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Exclusive Chefs Seaside Getaway to

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[ EDITOR’S NOTE ] 01

C O N T E N T S

MONTHLY MAGAZINE | NOVEMBER 2009 tISSUE 5

03

14

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o tie in with the release of the long-awaited culinary film – Julie & Julia, we’re not only giving away 40 preview tickets of the film and 8 copies of the new paperback Julie & Julia: My Year of Cooking Dangerously by Julie Powell. We also hunted down two of Hong Kong’s private chefs and persuaded them to share their stories about setting up their home kitchens in this fabulous foodie city of ours. Next we invited award-winning Chef Gray Kunz to share one of his recipes with us, and happily, he obliged. Gray recently unveiled his first signature restaurant in Asia - Café Gray Deluxe – in Swire’s new Upper House hotel in Admiralty. Enjoy the issue and all the best of luck in winning our freebies!

June Chan 26 On the Cover Julie & Julia

14

Exclusive Chefs

16

Sweet Escape: 26 Hebe One O One Bar & Restaurant

In this Issue Editor’s Note

01

Foodies News

02

New in Town

03

Foodies Events

06

Food Hunt

08

Guest Chef: Gray Kunz

20

Cook it Yourself 22 Lamb Meatball & Chinese Marrow Tagine with Couscous Eat Smart

24

Ed’s Blog

28

Editor editor@foodiemagazine.com.hk

WANT TO REACH ALL FOODIES? Contact us at 8101 6900 or ad@foodiemagazine.com.hk for advertising enquiries.

Publisher Y’s Media Limited Editor June Chan Sub-editor Gemma French Art Director Sandy Chiu Photographer Allen Chan Contributors Verena Hui, Angie Lee, Laura Miller, Kim Yukawa, Lakshmi Harilela Business Manager Ben Lu Published by Y’s Media Limited, Rm 1618, Pacific Trade Centre, 2 Kai Hing Road, Kowloon Bay, Kowloon, Hong Kong Printed by Fantasy Printing Ltd, 7/F Tin Fung Industrial Mansion, 63 Wong Chuk Hang Road, Hong Kong Foodie is published monthly, 12 times a year. Foodie is registered trademark @ Y’s Media Limited 2009. 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.

www.foodiemagazine.com.hk FOODIE | NOVEMBER 2009


02

[ FOODIES NEWS]

More Wine for Hongkies

“Wine, please!” – a familiar request for the many of you who substitute a glass of water for a glass of wine at dinner (and lunch!). Hong Kong has in fact recently surpassed London and New York as the world’s largest wine market. With the growing interest in wine in this city, Berry Bros. & Rudd has opened The Fine Wine Centre at The Lee Gardens in Causeway Bay. The new centre will host a number of accredited courses as well as master classes, tasting sessions and tutorials from the world’s leading experts in fine wines. For details, please visit www.bbr.com.hk/finewinecentre.

Pizza for Charity

Make sure you put Sunday 15th in your diary for the 35th Sedan Chair Race and Bazaar. This annual fund raising event is not only packed with laughter, but also yummy pizzas! For the eighth year running, PizzaExpress will offer their signature pizzas at only $20 a slice. All sales will be donated to charity, so get munching!

Late Night Munchies

Do you often eat late? Then this one’s for you. Every Friday and Saturday night Dial-A-Dinner will now be delivering food until 12:30am. Choose from 10 options available from 11 different restaurants, from Angus burgers to butter-seared sea scallops. For Dial-A-Dinner’s menu, log on to www.dialadinner.com.hk.

NOVEMBER 2009 | FOODIE


NEW IN TOWN

W52

52 Wyndham Street, Central T 6768 5252

A new Italian restaurant situated in the heart of Central is the fourstorey W52 – part of a refurbished mid-rise block. Divided into three dining areas, the bar is located on the ground floor and serves snacks. The first and second floors are where formal dining happens, with a menu featuring original Italian fare with a modern twist. All dishes contain a limited number of ingredients yet create explosive flavours. The secret is in the combinations. The top floor houses the kitchen as well as The Kitchen Table, which caters for private parties of up to eight people.

A lift ensures that there is no stair climbing to be done, and all around it are statement wine racks displaying some choice selections from the restaurant’s fine cellar. On weekdays, a set lunch menu is available accompanied by an antipasti and dessert buffet.

EDITOR’S CHOICE The sea bass tortellini with dry martini, tomatoes and caramelised orange peel – a simple refreshing dish with unusual flavours. FOODIE | NOVEMBER 2009

03


04

NEW IN TOWN

BOURBON BAR & SMOKEHOUSE 21 Elgin Street, Soho, Central T 2540 6630

Close your eyes and your nose will guide you to Bourbon Bar & Smokehouse on Elgin Street. Stocked with over 50 American bourbons as well as whiskies mainly from Scotland, Ireland and Canada, the strong smell of spirits and smoked foods is intoxicating even from afar. On entering the venue, you’ll notice the brown-themed interiors with natural wood furnishings and soft lighting. Jazz helps create a NOVEMBER 2009 | FOODIE

modern yet casual ambience. The menu offers classic Southern food to complement your choice of beverage, and recommended dishes include the home-cured ocean trout as well as the smoked beef sandwich. On weekends, brunch is served with free-flowing Bloody Marys or Bloody Caesars. EDITOR’S CHOICE The rare Pappy Van Winkle’s Family Reserve Bourbon 20 Years.


NEW IN TOWN

LA PIAZZETTA

G/F, 44 Hennessy Road, Wanchai T 2865 0681 The first branch of this Italian restaurant took Soho by storm, and now this gem of a spot has opened in Wanchai, too. Offering one of the most rustic, quintessential Italian dining experiences in town reminiscent of a charming Trattoria in the picturesque Tuscan countryside, La Piazzetta offers over 100 dishes on the menu. Featuring some traditional, some regional and a number exceptionally healthy option, from pasta fans and carb kings to health nuts and diet conscious souls, there’s something to suit every palate in this cozy slice of Italy. Serving the same tasty favourites in Soho and Wanchai, La Piazzetta’s expert chefs use an extra special, extra-virgin olive oil to work their magic. Considered one of Italy’s top ten brands, only 150 litres of this liquid gold are made annually. Besides, the vegetables used are premium choices specially selected from suppliers who have nothing less than three generation’s of Italian tradition and experience in growing the finest vegetables. Meanwhile, ingredients that cannot be sourced direct from Italy due to lack of availability, such as seafood and beef, are imported from Thailand, the Philippines and Argentina. Even seasonings are faithfully Italian, with rock and fine salt extracted from the Sicilian Sea. A must try is their hand-made, jetflown artisan pasta, which produced for the past four generations by the

Maroni family in Italy – such as egg fettuccine that is made using only eggs and no water added. Some top selling dishes worth trying include the egg fettuccine with tomato, cream sauce and sausages in red wine, the pizza with Parma ham and rocket and the spaghetti with sea urchin sauce. La Piazetta in Wanchai can cater for 50 diners – a great venue for private functions! EDITOR’S CHOICE Spinach and ricotta cheese tortellini with butter and white truffle sauce – a classic dish with an authentic flavour. FOODIE | NOVEMBER 2009

05


[ FOODIES EVENTS]

NOVEMBER EVENTS

06

30th OCT – 8th NOV FRI – SUN

Hong Kong Food and Wine Year Spotlight Events This 10-day celebration takes visitors and local residents on a delectable gastronomic journey, from wine appreciation classes, cooking classes and wine cellar tours to a sparkling array of entertainment options. To check out the list of events, visit www.discoverhongkong.com/ hkfoodandwineyear.

4th WED

Donnafugata wine pairing dinner A six-course dinner ($988 per person) paired with exquisite wines from Donnafugata, Italy. Diners also have a chance to win a Donnafugata wine gift box at the end of the evening. Angelini, Kowloon Shangri-La, Mezzanine Floor, 64 Mody Road, Tsim Sha Tsui East, Kowloon T 2733 8750

5th THU

Chateau Margaux wine dinner At $3,888 per head, this event features a champagne reception, followed by a six-course dinner hosted by Mr. Paul Pontallier, Director of Chateau Margaux. Wine lovers get the opportunity to sample some wonderful vintages with dishes prepared by Chef Uwe Opocensky. Mandarin Grill, Mandarin Oriental, 5 Connaught Road, Central T 2825 4004

2nd – 7th MON - SAT

Watson’s Wine Week 2009 Throughout the week, Watson’s Wine Cellar will offer a variety of events, from wine dinners to master classes. The highlight falls on the 6th, with more than 120 wineries from 14 different countries taking part in a grand tasting at Harbour Grand Hong Kong. To purchase tickets or for further information please contact any Watson’s Wine Cellar store or visit www.watsonswine.com/ watsonswineweek.

9th & 16th MON

Cooking class by Union J Chef Eric and Chef Jason will teach you how to prepare and cook a traditional Thanksgiving feast. With cooking tips and inspiring culinary skills also being taught, the class starts at 6:00pm and costs $498 per person, including a family-style dinner. Classes will be limited to eight people. Union J, 1/F California Tower, 30-32

NOVEMBER 2009 | FOODIE


[ FOODIES EVENTS ] 07 D’Aguilar Street, Central T 2537 2368

16th MON

Gala dinner and charitable auction Beginning with a champagne reception at 7:00pm, this five-course dinner will be served with some top wines from the Primum Familiae Vini members’ estates. There will also be a charitable auction for a PFV collection case containing one bottle of each members’ finest current vintage.The funds raised will be donated to Heep Hong Society. The cost is $2,688 a head and there will be a minimum of eight guests per table. Island Ballroom, Island Shangri-La, Level Five, Pacific Place, Supreme Court Road, Admiralty

serves good old-fashioned comfort food, created with classically simple ingredients and recipes passed down through the generations of New York Italian restaurants. G/F, No.28 Elgin Street, Soho, Central T 9574 3908

T 2820 8590

17th TUE

Luncheon with Primum Familiae Vini members A chance to meet the wine makers of the Premium Familae Vini, and taste selected fine wines paired with a fourcourse luncheon by Chef Leung Wing Yeung. Costing $488 per person, the luncheon will start at noon. Lobster Bar and Grill, Island ShangriLa, Level Six, Pacific Place, Supreme Court Road, Admiralty

T 2820 8560

17th – 21st TUE – SAT

Tasting menu by Australian guest Chef Dan Hunter Award-winning Chef Dan Hunter prepares a six-course tasting menu that will be served to 40 lucky guests each evening. His menu focuses on using fresh seasonal ingredients to achieve a full range of flavours. Costs per head are $1,288 or $1,888 with six Australian wines. Mandarin Grill, Mandarin Oriental, 5 Connaught Road, Central T 2825 4004

27th NOV – 9th JAN FRI - SAT

Thai cooking with Chef Mum This is the second series of Thai cooking classes with Chef Mum of Thai & Grill. With lessons every Friday and Saturday (2:00pm to 4:00pm), participants will learn how to cook three dishes per class. The class includes a welcome drink, interactive cooking, a light meal, a recipe book and a special gift from Chef Mum. Pay $850 per class or $4,500 for all six. Thai & Grill, 1/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wanchai T 2584 7722

20th FRI

Posto Pubblico opens This Italian/American restaurant

FOODIE | NOVEMBER 2009


08

[ FOOD HUNT ] Tiny Restaurant Seating only 15, Nagomi is a Japanese restaurant newly opened in Harbour Grand Hong Kong. Offering typical Japanese fare, Chef Sato has specially prepared three promotional dishes to make the most of seasonal ingredients, including the foie gras temari sushi, roasted codfish and seaweed roll and oyster miso soup. If you have a sweet tooth, their desserts are sure to tempt your taste buds. The small dining area in front of the sushi bar provides a perfect location for private functions with families and friends, especially if all are Japanese food lovers! G/F, Harbour Grand Hong Kong, MTR Fortress Hill Station, Exit A, 23 Oil Street, North Point T 2121 2688

Winter Treats Sweet snacks can help lift your mood, especially on chilly days. The newly launched winter pastries range by La Maison du Chocolat may be able to banish those winter blues! From macaroons and biscuits to cakes, every piece is sure warm you up with their spicy rich flavours. The most tempting choice is the Bresilien pastry, which is made of layers of chocolate and almond biscuit, truffle and light coffee mousse. The classic macaroons look and taste evenly heavenly, perfect for a gift! All La Maison du Chocolat outlets

NOVEMBER 2009 | FOODIE


[ FOOD HUNT ] 09

Beef Up Your Health With consideration to health conscious connoisseurs, Dan Ryan’s Chicago Grill has launched a brand new menu featuring healthier steak dishes. It’s true, steaks can actually be healthy for you! The cattle are raised on an allnatural diet, giving their steaks less fat but lots more flavour. The menu uses premium US dry-aged natural Angus with a selection of rib eye, rib cut, New York strip and sirloin cut. The prices range from $280 to $428. 315 Ocean Terminal, Harbour City, Kowloon T 2735 6111

A Taste of Thanksgiving Let Union J take you away to America on the 26th, no passport or air ticket needed! Just bring yourself and $398 for a taste of a traditional three-course Thanksgiving dinner. The meal starts with soft hot rolls served with a butternut squash and chestnut soup, followed by a roast turkey dinner. Finish your meal with a choice of either apple or pumpkin pie. Two special cooking classes will also be hosted to teach you how to prepare and cook an authentic Thanksgiving meal. Turn to Foodies Events to find out more. 1/F California Tower, 30-32 D’Aguilar Street, Central T 2537 2368 FOODIE | NOVEMBER 2009


10

[ FOOD HUNT ] Truffles through time Try and recall the taste of the first truffle you tried. GODIVA’s new limited chocolate collection features their most iconic and delicious truffles from the past 60 years. Each piece is hand picked to represent the most innovative ingredients and flavours. Each box is packed in an elegant chocolate brown keepsake box and comes in nine, 18 and 30 piece set. The prices range from $260 to $850. All GODIVA outlets

Wild game on menu Throughout this month, The Bostonian brings the finest game to your plate. With a menu boasting wild duck, partridge, pheasant, rabbit, quail and venison, this is the best time of year to taste the game on offer. For those craving an exquisite taste, roast loin of venison is highly recommended, not to mention its virtually fat-free and an excellent source of iron. Lower lobby level, Langham Hotel, 8 Peking Road, Tsim Sha Tsui T 2375 1133

Liquid lunch Business lunches have often had a bad press, which is why CÉPAGE has introduced a classy business lunch menu complemented with wine available by half bottle. The menu changes daily, with options of two, three or four courses, and is priced between $320 to $500. 23 Wing Fung Street, Wanchai T 2861 3130

NOVEMBER 2009 | FOODIE


12

[ FOOD HUNT ]

DON’T MISS DON’T MISS DON’T MISS DON’T MISS DON’T MISS

White ‘Diamonds’ in Season Diamonds may be a girl’s best friend, but white ‘diamonds’ are a foodie’s best friend! Yes, it’s the start of the white truffle season! Most commonly found in northern Italy near Alba, white truffles grow underground and are only harvested between September and December. Dogs are specially trained to sniff out the distinct wild garlic scent of these wonderful ingredients. We’ve selected three of the best restaurants serving Alba truffles this White ‘Diamond’ season. Buon appetito!

Gastronomic Choices

Dining at H one is always a gastronomic experience. As reflected in their white truffle menu that runs until 14th November, every dish incorporates a carefully measured 2 grams of white truffle to tantalise your taste buds to the full. The chef recommends their slow-cooked veal cheek and white onion fondue – sure to leave you wanting more. Shop 4008, Podium Level 4, ifc mall, 8 Finance Street, Central T 2805 0638

NOVEMBER 2009 | FOODIE


[ FOOD HUNT ] 13 DON’T MISS DON’T MISS DON’T MISS DON’T MISS DON’T MISS Made-to-order Surprises

White truffles are on offer till the end of the month at Goccia, where Chef Fabrizio is whipping up bespoke gourmet dishes with this gastronomic jewel. With no menu and no limitations, your truffle dish is tailor-made to your preference. It can be risotto, pasta or any other simple yet tasty Italian accompaniment to white truffles. So are you ready for your customised meal? This is one dining experience that will allow your imagination to run wild! Goccia Ristorantee E Bar Shop 2, 73 Wyndham Street, Central T 2167 8181

Precious Treasures

Try to imagine the divine flavour of white truffle ice cream. No idea what it tastes like? Time to find out. Chef Luca of Sabatini Ristorante Italiano is proud to offer homemade white truffle ice cream, as well as several other innovative truffle dishes until the end of December. These include candy-shaped pasta filled with potato, mascarpone and egg yolk with white truffle and steamed free-range Maran egg white with white truffle. 3/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, Kowloon T 2733 2000

FOODIE | NOVEMBER 2009


14

[ JULIE & JULIA

SPECIAL]

Julie & Julia

NOVEMBER 2009 | FOODIE


ATTENTION To All Gourmets!

A culinary film is hitting the big screen on 26th November. The long-awaited film, Julie & Julia, is based on two real lives portrayed in two bestselling novels written by Julia Child and Julie Powell. An American woman with a passion for cooking, Julia Child (played by Meryl Streep) arrived in France when her husband’s job landed them in Paris. With an indefatigable spirit, Julia decided to learn the art of French cooking and enrolled in a well-known cooking school. This was the start of a culinary career and her many cookbooks that followed introduced French cuisine to North America. Fifty years later, Julie Powell (played by Amy Adams) is pushing 30, living in Queens and working in a cubicle. She hates her boring job, and sees life passing her by. One night, she randomly grabs a few items from a Korean grocery, and by coincidence they are just the ingredients needed for potage parmentier (potato and leek soup), as described in Julia Child’s legendary cookbook, Mastering the Art of French Cooking. Julie begins to cook, and is inspired to spend a full year cooking all 524 recipes in the cookbook. She writes a blog about her experiences, and finds her life changing in all sorts of ways. The movie blends the two true stories into a heartfelt comedy which proves that if you have the right combination of passion, obsession and butter, you can change your life and achieve your dreams. F

[

]

READER OFFER

We are giving away 40 preview tickets to Julie & Julia (on 23th Nov, 9:40pm at Broadway Olympian City), to 20 lucky readers (2 tickets per reader). The first 8 readers also take home a copy of the new paperback edition of Julie & Julia: My Year of Cooking Dangerously by Julie Powell. To stand a chance of winning, simply fill in the form below:

YOUR DETAILS Name_____________________________ Contact No._______________________ Email______________________________ Address__________________________

__________________________________ __________________________________ Return the form to Y’s Media Limited, Rm 1618, Pacific Trade Centre, 2 Kai Hing Road, Kowloon Bay, Kowloon, Hong Kong. Please write ‘Julie & Julia Reader Offer’ on the envelope.


16

[ COVER STORY]

EXCLUSIVE CHEFS The kitchen may be the last place you want to spend time in, but for some the kitchen is a very important part of their daily lives. The kitchen is a place where you can put time and care into preparing and cooking a hearty meal that will set all your senses tingling – just like these two private chefs who cook and entertain diners in their very own homes.

NOVEMBER 2009 | FOODIE


[ COVER STORY] 17 culinary training back home, Andrea worked as a chef at restaurants in Italy, London and Singapore before starting a full-time business career. His love of travelling and culture brought him and his wife to Hong Kong seven years ago, and in time, Andrea decided to give up his highly-paid job and re-engage with his passion – sharing his love of cooking. Cuore was opened this summer with Andrea providing his services in his own apartment or at his clients’ homes. Cuore 16C Merry Court, 10 Castle Road, Central T 6106 0044

C “

ooking is an art.” Andrea Oschetti says with a light Italian accent. A cook for 30 years, Andrea recently decided to pursue a whole new venture from his home in the heart of Central. “Cuore is Italian, it means heart. I want to share the joy of Italian cooking with Hongkies.” Andrea’s passion for cooking started when he was a child. As a young boy, he spent long afternoons the warmth of his grandma’s stoves as he helped her prepare fresh tomato sauce that would last the whole year. In the evenings, he helped his mother prepare dinner and on Sundays, he assisted his father in preparing fresh pasta for the whole family. So what makes his food so delicious? Without hesitation, he replies “Cooking with my heart.” Having received professional

Andrea only takes bookings twice a week, because he believes that cooking a hearty Italian meal needs two days of preparation. His menu highlights simple Italian dishes including homemade pizza to beef lasagne, with every dish telling a story. As his clients take their first mouthful, Andrea is ready to share his stories and love for the food he has created. Costs range from $650 to $1,000 per head with a maximum of six being served at a time. Bespoke cooking classes can also be arranged upon request.

FOODIE | NOVEMBER 2009


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[ COVER STORY]

Love True Food No. 1 Durham Road, Kowloon Tong, Kowloon T 9504 0288

B

orn and raised in Hong Kong, Lakshmi Harilela comes from a family with a chain of restaurants and hotels across town and overseas. Understandably influenced by the hospitality industry, she started cooking at the age of 12. She then studied hotel management in Switzerland and health cuisine in NOVEMBER 2009 | FOODIE

New York, before coming home and working as a service trainee in a number of Hong Kong hotels. Unable to find ‘true food’, Lakshmi started her own food business – Love True Food – five years ago. “I want to show people what true food is. I firmly believe food should interact with the body’s natural rhythm. It should be healthy and delicious,” she says. Offering private dining and cooking classes at her family’s mansion in Kowloon Tong, Lakshmi loves to give clients


[ COVER STORY] 19

a tour of her place, helping them understand her culture and her background to truly enjoy and experience her food. Spanning about 25,000 square feet, the mansion comprises three major dining areas where she caters for up to 12 people at a time. However, only members of the Love True Food Club can book this service. “Love True Food works like a private club, you need to become a member to make bookings,” she says. So what’s on the menu for her clients? “I serve a four- or five-

course Asian cuisine meal with a healthy twist. The menus are changeable and unique to each client, depending on their needs.” Making sure she chooses the healthiest ingredients from local sources, Lakshmi also cooks at people’s homes. Special touches such as her cocktail infusions with flower essences always delight. Private dining ranges from $800 to $1,500 per person. The kitchen is a chef’s domain, but with Lakshmi and Andrea you’re invited in to share their art. F FOODIE | NOVEMBER 2009


20

[ GUEST CHEF ]

A GRAND RETURN Award-winning chef, Gray Kunz returns to Hong Kong to launch a gourmet restaurant at the Upper House. Known for his unique melding of East and West in his signature cuisine. Gray unveils his biggest culinary influence, and his new baby – Café Gray Deluxe. WHAT MADE YOU COME BACK TO HONG KONG TO OPEN CAFÉ GRAY DELUXE AT THE UPPER HOUSE? Asia has always held appeal for me because I was born in Singapore and spent a good part of my childhood there. I desire to build my company solo or with great partners that understand what I bring to the table, and Swire Hotels is the perfect partner to build a strong presence in this part of the world which holds a special place in my heart. WHAT IS THE MAIN DIFFERENCE, IN TERMS OF FOOD, BETWEEN CAFÉ GRAY DELUXE AND CAFÉ GRAY IN NEW YORK? I have to say the difference lies in the seasonal changes, the climatic

NOVEMBER 2009 | FOODIE

differences and of course the different taste habits from one continent to the next. For example, in Hong Kong we would be hardpressed to find local American produce available during the fall (my favourite season!), and vice versa. In New York, it would be difficult to find the amount of fresh seafood in local markets that we do in Hong Kong. WHO IS YOUR BIGGEST CULINARY INFLUENCE? WHY? Every successful person has a mentor and I am forever grateful to Freddy Girardet of Lausanne, Switzerland. Apart from him, if anyone can inspire me it would be today’s young chefs. They are full of desire to do well with ‘can do’ attitudes in all circumstances… and I know a good number of them!


[ GUEST CHEF ] 21

Two Tomato Coulis and Ratatouille INGREDIENTS SOUP t LHPGSFEUPNBUPFT t LHPGZFMMPXUPNBUPFT t 4VHBS BLACK MUSTO OIL t ›DVQPG.PSPDDBOESZDVSFE black olives (pitted) t ›DVQPGPMJWFPJM t 4QMBTIPG5BCBTDP PETITE RATATOUILLE t UBCMFTQPPOTPGPMJWFPJM t HPGFHHQMBOUCSVOPJTF t HPGPOJPOCSVOPJTF t HPG[VDDIJOJCSVOPJTF t HPGZFMMPX[VDDIJOJCSVOPJTF t HPGSFEQFQQFSCSVOPJTF t HPGHSFFOQFQQFSCSVOPJTF t HPGHBSMJDNJODFE t HPGXIJUFXJOF t HPGCBTJMDIJGGBOBEF t 8IJUFCBMTBNJD GARNISHES t HPG#SVOPJTFSFEUPNBUP t HPG#SVOPJTFZFMMPXUPNBUP

t #MBDL.VTUPPJM t .JDSPPQBMCBTJM t #BTJMPJM

PREPARATION SOUP: Core and blanch all tomatoes. Keep red separate from yellow. Peel and puree. Pass through fine mesh strainer. Season with salt, pepper and sugar until well balanced. BLACK MUSTO OIL: Place all olives in dehydrator and leave over night. Puree with olive oil and season with Tabasco. Pass through fine mesh strainer. PETITE RATATOUILLE: Sweat all vegetables separately on medium heat in 1 tablespoon of olive oil each. Do not add any colour to the vegetables. Deglaze with white wine and combine all vegetables into a bowl. Season with white balsamic to taste. Finish with chopped herbs. Make sure seasoned well with salt, pepper, cayenne and vinegar. F

FOODIE | NOVEMBER 2009


22

[ COOK IT YOURSELF ]

Lamb Meatball & Chinese Marrow Tagine with Couscous The first time I had tagine with couscous was ten years ago at mosquĂŠe de Paris in France. Ever since, I have been a great fan of this fragrant Moroccan dish. This recipe is incorporated with a local vegetable, chit-gwa (Chinese marrow) and it works beautifully. Have a go with the squash and marrows in season, or whatever vegetables you may have in your fridge. Text & photos by Kim Yukawa

NOVEMBER 2009 | FOODIE


[ COOK IT YOURSELF ] 23 Kim Yukawa is a food stylist and a recipe writer. She was born in Hong Kong and raised in Kobe, where she spent most of her childhood in her grandma’s kitchen.

1

SERVES

4 people

INGREDIENTS

For the meatballs t HPGMBNCNJODF t UBCMFTQPPOTPGCSFBEDSVNCT t UBCMFTQPPOPGPMJWFPJM

2

OTHERS t t t t t t t t

UBCMFTQPPOPGCVUUFS $IJOFTFNBSSPX DVUJOSJOHT ESJFEQSVOFT DMPWFTHBSMJD DSVTIFE DBSSPUT DIPQQFE POJPO DIPQQFE UBCMFTQPPOPGUVSNFSJDQPXEFS DVQPGDIPQQFEDPSJBOEFS MFBWFT and stems) 1 can of peeled tomatoes (400ml) t DBOPGXBUFS NM

t NMPGXBUFS t )BSJTTB PQUJPOBM

3

PREPARATION FOR COUSCOUS

Place 300g of couscous in a bowl and add 1 tablespoon of olive oil with a pinch of salt and mix well. Pour 400ml of water and leave aside for 5 minutes for it to swell then steam over boiling water for 10 minutes. Take off heat, break the lumps gently until fluffy. Add 1 tablespoon of butter and mix well. STEP 1 Add all meatball ingredients in a bowl, and mix thoroughly. Roll mixture into small golf-size balls. STEP 2 Pan-fry the meatball until browned, and set aside. Sweat the chopped onion, add the meatballs, crushed garlic and turmeric powder, then stir-fry for a minute.

STEP 3 Add the remaining ingredients. Bring the mixture to boil, then turn heat to low and simmer with lid on until the vegetables turn soft. Add salt and pepper to taste, and serve with couscous and harissa (if desired). OTHER VARIATIONS t $IJDLFOMFHXJUIDIJDLQFBT t 4IJOPGCFFGXJUICVUUFSTRVBTI t -BNCTIBDLXJUIMFOUJMT FOODIE | NOVEMBER 2009


24

[ EAT SMART ]

Keep it Seasonal Keep it Local Text & photo by Lakshmi Harilela

The best way to attain optimal health is to eat the right foods at the right time and place. This will ensure you receive the best possible nutrients. However, with a multitude of ingredients accessible all through the year, it may be hard to understand the need to buy locally and seasonally. I am a fan of local ingredients, and a believer that the seasons are great indicators of the types of foods that we should be consuming. Seasonal foods are delicious, fresher and more nutritious. However, eating seasonally does not mean limiting yourself, but rather understanding that certain foods are healthier to eat at specific times of the year. Generally speaking, cabbage, pumpkin, chestnuts, spinach, broccoli, sweetcorn and various Chinese lettuces are the best fresh vegetables to consume during the autumn months. These autumn foods provide the essential nutrients that our body lacks during this period. While many local groceries sell fresh, seasonal and organic produce, I highly recommend the local farmers’ market at the Central Star Ferry Pier. It’s one of my favourite places to shop. A little knowledge goes a long way in laying the foundations for a healthy life. Achieving health does not have to be complicated, and if you take the NOVEMBER 2009 | FOODIE

simple steps mentioned above, it’s almost certainly guaranteed. What’s more, healthy living not only affects us, but also the local economy and the environment. What could be better than that? Love the environment and love our local foods. F


VICTORY WINES Hong Kong specialises in the importation of boutique wines from the Cape, South Africa. These are carefully selected by our partner, Mr. Peter Jansen - a qualified enologist who began his wine career in Hong Kong in 1989. Our philosophy is to match good wine with good food. We have therefore incorporated food suggestions by the wine-maker for each of the wine and where possible, a local flavour has also been introduced.

19A, Goldfield Ind. Building 144-150 Tai Lin Pai Road Kwai Chung, Hong Kong Tel: 24551638 Fax: 24619087 al@victorywines.hk www.victorywines.hk

旨 廬

FOODIE | NOVEMBER 2009


Seaside getaway

Located in a brightly coloured Mediterranean-style house, Hebe One O One Bar and Restaurant is beautiful by day and by night, grabbing all the attention in Pak Sha Wan. Spread over three floors, the alfresco roof terrace is the highlight of the venue. It’s a perfect spot to enjoy a romantic evening under the stars and take in the spectacular view of Hebe Haven waterfront. When it comes to the food, a full a la carte menu features jet-fresh seafood, fine cuts of meat from the US and Australia, pasta and a range of vegetarian options. Some all-time favourite dishes include the New Zealand Mussels served with crusty bread ($198) and the Australian lamb rack ($220). For those who are just looking for drinks and snacks, the bar on the ground

NOVEMBER 2009 | FOODIE


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floor offers Mediterranean tapas and antipasti, as well as traditional pub grub. Children are also taken care of, and the kid’s menu offers a variety of choices from crunchy dippers ($28) and filling homemade beef burgers ($88), to healthy fresh fruit salad with orange syrup($28). Considering its delicious food, gorgeous views, and zero service charge, this restaurant is well worth the trip out to Sai Kung! F Hebe One O One Bar & Restaurant

112 Pak Sha Wan, Sai Kung, New Territories T 2335 5515 Weekdays: 11:30am to 12:00am Weekends: 10:00am to 12:00am FOODIE | NOVEMBER 2009


[ EDITOR’S BLOG]

NOVEMBER

28

We should look for someone to eat and drink with before looking for something to eat and drink, for dining alone is leading the life of a lion or wolf.

Epicurus – ancient Greek philosopher

It’s been a while since I last sat back and enjoyed a relaxing weekend with my boyfriend. Both working hard to make ends meet, we decided we deserved a treat. I suggested food hunting on Hollywood Road, as I always love this part of Central – full of antiques and history. We decided on Duo, a boutique restaurant/café that serves Mediterranean fusion cuisine.

Duo Restaurant

Their new, all-you-can-eat weekend brunch menu (at $280 per head) was recommended to us, so we prepared to tuck into over 20 choices of starters and main courses, all in taster portions. For starters, there was an array of jams, salads and cheese dishes. We chose tabboule salad, goat cheese on toast and carpaccio di manzo. Both tabboule manzo Carpaccio di salad and goat cheese on toast were enjoyable, but the carpaccio di manzo was our favourite. The thin slices of raw Australian beef tenderloin were tasty in the extreme, with rocket leaves, parmesan flakes and balsamic dressing the perfect accompaniments to this simple dish. For the main course, we ordered four dishes. I recommend the penne au foie gras, which is cooked in a light cream sauce, and is therefore not too filling. The steak tartar and the Duo burger were other great choices. We rounded off brunch with a slice of chocolate cake served warm with whipped cream. The cake made me come over all nostalgic for my childhood, as it tasted just like those my mum used to bake! Our table was right next to the patio window, and I suggest you try to reserve this perfect spot for enjoying a quiet meal in the gentle autumn breeze. For the record, we went back to Duo two weeks later to sample the rest of the dishes!

on Goat cheese

Duo G/F, 118 Hollywood Road, Central T 2547 0000

toast

Tabboule salad

NOVEMBER 2009 | FOODIE


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