ISSUE 72015T H E U P DA T ETHE REVEALT H E ROA DTHE REPORTMAKING TURBOMIGHTYB OY R AC E RIntroducing the LexusIS 200t, a faster, morepowerful, and ultimatelymore dynamic version ofLexus’ most popular sedan.The all-new Lexus RX is abold, impressive, muscularmachine. It is put throughits paces at Japan’s equallyimposing Takizawa Dam.On the road with thetalented go-kart driverRashid Al Dhaheri, who, atthe age of seven, is the greatracing hope of the Emirates.SCIENCENON-FRICTIONWith the help of twoGerman scientists, Lexushas developed its ownhoverboard. We report.P27P40P70P84ISSUE N

INTRODUCTIONEver since Lexus got its start more than 25 years ago, we’ve dedicated ourselves to creating vehicles that combine groundbreakingtechnology and quality craftsmanship. This dedication is what hasbeen driving us ever since; it is what has brought us to the forefront of car manufacturing and design.This issue of B E YO N D B Y L E X U S yet again demonstrates ourforward-thinking spirit. In a brand-new magazine section, the Update(p. 27), we introduce the turbo version of one of the most popular Lexussedans we’ve ever crafted: the IS. Elsewhere, in our established but noless novel Reveal pages (p. 40), we unveil the bigger and bolder LexusRX, as it masters the equally imposing Takizawa Dam. And we reporton the Lexus hoverboard – a new and exciting piece of technology created in collaboration with a group of pioneering German scientistswho are developing alternative methods of travel.From road to racetrack, we always aim to exceed expectationswith our grand ambitions and engineering. Our developing interest in the speedy world of motorsports is a good example of thisuncompromising commitment. We like to drive in the fast lane,just like our youngest-ever hero for The Road (p. 66), Rashid AlDhaheri, who, at the age of seven, has been winning go-kart racesworldwide for almost half of his life. Or James Rossiter, Lexus’Super GT racing driver, with whom we caught up at Japan’s iconicFuji Speedway, where he was testing the Lexus RC F GT500.With the seventh issue of B E YO N D B Y L E X U S , we celebrate thededicated faces and pioneering minds who, like us, endeavor to gobeyond the obvious. It’s our pleasure to have you with us on thisfast-paced, 100-page journey.TOKUO FUKUICHIPresidentLexus International

4CONTENTSB E YO N D BY L E X U SC O N T R I B U TO R S5CONTENTSISSUE N 720THEINTELLIGENCEAUTUMN 20 15P U B L I S H E D BYL E X U S I N T E R N AT I O N A LMIKIO HASUIL AURENCE L OWEP H OTO G R A P H E RWRITERMikio Hasui’s background is in art direction,but since he took up photography in the 1980shis award-winning work has been exhibitedworldwide. A self-taught photographer fromJapan, he shot the Lexus RX for The Reveal.E D I TO RALEX MOSHAKISA S S I S TA N T E D I TO RANNICK WEBERE D I TO R S AT L A R G EALICIA KIRBYSAM MITANIADRIAN GAUTRYAN BR ADLEYP H OTO G R A P H E RWRITERNYC-based photographer Adrian Gaut regularly contributes to titles like Vogue andW magazine. For this issue of B E Y O N D ,he flew to Chicago to shoot the Marina Cityparking garage for Pit Stop.Ryan Bradley has written for The New Yorkerand the New York Times Magazine, among othertitles. He took a trip from his hometown of LosAngeles to the Corbis Film Preservation Facility for this issue’s Human Nature feature.S U P P O RT AC TI N S I D E T H E CO R B I SA RC H I V ETHE ICONH A N G I N G GA R D E NWhy a cardboard tree made in the 1950sremains our air freshener of choice.Illustrations by Robert NippoldtC R E AT I V E D I R E C TO RMAURUS FR ASERH U M A N N AT U R E22EDITED AND PRODUCEDBY W I N K R E AT I V EB E YO N D @ W I N K R E A T I V E . C O MAN ELEMENTThe new Lexus NX is filled withinteresting design details – and featuresone of the brand’s most progressive seatsyet. Sam Mitani explains more.Laurence Lowe is a Los Angeles-based writerwhose articles have appeared in GQ and theNew York Times. In Pit Stop, he reports on thestill-valued position of the half-century-oldMarina City parking garage.WINKREATIVE AGN O R D S T R A S S E 188006 ZURICHSWITZERL ANDWINKREATIVE.COM24From an exploration of intelligent luggage to a list of the handiest drivingapps and a musing on Iceland’s extraordinary classical musical scene, The Intelligence is a short, sharp investigation ofglobal trends.T H E G E TAWAYTHE BENDSTrollstigen is known as one of theworld’s most beautiful roads. Britishphotographer David Ryle travels towestern Norway for confirmation.27THE REVEALMAKING TURBOMIGHTYP R OJ E C T M A N AG E RLINA KUNIMOTOThe new Lexus RX is a superchargedversion of its dynamic forebears.Bold but elegant, it is defined bysharp, distinctive lines both insideand out. We take a peek as it drivespast the hulking Takizawa Dam.P I T S TO PC I RC U L A RCITYP H OTO E D I TO RPA O L A C I M M I N OP R OJ E C T D I R E C TO RATSUSHI OKAHASHIDeep underground, in a facility fit for aBond villain, some of the world’s mosticonic photographs are stored at subzero temperatures. Ryan Bradley wrapsup and takes a tour around the CorbisBettmann Archive.54DESIGNERFREDDY WILLIAMSPRODUCTIONC O O R D I N ATO RDA N I E L O ’ K A N E40T H E U P DAT EA R T D I R E C TO RH A N K PA R KP R O D U C T I O N D I R E C TO RJACQUELINE DEAC ON32ALICIA KIRBYG U S T AV A L M E S T Å LWRITERP H OTO G R A P H E RBesides acting as a contributing editor atMonocle, Alicia Kirby has written for the WallStreet Journal and the Sydney Morning Herald.For B E Y O N D ’s Intelligence section, shebrowsed the globe’s cuisines, exploring ourinterest in food fads.Swedish photographer Gustav Almestål, whohas shot for Wallpaper and The Gourmand, developed his interest in food photography duringa stint living in London. He returned to theBritish capital to capture a special dish at theculinary hot spot Barrafina.The Lexus IS – the brand’s most popular sedan – is back, but thistime it’s turbo. We take the IS 200t to the iconic Sixth StreetBridge in Los Angeles.An iconic Chicago residentialdevelopment has decoratedthe Midwest city’s skylinesince it appeared, like anarchitectural mirage, in the1960s. Writer Laurence Lowetakes an intimate look at thestill-brilliant, still-toweringMarina City complex.

THE INTELLIGENCE6CONTENTS5970BLUEPRINTT H E R OA DIN THE DEEPB OY R AC E RIn the field of ocean exploration, PhilNuytten is legendary. Jonah Weiner visitsthe man at his North Vancouver base tolearn about one very special suit.Smart luggage, new Nordic food, next-generation sneakers,and more feature in our roundup of global trends in craft,design, food, style, and technology84THE REPORTSCIENCENON-FRICTIONThought levitation didn’t exist? TwoGerman scientists are out to prove youwrong. Annick Weber meets the teambehind a levitating train – and Lexus’svery own, fully functioning hoverboard.90“IF IT WAS UP TO RASHID,HE WOULD RACE EVERY DAY”THE L ABM A S T E R S O F F O RG E RYIn a factory 250 kilometers from Tokyo,a small team of highly trainedcraftspeople is creating some of the mostcelebrated wheels in the world. SamMitani visits the Takaoka wheel factoryto determine how.98NEED ASMARTERSUITCASE?Page 16Rashid Al Dhaheri is one of the fastest go-kart drivers racing today. He isalso just seven years old. B E YO N D editor Alex Moshakis followed theboy from his Abu Dhabi home circuit to Jesolo, in northeastern Italy,where he competed on a track previously driven by Ayrton Senna, AlainProst, Michael Schumacher, and Lewis Hamilton. Might this be a futureFormula One world champion?AT WO R K W I T H L E X U SAT WO R K W I T H JA M E S RO SS I T E RJames Rossiter is of great importance at Lexus – an experienced racer, he is this yearin the driving seat of the Lexus RC F GT500. Sarah Fournier speaks to the Englishmanabout training and the importance of collaboration.7

8THE INTELLIGENCETHE TRENDTHE DESTINATIONWA R M T O N E SA MILANESE MOMENTAPPSDRIVING TECHTen years ago, who would havebelieved that in the year 2015there would be services atyour fingertips that could tellyou where to get the cheapestgasoline, what route is the mostscenic, and when your parking meter is about to run out?Nowadays the app market issaturated with products that dojust that. Here are three of thebest. —— Liv SiddallLong gone are the days when copper and brass were used uniquely to produce tools and weapons. Now bestowing a soft aesthetic and earthy textureto everything from traditional tea caddies and rustic stationery to designerlighting and sleek candlesticks, warm metal finishes have replaced thehigh shine of chrome and stainless steel. Welcome to a new age of the richertones of brass, copper, and gold. —— Annick WeberCandlestick: Georg JensenCoffee set: OeO Design, manufactured by KaikadoTable lamp: Michael Anastassiades for FlosBowl: Tom DixonPaperweights: Oji MasanoriIllustrations by Giulio MigliettaAn exciting group of recently opened cultural destinations have made Milan, a citywith established art and design credentials, the place to visit this year and nextThe Fondazione PradaDesigned by Rem Koolhaas, a cleverlyrenovated cultural center that features agold leaf-covered tower.Peep-HoleOne of a number of upcomingcontemporary galleries, Peep-Holeis both gallery and lecture destination.Photography by Matthieu Lavanchy9Milan, long associated with art and design, has this yearamped up its cultural offering. Known primarily forthe Salone del Mobile, the lauded annual design andfurniture fair (at which Lexus, through both the LexusDesign Event and Lexus Design Awards, was present), thecity has also spent much of 2015 hosting this year’s worldfair, a six-month festival that until October will explorenew ideas in the areas of sustainability, health, andnutrition. New destinations have sprung up accordingly.In May the Internet went agog at the announcementthat celebrated director Wes Anderson had created animpeccable 1950s-inspired bar and café (above) in theFondazione Prada, a Rem Koolhaas-designed culturalspace that houses expertly curated and notably stylishcontemporary art in a decadent, modern environment.(True to Prada’s philosophy, this transformed distillery,also opened in May, is full of curious, amusing details.One of the building’s towers is covered entirely in goldleaf and is referred to as “The Haunted House.”) Elsewherein the city, nonprofit art center Peep-Hole is putting onfantastic shows and inviting the public to learn moreabout the contemporary art scene via lectures, workshops,and publications. And M Collective, an immersive conceptboutique that opened in June, was built to communicatethe true value of its products for sale. The impressivespace, in the northeastern section of the city, is filled withclothing from up-and-coming labels, new gadgets, andwell-chosen works by artists and designers, all arranged instore not by price or brand but state of mind. Now is thetime to identify exactly what that means. —— Liv SiddallgreenMeterWell-designed greenMeter providesdetailed, real-time feedback on yourfuel usage, allowing you to reducefuel consumption and encouragingenvironmental awareness. 5.99Roadside AmericaThis app is designed to inspire roadtrippers to explore the more than10,000 lesser-known attractions andcuriosities that populate roads in theUnited States and Canada. 5.99HONKThis handy app marks your exactparking location on a map and emitsa honk to alert you when your parkingtime is about to expire. 0.99

10THE INTELLIGENCEESSAYTHE BUILDINGLEXUSFA D ( A N D FA S T ) F O O DH I R O S H I S U G I M OTODOES IT HIMSELFINTERSECT IN DUBAIHiroshi Sugimoto, a Japanese photographer andthe founder of the Odawara Art Foundation, hasin recent years been so openly horrified at thestate of galleries and their interiors that he hasteamed up with Tomoyuki Sakakida Architectand Associates to build his own.Artisanal toast!Ramen!Korean kimchi!Editor-at-large Alicia Kirby investigates – and explains – our love of a good food trendOnce a humble source of human fuel, food hasbecome an overfetishized commodity that unitesthe world’s Instagramming hipster brigade inits desire to categorize every dish into a widertrend. Ubiquitous buzzwords – “artisanal!”“organic!” – are now applied to pedestrianfoodstuffs (think artisanal toast, the deridedspawn of San Francisco’s craft food movement,or organic birch water, the current Cronut of thesoft-drink world). But although fads are regularlymaligned, food trends can be valuable indicatorsof the evolution of our society. Our food choicesreflect our social, economic, and moral values.They define who we are and aspire to be.Take society’s current obsession with ramennoodles, an affordable dish with gourmetcredibility. The meteoric rise in the globalpopularity of its springy noodles and richumami broth boils down to the world’s desireto tap into Japan’s version of soul food. Eatingramen is a humbling and honest act of comfort.Diners appreciate the work required to make thedish. A tonkotsu broth can take a chef more thannine hours to prepare, and years to perfect.The food trends that have longevity are theones that embody a singular focus, impalpablepassion, and superior craft. In an increasinglysuperficial world, diners are looking forauthentic experiences. They’re also looking forsimple, nostalgic comfort foods – fried chicken,hamburgers – served in casual environmentspopular for their democratic sense of community.Food media is a 21st-century phenomenon. Itsupercharges trend turnaround, captures currentsocial fads, and informs those of the future. Takethe health-oriented food and drink sector – itsin-vogue nut milks and cold-pressed juices thatpromise a cleaner, leaner, healthier you as societybecomes increasingly interested in a better qualityof life. Or fermented vegetables, in particularthe punchy Korean kimchi, which tap into anobsession with probiotics for the promotion ofgood gut health for a stronger immune system.Industry purists may roll their eyes at the ideaof food trends as hollow marketing exercises.But the movement toward a position that allowsconsumers to make ethical food choices that canimprove their quality of life is positive – a genuinesign of economic and social progress.—— Alicia KirbyIllustration by Pete GamlenFAVORITE FADSA view of the observatory, whichfeatures a cantilevered deck that looksout at the Pacific Ocean.Sugimoto is making sure that this newarts and culture facility, named the EnouraObservatory, and slated for completion in 2017 inOdawara, on the outskirts of Tokyo, will provideevery piece on display – painting, photography –ample room to breathe. (He openly scorns worksbeing hung anywhere near escalators or on busywalls.) The space will marry traditional Japaneseculture with breathtaking modern architecture.“In today’s grim world of rampant materialismand consumerism,” Sugimoto says, “it’s therevival of these ancient Japanese traditions thatwe need most.”The center will also boast a traditionalthatch-roofed theater, a classical tearoom,and a strolling garden, and the back of thebuilding will feature a viewing platformoverlooking Sagami Bay, a scene Sugimotois famous for capturing in countless longexposure photographs. “I owe a lot to Odawara,”Sugimoto says of the coastal Japanese city. “Myearliest childhood memory is of the sea seenfrom the window of the train to Odawara – thevast Pacific, extending away to a sharp horizonline that snapped my eyes wide open. In thatmoment, I awoke to the fact that I was me, andthat I was here on this earth.” —— Liv SiddallIn November, Dubai will be the first cityoutside Tokyo to host an I N T E R S E C T B YL E X U S outpost (a site in New York willfollow shortly afterwards). Located in theDubai International Financial Centre,the manufacturer’s latest boutiquegallery and retail concept space willfeature a lounge, café, and retail corner,where Lexus-commissioned items aredisplayed for purchase. Wonderwall, theJapanese interior design firm that hasbeen tasked with designing all threeI N T E R S E C T spaces, has created anotherconcept that references the uniquefeatures of Lexus models, immersingvisitors in the brand’s philosophy,aesthetic, and outlook. —— Annick WeberINTERSECT BY LEXUSUnit SR-01, Level PODGate Village Building 7Dubai International Financial Centre,Dubai, in TownEATSHOPZumaRanking on San Pellegrino’srenowned list of the world’sbest restaurants, this chicdestination in the financialdistrict serves sushi andother Japanese staples.Boutique 1With three outlets acrossthe city, Boutique 1 isamong Dubai’s leadingfashion destinations forluxury and avant-gardecollections.XVA Art HotelThis 10-bedroom boutiquehotel in a charming heritagebuilding offers guests shadycourtyards (to escape that sun)and an art gallery in the heartof a historical neighborhood.Gate Village 6, PodiumLevel, Sheikh Zayed Road,Dubai, U.A.E.zumarestaurant.comThe Walk at JumeirahBeach Residence,Dubai, U.A.E.boutique1.comAl Fahidi Neighborhood,Bur DubaiDubai, U.A.E.xvahotel.comSLEEP11

12THE INTELLIGENCE13QUAIL ESCABECHETHE RECIPEServes four as a tapa or two as a main.RAISING THE BARFOR THE QUAIL4 quail, spatchcocked Maldon salt freshly groundblack pepper.A celebrated Basque chef has spent the past decade bringing high-qualitytapas to hungry London diners. Here, Nieves Barragán Mohachointroduces one of her favorite dishesFOR THE ESCABECHEThis escabeche wasmade in eightminutes at Barrafina’sAdelaide Street location,in Covent Garden,central London.Photography by Gustav Almestål400 ml olive oil 200 ml moscatel vinegarA large handful of each, or a selection, of the followingfresh herbs: sage, tarragon, mint, thyme, parsley, rosemary, and coriander 6 bay leaves, fresh if possible20 g pine nuts 100 g sultanas 100 g dried apricots100 g stoned dried prunes.1. Put all the ingredients for the escabeche into a largepan. Warm very gently for 10 minutes, then set aside.(If the heat rises too much, all the delicate aromatics willbe destroyed.) Pour the warm escabeche into a bowl.2. Heat a griddle pan until very hot. Grill the quail forabout 3–4 minutes, skin side down, then turn and cookthe other side for 1.5–2 minutes, or until done. Put thehot quail straight into the escabeche and leave to infusefor 20–30 minutes in a warmish place, turning themhalf-way through.3. Remove the quail from the escabeche and place onserving plates, spooning some of the fruits and herbson top of each bird. Season well with salt and pepperand serve.Barrafina is a name celebrated among Europe’s tapas bars. The dishes created at thethree London branches – the original, in Soho, and its two siblings, both in CoventGarden – are on a par with Spain’s best. Basque chef Nieves Barragán Mohacho has longheaded up the kitchen in the Soho branch that launched in 2007, but she now spendsmost of her time at the newer Adelaide Street outpost, which opened its doors inCovent Garden in 2014. It’s here that you’ll find her signature plate: quail escabeche, atangy dish of meat (or more commonly, fish) cooked, then marinated in a sharp, acidicdressing. Mohacho describes it as “a sort of Spanish chutney, or confit with vinegar”;the recipe is a riff on a meal her mother cooked when Nieves was growing up in Bilbao.“My mum used to make tuna escabeche,” she says, “so this dish has a place in myheart.” She has made the recipe her own, using quail, as some do in the Basque region,and with grape vinegar, herbs, dried fruit, and pine nuts in the dressing. “For me, it’sall about the ingredients,” she says. “I never want to have more than three ingredientsin a dish, but obviously it has to be the right combination! In Spain you have some ofthe best raw ingredients in the world, so why mess with them?” A big advantage ofeating at the Adelaide Street branch is that it’s a bit less busy than the better-knownSoho original, which now has a Michelin star. Neither restaurant takes advance tablebookings, so at peak times there can be a long wait. It’s worth it. Mohacho is a handson chef. Working from an open kitchen, she often talks to diners, asking them whatthey think of the food. “You won’t find many places in London with escabeche on themenu,” she says, “but as soon as you try it you’ll be surprised by how delicious it is.”—— Guy Diamond

14THE INTELLIGENCETECHN E X T- G E NSNEAKERSTHE BITELEXUSQ&ANEW NORDIC FOODG O O DWO O D ' S E N D U R I N G A P P E A LTHE RISE OFS U S TA I N A B L E H OT E L SThere are your average sports shoes – themodels we wear during an early morningjog, say, or to play tennis in the park whenthe weather is nice. And then there are thenext-level sneakers that can make you runfaster, jump higher, reach further. Here arethree technologically progressive sportsshoes – one with shock absorbers! – thatmake all others look slow, cumbersomeand more than a little run of the mill.—— Alex MoshakisBarry SternlichtHotelierThe WindchillThe EL-XMore gloves for your feet than a standard sports shoe,the EL-X, manufactured by Italian sportswear companyVibram FiveFingers, is lightweight, breathable,and durable, and offers users a sensation muchlike running barefoot.The EnkoDesigned in Toulouse, France, Enko is “a new type ofrunning shoe” that offers a “sensation like never before,”the manufacturers claim. A sneaker that translatesabsorbed shock into extra forward momentum, it featuresdifferent setups for ultimate comfort while you walk, jog,or sprint.Meaty Faroese langoustines.Staff pick wild berriesnear the restaurantin Tórshavn.Illustrations by Giulio MigliettaIn 2010 the NBA banned a basketball shoe produced byAthletic Propulsion Labs, an American start-up, becausethe sneaker’s built-in spring system provided players withan unfair advantage. Last summer APL launched its firstrunning shoe, the Windchill, which features a six-springpatented technology designed to add propulsion asathletes toe-off midrun.Thanks to trailblazers like René Redzepi, the popularity of Nordic cuisine hasrocketed in the past decade. New York held its first Nordic Food Festival in2013, and supermarkets around the world have been stacking their shelveswith traditional Nordic treats in response to growing demand. The cuisine’sincomparably fresh ingredients are naturally low in fat, and the curious methodsin which culinary pioneers have been arranging them on plates (and occasionallyrocks) have influenced restaurants worldwide.Despite Norway and Sweden leading the movement, recent whispers amongfoodies suggest a new culinary star in the region: the Faroe Islands. The knot ofDanish islands has attracted a string of famous chefs to sample some of the curiouscuisine on offer, and the restaurant at which they all want a reservationis KOKS.Built by local chef Leif Sørensen in Tórshavn, the islands’ capital city, KOKSembraces the thrilling surrounding landscape and culinary history of theFaroes. “You can have stunning meals all over the world,” says Karin Visth, therestaurant’s sommelier. “But it is increasingly difficult, because of globalization,to have a unique experience.”KOKS serves fresh, seasonal food harvested directly from local land andprepared using a combination of ancient and modern Faroese techniques: drying,fermenting, pickling, curing, and smoking. “Instead of the new, it emphasizes theold,” Visth says of KOKS’ approach. “Our cuisine is about seasonality and makingage-old food delightful to modern palates.”On KOKS’ currentmenu, Visth’s personalrecommendation is ræst,a dish produced using alocal preservation technique.“We also have the bestlangoustines,” she says.“And sea urchins andFaroese cod. Their meat is anunforgettable experience.”—— Liv SiddallPhotography by Robert Wyatt. Illustration by Giacomo BagnaraPicturesque Tórshavn, capital city of the Faroe Islands.Visitors watch a race at Goodwood’s 2015 event.The sheer scale and variety of classic and contemporary vehicles on view atthe annual Goodwood Festival of Speed – crucially moving as well as static,unlike at conventional motor shows – make for a car event like no other.Imagine a lovely English stately home set within massive grounds,whose owner, Lord March, likes nothing better than to convert one of theroads that run through his estate into a temporary racetrack for a longweekend in late June every year. With stands each side from which to viewthe proceedings up close, and access to the pit garages before and after– something Formula One race fans can only dream of – he then invitesthe world’s finest drivers to take turns roaring up Goodwood’s famoushill in F1, Le Mans, and rally cars, as well as on classic motorbikes and innewly released production supercars. This is fun but undoubtedly noisy.For those who prefer subtly surfaced bodywork to carefully calibratedengine notes, the Style et Luxe concours d’élégance is the place to spendtime, where an always wonderfullycurated collection of exotic conceptsand one-off coach-built cars isexhibited on the civilized lawnsoutside the main estate buildings.With its unique setting,unrivaled access, and relaxedThe Lexus GS Fapproach, the Goodwood Festival ofSpeed, which has been expanding insize and scope since its 1993 launch,is now a firm fixture on the globalmotoring calendar; attendance isfast approaching 200,000 over thefour-day extravaganza. Other motorThe Lexus RC F GT3shows may have some of theseelements, but none include them alland combine them as effectively asGoodwood. Its organizers’ claim ofbeing the “biggest motoring gardenparty in the world” is no idle boast.The boundary-pushing Lexus LFA—— Guy Bird15Traveling is no longer just aboutvisiting new places – it hasbecome a way of connectingwith the environment. A boom ineco-friendly hotels is offering amore natural experience of beingaway from home. Barry Sternlicht,founder of the sustainable 1 Hotelsin Miami and New York, revealswhy the future of hotels is green.Q What inspired you to launch an environmentallyconscious hotel group?A Many of us are already living our everydaywith the planet in mind, so I asked myself:Why not extend this trend to the way wearrive, sleep, and relax when traveling? Weworked with sustainable architects to developa high-design, low-impact hospitality conceptthat focuses on simple changes that makelife better – one bed, one plant, and one lessplastic bottle at a time.Q How do you combine sustainability andsophistication?A True sophistication lies in the simple beautyof nature, the use of raw materials inarchitecture, and organic products inside thehotel. We want guests to rethink their needs,showing them that they don’t need to lookfurther than their immediate surroundingsfor inspiration, be it through locally sourcedfood or by partaking in one of our stargazingsessions held at each property. We call it theluxury of enough. —— Annick WeberIN NUMBERSBOOM TIMEAs interest in film grows around China, the numberof cinema screens in the country is booming.Number of screensbuilt annuallyin the U.S.Number of screensbuilt per weekin China

16THE INTELLIGENCETHE EDITI N T H E BAGLost luggage and other travel-related nuisances may soon be things of the past thanks toa new line-up of connected suitcases that promise to offer peace of mind – fromcheck-in to baggage reclaimRemote lockUSB battery chargerSilicon Valley-based technology start-upBluesmart launched the self-proclaimed “world’sfirst smart luggage” in late 2014. Among innovative functions of their eponymous carry-on wasa Bluetooth-enabled remote lock, now foundin most connected suitcases. The system letsusers lock and unlock their bag remotely via acompanion app and secures it automatically whenseparated from the owner and his phone.Mobile devices are key to the functioning of the newgeneration of smart suitcases – users can operateand enable the features of their bag with theirsmartphone or tablet. Manufacturers – from emerging travel solutions provider 24-7 to establishedSamsonite – have built in a remedy for the shortermobile battery life that all this connectivity mayrisk: an integrated USB charger, which rechargesportable devices hassle-free.WifiAnti-theft alertEven if a bag is in the proximity of his owner on atrain, bus or on the way to and from the airport,it doesn’t always mean that it is safe. Samsonite’sGeoTrakR – due to hit the US market this fall – isequipped with an anti-theft alert that tracks howclose a user is to his belongings. The functionsends a message if the suitcase moves over 30meters away from its owner.As the moniker says it, connected bags allow theuser to always be connected – without the roamingfees or the need to share public Wifi networks.The Andiamo IQ by 24-7, for instance, gives itsowner instant internet access via the Wifi hotspotit creates. Like other mobile devices, all high-techluggage is designed to automatically switch toflight-mode once in the air.Digital scaleRimowa and plane manufacturer Airbus recently collaborated to devise a suitcase that canbe checked in online. All travel information, suchas baggage weight (there is an in-built scale) anddestination airport, are recorded on a barcode,displayed on the bag’s in-built screen. Airports willbe equipped with special luggage drop-off machinesthat recognize this barcode, saving passengers timeand avoiding excess weight charges.GPS trackerOne of the main assets of high-tech luggage isthe in-built tracking function, which lets the userfollow the course of his checked bag on hissmartphone. Free-standing trackers, such asLugLoc or Trakdot, are a viable option for thosenot wishing to replace their ‘analogue’ suitcase.These cellular-enabled luggage locators areplaced inside any bag for worry-free travel.17Text by Annick Weber and illustration by Janne Livonen

18THE INTELLIGENCEMUSICAL SCENETHE SOUND OF ICELANDQ&AR U S S I A N FA S H I O N ’ SF O R WA R D M A R C HAlice and Julia RubanFashion DesignersThe interior of Harpa, which gives visitors the sensation of being inside a futuristic iceberg.In five years, sisters Alice andJulia Ruban have gone fromassisting at couture houses

Rashid Al Dhaheri is one of the fastest go-kart drivers racing today. He is also just seven years old. BEYOND editor Alex Moshakis followed the boy from his Abu Dhabi home circuit to Jesolo, in northeastern Italy, where he competed on a track previously driven by Ayrton Senna, Alain Prost,