Foodie Issue 37: August 2012

Our new spin on old-fashioned foodwww.afoodieworld.com issue 37 // august 2012

resurrecting the classics

Food TrendsÀ la mode eats

Cuppa ChaAn insider look at Hong Kong’s ubiquitous cha chaan tengs

Publisher Simon Squibb. Editor Alicia Walker. Deputy Editor Jeanne Cheung. Creative Director Helen Griffiths. Designer Evy Cheung. Photographer Gary Mak. Contributors Cruz Macalister, Dimple Motwani, Jen Paolini. Business Development Manager King Ping Choi. Business Development Hannah Dentten. Published by Foodie Group, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Teams Printing Co., Ltd., T 3428 3837. www.afoodieworld.com

To organise an event, an eDM/digital campaign or magazine advertising, get in touch with Hannah Dentten, [email protected], T 2721 2787, F 2540 8390

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intro

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Bonnie Gokson

An enduring symbol

of Hong Kong’s

great taste, the

creator of SEVVA

and Ms B’s Cakery

talks trends p.24

Michelle Garnaut

M Restaurant’s

founder has

over 20 years of

experience with

Asia’s culinary

currents p.24

Lindsey Jang

The co-founder of

Yardbird is making

a significant

splash on HK’s

food scene p.24

Malcolm Wood

One of the

brains behind

Blue Butcher

and Brickhouse

is a trend maker

himself p.24

foodie panel Food-loving folk who've

helped us this month. trendy foodAs I’m slooping up my ramen noodles - that I stood in line for two

hours to devour - while nursing my non-fat, double espresso with extra

foam, and a cake pop sitting on my desk for dessert, it makes me think

perhaps certain food trends really do influence the way we eat. Maybe

not so much the flash in the pan fads like the brief and rapid emergence

of sliders (mini-burgers) but more the bubble milk teas that sailed over

from Taiwan and left a serious culinary mark on the local scene and

practically outnumber coffee shops in this city; albeit in a subtler less

brazen way, they’ve blended seamlessly into the urban

landscape. Inspired by these quiet invaders, in this issue

we have a look at food trends that have left a mark by

talking to those who have witnessed their impact, as

well as those who are currently making an impact on

Hong Kong’s eclectic dining scene.

Alicia Walker, Editor.

[email protected]

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an insider look at Hong Kong’s ubiquitous cha chaan tengs p.38

á la mode

eats that

come and go

faster than

we can taste

them p.24

the latest

news on

restaurants

and menus, p.12

contents

11What I Ate TodayDiane DiMeo tells of her

favourite eats

30Cuppa ChaJeanne Cheung and

Cruz Macalister get their

morning brews at the

local cha chaan teng

22Food WarBattle of the butters.

Peanut butters that is!

24 Food Trends They’re everywhere and

then disappear! Food that

takes the world by storm

then fades into oblivion

In Japan, watermelons are square! Both consumers and businesses found the naturally round shape of the large fruit difficult to stack, so farmers’ began growing watermelons in glass boxes resulting in the new easy-

to-handle cube shape.

Food fact

Contents

36 cover storyResurrecting the classicsOur modern take on outdated recipes

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Did You Know...

In folklore, garlic is used to repel vampires because its strong odour is thought to overpower a vamp’s heightened sense of smell. Today, garlic is actually effective at repelling the real life bloodsuckers: ticks and mosquitoes.

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for starters

for startersFood fun in the August sun

Fine Chinese diningThe Dining Room introduces

another branch this month

in Causeway Bay. Combining

contemporary Chinese culture

with innovative and dynamic

Shanghainese cuisine makes

this a necessary experience for

Chinese food lovers. And for all

you sharers out there, they serve

a variety of platters for you to

sample, all prepared by Deputy

Executive Chef Tony Huang.

Shop Unit G53A, Telford Plaza 1,

Kowloon Bay

Wine on the goWith a concept proven successful

in over 150 countries and a number

of 5-star hotel chains, Entaste has

launched their iPad wine list to the

Asian market. With this list, wine-

lovers can read and learn all about

their favourite wines. The initiative

is also to expand and reach out to

sommeliers and restaurants to track

the wine trend and preferences of

wine-lovers.

www.entaste.com

No more excusesTired of not knowing how to tell your

waiter that you want your dish extra

spicy? Download the new Fonetic

Cantonese translator application

to your iPhone and you’ll no longer

have to worry about not knowing how

to relay your food preferences. An

Android and Blackberry app will be

launched soon as well.

itunes.apple.com/hk/app/fonetic-

cantonese/id485248885?mt=8

Luscious lobsterTosca Vittorio Lucariello has unveiled their summer lobster

menu, featuring crustaceans from all over the world. Chef

de Cuisine Lucariello has created a range of new dishes for

diners to indulge in this luxurious seafood. What’s more,

Tosca has enhanced their existing a-la-carte menu with

delicious additions, ensuring a deep sea dining experience

like no other.

102/F, The Ritz-Carlton, 1 Austin Road West, Kowloon

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GeT DresseDFor the health-conscious,

Dressed brings a uniquely

prepared salad that’s perfect for

the summer heat. Check out the

cold and crisp salmon tartare

salad, topped with delicious

veggies. Complementing the

salad are the special summer

paninis for a healthy light bite.

Shop 2016, 2/F, IFC,

8 Finance Street, Central

something fishySen-ryo is offering a special

seasonal menu of fresh black

cod this August. For a refreshing

accompaniment to the fish,

they have their high-quality

sake on offer as well as expert

recommendations on what

goes best with each dish so you

don’t get too confused with the

immense variety.

Shop B222, Basement 2,

Times Square, Causeway Bay

HoorAY For HAppY HourUntil September, Hooray Bar and Restaurant

is featuring special offers every day of the

week. From Happy Hours to Ladies’ Night to

Gentlemen’s Night, they have something for

everyone. They even have a Rainy Day special to

lighten your mood on the gloomy days.

P502, World Trade Centre, 280 Gloucester Road,

Causeway Bay

Cookie monsters Suffering from a chocolate chip

cookie craving? New cookie

company Honey Pie bakes up

a wide selection of cookies and

muffins, which are hard to resist

and sweetly packaged up for

any occasion. Available on just

24-hours notice, these freshly

baked sweet treats are perfect

for anyone who needs a box of

homemade goodies.

www.honeypiehk.com

BuFFeT BruNCH

Since June, Loong Yat Heen of the Kowloon Hotel has started their

All-U-Can-Eat dim sum brunch with over 50 types of dim sum and

other delicacies. To conclude the meal, diners can choose from some

of the delicious desserts The Window Café has to offer such as their

chocolate fountain, cheesecakes and ice-cream. Open every day, take

an empty stomach and fill it for hours.

2/F, The Kowloon Hotel, 19–21 Nathan Road, TST

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www.ILoveLKF.hk ILoveLKF.hk @ILoveLKF ILoveLKF

Subscribe to our monthly e-newsletter, become our fan on Facebook and follow us on Twitter to stay updated.

what's on this month in and around our favourite lifestyle districts

promotion

LKF | Galleries | Lan Kwai Fong Beer & Music Fest 2012

LKF | Bars and Clubs | JB’s Lounge

3/F, Ho Lee Commercial Building,

38-44 D'Aguilar Street 2537 2011

Established in 1986 and after 25 years of ownership,

Joe Bananas is proud to welcome JB's Lounge to

Lan Kwai Fong. JB's Lounge includes two sides, both

a quiet and classy atmosphere at the whisky bar,

and a dance floor and DJ at the champagne bar.

Drinks available from $50, with 30% discount for

Happy Hours 6-9pm. Every Wednesdays 9pm-1am,

try selected cocktails at just $45.

The famous LKF signature event “Lan Kwai

Fong Beer & Music Fest” returned for the ninth

successive year, bringing fun-filled and beer-

fuelled entertainment performances, interactive

games, live music and beer aplenty. During the

weekend extravaganza, every street and corner

of Lan Kwai Fong was dressed with more than

50 colourful marquees and booths, and the

neighbourhood’s bars and restaurants offered

beers and savoury foods from all over the world.

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www.ILoveSoHo.hk ILoveSoHo.hk @IHeartSoHo

Check out the websites for a full directory of businesses in LKF and SoHo and the latest deals, events and news

promotion

Schoeni Art Gallery introduces new contemporary

Mongolian artists in an exhibition entitled "Urban

Narratives." Curated by Ian Findlay-Brown in

collaboration with Teo & Namfah, artists include

Munkhtsetseg Jalkhaajav, Nandin-Erdene Budzagd,

Urjinkhand Onon and Batzorig Mart. The richness

of their visions and aesthetics makes the group

exhibition a compelling one, and gives a new

perspective on the Mongolian art scene.

soHo | events | urban Narratives @ schoeni Art Gallery

G/F, 21-31 Old Bailey Street 2869 8802

soHo | events | Hayley Legg @ Coast

1/F, Kinwick Centre, 32 Hollywood Road

2544 5888

Pre Summer Sale at The9thMuse!

Only SELECTED items from

exclusive designers will be on sale.

The9thMuse evokes desire through

jewellery and accessories that

are at once alluring, adventurous

and authentic. They differentiate

themselves by focusing on

collaborations; connecting with

customers, designers, global

artisans and advocates.

soHo | Articles | News Flash | pre-summer sale @ The9thMuse

12/F, One Lyndhurst Tower,

1 Lyndhurst Terrace 2537 7598

Catch Hayley Legg performing LIVE every

Wednesday at Coast! Hayley spent a majority of

her youth learning Beatles songs on the piano

and when high school hit she quickly turned

to playing the guitar, claiming she needed an

instrument she could carry. Aside from her

astounding vocal talent, Hayley plays guitar,

bass, drums, piano and the ukulele.

Ale Wilkinson www.thedimsumdiaries.com

Although I usually ignore trends and eat whatever I like, I am intolerant to gluten. Recently I

have noticed that more people suffer the same and there is a growing demand for gluten-free

food in Hong Kong. Slowly, restaurants are beginning to catch on and, I think this will be the

next big food trend to hit our shores.

Jason Tse www.jasonbonvivant.com

With private kitchens and froyo cravings in our past, Japanese ramen seems to be the city's

current food trend. However, I think it will soon be overtaken by casual venues that focus on

organic and sustainable dining concepts. I suspect we will be seeing the use (or abuse) of the

word "artisanal" in association with food in the near future.

Sharon Maloney www.jasmineandginger.blogspot.com

Sous vide has been on the menu of a few restaurants lately and I think this will quickly work its

way to the masses. In the States, they are already talking about portable home sous vide systems,

which may appeal to Hong Kongers short of time and space.

Michelle Ng www.chopstixfix.wordpress.com

It’s hard to tell because HK is such a great arena for testing the waters with new fads. I definitely

feel that sourcing organic produce will continue to be a trend taken up by more restaurants and it

looks like going back to basics, with simple, unadulterated dishes encouraging family-style dining,

could be the next path.

What will be the next big food trend to take Hong Kong

by storm?

Michelle serves up her hearty soup recipe:

Prep time: 5 minutes

Cooking time: 25 minutes

Ingredients:

+ 4 medium potatoes, peeled

and cubed

+ ¾ cup chopped onion

+ 1 small carrot, chopped

+ ¼ cup chopped celery

+ 1 ½ cups chicken broth

+ 3 tbsp butter, cubed

+ 3 tbsp all-purpose flour

+ 2 ½ cups milk

+ 1 tbsp minced fresh parsley

+ ¾ tsp salt

CHuNKY poTATo soup

+ ½ tsp pepper

+ 1 cup grated cheddar cheese/ Swiss cheese

Method:

1 In a large saucepan, combine the potatoes, onion, carrot, celery

and broth. Bring to a boil. Reduce heat; cover and simmer for

12-15 minutes; lightly mash.

2. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth.

Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes.

Stir into potato mixture. Cook and stir until thickened. Add parsley,

salt and pepper. Remove from the heat; stir in cheese until melted.

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foodie online

Follow us on Twitter and

become a fan on Facebook for

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Twitter: @foodiehk Facebook:

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get involved!

Funny food talk on Twitter we giggled over this month

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sweet tweets

@OINKimmaPIG

HANGRY - When you are so hungry, that your lack of food causes you to become angry, frustrated, or both.

@NiceTweets

Before I eat chips I have to

look in the bag for

the perfect one.

@ItsFunnyLife

You are what you eat. Eat skinny people.

@Glorificus917

It's both ridiculous and sad

that I will eat every single donut in the box so they don't go

to waste, yet fruit comes to my

kitchen to die.

@Funny_Truth

"Okay I'm going on a diet." *sees

food* "never mind, I'll start

tomorrow."@JoannaAngel

is there a diet that makes you lose weight, which requires you to eat nothing but carbs, cheese, and alcohol? Because that would be awesome

@iSpeakComedy

My favourite four food groups: Fast, Frozen, Instant and Chocolate

@FunnyJokeBook

Friends buy you food. Best friends eat your food.

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foodie club event

The evening of Thursday 19 July saw more than a few dozen wine-

loving foodies gather at Graze for a night of pleasant chattering and

more importantly, fine wines. Owner and winemaker Georgio Badin

flew from Italy to join us in the special occasion and introduced his

wines to Foodie Club members. Paired with Graze’s delicious small

bites, it was a great night for all and we were charmed by the lovely

conversations nearly as much as the aromatic wines.

Ronco del Gelso wines are available at Amorosso Fine Wines:

www.amorossowines.com

The wines…Ronco del Gelso is a winery located in Cromons, province of Gorizia,

Italy. Started by Giorgio Badin and his family back in 1988, the winery’s

goal is to produce fine wines that are well-typed, ageworthy and

packed with personality. The climate and soil of the region give rise to

a sweet aromatic quality that is full-flavoured rather than acidic, with

a prominent fruit note.

salute!

Sponsored by:

Diane DiMeo, one of the few female international executive

chefs in the world, has come to Hong Kong to promote

her new TLC show Mission Menu. On the show, DiMeo and

the team provide consultation to the owners of struggling

restaurants across the United States and help them launch

new menus and dishes to save their failing businesses.

“I thought about how amazing it would be to be able to

touch so many lives and restaurants, have it televised to

show the world what we do and maybe help save other

restaurants from disasters. People dream to open a

restaurant because they think it’s easy, but they don’t

see the inner workings. They see these pop star chefs

and think they’re going to become that, but what they

don’t realise is that it’s very, very, hard work. There are

thousands of people coming out of school and they’re, at best, go

ing to be a line

cook. Becoming a celebrity chef is difficult, and it's even more so f

or a female, like me.”

Catch Diane DiMeo on TLC’s Mission Menu every Monday at 22:00 on HK Cable TV

(Channel 54), now TV (Channel 213), and bbTV (Channel 317).

What I Ate TodayBreakfast: I had scrambled egg whites with scallions. I made homemade cu

red salmon to go

with that and I had some dry toast. The cured salmon took a week to make with a nice

dry rub on it.

Lunch: I had duck ragu over gemelli pasta and a poached

quail egg on top of that. I had been doing a series of

different types of duck confit and so I decided to make a

ragu sauce out of it. Dinner: Hand-speared veal chops

with a white bean risotto

and red pepper puree. It was for the specials here at the

restaurant, so I had to taste it to make sure what I was

serving was actually good.

Snacks: I try not to snack on anything. I’m pretty small

and I try not to get fat.

What I Ate Today

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Diane DiMeo

Last meal: It would definitely be a bowl of pho and some Vietnamese

summer rolls. I would have some kimchi to go along with that. I would also get some little snails

and fried duck tongue.

Cook around the clock:

Even though I spend 14 hours

a day in all the restaurants

that I work in across New

York City, I still cook at home

every single day for my

husband and myself.

Favourite eatery in HK:

Peking Garden in Alexandra

House because they have the

‘Beggar’s Chicken’, which is

cooked in dirt.

The Principal9 Star Street, Wanchai 2563 3444

Where? In the corner of Star Street is Press Room

Group’s highly sophisticated resto, The Principal.

This side of Wanchai receives minimal footfall on

a Sunday morning and is the perfect way to start a

relaxed, quiet day.

What we’ve tried: The exquisite seven-course

Sunday brunch ($590 per person). At first glance,

everything seemed to be in a manageable, bite-

sized portion but top that with free-flow juice

(champagne if you shell out $100 more) and our

shirt buttons were threatening to pop when the

main courses arrived.

What we like: Chef de Cuisine Jonay Armas has

carefully designed the menu to allow for a feast of

flavours. The cold cuts and cheeses are stellar, as

expected from the group’s reputation among cheese

lovers. The anchovies in vinegar are an absolute treat

for those who are into the salty silvery treasures. There

are several mains on the menu for brunchers to choose

from; we absolutely recommend the very unique pain

perdu with bacon, caramelised banana, maple syrup

and – wait for it – bacon ice cream, a heavenly dish

made to satisfy both your sweet and savoury cravings.

What else is great: The service. Our server was

always on hand to help but never overly attentive. A

few tables down the aisle, a couple were celebrating

their anniversary and received a complimentary

dish on the house. Thumbs up to The Principal for

appreciating that it’s the small things that count.

new restaurants and special menus

&triedtasted

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tried & tasted

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tried & tasted

AMMOAsia Society Hong Kong Center, 9 Justice Drive,

Admiralty 2537 9888

What is it? A former munitions depot created by

the British has been transformed into a cool new

eatery with an extensive cocktail menu.

The place: This restaurant is a stunner. Copper

piping is the central theme of the design and

seamlessly holds this all-glass, high-ceilinged cube

that hangs just over the rich greenery off Hong Kong

Park. Five minutes walk from Pacific Place, AMMO is

currently booked solid for two months, and that only

makes it more enticing to try to score a table.

The menu: Rather limited. The only choices for main

courses are pasta; homemade, beautifully flavoured

pastas, but for anyone gluten-intolerant or looking

to keep off the carbs, there are no options here.

With a weekly changing set lunch menu and a 9pm

tapas menu with plenty of wines by the glass, it’s an

interesting mash-up on offer. The food is delightful,

as is the setting and the service, even if it’s not quite

what you’d expect.

Final note: If you know you’re going for pasta,

you’re going to love this place.

Bubba GumpLevel 3, Peak Tower, 128 Peak Road, The Peak

2849 2867

What’s new: This American eating funhouse has

added ten dishes to their Deep South menu. With

cute names that give a nod to the Forrest Gump

film, you can try out new eats like the Ping Pong

Pesto Pasta, Mama’s Fish of the Day and the triple

threated dessert The Hook, Line and Sinker.

The place: It’s like a guilty pleasure. You wouldn’t

call it your favourite restaurant but somehow you

always get excited by the idea of the perky servers,

saccharine sweet drinks, masses of fried food, ping

pong paddle menus, licence plates to stop or go

and Forrest Gump memorabilia everywhere. If you

like yourself a theme or have yourself a kid, you’ll

love it here. Plus there are those huge glass walls

that reveal the breath-taking views from The Peak’s

vantage point.

The food: It’s good hearty American-sized portions,

so order less than you think you should and share.

Order an extravagant cocktail with an umbrella and

maraschino cherries and don't forget dessert; this

place does amazingly decadent puddings.

Final note: Life may be like a box of chocolates

but at Bubba Gump’s you know exactly what you’re

going to get.

tried & tasted

14

Nico’s Spuntino49 Elgin Street, SoHo 2978 3949

What’s a spuntino? In Italian it means to have a

snack. At Nico’s you can do that but you can also

completely overfill your belly with their menu that’s

busting at the seams with bella cibo.

The Food: Concentrating on dishes from Southern

Italy, including Sardinia and Sicily, the menu offers a

huge variety of pizzas, homemade pastas, meats and

cheeses. From sharing plates of seafood and cured

meats to dishes of suckling pig and t-bone steak,

there’s something for every taste. They even have

a choice of kamut and whole grain pastas for those

who take issue with white wheat.

The place: It’s big, airy and comfy. There’s room to

breathe and offers plenty of long tables and large

booths for group dining. An elegant wall of wine

lines the back of the restaurant and a chilled out bar

area welcomes in the after-work masses.

Final note: It’s a fun, convenient and tasty place

to dine.

il Posto 971/F, 9 Lan Kwai Fong 2186 1817

What is it? Modern Italian, balancing traditional

flavours with innovative techniques for a 100 per

cent Italiano experience.

So, what’s on offer? Daily fish specials, crispy

calamari, rich cannelloni, a Wagyu spaghetti

bolognaise, light and tasty lamb risotto with sugar

peas, a lunch-sized steak and potatoes for a heartier

option, as well as pizzas and lots of seafood. They do

everything well here and make use of fresh, seasonal

ingredients that are the true heroes of each dish.

The space: Ideally placed in the centre of LKF

with a sophisticated yet laid back atmosphere.

The reasonable pricing means we can dine in style

without breaking the bank.

The verdict: Set to become another Foodie

reliable favourite.

Brickhouse20A D’Aguilar Street, LKF 2810 0560

In a nutshell: The new South American street food

joint on the block. You’ll have to go hunting for it

but once you find it, you’ll be rewarded with spicy

flavours and a cool indoor/outdoor bar.

How do I find it? You’ll probably walk up and

down D’Aguilar Street with frustration trying to find

this little hideaway. But hook a turn down the alley

by the Milan Station handbag shop and the smell of

tortillas will guide you the rest of the way.

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tried & tasted

Who eats here? With its huge open windows,

steel tables and whitewashed brick walls, there is

an underground vibe pulsing through the place.

Currently serving in the evenings and late late

night, this casual sanctuary is where all the cool-cat

hipsters are hiding out.

How’s the grub? Using exclusively the freshest,

highest quality ingredients, and with Chef Austin’s

homemade tortillas, the price tag is higher than

you might expect; but if you go in knowing this, you

will only be delighted by the flavours on this menu.

Chunky nachos with to-die-for guacamole, spicy tacos,

sweet pickled vegetables, street corn, beet fries, tuna

tostadas with habanero mustard and three ceviches to

choose from, it’s a South American menu from heaven.

Word of advice: Have one of their jalapeno vodka

Diablas to wash it all down and take a leap of

faith by ordering the watermelon salad with goats

cheese and candied pumpkin seeds; this salad is a

scrumptious work of art.

16

tried & tasted

with candy canes, gingerbread men and other

sweets. Its tearoom upstairs, often filled with

private parties, drips with old-school refinement

decked out in lace tablecloths, delicate wall

finishings and dainty cutlery. (I almost felt like a

corset was called for!)

Best for? Antique Patisserie’s traditional tea sets

are a decadent affair. Like its décor, the tea trays

stick with their traditional English roots but with

imaginative twists to its staple items. The tartar

sauce on finger sandwiches, for example, with hints

of lemon and rosemary; the conventional butter

scones are replaced with creative flavours like earl

grey and walnut and ginger.

Why we’ll be back: For the soon-to-be-

unveiled Chinese milk tea cheesecake and green

tea macaroons!

This month’s reviewer: Joyce Yip spends her life

finding a cure for her travel bug and sweet tooth.

Antique PatisserieG/F Shop C, 2 Mee Lun Street, Central

2542 2816

What’s new? For the hot months, Antique Patisserie

has their summery fruits in check with the new

mixed berry mousse and berry cheesecake – both

sensational plethoras of chewy fruits against soft

backgrounds of mousse and cheesecake. For the more

traditional taste buds check out the concord cake,

which couches an airy mousse with a wall of meringue

that melts in your mouth. The most impressive item

on the menu is their Earl Grey cheesecake. Aside

from earning full points for creativity, the lightweight

treat leaves an unforgettable aftertaste of the English

brew. And no afternoon tea would be complete

without a proper cuppa, as founders Joyce and

Katherine Jay would say. Their newest additions to

their Theordore Tea collection from France are: San

Dante, a green tea with tones of farm fruits like black

currants, strawberries and safflowers; while the Red

Rooibos Tea – which is known to cure insomnia and

indigestion – fills the mouth with an aromatic apple

and caramel.

You eat first with your eyes: Antique Patisserie

tempts your sweet tooth with an entrance stacked

Sugar32/F East, 29 Taikoo Shing Road, Island East 3968 3738

Located on the 32nd floor of

East Hotel, Sugar is a chic and

sophisticated place overlooking

the Victoria Harbour while

sipping a summer cooler. Offering

a selection of house favourites

and snacks, some of the berry

drinks that are served include

the Piscine, a sparkling cocktail

with three berries, and the

Forest Cream, a yummy blend of

blueberry and raspberry.

208 Duecento Otto208 Hollywood Road, Central

2549 0208

With their Berry Mojito, 208

Duecento Otto offer a perfect

fusion of sweet and tangy by

mixing white rum, lime wedges,

fresh berries and mint leaves. For

those with adventurous spirits,

try your hand at the Ellodair,

which deliciously combines a

sweet and refreshing fruity note

with a strong kick of alcohol to

dance all over your taste buds.

Pier 7Shop M, Roof Viewing Deck,

Central Pier 7, Star Ferry, Central

2167 8377

At this waterfront location, diners

can choose from an extensive list

of alcoholic and non-alcoholic

drinks while looking over the

city’s unbeatable skyline. Some

of the best summer cocktails on

offer are the Honey Berry,

Triple Berries and Raspberry

Smash. For those who prefer a

mocktail, try the Berries Supreme,

which combines three delicious

berries, pineapple and is topped

with cream.

Cool down from the summer sun with a cocktail that’s chocked full with fruity goodness. It’s practically healthy!

Berry tasty tipples

&triedtipsy

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The tops floors of the IFC Mall hold some culinary gems with panoramic views. Here’s a few of the best that Finance Street has to offer.

ifc mall

InagikuShop 4001-4007, 4/F, IFC, 8 Finance Street,

Central 3196 8888For a pricey indulgence, try Inagiku. Located inside the Four Seasons, the restaurant is led by sushi chef Takashi Okabe and serves excellent Japanese cuisine with teppanyaki, fresh sashimi,

and light, fluffy tempura dishes on the menu. Of course, the high price tag is accompanied by a spectacular view and

tasteful interiors and atmosphere.

H OneShop 4008, 4/F, IFC, 8 Finance Street,

Central 2805 0638

Contemporary dining experience H One

serves everything from authentic Italian

dishes, risottos and handmade pastas,

to New York-style grills and rotisserie.

Choose from three themed private dining

rooms and immerse yourself in their list

of boutique wines from around the world.

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street view

G BarShop 4009, 4/F, IFC, 8 Finance Street, Central 2234 7739This chic lounge bar offers gourmet snacks and a spacious, outdoor seating area. Try their selection of unique martinis and cocktails and feast on mini-burgers and tapas as you behold the breath-taking skyline across

Victoria Harbour.

IsolaShop 3071-3075, 3/F, IFC, 8 Finance Street,

Central 2383 8765

Enjoy a stunning view of the Hong Kong

harbour on Isola's rooftop terrace whilst

dining on delicious Italian cuisine. Be spoilt

by the restaurant's exquisite selection

of wines. We recommend a tasting of

their crispy, thin-crusted pizzas, with

fresh ingredients and flavours that melt

in your mouth.

RED Bar + RestaurantShop 4012-4018, 4/F, IFC, 8 Finance Street,

Central 8129 8882With its convenient location and prime outdoor area on the roof of IFC mall, RED is well known to be a popular spot for after work drinks. Part of the

PURE group, the restaurant serves up health-conscious dishes of seafood, lean meat, cheese, and vegetables, as well as

catering to hearty meat-lovers.

street view

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level 4

level 3

What’s your favourite cuisine?

Korean food. I love

the immense variety they have

in terms of meat and veggies

as well as their cooked and

uncooked dishes.

Pizza. It’s simple and

it’s the best!

Indonesian food. Their

fried rice, satays and

desserts are AWESOME!

Jackie, Portugese

Macaire, Thai

Mark, Australian

word on the street

20

Seafood! I’ve loved

it since I was a kid. It’s

always so fresh and

there’s a huge variety.

Indian food. I love

their strong and spicy

flavours, which always

hit the spot.

Shanghainese food!

It doesn’t have an

overwhelming taste like

Sichuan food. It’s light,

yet tasty.

Kate, Australian

Michelle, New Zealander

Rosanna, Chinese

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word on the street

foodWARWhose butter’s better? We get four stuck to the roof of our mouths

peanut Butter

SwEEt Ella’S OrganiC $45/255g

City’Super

Around Hong Kong

The only things found in this jar were organic

peanuts and sea salt. Although that is an

appealing thought, the taste and appearance

were somewhat lacking. A layer of oil sat on top

and when mixed in created a very gloopy sauce.

Much blander, thinner and almost woody tasting

with occasional chunks of peanuts throughout.

A few of our tasters liked the texture but the

general consensus was that it had more of a

satay sauce consistency than a butter. Definitely

the cutest looking jar but lacking a distinctive

flavour inside.

FOODIE RATING

PlantErS $29.90/340g

International

Around Hong Kong

The distinguished Mr. Peanut with his monocle

and top hat do make a good start to the buttering

up. We could taste the fact the peanuts in this jar

were roasted and it was a nice feature. Slightly

sweeter than the other butters and bordering

on salty, the smack factor was high with a nice

creamy consistency. This one contained a flavour

that was most honest to the peanut.

FOODIE RATING

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food war

SanitariuM $40.50/375g

ThreeSixty

4/F The Landmark, 15 Queen’s Road Central,

Central 2111 4584

This one was much nuttier, although it wasn’t

necessarily a peanut taste so much as a generic

nut butter. You could also taste oil but it

wasn't at all oily in texture, just flavour. It also

contained a low smack factor. Peanut butter

definitely brings up memories from childhood

and for our Kiwi taster, this was the favoured

spread, simply for nostalgic reasons. But for the

rest of us, we found it a bit salty, oily and not

creamy enough to be the favourite.

FOODIE RATING

SkiPPy $24.90/340g

International

Around Hong Kong

A rich peanut taste, creamy texture and

intense sticks-to-the-roof-of-your-mouth

smack factor, Skippy provided everything you’d

expect in a jar of the favoured sandwich filling of

children everywhere. It was easily spreadable,

delicious on bread, celery and spoon alone, and

contained a good balance of everything that a

good peanut butter should.

FOODIE RATING

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the winner is, skippy

Looking for a replacement p in your pB&J?

Peanuts are not the only ones that can be made into a spreadable slathering of goodness

for your sarnie. If you’re allergic or just don’t like peanut butter, try checking out almond,

sunflower seed, cashew, hazelnut or soy butters.

Alicia Walker chews over the subject of trendy eats with some of Hong Kong’s hippest foodies

Food

24

food trends

SEVVA - Marie Antoinette's Crave.

From fusion and infused, to multi-coloured, mini

and micro, to the fast, slow and froyo; on to foams,

smoke and shape-shifting; it all sounds more like

something out of the X-Files than the past and

present trends of the dining scene, but yet that’s

precisely what we're talking about. Food trends can

sweep through a city like a gale force wind leaving

an indelible mark on the tastes and desires of diners,

while others will be gone without leaving so much

as a spot on the tablecloth. Hong Kong in particular

adopts trends with gusto: molecular gastronomy,

ramen noodles, bubble milk tea and frozen yoghurt

for instance are heavily evident on the current food

scene but what will be next to take over the culinary

landscape? Latin America seems to be seducing the

scene with their tacos and ceviche as Peruvian and

Mexican restaurants are appearing all around us,

inducing saliva and wagging tongues all over town;

pop-up restaurants are all-round pleasers that are

easy to implement; but will these be the next big

thing? And are any of these trends here to stay?

Seasoned restaurateur of M Restaurants and

consummate culinary professional, Michelle

Garnaut muses about HK’s food future:

“I’ve seen every food trend on the planet come and go.

I’ve been here since 1984 when I put strawberries in a

salad and everyone thought that was the weirdest thing

they’d even seen. In Hong Kong there was zero fusion

of Western and Chinese ideas when I first came here,

but now, there is a whole generation of Chinese cooks

who’ve come up through the realms of restaurants and

hotels and this fusion is a trend that’s here to stay. Now

it’s molecular and like many new things, it’s finding its

feet. In many ways, it’s not fully developed. Similar to

fusion, there were some who did it brilliantly and then

lots of others who take it but have no idea how to do

it right. When you move away from traditional things

you get lots of young people who find the freedom

liberating but they haven’t had enough experience and

that is its downfall. But there’s space for everything and

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The former M at the Fringe

M Restaurants' Michelle Garnaut

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food trends

there is a place for it. The molecular trend will make

changes to food and the way restaurants operate.

We [M at the Fringe] were the first restaurant in Hong

Kong to work with an organic farm. I think it's great,

but it’s also pretty limiting in a place where not a

lot grows. I find it a bit of hype and sales talk when

people push things without understanding them. Real

sustainability is about what grows locally and happens

naturally. I think organic is a movement of the rich and

middle class and it's not sustainable.

We had M at the Fringe Club for 20 years when they

began renovating and we lost the lease. It was hard

closing and so emotional. We weren’t just a restaurant,

we were a very big part of the community. We are

always looking for a new location in Hong Kong but

we’ve almost built ourselves into a corner; our Beijing

location overlooks Tiannamen Square and of course

we’re on the Bund in Shanghai, so we have a reputation

for being in remarkable positions and doing outstanding

things. The restaurants are our bread and butter and our

livelihood but I do a lot of other things as well, a literary

festival, a not-for-profit organisation and I think that for

us, and our restaurants, being a part of the community

is part of the business; it’s in our dna.

One of the disappointing things for me is that many

restaurants around the world are being taken over by

a few restaurant groups and it’s a brand. There aren’t

even any people who are connected with the place. I’m

distressed about this trend taking over. In the future, I

think the small plates and the sharing that’s better value

for money will come back at some point. I think there

will be a bit of a backlash to good old-fashioned food.

I’ve been through that a few times in more than one city.

We just want good cooking and straightforward food.

I also don’t like seven different countries on a plate and

I can’t stand too much fuss and arrangement. I go to

restaurants and what I really want is to talk and be with

people; I don’t want to go to the high temples of cuisine

where people take themselves too seriously. Food is one

part of a restaurant, but not the only part. A restaurant is

entertainment, fun, a good atmosphere and good food.”

M on the Bund

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food trends

New on the restaurant scene in Hong Kong

with the juggernaut success of Yardbird,

Lindsey Jang predicts the future:

“I think food trends are interesting because I feel like

they stem from people in the industry being inspired by

each other. But of course, there are always things that

are 100 per cent trend like Kobe beef, boycotting foie

gras, immersion circulators, over-the-top molecular

gastronomy, savoury cocktails and a million other

things I can think of. I believe in quality, simplicity

and approachability. Food should be honest and

unpretentious; it has the ability to bring all kinds

of people together because everyone in the world,

regardless of social standing, loves to eat.

Yardbird has high quality food and drink with great

hospitality and it's all presented in a very casual,

nonchalant manner. We try to make everyone feel

at home in Yardbird; most likely, you’ll see someone

you know there and your server will remember

your favourite dish and drink. We wanted to run a

neighbourhood spot that our customers frequent

two to three times per week and have it be a place to

come to for any occasion or for no reason at all! The

rules we put in place when we first opened were not

normal for Hong Kong diners and we dealt with a lot of

people who didn't understand what we were trying to

accomplish. We are constantly amazed by the people

who now line up to eat at six pm, because we don't take

reservations, and our guests who always so generously

tip our staff because we don't impose a service charge.

It is proof that things can change in HK’s food industry

and that the norm isn't always the best way.

In the future, I see F&B spots being opened and run

by the owner(s). And I hope to see more mom and

pop shops in Hong Kong, rather than large restaurant

groups. I see customers becoming more discerning, and

in turn, demanding better products and better service.

And with that I hope to see the end of the automatic

ten per cent service charge. Front of house staff should

earn your tip and that tip should go to them - it's the

only way to raise the level of dining in HK.”

Lindsey Jang from Yardbird

way with a great deal of effort making the stock and

taking care in every step to make it good, wholesome

and delicious. It's not just dining, it's about the whole

experience of a great lifestyle savoured with all senses!

I have witnessed trends like the molecular gastronomique

with foam in every dish, foie gras (although there are still

places that serve it, it's a bit less now), lava chocolate cakes

and tiramisu in cakes, puddings and cupcakes. But in Hong

Kong’s future, I foresee foods that are less fussy and heavy.

Also good classics revisited and more ways to present

small plates to share, other than Spanish tapas. And a

more relaxed plate with different textures to the bites

with the Americanisation and Asianisation of sauces.”

With two new restaurants, Blue Butcher

and Brickhouse, just opened and more in the

pipeline, as well as the ever-popular PLAY

club, the co-founder with unyielding ambition,

Malcolm Wood, talks trends:

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food trends

Creator of the uber-successful Hong Kong

stalwart SEVVA as well as Ms B’s Cakery and

C’est La B, Bonnie Gokson is known for her

ability to predict and influence the finger of

Hong Kong’s pulse:

“Hong Kong is absolutely exciting with its dining scene.

One can explore the amazing cultural diversity of foods

from every part of the world, plus we have a great

range of authentic Chinese cuisine from all regions.

From street food and local diners, to fun, charming

restaurants and posh fine dining, we have them all. With

everything I do and have created, I have put in 100 per

cent love, passion and care to do it the best I can. I've

always remained true to my philosophy of using the best

quality produce, which is already halfway to creating a

good dish. I also source from around the world to bring

in the best from small farms and places that respect and

honour organic farming. At SEVVA, even for a simple

bowl of wontons, we prepare everything the "slow food"

Ms B's Cakery

Bonnie Gokson

on one plate. I hope we see more restaurants like this

down the road and I think we are ready for it here.”

As a food writer and die hard foodie, I love the way

food trends shake up the scene and open doors to

new eats. My personal vote for a new trend would

go to all-day breakfasts, or more specifically, just

places that serve “Breakfast for Dinner”. Whether

it’s a full fry up, scrambled eggs and salmon on a

bagel, or waffles and blueberry pancakes, I love

breakfast. But I really love it when it’s nowhere

near morning. I’ve already witnessed the creeping

of eggs onto evening menus, served as a sauce or

centrepiece to dishes, so we’re only one tiny food

step away from adding the bacon and toast and it’s

a full-scale trend. Or maybe it’s just wishful

food-dreaming…

To see our Foodie bloggers panel top predictions for

food trends, turn to page 8.

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“I think that molecular dining has been the rage in

Hong Kong recently and rightly so. It’s an art form but

sometimes this food is just not what we crave. Appetite

is all about fulfilling what you crave and this is more

often than not, home-cooking. I believe in farm-to-

table eating. You can’t beat fresh ingredients and

well-treated livestock. Our farm-to-table ethics and

simple but great food make Blue Butcher stand out. We

believe that each ingredient should be well-sourced,

full of flavour and allowed to speak for itself. We

incorporate a few molecular techniques with the food

we like to eat week in week out.

I think Hong Kong lacks good produce that can be

found in cities like London, Paris and New York in

farmers’ markets. Hong Kong locals are starting to

realise this and we are seeing more people trying to get

this message across. I like to eat at restaurants where

the ingredients are fresh and not messed around with

too much. I like three or four well-selected components

Blue Butcher's Belgian Endive Quail with Smoked Grapes

The team at Blue Butcher

30

cuppa cha

cuppa

ChaCruz Macalister and Jeanne Cheung

enjoyed a few pre-rush hour local cuppas in sheung Wan's cha chaan tengs.

Cripsy bun and yuen yeung

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cuppa cha

There’s something comforting and enlivening about

feeling a part of your community, not just feeling

like a local – but feeling like a regular. Caught up

in busy lifestyles we all seem to pursue late nights

and wake up only to rush into the office, which is

where morning traditions and routines can be lost.

The thought of catching up with a friend over an eight

am coffee might seem ridiculous to most of us, but it’s

commonplace on every street corner in Hong Kong.

Cha chaan teng, or tea restaurants, are a Hong

Kong institution. Most mornings you’ll see groups

of animated and chatty folk congregating at rickety

wooden tables, passionately arguing the issues of

the hour, or just catching up on gossip with even

more enthusiasm. The owners and proprietors of

these places know their customers and often join in

the discussion; they know that your sister recently

got engaged and what your stand is on the tobacco

tax increase. It’s a relationship that’s much deeper

than the waitress at Starbucks knowing you like a

caramel latte with soy milk – it’s a community.

Us Foodies are passionate about our own local

community in Sheung Wan, so we set about finding

the cha chaan tengs where we too could become

regulars – and that meant acquiring a taste for

drinking yuen yeung.

The name, ‘yuen yeung’ itself is taken from

Mandarin ducks, birds that in Chinese culture are

a symbol of united love. Usually seen in couples,

the male and female ducks are strikingly different

and this idea of an ‘unlikely pair’ lends itself to

yuen yeung. In Hong Kong, the colloquial usage

covers everything from mismatched socks to the

traditional Hong Kong drink that is a mixture of

coffee and milk tea. Like most other cha chaan

teng staples, it can be served hot or cold and its

quality is dependent on ‘smoothness’. Starbucks

in Hong Kong and Macau attempted to concoct a

Frappuccino version for the masses back in 2010;

the ‘Yuen Yeung Frappuccino Blended Cream’,

which was all very well but undoubtedly the best

way to sample this traditional beverage is at a cha

chaan teng.

We almost tripped over our first discovery, New Hip

Shing Restaurant, an inconspicuous establishment

just off Hollywood Road. Nestled down a side street,

we met Ms Lai who has been working in the industry

for nearly 20 years and her repartee with morning

customers proves it. This crowd are the true-blue

regulars, “I talk with them everyday,” she says,

“it’s important - these people make or break my

business.” As far as yuen yeung is concerned, many

places have their own secret recipes and sacred

ratios of how much coffee to tea. After sampling

several brews in the area, we pressed Ms Lai for

what gives her blend of the drink its unique aroma,

“We dry-roast eggshells before placing them in a

fabric bag and steeping them in the brewing coffee,” New Hip Shing Restuarant

Iced yuen yeung

32

cuppa cha

she reveals. After mixing it with the milk tea she

sneaks in the finishing touch, a tiny slab of butter

to add a little guilty indulgence and ensure

decadent creaminess.

A stone’s throw from Hip Shing is For Kee, another

cha chaan teng, semi-famous among the Sheung

Wan workforce for its pork chop dishes but it also

hosts a bustling morning crowd. Owners Mr and Mrs

Lo have been in the culinary business for over 30

years, and For Kee is their pride and joy. Mr Lo is a

man of few words; he’s the mainstay behind the bar

taking care of orders while Mrs Lo spins a yarn with

customers as the face of the business, “Our regulars

are the backbone to our business,” she says.

We wondered if the proliferation of café culture

had impacted small businesses like these, but our

concerns were snorted at, “How much do they

charge for a coffee? 30 odd? We only charge 12,”

Mrs Lo replied. Ms Lai at New Hip Shing shares

this view, “I haven’t lost any business to Starbucks

or Pacific Coffee – that’s a different clientele

– one that can afford 30 dollars for a coffee.”

Unfortunately, many of these traditional eateries

are still under threat as Ms Lai explains, “It’s the

rent that’s making business difficult. It’s getting

so high in HK that profits margins are very small.”

That’s not to say that establishments aren’t taking

steps for resurgence and just off Gough Street

there’s an outdoor cha chaan teng that offers proof

to that argument. Sing Heung Yuen guarantees

delicious yuen yeung, milk tea, tasty snack morsels

and almost certainly – queuing. Having been open

for nearly thirty years, it’s made a name for itself

amongst Hong Kong locals as well as tourists

and its positive word-of-mouth is a powerful, if

unintentional, marketing tool. As we tucked into the

friendly server’s recommendation of tomato soup

noodles, iced yuen yeung and absolutely heavenly

toasted crispy buns, a group of five sat down beside

us. They recited their orders without so much as a

glance at the menu before giddily gossiping about

their new boss.

As we walked through the doors of our local cha

chaan teng for the third time in a week, the morning

crowd warmly greeted us two frazzled writers as

Ms Lai automatically brought us each a cup of yuen

yeung. We nestled back in the wooden booth at

what has begun to feel like our own secret club,

relishing that even if it’s just for today, we’re just

two regulars tucked in at our local cha chaan teng.

For Kee Restaurant

Shop J-K, 200 Hollywood Road, Sheung Wan

Sing Heung Yuen

2 Mei Lun Street, Central

New Hip Shing Restaurant

7 Wah Lane, Sheung Wan

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where to find us

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Table– Carnegies– Cartus– The Charterhouse– Classified– Delaney’s Wanchai– Duetto– Ebeneezer’s – Flea + cents– Galano Café– Gardeneast Serviced

Apartments– Happy Foot– Hotel Bonaparte– I Love Kitchen

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Shing– The Porterhouse– Starbucks Happy

Valley– Xi Yan

tSt & JOrDan – 798 unit & co.– agnès b. café– Black Stump– Bulldog’s Kowloon– Caffe Habitu Elements– Caffe Habitu Marimar– Caffe Habitu The ONE– Caffe Vergnano 1882– Carpaccio– CHI 279– CHI 314– CHI 393– Delaney’s– Eaton Hotel– Edible Arrangements– El Pomposo– Fat Angelo’s– FINDS– Gateway Apartments– Gaylord Indian

Restaurant

– Grand Central Bar & Grill

– Hotel Nikko– Hotel Panorama– I Love Kitchen K11– Jimmy’s Kitchen – Joia– The Kowloon Cricket

Club– Main St Café– Mes Amis TST – Nanhai No. 1– Nomads– Pizza Express– Spasso– Starbucks:

– Cultural Centre – Elements – Harbour City

– W Hotel– Wildfire Elements– Wildfire

Knutsford Terrace– XTC Tsim Sha Tsui– Ye Shanghai Kowloon

OutlyingiSlanDS – Bookazine Discovery

Bay– Cafe Duvet– MIX HK International

Airport– The Gallery Lantau– The Marco Polo Club

Airport

OthEr lOCatiOnS in kOwlOOn – Amici Mongkok– Caffe Habitu

Festival Walk– Caffe Habitu

Polytechnic University

– The Anne Black-YWCA

– Harbour Plaza 8 Degrees

– I Love Kitchen Kowloon Bay

– The Lodge-YWCA– Mes Amis Mongkok– Pascucci Langham

Place– Pizza Express Festival

Walk– Starbucks apm– Tapaz – Viva Italia

nEw tErritOriES – Cafe Roma– The Bay Bridge– Bene Italian– Chez Les Copains– Crown Relocations– Nine Eagles

Golf Course– Starbucks New

Town Plaza– Yogurtime

From coffee shops and restaurants the length and breadth of Hong Kong, as well as businesses, HQs and serviced apartments, Foodie’s always there for your reading pleasure.

34

food for thought

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12food for thought

Coffee trees produce fragrant

white blossoms that smell like

jasmine, then a year later, the

coffee cherries mature. They are

continually productive and one

plant can be flowering, have

immature beans and mature

berries, all at the same time. Soil,

altitude and climate all affect the

flavour of the beans. The two main

varieties are Arabica and Robusta.

Arabica comes from the original

Ethiopian coffee trees, is mild and

aromatic and accounts for around

70 per cent of the world's coffee

production. Robusta beans result

in a more bitter-tasting coffee with

nearly twice as much caffeine as

Arabica. You'll find Robusta coffee

trees in Southeast Asia and Brazil,

with Brazil being the largest coffee

producing nation.

Always think of Americans

loving a good cup of joe? The

course of coffee’s history was

changed forever thanks to the

famous Boston Tea Party. The

U.S. rebellion occurred in 1774 to

protest against increased British

tea taxes and subsequently

turned the nation into java lovers.

The Americans threw three boat

loads of tea into the harbour and

changed their hot drink of choice

to their now beloved coffee.

Light roast coffee has more

caffeine than dark roast

coffee. This is due to the fact

that the longer coffee is roasted,

the more caffeine is cooked out of

the bean.

Coffee can actually be used

to fuel a car. Though not very

efficiently, an English car called

the ‘Car-puccino’ drove from

Manchester to London using only

roasted coffee granules.

Coffee is good for the garden.

Dousing the remains of your coffee

on ailing houseplants will help

revive them while mixing used

grounds into soil will help plants

grow and prevent slugs and snails

from munching on them.

Food for thoughtAlicia Walker details the man that helps wake

her up every morning: Cuppa Joe

It all began with dancing

goats. Or so the legend says. An

Ethiopian goat herder noticed his

goats became frisky after eating

the coffee cherries from a local

shrub. That goat herder decided

he wanted to dance too; so he

downed some of the berries,

caught the buzz and partied until

the sun came up. Voila, coffee

became the daily drinking fuel of

the future.

In the beginning, coffee was

eaten. African tribes combined

the cherries with fat to form

little balls of energy. Thanks to

the cherries, coffee is actually

considered a fruit though it

is much better known for the

caffeine it contains. Caffeine is a

stimulant that acts on the brain

the same way heroin and cocaine

do, though with a much milder

effect. The physical effects on

the body are complex. Many

stem from its ability to dominate

the chemical adenosine from

binding to the brain receptors,

which if successful would result

in drowsiness; instead a surge of

adrenaline is produced. Caffeine

also effectively bumps up the

levels of the body’s natural

antidepressants, serotonin and

dopamine, leaving people feeling

happier and more empathetic.

All coffee in the world is grown

near the equator. Deemed the

“Bean Belt”, it lies between the

tropics of Cancer and Capricorn.

If you drink it black, coffee is a

no-calorie beverage

Know your mocha from

your macchiato…

Espresso – pressurised hot

water shot through finely

ground coffee

Latte – espresso, loads of

steamed milk, bit of foam

Cappuccino – espresso, bit of

steamed milk, loads of foam

Americano – espresso, loads

of water

Macchiato – espresso, dash of

foamed milk

Breve – espresso, steamed half

and half cream, bit of foam

Flat white – espresso, loads of

frothy milk, no foam

Mocha – espresso, steamed

milk, chocolate syrup

36

recipes

A new spin on old-fashioned food

the classicsresurrecting

lamb wellington

Astier de Villatte Marguerite oval platter. $1,800

Astier de Villatte Victor tiny platter. $750

Mepra 'Raffaello' fork and knife. $160 each

(from Lane Crawford)

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recipes

laMB wEllingtOn

A simpler sampler of the classic dinner party favourite

made with lamb rather than the traditional beef.

Serves 4

Prep time: 1 hour

Baking time: 20 minutes

Ingredients:

+ 400g whole lamb filet loins

+ 200g puff pastry, frozen

+ 1 punnet white button mushrooms, finely chopped

+ 2 shallots, finely chopped

+ 3 sprigs Italian parsley, finely chopped

+ 1 tbsp butter

+ salt and black pepper to taste

+ egg wash

Method:

1 Preheat oven to 180ºC.

2 Season lamb loins, and in a hot sauce pan, sear

in some butter. Remove and set aside.

3 In same pan, place butter, add shallots and

cook for few minutes until soft. Add mushrooms

and cook until all juices come out and

evaporate. Season with salt and pepper.

4 Add parsley and set aside.

5 On a large surface, roll puff pastry to a

rectangle about 10 cm by 20 cm.

6 Spread mushroom mixture, draining all

liquid out.

7 Place seared lamb loins length-wise, add more

salt and pepper if necessary.

8 Roll puff pastry and seal, should look like a

large cigar.

9 Place on baking tray and brush top with

egg wash.

10 Bake until golden brown.

BlaCk FOrESt CakE

With exposed layers, this pudding-from-the-past takes

on a cool and fresh look with updated ingredients.

Serves 8-10

Prep time: 1 hour


Ingredients:

Chocolate sponge cake:

+ 230g cake flour

+ 10g baking powder

+ 6 egg yolks

+ 250g sugar

+ 4 egg whites

+ pinch of salt

+ 110g vegetable oil

+ 1 tsp vanilla essence

+ 110g warm water

+ 150g dark chocolate, melted

To assemble cake:

+ 2 cups black cherries, pitted, fresh or frozen

+ ½ cup Chambord liqueur

+ 500g whipped cream

+ 100g chocolate curls

Method:

Sponge Cake:

You will need 2 non-stick 9” pans


2 In a large bowl, place 4 egg yolks together with

150 grams of sugar, and mix at high speed until

pale and creamy.

3 Add warm water and vanilla, continue mixing.

4 Add cake flour and baking powder, then

vegetable oil until smooth.

5 Add melted chocolate that’s cool to the touch -

DO NOT add chocolate that is too hot. Mix until

well incorporated.

6 In a separate bowl, whip egg whites with pinch

of salt and remaining 100 grams of sugar until

stiff peaks form.

7 Add whipped egg whites to chocolate mixture

and incorporate well.

8 Pour mix equally into 2 oiled non-stick pans and

bake for 25 minutes or until inserted toothpicks

come out clean. Cool completely.

Assembly:

1 Cut each sponge cake into 2 halves, 4 halves total

2 On a cake stand, place 1 half, cut-side-up, brush

with Chambord liqueur, top with some whipped

cream and pitted cherries.

3 Repeat process until all for halves are used.

Place top half cut-side-down. Finish with plenty

of whipped cream and use fresh cherries with

stem for decoration.

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recipes

LSA Oslo cakestand. $690.

Cutipol 'Icon' stainless steel server. $200

(from Lane Crawford)black forest cake

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recipes

BEEF StrOganOFF

Originally a 19th century Russian dish, this hearty

stew has fallen out of favour in recent times. Try our

updated version:

Serves 2


Cooking time: 20 minutes

Ingredients:

+ 400g beef filet

+ 200g sour cream

+ ½ tsp beef bouillon

+ 1 tsp Dijon mustard

+ ½ onion, sliced

+ 10 white button mushrooms, sliced

+ 2 tbsp butter

+ salt and black pepper to taste

+ 500g cooked pasta

Method:

1 Slice onions, mushrooms and cut beef filet into

thin slices. Season beef with salt and pepper

2 In a large frying pan, add 1 tablespoon of

butter and sauté onions until soft. Add beef

slices and cook for 5 minutes.

3 Add mushrooms and continue cooking for

another 3 minutes.

4 Add sour cream, mustard and beef bouillon

until well incorporated.

5 In a separate pan, heat 1 tablespoon of butter

and add cooked pasta (fettuccini works best).

Toss gently.

6 Serve beef stroganoff atop the pasta.

Seletti 'Cecilia' Hybrid porcelain soup bowl. $590

Bugatti glamour table knife and fork. $90 each

Chilewich 'Brocade' placemat. $240

(from Lane Crawford)beef stroganoff

40

recipes

vitello salmone

VitEllO SalMOnE (ChillED VEal with SalMOn MayOnnaiSE)

An unlikely combination of flavours that demands

a resurgence, using salmon rather than the typical tuna.

Serves 2

Prep time: 1 hour

Cooking time: 1 hour

Ingredients:

+ 300g veal loin, whole

+ 1 cup beef or veal stock

+ 1 cup dry white wine

+ 3 peppercorns

+ 1 bay leaf

+ 2 egg yolks

+ ½ cup olive oil, extra virgin

+ 1 lemon

+ ½ tsp anchovy paste

+ ½ tsp Dijon mustard

+ 100g can of salmon

+ 6-8 capers, chopped

+ sprinkle of paprika

Method:

1 In a medium sauce pan, add stock, white wine,

pepper corns and bay leaf. Add veal and simmer

for 45 minutes or until tender. Set aside to cool.

(This can be done ahead of time, even a day

in advance).

2 For the salmon mayonnaise: in a blender or

mixer, add egg yolks and olive oil until well

incorporated, then add salt and the juice of one

lemon wedge and Dijon mustard. Add drained

tuna and anchovy paste. Should have the

consistency of a thick sauce. If too runny, add a

drizzle of olive oil.

3 On a large serving platter, place thin slices

of cool or chilled veal, and add salmon

mayonnaise. Sprinkle with chopped capers,

paprika and extra lemon wedges.

Seletti 'Isaura' Hybrid

porcelain dinner plate. $490

Chilewich 'Faux Bois' placemat. $150


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prawn cocktail

Prawn COCktail

We took this revamp very literally and made an actual

libation out of this out-dated starter.

Serves 1


Ingredients:

+ 2 oz Clamato juice

+ 2 oz vodka

+ 2 drops Tabasco sauce

+ 2 drops Worcestershire sauce

+ 6 black pepper to taste

+ half a lemon

+ small sprig of celery

+ 1 prawn with tail

+ ice cubes

Method:

In a cocktail shaker, pour 6 ice cubes, Clamato,

vodka, Tabasco, Worcestershire sauce, black pepper

and lemon juice. Shake vigorously and strain into a

chilled martini glass. Garnish with a chilled cooked

prawn and celery.

Check out our web

exclusive recipes, including

this Peach Melba, at

www.afoodieworld.com

Miranda Watkins Design

Martini cocktail set. $6,200


42

how too

how to...

1. Remove the legs and claws from the crab by

breaking them off at the joints.

2. Using one of the claws, grab and pull back the

triangle-shaped apron found on the abdomen,

removing it completely.

3. Turn the crab over and pull upward on the shell

from the back of the crab peeling it forward.

4. Remove spongy gills at front of crab and discard. 5. Grab each side firmly and bend in the middle,

breaking in half.

6. Each channel has meat that once controlled

each of the legs. By breaking each of these thin

layers of shell you gain access to the channels for

meat inside.

7. Pull the meat from each channel. You can also

use the pointed tips of the crab legs as picks to

remove the meat.

Foodie Deals

Here is a small sampling of the many deals that

you can redeem with your Foodie Club card:

+ Pantry Magic: $100 off a purchase over $500

+ Edible Arrangements: 10% off and free

delivery in Central

+ SoHo Wines and Spirits: 10% off full

priced items

+ Azure: 15 % discount

+ Frites: 10% discount

For a list of all the current deals and to sign up

to Foodie Club go to www.afoodieworld.com/club

and start reaping the rewards!

Sign up to begin enjoying the benefits today!

afoodieworld.com/club

Joinfoodie clubFoodie Club is the must-have membership for anyone

who considers themself a foodie. Not only is Foodie

Club FREE to join, but once you’re in, you will benefit

from all the exclusive Foodie Club Deals as well as

VIP access to our Foodie Club Events. Become a

member and see what all the hype is about!

Foodie events

Foodie Club members benefit from VIP access to all

our Foodie Events. From chocolate making classes and

wine and cheese nights, to gourmet dinners and cocktail

mixers, bring a few friends along or come solo to meet

fellow foodies in Hong Kong. If you love eating great

food and meeting great people, Foodie Club is for you!

Foodie Club members gain access to exclusive deals

all over Hong Kong. More deals are added every

month, so check the current issue of Foodie, or our

website, for all the latest and greatest offers that

Foodie Club brings!

43

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promotion

Breakfast at Tiffany’s

dinner and a movie:

Loosely based on Truman Capote’s much loved work of fiction,

Breakfast at Tiffany’s follows eccentric New York socialite, Holly

Golightly, through this bittersweet boy-meets-girl love story. Filled

with witty dialogue and stylish settings, this film is a classic that’s

high on fashion; but don’t forget about the food - it’s all in the title.

Window-shopping for jewelry while sipping coffee and munching on

pastries sounds like an idyllic way to start any morning.

Start yours in similar fashion with a homemade blueberry Danish.

BluEBErry DaniSh

Serves 8



Ingredients:

+ 2 sheets puff pastry,

defrosted

+ 8oz cream cheese

+ 3 tbsp sugar

+ 1½ tsp vanilla extract

+ ½ cup blueberry jam

+ 4oz white chocolate, melted

Method:


2 Grease a baking tray. Unroll pastry on a lightly floured surface.

Divide each sheet into quarters.

3 Beat together cream cheese, sugar, vanilla extract and white

chocolate until fully incorporated and fluffy.

4 Place 2 spoonfuls of mixture in the center of each pastry

square. Place 1 spoonful of jam on each cream cheese dollop.

5 Pull corners of the pastry towards the center and

pinch together.

6 Bake for 20 minutes, until pastry is golden brown.

44

dinner and a movie

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afoodieworld.com

Where Hong Kong's food loving folk come to dine, devour and dish up all things Foodie

Missed the last issue? See it online

on afoodieworld.com this month

All New Franco-SpanishFoodie Chef Luis Porras partners with LUX Bistro & Bar's Executive Chef Alex Liu to create an exciting new menu of delicious regional cuisine. Check out the details on afoodieworld.com!

All this and more on www.afoodieworld.com

Something for the kids!This summer, the Hong Kong SkyCity Marriott is bringing back the Junior Marriott Master Chef classes, led by Resident Pastry Chef Dick Chan, to teach your precious ones how to make, decorate and plate the Marriott’s signature High Tea tower. Find out more on our website!

Feeling sinful?Our Fried Banana À La Mode recipe is bound to fill you up with soft, fruity goodness as well as cool you off this summer. This dessert is so easy to make and we have the recipe on our website!

What is Shochu? Let Foodie enlighten you with more details about this little-known alternative to sake in our web exclusive feature!

46

directory If it’s in the issue, it’s on this list.

directory

Edible Arrangements

2385 0158

www.ediblearrangements.com

Porterhouse

2553 3765

www.porterhouse.com.hk

04 for startersThe Dining Room

Shop Unit G53A, Telford Plaza 1,

Kowloon Bay

2348 2299

Dressed



2295 4848

Entaste

www.entaste.com

Fonetic Cantonese Translator

itunes.apple.com/hk/app/fonetic-

cantonese/id485248885?mt=8

Hooray Bar and Restaurant

P502, World Trade Centre,

280 Gloucester Road,

Causeway Bay 2895 0885

Honey Pie

www.honeypiehk.com

Loong Yat Heen

2/F, The Kowloon Hotel,

19–21 Nathan Road, TST

2734 3722

Sen-ryo

Shop B222, Basement 2,

Times Square, Causeway Bay

2506 9366

Tosca Vittorio Lucariello

102/F, The Ritz-Carlton,

1 Austin Road West, Kowloon

2263 2080

12 tried and tastedAMMO

Asia Society Hong Kong Center,

9 Justice Drive, Admiralty

2537 9888

Antique Patisserie

G/F Shop C, 2 Mee Lun Street,

Central 2542 2816

Brickhouse

G/F, 20A D’Aguilar Street, Central

2810 0560

Bubba Gump

Level 3, Peak Tower,

128 Peak Road, The Peak

2849 2867

The Principal

9 Star Street, Wanchai

2563 3444

Nico’s Spuntino

49 Elgin Street, SoHo

2978 3949

16 tried and tipsyPier 7

Shop M, Roof Viewing Deck,

Central Pier 7, Star Ferry, Central

2167 8377

Yardbird

The Principle

Bubba G

ump

Antique Patisserie

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12directory

208 Duecento Otto

208 Hollywood Road, Central

2549 0208

Sugar

32/F East, 29 Taikoo Shing Road,

Island East 3968 3738

18 street viewG Bar



2234 7739

H One



2805 0638

Isola

Shop 3071-3075, 3/F, IFC,


2383 8765

Inagiku

Shop 4001-4007, 4/F, IFC,


3196 8888

RED Bar+Restaurant

Shop 4012-4018, 4/F, IFC,


8129 8882

20 word on the streetBookazine

Across Hong Kong

www.bookazine.com.hk

Graze

143-145 Bonham Strand

Sheung Wan 2850 7766

www.graze.hk

24 food trendsBlue Butcher

108 Hollywood Road, Central

2613 9286

Brickhouse

G/F, 20A D’Aguilar Street, Central

2810 0560

C’est La B

Shop 3, 110-114 Tung Lo Wan Road,

Tai Hang 2806 8168

Mrs. B’s Cakery

39 Gough Street, Central

2815 8303

SEVVA

6-14A Chater Road, Central

2537 1388

Yardbird

33-35 Bridges Street, Sheung Wan

2547 9273

30 cha chaan tengFor Kee Restaurant

Shop J-K, 200 Hollywood Road,

Sheung Wan

2546 8947

New Hip Shing Restaurant

7 Wah Lane, Sheung Wan

2545 5305

Sing Heung Yuen

2 Mei Lun Street, Central

2544 8368

36 recipesLane Crawford

L1, Pacific Place, 88 Queensway,

Admiralty 2118 3608

www.lanecrawford.com

Red Packet

www.redpacket.hk

I Love LKF

www.ilovelkf.hk

Brickhouse

Cruz Macalister is a writer,

comedian and omnivore with a

conscience who sometimes

tweets @cruziemac

eating my words

with Cruz Macalister

48

eating my words

Table for OneEating alone in public is unfortunately very high

up on the unspoken “List of things that make you

look sad and lonely.” Personally, I rather enjoy

occasionally taking myself out for a date. Not all

meals are created equally however, and while I’m

happy to grab lunch alone or head out by myself

on a Sunday morning for a lazy brunch with just my

thoughts to entertain me - I don’t think I want to

share a romantic candle-lit supper with me, myself

and I. The fact is eating alone, can make you look

lonelier than a baby penguin on an iceberg (and not

nearly as adorable).

I have devised a quick list of ‘How to Avoid Looking

Lonely When Eating Alone’ pointers so when you

next walk into a restaurant and ask for a table

for one, you won’t feel that spotlight appear

from nowhere as a megaphone blares out “OI,

EVERYONE LOOK AT THIS SADDO.”

1. Pretend you’ve been stood up. Check your phone;

make a fake call complaining about the whole

fiasco to a fictional friend; cry some frustrated

tears - you know the drill. However, if this has

actually happened make sure you have one of the

following up your sleeve, to regain some dignity.

2. Choose a restaurant where you have to share

a table. Then laugh loudly at every joke you

overhear - the people you’re sitting with might

think you’re a bit strange, but to the majority of

other diners, you’ll look like the life of the party.

3. Wear a Bluetooth, keep your elbow on the table

and occasionally glance around making eye

contact with others before speaking into your

cuff in hushed whispers like an undercover agent.

Occasionally follow someone half way to the

bathroom giving them a look up and down and

then solemnly return to your seat and continue

hushed whispering with more urgency.

4. Pretend you’re a critic. Buy yourself a big note pad

and a packet of gold star stickers. Take out a black

marker and draw three columns headed FOOD,

SERVICE, ATMOSPHERE. Subsequently, every time

the waiter tops up your water or a music track

changes – add (or subtract) a gold star.

5. Wear a baseball cap and a pair of black

sunglasses and pretend you’re famous. Every

time the waiter approaches you say loudly, “No

autographs please.”

6. Walk in yelling obnoxiously into your phone along

the lines of, “Tell him he’s dreaming! If Tokyo isn’t

pulling its weight, I’m pulling the plug on the whole

deal… I’m not investing TWO HUNDRED MILLION

without confirmation in the next twenty seconds.

Twenty, nineteen, eighteen, seventeen -”. Warning:

You won’t make any friends with this option and

waiters will expect a hefty tip.

7. Pretend to be a ‘regular’. Make a big entrance

before kicking off your shoes and demanding,

“The usual!”

8. Get takeaways.

9. If all else fails, why not strike up a conversation

with someone else who seems lonely? It’s not

that radical an idea, is it?

Do you have any lonely dining stories? Reached out

to a fellow lonely diner before? Tweet to me, I’d love

to hear them!

Foodie Issue 37: August 2012

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Transcript of Foodie Issue 37: August 2012