The recent launch of the first KompacPlus and Vipp showroom at 24 Duxton Road celebrated a new venture through innovative living solutions designed for an elevated lifestyle.This event marked an exceptional milestone for Hyphenate Holdings, the parent company of KompacPlus (renowned for its pioneering surface materials), especially after their significant rebranding efforts back in 2019.
The evening of 23 September was hosted by key personnel from Hyphenate Holdings including Damien Tan, Edwin Tan and Jansene Alegre. They welcomed Vipp’s CEO Morten Woldum and sales manager Philip Norgaard who flew in from Copenhagen to grace the special event. The night was a special soiree that brought together architecture and design luminaries and visionaries, as well as business associates.
On the following day, a selected number of architects and interior designers were invited to an exclusive Vipp Supper Club – a social event organised by The Habitatt Space. A subsidiary of Hyphenate Holdings, The Habitatt Space operates as the preferred partner of Danish furniture brand Vipp in Singapore and Malaysia. This Vipp Supper Club concept has only been done in Copenhagen, and this was the first time it was organised outside of Denmark.
Guests were welcomed with champagne and canapes at the ground floor lounge which features Vipp’s elegant furniture. They were then ushered to the second floor of the restored shophouse which boasts the brand’s live kitchen. The dining table was set up with exquisite tableware by Vipp. Meanwhile, a string duo serenaded everyone while they sipped more bubbly.
A specially curated contemporary French menu was crafted by one-Michelin-starred Rhubarb Le Restaurante’s chef-owner Chef Paul Longworth. Paul noted that Vipp’s kitchen is of very high quality, especially with the sturdy stainless steel cladding on top. He was also highly impressed with the brand’s timeless tableware and crockery.
Since 1939, Vipp has created long-lasting tools for everyday life including the kitchen system. The brand’s kitchens are filled with carefully considered and functional details and high-quality materials. The V1 kitchen was introduced in 2011, and while refinements have been made over the years, the basic design in steel remains the same.
The dinner started with a refined amuse bouche of scallop marinated in bonito vinegar, served with cucumber dashi skin, creamy taramasalata and buttermilk sauce. This was followed by an airy emulsion of cep and chestnuts topped with French truffle shavings. The next course was succulent toothfish married with soup de poussin and saffron aioli.
Guests were then served a well-executed beef ribeye accompanied by caramelised grapes and figs, laced with light pomegranate jus. All the dishes were paired with a variety of fine wines selected by Rhubarb’s team. The meal rounded off with a beautiful coconut fromage blanc and passionfruit and coconut grenache.
Throughout the evening guests got to learn more about Vipp’s history, heritage and unique products through in-depth yet convivial conversations. Everyone left with indelible memories of this inaugural experience.
For more information, visit: thehabitatt.com or @thehabitattspace
