Page 1

Japan’s Route 66

A foodie's trip around Niseko

Easy meals

Weeknight whip ups for one

miso hungry

Delve into Japanese cuisine in all its forms

issue 34 // may 2012


foodie panel Food-loving folk who've helped us this month. Kimijima Yukio

turning japanese

Sushi Ta-ke’s expert sushi chef slices up his sushi secrets, p.28 Masakuzu Ushio Inakaya’s head chef describes the art of open hearth cooking, p.28 Barry Yen and Tina Chan A family’s foodie

The Land of Cherry Blossoms has long had a hold over Hong Kong’s collective palate, so we decided to dedicate much of this issue to its winsome cuisine. From discovering the secrets of teppanyaki, robatayaki and kaiseki, to what makes a great sushi chef, we even dive into the ocean deep to unroot the purported health benefits of seaweed. We also have big, big news on the Foodie front: our website is finally ready! For easy access to all our recipes, features, reviews, news and plenty of web exclusive content on everything and anything food, head over to to start eating first with your eyes!

adventure through Hokkaido’s Niseko region, p. 24 Cruz Macalister Our guest columnist dishes on why she likes

Alicia Walker, Editor.

the simple food in

disc o sec ver t he r rob ets o f ata ya k i, p.38

life, p.48

Publisher Simon Squibb. Editor Alicia Walker. Deputy Editor Jeanne Cheung. Creative Director Helen Griffiths. Designer Evy Cheung. Photographer Fred Lam. Contributors Jen Paolini, Cruz Macalister. Business Development Manager Maddy Persuitti. Published by Foodie Group, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Teams Printing Co., Ltd., T 3428 3837. u res To organise an event, an eDM/digital campaign or magazine advertising, dve nt in the a ily m a get in touch with our business development manager Maddy Persuitti. f of a 4 .2 p , o, T 2721 2787, F 2540 8390 nisek Foodie is published monthly, 12 times a year. The contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. The publisher and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or references. Foodie and the Foodie magazine logo are trademarks of Foodie Group Limited. All rights reserved.

Become our fan on Facebook for news, prizes and up to the minute HK dining tips Follow us on Twitter @foodiehk designed by // may 2012

st late the ew on n s nd new a nts a r 2 ta u .1 s p e , r us men





What I Ate Today George Reisch, fifth generation brewmaster pours his heart out


A Foodie World Our long-awaited website is ready! It's


Food War Hungry for hummus? We pit four against each other to find the chickpea champion


Japan’s Route 66 Tina Chan and Barry Yen take a culinary trip around Niseko

Easy Weeknight Meals for One Make it simple on yourself after a long day

cover story

Miso Hungry Delve into Japanese cuisine in all its forms

Did you know…

On average it takes seven to ten years of intensive training to become a fugu (the deadly delicacy blowfish) chef.

Japanese no-no Never pass food from your chopsticks directly to someone else’s chopsticks. This act parallels the passing of cremated bones at a Japanese funeral. // may 2012




for starters

for starters All the foodie happenings for the month of May


Summer Sweets La Maison du Chocolat take a trip to the seaside of Brittany for their latest chocolate offering. Caramel with salted butter, compote of apple tartin, Breton sablé cookies and crispy crepe croustillant promise to sail your taste buds straight into the chocolate sea.

Health café

To celebrate Her Majesty’s sixty year reign, the Clipper Lounge at the Mandarin Oriental will be offering a Royal Afternoon Tea featuring Coronation Chicken and Poached Scottish Salmon Sandwiches; Mini Yorkshire Pudding, Roast Beef, Horseradish and Watercress, and Mini Organic Pork Pies. Victoria Sponge and Battenberg Cake, Mini Cherry Trifles, along with scones and clotted cream make up the quintessentially British menu. Prices start from $288.

caffè HABIT has opened a new location in CITIC Tower with a new menu of healthy eats and veggie options to accompany their home roasted organic coffee. Light soups, fresh salads, bran muffins and whole wheat breads are on offer for a lunch option that’s kind to the waistline. 1 Tim Mei Avenue, Central

Joie de vivre Happy Valley Racecourse will be going all French this month with two très magnifique nights at the races. Sample the subtle charms of French wines and cuisines at the trackside kiosks while enjoying the fast-paced action on the track. There is also a chance to win from more than just the horses with Le French May performance tickets and other prizes up for grabs. Put on your beret and head to the races on Wednesday, May 2nd and 9th. 04

for starters

Blue Butcher Opening this month is a look back to 1920’s NYC. Boasting Hong Kong’s only walk-in, salt bricked dry aging room and supporting local organic farms, Blue Butcher offers big cuts of tasty in-house hung, aged and prepared meats with prohibition-themed cocktails, infused liquors and bitters and cool antique railway décor. 108 Hollywood Road, Central 2613 9286

Happy Hangover Celebrity-favoured hangover prevention drink NOHO is now on sale in HK. This little beverage purports to ‘pre-plenish’ the vital nutrients in the body that are lost during alcohol consumption. Labelled the drink before the drink, if it promises to get rid of a post-party bad head, we’ll certainly give it a shot.

Great food for a great cause Heep Hong Society and the Great Chefs working group present the 21st Annual ‘Great Chefs of Hong Kong’ event, on Monday, 21 May 2012 at the Grand Hyatt Hong Kong. 26 local, award-winning chefs along with Heep Hong Society’s little beneficiaries (children with special needs) are united for this mouth-watering charity culinary extravaganza. Order your tickets from

Fly high with Heston // may 2012

No more tasteless plane food for those Blighty-bound; in honour of the London Olympics, British Airways has had their summer menu designed by renowned chef Heston Blumenthal. Inspired by the airline’s menus in 1948, which was the last time that London hosted the Olympics, the new menu will be available on all long-haul flights out of Heathrow, including to Hong Kong. Look forward to ‘Rillette of mackerel dressed on a pickled cucumber carpaccio with sour dough croutes’ and ‘Fish pie using sustainable sourced hake, dressed with parmesan pomme puree and a warm tartare sauce’ ‘Potted braised beef with a potato and horseradish topping, served with hispy cabbage, baby carrots and roasted shallots with a rich jus’. Sounds like some pretty high brow eats.



what's on this month in and around our favourite lifestyle districts LKF | Event | Wine Tasting A TASTE OF LKF Well known for its vibrant bars, heaving clubs and renowned nightlife scene, Lan Kwai Fong also boasts some of Hong Kong’s top restaurants and most sought after and exclusive tables. For those who have yet to stumble upon their perfect pairing, here is a chance to spend an afternoon sampling expertly chosen combos in the heart of Hong Kong’s most thriving restaurants district – Lan Kwai Fong. Ten of the most hunger-inducing restaurants in the Lan Kwai Fong area are joining hands to showcase their signature dishes and wine selections.

Participating restaurants include Wooloomooloo, IndoChine, Robata Zawazawa, Di Vino, and LUX amongst others. Aside from the pleasure of sipping and sampling mouth-watering food and wine, wine experts and restaurateurs stationed at the venues will cut through the jargon and explain the intricacies of the flavours and their suitability for pairing. This is a golden opportunity to dig a little deeper into the area's rich culinary tapestry and spend a leisurely afternoon discovering first-class food and wine pairings. Check out all the booking information below and be fast with the mouse, tickets are selling out faster than we can say Lan Kwai Fong!

EVENT DETAILS What: ‘A Taste of LKF’ When: Saturday, 12th May, 2-7pm Cost: American Express cardmembers can enjoy a special price of $350. Regular price is $400 for other payment methods. Each ticket includes 16 tokens, each with a face value of $25


How: Tickets may be purchased online via Quantity: Tickets are limited to 300 only Participating Restaurants: Casa Lisboa, Di Vino, iL Posto 97, IndoChine, La Perouse, LUX, N.C. Grill, Robata Zawazawa, The Flying Winemaker, Wooloomooloo



Subscribe to our monthly e-newsletter, become our fan on Facebook and follow us on Twitter to stay updated.


SoHo | Articles | News Flash Staunton’s Wine Bar + Café 15 years and counting... Staunton's Wine Bar and Grill 10-12 Staunton Street, SoHo

LKF | Articles | Interviews Play presents Paul Van Dyk PLAY, 1/F, On Hing Building, 1 On Hing Terrace, Lan Kwai Fong

Voted 'best people watching spot' in Hong Kong, the iconic venue on the corner of Staunton Street re-launched recently with a fresh new look and redesigned interior. Diners can now enjoy a new menu featuring 2-course lunch sets priced from HK$88, and new signature bar snacks including Chorizo Lollipops HK$48 and Pigs in blankets $78.

Paul Van Dyk is ranked amongst the best of every Top DJ list in the world. We caught up with him ahead of his next HK appearance.

SoHo | Events | Art Gallery Sundaram Tagore Gallery presents Annie Leibovitz Sundaram Tagore Gallery G/F-1/F, 57-59 Hollywood Road, SoHo

Thursday, 10th May, 2012 7pm to Sunday, 17th June, 2012 - 7pm

What can we expect from your performance at PLAY? I can never really say what it will be like. One the one hand, I have a very clear idea about my sound and the music I like to bring across, but it’s always down to my interaction with the audience. How are you feeling about playing at a more modestly-sized venue like PLAY? How big the audience is doesn’t make a big difference. A smaller, intimate setting gives you different feedback than 20,000 people. I’m really looking forward to it. For the full interview and event details logon to Catch Paul Van Dyk at Play on Thursday, 10th May, 2012


Check out the websites for a full directory of businesses in LKF and SoHo and the latest deals, events and news // may 2012

David Byrne, Los Angeles, 1986, archival pigment print, 40 x 60 inches, by Annie Leibovitz

Sundaram Tagore Gallery proudly presents a collection of photographs by the famed American photographer Annie Leibovitz. She has photographed musicians, actors, and writers since the early 1970s, and many of her most iconic prints will be displayed at this SoHo exhibition.

You’ve been to Hong Kong several times, what do you like about the city? It’s such a melting pot of cultures and influences, contrasts and places and sights you just can’t find anywhere else.


foodie online

Where is your favourite food destination?

Ale Wilkinson I taly! The bread, the cheese, the meat, the PASTA! I love how each region has its own take on Italian cuisine, each just as delicious as the next, so there’s no way you could ever get bored. I had the pleasure of living in Parma a few years ago and every day was an incredible eating adventure. Jason Tse For me, it’s got to be Bangkok where I can indulge myself with great food and at the same time let the warmth of the sun embrace me all year round. The abundance of amazing yet affordable cuisine is reason why I frequent this city. Michelle Ng

Italy is my favourite European destination and I'll admit, I could happily eat pasta and gelato everyday. I had the best Spaghetti Vongole in the Amalfi Coast, Milan was home to a stunning Pesto Genovese and an incredible lemon sorbet, Florence had the most seriously addictive nocciola gelato and I had the perfect gnocchi in Rome. Italy is my foodie heaven!

Sharon Maloney I t would be a toss up between Singapore or Spain. I love street food as I feel it gives a better idea to the real culture and history, the flavour, if you will, of a place. Singapore is such a melting pot, with Nonya, Malay, Indian and Chinese cuisines. The street food is fresh, phenomenal and cheap. Likewise with Spain, the pintxos of Galicia, the seafood of Barcelona, even just the memory of it makes me dribble with nostalgia! Michelle Ng shares her secret recipe:

Banana bread Serves 6-8 Prep time: 5 minutes Baking time: 1 hour Ingredients: + 3 or 4 ripe medium-sized bananas, mashed + cup melted butter + 1 cup brown sugar (can easily reduce to 3/4 cup) + 1 egg, beaten + 1 teaspoon vanilla + 1 teaspoon baking soda + pinch of salt + 1 ½ cups all-purpose flour 08

Method: 1 Preheat the oven to 175°C 2 In a large mixing bowl, mix butter into mashed bananas with a wooden spoon. 3 Mix in the sugar, egg, and vanilla. 4 Sprinkle the baking soda and salt over the mixture and mix in. Then add flour and mix. 5 Pour mixture into a buttered 4x8 loaf pan. 6 Bake for 1 hour. Prick with a toothpick to ensure comes out clean. 7 Cool on a rack. Remove from pan and slice to serve.

sweet tweets

Sweet Tweets Funny food talk on Twitter we giggled over this month


Massively obvious tweet, but I love

the way food takes you from cold and miserable to warm and content. @autocorrects

Watching someone eat the piece of food you mentally claimed.


If a restaurant offered you free

food for life in exchange for getting a tattoo of the restaurant, would you do it? @anjeanettec


Thank you Top Chef,

Life is a constant battle between my love of food & not wanting to get fat.

for teaching me the word


It will be perfect to use next time I want to send

back my food at Applebees.


Rule one: Never, NEVER, try and



Offering someone food and secretly hoping they don't accept it.

Food is my only love for

right now‌

Eating healthy is probably one of the hardest

things to do

on earth‌



Follow us on Twitter and become a fan on Facebook for exclusive offers, heaps of dining tips and regular giveaways. Twitter: @foodiehk Facebook: // may 2012

take my food away from me, or try to stop me eating it. Things will get gory.



foodie club

savour the flavour

swirl, sprinkle and

May’s Foodie Club member’s event the original flavour that’s perfect for piling high with toppings; you’ll try them all. Then we’ll head back into the kitchen for a behind-the-scenes look at how the perfect twirl is achieved. After a quick lesson we’ll each get to top our yogurt before it’s photographed for the competition to see whose combination and design will be crowned Foodie’s Favourite Froyo. Then for the next month, Red Mango will feature your winning creation for other yogurt connoisseurs to enjoy. So come join us for an afternoon of decorating, creating and most importantly froyo tasting! Guess what the next event Foodie Club’s froyoing? That’s right people, Red Mango, the beloved internationally-renowned frozen yogurt makers have arrived in Hong Kong and we fully intend to celebrate it with our Foodie Club members by feeding them full of free frozen yogurt! Oh, and that’s not all, the dessert gurus at Red Mango will be showing us how to achieve that iconic swirl and there will be a decorating competition for the most deliciously innovative topping design and froyo combo. When? 12pm to 3pm, Saturday, May 19th, 2012. Where? Red Mango, 71 Wellington Street, Central

Price: It’s FREE!

What? Sample each of Red Mango’s flavours from the delicate taste of the chocolate, the tangy bite of the raspberry, to the exotic escape of mango and

How do I sign up? Email your full name and contact number to with the subject “Swirl, Sprinkle, Savour”.

In cooperation with: Sign up to begin enjoying the benefits today!


Foodie Deals For a list of all the current deals and to sign up to Foodie Club, go to www.afoodieworld. com/club and start reaping the rewards!

what i ate today

day What I Ate To in Hong Kong, we Belgian Beer Gala After attending the h, a fifth generation h George F. Reisc us enjoyed a tipple wit beer. George tells man who knows his a d an er ast wm bre er: about his love of lag

tion brewer in the being a fifth genera I am very proud of followed into the of my children have first Reisch family. Two n Reisch’s. It is my as sixth generatio e brewery to work lov George F. ryone to fall in my goal is for eve r. I time visiting HK and bee of e lov t pas a le first time or rekind Reisch with beer for the elf! not speak for its r because beer can bee the for eak sp ats and in beer, marinate me ssings I boil pastas and rice r. bee h wit k vinaigrette salad dre coo ate I love to with beer, and cre s ble eta veg am ste cooking, fish in beer before natural! so all is with beer. It fullest: Always amber nectar to its s for enjoying the tip ple sim w fe glass to release a t the George pours ou down the center of r bee the ur Po . e short a nice clean glass the beer clarity, tak pour the beer into foam, the beer color, the at ok Lo . r ion ove your tongue mouth and swirl it the excess carbonat e a taste in your tak , ma aro r to know bee is the way to get delicate sniffs of the aftertastes. That the te no , ing hal humble ex gently one rule….”Beer is the and swallow while a food, remember h wit r pai to r is “the ing a bee of the food. Food a beer! When choos rwhelm the taste ove er nev st mu r The d”. The bee tasting experience. servant of the foo and enhancing the ng ati elev of se po ves the pur er every bite. queen” and beer ser ing a sip of beer aft food more by tak the oy enj can ple fact is that peo it, and coffee. What I ate today tead of water), fru (made with beer ins s ke nca Pa st: kfa Brea no Soup. eiser Creamy Jalape and a bowl of Budw ing ss dre te ret aig vin a beer Lunch: Salad with r reduction. uce made with a bee ak with a steak sa ste led gril ad, bre Supper: Beer I feel a bit hungry. en almonds whenever sev ly act ex eat the day? I like to Any snacks during // may 2012

with beer. cheesecake paired Dessert: A piece of


tried & tasted

tried &tasted new restaurants and special menus

Dickens Bar LG/F, The Excelsior, 281 Gloucester Road, Causeway Bay 2894 8888 How’s it look? Newly renovated Dickens Bar has tried for a different look from their previous traditional English pub décor with tall tables, dark wood and sleek leather chairs while maintaining their sports bar appeal with multiple televisions and a large central bar. If you want to watch the game in a classy joint, this is the place for you.

The menu: They’ve kept their famous curry buffet, which is impressively displayed in shiny copper pots that makes the bubbling sauces inside look (and taste) amazing. They’ve added a bunch of new items like the divine Cumberland sausage (imported from the UK) with mustard mash, the organic burger served with a giant fried egg on top, pork terrine in pastry and crispy duck on a bed of lentils. We recommend: Washing it all down with one of their new themed cocktails like the David Copperfield or A Tale of Two Cities. They also have over 80 types of beer and wine to choose from. Summed up: Stylish comfort food.


tried & tasted

Taco Chaca 1 Second Street, Sai Ying Pun 2525 2066

What is it? If the name didn’t give it away, they do tacos. It’s an American-Mex Taqueria to be exact. The food: A choice of carnitas (braised pork), chicken, Baja fish and beef soft tacos; we tried them all with hardly a word spoken as our mouths were busy concentrating on the awesome flavours. Creamy guacamole and chunky salsa accompanied the corn chips and you can wash it all down with a Corona or even a shot of Patrón should you be so inclined. The place: Hidden up in Sai Ying Pun, a short walk from Sheung Wan, this place is worth the trek. A simple hole-in-the-wall with a couple of tables, it’s a casual place that’s all about the food. Price: Two tacos for $40. Oh yeah! Final note: Our new favourite lunch spot. We’ll be back to try the quesadillas, burritos and enchiladas next.


The Luxe Manor, 39 Kimberley Road, TST 2522 9318 The scoop: FINDS are now offering high tea within the chic walls of their relocated Kowloonside restaurant. Why we like it: It’s a cooler, non-touristy venue for an afternoon with the ladies. Beautifully presented light bites, cool interior and Friendsreminiscent huge cups with Tea Forte infusions; this is modern high tea at its finest.

Price: $348 for an afternoon in heaven. The tea set is almost small enough to endeavour on your own or a great sharing size for two who just want a bite of everything. For an extra treat, imbibe with wine or a signature cocktail. // may 2012

Light bites: House-smoked salmon tartar, Camembert and black truffle, parma ham croissant and warm mushroom pastry make for sophisticated crudités before the herb cottage cheese scone with juicy sultanas for an ideal segue into the hazelnut and raspberry macaroons, Baileys cheesecake, toasted white chocolate parfait, banana-toffee pie and mini chocolate strawberry fondue.


tried & tasted

50’s Restaurant 5/F, 8 Lyndhurst Terrace, Central 2523 0238

What is it? We’re not exactly sure. 50’s Restaurant is something of a misnomer with a live band that plays Michael Jackson and a jukebox that plays 60’s and 70’s tunes with western food served Chinese style. Celebrity paraphernalia adorns the walls while strobe lights pulse overhead. Oh and there’s lots of white leather. The food: The confused new menu consisted of fishcakes, chicken wings, fish maw, risotto and pork chops with an apple crumble to finish. Nothing really went together and there was a rubbery quality to many of the dishes, but having said that, the pork chops were really very good.

Robata Zawazawa 41 Wyndham Street, Central 2536 9898

In a nutshell: Can you fit a crocodile in a nutshell? Well, this toothsome beast is what’s on the new menu at Robata Zawazawa, along with dragonfish, just in case you haven't had your full dose of different yet. Any good? Delicious. Although if you deep fry anything it's bound to taste good. The deep fried crocodile was succulent and tangy when paired with the spiced mayo and lime. The dragonfish (a variety of sturgeon) may be scary looking under the sea but it is tasty on the tongue when topped with wasabi and caviar. The thinly shaved crocodile shabu shabu was a light and entertaining hot pot of flavours that showed off the reptile’s versatility. Who knew? The décor: This is a Japanese joint that always does things differently. Known for their exotic flare and interesting cuisine, this tiny gem hangs over LKF on a hidden balcony that only those in the know will find. Decked out in embellished silk wallpaper and hanging lanterns, everyone sits at the bar and chats with the animated chefs as they prepare oceanic delights. Who should go? Those looking for a culinary adventure. Robata Zawazawa is more than just fun to say. 14

Where is it? Formerly located in LKF, they are now in the trendy tower that houses Blackbird, J.A.R. and La Piola. The best part: Envelopes on the table so you can pay $50 to get up and sing a song with the band. There are also slips for song requests and dedications so you can pop in for a drink and a laugh.

tried & tasted

Linguini Fini

The L Place,
139 Queen’s Road,
Central 2857 1333 fruit granola with a freshly baked pastry or scone, there is an option for every early craving. Did we mention the french toast with banana maple syrup? You can’t go wrong starting your day with dessert.

The skinny: Sticking with their homespun ethos, as much as possible is made in-house, from the pancetta and sausage to the strawberry jam, muffins and cakes lovingly made with primarily locallysourced ingredients.

Great for: Breakfast business to get your meetings out of the way first thing. Or pop by and grab one of their homemade muffins on the go, or take your appetite and tuck in to the Big Boy breakfast, either way, it’s a delicious way to start the day.

How is it? The ultimate remedy for mornings. Whether it’s the hearty Double Stack Breakfast Sandwich or the Eggs Benedict smothered in a delightfully zesty hollandaise or a light and healthy

Final note: It may sound like a minor detail, but we love that the coffee and tea are unlimited. From 7am-11am, every day of the week. // may 2012

What’s new: Breakfast! A good brekkie is hard to find in Central, but this all-encompassing menu looks to end the pursuit of what mum says is the most important meal of the day.


tried & tipsy

tried &tipsy

Sake to me Japan's most potent export is a drink only for the very cool. Here are three of HK's best watering holes for rice wine.

Sake Bar Ginn Oriental Sake 4C, Ho Lee Commercial Building, Bar Yu-Zen 38-44 D’Aguilar Street, LKF 2536 4355 Offering over 100 types of premium sake, this new-onthe-scene sake bar also serves up shochu, Japanese beers and whiskies along with tapas style Japanese snacks so the sake doesn’t go straight to your head. Four different tasting flights are available so you can learn more about the unique properties of these ever-popular rice wines along with a certified sake sommelier to guide you through the experience.


21/F, Circle Plaza, 499 Hennessy Road, Causeway Bay 2893 6120 With rich wooden furnishings, ambient lighting and sharplydressed waiters, this charming Japanese bar steps you back in time for an authentic sake experience. Lounge on cushions while sipping a light masumi plum sake while sheer cotton draperies engulf you in an intimate bubble. For an easy start to the night, try their fresh fruity cocktails, but do move on to something stronger tasting; like their recommendation of sweet potato shochu, which bursts with a variety of flavours. Oriental Sake Bar Yu-Zen’s quality range of sake, hidden location and exclusive hours make for the ultimate sake experience.

Sakesan 18 Shelley Street, SoHo 2525 1660 Offering a wide range of different sake grades from the Masumi Karakuchi Gold Seishu that’s served hot, and the light and fruity Junmai-shu and Ginjo-shu to the complex and very fragrant Daiginjo-shu; these guys know their sake. The staff here undergo weekly training to expand their sake knowledge and also do a large range of cocktails made with classic Japanese ingredients. This makes for an easy stop in the heart of Soho to enjoy a Japanese tipple.

it's live! We know you’ve been waiting a really long time, but it’s finally happening - Foodie’s long-awaited website is now live! So, what will you find at

Well, for starters, you’ll be able to download food! That’s right, all you have to do is choose your meal online, hit download, and voila - delicious cuisine will start pouring straight out of the screen and into your waiting bellies. Plus there is a special scratch and sniff section on our website where you’ll be able to get your senses excited about the food that awaits you, and you can try out our tasting tab where you’ll be able to lick

your computer screen in order to get a discerning taste of what’s to come. That’s right, at you’ll be able to download food direct to your Mac or PC, taste before you buy, and smell what’s cooking in Foodie’s kitchen as well as much, much more! Now, get your finger on your mouse; you’re only a click away from food, glorious food!

to actually eating it and that’s the preparation and anticipation of tucking in!

Check us out at // may 2012

In all seriousness, you cannot actually download, taste or smell food online, that’s just silly. But what you will find are heaps of fresh restaurant reviews, delicious food features, delectable web exclusives, relishable Foodie news and mouthwatering recipes from Foodie’s in-house chef, bloggers and contributors, as well as absolutely anything and everything to do with, you guessed it, food! So although you may not be able to download it, we will provide you with the next best thing


Road erley Kimb

street view

d Roa von nar Car

Nathan Road

hau fook street

Did you break the bank shopping in Tsim Sha Tsui but still need to eat? Pop over to this little back street for a budget friendly bite.

Lane eron Cam

B1 Nathan Road


oad n R ero Cam

ue ven s A rey h p Hum

on rv na r a C

Hung Lee Restaurant 2A Hau Fook Street, TST 2721 6606

mom and Perfect for dining solo, this ee menu and pop joint boasts a large cong note are the quick service. Of particular -year egg flat rice noodle rolls, thousand d soymilk. tene swee ectly perf congee and place is But come early because this always packed!


Caterking Dim Sum 3 Hau Fook Street, TST 2722 6866

This is the stop for a casu al afternoon or evening bite. They have the traditional dim sum fare such as pork slices with chili sauce, chicken feet and spare ribs rice, and shao mai, and exten d to the more unconventional like fried salmon rolls. They also have a small dessert menu filled with fruit puddings.

d oa R

street view

t tree y S erle b im K

d Roa nville Gra

t tree k S Foo u a H


oad n R ero Cam

34-36 Granville Road, TST 3488 5677

If you are in a hurry and short on This cash, stop in for some cheap eats. s, takeaway has balls ranging from octopu seafood, fried oyster, shrimp, and . vegetable, as well as a few rice dishes with You can even get a Blue Girl to go less. your meal and all items are $50 or

ue ven t A Pra

H ar t

Av en ue Hart Avenue


, TST 9 Hau Fook Street 3568 2692

H8, 8 Hau Fook Street, TST 2721 0818

While queuing up, have a peek into the kitchen as the chef bomb astically prepares the homemade nood les. If noodles aren’t your thing, they also boast a large tempura menu , sashimi, and various rice dishes. // may 2012

pped right onto the You’ll think you ste at this seafood iland streets of Tha on some flavours Nom t. ran tau res heavy baked young a h wit of the beach seafood, or for the and rice t onu coc try the stir fried more adventurous, h all their prices Wit b. her i chil h wit frog a steal. it’s 0, $10 under

Japanese Noodles


word on the street

Who's your favourite celebrity chef?

Definitely Gordon Ramsey, he's outrageous! But I doubt he's a very good chef.

Maggie, American My favourite is Julia Child, she's so unintentionally funny in her videos, and I love how she makes being entertaining look so effortless.


Tom, Australian

Namit, Indian

Sanjeev Kapoor. His food just looks so good and he's one of the top chefs in India.

word on the street

Paula Deen, because she's everything that's funny about the south. She's just a silly lady who makes delicious, unhealthy food, and I'm a big fan of soul food.

Jason, American

Guy Fieri, from Diners, Drive-Ins, and Dives. He's an average guy like me, who features cheap home-style food. He's more relatable than any other celebrity chef.



Gordon Ramsey. He's far too entertaining. Easily the best personality of all of the food channels on television.

Tim, American // may 2012


food war

food WAR Battle of the beige

We taste-challenged four takeaway hummus dips to find the chickpea champion

Delphi ($41 for 170g) City’Super, IFC Mall, 1 Harbour View Street, Central 2234 7128

Chicken on the Run ($24 for approximately 200g) 1 Prince's Terrace, SoHo 2537 8285

This blend was made with olive oil and turned out not to contain any tahini, which contributed to its light cream colour and mild flavour. It had a smooth, whipped texture and was completely agreeable in every way. This one isn’t overly garlicky so is a very sociable option if you’re going to be in a room full of people who aren't eating hummus.

This local offering unfortunately tasted like something was missing. On its own it would have been fine enough but when pitted against the other contenders it fell a bit flat. Chickpea was the main flavour with a bit of chilli oil resting on top that wasn’t enough to detract from its overall blandness.




food war

Habibi ($52 for 250g) City’Super, IFC Mall, 1 Harbour View Street, Central 2234 7128 The smell popped out of this tub as soon as the lid was opened and its taste stood up to its entrance. There were a few whole chickpeas in the thick, lumpy mix, which made it feel pleasantly homemade. The flavour was full of garlic, lemon, tahini and a hint of pepper. A complex and overall better experience than the others, which were all much gentler on the palate, and much less exciting.

Chris’ ($30.50 for 200g) Great Food Hall, 2 Pacific Place, Queensway, Admiralty 2918 9986 This version was runnier than the rest and had a bit of a tang to it. At first it seemed a bit too salty but we liked it better the more we ate. It was creamy and classic but not astounding. Allin-all, a good, reliable option to sink some pita and veggies into. FOODIE RATING


the winner is,


Q: What's the right way to spell it? A: ‫صّمح‬ consistent spelling didn’t stick and instead it became hamos, hommos, hommus, houmous, hummos, hummous and humus. All of which are correct. So don’t worry about winning the spelling bee with it, just eat it. // may 2012

Every noticed that hummus is spelt differently on almost every pot in the supermarket? The reason for such variation is that the word is a transliteration of the Arabic word for chickpea ‫صّمح‬. When this tasty dip was Romanised, a


japan's route 66

japan's route 66 Tina Chan and Barry Yen took a culinary trip through Hokkaido’s Niseko region and found a host of gastronomic delights


japan's route 66

An increasing number of families have been heading to Niseko in recent winters for the abundant light dry snow and the fresh produce of Hokkaido. Incredible champagne powder coats the mountains from Christmas to Easter and the wonderful natural onsens provide welcome relief from the exertions on the slope. In search of good restaurants away from the well trodden selections where tourists frequent in the Hirafu and neighbouring Kutchan, we decided to explore a little further afield to find where the locals go.

Hanayoshi The next stop about 10 minutes up Route 66 is Hanayoshi, an excellent sushi restaurant. This is well frequented by the local town folk and some of those in the know from Hirafu. The signature seafood salad is super fresh with tuna, squid and scallop mixed amongst the greens and topped with a mountain of fine fried potato crisps. Contact: 80-2 Hondori Niseko-cho, Abuta-gun, Hokkaido. 0136-44-3444.

Tofu Our journey began at the Tofu Shop on Route 66 just outside of Makkari Village. The tofu is produced here to take advantage of the abundant natural spring water surfacing outside its door. There are dozens of varieties; tofu in blocks, tofu skins, tofu desserts and tofu drinks with flavours like chilli and sesame among others. There is also a tempting range of dairy desserts and sweets. Before deciding which variety to choose you can sample them at the generous tasting tables. Seafood at Hanayoshi

The natural spring water beneath the famed Mount Yotei (or mini-Fuji) also attracts numerous people sporting a kaleidoscope of containers to collect the free water. If you do not have a container you can buy one from the enterprising shop next door which also sells delicious sweet cantelopes and rockmelons in the green season. Contact: Aza Yashiro 215, Makkari-mura - Just outside Makkari Village. +(81) 0136-45-2736 (Yokouchi Tourist Farm)

Okonomiyaki Jyuu Heading further NW for about three minutes across a bright yellow bridge will bring you to Jyuu. If you have a youngster with a ravishing appetite from burning calories on the slopes or out golfing/fishing/biking in the summer - this is the place! The hearty savoury Japanese pancakes will sate growling stomachs. Simple décor in a casual environment - this joint is fun for cooking around the hotplates and “stuffing” it in. The food is already cooked but you and the kids will enjoy tossing it around and dividing up the servings. Wash it down with a cold beer, shochu, sake or fruit juice. *“Okonomi” means 'as you like it' in Japanese.

Huckleberry Farm Ristorante 89 Okonomiyaki

While many flock to Hokkaido for its large variety of fresh seafood, the highlight for us is the incredibly fresh and sweet tasting vegetables. We don’t know // may 2012

Contact: +(81) 0136 44 2336 Right on the corner of Route 66 and Route 343.


japan's route 66

Fresh produce from Huckleberry Farm

whether it’s because of the mineral rich soil, or its fresh spring water, even humble vegetables like iceberg lettuces and cabbages make us look at them with fresh eyes. It is almost shocking how fresh and crunchy they can be. Even though our eight-year old son does not normally like eating raw greens, we ended up fighting for the last bite of an iceberg lettuce salad. Spring is an especially great time to sample Hokkaido’s winter vegetables, whose sugar content have intensified after being buried under the snow over the winter season. Sweet corn and potatoes are famous Hokkaido produce. At the View Plaza farmers market – on Route 66 between Makkari and Niseko town - we were shocked to discover a whole eight kilogram bag of potatoes (size of a bag of cement) selling for only 680 Yen (about USD8.50). We were so tempted to lug the whole bag back to Hong Kong! During the summer time, local farmers sell some of their produce in unmanned roadside stands. One can easily drive by to have their pick of farm fresh broccoli, potatoes, leeks, by depositing 100 Yen for each bunch into a jar. This is a place where the honour system still works. Newly opened in November 2011, Ristorante 89 is one of the few restaurants in the area that uses

organic vegetables and rice from its very own farm. Even in the winter, one can sample a large variety of fresh leafy greens grown from its own hot house. R89 serve wonderful salads of mixed greens grown within a hundred metres of where you sit and features Italian and French inspired cuisine, cooked in an open kitchen. The kitchen serves a variety of dishes made from the eggs from their imported Chinese Silkie chickens. The chickens are reared on site for their wonderful eggs with high Omega 3 content. We enjoyed a delicious carbonara with a golden orange sauce thanks to the nutritious egg yolk. Drinking water served is deliciously sweet

Ristorante 89

spring water from the farm. There are three places on the farm where this water “springs” out. Even more than the al dente pasta and great ingredients, the water was a highlight. Besides having imported 70 of these Chinese Silkie chickens, Huckleberry Farm also has miniature horses and cows. When you come here for a meal, be sure to ask for a tour of the farm as well. A culinary adventure would not be complete without visiting an actual farm where much of the produce is grown. The

Travel Tip The anticipation and planning is part of the adventure of traveling abroad. Nonetheless there can be some anxiety when the destination is a nonEnglish speaking country and you do not read the local script. Whilst there may be some 26

apprehension about visiting the main island of Honshu this part of Hokkaido is relatively easy. Just hire a car with an English GPS system. As long as you have the telephone number of the restaurant (or other destination) the “voice” and dynamic maps

will guide you there. You can visualise the trip before with a virtual tour using the function on “Google Earth”. English menus are readily available throughout this area.

japan's route 66

cuisine is served in a bright environment where every seat provides a panoramic view of nature through floor to ceiling windows on both sides. Of added interest is the local Hokkaido harvested “natural� wine, which is said to come from special organically grown grapes and has less sulfites than most wines.

is an absolute must for a taste of this excellent kaiseki dinner. The actual menu changes according to what is best on the day. Every dish we had was supremely delicate and fresh. The fish just came from the sea that day and the vegetable tempura is perhaps the best we have ever tasted.

Contact: +(81) 0136 22 3388

Contact: +(81) 0136-58-3170 On the junction of Route 66 and the Annupuri turn off. First driveway up the hill on your right.

Rakuichi Soba While we wanted to avoid talking about restaurants that are well known, we had to mention Rakuichi. The soba is skillfully made in front of you. The local soba flour is combined with the natural Annupuri spring water to produce perfect noodles. Booking for dinner

Del Sole The best pizza in Hokkaido is hidden away in the quieter area of Annupuri. Thin crust Naples style pizzas with just the right amount of chewiness baked in a wood-fired kiln. Interesting drinks include fresh black orange juice and Guinness on draft. A very small and popular restaurant among the young and hip locals.

All the places mentioned are within 15 minutes of the forested hamlet of Komura just off Route 66. Check it out here, Hanayoshi // may 2012

Contact: +(81) 0136 58 3535. Need to walk down from the Annuprui Gondola if you are skiing over from Hirafu.


miso hungry

miso hungry Want to know your yaki from your sake? Alicia Walker chews the fat with some of Hong Kong’s top Japanese chefs about everything from robatayaki and teppanyaki to sushi and kaiseki


miso hungry

One of the most elaborate forms of Japanese cooking, ‘kaiseki’, is the ancient tradition of multiple

courses made from the finest seasonal produce available at particular times of the year. Revered among aficionados of Japanese fine dining as an art form, dishes are presented with natural leaves, flowers and edible garnishes designed to resemble the seasonal produce they incorporate. A typical multi-course dinner can consist of eight to 15 courses including sakizuke, an appetiser similar to the French amuse-bouche; Tsukuri, sashimi and several side dishes setting the season theme; Shiizakana, simmered vegetables with fish, tofu or meat; Wanmori, which is typically a soup; Yakimono, broiled seasonal fish; Gohan, a rice dish, and Mizumono, // may 2012

Japanese cuisine is known for the subtlety and depth of its flavours with a focus not just on taste but also colour, shape and aroma. The visual presentation of the food is paramount, often designed to reflect nature with the ethos that the more beautiful the food looks, the better it tastes. Japanese chefs seek a balance of salty, sweet and sour flavours with boiled, fried and pickled textures, each dish is crafted into an artistic showpiece that establishes these chefs as masters in their craft.


miso hungry

Chef Masakuzu at Inakaya

the dessert. In Hong Kong, you can find kaiseki at Kirala Kitchen where dinners are completed with a traditional Japanese tea ceremony, chanoyu, led by Chef Ando, encouraging guests to understand the spirit and culture of the cuisine. Robatayaki is referred to as the art of grilling and involves skewered meats and vegetables cooked over a piping hot open grill. Head chef at Inakaya,

Masakuzu Ushio, describes the important elements of open hearth cooking: “Robatayaki is all about interaction with the guests, the atmosphere, the fresh ingredients and a grill fare of fresh food with minimalist seasoning to bring out the original flavours of the food. When the guests order, the server will shout the order to the chefs, and the chefs shout back. It is loud but fun. It really brings out a dynamite mood. A great robata chef needs to be cheerful as a lot of times he needs to

The chefs offer up a word of advice: Chef Hasegawa: Many people believe A5 beef is the best but A5 only indicates it has a very good marbling and some people may prefer A4 or A3 with less fat and oil. A5 is of course a very good quality of meat but sometimes people


need to consider their preference when they choose their beef. Chef Masakuzu: It is funny that in Hong Kong people mess the wasabi and the soy sauce together to make a slimy sauce, it is not the way to have your sushi.

Chef Kimijima: In my opinion, if you are having sushi at the sushi bar, it is better to have the sushi by hand instead of using chopsticks. It shows your respect to the sushi chef.

miso hungry


Robata at Sakesan

entertain the guests. It is one of the very traditional ways of cooking in Japan. It is special as it uses very little seasoning, most of the time only salt and pepper to bring out the flavour, but the food is all very tasty. It is indeed an art but I can’t be creative in robata. The techniques were developed for a reason, that’s why I never create my own version; the traditional way is the best. My favourite dish to prepare is the kinki fish. It is a bit hard as you need to make the fish looks like as if it is still alive on the plate. My favourite dish to eat is horsemeat sashimi.”

Robata Grilled Chicken Wings by Chef Andre 1 First, buy some jumbo size chicken wings and bamboo skewers from your local market. 2 Take those chicken wings and place the skin side down. Cut between the two bones to open them up a little, then turn them over and skewer them by twos over the top of the bones. Add a dash of sake and rub it with sea salt on the skin. 3 Place them on the grill skin side down and leave them until the skin turns brown. Once the skin looks crispy, turn over and give the flesh part a nice golden color. Remove and serve with sudachi or Japanese lime.

Teppanyaki differs from Robatayaki as the food is stir-fried on a flat, wide iron hotplate. Chef Hasegawa San from Kaika talks teppan: “A teppan grill is different to other grills as it has a more balanced // may 2012

Andre L’Herminier, Head Chef of Sakesan shares his views and a simple robata recipe: “One of the fundamental elements of robata is having a nice fire bed with red glowing charcoals so that one can sear, roast, flash grill or slow cook almost everything. Robata is one of the oldest ways of cooking and gathering around a fire has become a popular way of enjoying the food. The charcoal really brings out the flavours of beef. We have a mix of bincho oak charcoal to reach high temperatures and beech that makes a flame and adds a nice smokiness to the dish.”

Hokkaido Hotate


miso hungry

Fresh fatty tuna sashimi

Prawn uni salad at Kaika

Chef Hasegawa at Kaika

A Sushi Ta-ke spread

temperature on the food. People like to see teppan chefs cooking in front of them and you need to be very calm and confident with the ability to perform over the teppan. The chefs should be experienced to tell a good ingredient from a bad one, and should be able to do everything over the teppan without any assistance from the kitchen. They should have a good memory for what their guests like to eat. And of course a good teppan needs good ventilation so that the guests won’t get oily after a teppan meal. I mainly use a spatula for everything from cutting and slicing to chopping and frying. I love preparing seafood as I can always can adapt different presentation on seafood dishes.”

Kimijima Yukio at Sushi Ta-ke is a sushi expert with over 30 years experience and originates from a family that operates one of Japan’s most renowned restaurants, Yoshino Sushi. He slices up sushi’s essentials: “Four elements are needed for great sushi: rice, the best are from Yamagata; soft water; the freshest ingredients and a chef’s skill. A great sushi chef has to be passionate, skillful, polite, patient, experienced, professional and knowledgeable. In Japan, a master sushi chef has at least 20-30 years experience. I think sushi appeals to so many different cultures because it is organic and healthy; it can be made quickly and it is easy to eat. For instance, for a very simple cucumber sushi roll, all you need is fresh cucumber, seaweed, sushi vinegar, rice and wasabi. I love to prepare marinated tuna but my favourite dish to eat is maguro and gizzard."

Sushi, the most well known of all Japanese cuisines, is all about the simplicity of its presentation. Chef 32

miso hungry // may 2012


food for thought

sea weed 34

food for thought

Food for thought Is seaweed the superfood of the ocean? Alicia Walker dives deep to see what the tide brings in For many, seaweed is a daily component of their diet; the Japanese have long known the health benefits of marine algae and for several centuries have made use of it in all manner of soups, salads, breads, side dishes and as a sushi wrapper. But for some, it remains an acquired taste that causes nose crinkling at the mere thought of munching on its washed ashore-ness. It is gaining popularity slowly and surely across the rest of the world as organic eating and food provenance have risen to the top of people’s diet concerns. Cookbooks are emerging with a focus on recipes built with sea vegetables due to their purported health benefits and suitability for macrobiotic, vegan and vegetarian diets and many of the coastal regions of North America have now started cultivating seaweeds for human consumption, but it feels very much like the west has come late to the party thrown by this nutrient-rich, aquatic host. So, what all has this mysterious seaveggie got to offer?

Seaweed can grow up to 12 inches per day Seaweeds contain antioxidants that help the body fight cell damage and this miraculous kelp has also been used as a skin treatment for eczema, acne and psoriasis as well as having a moisturizing effect on the skin and hair improving suppleness and elasticity. When it comes to dieting, seaweed is considered a "free food" because it provides between five to 20 calories per serving and contains virtually no fat. Its fibre content also contributes to a feeling of fullness and most seaweeds are high in amino acids, rich in potassium, iron, calcium, iodine and magnesium as these minerals are concentrated in sea water. So, which ones should we eat to get a dose of this briny bounty? The three most popular types of edible seaweed are readily available around the globe: Kombu is a large kelp used often in Japan as a mineral rich flavour enhancer for soups and hot pots. Nori, the thin dried seaweed sheets used to wrap sushi, is among the most nutritious of all

sea vegetables with significant amounts of Vitamins A, C, niacin and folic acid. During processing most salt is washed away, so the sodium content is also low. And Wakame, mostly found in dried form, has a sweeter taste that is often used in miso soup and is so chock-full of nutrients it is very popular with those who follow a macrobiotic lifestyle. Other common varieties include Irish Moss, a variety of red algae commonly used in the home brewing of an ice cold beer, Arame a sweet seaweed full of iron, calcium and iodine, Dulse, a red seaweed available in flakes that is naturally very salty and iron rich and can be eaten raw so makes a good seasoning on salads, vegetables and soups. Agar Agar, so good they named it twice, has a gelatinous consistency that makes it an ideal thickener for vegetarian dishes. Be mindful of which seaweed you choose, as it was recently discovered that hijiki, a mild-flavoured brown sea veg most often used in Japanese home cooking for stews and stir fries, contains higher than usual traces of arsenic, which may have long-term health effects if eaten regularly. This is not the case with any of the most commonly consumed seaweeds like the nori used in sushi. So don’t go giving up your sea vegetables, just be careful which underwater forest you pillage from. // may 2012

Seaweed is a simple plant with no flowers or roots as it feeds through the spores on the leaves. It grows in shallow oceans atop rocks in order to absorb the required sunlight and its rubbery exterior is thick, protecting the algae from absorbing too much salt. Seaweed sits at the bottom

of the saltwater food chain, making it essential to ocean life where there are more than 400 different types of the algae.



roasted italian sausages with baby potatoes 36

weeknight meals



for one

It’s been a long day! Post these recipes on the fridge for when a fast and delicious meal to sate the appetite and soak up the day is what’s needed Roasted Italian sausages with baby potatoes If you’re hungry in a hurry, this recipe is a deliciously quick fix Serves 1 Cooking time: 30 minutes Ingredients: + 3 large fresh Italian sausages + 6 new potatoes + 2 large Portobello mushrooms + 1 onion + salt and pepper to taste + sprig of fresh thyme

Dress up a simple bolognaise with a few easy additions Serves 1 Cooking time: 20 minutes Ingredients: + 200g of your favourite pasta + 100g pancetta + 150g ground beef + 3 tbsp olive oil + 2 shallots, chopped + 1 clove garlic, chopped + 1 tsp pesto + 1 medium jar tomato sauce + 3 tbsp grated parmesan cheese + salt and pepper to taste Method: 1 Fill a large pot halfway with water, add salt and one teaspoon olive oil. Bring to a boil. 2 In a frying pan, heat remaining oil. Add pancetta, beef, and cook until brown. 3 Add pasta and cook until al dente. 4 Add shallots and garlic to beef and cook for two minutes. 5 Add tomato sauce and pesto and let simmer for five minutes. 6 Drain pasta, toss pasta in sauce and serve in a large bowl. Add cheese on top and season with salt and black pepper to taste. // may 2012

Method: 1 Preheat oven to 180ºC. 2 Cut new potatoes into quarters. 3 Place on baking tray with a little olive oil and place in oven for 15 minutes. 4 Cut sausages in half, cut onions in large chunks and cut Portobello mushrooms in quarters. 5 When potatoes are brown, add sausages, onions and mushrooms. Bake until brown, approximately 15 minutes. 6 Season with salt, pepper and fresh thyme.

Pancetta pasta ragu



pancetta pasta ragu 38


tired chef's lunch

Tired Chef's Lunch This is the type of meal idea that works so well when you just can’t face cooking + a few sundried tomatoes + 1 rustic loaf of your favourite bread

Ingredients: + 1 slice liver pate terrine + 6 slices salami + 3 slices proscuitto + 100g Gruyere + 100g Roquefort + a few olives

Method: Serve and enjoy! Of course there are endless variations for this recipe - basically anything in your fridge! Try substituting cherry tomatoes, hummus, turkey and pita bread for a lighter alternative. // may 2012

Serves 1 Prep time: 5 minutes



steak sandwich

Steak Sandwich Fast cooking doesn’t have to mean basic; this sarnie is a hearty, tasty filler


Serves 1 Cooking time: 15 minutes

+ drizzle of olive oil + salt and pepper to taste

Ingredients: + 4 thin slices of ribeye steak + 1 large slice of country loaf + 1 sprig arugula + 3 sundried tomatoes + 1 tsp horseradish

Method: 1 Cook steak on a hot grill for one minute. 2 Toast bread. Spread with horseradish, add arugula, then meat, then sundried tomatoes and drizzle with olive oil.


fried char siu noodles

Fried BBQ Pork Noodles This super speedy dish doesn’t skimp on flavour Serves 1 Cooking time: 15 minutes

For an indulgent ending to your evening, check out our web exclusive recipe for Bananas Foster at // may 2012

Ingredients: + 1 pack of instant flat egg noodles + 100g char siu + 1 bunch of spring onions + 1 tsp sesame oil + 2 tsp soya sauce + 1 tbsp oyster sauce + 6 oyster mushrooms

Method: 1 In a saucepan, boil water then add noodles. 2 Cook for 2-3 minutes and drain. 3 In a frying pan, add sesame oil, char siu and mushrooms. Fry for 3 minutes. 4 Add noodles, soya sauce and oyster sauce. Toss in spring onions and fry for another 3 minutes. 5 Serve hot in a large bowl.


how to

how to...


1. Cover your bamboo mat with plastic wrap.

2. Place a sheet of Nori seaweed on the plastic wrap, moisten hands then spread a cup of sushi rice (short grain) on top, leaving a one inch gap from the edge.

3. Place a thin row of filling ingredients, such as avocado and salmon across the middle of the rectangular rice patch. Use your finger to dot wasabi along the rice above the filling.

4. Starting with rice covered edge, hold the edge of the mat with your thumbs, then lift the Nori and roll the sushi away from you.

5. Moisten seaweed edge with water and press several single grains of rice into the bare end of the Nori; these will act as "glue" as the sushi forms a roll. Allow the roll to sit for a minute before cutting it.

6. Using a sharp, wet knife, cut the roll into sixths.

the foodie awards

vote now! the foodie awards


the foodie

Nominate your favourite restaurants for the annual Foodie Awards! Whether it’s a popular fine dining restaurant, a hole-in-the-wall dai pai dong, a trendy new noshery, or your favourite cha chaan teng; if you love it, we want to know about it!

Results will be announced in our June issue of Foodie. // may 2012

Great eateries deserve to be rewarded and that is what the Foodie Awards are all about! Share your favourites with the rest of Hong Kong’s hungry food-lovers and you’ll stand a chance to win fantastic prizes! Each submission will enter the prize draw to win goodies from some of the city’s best restaurants, bars and brands.

Get your thinking caps on then head to www. to enter your nominations online or send your entries to us at Or leave your favs on our Facebook or Twitter sites with the caption: Foodie Awards. Categories include: Best for a Date, Reliable Favourite, Best Local Food, Best Late-Night Dining, Best Private Kitchen and loads more. We can’t wait to hear where you like to dine and share our hidden gems with you.


dinner and a movie

dinner and a movie:

The Ramen Girl A cute American slacker is stranded in Japan after following her boyfriend to Tokyo where he abandons her. She finds comfort in a local ramen shop where she experiences the healing power of food and comes to believe it is her calling to become a ramen chef. She eventually persuades the tyrannical Japanese chef to become her mentor, leading the pair into plenty of clashes of culture and clichéd misunderstandings throughout his tough-love teachings. Think Lost in Translation mashed up with Juzo Itami’s Tampopo and you’ve got The Ramen Girl. For an easy, at home ramen recipe to devour while you watch this light-hearted food fiction, sink your teeth into these delicious noodles:

easy ramen By Foodie Club member Nanako Oshima Serves 2 Cooking time: 10 minutes Ingredients: + 2 packets dry ramen noodle + bean sprouts + ¼ cabbage, thinly sliced + 1 carrot, thinly sliced + 1 clove garlic, thinly sliced + 4 thin slices ginger + 600ml chicken soup stock + 1½ tbsp soy sauce

+ 2 tbsp Japanese sake or dry sherry + salt and pepper to taste + 1 tbsp sesame oil + 1 hard boiled egg + 4 pieces pre-cooked char siu + 2 spring onions, thinkly sliced + cup sweetcorn

Method: Use 2 large pans. 1 Boil water for noodles. Heat oil in another pan, then add garlic and ginger. When the smell rises off the pan, add carrot first, then other vegetables and sauté slightly. 2 Add soup stock, soy sauce, sake, salt and pepper into pan and bring to boil. Then add sesame oil. 4 Place noodles in boiling water for three minutes, drain. 5 Place ramen in bowl and pour soup over top. Cut boiled egg in half and add to ramen along with char siu, corn and spring onions for topping. 44


Butter Up Your Mum with Buttercream


The sweet wonders at Complete Deelite offer up this DIY Mother's Day recipe to show your mum how much you care.


Ingredients and Tools: + buttercream bag + cupcakes + edible glitter (optional) + brush (optional) + fondant in any colour of your choice + silicone imprint mold





Method: 1 Press fondant into rose imprint, just enough to fill the imprint mold. Remove excess, then peel out the fondant. 2 Repeat with the rose leaves. 3 Squeeze a buttercream swirl on your cupcake. It doesn't need to be perfectly piped as this is just an adhesive for your decorations. 4 Place your fondant imprints on top of your cupcake. 5 To add edible glitter, dip brush into glitter container and use brush to gently flick the glitter on your cupcake. 6 Gift to your mum for a very Happy Mother's Day! // may 2012

We Luv Cupcakes! Workshop Wednesday 16th May, 1-5pm

Glitter Rose Cupcakes




If it’s in the issue, it’s on this list. Linguini Fini

Dickens Bar

Great Chefs of Hong Kong

Pure Bar + Restaurant 2/F, Kinwick Centre, 32 Hollywood Road, SoHo 8199 8189

La Maison du Chocolat

Asian Food Channel

04 for starters British Airways Blue Butcher caffè HABIT Clipper Lounge



10 swirl, sprinkle and

savour the flavour

Red Mango 71 Wellington Street, Central

12 tried & tasted 50’s Restaurant 5/F, 8 Lyndhurst Terrace, Central 2523 0238

50's Restaurant

Robata Zawazawa

I Love HK

Dickens Bar LG/F, The Excelsior, 281 Gloucester Road, Causeway Bay 2894 8888 excelsior Finds The Luxe Manor, 39 Kimberley Road, TST 2522 9318 Linguini Fini The L Place,
 139 Queen’s Road,
Central 2857 1333 Robata Zawazawa 41 Wyndham Street, Central 2536 9898 Taco Chaca 1 Second Street, Sai Ying Pun 2525 2066



16 tried & tipsy

20 word on the street

Oriental Sake Bar Yu-Zen 21/F, Circle Plaza, 499 Hennessy Road, Causeway Bay 2893 6120

Bookazine Across Hong Kong

Sakesan 18 Shelley Street, SoHo 2525 1660 Sake Bar Ginn 4C, Ho Lee Commercial Building, 38-44 D’Aguilar Street, LKF 2536 4355

18 street view Caterking Dim Sum 3 Hau Fook Street, TST 2722 6866 Hung Lee Restaurant 2A Hau Fook Street, TST 2721 6606 Japanese Noodles H8, 8 Hau Fook Street, TST 2721 0818

醬爆果子燒 34-36 Granville Road, TST 3488 5677

22 food war Chicken on the Run 1 Prince's Terrace, SoHo 2537 8285 City’Super IFC Mall, 1 Harbour View Street, Central 2234 7128 Great 2 Pacific Place, Queensway, Admiralty 2918 9986

24 sushi guide Kaika 19/F, The ONE, 100 Nathan Road, TST 2972 2888

Sushi Ta-ke 12/F, Cubus, 1 Hoi Ping Road, Causeway Bay 2577 0611 Kirala Kitchen 2/F, Henry House, 42 Yun Ping Road, Causeway Bay 2808 0292 Sakesan Soho 38, 38 Shelley Street, SoHo 2525 1660 Edible Arrangements 2385 0158 Complete Deelite 2/F, On Lan Centre, 11-15 On Lan Street, Central 3167 0158 // may 2012

Pattaya 9 Hau Fook Street, TST 3568 2692

Graze 143-145 Bonham Strand, Sheung Wan 2850 7766

Inakaya Shop A, 101/F, International Commerce Centre, 1 Austin Road West, TST 2972 2666


eating my words

The ugly side of beautiful food

eating my words with guest columnist Cruz Macalister

I recently had dinner with a chef friend who ordered a steak. “I hadn’t pegged you for someone who would order such simple food,” I remarked. He stunned me by saying, “It’s because I don’t like people touching it.” In the endless rat race to re-invent dishes and compete with an exponentially growing culinary market, restaurants now constantly seek to exceed expectations. It sounded great ten years ago to ‘exceed expectations’, but it’s a phrase we hear too often now and it has come at a cost. Our expectations have been exceeded for the last decade and now the truth is, we’re destined to be disappointed. The response to this has been the endless pursuit of chefs to make food look better and better, there’s only so much they can do with taste – so let’s make it more complicated and, well, sculptural. When that dish arrives, you could describe it like a piece of luxury real estate, “A solid spinach foundation, housing a delicately poached tenderloin, with an ensuite of garlic mash, a chandelier of truffle shavings, state of the art asparagus antennae and two prawn turrets overlooking the classical 20th century snow pea grand staircase. Its construction so flawless it can survive the thunderous gale from the air conditioner." But this masterpiece didn’t just magically fall together, flying from the griddle pan through the air in a musically choreographed, Disney-esque sequence to land perfectly assembled on the plate. A team of construction workers built it. While one set of hands picks the meat up from the pan, another dips a finger to taste some gravy, someone else pinches the prawns into place and another nudges strands of spinach into position. Steadily it takes shape until the whole thing is ready for the soggy cloth and the head chef honour of delicately and precisely wiping the flecks and spots from the edge of the plate – just like cleaning a crime scene. The waiter swoops in and lands his four48

hour-shift-with-no-break thumb squarely on the surface of the rim. Oh well! What’s another thumb? So what? You may ask. We live in a modern society; their hands must be clean. But how often can someone working that hard, wash their hands? A scratch of the nose, behind the ear, wiping a sweaty brow, an itchy head; it’s an unavoidable reality that stringent hand washing would be difficult in such a pressure-cooker situation (excuse the pun). Basically the equation is – the fancier the food on the plate, the more people have touched it. Enter my love of one pot wonders and communal cuisine: Mexican, Chinese, Spanish, Italian, Thai, Vietnamese, Indian, the list goes on. All dished up with passion and the welcome mess of sauce splatter and chaos that comes from a tradition of loving food. No hands stacking peas on top of each other or fingernails edging bits of couscous into tiny rows. Just honest, simple food based on the freshness of ingredients and the enthusiasm of the cook.

Cruz Macalister is a writer, comedian and omnivore with a conscience who sometimes tweets @cruziemac

Foodie Issue 34: May 2012  

Hong Kong's guide to good taste.