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Dinner guests included Hunn Wai, director of industrial and meta design at Lanzavecchia + Wai design studio; Nejla Matam-Finn, CEO and co-founder of The Fifth Collection; Olivia Lee, multidisciplinary industrial designer and founder of her namesake studio; and Peter Draminsky, regional vice-president and general manager of Four Seasons Hotel Singapore
Mention the word “craftsmanship” and diverse interpretations come to mind. Some may think of the time-honoured art of sushi-making, or the complications of a timepiece, while others may consider the level of computer-generated imagery, or CGI, in an epic fantasy film like The Lord of the Rings as the peak of digital artisanship. Then there is the masterfully crafted, full-bodied spirit of Johnnie Walker Blue Label, which was the catalyst for in-depth conversations and greater culinary appreciation at the Blue Vault Dinners, a series of exclusive dining experiences curated by Tatler Singapore and Johnnie Walker.
For the second instalment of this roundtable experience, Tatler Singapore’s deputy editor Dana Koh hosted four thought leaders from the worlds of hospitality, luxury goods, art and design at Nobu Singapore to discuss craftsmanship and mastery: Hunn Wai, artist, adjunct assistant professor, and director of industrial and meta design at Lanzavecchia + Wai design studio; Nejla Matam-Finn, CEO and co-founder of pre-loved luxury digital platform The Fifth Collection; Olivia Lee, award-winning multidisciplinary industrial designer and founder of her namesake studio; and Peter Draminsky, regional vice-president and general manager of Four Seasons Hotel Singapore.
Read more: Inside Johnnie Walker’s Blue Vault Dinner With Tatler at Nobu Singapore