issue 68 | march 2015 www.afoodieworld.com
The Locavore Raymond Blanc wants the world to keep it fresh
Seven Ways to Escape the Sevens Fun foodie adventures away from the ruckus
Game Night Foods Chef Que’s recipes for playing with flavours
March Madness
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
This month sees the jolly raucousness of the Hong Kong Sevens, which although great fun, isn’t typically a foodlover’s dream event. Thus, we have included a handy feature on food-filled ways to escape the madness of the sporting weekend and appreciate a few foodie adventures instead. We have also catered for the sports fans hoping to tune in and cheer on their favourite teams with a collection of finger food recipes from Chef Que of Quest. We’ve chatted with the Edomae sushi master behind the three Michelin-starred Sushi Shikon as well as had the fabulous opportunity to dine with the culinary legend that is Raymond Blanc as he takes us through his hopes for revolutionising the luxury dining scene with his ‘locavore’ philosophy. Suffice to say, March is looking marvellous!
Recipes
Account Executive Joseph Kwok Photographer Sophie Jin
Alicia Walker Editor-in-Chief editor@afoodieworld.com
Contributors Kelly Yau, Kelvin Ho Interns Windie Tsoi, Lucy Bent, Marc Li, Carmen Lam, Kristin Gonzalez
Foodie Panel
Food-loving folk who’ve helped us this month:
Publisher Simon Squibb Published by Foodie Group, 16/F, Chao’s Building, 143–145 Bonham Strand, Sheung Wan, HK www.afoodieworld.com Printed by Teams Printing Co., Ltd.
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.
Chef Que
Yoshiharu Kakinuma
The former TBLS chef has opened his latest venture Quest and shares some recipes p.40
The executive chef from Sushi Shikon tells us of his Michelin-starred cuisine p. 20
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Raymond Blanc The renowned chef from Le Manoir sits down for a meal to share his vision for the future p.22
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Foodie Quote of the Month
Conte nt s
“Food is symbolic of love when words are inadequate. ” — Alan D. Wolfelt
18 FOOD WAR With all the new burrito shops opening up around town, which wins the taste test?
20 CHEWIN’ THE FAT with the Edomae sushi master
of three Michelin-starred
Sushi Shikon
22 THE LOCAVORE Raymond Blanc dines in Hong Kong and explains why he wants the world to adopt a responsible luxury approach to dining
31 7 WAYS TO ESCAPE
THE SEVENS Inspiration for foodie-filled ways to avoid the biggest sporting event of the year
Cover story 40 GAME NIGHT FOODS Chef Que of Quest plays with flavours to come up with exciting and easy-to-make recipes for while you’re watching your favourite teams on the television
37 FOOD NOMAD Celia Hu discovers the food wonders of Cambodia
Did you know...
48 CHINEASY Kelly Yau delights the palate with these chocolate, peanut butter and banana wontons
...A single banana is called a finger. A banana bunch is called a hand.
facebook.com/foodiehk // march 2015
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for starters
This month’s hottest news bites
CRYSTAL SUSHI
MICHELIN FOR THE MASSES
Remember the short-lived days of Crystal Pepsi in the early 1990s? Well, here’s the latest F&B item to get crystalised, and possibly the least expected, sushi. This food innovation comes to us from David Yeo and the Shiro team and introduces diners to the taste and texture of slivers of subtly flavoured Japanese jelly atop sushi. Available on both their lunch and dinner menus, starting from $55 for two pieces, there are several different jelly flavours to experience ranging from dashi, ponzu, shiso leaf, sake, champagne and rose petals. Offered at all three locations of Shiro, Pacific Place, Hysan Place and TaiKoo Place. www.aqua.com.hk
A much-loved Japanese restaurant chain is taking up residence in the new California Tower in LKF. Ore-no Kappou by Ginza Okamoto brings their traditional Japanese gourmet with a modern spin from Michelin-starred chefs Hidetsugu Okamoto and Hiroshi Shimada to Hong Kong diners. Renowned for their premium quality, seasonal haute cuisine, that still manages to be affordable, it’s no wonder why they’re a hit in their native Japan and will more than likely achieve a similar reaction here in the 852. 6/F, California Tower, 32 D’Aguilar Street, Lan Kwai Fong
NOOD INFUSIONS nood food’s new line of raw and organic infused waters have created three intriguing flavours all highlighting chia seeds as a main element due to their high fibre, omega-3 and protein content. Flower Power is a lime, maple syrup and hibiscus tea concoction, Green Envy serves up barley grass powder and mint and Volcano explodes with the flavours of apple cider vinegar, oregano oil and cayenne pepper. 2/f Kinwick Centre, 32 Hollywood Road, Central, www.allnood.com
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BEER AND CHOCOLATE? An unsusual union has taken place in Hong Kong with a new craft brewery and chocolatier called The Artist. A home delivery service that presents fully customised craft beer, labelled with the customers’ own photos or company logos as well as their chocolate toppings. The chocolates are hand-crafted in Belgium with eight flavours ranging from salted butter caramel with dark chocolate to sesame and black chocolate. These personalised sweets are available from the taster size of two pieces ($258), eight pieces ($218), 16 pieces ($368) or 24 pieces ($518) while the custom-labelled craft beers come in a standard six pack for $258 with a choice of blonde, white and raspberry beers. Available from www.mrtheartist.com
Foodie App of the month Angelina Draper talks tech with one of the top food apps on the virtual market
THE JUICE MASTER -5LBS IN 5 DAYS
twitter.com/foodiehk // march 2015
Jason Vale loves juices. The Juice Master in fact loves them so much that he’s built an entire empire on their nutritional value and benefits. His books (3 million copies sold, and counting), website (www.juicemaster.com) and videos are full of recipes, guidelines and tips for anyone wanting to flush away all those nasty toxins in our body. As far as apps go, The Juice Master – 5lbs in 5 days is not cheap, (HK$48 on Google Play). It is, however, packed with well-produced videos, how-to’s and other advice that makes it difficult to postpone that New Year’s resolution to detox any longer. If you don’t have a juicer, there is an informative video about the different types available on the market. If you do, jump right to the shopping list and get juicing. The user experience and design have been thoroughly thought through and you can create a shopping list for a single day or all five at once. The five-day detox is more than just about the juices with the step-by-step directions including tips on exercising and rest. Simple, clear, informative and very easy to follow.
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the best of the bloggers
Q. Where do you go to escape the Sevens? Ale Wilkinson www.thedimsumdiaries.com A couple of years ago, a friend and I escaped for a foodie weekend in Hanoi. Rather than planning our meals around sightseeing, we planned our sightseeing around what we wanted to eat and where, easily eating at least four meals a day! Other than getting food poisoning on our final day, it was a delicious weekend that cost us less than going to the Sevens and was definitely more memorable!
Sharon Maloney www.jasmine-ginger.com During Rugby Sevens weekend, if I’m not down there at the stadium, gorging on junk food, I’m probably just staying on my island and avoiding the crowds. If the weather’s good, I’ll have a barbecue and lay out in the hammock and just enjoy the peace. If it’s bad, I stay in and make noodles and dumplings!
Michelle Ng www.chopstixfix.wordpress.com I don’t do anything in particular to be honest! We usually have a quiet weekend at home, far, far away from the Sevens! Otherwise my friends and I will have dinner at old haunts and maybe meet up with a few of the revelers, (if they aren’t too worse for wear!).
Stephanie Ko www.stephs852diary.com The whole city becomes drunk with excitement whenever the Sevens take place, and restaurants that are even moderately close to Causeway Bay will be packed. One tip I have is to eat close to where you live, so that even if there are no cabs or buses available after dinner, you can still manage to make your way home. This year, I will probably be dining at some of my favourite restaurants on the Kowloon side, such as T’ang Court, Dong Lai Shun and Mistral!
Kelvin Ho delves into Hong Kong and Canton’s food history www.hkepicurus.com A large variety of everyday foods in Hong Kong are majorly influenced by Chiu Chow cuisine, a sub-region inside Canton and home to the likes of Mr. Li Ka Shing - the richest man in Asia. Most of our local fish balls on the streets, beef balls and brisket shops are Chiu Chow or TeoChew by origin. The beef briskets and tendons are slow braised in a master stock until tender, but the fragrantly fried chilli oil you add on top are definitely what marks it as Chiu Chow by designation. The rest of the nearby Canton region tend to use a red chilli paste instead, the same as is eaten with wonton noodles - but that is a whole other topic altogether! 06
the social foodie
Tempting Foodie-grams and funny food tweets we giggled over this month @kristenaiken
Paris-Brest
If you say “avocado affogato” many times fast, weird things happen to your brain. @afoodieworld
@JennyJohnsonHi5 @c_wong79
New diet (and money-saving) technique for 2015: skipping lunch on days when it’s too cold to leave the office.
Give me your coconut water and organic gluten-free cookies, unless there’s peanuts in them because I’m allergic.” 2015 school bully
Vegan wrap
@sora_explorer i hate brushing my teeth at night because that signifies you can’t have any more food and I’m just not ready for that type of commitment.
@afoodieworld
My favorite soup is melted ice cream.
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www.afoodieworld.com // march 2015
@FattMernandez
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foodie club
Back to the Future at The Diner We could think of no better place to drown our sorrows over the lack of time machines in our lives than at The Diner on Arbuthnot Road. Only opened seven months ago, The Diner serves an all American menu with a funky 50s setting, so we rallied a troop of Foodies and got them down for an evening of Back to The Future trivia while we gorged on a selection of The Diner’s menu. If you’ve not been to The Diner yet, we suggest you head down and order treats such as their deepfried mac n’ cheese balls, meaty burgers, tangy chipotle chicken wings and indulgent milkshakes. Their buttermilk fried chicken we sampled on the night was crunchy, crumbly and full of flavour and the outer crust gave way to juicy pieces of chicken that left us licking our fingers and going for seconds. That, with a side of shrimp tostadas and apple slaw, absolutely made our night and fuelled our foodies for the special Back to the Future quiz. Competition was tight and tensions were high and the winning team was awarded with our special Foodie hampers featuring goodies from local startups across Hong Kong. What’s more, everyone went home with a treat sponsored by Appalachian Country Store.
The Diner, 4–8 Arbuthnot Road, Central, Hong Kong, 2562 3181
Fiesta at Boqueria Our Monday was made infinitely better when we dropped all responsibilities at work, let our hair down and rolled into Boqueria for a fiesta. Having only recently celebrated their second birthday, Boqueria is already a reliable favourite with the Foodie team and our go-to place for brunch. Head there on a Sunday and you’ll find us roaming their stations of cured meat, cheese, suckling pig and grilled churrascos carts. We discovered that their happy hour deal isn’t too shabby with an endless supply of bites such as garlicky patatas bravas, creamy ham and mushroom croquettes and light tortillas on offer. Apart from the choice of red and white Sangria and Estrella beer, head chef Robert also left the kitchen for a while to show us how to make their signature paella. This gargantuan dish is piled with mussels, squid, clams and other 08
foodie club
catch of the day, cooked with a rich lobster broth on plump Bomba rice. Just as we were about to retire for the night, we got ‘porroned’ by the eager bar staff, who were more than happy to serve us with large jugs of wine and spirits. Head down for happier hours at Boqueria from 6–8pm every day bar Sunday for decent tapas, endless Sangria and fun times all for a very reasonable price of $188.
#yougotporroned Boqueria, 7/F LKF Tower, 33 Wyndham Street, Central, 2321 8681
A Guide to Whisky Tasting with Malt Masters We shared a wee dram with the Malt Masters at a guided whisky and food pairing at The Intercontinental Grand Stanford Hotel last Wednesday. Whisky expert Ian led the evening and talked us through what to look out for in terms of colour and aromas and explained the history behind each whisky while we enjoyed a selection of canapés provided by Tiffany’s New York Bar at The Intercontinental. We started with the more commonly known Glenmorangies, which complemented the smoked salmon and blue cheese pairing by adding an extra depth to the food, worked our way to a stronger Penderyn, paired with a milder Gruyère cheese to balance out the flavours and then ended on a peaty Ardbeg, which surprisingly, matches well with dark chocolate. Unlike the highbrow, stuffy atmosphere you’d normally expect with a wine tasting, this one was all about appreciating tastes and discovering what paired well without all the babble, which was nice to see as Ian’s guided tasting appealed to passionate whisky tasters and took away the intimidation for the whisky novices. There is a Whisky Festival coming up on 7th March where whisky enthusiasts can join per session, either in the afternoon or evening. Each session will include a tasting glass, great deals on purchases and unlimited whisky tastings from over 26 distributors. Forget the wee dram here, go the whole hog and taste away at this festival!
Malt Masters http://maltmastershk.com
InterContinental Grand Stanford, Tiffany’s New York Bar Hong Kong, 70 Mody Road, TST, 2721 5161
Join now at www.afoodieworld.com 09
foodie club
A Foodie Table at Lawry’s The Prime Rib There’s something about the gold plated walls, plush red velvet seating, chilled salad forks and impeccable service at Lawry’s that just transports you back to a fine dining experience you’d expect in 1930s America. You almost feel you need to be draped in a fur coat with a cigar in one hand talking ‘business’ while the attentive staff serve you tableside. We had a little taste of dining in the golden era last month with a Foodie Table where a group of us got together for a prime rib feast and wine pairing. The menu featured bellringers such as their famous original spinning bowl salad, which was dressed at the table almost like a performance, with our waitress spinning the bowl of spinach, lettuce leaves, croutons and sliced beets over ice as she poured the dressing on tiptoes. The highlight of the menu was of course the prime rib, which was carved by the table into thick slices from large silver carts. As the chef majestically rolls in the silver cart to present the beef, we see that it has been kept at the perfect temperature and ready for carving so when it arrived on our plates, it was blushing pink and incredibly tender. The sides of mashed potato, creamed corn, spinach and large Yorkshire puddings brought us back to Sunday roasts and by the end of the evening, we were sharing stories as if it was a Sunday meal with friends, even though we had just met. As we finished off the rest of the smoky Cabernet Sauvignon red that was paired with the beef, we ended the evening with a decadent chocolate fantasy cake. The next time you have a hankering for prime rib, head down to Lawry’s for expertly cooked beef and expect to be transported to a time where waitresses get on tiptoes, salad forks are chilled, ladies are always served first and chefs that serve you right at the table.
Lawry’s Hutchison House, 10 Harcourt Road, 2907 2218
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tried & tasted
Fattayer pastry parcels
Zahrabel Dining Club 25/F, 239 Hennessy Road, Wanchai, 5503 9181 灣仔軒尼詩道235-239號25樓 The concept: This family-owned restaurant is run by two sisters, descendants of the owners of Zahra, a much-loved Lebanese restaurant that ran for over a decade. We were introduced to their dining club philosophy, which basically means their diners sign up, make a reservation, and then dine for hours on the family recipes made fresh on the day, just as one would in Lebanon. The décor: Stylishly authentic with romantic, Arabian lighting and comfortable chairs. Middle Eastern music plays softly in the background setting the scene for conversation, which is
The menu: Split into three different sharing menu options of six ($380 only from Tuesday to Thursday), eight ($460 with 20 per cent off on Tuesdays) or ten ($520) courses from a mixture of their hot and cold mezze selection, they also offer a la carte options from Tuesday to Thursdays for a quicker meal. We started with an array of hot starters, cold dips and salads with a tangy hummus, creamy babaganouj loaded with freshly grilled aubergines, and the house speciality, Jos Mahrouse, made with mixed spicy nuts and a real highlight of the simple and tasty flavours that come out of this kitchen. The fattayer pastry parcels with spinach and pine nuts were a flavoursome bundle while the minced lamb skewers were delicately seasoned bites that meshed exceptionally well with the crispy fattoush salad. All the dishes come served with plenty of warm pitta bread to scoop up the dips and mash the zesty flavours together. We were given a thoughtful breather between courses to digest and enjoy the Chateau Musar Hochar wine of Bekaa Valley, a rich, pleasant red that paired well with everything we ate. Then, we were suitably ready when the “Elmina” arrived with its succulent chicken chunks coated in a minty sauce
www.afoodieworld.com // march 2015
Jos Mahrouse
consistently present as a dim chatter in the background as groups savour their meals and each others’ company.
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tried & tasted
Zahrabel Dining Club
and the “Samke Harra” a melt-in-your-mouth fish dish with a fiery sauce that lit up the taste buds. The desserts: Different every day, we were lucky enough to tuck into baklava on our visit with its crispy, syrupy top and flaky layers of golden pastry followed by a hot cup of Lebanese coffee and the perfect finisher to an exceptional meal. The verdict: We loved everything about this atmospheric, welcoming restaurant that cares about filling its patrons with great food and warmth in a way that is hard to find in this city.
Café Gray Deluxe
courses for $325 or three for $395 with a selection that ranges from house cured gravlax, granola, salads, soups and steak tartare to their simple and flavourful quiche lorraine, parma ham omelette and a fantastically tasty duck shepherd’s pie with cranberry relish. A cheese board with baguette and walnut raisin bread are also up for ordering as well as a collection of desserts from the tangerine semifreddo, dark chocolate key lime tart and Grand Marnier mousse. We recommend the sorbet and ice cream medley that comes artfully served on a wheel of mini dishes with each individual flavour more delightful than the last. The drinks: Bloody Marys, espresso martinis and Irish coffees will start your morning with a kick for $125 or replenish your nutrients with fresh carrot juice and ginger beer or fresh pineapple, agave nectar and coconut water for $70. You can also sip on a blood orange mimosa or a winter bellini for $110 to make your brunch even more decadent. The verdict: Exciting options and a refreshing change from the over-indulgence of a buffet.
New Me n u
The Upper House, Pacific Place, 88 Queensway, Admiralty, 3968 1106 金鐘金鐘道88號太古廣場奕居49樓 What’s new: Café Gray now have a weekend brunch to offer to hungry patrons looking for an exceptional view and a refined dining experience. The menu: It all begins with the bakery option of croissants, pain au chocolat, muffins, raspberry roll, blueberry danish and grapefruit puff served with preserves, butters, pressed juices and tea or coffee for $255. The brunch classics run from eggs benedict ($155), sirloin steak and eggs ($395), their impressive croque madame topped with quail egg ($245) to the lobster cobb salad, Black Angus burger ($235) and weekly roast options ($365). You can also choose from their “as you wish” menu with any two 12
Lobster cobb salad
New! SEPA 61 Caine Road, Central, 2521 9800 半山堅道61號 What is it: The first Venetian concept to cross Hong Kong’s dining scene, SEPA: Bacaro Veneziano is inspired by the 15th century Venetian concept of casual “bacaro” dining offering “cicheti” which are bite-sized expressions of the region’s culinary landscape aiming to give a modern interpretation to traditional regional recipes. The décor: The restaurant’s look features four characters from a famous Venetian play from the eighteenth century and gives the restaurant a quirky spin amidst the décor designed to look like the streets and alleys of Venice with shuttered windows and open cabinets stocked with ancient literature, artefacts and classic Venetian masks that set the scene and deliver a heavy dose of heritage to the interior.
focaccia arrived topped with anchovies, tomatoes and stracciatella cheese that was delicious and we ached for a larger sized portion of the meagre dish. A mortadella ricotta cheese and black truffle bomb sandwich was a tasty and innovative snack while the spaghetti with smoked eel was a favourite around the table. A sea urchin spaghetti, octopus al caciucco and sepa (cuttlefish) with black cuttlefish ink finished off the array of sea creatures to end our meal. With the youngest two Michelin-starred chef in Italy at the helm, the prices on these sharing dishes are similarly Michelin-priced for his Venetian fare that makes use of plenty of exotic ingredients. The verdict: Much thought has gone into the concept here and there is plenty to gander at over the course of your meal but the portions are small and the prices are not, so watch out as they’ll add up quickly with so many options on the menu.
Anchovies focaccia
www.afoodieworld.com // march 2015
The food: Their menu reads like an opera and is divided into different acts to help you prepare yourself for the show ahead. On our visit we sampled the beetroot tartare and tuna with Jerusalem artichoke sauce, a ruby red sphere that looked like a plate of jewels had been laid on the table. Venetian meatballs followed, then a “Basotto” egg with “bagna cauda” sauce, zucchini and a delectable potato foam. A tiny pizza-style
Beetroot tartare with Jerusalem artichoke sauce
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tried & tasted
skillet, which made for the ideal filling for each mouthful of do-it-yourself wrap and roll. Mexican fried ice cream ($88) fried before our very eyes and topped with a tangy raspberry coulis was like eating cake in reverse with the ice cream on the inside and the spongy stodge on the exterior. Verdict: A great convivial atmosphere with refreshingly minimalist design serving up good quality Tex Mex dishes.
New! Caliente Mira Cube 3/F, 6 Knutsford Terrace, TST, 2723 5968 尖沙咀諾士佛臺6號Mira Cube 3樓 Beef fajitas
What is it? A cool little spot that feels very much like an oasis in Hong Kong with its spacious terrace and comfy couches for sipping a guava margarita by candlelight. This new Tex Mex establishment sits above the popular gastropub Assembly and offers up good quality fare that includes all the usual suspects, with a few surprise choices that are harder to find in Hong Kong. The menu: Mountains of nachos ($118) and gooey triangles of quesadilla ($108) sit alongside the refried bean dip ($98) layered with guacamole and cheese and the deep fried organic picante peppers ($78). Chicken and beef are followed by a vegetarian burrito option that’s chock full of fresh veggies and wrapped in a homemade tomato tortilla topped with a mild green pico de gallo. There are many varieties of tacos for which we opted for the Taco Don Salvador, a cornmeal breaded fish ($118) served in three mini tortillas with mounds of raw cabbage for a fresh crunchy slaw. The Mexican street corn ($48) was gorgeously seasoned and a side dish we would return for in a heartbeat. The beef fajitas ($148) sizzled over to the table with a pleasing aroma and paper-thin strips of meat straight from the 14
New! Rustico Shop G01, D2 Place, 9 Cheung Yee Street, Lai Chi Kok 2743 4511 荔枝角長義街9號D2 PLACE地下G01舖
What is it? Restaurant Rustico is a hidden Spanish gem that can be found in Lai Chi Kok, a 20 minute MTR ride from Central. Our fear when on the train to this unknown anomaly on the outskirts, was that we would fall prey to overdone kitsch or obscure fusion flavours, attempting differentiation in an overly populated Spanish-cuisine loving city. What we found was precisely the opposite; a warm and inviting setting that sings of Spain, attentive staff with prestigious backgrounds and flavours that blew us away and even taught us a couple of things about the country’s flavours. The food: Beginning with calcots ($128) and sangria, we had a waiter sit by and explain the process of eating a calcot - the thin charred
leeks that one is expected to eat by pulling the green heads from the blackened skin, brushing the exposed flesh of the calcots through the housemade “Sadvitchada” Romesco Sauce of red peppers, anchovies and biscuits, and then raising the scallion above the head to lower it into a gaping mouth. They are loads of fun to eat and went superbly with the sangria. These disappeared rather quickly. The 36-month Iberico ham ($240) is pleasantly salty and very rich and gamey with a good layer of fat. Our favourite from these appetisers though, was the simple Pan Tostado Con Tomate ($28). This dish is hugely popular in Spain, and we have fond memories of eating countless loaves of toasty garlic and tomato rubbed bread in nearly every restaurant around Barcelona. This dish is just perfect in our opinion, so simple, and so representative of the country from which it originates. Although not usually huge fans of chorizo, given the amount of oil that spills forth from the plump meat on most occasions, we found the Spanish spicy chorizo in sherry wine ($68) absolutely scrumptious. It was richly tomatoy and sherrybased, with just the right amount of kick, yet moist without being sickening. The Paella marinera al estilo “Rustico” ($155) was nice enough but not the best we have had in Hong Kong. The seafood didn’t wow us, nor was the rice overly flavoursome. The pork! Oh the pork. One diner at our table was given the largest serving of suckling pig, and didn’t even attempt to be polite by offering to anyone else after tasting the juicy meat. The suckling pig
($280), slow cooked with baked potatoes, has a skin that is crispy without the waxiness that can often follow, and is flavoured deeply throughout. We continued the predatory journey with courses of pig done three ways, grilled Presa Iberico with smoked eggplant hummus ($118), charcoal Iberian pork pluma with grilled vegetables & romesco sauce ($238) and Iberian pork ribs with special barbecue sauce & grilled pineapple ($228). Each was diverse and a masterful way of illustrating the variety of Spanish pork dishes. Sweet finish: The churros ($55) were soft and flaky, with a magnificent whipped chocolate mousse. Raspberry “gazpacho” with mango ice cream and crumbles ($53) was not overly impressionable, unlike the final course of translucent sugar that encased a strawberry, served with filo pastry wrapped vanilla cream ($42). Verdict: For us, this is some of the best Spanish food in Hong Kong. It is a welcome variation from loud concept-driven restaurants with its honest and simple décor, food that is to the point and tasty, and a rustic Spanish theme that is novel and down-toearth.
twitter.com/foodiehk // march 2015
Suckling pig
Calcots
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tried & tasted
Brooklyn pizza
Linguini Fini 49 Elgin Street, Central, 2387 6338 中環伊利近街49號地鋪
What is it? Support local agriculture and food traditions, adhere to the obligation we all have to walk gently on this planet, and create brilliant, bona fide food are all peripheries that Chef Vinny throws into a cauldron called Linguini Fini. The restaurant was wildly popular before it heart-shatteringly in the summer of 2014. With a pledge of return, foodies in Hong Kong have been expectantly monitoring the space on Elgin that Linguini Fini was set to reopen in, and now rejoice by packing it out at lunch and dinner. The drinks: Committed to sustainability, Linguini Fini don’t shout about their benevolence, but rather envisage that we would all do our bit to stop the spread of the more nasty practises in our respective industries as an expected standard. Water is created in house in both still and sparkling options using everyday tap water and a purifying/alkalising machine (Beyond H20) and sold at $20 per bottle. This is important in the reduction of waste, transportation and harmful plastics. Cocktails and beers exist alongside made-to-order fresh pressed juice like beetroot, carrot, orange and basil, and cucumber, green pepper, celery, granny smith apple, bitter melon and honey. The eats: We tried some of their homemade spicy pork sausage, zingy with the right amount of punchy spice and slathered in mustard and grilled veg ($108). We loved the common theme of having bulk vegetables garnished with meat. 16
Though we certainly had a more carnivorous lunch meal, there were many vegetal options, and much locally grown produce supplied by Homegrown voyaged on every plate with the meat. What came next was a pizza with the apt sobriquet “The Bronx Special” ($308); a rousing 18 inch pie topped with fresh mozzarella, porchetta, pepperoni and meatballs. This has to be amongst, if not singularly, the best pizza in Hong Kong. The three newest additions to the pasta menu made sure carb loading was the day’s primary activity, and of the Italian Xiao Long Bao ($168), Uni Macheroni Carbonara ($188) and Radiatore Alla Vodka ($148), the latter was our favourite. The other two are clever fusions of locally inspired traditional dishes, but we thought the piquant and rich tomato sauce nestled beautifully in the contours of the ridged radiatore pasta. The pastas didn’t impress quite as much as the pizza, but that’s probably because we want to marry the pizza and send it flowers. The final main, and another unforeseen favourite was the grilled Lardo chicken ($158). Never would we settle upon the chicken when browsing an a la carte menu as it is usually a rather uninteresting choice. This bird, however, is divine, with its crispy savoury skin and moist flesh. Dessert: Try and avoid this course, and you will instantly regret such a life choice, as your neighbours plough through the fragile crust of a warm caramelly apple pie ($78) or slice through the wonderfully luscious chocolate banana cake ($78) which takes symphonic flavours and conducts them splendidly. The verdict: Fair prices, and prize-winning flavours. No wonder there are soon to be three of these wondrous restaurants in the Asian region.
Pappardelle
tried & tasted
New! Arcane 3/F, 18 On Lan Street, Central, 2728 0178 中環安蘭街18號3樓
Setting: There are two unusual features of Arcane that become obvious immediately upon entry to the restaurant; the first is the seemingly scant team in both back and front of house, and the limited but well thought-through interiors that are free from the frills and conceptualisations of most Hong Kong eateries. Both these factors, for others might mean doom, indicate the confidence and expert skill of Chef Patron Shane Osborn (formerly of the acutely popular St Betty’s) and his team.
yuzu and sesame; the yuzu, lent its citrus flair to complement the subtle scallop, making this a very gentle and smart dish. The Balfego tuna ($268)– which has an inspiring back story and is seeking the label of the most sustainable fishery in the 21st century–came abreast warm crushed potatoes, vinegared and sharp. The marinated shallots, black olives and watercress all held court around the fish, which was distinctly different to others we had tried, tasting as understatingly sophisticated as many high quality sashimi tuna, but with a wonderful minerality of the ocean. The standout dish was the gnocchi ($338), sautéed in such a way to provide an elegant juxtaposed texture combination of fluffy and crispy. It came with black truffle, cep purée, roasted leek, morel ragout and parmesan, turning out a deeply savoury dish that we think was made most alive by the roasted leeks–the char on these was just superb! To finish: The cheese board, replete with one of our favourites, the Lancashire Black Bomb, comes with a housemade pear chutney, semi-dried grapes and walnuts and toasted lavoche ($168). Conclusion: Under the helmsmanship of Chef Osborn, this restaurant that has such specific quality standards that elevate Hong Kong’s dining scene and reinforces the world class reputation with precise and honest cuisine.
Food: We began with lightly cured Hokkaido scallops ($268) with spanner crab, jicama,
Peppered tuna
twitter.com/foodiehk // march 2015
Concept: With a high price point, the food is simple and precise; clean, with an immersive thoroughness for the origin of each ingredient. The stories that accompany each ingredient are enthralling and palpable, drawing on slow methods and sustainable practices. They use tuna from Spain, touted as the most sustainable in the world. Many of their vegetables are specifically cultivated for the restaurant by the sous chef’s father, who owns an organic farm in the New Territories. These details are what make the food simply outstanding.
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food war
food WAR
BURRITO BarOMEtEr Rik Glauret and the team at I Love taste test the best burritos of the bunch Little Burro 1 Upper Station Street, Sheung Wan, 2547 8821 上環差館上街1號
The price $75 (+$38 for guacamole with chips)
BESICTE CHO
Well-balanced flavours from the succulent pulled pork with vivid green crispy lettuce were at the centre of a very pleasant soft tortilla. Little Burro also offers quite a few customizable options and you can choose a variety of rice and beans to put in your roll. The guacamole also hit the spot with a great balance of flavours and some welcome chunks of avocado in the mix. It’s also at the lower end of the price scale making Little Burro the ultimate winner in the battle of the burritos. Verdict:
Calimex 77 Wing Lok Street, Sheung Wan, 2469 2881 上環永樂街77號地舖
The price: $106 (including guacamole) Like Little Burro, Calimex provides a good-sized girth, full of meat, rice, and some crispy lettuce. This is a good option for those of you who appreciate a sweeter, barbecue flavour. The meat was slightly chewier, which wasn’t necessarily a bad thing. Calimex also achieved a good even distribution and a well-balanced bite with a notable dollop of sour cream. With locations on Wing Lok Street, Wellington Street, Lan Kwai Fong as well as Wan Chai and Quarry Bay, you’re never far from a brilliant burrito. Verdict: 18
iCaramba 26-30 Elgin Street, SoHo, 2530 9963 中環蘇豪伊利近街26-30號地下
The price: $173 (+$78 for guacamole with chips) iCaramba was on the pricey side but the pork contained a good flavour and texture even though it lacked that punchy Mexican spice we crave. The amount of salsa, guac, rice, and salad was very healthy and we particularly liked the way the texture combination of the refried beans and black beans meshed in the mouth. All our tasters agreed that the guacamole was a little too light and smooth – our preference is for something a bit more chunky. Verdict:
Yonge Piggies 1 Jervois Street, Sheung Wan, 2104 7218 上環蘇杭街1號地下
The price: $70 With their very own brand of Canadian style fast food, Yonge Piggies provide a far slimmer burrito than the other meaty wraps. The meat was tasty but a tad on the tough and dry side, as was the rice. We did enjoy the char-grilled flavour as this was something different and had it been paired with juicier meat, it might have been a real contender, but overall it just wasn’t burrito-y enough for us. Verdict:
El Taco Loco 7 Staunton Street, SoHo, 2522 1262 中環蘇豪士丹頓街7號地下
The price: $76 (+$9 for guacamole)
Verdict:
Join the debate and tell us which is your favourite on our Facebook page.
facebook.com/foodiehk // march 2015
We have previously found El Taco Loco’s tacos to be a great Mexican food fix but unfortunately we found their burritos didn’t quite live up to the tastiness of the other contenders. The flavours of the beans and salsa were okay but we found they were in need of that extra zing. The meat was crispy and flavourful but also a little salty and oily and each chew resulted with a squeeze of oil oozing out, which is a somewhat acquired sensation.
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chewin’ the fat
Chewin’ the fat with...
Yoshiharu Kakinuma
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He’s the charismatic Executive Chef behind the renowned Sushi Shikon here in Hong Kong that holds an illustrious three Michelin stars. We spoke to the Edomae sushi master about his route to culinary success What are the challenges of cooking this type of cuisine in HK? There are challenges, but primarily because we are trying to imitate the edomae sushi of Japan. We have the problems the master chefs in Tokyo don’t have, in getting food and water from Tokyo to Hong Kong. We are the first restaurant to do this in Hong Kong, so we had to educate diners when they came here. Eat sushi with your hands, stay seated during the meal etc. We used to have big groups walking around when they came to eat here, like a party! We teach people to be prompt for reservations, which is funny because in Japan everyone respects time. We have had some people come to eat here that cannot eat fish. So for us, one of the challenges is to educate the people how to eat and what a sushi restaurant is.
Smoked and seared bonito
What direction do you believe Japanese food will take in the future? Fusion makes confusion. Master chefs makes things based on creation and tradition. Japanese food will always be around because it is the root of Japanese culture with a huge focus on ingredients. The rest of the world is also catching up with this way of eating. There are more and more countries now focusing on the most vital part of it all, the ingredients. The food is simple so the ingredients need to be in focus. Sushi is simple, and simple is beauty. Are there any frustrations for you with cooking in Hong Kong? Not frustrations but we are trying to do something that is not existing here, something new. We believe in no pain and no gain. So if we have troubles, it is a good thing because we are creating something.
Tender octopus
Hokkaido uni
facebook.com/foodiehk // march 2015
What led to the initial success of Shikon in 2012? Teamwork. A great team in Hong Kong and in Tokyo and lots of communication, all day, everyday. Technology was our friend with FaceTime, Skype, messaging - all types of technology! Fishermen are also very important. We connect with them in the morning, checking the fish quality from Hong Kong. If it is okay, it is sent from Japan to us for the evening. Master Sunnis took particular interest in what we were doing here, and because he has such a great relationship with his suppliers, that helped a lot. We are a new generation but using old traditions and technology makes it possible.
What other restaurants in Hong Kong do you enjoy eating at? Cantonese foods I like are The Chairman, I really enjoy their crab and squid and Amber as I’m friends with Richard Ekkebus, and Lung King Heen.
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The Locavore
The Locavore Celia Hu spends an afternoon dining with one of the most celebrated chefs in the world. A man who is on a mission to create a dining scene of what he calls “responsible luxury�
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The Locavore
Le Manoir aux Quat’Saisons
There are restaurants you enjoy eating at, and then, there are restaurants that you would fly across the globe to experience. These rare unicorns of the culinary world require months of advance bookings and planning, and command the utmost degree of anticipation. Raymond Blanc’s Le Manoir aux Quat’Saisons, a les grandes tables du monde establishment, is one such restaurant. In fact, it’s not quite fair to describe the institution as a restaurant, because the dining aspect is only a piece of the bigger picture. Established more than 29 years ago, the dreamlike estate is set in picturesque Oxfordshire village, a 30 minute drive from Oxford town centre. The two Michelin-starred institute sits on 30-acres of idyllic English countryside, and houses 32 individually designed guest rooms, a fine dining restaurant, and the acclaimed cookery school, surrounded by manicured lawns, a vast vegetable garden and orchard. The sumptuous gardens, filled with 100 per cent organic vegetables, herbs and mushrooms, keep the Michelin-star kitchen fully stocked.
Last June, I had the pleasure of dining at the esteemed Le Manoir. It took a 12-hour flight and a two hour train ride to get there, but was well worth it. The quaint yet luxurious estate was nothing short of spectacular, and I couldn’t help but ogle the beautiful surroundings of lavender-lined croquet
Foodie’s editor-at-large Celia Hu with Raymond Blanc
facebook.com/foodiehk // march 2015
Raised from humble beginnings, Raymond Blanc was born in a tiny rural village near Besançon, France, and worked as a waiter in Oxford before a chance opportunity introduced him to the kitchen. Actually, the story goes, that the chef of the restaurant (the Rose Revived) Monsieur Blanc worked in, fell sick one day and Blanc was asked to help in the kitchen. The rest, as they say, is history.
The Raymond Blanc Cookery School opened its doors in 1991, and have so far mentored 34 Michelin starred chefs, with notable names such as Heston Blumenthal, Marco Pierre White, Richard Neat and Peter Eaton, just to name a few. Hong Kong’s very own Chef Nurdin Topham of NUR, also expanded his culinary horizon here.
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The Locavore
at its prime, not only maximizes flavours, it also sustains local farming communities to produce ethical-raised produce. Variety of produce enriches the palate and the senses, and knowledge is key when it comes to understanding all the above. To create exceptional cuisine, a chef must understand, and respect, all these elements.
Lavender at Le Manoir
fields, intoxicatingly fragrant herb garden, a bountiful orchard bursting with summer fruit and a mysterious mushroom valley blanketed in more than 20 species of exotic fungi.
For example, I use milk and organic flour milled from Shipton Mills because its production process adhere to all these ethos. NUR also uses the same producers. I believe many of the gastrointolerances of today can be solved by going back to basics, by eating food as nature intended. For instance, GMO wheat tends to have at least 20 per cent higher gluten content as compared to organic, non-modified grains, and hence we see a rise of gluten-intolerance diseases today.
This January, I was delighted to meet Monsieur Blanc again, this time, on home turf during his visit to Hong Kong. I sat down with the enigmatic chef over an exquisite lunch at his protégé, Nurdin Topham’s NUR, to hear about his latest projects, his passions, and his food ethos. On what inspired his passion for molecular gastronomy: In the early 1990s, I was part of an initiative with 50 scientists and F&B professionals at the Molecular Gastronomy Institute in Erice, Sicily. The initiative encouraged the rise of experimental cooking, where traditional kitchen preparation and its processes were studied and improved with basic physics and chemistry. It was a time of eye-opening change in the culinary world, where science and cuisine converged and took on new frontiers. He explains the key elements that define his culinary ethos: Provenance, seasonality, variety and knowledge are the fundamental ethos behind my cooking. Provenance determines the nobility of the produce, what its story is, where it originates from and from what kind of soil and environment in which it gets its flavours. Using seasonal produce 24
Sweet bread and beef fillet
On his approach to food: I have a “locavore” approach to food, and I encourage this in all my chefs and my audience. I believe food tastes best, and is best for you, when it hasn’t travelled long distances and undergone much human intervention to get to the table. One thing I worry about with NUR in Hong Kong is the relatively limited range of local produce, although I am impressed that Nurdin is currently working with three local, sustainable farms here to provide the bulk of the vegetables and fruits used in the kitchen, and also working with the local farmers to introduce new varieties suited for the local climate.
The Locavore
Raymond Blanc and his protégé Nurdin Topham
His view of modern gastronomy: Modern gastronomy is about looking within, about re-learning what our ancestors used to know about food. It’s about rediscovering ancient techniques, such as fermentation (which increases taste, texture and flavours). Too often, we are preoccupied with sterile environments, and we forget that foods that are “alive”, like probiotics, are good for us. Modern gastronomy is about going back to the roots, thinking and eating local, and working with local ethical farmers to attain the best seasonal produce. On the evolution of the term luxury:
Even looking back 15 years ago, British food used to have a bad reputation, because the chefs have forgotten about their local gastronomical heritage. There was too much “fusion cuisine” and British food lost its identity. But now, Britain has some amazing chefs, because they are reconnecting with the culinary heritage and history. One newcomer I highly regard is Bruno Loubet from The Grain Store, one of the newest restaurants in London. I once asked a group of chefs I was mentoring to look into the historical produce and dishes from the regions they come from, and cook two dishes that connect with their heritage. What resulted were young chefs who became so inspired by their local food cultures, and they ended up creating some brilliant dishes. For my new show “Kew on a Plate” which will air on BBC, I did something never before allowed – I transformed a part of the Kew Gardens into a sumptuous fruit and vegetable garden, on the site of what was once Queen Victoria’s royal kitchen garden. The experiment taught me a lot about the history and provenance of heritage varieties of produce spanning the four seasons.
facebook.com/foodiehk // march 2015
Today, the idea of luxury is changing. We are changing our perception of food from only valuing what is on the outside, to questioning what is in the inside. Traditional luxury has always been associated with excess, pollution and waste, and I want to help redefine this into “responsible luxury”. This new brand of responsible luxury is about morality, sustainability, and social responsibility. This is what I’ve been working with the Belmond luxury brand on, to create the first luxury brand that live by the “responsible luxury” motto. Traditionally, food in England has been “classbased”, and I want to change this, so that everyone can have access to ethical, sustainable produce.
On his appreciation of British cuisine:
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The Locavore
On expansion plans to China: I’ve been asked many times if I have plans to establish in Hong Kong and China, as many of my peers (such as Robuchon) have already made their marks in this region. I have no immediate plans as of yet, but if I find a region in China with wonderful produce that I fall in love with, then I will think about opening a restaurant there. Although, I am always cautious of overexpanding. Next year, I want to explore China with Nurdin, to discover organic, local produce in the various regions. I am not familiar with China right now, and Nurdin (at least one of us) needs to learn an acceptable level of Mandarin before we embark! On Chinese Cuisine: I feel that Peking duck is the crown of Chinese cookery. The complexity and minute details make this dish “king”, and I want to learn the techniques and create my own version. On this visit, I spent seven hours with the Chinese chefs at the Mandarin Oriental learning how to make Peking duck. But what I find is that the Chinese chefs are quite secretive, and guard crucial parts of their recipes and techniques! I keep on asking the chefs to show me “all the steps” because I notice they left out important parts of the process! I guess this is a difference between chef cultures, whereas we like to “give
Scarecrow at Le Manoir
away all our knowledge”, Chinese chefs are more mysterious about their secret recipes. On being a French chef in England: I’ve been asked the question of why, being a Frenchman, I haven’t yet set up a restaurant in my home country. It’s a long explanation, but I do answer it in detail in my upcoming book! [Chef Blanc has two new books out later this year]. In my cooking, I like to unleash my “Frenchiness” with exotic flavours, without losing my own identity. For example, 30 per cent of the plants in my 11 gardens at Le Manoir originate from China, but I use them to complement my dishes, without creating “fusion”, so they still adhere to the French ideal. I once made the Queen Mum sing “La Marseillaise” with her hand on her chest, and she did it in perfect French. His motto of “Push Ya Self” plastered on the walls of his Le Manoir kitchen:
Summer vegetable risotto at Le Manoir
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The motto encourages the chefs to excel beyond what they perceive as their personal limits. The novel The Tipping Point describes how out of 20 genius composers, there is only one (such as Mozart) who makes it to the top because they had the ability to push themselves above all others. This is the mind set I want in my kitchen. I also want to add a new motto “the good doesn’t interest others, only the best does”.
The Locavore
Raymond Blanc cooking school
On his ethos at Le Manoir: Although Le Manoir is a fine dining restaurant, I never want the atmosphere to be constrained or serious. I want to create a fun, inclusive and open environment, and this is why I am one of the first fine dining restaurants to welcome children. I want to include children in gastronomy. The diners that visit Le Manoir are divided between two groups: the crowd accustomed to luxury, and the “once-in-a-lifetime” crowd. It’s the perfect mix of both income brackets. I would say that more than 50 per cent of my diners are from the “once-in-alifetime” crowd. On how he describes himself: I always have a child-like curiosity, it keeps life interesting. I do mistakes, but I don’t do kitsch.
Celia’s tips for visiting Le Manoir aux Quat’Saisons: After the meal, ask for a private tour of the kitchens and cookery school. We did this on our last visit, and it was an eye-opening, exclusive look at the inner workings of one of the world’s greatest kitchens! Work off some of the meal with a little game of croquet. The property is divided into many gardens, several of them purely decorative. We loved the Japanese tea garden and English water garden, which was originally dug by monks in the 16th century. When walking through the gardens, keep an eye out for terracotta jars, which are cloche tunnels used to cultivate courgette flowers. The kitchen at Le Manoir can use up to 200 of these flowers a day!
The Shipton Mills organic flour used by NUR and Raymond Blanc can be purchased in Hong Kong via ida.wong@chopsticks-co.com Terracotta pots
facebook.com/foodiehk // march 2015
Where to Buy:
Noma - Japan
Keshia Hannam is overwhelmed by a dining experience that pushes the boundaries of modern gastronomy as NOMA relocates to Tokyo for a brief pop up Because of the scarcity of reservations available (by our rough estimates, 35 covers per service, two services a day, for six days a week, over the course of six weeks, equated to 2520 bookings sold. Over 60,000 people applied. That took a while to sink in; 50,000 people were on a waitlist), we felt both honoured and deeply inspired to be able to dine at the NOMA pop up at the Mandarin Oriental in Tokyo on February 6th. For those unfamiliar with Rene Redzepi and the two Michelin-starred restaurant from Denmark, NOMA has been ranked the best restaurant four years running since 2010 and utilises the concept of New Nordic Cuisine. The importance of understanding this cuisine type, and seeking to employ it in our everyday lives, really cannot be understated. Food is central to human existence, that much is supremely obvious, and yet there exists a collassal disparity between individuals and what they are consuming, leading to ill-health and dissatisfaction. Further, in keeping with the nature of the rampant commercialism that grips us in the 21st century, a willful ignorance has meant that nature’s reserves have been pillaged to feed our appetites for resource-rich foods. Inimical reactions to this thinking have further meant that chefs are made to rely on heavy, unsustainable ingredients
to satisfy the diner. Conversely, seasonal, terriorled cuisine of the type Chef Redzepi initiates, is unceasingly supportive of gentle practises that safeguard against the destruction of the planet. The pop up’s announcement saw unheralded response and popularity in the culinary world, as it brought together three optimal conditions; a dining scene based on dense Michelin-star quality cuisine, the best natural ingredients in the world available precisely within the right season, and a restaurant that is filled with cooking geniuses. The meal was held in French fine dining restaurant ‘Signature’, atop the Mandarin Oriental in the middle of Chuo, Tokyo. An intimate restaurant that felt more like a
Hakkori pumpkin
Noma - Japan
sophisticated private kitchen, waiter and chef alike presented dishes to the tables, which had been transformed into a NOMA interior, with a few Japanese touches. The meal began in typical Noma-tic form, with measured chefs and wait staff delivering the first of a series of two or three bite courses. With precision we were granted a stunning first course, a bowl of unripe strawberries and sake lees. One of the most photographed of the NOMA series, a langoustine that was killed four minutes before it was brought to the table (and so was still wriggling), was accented with flavours of the Nagano forest by way of ants. These ants added a bitter acidity that popped in the mouth and left a lingering flavour. Citrus and long pepper with a sesame oil forever changed the way we look at sesame oil. Shaved monkfish liver that had been frozen was served on a sourdough crisp (which had a texture we would liken to a tostado) was like foie gras of the sea, and the clever technique of freezing the liver removed trademark bitterness that can often accompany this particular type of liver. The Kaika cuttlefish ‘soba’ noodles were brushed with a sauce made from the trimmings of the cuttlefish, and reminded us of a less creamy abalone liver sauce, popular in Omakase restaurants. A dashi was made with kombu and dried pine nettles, rose and rose oil. A fresh
Wild cinnamon and fermented mushroom
water clam and wild kiwi tart did things to our mouths we have never, until that point, experienced. An ongoing iodine taste, that heightened over time, resonated on our palates lent by the wild kiwi. Tofu, simply steamed with wild walnuts, gently hovered in the middle of the sweet and savoury realms, and for us was one of our favourite courses. A cabbage leaf, sizeable and cooked only lightly to ensure there was still resistance when bitten through, was plump with fresh sea urchin, and finished with a mushroom water.
unripe starwberries and sake lees
An obscure highlight came in the form of black flowers that diners were invited to reach into the centre of the table to claim, made entirely of black garlic and then brushed with rose water. At the same time as being chewy and savoury, the garlic did at no stage dominate. Roots and starches
facebook.com/foodiehk // march 2015
The kelp and beech nuts provided the base for the scallop fudge that was unlike anything we had tasted before. The scallop is dried for two days, caramelised by cooking, blended with butter and thus turned into a scallop fudge. The dense, slightly sweet but overly savoury fudge was then aerated to be this unrecognisable but breath-taking texture that somewhere between cake, fudge, mousse and foam. Hakkori pumpkin, swimming in a barley water with cherry wood oil and salted cherry blossoms, was another perfect dish.
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Noma - Japan
cooked with ginger were another entirely different texture and taste experience, and followed majestically on from the chewy garlic petal. A two week aged wild duck, killed by strangling technique rather than the more abrasive/ common bullet, was impressively kept in tact so a whole bird adorned the table like a prized hunting centrepiece. Deliciously tender, cooked to be medium rare with a crispy skin that had been brushed with a rye soy, and cured for four hours before roasting, had a sour matsubusa berry sauce to accompany. Although we had the desire to ‘clean up the carcass’ of the bird, before we reduced ourselves to such savagery, the skillful NOMA team whipped it away for expert preparation and as we awaited its return, yeast and turnip steamed in a shiitake brick with parsley oil offered a deeply satisfying intermission. Monsieur duck returned with all the ‘good bits’ delicately separated, from head to drumsticks with the feet proving to be particularly tasty. Rice was the simple label given to the first dessert, playing with the concept in Japanese culture of finishing a meal with rice. In NOMA’s interpretation, thin rice crackers punctured sake ice cream, which was perched on sticky rice and wild soil, surrounded by a moat of sorrel juice. Sweet potato, simmered all day in raw sugar, finalised the degustation, with a constitution that felt like a cross between dense tea cake and roasted yam. Wild cinnamon and a fermented mushroom covered in chocolate were a play on petit fours, with the mushroom replicating the same chewy/sweet/savoury melting pot of flavours and textures we saw in the garlic leaf. The wild cinnamon made for excellent gnawing, whose flavour profile sat somewhere between cinnamon, cassis and pine bark. Signature coffee, a floral and aromatic bean from Ethiopia and roasted in Norway, concluded what can only be described as the most innovative, nourishing and mind-blowing banquet we’ve ever had. If this is the future of cooking, may it only hasten in its arrival. 30
Sweet potato simmered in raw sugar
MORE IN TOKYO: Stay – The ANA Intercontinental is a standout hotel, with hospitality that tells the story of Japanese culture, seasonal refined food and an ideal location. For foodies, we cannot recommend it enough, given the myriad restaurants to choose from, including Pierre Gagnaire’s French restaurant on the 36th floor, and the MIXX bar & lounge, which hosts an Italian buffet everyday from 11:30am. Led by chef de cuisine Francesco Bettoli, a Japanese ethos of seasonal ingredients complements perfectly the Italian banquet style of eating. Our votes go to the freshly made lobster ravioli and superb salted caramel chouxes filled with the most luxurious crème anglaise. Drink – Hi-Five bar in Chuo Ginza, (named in the World’s Top Fifty Bars) and Codename: Mixology near Tokyo Station in Yaesu are astonishingly good and extremely intimate, with techniques even the best mixologists marvel at. Go there. Eat – New restaurant Shirosaka in Akasaka has been opened by the protégé of venerated Japanese chef Testsuya, Hideki II. His cuisine is modern Japanese and he serves some of the best food we have ever eaten. We predict this restaurant will soon be impossible to get in to, so go now before the buzz.
7
Ways TO Escape the
Sevens
Looking for a foodie haven away from the chaos of all the rugby related chaos? Foodie’s got some inspired hideaways for the sport-averse among us
twitter.com/foodiehk // march 2015
Sunset Beach 2007 via Wikipedia Commons, Creative Commons License
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7 ways to escape the sevens
Mavericks
1 Lose yourself on Lantau
Lantau is a peaceful escape from modern city life, and its 300-year-old Tai O fish market is also a must-visit for lovers of authentic and fragrant food. Once a trading and fishing port, this traditional market is a favourite local spot for buying fresh and dried seafood, and is particularly renowned for its famous shrimp paste. Nestled beside a waterfront, visitors can admire the rustic stilt houses that still inhabit the area, and enjoy platefuls of steaming meat, fish and vegetable dishes, – all tasty, nutritious, and loaded with a robust kick of garlic. Getting there: Central ferry pier 6 to Mui Wo from Central then hop on the 1 bus to Tai O. Or hop on the MTR to Tung Chung then take the 11 bus to Tai O. Dread the beer drinking mayhem of the South Stand? Head over to Mavericks in Mui Wo, and enjoy a frosty Tsing Tao whilst gazing at the soothing ocean and lush mountains of Pui O beach. Or imbibe in classic beach style with their most popular cocktail “Surfer Girl” a prosecco, aperol and soda concoction that’ll have you at ease with the sea, surf and sand. With its urban-surf-shack vibe, Mavericks has established itself as the go-to eatery for warm service and quality food. The menu presents an array of Western favourites, including juicy burgers, crispy chicken dippers, meat filled tacos and cheesy nachos, as well as an impressive kids’ menu. Better yet, Mavericks offers locally sourced and sustainable ingredients, including homegrown veggies and herbs, hormone-free meat, and fresh bread from Lantau’s own artisan baker. Mavericks, Pui O Beach, Lantau, 5402 4154, Getting there: Central ferry pier 6 to Mui Wo from Central and take bus 1, 2, 3, 3M, 4 or A35. 32
7 ways to escape the sevens
2 Bike in Tai Po and visit the artcafe
We love gawking at the creativity and craziness of the Sevens costumes but a visit to Tai Po’s Café de Country Art instead will ensure we don’t miss out on our dose of artistic finesse. With its vibrant pop art printed exterior and selection of homey Italian food, this eye-catching café guarantees a feast for the eyes and the stomach; enjoy a hot bowl of their smoked chicken spaghetti, followed by a gooey melting chocolate lava cake for the ultimate in comfort eating. And if you find that you’ve over indulged (it’s hard not to), then burn some calories with a scenic bike ride along Tai Po’s waterfront. Café de Country Art, 64B Lung Mei Village, Tai Mei Tuk, Tai Po, 2824 1812 Getting there: Take the KCR to Tai Po Market Station and bus 75K or mini-bus 20C to Tai Mei Tuk or bike it!
Biking in Tai Po
3 Aberdeen Floating Village
Jumbo Kingdom, Sham Wan Pier Drive, Wong Chuk Hang, Aberdeen. Getting there: Take the free Jumbo sampan from Aberdeen promenade.
www.afoodieworld.com // march 2015
wikimedia Commons, Licensed by CC4.0, 10 March, 2012
Aberdeen Floating Village
An oasis away from dry land is the perfect spot to avoid the madness of the Seven’s. It is also home to the largest floating restaurant in the world, aptly named ‘The Floating Jumbo Restaurant’. The three storey high boat is one of Hong Kong’s most unique dining experiences and visitors can enjoy their meal nestled within the restaurant’s intricate Imperial Chinese Palace Interior, whilst overlooking the sampans that adorn the Fragrant Harbour. The food on offer is nothing short of decadent, with a choice of over 100 different fresh seafood dishes (we can’t get enough of the flaky chili crab), as well as traditional Cantonese cuisine and dim sum, all prepared by renowned chefs.
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7 ways to escape the sevens
4 Eat Portuguese in Macau
wikimedia Commons, Licensed by CC4.0, 27 April, 2007
Hop a ferry over to Macau for a weekend getaway and the chance to walk the historysteeped Portuguese streets and sample an array of culinary treats. For classic Portuguese cuisine, visit Antonio’s (a Michelin-recommended restaurant hidden within the traditional architecture of Taipa Village) or Fernando’s (whose roasted suckling pig with homemade French fries is to die for). The juicy pork-chop buns served at Macau’s renowned eatery Tai Lei Loi Kei (translated to mean ‘Pork Chop Bun Café) are worth queuing for, as are the piping hot hand pulled noodles found at the renowned Cheong Kei Restaurant. For those with a sweet tooth, Lord Stowe’s Bakery in The Venetian is famous for creamy egg tarts and other freshly baked pastries. And since no trip is complete without a caffeine stop, we recommend the warm atmosphere and smooth, full-bodied coffee blends of Terra Coffee Shop. Getting there: Head to Macau Ferry Pier, 3/F Shun Tak Centre, 200 Connaught Road Central and grab a ticket. Macau is your oyster!
Sai Kung fish mongers
5 Sai Kung
wikimedia Commons, Licensed by CC4.0, 3 October, 2009
Macau
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Escape Hong Kong’s buzzing streets and venture to Sai Kung for a refreshing change of pace. With its peaceful landscape and abundant greenery, Sai Kung is the ultimate countryside retreat and a great place to enjoy some of Hong Kong’s most underrated food hubs. Start your day at Colour Brown, whose expert baristas offer up mugs of hot coffee created with home-roasted beans. For some hearty food, try Mandy’s Caribbean Bar and Restaurant, which oozes with the zesty spicy-sweet flavours of the West Indies, and has a kitchen boasting over 300 spices. The dishes on offer (including fried chicken, goat curry and coconut rice) are rich and aromatic. If you fancy seafood, Chip In is a traditionally British fish and chip shop, complete with crisp battered cod and vinegary thick-cut chips served in a newspaper cone. Finally, Michelin-recommended curry house JoJo is a great place for rustic Indian food and warm service. Getting there: Take the MTR to Hang Hau station and hop on minibus 101M.
7 ways to escape the sevens
Or if you want to gather a group, the MiraSpa are offering a “Girls Nite Out” package that includes private use of the Nail Lounge for two hours with a luxury mani or pedi as well as pool passes and then the best part: two bottles of champagne and a high tea bar with sweet and savoury canapés and smoothies for $6,888 for six lovely ladies. MiraSpa, 118 Nathan Road, TST, 2368 1111, www. themirahotel.com The newly opened Nail Bar at Four Seasons is also offering a package deal with “Nail Social” that includes five guests receiving two therapeutic treatments each with champagne and either a tea set in the afternoon or hors d’ouevres for evening. $11,888 Monday to Thursday, $12,888 Friday to Sunday for a group of five. Nail Bar, 8 Finance Street, Central, 3196 8900, www.fourseasons.com/hongkong
Mira Spa
6
Indulge your body and your taste buds
Set off for a spa-ntaneous treat to a tranquil oasis in the city. A spa is the perfect place to hide from the fracas of Hong Kong’s biggest sporting event by putting your feet up and giving them some love. Ten Feet Tall serves a lunch set in union with Dragon-i and Locofama – while you’re having your feet massaged. Indulge in a dim sum platter or fresh salad in a private room with Apple TV, magazines galore and above all, peace and solitude. The massage lunch special starts at $360.
7 Silent Cinema
Pop on the headphones and tune out the roar of the approaching Sevens by taking in a classic film and sipping on a tasty cocktail on the rooftop of The Pulse in Repulse Bay. Hushup have unveiled their latest line up of Silent Cinema screenings starting on March 7th and running on weekends throughout the month. The $160 ticket will get you a deck chair, Havainas blanket and a Limewood cocktail as well as a few great movie choices depending on the day you choose such as Breakfast at Tiffany’s, Pretty Woman, Wayne’s World and a sing-a-long version of Frozen for all those Disney lovers out there. Getting there: The Pulse, 28 Beach Road, Repulse Bay, www.hushup.hk
Ten Feet Tall 137-141 Queen’s Road Central, 2971 1010, www.tenfeettall.com.hk
BlissSpa, 1 Austin Road West, Kowloon Station, Kowloon, 3717 2222, www.w-hongkong.com
Silent Cinema
www.afoodieworld.com // march 2015
W Hotel’s Bliss Spa offers up indulgence in the form of a brownie buffet in their relaxation room with fresh lemonade to sate the sweet tooth while you wait for your soak, massage, deep tissue treatment or whichever your pamper of choice may be.
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this month
on afoodieworld.com Web News
Our top lists proved ever popular this month, as Foodies tuned in to learn “where to eat in Kennedy Town”, and perused the “what to eat after partying in Hong Kong” articles. Bars in Hong Kong are running some wonderful menus at the moment, catering to the wintery weather, and so we gathered our favourites to inform you where you can escape the cold with the likes of boozy hot chocolate, cherry tart, and some unusual ones, like bacon washed Chase vodka, sweet potato syrup, compressed citrus and dry vermouth – the Bangers and Mash.
Reviews to watch for online: If once a month is not enough Foodie goodness for you, hop online to afoodieworld.com and continually inspire and appease your food loving soul. This month, articles about seven different cakes you make in a mug, the extended version of our Noma experience and why it is important for us all to care more about the origin of our food products, and an in-depth look at Chef Philippe Orrico’s newest On Dining & Bar, located on the top floors of new gastronomic hub in Central, 18 On Lan Street. We’re constantly popping off to new restaurants as soon as they’re open so ensure you’re following us across all social media and you will never miss a bite.
Next Month in Foodie
Missed the last issue? Read it online 36
Next month we look at eggs. Not just the Easter kind, we lay out why you need to get as many eggs into your life as often as possible. Nutritionists Dilal and Tanja will lay down why these overlooked gems loaded with vitamins A, D, E and extra protein are unfairly vilified. We also feature an outstanding new cruise in Myanmar, the Sanctuary Anada. Based on the idea of using foods from each port along the river, this is a trip foodies who like adventuring will go crazy for. With the large amount of first class female chefs in the industry in Hong Kong, we give a little spotlight to some leading ladies, and an in-depth chat with Vicky Lau, winner of Veuve Clicquot Asia’s Best Female Chef for 2015.
the food nomad
Marathon running through the temples of Siem Reap with Celia Hu
Siem Reap, home to UNESCO World Heritage Site Angkor Wat, has been on our to-do list for quite some time. The story of Siem Reap is one of illustrious kingdoms, epic battles, colonial conquest and heartbreaking political regimes. The name “Siem Reap” literally means “defeat of Siam”, and depicts the centuries-old conflict between the Khmer and Siamese peoples. After nearly a century of colonial conquest and political turmoil, today’s Siem Reap is a bustling developing city locked in a mad game of catch-up to reclaim its former glory. Tuk tuk taxis zip down dusty streets lined with a patchwork of luxury hotels and derelict shop houses – this is a city that’s in constant motion. This past December, our Foodie Events Manager, Hannah Chung, and I journeyed to Siem Reap to see the temples from a very different angle – whilst running in the Angkor Wat Half Marathon (ok fine, we only did the 10k). Watching the sunrise over the temples while running in a crowd numbering thousands was a truly unforgettable experience. Like any good athlete, we trained before the race, but in the foodie way of gorging ourselves silly on local delicacies.
CUISINE WAT DAMNAK
0152, Trang Village, Sangkat Slor Kram,
Between Psa Dey Hoy market & Angkor High School,
+855 92 808 040
+855 77 347 762
We actually found this little gem of a restaurant through my high school friend in Vancouver, who swore that she had her best meal in Siem Reap at Touich. After a shaky tuk tuk ride down a dark alley, we arrived at the quaint little family-run restaurant, set in a breezy courtyard under a blanket of fairy lights. “Touich” is the nickname of Chef Moun Sophors, who owns and runs the restaurant with her family. Having started her career as a chef at the tender age of 16, she embarked on opening her own restaurant in Siem Reap in 2008. Since then, Touich has been ushering in a steady stream of hungry customers, all eager to sample her repertoire of Western and Khmer cooking. We loved every single dish ordered that night, from the flavourful and sinfully creamy braised eggplant, to the richly perfumed fish amok, to the tender pork rib grilled over glowing embers. But the showstopper has to be the sand and salt crusted grilled red snapper, a massive beast of a fish with the most tender, succulent flesh. Hands down, our best meal in Siem Reap!
For a gourmet Khmer culinary experience, head to Cuisine Wat Damnak for one of the most celebrated fine dining experiences in Siem Reap. Founded by husband and wife team Joannes and Carole Riviere, the restaurant is set in a traditional Khmer house surrounded by a tranquil jungle garden. Guests are given the choice of outdoors or indoors seating, (we highly suggest indoors due to the heat and mosquitos) Chef Joannes hails from the Loire region of France, and grew up in a household where fresh, high-quality ingredients is paramount. In
Ta Prohm
facebook.com/foodiehk // march 2015
TOUICH
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the food nomad
fact, his family grew and supplied produce to the famed three-star Michelin restaurant La Maison Troisgros. The menu changes weekly and is based on a degustation menu format. Each week’s selections reflect the local, seasonal ingredients available, with some ingredients only available for three weeks out of a year! Our fresh and candied pomelo salad, jewelled with crispy pork and Siem Reap sausage and fragrant chrysanthemum was a study in contrast, and the Mekong langoustine with water lily stem was bouncy and succulently sweet. Our favourite of the evening was the caramelized palm sugar braised pork shank nestled in cauliflower, full of porky goodness! Champey cooking class
MARUM 8A, 8 Phum Slor Kram, between Wat Polanka & Catholic Church, +855 17 363 284 Delicious food for a worthy cause, Marum is not only a restaurant but a community outreach program for at-risk, marginalized youth. Part of the Tree Alliance, and operated by the Kaliyan Mith NGO, Marum provides support and vocational training for former street youths and at-risk teens. All profits from the restaurant are invested back into the students, so that they have a strong social program to help them get back on track and begin a meaningful career. The young coconut and lime smoothie is not to be missed here, and this is also where we tried stir-fried red tree ants with beef and lemongrass! Insects are
Bananas in coconut passionfruit sauce at Champey cooking class
38
high in protein and low in carbon footprint, and have been a traditional food source throughout SouthEast Asia. The ants were crunchy with pops of acidity – could bugs be the new food trend of the near future? There is also an exhibition in the restaurant’s garden with artworks about child trafficking and ways we can all help protect and support at-risk youths. A truly meaningful way to enjoy a meal.
THE SUGAR PALM Taphul Road, +855 63 63 62 060 The Sugar Palm is all about laid-back, good eating. Founded in 2006 by Kethana, who started the restaurant to bring back the authentic ways of Khmer cooking as passed down by her mother and grandmother, the restaurant is now a must-visit for anyone looking for a good hearty meal in Siem Reap. In fact, it’s so popular, that there’s another branch now open in Phnom Penh. The venue is set in a large Khmer-style house built in dark teak, with a central bar lined with comfy verandah seating. Our meal started with crispy prawn spring rolls and green mango smoked fish salad, all washed down with frosty pints of Angkor Beer. A simple limebased clear fish soup brimmed with umami seafood goodness, while the grilled eggplant topped with mince pork was flavourful and creamy. Our favourite though, has to be the fish amok, which arrived baked in a coconut shell, topped with a rich creamy coconut froth.
the food nomad
FOODIE PICKS Fear Factor! Brace yourself and head to rowdy Pub Street, where you will find street carts full of fried creepy crawlies. Hannah was particularly brave and managed to gobble up an entire hairy tarantula! She ripped open the spider belly before taking a bite, and said that the yellow oozy middle tasted “yolky”... eeckkkk! There’s also an assortment of worms and small snakes on skewers for those looking for something different. Did you know? The temples in Siem Reap were originally built to worship Hindu gods, before the popular converted to Buddhism in the late 13th century. Biggest in the World: Not only is Angkor Wat the largest religious monument in the world, it is also the biggest Hindu temple, before the population became Buddhist. The temple is so revered, it even appears on the Cambodian flag! Early Bird: Wake up at 5am to catch the sunrise and reflection of the sun over the pool in front of Angkor Wat. Sure, it’s super touristy, but if you can’t beat them, join them! Tomb Raider: Channel your inner Lara Croft and walk through Ta Prohn, where giant octopus-like tree roots are literally strangling the jungle temples! Despite the hoo-hah over Angkor Wat, our favourite temple is tranquil Bayon, the biggest Buddhist temple with 49 towers and giant Buddha faces. Khmer cooking reminds us of the flavours of Thai cuisine, but minus the chillies!
Batman to the Rescue: Be on the watch out for Batman, the most interesting tuk tuk driver in Siem Reap! We accidentally bumped into him outside our hotel, and had a memorable ride on his tricked-out “batmobile”.
CHAMPEY COOKING CLASS Near Wat Preah Prohm Rath, New Street A, +855 63 964 714 As Foodies, we know our priorities, even when on vacation! Naturally, we had to learn a few tricks of Khmer cooking to bring back to Hong Kong. A short tuk tuk ride took us to Champey cooking class, a tranquil garden courtyard right opposite a Buddhist monastery. Before settling down for our cooking class, we meandered through the chaotic Old Market for choice ingredients with our instructor. It was an eye-opening experience to get to know all the different types of noodles and exotic Mekong fish! Back in the open-air classroom, we whipped up crunchy rice paper rolls, creamy coconuty fish amok, and sinfully good fried bananas in coconut passion fruit sauce. The best part was that we got to enjoy the fruits of our labour in the lush shaded garden afterwards. We left with plenty of recipes as well as colourful bundles of spices, to bring a touch of Khmer-style cooking to our own kitchens!
www.afoodieworld.com // march 2015
Lace-up for the Angkor Wat International Half Marathon, which happens every December and is now in its 19th year. The course takes runners around the temples, with the beginning and end located in front of Angkor Wat. Definitely a memorable event, for the body and the mind.
Angkor Wat
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recipes
GAME NIGHT FOOD Chef Que, founder of Quest, loves to play with flavours. He’s helped our Foodie team cheer on our favourite sports teams this month in the best way we know how – through tantalizing bitesized game night foods. Try these simple but crowd-pleasing dishes at home but your guests might have their eyes on the food rather than the game… photography Sophie Jin of www.todaytomorrowphotography.com
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recipes
Short Rib sliders
SHORT RIB SLIDERS
Serves: 4 Prep time: 10 mins Cooking time: 6 hours
4 cloves of garlic, chopped
•
1 stalk of lemongrass, chopped
•
4 tbsp fish sauce
•
1 bunch of coriander, chopped
Method 1.
In a big pot, add the short ribs and all the ingredients for the braising liquid and simmer over medium heat for 4-6 hours, or until the ribs are tender.
2.
Remove the short ribs and allow it to cool.
3.
Once cooled, hand-shred the beef and toss with shallots, garlic, lemongrass, coriander, and fish sauce.
4.
Ball up the shredded ribs to make patties, and pan fry until the outside is crispy.
5.
Serve hot with slider buns and pickles or Siracha chilli sauce.
facebook.com/foodiehk // march 2015
Ingredients: • 5½ lbs beef short ribs Braising liquid • 4 ltrs of water • 1 cup dark soy sauce • 1 cup fish sauce • 4 stalks of lemongrass • 1 onion • 1 bunch of coriander • 4 tbsp of sugar Beef patty seasoning • 6 shallots, chopped
•
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recipes
42
Lemongrass pork ribs
recipes
Sesame wings
LEMONGRASS PORK RIBS
BAKED SESAME WINGS
Serves: 4 Prep time: 2 hours Cooking time: 30 mins
Serves: 4 Prep time: 4 hours Cooking time: 2 ½ hours
Ingredients • 1 rack of pork ribs • 6 stalks of lemongrass • 4 shallots • 4 cloves of garlic • 1 Thai chilli • ½ cup brown sugar • ½ cup fish sauce • ½ cup cider vinegar Method: Blast all ingredients together in a blender, pour over the ribs.
2.
Wrap the marinading ribs in aluminum foil and place in roasting tray and let it rest for 4 hours, or overnight, in the fridge.
3.
Bake at 180°C in the foil for 2 hours.
4.
Remove the foil and place the ribs back in the oven for an additional 20-30 minutes, until the sugars caramelize.
•
1 tbsp sesame seeds (to garnish)
Method: 1.
Mix soy, sugar, and sesame oil together in a bowl until sugar dissolves, then add in all other ingredients.
2.
Let the wings marinade for 2 hours, then bake at 150°C for 30 minutes.
3.
Sprinkle with sesame seeds and spring onion.
twitter.com/foodiehk // march 2015
1.
Ingredients: • 20 chicken wings Marinade • 1 cup light soy sauce • ½ cup sugar • ¼ cup sesame oil • 2 stalks spring onion, chopped (keep greens to garnish) • 40g ginger, grated • 2 thai chilli, chopped • 6 cloves of garlic, chopped • 4 shallots, chopped
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recipes
44
Crab fritter pancakes
CRAB FRITTER PANCAKES Serves: 4 Prep time: 15 mins Cooking time: 15 mins Ingredients: Pancake batter • 2 tbsp vinegar • 1 cup milk • 1 egg • 1 cup all-purpose flour • 1 lime zest • 1 tsp salt • 1 tsp sugar • 1 tsp baking powder • ½ tsp baking soda • 4 tbsp coriander, chopped
Lotus chips
Crab fritters •
1lb crab meat
•
70g flour
•
150g cornstarch
•
4g baking soda
•
1 cup water
LOTUS CHIPS Serves: 4 Prep time: 10–15 mins Cooking time: 10 mins
Method for Pancake: 1. 2.
3.
Combine vinegar and milk and let it sit for 5 minutes. Add in egg. In a separate bowl, mix in the rest of the ingredients and add it to the milk and egg mixture. Mix until batter is smooth.
•
1lb lotus root
Chip seasoning •
1 tbsp smoked paprika
•
1 tbsp sugar
•
1 tbsp black pepper
•
1 tbsp salt
Method: Method for Crab Fritter: 1.
Mix all the ingredients together except crab.
2.
Dip chunk of crab meat in mixture then drop in a pan of frying oil.
3.
Top pancakes with crab fritters.
1.
Slice lotus roots into 1mm thick chips with a mandolin.
2.
Head up a pot of oil over low heat for frying.
3.
Once chips are golden and crisp, strain and sprinkle with seasoning mix.
facebook.com/foodiehk // march 2015
Spoon about a tablespoon of pancake mix onto a hot grease pan, once one side starts to bubble, it’s ready to be flipped.
Ingredients:
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WWW.SAGARPA.GOB.MX
www.mexicanbeef.org
High quality, green-focused, flavoursome meat products in Hong Kong
WHY CHOOSE MEXICAN BEEF? The Mexican Beef Association takes pride in providing their full flavoured and high quality beef to the global marketplace at competitive prices. The Mexican Beef Association provides smaller cuts of beef and leaner meat products that modern consumers are looking for. All products have passed the strict national and international safety standards to receive certifications from the Ministry of Agriculture. The Mexican Beef Association’s facilities have different processes for feeding, all of which utilize the natural surroundings to ensure a product with the best quality. From grass to corn, they provide their livestock with all-natural supplements necessary to guarantee they are receiving enough protein and are constantly striving to find the most efficient ways to create an optimal environment for their livestock. Each facility has a range of experts who carefully supervise and facilitate the feeding process and ensure it has a positive effect on the colour, taste, marbling and quality of the final product. The Mexican Beef Association places a significant emphasis on ensuring their beef is produced using the latest in green technology, minimum food
wastage and maximum recycling practices. They are continually exploring new and proficient methods to keep their facilities green and efficiently recycling resources. These facilities have begun harnessing the process of using bio digestion, a procedure that ensures biodegradable material from their plants can be broken down and converted into methane and carbon dioxide and makes use of this as a vast source of renewable energy for use across their facilities. The Mexican Beef Association says: “Green management and waste water policies are important to Mexican producers because we are concerned about the environment and thinking about the future of our natural resources. Mexican producers take great care of the water use as in many of the areas in Mexico it is a very limited resource and is why we apply technology to avoid water waste.” This environmental awareness runs at the heart of the Mexican Beef Association and results in an ecologically minded company with compassion for their lifestock that is exhibited in the caring for their cattle, which spend the majority of their lives wandering paddocks. Superior feed and open-air conditions produce a superior product of tasty, juicy and tender steaks and various beef products with an affordable price tag available here in Hong Kong.
WWW.SAGARPA.GOB.MX
@MexicanBeef
www.mexicanbeef.org
facebook.com/foodiehk // march 2015
www.facebook.com/MexicanBeef
chineasy food
Foodie’s kitchen scientist Kelly Yau experiments making recipes in her tiny, single-burner kitchen
CRISPY CHOCOLATE, BANANA AND PEANUT BUTTER WONTONS Makes: 6 wontons Prep time: 20 minutes Cooking time: 6–7 minutes Ingredients:
1
2
3
4
•
6 dumpling wrappers, I used both square and round ones
•
1 small ziplock bag
•
1 tablespoon peanut butter
•
1 tablespoon Nutella
•
1 ripe banana, sliced
•
Ice cream to serve
Method: 1. Lay all the dumpling wrappers on a flat service and brush the edges with water to dampen it. 2. To make a DIY piping bag, open the ziplock bag and put the peanut butter and Nutella in one of the corners of the bag. Squeeze the air from the bag and seal it, cut a tiny point from the corner and carefully squeeze a small dollop on the center of each pasty. Lay one or two thick slices of banana on top of the chocolate and peanut butter spread. 3. To make them into wontons: For the square pastries, fold each corner into the center and seal the edges that meet into a square. For the round pastries, fold three sides to the center making it into a triangle. Pinch along the sides where the edges meet to seal it tightly. 4. If you have an oven, put them on a baking sheet and bake at 250°C for 10 minutes until golden. Alternatively fill a heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat and fry 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. 5. Cool for 2 minutes and serve warm with ice cream, I love the contrast between the crispy and hot wontons and the cold ice cream!
KELLY’S TIP: • Sweet wontons are a great way of recreating classic desserts in a tiny package, try toffee apples: apples dusted with cinnamon and served with a caramel sauce; mango and a coconut caramel sauce; PB & J with banana. • Using the same method of frying, you can fry shop bought cheese raviolis for a twist on the usual boiled ones! To see more of Kelly’s fun food experiments, check out bit.ly/KellyYau
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Calling all Foodie startups! Our team at Foodie is passionate about supporting growing businesses in Hong Kong. We love to see entrepreneurs going after their dreams and bringing niche, high quality products to the market. Last year, Foodie’s Startup Movement was a smashing success, and we have a lot more p lanned for 2015. G et in touch to find out how to get involved.
Contact kathrynriley@afoodieworld.com to find out more.