Sunday 16 March 2025 - Monocle Minute | Monocle

Sunday. 16/3/2025

Monocle Weekend
Edition: Sunday

Heady brew

This week we take a seat in Souen in Tokyo, a new project from Shinya Sakurai that’s keeping the city’s tea-shop traditions alive. We also meet a Catalan entrepreneur who is bringing Neapolitan pizza to Barcelona, a Belgian chef who distilled his knowledge into a wine-based apéritif and a French-British writer who believes that some meals are best enjoyed alone. Plus: a Greek dessert that’s bound to impress and a revamped Hong Kong bolthole. Before that, here’s our editorial director, Tyler Brûlé.

The Faster Lane:

The skinny on Marbella

If it’s nearing the end of Q1 then it must be time for my annual reset and, as has become tradition, I’m tapping away on my terrace at the Buchinger Wilhelmi above Marbella. It’s day seven of a nine-day regime that involves 800 cals a day, 10-15km walks, pilates, physio, acupuncture (truly world-class), medical check-ups and daily weigh-ins. According to the latest reading as of 09.27 this morning, I’m on track to be 5kg lighter by the time I fly up to Paris on Tuesday.

Many guests are here for the fasting programme but I rather like the idea of eating and enjoying a sneaky cortado or two while out for my walks. Though I’m no expert, I believe the caloric intake allows me to carry on with much of my work and even be more efficient as I’m so focused and alert given the mountains of ginger and micro-greens. If you’re in need of being beach ready over the coming weeks or months, or just want a little tranquility, then I reckon this is the best thing going in Europe. While I was hoping to leave with a better tan (it has rained here for six days solid), the sun did put in an appearance and allowed for a more leisurely Saturday morning pace through Marbella town proper, down the odd side street and into a couple of new projects.

1.
Marbella’s been on the Monocle circuit for a while now and despite many having an outdated impression of the place (similar to all those grumps who complain about Hong Kong but haven’t been there for years), the city and the surrounding area is without question the capital of Costa del Sverige. The amount of Swedes and Nordic folk in general is staggering, a bit like all the Frenchies in Lisbon. If the cloudy winter has been getting you down in Munich or Montréal and you’re not keen to invest in property in Miami – then this just might be your place. Fans of good modernism can pick up apartments of a sensible scale a few blocks from the beach and I’m convinced that there are fewer couples in Balenciaga trackies with pitbulls than there were five years ago. Then again, they could have been chased away by the rain.

2.
Gentrification is a bad word in too many city halls but if new buyers and fresh energy improves the streetscape and the overall retail offer, who should complain? At the moment the Chinese seem to be giving Inditex a run for their money as a force with the most retail and “service” outlets. Do you really think all those Thai massage parlours are run by nice ladies from Phuket? I don’t either. Marbella’s town centre is currently plagued by too many Chinese bazaars full of shoddy goods but, like the gangsters who’ve been drawn to this stretch of the Med, they’ll soon fade away as they’ll no longer be fit for new apartment owners from Turku and Torekov.

3.
Already tempted to try it for a weekend but don’t want to commit to 800 calories a day? The Marbella Club is still the best game in town and just gets better as it has expanded and opened up into the plot next door: new restaurant, a fresh pool and, of course, a padel court.

4.
Looking for a cosy place to grab some great coffee, clever juice combos and all close to the very good newsstand behind the lighthouse? Then secure a table at Mi Casa Tu Casa. It’s run by a lovely Mexican couple and does some delicious-looking breakfasts. Sadly, the menu was way out of my daily intake zone so I can’t say that I sampled.

5.
Some clever Norwegians have upped the restaurant, interior and design stakes with Forum Marbella – tucked between The Marbella Club and Puente Romano. Think pockets of Pacific Palisades, a bit of Brentwood Country Mart and Montecito and you have the Andalucian version of “know your target, upmarket enclave.” Anchored by the impressive Sandon interiors shop and a branch of Spisa, a smart Swedish local grocery store group, the two-level centre was rammed and there was hardly a word of Spanish spoken.

Finally, a thank you to everyone who wrote such kind words and sent your condolences in the past week. It’s been quite overwhelming to realise how much Ema has played a role in writing these columns over the decades and the connection that develops across pages and screens. As they say in these parts, tack!

Eating out: Souen, Tokyo

Master of ceremonies

Tea master Shinya Sakurai wanted to revive an appreciation for traditional Japanese tea shops without the fuss and esoterica (writes Ben Davis). “You used to be able to smell tea being roasted everywhere but these businesses have been disappearing,” he says. So he transformed a former sweet shop in Tokyo’s Setagaya ward into Souen, which opened in January.

Image: Kohei Take

In contrast to the Sakurai Japanese Tea Experience in the Minami-Aoyama district, Souen presents its brews in a more casual setting. Original seasonal blends are the focus, while various leaf teas, matcha lattes and tea cocktails broaden the appeal.

Image: Kohei Take

Drinks are served in ceramics made by Kagoshima-based potter Shuo Iwakiri. To achieve the perfect spot-hitting brew, Sakurai uses both traditional techniques and tools such as Middle Eastern ibriks (metal pots) and Aeropress coffee filters.

3-17-11 Wakabayashi, Setagaya, Tokyo

Sunday Roast: Berta Bernat

Hounds of love

In 2015, Catalan entrepreneur Berta Bernat opened her pizza business in a converted car park (writes Alex de Royere). Parking Pizza has since expanded to five outposts in Barcelona and two in Madrid. Here, Bernat tells us about starting her Sunday with her love of citrus fruit and walking her dachshunds.

Where do we find you this weekend?
Somewhere in Barcelona playing hockey, padel or golf. Sport is my escape from very busy weekdays at my restaurants.

What’s for breakfast?
I like to start the day with a cup of matcha tea with a hint of raw honey or lukewarm water with lemon and turmeric. About half an hour later I make a French omelette, paired with smashed avocado on toast. I finish my breakfast with a long black coffee.

Lunch in or out?
Always in. The kitchen is at the centre of our house and playing with new ingredients relaxes me. Otherwise, I go to one of my restaurants and eat like any other customer. I want to get a sense of the ambience and note down any improvements that I can make.

Walk the dog or downward dog?
I walk my two dachshunds every morning around the Parc de l’Oreneta. One of them is called Lucio – very stubborn but smart and observant – and the other is Bogey, an affectionate and playful companion.

A Sunday soundtrack?
Y Será Verdad” by Vicente Amigo.

A Sunday culture must?
Susanna Tamaro’s books are all essential reading. And I recently loved Maggie O’Farrell’s Hamnet.

News or not?
I listen to Jordi Basté’s radio show El món on RAC 1.

What’s on the menu?
The seasons shape my cooking, as do my mood and my setting. Right now I’m obsessed with preparing onion soup and roasted meat with Mediterranean herbs. But I particularly like citrus fruits and lemon zest. They never fail to enhance any culinary experience.

Do you lay out an outfit for Monday?
No, that’s for a different type of personality. Engineers, maybe? People who are very well organised and can’t go off-script. I’m exactly the opposite. In every field of life – and especially mine – you need to learn to adapt to any situation and not be overprepared.

Illustration: Xiha

Recipe: Ralph Schelling

‘Bougatsa’ with rosewater and saffron

Northern Greek dessert bougatsa is a filo pie filled with semolina custard. The key is the folding technique, which creates thin layers that give that all-important crunch once baked. Swiss chef Ralph Schelling recommends that you enjoy his version lukewarm with an espresso.

Serves 4

Ingredients
240g butter, melted
250g packet of filo pastry sheets (containing 12 sheets)
150g cane sugar
1 tsp baking powder
½ tsp salt
5 eggs
2 egg yolks
400ml cream
400ml whole milk
50ml rose water
1 tsp vanilla extract
1 tsp ground cardamom, plus more to garnish
¼ tsp saffron powder
Powdered sugar, to garnish
Coarsely chopped salted pistachios, to garnish
Rose petals (optional), to garnish

Method

1.
Preheat the oven to 220C. Coat the base and sides of a non-stick baking dish (measuring about 20cm by 30cm) with a tablespoon of the melted butter.

2.
Brush a filo pastry sheet with a little butter. Fold the sheet accordion-style from one end to create a long strip with folds about 3cm wide. Place the folded filo pastry strip lengthwise in the baking tin, with the folds facing upwards. Repeat the spreading and folding process with the remaining sheets of pastry, placing the strips side by side to fill the baking tin, and drizzle with the remaining butter. Bake for 25 minutes.

3.
Mix the sugar, baking powder, salt, eggs, egg yolks, cream, milk, rose water, vanilla, cardamom and saffron powder well.

4.
Remove the baking tin from the oven and reduce the temperature to 160C.

5.
Pour the mixture slowly over the hot filo pastry, then cover with another layer of filo. Bake for 30 to 35 minutes until the cream is firm and the pastry is golden brown.

6.
Leave to cool slightly and garnish to taste with powdered sugar, pistachios and rose petals.

7.
Cut into pieces and serve.
ralphschelling.com

Buy a copy of ‘Greece: The Monocle Handbook’ for more Hellenic tips and inspiration.

Bottoms up: Midi Apéritifs

All mixed up

Belgian entrepreneur Jules Delaere has worked in some of the country’s top kitchens but it was always beverages that piqued his interest most (writes Annick Weber).

“I realised that there hadn’t been much innovation in the aperitivo category in decades,” he says. “The market was dominated by a few brands that had been using the same formula and recipes for a long time.”

So he quit his sous-chef job and launched a smart line of wine-based drinks, Midi Apéritifs. What sets it apart is its use of quality wines sourced from small southern French wineries, which are then fortified with vacuum-distilled extracts of fresh Mediterranean fruits and herbs. The brand offers something for every palate, from a cassis-infused Classic Red and an apricot-lemony Liquid Sunset to the alcohol-free Ruby Rush. Santé!
midiaperitifs.com

Weekend plans?: Island Shangri-La, Hong Kong

Flex appeal

Last year, Hong Kong’s 544-key Island Shangri-La hotel unveiled the latest step in its lengthy renovation: the revamped Shangri-La Suite (writes James Chambers).

Image: Jimi Chiu

The 222 sq m set of rooms features a generous lounge, a freestanding bar, a 10-seater dining table, a kitchen, his-and-her dressing rooms and a wine cellar. Kuok Hui-kwong, the executive director and chairwoman of the Shangri-La Group, complemented French designer Tristan Auer’s vision with a sense of Chinese opulence.

Image: Jimi Chiu
Image: Jimi Chiu

But in Hong Kong, even the most luxurious of spaces must have flexibility built in. Guests can use one of the two bedrooms as a gym, yoga room or office; larger parties can add an adjoining room. The tropical wallpaper in the private dining area can even be covered for brand events or board meetings.

As hoteliers across Asia ponder the rise of multi-generational travel and its effect on hospitality design, the Shangri-La Suite shows what flexibility can really mean. Now, do you mind? That bathtub is beckoning.
shangri-la.com

For more well-designed urban boltholes and weekend stop-offs, pick up a copy of Monocle’s annual travel special,‘The Escapist’.

Image: Tony Hay

Cooking the books: ‘French Cooking for One’

Going solo

To modern-day diners with a penchant for quick bites and batch cooking, Michèle Roberts’ proposal seems difficult to stomach (writes Claudia Jacob). Could it be that a solo supper doesn’t need to consist of last night’s leftovers? In her recipe book-cum-autobiography, Roberts shares anecdotes about her upbringing in bucolic Normandy and upends the idea that Gallic gastronomy is always best enjoyed in company.

This compact guide to indulgent French fare is a reminder that we don’t have to save the best for our guests. Featuring more than 160 recipes accompanied by Roberts’ ink sketches, this charming paperback is a celebration of quintessential French cooking. Published by London-based publisher Les Fugitives, it’s a gratifying reminder that it’s sometimes the cooking itself that really counts.
lesfugitives.com

Hungry for more? Monocle’s March issue is on newsstands now. Pick up a copy at your favourite newsstand or subscribe today. Have a super Sunday.

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