KEYPAD | GOURMET
Tis theFruit season of Galore 愛生果的人有福了。夏天當造生果特別多，芒果士多啤 梨蘋果橙，要是用來做菜，桃駁梨和西瓜也許是好選， 紅紅果皮與瓜肉，多汁誘人，前者酸甜而不搶風頭，後 者甜美清爽，以中西烹調入饌，同樣有驚喜。
Fruit lovers out there, you’re in for a treat! From mangoes and strawberries to apples and oranges, summer is the perfect season for fruit galore. Nectarines and watermelon are perfect complements for gourmet cuisine. The delicious dish of luscious red peel and red juicy flesh combined with the subtly sour and sweet taste of nectarines the refreshing sweetness of watermelon, creating an eastmeets-west fusion dish which will definitely bring about a yummy surprise to our taste buds.
Te x t / Y T, L i l l i a n To n g P h o t o g r a p h y / C h r i s a t b l i n g s t u d i o A r t / J T F Ta b l e w a r e / H e a t h e r & M a r c h S p e c i a l t h a n k s / 食品
92
93
KEYPAD | GOURMET
我不是蘋果 而
的
，
。說的是
， 州
受
的
好
。用來做
，更可大
造
後
，其 同
的
， 、7月是為
的 以
看，就 節， 多 ，
成
以
和
，
了用
完
，
說
的做法 ，
、
。
做沙律好選 古人 會
運用西 用西
， 月，多 ，而西
做
，或以上 。西
全年
有
， 更喜
應，
法同出一 用之
以
打
成
和
， 的
造 ，
手
是 不
士，
。
The Versatile ruit Appearing red and smooth on the outside, many
西 ectarine with
would mistake it as a miniature version of an apple
pani h
or
hop
at first glance. Being in season during June and July, nectarines have a nice refreshing and crunchy
焗羊奶多士，西瓜沙律
tex ture when unripe, and of fer a succulent and sof t
士
taste when completely ripe, with the Californian
並
har vest being the tastiest. O f ten used in dishes,
過，
火
caramelized nectarine juice is a well-loved fix ture in
西
，
其
於多士上
香
濃，
，是一
式傳
士先用火 以西
及意大
。
桃駁梨釀西班牙豬扒
cuisines as it is a wonder ful complement to pork and other poultr y dishes such as duck breast and foie
用
gras, adding an appetizing flavour to dishes.
成co
化
， 外
pote，
內，讓天然
內， 成
，
更濃
美，也 。
poilt for Delicious Choice Our ancestors were known to have utilised watermelon
Baked
to its fullest back in the day. Beyond eating its juicy
STYLING by Eddy Le ng he t dio y Eddy
oat Cheese Toast with Watermelon alad
The first bite into the combination of the finest goat cheese gla zed on watermelon is
flesh, the watermelon’s rinds were used in double-
absolutely other worldly. The cheese is sof tened and melted with a blow torch on top of
boiled soup or braised in complicated dishes
toast, bringing out the best of its rich aroma. Complemented with fresh watermelon and
similar to those of pomelo peels, bringing about
Italian wild rocket, this traditional Provence dish is the per fect star ter for a mar velous feast.
a refreshingly flavour ful dish. Watermelons are in
ectarine with panish Pork Chops
season all year round; however from June to August, its flesh is exceptionally juicier. With similar cooking
The inclusion of the richest nectarine compote stuf fed into pork chops allow the natural
techniques used with strawberries, watermelon is a
acidit y of the fruit to tenderize the meat, while the luscious juices get absorbed, creating a
per fect complement to a slab of steak, as well as an
dish full of fresh, succulent and nectarous flavour. In addition, dried nectarines are ser ved
ideal ingredient in Western dishes such as salad and cheese, simplistic and delicious all in one. 94
on the side, giving the dish a robust taste. 多士，西 a ed Goat hee e
oa t with Water
elon
alad 95
KEYPAD | GOURMET
球 ectarine with Fried
rawn
麻香小象拔伴西瓜 小
西 之 ，
中帶
， 的 ，
， 引
，
用上
上以
、
外， 等
帶 之
。
桃駁梨炒蝦球 從來，生 STYLING by in i ine
picy
e
hi
Kwan
成
都是 ，
和南
新之作，這裡把
做成金
，多
， 也不
後 。
eoduck with Watermelon
A cold mix of small geoduck clams with watermelon creates an invigorating taste to remember. Besides using the melon’s flesh, the white watermelon’s rind is flavoured with garlic, vinegar and spicy sauce, supplementing the dish with a light yet spicy taste that entices the appetite.
ectarines with ried Prawn Fruits and seafood put together are destined to create the most invigorating dishes. This dish comprises of mashed nectarines boiled to concentrate, followed by mixing in pumpkins to create luscious golden grav y driz zled over prawns, ser ving as an addictive delicacy to one’s taste palet te.
picy Geod c
96
香小 with Water
西 elon
97
KEYPAD | GOURMET
龍 ，意大 on t with carpaccio o lo
士， 及 ter nectarine,
rrata ar g la and
al a
ic peach cara
el
薄切龍蝦桃駁梨，意大利水牛芝士，芝麻菜及黑醋蜜桃焦糖 大
L avarra 說
來，是次他 和青
、
用作
想到 rrata
，然而
打成 chee e
，
過其
，
青
成他他，
之而 同
，然而不
龍 於
。
西瓜卷釀抹茶慕絲，伴杏仁軟餅，烤菠蘿及乳酪雪糕 了 自 的
成西 的
，大 、
，
地 及 ，
西 過之 不
，
Donuts with carpaccio of lo ster peach caramel
成cannelloni
，把
入其中，
層次
時有多 。
nectarine
STYLING by ino La arra o ca at he Rit arlton ong Kong
urrata arugula and
alsamic
Chef L avarra mentions that nectarines are seldom used for cooking. Nonetheless, an encounter with the fruit inspired him to create this dish, first by blending nectarines into jam and eating the flesh with green apples. The dish includes lobsters and green beans driz zled with burrata cheese created into tar tar sauce, a combination that immediately diminishes the thought of eating greens as a bore.
Watermelon cannelloni stuf fed with green tea matcha mousse almond sof t iscuit roasted pineapple and yoghurt ice cream Besides slicing watermelon into cube pieces, Chef L avarra skillfully car ves watermelon into cannelloni shapes, stuf fing his homemade green tea “matcha” mousse, sof t almond biscuit and roasted pineapples inside the watermelon. Paired with a cold and light yoghur t ice cream, a myriad 西 Water 98
， elon cannelloni t
， 及 ed with green tea
of flavours gushes out in one single bite, creating a scrumptious sensation that calls for a second atcha
o
e, al
ond o t
i c it, roa ted pineapple and yogh r t ice crea
ser ving. 99
KEYPAD | GOURMET
Fresh
APPETITE FOR
Summer
最近的悶熱天氣告知夏天快臨，身體也隨之起了變化，動力少 了，味蕾開始慵懶……所以，不如來點新，刺激一下？最近有多 家餐廳開幕，有西菜日菜，大前題是用餐環境優越，叫人吃得快 樂，自然可抵夏日的悶。 With the latest weather reports announcing the arrival of a scorching summer, our bodies have the tendency to change with the weather as the heat gradually rises, becoming more lethargic and lazier with movement. Why not start afresh and head out to perk your senses? All around Hong Kong, there has been a recent surge in new restaurants opening. Ranging from Western to Japanese cuisines, and designed with incredible settings, your dining experience will be thoroughly satisfied and the frustrations of summer will seep away.
Te x t / Y T, L i l i a n To n g .
100
Art / JTF
101
KEYPAD | GOURMET
THE FRENCH WINDOW BRASSERIE AND BAR
QUEMO 輕鬆的Brasserie a
al
French
dining是 新，把
有的 ine
的 ra
erie。
的哈哈
ing 組成的 一新。 就
， 式地
子 ，
、
，
、
更香
7
，
。來自法國
費
rittany的總 ，為
，才是法式
館
然 ， 成，
自
，
Matthie 帶來多
見如 eriwin le都
din，
自
onnier， 國生
的小報式
也用上法國Agria
比一 有
食潮流，所以 he
Window也來
到，邊
邊
造 法
情。
The Laid Back Brasserie Casual dining seems to be a growing trend of late, with restaurants such as The French Window making
火辣辣西班牙菜
a switch from fine dining st yle, remodelling itself to
要數
城中
火
be a more laid back brasserie. At the entrance, you
巴塞
，曾
el
are greeted with a distor ting mirror and fr ying pans
o
eria的
i
是
logo, and refreshing minimalist décor. Their eclectic
情的
。
正宗，
range of cuisines includes pan-fried duck foie gras,
、
、
、
red
wine
braised
beef
gria，
cheeks,
上熱
crunchy suckling pig, and homemade French fries
，一
lli主
functioning as chandeliers, a distor ted restaurant
burgundy-st yle
廳
的西 Mar
巴塞
EM
e 學藝，獲
中一
以為
食
從La
士， apa 和主 也 的
身西
傳
都很 用
火
。行政總
Aitor來自
食
i
西
El 年
的氛圍帶來了香港，
是西 氛，
是
Ferran Adria及著
西 o
師大獎， 火
的
eria Mar et入 ，5 火 ，
de La
式 香中帶
，熱 ， an，
。
made up of Agria potatoes impor ted from France that is crunchier and sweeter than other potatoes.
Bla ing panish iesta
What’s more, these fries come with a complimentar y
When it comes to burning hot authentic Spanish food, QUEMO is the talk
ser ving of seven distinctively delicious sauces.
of the town. Arriving from Barcelona, head chef Aitor Olabegoya joins el
Originating from Brit tany France, head chef Mat thieu
Bulli’s head chef Ferran Adria and El Ouim de L a Boqueria’s famed chef
Bonnier not only brings along his exudes friendly and
Quim Marquez, and became the youngest Spanish chef to receive the Best
humorous charm, he also prepares his hometown
Chef Award. This eclectic restaurant has ignited the aura of the bustling
native seafood cuisines including the rarely available
streets of Barcelona in Hong Kong with their butcher corner storing Ilberico
Periwinkle. Accompanied with a refreshing French
hams and passionate staf f members. The main authenticit y of QUEMO is
draf t beer, the French Window exudes French aura
their rich Spanish flavour, with half of their ingredients such as cod, olives,
to per fection.
tomatoes and cheese, being impor ted from L a Boqueria Market. What’s more, their tapas and entrees are prepared entirely in-house, including their signature 5J acorn fed hams, Sangrias and paella. The paella is cooked via
The French Window Brasserie and Bar 3101, Podium Level 3, IFC Mall, Central 2393 3812 102
QUEMO 5/F QRE Plaza, 202 Queen’s Road East, Wan Chai 2836 0699
the traditional method of simmering in a pan under the bla zing fire, allowing the grains at the bot tom to release a fragrant smok y aroma and have a crunchy tex ture. The crowded euphoric atmosphere of QUEMO takes you away into the vivacious world of Spain. 103
KEYPAD | GOURMET
BE ON CANTON 露天新貴 高
多， 是新
ZAWA ZAWA
，想在
。
子屬港
作
，食
自創
火
，
士多士等
有生
式如
應。於
的
，英國 aip r
a
nedit， 時
優
，
火
anton也
、
、
和
文
五
裡到來
、
下， e on
活動，如
士
anton
應10
ndia
ale Ale、百年
有阿
和
是
美食
及
、34個月西
五晚舉行不同主 手工
息， e on 下，以下
駐
於
不同國
的
E trella ，
在
漫。
utdoor upstart 傳統與創新
The
香港的日本 awa
廳
，新開的
可以有
港人喜 、傳
，並 創新兼
、
Kong, how does newly launched Zawa Zawa stand out form it’s
to catch a breath from the crowded cit y.
身出的師
competitors? For star ters, it is designed in an Izakaya set ting, which is
見的
Be on Canton may be your great escape destination. Owned by
a favourite of many Hong Kongers. What’s more, Zawa Zawa employs
Gateway Hotel, their af ternoon tea, ar tisan drinks and gourmets
reputable chefs whom prepare both traditional and innovative dishes
are par t of their at traction. Their house specialties include
ser ved with unique sake and shochu. The restaurant not only of fers
工作的師
smoked ham, grilled salmon belly and Hokkaido scallop sushi,
the usual sushi, sashimi and ramen, it also of fers dishes such as
。
用日
fresh succulent oyster, 34 months aged Iberico pork plat ter,
cooked zucchinis stuf fed in chicken wings, squid marinated in cod
天
Swedish cheese toast and more. Adorned with a glossy green
roe sauce and grapefruits preser ved in fragrant wine, showcasing
，氛圍比
backdrop, Be on Canton organises a dif ferent themed night
the intricate and master ful abilities in preparing Japanese cuisines by
由人，手工
ever y Wednesday to Friday, featuring an ever-changing array
their reputable chefs using a majorit y of Japan impor ted ingredients.
of ten beers from dif ferent countries on Wednesdays, including
Designed with a warm naturalistic ambience in mind, the restaurant
England’s Jaipur India Pale Ale and centur y old prominent
has wooden furniture and decors, while the seating arrangement
beer brand Estrella Damm Inedit, whereas Fridays comprise of
is spaced out nicely, providing a comfor table dining experience as
shishas and a guest DJ spinning behind the booth. A space
compared to other Izakayas. Zawa Zawa of fers a pricier range of
designed with modern luxur y in mind, romance is bound to fill
alcohol beverages, as many are limited-manufactured homebrewed
the air of the night.
理以及 ，
明
子
過來
，
見曾於
的心
，
，西 外
也
有
是
之內，
然
，座
不會
格
一
。 ，好
以香
等日
本來的食
更是小
Zawa Zawa G/F 21 Ngan Mok St, Tin Hau 2570 0004
104
claustrophobic ef fect and a dif ficult y in finding personal space
。把
上
Sk yscrapers fill abla ze the sk ylines of Hong Kong, causing a
With a growing prominence of Japanese restaurants all over Hong
也
包
的
odern Cuisines
是
個人之
的
erge of Traditional and
awa
身
美
子 到 出品，
有。
beers and sake. Be On Canton Level 3, Gateway Hotel, Harbour City, Tsim Sha Tsui 2113 7828 105