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Contributors<br />
Ben Harries<br />
Kenny Ho<br />
Liz Thomas<br />
Photographer Ben<br />
Harries has travelled<br />
worldwide capturing<br />
men’s fashion for the<br />
likes of GQ, Esquire and<br />
Mr Porter. His love of<br />
cinematic photography<br />
and passion for polaroids<br />
often feature heavily in<br />
his work. For this issue,<br />
Ben shot our fashion<br />
story Colour Capital on<br />
location in London.<br />
Giovanna<br />
Dunmall<br />
Giovanna is a freelance<br />
journalist who writes<br />
about architecture,<br />
design, travel and the<br />
arts for publications<br />
such as the South<br />
China Morning Post,<br />
Wallpaper*, The<br />
Guardian and Condé<br />
Nast Traveller. In this<br />
issue, she interviewed<br />
Robert Brooks to hear<br />
about the makeover of<br />
Bonham’s auction house.<br />
Kenny is a fashion editor<br />
and style consultant<br />
based in London. His eye<br />
for sartorial elegance has<br />
led to him contributing<br />
to publications globally<br />
including Esquire and<br />
Tatler. We have Kenny to<br />
thank for the fantastic<br />
styling on our Colour<br />
Capital fashion shoot.<br />
Michele koh<br />
Morollo<br />
Michele began her<br />
writing career in<br />
Singapore in 1997<br />
as a book and music<br />
reviewer. She studied<br />
journalism in London<br />
and had a collection of<br />
short stories – Rotten<br />
Jellybeans – published<br />
during her time there.<br />
Since 2009, Michele<br />
has been writing<br />
about design, art<br />
and architecture for<br />
publications globally.<br />
Read her story Sitting on<br />
Money in our investment<br />
section.<br />
Liz Thomas is a foreign<br />
correspondent, travel<br />
writer and restaurant<br />
reviewer. She now covers<br />
the East Asia region for<br />
the Daily Mail, after<br />
reporting from the<br />
London office for six<br />
years. For this issue, she<br />
interviewed some of<br />
Hong Kong’s leading<br />
restaurant figures for our<br />
foodie feature, Success on<br />
a Plate.<br />
12 RESERVE<br />
THE