< Previous40 C EO M I D D L E E A S T AU GU ST 2 0 2 1 TIME | ROLEX Obviously, authenticity is everything when it comes to valuable commodities, and this is certainly the case in the realm of classic cars, which some studies show are nowadays a sounder investment than gold, property or stocks. There’s also the undeniable fact that a classic car is an asset that’ll give you far more enjoyment than monitoring your share portfolio or t’s an interesting fact that an authentic Picasso painting can be valued at over $100m, yet a replica that’s indistinguishable to the naked eye is worth a miniscule fraction of that. The same goes for a diamond versus a cubic zirconia. They both look the same, yet their values aren’t anything alike. LAMBORGHINI’S VINTAGE ACT A combination of art, science and exhaustive detective work, the domain of Lamborghini’s Polo Storico heritage division is a fascinating one managing your investment properties. In line with this trend of escalating classic-car values, premium brands such as Lamborghini, Ferrari, Porsche, Aston Martin, Jaguar et al have set up their own in-house restoration divisions that can not only return vintage models to the same condition they were in when they left the factory, but also provide irrefu- table certificates of authenticity, stating that not even a single component in the car is non-original. Lamborghini’s Polo Storico herit- age division was established in 2015 and has since subjected more than 100 cars to painstaking restorations. Francesco I RESTORATION Keeping it original. Lamborghini’s Polo Storico was established in 2015 and has since subjected more than 100 cars to painstaking restorations BY GAUTAM SHARMA AU GU ST 2 0 2 1 CEO MIDDLE E A ST 41 RESTORATION Stevanin, in charge of Heritage Commer- cial Management at Polo Storico, says the heritage division restores cars made between 1963 and 2001, with the 350 GT, 400 GT, Islero, Espada, Miura and Countach accounting for the majority of restorations carried out so far. “Documentation exists for 90 per cent of cars produced since 1963 and we are now in the process of digitalising it all. We have a collection of nearly all the original production sheets and sales records showing where and to whom each car that came out of the factory was delivered,” says Stevanin, as he opens a large ring binder with yellowing sheets in individual plastic sleeves. “There are also details such as the car’s VIN number, engine number, paint colour, interior trim colour and material (vinyl, rather than leather, was the norm in the early days). The records also show what kind of carburettors, crankcase, sump, pistons (with individual weights), intake and exhaust valves and so forth that went into that particular car. “What I particularly like is the read- ings from the dynamometer that show the power, torque, RPM range. It also shows the tuning for the carburettors… four IDL Webbers in the case of this Miura. Some Miuras were fitted with Bosch spark plugs (depending on what was readily available at the time) while others had Champion plugs, so it’s a matter of iden- tifying exactly what components went into each car and recreating precisely that. Because this was an early Miura – a P400 – the documents show it was fitted with smaller (205mm wide) tyres on 15-inch rims.” At the end of production, each car was thoroughly tested, with the tester recording his name and the date it was tested. There are notes from every phase “THE AIM IS TO RESPECT THE SPIRIT OF THE ORIGINAL AND TO RECAPTURE THAT.” Classic vehicles. The heritage division restores cars made between 1963 and 2001. of testing, covering drivetrain, electrical system, doors and locking system, air intrusion, carpets and seats, lights and so on. When any car is brought in for restoration to Polo Storico, the first step involves detailed research. Stevanin ex- plains, “There are two pillars of certifica- tion – authenticity and originality. When I refer to authenticity, it means that the car in front of me is really that car, with all documentation proving its identity, registration papers and continuous history. We have to see that its VIN and engine numbers have not been molested in any way. “Originality refers more to the techni- cal specification. It’s rare to nowadays find a car that hasn’t already been subjected to a previous restoration else- where, and the level of sensitivity when it comes to originality wasn’t the same in the 1980s or ’90s as it is now. “So, the first step when we receive a car for restoration is to go through all the documentation and then completely dis- assemble it to determine its exact state. When we see that we have a ‘molested’ car in front of us we are often able to get confirmation from one of our suppliers. Usually, it’s case of very fine details… such as an incorrect screw or clip having been used.” Even though modern technology and engineering equipment means parts can now be refabricated with far greater pre- cision than was the case 40 or 50 years ago, Stevanin says the aim is not to make cars better than they originally were. “We are not in the business of improving cars over when they left the factory. The aim is to respect the spirit of the original and to recapture that.” Production tolerances in the 1960s and 1970s were nowhere near as precise as they are now, so restoration projects take this into account to return each car to the state it would have been in when it left the factory. Forget about millimetre- perfect shut lines and ultra-high-quality paint finishes. Stevanin says the spend on a full restoration can range from 230,000 to 450,000 euros, which means you could end up spending more than the cost of a new Aventador. It’s a bewildering amount of cash, but you can begin to see why when you consider that more than 2,000-man-hours goes into the restoration. 42 C EO M I D D L E E A S T AU GU ST 2 0 2 1 Grand. The St. Regis Saadiyat Island, Abu Dhabi was created with thoughtful Mediterranean architecture and a contemporary interior design. SUMBLIME STAYCATION It’s one of the most exceptional beachfront properties we’ve visited and best of all, it’s right here on our doorstep. The St. Regis Saadiyat Island Resort, Abu Dhabi, has everything you need for a truly immersive holiday experience BY JOLA CHUDY V enturing beyond the confi nes of our homes has become a tantalising possibility once again, and if lists denoted by traffi c light colours are still a step too far, then perhaps a holiday in one of the fi nest luxury properties in the region may be the green light you are looking for, to rediscover the sublime joy and restorative power of a change of scene. Nestled along one of the fi nest stretches of beachfront in the United Arab Emirates, The St. Regis Saadiyat Island is magnifi cent against a backdrop of pale EXECUTIVE TRAVELAU GU ST 2 0 2 1 CEO MIDDLE E A ST 43 EXECUTIVE TRAVEL Room with a view. Each of St. Regis’ luxurious rooms is designed to foster the ultimate in relaxation and enjoyment. Opulence. The five -star accommodation is a proud recipient of several awards and accolades from the region and internationally. candlelit dinner for two and reconnect with your special someone, or dive into a crowd-pleasing feast with the family, there’s ample opportunity to make some memo- ries over an exceptional meal. CEO dined at Sontaya, which blends south-east Asian sand, cerulean ocean and endless blue sky. Set in lavish landscaped gardens the fi ve-star resort offers that feeling of having escaped from the everyday, and does so in abundance. Everything here has been designed to instil peace, relaxation and pleasure – from the architecture that nods to the Mediter- ranean (with of course the UAE’s fl air for adding a golden glow of lavishness) to the generous spaces – the soaring lobby, the grand rooms and suites, the restaurants, spa and beach – that invite you to lose yourself and then to fi nd yourself. A trip to Iridium spa offers up the chance to truly submit one’s body and soul to a state of pure bliss. Knots are expertly kneaded away and the soothing hands of highly skilled massage therapists conspire to restore harmony in your being. Glowing inside and out thanks to the carefully blended aromatherapy oils and transfor- mative treatments, guests can then enjoy a secluded Jacuzzi, sauna or steam experience, along with whiling away some precious moments in the relaxation room. Precious moments – and the opportu- nity to make them –abound here. With an impressive portfolio of dining options, whether you wish to enjoy an intimate cuisine in a relaxed yet elegant space; there is also a stylish Buddha Bar, Mediterranean Olea, afternoon-tea Drawing Room and a Manhattan Lounge offering up the ideal spot for an expertly mixed sundowner. With the remainder of the summer – and then weekends beyond that – remind- ing us to punctuate our working lives with downtime, isn’t it time you gave yourself the green light to balance offi ce and the home life with a sense of escapism and adven- ture? We certainly recommend doing so. Marriott.com 376 The number of rooms at the St. Regis Saadiyat Island Resort in Abu Dhabi “ST REGIS SAADIYAT ISLAND IS MAGNIFICENT AGAINST A BACKDROP OF PALE SAND, OCEAN AND ENDLESS BLUE SKY.”44 C EO M I D D L E E A S T AU GU ST 2 0 2 1 SUSTAINABILITY MAKES A SPLASH As more and more companies adopt sustainable practices throughout their organisation, Atlantis Dubai’s brand-new initiative, Atlantis Atlas Project, signals the destination’s commitment to caring for people and planet O nce a trendy buzzword, busi- nesses are waking up to the fact that sustainability isn’t just about ticking boxes in order to satisfy a company’s public relations activities for their corporate social responsibly drives once a year. With the carbon footprint of the travel industry decreasing around the world, a study by the Cornell Hotel Sustainability Benchmarking Index revealed that an average hotel in the capital emits 251.55 kg CO2 emissions per square metre. Consum- ers are increasingly aware of the environ- mental implications of their purchasing choices, which has certainly spurred many industries to make more sustainable decisions in how they operate. Environmentally sound practices form a core of these, and at Atlantis Dubai, a brand new initiative at the aquatic-themed property has been launched to support a long-term vision of how the luxury hotel brand can play a role in supporting marine life – a fi tting purpose for a property abundantly themed around the seas and 65,000 The number of marine animals under the care of Atlantis The Palm Dubai HOSPITALITYAU GU ST 2 0 2 1 CEO MIDDLE E A ST 45 HOSPITALITY Awareness. Atlantis Dubai guests can enrich their stay by connecting to the local environment and doing their part for the planet. Steps. Atlantis Atlas Project is focussing on initiatives such as sustainable and local food sourcing. Atlas Project, is to engage guests in our conservation efforts to help them discover more about the natural world, through our team of trained marine specialists and world-class aquatic environments. We want our guests to experience sustainably sourced and locally grown food, and importantly, see the genuine environmen- tal impact – through our own programmes and through the contributions of our strategic project partners. Atlantis Atlas boasting its own enormous aquarium. “We are proud to be launching the Atlantis Atlas Project, which has been years in the making and publicly marks our commitment to sustainable development,” says Tim Kelly, Managing Director and Executive Vice President of Atlantis Dubai. “The Atlantis Atlas Project consolidates all of the industry-leading work on environ- mental and social responsibility that Atlantis Dubai has already been driving forward, as well as our long-term vision to pioneer educational tourism which cares for people and our planet.” From educational programmes to experiencing sustainable, locally sourced, and organic dining options in nine restaurants – Atlantis Dubai guests can enrich their stay by connecting to the local environment and doing their part for the planet. Designed to drive sustainability across the industry, the project has a long-term roadmap for sustainable, responsible tourism with education at its core. Additionally, for every marine animal experience booked, $1 will be donated to conservation, sustainability, and environmental education initiatives. “Our ambition, through the Atlantis Project is centred around protecting and preserving our natural world through awareness and education – and our journey is just getting started.” Responsible operations at the resort included sustainable and locally sourced produce, including locally produced burrata, locally grown crispy handpicked shiitake mushrooms or organic certifi ed, sustainably and locally farmed salmon carpaccio. Sustainable menus are available at nine of Atlantis Dubai’s signature restaurants. Further initiatives include marine education tours for young and older guests, and a shark and ray breeding programme. The Arabian Carpetshark is a near threatened species and the marine specialist team at Atlantis Dubai breed and release several back into the ocean at Jebel Ali wildlife sanctuary, a protected coastal area with coral reefs, mangroves, and seagrass beds – to help boost wild populations. Atlantis Dubai is one of only three hotels and resorts in the Middle East to have achieved the EarthCheck Silver Certifi cation for its environmental standards and policies. atlantis.com/dubai/sustainability “OUR AMBITION IS TO ENGAGE GUESTS IN OUR CONSERVATION EFFORTS TO HELP THEM DISCOVER MORE ABOUT THE NATURAL WORLD”46 C EO M I D D L E E A S T AU GU ST 2 0 2 1 he kind of artistry that you will be privy to at Tresind Studio almost takes away from the fact that it is all edible. Flame, smoke, dry ice, the visual spectacle is matched only the sensations of flavour that reveal themselves at every mouthful. If you’ve not had a chance to try this one-of-a-kind dining experience then we urge you not to delay a moment longer. It’s the sort of spot that may have you wondering whether your senses had previously been having a nap. In his new menu, Chef of the Year Himanshu Saini showcases his love for the humble yet diverse world of Indian spices, set against a dramatic noir decor that allows the colours and flavours of the spice-led dishes to shine. Come hungry to Tresind because you will enjoy fourteen courses of fine modern Indian fare. That sounds like a lot, but the por- tions are made accordingly, and several of the dishes are mouthful-sized works of art – it seems almost criminal to eat them. Almost, but not quite. The menu features several stand- out dishes including Kebab Scarpetta, served gently bubbling over an indi- vidual flame, paying homage to ‘the best bits of the kebab’; that is, the crumbs of crispy meat and drippings that are left over from the cooking of the kebab. Buckwheat and onion kachori with buttermilk curry ice cream tantalises with its contrast of temperatures and tender duck leg confit, fermented chili and peanut butter enters as the curry component of the multi course culinary adventure. Favourites such as cour- gette blossom chaat mille feuille, butter chicken broth and turnip tartlet have remained on the tasting menu, while the signature pani puri, has evolved into a Jal-jeera puri with sweet potato, preserved lemon and tangerine that puts a spotlight on Chef Saini’s love of cumin. Cinnamon takes centre stage with the Ghee roast crab, cooked inside cinna- mon bark and pink peppercorn. Tresind has rightly garnered accolades and awards for its inventive, creative and passionate approach to the dishes of the subcontinent. Part theatre, part gastro- nomic awakening, Studio by Tresind will leave you feeling as though you didn’t quite know what was possible, and the fact is, you will leave realising that what you had thought possible in terms of gastron- omy was really just the beginning – and here we are already at Chapter 6. Don’t miss the rest of the story. Tresind.com T A SPICE ODYSSEY TRESIND STUDIO DESERVES ITS REPUTATION AS ONE OF DUBAI’S MOST INNOVATIVE RESTAURANTS. AS IT UNFURLS ITS LATEST ODE TO INDIAN FLAVOURS, CEO TAKES A TRIP TO CHAPTER 6 OF A COMPELLING CULINARY STORY By JOLA CHUDY RESTAURANTSAU GU ST 2 0 2 1 CEO MIDDLE E A ST 47 RESTAURANTS DUBAI’S HOTTEST NEW TABLE Always on the look-out for new hot tables at which to impress our most treasured business connections, we came across Hunter and Barrel in Emirates Hills, which offers up the perfect blend of casual ambience with a solid attention to serving up on-point food. A stone’s throw from Dubai Media City and the Marina, it’s conveniently located close enough to make it a good option for a longer lunchtime meeting while avoiding the long commute into DIFC. As CEO is located in Media City, it was a particularly enjoyable bimble around the corner to the new-ish Vida Emirates Hills to welcome our charming business partner for an early dinner to celebrate a new project. Charcoal, that dark and glowing source of magical heat with transformative powers, forms the core concept here, with roasted meat and vegetable dishes seared to perfection above its fi ery might and served up sizzling with fl avour. “We are tremendously excited to be opening our fi rst regional Hunter & Barrel outlet at Vida Emirates Hills in Dubai,” said Rob de Villiers, Regional Managing Director, Seagrass Boutique Hospitality Group. “Having taken Australia by storm, we are confi dent our hallmarks of charcoal roasted meats and vegetables – which have been given a regional spin by Head of Culinary Chef Kamil Bouloot – will become a favourite for diners across Dubai and beyond.” Our evening involves tucking into a craft beverage or two, before the ‘hunter- gatherer’ concept is brought to the table. Open fi re prawns, salads, cured salmon fi llet and burgers are some of the highlights of a menu that feels decidedly like a summer barbecue minus the blackened sadness of forgotten sausages and the sweltering heat and warm drinks. In fact, it’s exactly the right kind of balance of casual yet expertly put together that diners seem to be hankering after.. There’s a daily happy hour and even a remote working space – a combination that may appeal to some, but with 232 seats, there’s a nook or cranny for most predilections, and certainly we found ours. “We strived to ensure Hunter & Barrel’s fi rst restaurant in Dubai stayed true to the brand principles of highlighting local traditions and heritage iconography related to land and sea aspects of hunting. It was essential to highlight fundamentally regional takes on sports and ways of life that are prominent to the native tribes of the region,” said Callie van der Merwe, Founding Partner of Design Partnership Australia. Starchy white linen tablecloths and stiff upper lips are so 2019. It’s 2021 and diners want to relax, to unwind and to have a good time. And at Hunter & Barrell, that’s exactly what’s on the menu. Tasty treats. Quality steak, meats and produce are at the heart of everything on the Hunter & Barrel menu. Relaxed setting. A visit to Hunter & Barrel is a guaranteed celebration of great food, drinks and good company. Want to make a sizzling impression? Head to Hunter & Barrel for a searingly good experience that is casual but never cavalier48 C EO M I D D L E E A S T AU GU ST 2 0 2 1 A WALK ON THE WILD SIDE Weekends are for family, and one of the most magnifi cent properties in Dubai has come up trumps with a brunch that caters to every member of your tribe – get ready for a wild weekend BY JOLA CHUDY W hen it comes to a brunch that ticks the boxes for everyone, fi nding the perfect compromise often means exactly that – you either book somewhere that is all about the kids, which seems to mean that quality dining and a sophisticated ambience segue into hallucinatory colour schemes, screaming infants and indeterminable platters of fried food. Or, you have to suffer the ignominy of other diners’ disapproving glances as fi ne dining fare is rudely interrupted by your wayward progeny being shushed to little effect. VENUESAU GU ST 2 0 2 1 CEO MIDDLE E A ST 49 VENUES Flavours. Guests can choose from a wide selection of gourmet delicacies served across live cooking stations Wholesome fun. Giardino at Palazzo Versace in Dubai promises unique experiences for the entire family that means your bottomless glassware is rarely left empty. The theme, which is stylishly underscored by the tropical green foliage wallpaper, is jungle, and while the food resists the temptation to bow to this topic, the staff certainly don’t, and little people will be entertained by a procession of creatures including dancing giraffes, a gorilla and even a special appearance from a tree-man bearing a special resemblance to Marvel character, Groot. There are craft stations and a show by Magic Phil, which means there is plenty to keep young diners occupied while older ones No longer. At Giardino Brunch, a Palazzo Versace restaurant, seemingly disparate worlds are united in harmony and to great success. First of all, there’s the food, which is abundant but absolutely not at the cost of quality or attention to details. In fact, quite the opposite. Sophisticated seafood platters of lobster, poached prawns, and exceptional Japanese sushi and sashimi (amongst the best we’ve tried, honestly) vie for your attention alongside a spread of international cuisines, an all-important children’s section, and swift table service enjoy plates of exceptional food, the music, and a selection of curated drinks. Palazzo Versace is known for its lavish elegance and superb guest experiences – it was one of few properties that experienced a surge in bookings during the pandemic thanks to its industry-leading safety measures; as one of the swiftest hotels to act to adjust to Covid-19 precautions, it has continued to attract a mix of discerning local and expatriate visitors who return for the perfect blend of escapism, luxury and hospitality. Even your little monkeys are expertly catered for.Next >