riverside reverie | the peninsula bangkok

When Rimowa, the LVMH-owned leader in grooved aluminium luggage, decides to collaborate, they don’t mess around. They’ve joined forces with Robbe & Berking, a fifth-generation family silversmith from Flensburg so esteemed their handcrafted work is found on over half of the world’s 200 largest private yachts. This is a brand so obsessed with timeless craft, they even started their own shipyard in 2008 just to build classic wooden yachts.

Together, the two German titans have created the Rimowa X Robbe & Berking Cocktail Case, a limited-edition object of pure, functional luxury with a price tag of €4750.

The exterior is pure, unmistakable Rimowa: a durable, anodised and ribbed aluminium shell, crafted in the brand’s historic Cologne factory. Those iconic grooves, by the way, aren’t just for show; they were inspired by the corrugated metal skin of pioneering 1920s aircraft to add strength while keeping the case light. The case is finished with the signature leather handle, security lock and mirror-polished applications.

But it’s what’s inside that truly elevates it. A custom-made insert holds a trove of 90g silver-plated treasures, all meticulously handmade by Robbe & Berking’s artisans. The set includes a pair of heavy Belvedere tumblers, a cocktail shaker in a design only available in this set, a measuring cup and exclusively designed coasters. Even the Belvedere bar spoon and the two drinking straws were developed in special sizes, just for this project. A silver-care set is, naturally, also included.

This collaboration is a perfect alignment of two brands obsessed with “precision, material authenticity and timelessness.” 

This extremely limited object is available now at all Robbe & Berking stores and online, with a small number also available at Rimowa stores worldwide.

photography. courtesy of Rimowa
words. Gennaro Costanzo

Rhythms in Bali seem to hum beneath everything, whether it’s the sound of the ocean at the Seminyak shore, the crackle of incense. At Desa Potato Head, those rhythms become something tasteful. More than just a beach club, Potato Head is a living ecosystem and creative laboratory of art, music, design and sustainability. A local village where every detail, from the furniture to the cocktails, tells a story about Indonesia’s soul.

Tucked within this community sits Akademi, a small cocktail bar that feels more like an artist’s lab than a lounge. Where glassware is rescued and reborn, herbs are fermented and distilled, and each drink becomes a tasteful exploration of biodiversity.

At the helm is Bina Nuraga, a Balinese born mixologist who started behind a modest bar in Kuta and rose to lead Potato Head’s beverage R&D program. Bina’s philosophy is simple but profound: “Understand every single ingredient, and you’ll learn to love the cocktail itself.” He’s part scientist, part storyteller, a craftsman translating local fruits, ancient tonics and island traditions into contemporary experiences. From arak and jamu to exotic ingredients like salak and mace, his creations celebrate Indonesia’s complexity in its own way, always rooted in respect for the land and its people.

You’re running one of the most popular bars in Bali. How did your journey begin?
My career actually started in the kitchen. I was surrounded by loud, rough chefs and quickly realized this isn’t my world. I asked to move behind the bar, even though I didn’t know anything, just making juices at first. One day, someone asked me if I knew where Potato Head was. Back then, in 2011, there were only two beach clubs. I didn’t know it, so I Googled it, applied and not long after, I joined the team. The rest is history and I’m still here today.

What’s the most valuable lesson you’ve learned so far?
To really know the beverages. To make cocktails that speak to guests. When you mix flavors, spices, and stories in a glass and see someone sip until the last drop with a smile, that’s the best feeling.

You’ve mentioned storytelling through cocktails. How do you bring that to life?
When I joined the Akademi program, one of my first cocktails used soursop, a fruit not many people know or use. I mixed it with jackfruit and orange to create what became ‘Dream Sour.’ When I serve it, I tell guests it’s inspired by my dream of serving people at the bar and introducing them to our tropical fruits. It’s not just a drink, but it’s a piece of our culture.

Akademi collaborates with local producers. How important is that relationship?
It’s everything. We work closely with our own farm and visit often to see what’s growing. Outside of that, we partner only with organic suppliers. It keeps us connected to nature and reminds us that everything starts from the soil.

You often highlight arak and jamu on your menus. What makes these drinks so special to you?
Jamu feels like a blessing, it’s deeply rooted in our culture. It’s thick and bitter, and not everyone loves it in its original form, so we modernize it. We make herb and spice waters with cinnamon, cardamom, and lemongrass to balance it out. It’s all about trial and error and respecting tradition while giving it a new life.

Are there local ingredients you think deserve more global recognition?
Definitely. Mace is one – very aromatic, used mostly in medicine, but it has so much potential in cocktails. Then there’s salak or snakeskin fruit. Some guests think the “snakeskin” is real! It’s actually a crisp, tangy fruit that gives a beautiful layer of flavor. And mangosteen. I make bitters from its dried skin mixed with rosemary and salt, then add it to a margarita. I call it the Mangorita. Sweet, salty and true to Indonesia.

Where do you draw inspiration from outside the bar?
Everywhere. Nature, colors, happy accidents. Sometimes I decide to make a cocktail that’s all white, like the Cloudscape. I observe how people react to drinks, both guests and my team. My colleagues love reading fermentation and cocktail books from around the world, and we experiment together. It’s a cycle of learning and sharing.

How do you mentor young bartenders at Akademi?
We start with the classics where everyone must know the basics first. Then, I challenge them to create something new. But to break the rules, you have to know them well. We focus on hands-on learning rather than too much theory. The ingredients always change, and so do we. 

Nowadays, many mixologists build their presence on social media. How do you balance craft and self-promotion?
For me it’s about being present in real life. I’d rather people know me because of the cocktails I make and the experience they have here. That’s more meaningful.

What do you hope guests remember after having one of your cocktails at Potato Head?
I always want to leave something behind. Sometimes it’s a small cultural element, such as a wristband tied around the glass. It’s a little piece of Bali that goes home with them and a reminder that every drink here tells a story.

Discover more here.

photography. courtesy of Ola O. Smit
words. Dave Lantinga

At the heart of it all, the human experience is the pursuit of connection and comfort. From the daily ritual of a sunset to the echo of laughter from a full table, life’s simplest pleasures are always worth seeking. In travel, discovering a new place with the spirit of home can be hit and miss, but when you find it, your soul will always know. It’s this very concept that embodies the pulse of Villa Ardore in Chianti, Tuscany. Just 40 minutes drive outside of Florence, the region’s rolling hills become the backdrop to a 500-year-old farmhouse transformed into a luxury private villa.

The tranquil getaway is almost always fully booked across seasons, with guests discovering it through word of mouth. Owners Christian Scali and Stephen Lewis worked with architect Massimo Pierattelli to turn their home into a passion project with Italian sensibility and a modern touch. That means spacious rooms and convenient amenities alongside exceptional local food and artisanal design. Fit for 16 people, it’s a serene sanctuary with scenic views from each of its eight rooms. Despite the vastness of the space, Villa Ardore itself is cosy and charmingly rustic, while the contemporary outhouse features a Californian modernity with its abstract art, marble double showers and mini kitchen.

Unlike a hotel, Villa Ardore is designed with connection in mind, offering a bespoke experience. There is a human story behind every design choice and detail. Meals are farm to table, sourced straight from the garden or from locals they’ve known for years, the dinner plates were hand painted by artist Nicoletta Penco, who offers ceramic painting experience in the lush greenery of the villa’s terrace. There is also the skilled and passionate private chef Roberto who serves authentic and fresh Italian cuisine during your stay.  

The family feel of Villa Ardore is in part thanks to its hosts. They’re a dynamic and complimentary duo who welcome guests with their warm spirit and hearty humour. Restful days are centred around long lunches and delectable dinners, with olive oil from the estate  and spectacular wine straight from the 500-bottle cellar which includes both local producers, such as family-owned Poggio Amorelli, and Villa Adore’s very own wine (which is delicious!) The villa garden even has a wood-fire oven where a renowned pizzaiolo holds workshops teaching you how to cook your own custom pizza straight from the stone to your plate. 

When you’re not eating or drinking, the opportunities for leisure are plentiful. The villa offers a wide variety of local experiences but the villa itself is a haven of wellness. Whether that be lounging by the infinity pool under the Tuscan sun, unwinding in the steam of the Roman spa or getting a full-body massage surrounded only by the whisper nature — all of which are accessible whenever you choose. What truly makes Villa Ardore a luxury is its thoughtful curation of life’s most meaningful simplicities: rest and relaxation, quality indulgence, peaceful nature and good company.

Discover more about Villa Ardore here. 
photography. Courtesy of Villa Ardore
words. Shama Nasinde