Page 1

good taste your guide to

RECIPES Valentine’s menu for two

STREET VIEW Stanley for lovers

Aphrodisiacs Uncovered The real recipe for romance

issue 19 february 2011 I’M FREE!

Love is in the air! Happy CNY and welcome to the loved-up February issue of Foodie. Valentine’s is but one day, but us soppy souls have decided to dedicate the entire month to romantic wining and dining. From our specially prepared home dinner for two to great gift ideas and the tracking down of an idyllic sunset dining spot, we’re full of suggestions to make the big day special. They’ve not got a use-once policy, however. Use this issue as your guide to gastric romance all year round, and set the mood with our tips for the perfect night of love (with some aphrodisiacs thrown in for good measure!). Let us know how your dates went, good or bad, on Facebook and Twitter.

this issue’s higHLIGHTs


Cover Story

The Recipe for Romance The ultimate guide to Valentine’s and the truth about aphrodisiacs.

02 Top 8

17 Food War

06 Tried and Tasted

18 Sexy and Slimline

Perfect Valentine’s gift ideas

Donka, The Parlour and Rocco’s

08 The Insider

Bene Italian’s Gianni Caprioli

Have a great one,

The Foodie Team

10 Street View

Stanley sunset for lovers

Gift chocolates

Healthy alternatives to Valentine’s treats

20 Recipes

Our special Valentine’s menu and more.

28 Dinner and a Movie Brokeback Mountain and cowboy stew

30 Eating My Words Noisy eating no-nos

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

For advertising enquiries, please contact Account Manager, Edwin Lo at, T 2721 2787, F 2540 8390 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 // february 2011

Editorial Director Dominique Afacan. Editor Tom Cassidy. Deputy Editor Benjamin Hall. Creative Director Helen Griffiths. Senior Designer Michelle Kwan. Junior Designer Vivian Choi. Contributors Gianni Caprioli, Hong Kong Hep Chick, Vicente Lam, Luis Porras, Nadine Rowe, Jason Tse ( 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.

top 8


for starterS 8 reasons to love

this February

1. agnès b. Ganache The agnès b. purple Valentine’s cake, “Venezuela”, spreads 70% single origin chocolate from Venezuelan Criollo across two layers of chocolate sponge and chocolate ganache. $40/mini cake, $250/whole cake from agnès b. le pain grillé and café outlets.

2. Organic Bouquet Give a healthy and handy alternative to flowers this Valentine’s Day with the Homegrown Foods Vegetable Bouquet. 100% organic and colourful to boot, the bouquets cost $400 from

4. Moët Tag Personalise your romantic evening with this fetching Moët & Chandon Rosé Impérial and glasses set, complete with a gold pen. This could be a novel way to pop the question before popping the bottle… Available at Lane Crawford Pacific Place Home Store and IFC, $990.

3. Janet Jackson Janet Jackson has sorted out a delightful Valentine’s Day date with her HKCEC concert on the 14th. Grand Hyatt has taken care of the food by offering pre-concert dinner packages across their restaurants.

03 top 8

5. Bird Booze Bucket Containing a specially decorated half-bottle of Veuve Clicquot rosé, two outdoor plexi flutes and doubling as an ice bucket, the Paint Box Rosé set is ideal for outdoor romance. $450.

6. Starbucks Hearts You just need to look at all that gooey chocolate to know how good this Molten Sweet Heart is. Also available, Raspberry Mousse Cake. $60.

8. Group Blind Date

La Maison du Chocolat’s made-for-two double dessert combines exotic fruit and rich chocolate mousse in a decadent delight for couples. $190. // february 2011

7. Heart to Heart

If you’re not expecting to spend Valentine’s Day with a special someone then that might just change at Commune Lab’s Group Blind Date. The SoHo private kitchen is giving the chance for 18 single people to mingle in relaxed settings, with good times and fine wines aplenty. $1,088,

foodie online


e i d o o f online

b f t h e we o t s e b th e

Chat !

For a chance to win a Chinese New Year pudding gift box from The Peninsula Connoisseur range we asked for your favourite CNY food. Karen K. Freshly made fried dough puffs filled with lotus seed filling coated with sesame seeds. My grandmother made them every year during my childhood.

Charlotte C. My favourite CNY dish is Stewed Pig's Trotter. The taste cannot be better and when you finish the dish, your wealth will blossom like flowers!

Rachelle C. Buddha's Delight - it's the only dish my grandma's kids let her cook during CNY because they don't want to bother her with cooking! I especially love the vermicelli which soaks up all the essence of the ingredients.

Alan L. My favourite CNY dish is glutinous cake. This is a signature food for CNY and it means taller and taller for kids and higher and higher (position and salary) for working people.

Quick Links:

Food Photography 1 Food photographer Michael Ray’s portfolio is stacked with mouth-watering pictures loaded with inspiration for snappers and the blog section is bursting with hints and tips. 2 With heaps of interviews with experts and advice on nailing the perfect shot, this photography and food styling site is a must-read.

3 Simple technical tips and bursts of inspiration to get your pictures and blogs to the next level.

4 A great site of contributions from bloggers that detail all the settings used and explanations of the setup. Why not submit your own pics?

5 New York-based pro Lou Manna’s site boasts stunning galleries that you can browse for hours. Follow the tips and you can follow suit.

App of the Month Jamie Oliver’s Recipes - FREE (expansions available) A handsome, incredibly robust must-have app. The free version boasts plenty of recipes, in-app purchases provide endless options and the step-by-step guides are nothing short of a revolution. Throw in a handy shopping list feature and heaps of videos and you get one of the best food apps available.

Get involved! Follow us on Twitter and become a fan on Facebook for exclusive offers, heaps of dining tips and regular giveaways. Twitter: @foodiehk Facebook:

tried and tasted


&d tried e tast new

menus l a i c e p ds ants an re s t a u r

Donka Why go now? This lovely noodle place opened about a month ago on 11 Stanley Street (this building is a food mecca at the moment!). Since they have been operating in Quarry Bay for a number of years, they are well versed in noodle magic. Best for: Chewy, elastic udon in a fragrant broth, bursting with flavour. Not for: People looking for variety. Who eats there? Office folk looking for quick, nutritious lunch – there’s plenty of choice with set lunches. Then later, the same office folk seeking casual dining, as the menu changes to mostly skewers and udon dishes.

The Parlou

r balcony

We recommend: Inaniwa udon with crab meat and the noodles topped with delicious Shanghainese soup dumpling filling - there's just enough sauce to cover the noodles and you can tell they put a lot of care into bringing out the best of each ingredient. Why is it different? It’s the only place in Central specialising in udon and they stick to what they do well, rather than trying to please everyone with a massive menu. Donka 11/F, 11 Stanley Street, Central. T 2811 5611


Why go now? Rocco’s solid menu, ample drinks list, cheerful staff and quiet “away from the crowds” location in Discovery Bay all add to its rising popularity.

tried and tasted


Looks like: Leather booth seating, plush armchairs and warm mood lighting feature in the main dining area.

Afternoon Tea at The Parlour What? The Parlour is one of the many restaurants inside the lovingly restored former marine police headquarters on the TST waterfront. Why go now: Their afternoon tea set is the perfect excuse to while away the hours, sipping tea and eating delectable cakes and sandwiches on the balcony of the colossal colonial building. I’m listening… Good. Then you’re one step closer to enjoying exceptional executive pastry chef Alexis Watrin’s tasty morsels. From the classic scones with jam and cream to the mouth-watering array of cakes and savouries, this is a fine spread indeed.

Available Saturdays and Sundays from 2:30pm. $238 per person or $398 for two. Hullett House 2A Canton Road, Tsim Sha Tsui. T 3988 0101

Not for: Those disinclined to make the journey up to DB North. We recommend: The crispy pork belly appetiser – the blistered golden pork skin has the most mindblowing crunch and was the highlight of the dish. Parting shot: Sure it might be a little out of the way even for some DB residents but that’s kind of the point and on the plus side, getting a table is a breeze. Rocco’s Shop G30, Discovery Bay North Development, 96 Siena Avenue, Discovery Bay. T 2997 8688 // february 2011

Who shall I take? The surroundings and proximity to the Star Ferry Terminal make it the perfect day-trip for visitors and Hong Kongers alike. There is a wealth of history to take in, making for a truly leisurely afternoon. It’s also the perfect place for catching up with friends or an afternoon of romance while their heart-shaped (and delicious) raspberry, rose, lychee and white chocolate cake is on offer.

Best for: Anytime of the day. The menu is versatile, brunch is served on the weekend and there’s plenty of outdoor space for sunny days.

08 the insider

Your guide from the inside

Gianni Cap rioli Executive Chef at Is ola and Bene Italian


Gianni Caprioli, Executive Chef at Isola and Gaia Group’s new casual dining concept, Bene Italian shares the Italian way to Valentine’s. WHAT’S YOUR BACKGROUND? I grew up in Italy and as a boy I became interested in cooking. I have worked all over the world, Europe, America and Asia; from working in Trattorias to being a private chef in a Michelin starred establishment. HOW LONG HAVE YOU WORKED WITH GAIA GROUP? I came to Hong Kong to set up Isola over six years ago. The opening of Isola Hong Kong and Isola in Shanghai made me very proud. HOW DID THE CONCEPT FOR THE NEW RESTAURANT COME ABOUT? I have always wanted to create a casual dining concept using the freshest ingredients and focusing on Italy’s most popular dishes. WHY DID YOU OPT FOR SHA TIN FOR YOUR FIRST VENUE? It’s a growing area and the right space came at the right time. HOW DID PUTTING TOGETHER A MORE CASUAL MENU DIFFER FROM PREVIOUS GAIA MENUS? As the menu is more relaxed it was simple to create the menu. Simplicity is key to this menu along with using authentic Italian ingredients for favourites everyone knows and loves.

IS ITALIAN THE ULTIMATE ROMANTIC FOOD? The romance in Italian food is in the dessert. We have a lot of sharing dessert plates on the Gaia Group’s Valentine’s Day menus. They encourage sharing and an opportunity to get closer over the meal. WHAT MAKES A ROMANTIC DINNER? Ambience is a big factor but it’s the conversation that counts. DO YOU BELIEVE APHRODISIACS WORK? Yes and no. If the customer believes in them then they are more likely to work. ARE HONG KONG DINERS A ROMANTIC BUNCH? Not really as a lot of the conversation is based on “what do you do?” and “how much do you earn?” Turn to page 26 for Gianni’s pasta recipe.

street view


Street View This month we’ve headed to the south coast for serene sunset views for lovers.

CafĂŠ de Paris

Stanley f or lover s

Stanley Mound


2/F, 90 Stanley Main Street, Stanley. T 2813 4822 French food and romance are perfect partners. When coupled with sundown, wine and the one night for lovers it makes for an enchanting evening. Great food and large windows showcase the stunning view.

Wildfire Shop 201, 2/F, Murray House, Stanley. T 2813 6161 Italian is the food of love and there are few finer settings to enjoy it than on the balcony of Wildfire in Murray House. We recommend the delicious meat-free Black Forest pizza, some fine wine and a decadent dessert to share.


rm Ca

ad Ro




Stanley Main Beach, Stanley. T 2813 5005 If you’re looking for something less swanky but with equally stunning views, head to Beach Club for western snack food where you’re never more than a step away from the sea, putting you right in the sunset.

The Boathouse 86-88 Stanley Main Street, Stanley. T 2813 4467 This seafood restaurant has a nice homely pub feel and numerous floors looking out across the water. With a varied menu and a nautical feel, The Boathouse is a delightful waterside dining destination.



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eet Str






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Lucy's 64 Stanley Main Street, Stanley. T 2813 9055 A quaint doorway leads into a cosy little grotto filled with warm pastel colours and exquisite cuisine. The specials board, laden with choice, constantly updated and consistently impressive, accompanies an international menu and a standout dessert list.

street view

Beach club

the recipe for romance


the recipe for

romance The easy recipe for a perfect Valentine’s Day and the truth about aphrodisiacs.

13 the recipe for romance

Making a meal of it What a busy old time, with two New Year celebrations under your belt and a decade laid to rest, this year sure is hurtling by at a rate of knots. Thankfully midway through the month we can usher in plenty of pampering and relaxation courtesy of Saint Valentine and his day for lovers. As the high street big hitters bombard you with all things pink, fluffy, floral and chocolaty, you’re tasked with negotiating paths through droves of hapless shoppers, the perils of fully booked restaurants and the often daunting option of a cosy home-prepared banquet.

Whether you favour a candle-lit night in with a movie or a night of skyline views with fine wine and dining, it doesn’t have to be a minefield, it just requires a bit of mind over matter.

You’ve committed to a quiet night in, littered your apartment with petals and gotten enough candles to build a house of wax, but what’s on the menu? If you’re stuck for inspiration, why not try a few of Aphrodite’s favourites:

Asparagus - Try grilling a few shoots with some balsamic vinegar.

Chocolate – Add a smidgen to stews or chillis for a dark cocoa kick.

Oysters –

Great with garlic butter, Tabasco or a white wine sauce!

Saffron – Said to heighten passion and sensuality – can’t be a bad thing!

Ginseng –

Begin the evening with a revitalising, energising tea. // february 2011

With any celebration, high expectations and overreaching endeavours can render things anticlimactic. The good news is: the recipe for an unforgettable time with your partner isn’t half as hard to follow as that unpronounceable French dish you found online and spent a week trying to gather the ingredients for.

Sensual Essentials

the recipe for romance


Great expectations Yes, the world is telling you to do something spectacular, but it’s important not to focus on all that. It doesn’t matter what you did last year, whether you’re a culinary novice or that your partner has been dropping hints about a hotspot that’s fully booked until 2012. What’s more important is simply finding a way to sit back and enjoy yourself.

"Valentine's Day is an occasion to relax and indulge simple pleasures together."

If you opted for a cosy home affair and spent time planning your menu, even the slightest bit of research will have likely led you towards aphrodisiacs. Taking their name from Aphrodite, the Greek goddess of sexuality and love, these much-lauded magical foodstuffs are toted as the ultimate mood enhancers and ideal Valentine’s material. Oysters, chocolates, asparagus and avocados are just a few of their number, but do they work?

Truthfully, no. The vast majority have acquired stimulant status simply because of a resemblance to naughty body parts or a tenuous relation to fertility. With no scientific evidence to suggest anything as minor as even an increased heart rate, dispelling the myth doesn’t necessarily doom the day’s passion. Instead, bring things back to your relationship, familiar favourites with a twist of something new are sure to please. If the thought of a chemical kick has you intrigued, focus instead on endorphins – the body’s natural high. It’s the ultimate cliché, but chocolates kick the brain into an endorphin frenzy, promoting relaxation and smiles all round, as do fiery foods like hot peppers, radishes and wasabi. Couple them with candlelight, a few bubbles and an intimate meal for a Valentine vignette that’ll put Aphrodite to shame.

Keep it simple You know your partner’s tastes and you know your own - Valentine’s Day doesn’t change a thing so don’t feel obliged to try something totally alien. It’s an occasion to relax and appreciate the things that you share throughout

15 the recipe for romance

the year, to indulge simple pleasures together. Whether those are ice cream, chocolate, cheese or junk food, don’t try too hard to do something exceptional, instead try exceptionally hard to enjoy familiar favourites together. Valentine’s Day should be nothing more than a magnificent celebration of the things you love to share all year round, just with twice as many calories as usual.

Menu for

Why Aphrodisiacs Work By chef Eleanor Brackleberry

I tour the world giving cooking lessons and when it comes to Valentine’s Day I always urge people to share oysters and use asparagus and avocado in their recipes, highlighting how sensual all these foods are and detailing their heady effects. In this case, the science isn’t the most important part. In using these ingredients, people feel sexier, boosting their confidence and their libido with it. It might be all in the mind, but once the mind is taken care of, the body will follow with aplomb! Everyone deserves the chance to feel sexy and I see Valentine’s Day as the perfect time to work my magic. // february 2011

For a simple and sensual dinner for two, turn to page 22 where we begin our Valentine’s Day recipes, specially prepared by chef extraordinaire Luis Porras.

Food for Thought

food war




Beautifully packaged, full of enticing little items and richly diverse; a box of chocolates never fails to impress. Whilst tastes differ and variations are limitless, the Foodie team tried three of this year’s best. LA MAISON DU CHOCOLAT ($270) The French home of chocolate in Hong Kong are bold with their offerings; from an intoxicatingly rich chocolate liqueur to a dark bitter orange the textures are great, consistencies rich and the vibrant packaging smacks of Valentine's.

THE PENINSULA ($390) Outstanding presentation and the creamiest chocolates you’ll ever taste, through clinical attention to detail each mouthful brings a sensory overload. From the light crispy honeycomb to moist raspberry crèmes, these chocolates are probably too good to give away. FOODIE RATING

The w inner is The Penins ula!


FOODIE RATING // february 2011

JEAN-PAUL HÉVIN ($280) An unorthodox move, Hévin have entombed their chocolates in a solid, devilishly good slab of dark chocolate. Flourishes of colour and floral tones provide variety and the packaging is an understated, classy marvel. Dark delights for those with a bittersweet tooth.

healthy living



slimline By Nadine Rowe

Healthy alternatives to fat-filled Valentine’s gifts. Chocolates and Valentine's Day go hand in hand, but here are a few alternatives that are healthier for your loved one.

1 2 3

Cupid’s cupcakes Cupcakes are a wonderful sweet treat or gift as they are the perfect size: big enough to give you a fix of something sweet and delicious but not large enough to be considered an over indulgence. Check local cupcake stockists for special Valentine’s Day creations.

Chocolate-dipped strawberries These are super simple to make and absolutely delicious. Simply melt some chocolate and dip strawberries, then rest on a sheet of wax paper allowing the chocolate to set.

Flowers never fail Gifts don’t have to be edible. A bunch of flowers is always a winner and a gift that will usually last much longer than a box of chocolates!


Meringues and berries Made from egg white and sugar, meringues contain no fat and a small meringue has only 80 calories. Splash some peach schnapps over a mix of fresh berries and chill in the fridge. Serve meringues with a small dollop of cream or yoghurt with berries on the side for a lovingly created treat.

foodie guru

foodie guru


Your culinary questions conquered.

All this Year of the Rabbit talk has got me hankering for a bite of the tiny hoppers. Can you get rabbit meat in HK? Bradley Kidneys, Sheung Wan

Bradley, you monster, you’re in luck! These whitemeat mammals can be found in the freezer departments of most international supermarkets. Bunny meat is high in protein and lower in fat than chicken, turkey, beef and pork.


Bite-sized morsels

Nadine Rowe is a UK registered dietitian based in Hong Kong and founder of ‘Optimal Nutrition – nutrition and dietetic services for optimal health and performance’ ( She is passionate about food and nutrition and helping people achieve optimal nutrition and wellbeing.

Easter Wu, Tin Hau

Make sure you have breakfast and lunch and refuel with a snack around 4pm. Mixed fruit with yoghurt and nuts, a banana with peanut butter or a granola bar should give you energy without making you feel bloated and sluggish. Good luck and keep at it!

Do you need... help with a cooking, food and drink conundrum? Send your questions to // february 2011

Make cookies, truffles, flapjacks etc. into small bite sized morsels. Get creative and sculpt some hearts or letters and present them in a small giftbox. By making smaller portions it's easier to control how much of these sweet treats you eat.

My new year's resolution is to get fit. When I go to the gym after work I feel faint after 20 minutes. I’ve tried eating dinner before working out but that just makes me full. What to do?



Recipe Special:

Dinner foR

Keep it simple and intimate this Valentine’s Day with our specially prepared menu for two. Chef Luis Porras has created this set exclusively for Foodie readers, keeping simple pleasures in mind, reducing stress in the kitchen and capitalising on enjoyment and love. “Sometimes when you have really fresh ingredients the simple recipes are the best,” says Luis. Treat yourself and your loved one to quality ingredients for maximum enjoyment, not just for Valentine’s Day but any special occasion. “When you are trying to impress, stick to the basics and it will come out the best,” says Luis.

Bon appetit!

21 recipes

Romantic meal for



Recipe by Luis Porras

Luis is a native Mexican chef and a globetrotting food fanatic. He is the Vice President of the Mexican Chamber of Commerce in China and runs Fluid Kitchen, an F&B consultancy that creates innovative concepts, revitalises existing brands and enhances dining experiences.


+ 1 small bunch coriander, chopped + 6 olives, pitted and sliced + Âź cup extra virgin olive oil + salt to taste

METHOD 1 Cut salmon fillet into small cubes and chop all the vegetables. 2 In a bowl, add salmon and lime juice, stir and set aside for 10 minutes. 3 Add rest of ingredients, season with salt. 4 Serve chilled in a Martini glass with your favourite crackers. // february 2011

INGREDIENTS + 200g salmon fillet, fresh + 3 limes, seedless (Mexican or Australian) + 1 tomato, chopped + 1 small bunch spring onion, chopped

22 recipes

main course


Romantic meal for

VEAL ESCALOPES Recipe by Luis Porras

PREPARATION TIME 40 minutes INGREDIENTS + 4 veal escalopes, mid-size + ½ cup flour + ½ cup breadcrumbs + ¼ cup Parmesan cheese, grated and mixed with breadcrumbs

Serve with a wedge of lemon, accompanied by green salad or roast potatoes.

+ 2 eggs, beaten + salt and black pepper to taste + butter and olive oil for frying + lemon wedges

METHOD 1 Place 3 bowls side by side in this order: one for flour, one for the egg, one for breadcrumbs and Parmesan. 2 Season escalopes with salt and pepper. One by one, coat with flour, then egg, then breadcrumbs and set aside. Repeat then refrigerate. 3 Heat pan to medium heat, add a little olive oil and a teaspoon of butter then fry each escalope until golden. Drain excess fat on a paper towel.



Romantic meal for




Recipe by Luis Porras

PREPARATION TIME 1 hour INGREDIENTS + 100g ladyfinger biscuits + 250g mascarpone cream cheese + 100g white chocolate + 2 egg yolks

+ ½ cup sugar + 1 cup frozen raspberries + mixed berries, fresh + flat-bottom glass bowl, mid-sized

METHOD 1 In a food processor, purĂŠe frozen raspberries, strain into a bowl and set aside.

3 In a small pot, melt white chocolate over a very low heat. 4 Slowly add lukewarm chocolate into mascarpone mixture until creamy and set aside. 5 Soak each ladyfinger in raspberry puree and place at bottom of the glass bowl until one layer is completed. Then add half of mascarpone mixture, spreading evenly. 6 Repeat another layer of ladyfingers, then add the rest of mascarpone mixture. Cover and refrigerate for 1 hour. Decorate with mixed berries before serving. // february 2011

2 In another mixing bowl, add egg yolk and sugar and at high speed, mix until pale and creamy, then add mascarpone until incorporated.




Recipe by Luis Porras

SERVES PREPARATION TIME 15 minutes INGREDIENTS + 1 onion bagel, halved and toasted + 3 slices of chorizo sausage, fried + 2 eggs

+ 1 tsp butter + 1 tsp cream + salt to taste

Add a crisp finish with spring onion garnish.

METHOD 1 In a small bowl, mix 2 eggs with cream and salt. 2 In a small non-stick frying pan, heat butter, add egg mixture, and cook slowly until creamy. 3 Pour scrambled eggs over toasted bagel, top with fried chorizo and enjoy!



Recipe by Luis Porras

Pecorino Romano is made from sheep’s milk!


+ olive oil + salt and black pepper to taste + chilli flakes to taste

METHOD 1 In a large pot, boil water with salt and a dash of olive oil. 2 Cook broccoli until tender then remove. Add pasta and cook until al dente. 3 In a large frying pan, add olive oil, garlic and cooked broccoli. Slowly stir until a thick paste forms. Season with salt, black pepper and chili flakes. 4 Add cooked, drained pasta, then Pecorino Romano cheese. Stir well and serve hot. // february 2011

INGREDIENTS + 500g orecchiette pasta + 2 large broccoli heads, cut into small florets + 3 garlic cloves, finely chopped + ½ cup Pecorino Romano cheese, grated





Pasta Matriciana Recipe by Gianni Caprioli

Gianni is Isola’s executive chef and now also heads up the new casual dining venue Bene Italian.

SERVES x4 PREPARATION TIME 20 minutes INGREDIENTS + pasta of your choice + 1 onion + pancetta ham

+ Pecorino cheese + white wine + 1 can tomatoes

Substitute canned tomatoes for off-the-vine for a fresher taste.

METHOD 1 Choose your pasta – macaroni, dry spaghetti or fresh strips of pasta will work well for this dish. 2 Finely chop an onion and leave it for a while in olive oil. 3 Add pancetta ham to the pan. 4 Next comes a splash of white wine. 5 Add canned or fresh tomatoes to the mix. 6 While the sauce cooks for 10 minutes cook your pasta as normal in boiling water. 7 Once the pasta is cooked drain and add the sauce. 8 Finally, sprinkle with Pecorino or Parmigiano cheese.


Lamb Shanks



Recipe by

SERVES PREPARATION TIME 20 minutes INGREDIENTS + 1 tbsp olive oil + 2 lamb shanks + 1 medium onion, thinly sliced + 2 medium carrots, finely chopped + 2 trimmed celery stalks, thinly sliced + 2 cloves of garlic, crushed

+ ½ cup (125ml) dry red wine + 1 ¾ cups (430ml) beef stock + 2 medium tomatoes, coarsely chopped + 1 large can chopped tomatoes + 2 tbsp tomato paste + 4 sprigs fresh thyme

2 Cook onion, carrot, celery and garlic in same pan, stirring until celery softens. 3 Return lamb to pan with wine, stock, fresh and un-drained tomatoes, paste and thyme; bring to the boil. 4 Reduce heat; simmer while covered for 1 hour, stirring occasionally. 5 Uncover; simmer about 1 hour or until lamb is tender. 6 Season to taste.

+ 1 packet lamb shanks + 1 bunch thyme + 1 packet of onions + 1 packet of round tomatoes + 1 packet of carrots Meat Hotline: 8135 1394 Email: customer-service@ Website: // february 2011

METHOD 1 Heat oil in large saucepan; cook lamb until browned. Remove from pan.


dinner and a movie


DINNER & A MOVIE brokeback mountain (2005) Much more than a cowboy romp, Brokeback Mountain is an exceptionally powerful, stirring drama. Following the relationship of Ennis Del Mar (Heath Ledger) and Jack Twist (Jake Gyllenhaal) as they meet and spend a summer sheepherding together, Ang Lee’s unorthodox 2005 feature garnered plenty of attention for reasons both good and bad. Immersive and utterly heart-wrenching at times, Ledger and Gyllenhaal’s outstanding performances are guaranteed to leave a lasting impression. It’s intense and challenging to watch, but that’s ultimately what makes it necessary viewing. A daring, affecting and unforgettable film, Brokeback is a great accompaniment to any quiet night in.

Cowboy Stew Get a taste of 'The Old West' with this campfire classic. SERVES PREPARATION TIME 25 minutes INGREDIENTS + ½ pound minced beef + 3 rashers of smoked bacon cut into small pieces + 1 onion, chopped + 1 red pepper + 1 can peeled and diced tomatoes, drained + 1 medium baking potato, peeled and diced + ½ can kidney beans + 1 sliced green chilli + 2 tsp ground cumin + salt and pepper to taste + 1 clove garlic, finely chopped + 1 cup of rice + water (add when required)

METHOD 1 Gently sauté the chopped onions with a little sugar on a medium heat until golden. 2 Add the ground beef and bacon and allow to cook for a few minutes. 3 Add everything else and keep the heat medium, adding water to cover everything. 4 As it reduces, keep adding a little water at a time to boil the rice. 5 Add salt and pepper to taste, add spices to taste and serve over rice with sour cream or a side salad.

Cowboy stew is quick to make on the spot but infinitely better when rested. For flavour-packed results make it in the morning or a day before consuming!


tried and tipsy



by Hong Kong Hep Chick

Why go? It’s a beautifully designed, funky yet cozy new Robatayaki bar in SoHo specialising in Japanese liquor-based cocktails and food from the inviting Robata grill (quality ingredients + charcoal fire = good). Waltzing between

La Piola Why go now? First new proper bar (not club!) on Lyndhurst Terrace... we suspect this street will be the next up and coming area for wining and dining. Best for: A drink and tapas before heading out to dinner. Not for: Girlie cocktails and lounging – the seating isn’t overly cosy. Who drinks there? Men...the ratio was basically three guys to one girl. What’s the tipple of choice? Italian wine or the inventive cocktails. We recommend: The Tokyo Déjà Vu: cucumber, a splash of wasabi (we asked the lovely bartender for an extra hit), homemade vanilla sugar, Havana three year old rum, pineapple juice and apple juice. It’s refreshing with a serious kick. Why is it different? It’s more low key than LKF or SoHo but in a great location... we love the ground floor bar and first floor restaurant concept. La Piola 8 Lyndhurst Terrace, Central. T 2851 2281

Best for: A casual after work place for drinks and sharing food with friends. Not for: Large groups… our party of six miraculously fitted into a booth for four. Who drinks there? SoHo's escalatorlining regulars. What’s the tipple of choice? The original Sake, Shochu and Awamori based cocktails go down almost too easily. We recommend: Passion de Sake (sake, passion fruit puree, cranberry juice, sirop de gomme), Office Girl Lar and Salary Man. Why is it different? The décor and music is definitely more sophisticated that the usual SoHo establishments and the lofty ceiling adds that big city feel. Sakesan 18 Shelley Street, SoHo. T 2525 1660

hotspots and hidden hangouts, our Hong Kong Hep Chick blends social circles in search of the city’s best nocturnal happenings.

eating my words


There should be a curriculum for eating. It'd be a hassle to implement and may take several decades to iron out all the kinks, but our children would be better off for it. Graciously, they’d look back at us and think the same thing we do observing our primordial forefathers: Isn’t progress fantastic? There’s an often-spouted argument to my suggestion of standardised table manners, one that, being the repetitive sort in conversation, I’ve become intimately familiar with. The wording varies here and there, but the general notion is that one should strive for tolerance, particularly when international, unfamiliar customs are concerned. I respect the suggestion.

eating my words with benjamin hall

yapping mouths spitting partially chewed cartilage.

“An obliterated carcass falling from his gaping maw.”

This isn’t a racial slur either; a high-ranking offender to all things couth has journeyed to my current place of domicile from the bosom of my own country. Bringing with him the habit of eating with his mouth open, when questioned – with self-defeating awkwardness about the nature of the sound

his response was nothing more than a despondent ‘I’m just enjoying my food’. No sir, you aren’t just enjoying your food. The problem with loud eaters is the details. It’s an incredibly detailed sound - pitch perfect gnashing, gnawing and salivation, a cacophony of mastication carried out at 125 decibels. And what can I possibly say to alleviate this suffering? Not a thing. Until the academic world opts to fund what is essentially a finishing school for generation Z. That’ll be a fine day.

What I don’t respect is a man with rice stuck to his cheeks and an obliterated carcass falling from his gaping maw. How’d the rice get there, pal? No one knows, and, why the graveyard beside your bowl? It’s just where that stuff goes. The ‘done thing’ doesn’t really cut it if you ask me. Table manners may well take varying guises the world over, but there’s no need for laziness and

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.

Foodie Issue 19 - February 2011  
Foodie Issue 19 - February 2011  

Hong Kong's guide to good taste.