hongkong

The hidden seam wholecut.  Saint Crispin’s Trunkshow at the Armoury Landmark Tuesday and Wednesday 23rd and 24th of September 
Sep 18, 2014 / 46 notes

The hidden seam wholecut.  Saint Crispin’s Trunkshow at the Armoury Landmark Tuesday and Wednesday 23rd and 24th of September 

Blocked skyline
Sep 15, 2014 / 27 notes

Blocked skyline

Xrxxxx
Sep 5, 2014 / 450 notes

Xrxxxx

Salvatore Ambrosi at the Armoury HK
Sep 2, 2014 / 84 notes

Salvatore Ambrosi at the Armoury HK

Humidity filter!
Salvatore Ambrosi - Trunkshow at the Armoury Hong Kong September 1 & 2
Aug 29, 2014 / 141 notes

Humidity filter!

Salvatore Ambrosi - Trunkshow at the Armoury Hong Kong September 1 & 2

Braided Tassels in Rusticalf by Carmina
Aug 25, 2014 / 452 notes

Braided Tassels in Rusticalf by Carmina

One of the little alleys of Hong Kong
Aug 25, 2014 / 78 notes

One of the little alleys of Hong Kong

Aug 9, 2014 / 47 notes
More of Jake in the Armoury slim Bedale
May 7, 2014 / 67 notes

More of Jake in the Armoury slim Bedale

Did someone say doppio?
Mar 14, 2014 / 360 notes

Did someone say doppio?

Gloomy days in Hong Kong
Mar 12, 2014 / 93 notes

Gloomy days in Hong Kong

Mar 12, 2014 / 41 notes
Milled on old looms, these amazing pure cashmere throws are lush, full and have an indescribably luxurious feeling against your skin.  This is one of the most exciting items we’ve had in the Armoury for a while!
Mar 7, 2014 / 25 notes

Milled on old looms, these amazing pure cashmere throws are lush, full and have an indescribably luxurious feeling against your skin.  This is one of the most exciting items we’ve had in the Armoury for a while!

Quiet time…
Dec 1, 2013 / 93 notes

Quiet time…

Nov 30, 2013 / 194 notes

Mak’s Noodles is a spot in walking distance to The Armoury in Pedder Building that I spend many a lunch in.  

I tend to gravitate towards street-food type spots in Asia, which to me, possess so much more of the local culture and flavors that they are from.  This joint is no different - two elderly chefs mill about the kitchen seamlessly, working together like they have been kitchen-mates for the past 30 years, constantly putting out tiny bowls of noodles all while cussing heavily about the money they lost or won in the previous horse racing game.  The waiters glare at you when you order, as if you just ordered in gibberish.  Ordering with a gruff canto accent helps them understand your order a bit more - and when the food comes, you marvel at Hong Kong’s smallest bowl of Wonton noodles.  However, by the time you know it, you’ve scarfed down a few bowls of this stuff and probably a side of beef brisket to boot.  Anything other than those two dishes though? Sorry - not on the menu! They only do the few dishes but boy, do they do them well!  Check-out then - Ka-ching!  You’ve just paid how much for that?  Damn!  Walking out and knowing they are charging through the nose for that bowl of noodles makes you feel turned off, but like all dealers of the shady sort - they know you’ll be back for more.  It’s that good.