The Address Sept-Oct 2013

EDITOR’S NOTE
Every issue of The Address is close to our hearts and with each new copy that is
published, we feel compelled to treat it as a special edition. Because that is exactly
what it is to us. It is special.
Gastronomy is the beautiful subject that we have chosen for the September/
October magazine. The word itself sounds similar to the study of stars and otherworldly
concepts which is very often the affect that chefs in every country endeavour
to create: a taste out of this world.
The fascination of food and culture is something that few can resist. Even those
who believe in eating for sustenance can recall the feeling of being enthralled by
food at one stage in their lives or another. Everyone does, it is biological. To deny
it is unnatural.
What is interesting, is the fact that food and its attraction is not simply a question
of taste but also aesthetics, and the subject of aesthetics is a branch of philosophy
behind the appreciation of beauty dating back to the great ancient civilisations.
Appreciating food is a multi-sensory experience often beginning with what we
see. So, with the idea of visual beauty in mind, we had the pleasure of inviting
the top three winners of the Miss Malaysia Tourism beauty pageant to grace the
cover story pages of your magazine. Tropicana invited 18 gorgeous finalists of
the Miss Malaysia Tourism 2013 to an evening reception celebrating the launch
of Tropicana Metropark. In ‘The Game Changer’ segment, we have an interesting
feature on one of the greatest partnerships in fine dining that has proven its
significance beyond the superficial and that partnership is Nobu Matsuhisa and
the great Robert De Niro.
But what was particularly enjoyable during the magazine’s conceptualisation
was the challenge of how to infuse food into our fashion and beauty segments in
a tasteful and meaningful way. As you will discover, the results are remarkable.
There are far too many enjoyable elements for me to describe and as I attempt
to do so, I find myself watering at the mouth. Hence, without further ado I encourage
you to simply get stuck in and have a taste of everything we have to offer.
12 TA | SEPT/OCT 2013