Page 1

good taste your guide to

CRAFT BEER GUZZLING COOK IT YOURSELF Recipes galore from HK’s best chefs

the result s issue! The restaurants that got your vote in ‘The Foodies’ reader awards

issue 15 october 2010 I’M FREE!


Willkommen! The time has come to announce the winners of the first Foodies: Readers’ Restaurant Awards! Thanks to everyone who voted, your prizes will be winging their way to you as you read this. Without further ado, head to page 10 to see who claimed the top spots. This month sees Oktoberfest roll around again so don your novelty hats and drink your weight in beer, all in the name of Germany. Tickets to the Happy Valley Oktoberfest event can be won on page 2. It’s not all about beer though, we’ve spent this month sampling the finest, oh.. craft beer (page 18). However, between drinks we managed to track down the best German sausage platters in town for Food War (page 6).

02 04

Fresh Market Hot Picks

Kitchen essentials

05 TRIED AND TASTED Goccia and Jika Udon

05 06



Food War

The battle for the best German sausage platter

The Insider

Entrepreneur and chef Harlan Goldstein

Cover Story




A whole new world of beer


If all the beer and sausage leaves you in need of a break, you’ll be pleased to know this month’s Gourmet Getaway is a pub, namely McSorley’s Ale House in Discovery Bay (page 22).

21 18


Eat Smart

Ten benefits of asparagus

Foodie Guru

The expert speaks

Gourmet Getaway

Pub grub on DB


Happy Oktoberfest! See you next month, friends of Foodie.

Get back into the kitchen! Recipes to make tonight


The Foodie Team

24 32

Eating My Words

Benjamin Hall on the restaurant you’ll never visit

Snap It and Win!

For advertising enquiries, please contact: Media Director Timothy Mui, Advertising Sales Manager Alex Luis, T 2721 2787, F 2540 8390

Become our fan on Facebook for news, prizes and up to the minute HK dining tips Follow us on Twitter @foodiehk

Foodie is published monthly, 12 times a year. The contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. The publisher and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or references. designed by // october 2010

Editorial Director Dominique Afacan. Editor Tom Cassidy. Deputy Editor Benjamin Hall. Creative Director Helen Griffiths. Designer Michelle Kwan. Junior Designer Vivian Choi. Contributors Seema Bhatia, Lakshmi Harilela, Leo Tso, Kim Yukawa. Published by Fluid Publishing, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Fantasy Printing Limited, 7/F, Tin Fung Industrial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

fresh market



se h

r a m

t e k

It’s all about the good times this month as we celebrate Oktoberfest with beer and giveaway tickets, enjoy high-tech coffee and take a trip to the movies.

nothing says germany like a novelty hat


Beer Fest With the second Erdinger Oktoberfest taking place at Happy Valley Racecourse at the end of the month, you can enjoy three days overflowing with Erdinger wheat beer and delicious German food, not to mention lots of singing and dancing! Tickets cost HK$120 on 28 October and HK$190 on 29-30 October. Get your pass at

win !

WIN! We have three pairs of tickets to the Erdinger Oktoberfest to give away. Simply send an email titled “I want to go to Oktoberfest!” to by 15 October for a chance to win.


Coffee Mate The latest state-of-the-art coffee machine by Nespresso features built-in milk frothing, meaning the touch of a button can prepare the perfect cappuccinos. Costing HK$4,688 up, it’s a pricey piece of kit but perfect for coffee aficionados.

food and film combine OFFER OF THE MONTH

Movie and Dining Cityplaza is giving away exclusive money saving offers for gourmets and movie lovers alike. Until 29 October, save HK$20 on regular-priced movie tickets at UA Cityplaza Cinemas upon spending at least HK$300 on dinners at any eligible restaurants at Cityplaza or Feast (EAST). Call 2568 8665 or visit

hot picks


Want to cook like a pro? The first step is stocking your kitchen with these practical essentials.

All Panned Out

Who can resist these beautiful pans? Made of cast iron, these 28cm round dishes are perfect for preparing casseroles and stews for parties. HK$3,288.

Cut in Motion

Every cook needs a set of knives in their culinary collection. This set of 11 allows you to cut all kinds of food effortlessly. HK$9,360.

Blend in Style This kit has everything you need to liquidise, chop, blend, whisk, grind, puree and crush any food you wish. Best of all, it comes with a cookbook and a DVD of sweary chef Gordon Ramsay to aid you in using the blender to its maximum potential! HK$3,099.

Chef Timer This mini timer will be your best friend while in the kitchen. Simply turn him to the desired time to enjoy cooking without the worry of watching the clock! HK$220.



tried and tasted

&d tried e tast

enus ecial m p s d n a ants re s t a u r

goccia’s second-floor al fresco terrace


Jika Udon

Why go now? The Porcini Mushroom menu: a delicious, themed menu utilising the extremely flavoursome Porcini mushroom in a dizzying variety of ways that lasts until the end of October.

Best For: Late-night diners awaiting pay day.

Best For: Client lunches, impromptu after-work drinks and fans of Italian cuisine that is elegant, flavoursome and packed with innovation. Not for: Those seeking a serious slab of meat. Whilst not a vegetarian menu, it’s a medley of tastes and textures that aren’t likely to curb steak urges. Who cooks there? At Goccia’s helm, Executive Chef Fabrizio Napolitano personally created the Porcini menu and is as passionate about it as he is approachable.

Goccia Ristorante e Bar G/F & 1/F, 73 Wyndham Street, Central. T 2167 8181

Who eats there? Casual diners and afterparty rejects. We recommend: The udon with seafood in Tom Yam Kung soup. The spicy soup has a real zing and the noodles are the perfect chewiness. Also, the crispy and tender deep-fried pork belly with cheese (HK$28) was outstanding. Why is it different? The bright lighting and high ceilings might not be for everyone but they do give the place a nice fresh feel. We went and we say: Some of the dishes were hit and miss but when they were on point they were delicious. It’s cheap, cheery and open all hours.

Jika Udon Shop 2A-2, 2/F, Sun Hung Kai Centre, 30 Harbour Road, Wanchai. T 2845 6066 // october 2010

We recommend: The mushroom flan served with black truffle salad and Fontina cheese fondue A magnificently satisfying marriage of flavours.

Not for: Udon snobs.

food war




Everyone likes a sausage party. From hard-to-cook-proper barbeque bangers to the sizeable spiral of Cumberland’s finest, sausages are loved the world over. We sampled three of the best German sausage platters available in Hong Kong. DELICATESSEN CORNER (HK$268/platter) A plentiful but expensive bounty, this platter brings together a remarkable number of authentic offerings from across Germany. The pretender, a Swiss cheese-filled Krainer, might offend traditionalists, but the taste is simply outstanding. Great accompanying items make this a hearty, wholesome treat. FOODIE RATING

The w inner i s Delica tessen Corne r!

OMA’S KITCHEN (HK$75/platter) The smallest of the three sausage platters makes up in quality what it lacks in quantity. Every single sausage is delicious, the salad is crisp and the sauerkraut is superb. A particular highlight is the Nürnberger, a slim but incredibly flavoursome little treat. FOODIE RATING

KING LUDWIG (HK$75/platter) A visual marvel, Ludwig’s spread certainly boasts the most dizzying array of shapes, sizes and colours. The creatively named Seasonal German Sausage is a monstrously bloated affair packed with plenty of flavour, while the lengthy grilled Bockwurst is a pork sword sure to satisfy even the largest of appetites. FOODIE RATING

the insider


Your guide from the inside

talented The very ldstein Go Harlan


New Yorker Harlan Goldstein has been wowing Asia with his culinary chops in Modern European Cuisine for 20 years and is set to open his latest restaurant, Gold by Harlan Goldstein, in Lan Kwai Fong Tower next month. From his first Asian exploits heading 400 staff at China World Hotel in Beijing to pioneering IFC dining and running a private kitchen for the elite, Harlan is now beginning his second brand in the city. WHAT BROUGHT YOU TO HONG KONG? I had an interview at the Aberdeen Marina Club and the marina was full of luxury yachts, there was a parking lot full of Rolls Royces, Lamborghinis, Ferraris, and I thought to myself this customer has knowledge and wealth - they will appreciate the food that I’m doing. If you don’t have the right clientele you cannot produce the food that you want to produce. You have to have the right customer.

HOW DID IT WORK OUT? I really loved it because the Club had a variety of restaurants and A-list people attending. The owner of Shangri-La decided that I had such an influence on the customers there that he would name the restaurant after me (Harlan’s). I made it a New York/European style restaurant and it took off like crazy. After two years I opened up my first restaurant in IFC and named it Harlan’s as people knew the brand.

09 the insider

Feast s from

the h and o f Harla n

SINCE THE SPLIT WITH SHANGRI-LA, WHAT’S IT LIKE HAVING YOUR NAME AS A BRAND AND NOT BEING ABLE TO USE IT? It’s frustrating. That’s why I created my new brand, Gold by Harlan Goldstein. I have a lot of inspiration to do something different and make this a very big brand and this time I own it. WHAT’S GOLD ABOUT? If you want the real Harlan you can only find him at Gold. It has an outdoor terrace for 35 people and the menu has a wide variety of food. It’s not fusion cuisine, it’s European and it allows me to be free and do what I want. HOW DO RESTAURANT SCENES IN THE US AND HK DIFFER? The people are different. In the US some people look at this job as just a job. Hong Kong is the most efficient city in Asia and the Hong Kong people are the easiest to work with and the hardest working.

IS THE RESTAURANT SCENE HOW ANTHONY BOURDAIN DEPICTS IT – FURY, DRINK, DRUGS AND DEBAUCHERY BEHIND CLOSED DOORS? It depends on what country you work in. Certainly in Hong Kong it’s not like that. In New York, with people doing drugs in the kitchen and going crazy then yeah, I can imagine it’d be like that but not in Asia. The restaurant business is very, very tough. If you do not have love and passion for this job I would never recommend anybody to do it. WHERE’S YOUR FAVOURITE PLACE TO EAT OUT? Japanese or Chinese. Fook Lam Moon in Wanchai – it’s very expensive to eat abalone and shark-fin but I’m not a fan so their regular dishes are very good and reasonable. Also Kenjo in Minden Avenue in Kowloon - great sushi and sashimi, the freshest and best I’ve ever had.

the foodies results issue


the results issue You’ve voted en masse to name Hong Kong’s most worthy restaurants, now we are pleased to announce the winners of the first Foodie awards, The Foodies! From the best new kids on the block to the night-time favourites and big brunch powerhouses, here’s the ultimate guide to the creme-de-la-creme of HK.

BEST NEW RESTAURANT POSTO PUBBLICO 28 Elgin Street, SoHo. T 2577 7160 A fine addition to Hong Kong’s dining scene, boasting locally sourced organic food, a spacious, well-lit environment and all of the energy that you’d expect from an Italian-American eatery in the heart of New York. Freshly made breads, cheeses and ice creams are just a few of the treats on offer.



208 Hollywood Road, Sheung Wan. T 2549 0208



7/F, 31 Hollywood Road, Central. T 2544 3433

ie Food ! Vote

OTTO E MEZZO Shop 202, Alexandra House, 18 Chater Road, Central. T 2537 8859

11 the foodies results issue



Podium 6, Four Seasons Hotel, 8 Finance Street, Central. T 3196 8888

25/F, Prince’s Building, 10 Chater Road, Central. T 2537 1388



49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty. T 3968 1106

ie Food ! Vote

LILY AND BLOOM 5/F & 6/F, LKF Tower, 33 Wyndham Street, Central. T 2810 6166 // october 2010

Chef Vincent Thierry’s striking menus are bolstered no end by lush, decadent interiors that smack of luxury and good taste. Czech crystal chandeliers plunge into view, an open kitchen fills the room with energy and just beyond the glaze, Victoria Harbour provides a perfectly picturesque backdrop.


the foodies results issue


BEST RESTAURANT TO TAKE VISITORS HUTONG 28/F, 1 Peking Road, Tsim Sha Tsui. T 3428 8342 An unhindered view of the best skyline in Asia, the very highest calibre décor and innovative Chinese fare presented immaculately. Every single aspect of Hutong is done very, very well, making it an ideal venue for special occasions and one sure to leave your guests suitably wowed upon departure.



Levels 1 & 2, Peak Galleria, 118 Peak Road, The Peak. T 2849 5111



Top Floor, Jumbo Kingdom, Shum Wan Pier Drive, Wong Chuk Hang, Aberdeen. T 2552 3331

ie Food ! e t Vo

THE FRENCH WINDOW Shop 3101, 3/F, IFC Mall, 1 Harbour View Street, Central. T 2393 3812



70 Peel Street, SoHo. T 2526 8861

5/F, The Landmark, 15 Queen’s Road, Central. T 3657 6388

Walls of magazines to pore over, comfortable sofas, delicious food and wireless internet that, given the laid back atmosphere, begs to be abused for hours. Sit back, relax and as a bonus, if weather permits there’s a delightful garden at the rear, ideal for a late-morning croque madame.




143-145 Bonham Strand, Sheung Wan. T 2850 7766

ie Food ! e Vot

WHISK 5/F, The Mira, 118 Nathan Road, Tsim Sha Tsui. T 2315 5999

13 the foodies results issue



34 Gough Street, SoHo. T 2155 9210

330 Shek O Village, Shek O. T 2809 2021

No-nonsense French fare stripped of the flamboyance that’s synonymous with France and her restaurants. Here you’ll find rustic, everyday offerings, expertly crafted and chosen by Chef David Lai to provide Hong Kong diners with something unpretentious, previously unexplored and entirely unmissable.



Shop 5, G/F, 17 Po Yan Street, Sheung Wan. T 2530 9880

ie ONE THIRTY-ONE Food ! 131 Tseng Tau Village, Shap Sze Vote Heung, Sai Kung. T 2791 2684

BEST LOCAL FOOD TSUI WAH RESTAURANT 15-19 Wellington Street, Central. T 2525 6338 Hong Kong’s answer to McDonald’s provides a remarkably diverse and delicious dining option at all times of day. From their famous pork chop buns to the syrup-doused French toast whose moniker is entirely misleading, Tsui Wah provides a true taste of Hong Kong a magnificently gaudy snapshot of a city filled with food lovers.


Shop 3101, 3/F, IFC Mall, 1 Harbour View Street, Central. T 2393 3933



M/F, Prince’s Building, 10 Chater Road, Central. T 2524 6792

ie FOOK LAM MOON Food ! 35-45 Johnston Road, Wanchai. T 2866 0663 e Vot // october 2010


the foodies results issue




2/F, Sun Hung Kai Centre, 30 Harbour Road, Wanchai. T 2598 1222

2/F, Kinwick Centre, 32 Hollywood Road, SoHo. T 8199 8189

What initially sounds like a fusion nightmare actually works tremendously well thanks to the care and attention to detail that is apparent throughout. The menu boasts both separate Italian and Indian dishes, a comfortable atmosphere and plenty of room for larger parties wishing to take their time.

BEST LATE-NIGHT DINING TSUI WAH RESTAURANT 15-19 Wellington Street, Central. T 2525 6338 A given on every true Hong Kong socialite’s late night calendar, Tsui Wah’s electronic sliding door welcomes diners right up until the most ungodly of hours. Kitchens that seemingly never fall silent churn out delicious treats no matter the hour and the hot Horlicks serves as a tremendous nightcap for those preparing to venture home.



Shop 4, G/F, Wanchai Central Building, 89 Lockhart Road, Wanchai. T 2529 3738



9 Old Bailey Street, SoHo. T 2140 6333

ie CUL-DE-SAC Food ! Block A, Winner Building, Wing Wah Lane, Vote Lan Kwai Fong. T 2525 8116




31/F & Rooftop, The Hennessy, 256 Hennessy Road, Wanchai. T 2893 6960

ie GOOD LUCK THAI Food ! 13 Wing Wah Lane, Lan Kwai Fong. Vote T 2877 2971

the foodies results issue


BEST DESSERT THE MANDARIN CAKE SHOP M/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central. T 2825 4008 The finest cakes in Hong Kong: a dizzying range of desserts produced by a host of international, world-class dessert and pastry chefs. As much works of art as they are sugary indulgences, these exquisite creations almost look as good as they taste.



46 Graham Street, SoHo. T 2530 4288



Shop G23, K11, 18 Hanoi Road, Tsim Sha Tsui. T 3586 9621

ie VERO CHOCOLATES Food ! 1/F, Fenwick Pier, 1 Lung King Street, Wanchai. Vote T 2559 5882

BEST ON A BUDGET NHA TRANG VIETNAMESE RESTAURANT 88-90 Wellington Street, Central. T 2581 9992 Fresh, flavoursome and fantastically affordable, Nha Trang has been blowing the minds but not the wallets of diners in Hong Kong for years. The queues can get a little daunting, but prompt service keeps waiting time down and the flawless Vietnamese cuisine provides ample reward.



30 Graham Street, SoHo. T 2542 2760



21 Gough Street, SoHo. T 2815 0123

ie Food ! e Vot

LA’ TASTE 1/F, 34-38 Stanley Street, Central. T 2815 8863 // october 2010

craft beer tasting




The Foodie introduction to craft beer Britain has a long tradition of bearded men in cardigans traipsing the length and breadth of the country in their quest to find the best ‘real ale’ - beer from independent breweries that are injected with diverse flavours and textures. Now America has got in on the act and rebranded it with the snazzy title, ‘craft beer’. America’s brewing capabilities have been proved in the mass market by the likes of Budweiser and Coors, but craft beer aficionados would turn their noses up at these fizzy corporate lagers – they’re seeking out the small brown bottles with slapdash labels and novelty names. And luckily for us, they can now find them in Hong Kong.

Ruedrich’s Red Seal Ale

Chocolate Stout Rogue (USA) / ABV: 6% This thick dark beer has the added value of bitter chocolate that is overwhelming at first but soon mellows to a reveal a respectable stout with a twist.

North Coast Brewing Co. (USA) / American Amber Ale / ABV: 5.5% This amber beauty has a soothing warm tingle as it goes down, thanks to its slight fizz. It is easy to drink and tastes deceptively light.

We’ve gotten hold of some locally available examples of the most common varieties of craft beer and happily guzzled for your reading pleasure.

Lager or ale?

If you order a lager in the presence of a real ale enthusiast or a craft beer consumer, you’ll be snorted out the bar. Lager is the fizzy yellow stuff that sprays out of pumps around the globe, or to put it another way, it’s the beer that you’ve heard of. Ale on the other hand is traditionally flat, varying shades of brown (from golden brown pale ales to murky swamp-brown stout) and bitter – hence its other title... bitter.

Crafty Stockists The brown bottles that bob in from overseas land at these stockists: FOREIGN DEVIL BEER All the beers we featured and more can be bought from this online seller of internationally acclaimed brews.



North Coast Brewing Co. (USA) / Belgian Style Golden Ale / ABV: 7.6% A wheaty body and aroma accompanies a huge ABV percentage that is well hidden beneath a light taste and an exceptionably drinkable disposition.

Baird Beer (Japan) / Summer mikan / ABV: 5.5% What begins as a rather bitter and sour experience quickly opens out to an extremely refreshing example of a summer ale that goes down a treat and leaves a fine citrus finish.

Blue Star

North Coast Brewing Co. (USA) / Wheat beer / ABV: 4.5% A light golden introduction to full-bodied wheat beer. As it warms the flavours spill out in a delectably satisfying way.

Rogue (USA) / Imperial Bitter / ABV: 6.2% Kicking off with the scent of tea, this hoppy IPA quickly levels out to embody the ‘typical’ real ale taste and is the perfect example of a good solid pint of bitter.

craft beer tasting

Shizuoka Summer Mikan Ale Brutal IPA


Drink craft beer at just below room temperature as more flavour is released as it warms.

INN SIDE OUT Sunning Plaza,10 Hysan Avenue, Causeway Bay. T 2895 2900 Another great place to find a wide selection of craft beer is Causeway Bay’s Inn Side Out where you can explore the huge variety of flavours in an al fresco setting while cracking open peanuts aplenty. // october 2010

MANCHESTER UNITED BAR & RESTAURANT 32-34 Lock Road, Tsim Sha Tsui. T 2366 4880 The British superteam-homaging bar also pays homage to the best of British ales by stocking a huge selection of craft beers.

eat smart



Asparagus Text by Lakshmi Harilela

The perfect accompaniment for Oktoberfest, this European delicacy is held in high regard in Germany, making October the perfect month to try the heralded “spargel”. Read on to discover the top ten facts of this delicate vegetable.

1 2 3

Germans use special stainless steel knives and forks to eat white asparagus, rather than their fingertips.

4 5

Traditionally, when buying white asparagus, consumers are not allowed to inspect it and instead must put faith in the seller to pick it for them!


In Ayurvedic tradition, asparagus is known to strengthen the female hormones and cut stomach acid.

Always avoid purchasing angled or woody stems and consume almost immediately after buying as it’s highly perishable. The German tradition of inviting members of the community to eat white asparagus is called ‘spargelessen’ (try it with your friends and neighbours!). When preparing white asparagus, make sure the fibrous ends are peeled properly using a peeler.



In Europe, white asparagus is so popular that it is canned or bottled and eaten throughout the rest of the year. When storing, be sure to use a damp wet cloth to cover the stems and dip them in water to prevent the vegetable from dehydrating. Asparagus can grow at least 10 inches a day!

This nimble-tipped vegetable is the perfect companion to any food so go get some while it’s in season!

foodie guru

eat smart & foodie guru

7 8 9

Asparagus is extremely versatile and can be steamed, sautéed and even boiled.

We spend our days wrestling over culinary conundrums. Send yours over and we’ll whip up an answer that’ll help you and all the Foodie readers to conquer the kitchen.

How long can you use eggs after the date stamp’s expired? Helen Leo-Aqulia, Pok Fu Lam

An easy way to test eggs is to place them in a bowl of water. If they stay down, they’re good to eat; if they float, they’re ready for the bin.

How do you make the perfect pavlova in Hong Kong? Jenny Man, Sheung Wan

The first thing to check is that the eggs are as fresh as possible (see above!).When you separate them, ensure there in no yolk whatsoever, as they won’t rise. At room temperature, whip them in a spotlessly clean metal or glass bowl – plastic is a big no-no when it comes to whipping whites. When your beaten egg makes soft peaks it is time to slowly add the sugar.

from the Natural Gourmet Institute for Health and Culinary Arts in New York. Her love of cooking led her to set up Love True Food ( , where she works as a private chef. She is also a food stylist, Ayurvedic nutritional therapist and flower remedy expert.

Do you need... help with a cooking, food and drink conundrum? Send your questions to // october 2010

Lakshmi Harilela graduated

When it’s ready, open the door slightly and leave it in the oven to cool. Now, how to make the perfect pavlova in Hong Kong? Put your dehumidifier in the kitchen – moisture in the air is the ruin of pavlovas, so this final tip with leave you with a professional pavlova to be proud of.

gourmet getaway


Pub grub on DB

A UK getaway in Discovery Bay


Make sure you book in advance to enjoy the roast beef, mashed potatoes, vegetables and Yorkshire pudding goodness of the Sunday Roast

al fresco dining

gourmet getaway


huge burgers ensure an afternoon vegetating by the sea This month, we take you across the water to Discovery Bay for a relaxed pub lunch at McSorley’s Ale House.

For full Irish flavour, go for the all time local favourites, Sausage and Mash (HK$88) and Beef and Guinness Pie (HK$102). If you’re celebrating then party packages are available. This weekend, plan ahead and enjoy live sport programmes with pub grub and beers. The venue is childfrendly too, offering a a special children’s menu for kids. It takes just a quick ferry ride to escape the hustle and bustle of the city and the manmade Discovery Bay is a nice easy family trip with good food to boot.

fish and chips with a pint of ale

a fittingly authentic beer garden

McSorley’s Ale House Shop No. G11A-1, G/F, Block B, DB Plaza, Discovery Bay. T 2987 8280 // october 2010

What sets the Ireland-tinged DB venue apart from its SoHo and Macau counterparts is the al fresco dining area where you can enjoy pub food in the sun and wash it down with a variety of beers and ciders. The menu offers deep-fried crispy snack bites and big fat burgers, all to be munched down with your hands while you flex your biceps lifting pints. Golden Mozzarella Cheese Sticks (HK$48) and Fat Chips with Three Dips (HK$48) are perfect snacks to go with your drinks. For weightwatchers, the Swiss and Avocado Burger (HK$98)

and Mushroom and Swiss Burger (HK$98) are delicious light choices.

cook it yourself



Before making the patties, refrigerating the mashed potatoes for 30 minutes can help harden them for deep-frying.



m Yukawa

Recipe by Ki


METHOD 1 Dice potatoes and boil till soft. Drain well.

E L T O P I H C IN INGREDIENTS 800g (3-4 medium sized) potatoes + 100g minced beef + 1 onion, minced + panko bread crumbs + all-purpose flour + 1 egg + vegetable oil + Tonkatsu sauce

2 Drizzle vegetable oil in a frying pan over medium heat. 3 SautÊ minced onion and meat till cooked, discard excess grease if necessary. 4 Add potatoes to the pan and mash the mixture well. 5 Season mixture with salt and pepper to taste, divide into 6 oval patties and set aside. 6 Place flour, beaten egg and panko bread crumbs in three separate bowls. 7 Coat each patty with flour, dip into the beaten egg and then cover generously with panko. 8 Heat oil to 170°C and deep-fry the croquette. Turn it over from time to time until they are evenly golden brown. 9 Drain on a rack or kitchen towel to remove any excess oil. 10 Serve with shredded cabbage salad and Japanese tonkatsu sauce.


Tofu hummus can be used as a healthy sauce for barbecue vegetables or meat.

cook it yourself




Recipe by Kim Yukawa


2 Place the tofu in a bowl and add tahini, lemon juice and salt. 3 Mix well with a spoon until the mixture is all smooth and soft. 4 Put the mixture in a serving bowl and drizzle with olive oil and a dash of paprika powder. 5 Serve with bread or crackers.

Born in Hong Kong and raised in Japan, Kim Yukawa is a food stylist, photographer and recipe writer. She received her culinary training at École Ritz Escoffier Paris and French Culinary Institute New York.  She now teaches Japanese and Oriental cuisine in various cooking classes in Hong Kong. // october 2010

INGREDIENTS 300g silky tofu + 1 clove grated garlic + 3 tablespoons tahini + 1 tablespoon lemon juice + sea salt + extra virgin olive oil + powder paprika

METHOD 1 Rinse tofu lightly under water and place in a colander. Let it sit for 15 minutes to remove excess water.

26 cook it yourself

tip: To keep the pork chops hot for longer, place them in a casserole dish with a lid!


RUB SERVES 4 PEOPLE INGREDIENTS 4 pork chops or pork steak + 1 teaspoon meat tenderiser + 1 tablespoon crushed black peppercorns + 1 tablespoon coriander powder + 1 tablespoon sugar + 1 tablespoon flour + 1 tablespoon red chilli powder (optional) + canola oil + sea salt

ema Bhatia

Recipe by Se

METHOD 1 Combine the spices, coriander powder, flour and meat tenderiser in a plastic bag. 2 Rinse the pork chops in water and place in a strainer to dry. 3 Place the chops into a plastic bag and shake to coat the chops. 4 Heat the oil on low flame and fry the pork chops. 5 Cook the chops thoroughly for about 4 minutes each side. 6 Serve immediately with scalloped potatoes or green salad.

Born and raised in Nairobi, Kenya, Seema Bhatia spent her younger years around her mother’s food business. She is now a food writer and chef based in Hong Kong.

cook it yourself





fĂŠ on M Recipe by Ca

MAKES 2 POUNDS INGREDIENTS SUGAR DOUGH 175g butter + 108g icing sugar + 1 egg + 285g cake flour + dash vanilla essence

METHOD BASE 1 Preheat oven to 180°C. 2 Grease 9-inch springform pan and line with greased parchment paper. 3 Mix and whip together butter and icing sugar. Add egg, cake flour and vanilla essence to create sugar dough, then put into pan and add sultanas.

BASE 100g sugar dough + 80g sultanas

FILLING 1 Mix milk and sugar. Set aside 1/3 of the mixture. Heat the remainder over medium heat.

FILLING 200g milk + 40g sugar + 50g custard powder + 10g gelatine leaf + 30g butter + 300g quark cheese + 60g egg white + 30g sugar

2 Mix reserved mixture with custard powder and slowly stir into the mix.

TOPPING 116g passion fruit puree + 70g egg yolk + 75g egg + 70g sugar + 1g gelatine leaf + 70g butter

6 Remove from oven, and let cool in room temperature.

3 Soften gelatine leaf in cold water then stir into the mix. 4 Melt in butter then remove from heat and mix in quark cheese. 5 Beat egg white and sugar with mixer to soft peaks. Add to cheese mixture then pour evenly over crust and bake for 35 minutes.

TOPPING 1 Mix passion fruit puree with sugar. Reserve 1/3 of the mixture. Boil the remainder. 2 Mix reserved content with egg yolk and egg. Pour into pot and mix together. 3 Place gelatine leaf in cold water until it softens. Remove from water and add to the pot, stirring constantly. 4 Remove from heat, and let it cool for 15 minutes. 5 Add butter into the mixture and blend until well mixed together then pour on top of the baked filling.

With over 22 years of experience in pastry kitchens, Leo Tso has worked in a multitude of high-end hotels in HK. He now works at InterContinental Grand Stanford and frequently hosts cooking and pastry classes for private parties.

29 cook it yourself



Recipe by www.meat

SERVES 2 PEOPLE INGREDIENTS 1 kg pork spare ribs + 3 cloves garlic, minced + 2 tablespoons grated ginger + 1 cooked onion, chopped + 1 fresh chile, minced + 8 cloves, crushed + small handful Chinese peppercorns + grated zest of 1 orange + juice of 1 orange + ½ cup soy sauce + 1/3 cup hoisin sauce + / cup honey + juice of ½ lime + ½ cup dry sherry + water

1 3

METHOD 1 Marinate the pork spare ribs with all ingredients in a re-sealable plastic bag or bowl. 2 Refrigerate and let it marinate overnight. 3 Preheat the oven to 180°C. 4 Put ribs and marinade in a shallow roasting pan. Add enough water to just cover the ribs. 5 Cover with foil and transfer to the oven. 6 Cook until the ribs start getting a little tender (about 2 to 2 ½ hours), turning often to ensure even cooking. 7 Remove foil and cook for additional 30 minutes until ribs are tender and most of the liquid has evaporated. 8 Cut the rack into rib portions. Serve immediately.

+ +

Meat Hotline: 8135 1394 Email: Website:

2 oranges 1 lime // october 2010

MEATMARKET.HK SHOPPING LIST + 2 x 600g pork spare ribs + 1 medium size onion

eating my words


eating my words with benjamin hall

this is not for you There’s a restaurant in Hong Kong that I’ll never take you to. I’ll never give you directions, make a reservation for just the two us or suggest we amble over next Wednesday after a splash of Tanqueray. Sincerely, I don’t want you to ever go there. And, much to my delight, you likely never will. I need not dissuade you with tales of bad food or exorbitant prices because for all intents and purposes this place doesn’t exist. As an aside: both assertions would be staggering mistruths - the cuisine is magnificent and the cost is comparable to the calibre of dai pai dong that is neither hip nor talked about weekly in HK Mag. See, I’m keeping you from discovering both my favourite restaurant in Hong Kong and a place that really isn’t a restaurant at all. A poky Thai market shop, nameless and unadvertised, it’s owned and operated by an unassuming saint of a woman and occupied by a small troupe of friends and

“It’s the perfect antithesis to Hong Kong dining”

family. Her cooking is stellar, her air conditioning unit sighs asthmatic nothings and the threadbare seating is as scarce as it is uncomfortable. Ten million baskets of instant noodles litter the floor as ramshackle shelves look on, haplessly trying to deny gravity her inevitable victory. Pastes, leaves and tins boasting unidentifiable lettering quiver whenever double-decker busses saunter past, providing diesel-fuelled bass that penetrates every centimetre of every thing in sight.

Benjamin Hall doesn’t boast qualifications relevant to gastronomy, nutrition or a food publication. He does, however, write a lot and is often found eating whilst doing so.

The walls are lined with an assortment of dried, fried, cured and cut produce, each registering as ‘new and unknown’ whenever I take the time to peruse. A rudimentary wire-handled refrigerator chills fruit and vegetables whose English names probably ceased to exist when the internet stole our memories: orbs and oblongs with jagged leaves, unfamiliar scents and blemishes that smack of an eternity spent in transit. If ever you did find your way in, you’d be likely to backpedal through the draped tarpaulin before having ample opportunity to catch a whiff of what’s really going on. And who’d blame you? It’s the perfect antithesis to Hong Kong dining: a poorly furnished, badly marketed cauldron of utter perfection.


Starbucks Alexandra House Starbucks Caine Road Starbucks Exchange Square Starbucks HK Station Starbucks LKF Staunton’s Wine Bar and Cafe Stormies Sweet Secret Taku Tapeo Triple O’s Forum Triple O’s Pacific Place Viva Italia W52 Wagyu Wagyu Lounge Watermark Wheel, The Whiskey Priest, The Wildfire XTC Cochrane Street Yè Shanghai Yoga Limbs Yoga Place Yoga Room Yogurtime Yorkshire Pudding CAUSEWAY BAY / WANCHAI

238 Apartment 798 unit & co agnès b. Agave Amici Bookattic Bookazine Shui On Centre Brunch Club Burger Room Café O Caffe Habitu Gloucester Road Caffe Habitu The Table Caffe Vergnano 1882 Carnegies Charterhouse, The Cul-De-Sac Delaney’s Wanchai Duetto Ebeneezer’s Fat Angelo’s Causeway Bay Fat Angelo’s Wanchai Flea + cents Galano Café Gardeneast Serviced Apartments Gourmet Coffee & Delicatessen Hotel Bonaparte I Love Kitchen Causeway Bay Let’s Spa Mes Amis Wanchai Mr Steak Grill Myogurt Naturoplus Organic Mama Pizza Express J Residence Pizza Express Wanchai


Coffee Place, The Davis Grocer, The Percys Pier, The Place, The Zig Zag SOUTH HORIZONS

Café Piatti Jervisbay Limestone Coast Wines Sift Patisserie Tree Café Viva Italia STANLEY

Boathouse, The Cafe de Paris Curry Tiffin Jenny Bakery Natural Gourmet Pickled Pelican Pizza Express Stanley Rocksalt Saffron Stanley Saigon Spiaggia Wildfire OTHER LOCATIONS ON HK ISLAND

Café Einstein Caffe Habitu Cityplaza Kornhill Apartments Le Meridien Cyberport MIX Taikoo Shing Pizza Express Taikoo Shing Saffron Bakery Starbucks Cyberport Starbucks Happy Valley Starbucks HKU Sushi Express Top Deck Xi Yan XTC Cityplaza


798 unit & co agnès b. café Black Stump Bulldog’s Kowloon Caffe Habitu Elements Caffe Vergnano 1882 Delaney’s Duke’s Deli Eaton Hotel Edible Arrangements El Pomposo Fat Angelo’s FINDS Focaccino Gateway Apartments Gaylord Indian Restaurant Hotel Nikko Hotel Panorama I Love Kitchen Humphreys Ave I Love Kitchen K11 Jimmy’s Kitchen Joia Kowloon Cricket Club, The Main St Café Mes Amis TST MIX Gateway Nanhai No. 1 Nomads Pizza Express Quarterdeck Kowloon Spasso Starbucks Cultural Centre Starbucks Elements Starbucks Harbour City Wildfire Elements Wildfire Knutsford Terrace XTC Tsim Sha Tsui Ye Shanghai Kowloon OUTLYING ISLANDS

Bookazine Discovery Bay Cafe Duvet MIX HK International Airport Wildfire OTHER LOCATIONS IN KOWLOON

Amici Mongkok Anne Black-YWCA, The Harbour Plaza 8 degrees I Love Kitchen Kowloon Bay Lodge-YWCA, The Mes Amis Mongkok Pascucci Langham Place Pizza Express Festival Walk Starbucks apm Tapaz NEW TERRITORIES

Bay Bridge, The Chez Les Copains Crown Relocations Gourmet Coffee & Delicatessen Nine Eagles Golf Course Starbucks New Town Plaza // october 2010

1/5 nuevo 2121 Bar 338 Apartment Agave Allora Annapurna Archie B’s Bar à Chocolat et Boutique Bar George Barolo Berry Good Bistecca Italian Steakhouse Bombay Dreams Bookazine Canton House Bookazine Prince’s Building Bourbon Brivo Brunch Club Central Bubba Gump Building-YWCA, The Bulldog’s Central Bun Me C Bar Café de Paris Cafe Deco Café Roma Café O Arbuthnot Road Café O Bonham Road Café O Caine Road Café O Queen’s Road Café Siam Caffe Habitu Hutchison House Caffe Habitu Pacific Place Caffe Vergnano 1882 Cake-A-Licious Caramba Cecconi’s Italian Chicken on the Run Chippy, The Cinecittà Club 1911 Comida Grill Cutty Sark Daddyos Di LUX DiVino Dozo Drop Droplet Dublin Jack, The Eat Right El Taco Loco Fat Angelo’s Central Frites Flying Pan, The Garden Cafe, The Garden View-YWCA, The Gateway Gecko Globe, The

Goccia Gourmet Coffee & Delicatessen Graze Great Food Hall Greenfield Café Habibi Café Habibi Restaurant Haven Health Max Helena May, The Hidden Vine, The Indochine 1929 Jashan Jaspas Jimmy’s Kitchen Joyce is not here Jungle Juice La Bodega La Dolce Vita 97 Lan Kwai Fong Beer Bar Le Salon De The & La Boutique Lotus Makumba Master Food McSorley’s Ale House Melting Pot, The MIX Hollywood Road MIX Queen’s Road Central MIX Ruttonjee Centre Nova Hair Nail Nepal Restaurant New York Fries Ocean Grill Ola Wine Bar Olive Oscar’s Espresso Outofstock Pantry Magic Pastis Peak Cafe Bar Peak Lookout, The Peccato Peel Phoenix, The Pickled Pelican Pier 7 Cafe & Bar Pizza Express Popbites Portobello+ Post 97 Proway Relocation & Real Estate Real Bread Café, The RED Soho Scirocco Seasons Fitness Segafredo Sheung Wan Shake ‘em Buns Simplicity Smiley’s Bar and Grill Smooch SoHome Soho Base Camp Soho Wines Sohotel Spot Bar, The

Quarterdeck Club R66 Restaurant Stable, The Starbucks Causeway Bay Plaza 1 Starbucks Fashion Walk Starbucks Gloucester Road Starbucks Great Eagle Centre Starbucks Hopewell Centre Starbucks Wanchai Tower Starbucks WTC more Swindlers Vero Lounge Wildfire Xperience XTC Happy Valley Yo Mama

snap it and win!


SNAP IT and win ! We know you all love to indulge in a spot of food photography whilst enjoying your meal, so why not share those images with everyone? Post your pictures on our Facebook page for the chance to win great prizes!

Charlotte Chiu, Sha tin Coconut Rice wit h Herbs, AJ’s Sri Lankan Cu isine, HK$50

Sharo n Straw Poon, K ow ber r y Souffl loon e, Th e Ver anda


int o, North Po Dim Sum Augusta H n, Bird and Basket Bu rk Po Q BB , HK$18 Restaurant

Head to and post your best pics on our wall. Tell us where you took it and how it was to gain entry to our monthly prize draw.

Become our fan on Facebook for news, prizes and up to the minute HK dining tips - Follow us on Twitter @foodiehk

Foodie Issue 15 - October 2010  

Foodie is your guide to good taste and the ultimate resource for those who love to dine! Every month the Foodie team provide the latest in d...