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Watches What Do Independent Watchmaker Hautlence And Michelin-Starred Restaurant Labyrinth Have In Common?

What Do Independent Watchmaker Hautlence And Michelin-Starred Restaurant Labyrinth Have In Common?

What Do Independent Watchmaker Hautlence And Michelin-Starred Restaurant Labyrinth Have In Common?
By Nicolette Wong, Dudi Aureus
November 13, 2018

TATLER FOCUS

The answer: They’re both bold and innovative thinkers in their field, pushing boundaries and trying to create novelty in deeply established industries

This past September, independent Swiss watchmaker Hautlence, in partnership with T.Dining organised special dinner for guests of Singapore Tatler and watch retailer Cortina. The theme for the dinner was Boldness and Innovation, and it was held at one-Michelin-starred restaurant Labyrinth.

At the dinner, Hautlence CEO Bertrand Meylan was on hand to present the brand’s novelties for the year, which include the Vortex Gamma Tron. Inspired by the movie Tron, the watch has a body made out of a special material usually found in the aerospace industry—HL LightColour. The material is lighter and stronger than titanium, and unlike the metal can be tinted throughout the material instead of merely coated. It can also be made luminous. Hence, the following tableau:

Hautlence’s Vortex Gamma Tron in the light
Hautlence’s Vortex Gamma Tron in the light
Hautlence’s Vortex Gamma Tron in the dark
Hautlence’s Vortex Gamma Tron in the dark

Bold and innovative indeed.

(Related: Hautlence x Cortina: Bold And Innovative)

In line with the theme, Labyrinth’s chef-owner Han Li Guang and guest chef Jimmy Lin (who helms ModSin JL Studio in Taiwan) crafted a sumptuous and innovative ModSin menu.

Says Han, “ModSin cuisine fits very well with the theme because we took the familiar dishes and served them in different expressions.” For instance, the appetiser of Chef’s Favourite Street Food included the quintessential kueh pie tee, served with rose shrimp, while the Heartland Waffle was topped with a local duck liver pate and goji berry jam. 

Chef Han Li Guang
Chef Han Li Guang

The mains also excelled, in particular the Taiwanese Mala beef that featured an utterly tender A4 Hokkaido wagyu striploin, and the Uncle William’s Quail bedecked with satay espuma, muah chee and pearl onion.

For a closer look at the night’s proceedings, take a look at the video below:

 

(Related: Cortina Watch 40th Anniversary Gala Dinner)

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Watches Video Hautlence labyrinth watches cortina

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