A Culinary Affair with ELEMENTS

A CULINARY AFFAIR WITH

EL E M E N TS

Dine and wine your way around Hong Kong’s food mecca

A CULINARY AFFAIR WITH ELEMENTS 2014

“I really think that a good chef needs to taste more in order to create more! Be open-minded, explore as many flavours as possible, learn from others, and remember every single taste. Try as much as you can! That’s the secret to creating wonderful food.”

– Caby U Executive Chef of Papi

intro

Publisher Simon Squibb

A Culinary Affair

Editor Alicia Walker Acting Editor Grace Entry Deputy Editor Stephanie Pliakas Creative Director Helen Griffiths Designer Miho Yawata Photographer Josephine Rozman Social Media & Online Editor Grace Entry Contributor Stephanie Ko Business Manager Elle Bradstock Marketing Manager Daisy Miers Sales Executive Vivian Leung

Published by Foodie Group, 3/F, Chao’s Building, 143–145 Bonham Strand, Sheung Wan, HK Printed by Teams Printing Co., Ltd. www.afoodieworld.com

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.

In this guide, you will find everything you need to know about dining and wining at ELEMENTS, including exclusive interviews and behind-thescenes culinary features with acclaimed food and beverage personalities and some absolutely stunning recipes for you to replicate at home.

Featuring delectable and enticing cuisines from Italy to France, Thailand to Singapore and Mexico to Japan, diners are spoilt for choice, and you will find all your food cravings – both savoury and sweet – satisfied at ELEMENTS, paired with a perfect harbour view to enhance your dining experience.

Happy dining!

The Foodie Team

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Offering a shopping haven that expands over a million square feet, ELEMENTS is a mall that brings together renowned international brands and services all under one roof. Apart from an unparalleled shopping experience, dining is also one of the main attractions at ELEMENTS, providing an array of Western, oriental and international fusion cuisines.

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“I can honestly say I love food, not just the finished dishes but the individual ingredients too. It’s my consuming passion for food that drove me to become a chef in the first place – and even today, seeing the joy that my food brings is still one of the things I love most about this job.”

– Christopher Kerr Executive Chef of Grand Central Bar & Grill

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contents

04 Dining Insight Exclusive features and interviews with F&B personalities 05

06

07 08

09 10 11 12

C ont ent s

It’s Teatime: LE SALON DE THÉ de Joël Robuchon An Exclusive Peek into a Michelin Kitchen: Tim’s Kitchen A Princely Affair: Prince Restaurant A Satiated Dining Affair at Madam S’ate: Madam S’ate Up All Night: The Night Market Underneath the Mango Tree: Mango Tree Vintage Eats: Kowloon Tang Primo Pizza: Cafe Deco Pizzeria

13 Gourmet Discovery Culinary, dining and wining tips from the professionals

14 Around Civic Square A look at the food and beverage offerings around Civic Square

16 In the Kitchen Sumptuous recipes to whip up at home 17 Deep-fried soft-shell crab roll with mango and avocado, nahm 18 Flank steak fajitas, Cafe Iguana 19 Beef tartare, Joia Ristorante Italiano 20 Cold Inaniwa udon in Japanese soya dressing, Inaniwa Udon . Nabe Japanese Restaurant 21 Deep-fried braised lamb brisket with home-made vinegar sauce, Dab-pa Peking & Szechuan Cuisine 22 Stir-fried fettuccine and chicken with black bean garlic sauce, ThreeSixty 23 La blanquette de veau, Monsieur CHATTÉ

24 At the Bar Stir and shake your own drinks 24 Celery gimlet, Madam S’ate 25 The Perfect Patrón Margarita, Cafe Iguana

26 Restaurant Directory Food and beverage options covered from A to Z

28 A Day’s Dining at ELEMENTS Spend the whole day dining and wining to your heart’s content 03

dining insight

Tim's Kitchen

Mango Tree

Dining Insight A world of culinary delights

04

Madam S'ate

The Night Market

Prince Restaurant

dining insight

Robuchon, Chef Nakamura previously worked his magic at the Tokyo branch of this famous eatery.

The mouth-watering assortment of cakes and pastries includes Robuchon’s signature croissant, Danish, mixed fruit tart, chocolate cappuccino cake, coffee tart and mango cheesecake. The exquisite presentation of these treats, set within the warm and welcoming walls of this luxurious tea salon, will be very difficult to pass by without stopping in for a nibble.

Afternoon tea set for two

It’s Teatime

Also on the menu is an opulent afternoon tea set for two, offering an awesome array of savoury and sweet to tempt the palate. The tea set features delights including a selection of sandwiches (Maine lobster and mango, black truffle, smoked salmon and egg), home-made lemon-raisin and Earl Grey-orange scones (both with Devonshire clotted cream), macaron ganache, raspberry eclair and home-made chocolates.

LE SALON DE THÉ de Joël Robuchon offers diners the delights of a contemporary French tea salon

Executive Pastry Chef Tadashi Nakamura will be overseeing the new pastry menu and preparations, bringing with him a wealth of knowledge, with more than 20 years’ international experience and expertise in the art of pastry making. Before moving over to Hong Kong’s L’Atelier de Joël

Mixed fruit tart

LE SALON DE THÉ de Joël Robuchon 1020B, 1/F, ELEMENTS

2351 6678

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

Following on from his brand-new location in ifc mall, Joël Robuchon has added the chic atmosphere of ELEMENTS to his ever-expanding restaurant empire. Renowned for his innovative and superbly executed French cuisine at his threeMichelin-starred venue at The Landmark in Central, the chef has also turned his talents to cakes and pastries, to the delight of the shopping masses.

This is the perfect way to enjoy the Robuchon experience in a more casual and light-hearted way than the serious sophistication of L’Atelier.

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dining insight

Seng Bank requested the banquet-style dishes that I used to cook for them, so we decided to let customers pre-order some of these dishes at our new restaurant.

The banquet food turned out to be so popular that it eventually became a focal part of our menu.

How was the decision to open another restaurant in Macau (in 2007) conceptualised?

Braised whole fresh crab claw with winter melon

An Exclusive Peek into a Michelin Kitchen Stephanie Ko sits down with Tim Lai, the founder of Michelin-starred Tim’s Kitchen, to find out how the restaurant achieved its highly acclaimed success As the founder of two internationally renowned Michelin-starred restaurants in Hong Kong and Macau, how do you maintain the high standards of both kitchens? The fact that we have attained Michelin stars has not changed the way we have always operated our restaurants. Every day, we focus on finding the best ingredients to prepare delicious traditional Chinese cuisine. We don’t ever compromise on the quality of food that we serve, and we don’t find it necessary to create fancy contemporary dishes in order to keep up with modern trends. I believe that focusing too much on maintaining your Michelin stars will only distract you from cooking the best food.

Could you tell us about the transition of Tim’s Kitchen from a casual eatery to a high-end restaurant? I started my career as an apprentice of Master Choi Lee, a renowned Cantonese chef, at the banquet department of Hang Seng Bank. After working there for 33 years, I retired in 2000 and started my own restaurant as a small neighbourhood eatery serving simple Chinese dishes. A lot of diners who knew me from Hang 06

Expansion was never a priority for us, and we only decided to open the Macau branch due to an invitation

by Dr Stanley Ho and Hotel Lisboa. The process was relatively smooth and uncomplicated, as we had gained experience from opening our first restaurant and also had great support from the hotel.

Your successful ventures are extremely inspiring to those looking to start up their own restaurants. What tips are you able to share with them? Besides picking a suitable location for your restaurant, the second-most-important thing in running a restaurant would be sourcing the right ingredients. As we are not part of a big restaurant group, we feel that we have to constantly monitor our food supplies in order to maintain their quality.

Even though we serve classic Chinese dishes at our restaurants, we don’t find it necessary to stick with ingredients from China or Asia. There are high-quality food imports from around the world that can be used in Chinese cuisine without compromising the dishes’ authenticity.

Lastly, what is your favourite food and which is your favourite restaurant? Chinese food – at my own restaurants, of course!

S i g nat u r e dis h es • crystal king prawn • braised whole fresh crab claw with winter melon • sautéed pork stomach with pickled vegetables and bamboo shoots • sautéed shark’s fin with fresh crabmeat, bean sprouts and scrambled egg • braised pomelo skin with shrimp roe

Tim’s Kitchen 1028B, 1/F, ELEMENTS

2178 2998

dining insight

colouring” in his cooking. All dim sum is freshly made in-house every day, and a selection of “3-less” (less salt, less oil and less sugar) dishes are also available on the menu. Instead of taking the easy option of ordering food from distributors, a team painstakingly visits the market each day to pick out the freshest, highest-quality produce for the kitchen.

Prince abalone with shiitake mushroom

A Princely Affair Prince Restaurant’s stylish, sumptuous decor and sophisticated Chinese cuisine have made it one of the most renowned restaurants of its kind in Hong Kong

“Every restaurant can incorporate expensive Western ingredients, such as foie gras or black truffle, into their dishes,” says Ms Eva Mak, Managing Director of Prince Restaurant, “but it is how you make the resulting dish taste good that is most challenging. Being open-minded is an important attribute for being a chef at our restaurant. Our team is full of bright ideas; every ingredient they see is a possibility for a new dish on our menu!”

Some of the signature dishes at the restaurant include delicate baked barbecue pork buns with a texture as soft and fluffy as candyfloss, tender Prince abalone with shiitake mushroom (prepared by simmering for more than 10 hours) and steamed rice with crab in lotus leaf, a fragrant bundle of seafood.

Catering to Hong Kong’s discerning palates, the restaurant’s chef believes that additives and MSG in food are off-putting to customers and is strictly committed to a principle of “no MSG, no artificial

Prince Restaurant 1028C, 1/F, ELEMENTS

2577 4888

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

Prince Restaurant is one of the newest restaurants to take up residence in ELEMENTS. The first Prince Restaurant opened in August 2000 in Shenzhen, and having pleased many curious tongues, the restaurant blossomed into a chain. The Prince Restaurant franchise now has nine outlets in mainland China and two outlets in Hong Kong – including this ELEMENTS branch.

Besides serving reliable, traditional Chinese fare, the restaurant also distinguishes itself from other Chinese restaurants by offering innovative dishes that utilise techniques and ingredients from international cuisines, from Japanese to French. Mr Guangfan Mai, founder of The Prince Group and a very talented chef, is a dedicated foodie who loves trying out new recipes to add to his restaurants’ menus. For instance, the recipe for fried rice with black truffle, one of the most popular dishes at Prince Restaurant, has been personally designed by Mr Mai to draw out the foremost flavours of the diamond of the kitchen, black truffle.

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dining insight

ELEMENTS, as they are pioneering interesting and creative F&B brands.

What was the inspiration behind the name?

Madam S’ate is a different interpretation of our flagship restaurant in Wanchai, Madam Sixty Ate. We wanted to focus on being accessible, as well as an all-day establishment. We also wanted something that was short and easier to remember.

And, of course, the word “sated” in English is also a reference to being satisfied in appetite.

What would you order from the menu if you were dining at Madam S’ate?

Charcuterie selection

A Satiated Dining Affair at Madam S’ate Foodie speaks to the husband-andwife power team – Christopher Woodyard and Bronwyn Cheung – behind the Woolly Pig Concepts restaurant group on their brand-new dining concept: Madam S’ate As successful restaurateurs who have opened restaurants abroad (in Australia) and in Hong Kong (including Madam Sixty Ate in Wanchai), what were the different challenges you faced? One of the biggest challenges in Hong Kong’s dining scene is the need to be constantly fresh and innovative, as the F&B scene here moves extremely fast… a bit like fashion. It’s really important to try to capture the imagination of diners, not only regarding food, but also in the restaurant’s décor and the story behind the brand.

Could you please tell us the concept behind Madam S’ate? Madam S’ate is an all-day bistro, suitable for coffee and pastry, lunch, allday-dining and an intimate dinner for two. We were very fortunate to be invited to be part of 08

Christopher Woodyard: For me, eating is about relaxation, and when done properly, I like to graze, ideally sitting in the sun with our charcuterie platter that includes our home-made bread and cured meats, great French cheeses and pickles. I’d more than likely also have a bottle of PranQster, followed by an Angry Boy. Bronwyn Cheung: I would order the T-bone because I don’t get to sit down and eat a leisurely meal that often. I also understand the history of the beef – how it was raised and reared. After that, I would choose the amazing tomato salad made with organic French tomatoes. You can just look at the crate and realise that every single bite will be amazing… and the vibrant colours are unbelievable!

Si g nat u r e dis h es •

charcuterie selection: duck & foie gras terrine, salumi, pork & black pepper sausage, duck ham, mustards, Crottin de Chavignol goat’s cheese, sourdough bread

•

côte de boeuf for 2: 800g grass-fed dry-aged Irish beef

•

fromage for 2 or 4: French cheeses, grapes and crispbread

Madam S’ate R009, Civic Square, ELEMENTS

2537 7555

dining insight

Interior designer Alexi Young worked closely with Allen to conjure a space that combines the buzz of a traditional Taiwanese marketplace (complete with the warm, homely feeling of the quaint wooden shacks that line Taiwan’s food markets) with the contemporary and sleek design flair of modern Hong Kong. A team of dedicated, attentive staff is on hand to help diners to navigate the enticing menu that has been tailor-made for the ELEMENTS restaurant.

The Night Market's dining room

Up All Night Authentic Taiwanese flavours in a relaxed and stylish modern setting

The Night Market team’s mission is to create delicious, thoughtful Taiwanese food that is MSG free. The kitchen takes great care in bringing diners the genuine flavours of Taiwan, sourcing the most suitable ingredients to recreate the farmfresh offerings at Taiwanese market stalls. From traditional Taiwanese noodle soup and stewed pork over rice to bitter melon with salty duck egg, The Night Market offers a tantalising selection of modern classics and has also recently introduced a series of innovative Taiwanese-inspired dim sum. Other signature dishes not to be missed at the restaurant include three-cup chicken, fried pork chop and oyster pancake. Nothing is more comforting to us foodies than knowing that mouth-watering Taiwanese cuisine is only a few MTR stops away!

Opened by Allen Lin, the man behind the luxurious bar 001, The Night Market is a reflection of Allen’s childhood in Taiwan and his later life spent living and travelling around the world. Fresh ingredients and genuine Taiwanese flavours paired together with cutting-edge interior design create a vibrant and impressive dining experience.

The Night Market 1028A, 1/F, ELEMENTS

2807 2292

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

Taiwanese restaurant The Night Market burst onto Hong Kong’s food scene in 2009 to much acclaim.

They have now opened a second restaurant at ELEMENTS, much to the delight of Hong Kong’s Taiwanese food lovers. Following the success of The Night Market in Central, which serves a range of scrumptious Taiwanese street foods, homestyle dishes and tasty drinks, this second, larger restaurant at Kowloon’s foremost shopping and dining destination brings a true and authentic taste of Taiwan across the harbour.

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macanese dining insight flavours

Chef Anunte Sae-ung has over 30 years’ experience tucked under his belt, having worked in numerous Thai restaurants and hotels, including the Shangri-La Bangkok. Passionate about Thai cuisine, Chef Sae-ung insists on using only the best-quality ingredients to enhance the authentic flavours.

Fried prawns with green peppercorns

Underneath the Mango Tree Dine under the delicious shade of this well-dressed Thai restaurant The success of this renowned Thai eatery’s first branch in Causeway Bay led to the opening of this second Hong Kong outlet within ELEMENTS. Hailing from Bangkok and famed for its authenticity and use of quality, fresh ingredients, Mango Tree offers a delicate balance of sweet, sour and spicy flavours.

Decked out in natural hues that complement the raw timber furnishings and meld effortlessly with the contemporary Thai décor, the centrepiece of the restaurant comes in the form of a mammoth wooden structure with hanging bulbs that mimics a mango tree, immediately putting diners into a comfortable, relaxed vibe before the start of their flavoursome meal. Wooden branches extend throughout the restaurant, exuding a subtle sense of nature that is further enhanced by the teak flooring, gentle lighting and traditional Thai decorations adorning the walls. With two private rooms available, Mango Tree offers an ideal venue for gatherings, both business and social.

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Diners can look forward to Mango Tree’s renowned signature dishes like the gorgeous presentation of free-range chicken in pandan leaves; the delicious, complex flavours of crispy catfish salad with its delicate jasmine aroma; a chargrilled pork neck fillet with a traditional dipping sauce hailing from north-east Thailand; fresh river prawns served in a clay pot filled with glass noodles and Thai celery, as well as the yellow curry crab imported daily from Thailand. These dishes bring Thai food lovers back time and time again in order to devour their exotic tastes.

New dishes at Mango Tree showcase deep-fried soft-shell crab, crispy golden shrimp cups, whole fresh grouper in banana leaf, baby pork ribs, codfish curry and spicy tom kha goong soup made with fresh tiger prawns and cooked without the addition of coconut milk or cream.

And to finish in sweet style, traditional desserts include authentic mango sticky rice and candied banana with coconut ice cream. For a perfect accompaniment, check out the drinks menu and try out one of Mango Tree’s colourful signature cocktails, such as the Lychee Smash, Watermelon Pop and Mango Lim, for a refreshing bevvy to counter the spice of the food.

Mango Tree 2032–33, 2/F, ELEMENTS

2668 4884

dining insight

Mont Blanc with vanilla ice cream

Kowloon Tang’s dining room

Vintage Eats

bridges between the indoor and outdoor dining sections and features a bespoke lighting system to brighten up the night in Civic Square.

Step back in time with the charms of Kowloon Tang Inside the intimate walls of this Cantonese fine-dining restaurant is a gentle nod to 1930’s Shanghai with antique furniture, wood panelling and plush leather chairs. The whir of ceiling fans adds a charming ambience to the muted calm of the opulent interior. Located amidst ELEMENTS’ rooftop dining area, there is also a spacious patio for a more casual al fresco experience.

To accompany the cuisine, Kowloon Tang’s mixologists shake up the signature Flaming Dragon cocktail, as well as daiquiris, margaritas, fizzes, sours and martinis galore. The fully equipped bar

Fried diced wagyu beef with shimeji mushroom and XO sauce

Kowloon Tang R002–003, Civic Square, ELEMENTS 2811 9398

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

The sister restaurant to Island Tang in Central, Kowloon Tang serves haute Chinese cuisine with an emphasis on authentic Cantonese cuisine along with menu items from other regions of China. This includes an in-house Peking duck specialist from Beijing who personally delivers and carves each duck (also imported from Beijing) at the table, inducing gasps from hungry diners. Served with plum sauce and other classic condiments, Kowloon Tang is fast establishing itself as the place in Hong Kong to head to for this tempting traditional dish.

In addition, authentic Dongguan-style dishes such as fish dumpling broth and wok-fried crispy baby sprats are on offer.

Kowloon Tang offers an array of sinful French desserts to add a sweet note to the end of every meal. The luscious Mont Blanc with vanilla ice cream and exquisite vanilla soufflé with yuzu sorbet provide the perfect ending to an evening of haute Chinese cuisine.

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dining insight

Wasabi chicken pizza

Primo Pizza New eatery Cafe Deco Pizzeria offers a breath of fresh air and the aroma of piping-hot pizza pies to diners at ELEMENTS Opened just three months ago, Cafe Deco Pizzeria is already packing in the punters day in and day out, catering both to shoppers and the corporate crowd during lunchtime and to the huge residential complexes around Kowloon Station in the evening and on weekends. It’s also a top choice for dining with little ones in tow. ­ he open-fronted dining space is extremely T warm and inviting. Upon entering, diners eyes’ are immediately drawn to both the open pizza station with its pizza oven and the striking “spider” chandelier made up of what looks like bunches of black desk lamps. The décor is a winning conglomeration of different design elements such as wooden tabletops, metal chairs, brick and stone and blackboard menus that come together to create a space that invites diners to come in and stay awhile.

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Director of Culinary Development of Cafe Deco Group Angelo McDonnell has crafted an all-day dining menu that appeals to all tastes and ages.

Pizza of course is the star of the show – but they’re not your average pies topped with mozzarella cheese, tomato sauce and pepperoni. These crispy, moreish thin-crust pizzas are all about flavoursome, non-traditional fusion toppings. Two of the pizzeria’s signature pies, for instance, are Moroccan lamb with baby spinach, red onion, mint yoghurt and lemon wedges and The Duck, topped with sliced roast duck, baby spinach, spring onion, sesame seeds, coriander, fresh chilli and hoisin sauce.

Also on the menu are a well-curated selection of international salads, soups and starters; calzones; pasta and risotto dishes; meat and seafood mains and desserts (where a hazelnut, strawberry and banana pizza makes its sweet debut).

S i g nat u r e dis h es Starter: share orders of the chunky, lightly battered calamari fritti with lemon and garlic aioli and Thai-style dipping sauce and the tender and tasty Mediterranean lamb meatballs with rocket, caramelised onions and mint and cucumber yoghurt Main course: dig in to the char siu pork pizza – topped with mozzarella, bell pepper relish, spring onion, parsley, cherry tomatoes and tomato sauce – for an Eastmeets-West flavour explosion Dessert: the turnover-like rocky road calzone stuffed with chocolate cake, dark and white chocolate chips, candied fruits and marshmallows is another deliciously innovative, generous portion that’s perfect for sharing

Cafe Deco Pizzeria 1005–06, 1/F, ELEMENTS

2196 8099

gourmet discovery

Gourmet Discovery A collection of culinary, dining and wining tips from the professionals

T im L a i E xecutiv e Chef/ O wner, T im ’s K itchen Despite the increasing popularity of one-person tasting or set menus, we recommend sharing Chinese dishes whenever possible; this is part of the spirit of Chinese cuisine, and food tends to be hotter – and hence more delicious – when prepared in sharing portions.

C h r is top h e r Woodya r d Culinary Director , Woolly Pig Concepts In a restaurant, order out of your comfort zone and be more adventurous. When cooking at home, cook for fun, not to impress. You’ll enjoy both the experience and the end result a lot more.

E va M ak M A N AG I N G Director , H ong Kong P rince Restaurant Restaurants that don’t use MSG will surely use better ingredients in their dishes, as there is nothing to mask the food’s natural flavours.

C h a r l ine C h att É R etail M anager , M onsieur C hatt É

Whether you’re looking for cooking, dining or wining tips, you’ll find everything you need and more from the talented culinary professionals at ELEMENTS.

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

People think red wine goes naturally with meat dishes, which is not the right answer, especially with white meat such as veal. Most of the time, customers do know about Châteauneuf-du-Pape red but have never tried the white one. This bottle of white is actually an astonishingly great wine.

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around civic square

Around Civic Square

Right here in the heart of Asia’s world city, you will find a dining atmosphere that restaurants, this is a foodie haven definitely worth visiting again and again.

Grand Central Bar

Kowloon Tang

Cafe Iguana

Stormies

& Grill

R002–03 2811 9398

R004 2196 8733

R005–07

R001

2736 4888

Luxurious Chinese

Be transported to the

A comprehensive offering

An urban American

fine dining at its very

very heart of Mexican

of beers, wines and

sports bar and grill

best, serving authentic

cuisine with the

classic cocktails paired

dining experience

Cantonese cuisine

restaurant’s strikingly

with a light snack menu

with an emphasis on

using top-notch

original menu

throughout the day

quality produce

seasonal ingredients

and service 14

2196 8098

around civic square

What’s on offer at this al fresco culinary hotspot

showcases the best features of al fresco dining. Offering an eclectic array of

Madam S’ate

Joia Ristorante

Papi

Wine Bar

R009

Italiano

R011

R008 2810 8585

2537 7555

A relaxed all-day bistro

R010

2382 2323

2811 2681

A sophisticated

A showcase of the finest

atmosphere featuring

An upscale

small-plate-menu

steaks from USA and

French dining with

restaurant serving

approach, ideal

Australia in a stylish

sumptuous fresh items,

northern Italian

for those who

steakhouse setting

all made in-house

cuisine with a

appreciate true

contemporary touch

Italian cuisine

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

PRIME Steak House |

15

in the kitchen

Cafe Deco Pizzeria

In the Kitchen Recipes From the experts

16

nahm

LE SALON DE THÉ de Joël Robuchon

in the kitchen

Nahm This Vietnamese-Thai inspired restaurant features Asia’s most popular and exciting exotic flavours, served in a stylish modern setting with a cool ambience. From tempting bites of salt and pepper squid with pickled star fruit, to flavoursome Vietnamese hot and sour fish soup, to aromatic seafood laksa and tender braised lamb shank with tamarind curry, your Vietnamese and Thai cuisine cravings will definitely be satisfied here.

1044–45, 1/F, ELEMENTS

2810 7575

Deep-fr ied so ft-s hell c r ab roll w i t h ma ngo and avocado Serves 2 Prep time: 20 minutes Cooking time: 10 minutes Ingredients: + 1 soft-shell crab + 2 sheets Vietnamese rice paper + 1 avocado, sliced + 1 mango, sliced + Japanese pickled ginger, a few slices Batter: + 200ml self-raising flour + 100ml cornflour + 150ml coconut milk

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

Method: 1 Thoroughly clean the soft-shell crab and pat-dry with kitchen towels.

2 Sieve the self-raising flour and cornflour into a bowl and mix together. Pour the coconut milk into the flour a little at a time and whisk through. Stop adding the coconut milk when the mixture is smooth and thick.

3 Heat oil in a frying pan to approximately 160°C. 4 Coat the crab with a thin layer of batter and deep-fry on each side for 2 minutes, or until golden. Remove and drain any excess oil on some sheets of kitchen towel.

5 Slice the crab into quarters.

6 To assemble the roll, soften the rice paper sheets with a wet towel.

7 Line the avocado slices, mango slices and Japanese pickled ginger slices on the rice paper. Place one half of the fried crab in the middle and tightly roll it up. Repeat with the remaining crab half and rice paper.

8 Serve with Thai sweet and sour sauce on the side.

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in the kitchen

Cafe Iguana An authentic Mexican dining experience like no other here in Hong Kong, Cafe Iguana offers delicious Mexican fare made to order. Executive Chef Maria Fernandez shares the recipe for one of the restaurant’s speciality dishes, their moreish flank steak fajitas.

R004, Civic Square, ELEMENTS

2196 8733

fla nk s teak fa ji tas Serves 4–5 Prep time: 25 minutes, plus additional 2 hours marination time Cooking time: 20 minutes Ingredients: + 1 tbsp vegetable oil + 450g flank steak + 1 large yellow onion, peeled and sliced** + 2–3 peppers, various colours, stemmed, seeded, sliced lengthwise into strips + salt, to taste + flour tortillas, to serve Marinade: + 2 tbsp lemon juice + 1 cup pineapple juice + 150g chipotle chilli + 3 garlic cloves, chopped + 1 tbsp ground cumin + 1 tbsp ground black pepper + 1 tbsp salt 18

Method: 1 Blend all the marinade ingredients and marinate the flank steak for at least 2 hours.

2 Set a large cast-iron pan or griddle over high heat and let this heat up for 1–2 minutes. Add the oil to the pan and let this heat up for 1 minute.

3 Before cooking the meat, wipe off most of the marinade and season the steak with salt.

4 Cook the steak, frying on each side for 3 minutes, or to the desired doneness. Three minutes on each side will yield approximately medium-rare doneness for an average cut of flank steak. Remove from the pan and let it rest, covered with foil, for 5 minutes.

5 While the meat is resting, cook the vegetables. Add a little more oil to the pan if necessary, before adding the onion and peppers. Cook for 5–6 minutes in total.

6 Slice the meat against the grain into thin slices.

7 Heat the tortillas in a pan over medium heat for 10 seconds on each side.

8 Serve with salsa, sour cream, guacamole and black beans. ** Slice along the grain, not against the grain. Chef Maria explains that this is for aesthetic purposes and to ensure the onion slices are all thoroughly cooked. Cut into half-inch-wide slices.

in the kitchen

Joia ristorante italiano A sophisticated restaurant that serves mainly northern Italian cuisine with a modern twist, Joia means “joy’’ in Italian, and guests are sure to be delighted with a cuisine that draws inspiration from the Art Nouveau movement. Fusing fresh Italian ingredients and culinary techniques, Joia offers a variety of appetisers, mains, home-made pastas, pizzas and desserts that transport guests to Italy, providing an upscale yet comfortable atmosphere suitable for both casual gatherings and group parties. It also has an al fresco area best for people watching whilst enjoying a fantastic Italian meal.

R010, Civic Square, ELEMENTS

2382 2323

Bee f Tarta r e Serves 1–2 Prep time: 30 minutes Ingredients: + 75g beef tenderloin, diced + 10g fresh artichoke, diced + 10g green apple, diced + ¼ tsp salt + ¼ tsp pepper + extra-virgin olive oil Rocket and lemon shooter: + 6g rocket + 20ml lemon sherbet + 10ml soda water

Garnishes: + edible fresh flowers + deep-fried fresh artichoke

Method: 1 In a medium bowl, mix together the beef tenderloin, fresh artichoke and apple with a drizzle of extra-virgin olive oil.

Season with salt and pepper to taste.

2 To make the shooter, blend all the ingredients.

3 Mix all the ingredients for the soya and ginger sabayon sauce together. Whisk over a bain-marie until the mixture has doubled in volume.

4 Arrange the tartare on a serving plate and top with edible flowers and deep-fried artichoke. Finish with the sabayon sauce and the shooter on the side.

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

Soya and ginger sabayon sauce: + 2 egg yolks + 5 tsp white wine + ¼ tsp white pepper + 10ml Japanese soy sauce + ¼ tsp butter + ¼ tsp ginger sauce + ¼ tsp salt + drop of vinegar

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in the kitchen

Inaniwa Udon .

Nabe Japanese Restaurant Inaniwa Udon . Nabe Japanese Restaurant provides exclusive handmade Japanese Sato Yosuke Inaniwa udon (VII generation), which originated in Akita, Japan. It was regarded as an item of supremacy, served only to nobles and the royal family before the middle of the Meiji period (late 1800s).

Inaniwa udon is made with premium wheat flour and carefully blended brine. Its excellent texture is produced by skilful hand-kneading and manipulated air-drying.

These delicate handmade procedures ensure the noodles contain tiny air bubbles that help to preserve their uniquely resilient texture after cooking.

Another dish not to be missed is the nabe (Japanese hot pot). The different varieties of base for the soup are authentically made by the restaurant’s talented chefs.

Diners can savour this hearty delicacy with udon or rice.

2002, 2/F, ELEMENTS

2196 8989

Cold I na niwa Udo n i n Japan ese S oya Dressing Serves 2 Prep time: 10 minutes Cooking time: 5 minutes Ingredients: + 180g Inaniwa udon + 2L water Condiment: + ½–1 tsp spring onion, chopped finely + ½–1 tsp fresh ginger, ground + pinch of sesame seeds + 80ml Japanese soy dressing

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Method: 1 Boil the water in a large pot.

2 Add the Inaniwa udon to the boiling water, stirring with chopsticks to ensure the noodles do not stick together.

3 Boil the udon on high heat for approximately 2 minutes 45 seconds, or until they turn semi-transparent.

4 Strain the udon and run under cold water to remove any excess salt.

5 Place the strained udon in an ice bath.

6 Strain the udon one more time and arrange on a bamboo mat.

7 Mix all the ingredients together for the condiment.

8 Serve the condiment alongside the chilled udon.

in the kitchen

Dab-pa Peking & Szechuan Cuisine Located in the south-west of Sichuan province, Daocheng (or Dapba in Tibetan) is a famous tourist attraction with fantastic scenery and is renowned as “the soul of Shangri-La”. At Dab-pa, the restaurant features a stunning combination of Beijing and Sichuan cuisines. A wide range of delicacies from these regions offer a blaze of colour, akin to the picturesque scenery of Daocheng, providing an exceptional experience for customers to savour.

Executive Chef Hui Shing Ming has more than two decades’ experience in the kitchen and is an expert in Beijing, Sichuan and Shanghai cuisines.

1047, 1/F, ELEMENTS

2196 8699

DEEP- FRIE D BR AIS E D L A M B BRI S KET W ITH H OME-MADE VINEG A R SAU C E Serves 4–5 Prep time: 30 minutes Cooking time: 2 hours 20 minutes

Batter: + 200g cornflour + 2 egg whites + 500ml water Home-made vinegar sauce: + 35g spring onion, chopped + 35g parsley, chopped + 1 chilli, chopped finely + 300ml soy sauce

Method: 1 Blanch the lamb brisket in boiling water. Drain and set aside.

2 Place the carrot, radish, celery, parsley, bay leaves, star anise, salt and sugar in boiling water for 5 minutes. Add the lamb brisket and leave to simmer for 2 hours, or until it is tender.

3 Transfer the lamb brisket to a separate plate. Remove the bones and set aside to cool.

4 Mix the cornflour and egg whites with the water in a bowl until it turns glutinous. Dip in the meat to thinly coat it with the batter.

5 Deep-fry the meat in oil until it is golden and crispy.

6 To make the vinegar sauce, place all the ingredients in a pot and simmer for 2 minutes. Stir thoroughly and set aside until ready to use.

7 Slice the meat and serve with the vinegar sauce on the side.

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

Ingredients: + 500g lamb brisket + 250g carrot + 250g radish + 250g celery + 150g parsley + 6–8 bay leaves + 2–4 star anise + salt and sugar, to taste

+ ½ tsp chicken powder + 1 tsp sugar + 1 tsp white vinegar + drizzle of oil + 100ml water

21

in the kitchen

ThreeSixty A true one-stop destination for organic, natural and wholesome produce, ThreeSixty also offers an extensive range of take-home and readyto-eat meals. ThreeSixty ensures an overall customer experience that is natural, educational, environmentally friendly and healthy – just like their delicious and simple pasta recipe below.

1090, 1/F, ELEMENTS

2196 8066

Stir-fr ied Fett u cc i n e a n d C hi cke n with Black Bea n Ga r l ic Sauce Serves 1–2 Prep time: 15 minutes Cooking time: 20 minutes Ingredients: + 120g fettuccine + 90g chicken, sliced thinly + 90g button mushrooms, sliced + 1 pepper, sliced + 2 tbsp oil, for cooking Marinade: + 1 tsp blended sesame oil + 1 tsp premium oyster flavoured sauce + ½ tsp cornflour Seasoning mix: + 2 tbsp black bean garlic sauce + 4 tbsp water + ½ tsp sugar

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Method: 1 Cook the fettuccine in boiling water according to the packet instructions, or until tender, and drain.

2 Mix the sliced chicken with the marinade ingredients.

3 Stir-fry the chicken in the 2 tbsp oil until cooked through.

4 Add the button mushrooms and pepper.

Stir-fry for a further minute.

5 Add in the drained fettuccine and the seasoning mix ingredients. Cook until the fettuccine is heated through and serve immediately.

in the kitchen

monsIeur chattÉ The first French gourmet shop of its kind to open in Hong Kong, Monsieur CHATTÉ offers a wide range of French delights, including charcuterie, farmhouse cheeses and a selection of home-made tarts, cakes and pastries made by native French chefs. Their wine cellar features elegant French tipples, from Champagne to Bordeaux, Burgundy and Alsace wines.

1091A, 1/F, ELEMENTS

3620 3277

LA BL A nq uE ttE DE v EAu Serves 4 Prep time: 20 minutes Cooking time: 2 hours 30 minutes ingredients: + 1kg stew veal, cubed + 2 tbsp plain flour + 1 cube chicken bouillon + 1 cube vegetable bouillon + 250ml white wine + 2–3 carrots, sliced + 1 large onion, sliced + 250g fresh mushrooms, chopped + 125ml crème fraîche or sour cream + 1 egg yolk + 1 lemon, juice only

t h E P ErfEC t WinE MAtCh To complement this rich, luxurious and comforting dish, Monsieur CHATTÉ recommends serving it with a bottle of 2011 Domaine du Grand Tinel Châteauneuf-du-Pape Blanc.

“Blanquette de veau is a veal stew cooked slowly in a light white sauce, with ingredients such as lemon juice and crème fraîche (or sour cream) adding a touch of acidity and pairing well with a fullbodied white wine. With a big concentration of white Grenache but also Bourboulenc and Clairette grape varieties, 2011 Domaine du Grand Tinel Châteauneuf-du-Pape Blanc is a full-bodied white wine with notes of crystallised fruits and white flowers, a mineral nose and a perfect touch of acidity.

The ideal wine match with la blanquette de veau!” – Monsieur CHATTÉ

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

Method: 1 In batches, brown the meat in butter until the cubes are all lightly browned.

2 Sprinkle the meat with the flour. Stir and add 2 or 3 cups of water.

3 Add both the bouillon cubes. Add the wine and cover with water.

4 Add the sliced carrots and onion and chopped mushrooms.

Simmer over low heat for 1.5–2 hours, or until the meat is tender. If necessary, add more water from time in time.

5 In a bowl, combine the crème fraîche, egg yolk and lemon juice. Add this mixture at the last minute, stir well and serve immediately.

23

at the bar

at the bar Cocktail recipes to stir, shake and enjoy at home

Madam S’ate An all-day dining establishment, Madam S’ate also features a bar with 120 different labels on its wine list, including both Old and New World wineries and a selection of 20 wines by the glass. Guests can enjoy a drink in the al fresco courtyard or at the bar itself, with a stunning cocktail list created by their award-winning Group Beverage Manager, Tom Wood – the 2012 World Class Bartender of the Year.

Below is a recipe for one of their signature cocktails, the celery gimlet.

R009, Civic Square, ELEMENTS

2537 7555

C elery Gimlet Serves 1 Ingredients: + 50ml Tanqueray gin + 15ml Lillet Blanc + 20ml lime juice + 20ml simple sugar syrup + 2 dashes celery bitters + ½ celery stick, quartered and muddled

Method: 1 Mix all the ingredients in a shaker and shake.

2 Strain into a martini glass and finish with a slice of celery for garnish.

Tom Wood’s tip: Celery is the new cucumber.

And another plus?

There are no calories in celery!

24

at the bar

Cafe Iguana Serving creative Mexican concoctions at their sleek bar, Cafe Iguana’s beverage menu offers an extensive range of top-quality tequila and delicious cocktails, including a wine margarita, Bacardi mojito and The Perfect Patrón Margarita. Home-made infused tequila with flavours of lychee, mixed berry, Serrano pepper, orange and coffee bean are also featured, blended with different types of premium tequila. Or opt for one of their Mexican speciality beers such as Dos Equis, Tecate and Bohemia.

R004, Civic Square, ELEMENTS

2196 8733

T h e P e rfec t Pat ró n M argar ita Serves 1 Ingredients: + 1 ½ oz Patrón Silver + ½ oz lime juice + ½ oz Cointreau + dash of sugar syrup www.afoodieworld.com // a culinary affair with ELEMENTS 2014

Method: 1 Put all the ingredients in a shaker.

2 Shake and strain into a glass with some ice and a salted rim.

3 Enjoy!

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restaurant directory

R es taur a n t Directory Food and beverage options covered from A to Z

Asian Cuisine sho p n ame

F lo o r lo c at io n

tel eph one

DONDONYA

2103–04

2196 8589

INANIWA UDON . NABE Japanese Restaurant

2002

2196 8989

lppei-an Higomonzu (RAMEN & KUSHIYAKI)

1030

2196 8208

Katong

2100A

2196 8086

Mango Tree

2032–33

2668 4884

nahm

1044–45

2810 7575

sen-ryo

1086

2196 8209

The Night Market

1028A

2807 2292

Wild Ginger

2133

2606 4198

sho p n ame

F lo o r lo c at io n

tel eph one

Boulangerie Bo-Lo’GNE

1027

2613 2525

caffè HABITU

1001

2196 8466

Chips Republic Cafe

2132

2581 1887

FAIRWOOD

G002–03

2856 4460

Holly Brown

1026

2856 1201

Pret A Manger

1031

2196 8048

Starbucks Coffee

2100B

2697 0533

Triple-O's

G004

2889 1000

Cafés & Deli

26

restaurant directory

Chinese Cuisine shop n ame

F lo o r lo c at io n

tel eph one

Dab-pa Peking & Szechuan Cuisine

1047

2196 8699

Kowloon Tang

R002–003

2811 9398

Lei Garden

2068–70

2196 8133

Pak Loh Chiu Chow Restaurant

1028D

3691 9168

Prince Restaurant

1028C

2577 4888

Tasty Congee & Noodle Wantun Shop

1080–82

2327 2628

Tim’s Kitchen

1028B

2178 2998

Xia Mian Guan

1008

2196 8022

shop n ame

F lo o r lo c at io n

tel eph one

Cafe Deco Pizzeria

1005–06

2196 8099

Cafe Iguana

R004

2196 8733

Grand Central Bar & Grill

R001

2736 4888

Joia Ristorante Italiano

R010

2382 2323

LE SALON DE THÉ de Joël Robuchon

1020B

2351 6678

Madam S’ate

R009

2537 7555

Papi

R011

2811 2681

PRIME Steak House | Wine Bar

R008

2810 8585

Stormies

R005–07

2196 8098

shop n ame

F lo o r lo c at io n

tel eph one

Monsieur CHATTÉ

1091A

3620 3277

ThreeSixty

1090

2196 8066

shop n ame

F lo o r lo c at io n

tel eph one

Chez Shibata

2003

2196 8921

Häagen-Dazs

1106

2196 8328

LGB

2009

2196 8488

International Cuisine

Sweets & Confectionary

www.afoodieworld.com // a culinary affair with ELEMENTS 2014

Supermarkets & Gourmet

27

a day’s dining at ELEMENTS

A Day’s Dining at Elements Good eats abound at ELEMENTS, so why not dedicate a whole day to the culinary delights of this Hong Kong shopping wonder?

9am – breakfast at Boulangerie Bo-lo’GNE (1027, 2613 2525): get your day on the right track by grabbing a delectable pastry from this popular Japanese bakery. Even better is Bologne’s signature fluffy and oh-so-buttery bread.

1pm – lunch at Lei Garden (2068– 70, 2196 8133): be sure to book in advance to indulge in this Cantonese restaurant’s divine dim sum, seafood dishes and doubleboiled soups.

4:30pm – sweet snack at Holly Brown (1026, 2856 1201): it’s around this time of day that most of us are in need of a sugar rush, and what better spot than Holly Brown for a scoop or two of their creamy

11am – elevenses at caffè HABITU (1001, 2196 8466): for a late-morning pickme-up, this Italian-style café brews a mean La Marzocco espresso. If you’ve had a late start and are feeling peckish, check out the egg dishes on the all-day breakfast menu.

3pm – afternoon tea at Mango Tree (2032–33, 2668 4884): for a change of pace, Mango Tree’s high tea sets include a mix of authentic Thai sweets and savouries, plus exotic juices, cocktails and mocktails.

gelato in a freshly baked waffle cradle.

9pm – dessert at Chez Shibata (2003, 2196 8921): exquisite cakes and confections by Chef Takeshi Shibata, an acclaimed Japanese patissier, are the order of the day here, with the shop’s signature coeur de bois (a heart-shaped bavarois filled with raspberry purée) an extra-special beauty.

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7pm – dinner at PRIME Steak House | Wine Bar (R008, 2810 8585): dig into premium slabs of beef from the USA and Australia at this stylish steakhouse in Civic Square’s rooftop garden. The wine list, with a noteworthy “by-the-glass” selection, is also top notch.

10:30pm – postprandial tipples at Grand Central Bar & Grill (R001, 2736 4888): wind down your day of gastronomy with a glass of vino, cocktail or craft beer at this hip Big Apple-inspired sports bar – we recommend the wow-inducing icebreaker martinis, made with liquid nitrogen and served at a frigid –196°C.

Discover an eclectic variety of dining experiences at ELEMENTS, where every meal is an opportunity to indulge in a passionate Culinary Affair.

Whether you want romantic indoor dining or al fresco delights, Civic Square at ELEMENTS invites you to a feast on the finest cuisine. Surrender to the temptation. Start your own Culinary Affair at ELEMENTS today.