Victoria: 2668 posts

Givenchy the couturier was catapulted into stardom by his work with Audrey Hepburn. Their partnership resulted in one of the most distinctive wardrobes in fashion history, from the embroidered gown of Sabrina to the little black dress of Breakfast at Tiffany’s. Equally important was Hepburn’s role in making Givenchy the perfumer. L’Interdit was the first Givenchy perfume, and whether Hepburn wore it or not, she claimed it as her signature fragrance. 

The original 1957  L’Interdit was a floral aldehydic with enough elegance to make one feel dressed up, even if you wore only pyjamas. Think Chanel No 5, but soft, warm and with a delicious strawberry note.

I say was, because in 2005 Givenchy reformulated it. The change was done by perfumer Aurelien Guichard, and it made the fragrance less aldehydic and starchy, but also simpler. Still, as far as updates go, it was decent in that it retained the character of the original. You can read my more detailed review, in which I compare the original and the 2005 version.

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Let me start the new year with a journey and take you to George Town. Located on the Malaysian island of Penang, the city was established in the 18th century by the British East India Company. The population of George Town is diverse, a mix of Chinese, Malay and Indian communities, each contributing its own traditions to Penang’s cosmopolitan blend. One of the most distinctive layers is formed by the Peranakans. The descendants of the Chinese who arrived starting from the 15th century and intermarried with the locals, the Peranakans blend Chinese, Malay and European customs. Their clothing, art and music are distinctive, but even more striking is their cuisine: Peranakan, or Nyonya, food is one of George Town’s main attractions.

I traveled around Malaysia, exploring its scented and culinary traditions, but I kept returning to Penang. It drew me with its diversity, its history, and above all, its food. Penang’s food and scents are the topics of my recent FT column, Pandan: the Perfume of Penang. I explore the most characteristic of all scents in Peranakan cuisine, pandan.

Although the foods I tried in Penang were varied – I’ve written previously about the sheer variety of specialities on offer across its different neighbourhoods – one leitmotif during my explorations was the scent of pandan leaves. The Peranakans mix shredded pandan with rose petals, jasmine and perfume oil to create a home fragrance, but most often, the leaves of this tropical plant are used in their cuisine. Although pandan tends to be described as the vanilla of Asia for its ubiquity in desserts, its fragrance isn’t sweet. When raw, pandan smells green and nutty, but when cooked, it acquires the voluptuous, toasted perfume of basmati rice. To continue reading, please click here.

Photography by Bois de Jasmin

Every year when I sit down to summarize the best of the launches, I look at perfumes I’ve reviewed and check my notes for whether I’ve changed my mind about the ratings. Although one could complain about too many launches, too much sameness in the market, too little creativity, the truth is that some fragrances always stand out and demonstrate that it’s possible to be original and interesting even when it seems that all of the possibilities have been exhausted.

I never intend my best of 2018 lists to be definitive, as they’re highly personal. This year I reflected back on what I wore and selected 12 perfumes I’m planning to keep in 2019. They’re not simply well-crafted and memorable; they also spoke to me and helped me create my own fantasies. This year has been a difficult one, but certain pleasures like books, art, music and perfume could make a big difference on even the worst day.

As always, please share your lists. I look forward to them every time. I wish you lots of happiness and good fortune in the new year. 2018 hasn’t been easy for many of us, but it’s my fervent hope that 2019 will be better in all respects. I thank all of you for visiting these pages, sharing your thoughts with me and being the best readers a writer could possibly wish for.

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Still in time for holiday gift selection, our “Recommend Me a Perfume” thread is open this week. You can use this space to find perfume recommendations, to share your discoveries and favorite scents, and to ask any questions about scents, aromas and flavors.

How does it work: 1. Please post your requests or questions as comments here. You can also use this space to ask any fragrance related questions. To receive recommendations that are better tailored to your tastes, you can include details on what you like and don’t like, your signature perfumes, and your budget. And please let us know what you end up sampling. 2. Then please check the thread to see if there are other requests you can answer. Your responses are really valuable for navigating the big and sometimes confusing world of perfume, so let’s help each other!

To make this thread easier to read, when you reply to someone, please click on the blue “reply” link under their comment.

Photography by Bois de Jasmin

This story is part of my Pakistan travel diaries, describing my discoveries and encounters with inspiring individuals I met during my trip.

Amina Ali is a Renaissance woman. An artist and the CEO of Lahore Children’s Center, she’s also the mastermind behind Delish, a patisserie specializing in elegant, creative cakes. When I first met her, I was so impressed by her range of talents that I had difficulty conceiving how a single person could juggle so many responsibilities. Yet, after spending more time with Amina and exploring Lahore together, I grew to realize that she is very much the denizen of her city, energetic, vibrant and multifaceted.

I first came across Delish through the stories of friends who visited Lahore. “Amina’s cakes are works of art,” said an acquaintance who often travels to this ancient city in the heart of Pakistan’s Punjab province for the Literary Festival. “What’s more, the taste is heavenly,” she added. I grew intrigued when I learned that Amina started her business at the back of her house, teaching herself the art of pastry and cake decor. Whatever I knew about Lahore suggested that such an endeavor wouldn’t be for a fainthearted person.

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