Foodie Issue 36: July 2012
Hong Kong's guide to good taste.
Eating Well A healthy diet doesnâ€™t mean you have to diet Super Food Supe up your supper with natural nutrients pierre gagnaire The legendary chefâ€™s culinary journey toward his three Michelin stars www.afoodieworld.com the third anniversary issue // july 2012 intro foodie panel Food-loving folk who've helped us this month. Pierre Gagnaire The renowned chef tells us about his cooking ethos p.10 Miles Davis The holistic nutritionist talks about healing eats p.24 Julie Chiu This health coach leads the way to mindful eating p.24 healthy eats I eat a lot in this job. Between new menu tastings, food wars, restaurant reviews, openings and events, there is always something demanding to be devoured and described. It’s my job and I enjoy it. But, I eat a lot. Therefore, healthy eating in my spare time is something that I have been forced to look into unless I want to do some serious damage to my arteries. The more I discover, the more I wonder why I haven’t always been concerned with what is fuelling both my mind and body. When done properly, healthy eating is delicious and it means that when a French banquet or a chocolate buffet comes up, I don’t feel terrible about indulging, because that’s what it is, an indulgence. With all the amazing cuisine in Hong Kong, I still ingest far more than I should during office hours, but at least I can say that I don’t take my work home with me! S u pe up yo u r su pp er with natu ra l n utr ie nts , p.36 Anita Cheung The Director of i-Detox tells us how to get our bodies back on Alicia Walker, Editor. firstname.lastname@example.org track p.24 be how to ith clever w ne si ui c ur yo p.24 Publisher Simon Squibb. Editor Alicia Walker. Deputy Editor Jeanne Cheung. Creative Director Helen Griffiths. Designer Evy Cheung. Photographer Fred Lam. Contributors Cruz Macalister, Dimple Motwani, Jen Paolini. Business Development Manager Maddy Persuitti. 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 Dennten. email@example.com, T 2721 2787, F 2540 8390 Foodie is published monthly, 12 times a year. The contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. The publisher and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or references. Foodie and the Foodie magazine logo are trademarks of Foodie Group Limited. All rights reserved. Become our fan on Facebook for news, prizes and up to the minute HK dining tips www.facebook.com/foodiehk Follow us on Twitter @foodiehk designed by www.afoodieworld.com // july 2012 st the late o n new s w e n a nd ra nts resta u , p.12 s u n e m 01 Thank you, Foodie readers! Foodie awards 2012 contents 22 Food War Contents Rice Milk. For a daily dairy alternative, which rice is right? 24 Eating Well We talked to the food experts on how to be clever about our cuisine 30 Hong Kong Herbs Grow yourself a herb garden 34 Amuse Bouche Alicia Walker finds her mouth’s funny side Did You Know... cover story Pierre Gagnaire The legendary chef talks to Foodie about his restaurants and what he likes to eat Food myth Fresh vegetables are more nutritious than frozen Produce starts to lose its nutrient quality right after it’s picked. Frozen veg are flash-frozen straight after harvest and are therefore preserved at the peak of their freshness level. So depending on where you get your veggies from, frozen veg may actually be more nutritious. www.facebook.com/foodiehk // july 2012 Eating a lot of carrots can in fact turn you orange. Although the condition isn’t harmful, carotenemia will begin by affecting the palms of your hands and feet and the tip of your nose. 10 03 for starters for starters The hottest food happenings for July Feeling crabby? This summer, Yunyan Sichuan Restaurant brings to you a delicacy that’s hard to resist. With a selection of different crabs from around the world, made in a variety of styles, Sichuan food has never tasted better. They’re also featuring a four-diner set lunch menu for the price of three, until the end of July. 4/F, Miramar Shopping Centre, 132 Nathan Road, TST Kamut, anyone? This month, H one is introducing a healthy and nutritious form of wheat, kamut, which will be incorporated into their new pizza and pasta menu. For a healthy yet tasty eating experience, tuck in to your favourite meal without worrying so much about the carbs. Shop 4008, Podium Level 4, IFC Mall, 8 Finance Street, Central Summer melons With summer bringing the season of melons, The Chinese Restaurant at the Hyatt Regency is unveiling a variety of special dishes made with the fruit, prepared by Head Chef Kwai-kai Lo. Some of the treats that diners can enjoy are: Steamed Winter Melon Rolls with Shredded Roasted Goose, Abalone and Black Mushrooms and Braised Sea Cucumber, Abalone, Mushrooms with Seasonal Marrow. Level 3, Hyatt Regency Hong Kong, TST Yum yum, dim sum Until the 15th of July, Hotel ICON welcomes Master Chef Qui Wei Guo from Guangzhou’s White Swan Hotel to their restaurant, Above and Beyond. Chef Qui will be preparing an array of dim sum for his guests, adding his personal touch. In addition, Chef Qui will be hosting a workshop at the hotel’s Food & Wine academy to teach students about the culinary art of dim sum. Level 28, 17 Science Museum Road, TST East 04 for starters Feast on the beast 208 Duecento Otto introduces a new section, Leg of Beast, to their existing full-bodied set menu. Ideal for big groups, Leg of Beast aims to cater to the appetites of devoted meat lovers. Due to its popularity, the restaurant requires one-week advance booking. 208 Hollywood Road, Sheung Wan Let’s meet for sweets! This summer, Cucina introduces a brand new menu for all you dessert lovers out there. Chef Ryan Zimmer believes that dessert should be introduced as a meal in itself rather than providing a mere conclusion. Chef Zimmer prepares these ‘limited edition’ desserts, six in total, with the finest ingredients to satiate your sweet tooth. Level 6, Marco Polo Hongkong Hotel, Harbour City, TST Jojo in a jiffy If you love Indian food but lack time, you’re in for a treat! Popular Indian restaurant, Jojo, has now opened their sister restaurant, Jojo Express, in the heart of Wanchai at Brim 28. With alfresco dining overlooking the harbour, customers can indulge in authentic Indian cuisine while enjoying the view of the skyline. Shop 4, 1/F, Brim 28, Causeway Centre, 28 Harbour Road, Wanchai Californian summer, anyone? 40 years of Indian indulgence twitter.com/foodiehk // july 2012 This year, Gaylord completes 40 years of serving patrons and diners with their scrumptious Indian dishes. To celebrate the event, the restaurant presents the Regional Opulence menu, featuring dishes from all over the country, changing every two months. 1/F, Ashley Centre, 23-25 Ashley Road, TST Until the end of the month, Cuisine Cuisine at The Mira will be showcasing a selection of wines from California. The wines are expected to complement the 8-course dinner set prepared by Chef Ken Yu, which also make use of the wines as a subtle ingredient, bringing out a fine blend of flavours and aromas. Level 3, The Mira, 118 Nathan Road, TST 05 promotion what's on this month in and around our favourite lifestyle districts LKF | Features | Live Sports | Watch @ The Den LKF | Deals | Bars and Clubs | The Den, 1/F, Harilela House, 79 Wyndham Street 2868 2893 Rayne, Shop F, G/F, Yu Yuet Lai Building, 43-55 Wyndham Street 2840 1955 $20 per Shot Rayne is a trendy hangout on Wyndham Street that stands out from other venues with its clever design, gutsy music and mouth watering menu – featuring a wonderful selection of good wines at affordable prices, and delicious cocktails. Secreted above Wyndham Street, The Den is essentially an ‘under the radar’ lounge moonlighting as a sports bar. Come to shoot some pool, play darts or simply to kick back. If you’re feeling peckish, you can snack on ‘small plates,’ sharing platters and ‘large plates’ served from the kitchen of their sister venue, AURA Lounge, downstairs.The Den’s three large flat screens show all the big games, from Premiership football, to Major League baseball and international rugby. Order your shots within the last five minutes of every hour between 11pm-3am every Friday & Saturday to enjoy the weekend madness deal of $20/shot! LKF | Deals | Bars and Clubs | Industry Wednesdays at Hyde Hyde, 2-3/F Lyndhurst Tower, 1 Lyndhurst Terrace 2522 2608 Network with individuals from all industries whilst relaxing to an eclectic mix of house, progressive house & vocal trance at HYDE, which features a unique “Jekyll and Hyde” concept that simultaneously provides an atmosphere for relaxing cocktails and big events. Present a business card to receive a complimentary Grand Marnier drink. Free Cocktails for Ladies! 9pm-Close www.ILoveLKF.hk 06 ILoveLKF.hk @ILoveLKF ILoveLKF Subscribe to our monthly e-newsletter, become our fan on Facebook and follow us on Twitter to stay updated. promotion SoHo | Deals | Happy Hour @ Pizzeria La Gondola Shop D, G/F, 4 Mee Lun Street 2581 9555 This cosy pizzeria offers authentic Italian pizzas prepared in the Neapolitan style, ready for delivery and take-out. Popular choices include the Siciliana, Prosciutto and the Four Seasons pizzas. SoHo | Events | Restaurant | DEBATE 3 4/F, L Place, 139 Queens Road Central 2915 1638 Happy Hour: 5-7pm, 50% off all beer and wine Valid until: 05/01/2013 - 12:00 SoHo| Event | "A Taste of India" Cooking Demonstration Class with Lunch Buffet @ Jashan 1/F, Amber Lodge, 23 Hollywood Road 3105 5300 Can’t get enough of Jashan’s crispy fried turnover puffs stuffed with potatoes and peas? Or perhaps their chicken, cooked in savoury, lip-locking tomato sauce which you just keep ordering? This July, the tables will turn when you get the chance to experience cooking some of your favourite dishes – firsthand from Jashan’s very own, Chef Asif Iqbal. The “Indian Cooking Demonstration Class”, will be kicking off on July 14 and then again on July 28. All sessions will be held at Jashan. www.ILoveSoHo.hk ILoveSoHo.hk … "if Shiraz really deserves the wrath of the French, or should it just be a case of que sera Syrah?" Compare the old world vs the new, from lands both warm and cold; chew tannins, and try varietals best cloaked in oak. DEBATE 3 (2nd July – 14th July) Chardonnay Shiraz/Syrah 3 course dinner with 6 tasting glasses of wine $698 per person excluding dessert. Fortified wine flight is an additional $98. For more information about the great steak debate and Shore Steak please visit www.shore.com.hk or alternatively get involved in the debate at the Shore Steak Facebook page. @IHeartSoHo Check out the websites for a full directory of businesses in LKF and SoHo and the latest deals, events and news www.afoodieworld.com // july 2012 The class costs $398 and comes with a complimentary lunch buffet of over 20 flavourful choices, plus one standard drink. Following on from the successful Great Steak Debate, Shore introduces an exciting opportunity to debate the differences within wine varietals. Shore asks... 07 foodie online What do you eat when you're trying to be healthy? Ale Wilkinson www.thedimsumdiaries.com I ’ve never been known to diet; if my meal doesn’t satisfy me, I get very upset and irritable. That said, there are times when I feel I need to think about what I’m eating. This for me involves eating more vegetables, less meat and less carbs: a salad box from Life or MANA! usually does the trick as it’s wholesome, delicious and healthy all in one! Jason Tse www.jasonbonvivant.com In order to indulge in whatever food I like, I eat quite healthy by controlling my portions during each meal. Self-discipline is important when eating out but since most restaurant portions are half the size they were a generation ago, the concern is now on the over ordering. Michelle Ng www.chopstixfix.wordpress.com L uckily I don’t have much of a sweet tooth, so there’s little need to ban myself from eating chocolate and cake. When I’m trying to be healthy, it’s mostly scaling back my portions and eating at home as much as possible. I have salads with tuna, poached chicken or salmon, lots of vegetables and fruit. I also try to have a handful of nuts every day, and avoid fizzy drinks and processed food. Sharon Maloney www.jasmineandginger.blogspot.com I 'm doing the slow carb thing at the moment, which cuts all bad carbs and sugar, basically anything white and processed. So breads, potatoes, pasta and rice are out but you do get a cheat day once a week when anything goes. I suffered major withdrawals in the first week but after eating my weight in good carbs (legumes), healthy protein and masses of veggies, I have really noticed the difference. No bloating or tiredness and my skin and body look so much better. Sharon shares her fav healthy eating recipe: Butter Bean Salad Makes 2 Prep time: 10 minutes Ingredients: + 1 can of butter / fava beans, washed, drained and dried + good quality extra virgin olive oil + 1 clove of garlic, minced + a squeeze of lemon + 1 small handful of parsley + a pinch of Maldon sea flakes or good coarse sea salt 08 Method: 1 In a bowl, add beans and as much olive oil as you desire. 2 Add the minced garlic and parsley. 3 Squeeze the lemon juice and add the salt flakes. 4 Toss well. 5 Serve with fresh crusty bread and chopped tomatoes. sweet tweets Sweet Tweets Funny food talk on Twitter we giggled over this month @TalkThatSarcasm don't eat meat? Oh, you I bet you love those animals so much, especially since you're eating all of their food. @sm0oth0perat0r @mollysoda Food is my best friend but also my worst enemy. My look like cheetos but I were I love food more than people. Reason actual that I could eat and then they would grow back why I'll be immediately. forever alone. If you want your marriage to wish they cheetos @cheriishhh @AfricanDad fingers @Quotealicious work, Other girls: then tell your mother to teach I love it when my your wife her recipes so that boyfriend tells you don't spit out her food. me he loves me. @altonbrown involved! Follow us on Twitter and become a fan on Facebook for exclusive offers, heaps of dining tips and regular giveaways. Twitter: @foodiehk Facebook: www.facebook.com/foodiehk secret ingredient I'd like to see is @jtsenior combo: fish sticks I'm pretty sure I just ate my weight and custard. a in food. www.facebook.com/foodiehk // july 2012 get The other Me: I love it when my microwave tells me my food is ready. 09 what i ate today What I Ate Today Legendary chef Pierre Gagnaire sat down with Foodie during his return to Hong Kong to tell us about the joys of being a three Michelin-starred chef. "As a chef, it’s the most important thing to be honest with yourself and to keep your identity. We are fully booked every day for lunch here at Pierre because we offer produce that people accept, they want to eat quickly, not pay too much, and even though the food is simple, they must feel my style, my touch. My identity is on the plate. That’s how we make the difference. I have no signature dish here in Hong Kong or in Paris or in Dubai but I have a signature style. I try to imagine a style of food that respects the city but is told with my story. I like to be creative. My dream in Hong Kong is to work with a Chinese chef as there are some techniques in this type of food that are just incredible." Fav kitchen tool: . The fire. No fire, no food is ion fash new the I know to eat raw, but the work of a chef is to cook, transform and change the raw ingredient. 10 Pierre Gagnaire Everything goes better with: love. Always in the fridge: Honey. Lemon. A small piece of butter. And fruit. Voila! "I am most proud of my two places in Paris. It’s there that I can create the atmosphere, decide on the quality of the napkins, of the lighting; I have absolute control on each thing. Having said that, I’m very involved in each of my places. When I come to Hong Kong, for for instance, I don’t stay for three days; I stay a have I hs. mont 10 days and I come every three not good relationship with the people; they are what i ate today spend time together. strangers because we for not only the We have great respect m. That’s the key. guests, but also the tea to take pleasure For me, it is important day. When you’re a in my work day after and each day you chef, it is very creative ips with so many have fantastic relationsh most important kinds of people. The " not the chicken! thing is the people; it’s What I Ate Today g I don’t eat too Breakfast: In the mornin I know eat after the service. hurt much because I love to So I just have tea, yog is. it but that’s the way g thin d goo a not it’s and grapefruit juice. t I t the dishes. After tha Hong Kong, I must tes Lunch: While I’m here in hungry anymore. don’t eat because I’m not "the sea" which menu. I had what we call rre Pie the m fro d ere sert Supper: I ord " owed by the apple des then I had "the beef foll was a lovely fish dish, from the tasting menu. day? No, no, no. Any snacks during the d is that you must eat The pleasure with foo It is a problem for a when you are hungry. in contact with the chef, as we are always attention to what I food, so, I try to pay eat at mealtimes only. Next place: opening in Berlin are We in three months. eat Favourite thing to king: coo not ’re when you humour. my on s end dep It day in our You can eat every it’s simple, e aus bec t restauran vy comfort fresh, not too hea etables and food. I like fish, veg es. a nice steak sometim twitter.com/foodiehk // july 2012 11 tried & tasted tried &tasted new restaurants and special menus Blue Butcher 108 Hollywood Road, Sheung Wan 2613 9286 What’s it all about? Prohibition inspired décor, drinks and meat. Above all, meat. The lowdown: An impressive meat locker greets you as you enter, showcasing their prized collection of red meat; for serious carnivores it’s quite like window shopping at Tiffany’s. From the embroidered butcher knife napkins and metal straws for crushing the ice in your mint julep to the hand stamped menus, this place drips with authenticity. It has been thoroughly well thought out and the result is a beautifully designed space that’s both exciting and intimate. Well that’s all well and good but how’s the food? Mind-blowingly good. At Foodie, we eat out a lot, and every one of us was floored - and not just from the Apple Pie Moonshine. The pig’s head terrine was so moreish it left us fighting for the last bite, the bone marrow was rich and smeared on 12 bread like butter and the quail was served with the innovative addition of smoked grapes. The tender seven-week dry aged sirloin is heaven for meatlovers, the six-hour sous vide chicken was moist and succulent and the veal cheek and sweetbreads with orzo was an inspired combination. There was nothing unnecessary on the plate. The food at Blue Butcher is simple, yet you could never make it at home. The chef is a bit of a wizard really, weaving his meaty magic through every dish. Worth the hype? This place is practically underrated for how great it is. Tiny tip: We would skip the $850 steak on our next visit and stick with the more reasonably priced dishes. Final praise: This is the coolest, tastiest and most well developed restaurant Hong Kong has seen in a long time. tried & tasted Latitude 22 G/F, 40 Staunton Street, SoHo 2522 8329 In a nutshell: Spanish tapas, minus the tiny portions! Sometimes with tapas, you can walk away having eaten very little; this is not the case at Latitude 22. Healthy portions of each dish mean the sharing will extend to everyone and not exclusively to the most domineering forks of your group. The place: A small, intimate bar surrounded by high tables and booths and friendly people. Chef and founder, Nigel Gutteridge takes obvious pride in the provenance of his ingredients, many coming all the way from family businesses in Spain and he cooks it all up with equal thought and care. The food: Delicious fresh white anchovies, Spanishstyle black pudding, Serrano ham, Catalonian flat breads - baked on site, chorizo and mushroom aurora sauce, all complemented perfectly by Spanish wines; this place is a treat for the taste buds. In short: Simple, sweet, and tasty. The Lobster Bar Supreme Court Road, Level 6, Pacific Place, Central 2820 8560 The place: Encased in the lux surroundings of the Island Shangri-La, The Lobster Bar is opulent, timeless and classic. The sounds of the piano float through the intimate, airy space filled with sophisticated booths, flanked by aquariums with the soothing movements of colourful fish. The entire place is pure elegance. How is it? A heavenly indulgence. Top it off with the Veuve Cliquot Rose Champagne and youâ€™ve got your extravagant post-shopping afternoon sorted. www.afoodieworld.com // july 2012 Whatâ€™s new? High tea. Adding another layer of sophistication to your afternoon, order three tiers of decadence to your table. Your choice of the regular or chocolate high tea, we chose chocolate, included a tier of finger sandwiches, followed by fruit skewers, and on top an array of chocolate eclairs, macaroons, cakes and chocolates. Oh, and a side of chocolate, just in case. 13 tried & tasted add@prince 3/F Prince Hotel, Harbour City, Canton Road, TST 2113 6046 What is it? The name stands for All-Day Dining and add@prince are doing things differently on the buffet scene by adding value to their à la carte dishes. How do you mean? If you order their buffet, you will also have the option of adding dishes off their regular menu at greatly reduced prices; so you can enjoy the Wok Fried Chili Lobster, for instance, without adding a full meal item onto your bill. How’s the food? Yummy. A huge range of cuisine from their team of chefs serving up everything from salads, seafood and sushi to dim sum, pastas and curries. The choices are seemingly endless and the range caters to every taste, although you may want to do as we did and try a bit of everything. RED 4/F, IFC Mall, 8 Finance Street, Central 8129 8882 What’s new: They’ve had a complete refurbishment and the restaurant is as refined and chic as ever. The menu: A plethora of new options starting with the unexpectedly delectable roasted pumpkin and walnut ravioli to the healthy lightness of the seared salmon salad or the heartily tender braised short rib with cauliflower mash; the new recipes are outstanding and each one is a relishable delight. Other new items of note include the smoked duck breast, shrimp and papaya salad, and meatball fettucine, which we’ll be heading back to sample in the very near future. In short: An easy choice for al fresco dining, a bite before the cinema or a healthy meal after the gym. Inside is the height of elegance, while outside offers stunning views of the tallest of HK’s buildings along with an easy going atmosphere. RED’s new look only improves on what was already a reliablywonderful restaurant. 14 We recommend: Saving some room for the dessert buffet. Offering homemade waffles with premium Mövenpick ice creams and all kinds of tiny treats to finish you off. promotion Gaylord 1/F Ashley Centre, 23-25 Ashley Road, TST 2376 1001 www.chiram.com.hk In a nutshell: Since its opening in 1972, it’s been described as one of the best Indian restaurants in town. Diners swear by their Tandoori Chicken and crave their Aloo Chaat. This year, Gaylord presents delicacies ranging from Indian street food to royal treats; in other words, Raj Kachoris to Shahi Gustaba. Known for its live music, the restaurant is a perfect location for any celebration, big or small! Share a story of your dining experience at Gaylord and you could win a Samsung Galaxy III, along with dining vouchers to spend at Gaylord! Visit Gaylord’s Facebook Fan Page for more details: www.facebook.com/GaylordHK Email: firstname.lastname@example.org with the subject: My Gaylord Story www.facebook.com/foodiehk // july 2012 What’s new? They’re celebrating their 40th anniversary this year and are featuring a wide variety of dishes from all over India, with their menu changing every two months. My Gaylord Story by Dimple Motwani About 15 years ago, Gaylord was host to my parents’ 25th wedding anniversary. As a 6-year old, you probably think I wouldn’t remember much, but the fine blend of sweet and savoury food left an everlasting impression on my taste buds for years to come. The service was prompt and hospitable, catering to almost 70 relatives and close friends. Their Paneer Tikka continues to be my favourite dish to this very day and is my go-to place for any paneer fix. There is no doubt they aim to please and manage to do so with immense ease and satisfaction. Bringing a taste of home to the Indian community in Hong Kong, Gaylord has maintained their reputation as one of the best South Asian restaurants in the city. Congratulations Gaylord; here’s to another 40 years of delicious dining experiences and wonderful memories! 15 tried & tipsy tried &tipsy Long Island Iced Tea Like your tipples strong and dangerous? This elaborate highball contains almost every spirit in one surprisingly easy-to-drink cocktail. Here are the three best places to get your potent iced tea on. Pure Bar 2/F, Kinwick Centre, 32 Hollywood Road, SoHo 8199 8189 In its central SoHo location, Pure lays claim to mixing one of the best Long Island Iced Teas in the city. Also offering a great menu to line the stomach while you ingest your liquid hangover, this is a fun and convenient place to relax and taste the triple sec. 16 The Whiskey Priest G/F & 1/F, 12 Lan Kwai Fong, LKF 2869 0099 The Whiskey Priest has been a hot favourite of many for a number of years, and rightfully so. This small yet popular sports bar in Lan Kwai Fong hosts a spectacular range of drinks and snacks for any sports lover and its Long Island Iced Tea is the ideal choice to celebrate or drown those wins and losses. Fifty2 Lounge 3/F, Somptueux Central, 52-54 Wellington Street, Central 2110 4489 In this sleek and stylish ambiance that exudes nothing but class, Fifty2 Lounge is a great location for a rendezvous and catch up with friends. Their Long Island Iced Tea is the perfect trick to lighten the mood and wind down after a long week. promotion foodie club Join Foodie Club is the must-have membership for anyone who considers themself a foodie. Not only is Foodie Club FREE to join, but once youâ€™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! Sign up to begin enjoying the benefits today! 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! twitter.com/foodiehk // july 2012 afoodieworld.com/club Foodie Deals 17 street view d Roa von nar Car reet y St erle Kimb hart avenue An interesting amalgamation of fine dining and pub grub is the only way to describe this Tsim Sha Tsui back street. Whether it’s Mexican, French, or just a brew, your bases are covered on this tiny block. nue Ave ys hre p m Hu n vo ar n ar C Ha rt Av en ue d oa R Ha no i R oa d N2 D2 N3 Okapi 8 Hart Avenue, TST 2368 7299 This upscale dining facility has Italian, Belgian, and French favourites. The largely seafood menu ranges from mussel pasta to osso bucco, but don’t forget to save room for the Baked Alaska for dessert. They also have a pre-fixe lunch and dinner menu if decision-making is not your forte. Swiss Chalet 12-14 Hart Avenue, TST 2191 9197 If you’re looking for something out of the ordinary, this is the place to let your pigtails down because they are serious about their cheese and chocolate. You can smell the pungent cheese lingering in the air as you walk past the cow-skin seats at the bar to a more cosy booth. in the back. With 13 fondues on the menu, including chocolate, you’ll have a hard time deciding which pot to pick. 18 street view oad n R ero Cam e enu t Av Pra Chatham Road S outh enue Hart Av Chath am Ro ad So uth Tequila Jack’s 33-35 Chatham Road Sout h, TST 3428 5133 Whether it’s Taco Tuesd ay or not, you can always enjoy your Mexican favourites with a gigantic frozen margarita here. Watch your team on one of the many TVs with a tasty taco salad or a simmering plate of fajitas. N1 Hair of the Dog II Whale Pub 2724 1333 It’s one of those days. All you need is a beer. Why not stop by the Whale pub for their 12-9 happy hour? While drowning your day in a pint of Guinness you can also enjoy a range of European and Chinese mains. always packed This local favourite is es. Despite the gam ng to the brim duri open early. Come in isn’t e plac this e, nam y hour pint and after work for a happ fare including crisps pub al ition trad e som the less traditional and chicken wings to wonton wrappers. www.afoodieworld.com // july 2012 15-17 Hart Avenue, TST h, TST 31 Chatham Road Sout 2311 1248 19 word on the street Whose house would you most like to be invited to for supper? My mother's. Mum's food is the best. Josh, Kat, German-Thai Alys Fowler, the host of The Edible Garden on BBC. Her garden always looks beautiful and I'd be excited for her to share her views on holistic health. 20 Filipino Jacky, Chinese The hardcore band Lamb of God. It'd be interesting to see if they were as extreme in their personal life as they are on stage. word on the street Julia Child. She'd feed me with her classic, straightforward recipes, and send me straight to bed after dinner with her therapeutic voice. Cameron, Rebecca, New Zealander Anthony Bourdain! He obviously knows how to cook and I like the food he prepares, so it'd be great to finally get a taste of it. American Catherine, Chinese Danny Pudi, from NBC's Community. He plays such a great character, and he's an interesting person off-camera. I'm sure dinner would be more hilarious than delicious, but I'd take it. www.facebook.com/foodiehk // july 2012 21 food war food WAR Rice Milk When it comes to an alternative to your daily dairy, which rice is right? The Bridge Bio $45/1lt Available at gourmet supermarkets around Hong Kong This is our first ever zero star entry; even our seasoned rice milk drinkers found this one positively undrinkable. Both the toxic smell and taste were likened to downing Playdoh and we all felt a bit like wayward children by even attempting to ingest this one. It didnâ€™t taste of rice and it didnâ€™t taste like something anyone should drink. FOODIE RATING Aussie Dream $32.50/1lt Available at gourmet supermarkets around Hong Kong This one was the worst looking of the bunch with the colour and consistency of old paint water. But the taste was probably the closest to regular milk and the texture of a seriously skimmed version. It was sweet and creamy and tasted like rice pudding with a grainy aftertaste that left a residue on the tongue. Made with brown rice and sunflower oil, this was a nice alternative to dairy. FOODIE RATING 22 food war Why drink it? Aside from the obvious milk allergies and intolerances, rice milk can also be a tasty alternative for anyone looking to cut down on dairy or for those that find milk difficult to digest. If you canâ€™t picture yourself glugging down a glass of rice milk on its own, try it out in a cup of tea or coffee or in your morning bowl of cereal to take it for a test drive on your taste buds. Organic Natural $30.60/1lt Available at gourmet supermarkets around Hong Kong The whitest in appearance made it look the most like milk until you swirled it around and found the sunflower oil bubbles along the sides of the glass. An almost dusty consistency with a strong, almost overpowering rice flavour made it a bit much on its own. Also very sweet, this one might do away with the need for sugar in a cup of joe. FOODIE RATING So Natural $26.90/ 1lt Available at gourmet supermarkets around Hong Kong A wholesome, light, smooth and drinkable beverage, the So Natural was neither overwhelming nor overpowering with its mild rice flavour. Made with canola oil and brown rice, this was the brand all of our in-house rice milk lovers bought at home and the one we all poured into our coffee after the tasting. FOODIE RATING so natural twitter.com/foodiehk // july 2012 the winner is, 23 eating well Eating Well Does having a healthy diet have to mean youâ€™re on a diet? The experts say no 24 eating well We sat down with six food professionals to wade through fact and fiction to find the principles of a balanced diet. Have a read about what the experts say on the healing possibilities the right nutrition can have on the body and the brain, so you can fill your mind with the facts before you fill your mouth with the food. Miles Price Holistic Nutritionist at Life Clinic www.lifeclinic.com.hk www.afoodieworld.com // july 2012 â€œFast lifestyles and foods-on-the-go create a variety of deficiencies and imbalances for people in Hong Kong, which can quite simply be corrected through dietary modification and supplements. Currently the number one issue I find is around low fat versus high fat diets. We can be forgiven for believing the misinformation given to us by doctors and dieticians to eat low fat diets, as this is exactly the stance government agencies like the Foods Standard Agency wish us to follow. However, scratching below the surface will reveal a whole manner of studies which support that eating a good range of saturated, monounsaturated and polyunsaturated fats will provide optimal health, when eaten in the 30-45% range of the diet. Our hormones, brain function, immune system, gut function, and cellular structures all depend on a good level of fats. Red meat has been getting a lot of bad press, however, a lot of the research studies have not differentiated the differences between feedlot corn fed cattle and organic grass fed cattle. The composition and balance of amino acids and fatty acids are different depending on the production methods used by farmers. Grass fed cattle have more Conjugated Linoleic Acid (CLA) 25 eating well which has been shown to actually reduce the risk of cancer, diabetes and obesity. Healing the body through nutrition is very powerful and really underestimated. I have seen chronic diseases like cancer and heart disease reversed and healed by nutrition in all its forms, via detoxification, enzyme therapy, specific supplementation and dietary changes. My personal journey into this field started when a close friend of mine with terminal cancer was told there was nothing left in conventional treatment to help her. She then followed a personalised diet, detoxification and enzyme therapy programme to heal herself completely. This was a revelation to me, as it goes to show the body can heal itself with the correct nutrition assessments and protocols. To date, I have helped people with gastro-intestinal conditions, skin conditions like dermatitis and eczema and mental disorders like depression, mood swings and irritability. Barriers to infertility can be many, of which nutrition can play an important part. In traditional cultures, prior to getting pregnant, women would follow a specific diet to help them conceive more easily. I apply this same principle with my clients. This diet would typically include more fats to provide essential vitamins and cholesterol (cholesterol is the ‘grandmother’ of all sex hormones). But there is no one diet that is good for everyone. Holistic nutrition is a practice that takes into account the whole aspect of health, including sleep, stress levels, hormonal imbalances and exercise.” Julie Chiu Executive health coach, co-founder of the Wellness Advisory Council, and author of newly released “Enough Already! STOP Self Sabotage Eating with The Mindful Way AdventureBookTM”. www.mindfuleatingHK.com “I’m a health coach who teaches people how to eat mindfully. Mindful eating is purposeful awareness of your physical hunger and satiety cues without The experts advise on what to always keep in your cupboards: Miles Price Fermented foods like yogurts, pickled vegetables and kefirs. With the advent of refrigeration and pasteurisation, our consumption of these foods has dropped dramatically and consequently our colonic health has suffered. The colon houses more bacteria than our body houses cells, this shows the importance of sustaining healthy gut flora with continual consumption of fermented foods rich in a variety of probiotic bacteria. 26 Julie Chiu Condiments like mustard, vinegar, extra virgin olive oil, herbs and spices. I can make anything flavourful and tasty using the proper condiments. For snacks, I like to keep a stock of nuts, seeds, and dried fruit. Cindy Lam Bread, eggs, nuts, greens (rocket or spinach or lettuce), cherry tomatoes, garlic, pasta and extra virgin olive oil because I can easily whip out a meal that offers enough nutrition for the entire day. Anita Cheung Good quality filtered water, fresh organic fruit and veg, and seasonings to make simple food tasty, healthy and complete. Good oils (virgin coconut oil, flax oil, sesame oil and olive oil), almond butter, lemon, sea salt and some spices. My superfood staples are sprouted brownrice protein, raw organic nuts (almonds, cashews and walnuts) and whole grains (brown rice, quinoa and millet), seeds (chia and flax), raw organic cacao, and goji berries. All these are healthy eating well judgement. Your body will naturally tell you when you are hungry and the appropriate amount of food your body needs. As people become more mindful of what they eat, they also tend to make healthier food and lifestyle choices. The word 'healthy diet' has a negative connotation for a lot of people. It means restriction, deprivation, i.e. 'I can’t have foods I love'. It also means guilt and shame whenever a 'bad' food is eaten. Mindful eating is being aware of what your mind and heart want to eat. The key is to wait until your body needs fuel to eat what you want and stop eating when satisfied, instead of full. It’s a positive feedback loop. Eat mindfully, look and feel good. Look and feel good, you’ll want to eat healthier food and more mindfully. I learned that my body needs fibre and vegetables. Thank goodness here in Hong Kong there’s such a huge variety of vegetables and I take full advantage. I enjoy eating a nice juicy piece of meat or fish but I notice that I eat smaller portions than I used to. I like eating quinoa or brown rice with beans. Whenever I want something sweet, I’ll go for a piece or two of dark chocolate, fro-yo, or fruit. A balanced diet for me means moderation, variety and eating the foods that are tasty and enjoyable to me.” Cindy Lam Co-founder of MS Food Division which runs weekly workshops on healthy cooking and dining www.facebook.com/MSFoodDivision, www.plangs.com “I started a vegetarian diet three years ago and learned a lot about the benefits of a plant-based diet. I experienced a dramatic improvement in health and I started to cook at home more and spent a lot of time reading cookbooks searching for new recipes. I think practicing a healthy lifestyle is easier than we think; it comes down to will power. The only and functional foods densely concentrated with vital micronutirents, which supplement a healthy diet. Firewood: Use low-carbon slow cooking techniques to reduce carbon emissions. Sauce: Always get something as natural as possible or make your own. Oil: If you are cooking with high heat, use virgin coconut oil; for salads or pasta, use olive oil. Vinegar: I always keep a bottle of apple cider vinegar at home. Its health benefits include improved digestion and improved heart health. Salt: Himalayan salt is a premium natural salt that helps to regulate your body's blood sugar, water and pH levels, and promotes respiratory and vascular health. Tea: Try functional blends with herbs that are blended for a specific purpose, such as to promote healing or increase energy. www.facebook.com/foodiehk // july 2012 Arlene Frances Wu We have a Chinese saying: "Firewood, rice, oil, salt, sauce, vinegar and tea are the seven necessities to begin a day." Rice: I recommend eating brown rice, quinoa, amaranth and millet. 27 eating well 'efficient' - eating high quality natural foods in a way that is mindful, enjoyable and easy-to-digest and assimilate. Commercial food providers generally do not have the customers' health as the top priority. If we eat out a lot, it's not easy to eat healthy. What we eat has a direct relation to how we feel, think and function. The key is eating good quality organic and nutrient-dense foods that give the body 'super fuels' to function, detox, heal and reach optimal performance that is right for the individual.” Arlene Frances Wu challenges are time management, accessibility and affordability. This, in fact, is part of the reason why I started the workshop, to introduce to people the numerous benefits of home cooked food. The recipes we use are mostly easy and quick to make. The ingredients are accessible and affordable. Most of our dishes cater to those who live alone or who don’t have much time. I’m not asking people to eat at home everyday or bring a lunch box to work. All I’m trying to show is that eating healthy is doable. Once you’re willing to start making the effort, your body will respond and give you energy to continue. My advice is that wholesome and fresh are a must. Stay away from fast and processed food. Eat like it matters. ” Anita Cheung Founding Director of i-Detox, nutritional detox specialist and wellness coach www.i-detox.com “i-Detox specialises in urban nutritional and lifestyle detox. I feel strongly that a proper and easy-to-implement detox which helps people to develop long-lasting health-supporting habits is the missing link to our total wellness. Most people's idea of a proper detox is that it involves 'starvation' and sacrifice of enjoyment. People are also surprised that their unhealthful cravings (e.g. bread, coffee, alcohol, cigarettes) seem to disappear without too much effort - their tastes change naturally. This is because their natural intelligence is restored after a proper detox. My view of nutrition includes not only 'what we eat', but also 'how we eat'. I like nutrition that is 28 Nutritionist and naturopath at Health Concept www.health-concept.com.hk “I believe food is the best medicine for everyone. If you are suffering from poor health, you can improve your life by changing the foods you eat and adding the proper nutritional supplements. With holistic nutrition, you not only treat the symptoms, but also any contributing factors, which could include the environment, nutrition and overall health, both physical and psychological. If we do not look after ourselves properly it will have a negative effect on Eco-nutrition is about ensuring that we, and our future generations, have enough food to eat over the next century. Arlene’s five tips for eating ethically: 1 Choose locally-sourced food to sustain your local community and cut back on the carbon footprint of your food. 2 Choose sustainable farming methods, such as free-range eggs and meat, in order to cut down on the amounts of forest felled and water used in large-scale factory farms. Line caught tuna is far more sustainable than purse-seining methods. 3 Eat less meat. The great demand for livestock has a domino effect on grain demand, land demand and water demand. 4 Choose packaging carefully - unnecessary packaging uses more resources to manufacture. 5 Choose wholefoods instead of processed foods. eating well the body. Therefore it is important that we eat a varied and balanced diet, avoiding too much salt and sugar.” Arlene’s tips for making healthy changes: “Prepare your own snack box, such as trail mix, Bombay mix, bars and fruit to avoid having fast foods. Pre-cooking large batches of soups and meals (store half in the freezer) for mid-week meals. Always try and eat something small before heading to an event or meal so you don't overindulge.” Director at Grassroots Pantry, www.grassrootspantry.com “The word 'diet' is deceiving, and many people associate it with losing weight. A healthy lifestyle is about choosing a balanced diet and not depleting yourself of any food groups. The Slow Food Grassroots Pantry is a boutique café and workshop dedicated to inspiring and improving the health and wellness of the community through homemade, organic, and nutritious food. We offer seminars, culinary classes and workshops to set a new standard of healthy living for the local community, and to increase interest in the farm-to-table, sustainable and Slow Food movement. It isn’t just about selling food, it is also about educating the community so we together can make a difference. Eat consciously, locally and as much organic foods as possible. And of course, always give back.” twitter.com/foodiehk // july 2012 Peggy Chan movement is about being a conscious eater and consumer. It is important to show gratitude for each meal that we eat, and know where your food comes from. Take initiative to learn about the fresh produce on your plate and the farmers that grew them. Localisation is key - Hong Kong has over 100 organic farms, so I highly encourage the community to start educating themselves on what our local farms have to offer. Always read labels - there is no point in purchasing imported organic vegetables you can always find something grown locally. 29 where to find us where to find us 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. CENTRAL 30 – Annapurna – Agnès b. Hollywood Road – Agnès b. 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Italian – Chez Les Copains – Crown Relocations – Nine Eagles Golf Course – Starbucks New Town Plaza – Yogurtime herb it up Herb it up Ever seen those tiny, green leaves speckled on your food and thought, whatâ€™s it all about? Dimple Motwani takes a seasoned look into the world of herbs www.afoodieworld.com // july 2012 31 herb it up Fresh herbs are glorious green essentials for enhancing the taste, appearance and smell of food and also have the ability to transform an ordinary dish into something extraordinary with just a few dashes. Herbs provide a delicate, yet delicious flavour as well as adding a subtle decoration to a drab dish; that’s not to mention the number of health benefits packed into these leafy enliveners. Herbs generally contain large amounts of antioxidants to help fight against toxins and boost immunity levels. Researchers have found that herbs have higher antioxidant activity than fruit, vegetables and some spices. The highest ranking on the scale belongs to oregano, so Italian cuisine lovers can rejoice in their beloved herbaceous pizzas and pastas. One tablespoon of fresh oregano holds the same levels of antioxidants as an apple, so adding a dash to your meal can be a great source of anti-o’s without having to eat anything extra. Also packing an antioxidant punch are dill, thyme, rosemary and peppermint. Turns out adding a bit of extra flavour to your supper isn’t just enhancing the taste but adding a sprinkle of wellness into your diet too. The team at Herb-a-licious over at Langham Place started up their own organic garden with the intention of supporting sustainability and ecofriendliness, not to mention having their own supply 32 of herbs and spices on hand to flavour their dishes and cocktails. They grow over 40 different types of herbs including Vietnamese coriander, rosemary, oregano and thyme in addition to core items such as bell peppers, aloe vera, mint, lemongrass and basil. We asked Herb-a-licious for their recommendations on which dishes go well with which herbs. Their advice: strong-flavoured herbs such as rosemary should go well with equally strong-flavoured food such as meat, chicken or lamb. Similarly speaking, lighter herbs complement lighter foods, parsley with white fish, for example. They believe that herbs should play the role of improving the dish with its subtle taste, but shouldn’t overpower the natural flavour of the food. Ever thought of growing your own herbs at home? Like with most plants, herbs must have strong sunlight to grow healthily, so try keeping your herb garden on a balcony or by a window that catches the sun so it absorbs maximum sunlight. Another must is neutral and moist soil, which isn’t high in acid or alkali. Good drainage is important too, so don’t leave your potted herbs in a saucer of water and never keep your herbs under an air-conditioner or they’ll dry up overnight. Remember to fertilise your herbs every two to three weeks to keep them fresh and ensure healthy growth. Now get growing! herb it up www.facebook.com/foodiehk // july 2012 33 food for thought amuse bouche 34 food for thought Food for thought Ever wondered just what this funny French phrase actually alludes to? Alicia Walker takes a miniscule bite into the amuse bouche More whimsical than hors d'oeuvres, smaller than an appetiser and served earlier than a palate cleanser, the amuse bouche is a course all of its own. It’s just a morsel, often served in a tiny cup or spoon that is as attractive as it is scrumptious. It is served as a greeting and free gift from the chef to give you an idea as to their style of cooking. Literally translated as “mouth amuser” it is meant to please the palate, whet the appetite and acknowledge patronage by paying attention to your hungry tum before you’ve even ordered. Typically bite-sized and small enough to pop in the mouth, but adventurous and interesting enough to prepare the taste buds for the feast to come; this tasty tidbit can vary considerably. It might be a teeny bruschetta, sip of a brightly coloured soup, intensely flavoured foam, meaty nibble or fragment of fish topped with a few granules of caviar; it’s often more creative than what’s on the actual menu. You’ll often be asked what you thought of "The amuse bouche is the best way for a great chef to express his big ideas in small bites." Chef Jean-Georges Vongerichten Introduced as a course back in nouvelle cuisine’s salad days, which focused on smaller, more vibrantly flavoured fare, the amuse bouche was previously So, next time you hear amuse bouche all you need to know is that it’s going to be pretty, tiny and free of charge. As a firm fan of eating to entertain my mouth, the amuse bouche is a French invention that for me c’est un vrai plaisir de dégustation! twitter.com/foodiehk // july 2012 the amuse bouche, as the chef may be experimenting with a new flavour or ingredient, which they may develop into a starter or entrée in the future. So really, it’s more of a wee welcome than a taste of what’s to come and a way for the chef to show its diners just how innovative a dish he or she can whip up while spiking the customers' appetite while they’re at it. found only in the kitchens of fine dining establishments. Over the course of its relatively short-lived existence, the amuse bouche has found its way to aspiring Michelin star restaurants, bistros, diners and even dinner parties these days. In the same way as it acts as a chef’s token of appreciation, at home a host can say "here’s a taste of something I’m trying out" with just an espresso cup filled with a pre-dinner sip or a single garlic prawn served on an Asian spoon. Just a little something to say that supper is on its way and that it’s going to be delicious. The secret to the amuse bouche is in the Lilliputian proportions; you’ve got to keep things tiny. Often served in a demitasse, shot glass (for dramatic effect with colourful broths), skewer, saucer or oversized porcelain spoon; the presentation of the amuse bouche is as important as the tang it creates on the tongue. 35 recipes super salad 36 super food recipes Supe up your suppers by injecting them with ingredients full of natural nutrients Super Salad Serve yourself up the high nutrient value of Brussels sprouts, spinach and walnuts, the cancer-fighting properties of tomatoes and the healing properties of coconut oil and youâ€™ve got yourself health in a bowl Serves 2 Prep time: 15 minutes Ingredients: + 100g Heirloom tomatoes + 80g baby spinach + 200g Brussels sprouts + 30g roasted walnuts + splash apple cider vinegar + 2 splashes coconut oil + olive oil + salt and pepper + seeds from half a pomegranate + 2 green onions, thinly sliced + 4 tbsp olive oil + salt and black pepper to taste Method: 1 Cut the salmon in small cubes. Place in a bowl and squeeze all the limes over salmon. Add salt to taste. Chill for 1 hour. 2 After 1 hour, drain lime juice. Add cucumber, green onions, pomegranate, olive oil and black pepper to taste. Serve chilled with crackers. Alternative: Add grapefruit, tomatoes, pomelo or thinly sliced red onion to get even more fruit and veggies in. Super (un)Sinful Chocolate Beetroot Cake Method: 1 Blanch Brussels sprouts. Allow to cool. 2 Place all ingredients in a bowl. Mix and toss. The power of beetroot blended with the antioxidants of pomegranate and dark chocolate make this delicious dessert positively pious! Super Ceviche Prep time: 15 minutes Baking time: 40-50 minutes Protect your heart and satisfy your stomach with salmon ceviche that also happens to be kind to the taste buds Ingredients: + 300g salmon + 3 large limes + 1 small cucumber, diced www.afoodieworld.com // july 2012 Serves 6 Prep time: 1 hour, 20 minutes Ingredients: Cake: + 160g 70% dark chocolate + 3 free range eggs + 200g cooked beetroot, grated + 150g golden caster sugar + 40g honey + 1 tsp vanilla essence + 5 tbsp cocoa powder 37 recipes super ceviche 38 recipes super (un)sinful chocolate beetroot cake + 150g unbleached flour + 1 tsp baking powder + 100ml olive oil Method: Cake: 1 Preheat oven to 180ยบC. Line the bottom of a 20cm cake tin with baking paper. 2 Melt chocolate in a bowl over a pot of simmering water, stirring constantly. Icing: 1 Mix together the marscapone, beetroot juice, pomegranate juice and honey until well combined. Spread over cooled cake and top with pomegranate seeds. You can also make in two smaller cake tins and put frosting in between and on top (like we did). www.facebook.com/foodiehk // july 2012 Frosting: + 500g marscapone + 1 tbsp beetroot juice + 1 tbsp pomegranate juice + 4 tbsp honey + 1 spoon pomegranate seeds for decoration 3 Beat together eggs and sugar until light and fluffy. Add honey and mix further. 4 Add the oil, vanilla essence, baking powder, cocoa powder and flour. Finally pour in the melted chocolate. 5 Pour into the cake tin and bake for 40-50 minutes, until risen and coming away slightly from the edges of the tin. 39 recipes super simple granola Super Simple Granola Serves: approximately 15 servings Prep time: 10 minutes Cooking time: 15-20 minutes Ingredients: + 2 cups oats + ¼ cup walnut pieces + 6-8 Brazil nuts + ¼ cup sliced almonds + 10 dried apricots + 3 dried figs + 5 dates + ¼ cup dried cranberries + cup dried goji berries + ¼ cup dried blueberries + cup sunflower seeds + cup coconut flakes + ½ cup coconut oil + 3 tbsp flax seeds + 5 tbsp honey + 1 tsp cinammon 40 Method: 1 Preheat oven to 180ºC. 2 Mix all dry ingredients together in a large bowl. 3 Mix together oil and honey and pour over granola mix. Stir well and turn out onto a large, lined baking tray. 4 Bake for 15-20 minutes, stirring occasionally. Leave to cool and harden, then transfer to an airtight container. 5 Serve with yoghurt and fresh berries. Tip: Soak dried fruit in orange juice before mixing so they are plumper and juicier. You can eliminate any fruit and nuts above to suit your taste. Or add pumpkin seeds, raisins, currants, dried strawberries, dried cherries, cashews, pine nuts, pistachios to customise it completely to your taste buds. recipes super seabass with kale Super Seabass with kale Get your daily dose of good omega-3 fatty acids alongside the nutritional powerhouses of kale and green tea with this deliciously healthy dinner Serves 2 Cook time: 1 hour Check out our web exclusive recipes, including this Super Sweet Potato, at www.afoodieworld.com twitter.com/foodiehk // july 2012 Ingredients: + 400g seabass + 1 cup brown rice + 6 bunches kale, blanched and fried with ginger stem removed + Â˝ litre chicken stock + 2 tsp green tea powder + 1 tsp butter + 2 shallots, diced + 1 tsp ginger, sliced Method: 1 In a saucepan, add rice, chicken stock, and butter. Simmer for 40-50 minutes until cooked. 2 Once chicken stock is softly boiling, add green tea powder to a second saucepan of boiling water and poach fish for ten minutes. 3 Remove seabass from saucepan and replace with kale, shallots and ginger. Leave for five minutes. Remove. 4 Serve seabass on a bed of rice with kale underneath. 41 how to how to... 42 1. Square off the ends of the pomegranate. 2. Score the pomegranate into quarters (don't cut it right through!) 3. Fill a big bowl with water and submerge the pomegranate, gently pulling apart the quarters. 4. Gently massage the seeds from the pith under water. 5. The seeds will sink to the bottom and all the pithy bits will float to the top. 6. Scoop out the pithy bits and strain the seeds Voila! Mess free pomegranate de-seeding! are you a foodie? Foodie is expanding! We are Hong Kong’s guide to good taste, where food-loving folk come to dine, devour and dish up all things food. As Foodie Magazine, afoodieworld.com and Foodie Club continue to grow on a global scale, we are looking for experienced, motivated and enthusiastic professionals who absolutely love to eat to join the Foodie team. BUSINESS DEVELOPMENT INTERNS + Further develop, manage and supervise Foodie’s advertising program. + Enhance the magazine’s reach and increase visibility and awareness in the market. + Be responsible for budgeting and managing the P&L for the company. Want to learn any or all aspects of the Foodie business? From editorial and website design to business management and marketing, we cover it all! Not to mention the perks of delicious food! + 2+ years of experience in publishing and advertising sales. + Advertising contacts, with clients in the areas of F&B, hospitality, homeware & electronics. + Self motivated. + Be fluent in English (Cantonese and Mandarin are a plus) + Have excellent interpersonal skills + Hold a university degree Please send your cover letter, CV and salary expectations by email to email@example.com www.afoodieworld.com // july 2012 SALES COORDINATOR All positions require candidates to: 43 dinner and a movie dinner and a movie: The Future of Food This eye-opening documentary focuses on genetically engineered foods and their deceptive creep into our stores and stomachs. The director points the finger at global industrial agriculture methods for effectively wiping out sustainable farming and in the process destroying both the livelihoods and health of millions. This film has gone on to be shown in classrooms and as part of farming and cultural festivals supporting Slow Food, the Organic Consumers Association and the Soil Association of Britain. For a dose of food education, The Future of Food will definitely fill your head with what you’re putting in your stomach. Slow Food doesn’t mean food that’s cooked slowly, it means food that’s organic, sustainable, locally grown and not processed. In honour of Slow Food, why not cook up this simple recipe using local ingredients and fresh fish from the market. slow fish with dill sauce Serves 4 Prep time: 5 minutes Cooking time: 25 minutes Ingredients: + 4 fillets of local fish such as tilapia or grouper + 3 tbsp fresh lemon juice + 1 tbsp butter, melted + 1 clove garlic, finely chopped + ¼ cup mayonnaise + ½ cup sour cream + juice from half a lemon + half a lemon, thinly sliced + 2 tbsp chopped fresh dill + salt and pepper to taste 44 Method: 1 Preheat oven to 180ºC. 2 Lightly grease a baking dish. Place fillets in dish. Drizzle butter on top and season with salt and pepper. Place two lemon slices over each fish fillet. 3 Bake for approximately 25 minutes. 4 Mix mayonnaise, sour cream, garlic, lemon juice and dill. 5 Serve sauce with the fish. afoodieworld.com on afoodieworld.com this month Where Hong Kong's food loving folk come to dine, devour and dish up all things Foodie Love a good food documentary? Andrew Au feasts his eyes on the molecular style of this acclaimed Spanish restaurant. An Australian Match Robert Mann, Estate Director & Senior Winemaker of acclaimed Cape Mentelle, and established celebrity chef Kate Lamont paid a recent visit to Hong Kong to create a unique Australian lunch pairing, and Foodie has the details! Paul Bocuse A French Legend Missed the last issue? See it online All this and more on www.afoodieworld.com Learn how to make Mushroom Vol-auvents with our straightforward recipe! These delicious little pastry pieces are simple and quick to create, and most importantly of all, utterly delicious! Win a Steak and Wine Dinner from The Porterhouse! The Porterhouse, Hong Kong's premium online butcher is offering three Complete Steak & Wine Dinners to a few lucky Foodie readers. To bring home the bacon, just answer the question posted on our website and you could be enjoying The Steakhouse Steak Experience at Home速. www.facebook.com/foodiehk // july 2012 Find out about the menu this renowned chef designed for Hong Kong's H one. Want to impress your next dinner guests? 45 directory directory If itâ€™s in the issue, itâ€™s on this list. add@prince RED H one Shop 4008, Podium Level 4, IFC Mall, 8 Finance Street, Central 2805 0638 04 for starters JoJo Express Shop 4, 1/F, Brim 28, Causeway Centre, 28 Harbour Road, Wanchai 2828 5688 208 Duecento Otto 208 Hollywood Road, Sheung Wan 2549 0208 Above & Beyond Level 28, 17 Science Museum Road, TST East 3400 1318 The Chinese Restaurant Level 3, Hyatt Regency Hong Kong, TST 3721 7788 Cucina Level 6, Marco Polo Hongkong Hotel, Harbour City, TST 2113 0808 Cuisine Cuisine Level 3, The Mira, 118 Nathan Road, TST 2315 5222 46 Yunyan Sichuan Restaurant 4/F, Miramar Shopping Centre, 132 Nathan Road, TST 2375 0800 10 what i ate today Pierre 25/F, Mandarin Oriental, 5 Connaught Road, Central 2825 4001 Gaylord H One Pure Bar + Restaurant 2/F, Kinwick Centre, 32 Hollywood Road, SoHo 8199 8189 www.pure-dining.com 12 tried and tasted add@Prince 3/F Prince Hotel, Harbour City, Canton Road, TST 2113 6046 Blue Butcher 108 Hollywood Road, Sheung Wan 2613 9268 Gaylord 1/F, Ashley Centre, 23-25 Ashley Road, TST 2376 1001 Latitude 22 G/F, 40 Staunton Street, SoHo 2522 8329 The Lobster Bar Supreme Court Road, Level 6, Pacific Place, Central 2820 8560 RED 4/F IFC Mall, 8 Finance Street, Central 8129 8882 directory Blue Butcher 16 tried and tipsy Fifty2 Lounge 3/F, Somptueux Central, 52-54 Wellington Street, Central 2110 4489 Pure Bar 2/F, Kinwick Centre, 32 Hollywood Road, SoHo 8199 8189 The Whiskey Priest G/F-1/F, Lan Kwai Fong, LKF 2869 0099 18 street view Hair of the Dog II 31 Chatham Road South, TST 2311 1248 Swiss Chalet 12-14 Hart Avenue, TST 2191 9197 Whale Pub 15-17 Hart Avenue, TST 2724 1333 20 word on the street Bookazine Across Hong Kong www.bookazine.com.hk Graze 143-145 Bonham Strand, Sheung Wan 2850 7766 www.graze.hk 24 eating well Mindful Eating www.mindfuleatingHK.com Grassroots Pantry www.grassrootspantry.com Health Concept www.health-concept.com.hk i-Detox www.i-detox.com Life Clinic www.lifeclinic.com.hk MS Food Division www.plangs.com 31 herb it up Herb-a-licious The Backyard, Level L, Langham Place, 555 Shanghai Street, Mong Kok 3552 3200 Food Expo Hong Kong Convention and Exhibition Centre, 1 Expo Drive, Wanchai Paisano’s Pizzeria 23 Hollywood Road, SoHo twitter.com/foodiehk // july 2012 Okapi 8 Hart Avenue, TST 2368 7299 Tequila Jack’s 33-35 Chatham Road South, TST 3428 5133 47 eating my words Decisions, decisions It happens at least once a week; I waste an hour of my life deciding what to do for dinner. I’ve learnt, that while I love my friends, the frantic working pace of Hong Kong means that I’m often left fielding that awkward, “ I’m so sorry – the office is hell, can we push dinner back to ten?” conversation, which I usually have to politely decline. Who eats at ten? What time do you people wake up? My lack of patience for late night eating has led me to accept that most of the time, the only dining companion I’ll have is the growling demon in my stomach. Driven by hunger and complete indecisiveness, I surrender myself to my senses and try to just ‘follow my nose’. As I wander homeward from Sheung Wan, I dart, face-first into the entrances of restaurants. Like a large bird, I ravenously peck about trying to identify the source of delicious smells; bacon, basil, garlic, mint. My feverish appetite guides me towards SoHo where I dodge the swaying, giddy flocks of high heels and loosened ties. I try to avoid the gravitational vortex created by the crowd outside Staunton’s and the ‘tormented writer’ lure of a lonely bar stool, gin and tonic and bar snacks. Women with endless, flawless legs nurse glasses of champagne in the windows of bars and push green leaves about tiny plates – a secret to success, albeit not very inspiring. Everyone seems to be eating olives. I need more than olives. I smell tomatoes and cheese and turn towards pizza, but the heavy-gutted man with cheese dripping down his chins in the window is a possible glimpse into my own future and I reconsider. I step onto the escalator with the goal of surveying establishments before excitedly dismounting when something catches my eye, or tickles my nostrils. I steadily rise away from the clink of glasses and hum of chatter and before I know it I’m ticking off my final options: The Orange Tree (is it always white asparagus with hollandaise?), Phoenix and Koh Thai. I cut down a side street past some street cleaners eating char siu out of polystyrene boxes, ironically, just what I feel like, but it’s too late now. The 48 eating my words with Cruz Macalister disappointment at my own conviction lingers for a moment before a sudden realization - “I’ll COOK!” The supermarket beckons and before I realise what I’m doing, I’m enthusiastically piling high a trolley with sundried tomatoes, spinach, ravioli, balsamic vinegar, wine, sorbet – “I’ll make a gourmet feast!” I picture myself in my apron; glooping olive oil into a pan and relishing the satisfying sizzle of onions, sprigs of fresh parsley, cracked black pepper… As I turn the corner I trip over the heels of an unsuspecting fellow shopper. The queue for the checkout stretches before me; an endless cramped line of glum, exhausted faces that seem to have been waiting since the dawn of time. I just can’t do it. Back go the groceries and I solemnly step back on the escalator my stomach now growling like a pit-bull… Wait - what’s this? A little craving is inkling around… I know what I want! Oh, of course! Perfect! That’s exactly what I feel like! I skip the rest of the way home, brimful of inspiration. Beans on toast it is. Cruz Macalister is a writer, comedian and omnivore with a conscience who sometimes tweets @cruziemac