Foodie Issue 37: August 2012 by Foodie Group Limited

Food Trends Ă&#x20AC; la mode eats

Cuppa Cha

An insider look at Hong Kongâ&#x20AC;&#x2122;s ubiquitous cha chaan tengs

resurrecting the classics Our new spin on old-fashioned food www.afoodieworld.com

issue 37 // august 2012

intro

trendy food

foodie panel Food-loving folk who've helped us this month. Bonnie Gokson An enduring symbol of Hong Kong’s great taste, the creator of SEVVA and Ms B’s Cakery talks trends p.24 Michelle Garnaut M Restaurant’s founder has over 20 years of experience with Asia’s culinary currents p.24 Lindsey Jang The co-founder of

As I’m slooping up my ramen noodles - that I stood in line for two hours to devour - while nursing my non-fat, double espresso with extra foam, and a cake pop sitting on my desk for dessert, it makes me think perhaps certain food trends really do influence the way we eat. Maybe not so much the flash in the pan fads like the brief and rapid emergence of sliders (mini-burgers) but more the bubble milk teas that sailed over from Taiwan and left a serious culinary mark on the local scene and practically outnumber coffee shops in this city; albeit in a subtler less brazen way, they’ve blended seamlessly into the urban landscape. Inspired by these quiet invaders, in this issue we have a look at food trends that have left a mark by talking to those who have witnessed their impact, as well as those who are currently making an impact on Hong Kong’s eclectic dining scene. a n in side r lo at H ok o ng Ko n u biq g’s u ito u s ch a a n t ch a e ng s p.38

Yardbird is making a significant splash on HK’s food scene p.24 Malcolm Wood

Alicia Walker, Editor. editor@afoodieworld.com

One of the brains behind Blue Butcher and Brickhouse is a trend maker himself p.24

st the late news o n nts restau ra us, and m en p.12

Publisher Simon Squibb. Editor Alicia Walker. Deputy Editor Jeanne Cheung. Creative Director Helen Griffiths. Designer Evy Cheung. Photographer Gary Mak. Contributors Cruz Macalister, Dimple Motwani, Jen Paolini. Business Development Manager King Ping Choi. Business Development Hannah Dentten. 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. www.afoodieworld.com To organise an event, an eDM/digital campaign or magazine advertising, get in touch with Hannah Dentten, hannah@afoodieworld.com, T 2721 2787, F 2540 8390

de á la m o at eats th nd g o co m e a tha n faster taste we ca n 24 them p.

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

www.afoodieworld.com // august 2012

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.

contents

What I Ate Today

Contents

Diane DiMeo tells of her favourite eats

Food War Battle of the butters. Peanut butters that is!

Food Trends They’re everywhere and then disappear! Food that takes the world by storm then fades into oblivion

Cuppa Cha Jeanne Cheung and Cruz Macalister get their morning brews at the local cha chaan teng

Did You Know...

cover story

Resurrecting the classics Our modern take on outdated recipes

Food fact In Japan, watermelons are square! Both consumers and businesses found the naturally round shape of the large fruit difficult to stack, so farmers’ began growing watermelons in glass boxes resulting in the new easyto-handle cube shape.

www.facebook.com/foodiehk // august 2012

In folklore, garlic is used to repel vampires because its strong odour is thought to overpower a vamp’s heightened sense of smell. Today, garlic is actually effective at repelling the real life bloodsuckers: ticks and mosquitoes.

for starters

for starters Food fun in the August sun

Wine on the go With a concept proven successful in over 150 countries and a number of 5-star hotel chains, Entaste has launched their iPad wine list to the Asian market. With this list, winelovers can read and learn all about their favourite wines. The initiative is also to expand and reach out to sommeliers and restaurants to track the wine trend and preferences of wine-lovers. www.entaste.com

Luscious lobster Tosca Vittorio Lucariello has unveiled their summer lobster menu, featuring crustaceans from all over the world. Chef de Cuisine Lucariello has created a range of new dishes for diners to indulge in this luxurious seafood. Whatâ&#x20AC;&#x2122;s more, Tosca has enhanced their existing a-la-carte menu with delicious additions, ensuring a deep sea dining experience like no other. 102/F, The Ritz-Carlton, 1 Austin Road West, Kowloon

Fine Chinese dining The Dining Room introduces another branch this month in Causeway Bay. Combining contemporary Chinese culture with innovative and dynamic Shanghainese cuisine makes this a necessary experience for Chinese food lovers. And for all you sharers out there, they serve a variety of platters for you to sample, all prepared by Deputy Executive Chef Tony Huang. Shop Unit G53A, Telford Plaza 1, Kowloon Bay

No more excuses Tired of not knowing how to tell your waiter that you want your dish extra spicy? Download the new Fonetic Cantonese translator application to your iPhone and youâ&#x20AC;&#x2122;ll no longer have to worry about not knowing how to relay your food preferences. An Android and Blackberry app will be launched soon as well. itunes.apple.com/hk/app/foneticcantonese/id485248885?mt=8

for starters

Hooray for happy hour Until September, Hooray Bar and Restaurant is featuring special offers every day of the week. From Happy Hours to Ladies’ Night to Gentlemen’s Night, they have something for everyone. They even have a Rainy Day special to lighten your mood on the gloomy days. P502, World Trade Centre, 280 Gloucester Road, Causeway Bay

Something fishy Sen-ryo is offering a special seasonal menu of fresh black cod this August. For a refreshing accompaniment to the fish, they have their high-quality sake on offer as well as expert recommendations on what goes best with each dish so you don’t get too confused with the immense variety. Shop B222, Basement 2, Times Square, Causeway Bay

Get Dressed For the health-conscious, Dressed brings a uniquely prepared salad that’s perfect for the summer heat. Check out the cold and crisp salmon tartare salad, topped with delicious veggies. Complementing the salad are the special summer paninis for a healthy light bite. Shop 2016, 2/F, IFC, 8 Finance Street, Central

Buffet Brunch

Cookie monsters

twitter.com/foodiehk // august 2012

Since June, Loong Yat Heen of the Kowloon Hotel has started their All-U-Can-Eat dim sum brunch with over 50 types of dim sum and other delicacies. To conclude the meal, diners can choose from some of the delicious desserts The Window Café has to offer such as their chocolate fountain, cheesecakes and ice-cream. Open every day, take an empty stomach and fill it for hours. 2/F, The Kowloon Hotel, 19–21 Nathan Road, TST

Suffering from a chocolate chip cookie craving? New cookie company Honey Pie bakes up a wide selection of cookies and muffins, which are hard to resist and sweetly packaged up for any occasion. Available on just 24-hours notice, these freshly baked sweet treats are perfect for anyone who needs a box of homemade goodies. www.honeypiehk.com

promotion

what's on this month in and around our favourite lifestyle districts LKF | Bars and Clubs | JB’s Lounge 3/F, Ho Lee Commercial Building, 38-44 D'Aguilar Street 2537 2011 Established in 1986 and after 25 years of ownership, Joe Bananas is proud to welcome JB's Lounge to Lan Kwai Fong. JB's Lounge includes two sides, both a quiet and classy atmosphere at the whisky bar, and a dance floor and DJ at the champagne bar. Drinks available from $50, with 30% discount for Happy Hours 6-9pm. Every Wednesdays 9pm-1am, try selected cocktails at just $45.

LKF | Galleries | Lan Kwai Fong Beer & Music Fest 2012

The famous LKF signature event “Lan Kwai Fong Beer & Music Fest” returned for the ninth successive year, bringing fun-filled and beerfuelled entertainment performances, interactive games, live music and beer aplenty. During the

www.ILoveLKF.hk

weekend extravaganza, every street and corner of Lan Kwai Fong was dressed with more than 50 colourful marquees and booths, and the neighbourhood’s bars and restaurants offered beers and savoury foods from all over the world.

ILoveLKF.hk

@ILoveLKF

ILoveLKF

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

promotion

SoHo | Articles | News Flash | Pre-Summer Sale @ The9thMuse 12/F, One Lyndhurst Tower, 1 Lyndhurst Terrace 2537 7598 Pre Summer Sale at The9thMuse! Only SELECTED items from exclusive designers will be on sale. The9thMuse evokes desire through jewellery and accessories that are at once alluring, adventurous and authentic. They differentiate themselves by focusing on collaborations; connecting with customers, designers, global artisans and advocates.

SoHo | Events | Urban Narratives

SoHo | Events |

@ Schoeni Art Gallery

Hayley Legg @ Coast

G/F, 21-31 Old Bailey Street 2869 8802

1/F, Kinwick Centre, 32 Hollywood Road 2544 5888

Schoeni Art Gallery introduces new contemporary Mongolian artists in an exhibition entitled "Urban Narratives." Curated by Ian Findlay-Brown in collaboration with Teo & Namfah, artists include Munkhtsetseg Jalkhaajav, Nandin-Erdene Budzagd, Urjinkhand Onon and Batzorig Mart. The richness of their visions and aesthetics makes the group exhibition a compelling one, and gives a new perspective on the Mongolian art scene.

www.ILoveSoHo.hk

ILoveSoHo.hk

@IHeartSoHo

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

www.afoodieworld.com // august 2012

Catch Hayley Legg performing LIVE every Wednesday at Coast! Hayley spent a majority of her youth learning Beatles songs on the piano and when high school hit she quickly turned to playing the guitar, claiming she needed an instrument she could carry. Aside from her astounding vocal talent, Hayley plays guitar, bass, drums, piano and the ukulele.

foodie online

What will be the next big food trend to take Hong Kong by storm? Ale Wilkinson www.thedimsumdiaries.com lthough I usually ignore trends and eat whatever I like, I am intolerant to gluten. Recently I A have noticed that more people suffer the same and there is a growing demand for gluten-free food in Hong Kong. Slowly, restaurants are beginning to catch on and, I think this will be the next big food trend to hit our shores. Jason Tse www.jasonbonvivant.com ith private kitchens and froyo cravings in our past, Japanese ramen seems to be the city's W current food trend. However, I think it will soon be overtaken by casual venues that focus on organic and sustainable dining concepts. I suspect we will be seeing the use (or abuse) of the word "artisanal" in association with food in the near future. Sharon Maloney www.jasmineandginger.blogspot.com ous vide has been on the menu of a few restaurants lately and I think this will quickly work its S way to the masses. In the States, they are already talking about portable home sous vide systems, which may appeal to Hong Kongers short of time and space. Michelle Ng www.chopstixfix.wordpress.com

I t’s hard to tell because HK is such a great arena for testing the waters with new fads. I definitely feel that sourcing organic produce will continue to be a trend taken up by more restaurants and it looks like going back to basics, with simple, unadulterated dishes encouraging family-style dining, could be the next path.

Michelle serves up her hearty soup recipe:

Chunky Potato Soup Prep time: 5 minutes Cooking time: 25 minutes Ingredients: + 4 medium potatoes, peeled and cubed + ¾ cup chopped onion + 1 small carrot, chopped + ¼ cup chopped celery + 1 ½ cups chicken broth + 3 tbsp butter, cubed + 3 tbsp all-purpose flour + 2 ½ cups milk + 1 tbsp minced fresh parsley + ¾ tsp salt 08

+ ½ tsp pepper + 1 cup grated cheddar cheese/ Swiss cheese Method: 1 In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes; lightly mash. 2. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Stir into potato mixture. Cook and stir until thickened. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

sweet tweets

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

@Funny_Truth

@Glorificus917

It's both ridiculous and sad

that I will eat

every single donut in the box so they don't go to waste, yet fruit comes to my kitchen to die. @ItsFunnyLife

You are what you eat. Eat skinny people. @iSpeakComedy

My favourite four food groups: Fast,

Frozen, Instant and Chocolate

involved!

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

tomorrow."

@JoannaAngel

is there a diet that makes you lose weight, which requires you to eat nothing but carbs, cheese, and alcohol? Because that would be awesome @NiceTweets

Before I eat chips I have to look in the bag for the perfect one. @FunnyJokeBook

Friends buy you food. Best friends eat your food.

@OINKimmaPIG

HANGRY -

When you are so hungry, that your lack of food causes you to become

angry, frustrated, or both.

www.facebook.com/foodiehk // august 2012

get

"Okay I'm going on a diet." *sees food* "never mind, I'll start

foodie club event

salute!

The evening of Thursday 19 July saw more than a few dozen wineloving foodies gather at Graze for a night of pleasant chattering and more importantly, fine wines. Owner and winemaker Georgio Badin flew from Italy to join us in the special occasion and introduced his wines to Foodie Club members. Paired with Graze’s delicious small bites, it was a great night for all and we were charmed by the lovely conversations nearly as much as the aromatic wines. Ronco del Gelso wines are available at Amorosso Fine Wines: www.amorossowines.com

The wines… Ronco del Gelso is a winery located in Cromons, province of Gorizia, Italy. Started by Giorgio Badin and his family back in 1988, the winery’s goal is to produce fine wines that are well-typed, ageworthy and packed with personality. The climate and soil of the region give rise to a sweet aromatic quality that is full-flavoured rather than acidic, with a prominent fruit note.

Sponsored by:

what i ate today

day What I Ate To e international executiv of the few female Diane DiMeo, one ote Kong to prom , has come to Hong d chefs in the world the show, DiMeo an Mission Menu. On w sho C TL w ne g r he owners of strugglin consultation to the the team provide help them launch United States and the ss ro ac nts ura resta failing businesses. hes to save their new menus and dis

Diane DiMeo

to be able to azing it would be Last meal: “I thought about how am vised to taurants, have it tele It would definitely be a bowl res and s live ny touch so ma help save other of pho and some Vietnamese at we do and maybe show the world wh a summer rolls. I would have some en op to am dre disasters. People kimchi to go along with that. I restaurants from y, but they don’t e they think it’s eas would also get some little snails aus bec t ran tau res se pop star chefs and fried duck tongue. ings. They see the see the inner work t, but what they tha e om bec to going and think they’re d work. There are t it’s very, very, har tha is ing to be a line lise don’t rea they’re, at best, go out of school and ing com ple a female, like me.” peo of for thousands it's even more so and t, cul diffi is f celebrity che cook. Becoming a on HK Cable TV Monday at 22:00 ssion Menu every Mi C’s TL on eo l 317). Catch Diane DiM and bbTV (Channe TV (Channel 213), w no ), 54 l ne an (Ch lmon to go y homemade cured sa What I Ate Toda h scallions. I made wit ites wh egg d with a nice amble a week to make Breakfast: I had scr cured salmon took e Th . st toa dry some with that and I had it. dry rub on sta and a poached ragu over gemelli pa Lunch: I had duck ng a series of in HK: that. I had been doi Favourite eatery a quail egg on top of I decided to make dra Alexan duck confit and so Peking Garden in of es typ nt ere diff they have the House because it. , which is ragu sauce out of en’ ick Ch r’s gga ‘Be

cooked in dirt.

I’m pretty small snack on anything. to t no try I s: ck Sna fat. and I try not to get

twitter.com/foodiehk // august 2012

the clock: Cook around end 14 hours sp I gh Even thou e restaurants a day in all th across New in rk that I wo home still cook at York City, I for my y da gle sin every myself. husband and

o a white bean risott ed veal chops with Dinner: Hand-spear the at e her specials ree. It was for the s and red pepper pu ke sure what I wa ma to to taste it restaurant, so I had ly good. serving was actual

tried & tasted

tried &tasted new restaurants and special menus

The Principal 9 Star Street, Wanchai

2563 3444

Where? In the corner of Star Street is Press Room Group’s highly sophisticated resto, The Principal. This side of Wanchai receives minimal footfall on a Sunday morning and is the perfect way to start a relaxed, quiet day. What we’ve tried: The exquisite seven-course Sunday brunch ($590 per person). At first glance, everything seemed to be in a manageable, bitesized portion but top that with free-flow juice (champagne if you shell out $100 more) and our

shirt buttons were threatening to pop when the main courses arrived. What we like: Chef de Cuisine Jonay Armas has carefully designed the menu to allow for a feast of flavours. The cold cuts and cheeses are stellar, as expected from the group’s reputation among cheese lovers. The anchovies in vinegar are an absolute treat for those who are into the salty silvery treasures. There are several mains on the menu for brunchers to choose from; we absolutely recommend the very unique pain perdu with bacon, caramelised banana, maple syrup and – wait for it – bacon ice cream, a heavenly dish made to satisfy both your sweet and savoury cravings. What else is great: The service. Our server was always on hand to help but never overly attentive. A few tables down the aisle, a couple were celebrating their anniversary and received a complimentary dish on the house. Thumbs up to The Principal for appreciating that it’s the small things that count.

tried & tasted

Bubba Gump

Level 3, Peak Tower, 128 Peak Road, The Peak 2849 2867 What’s new: This American eating funhouse has added ten dishes to their Deep South menu. With cute names that give a nod to the Forrest Gump film, you can try out new eats like the Ping Pong Pesto Pasta, Mama’s Fish of the Day and the triple threated dessert The Hook, Line and Sinker. The place: It’s like a guilty pleasure. You wouldn’t call it your favourite restaurant but somehow you always get excited by the idea of the perky servers, saccharine sweet drinks, masses of fried food, ping pong paddle menus, licence plates to stop or go and Forrest Gump memorabilia everywhere. If you like yourself a theme or have yourself a kid, you’ll love it here. Plus there are those huge glass walls that reveal the breath-taking views from The Peak’s vantage point. The food: It’s good hearty American-sized portions, so order less than you think you should and share. Order an extravagant cocktail with an umbrella and maraschino cherries and don't forget dessert; this place does amazingly decadent puddings. Final note: Life may be like a box of chocolates but at Bubba Gump’s you know exactly what you’re going to get.

AMMO

Asia Society Hong Kong Center, 9 Justice Drive, Admiralty 2537 9888 What is it? A former munitions depot created by the British has been transformed into a cool new eatery with an extensive cocktail menu. The place: This restaurant is a stunner. Copper piping is the central theme of the design and seamlessly holds this all-glass, high-ceilinged cube that hangs just over the rich greenery off Hong Kong Park. Five minutes walk from Pacific Place, AMMO is currently booked solid for two months, and that only makes it more enticing to try to score a table.

Final note: If you know you’re going for pasta, you’re going to love this place.

www.afoodieworld.com // august 2012

The menu: Rather limited. The only choices for main courses are pasta; homemade, beautifully flavoured pastas, but for anyone gluten-intolerant or looking to keep off the carbs, there are no options here. With a weekly changing set lunch menu and a 9pm tapas menu with plenty of wines by the glass, it’s an interesting mash-up on offer. The food is delightful, as is the setting and the service, even if it’s not quite what you’d expect.

tried & tasted

Nico’s Spuntino

il Posto 97

What’s a spuntino? In Italian it means to have a snack. At Nico’s you can do that but you can also completely overfill your belly with their menu that’s busting at the seams with bella cibo.

What is it? Modern Italian, balancing traditional flavours with innovative techniques for a 100 per cent Italiano experience.

49 Elgin Street, SoHo

2978 3949

The Food: Concentrating on dishes from Southern Italy, including Sardinia and Sicily, the menu offers a huge variety of pizzas, homemade pastas, meats and cheeses. From sharing plates of seafood and cured meats to dishes of suckling pig and t-bone steak, there’s something for every taste. They even have a choice of kamut and whole grain pastas for those who take issue with white wheat. The place: It’s big, airy and comfy. There’s room to breathe and offers plenty of long tables and large booths for group dining. An elegant wall of wine lines the back of the restaurant and a chilled out bar area welcomes in the after-work masses. Final note: It’s a fun, convenient and tasty place to dine. 14

1/F, 9 Lan Kwai Fong

2186 1817

So, what’s on offer? Daily fish specials, crispy calamari, rich cannelloni, a Wagyu spaghetti bolognaise, light and tasty lamb risotto with sugar peas, a lunch-sized steak and potatoes for a heartier option, as well as pizzas and lots of seafood. They do everything well here and make use of fresh, seasonal ingredients that are the true heroes of each dish. The space: Ideally placed in the centre of LKF with a sophisticated yet laid back atmosphere. The reasonable pricing means we can dine in style without breaking the bank. The verdict: Set to become another Foodie reliable favourite.

tried & tasted

Brickhouse 20A D’Aguilar Street, LKF

2810 0560

In a nutshell: The new South American street food joint on the block. You’ll have to go hunting for it but once you find it, you’ll be rewarded with spicy flavours and a cool indoor/outdoor bar. How do I find it? You’ll probably walk up and down D’Aguilar Street with frustration trying to find this little hideaway. But hook a turn down the alley by the Milan Station handbag shop and the smell of tortillas will guide you the rest of the way.

Who eats here? With its huge open windows, steel tables and whitewashed brick walls, there is an underground vibe pulsing through the place. Currently serving in the evenings and late late night, this casual sanctuary is where all the cool-cat hipsters are hiding out.

Word of advice: Have one of their jalapeno vodka Diablas to wash it all down and take a leap of faith by ordering the watermelon salad with goats cheese and candied pumpkin seeds; this salad is a scrumptious work of art.

www.facebook.com/foodiehk // august 2012

How’s the grub? Using exclusively the freshest, highest quality ingredients, and with Chef Austin’s homemade tortillas, the price tag is higher than you might expect; but if you go in knowing this, you will only be delighted by the flavours on this menu. Chunky nachos with to-die-for guacamole, spicy tacos, sweet pickled vegetables, street corn, beet fries, tuna tostadas with habanero mustard and three ceviches to choose from, it’s a South American menu from heaven.

tried & tasted

Antique Patisserie G/F Shop C, 2 Mee Lun Street, Central 2542 2816

What’s new? For the hot months, Antique Patisserie has their summery fruits in check with the new mixed berry mousse and berry cheesecake – both sensational plethoras of chewy fruits against soft backgrounds of mousse and cheesecake. For the more traditional taste buds check out the concord cake, which couches an airy mousse with a wall of meringue that melts in your mouth. The most impressive item on the menu is their Earl Grey cheesecake. Aside from earning full points for creativity, the lightweight treat leaves an unforgettable aftertaste of the English brew. And no afternoon tea would be complete without a proper cuppa, as founders Joyce and Katherine Jay would say. Their newest additions to their Theordore Tea collection from France are: San Dante, a green tea with tones of farm fruits like black currants, strawberries and safflowers; while the Red Rooibos Tea – which is known to cure insomnia and indigestion – fills the mouth with an aromatic apple and caramel. You eat first with your eyes: Antique Patisserie tempts your sweet tooth with an entrance stacked 16

with candy canes, gingerbread men and other sweets. Its tearoom upstairs, often filled with private parties, drips with old-school refinement decked out in lace tablecloths, delicate wall finishings and dainty cutlery. (I almost felt like a corset was called for!) Best for? Antique Patisserie’s traditional tea sets are a decadent affair. Like its décor, the tea trays stick with their traditional English roots but with imaginative twists to its staple items. The tartar sauce on finger sandwiches, for example, with hints of lemon and rosemary; the conventional butter scones are replaced with creative flavours like earl grey and walnut and ginger. Why we’ll be back: For the soon-to-beunveiled Chinese milk tea cheesecake and green tea macaroons! This month’s reviewer: Joyce Yip spends her life finding a cure for her travel bug and sweet tooth.

tried & tipsy

tried &tipsy

Berry tasty tipples Cool down from the summer sun with a cocktail that’s chocked full with fruity goodness. It’s practically healthy!

Pier 7

Sugar

Shop M, Roof Viewing Deck, Central Pier 7, Star Ferry, Central 2167 8377

32/F East, 29 Taikoo Shing Road, Island East 3968 3738

208 Hollywood Road, Central 2549 0208 With their Berry Mojito, 208 Duecento Otto offer a perfect fusion of sweet and tangy by mixing white rum, lime wedges, fresh berries and mint leaves. For those with adventurous spirits, try your hand at the Ellodair, which deliciously combines a sweet and refreshing fruity note with a strong kick of alcohol to dance all over your taste buds.

twitter.com/foodiehk // august 2012

At this waterfront location, diners can choose from an extensive list of alcoholic and non-alcoholic drinks while looking over the city’s unbeatable skyline. Some of the best summer cocktails on offer are the Honey Berry, Triple Berries and Raspberry Smash. For those who prefer a mocktail, try the Berries Supreme, which combines three delicious berries, pineapple and is topped with cream.

Located on the 32nd floor of East Hotel, Sugar is a chic and sophisticated place overlooking the Victoria Harbour while sipping a summer cooler. Offering a selection of house favourites and snacks, some of the berry drinks that are served include the Piscine, a sparkling cocktail with three berries, and the Forest Cream, a yummy blend of blueberry and raspberry.

208 Duecento Otto

street view

ifc mall

The tops floors of the IFC Mall hold some culinary gems with panoramic views. Hereâ&#x20AC;&#x2122;s a few of the best that Finance Street has to offer.

Inagiku

Shop 4001-4007, 4/F, IFC, 8 Financ e Street, Central 3196 8888

For a pricey indulgence, try Inagiku . Located inside the Four Seasons, the restaurant is led by sushi chef Takashi

Okabe and serves excellent Japane se cuisine with teppanyaki, fresh sashim i, and light, fluffy tempura dishes on the

menu. Of course, the high price tag is accompanied by a spectacular view and tasteful interiors and atmosphere.

H One

8 Finance Street, Shop 4008, 4/F, IFC, 8 Central 2805 063

g experience H One Contemporary dinin m authentic Italian serves everything fro dmade pastas, han and dishes, risottos s and rotisserie. to New York-style grill g themed private dinin Choose from three list ir the in lf yourse rooms and immerse m around the world. of boutique wines fro

street view

RED Bar + Restaurant Shop 4012-4018, 4/F, IFC, 8 Finance Street, Central 8129 8882

With its convenient location and prime outdoor area on the roof of IFC mall, RED is well known to be a popular spot for after work drinks. Part of the PURE group, the restaurant serves up health-conscious dishes of seafood, lean meat, cheese, and vegetable s, as well as catering to hearty meat-lover s.

level 4

level 3

G Bar

This chic lounge bar offers gourmet snacks and a spaciou s, outdoor seating area. Try their sele ction of unique martinis and cockta ils and feast on mini-burgers and tap as as you behold the breath-taking skyline across Victoria Harbour.

of the Hong Kong Enjoy a stunning view top terrace whilst roof 's Isola on our harb cuisine. Be spoilt n Italia dining on delicious isite selection exqu nt's aura rest the by a tasting of end omm of wines. We rec sted pizzas, with their crispy, thin-cru flavours that melt fresh ingredients and in your mouth.

www.afoodieworld.com // august 2012

Shop 4009, 4/F, IFC , 8 Finance Street , Central 2234 773 9

Isola

IFC, 8 Finance Street, Shop 3071-3075, 3/F, Central 2383 8765

word on the street

What’s your favourite cuisine?

Pizza. It’s simple and it’s the best!

Mark, Australian

Jackie, Portugese

Indonesian food. Their fried rice, satays and desserts are AWESOME!

Macaire, Thai

Korean food. I love the immense variety they have in terms of meat and veggies as well as their cooked and uncooked dishes.

word on the street

Seafood! I’ve loved it since I was a kid. It’s always so fresh and there’s a huge variety.

Rosanna, Chinese

Michelle, New Zealander

Indian food. I love their strong and spicy flavours, which always hit the spot.

Shanghainese food! It doesn’t have an overwhelming taste like Sichuan food. It’s light, yet tasty.

Kate, Australian

www.facebook.com/foodiehk // august 2012

food war

food WAR Peanut Butter

Whose butter’s better? We get four stuck to the roof of our mouths Planters $29.90/340g

Sweet Ella’s Organic $45/255g

International Around Hong Kong

City’Super Around Hong Kong

The distinguished Mr. Peanut with his monocle and top hat do make a good start to the buttering up. We could taste the fact the peanuts in this jar were roasted and it was a nice feature. Slightly sweeter than the other butters and bordering on salty, the smack factor was high with a nice creamy consistency. This one contained a flavour that was most honest to the peanut.

The only things found in this jar were organic peanuts and sea salt. Although that is an appealing thought, the taste and appearance were somewhat lacking. A layer of oil sat on top and when mixed in created a very gloopy sauce. Much blander, thinner and almost woody tasting with occasional chunks of peanuts throughout. A few of our tasters liked the texture but the general consensus was that it had more of a satay sauce consistency than a butter. Definitely the cutest looking jar but lacking a distinctive flavour inside.

FOODIE RATING

food war

Looking for a replacement P in your PB&J? Peanuts are not the only ones that can be made into a spreadable slathering of goodness for your sarnie. If you’re allergic or just don’t like peanut butter, try checking out almond, sunflower seed, cashew, hazelnut or soy butters.

Sanitarium $40.50/375g

Skippy $24.90/340g

ThreeSixty 4/F The Landmark, 15 Queen’s Road Central, Central 2111 4584

International Around Hong Kong

This one was much nuttier, although it wasn’t necessarily a peanut taste so much as a generic nut butter. You could also taste oil but it wasn't at all oily in texture, just flavour. It also contained a low smack factor. Peanut butter definitely brings up memories from childhood and for our Kiwi taster, this was the favoured spread, simply for nostalgic reasons. But for the rest of us, we found it a bit salty, oily and not creamy enough to be the favourite.

A rich peanut taste, creamy texture and intense sticks-to-the-roof-of-your-mouth smack factor, Skippy provided everything you’d expect in a jar of the favoured sandwich filling of children everywhere. It was easily spreadable, delicious on bread, celery and spoon alone, and contained a good balance of everything that a good peanut butter should. FOODIE RATING

FOODIE RATING

the winner is,

skippy

twitter.com/foodiehk // august 2012

food trends

Food Alicia Walker chews over the subject of trendy eats with some of Hong Kongâ&#x20AC;&#x2122;s hippest foodies

SEVVA - Marie Antoinette's Crave.

The former M at the Fringe

From fusion and infused, to multi-coloured, mini and micro, to the fast, slow and froyo; on to foams, smoke and shape-shifting; it all sounds more like something out of the X-Files than the past and present trends of the dining scene, but yet that’s precisely what we're talking about. Food trends can sweep through a city like a gale force wind leaving an indelible mark on the tastes and desires of diners, while others will be gone without leaving so much as a spot on the tablecloth. Hong Kong in particular adopts trends with gusto: molecular gastronomy, ramen noodles, bubble milk tea and frozen yoghurt for instance are heavily evident on the current food scene but what will be next to take over the culinary landscape? Latin America seems to be seducing the scene with their tacos and ceviche as Peruvian and Mexican restaurants are appearing all around us, inducing saliva and wagging tongues all over town; pop-up restaurants are all-round pleasers that are easy to implement; but will these be the next big thing? And are any of these trends here to stay?

but now, there is a whole generation of Chinese cooks who’ve come up through the realms of restaurants and hotels and this fusion is a trend that’s here to stay. Now it’s molecular and like many new things, it’s finding its feet. In many ways, it’s not fully developed. Similar to fusion, there were some who did it brilliantly and then lots of others who take it but have no idea how to do it right. When you move away from traditional things you get lots of young people who find the freedom liberating but they haven’t had enough experience and that is its downfall. But there’s space for everything and

“I’ve seen every food trend on the planet come and go. I’ve been here since 1984 when I put strawberries in a salad and everyone thought that was the weirdest thing they’d even seen. In Hong Kong there was zero fusion of Western and Chinese ideas when I first came here,

M Restaurants' Michelle Garnaut

www.afoodieworld.com // august 2012

Seasoned restaurateur of M Restaurants and consummate culinary professional, Michelle Garnaut muses about HK’s food future:

food trends

M on the Bund

there is a place for it. The molecular trend will make changes to food and the way restaurants operate. We [M at the Fringe] were the first restaurant in Hong Kong to work with an organic farm. I think it's great, but it’s also pretty limiting in a place where not a lot grows. I find it a bit of hype and sales talk when people push things without understanding them. Real sustainability is about what grows locally and happens naturally. I think organic is a movement of the rich and middle class and it's not sustainable. We had M at the Fringe Club for 20 years when they began renovating and we lost the lease. It was hard closing and so emotional. We weren’t just a restaurant, we were a very big part of the community. We are always looking for a new location in Hong Kong but we’ve almost built ourselves into a corner; our Beijing location overlooks Tiannamen Square and of course we’re on the Bund in Shanghai, so we have a reputation for being in remarkable positions and doing outstanding things. The restaurants are our bread and butter and our 26

livelihood but I do a lot of other things as well, a literary festival, a not-for-profit organisation and I think that for us, and our restaurants, being a part of the community is part of the business; it’s in our dna. One of the disappointing things for me is that many restaurants around the world are being taken over by a few restaurant groups and it’s a brand. There aren’t even any people who are connected with the place. I’m distressed about this trend taking over. In the future, I think the small plates and the sharing that’s better value for money will come back at some point. I think there will be a bit of a backlash to good old-fashioned food. I’ve been through that a few times in more than one city. We just want good cooking and straightforward food. I also don’t like seven different countries on a plate and I can’t stand too much fuss and arrangement. I go to restaurants and what I really want is to talk and be with people; I don’t want to go to the high temples of cuisine where people take themselves too seriously. Food is one part of a restaurant, but not the only part. A restaurant is entertainment, fun, a good atmosphere and good food.”

food trends

Lindsey Jang from Yardbird

New on the restaurant scene in Hong Kong with the juggernaut success of Yardbird, Lindsey Jang predicts the future:

Yardbird has high quality food and drink with great hospitality and it's all presented in a very casual, nonchalant manner. We try to make everyone feel at home in Yardbird; most likely, you’ll see someone you know there and your server will remember your favourite dish and drink. We wanted to run a

In the future, I see F&B spots being opened and run by the owner(s). And I hope to see more mom and pop shops in Hong Kong, rather than large restaurant groups. I see customers becoming more discerning, and in turn, demanding better products and better service. And with that I hope to see the end of the automatic ten per cent service charge. Front of house staff should earn your tip and that tip should go to them - it's the only way to raise the level of dining in HK.”

www.facebook.com/foodiehk // august 2012

“I think food trends are interesting because I feel like they stem from people in the industry being inspired by each other. But of course, there are always things that are 100 per cent trend like Kobe beef, boycotting foie gras, immersion circulators, over-the-top molecular gastronomy, savoury cocktails and a million other things I can think of. I believe in quality, simplicity and approachability. Food should be honest and unpretentious; it has the ability to bring all kinds of people together because everyone in the world, regardless of social standing, loves to eat.

neighbourhood spot that our customers frequent two to three times per week and have it be a place to come to for any occasion or for no reason at all! The rules we put in place when we first opened were not normal for Hong Kong diners and we dealt with a lot of people who didn't understand what we were trying to accomplish. We are constantly amazed by the people who now line up to eat at six pm, because we don't take reservations, and our guests who always so generously tip our staff because we don't impose a service charge. It is proof that things can change in HK’s food industry and that the norm isn't always the best way.

food trends

Bonnie Gokson

Ms B's Cakery

Creator of the uber-successful Hong Kong stalwart SEVVA as well as Ms B’s Cakery and C’est La B, Bonnie Gokson is known for her ability to predict and influence the finger of Hong Kong’s pulse: “Hong Kong is absolutely exciting with its dining scene. One can explore the amazing cultural diversity of foods from every part of the world, plus we have a great range of authentic Chinese cuisine from all regions. From street food and local diners, to fun, charming restaurants and posh fine dining, we have them all. With everything I do and have created, I have put in 100 per cent love, passion and care to do it the best I can. I've always remained true to my philosophy of using the best quality produce, which is already halfway to creating a good dish. I also source from around the world to bring in the best from small farms and places that respect and honour organic farming. At SEVVA, even for a simple bowl of wontons, we prepare everything the "slow food" 28

way with a great deal of effort making the stock and taking care in every step to make it good, wholesome and delicious. It's not just dining, it's about the whole experience of a great lifestyle savoured with all senses! I have witnessed trends like the molecular gastronomique with foam in every dish, foie gras (although there are still places that serve it, it's a bit less now), lava chocolate cakes and tiramisu in cakes, puddings and cupcakes. But in Hong Kong’s future, I foresee foods that are less fussy and heavy. Also good classics revisited and more ways to present small plates to share, other than Spanish tapas. And a more relaxed plate with different textures to the bites with the Americanisation and Asianisation of sauces.” With two new restaurants, Blue Butcher and Brickhouse, just opened and more in the pipeline, as well as the ever-popular PLAY club, the co-founder with unyielding ambition, Malcolm Wood, talks trends:

food trends

The team at Blue Butcher

Quail with Smoked Grapes

“I think that molecular dining has been the rage in Hong Kong recently and rightly so. It’s an art form but sometimes this food is just not what we crave. Appetite is all about fulfilling what you crave and this is more often than not, home-cooking. I believe in farm-totable eating. You can’t beat fresh ingredients and well-treated livestock. Our farm-to-table ethics and simple but great food make Blue Butcher stand out. We believe that each ingredient should be well-sourced, full of flavour and allowed to speak for itself. We incorporate a few molecular techniques with the food we like to eat week in week out.

on one plate. I hope we see more restaurants like this down the road and I think we are ready for it here.”

I think Hong Kong lacks good produce that can be found in cities like London, Paris and New York in farmers’ markets. Hong Kong locals are starting to realise this and we are seeing more people trying to get this message across. I like to eat at restaurants where the ingredients are fresh and not messed around with too much. I like three or four well-selected components

As a food writer and die hard foodie, I love the way food trends shake up the scene and open doors to new eats. My personal vote for a new trend would go to all-day breakfasts, or more specifically, just places that serve “Breakfast for Dinner”. Whether it’s a full fry up, scrambled eggs and salmon on a bagel, or waffles and blueberry pancakes, I love breakfast. But I really love it when it’s nowhere near morning. I’ve already witnessed the creeping of eggs onto evening menus, served as a sauce or centrepiece to dishes, so we’re only one tiny food step away from adding the bacon and toast and it’s a full-scale trend. Or maybe it’s just wishful food-dreaming… To see our Foodie bloggers panel top predictions for food trends, turn to page 8.

twitter.com/foodiehk // august 2012

Blue Butcher's Belgian Endive

cuppa cha

cuppa

Cha Cruz Macalister and Jeanne Cheung enjoyed a few pre-rush hour local cuppas in Sheung Wan's cha chaan tengs.

Cripsy bun and yuen yeung

cuppa cha

There’s something comforting and enlivening about feeling a part of your community, not just feeling like a local – but feeling like a regular. Caught up in busy lifestyles we all seem to pursue late nights and wake up only to rush into the office, which is where morning traditions and routines can be lost. The thought of catching up with a friend over an eight am coffee might seem ridiculous to most of us, but it’s commonplace on every street corner in Hong Kong. Cha chaan teng, or tea restaurants, are a Hong Kong institution. Most mornings you’ll see groups of animated and chatty folk congregating at rickety wooden tables, passionately arguing the issues of the hour, or just catching up on gossip with even more enthusiasm. The owners and proprietors of these places know their customers and often join in the discussion; they know that your sister recently got engaged and what your stand is on the tobacco tax increase. It’s a relationship that’s much deeper than the waitress at Starbucks knowing you like a caramel latte with soy milk – it’s a community. Us Foodies are passionate about our own local community in Sheung Wan, so we set about finding the cha chaan tengs where we too could become regulars – and that meant acquiring a taste for drinking yuen yeung. The name, ‘yuen yeung’ itself is taken from Mandarin ducks, birds that in Chinese culture are

a symbol of united love. Usually seen in couples, the male and female ducks are strikingly different and this idea of an ‘unlikely pair’ lends itself to yuen yeung. In Hong Kong, the colloquial usage covers everything from mismatched socks to the traditional Hong Kong drink that is a mixture of coffee and milk tea. Like most other cha chaan teng staples, it can be served hot or cold and its quality is dependent on ‘smoothness’. Starbucks in Hong Kong and Macau attempted to concoct a Frappuccino version for the masses back in 2010; the ‘Yuen Yeung Frappuccino Blended Cream’, which was all very well but undoubtedly the best way to sample this traditional beverage is at a cha chaan teng. We almost tripped over our first discovery, New Hip Shing Restaurant, an inconspicuous establishment just off Hollywood Road. Nestled down a side street, we met Ms Lai who has been working in the industry for nearly 20 years and her repartee with morning customers proves it. This crowd are the true-blue regulars, “I talk with them everyday,” she says, “it’s important - these people make or break my business.” As far as yuen yeung is concerned, many places have their own secret recipes and sacred ratios of how much coffee to tea. After sampling several brews in the area, we pressed Ms Lai for what gives her blend of the drink its unique aroma, “We dry-roast eggshells before placing them in a fabric bag and steeping them in the brewing coffee,”

www.afoodieworld.com // august 2012

New Hip Shing Restuarant

Iced yuen yeung

cuppa cha

she reveals. After mixing it with the milk tea she sneaks in the finishing touch, a tiny slab of butter to add a little guilty indulgence and ensure decadent creaminess. A stone’s throw from Hip Shing is For Kee, another cha chaan teng, semi-famous among the Sheung Wan workforce for its pork chop dishes but it also hosts a bustling morning crowd. Owners Mr and Mrs Lo have been in the culinary business for over 30 years, and For Kee is their pride and joy. Mr Lo is a man of few words; he’s the mainstay behind the bar taking care of orders while Mrs Lo spins a yarn with customers as the face of the business, “Our regulars are the backbone to our business,” she says. We wondered if the proliferation of café culture had impacted small businesses like these, but our concerns were snorted at, “How much do they charge for a coffee? 30 odd? We only charge 12,” Mrs Lo replied. Ms Lai at New Hip Shing shares this view, “I haven’t lost any business to Starbucks or Pacific Coffee – that’s a different clientele – one that can afford 30 dollars for a coffee.” Unfortunately, many of these traditional eateries are still under threat as Ms Lai explains, “It’s the rent that’s making business difficult. It’s getting so high in HK that profits margins are very small.” That’s not to say that establishments aren’t taking steps for resurgence and just off Gough Street there’s an outdoor cha chaan teng that offers proof 32

to that argument. Sing Heung Yuen guarantees delicious yuen yeung, milk tea, tasty snack morsels and almost certainly – queuing. Having been open for nearly thirty years, it’s made a name for itself amongst Hong Kong locals as well as tourists and its positive word-of-mouth is a powerful, if unintentional, marketing tool. As we tucked into the friendly server’s recommendation of tomato soup noodles, iced yuen yeung and absolutely heavenly toasted crispy buns, a group of five sat down beside us. They recited their orders without so much as a glance at the menu before giddily gossiping about their new boss. As we walked through the doors of our local cha chaan teng for the third time in a week, the morning crowd warmly greeted us two frazzled writers as Ms Lai automatically brought us each a cup of yuen yeung. We nestled back in the wooden booth at what has begun to feel like our own secret club, relishing that even if it’s just for today, we’re just two regulars tucked in at our local cha chaan teng. For Kee Restaurant Shop J-K, 200 Hollywood Road, Sheung Wan Sing Heung Yuen 2 Mei Lun Street, Central New Hip Shing Restaurant 7 Wah Lane, Sheung Wan

where to find us

From coffee shops and restaurants the length and breadth of Hong Kong, as well as businesses, HQs and serviced apartments, Foodie’s always there for your reading pleasure. CENTRAL

– J ust Salad –K oh Thai – L a Bodega – L a Dolce Vita 97 – L e Jardin – L e Salon De Thé & La Boutique – Le Souk – Liberty Exchange Kitchen & Bar – Life Cafe – L il Siam – L otus –M akumba –M aster Food –M cSorley's Ale House –N epal Restaurant –N ova Hair Nail –N orth Carolina Grill Restaurant & Bar –O olaa – Paisano's – Pasta Mio –P astis –P eak Café Bar –P eccato – Peel –P eel Fresco – The P hoenix –P ier 7 Café & Bar – Pizza Express –P ortobello –T he Press Room – PURE Bar + Restaurant – Red Mango –S cirocco –S easons Fitness –S helley's Yard –S hore –S oho Base Camp –S oho Wines –S oHome – Starbucks: – 50 Connaught Road – Alexandra House – Caine Road – Central Pier 7 – Citibank Plaza – Duddell Street – Exchange Square – HK Station – Hutchinson House – IFC – Jardine House – Landmark ThreeSixty – LKF – Man Yee Building – MTR Central – New World Tower – Prosperity Tower – Staunton's Wine Bar and Café –S tormies – Subway –S weet Secrets –T aku –T apeo –V a Bene –W agyu –W agyu Lounge –W atermark – Ten Feet Tall –T he Wheel –T he Whiskey Priest –X TC Cochrane Street –Y oppi Frozen Yogurt

– Yorkshire Pudding – Zentro Bar & Eatery

CAUSEWAY BAY / WANCHAI

– Tree Café – Viva Italia

Sheung Wan

– 238 Apartment – agnès b. – Agave – Amici – Bookazine Shui On Centre – Brunch Club – Burger Room – Café O – Caffe Habitu Gloucester Road – Caffe Habitu Leighton Road – Caffe Habitu The Table – Carnegies – Cartus – The Charterhouse – Classified – Delaney’s Wanchai – Duetto – Ebeneezer’s – Flea + cents – Galano Café – Gardeneast Serviced Apartments – Happy Foot – Hotel Bonaparte – I Love Kitchen Causeway Bay – Let’s Spa – Mes Amis Wanchai – Mr Steak Grill – Myogurt – Organic Mama – Pizza Express J Residence – Pizza Express Wanchai – Quarterdeck Club – Sirva Relocation – Starbucks: – 248 Queen’s Road East – 6/F Times Square – 9/F Times Square – Causeway Bay Plaza 1 – Fashion Walk – Gloucester Road – Great Eagle Centre – Hopewell Centre – Hang Lung Centre – Leighton Centre – Sun Hung Kai Centre – Tung Lo Wan Road – Wanchai Tower – W Square – WTC more – Swindlers – Vero Lounge – Wildfire wtc more – Xperience – Yo Mama

STANLEY

– 338 Apartment – Barista Jam – Bun Me – Capo's Espresso – CHI 120 – Gateway – Graze – La Lune – Ola Wine Bar – Pantry Magic – Segafredo Sheung Wan – Sohotel – Starbucks: – 254 Des Voeux Road – Rumsey Street – Shun Tak Centre – Yoga Room

Admiralty – 1/5 nuevo – Caffe Habitu Pacific Place – Cinecittà – Gourmet Coffee & Delicatessen – Great Food Hall – Invest Hong Kong – The Petit Café – Proway Relocation & Real Estate – Ruth Chris' Steakhouse – Starbucks: – Admiralty Centre – Citic Tower – Pacific Place 1 – Queensway Plaza – Triple O's Pacific Place – Yè Shanghai – Zelo

The Peak – Bubba Gump – Café Deco – New York Fries – The Peak Lookout

MIDLEVELS & ISLAND WEST – Café O Bonham Road – CHI 138 – CHI 120 – Davis – Le Meridien Cyberport – Percys – The Pier – Starbucks: – Cyberport – HKU – Wildfire Bonham Road – Zig Zag

SOUTH HORIZONS – Café Piatti – Jervisbay – Limestone Coast Wines – Pacific Gourmet – Sift Patisserie

– 759 Store – The Boathouse – Book Buddy – Café de Paris – Chez Patrick – Classified – Curry Tiffin – Gino's Gelato – Jenny Bakery – King Ludwig Beerhall – McDonald's – Mijas Spanish Restaurant – Pickled Pelican – Pizza Express Stanley – Rocksalt – Saigon – Saffron Bakery – Spiaggia – Squeeze Stanley – Starbucks – Watson's Wine Cellar – Wildfire – Zen Garden

OTHER LOCATIONS ON HK ISLAND – agnès b. café – Caffe Habitu Cityplaza – Classified – Coffee Milano – Grandstand – Fun Feet Reflexology Centre – The Hong Kong Cricket Club – Kornhill Apartments – MIX Taikoo Shing – O3 by Oyster3 Bar & Restaurant – Pizza Express Taikoo Shing – The Porterhouse – Starbucks Happy Valley – Xi Yan

TST & JORDAN – 798 unit & co. – agnès b. café – Black Stump – Bulldog’s Kowloon – Caffe Habitu Elements – Caffe Habitu Marimar – Caffe Habitu The ONE – Caffe Vergnano 1882 – Carpaccio – CHI 279 – CHI 314 – CHI 393 – Delaney’s – Eaton Hotel – Edible Arrangements – El Pomposo – Fat Angelo’s – FINDS – Gateway Apartments – Gaylord Indian Restaurant

– Grand Central Bar & Grill – Hotel Nikko – Hotel Panorama – I Love Kitchen K11 – Jimmy’s Kitchen – Joia – The Kowloon Cricket Club – Main St Café – Mes Amis TST – Nanhai No. 1 – Nomads – Pizza Express – Spasso – Starbucks: – Cultural Centre – Elements – Harbour City – W Hotel – Wildfire Elements – Wildfire Knutsford Terrace – X TC Tsim Sha Tsui – Ye Shanghai Kowloon

OUTLYING ISLANDS – Bookazine Discovery Bay – Cafe Duvet – MIX HK International Airport – The Gallery Lantau – The Marco Polo Club Airport

OTHER LOCATIONS IN KOWLOON – Amici Mongkok – Caffe Habitu Festival Walk – Caffe Habitu Polytechnic University – The Anne BlackYWCA – Harbour Plaza 8 Degrees – I Love Kitchen Kowloon Bay – The Lodge-YWCA – Mes Amis Mongkok – Pascucci Langham Place – Pizza Express Festival Walk – Starbucks apm – Tapaz – Viva Italia

NEW TERRITORIES – Cafe Roma – The Bay Bridge – Bene Italian – Chez Les Copains – Crown Relocations – Nine Eagles Golf Course – Starbucks New Town Plaza – Yogurtime

www.facebook.com/foodiehk // august 2012

– Annapurna – Agnès b. Hollywood Road – Agnès b. IFC – amici – Bar à Chocolat et Boutique – Bookazine Canton House – Bookazine IFC – Bookazine Prince's Building – Bourbon – Brivo – Brunch Club Central – The Building YWCA – Café de Paris – Café O Arbuthnot Road – Café O Caine Road – Café O Queen's Road – Café Punta del Cielo – Caffe Habitu Hutchison House –C ake-A-Licious –C aramba –C hicken on the Run –T he Chippy – Classified Exchange Square –C lassified Hollywood Road –C lub 1911 – Complete Deelite – Capo's Espresso –C osta –C utty Sark –D addyos –D iVino –D ozo – Dressed Salads –D rop –D roplet –E at Right – Enoteca – Edible Arrangements IFC – F.A.B. –T he Flying Pan – F rench American Bistro – F rites – Fun Feet Reflexology –G aia –T he Garden ViewYWCA –G ecko –T he Globe –G occia –G reenfield Café – Greyhound Cafe –H abibi Café –H abibi Restaurant – Habitat Property – Happy Foot –H ealth Max –T he Helena May – I ndochine 1929 – I sobar – I sola – J ashan – J aspas – J immy's Kitchen – J oyce Is Not Here – J ust A Restaurant (JAR)

food for thought

Food for thought Alicia Walker details the man that helps wake her up every morning: Cuppa Joe It all began with dancing goats. Or so the legend says. An Ethiopian goat herder noticed his goats became frisky after eating the coffee cherries from a local shrub. That goat herder decided he wanted to dance too; so he downed some of the berries, caught the buzz and partied until the sun came up. Voila, coffee became the daily drinking fuel of the future.

All coffee in the world is grown near the equator. Deemed the “Bean Belt”, it lies between the tropics of Cancer and Capricorn.

If you drink it black, coffee is a no-calorie beverage Always think of Americans loving a good cup of joe? The course of coffee’s history was changed forever thanks to the famous Boston Tea Party. The U.S. rebellion occurred in 1774 to protest against increased British tea taxes and subsequently turned the nation into java lovers. The Americans threw three boat loads of tea into the harbour and changed their hot drink of choice to their now beloved coffee.

Know your mocha from your macchiato… Espresso – pressurised hot water shot through finely ground coffee Latte – espresso, loads of steamed milk, bit of foam Cappuccino – espresso, bit of steamed milk, loads of foam Americano – espresso, loads of water Macchiato – espresso, dash of foamed milk Breve – espresso, steamed half and half cream, bit of foam Flat white – espresso, loads of frothy milk, no foam Mocha – espresso, steamed milk, chocolate syrup Light roast coffee has more caffeine than dark roast coffee. This is due to the fact that the longer coffee is roasted, the more caffeine is cooked out of the bean. Coffee can actually be used to fuel a car. Though not very efficiently, an English car called the ‘Car-puccino’ drove from Manchester to London using only roasted coffee granules. Coffee is good for the garden. Dousing the remains of your coffee on ailing houseplants will help revive them while mixing used grounds into soil will help plants grow and prevent slugs and snails from munching on them.

twitter.com/foodiehk // august 2012

In the beginning, coffee was eaten. African tribes combined the cherries with fat to form little balls of energy. Thanks to the cherries, coffee is actually considered a fruit though it is much better known for the caffeine it contains. Caffeine is a stimulant that acts on the brain the same way heroin and cocaine do, though with a much milder effect. The physical effects on the body are complex. Many stem from its ability to dominate the chemical adenosine from binding to the brain receptors, which if successful would result in drowsiness; instead a surge of adrenaline is produced. Caffeine also effectively bumps up the levels of the body’s natural antidepressants, serotonin and dopamine, leaving people feeling happier and more empathetic.

Coffee trees produce fragrant white blossoms that smell like jasmine, then a year later, the coffee cherries mature. They are continually productive and one plant can be flowering, have immature beans and mature berries, all at the same time. Soil, altitude and climate all affect the flavour of the beans. The two main varieties are Arabica and Robusta. Arabica comes from the original Ethiopian coffee trees, is mild and aromatic and accounts for around 70 per cent of the world's coffee production. Robusta beans result in a more bitter-tasting coffee with nearly twice as much caffeine as Arabica. You'll find Robusta coffee trees in Southeast Asia and Brazil, with Brazil being the largest coffee producing nation.

recipes

the classics Resurrecting

A new spin on old-fashioned food

lamb wellington 36

Astier de Villatte Marguerite oval platter. $1,800 Astier de Villatte Victor tiny platter. $750 Mepra 'Raffaello' fork and knife. $160 each (from Lane Crawford)

recipes

Lamb Wellington A simpler sampler of the classic dinner party favourite made with lamb rather than the traditional beef. Serves 4 Prep time: 1 hour Baking time: 20 minutes Ingredients: + 400g whole lamb filet loins + 200g puff pastry, frozen + 1 punnet white button mushrooms, finely chopped + 2 shallots, finely chopped + 3 sprigs Italian parsley, finely chopped + 1 tbsp butter + salt and black pepper to taste + egg wash Method: 1 Preheat oven to 180ºC. 2 Season lamb loins, and in a hot sauce pan, sear in some butter. Remove and set aside. 3 In same pan, place butter, add shallots and cook for few minutes until soft. Add mushrooms and cook until all juices come out and evaporate. Season with salt and pepper. 4 Add parsley and set aside. 5 On a large surface, roll puff pastry to a rectangle about 10 cm by 20 cm. 6 Spread mushroom mixture, draining all liquid out. 7 Place seared lamb loins length-wise, add more salt and pepper if necessary. 8 Roll puff pastry and seal, should look like a large cigar. 9 Place on baking tray and brush top with egg wash. 10 Bake until golden brown.

Ingredients: Chocolate sponge cake: + 230g cake flour + 10g baking powder + 6 egg yolks + 250g sugar + 4 egg whites + pinch of salt + 110g vegetable oil + 1 tsp vanilla essence + 110g warm water + 150g dark chocolate, melted To assemble cake: + 2 cups black cherries, pitted, fresh or frozen + ½ cup Chambord liqueur + 500g whipped cream + 100g chocolate curls Method: Sponge Cake: You will need 2 non-stick 9” pans 1 Preheat oven to 180ºC. 2 In a large bowl, place 4 egg yolks together with 150 grams of sugar, and mix at high speed until pale and creamy. 3 Add warm water and vanilla, continue mixing. 4 Add cake flour and baking powder, then vegetable oil until smooth. 5 Add melted chocolate that’s cool to the touch DO NOT add chocolate that is too hot. Mix until well incorporated. 6 In a separate bowl, whip egg whites with pinch of salt and remaining 100 grams of sugar until stiff peaks form. 7 Add whipped egg whites to chocolate mixture and incorporate well. 8 Pour mix equally into 2 oiled non-stick pans and bake for 25 minutes or until inserted toothpicks come out clean. Cool completely.

Black Forest Cake

Serves 8-10 Prep time: 1 hour Baking time: 25 minutes

Assembly: 1 Cut each sponge cake into 2 halves, 4 halves total 2 On a cake stand, place 1 half, cut-side-up, brush with Chambord liqueur, top with some whipped cream and pitted cherries. 3 Repeat process until all for halves are used. Place top half cut-side-down. Finish with plenty of whipped cream and use fresh cherries with stem for decoration.

www.afoodieworld.com // august 2012

With exposed layers, this pudding-from-the-past takes on a cool and fresh look with updated ingredients.

recipes

black forest cake 38

LSA Oslo cakestand. $690. Cutipol 'Icon' stainless steel server. $200 (from Lane Crawford)

recipes

beef stroganoff

Seletti 'Cecilia' Hybrid porcelain soup bowl. $590 Bugatti glamour table knife and fork. $90 each Chilewich 'Brocade' placemat. $240 (from Lane Crawford)

Beef Stroganoff Originally a 19th century Russian dish, this hearty stew has fallen out of favour in recent times. Try our updated version: Serves 2 Prep time: 20 minutes Cooking time: 20 minutes

www.facebook.com/foodiehk // august 2012

Ingredients: + 400g beef filet + 200g sour cream + ½ tsp beef bouillon + 1 tsp Dijon mustard + ½ onion, sliced + 10 white button mushrooms, sliced + 2 tbsp butter + salt and black pepper to taste + 500g cooked pasta

Method: 1 Slice onions, mushrooms and cut beef filet into thin slices. Season beef with salt and pepper 2 In a large frying pan, add 1 tablespoon of butter and sauté onions until soft. Add beef slices and cook for 5 minutes. 3 Add mushrooms and continue cooking for another 3 minutes. 4 Add sour cream, mustard and beef bouillon until well incorporated. 5 In a separate pan, heat 1 tablespoon of butter and add cooked pasta (fettuccini works best). Toss gently. 6 Serve beef stroganoff atop the pasta.

recipes

vitello salmone

Seletti 'Isaura' Hybrid porcelain dinner plate. $490 Chilewich 'Faux Bois' placemat. $150 (from Lane Crawford)

Vitello Salmone (Chilled veal with salmon mayonnaise) An unlikely combination of flavours that demands a resurgence, using salmon rather than the typical tuna. Serves 2 Prep time: 1 hour Cooking time: 1 hour Ingredients: + 300g veal loin, whole + 1 cup beef or veal stock + 1 cup dry white wine + 3 peppercorns + 1 bay leaf + 2 egg yolks + ½ cup olive oil, extra virgin + 1 lemon + ½ tsp anchovy paste + ½ tsp Dijon mustard + 100g can of salmon + 6-8 capers, chopped + sprinkle of paprika 40

Method: 1 In a medium sauce pan, add stock, white wine, pepper corns and bay leaf. Add veal and simmer for 45 minutes or until tender. Set aside to cool. (This can be done ahead of time, even a day in advance). 2 For the salmon mayonnaise: in a blender or mixer, add egg yolks and olive oil until well incorporated, then add salt and the juice of one lemon wedge and Dijon mustard. Add drained tuna and anchovy paste. Should have the consistency of a thick sauce. If too runny, add a drizzle of olive oil. 3 On a large serving platter, place thin slices of cool or chilled veal, and add salmon mayonnaise. Sprinkle with chopped capers, paprika and extra lemon wedges.

recipes

prawn cocktail

Miranda Watkins Design Martini cocktail set. $6,200 (from Lane Crawford)

Prawn Cocktail We took this revamp very literally and made an actual libation out of this out-dated starter. Serves 1 Prep time: 10 minutes

Check out our web exclusive recipes, including this Peach Melba, at www.afoodieworld.com

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Ingredients: + 2 oz Clamato juice + 2 oz vodka + 2 drops Tabasco sauce + 2 drops Worcestershire sauce + 6 black pepper to taste + half a lemon + small sprig of celery + 1 prawn with tail + ice cubes

Method: In a cocktail shaker, pour 6 ice cubes, Clamato, vodka, Tabasco, Worcestershire sauce, black pepper and lemon juice. Shake vigorously and strain into a chilled martini glass. Garnish with a chilled cooked prawn and celery.

how too

how to...

1. Remove the legs and claws from the crab by breaking them off at the joints.

2. Using one of the claws, grab and pull back the triangle-shaped apron found on the abdomen, removing it completely.

3. Turn the crab over and pull upward on the shell from the back of the crab peeling it forward.

4. Remove spongy gills at front of crab and discard.

5. Grab each side firmly and bend in the middle, breaking in half.

6. Each channel has meat that once controlled each of the legs. By breaking each of these thin layers of shell you gain access to the channels for meat inside.

7. Pull the meat from each channel. You can also use the pointed tips of the crab legs as picks to remove the meat.

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Foodie Events Foodie Club members benefit from VIP access to all our Foodie Events. From chocolate making classes and wine and cheese nights, to gourmet dinners and cocktail mixers, bring a few friends along or come solo to meet fellow foodies in Hong Kong. If you love eating great food and meeting great people, Foodie Club is for you! Foodie Club members gain access to exclusive deals all over Hong Kong. More deals are added every month, so check the current issue of Foodie, or our website, for all the latest and greatest offers that Foodie Club brings!

Here is a small sampling of the many deals that you can redeem with your Foodie Club card: + Pantry Magic: $100 off a purchase over $500 + Edible Arrangements: 10% off and free delivery in Central + SoHo Wines and Spirits: 10% off full priced items + Azure: 15 % discount + Frites: 10% discount 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!

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dinner and a movie

dinner and a movie:

Breakfast at Tiffany’s Loosely based on Truman Capote’s much loved work of fiction, Breakfast at Tiffany’s follows eccentric New York socialite, Holly Golightly, through this bittersweet boy-meets-girl love story. Filled with witty dialogue and stylish settings, this film is a classic that’s high on fashion; but don’t forget about the food - it’s all in the title. Window-shopping for jewelry while sipping coffee and munching on pastries sounds like an idyllic way to start any morning. Start yours in similar fashion with a homemade blueberry Danish.

blueberry danish Serves 8 Prep time: 10 minutes Baking time: 20 minutes Ingredients: +2 sheets puff pastry, defrosted  + 8oz cream cheese + 3 tbsp sugar  + 1½ tsp vanilla extract  + ½ cup blueberry jam +4 oz white chocolate, melted

Method: 1 Preheat oven to 180ºC. 2 Grease a baking tray. Unroll pastry on a lightly floured surface. Divide each sheet into quarters. 3 Beat together cream cheese, sugar, vanilla extract and white chocolate until fully incorporated and fluffy.  4 Place 2 spoonfuls of mixture in the center of each pastry square. Place 1 spoonful of jam on each cream cheese dollop.  5 Pull corners of the pastry towards the center and pinch together. 6 Bake for 20 minutes, until pastry is golden brown. 44

afoodieworld.com

on afoodieworld.com this month Where Hong Kong's food loving folk come to dine, devour and dish up all things Foodie

Feeling sinful? Our Fried Banana Ă&#x20AC; La Mode recipe is bound to fill you up with soft, fruity goodness as well as cool you off this summer. This dessert is so easy to make and we have the recipe on our website!

All New Franco-Spanish Foodie Chef Luis Porras partners with LUX Bistro & Bar's Executive Chef Alex Liu to create an exciting new menu of delicious regional cuisine. Check out the details on afoodieworld.com!

What is Shochu?

Missed the last issue? See it online

All this and more on www.afoodieworld.com

Something for the kids! This summer, the Hong Kong SkyCity Marriott is bringing back the Junior Marriott Master Chef classes, led by Resident Pastry Chef Dick Chan, to teach your precious ones how to make, decorate and plate the Marriottâ&#x20AC;&#x2122;s signature High Tea tower. Find out more on our website!

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Let Foodie enlighten you with more details about this little-known alternative to sake in our web exclusive feature!