silhouette, bold rims and a weighty material to ensure sturdiness and long-term functionality. 

Tinge Clay Dinnerware

For those who love to host dinner parties, BOMSHBEE’s handmade Tinge Clay Dinnerware series exudes a warm, homey vibe thanks to the pieces’ exposed clay rims, chunky style and striking colour contrasts. Each unique plate, bowl, pitcher and mug in this collection is also extremely durable, created to last through hundreds of dinner parties.

While thoroughly contemporary, BOMSHBEE’s minimalist design philosophy goes beyond ephemeral trends with an emphasis on lasting designs and high-quality materials. To that end, such products tick all the boxes for those who want to “buy better quality, longer-lasting items” and fully embrace a minimalist lifestyle, according to Caro.

“Sustainable minimalists are conscious consumers,” Sefarian concurs. “And conscious consumers deliberately slow down the purchasing process and make intentional purchasing decisions instead of mindlessly buying.”

They opt for objects that will last longer, better suit their needs and add value – or “spark joy,” to quote Kondo’s now-famous catchphrase. As a result, this reduces demand for quickly produced, run-of-the-mill consumer products, thus slowing the amount of trash that ends up in landfills.

Given the average American tosses 4.5 pounds of trash every single day – which amounts to roughly 730,000 tons of daily garbage daily across the entire population – a minimalist lifestyle can bring a real, positive change to the environment.

“Minimalism is all about reduction as a means of more fully experiencing living,” Sefarian reiterates. “Acquiring less is a means by which we can both tread lighter on this planet and do our respective parts to ensure our children’s future is a green one”.

An Ode to Texture: Why Great Designs Should Feel As Good As They Look

Don’t underestimate the power of texture. This crucial design element creates connections, makes colours pop and inspires joy and wonder.

Close your eyes and think of your favourite mug. Rather, think of how it feels in your hand. Smooth? Ridged? Dotted, or lined, perhaps? That amazing tactile feeling – that’s texture. And, although it’s often underestimated, texture is crucial to great design. 

In design parlance, texture is all about your sense of touch. And while texture may play only a supporting role to a product’s functionality, it has the power to change the way your mug, cocktail glass or tableware looks and feels. 

Pleat Container – Small (Grey) / Pleat Container – Large (Grey)

That’s because texture is key to uplifting visual elements like patterns and colours, elevating the overall aesthetic of an item, and creating a connection – both physical and emotional – between us and the objects we use. Foregoing texture is not unlike cooking a beautiful recipe and forgetting the seasoning: essentially, without texture, you’re missing an essential element of great design.  

“It’s what brings a perfectly fine design up to the next level,” says BOMSHBEE designer Emily Fan. “Hues are usually the first thing that draws us towards objects, but texture is what hooks us.”

It’s actually pretty easy to see why, she continues: “As humans, we need, even crave, tangible, physical interactions with things around us.” Texture provides that connection, enabling a deeper sensory experience while simultaneously “breathing new life into a product – be it a dinnerware set, chopsticks, or a tea cup.”

Texture also has this magic ability to let objects ‘speak’ to us. Our sense of touch is deeply rooted in memory, eliciting nostalgic sensations from childhood and other precious moments, thus triggering the emotions we felt in the past. “Specific kinds of textures can literally inspire joy, or wonder, or delight,” Fan says. “That’s how important texture is.”

Optic DOF

Textured surfaces can also add visual weight to an item. For example, tough textures are more likely to make an object feel grounded and more substantial, while smooth textures communicate a sleeker, lighter vibe. 

It provides balance, too. “If a plate or a bowl has a particular colour palette where the shades are very similar, our eyes tend to just glaze over it,” Fan says. “Using a contrasting texture can make it more harmonious, more interesting.” Similarly, texture variation can be used to emphasise certain elements and deep textures can become elements in themselves. 

When it comes to designing BOMSHBEE products, Fan takes texture very seriously – it is one of the core elements of her creative process. “I get inspired by things and places in my everyday life, and observe the tactile feelings they trigger. Oftentimes, I try to recreate those feelings in the items I make.”

As an example, she points to BOMSHBEE’s Silo Porcelain Salt & Pepper Shakers, which feature wavy, curved lines that were influenced by Japanese Zen gardens. “I wanted to make a product that would echo that same sense of calm I had experienced when visiting those gardens,” Fan explains. “So I came up with those textured lines, which I think are quite soothing.”

When it comes to balancing colors, functionality and texture? The Tinge Porcelain dinnerware series, with their contrasting glazed and raw finish, is the perfect example. “Those plates have a soft, smooth feel on one side and a matte finish on the other. They are ‘solid’ tableware items, yet feel and look elegant and light, and texture is what helps achieve that,” Fan says. “It’s the texture that really completes the product.” 

Check out more of BOMSHBEE’s thoughtful textures and minimalist designs: 

The Marlin Cup & Saucer

Chandelier