Indian Summer

Anyone just a tad on edge about upcoming menu changes at the FCC can rest assured that their Indian favourites are here to stay – and that’s official.

Here, Chef Pardeep Kumar Ray takes us on a lip-smacking jaunt through the best of the best, which should act as an enticing amuse bouche to new members and provoke a ruminative smile across the faces of everyone who has already feasted on some of the sub-continent’s most delightful dishes and is cheerfully anticipating their next encounter.

Chicken Tikka Masala

“This is made with roasted, juicy marinated chicken chunks in a spicy curry. The chicken is first marinated in yoghurt, lemon juice and Indian spices. It’s usually served with naan, which contrasts neatly with the curry.”

Spinach and Dal Makhani

“This traditional dish has many health benefits, and it also provides substantial amounts of protein. It made with spinach, black chana (lentils), spices and herbs. It is served with roti, naan or rice.”

Tandoori chicken

“Tandoori chicken is a very popular north-Indian appetiser. The chicken is marinated overnight in turmeric powder, mustard oil, ginger, garlic paste and various Indian spices. It is then grilled in a tandoori oven which imparts a flavour of burnt charcoal. This is one of my favourites - it’s utterly fingerlicious.”

OHHHHHH-MUN

As anyone who has lived in Hong Kong for just a little while will vouch, Macau rhymes with “long lunch”. It’s not just the food that’s dished up seemingly effortlessly in the former Portuguese colony that is so alluring, it’s also that gentle Mediterranean ambience that suggests you should settle more comfortably in your chair, reach toward the ice bucket for the vinho verde and contemplate the distinct pleasures of enjoying every single bit of life.

A little of all that seeped into the Dining Room and Verandah last month, as the chef’s brigade channelled their inner Iberian to produce a sumptuous four-course feast featuring all the traditional favourites from sardinhas to galinha à Portuguesa to that waggishly named serradura. Surely nobody needs Google Translate for bom apetite?

First off, a sustained round of applause for litigation lawyer Peter Ng of Herbert Smith Freehills, who sussed the answer to April’s competition and bore off not one but two bottles of superior plonk, namely a Domaines Barons de Rothschild Chateau Duhart-Milon 2011 and a PulignyMontrachet Domaine Francois Carillon Cote de Beaune, Burgundy France 2018.

Now for this issue’s summer brainteaser: it takes a sharp pair of eyes to spot veteran UPI journo Charles R Smith’s memorial plaque in the Main Bar. His membership number was 009. Besides the 00 number, he shared something else with the fictional secret agent James Bond. A taste for – what? The answer can be found in Charlie’s eight-page (!) obituary in the October 1996 issue of this magazine.

Rules as per usual: the eighth member to email the correct answer to editor@fcchk.org with the tagline “Shaken Not Stirred” will receive a bottle of Perrier Jouet Grand Brut NV Champagne (which sells for a very reasonable HK$530) on presentation of the editor’s congratulatory email at the club’s front desk.

Asked to rate this particularly enticing bubbly, one of Hong Kong’s foremost sommeliers hiccupped daintily and then responded: “Glad you asked. It’s lively and mouth-watering, with flavours of blackcurrant, graphite, candied lemon zest and smoky minerals, supported by a creamy mousse. All in all, a balanced crowd-pleaser.” Board members and their intimates are not eligible to enter the competition, and there’s no point getting disputatious with the editor as he will have stuck his fingers in his ears while warbling “la-la-la”.

HOT DOG!

To celebrate US Independence Day, the FCC will run a two-week promotional menu (July 3-15) in cooperation with Steak King to introduce sustainable meat. Butcher’s Night on July 11 will be one of the highlights. Email restaurant@fcchk.org or call 2844 2875 to make a reservation.