ISSUE 87 | DECEMBER 2016 | WWW.AFOODIEWORLD.COM
Sweet Somethings
We send our sweet tooths into the nectarous world of Hong Kong desserts
INTRO DU CTIO N
IT’S A MATCHA MADE IN HEAVEN CEO Lily Ng CTO Derek Kean Editor-in-Chief Alicia Walker Editor-at-Large Celia Hu Digital Editor Stephanie Pliakas Junior Digital Editor Cheuk Fung Ng Art Director Jen Paolini Foodie Club & Events Manager Hannah Chung Director of Commerce Joseph Kwok Director of Sales Le Roux Louw Sales Coordinator Cecilia Gui
Many sayings have sprung from that luscious meal ending of dessert: the old life is uncertain, eat dessert first makes sense to any normal person; in particular chocolate is witticised in plenty of saccharine displays of word play, probably rivalled only by quips about wine (see our above attempt at starting the matcha bon mot rolling). Such is this city’s love of the sweet stuff, we have dedicated pretty much this whole issue, except some Christmas stuff for good measure, to sweets of all sorts. We have a section on the all-important Hong Kong creations; a dedicated feature on the fancy green stuff, matcha; and a compendium of places to get macarons, eclairs, cheesecake and all that sugar-coated goodness that lights up the eyes, delights the tongue and fills our hearts with joy. Cover image courtesy of
I’ll leave you with one more good Pierre Hermé Paris one: You can’t buy happiness, but you can buy cupcakes, and that’s kind of the same thing.
Sales Associate Maxine Thévignot
Alicia Walker, Editor-in-Chief alicia@afoodieworld.com
Intern Iris Cheung
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CON T ENT S
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Contents 04 FO R START E RS 08 CHEW IN ' What’s happening around THE FAT WI TH town this month PI ERRE HERMÉ 06 E UROP E AN CR E A M BE YOND CO MPAR E (P ROM OTIO N)
If you fancy yourself a baker, we have a recipe from Jeffrey Koo that highlights the unique flavours of European cream
07 C HRISTMAS CO C KTAILS
Born of a family with generations of patisserie chefs, Pierre Hermé has baking in his blood. The 'Picasso of Pastries' shares his sweet sentiments
10 SWEET SOMETHI N GS The best of Hong Kong desserts
(P ROM OTIO N)
15 MI X & MATCHA
A couple of tequila-based recipes to fuel your festivities
Pretty pictures and the places to get green tea goodness
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10 18 SWEETS FOR THE SWEET Where to get your poison, whether it's a cookie, cupcake or macaron indulgence on your mind
CO NTENTS
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26
26 FESTIVE FEASTING Kitchen experts that can cater to your every Christmas whim 30 G O U RME T G I F TS
DID YOU KNOW: The chocolate river in Willy Wonka and the Chocolate Factory really was made of chocolate. The decadent dip was a whopping 150,000 gallon mixture of chocolate, water and cream!
Some ideas for foodie presents for the ones you love the most afoodieworld.com 03
FOR STA RT E RS
THIS MONTH'S HOTTEST NEWS BITES
APP-ETISING A brand new app has hit Hong Kong: HelloToby, an online marketplace for services ranging from domestic cleaning, event photography, tutorial services, wedding planners or - what caught our attention - cooking classes. Connecting customers with whatever it is they require without having to trawl through forums to find it. If you find yourself in need of something, check out HelloToby.com; maybe he can help. www.hellotoby.com
IN A FRENZY FOR FRANTZÉN By the time these pages have printed, Michelin 2-starred chef and restaurateur Björn Frantzén will have opened his first restaurant outside of Sweden, right here in Hong Kong. His modern bistro will feature influences from both Nordic and Asian cuisines in a relaxed Scandinavian environment open for dinners, as well as lunches on the weekend. We hope to be saying takk for maten very soon. 11 Upper Station Street, Sheung Wan www.frantzenskitchen.com
NO SHORTAGE ON SHORTCAKE If pineapple shortcake is on your wishlist, there is a local business making your sweet dreams come true. Handmade here in Hong Kong, Moreish ethically source all their pineapple from Thailand and combine with fine Japanese flour, French butter and a sprinkling of pink Himalayan salt for that powerful sweet, sour and savoury sensation. And this is one purchase you can feel good about, as they are partners with a local social enterprise that supports senior employment. Available beautifully boxed from Lane Crawford for $128 or online for $118. www.moreishhk.com
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FO O DIE CLU B
to see something happen, tell us and we’ll try to make it materialise, just like that.
Events Round-Up 2016 From Xinjiang food bazaars to quiz nights, Foodie Market, the Foodie Forks Awards, food talks, ice cream, wine, beer, and more wine, 2016 has been a roaring success for Foodie Club. If you still haven’t heard of the club, ask yourself these questions: Do you like food? Do you like discovering new places to eat? Do you like to have a great time? What about unique and secretive dining experiences? Ice cream and beer? Gin? Did we mention wine? There’s something for everyone with our Foodie Club events. Whether you like to gather in hordes and drink the night away with a cocktail street food jam, or shopping around to find new and interesting vendors at a Foodie Market, or letting someone else make all the decisions and joining a Secret Supper to be whisked away to an unknown location, we’ve got all the foodie adventures you could ask for. And the best thing about the club is, if you want
The highlights of the year included: joining in on the ‘frost chasing’ mania in January by making our own Emack & Bolio’s ice cream cone; drinking the night away with plenty of fried chicken at MOYO; making our own dim sum at Yum Cha; wine quizzes; chatting business with several talks on the Future of Food; and whiskey, so much whiskey at our series of workshops. Certainly if you love dining experiences, we’ve perfected the art of surprising you with our Secret Supper series. The idea is to rock up, trust our expert team and we’ll take you to the best secret places to eat. Or if you like all the best food stalls in one place, our annual Foodie Market features the best food products each year, with live music and interactive workshops for a whole day of fun. If we really like you, we’ll even invite you to our exclusive Foodie Forks Awards Party where we award all the best restaurants and bars of the year and party it up with over 300 chefs and restaurateurs. So if you’re only hearing about Foodie Club now, sign yourselves up and join in the fun. It's free!
IN 2016, OUR FOODIE CLUB EVENTS HAVE HAD...
OVER 3,000 ATTENDEES
OVER 200 SCOOPS OF ICE CREAM
OVER 100 POURS OF WHISKEY
WAY TOO MANY BOTTLES OF WINE
MORE THAN 25 EVENTS
JOIN FOODIE CLUB TODAY! afoodieworld.com 05
P ROMOT I ON
European Cream Beyond Compare! European Cream is known for its unique taste and texture, characterised by its smoothness, roundness and highly developed aromas. To champion the benefits of using European Cream, the CNIEL Dairy Association and the European Union are launching a bilingual booklet for distribution to Hong Kong cooking schools, chefs, as well as distributors, featuring useful facts and recipes using Europe’s exquisite dairy products. The booklet features recipes for the iconic St. Honoré cake from three renowned French chefs – Yann Couvreur, Claire Damon and Cedric Grolet – and nine international chefs who each incorporated an ingredient considered part of their local gastronomic culture. Celebrated chef Jeffery Koo, from Hong Kong, matched the richness of European cream with the subtlety of matcha and kindly shared his beautiful recipe for Dark Chocolate Matcha here, just in time for the holidays:
Matcha Cream 90 g milk | 250 g cream 70 g egg yolks | 30 g cornstarch 8 g matcha powder | 50 g sugar 2 sheets of gelatin | 20 g cocoa butter 5 g natural vanilla extract | 50 g butter Boil the milk, cream, and vanilla. Mix the egg yolks, corn starch, matcha powder, and sugar. Mix half the egg mixture to the milk and cream. Add the other half, mix well, then bring the preparation to a boil. Add the softened gelatin and cocoa butter, then cool to 34°C and add the butter. Blend thoroughly using an immersion blender.
Vanilla Mousse Crème anglaise | 25 g egg yolks | 8 g sugar 3 g natural vanilla extract | 60 ml milk | 210 g cream 25 g powdered milk | 4 sheets of gelatin Whipped cream | 250 g cream Mix the egg yolks, sugar, and vanilla. Dilute the milk powder in the milk and cream, then bring to a boil. Pour the hot liquid over the eggs and stir immediately. Heat to 85°C. Add gelatin, cool rapidly to 35°C, and add the whipped cream.
65% Cacao Dark Chocolate Ganache 250 g cream (A) | 20 g glucose | 2 sheets gelatin 220 g 65% cacao dark chocolate | 500 g cream (B) Bring the cream (A) and the glucose to the boiling point. Add the gelatin, and thoroughly mix in the chocolate. Pour in the cream (B) and cool overnight in the refrigerator. The next day, whisk until the mixture turns into a mousse.
Assembly Arrange a layer of matcha cream on the puff pastry, then top it with a layer of vanilla mousse. Garnish the choux with chocolate ganache before placing it atop the three layers. Using a pastry bag, pipe the vanilla cream into the center. Decorate with chocolate.
For the full Dark Chocolate Matcha recipe and puff pastry instructions, visit www.afoodieworld.com/ foodie/7605-dark-chocolate-matcha.
www.maison-du-lait.com/en/organizations/cniel
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Casamigos
PRO MOTIO N
Christmas Cocktails
We have learned that Casamigos tequila was created by George Clooney and Rande Gerber, aka Mr. Cindy Crawford, who joined forces to make a tequila so tasty and smooth, that it doesn’t need to be covered up with salt or lime. They did so by using painstaking methods of roasting the hand-selected 100% Blue Weber agaves that are grown in rich red clay then fermented for 80 hours. We are inclined to believe that these men of refined palates know good tequila when they taste it, so we’re eager to get our hands on a bottle of this small batch, ultra premium Casamigos and try one of these tasty tipples this festive season:
Casa Hot Chocolate INGREDIENTS
1.5 oz. Casamigos Reposado | 4 oz. Hot Chocolate Mix | .5 oz. agave nectar | .25 oz. Almond Liqueur | 1 pinch of cinnamon METHOD Combine Casamigos, agave nectar, almond liqueur, and cinnamon into mug. Top with hot chocolate mix and stir. Garnish with 2 large roasted marshmallows and graham cracker square.
INGREDIENTS
Casa Cider
2 oz. Casamigos Reposado | 1.5 oz. Apple Cider .5 oz. fresh lemon juice | .5 oz. agave nectar | 1 pinch of cinnamon METHOD
Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8-10 seconds. Strain into rocks glass. Add fresh ice. Garnish with an apple slice, thyme sprig, star anise and sprinkle of cinnamon. www.casamigostequila.com Asia Contact information: Facebook @DrinkMeAsia, Instagram @DrinkMeAsia Casamigos is available from The Bottle Shop and HK Liquor Stores around Hong Kong and online. www.hkliquorstore.com | www.thebottleshop.hk
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CHEW I N' T H E FAT
CHEWIN' THE FAT WITH...
Pierre Hermé
Born of a family with generations of patisserie chefs, Pierre Hermé has baking in his blood. The 'Dior of Desserts' shares his sweet sentiments:
Did you ever consider doing something completely different? I am heir to four generations of Alsatian bakery and pastry-making tradition - I was born into it and it has always been a major part of my life. When I was a child, I spent lots of time observing my father working; he was the one who gave me this passion. Then I left Alsace and became an apprentice to Gaston Lenôtre at 14 years old, he gave me the base, the deep knowledge and the values which I have built on ever since - I have always wanted to be a pastry chef… If I really had to choose, perhaps I may have wanted to become an architect, but in a way I am an architect of taste now! How do you come up with each season's new flavour combinations? Inspiration can come from many different sources, a book, a conversation, an 08 afoodieworld.com
art exhibition...but a lot of the time it comes from experimentation with an ingredient. Sometimes a new creation can take a couple of weeks or sometimes I will work on a new flavour for years. I sketch my ideas down first, in diagram form, and write the recipe underneath. I always envisage what I call the architecture of taste - the sequence as you bite into the macaron, cake or chocolate... what happens first, what happens second, what may provide a surprise in the middle. My team of R&D pastry chefs then prepare the tests and present them for me to taste. At this point the only question in my mind is “Does it taste good?” Planning any flavours unique to Hong Kong? I often travel to Hong Kong, I am curious, so I like to taste local ingredients and discover new tastes and sensations. I am always open to inspiration for new creations, whether for a macaron, a chocolate bonbon or a pastry. After one trip to Hong Kong a few years ago, I came up with the macaron Jardin des 8 Trésors inspired by the Eight Treasures
CHEWIN' THE FAT
Tea. I really appreciated the complexity of the composition of this tea – it was my emotions that guided me in creating the macaron. What are some of your favourite Hong Kong restaurants, Cantonese dishes and desserts? I have had the opportunity to dine at a number of great restaurants in Hong Kong, some of my favourites are BO Innovation, Mott 32, Seasons by Olivier Elzer and China Tang. We recently opened up our second boutique in Macau and so during my visits for the openings I also had the chance to discover the Chinese cuisine at the Jade Dragon and Pearl Dragon - two restaurants overseen by Tam Kwok Fung. When it comes to Cantonese cuisine, I love char siu, pork ribs, wonton noodles, steamed chicken with ginger. And in terms of dessert - a simple dessert of milk with tapioca and grapefruit and of course, the eight treasures tea! How do you think your version of mooncakes translates from the traditional festival dessert? The Mooncakes at Pierre Hermé Paris are my own personal reinterpretation of this traditional dessert. There are four flavours, each representing a different moon phase. Crunchy almond praline celebrates the Full Moon, almond praline with lemon zest represents the New Moon, hazelnut praline, one of the iconic flavours of the Maison, and sesame nougatine evoke the First and Waning Crescents of the Moon. The Mooncakes are all dipped in Pure Origin dark chocolate from Mexico creating a luscious and balanced harmony of flavours. Have you had to adapt any of your recipes to cater to Asian tastes? We do not adapt our flavours for the different markets, to local taste, culture or habits, and this is probably the greatest challenge we have had to face since starting the company. Tastes and preferences may vary, but our aim is to introduce new flavour associations and experiences and provide people with something different. My priority will always be taste. Of course, that doesn’t mean I can’t be inspired by local ingredients or cultures. I don’t use a lot of sugar in my creations; I use sugar like salt, in other words, as a seasoning to heighten other shades of flavour, I have not found this a problem in the Asian markets.
You've worked at Ladurée previously, can you tell us what is the defining difference between the two macaron brands? I don’t tend to focus on what other brands or chefs are doing, I prefer to let only my pleasure guide me. The two brands are very different both in terms of experience and image. I created the Maison Pierre Hermé Paris in 1997 with Charles Znaty with the aim of creating a luxury brand within the pastry industry and created the concept of “haute patisserie”. Pierre Hermé Paris is a luxury, contemporary pastry brand introducing a unique universe of tastes, sensations and pleasures. My style is taste, everything else comes second. Fashion seems to be a particularly natural union for Pierre Hermé, how do you choose your partnerships? Macarons and pastry in general at the Maison Pierre Hermé Paris has been associated with fashion due to the seasonality. We don’t eat the same in winter and summer and we don’t wear the same either…so there are easily parallels drawn between the two. In terms of partnerships or collaborations, this is a tradition and part of the brand DNA - having Pierre Hermé’s work dialogue with those of other artists. It almost always kicks off from an encounter and then we see where it goes. afoodieworld.com 09
Egg tarts
sweet
somethings Hong Kong desserts just don’t get the recognition they deserve 10 afoodieworld.com
Unless you have long lived in the 852, you might not automatically associate this city with its sweet tooth. UK with all their heavy puddings, yes; France and its lighter-than-air pastries and cakes, yes; North America with their jumbo sweeteverythings, clearly; but beneath Hong Kong’s showy savoury-loving exterior, you’ll also find a soft shell of saccharine-chasing aficionados who will cross over to the far corners of this town for a great bowl of syrupy soup, eggy pastries or gooey dumplings that ensure any sweet shop worth its salt will have queues that you can count on.
Photo Credit: llee_wu / Flickr
Photo Credit: Andrea_Nguyen / Flickr
Custard buns
Photo Credit: LexnGer / Flickr
Photo Credit: avlxyz / Flickr
Black sesame dumplings
Dragon's beard
BLACK SE SAME DUMPLI N GS Just the name conjures images of gloopey goodness to our minds. For the uninitated, tang yuan, as it’s known, is often translated as glutinous rice balls in ginger sweet soup – see, just doesn’t do it justice – these voluptuous spheres of glutinous rice flour give way to a rich and fragrant filling of roasted black sesame plunked into a syrupy soup of Chinese rock sugar and ginger. The sesame filling can be substituted for lotus seed or red bean if that’s more your thing. We like to get our dose at Fook Yuen, 7 Fuk Yuen Street, North Point, 3106 0129
CU S TA R D BUNS The latest versions of these all seem to be cuted up with little eyes and mouths that erupt custard when prodded strategically, but there are also plenty of innocuous looking white rolls that reveal hidden depths of the salty sweet flavours within. Soft, tender steamed salted egg yolk buns, or liu sha bao, should sport a glorious buttery hue of runny custard. There is also the lai wong bao version with a firmer custard filling, which although also delightful, doesn’t photograph quite as well,
so we're more inclined to seek out the former. For a special sampling, visit Fook Lam Moon, 35-45 Johnston Road, Wanchai, 2866 0663
DRAGON' S B E ARD Often referred to as Chinese cotton candy, this spun sugar treat resembles a balled up spider’s web and dates back to the Han Dynasty. A lump of sugar and maltose syrup is tossed into a pot of glutinous rice flour and then folded and twisted until thousands of strands begin to appear like magic from the mixture. The strands are then delicately folded around a spattering of peanuts like a little bird’s nest bundle to be devoured at will. The sticky strands can easily get stuck on your face, and this was the very reason the Emperor originally decided to deem them Dragon’s Beard. So stick a few on your chin and enjoy the rich flavour. Buy yourself a box at bamboogarden.com.hk
EGG TART S We have the British colonial period to thank for these sweet custard circles sporting an oftenluminous shade of yellow. Baked with a flaky afoodieworld.com 11
SW EET SO M E T H I N G S
shortcrust dough, people have their favourite shops to purchase, while some prefer the Portuguese version with its deep yellow filling and caramelised top layer encased in puff pastry. Our Food War found our faves were from Tai Cheong Bakery, 35 Lyndhurst Terrace, Central, 2544 3475
EGG WAFFLE S Put eggs in our desserts and we will devour them. Often referred to as eggettes, the egg, sugar, flour and evaporated milk batter is poured into a hot iron with golf ball sized moulds to form these small crispy but soft interior rounds that can be flavoured with everything from peanut butter and chocolate to nothing at all. They are delicious in every form. We are deeply addicted to the ones at Mammy Pancake, Shop K1B, 36 Man Tai Street, Hung Hom
H K -S T YL E FRE NCH TOAST This is thick milk bread soaked in egg batter with a generous layer of peanut butter in the centre and then served with butter on top or condensed milk. It’s like a giant brick of deliciousness. One of our favourites is at Hing Kee, 182 Hollywood Road, Sheung Wan, 2549 3419
Egg waffles
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HK-style French toast
GRASS J E LLY This healthful dessert is made from the Chinese mesona plant that runs in the mint family. The dried grass is boiled until it resembles a viscous black tea and mixed with starch to conjure a gelatinous texture, that when cooled can be chopped into blocks and served up with sugar, milk or fruits. This is a strictly warm weather dessert, as its known for its cooling effect on the body. Think of a slightly bitter, slightly sweet, bowl of herbal jello and you’re halfway there. However you describe it, it’s positively delicious. A trip should be made to Kei Kee Dessert, Shop 7, Chi Fu Centre, Yuen Long
MAN GO PO M E LO SAG O This relative newcomer to the Hong Kong sweets game was only invented in 1984 by Lei Garden, but has gained a substantial following of dedicated dessert diners ever since. Although many variations have popped up, typically its composed of chopped mango blended with boiled sago along with coconut milk, cow’s milk and evaporated milk then topped with pomelo and served chilled. We’re partial to the version at Honeymoon Dessert, Shop B110-F, B1/F, Times Square, Causeway Bay
SWEET SO METHINGS
M I L K PU D DING Oft referred to as double skin milk pudding, which we admit doesn’t make it sound great. But a good double skin milk pudding is the kind of thing that stays with you in memory for weeks afterwards. Simple in ingredients, it’s the fussy method that leads to this heavenly dish. Milk, egg white and sugar is all it takes with a bit of boiling, letting cool to form a skin, then steaming and letting cool to get that decadent double skin. Silky, creamy and custard-like, you can go for the renowned original version, or check out one of the more dressed up styles that include coffee, ginger, chocolate, red bean and lotus nut. Cold or hot, in the run up to the cold weather, the warm version will heat up the soul. Try it out at Yee Shun Dairy Company, 506 Lockhart Road, Causeway Bay, 2591 1837
RE D B EAN BOWL P U D DI NG C AKE S Known as put chai ko, which literally means cakes in small bowls, these bouncy, chewy rounds are often served on sticks and are made of rice four and wheat flour with red beans and brown sugar, combined in a ramekin dish and then steamed until
Milk pudding
they come out springy and ready to devour. Red beans are low in fat and calories yet high in protein and fibre and the gummy-like texture might bring back many a Hong Kong kid’s nostalgic memories of childhood. We hanker for the ones from Kwan Kee Store, Shop 10, 115-117 Fuk Wah Street, Sham Shui Po, 2360 0328
RED BEA N SO UP Made with coconut milk and sago, this sweet soup known as hong dou tang is prized for its health giving properties. Thick with a subtle sweetness, this dish will finish you off in the most pleasant of ways. With its texturally-rich, chewy balls of clear sago pearls, adzuki beans and dried tangerine peel that can be served hot or cold, depending on the time of year. The name says it all at Red Bean Dessert, Shop B1, King's View Court, 901 King's Road, Quarry Bay, 2601 9201
SWEET ALM O N D S O UP Another souper one for you, hun yun wu by those in the know, is a hot, thick soup of ground almond powder and sugar that they say is good for the skin because of the vitamin E content of the almonds, so
Mango pomelo sago
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SW EET SO M E T H I N G S
if you’re in search of that elusive fountain of youth sundae, this delicious, de-aging dessert is the one for you. Try a slurp at: Yuen Kee Dessert, 32 Centre Street, Sai Ying Pun, 2548 8687
TO F U P UD DING You can also call it soybean pudding, or bean curd pudding, or the more common dou hua, either way, like most Hong Kong desserts, it has many names. Warm and wobbly, authentic tofu pud is made from soaked soybeans, ground up and filtered then boiled and blended with gypsum powder and left to jellify. It’s an arduous process but worth the effort for the sweet, creamy concoction that is served hot or cold with syrup. Try it at Yan Wo Dou Bun Chong, 55 Jardine’s Bazaar, Causeway Bay
W HI T E SU G AR S PO N GE C AKE Another victim of a translation that could really use a jazzier name, but as old Billy Shakespy aptly said “a rose by any other name would smell as sweet”
Crème Brûlée Tart
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Tofu pudding
and these certainly taste as sweet despite their stale moniker. Little springy triangles of a bright white make up this street snack that’s soft and airy made from steamed rice flour and sugar. A smashing white sugar sponge cake can be found at Kwan Kee Store, Shop 10, 115-117 Fuk Wah Street, Sham Shui Po, 2360 0328
HON G KO N G H YB RID S We are such fans of Jeffrey Koo’s crossover desserts, we had to include them. This celebrated pastry chef at AnOther Sweet Place has been whipping up sweets that celebrate Hong Kong’s heritage with the flavours from classic French desserts. Treats include the Open Sesame, a black sesame forest cake, the Crème Brûlée Tart, the Mango Sago Coconut Cake and the Prima Donna, a raspberry osmanthus cake, along with other classic pastry creations like chocolate cakes and madeleines. Try them for yourself at AnOther Sweet Place, Shop G, Lyndhurst Building, 23-29 Lyndhurst Terrace, Central, 2523 4388
MIX & MAT CHA This kick ass superfood is as good for you as it is photogenic and delicious; therefore, we fully support including green tea in every variation of our favourite sinful sweets Nakamura Tokichi
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MI X & MATC H A
This super green tea powder from Japan is a supreme source of antioxidants, thus bolstering the immune system as well as being attributed to aiding in cancer prevention, lowering cholesterol, speeding up the metabolism, and even increasing memory and reducing stress. Its radiant green colour comes from the high content of chlorophyll with matcha owning a lineage that denotes it as a meditation aid for Zen Buddhists back in the Tang Dynasty. In short, this little powder packs a whole lot of punch. Matcha, with its verdant hue and unique flavour can be electrifying in the same way a luscious spoonful of uni or drizzling egg yolk can arouse eating infactuations; there’s a reason it’s come to be called food porn. When mixed with, or showered atop a scintillating meal-finisher, it creates nothing short of an obsession that you’ll see well documented all over Instagram. Here's a healthy dose of where to get that mouth-watering matcha and ignite those loving food-feelings.
V I A TOKYO Via Tokyo is so well known for its pretty green sweets, it’s pretty much synonymous with matcha here in Hong Kong. The matcha soft serve is smooth, fragrant and superbly strong in its green tea flavour. If ice cream isn’t your thing, in which case you may need to see a qualified taste bud physician about that, the matcha and hojicha lattes, decadently topped with skillfully drawn coffee art, never disappoint. Shop 1A & 1B, Lei Shun Court, 106-126 Leighton Road, Causeway Bay, 2895 1116 16 afoodieworld.com
Photo Credit: stephcarter / Flickr
Tsujiri
N AK AM URA TO K IC H I Its very first location outside of Japan, Nakamura Tokichi, located in Miramall, is known for its long lines –and for being well worth the wait. Ingredients are freshly flown in daily from the Land of the Rising Sun, ensuring top quality and authentic taste. The Uji Kin Ice, combines shaved ice topped with matcha and Hojicha soft cream served with Hokkaido red bean paste and shiratama; it's the perfect sunny day treat. Shop G06, Miramall, 118 Nathan Road, TST, 2426 6111
I CREM E RIA With several locations now around Hong Kong, from Fashion Walk and WTC More to Harbour City and Mong Kok, I Cremeria is in demand among matcha-goers. The soft serve is very rich yet light in texture, and is more icy than it is creamy. The mochi and crunchy cereal pair delightfully well with the red bean paste and matcha ice cream in the Shiratama parfait, making it a popular order all year round. www.icremeria.com
MIX & MATCHA
川善茶居 SINME I T EA This tiny café located on the fifth floor of an unsuspecting office building in Sheung Wan may not look like much on the outside, but is a haven for those who adore matcha. Sinmei does a mean matcha sizzling brownie: a scoop of vanilla ice cream sits atop it and is accompanied by a cup of matcha sauce for you to drizzle over your dessert. 5/F, CS Tower, 50 Wing Lok Street, Sheung Wan
SW EE T S HOU SE CHA CHA Photo Credit: vegan-baking / Flickr
This takeaway joint was one of the pioneers of the matcha craze that took over the dessert scene in our city a couple of years back. The soft serve at Sweets House is comparatively lighter and less dense than many of its competitors, making it more suitable for those who like green tea but prefer a less concentrated flavour. cookedDeli by city'super, B1/F, Times Square, 1 Matheson Street, Causeway Bay, 2917 7228
CHECK- IN TO KYO 茶之環 C HA-NO-WA Another Japanese export, Cha-no-wa specialises not in the usual matcha drinks or soft serve, but instead, it’s all about the pastries. The matcha roll cake consists of light, fluffy layers sandwiched between some of the most fragrant matcha cream your lucky taste buds will ever have the pleasure of chancing upon. A delicious substitute to a traditional birthday cake if your loved one finds their perfect match in matcha. cookedDeli by city'super, B1/F, Times Square, 1 Matheson Street, Causeway Bay, 2917 7213
茶家 T EAKHA Their specialty is tea, and Teakha’s green tea cheesecake is touted as one of the best in the city. The richness of the cake is a harmonious blend of the two popular dessert flavours without one being more overpowering than the other. Located on the quirky Tai Ping Shan Road in Sheung Wan, this cosy little café is the ideal way to spend a lazy Sunday afternoon. 18 Tai Ping Shan Street, Sheung Wan, 2858 9185
Check-In Tokyo is new to the matcha trade but is slowly rising up the ranks. The soft serve is also on the lighter side, and comes with warabimochi, a traditional Japanese sweet often sold on the streets as a quick snack. Besides matcha, Check-In Tokyo is popular for its other flavours as well, such as ramune (Japanese soda) and strawberry milk. Shop 9B, G/F, 43P-43S Dundas Street, Mong Kok
辻利茶舗 T SUJ IRI This brand new addition to the matcha scene has a prime place within IFC mall, which is fast becoming a sweet destination with GROM and Lady M also taking up residence. There are over 150 years of history behind this Japanese tea house and are especially renowned for their green tea desserts, which attract crowds from all over the globe for a sampling from their Kyoto shops. A flight is no longer necessary as their high quality matcha cakes, puddings, blended drinks and soft serve sundaes have come to us here in the 852. Shop 3012, Podium Level 3, IFC Mall, 1 Harbour View Street, Central afoodieworld.com 17
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Ms B's Cakery
sw ts for the sw t From cookies to macarons, where to head for a dose of the most adored sweet treats in the 852
Hong Kong has got us covered when it comes to desserts and confectionary. With access to both fantastic local bakeries and some of the best international bakers and pastry chefs around, we’re never more than a few metres away from a spot to satisfy a craving for something sugary. We’ve narrowed down the sweets selection to six of the most popular baked goods in our fair city afoodieworld.com 19
SW EET S FOR TH E SW E E T
cheesecake
There are many incarnations of this rich and creamy baked (and sometimes unbaked) dessert, from American-style with its distinct graham cracker crust and liberal use of sour cream to the lighter and airier Japanese and other Asian varieties. Cheesecake is our choice when we’re jonesing for something sweet but not sugar-coma sweet, if you catch our drift.
B A KE C HE E SE TART The queues haven’t died down at this import from Hokkaido, Japan. Though technically not a cake, we would be remiss not to include BAKE on our list. The buttery, perfectly golden crust of their mini tarts, which is double-baked for maximum crispness, is filled with a heavenly soft cheese ‘lava’ that oozes out at first bite. The combined effect of crust plus filling is unbeatable. Shop 10, B2/F, Sogo, 555 Hennessy Road, Causeway Bay
CHE E SE SS C HE ESECAKES Though we’re perplexed about the spelling, there’s nothing confusing about this brand’s scrumptious array of gourmet cheesecakes. An amalgamation of Japanese and Western baking styles, the range is stunning in both looks and taste. Take your pick from the traditional, souffle-like Kyoto white cheesecake, the Hong Kong cheesecake flavoured with condensed milk and peanut butter, the crustless Rio de Janeiro blueberry cheesecake and many more. Shop 625, 6/F, Hysan Place, 500 Hennessy Road, Causeway Bay, 2504 5500
L ADY M NYC’s celebrated bakery has recently expanded 20 afoodieworld.com
to HK, bringing with it its elegant Gâteau Nuage. We’re keen on this elegant update on the classic cheesecake, covered with a thin layer of sweetened sour cream within a cinnamon-infused graham cracker crust. It’s subtly sweet and lighter than more traditional versions. Yuzu cheesecake is another of Lady M’s winning offerings. The addition of Japanese yuzu brings a refreshing tang to cut through the richness and the vanilla sponge base is as light as air. Shop C, 1-3 Cleveland Street, Food Street, Fashion Walk, Causeway Bay, 2861 1866
LETAO Recently unveiled in ifc mall, this Japanese baker is making waves on our shores for its addictive Double Fromage, adorably packaged in a wooden box that looks like it contains a block of Camembert, not a cake. There are two layers to this confection: a light and smooth no-bake layer above a denser, richer baked cheesecake. The entire cheesecake round is covered with a fine layer of sponge cake crumbs. The Chocolat Double kicks it up even further with the addition of chocolate. Shop 1033, Level 1, IFC Mall, 8 Finance Street, Central, 2465 7203
MS B'S C A KE RY Sweets queen Bonnae Gokson’s swish boutiques showcase a range of showstopping gateaux, including two American-inspired cheesecakes that are perfect for the holiday season: NYC apple cheesecake and coffee crumble cheesecake. They’re both rich, lush and decadent, our requirements for festive noshing. 39 Gough Street, Central, 2815 8303
SWEETS FO R THE SWEET
cookies Not much beats the aroma of a batch of freshly baked chocolate chip cookies. Though they’re relatively quick and simple to make, most Hong Kongers don’t have the luxury of an oven in their kitchens. Instead, we turn to one of these bakeries when we’re in need of a homemade cookie fix (tip: in the hunt for the best cookies, the nose knows!).
CO O K I E BOY We tried our first Cookieboy last year at Quarry Bay’s Tong Chong Street Market, and we were hooked. Founded by pastry chef Ryan Zimmer, who formerly headed up the pastry team at JW Marriott Hotel Hong Kong, Cookieboy’s cookies are soft, chewy and utterly delicious. For us, it’s a toss-up between the classic chocolate chunk and peanut butter varieties, but innovative seasonal flavours such as matcha and apple pie are also available. Order online to have them delivered straight to your door for some serious midnight munching. www.cookieboy.com.hk
HOMI E CO O K IE S Founder Joyce Cheng wears many hats – not only is she a talented singer and actress, but she also began her baking career a few years back armed with only a hand mixer and a camera to document her creations. Joyce’s dedication has paid off, with Homie Cookies baking up some of the finest cookies around – the website boldly proclaims they’re better than your mama’s and we have to agree. We love their tongue-in-cheek names (think Keyser Soze, John Lemon and Rude Boy) and their innovative flavour combinations. For instance, the Bhangra combines dark chocolate and chilli for a taste explosion. Elephant Grounds use Homie Cookies to craft their out-of-this-world ice cream sandwiches too. Kiosk 6A, LCX, Level 3, Ocean Terminal, Harbour City, 17 Canton Road, TST
SUGAR S IST E RS
Whenever we pass one of the Cookies Quartet shops – and there are many scattered around town – we can’t resist popping in for a sneaky taste or two; the cookies are all helpfully displayed in tasting jars for sampling to your heart’s content. The flavours are seemingly endless, so we recommend hitting up our favourite flavours first: sea salt chocolate, coffee and walnut and blueberry. The crispy, delicate palmiers are also recommended.
This American-style dessert company is run by two kindred spirits who share a love of baking. Their Salted Sister chocolate chip cookie (with just a hint of salt to elevate the chocolate flavour) is a firm fave, but we’re also on board with the vegan Good Sister chocolate cookie and the Milky Mama oatmeal chocolate chip lactation cookie. Their whoopee pie is the ultimate indulgence: whipped peanut butter or Oreo sandwiched between two chocolate cake cookies. Peel Street Espresso Bar in SoHo and R&R Bagels in Central feature some of these sisterly goodies or you can order online.
www.cookiesquartet.com
www.sugarsistershk.com
CO O K I E S QUART ET
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SW EET S FOR TH E SW E E T
cupcakes A children’s birthday party stalwart, the oncehumble cupcake has risen to much loftier heights these past few years, now gracing weddings and black-tie events, passed around on silver trays. We love their small size (we can eat two without feeling like we’re overindulging) and cupcake bakers’ ability to be wildly creative with their cake and icing flavours. With the cupcake craze showing no signs of abating, follow the crumbs for our top picks.
K I S S E S CUP C AKES Opened about five years ago in Sheung Wan by the folks behind NYC’s ChikaLicious dessert bar, this popular cupcakery has since expanded to Admiralty and Wanchai. With the Wanchai shop not far from Foodie’s office, it’s become one of our go-to spots for a late afternoon pick-me- up. The flavours – from smores, to pandan – are irresistible and the presentation is as pretty as a picture. Shop LG09, Hollywood Centre, 233 Hollywood Road, Sheung Wan, 2763 5599
SIFT First there was Sift. Other cupcake shops may come and go, but for almost a decade now, Sift continues to pack in the punters eager to sample their elegant little cakes: the cake base is light and moist and the icing is rich without being cloying. Sift offers a wide array of both traditional and creative flavours, but for for us it’s all about the classic red velvet with 22 afoodieworld.com
its dreamy cream-cheese frosting – we’re told Sift bakes up thousands each day. www.siftdesserts.com
SW EET S EC RE T S If you’re hankering for a cupcake but not the guilt that follows your snack session, Sweet Secrets is the answer. In addition to the classic options, they offer equally delicious gluten-free and eggless varieties, as well as hand-sculpted speciality-themed cupcakes. Sweet Secrets’ mini cupcakes are perfect for kids’ birthday parties, while their cupcake towers would bring the wow factor to any and all events. 35 Graham Street, Central, 2545 8886
TW ELV E CUPC AKE S A relatively new addition to the HK cupcake scene, Twelve Cupcakes is a Singapore-based cupcakery that has given longer-standing bakeries a serious run for their money. The cakes themselves are beauties and taste just as good as they look, but what’s most appealing to us is the variety, with six daily classic flavours (strawberry chocolate, cookies ’n’ cream, salted caramel, vanilla, red velvet and chocolate) plus a weekly rotating range of six more experimental varieties such as apple caramel cinnamon, green tea honey, maple pancake and Horlicks Tim Tam. www.twelvecupcakes.com.hk
SWEETS FO R THE SWEET
doughnuts
With the sad demise of Munchies in Sheung Wan, we’ve had to broaden our horizons in an attempt to find a doughnut maker who can compete. These rounds of fried dough, many with holes in the centre, are popular the world over. Some versions are filled with the likes of jam, cream or custard, while ring doughnuts are usually glazed or iced. The addition of yeast makes doughnuts as airy as clouds, but old-fashioned, denser cake doughnuts are delightful as well.
BUTTE RY FAC TORY We stumbled across Buttery Factory one day while hitting up the shops in CWB, and we left on a sugar high. Buttery’s doughnuts are attention seekers, with bold flavours and decorations. There are smores doughnuts plastered in mini marshmallows, cereal and milk doughnuts, doughnuts crowned with a whole egg tart and Oreo doughnuts that appear to be topped with at least half a dozen of the little suckers – you get the idea. Some of them even come with a syringe filled with flavoured liquid to inject into your doughnut, Dr Frankenstein style. Shop 264, 2/F, Causeway Place, 2-10 Great George Street, Causeway Bay, 6696 3826
C I A K – IN T HE KITCHEN Opened in partnership with three-Michelin- starred chef Umberto Bombana, this stylish casual Italian
spot bakes up mighty fine bombolone, an Italian sugar-dusted doughnut that’s filled with heavenly vanilla-flecked custard cream. They may offer only one variety, but it’s a humdinger. Shop 327-333, 3/F, The Landmark, 15 Queen's Road Central, Central, 2522 8869
THE MA N DARIN C A KE SH O P All Yves Matthey's cakes and pastries are first rate, but if it’s a doughnut you’re after, look no further than the pastry chef’s custard doughnut. The doughnut itself is light and pillowy soft, encasing a thick, golden yellow custard that brings to mind the best of British puddings. M/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central, 2825 4008
WORLD- W ID E H O USE : DUN K IN ’ D O N UT S & J. CO This is more a tip than an outright recommendation of a doughnut spot. We can’t tell you when they’ll arrive each week from Manila (Friday seems to be a winner), but each week they do: boxes and boxes of the USA’s infamous Dunkin’ Donuts and those from Indonesian chain J.CO, crafted in a very similar style. Head to the first floor and ask around – you’ll be pointed in the right direction, trust us. 19 Des Voeux Road Central, Central afoodieworld.com 23
SW EET S FOR TH E SW E E T
eclairs The current it girl/boy of the pastry world, the eclair is a classic French choux pastry confection, oblong in shape, containing a creamy filling and iced. Like the cupcake before it, we’re fans of the eclair for the seemingly endless number of filling and frosting varieties.
L'Eclair de Génie
is filled with a rich chocolate cream and glazed with smooth, glistening dark chocolate. Shop 408 & 410, Level 4, New Town Plaza Phase 1, 18 Sha Tin Centre Street, Sha Tin, 2237 1515
L'ECLA IR D E G É N IE A RTI SAN ROO M This elegantly cosy little café – with one of the most relaxing al fresco areas around – bakes up stellar eclairs, perfect with a cup of their slow-drip coffee, cold-brewed in a grand, intricate contraption called the Gothicism Steam Punk. The sweet eclairs, such as salted caramel, chilli chocolate, banoffee and purple sweet potato, are worthy contenders, but we actually prefer the savoury versions, including ham and Parmesan and garlic basil. There’s slightly less guilt involved and they are just as delicious. 8-12 South Lane, Shek Tong Tsui, 2656 3198
FAU C HON PAR IS LE CAFÉ Legendary French patisserie and gourmet food purveyor FAUCHON, boasting dozens of outlets around the world, recently set up its first HK café in Sha Tin’s New Town Plaza. The hot-pink- accented decor is decidedly feminine, and it’s a great choice for afternoon tea in particular. FAUCHON’s range of gorgeous eclairs are iconic, but none more so than the Religieuse. This two-in- one affair (a mini eclair perched atop a standard-sized choux pastry) 24 afoodieworld.com
Founder Christophe Adam is the driving force behind the city’s eclair phenomenon, and his L’Eclair de Génie boutiques, which are popping up hither and yon in the 852 and around the world, have become our go-to spots for indulging our eclair addiction. Signature flavours, such as No 3 Vanille Pecan Nut and No 22 Passion Crispy Raspberry, definitely rock our world, but we’re also always up for one of the eclair maker’s fab monthly and seasonal offerings. Mini eclairs are available, as are personalised eclairs complete with names, logos or picturesthat would make a fun birthday or baby shower treat. www.leclairdegenie.com.hk
MAISON E RIC K AYSE R This French baker has established a popular following in Hong Kong, mostly thanks to the ooh-la-la croissants, baguettes and rustic breads on offer, but we also adore the patisserie, particularly the eclairs, which taste just like they do in Paris. Go for classic flavours like chocolate, coffee and vanilla. 248 Queen’s Road East, Wanchai, 3107 1380
SWEETS FO R THE SWEET
macarons HK’s love affair with the macaron shows no signs of abating. Supremely Instagrammable owing to their petite size and rainbow hues, we need only indulge in a single macaron for a sugar-fuelled hit. Macarons’ basic ingredients list – egg white, caster and confectioners’ sugars, ground almonds and food colouring – belies how notoriously difficult they are to perfect. The ideal texture is a unique combination of crispy shell with chewy centre. No one does a macaron better than the French, and thus all our recommendations are French patisseries – and by coincidence, most have locations in Harbour City, which has become the epicentre for macaron lovers. For each, we’ve nominated our favourite flavours.
Paris a few years back. Bite into the crisp dark chocolate shell and your palate will be hit with JPH’s decadently creamy chocolate ganache.
DA L LOYAU
Shop 3224, Level 3, Gateway Arcade, Harbour City, 17 Canton Road, TST, 2175 5028
For pure uniqueness, Dalloyau’s Truffe Noire takes the cake (or macaron, in this case). Chocolate ganache is enhanced by the aroma and flavour of black truffle: a match made in culinary heaven. Shop 3220, Level 3, Gateway Arcade, Harbour City, 17 Canton Road, TST, 3185 8330
J EA N - PAU L HÉ VIN A chocolatier at his core, Jean-Paul Hévin also offers a selection of mouthwatering macarons. Our choice is the simple-is-beautiful Amer dark chocolate, which was voted the best macaron in
Shop 212, Ocean Centre, Harbour City, 17 Canton Road, TST, 2735 3268
LADURÉ E Tied for joint heavyweight in the world of macarons, chic Ladurée with its signature pale green gift boxes showcases two macaron flavours that win us over time and time again: the fragrant Rose, all pink and girlie, and the more masculine salted butter caramel, providing that timeless combination of savoury and sweet.
PIERRE H E RM É PA RIS Many proclaim Monsieur Hermé the "Picasso of Pastries", and it’s easy to see why. The patissier’s pastel-hued macarons are almost too pretty too eat – almost. PH offers beautiful classics, but it’s the innovative varieties that make us smile, like the Arabesque (apricot and pistachio) and the Easterninspired Imagine (green tea and black sesame). Shop 1019C, Level 1, IFC Mall, 8 Finance Street, Central, 2833 5700 afoodieworld.com 25
catering to your every
Christmas whim
Put down that wooden spoon and put your feet up by ordering your festive feast fully prepped 26 afoodieworld.com
La Rotisserie
FESTIV E FEASTING
IN V IS IB LE K ITC H E N
The culinary geniuses behind Isono, AMMO and The Drawing Room, have their catering solution, Feast, to create Christmas dinners that are both wholesome and affordable. With their large network of professional chefs and food suppliers, Feast offers a wide range of authentic cuisines using quality ingredients with a Christmas package for 7-10 people for the incredible value of $1,488. We took a peak at the menu and they have eggnog tartlets on there. We are sold!
Having just celebrated their 15 year anniversary, Gingers is one of the most well established catering companies in Hong Kong. With a vast arrary of party packages, they have something to suit everyone. From options that come with a highly experienced chef in your home to delivery packages that range from simple cocktail party to dinner party to festive buffet, prices begin at $180 per person and increases from there depending on what you choose and whether you require wait staff, drinks packages and further bells and whistles to jingle.
This former private chef to the stars, Tom Burney, is well known for his delicious and mindful cooking and provides a positive feast for festivities. We at Foodie have sampled his lush Christmas spread in the past as well as ordering his Thanksgiving banquet to appease that North American hunger in all of us. Starting from $270 per person, there are three different options depending on how elaborate you want your feast to be (very elaborate if you go for their Moet & Chandon Golden Bath option!). IK also does Christmas hampers starting from $2,400 if you want to get, or give, all your noel nosh is a pretty basket and then just pop it all straight in the oven (and take all the credit, obviously).
www.feast.com.hk
www.gingers.com.hk
www.invisiblekitchen.com
GIN GERS FEAST
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F ES TI V E FEA S TI N G
RELI SH
The makers of those delicious half roasted chickens that fill our offices at lunchtime, have joined the Christmas crush by bringing the traditional French guinea fowl and capon here to our streets. Available now, you can order one guinea fowl for $288 or one capon for $888 or go for the package for $1,388 and your cup will runneth over with two guinea fowl, or a Capon Feast for $1,680 and a few delicious-sounding side dishes and dessert options to fill up that Christmas wish list.
The festive drinks package at Relish is reason enough to consider this one for your joyeux noel. From espresso and raspberry martinis, bourbon sidecars, and an array of mojitos to passion fruit margaritas and blood orange negronis as well as hot toddies, spiced cider punch and mulled wine, their festive tipples had us thirsting for a sip. But of course they are doing the full range of festive canapes and whole dinner menus with the cool options of an interactive cookie station and a popcorn machine popping up mulled spice popcorn in festive red and white bags. Prices are per item with packages crafted individually depending on what you wish for your Christmas dishes.
www.larotisserie.com.hk
www.relish-kitchen.com
L A ROT ISSE R IE
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gourmet gifts For foodie friends and family, here are some ideas right up their gastronomy-loving street
MINDFUL MERRIMENT If you want to give the gift of guilty-pleasures that won’t induce the guilt, this range of hampers from The Cakery might hit the sweet spot. Each item in the hampers is prepared using ingredients that are healthy, nutritious and include organic, refined sugar free, dairy free treats as well as treats that contain micronutrients and superfoods. The Sweet Teaser ($488) is chocka with Panettone, Gingerbread Man and Veggie Parmesan Breadsticks. The Guilt Free Indulgence ($1,088) contains the additional goodies of Granola, Biscotti, Macaron, Blooms Tea Tin and L’Instant Merlot 2014. Available at Pacific Place, Level 2, Pop Up Area, Pacific Place, 88 Queensway, and The Landmark, Shop 350, 3/F, Landmark Atrium, Central.
GO UR MET GIFTS
TRIM THE CHOCOLATE TREE Forget chocolate under the tree, how about a tree of chocolate? La Maison du Chocolat’s Master Chef, Nicolas Cloiseau, has sculpted a latticework of cacao crus with this impressively hand crafted chocolate tree that stands at nearly two and half feet tall. The ‘millefeuille’ tree has 25 branches and is a real work of culinary artistry. $13,000 a bit above budget? Go for the miniature version dubbed the Vertigo Christmas Tree that features layers of chocolate and gold leaf and goes for a more palatable $380. Available to order from all La Maison du Chocolat stores or email customer@lamaisonduchocolat.hk.
THAT'S CLASSIFIED Hong Kong’s home-grown brand, Classified, has a hamper collection that’s positively drool-worthy. Ranging in price, the selection includes the All I Want for Christmas ($2,400) filled with all the fixings for a festive meal from homemade turkey seasonings, gravy mix, spicy corn relish and artisan cheeses. The Winter Wonderland ($990) is of a sweeter variety with mince pies, Sote popcorn, white chocolate chip cookies and fine wine, and the Little Drummer Boy ($700) has traditional classics like homemade gingerbread men, Harney & Sons Christmas tea, and macarons to spread that holiday warmth right into your belly. Order from www.classifiedfood.com.
KEEP MUMM Mumm for Mum maybe? If the lady that brought you life also likes the finer things in hers, perhaps a bottle of this Mumm Grand Cordon would make a nice treat under the tree. Its brand new bottle was created by multi-award-winning Ross Lovegrove, with the Cordon Rouge red sash actually indented into the glass. This opulent bottle is available at Watson’s Wine and the retail price is $438, but Cuvees.com has it on for $330; get it while it’s hot, then chill it down.
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G OURMET G I F T S
TEA’S THE SEASON TO BE JOLLY If a good warm cuppa sets your loved ones alight, Tea WG has this posh Red Christmas Caviar Tin Tea ($188) set filled with red tea as well as their shortbread tin with cookies infused with spiced orange flavours for $148. Available from www.twgtea.com.
KEEP CORKED CORAVIN™ is one of those gifts that sounds like the kind of thing that would be useful, plus it looks cool. This is no ordinary wine opener, instead it inserts a needle through the cork to allow any amount of wine to be poured without actually opening it. Meaning a single glass in the evening without the need to polish off the whole bottle. A thoughtful present for wine-lovers, those that hate waste, or those who just dislike having to commit to a bottle when a sip or two would do. Available for $2,800 from Watson's Wine, Enoteca Wine and Bidvino.com in three festive limitededition colours of vibrant red, gleaming gold and sparkling silver.
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CHRISTMAS COFFEE Local boutique coffee roastery, Sinbad Coffee Roasters, has an ideal option for java junkies with their Christmas set ($430) that comes with a bag of your choice of hand-roasted specialty coffee and an Espro® Travel Press (available in four colours: bright white, red, matte black and stainless steel) that’s essentially a thermos and French press all in one handy device. Available from the Tong Chong Street Market in Quarry Bay every Sunday until December 18 or from www.sinbadcoffee.com.
PRO MOTIO N
The Wonders of Winerack This local online wine shop offers the world’s best boutique wines at affordable prices With an ethos of quality wine at prices that are easy on the pocketbook, Winerack is our go-to wine shop when we’re stocking our own fridge or pantry for a party, whether it be a dinner amongst a few friends or a slap-up group celebration. Their website is supremely user friendly – browse by wine region, price, wine type or grape variety, with pre-mixed cases, beer and cider, spirits and soft drinks also available for purchase. It pays to stock up, as Winerack offers free delivery on orders of six or more bottles of wine or three or more cases of beer/cider. Oftentimes, especially in a highly commercialised metropolis like Hong Kong, consumers hold the mistaken belief that bigger equals better – and in the case of wine, that higher-priced bottles are better quality than more economical wines. The aim of Winerack, which was founded nearly a decade ago by two guys who were fed up with the extortionate mark-ups of wine in Hong Kong, is to re-educate the public by showcasing wines that offer superb drinking at bargain prices. Looking for a Robert Parker wine with a 90+ rating for only $70? Winerack’s got you covered. They do this by concentrating on a carefully curated selection of wines that they purchase in large quantities, directly sourcing the bottles from the vineyards themselves. With a focus on boutique wineries, Winerack features a range of lesser-known gems. Highlights of these small winemakers include Cabernet Sauvignon and Shiraz from DogRidge in McLaren Vale, South Australia, Rieslings and dessert wine courtesy of Frey in Germany and Barolos and Barberas from Cantine Sant’Agata in Piedmont, Italy. If you live in or near Sai Kung or Sheung Wan, all the better – Winerack also has stand-alone shops in these two ‘hoods. Shop 5, Kam Po Court, Hoi Pong Square, Sai Kung, 2253 6929 25A High Street, Sai Ying Pun, 2335 0518
Enjoy extra-special dining experiences with UnionPay Card! From 1 November to 16 December 2016, simply pay with your UnionPay Credit or ATM Card and receive special offers with friends at designated merchants in Central and Western District.
www.unionpayintl.com/hk