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issue 71 | june 2015 www.afoodieworld.com

The Foodie Forks Awards 2015 Food worth forking out for


The Foodie Forks Awards

CEO Lily Ng CTO Derek Kean Editor-in-Chief Alicia Walker Editor-at-Large Celia Hu Digital Editor Keshia Hannam Creative Director Helen Griffiths Designer Robert Li Foodie Club & Events Manager Hannah Chung Head of Sales & Marketing Joseph Kwok Client Engagement Manager Kathryn Riley Developer Dale Foo

We look forward to this issue every year. As the votes started pouring in for all of your favourite restaurants and bars, our excitement has been building to discover who will be the ultimate winners in your eyes (and stomachs). We love to root for the small businesses and independent eateries in hopes of boosting their recognition and inspiring a new generation of chefs to start their own, as well as the big restaurants that are sourcing their produce from local growers and building sustainable practices into their cooking habits. We have gorgeous gongs for categories that range from best new restaurant and bar to best healthy eats and local food. We’ve included our editorial picks as well to further highlight some of the great dining options to experience in the city. This issue always ends up being a handy guide to the year’s best places to dine and we hope you’ll find a few on the list that you nominated yourself, as well as a few you will head out to try your taste buds on. Congratulations to all our winners and honourable mentions for their contribution to Hong Kong and Macau’s exciting dining scene and especially thanks to all you readers who voted and brought all their efforts into the limelight. Cheers to you all!

Recipes

Photographer Sophie Jin Stylist Jo Lorenz

Published by Foodie Group, 16/F, Chao’s Building, 143–145 Bonham Strand, Sheung Wan, HK www.afoodieworld.com

Alicia Walker Editor-in-Chief editor@afoodieworld.com

Foodie Panel

Food-loving folk who’ve helped us this month:

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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.

Willy Trullas Moreno

Kelly Yau

The Spanish chef opens his doors at La Paloma p.24

Our kitchen experimenter plays around with a recipe for Sichuan green beans p.48

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C onte nt s 14 TRIED AND TASTED

All the hot new restaurants that have welcomed us in this month

20 FOOD WAR

We tempted our taste buds with a selection of madeleines to discover the cake boss

22 CHEWIN’ THE FAT… with Willy Tullas Moreno, the Spanish chef behind Fofo by El Willy

40 FANCY FOOD Chef Steve of Bungalow crafts designer dishes to make at your next swanky soiree

Cover story 24 THE FOODIE FORKS AWARDS Our compilation of the best places to dine in this fair city, as voted by those who know – you!

48 CHINEASY Kelly Yau shows us a simple way to cook up Sichuan green beans

“One of the very best things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”— Luciano Pavarotti

To brie expected? A recent global study has found that the most stolen food item in the world is cheese. More than chocolate or liquor, cheese was the chosen spoils most often pillaged from retail stores. Other foods on the “high risk” list included fresh meat, infant formula and alcohol.

facebook.com/foodiehk // june 2015

Foodie Quote of the Month

Did you know...

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for starters

This month’s hottest news bites

COFFEE ADVENTURES

PASTIS IN THE PUN

If you’re growing out of love with the limited selection of high quality roasted coffee beans in Hong Kong, get yourself an 88Beans subscription. The founders, Ben and Derek, meet coffee roasters across the USA and EU to pick a few of the best roasters in each city. Each month, subscribers get two different roasts in bags of 250g each to give you ample opportunity to test different brewing techniques with each bean. Prices start at HK$333 per month and include shipping to your door. www.88beans.com

A brand new wine cellar has opened its doors in Sai Ying Pun. Located on High Street, Pastis Wines is brought to the Pun by French Creations the restauraunt group behind Metropolitain, Saint Germain and Pastis. This is their first wine shop and touts bottles exclusively from France. The large selection includes wines from Bordeaux, Burgundy, Côte du Rhone and Provence with prices that range between as little as $100 to prized vintages worth $20,000.

NEW CHEF ON THE SCENE The kitchen at classic restaurant Grissini has recently welcomed the arrival of Chef Alessandro Cozzolino from Caserta, Campania. At a mere 25 years of age, the young chef honed his craft under the guidance of an impressive collection of Michelin-starred chefs in refined Italian restaurants including Arnolfo, Ristorante Il Mosaico, Vespasia and Hotel Splendido. The young chef brings to Hong Kong his unique brand of light, refreshing Southern Italian cooking. A particular mention goes to the red prawns over creamy burrata, a perfect dish to beat the Hong Kong summer heat.

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Pastis Wines, 20 High Street, Sai Ying Pun 6313 1261


SWEETS FROM THE TOP Head up to the 102nd floor of the highest hotel in the world the next time your sweet tooth acts up and you’ll be rewarded with a lavish display of authentic French desserts. The RitzCarlton has arranged the dessert buffet to highlight the luscious mille-feuille with bourbon vanilla cream made a la minute by their assistant pastry chef, Gaël Moutet. Also on the extended dessert tables are expertly crafted French treats like the Tarte au Citron, Pistachio Pave, Raspberry Verrine and the Hazelnut Chocolate Financier with Earl Grey. Price for the dessert buffet is $280 or $498 with a main dish. Available from 8pm10:30pm every evening. The Lounge & Bar, Level 102, The RitzCarlton, 2263 2270

PIONEERING PLANT-BASED CONCEPT STORE

Green Common, Shop 2, 222 Queen’s Road East, Wanchai, 2263 3152

twitter.com/foodiehk // june 2015

Since its inception in 2012, social enterprise Green Monday has been raising awareness of the livestock industry’s towering impact on global warming and changing the F&B landscape in Hong Kong. This is why they have opened the first plant-based concept store of its kind – Green Common – to bring a revolutionized food mindset to the city. Their mission is to make it the norm to eat in a way that is good for ourselves, good for others, and good for the planet. Green Common is a one-stop concept: from snacks to fresh produce to staple foods, you will find everything here to satisfy the whole family and offer choices of tasty and diverse plant-based dishes that are nutritious, ecological and fair.

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the best of the bloggers

Q. Which is your Best Restaurant this year? Michelle Ng www.chopstixfix.wordpress.com

Ale Wilkinson www.thedimsumdiaries.com I loved Quest by Que. I was a big fan of Chef Que Vinh Dang’s tasting menus at TBLS and think Quest is even better. I loved the modern Vietnamese flavours and look forward to seeing what other exciting menus Chef Que has up his sleeve.

Carbone would be my pick for this year so far because of the fantastic service, beautiful plates, and hearty, delicious food, especially their spicy rigatoni vodka and their meats. But the real cherry on top is their lemon cheesecake, which is out of this world – best I’ve had in HK by far.

Stephanie Ko www.stephs852diary.com

My favourite this past year is Mott 32 – a contemporary Chinese restaurant that offers predominantly Cantonese fare and also some Sichuan and Beijing dishes. Hong Kong definitely has no shortage of Chinese restaurants, but what impresses me the most is that their traditional and contemporary dishes are always perfectly executed (their Peking duck is phenomenal).

Sharon Maloney www.jasmine-ginger.com

It’s still a bit early for me to decide since we’re barely halfway through the year, but for high-end quality, it’s still Serge et Le Phoque for me, while for more comfortable, everyday fare, I love NOM. I eat there regularly and have never been disappointed.

FEATURED FOODIE Every month we highlight one of our most prolific and viral content contributors from our afoodieworld community. This month, we have Lolleroll, a.k.a Christy Ma who has blessed our site with fabulous articles like her one-day foodie guide to Macau, the best street food shops in town, and here’s a snippet from her best local dessert cafes that serve durian: Though most commonly found in Southeast Asia, durian has amassed a large fan base here in Hong Kong. In fact, bringing home a durian (packed and sealed to contain the stinky smell) on a flight back from vacation is pretty common for the average durian-loving Hong Kong-er. Durian can be expensive to buy, especially when it’s not in season (winter). A pack with two pieces of the top notch “Musang durian” in a supermarket could cost about HK$400! So having durian desserts is definitely a more mainstream way to satisfy such craving. Here are my favourite local Hong Kong dessert cafes, which offer some of the best durian desserts… Want to find out where she recommends? To read the entire article, visit: www.afoodieworld.com/users/lolleroll 06


the social foodie

Tempting Foodie-grams and funny food tweets we giggled over this month Brownies @ Little Burro

@MittenDAmour

How to cook the perfect amount of pasta: 1. Pour out how much you think you need 2. Wrong @afoodieworld @ObscureGent @UpturnedBathtub

So many pigs seem to die while eating an apple.

@JennyJohnsonHi5

I ordered pizza from a new place and it sucks. Now I’m full on crappy pizza. Today was my cheat day and this 911 operator doesn’t even care..

The most offensive sentence in the English language: “sorry, but we charge extra for guacamole.”

Grilled Duck @ Town House

@afoodieworld

Literally everything tastes better than skinny feels.

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afoodieworld

www.afoodieworld.com // june 2015

@rejected jokes

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foodie club

Foodie Forks Awards Party We celebrated Hong Kong’s finest bars and restaurants last month at our annual awards party. It was a night to remember as winners took to the stage at Bungalow on Wyndham to receive their prizes under the spotlight with our fabulous MC, Anto Chan. Each winner got a specially curated bottle of wine provided by Summergate Fine Wines & Spirits and ChefWorks kindly presented the chefs of the year with personalised sets of chef’s whites and professional knives. The surprise of the night was the cash prize awarded by iPick for their ‘Most Liked’ Restaurant category and the crowd cheered as they presented Peggy Chan of Grassroots Pantry a sum of $40,000 for being the restaurant to receive the most likes on their food and beverage social app. There was a marvellous selection of tasty treats for all the guests provided by various sponsors of the night. FoodCraft served some delicious raw ‘zoodles’, moreish zucchini noodle pots dressed in pesto and Bolognese sauce, crunchy nori snacks and coconut yoghurt to get everyone’s appetite going and Top Indulgence satisfied our sweet tooth with their bite-sized brownies of all flavours from caramel, yuzu, Maltesers and Nutella. Their cake tops and cake cups didn’t go amiss either and paired well with an infinite supply of dairy-free ice cream from Happy Cow. We drowned in the glory of their mint choc chip, coconut and cherry almond fudge flavours before going back to the savoury canapés from Bungalow. Their chickpea fries and cheesy Croque Monsieur were a delight and Bread & Beast did what they do best and rocked up with some glorious sliders and lotus chips. Eating our

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foodie club

weight in sliders, we gorged through braised ox tongue and roast pork fillings before graciously gulping all the organic fine wine on offer from Natural Food & Beverage. We expected nothing less than fabulous from their curation of wine sourced from diverse regions of France, all organic and sustainably produced. There was also a great selection of craft beer from Grimbergen, Pisco, rum and San Pellegrino on offer so there was no fear of dehydration from all the antics of the night. HK Photobox glammed up the awards with their gold-themed backdrop and gave all our guests a memento of wild pictures to take home. Huge thanks to all those that made the Foodie Forks amazing and for helping us celebrate the best in Hong Kong’s F&B industry. Photo credit: Daniel Wong & Max Wong

SPONSORS 2015

www.afoodieworld.com // june 2015

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foodie club

The Pierside We launched our ‘Foodie First Bites’ event last month with a tasting at Kennedy Town’s new lobster and steak restaurant, The Pierside. The concept behind the ‘first bites’ series is to give our foodies first dibs on new eateries that have opened with a specially designed menu to highlight the best the restaurant has to offer. We’re foodies after all, and we’re constantly asked the repetitive question: ‘What new restaurants should I try?’ by anyone and everyone we know. It’s a hard title to live up to and we aim to make everyone’s lives easier by holding events at the hottest spots in town that have been tried, tasted and approved by the Foodie team. The Pierside proved to be such restaurant as a group of us went down to try their signature mango lobster rolls and steak for a cheeky surf ‘n’ turf weeknight. Occupying the space that was formerly Bistronomique, this sweet little spot lays near the harbour among an array of bars and bistros in the up and coming neighbourhood of K Town. The lobster roll we sampled for our meal was filled with fresh mango that perfectly complemented the local sweet bread roll, which was fried in butter and offset the crunch of the celery and meaty pieces of lobster. The sirloin steak served with the roll was cooked medium-rare with the meaty juices permeating every bite. The dishes in this modest bistro are cooked with the least amount of faff, letting the quality of each ingredient speak for itself. We’d recommend heading down to The Pierside for expertly cooked Maine lobster and fine steak with a reasonable price tag. Go in large groups so you can share all their delectable dishes.

The Pierside 1B Davis Street, Kennedy Town, 2398 1838

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foodie club

The Cheese Market at Lifestyle Federation Lifestyle Federation aims to bring the questioning minds of Hong Kong to various engaging events to quench life’s curiosities. Their most recent event, “Soft, Hard, & Stinky” brought cheese-lovers of all expertise together to sample over 30 varieties of cheese, three different craft beers, and to demonstrate a few cheesy recipes. There was a wide variety of cheeses (from creamy to hard, and stinky to nutty) spread out throughout the reception area, inviting you to have a little taste of each. Whether you came to this event as a cheese connoisseur or you were inexperienced in the fine art of cheese, the staff were attentive and knowledgeable in helping you choose new cheeses that would best suit your palate. At the bar, there were some expertly paired craft beer and cider to highlight specific flavours of cheese available at the market, ensuring you were washing all that cheese down with the right hand-picked drink and if the loads of cheese and good drinks weren’t enough, Lifestyle Federation put on four cooking demonstrations featuring their head chef. We were all able to watch, and later taste, how to make fresh ricotta cheese (who knew that all you needed was some milk and vinegar?!) and a Reblochon cheese dip to satisfy any dinner party or as a cheeky breakfast treat. Later on they had two more demonstrations of a four-cheese meat ravioli all made from scratch and blue cheese ice cream that, despite some scepticism, was a refreshing surprise for our taste buds. All four demonstrations had a touch of humour and were very engaging thanks to the two staff members leading the show. Lifestyle Federation continues to bring similar engaging and informative events, otherwise known as “edutainment”, for Hong Kongers so long as their curiosity continues! By Michelle Sparling Lifestyle Federation 1/F, Baskerville House, 13 Duddell Street, Central, 2840 0222 www.lifestylefederation.com 11


The Harbourfront Feast Photo credit: Chris Lusher A true foodie event was held last month at Central Harbourfront where thirteen top Hong Kong chefs joined forces for a unique feast. Guests arrived en-masse and grazed buffet-style as each chef prepared one signature dish at their individual stations. Among the line-up of restaurants, our Foodie Forks 2014 Chef of the Year winner, Vicky Cheng of Liberty Private Works, served a tuna dish with espelette pepper, tomato and puffed grains and wowed the crowds with his dry ice presentation. We expected nothing less from our Foodie winner and this standard of cooking was seen across all stations, such as chef Arturo Melendez of Chicha, dishing up his sea bass ceviche with Peruvian corn, red onion and tiger’s milk and The Globe satisfying everyone’s meat craving with their beautifully cooked lamb ribs with aubergine and yoghurt dill sauce. Relish Kitchen impressed us with their potted pork and guinea fowl rillettes, served with a prune jelly, brioche and smoked quail’s eggs and to finish, Cookieboy was on hand to delight us with his double chocolate chip sandwiches and vanilla ice cream. With the picturesque backdrop overlooking Kowloon, the fun-filled weekend at the harbourfront was a true foodie haven. The free flow wine didn’t go amiss either and we cannot wait for the next installment of a true Harbourfront Feast. The Dine and Design festival was also in conjunction with the feast where independent designers and food booths popped up for a series of cooking demos and food talks for the three-day weekend. With all these delights at Central Harbourfront, it’s proving to be an impressive space for unique events, filled with new and interesting food and drink vendors.

Harbourfront Feast in collaboration with Central Venue Management www.cvm.com.hk 12


New Nibbles

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For marketing opportunities contact our account executive: kathrynriley@afoodieworld.com

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tried & tasted

New! The Kinnet Café 3/F, 33 Hillier Street, Sheung Wan, 3968 7623 上環禧利街33號3樓 The place: A bit of an oasis admist the hectic streets of Sheung Wan, a serene lobby gives way to the lift that reveals the simple beauty of The Kinnet Café. And we’re not being hyperbolic; it’s really lovely up there. Honeycomb ceilings, simple blue and white tiling and a gorgeous wooden terrace with huge glass windows made this a place we very much enjoyed spending time in. The food: Nutrition features heavily throughout the menu but has little effect on the delicious flavours. The breakfast menu features avocado eggs benedict ($90) that was very possibly our favourite dish of the day, the french toast ($68) with homemade mixed berry compote and bananas was perfectly sized and gorgeously tasty. We enjoyed the unique combination of the quinoa and sweetcorn cakes bound together with tumeric and devoured the almond crusted salmon on a bed of crunchy greens that may well have been our other favourite. We picked out three ($80) of the seven salads on offer and were euphoric with the veggie delights and creative combinations such as quinoa and celeriac, and asparagus and eggplant. They also offer filling set lunches served with soups, salads and a roast of the day ($160). The eating doesn’t end there and afternoon tea 14

Daily roast chicken

on the charming terrace is certainly an intriguing idea with their roast of the day sandwiches, organic quinoa cakes and homemade pandan cake served for two at $240. A soon-to-be brunch menu will also be unveiled that’s laden with sharing platters and will include a selection of tasty tipples. The drinks: Their smoothie selection has something for everyone. We tasted the goodness of the Chia Green ($68) and the veggie-rific Acai Berry filled with beetroot ($68) and the almost

Salad selection


dessert-like Chocolate Almond ($68) filled with almond butter, cacao and almond milk. The desserts: We sampled a green tea cheesecake ($55), an ‘ugly’ chocolate cake ($55) that was beautiful to eat and a fig tart that was light and fruity ($50); all were delicious without weighing us down at the end of our meal. The verdict: We loved this new healthy eating haven. If the prices were slightly lower, we’d be weekly regulars.

Le Dome de Cristal

New!

3/F, 9 Queen’s Road Central (The Galleria), 2116 4688 中環皇后大道中9號嘉軒廣場2-3樓 A French refinement: Le Dome de Cristal opened its doors in 2013 as a collaboration between Ambrosia and Louis Roederer’s prestigious Cristal Champagne brand. The circular space in The Galleria underwent a complete transformation under the guidance of award-winning designer Steve Leung. Awash in soft natural tones and plush furnishings, the venue oozes modern European refinement under a soaring domed roof, and is divided between a dining room and a Cristal Champagne bar. The bar, with reasonably priced cocktails hovering around the $60-70 range, is the ideal place to unwind over some tapas for the Central office crowd. The well-stocked wine cellar houses over 21 selections of Cristal’s finest Champagne collection.

Louis Roederer 2006 Champagne, and dipped creamily sweet Ancelin oysters in a zesty Japanese dressing. The succulent Brittany lobster embellished with wafer-thin daikon and pearls of Earl Grey oozed umami goodness, while the John Dory was buttery in a bed of crunchy sweet peas and decadent Prestige Cuvee Cristal sauce. The highlight of the dish for us though, was the Hainanese congee, which came as a delicate swirl of rice puree flavoured with a blush of ginger. Next came a halo of smoked hay, in which nestled a dish of perfectly poached egg bejeweled with bacon, pine nuts, walnuts and seasonal vegetables. Not to be out done by the vegetable concoction, the main course of beef ribeye, grilled over charcoal and smoked with the herbs of Provence, was beautifully tender and flavourful. Although a seemingly small detail, we felt that the pairing of briny rich olive with the sweet nuttiness of pine nuts in the dish was genius. The menu concluded with a refreshing glass of Champagn’Apple, a gingered fresh pineapple and Champagne granite set in Champagne jelly and a dash of Louis Roederer Cristal 2006. And just to make sure we had our sweet tooth absolutely satisfied, we were treated to the signature Le Dome, a luminescent Manjari dark chocolate dome filled with cinnamon, banana puree and vanilla ice cream. Verdict: A hidden gem. Throughout dinner, we wondered how Le Dome has escaped our radar for so long.

twitter.com/foodiehk // june 2015

New chef, new menu: The restaurant recently underwent a menu transformation with the arrival of chef Charles-Benoit Lacour, a chef whom, despite his youthful age, has worked in several Michelin-starred kitchens included Guy Savoy, Le Pre Catelan and Le Grand Vefour. After several chilled flutes of Cristal, we sampled key highlights from the new “Concordance Menu”, a specialized composition based around the freshness of spring. We cleansed our palates with a tangy and light Granny Smith apple seaweed granite bathed in a swish of

Le Dome de Cristal

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tried & tasted

New! TaKorea B/F, 55 Wellington Street, Central, 2362 1999vv 中環威靈頓街55號地庫 What is it? As the clever moniker implies, TaKorea fuses together the complementary flavours of spicy Korean kimchi and meaty Mexican tacos to create this delicious hybrid cuisine. The story: Inspired by the food trucks of LA, owner Baek Ah-young took to the kitchen with her mother to learn her time-tested Korean recipes and incorporate them into a simple menu featuring baap bowls, burritos and tacos using a firm no MSG policy and filling each recipe with quality ingredients that she would be proud to feed her own children. The place: It’s got that in-the-know vibe down with its basement location and walls decorated by beloved Korean graffiti artist, Hong-Sik Kim. Simple furnishings to enjoy your tacos with a secret exit into the colourful dress up markets of Pottinger Street give this little joint all the makings of a hidden gem.

TaKorea burrito

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K-pop chicken rice bowl

The food: There are three meat choices to go in your rice bowl, burrito or tacos: spicy pork with gochujang ($80), Kalbi beef with Korean bbq sauce ($80) or K-pop chicken ($80), or there is a delicious eggplant offering with sweet ginger sauce ($75). The burritos are filled with sour cream kimchi-fried fresh veggies and cheese surrounded by a flour tortilla. The tacos come with three soft corn tortillas brimming with crunchy fresh veg that includes the pleasantly bitter tang of shiso leaf for a unique twist on the traditional taco. Their sauces are prepared inhouse and the kimchi has a nice dose of spice to it that’ll raise the heat just enough to be pleasant for most patrons. Their beef-or-pork kimchi fries are a sort of poutine-esque affair, swimming with meat and sauce or they also serve a simple salad that goes down a treat with the tasty tacos. They are also offering an ongoing special menu of momos with a tangy homemade sauce where the proceeds of the dish will go to help those affected by the devastating earthquake in Nepal. Verdict: A cool new concept with tasty bites in the heart of Central. We love a little mom-andpop shop, and that’s exactly what you’ll find at the bottom of this staircase.


tried & tasted

maple roasted black pork belly with lardon and Brussels sprouts ($260) is juicy and succulent. We paired these with the cauliflower tempura with spicy mayo ($65) that was a unique way to serve up, veggies and we sampled the Hokkaido scallops ($280) which weren’t terribly flavourful and the only let down of the night. We were delighted with the dulce de leche rice crispy treat ($120), and the Valrhona chocolate and mint cake ($120) hit the sweet spot. We’ll be back to try the sharing portion of roasted chicken for two with pomelo chicken jus ($520).

Coddled egg on black truffled mash

New!

maison es 1 Electric Street, Wanchai, 2521 8011 灣仔電氣街1號地舖 What is it? First and foremost, maison es is the girliest restaurant you will ever set eyes upon. From the floral china patterns and teacups, charming terrace and ivory furnishings to the abundance of fresh flowers ambrosially scenting the sweet space and crisply turned out wait staff, this French restaurant has been thickly painted with a woman’s touch right down to the pink kitchen and crystal chandaliered bathrooms. This decidedly feminine touch is all down to chef Esther Sham of popular private kitchen Ta Pantry as she branches out opening her newest venture right next door.

The end result: A lovely high end dining experience. Sham has already been asked when she will begin offering afternoon tea and with her chosen décor, you can see why; maison es would be a perfect destination for a girly spot of tea. It’s also a lovely choice for a quiet evening when you are hoping to infuse some romance in the air.

Seared Hokkaido scallops

twitter.com/foodiehk // june 2015

The menu: Fine French flavours with an Asian twist. The staff immediately recommend the coddled egg on black truffled mash ($120), and with good reason, this is an absolute triumph served with toast soldiers for dipping and delighting the palate. The yuzu duck breast with daikon ($260) is served simply and is marvellously tender and flavourful while the

The drinks: As the restaurant is still in its soft opening phase, the liquor licence has not yet come through but is expected by the end of the month. A pleasing list of mocktails and tea blends make a pious choice; we sampled the refreshing peppermint and strawberry iced tea ($60), which was served prettily in a decorative jar with floral straw. The planned cocktail menu is as fancy as it is feminine with drinks based on impressionist paintings like the Water Lilies ($120) a long drink of elderflowers, raspberries, vodka and homemade oolong soda.

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tried & tasted

Cucumber wrapped oyster with melon

Épure Shop 403, 4/F, Ocean Centre, Harbour City, 17 Canton Road, TST, 3185 8338 尖沙咀廣東道17號海洋中心4樓403號舖 Modern Versailles: Bathed in muted rose gold and natural wood tones, Épure, a fine dining French restaurant connected to iconic French patisserie Dalloyau in Harbour City TST, is a picture of subdued refinement. From the intricate wall mural depicting the French imperial hunting grounds to the dazzling wall map of 19th century Paris, every detail is carefully orchestrated to produce an impressively opulent dining atmosphere. The captain at the helm of this great culinary vessel is the very affable Nicolas Boutin, who has cheffed various Michelin-starred kitchens in France as well as the Four Seasons in Bora Bora. Alongside Chef Richard Ekkebus, he helped open Amber at the Landmark Mandarin. Equally impressive is the head pastry chef, Matthieu Godard, who worked with Chef Nicolas during his time at Amber. Following our meal, we took a tour of his immaculate kitchen, complete with traditional red and gold cooking stations imported from France. Behind the beauty: The culinary ethos behind Épure centers around bringing out the true essence of natural ingredients with no exaggerated embellishments that could detract from the simple goodness of the high quality produce. Our degustation menu commenced with a medley of heirloom tomato globes, 18

which oozed sun-ripened flavours once they popped in the mouth, accompanied with a refreshing green tomato sorbet and a delicate cold tomato soup. An equally enticing French oyster wrapped in cucumber and paired with melon and spicy crunchy peanuts arrived in a cloud of nitrogen smoke. We would have never thought to pair morels, fava beans and spring onions, but the cappuccino foam-like morels royale was a winner, while the Jerome Galis green asparagus with mousseline sauce was so tender we could cut through it with a fork. The Parisian white button mushroom soup with baby spinach gnocchi dazzled in its simplicity, while the hero of the meal goes to the roast milk-fed veal with baby artichoke, fava bean puree and caramelized onion. Dessert was a pageantry of tantalizing baba au rum, a “deconstructed” Black Forest cake, and our favourite, “les profiteroles” which were hidden under a chocolate tunnel and only revealed once hot chocolate syrup was poured over top and melted away their delicious sheath. Verdict: Immaculate French fine dining with the finest ingredients sourced exclusively from France. At the moment, only tasting menus are offered, and the price tag starts at $988 and reaches upwards towards $1,588 for an 8-course culinary journey. Well worth it for the dedicated care the chef pours into his cooking and the premium quality ingredients used.

Foie gras


New! Viet Kitchen Shop G04&G06, Nexxus Building, 41 Connaught Road, Central, 2704 5211 中環干諾道中41號盈置大廈地下G04及G06號舖 What is it? Following on from his hip eatery Chôm Chôm, award-winning chef Peter Cuong Franklin is making a return to a purer variety of Vietnamese with Viet Kitchen. The place: Colourful masks from Hanoi line the walls as do photographs of Southeast Asian street-life to set the mood for the eating experience to come. The pretty porcelains that house the delicious eats have all been sourced from Bát Tràng, the famous ceramics village in Northern Vietnam. The drinks: A fruity selection of cocktails for $98 sets the scene for a refreshing opener to the meal alongside the likes of $58 mocktails like the beautiful combination of the Watermelon Cucumber Cooler. There’s also the in-house freshly pressed sugar cane juice for a sweet accompanier to your pho or a selection of Vietnamese beers and a comprehensive wine list.

added red chillies. Now, you can order a pho, a big one, and slurp it all to yourself –or– you can go for the flight of pho and try all four flavours in miniature. The slightly sweet broth of the Saigon beef, thanks to cinnamon and star anise, includes both cuts of brisket and sirloin, you can then move on to a mini-bowl of rich Hanoi chicken before taking your taste buds to the extreme with the Hue spicy beef and pork and then bringing them back again with the roast duck pho. All are made with fresh noodles with a velvety texture that absorbs the Hanoi-style clear broth so each mouthful is full of flavour. The caramel chicken wings are an easy pleasing order served with pickled carrots and daikon while the wok fried clams with lime butter sauce are a light and juicy sideline. The grilled lemongrass kurobuta pork chop was one of our top dishes of the night that came with a crunchy cabbage salad we adored. Fresh veggie options like the morning glory, crispy green beans and sweetcorn and mushroom provide the required mindfulness to the meal and the ginger fried rice with garlic was full of powerful fresh flavours. They are also capitalising on the hurried lunch crowd with their offshoot Viet Baguette, a takeaway counter serving up bánh mì sandwiches, fries and Vietnamese coffee to take back to the office. Verdict: Another win for Chef Peter Franklin. The food is expectedly delightful, the prices reasonable and the concept covers enough ground for us to anticipate returning for hasty lunches, convivial happy hours and langorous suppers enjoying a flight of pho.

www.afoodieworld.com // june 2015

The eats: We began with a serving of tender and flavoursome roast duck rice paper rolls with a carefully measured ratio of duck to noodle in each roll and served alongside a sweet plum sauce that brought out the fragrant flavours of the meat. An enticingly aromatic steamed shrimp and pork ravioli followed, with tiny pockets of fish and meat in the center of the flour-based rounds swimming in Vietnamese fish sauce with a slight spicy kick from sparsely

Saigon Beef Pho

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food war

Madeleine

We tasted four of this city’s to see which shells out the

ERIC KAYSER Shop 201-205, 2/F Prince’s Building, 10 Chater Road, Central

ST. MICHEL Available at Fusion by Park ‘n’ Shop outlets around Hong Kong

中環遮打道10號太子大廈2樓201-205號 The price: $40 for 4 Look: A very attractive little confection that

approximately 20

was the biggest in size and featured a slick and

Look: As you might expect for a store-bought

shiny glaze over each cake front. Sporting a

variety, these mini cakes were very uniform in

long and defined shell shape and served in a

shape. They didn’t have the customary shell

perspiry plastic bag.

pattern that is standard for most madeleines.

Texture: With such an appreciable glaze we

Texture: Quite a dry bite at first that craved a

anticipated more of an outward crisp than we

swish of tea, but then it turned more cakey and

got. We found the sponge cake very dense and

cloying upon a few chews. Perhaps better with a

a mushy chew.

hot drink in hand.

Flavour: Very buttery with a faint lemon taste

Flavour: Very almondy with a distinctly

and a hint of vanilla. The sweet glaze didn’t

processed taste and aroma.

blend with the cake and felt quite separate rather than complementary to the overall flavour. Verdict: We expected a bit more from this renowned French baker. Foodie rating:

20

The price: $35.50 for a mass-produced bag of

Verdict: Pleasant enough if you needed to eat one to be polite at a tea party, but we wouldn’t be reaching for another. Foodie rating:


Madness

classic French butter cakes best pâtisseries sur la rue

BEOSICTE CH

LE PORT PARFUMÉ Shop C, 6-10 Kau U Fong, Central 中環九如坊6-10號C舖 The price: $80 for 3

Look: These are the madeleines that set off our

MONSIEUR CHATTE 121 Bonham Strand, Sheung Wan, 3105 8077, with outlets in Wanchai and Elements Mall 上環文咸東街121號地下 The price: $20 for 3

desire to seek out more options for the delicious

Look: Appropriately scallop-shaped, browned

French tea-time favourite. They possessed a

and with the most homemade appearance of

detailed shell shape and large back ridge and

the lot.

were well risen with a subtle sheen on top.

Texture: A delicate crust with an airy, fluffy interior that indicates perhaps a finer flour has been used in the batter. An incredibly soft inside sponge that melted on the tongue with a perfect tea cake consistency.

Flavour: Rich and buttery with an understated orange zest. None of our other competitors held a candle to these magic morsels. Strangely, despite trying Passions, Robuchon and a dozen

exterior and quite dry on the inside. Flavour: These didn’t have as much flavour as we were hoping for and contained a slight element of staleness to them. Verdict: We will return to try these again as we suspect they may not have been made fresh on the day and need another chance. Plus, we liked the price. Foodie rating:

contenders we found as the darling madeleines proved a tricky treat to track down.

Verdict: If you’re in the mood for madeleines, only Le Port Parfumé’s will do. Foodie rating:

Join the debate and tell us which is your favourite on our Facebook page.

facebook.com/foodiehk // june 2015

other cake shops, these four were the only

Texture: This option was slightly oily on the

21


chewin’ the fat

Chewin’ the fat with...

Willy Trullas Moreno The effusive chef of Fofo El Willy has opened his latest venture, La Paloma, in Sai Ying Pun. He talks to Foodie about his belief in Asia’s love affair with Spanish food Why have you chosen now to open your latest venture, La Paloma? We felt the time is right at this moment to open a more casual Spanish eatery and we have looked around for a site for some time. Sai Yin Pun is a relative untapped neighbourhood, which we love and could definitely do with a sexy Spanish restaurant. We 22

believe that Sai Ying Pun is definitely the up and coming neighbourhood and the rent is also more affordable than Central or SoHo.


Are there any Hong Kong specific challenges you’ve run into with your restaurants here? I would say that finding the right property at an affordable rate is the number one challenge in Hong Kong. Number two is staff; finding the right staff is also very challenging. What would you order from the menu if you were dining at La Paloma? The Pulpo a Gallega, Albondigas, the short ribs and the Paella Valenciana is a MUST order. Finish your meal with a Bollycao, which brings back so many memories of our childhood in Barcelona –it’s Nutella Chocolate Brioche Buns. Who doesn’t love a Nutella Chocolate Brioche Bun? How do you think Spanish cuisine is thought of here in Asia? I think Spanish food suits Asian people very well, especially tapas-style formats that are family style, which is a very common way of dining in Asia. Also there’s not a lot of usage of dairy products in Spanish cuisine, which also makes it easy for Asians to enjoy. Finally, the rice dishes such as paella fit perfectly in the Asian diet. What do you like about Hong Kong’s dining scene? I like that you have everything from street food to the most high-end international restaurants in the world and a whole representation of all world cuisine. What’s your favourite Asian ingredient to cook with? I love soy sauce, especially the umami flavour that it has that spreads to other ingredients once you mix it. What’s your favourite Cantonese dish? I love Cantonese barbecue, especially roast goose and crispy pork belly.

What is one of the meals you’ve been most proud of in your career? In 2002, I cooked for about 35 people by myself with one assistant at

Where is your favourite restaurant in HK? I really enjoy classic Cantonese places like Fook Lam Moon and Yung Kee. How would you describe Hong Kong’s dining scene? I think it is very vibrant and a complete restaurant scene; one of the best in Asia and in the world. Where was your most memorable dining experience? I couldn´t choose only one, as there are several, but in the last year, I would say in Restaurant Etxebarri in the Basque country. What do you like to eat when you’re not cooking? I am a product lover, so my favourites are simple, well prepared products from meats to fish and seafood. What would you say is your signature dish? Our special signature dishes are tapas, like potato soufflé with avocado chili and sea urchin or Iberian pork cheek with banana and passion fruit. The person who has influenced you the most in your culinary style is: In the way of thinking about food and creativity is Ferran Adrià.

If you weren’t a chef or in the restaurant biz, you would be __? I also love performing arts, so would provably have gone for being an actor or cinema director.

facebook.com/foodiehk // june 2015

What inspires you? Travelling to different capitals and different countries around the world,learning about their local cuisines, markets and famous chefs. Also cooking books are a good way to get inspiration.

a private home in Paris for some very important guests. Every dish was served in antique Chinese porcelain and everything we used for serving the food and wine were amazing antiques. It was an unique experience and the guests loved the meal.

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foodie forks 2015

NEW – Scan & Bookmark with iPick! Scan the QR codes and click “Bookmark” to save the winning restaurants to your iPick wish list. Don’t have iPick – Hong Kong’s hot new food social app? Just scan the QR code twice. *Note: iPick is currently available for iOS and Android in HK and select app stores. Contact infohk@ipick.com for any issues.

Food worth forking out for in our annual readers’ choice awards Each year, we celebrate the best in the world of food. Now in our fourth year, the Foodie Forks Awards are firmly established as one of the most important indicators of the best of the F&B industry in Hong Kong, simply because they have been decided by all you foodies out there! With your hard earned votes, you have chosen the best tastes, faces and places in our fine food city by sending across your pledges to those that have earned both your stomach’s respect and your votes for everything from best brunch to best new 24

restaurant. We have also included our top editorial choices for the best places to drink and dine this year, as decided by the team at Foodie, but most of the winners are decided by you –the readers! We send our wholehearted thanks for the thousands of votes that have ensured that those pouring their hearts into their food get a chance to be recognised for their achievements and highlight the extraordinary energy and commitment it takes to be at the top of the food chain here in Hong Kong.


foodie forks 2015

Best New Restaurant READERS’ CHOICE Limewood A whole snapper may swim its way to your table, or the burnt orange rum punch may cause you to throw your hands in the air like you just don’t care. This is most likely why we were awash with votes for this new seaside eatery channeling South American, Hawaiian and South East Asian vibes. Not only is the food some of the best we have seen Maximal Concepts dish up, the beach front setting really seals the deal. Shop 103/104, The Pulse, 28 Beach Road, Repulse Bay, 2866 8668

EDITORS’ CHOICE

Arcane

HONOURABLE MENTIONS Arcane Under the helmsmanship of chef Shane Osborn, this restaurant holds very specific quality standards and elevates Hong Kong’s dining scene with its precise and honest cuisine. It made a bang from the moment it entered the market last year, and is free from the frills and conceptualisations of most of the city’s restaurants. 18 On Lan Street, Central, 2728 0178

Carbone

9/F, LKF Tower, 33 Wyndham Street, Central, 2593 2593

Neighborhood As the name suggests, Neighborhood is the kind of casual, cozy venue one would expect to share a bottle of good red alongside plates of comfort food. The newest venture by David Lai, a restaurateur with a solid reputation thanks to his unwavering standards at On Lot 10, is all about comfort eating rather than frivolous fine dining. Having honed his skills in the kitchen of Alain Ducasse, Chef David brings well executed, rustic French fare to the table. Some of our favourites include the frog leg fritters and beef daube ravioli, but the small menu changes regularly so there are always delicious surprises in store. Basement, 61-63 Hollywood Road, Central, 2617 0891

facebook.com/foodiehk // june 2015

We cannot stop recommending this place. We spend nights dreaming about the monster portions of spicy vodka rigatoni, cheesy garlic bread and old school cocktails served in crystal tumblers. The checkerboard tiling, bold red booths, low lighting and elegantly attired servers should be reason enough to get you to take a trip to the top of the LKF Tower, and the veal parmesan, lobster ravioli and Porterhouse steaks will ensure you leave utterly sated. Brimming with theatrical flare, impeccable service and delicious flavours, this is as close as you can come to feeling like a New York mobster in Hong Kong, and you’ll be a proper wiseguy just knowing about this place.

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foodie forks 2015

Ho Lee Fook Almost every dish at this restaurant is charming, and Jowett Yu is unrestrained when unleashing flavour into the mouths of Hong Kongers. Many have said they didn’t actually enjoy Chinese food until they sampled this globalised chef’s take on the cuisine. We cannot get enough of the wagyu short rib, and one of the best desserts in Hong Kong, the Horlicks 2.0. 1 Elgin Street, SoHo, Central, 2810 0860

Best New Bar READERS’ CHOICE Rummin’ Tings The crowds love this bar, which bases its concept on an island floating in the Caribbean Sea. It is so loved that it was almost unanimously the favourite for best new bar. Spicy aromas, tunes that are reminiscent of 90s R&B and a damn good cocktail menu have all propelled this tropical haunt to first place in the new bar scene of Hong Kong.

space into two distinct areas: a Prix-Fixe “White Bar” of marble, and a main lounge. The main lounge serves up classic cocktails with houseinfused spirits, homemade syrups, and freshly squeezed juices while the Prix-Fixe Bar seats eight lucky guests and features a four-course “menu”. The cocktail tasting menu comprises of an appetizer, a main, a dessert and a digestif, all, of course, in liquid form. Delicious nibbles ranging from refreshing watermelon and basil, to luges of rich roasted bone marrow accompany the libations.

28 Hollywood Road, 2523 7070

EDITORS’ CHOICE

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L/G, 17 Hollywood Road Central, 2522 0281

HONOURABLE MENTIONS

The Woods

The Envoy

A new cocktail concept from the creative collaboration between three sisters, The Woods juxtaposes raw natural beauty and urban eccentricity. The space has been transformed from the infamous former tenant of Homebase to a sleek, elegant venue with plenty of class. Intricately carved, movable screens divide the

From the creative team that brought us innovative drinking hole Quinary, comes a brand new concept named The Envoy, in commemoration of Sir Henry Pottinger’s exploration team that claimed the deep-water harbour now known as Hong Kong. Located on bustling Stanley Street in the new boutique hotel


foodie forks 2015

aptly named The Pottinger, local mixologist Antonio Lai, has teamed up with Amanda Wan to create awe-inspiring cocktails centered around the essence of tea. Each cocktail concept is infused with Antonio’s signature multi-sensory influence to entice thirsty travelers. Our favourites include Dewdrops of the Heart, a sparkling blend of pandan vodka and green and jasmine teas, and the shocking True Blood, served in a blood transfusion pouch in a first aid icebox! 3/F, The Pottinger, 74 Queen’s Road Central, 2169 3311 Jowett Yu of Ho Lee Fook

ON Dining Kitchen & Lounge This restaurant, split over two floors of equal awesomeness, climbed to our favourites list in the time it takes to catch the lift to the 29th floor. We wasted no time ordering the specialty vermouth and sipping it on the terrace, indulging in Philippe Orrico’s 24 hour cooked veal cheek, and inhaling Jeremy Evrard’s choices of artisan cheeses. It’s worth a visit, weekly. 18 On Lan Street, Central, 2174 8100

The Pawn Botanicals

62 Johnston Road, Wanchai, 2866 3444

READERS’ CHOICE Jowett Yu of Ho Lee Fook Jowett Yu’s face seems to be in as many magazines this year as his food. Open the New York Times in January and Frank Bruni makes a point of calling his pork, verbatim, ‘nearly life changing’. Flip to page 158 of the April issue of Australian Gourmet Traveller and Pat Norse mentions his cross-breed okinimyaki and prawn toast as ‘a party in your mouth and everyone’s invited.’ The all-round nice guy, and reader’s choice chef of the year has obviously won the hearts of you foodies too and between the vibing basement feels and ridiculously good wagyu short rib, we are in complete concurrence. Ho Lee Fook, 1 Elgin Street, SoHo, Central, 2810 0860

EDITORS’ CHOICE Jaakko Sorsa of FINDS It would be difficult to find a chef more passionate than this one. With ten years of cooking in Hong Kong under his belt denoting his skillful experience with an unwavering

facebook.com/foodiehk // june 2015

Combine the enchanting Joanna, mixologist of The Pawn, and the botanical theme behind the Pawn’s new bar, and you’ve got a daydream made reality. Botanical meaning ‘of or relating to a plant’, and the combination of mostly local herbs, fruits and vegetables swirled up with liquor has given us a new role to shoot for; drunken botanists.

Chef of the Year

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foodie forks 2015

innovation found in his fascinating Nordic cuisine. He thinks of his food as more than a cuisine, it’s a lifestyle. Pickling, curing, smoking and constantly updating his exciting menus that are brimming with light but filling flavours and intense natural colours that make every plate prettier than the last. In depth knowledge and an intensity dedicated to his craft that includes his grandmother’s recipes and annual foraging trips in the forests of his native Finland for incorporation into his recipes; it often feels like eating a history of his homeland. Even though we are honouring him with Chef of the Year, Jaakko Sorsa has proven he’s in it for the long haul and could easily be known as Chef of the Decade. FINDS, 1/F, The Luxe Manor, 39 Kimberley Road, TST

HONOURABLE MENTIONS

Vasco

Philippe Orrico of ON Dining Kitchen & Lounge Taking his experiences from the kitchens of Pierre and St George, and following the Michelinlauded launch of his first solo effort, Upper Modern Bistro, Orrico has gone on to impress diners with his modern European menu at ON. 6-14 Upper Station Street, Sheung Wan, 2517 0977

Vicky Lau of Tate Dining Room & Bar After earning serious cooking chops at Le Cordon Bleu in Bangkok and the Michelinstarred Cépage, Vicky opened Tate to deliver her storybook-style dishes to Hong Kong. This also earned her the title of Asia’s best female chef for her artistic talents in the kitchen. 59 Elgin Street, SoHo, Central, 2555 2172

Que Vinh Dang of Quest The beloved chef behind TBLS is earning an equal following of flavour-lovers at his newly opened venture, Quest. With his elaborate dishes and constantly evolving cuisine, chef Que is always one to watch. 28/F, 239 Hennessy Road, Wanchai, 2554 0888 28

Best Restaurant READERS’ CHOICE Vasco Your top restaurant of the year is a relative newcomer on the scene but has obviously impressed you with its beautiful décor, impeccable service and fine Spanish food. Led by Chef Paolo Casagrande from two-Michelinstarred Lasarte Restaurant in Barcelona, and with a culinary team trained by legendary Spanish chef, Martin Berasetegui, Vasco is a truly fine dining destination. Joyce Wang has transformed this heritage space into a contemporary dining room that is light, airy and magnificently executed. There’s a


foodie forks 2015

The Continental

charming terrace for evening cocktails and the main restaurant seating is classy, quiet and sophisticated. 7/F Block B, PMQ, 35 Aberdeen Street, Central, 2156 0888

EDITORS’ CHOICE

special evening. For a more relaxed weekend affair, we adore their Italian wine-pairing menu, which features local specialties with carefully chosen libations. 102/F, The Ritz-Carlton, International Commerce Centre, 1 Austin Road West,TST, 2263 2270

HONOURABLE MENTIONS

Tosca High up in the clouds, this glittery venue is nestled in the towering Ritz Carlton and commands a panoramic view of the iconic Victoria Harbour and the bejeweled sparkle of Hong Kong’s famous skyscrapers. Executive Chef Pino Lavarra, already renowned in Italy, recently arrived in Hong Kong and his immaculate and innovative cuisine has maintained the restaurant’s two-star Michelin rating. A natural choice for a celebratory feast, with one of the best views of Hong Kong, Tosca is a treat for any

Madam Sixty Ate Many votes poured in for this quirkily beautiful restaurant that is as difficult to describe as it is delicious to devour. Deconstructed dishes and whimsical recipes add an element of surprise and delight, which Hong Kong diners clearly adore. 1/F, J Senses, 18 Ship Street, Wanchan, 2527 2558

The Continental

Unit 406, L4, Pacific Place, 88 Queensway, Admiralty, 2704 5211 Madam Sixty Ate

facebook.com/foodiehk // june 2015

Helmed by the prestigious Chef Rowley Leigh in his first venture in Asia, this restaurant is physically stunning and offers an inspired menu that pays a healthy respect to all things European and is sure to please all taste buds.

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foodie forks 2015

Tim Ho Wan Our readers love the cheapest Michelin-starred dim sum in Hong Kong, and what’s not to love? Aside from the huge queues you can expect when dining at one of their four locations, you’ll find all the usual suspects of siu mai, char siu bao, cheung fun, beancurd rolls and rice dumplings in steamed lotus leaf. Owned by former Lung King Heen chef Mak Kwai-pui, Tim Ho Wan offers a set selection of dim sum day and night –nothing more, nothing less.

Tung Po

Legendary Local Food

Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall), Central, 2332 3078

With a deluge of votes we found this category was just too close to call; for the first time in Foodie Forks history, we have a tie! And the two restaurants that won your hearts?

READERS’ CHOICE Tasty Congee and Noodle Wantun Shop Foodie readers have spoken and you all love this upmarket but still reasonably priced Canto affair; this renowned eatery offers dim sum, congee and Cantonese barbecue dishes. They make their own soy sauce in house that adds a subtle depth and complexity to their delicately diaphanous wantuns and their congees made from traditional recipes have a firm following in Hong Kong. It’s fast and efficient service ensures a constantly full teacup and a brimming belly by meal’s end. Served up at six branches around town, ensuring that piping bowl of wantun soup is never far away. 3016-3018, 3/F, IFC Mall, 1 Harbour View Street, Central, 2295 0505 30

EDITORS’ CHOICE Tung Po Often, the best food in Asia is found in unassuming and humble mom-and-pop run eateries and street stalls. Tung Po ticks all the boxes for a ghetto yet fabulous meal. Occupying half the floor of North Point’s Cooked Food Centre, the restaurant serves up Cantonese home cooked favourites such as crispy garlic chicken and salted fish eggplant claypot. Diners perch on plastic stools and wash down all the good home cooking with bowls of ice-cold Tsingtao. Service here, as expected, is brisk and to the point but there’s about a million dishes to choose from and they are all better than the last. Make sure to call a couple hours beforehand to make a reservation, as Tung Po’s mouth-watering comfort foods ensure a packed house every night. 2/F, Java Road Municipal Services Building, 99 Java Road, North Point, 2880 5224


foodie forks 2015

HONOURABLE MENTIONS The Chairman Immovable on our list of favourite eateries, this simple and stylish restaurant is a fail-safe place to get your fix of traditional Cantonese cuisine. Made with a high standard of local ingredients and sporting a no MSG policy, its gourmet dishes like the signature steamed flower crab with aged Shaoxing wines sit alongside smoked baby pigeon and mouth-watering braised spare ribs. Diners are well looked after by informative servers that can frequently be called, dare-we-say, friendly.

La Vache!

Delta with panoramic views of the sea and mountains. Their signature fried rice with diced abalone, shrimps, salted egg and tomatoes is a definite hit among all who have eaten at this reader’s favourite.

18 Kau U Fong, Central, 2555 2202

Chang Long Shi Fu Sometimes, small is beautiful. Chang Long, tucked in unassuming, quiet Burd Street in Sheung Wan, is one of our favourites for comfort Cantonese home cooking. The restaurant is tiny, and specializes in steamed dishes. The steamed egg with minced pork, and black bean fish remind us of mom’s home cooking. Prices are easy on the wallet too, with meals ranging from $35-48. There’s always a line out the door as the restaurant features five to eight daily specials, with each item restricted to only 20 servings, and the shop closes down once all the designated portions of the day are sold out.

Man Ho Votes rolled in for this authentic Cantonese serving seafood delights from the Pearl River

Outstanding Reliable Favourite READERS’ CHOICE La Vache! Featured last year in the Best New Restaurant category, La Vache has now firmly established itself as one of your go-to eateries in this fab dining city. With its one shot meat-lover’s menu of salad and steak frites with house wine, they do just this one thing and they do it very well. Cooked up in a cool and vibey environment with a final bill that will have you leaving with a cheerful grin on your satisfied face. The roving dessert cart might also be reason in itself to head on over, again and again. 48 Peel Street, SoHo, Central, 2880 0248

twitter.com/foodiehk // june 2015

11 Burd Street, Sheung Wan, 2543 2448

Level 3, JW Marriott Hotel Hong Kong, 88 Queensway, Admiralty, 2810 8366

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foodie forks 2015

EDITORS’ CHOICE Le Port Parfumé Our reliable favourite for rustic French cuisine, Le Port Parfumé transports diners to Paris with their unique blend of comfort foods in a cozy environment. The walls are peppered with vintage posters and photographs, while bookshelves groan with beautiful hardcover classics. Sitting down in the restaurant almost makes us believe we are in a Parisian bistro alongside the Seine, sipping wine and people watching. The roast sea bass is a must, as well as the fork-tender beef cheek simmered for hours in red wine. We also adore the sizzling skillet of prawns oozing with umami juices – perfect with their crusty baguettes to mop up all the tantalizing flavours. And a meal here isn’t complete without the legendary madeleines, which come baked to order with the most heavenly fluffy texture. Shop C, 6-10 Kau U Fong, Central, 2824 3018

Le Port Parfumé

Chachawan This is the place we always know we can rely on to wow and get a consistently gratifying meal; this cool and spicy Thai spot also made our reliable fav list last year and hasn’t budged since. You’ll find no pad Thai or green curry on this innovative menu but instead fiery salads, sticky glutinous rice and tender marinated meats that have never disappointed the high standards of our taste buds. We also love the funky décor and vibrant atmosphere that fits together with the food like love with marriage.

HONOURABLE MENTIONS

206 Hollywood Road, Sheung Wan, 2549 0020

Sushi Sumi Tucked in an unassuming side street off of Sing Wo Road in Happy Valley, this meticulous little restaurant has been a neighbourhood favourite for over a decade. There are plenty of good sushi restaurants in Hong Kong, but Sushi Sumi has always struck a chord with us for its strict adherence to quality and consistency. Like any reputable sushi-ya, the chefs are highly knowledgeable on the seasonal fish varieties available and suggest interesting options upon our every visit. 1-3 Cheong Ming Street, Happy Valley, 2803 5558

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Motorino Bringing this popular New York pizza chain to the 852 was a stroke of genius and your stomachs have been thankful ever since. With two locations to choose from to get your fix of Prosciutto di Parma, Roasted mortadella or the more curious, but equally delicious, Brussels sprouts pie, these are cheesy rounds in a chic setting that turn hangry frowns upside down. 14 Shelley Street, SoHo, Central, 2801 6881


foodie forks 2015

Café Grey Deluxe

Best Brunch READERS’ CHOICE

plus $188 for free flow drinks) and fun-filled food prepared by El Bulli-trained chef David Izquierdo are why our team keep returning for weekend eat-a-thons. 7/F, LKF Tower, 33 Wyndham Street, Central, 2321 8681

Zuma A staunch preference amongst the brunch crowd, Zuma has long reigned top of mid-morning eating lists. The polished and genteel Japanese dining room puts its cooking staff on display for a bit of entertainment with your $490 brunch, or an extra hundred with free-flow Veuve Clicquot Champagne, sake and a wide range of cocktails. A leisurely indulgence in an izakaya style of informal eating and drinking with a kid’s area to occupy the tiny tots. Reservations are always required, as this Sunday hotspot shows no signs of slowing down. 5/F, 6/F, 15 Queen’s Road Central, Central, 3657 6388

Boqueria Self-serve sangria, roving pots of paella, suckling pig, grilled churrascos, sirloin, salads and more, Boqueria is the ultimate place to spend Saturdays and Sundays like a Spaniard. The vibrant atmosphere, reasonable pricing ($288

Duddell’s Weekends are perfect occasions for family get togethers, and traditionally many families in Hong Kong choose to gather for dim sum feasts. Every weekend, Duddell’s Michelin-starred Chef Sui Hin Chi entices guests with unlimited plates of delicate, top-notch dim sum. 1 Duddell Street, Central, 2525 9191

Café Grey Deluxe Rather than the over-indulgence of the traditional buffet, this sophisticated gem is a brunching sweet spot for its individual dishes and platters that include a pastry tower, eggs benedict, croque madame with quail egg, duck shepherd’s pie and sirloin steak and eggs, as well as healthy juice combinations or delectable

www.afoodieworld.com // june 2015

EDITORS’ CHOICE

HONOURABLE MENTIONS

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foodie forks 2015

Bloody Marys. Reasonable prices in a high society setting? We’ll get our Sunday best on and be right there. The Upper House, Pacific Place, 88 Queensway, Admiralty, 3968 1106

Catalunya Our reader’s choice for Best Restaurant last year is still one of your top spots, but this year the votes rolled in for its brunch offering of Spanish charcuterie, seafood, suckling pig and sangria. Guardian House, 32 Oi Kwan Road, Wanchai, 2866 7900

Best Décor Mott 32

READERS’ CHOICE EDITORS’ CHOICE

Mott 32 There is much to catch the eye in this colossal space that has the modern moodiness of a trendy den for doing deals and being seen. Designed by the celebrated Joyce Wang, the design flows seamlessly between the vast main dining areas and five private rooms. Imperial chinoiserie melds with edgy underground chic; calligraphy brushes adorn the Tangerine Room and an abacus light illuminates The Mah Jong Room while mock sky lights provide a romantic element to the main space that’s exquisite and engrossing and captivates the mind as much as the muchlauded cuisine will the taste buds. Basement, Standard Chartered Bank Building, 4-4A Des Voeux Road Central, Central, 2885 8688 34

Mrs. Pound Mr. Ming’s unassuming chop shop exterior leads to a glittery,unashamedly pink-loving speakeasy dedicated to his beloved performer Mrs. Pound in all her burlesque finery. Lipstick messaged mirrors with marquee lights reminiscent of 60s pin-up girls, highlight the retro memorabilia from a Hong Kong long past. It’s the hippest joint in town and you have to know just which stamp to press to get the doors to open, which just adds to its mysterious allure and draws in the diners as much as the tasty street-style beef rendang, baos and crab mac n’ cheese. 6 Pound Lane, Sheung Wan, 3426 3949


foodie forks 2015

HONOURABLE MENTIONS Bibo This is basically an art gallery that you’re allowed to eat in. Damien Hirst, Banksy, Daniel Arsham and Jeff Koons works and many other of the world’s most popular street artists line the walls and you’ll wish you were on a conveyer belt while eating so you can properly ponder all the amazing pieces in this Sheung Wan fine dining restaurant. 163 Hollywood Road, Sheung Wan, 2956 3188

Isono Another Joyce Wang designed restaurant, Isono owns the sixth floor of trendy PMQ and mixes bronze and copper with glass and marble giving a cool effect warmed by globe lighting and rich woods. High ceilings and a vast interior make Isono a stunning, sleek and very memorable space.

Grassroots Pantry

Best Vegetarian READERS’ CHOICE Grassroots Pantry For the third year running, Peggy Chan’s utterly lovely café serving up wholesome and nutritious foods has won a landslide of your votes. It’s little wonder with the passion and dedication that oozes from this sweet restaurant and is poured into the local and organic plant-based menu of creative, seasonal, feel-good dishes. 12 Fuk Sau Lane, Sai Ying Pun, 2873 3353

6/F Block B, PMQ, 35 Aberdeen Street, Central, 2156 0688

EDITORS’ CHOICE SEVVA

Prince’s Building, 25/F, 10 Chater Road, Central, 2537 1388 SEVVA

www.afoodieworld.com // june 2015

This well-established fine food favourite is not a strictly vegetarian establishment but it has a full menu titled We ♥ Vegetables that we adore and applaud. It’s not often you get a full vegetarian list in any Hong Kong restaurant that serves meat dishes and this menu is chock full of beautiful and exciting offerings like the huge dosas, tossed tapioca lasagna and ten varieties of chopped vegetables and pickles. All served in Bonnae Gokson’s gorgeous restaurant with spectacular views set under a unique flower canopy.

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foodie forks 2015

HONOURABLE MENTIONS Branto Pure Veg Indian Food Hidden in a residential building in Tsim Sha Tsui, this authentic Indian restaurant serves Bombay seaside-style vegetarian curries. You’ll know it’s authentic when you walk up the mysterious stairs to find an unpretentious set-up, devoid of tourists, unlike the often-frequented curry houses in Chungking Mansions a few meters down the road. For those who want to try a little of everything, order their thali where you’ll get a selection of Gujarati curries and pair it with a gargantuan dosa. For more unique dishes, we recommend ordering the pav bhaji, which is a tomato based veggie curry served with a buttery bun and commonly eaten in Bombay as a ‘snack’ or a unique egg-based paneer burhji. 1/F, 9, Lock Road, TST, 2366 8171

Lock Cha Tea House We consider this the top table of vegetarian dim sum. In a land of overly salty, strangely textured, nutrient lacking meat-substitutes, the refined lot at Lock Cha have reinvented this Sunday favourite in a way that stands aside and lets the vegetables shine. The philosophy surrounding tea has long been what made Lock Cha famous, and this diligent attention to detail has trickled down to all of their menu items. The K.S. Lo Gallery, Hong Kong Park, Admiralty, 2801 7177

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Lock Cha Tea House

Best Healthy Eats READERS’ CHOICE MANA! Fast Slow Food At Mana, the lines snake around the block and the Zatar is like a sprinkling of magic dust. They opened their second venture this year and sparked renewed momentum to the juice frenzy gripping the city. Settling the stomach and easing the mind, the food here is conscious and tasty, and we love the overwhelming support this concept has garnered from the community. 92 Wellington Street, Central, 2851 1611

EDITORS’ CHOICE NUR The careful consideration that goes into everything they do at this beautifully simple Nordic-inspired eatery includes being mindful of what they are putting into their patron’s bodies. Led by Raymond Blanc-trained chef


foodie forks 2015

Nurdin Topham under the apt axiom of providing “Nourishing Gastronomy”, their menu is a feast of thoughtful flavours with unique and impressive dishes featuring in-house cultured kombucha, locally-sourced produce (some from their own terrace garden), poached and slow-cooked meats and homemade breads. Beautiful flavours, masterful presentation and delightful cuisine you can feel good about devouring. 3rd Floor, 1 Lyndhurst Terrace Central, Hong Kong, 2871 9993

HONOURABLE MENTIONS Anything But Salads We were a little sceptical about the idea of a vegan shop with the name of ‘Anything But Salads’, but we needn’t have been. This health food-store-meets-café is all about bringing gourmet flavours that are satisfying in the way that many clean foods, sadly, are not. Meeting the needs of the urbanite in an aesthetically pleasing way, try their raw wraps and cracking almond butter. 14 Tai Ping Shan Street, Sheung Wan, 6743 5000

The Awakening

Café O We were impressed by this chain’s recent revamp incorporating a whole menu of salads, sandwiches and pizzas with healthy options, calorie-count information and special dietary requirements in mind. 2 Arbuthnot Road, Central, 2868 0450

The Awakening

1 Ying Wa Terrace, Sai Ying Pun, 2858 0005

Anything But Salads

facebook.com/foodiehk // june 2015

Hong Kong’s first paleo-friendly eatery caters for those going back to basics and cutting out all the processed junk.

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foodie forks 2015

Best Mixologist READERS’ CHOICE Joanna Kent of The Pawn Botanicals Joanna has had stints in many of the best bars in Hong Kong, most recently of the speakeasy 001 and now at Tom Aiken’s The Pawn. Drawing inspiration from the restaurant’s concept, most of the fruits, vegetables and herbs (all are utilised in her quenching tipples) are mainly from Hong Kong. Inspired by the garden, you’ll want to sip one of these on the leafy rooftop, which all goes along rather nicely with Joanna’s exquisitely crafted herbaceous beverages. The Pawn, 62 Johnston Road, Wanchai, 2866 3444

EDITORS’ CHOICE Ryan Nightingale of Ham & Sherry: Back Bar A string of plaudits propelled this Nova Scotian to the top of the mixology leagues. He has created a whole list of fabulous libations, replete with world map that helps illustrate the cleverly named and constructed drinks. Glance over Norway and you will note the ‘Pining for the Fjords’, whose pine liqueur and salted dill syrup do sing of Scandinavia. Or the ‘Colonial Cousins’, hovering over Rajasthan, which utilises Beefeater gin, lime peel infused Lillet Blanc, coconut water and Indian takeaway syrup. Intelligent, creative and easily imbibed. Ham & Sherry, 1-7 Ship Street, Wanchai, 2555 0628

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Joanna Kent of The Pawn Botanicals

HONOURABLE MENTIONS Amanda Wan of The Envoy The star bar mistress behind hotspot The Envoy discovered her passion for mixology by accident, literally. During a stint working at a wine retailer, she fell and dislocated her shoulder, and had to take a few months off. During this time, she applied for an opening behind the bar, and her career in bartending took off. In 2010, she won the title of Diageo World Class Bartender of the Year in Athens and was the only female bartender competing for the title. Today, this Malaysian native resides in Hong Kong, and describes the city as one of the best places to test her innovative concoctions. 3/F, The Pottinger, 74 Queen’s Road Central, 2169 3311

Victoria Chow of The Woods Before opening The Woods, Victoria was a photographer, and graphic designer, and always appreciated the culinary creativity of cocktails. In 2014, she went into business with her two sisters to open up The Woods. The beautifully styled bar focuses on artisanal cocktails centered on freshly squeezed juices, homemade liquor infusions, and unique plating and glassware. L/G, 17 Hollywood Road, Central, 2522 0281


foodie forks 2015

Bryson Rivera of Flint Bar & Grill Plenty of votes flowed in for Bryson Rivera, considered one of the top mixologists in all of Asia. He mixes up creative cocktails with talent and charm and an artistic flair that is evident in his signature drink the ‘Feint Obscurity’ made with a premium rum infused with smoked cinnamon wood chips, sugar cubs, raisins and Angostura mist. Flint Bar & Grill, JW Marriott Hotel, Pacific Place, 88 Queensway, 2810 8366

Best Macau Restaurant

Robuchon Au Dôme

EDITORS’ CHOICE Robuchon Au Dôme This three-Michelin-starred fine dining restaurant by world-renowned Chef Joël Robuchon is sheer culinary perfection. His exquisite French food must be seen, and tasted, to be believed, and this restaurant serves it up on a silver spoon inside stunning interiors. 43/F, Grand Lisboa, Avenida de Lisboa, Macau, +853 8803 7878

READERS’ CHOICE The Tasting Room Your first choice in Macau dining goes to this fine French Michelin-starred gem featuring modern European dishes from chef Guillaume Galliot. Lobsternage, roasted quail, abalone carbonara and slow cooked turbot are all highlights from this upper crust eating-house. 3/F, Crown Towers, City of Dreams, Cotai Strip, Macau, +853 8868 6681

HONOURABLE MENTIONS Bene This chic favourite serves family-friendly fare within a fine dining atmosphere with a huge array of gourmet Italian flavours. Sheraton Macao Hotel, Cotai Central, Macau, +853 8113 1200

Xin This Asian hotpot restaurant offers authentic flavours and fresh-from-the-tank seafood beloved by our readers when they take a jaunt over the water. L1, Sands Macao Cotai Central, Macau, +853 8113 1200

Xin

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recipes

Fancy Food

Chef Steve Chou at Bungalow gives us his best dishes for wowing guests at your next sit down soirĂŠe styling by Jo Lorenz of lamaisondelorenz.com, photography by Sophie Jin of www.todaytomorrowphotography.com

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CAPELLINI WITH CARROT BOLOGNESE Serves: 4 Prep time: 1 hour 30 mins Cooking time: 30 mins

Ingredients: Fresh Pasta • 750g Type 00 Italian flour • 7 eggs • 2 tbsp milk • 1 tbsp olive oil Carrot Bolognese • 400g carrots • 2 large onions • 3 celery sticks • 2 whole jalapeños (deseeded) • 4 cloves garlic • 250ml red wine • 150ml soy sauce • 150g tinned crushed tomatoes • 1 litre milk • 30g of basil cut into strips • Ricotta cheese, to garnish • Green pesto, to garnish

6. 7.

Cook the fresh pasta in salted boiling water for roughly 1-2 minutes. Finish with sliced basil and garnish with a little ricotta cheese and green pesto.

CUCUMBER MINT GAZPACHO WITH KING CRAB Serves: 4 Prep time: 10 mins Cooking time: 25 mins

Ingredients: Soup • 1 onion • 1 tbsp oil • 500g cucumber • 2 garlic cloves, finely chopped • 100ml heavy cream • 25 mint leaves sherry vinegar to taste • salt and pepper • cayenne pepper

facebook.com/foodiehk // june 2015

Method: For Pasta: 1. Mix all ingredients until smooth and then let rest for one hour. 2. Divide the dough into four pieces and pass through pasta maker according to basic machine instructions. 3. Once the pasta sheets have been formed and it’s down to the right thickness (about 2mm), cut the sheets into very fine ‘angel hair’. For Carrot Bolognese: 1. Roughly cut the carrots, onions, celery, jalapeños and garlic. 2. Heat up a large saucepan with drizzle of oil until it’s smoking hot. 3. Place all the vegetables into the pot, stirring it constantly for a few minutes. 4. Add the red wine and cook the mixture until it reduces by half. 5. Follow the same step with the soy sauce, tinned tomatoes and milk.

Cucumber mint gazpacho with king crab

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recipes

To garnish • King crab meat, a handful per bowl • finely diced tomatoes • extra virgin olive oil • lemon juice Method: 1. Finely chop the onion and fry in a little oil until they become translucent. 2. Peel, deseed and dice the cucumbers, reserving half of one to garnish later. 3. Add the garlic and chopped cucumbers to the sweating onions and cook for a few minutes. Add the cream and boil for five minutes. 4. Take off the heat and blend the soup, adding the mint leaves. 5. Once the soup is cool, pass through a fine sieve, season with sherry vinegar, salt and cayenne pepper to taste. 6. Garnish with the reserved cucumber, crab meat, diced tomatoes, extra virgin olive oil and a squeeze of lemon juice.

HORSERADISH VELOUTÉ Serves: 4 Prep time: 10 mins Cooking time: 30 mins Horseradish Velouté

Ingredients: • 200g white leeks, finely chopped • 100g US potatoes, finely sliced • 1 tsp preserved horseradish (not creamed) • fresh horseradish (optional, for garnish) Garnish (for one) • handful diced ham (preferably French boiler ham) • handful diced celery, blanched • handful fried potatoes • handful croutons • handful roasted shitake mushroom Method: 1. Sweat the leeks in a little oil in a saucepan for a few minutes before adding the thinly sliced potatoes. Add enough water to cover 42

2.

3. 4. 5.

the vegetables in the pan and cook for a few minutes. Once the vegetables are soft, blend until smooth. The soup should be the same consistency as chowder; you can thin it out with milk if necessary. Add the preserved horseradish and season with salt and pass the soup through a strainer. Sauté all the garnish ingredients in a little oil for a few minutes. Serve velouté with sautéed garnish ingredients and a grating of fresh horseradish to finish.


Socca pancakes

SOCCA PANCAKES WITH CRAB RILLETTES AND JALAPEÑO DRESSING Yields: 10 mini pancakes Prep time: 1 hour 15 mins Cooking time: 1 hour

Ingredients: Pancakes • 200g chickpea flour • 150ml water • 6 tbsp flour • 2 tbsp baking powder

Jalapeño dressing • 150g Jalapeño vinaigrette • 50g hazelnut oil • 100g grapeseed oil

1 tsp sugar 75g lemon juice salt

Method: 1. Mix all the ingredients for the batter in a large bowl and let it rest for 1 hour. 2. When ready, make the pancakes in a frying pan (or a blini pan if you have one) using a 1-ounce ladle to spoon in each pancake. 3. To make the crab rillettes, heat about a tablespoon of any flavourless oil a frying pan on low, smash the garlic cloves with the side of your knife and add to the pan along with the thyme and bay leaves so the garlic and herbs can infuse into the oil for a few minutes. 4. Turn the heat on medium and sauté the courgette until they turn slightly translucent and add the prawns until they are cooked through. 5. Remove the garlic cloves, thyme and bay leaves and finally add the fresh crabmeat and mayonnaise and stir through. Take off the heat and season with lemon juice and salt and pepper to taste. 6. For the dressing, mix in all the ingredients and season to taste. 7. Place the rillettes on top of the pancakes and garnish with basil and the dressing.

twitter.com/foodiehk // june 2015

Crab rillettes • 2 garlic cloves (left whole) • small bunch fresh thyme • 2-3 bay leaves • 1 courgette, finely diced • 250g small prawns, de-shelled • 250g fresh white crabmeat • 1 tbsp mayonnaise • lemon juice • finely chopped basil

• • •

43


recipes

Beef brisket with onion and chilli


BEEF BRISKET WITH ONION AND CHILLI Serves: 8 Prep time: 2 hours, plus overnight resting Cooking time: 2 hours

Ingredients: Brisket • 2 onions • 1 red finger pepper • 1kg beef brisket • 1/2 head celery • 3 onions • 2 carrots • Roughly 1 litre chicken stock, heated Garnish • Mashed or puréed potatoes • Cooked romaine lettuce

TASMANIAN TROUT TARTARE WITH GARLIC MAYO Serves: 4 Prep time: 10 mins

Ingredients: Tartare • thumb-sized piece of ginger • 1 shallot • 1 long red chilli pepper • 150g ocean trout, cut into thick cubes • a drizzle of grapeseed oil • salt and pepper Garlic Mayonnaise • 150g mayonnaise • 1 clove garlic • ½ lemon • salt and pepper To Garnish • basil, watercress, cucumber • breadcrumbs (optional, for a bit of texture) • rice cracker Method: 1. Mince the ginger, shallot and chilli together either in a pestle and mortar or in a blender. Transfer to a bowl and mix with the trout. 2. Drizzle with grapeseed oil then season with salt and pepper. 3. For the mayonnaise, crush the garlic clove and mix in with the mayonnaise, adding lemon juice and seasoning to taste. 4. Serve trout tartare with rice cracker and garlic mayonnaise. Finish with chopped basil and breadcrumbs.

facebook.com/foodiehk // june 2015

Method: 1. Finely dice the 2 onions and red pepper and sauté in a little oil with some salt. Cook over medium heat, stirring until the onions are chestnut brown in colour. 2. Trim the excess fat from the brisket and season with salt and pepper. Peel and roughly dice the celery, onion and carrots. Place in a large saucepan (suitable for ovens) and add the brisket. 3. Pour enough hot stock to cover the brisket halfway. Spoon the caramelised onions on top and form an even layer covering the brisket. Cover the pan and place in an oven, preheated at 160°C. 4. Cook for around 2 hours or until the beef is soft enough that a knife can be inserted without any resistance. 5. Remove the brisket and let cool down in its own cooking broth. Let the brisket sit overnight. 6. Once ready to serve, reduce the cooking liquid until it’s thickened and season to taste. Re-heat the brisket and serve with mashed potatoes and cooked romaine lettuce.

Tasmanian trout with tartare

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promotion

Any way you slice it Whatever you’re gearing up for, Mexican Beef has cuts to suit every occasion and recipe

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Staying current Keeping up with the changing needs of their global customers is something Mexican Beef prides themself on doing well. Smaller portion sizes with less expensive cuts are currently in vogue and the cuts available through Mexican Beef reflect this market demand. A few options Brisket is favoured by many a chef for its versatility and is an ideal choice for pot roasts. Taken from the underbelly of the cow, skirt is a cut that is very inexpensive to buy but extremely tender if you like your meat on the rare side. Shin comes from the leg and is butchered with the bone in, thus making it the perfect option for braising. Flank is abdominal

Keep it lean Mexican Beef is produced with fattening methods based on a balanced diet for the cattle created by specialised nutritionists, which ensures a leaner fat to meat ratio and marbling that is favoured with modern tastes. The facilities that produce Mexican Beef products all use the natural surroundings as well as a range of experts that supervise the feeding process. This ensures a product with the best quality and the corn-rich diet the cattle are fed gives the meat an especially appealing flavour.

@MexicanBeef WWW.SAGARPA.GOB.MX

www.mexicanbeef.org

facebook.com/foodiehk // june 2015

www.facebook.com/MexicanBeef

steak and works great in fajitas and mince whereas top rump is tastiest roasted and thinly sliced for ideal Sunday lunching.

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chineasy food

Foodie’s kitchen scientist Kelly Yau experiments with recipes in her tiny Hong Kong kitchen

SICHUAN STIR-FRIED GREEN BEANS Serves 2-3 people as a side dish Prep time: 5 minutes Cooking time: 5 minutes Ingredients:

1

2

3

2 tbsp light soy sauce

1 tsp sugar

• • •

1 tbsp any neutral oil (I’m using grapeseed)

1 tsp sesame oil

1 tsp Sichuan peppercorn

2 tbsp Chinese rice wine

1 tsp ginger, finely chopped

½ lb green beans (dark green snake beans, French or runner beans), chopped into 1.5 inch pieces

2 cloves garlic, chopped

2 chillies, split into two, with stem intact

Method: 1. Mix together the soy, sugar, sesame oil and rice wine before starting. Wash and slice the green beans and add this to a very hot wok or heavybased pan, without oil on high heat. Keep this moving and the beans will begin to colour and develop a smoky flavour. When the beans begin to wilt or go crinkly with little charred parts (about 3-5 minutes), remove and put into a bowl. 2. Turn the heat to low and drizzle in the oil. Add the Sichuan peppercorns and heat slowly until the peppercorn begins to crackle. After 2 minutes, add in the ginger, garlic and chilies and let sizzle in the wok for 1 minute on high heat. 3. Add the green beans and add in the sauce until all the sauce has evaporated and has been absorbed into beans. Serve immediately with boiled rice on the side of any meat. KELLY’S TIP: •

I love this dish as a weeknight dinner served with a fried egg in a bowl of rice! It’s very quick and easy to whip up when you come home late from work!

You can add minced meat if you want to have it as a main course. After you have fried the beans in the dry wok, fry off pork, chicken or turkey mince with a splash of soy. When the meat is cooked, push it to the side of the wok, while you sizzle the Sichuan peppercorns and garlic mixture. Combine all together when you add the beans back in.

You can also experiment with combinations of peppercorns for this recipe, try adding pink or black peppercorns to the mixture and lightly grind them if you want a really pungent taste!

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To see more of Kelly’s fun food experiments, check out bit.ly/KellyYau 48


Profile for Foodie Group Limited

Foodie Issue 71: June 2015  

Foodie Issue 71: June 2015  

Profile for foodie.hk
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