Parties

Town & Country and Sotheby's Host a Night of Vintage Watch Appreciation

It was a night of exquisite food, fine wine, and great timepieces.
IMAGE PAU GUEVARRA
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Town & Country Philippines partnered with Sotheby's, the world's oldest auction house, for an intimate discussion on vintage watch collecting.

The event was held with some of the city's most discerning watch collectors at The Tasting Room at NÜWA at the City of Dreams Manila.

Scroll down to see how the event unfolded.

A look at The Tasting Room's bright set-up for the evening.


Bottles from Premium Wine Exchange paired perfectly with The Tasting Room's offerings.


A closer look at the bottles of Le Volte dell'Ornellaia.


A simple and modern table setting was set-up for the evening.


See a few scenes before the evening got underway:



Chut Cuerva, Johann Espiritu, and Angela Hsu-Gotuaco


Johann Espiritu, Chut Cuerva, Leo Fores, and Brian Liu


Sotheby's Worldwide Head of Watches Sam Hines and T&C editor-in-chief Yvette Fernandez


Alex Uy, Eaton Ong, Jonathan Que, Jeremy Chuatico, and Paul Chuatico


Rene Nuñez and Patrick Ngsuy


Kevin Benning and Sam Hines


Ailene Litonjua and Penny Laperal


Have a look at the fine timepieces on the watch collectors' wrists:


This brilliant Patek Philippe Nautilus caught our eye.


So did this elegant vintage Cartier...


...Universal Genève from the 1940s.


...Rolex


...this Submariner with a green dial and bezel


...Audemars Piguet


...this Ballon Bleu


...Tudor


...vintage Rolex


...stunning Audemars Piguet


...vintage GMT-Master


...Patek Philippe


...Audemars Piguet


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...Rolex.


City of Dreams' Kevin Benning gave welcoming remarks to the guests.


After, Sam Hines gave a brief overview about vintage watch collecting.


Guests sipped bubbly while waiting for the first course.






To start, a foie gras terrine with figs and black olives was served.


Sam Hines begins the discussion on vintage watch collecting.


He shared what determines the cost of a new watch vs. a vintage watch.


The second course was a lobster bisque curry with apricot.


The main was a Cape Grim beef tenderloin with bordelaise sauce, porcini veloute, potato gnocchi, lentils.


It was served with a white ham salad as well as spinach, beetroot ice cream, and caviar on the side.

Guests enjoyed The Tasting Room's chocolate success for dessert which was served alongside a lychee veloute.


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Paolo Chua
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