The Foodie Forks 2020

ISSUE 107 | MAY/JUNE 2020 | WWW.AFOODIEWORLD.COM

the foodie forks 2020

A year like no other to celebrate the heroes of F&B Chewin’ the Fat

Asia’s Best Pastry Chef winner blurs the lines between food and fashion

Green Kitchen Experiments

What to do with all that sourdough discard

Recipes

Roast lamb flatbreads and crispy avocado rolls

THE EDITOR'S LETTER

what a year CEO

It’s been a wild ride so far in 2020. We’ve been hanging on tight along

Lily Ng

with the rest of Hong Kong waiting to see what comes next. We feel

CTO

like the Foodie Forks Awards couldn’t come soon enough as we are

Derek Kean COO

desperate to celebrate the F&B industry for keeping their boots on the

Shirin Ong

ground and our hearts full of happiness through their delicious food.

EDITOR-IN-CHIEF Alicia Walker

This year, it really feels like we’re surviving as a community,

EDITOR-AT-LARGE

which has highlighted some beautiful truths. Community, as the sage

Celia Hu

Blue Zones tell us, is one of the essential ingredients for living a long and

DIGITAL EDITOR Stephanie Pliakas

happy life. The enjoyment we find in sharing meals with others is another

DESIGNER

reason the first half of this year has felt so difficult. But Hong Kong is

Miho Yawata

enduring and buoyant with the positive spirit of its people, with food

IT SPECIALIST & DPO

playing a big part in what makes this city so incredible.

Dale Foo

We look forward to this issue every year, but particularly so

Jason Strickland

in 2020 when we can shake hands (or elbow-bump) with the inspiring

EVENTS & COMMUNICATIONS ASSOCIATES

individuals who have used their downtime –despite the bruising business

Jeniffer Chiat, Angela Wong

challenges they’ve faced– to help others who are even more in need.

Thus keeping the undercurrent of community alive while inspiring others

thank you for all your votes for the foodie forks awards!

DIRECTOR OF BUSINESS DEVELOPMENT

CONTRIBUTORS Cindy Lam, Laura Williams, Tom Burney, Sikhei Leung PUBLISHED BY

to also contribute. We’ve been overwhelmed by the volume of votes

Foodie Group Ltd. 8/F Remex Centre,

we’ve received from those wanting to award their favourite eateries and

42 Wong Chuk Hang Road, Wong Chuk Hang,

to add to the dollar amount that we are contributing with every vote to

www.afoodieworld.com

Hong Kong

the wonderful initiatives of Feeding Hong Kong and Pei Ho Counterparts.

PRINTED BY Teams Printing Co., Ltd.

Hong Kong is a resilient city and one that is obsessed with

eating well. The F&B industry is the backbone of happiness that props up this city, and we must celebrate it every chance we get. Here’s to

Your votes matter, especially this year when every vote you cast went towards helping to feed those in need. We are delighted to have raised

If you’d like us to help you to promote your brand, please contact our team at

the people in the industry, soothing the hardships we face every day by

sales@afoodieworld.com, 3791 2564

making life taste so much better.

Foodie is published quarterly, 4 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.

$20,000 through voting and a matching fund from our corporate partner.

foodies rock!

Alicia Walker, Editor-in-Chief alicia@afoodieworld.com

FOODIE'S REGULAR CONTRIBUTORS

LOVE FOOD? JOIN THE FOODIE COMMUNITY! @foodiehk

Laura Williams

Cindy Lam

Tom Burney 01

@foodiehk

afoodieworld

www.afoodieworld.com

@afoodieworld

contents

2020 SUMMER ISSUE

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CHEWIN' THE FAT...

NATSUKO SHOJI

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LEE KUM KEE

MEATLESS MONTHLY

The iconic HK company has

Cindy Lam makes our vegetarian

This year’s Asia’s Best Pastry Chef 2020

achieved the highest green

days super easy with her recipes

creates captivating parallels between

status for their green soy

championing local produce

food and fashion

sauce fermentation project

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THE FOODIE FORKS 2020

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GREEN KITCHEN EXPERIMENTS

The winners of our annual awards as

MY LITTLE HONG KONG KITCHEN

voted by you! Discover this city’s food

Laura Williams is inspiring us in

for making blinis from sourdough

heroes, best new restaurants and bars, and

the kitchen with this month’s

discard in his ongoing eco-

inspiring initiatives creating the community

wholesome recipes of roast

friendly food research to help us

foundations to ensure Hong Kong will

lamb flatbreads and crispy

all go a bit greener at home

endure through these difficult days

avocado rolls

03

Tom Burney shares an easy recipe

for

ANOTHER PIZZA PROJECT

starters

The hottest news bites

SPAM WITHOUT THE HAM Hong Kong is a city that loves Spam, as proven by most cha chaan teng menus around town. The wonderful folk at Green Monday have made a plant-based version that boasts that same rich flavour and springy texture but with no cholesterol, preservatives or MSG, as well as fewer calories, fat, and sodium than standard Spam.

And, of course, it’s vegetarian! Branded under the name OmniPork Luncheon, this new faux-Spam will be available at supermarkets later this summer. For now, you can try it out at Kind Kitchen, or go whole-hog and try it at Cordis’ Michelin-starred Ming Court.

FOOD BY DESIGN Bompas & Parr, the creative firm behind Alcoholic Architecture –a breathable cloud of gin and tonic– is launching its first international studio in Hong Kong. In collaboration with Twins Kitchen’s Josh Ng, the food design studio will champion artistic and experiential possibilities that combine the culinary and architectural disciplines. As part of the launch, the studio is creating a series of its signature architectural jelly moulds of Hong Kong landmarks. We will expect many mind-blowing sights and flavours to be wafting out of this landmark new studio. www.bompasandparr.com

www.omnipork.co

A DATE AT DISTRICT 8 The pros at Woolly Pig restaurants have opened their latest creation, a chic French bistro inspired by the iconic 8th arrondissement of Paris. With its elegant yet approachable fare, indoor/outdoor dining vibe and stunning design, District 8 looks to be a destination for our evenings in the near future. Set atop Elements Mall in Civic Square, the people-watching opportunities may be overridden by the gorgeous dishware and elevated steak frites experience that appears on top of them. The Parisian cocktails look to have a bite to them as well with offerings like the Beef It, which contains a Wagyu fat-washed bourbon along with smoky whisky and burnt honey syrup. Bon appetite!

One of our favourite new places, The Pizza Project is taking their fierce pizza game over to serve up the hungry punters in Star Street.

Pirata Group’s developed a recipe for success with these moreish pies at affordable prices that have won many hearts and filled many stomachs since opening their first branch on Peel Street just this past January. It’s no surprise they’ve hit on a winner here when the chefs behind it are the same Italian duo, Andrea Viglione and Davide Borin, that operate the people’s favourite pasta place voted in 2018 as readers’ choice Foodie Forks winner, Pici, known for the simple dishes sporting insanely good flavours and comfortable surroundings. We are also big fans of a great pun and The Pizza Project's motto ‘Another one bites the crust’ rings all the right bells for us.

5 Star Street, Wan Chai

Shop R009, R/F, Elements, 1 Austin Road West, TST. 2537 7555

GRAPPA’S TURNS BASEHALL The former site of Grappa’s Cellar has been transformed into a food hall filled with some of Hong Kong’s bestloved F&B brands. The team behind Yardbird is bringing Japanese-style rotisserie chicken with ROTI TORI, the plant-based sourdough flatbread gurus at TREEHOUSE have a spot, there will be tasty burgers from Honbo, Cô Thành is serving up Vietnamese street food, Young Master Brewery is offering locally brewed beer, there’s authentic Mexican from 11 Westside and gorgeous giant cookies and cookie cakes from Cookie DPT and the Mandarin Oriental team will be in charge of the cocktails at BaseHall Bar as well as a few other vendors. It feels kind of like a permanent (and indoors) version of the Taste of Hong Kong festival. We have to admit, we’re quite excited. Opening Monday, 8 June.

BaseHall, LG/F, Jardine House, 1 Connaught Road Central, Central

04

ONE BIG MANA! The largest branch of the eco-friendly award-winning pioneer MANA! has just opened in SoHo with 2,500 square feet of space. Offering all their usual plant-based favourites, they are also serving up the city’s first vegan cheese deli. All made in small batches, the vegan cheeses on offer will include plant-based versions of Brie, Baby Bleu, ZAATARinfused Chèvre and more. The restaurant will also feature a chilled ‘Zen Den’ space and morning meditation along with a coffee bar and organic beer, booze and ‘booch bar. We are intrigued to check out their signature ‘G&K’ made with organic gin and kombucha.

8 Staunton Street, 5501 7583

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CHEWIN' THE FAT

CHEWIN' THE FAT

How do you combine fashion and food to produce elegant confections?

Originally, my mother and I are very interested in the fashion world and is where I get my inspiration from to create the cakes. I get inspiration from fashion, I look at fashion icons and trends, and express them via fruit. For example, my peach cake is inspired by my mother’s love for Chanel. I took inspiration from Chanel’s Matelassé bags and their diamond-shaped stitching, cutting peaches and arranging them in a similar design. I hope to translate the world of haute couture to cakes.

What are some of your favourite projects/ recipes that you've created over the years?

I remember when I was in junior high, I was so shocked to see Takashi Murakami’s artwork with Louis Vuitton at the

chewin' the fat with...

natsuko shoji

shop window. After opening été, (her Tokyo restaurant)]

in advanced, so there is no waste. Honestly, it is better for

one of my goals was to collaborate with him. And I just

us chefs to close our restaurants. But in Japan, there is no

recently had the privilege to collaborate in creating a

guarantee for the F&B industry from the government. We

special mango cake and a box of chocolate.

still need to work to pay rent, cost, support the staff and

Along with your popular cakes, you also have a small restaurant. What made you venture over to the savoury side?

their family. No matter how dangerous and risky it is during such a crisis, we chefs still have to prepare food from early morning, commute, and go through our everyday routine

Asia’s Best Pastry Chef 2020 winner creates fascinating parallels between food and fashion. She tells us of her work, winning her new title, and the effects COVID-19 is having on business

When I first opened été, I was 24. I thought, it’s really hard

What is it like to be the first female Japanese chef to receive this award?

difficult it is, it can be achieved and it can bring a high

staff, and finding customers. So I started été as a unique

Yes, absolutely. It’s really important to be a master all of the

level of fulfilment. I have loved every single bit of being

tart shop. There are many beautiful, high quality, seasonal

social tools, especially Instagram. Everyone holds everything

a female chef and it will be my biggest achievement to

fruits in Japan. Many people from overseas come to Japan

in the palm of their hands with their smartphone. Instagram

have been perceived as equal to those great male chefs

to taste “Japanese fruits “ I [am] very proud of this. After

is like your personal business profile. Nobody really goes to

in the industry.

the success of été’s cake business, I started serving food

a website anymore. When I post something, the response

for my cake customers only. It’s like a special invitation to

is really quick and it reaches out to the world very quickly.

fashion events. After you become a local customer, you

Who are your heroes in the F&B world?

I’m very glad to have been acknowledged and to have my work recognised not only in Japan, but all throughout Asia, especially as a female chef. Throughout my career

my peers. Many people think that this kind of job is only

Why do you think it is important to celebrate pastry as a culinary art form in itself?

fit for men because it’s not easy, it’s challenging, and it’s

To be a pastry chef, one needs special skills and

physically gruelling, and that women are supposed to

as a chef, I get asked often about how I feel being a female chef in a male dominated industry by many of

the same way.

to do a restaurant business, because I was inexperienced,

Do you think that social media helped you

I was not famous, I was young, and I was just a female

to highlight your work to a wider audience?

cook. That means it was going to be difficult hiring any

get invited to dine at été’s private restaurant.

Chef Hiroyasu Kawate of Florilege. To keep in mind that the guests are top priority no matter what it takes. The guests

technique like sugar art, chocolate art, etc. It’s like an

What effect is the coronavirus having on your work and your restaurants in Tokyo?

just stay home and do housework. This is the perception

artist. So it’s important to celebrate and respect their

All of the overseas customers have cancelled their

Kawate san taught me this, and I appreciate it more and

that I want to change. I believe that as long as you put

skills. It’s good to appreciate the value they add to the

reservations. Fortunately, my restaurant is really small,

more each day as I have my own restaurant now.

your heart and soul into what you do, no matter how

culinary world.

just one table, so I don’t have to get any ingredients far

deserve the most perfect experience every single time.

> Above: Grapes top cake

> From left: Natsuko Shoji; sanma; mille feuille 06

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FOODIE FORKS 2020

FOODIE FORKS 2020

2020 It’s been quite a year. Never have we been more amazed by the resilience of the restaurant industry in Hong Kong than in a year like this one, when we’ve been unsettled by civil unrest and a global pandemic, with ever-changing regulations to adapt to and an uncertain customer base. The pertinacity shown by the individuals behind the eateries of this city has been indomitable. We are inspired by this lionhearted resolve to endure and prevail during the very toughest of times. These awards are dedicated to each and every person in the F&B industry who has kept this city’s dining scene – a gargantuan part of why its citizens have maintained such high spirits – from crumbling and, instead, managed to make it thrive.

This is a true testament to the people that make up the fabric of Hong Kong.

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FOODIE FORKS 2020

FOODIE FORKS 2020

Le Bec Fin

LPM Restaurant & Bar

BEST RESTAURANT

BEST RESTAURANT EDITORS’ CHOICE

READERS’ CHOICE

LPM Restaurant & Bar

Le Bec Fin

LPM – La Petite Maison – is one of those rare restaurants

This mysterious fine-dining restaurant is not alone in

that manages to be simple, elevated, playful and

offering French-Japanese fusion cuisine to Hong Kong

sophisticated all at the same time. With locations all over

diners. But where it really stands out is in the experimental

the world, including spots in London, Dubai and Miami,

array of meticulously crafted and utterly decadent dishes

LPM celebrates French-Mediterranean cuisine with fresh,

from award-winning chef Nakao Kazuhisa, previously

seasonal ingredients. Famous for its warm prawns in olive

the executive chef to the Japanese ambassador. The

oil, grilled lamb cutlets with smoked aubergine and mind-

French onion soup is a triumph of ingenuity, while the

blowing pain perdu, LPM is consistent in its quality, service

desserts are a feat of structural engineering, redesigning

and overall dining experience. We love the little touches of

classics into modern marvels. Le Bec Fin is special and

fresh bread and the “make your own salad” of tomatoes,

intimate – a diamond in the rough of North Point that

lemon and the best olive oil around that are placed on

will make your evening spent there feel like you’re a bit

each table. Be sure to sample a Tomatini – the signature

in the know. From the French expression for “fine palate”,

cocktail – described as “the essence of La Petite Maison”.

Le Bec Fin is certain to find yours.

Shop 1, H Queen's, 1/F, 23–29 Stanley Street, Central,

Shop 8, G/F, China United Centre, 28 Marble Road,

Le Bec Fin

North Point, 2217 8889 10

LPM Restaurant & Bar

2887 1113

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FOODIE FORKS 2020

FOODIE FORKS 2020

BEST NEW RESTAURANT READERS’ CHOICE

Rubia This new offering from Epicurean Group has clearly taken hold of what diners are looking for. This small Spanish

Kakure

taverna is a charming space with affordable prices and great happy-hour offerings. We’re big fans of previous

Castellana

Foodie Forks winner Chef Edgar Sanuy Barahona and his

BEST NEW BAR

authentic Spanish cuisine, and it seems his bright new spark of a restaurant has had a similar effect on all of you.

EDITORS’ CHOICE

Some of the menu highlights are, of course, the Rubia

Castellana

Gallega steaks, and there are some pretty spectacular

A collaboration with two-Michelin-starred chef Marco

tapas and a notable warm cheesecake made with blue

Sacco of Italy’s Piccolo Lago, this intimate and dignified

cheese, served with whisky ice cream.

restaurant showcases the unique flavours of Piedmont, a

UG/F and 1/F, C Wisdom Centre, 35–37 Hollywood

region beloved for its impactful flavours, freshwater fish,

Road, Central, 2889 1199

truffles and the highest number of tier- one wines in all of Italy. Castellana succeeds in delivering impeccable service along with a tasting menu that directly transports diners to this extraordinary northern Italian food haven. The dishes are beautifully presented, matched only by the inspired flavours they present on the tongue. Lake fish smothered in a glossy berry sauce, handmade tagliolini with a ginfused carbonara sauce, river prawns with black garlic risotto and a three-part tiramisu are some of the standout dishes we have tried that elevate this restaurant to the

READERS’ CHOICE

Shady Acres This one comes as no surprise as the fan favourite, with the co-owner being awardwinning Ryan Nightingale, who has already built legions of admirers from his stints as mixologist at Aberdeen Street Social and Back Bar at Ham & Sherry. The venue is a former flower shop transformed into a sanctuary for wine aficionados and cocktail fiends alike. There’s zero snobbery to be found here and an ace menu of bar bites to munch on while you peruse the hand-picked selection of wines on offer, which includes orange and Pét-Nat sparkling wine varieties, the latter of which is making a comeback now that the youngsters have discovered it. They also sell wine on-site in case you want to take a particular bottle back home with you to continue the fun. This is a thoughtful, cool and easy place to hang out, led by knowledgeable folk who’ve been in the industry for years. Shady Acres is everything you could want in a local.

Shady Acres

46 Peel Street, Central, 9176 7500

legendary experience we have found it to be. The one-

EDITORS’ CHOICE

of-a-kind cuisine of Piedmont has the perfect platform in

Kakure

Castellana to bring these striking flavours to Hong Kong.

Tucked away in the LANDMARK complex is Kakure, an elegant Japanese

10/F, Cubus, 1 Hoi Ping Road, Causeway Bay, 3188 5028

restaurant complete with a sushi bar, teppanyaki cooking station, private tatami rooms and, last but certainly not least, a Ginza-style cocktail and whisky bar. Its cosy yet tranquil atmosphere and stunning interior make Kakure the perfect hideaway from the hustle and bustle of Central. Kakure bar’s is home to an impressive variety of Japanese whisky, shōchū and sake, as well as creative cocktails like the Wagyu old-fashioned, which combines Wagyu fat-washed

Rubia

Castellana

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Kakure

Michter’s rye whisky with Okinawan black sugar, orange and aromatic bitters.

Shop M20–24, M/F, Prince’s Building, 10 Chater Road, Central, 2522 9990 13

FOODIE FORKS 2020

FOODIE FORKS 2020

TRUSTED FAVOURITE READERS’ CHOICE

Café Malacca It isn’t always easy to find authentic Singaporean food in Hong Kong, and if you haven’t found this one, you might be in the minority, judging by the number of fans who voted for Café Malacca. Housed in Shek Tong Tsui, this tasty bistro is a regular go-to amongst Malaysian and Singaporean expats, as well as locals who have discovered an intense love for hawker-style dishes like fried carrot cake, nasi lemak, char kway teow and more. The eatery’s

Samsen

tangy, spicy Penang assam laksa always leaves us with a feeling of longing that calls us back again and again, Fabio Nicotra

Corey Riches

EDITORS’ CHOICE

and it’s clear many of you feel a similar devotion to this delicious restaurant.

Samsen

2/F, Hotel Jen Hong Kong by Shangri-La, 508 Queen’s

We’ve been huge fans of Samsen since its opening in 2016,

Road West, Shek Tong Tsui, 2213 6613

thanks to its consistent, flavourful and authentic Thai food.

CHEF OF THE YEAR

Founded by Adam Cliff, formerly the chef at Chachawan, and his partner, Bella Kong, Samsen Wanchai is beloved for its aromatic boat noodles and vibrant atmosphere.

READERS’ CHOICE

EDITORS’ CHOICE

Fabio Nicotra

Corey Riches

It’s no easy feat bringing a restaurant back from the dead,

We were fans of the feel-good Middle Eastern food at

Samsen recently opened up in Sheung Wan, with the

but it helps when that restaurant was a much-loved

BEDU right from the start, but when Corey Riches began

focus shifting from boat noodles to delectable, comforting

hotspot with a renowned wine list. The renewed cuisine

his Dinner with Corey series, we really sat up to take

khao soi. Samsen also offers a full vegetarian menu and

that Fabio Nicotra has been creating at 121BC is making

notice. Stepping outside the realm of the restaurant’s

irresistible Thai desserts.

its mark in dishes like the signature sea urchin and ikura

cuisine and embracing complementary flavours, such as

spaghetti alla chitarra, homemade ricotta ravioli, crispy

Roman-inspired dishes from the Byzantine Empire that

slow-cooked lamb ribs, house-made grilled sourdough

can be traced back to 330AD, to fish and seafood dishes

and some cool vegan dishes that make the most of plant-

from the Israeli seaside, to India’s culinary influences on

based ingredients like morel mushrooms, white asparagus,

Middle Eastern cuisine, it’s lovely to see a chef consistently

slow-cooked eggs and fried spiced cauliflower. The Italian-

making bold and inventive menus and challenging himself

Australian chef has worked in award-winning Italian and

and his diners, with no better diners than the adventurous

French restaurants and injects a unique creativity into his

eaters of Hong Kong to appreciate his efforts. Chef Riches

seasonal, ingredient-driven dishes, with a short menu that

is also at the helm of newly opened all-day diner Mamma

focuses on his strengths and has guests remembering his

Always Said in SoHo.

meals for many moons afterwards.

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The hole-in-the-wall spot doesn’t take reservations, and it’s not uncommon to queue round the block. A second

Sheung Wan: 23 Jervois Street, 2234 0080

Café Malacca

Wanchai: 68 Stone Nullah Lane, 2234 0001

Samsen

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FOODIE FORKS 2020

FOODIE FORKS 2020

BEST GREEN EATS READERS’ CHOICE

TREEHOUSE

Cafe 8

Now, this is not an unexpected win. TREEHOUSE’s Hong Kong-born Christian Mongendre first captured diners’ hearts with HOME – Eat to Live, and when that spot was forced to close, he rose up with another offering that’s

BEST CAFÉ

captivating taste buds in equal measure. Fast-casual TREEHOUSE not only boasts the same moreish flatbreads, but it now offers a sourdough version. It also has design-

READERS’ CHOICE

Fineprint

your-own grain bowls, vegan ramen, a detox juice range,

This was our Editors’ Choice winner last year, and it’s clear from the votes that

– the clever AI will suggest dishes that you might like –

you’re all in firm agreement with us. This all-rounder of a coffee shop not only

and everything is made in-house. TREEHOUSE’s za’atar

serves up a fab cuppa joe and some pretty sweet sourdough sarnies, but in the

chips alone are reason enough to head over and dig in.

evening, they’ve added award-winning bartender James Barker to mix up their

We’re excited that there’s now a second iteration of

cocktail experience, providing the triple threat of café-bakery-bar. The friendly

TREEHOUSE that’s opened at new Central food court

atmosphere and early opening hours (6am) are the cream on top of our flat white.

BaseHall, where we’re eager to dive into the mapo tofu

raw desserts and a deadly “forest burger”. It’s tech savvy

Central: 38 Peel Street, SoHo, 5503 6880

Fineprint

Tai Hang: 1 Lily Street, 5331 5205

Confusion

grain bowl that’s exclusive to that branch, with every bowl

EDITORS’ CHOICE

purchased providing six meals for people in need via non-

Confusion

profit Foodlink Foundation.

EDITORS’ CHOICE

Cafe 8

Cafe 8

Shop 1, G/F, The Steps, H Code, 45 Pottinger Street,

Confusion is delightful. It may be vegan, but it’s adored

Central, 3791 2277

by everyone we bring here, no matter their dietary preferences. The menu is a panoply of global influences,

This little gem could easily be considered one of Hong Kong’s best-kept secrets.

from Japanese mushroom and tofu soba, to the Garden

The coffee is sublime and goes well with the bright atmosphere and sunny

of Life pasta, to the hedgehog mushroom quesadilla,

dispositions of the staff of this sweet café. Founded by The Nesbitt Centre,

to the daily soups, to the Indian and Indonesian curries.

Cafe 8 provides employment and advancement opportunities for those with

Wait, did we mention the Impossible Philly cheesesteak on

special needs and learning disabilities, creating a warm, inclusive environment

sourdough? Everything we’ve eaten here is the business,

for its staff. This warmth translates both into the service and delicious cakes

and it certainly doesn’t hurt that the atmosphere is warm,

and pastries on offer – including the best flourless chocolate cake on the block.

the staff friendly and the service on point. We adore

The rooftop terrace with views over the harbour, along with an impressive herb

Confusion’s executive chef and co-owner, Lisa Terauchi,

garden that flavours the free water on offer, are yet more reasons to pop in.

and her commitment to both ethical sourcing and making

There’s a lot of love that goes into this place, and it comes out in the shapes of

divine meat-free dishes. We only wish we lived next door to this small wonder of a restaurant.

cookies, coffees and smiles that bring us back again and again.

Rooftop, Hong Kong Maritime Museum, Pier 8, Central, 3791 2158 16

TREEHOUSE

103 Jervois Street, Sheung Wan, 2563 3699 17

FOODIE FORKS 2020

FOODIE FORKS 2020

HIDDEN GEM

READERS’ CHOICE

TM’s By the Den For those in the Sai Ying Pun ‘hood, TM’s By the Den may have been your little secret – until now, that is. This vibrant, friendly familyrun spot has been hoisted up with votes from those willing to share, so that’s just what we’ll do. Known for its premium yet affordable Australian Wagyu beef, this place shares parentage with Sai Ying Pun steakhouse The Den, popular bar Pete’s Place and street-food skewer eatery Bingaz, while TM’s focuses on Latin American and Peruvian flavours. They have some pretty hot specials every Monday

Vincent Mui

Laura Offe

through Thursday, including Monday and Tuesday Wagyu nights that give diners the gift of choosing between four Wagyu options for just $168 including a drink – score!

TM's by the Den

23A High Street, Sai Ying Pun, 2872 6288

EDITORS’ CHOICE

Chin Jor Fan Tong

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FOOD HERO READERS’ CHOICE

EDITORS’ CHOICE

前座飯堂 – Chin Jor Fan Tong

Laura Offe

This treasure in Tai Hang is the very epitome of a hidden

We were so pleased to see this lovely name appear so many

We were wowed by Vincent Mui from his very first foray

gem. Nestled in a residential side street with no signage,

times on the voting list for 2020. Despite all the troubles

at Test Kitchen, bringing Top Chef star Kwame Onwuachi’s

behind antique Chinese screen doors that contrast the

that restaurants have dealt with this year, co-founder of

uniquely stunning cuisine in from the USA. The concept

neon signs that light up the interior, is this cosy canteen

Meraki Hospitality Group Laura Offe has also found the

of a permanent pop-up was groundbreaking at the time,

that serves Taiwanese and Southeast Asian-inspired

strength and time to guide her team towards doing plenty

and Test Kitchen continues to be a fascinating display of

noodle dishes and snacks. Build your own bowl of

of good while times have been tough. The staff at Meraki

what could be the evolution of the restaurant scene.Test

noodles, cart noodle style (車仔麵), to taste by choosing

Hospitality (behind modern Middle Eastern spot BEDU,

Kitchen itself is a beautiful dining space, but it functions

your own noodles, toppings and soup base. We usually go

Brazilian-Japanese street-food restaurant Uma Nota and

like a blank canvas that allows chefs the freedom to fill it

for the mala spicy beef soup noodles or the Thai-style rice

the new Mamma Always Said) have put their efforts into

with the story of their cuisine. With more than 50 pop-ups

vermicelli mixed with green curry and shredded chicken.

helping others out by joining Feeding Hong Kong and

under his belt from over 100 chefs around the world, Mui

Their snacks and appetisers are mandatory too; drunken

their charity partner RUN in providing meal boxes full of

has given Hong Kongers adventurous and experimental

chicken wings, pepper and mala fried chicken, pickled

delicious eats to those most in need during the COVID-19

flavours from outside the city, as well as giving local chefs

cucumber and wood ear mushroom, roasted tofu and

pandemic, as well as offering a collection point for food

the chance to flex their muscles outside the confines of

the Yakult + lime soda drink are just a few of items that

donations at Uma Nota. Founded just two years ago by

the restaurants in which they work. What started as a

are absolutely worth trying. 前座飯堂 is a diamond in the

brother-and-sister duo Laura and Alexis Offe, the Meraki

cool idea has become our constant source of inspiration

rough, and we’re giving you directions straight to their

Hospitality team are already rooting themselves down as

in discovering new chefs and making new friends in this

heavenly pearly gates.

a part of the community and making an impact with both

entirely new way to dine.

39 Sun Chun Street, Tai Hang, 5118 1869

their gorgeous food and care for those around them.

Vincent Mui

19

FOODIE FORKS 2020

FOODIE FORKS 2020

Associazione Chianti

Dignity Kitchen

MOST INSPIRING INITIATIVE

Christopher Mark and Syed Asim Hussain

Uncle Desi Food & Sons

Belon

Belon

EDITORS’ CHOICE

Black Sheep Restaurants’ SOP: COVID-19 Playbook

READERS’ CHOICE

We have seen a gargantuan display of community spirit

Dignity Kitchen

during the difficult times that the F&B industry has recently

Led by Singaporean social enterprise Project Dignity,

faced. We wanted to highlight a particularly poignant

Dignity Kitchen offers more than just delectable

effort that started as an internal protocol for safety and

Singaporean hawker eats. If the thought of laksa,

solidarity during the pandemic, which accidentally became

Hainan chicken rice and pandan chiffon cake have got

the international model through simple generosity of

you salivating, at Dignity Kitchen you can enjoy these

spirit. Black Sheep Restaurants’ SOP: COVID-19 Playbook

guilty pleasures knowing that you’re also supporting

details strict yet comforting instructions on how to

a truly commendable cause. Dignity Kitchen is the

handle the crisis. Black Sheep co-founders Christopher

world’s first social enterprise food court that works with

Mark and Syed Asim Hussain generously circulated the

disadvantaged and disabled individuals. Offering culinary

manual to aid other F&B outlets in Hong Kong, never

putting their staff first by guiding them through extensive

training programmes for these individuals, as well as

imagining that it would make its way around the world

training, the Black Sheep team have proven themselves

catering services and an event space, Dignity Kitchen

and become the gold-standard code for hospitality during

as role models for employers everywhere, extending far

aims to restore dignity to the differently abled and to

the novel coronavirus outbreak. The playbook has been

beyond the F&B industry. Available to download on their

increase employment amongst this community.

disseminated in over 30 countries, translated into several

website (www.blacksheeprestaurants.com), Black Sheep

2/F, 618 Shanghai Street, Mongkok, 2561 2633

languages and used at hotels, schools and in the fashion

continues to update the handbook, which is currently on

and retail industries. By sharing resources with others and

version number 4.

20

21

FOODIE FORKS 2020

FOODIE FORKS 2020

FOODIE LIFETIME ACHIEVEMENT AWARD Amigo We love to give gongs to the long-standing establishments of Hong Kong, of which there are not nearly enough. It’s hard to endure in this town, but French fine diner Amigo in Happy Valley has done more than simply endure – it’s excelled for almost 50 years. Serving up white-gloved French cuisine, the tuxedoed waiters deliver an old-world charm set amongst the dark wood and velvet interiors

Richard Ekkebus

of this elegant restaurant that’s housed in a Spanishstyle mansion. Think classic dishes of snail soup, seared

FOODIE SUSTAINABILITY AWARD Richard Ekkebus This gutsy chef has been chipping away for years at sustainability initiatives within the confines of haute-

foie gras, grilled lamb chops with mint sauce and Grand

who hails from a toy-manufacturing dynasty and has

Marnier soufflé that have kept their loyal customer

employed some members of staff for over 30 years. Yeung

base happy, returning year after year for a taste of time-

famously stated that he opened the upmarket restaurant

honoured recipes to savour again and again. With a wine

because he wanted to do something fun; we think that’s

cellar that boasts more than 2,000 bottles of mainly

an achievement in itself, let alone by providing 50 years of

French wines, Amigo has undergone very little change

flawless cuisine and service.

through its half a decade, a fact that its customers relish.

79A Wong Nai Chung Road, Happy Valley, 2577

Amigo was founded by Yeung Wing-chung, or Uncle Five,

2202/8993

cuisine restaurant Amber. An iconic two-Michelinstarred eatery within five-star hotel The Landmark Mandarin Oriental, Amber has long reigned as a must-

Amber

dine establishment in Hong Kong, but Chef Ekkebus has gradually been making efforts to lower the carbon footprint of his fine-dining establishment. This year, he

of refined sugar and with half the menu now plant based,

has eliminated all single-use plastics, an effect that has

each dish is still as refined and meticulous as what brought

snowballed to take effect within all Mandarin Oriental

the restaurant its fame in the first place. It’s a brazen effort

hotels by 2021. When Amber closed to refurbish in 2018,

and one that has resulted in stellar reviews for a haute-

Chef Ekkebus used the time to come back with bold new

cuisine menu that not only tastes good but that nourishes

menu offerings that are entirely gluten and dairy free. You

diners’ bodies as well. The fine-dining rules have changed

might not be able to fathom fine dining without all the

– and not everyone is keeping up – but Chef Ekkebus is

butter, milk and cream-filled numbers, but Chef Ekkebus

ahead of the curve, leading by example in an arena that’s

has doggedly found a way to make Amber’s dishes

not known for embracing change. For that, he should be

equally delicious without using any of the artery-clogging

applauded and awarded as a role model, spearheading

elements that we usually associate with special-occasion

an ethical and health-conscious transformation for the

eating. Showcasing ethically caught fish, reducing the use

future of fine dining.

22

Amigo

23

PROMOTION

Lee Kum Kee achieves highest green status Earning the LEED Platinum Certification for their green soy sauce fermentation project

PROMOTION

The solar photovoltaic power generation

system is installed on the rooftop of the soy sauce plant.

Solar energy is directly converted to electricity by the semiconductor interface, thereby greatly reducing the consumption of electricity. The geothermal heat pump system provides both hot and cold water for soy sauce fermentation via the heat exchangers and condensers; it utilises the thermostatic geothermal energy

the corporate core value of “Si Li Ji Ren” (Considering

underground, thus reducing greenhouse gas emissions

Others’ Interests). This important principle runs through

and the consumption of electricity and water.

the very core of the business encouraging its staff to

The wetland park, with an area of 16,000

square metres, will be capable of treating 4,000

adopt the "3Rs strategy” (Reduce, Reuse and Recycle)

cubic metres of wastewater per day through natural

to reduce waste through measures such as promoting

ecosystems after completion. Besides, the grey water

cycling in the plant areas, using clean energy for staff

recycling system minimises water consumption with its

shuttle buses, encouraging the use of recyclable paper and undertaking to reduce the weight of the glass

high water efficient design to reuse water as much as

bottles of products.

possible.

These facilities enable the green soy

The production base in Xinhui is the largest

sauce fermentation project of Lee Kum Kee to achieve

of Lee Kum Kee Sauce Group’s production bases

remarkable performance in various aspects of green

worldwide, with an area of 1.33 million square metres.

building technologies such as sustainable development,

In 2018, the Xinhui production base was accredited as “National Green Factory” by the Ministry of Industry

energy and water conservation, and environmental

and Information Technology of the People’s Republic

protection. Analysis through quantitative simulation shows that the project saves 55% more water and 50%

of China, as it was the first enterprise in Jiangmen to

more energy than general projects, and renewable

receive the honour.

energy constitutes 6% of its total energy consumption.

“Si Li Ji Ren” and promoting green industrial practices Lee Kum Kee is a company with a long history of pioneering developments. Dating back 132 years, the sauce company has moved from strength to strength building a trusted family business from the ground up using sustainable methods. Lee Kum Kee are still

While the facilities have earned Lee Kum Kee LEED

LEED certification is the most widely used green building

Platinum Certification, what is also noteworthy is Lee

rating system in the world and a globally recognized

Kum Kee staff’s commitment to green manufacturing.

symbol of sustainability achievement and leadership. Lee

The 2,800 staff at the Xinhui production base all uphold

Kum Kee's Xinhui Production Base has a comprehensive

walking the walk today as they receive the highest LEED

the use of natural resources, and further increase the

and is equipped with a solar photovoltaic power

LEED, which stands for Leadership in Energy

use of low-carbon energy in an effort to protect the

generation system, geothermal heat pump system,

and Environmental Design, is a green building rating

environment and achieve sustainable development.

wetland park and wastewater treatment facilities.

program. Lee Kum Kee’s green soy sauce fermentation

In particular, the solar photovoltaic power generation

project received the LEED-NC V4.0 Platinum

For more information, see www.LKK.com

system and geothermal heat pump system earned full

certification, which is the highest level in the rating

marks in the energy-saving aspect of LEED.

system.

24

Lee Kum Kee will continue to adhere to the

LEED standard when developing new projects, minimize

energy efficiency and environmental protection strategy,

certification for the adoption of energy saving methods.

Sustainable development for a greener future

25

MY LITTLE HK KITCHEN

MY LITTLE HK KITCHEN

my little hong kong

kitchen Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen www.mylittlehongkongkitchen.com

roast lamb flatbreads with garlic mint yoghurt SERVES 6 — PREP TIME: 30 MIN — COOK TIME: 1 HOUR 30 MIN INGREDIENTS:

1 leg of lamb bunch fresh rosemary 2 tbsp olive oil 2 garlic cloves flatbreads: 1 cup plain flour

1 cup greek yoghurt 2 tsp baking powder pinch salt

TO ASSEMBLE:

1 red bell pepper 2 tbsp olive oil 2 lemons 1 cup hummus half cucumber

steamed beetroot 3 tbsp greek yoghurt bunch fresh mint 1 garlic clove salad leaves

1. To roast the lamb, place the oil into a bowl and add two cloves of crushed garlic, 1 tablespoon of chopped rosemary and a good pinch of salt and pepper. Preheat the oven to 200°C. Place the leg of lamb in a large roasting tin and, using a knife, begin by making shallow cuts across the leg of lamb to allow the flavour to penetrate the meat. Use a pastry brush to brush meat with olive oil and garlic marinade. Place some foil lightly over lamb, place in the oven and cook for 20 minutes. Remove foil and roast for a further 50 minutes. Cooking time is roughly 6 minutes per 100g, so cook according to the weight of your meat.

2. Once lamb is cooked, allow to rest for 30 minutes. Slice or pull apart ready to place into the flatbreads.

3. To make the flatbreads, place the flour, yoghurt, baking powder and a pinch of salt into a mixing bowl. Mix well with your hand and bring into a soft dough. Place onto a floured surface and cut the dough into 6–8 equal pieces. Roll each piece into a ball and gently press or roll out in a round(ish) flatbread. Place a frying pan on medium heat with a tsp olive oil and swirl around the pan. Once hot, place the rolled out flatbread into pan and allow to cook for a minute or two until golden underneath. Flip over and cook on the other side for the same time. Remove from the pan and set aside. Repeat with remaining dough.

3.1. Make the yoghurt by mixing the greek yoghurt with a pinch of salt and pepper, the juice of a lemon, a pinch of chopped fresh mint and 1 tablespoon olive oil. Mix well and set aside. Chop two jarred red peppers into a fine dice and place into bowl with a squeeze of fresh lemon, a pinch of salt and pepper, a tsp olive oil.

Use a potato peeler to shave the cucumber into ribbons. Chop the beets into small pieces.

4. To assemble the flatbreads, spread a spoonful of hummus on each bread. Top with a few salad leaves and a couple of cucumber ribbons. Add a small spoonful of the pepper relish and a few pieces of beetroot. Finish off with some tender pieces of cooked lamb and a generous drizzle of lemon and mint yoghurt.

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27

MY LITTLE HK KITCHEN

MY LITTLE HK KITCHEN

crispy tofu and avocado rice paper rolls with peanut sauce SERVES 6 — PREP TIME: 25 MIN — COOK TIME: 10 MIN INGREDIENTS:

15 rice paper wraps (dehydrated)

1 medium cabbage

PEANUT SAUCE:

1 block firm pressed tofu

2/3 large red chilis

3 tbsp peanut butter

2 tbsp cornflour

1 cucumber

2 tsp dark soy sauce

1 tbsp oil

1 lettuce

1 tsp chili flakes

2 avocados

bunch fresh mint

juice of 1 lime

2 carrots

1 lime

sesame seeds to finish

1. Begin by prepping all fresh ingredients for the rolls. Cut the avocado in half, remove the stone, peel away the skin and slice into long thin strips. Drizzle over a little lime juice to prevent browning. Set aside.

2. Peel the carrot, remove the top and bottom ends and grate into a bowl. Set aside. Cut cucumber lengthways and use a teaspoon to scoop out the seeds inside. Cut deseeded cucumber in half and then cut each half into long strips. Set aside. Repeat the same process with red chilis, deseed and cut into long thin strips.

3. Finely shred the cabbage and place in a bowl. Pull the leaves off the lettuce and set these aside with the rest of the vegetables.

4. To make the crispy tofu, place the cornflour into a large bowl and season with salt and pepper. Take the tofu block and slice into 1cm slices. Take each slice and cut into 1cm strips, place into the cornflour and gently toss to coat. Place the oil into a frying pan and warm to a gentle heat, after a minute add the tofu and allow to crisp on one side for a minute or two. Once golden, turn the tofu over and do the same on the other sides. Once the tofu strips are golden and crisp, place them onto a dish. You are now ready to assemble the rice paper rolls.

5. In order to rehydrate the wraps, place some warm water into a dish that's bigger than the wraps. To make the rolls, place one rice paper wrap in the water for a few seconds, turn over and soak for another couple of seconds, then place onto your clean kitchen worktop.

6. In the centre of the wrap place a mint leaf and top with a lettuce leaf. On top of this, add a little shredded cabbage, some grated carrot, a couple of sticks of cucumber, chili, two strips of tofu and a slice of avocado.

7. To roll the wrap, carefully pull the end of the wrap nearest your body up and over the filling. Now, bring the two sides of the wrap into the centre to help encase the filling and roll the wrap forward until it becomes a tightly packed roll. Take a knife and cut in half and place filling side up in a dish. Repeat this process until all of the ingredients are inside the rolls.

8. To make the peanut dipping sauce, place the peanut butter into a bowl and add a few tablespoons of recently boiled water to loosen until you achieve a looser dipping consistency. Add the juice of one lime, chili flakes and the soy sauce and stir to combine.

9. Serve the rolls alongside the dipping sauce sprinkled with a few sesame seeds and a wedge of lime.

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29

MEATLESS MONTHLY

MEATLESS MONTHLY

meatless

monthly Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms www.oliveolykitchen.com

goma āmondosōsu udon (sesame almond udon) SERVES: 2 — PREP TIME: 5 MIN — COOK TIME FOR SAUCE: 5 MIN — COOK TIME FOR DASHI: 20–25 MIN INGREDIENTS:

3 tbsp Liquore Strega (you can also use amaro

300g udon noodles 1 tsp toasted white sesame

or brandy)

1 tsp seaweed flakes

2 cups dashi* (i used 1½ cup for the sauce and

500ml goma āmondosōsu sauce

reserved the rest for consistency mixing)

sesame oil INGREDIENTS FOR GOMA ĀMONDOSŌSU:

½ cup (65g) toasted white sesame, grind with a mortar and pestle into powder form 4 tbsp (70g) almond paste

TO MAKE YOUR OWN DASHI:

2 strips kombu kelp (4”x4” each) 2–3 dried shiitake mushroom 1L water Soak all ingredients in a small pot overnight or

2 tbsp (30g) white miso 1 tsp chili paste/ tobanjan (chinese chili paste)

at least 4–6 hours. Bring the pot slowly to a boil, remove the kombu as soon as simmer starts and

½ tsp grated garlic

skim the scum from the surface. After the pot starts

3 tbsp fresh lemon juice

to boil, reduce heat and let it simmer for about 20–25 minutes. Turn off heat and remove the

2 tbsp soy sauce

mushrooms. Set aside to cool at room temperature.

3 tbsp mirin

1. To make the sesame almond sauce, first bring a small pot of two cups dashi, mirin, and Liquore Strega to a simmer to evaporate the alcohol. Turn off heat and set aside.

2. In a small saucepan, mix almond paste, sesame powder, white miso, chili paste, garlic, lemon juice, soy sauce, slowly pouring in dashi on low heat to speed up emulsifying process. Stir slowly with a

Cindy Lam says....

One of my favorite vegan bbq recipes of all time: this nutty sesame almond sauce goes with just about anything; mix it up with your favourite salad greens, noodles, or grilled vegetables. Enjoy!

spatula in a circular motion, add more dashi to thin the consistency, if needed. Feel free to adjust the taste of your sauce according to your preference. The sauce should be in a demi-glace consistency.

3. Bring a pot of water to a boil, cook udon noodles according to the package instructions. Drain the noodles after and rinse with cold water to wash off the starch.

4. Serve udon on a plate and add a drizzle of sesame oil to prevent the noodles from sticking. Garnish with some toasted white sesame and seaweed flakes with goma amondososu on the side for dipping.

Feel free to pair this udon with whatever grilled vegetables you desire. Here, I paired with some grilled king oyster mushrooms.

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31

GREEN KITCHEN EXPERIMENTS

GREEN KITCHEN EXPERIMENTS

green kitchen

You will need an ‘active’ starter for this

baking with it every week, then you will end up with an

recipe. It should be bubbly and thick and pass the ‘float

ever-increasing amount of starter, so you discard most of

test’ (should float when you put a blob in water)- this

your starter and just feed the small amount required to

is normally around 2-4 hours after feeding it. The less

keep your colony thriving. The part you toss out is known

active your starter, the less rise you’ll get.

as ‘the discard’, and there are endless things you can do

with it.

experiments Chef Tom Burney of Invisible Kitchen investigates new methods for cooking in greener ways

50 water-flour (a.k.a ‘100% hydration’- which I strongly

recommend) then you can experiment by substituting

liquid can take some of your discard, and although it

50g water and 50g flour from any yeasted bread recipe

won’t add much rise (since it is no longer active) it will

with 100g active sourdough starter and seeing how it

bring the probiotic benefits of fermented food and a

affects things. You may need to adjust the starter, salt

sour taste to your recipe. Some of my favourite ‘discard’

and yeast to control the resulting rise through trial and

recipes are: sourdough lemon drizzle cake, sour Yorkshire

error.

puddings, spiked English muffins or a jazzed-up pizza

what to do with sourdough starter

If you are keeping your sourdough at 50-

Basically, any recipe that uses flour and some

dough with sourdough funk.

So, you can have fresh sourdough loaf every

day without any fuss and if you put on a loaf every day

or two, you’ll never have to discard any of your starter (as

even frying it ‘straight-up/ naked’ in a pan to make tiny

I’ve tried all sorts of things with my discard,

you’ll be constantly using it).

pancakes for smoked salmon-topped blinis for a picnic

A lot of people have been baking recently and

with such depth of flavour, but I’m also a big fan of my

lunch, though admittedly, they were pretty sour!

there’s a lot of bread chat going on. This issue, we move

bread machine. So it was inevitable that I developed a

about the ‘discard’ issue? Well, you can use that discard

into the magical world of sourdough- the true alchemy of

sourdough recipe that allows you to enjoy the taste (and

in loads of ways to avoid chucking it down the sink.

of that experiment, and surely one of the easiest ways to

making bread out of thin air.

increased nutritional whack) in a more efficient way.

use any discard.

There are some great instructions online

Simply replacing some of the commercial yeast you use

regular feeding with flour and water. And if you’re not

sharing the steps involved in developing your own

in a ‘normal’ bread machine loaf with the wild yeast from

wild yeast starter colony and different ways of baking

your starter gives a consistent no-fuss rise to a loaf which

sourdough loaves, so I’m not going to insult your google

is a bit chewier, tastier, and healthier than your current

abilities by rehashing that. What I do want to share

daily bread.

is an awesome sourdough bread machine recipe I’ve

developed and some delicious ways to cook your discard.

you don’t have the time for a purist ‘hands-on’ sourdough

loaf. Now you can save your ‘basket-imprinted’ loaf for

I love 100% sourdough loaves and the sense

of achievement that comes from making something

This a great way to still eat sourdough when

But what if you don't make it regularly? What

In order to keep your starter healthy, it needs

Ingredients - I use filtered water but tap-water is fine too; ‘bread flour’ is sometimes labelled

special ‘show-off’ occasion!

‘strong white flour’ but NOT ‘all-purpose flour’ or ‘plain/ white flour’; I use

bread machine sourdough

extra virgin olive oil but any type of fat is fine.

•

15g oil

150g active sourdough starter

35g mixed seeds

200g bread flour

10g sea salt

15g honey

2g yeast powder

1. Follow the normal order of adding ingredients above then turn your

for 1-2 days in the fridge.

You should do the float test as you are adding the starter to the water in is still good.

•

temp for 2–4 hours (or until it becomes active) and refrigerate. This means that if you regularly only use your starter for this recipe, you won’t ever have any wastage. Make sure you never use more than 75% of your starter.

After feeding you should keep a minimum 200g starter.

Depending on your baking frequency you may need to adjust your feeding/

Looking after your starter mix: after using 150g of starter for this recipe, replace with 80g bread flour and 80g water. Mix well and leave at room

INGREDIENTS:

100g discard (inactive sourdough starter)

1 egg yolk

125g plain flour

pinch of salt

90g/ ¼ pint milk (lukewarm)

75g milk, room temp

1 tbsp sugar

1 egg white, whisked to stiff peaks

1. Mix together blue ingredients above and leave for 10 minutes in a covered bowl at Hong Kong room temperature.

2. Add the green ingredients and finally, gently fold in the egg white until smooth.

3. Rest the mix for 10 minutes before frying little pancakes to your choice of size (2 minutes on side one, 1 minute on side two for mini ones).

your machine to check it

machine on and be amazed!

32

The starter will stay at the active/ ready to use stage

INGREDIENTS:

105g water

sourdough discard blini

recipe tips: •

This blini recipe is a slightly gentrified version

refrigerating schedule.

•

If using the timer function for an overnight loaf, ensure the salt and yeast are not touching each other –or the water.

recipe tips: • You can make small canape-size blinis or bigger breakfast pancakes to serve with your favourite toppings • The longer you rest the mix at each stage, the lighter these will be • When using discard for any recipe- the longer it’s been left since the last feed, the sourer it will be • You can adjust salt/ sugar depending how you’re serving them

Moving forwards, I’d love to see more people using ‘sourdough’ as a verb. E.g.

‘Yesterday, I sour-doughed my fish and chips’/ ‘Sorry, I won’t be able to attend the meeting, I’ll be sourdoughing my doughnuts.’

Go forth and Sour-dough.

33

Partners

2020

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