Foodie Issue 89: March/April 2017

ISSUE 89 | MARCH/APRIL 2017 | WWW.AFOODIEWORLD.COM

coff it up The best coffee shops in Hong Kong

16-19 MARCH CENTRAL HARBOURFRONT

Presented by

OF HONG KONG

Tickets through

INTRO DU CTIO N

THE JOYS OF JAVA CEO Lily Ng CTO Derek Kean Editor-in-Chief Alicia Walker Editor-at-Large Celia Hu Digital Editor Stephanie Pliakas Junior Digital Editor Cheuk Fung Ng Art Director Jen Paolini Events & Sales Coordinator Yanhan Tan Director of Commerce Joseph Kwok Director of Sales Le Roux Louw Sales Coordinator Cecilia Gui Intern Iris Cheung

Published by Foodie Group Ltd., 1401 Wah Hing Commercial Building, 283 Lockhart Road, Wanchai, HK www.afoodieworld.com

I live by the unfashionable philosophy that even bad coffee is better than no coffee. Although it is also unpopular to say so, I sometimes miss the 18 times refilled cup in a roadside North American diner for two bucks. Having said that, I also love a carefully made flat white with froufrou foam art, a tempting cold brew, or even on occasion a manuka honey latte or pumpkin spiced macchiato when I feel like having a cup of dessert.

But generally speaking, I drink a straight black coffee. If it’s good coffee I’m very happy. But even if it’s bad, I’m still happier than without it at all.

I think big ornate coffee machines are pretty cool to look at and exposed tubes and beakers that turn coffeemaking into a science experiment are fun to look at, as long as there is coffee at the end of it. I often dislike Cover image courtesy of spending $50HKD on a brew, but I will Waffling Beans still do it, regularly in fact, because I like coffee shops, and I like coffee, in all its forms. I’m not even a grumpy person who requires it to wake me up, or pick me up, or get me through a long conference call, but try to deny it to me and you’ll probably see the sharp side of my teeth.

So, in celebration of this dedicated love (and now that it’s been written down, perhaps it seems a somewhat disturbing obsession has been uncovered) this issue of Foodie is based on that beautiful brew and all the best places in Hong Kong, be it for atmosphere; coffee accompaniments; or a purist cup; to breathe in that perk–y scent.

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

Printed by Teams Printing Co., Ltd.

If you’d like us to help you to promote your brand, please contact Joseph Kwok at sales@afoodieworld.com, 3791 2565

"Never say no to coffee."

- Cesar

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.

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DISCOVER SOUTH AFRICA Join us for a celebration of South African wine at Renaissance Harbour View Hotel Hong Kong in Wanchai.

Over 200 wines available for tasting!

Online tickets: HKD250/person for wine pass (HKD280 at door) HKD450/person for wine & food pass (HKD480 at door) Early bird tickets until 6th April 2017

Tickets include a Lucaris wine glass and HKD200 Renaissance Harbour View dining vouchers.

20th April (Thursday) 18:00-22:00 Concord Room www.wosa.hk WOSAHK

Renaissance Harbour View Hotel Hong Kong

Online ticket sales: www.ticketflap.com/DiscoverSouthAfrica Enter PROMO code for further discount: DrinkSAFoodie enquires: enquiry@wosa.hk Venue parter:

Prize sponsor:

WINE PRESERVATION TECHNOLOGY

Media partners:

Ticketing:

CO NTENTS

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Contents 0 4 FO ODIE C LUB Check out the fancy schmansy images from our Secret Supper

0 5 FO ODIE M A R KE T AT TASTE The hottest fine dining festival houses our very own Foodie Market inside filled with gourmet delights

1 0 C HE WIN' T HE FAT WIT H M AY C HOW Asia’s Best Female Chef winner May Chow of Little Bao tells us about her hotly-anticipated third restaurant

12 COFF IT UP Coffee facts, puns and all the top coffee shops this city has to offer

12 2 6 LITT LE H O N G KO N G K ITC H E N Laura Williams shows us how to whip up wholesome dishes at home

3 0 M E AT LE SS M O N T H LY Cindy Lam keeps us with delicious veggie options with this fiery mapo tofu

22 LICKERLAN D

3 2 T H E ZE RO WA S T E DIARIE S

Renowned pastry chef Jason Licker shares the love with these sweet recipes

Hannah Chung details her journey to cutting out waste and helping the planet afoodieworld.com 03

FOODI E C LU B

Intimate Dinner at Segreto Our latest Foodie Club collaboration with NESTLÉ® began, unexpectedly, at the humble Lan Kwai House, where we followed the trail of the beautiful aroma wafting through the stairwell and ended up at Segreto Italian Private Kitchen on the 4th floor.

Grooving to jazz tunes in the background, Chef Ermanno Lelli was busy prepping for a special Foodie event. Tasked to use NESTLÉ® products like tofu, breakfast cereal, yoghurt, and ice cream in elevated Italian dishes, Chef Lelli was unfazed by the challenge.

The chef kick-started the dinner with a traditional Italian caprese salad with a twist. Instead of the conventional buffalo mozzarella, tofu was used to top the tomato slices. Not only did this provide an earthy, refreshing kick, it was also a great substitute for our lactose-intolerant friends.

The ‘croutons’ atop the melanzane a funghetto were big, crispy hard beancurd cubes while the spaghetti alle vongole was crowned with a dollop of zingy lemon sauce made with yoghurt, which provided a guilt-free, creamy texture.

For the mains, Chef Lelli turned up the heat with one of life's greatest soundtracks – the sizzling hot griddle featuring juicy chicken chunks and bell pepper skewers, along with thick salmon steaks. The perfectly charred trancio di salmone e spiedi di pollo e peperoni was then paired with mint aioli, another dressing made from yoghurt.

Dessert was the cherry on top of everything: buttery croissants cut in half, glazed with caramel, dusted with cereal sprinkels, filled with tiramisu ice cream, drizzled with chocolate sauce and topped with a final flourish of cereal bits for that finishing touch.

Our dinner at Segreto was perfetto in every way, with happy guests returning home with full bellies, cooking tips and a goodie bag courtesy of NESTLÉ®.

04 afoodieworld.com

foodie What to expect at our next food and beverage extravaganza

afoodieworld.com 05

FOODI E MA R KE T

This year’s hottest fine dining festival, Taste of Hong Kong presented by Standard Chartered, will house our very own Foodie Market inside. You’ll find a scintillating selection of artisanal delights to peruse and purchase along with workshops, games, demos and music for a phenomenal atmosphere of food and fun. In an effort to reduce waste, Foodie will also be selling metal straws, lunch boxes, reusable cutlery and tote bags to take home as well as use throughout the festival. So come on by, say hi, and check us out!

Here’s a teaser of some of the other goods on offer in Foodie Market @ Taste:

DATE & VENUE 16-19 MARCH 2017 Presented by

OF HONG KONG

O U R VENDO R S

06 afoodieworld.com

FO O DIE MAR KET

W I N ESTAR The first premium French wines in a can, Winestar®, features special technology that preserves the wine perfectly, without altering the taste. A glass of rosé for an aperitif? A dry mineral white to pair with a fish, or a more floral one to accompany a Mediterranean dish? How about a well balanced oak-aged red wine with a grilled steak or with cheese? Everyone is now free to drink the wine they want, one can at a time. Ideal for snacking, take-away restaurants, outdoor activities, for minibars in luxury hotels, but also to enjoy at home. www.winestar.com.hk

C HE F WOR KS From executive chefs, to front desk personnel and housekeeping staff, the common thread is Chef Works’ commitment to excellence in design, superior choice of fabrics, stylish tailoring, durability and value. This award winning company has also been highly regarded for the superior comfort of their apparel and flexibility in offering mix and match color palettes and styles to suit the needs of each client. www.chefworks.com.hk

SKYB R ID G E Skybridge founders first discovered the unique flavour of the wild hibiscus flower in syrup served in a glass of champagne in Australia. They watched as the bubbles opened the flower out like a blossom and tinted the champagne with a mixed berry sweetness. Skybridge was established to bring innovative hibiscus products to Hong Kong, including flowers in syrup, flower extracts, teas, salt and flavour pearls. www.skybridgehk.com

O C E A N RECOV E RY The Kin Hong Seafood Festival is run by Ocean Recovery Alliance which is an NGO that brings innovative, creative solutions to help improve the health of the ocean. The Kin Hong Seafood Festival is in its second year, and celebrates sustainable seafood and restaurants, catering companies and retailers who serve it. The goal is to expand the awareness to the general public about choosing healthy and sustainable seafood. www.oceanrecov.org afoodieworld.com 07

FOODI E MA R KE T

A MA ZIN' G RAZE Amazin’ Graze is a healthy granola and snacks company based in Asia. All their healthy snacks are gluten-free, and freshly prepared every day with only the best ingredients and no refined sugar or artificial ingredients. Their offerings have enjoyed rave reviews by fans including the wholesome gluten-free granolas, stone ground nut butters, nuts and seed mixes, and natural raw superfoods. www.amazingraze.co

Z AV VA Hong Kong’s first homegrown alcoholic shots brand, ZAVVA Shots come in 30ml alcoholic ready-to-drink split pot shots and contain two separate but equally complementary flavoured liqueurs to deliver a delicious taste sensation.The innovative twisted shot glass provides consumers with a quick shot so they can enjoy it with friends at home, in the street, at parties or at a bar. www.zavvashots.com

CR A F T ISSIMO Rated ‘Top destination for Craft beer in Hong Kong’ for two years running by ratebeer.com. The constantly rotating selection of 250+ types of top notch, specialty and rare beers from the best breweries in the world, makes sure your experience with Craftissimo is always fresh and memorable. www.craftissimo.hk

Y UA N'S Yuan’s Royal Soy Sauce is no ordinary condiment.

The recipe dates back to the Qing Dynasty when this “black gold” was served exclusively to the emperors. It now reigns as the most expensive soy sauce in the world ($188 for 150ml). And for good reason: the fermentation process required to achieve Yuan’s famed depth of flavour, takes four years. I Ho Yuan also insist on only producing 4,800 bottles of the royal sauce per year to ensure strict quality control. Known for enhancing flavour rather than masking it, Yuan’s Royal version of soy sauce is their hero ingredient best eaten with the plainest of foods to bring out their natural essence. www.i-ho-yuan.com 08 afoodieworld.com

FO O DIE MAR KET

Saucy Platter

NOSH

Coco-Paradise Oz Terroirs

SAU C Y P LATT E R This small-batch maker of cream cheese is crafted from simple and natural ingredients with no artificial preservatives. Using live active cultures, and traditional cheese-cloths drained over several hours, to achieve a thick creaminess while letting the flavours naturally develop over time. www.saucyplatter.com

CO CO -PAR ADISE Coco-Paradise specialise in crafting healthy, delicious, clean and nutrient-packed coconut goods. Creating recipes that eliminate the junk without compromising on flavour, their flavourful products are perfect to fuel your pre-workout or replenish your body afterwards. Coconut energy bars, coconut jerky, and coconut granola bites are a few of the gluten-free, dairy-free, soy-free, refined sugar-free options made with all natural, wholesome, simple and honest ingredients. They are a guiltless snacking option to keep you happy and energised throughout the day. www.cocoparadise.com

N OSH NOSH believes in re-inventing the takeaway business in Hong Kong. Sharing Secret Ingredient’s standards and passion for good food, all NOSH recipes are created by the award-winning company’s Executive Chef Kevin James, with all of the recipes under 550 calories and made with the best seasonal ingredients sourced globally. To deliver on its “Eat Better Live Better” motto, all NOSH products are packaged in biodegradable materials. www.NOSH.hk

OZ TERROIRS Oz Terroirs is an importer, distributor & online retailer specialising in hand-crafted Australian wines. All wines are hand-selected and sourced directly from premium boutique wineries around the wine region of Victoria. The focus is all about bringing unique and exciting wines, made with passion by talented winemakers, to Hong Kong and showcasing the diversity of the amazing Australian Terroirs. www.ozterroirs.com.hk afoodieworld.com 09

CHEW I N' T H E FAT

CHEWIN' THE FAT WITH...

May Chow

In the midst of opening her third restaurant, Happy Paradise, Hong Kong’s May Chow is named Asia’s Best Female Chef 2017

Hot on the heels of her win for San Pellegrino’s Asia’s Best Female Chef award, Little Bao and Second Draft’s May Chow opens her third Hong Kong venture, Happy Paradise, to the delight of this city’s open and eager palates. We snagged her for a quick moment to find out the skinny on the spotlight the award has shone on her, and the lowdown on what is sure to be this city’s hottest new happy place:

Brag about yourself for a minute and tell us why do you think you were chosen for this award? I’m awesome! No, just kidding. I think to be honest, there’s really not a lot of female chefs in Asia that are a little more outspoken. And I’m very outspoken, and I knew what story I wanted to tell really early on, even before I opened the 10 afoodieworld.com

restaurant, so I think it’s the story that’s really clear that attracted people to our food and our brand, and our restaurant as well.

Who has supported you the most professionally within the industry? I’m very lucky, I have a very strong team with two chefs that started with me from really early on when we first opened, Ama and Sam, and our manager Gavin. In the industry, we’re very lucky to have groups like Black Sheep or Matt from Yardbird, Max at Okra, there’s a really good camaraderie in Hong Kong, and I think that’s really important.

How will you use the recognition that comes with this award? I think I question a lot about, is this the tipping point that it will go downwards?

So, I’m always scared. I think it’s important to celebrate, but also be humble and just keep looking forward to improving myself and my team, and

CHEWIN' THE FAT

then on top of that, I think you have to have a sense of social responsibility. I was quite privileged to be allowed to have this voice and I have to speak for people that don’t. And I think that, especially in Hong Kong, I want local chefs to explore their dreams and what they want to do.

Since the BBC printed an article on Little Bao, has it gotten a little crazy? It’s been really crazy, especially because it’s BBC, they have such a high viewership, I think what happened was that day, before we opened at six, there were 40 or 50 people down the street and we’re only a 20 seat restaurant, so it was pretty crazy.

Tell us about the menu plans for Happy Paradise: Happy Paradise is a very modern Chinese restaurant and bar, so we’re focusing mainly on Cantonese and Chiu Chow, a little bit cleaner flavours but of course with the late-night vibe.

I like to call it Neo-Cantonese bites with really awesome cocktails. So I think that’s the basis of it but I want that feeling of a very loose fluid restaurant. I think it’s rarely seen in Hong Kong, and I don’t want it to be too branded, I just want it to be fluid. So we’ll be changing the menu all the time, it’s going to be really loud, it’s almost like my alter ego. Little Bao is really fun but I think this is the darker side or the more adventurous side of what I’m trying to do. afoodieworld.com 11

COFF IT UP The best coffee shops in Hong Kong to get you through the daily grind

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. He wanted to dance too, so he downed some of the berries, caught the buzz and partied until the sun came up. African tribes then started to combine the cherries with fat to form little balls of energy. Thanks to the cherries, coffee is actually considered a fruit, athough it is much better known for the caffeine it contains.

Caffeine is a stimulant that acts on the brain much the same way heroin and cocaine do, though with much milder effect. Caffeine effectively bumps up the levels of the body’s natural antidepressants, serotonin and dopamine, leaving people feeling happier and more empathetic.

No wonder it became the daily drinking fuel of the future.

Here’s where we like to go to get that cuppa Joe: 12 afoodieworld.com

3/3rds

CO FF IT U P

Hong Kong Island Winstons

T HE COFFT E A SH OP

BREW B RO S

Owner Herbert Lau learnt from his time at Coffee Academics that Italian coffee has the best flavour and intensity for him personally, and so set up shop in Kennedy Town serving coffee prepared with a manually operated lever espresso machine and imported Italian-roasted Musetti beans.

They've got espresso from Rwanda, coffee filters from Ethiopia and their chosen bean is from Market Lane in Melbourne. Tasty brunch options too.

Yue On Building, 78-86 Catchick Street, Kennedy Town

WA F F LING BE AN S Tucked away on a street of building merchants and mechanics, this has become a quiet success story. With a bounty of magazines available, wifi, and a full menu of every kind of sweet and savoury topping you can think of for your classic waffles, this is a nice spot for some “me time”.

Shop 9, New Fortune House, 4-8 North Street, Kennedy Town, 2855 8890

W I N S TONS This teensy café is beloved for its passionate baristas, aromatic roasts and tasty evening espresso cocktails.

Shop 4, 213 Queen's Road West, Sai Ying Pun, 2559 5078

T HE H ID EOU T COF F EE H O U S E HK This little local has got that cool community vibe going that makes you want to hang around and pretend to work.

Shop B, 63 Third Street, Sai Ying Pun, 2858 1012

Shop F2, LG/F, 33 Hillier Street, Sheung Wan

3RD SPAC E Their outdoor laneway is perfect in the warmer months, and they keep coming up with funky flavours like sea salted caramel pancakes topped with homemade banana jam. Throw in a cup of coffee and all day breakfast, and you’ll be a regular.

Shop 22A, Po Hing Fong, Sheung Wan, 2547 4149

CAFÉ 8 This is a treasure of a café sitting atop Pier 8 in Central. Beautiful brews, charming staff and a sunny terrace to enjoy your cuppa. It is also part of a collaboration with The Nesbitt Centre to employ baristas with learning disabilities.

Central Ferry Pier 8, Man Kwong Street, Central, 3713 2500

got a latte on my mind

Café Deadend

Photo Credit: Café Deadend / Facebook

The Roaster Step by Step

Photo Credit: The Roaster Step by Step / Facebook

COF F I T U P

Elephant Grounds

B A R I STA JAM Worth their chops with their Japanese siphon coffee, french press, hand grinders, machine grinders, aeropress, moka pots and every other method of brewing coffee imaginable. Be careful if you hold business meetings though, there are often startup founders here on the prowl for good ideas.

126-128 Jervois Street, Sheung Wan, 2854 2211

EL E P H ANT G ROUN DS The outlet on Gough street is behind a clothes store, and has a delightful little outside area from which you can sip your coffee and indulge in one of their famed ice-cream sandwiches. You can also find them in Causeway Bay, Wanchai and Wong Chuk Hang as well.

11 Gough Street, Sheung Wan, 2253 1313

THE ROAST E R STEP BY STEP It’s almost the worst thing to reveal this place’s location as their coffee is so nice, we want to keep it all to ourselves. Enjoy their delicious brew and the education they give you with each cup’s origins when you visit. They have a load of bakery treats too, and waffles, did we mention the waffles?

26 Upper Lascar Row, Sheung Wan, 2880 0052 14 afoodieworld.com

CAF É DE AD E N D A killer courtyard on a quiet street in Sheung Wan and a beautiful bakery next door. We recommend coming early, because getting a table here on a weekend can be a fight.

72 Po Hing Fong, Sheung Wan, 6716 7005

LOF 10 This quirky café is the only one to stock Blue Bottle coffee here in the 852, which will cause coffee aficionados from the States to rejoice. A cup of this will whisk one back to San Fran, or even Brooklyn.

1 U Lam Terrace, Sheung Wan, 2540 2210

THE CU PPIN G RO O M Home of the two-time barista champion of HK, and 4th place winner of the international barista championships in Seattle, you can be sure these

CO FF IT U P

Opendoor Café + Courtyard

COMMON G RO UN D

Filters Lane

guys do good coffee. A constant inflow of people who do their work here because they are “creatives” (read: freelance and don’t have an office), mean a constantly buzzy environment.

These tranquil steps up Shing Wong Street were made for sitting, and that is precisely what you can do over a cuppa at this cool community café. Truly beautiful food and décor too.

19 Shing Wong Street, Sheung Wan, 2818 8318

Shop LG/F, 299 Queen's Road Central, Sheung Wan

O P END OO R C AFE + CO U RT YARD This neighbourhood cafe offers coffee favourites as well as speciality drinks like almond milk coffees, kefir smoothies and options like cauliflower fried rice for the vegans/paleos.

120 Connaught Road West, Western District

Coffee in the early morning is counterproductive. Studies have shown that the optimal time for coffee is after 10am, when cortisol, a naturally produced hormone to help you feel alert and awake, starts to decrease. If you drink coffee early in the morning, you’ll be signalling your body to produce less cortisol, and hinder the natural wake-up process.

WHY 50 Amazing espressos made with a sweet Slayer machine and roasted by the coffee scientist Keith Fong from Blooom Coffee House in Macau.

Shop E, 27 Hillier Street, Sheung Wan

FI LTERS LAN E This little haven of a coffee shop showcases a large roasting machine in the window that produces heady coffee scents, drawing in all that pass by.

111 Caine Road, Mid-Levels, 2517 1868

COCO ESPRE SS O These guys care a lot about their coffee. They’ve won multiple awards and have opened their fourth outlet (another in Central, one in Wan Chai and one in Kowloon West), they have unreal design and very high quality coffee. A magical three-headed Black Eagle coffee maker is used to magnificent ends, given the latte art they skillfully execute.

Shop D, 50 Stanley Street, Central, 2663 2884 afoodieworld.com 15

COF F I T U P

The Coffee Academics

ZAI FE ZAI FE meaning ‘ strong black coffee’ in colloquial Cantonese, adjoins BoConcepts on Wyndham and makes the most of the terrace and ultra-cool Danish design, which means you can enjoy your cappuccino in style while taking in the city views.

Hazel & Hershey

Photo Credit: Hazel & Hershey / Facebook

Omotesando Koffee

1/ F Terrace, 73 Wyndham Street, Central

H A Z E L & HE RSHEY This is a cult favourite with many java drinkers in HK, and even more so given they distribute the blessed bean in store. Japanese drip coffee is a must here, and if you are into variety then you will be pleased to note they have a coffee of the week to keep things fresh.

69 Peel Street, Central, 3106 0760

POSTCO LLEC T IO N H K This utterly strange café is next to Seoul Bros and constantly sports queues out the door of the tiny lane it inhibits. Cats in the doorways, cats cradled in the arms of the baristas, postcards sold and stamp collections displayed, we wouldn’t necessarily recommend it for a bite but it is an interesting place to stop in for a fruit tea, coffee or fruit soda to sip over a perplexed expression.

Shop D, On Lok Lane, Wanchai, 3702 1078

N .O .T. This sweet little spot is hard to find, and for those that like to continue their coffee education, these coffee purists aren’t afraid to tell you how you should take your brew.

Unit 3, 353 Lockhart Road, Wanchai, 2151 3822 16 afoodieworld.com

J. CO More about the donuts than the coffee but if you find yourself with a morning sweet tooth, this place’ll do the trick.

Shop 1 & 2, 55 Hennessy Road, Wanchai, 6982 8282

Photo Credit: Espresso Alchemy / alchemycoffee.net

CO FF IT U P

Espresso Alchemy

O MOTE SAND O KOFFEE Famous for their espresso, unique cube-shaped baked custards, and Japanese tea ceremony-like experience, Omotesando Koffee was a huge, huge hit back when it was in Tokyo before the shop closed in December 2015. Hong Kong is the cafe's first international outpost and retains much of the original store's minimalist design along with its signature products.

method, to the micro-tuning of blend proportion and cupping, each step is done with care, passion and an uncompromising quest for top quality.

Shop No. 24-25, Lee Tung Avenue, 200 Queen's Road East, Wanchai, 2601 3323

UN AR CO F F E E CO M PAN Y

M A NS O NS LOT This place will transport you to an Australian coffee shop with its fresh food, single origin beans, homemade desserts and even a craft beer or two.

Yen May Building, 15 Swatow Street, Wanchai

T HE COFFE E AC ADEMI CS These guys have been on a rampage and opened another two stores last year. As the name suggests they educate their customers about all aspects of their coffee-crop to cup. This is cool, because from the initial selection of coffee origin and roasting

J. Co

38 Yiu Wa Street, Causeway Bay, 2156 0313

Tough to get a seat due to their sought after Italian beans, you’ll find this place littered with people outside loitering on benches and tall tables looking cool and sipping slowly.

4 Second Lane, Tai Hang, 2838 5231

ESPRESS O ALC H E MY A small institution, with another little shop in TST, this small batch specialty coffee roaster is dedicated to sourcing and roasting superior Arabica coffee beans from select origins. They also boast a Barista Championship Judge amongst the staff and take their coffee prep seriously.

Shop 8, 4-6 Hoi Wan Street, Quarry Bay, 2613 2638

Coffee is a great fertiliser for acid-loving plants like hydrangeas, camellias and roses. It's rich in nitrogen, potassium and magnesium, which also keeps all plants healthy. Mix it in soil before planting carrots or radishes, and you'll get bigger and healthier batches at harvest! It's also an effective repellent for garden pests like ants, snails and slugs, making it a green thumb's best bud.

afoodieworld.com 17

COF F I T U P

Kowloon

Cafe Sausalito

TO M N TO MS

KN OCKB OX

This peculiar little Korean place in The One sells the best little thermos we’ve found in this fair town, and the coffee is good too. The very eclectic menu includes freshy baked pretzels, Chinese desserts, granola and garlic bread, as well as Indian naan.

It’s strange, but it’s strangely good too.

More of a secret society than a coffee shop, they have a weekly public function called “coffee premiere” where local coffee enthusiasts gather and taste unlimited brewed coffee from 6:30-10pm.

Particularly proud of their coffee in its original form, consumed plain, without sugar or milk. Diehard.

The One, L121, 100 Nathan Road, TST, 2811 8951

21 Hak Po Street, Mong Kok, 2781 0363

KU B R IC K

STUDIO C AF F E IN E

They define themselves as “A Bookshop, Café, Creative, Design, Think, A Vibrant Cultural Cinegems, Young, Force, Gift, My Gym, Elegant, Classe, A Boiling Circle.” After about the fifth descriptor, you’ve lost us, but the bookshop/café/ cine gem runs true and it is a mecca for those who like to seek out interesting literature whilst waiting for your indie film to start and sipping single origin beans. Half the shop is a bookstore merged flawlessly with a café that is attached to a cinema that plays both quirky and mainstream flicks.

Single origin beans, coffee workshops and a houseblend that is smooth but punchy. You can also do an espresso tasting set for $68 to broaden your coffee palate and a ensure a jittery afternoon.

Shop H2, Properous Garden, 3 Public Square Street, Yau Ma Tei, 2384 8929 18 afoodieworld.com

284 Temple Street, Jordan, 2793 3480

Coffee is a natural meat tenderiser.

Add a tablespoon of fresh coffee grounds as a marinade, and you’ll get more tender meat with a hint of smokiness.

Kelly & Moss

Studio Caffeine

Photo Credit: Tom N Toms / Facebook

Photo Credit: Knockbox / Facebook

Tom N Toms

Photo Credit: Studio Caffeine / Facebook

Knockbox

Photo Credit: Kelly & Moss / Facebook

CO FF IT U P

KEL LY & MOSS Their coffee is worth the trip but it is their ethos that will make you a brand zealot. The concept is to keep our world sustainable, yet still be able to maintain high quality products, and all the energy they consume comes clean from the Zero Carbon Building's own bio-fuel generators.

hit me with your best shot

Zero Carbon Park, 8 Sheung Yuet Road, Kowloon Bay

C A F É H AYFE V E R This might remind you of friend's house, if said friend was ultra-trendy, had an eye for interiors, and pillaged for wooden crates. A hybrid cafe/gallery/ florist, if you are into design and aesthetics and like flowers and coffee, this would be your ideal cafe.

They have many a brew to sample, like the popular Doctor Ng that has caramel and toasted almond tasting notes.

62-64 Flower Market Road, Prince Edward, 2397 0638

Coffee eliminates odours. Pop grounds in your fridge to absorb food odours, or wear clothing made with coffee grounds to combat body odour. A company named Singtex has developed a way to combine coffee grounds with polyester from recycled plastic bottles to create fabric and provides the material to big brands like Patagonia,

C A F E SAUSALITO

North Face, Timberland,

Great coffee and lovely food in Sham Shui Po. Here they host entertaining events like stand up comedy and offer an all day breakfast that will keep you going all day long.

Adidas and Victoria's Secret.

Three cups of coffee grounds and five recycled plastic bottles can make your next favourite t-shirt!

201 Tai Nan Street, Sham Shui Po, 6305 1887 afoodieworld.com 19

COF F I T U P

Far Out & Southside

3/3rds

CO LO UR BROWN

3/ 3RDS

Freshly roasted coffee beans, expert baristas, and a typically cool décor, this coffee shop is a gem amidst the laneways of Sai Kung village. They serve breakfast and brunch with warm, affable service and probably the best espresso you will find all the way out there.

Everything they put their hand to, from soups and salads to grilled cheese sandwiches with three types of cheese, it's all gold. The coffee is what we are here for though, and the warehouse surroundings are the cherry on top.

34-36 See Cheung Street, Sai Kung

Unit D, 22/F, Yally Industrial Building, 6 Yip Fat Street, Wong Chuk Hang, 3462 2951

ACCRO CO FFE E A gander at their team’s credentials looks like a trophy room with world champion siphonist (a brewing technique) just one of the many accolades.

Make the trip and you will be treated to brew-tiful beans and some great latte art too.

Shop 8, Fook Cheong Building, 21-27 Ma Wang Road, Yuen Long, 9430 1433

% A R ABIC A Their space is extremely funky and they provide a “Barista Experience” where they will teach you how to grind the beans, pull espresso, and make cafe latte - if this is something you desire to learn.

Discovery Bay North Plaza, 2885 1312 20 afoodieworld.com

livin' la vida mocha Coffee shops were once outlawed

by King Charles II. Back in 1675, the king banned coffee shops under the belief that these were the meeting places of rebels conspiring against him.

PRO MOTIO N

LI CK E RLA ND Award-winning pastry chef Jason Licker shares some of his Asian-accented desserts from his new cookbook. Here are two of the fifty-six creations in Lickerland: Asian-Accented Desserts by Jason Licker available on www.jasonlicker.com

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R ECIPES

MATCHA OREOS Skill level: Beginner Prep time: 5 hrs Cooking time: 15-20 mins

Method: 1.

Yields: 30-40 portions Ingredients: Matcha Sablé • 200g butter, cut in small cubes, ice cold • 120g icing sugar • 40g almond flour • 40g egg yolks • 2g salt • 340g all purpose flour • 20g matcha powder (ceremonial grade) Milk Chocolate Ganache • 84g heavy cream • 11g glucose • 212g Valrhona 40% Jivara Lactee Milk Chocolate • 7g butter, room temperature

2.

3.

4.

5.

Preheat oven to 155°C. In a stand mixer, mix all the ingredients until they are just combined. Remove, wrap in plastic, and chill in the refrigerator for 2 hours.

On a lightly floured surface, roll out the dough to a thickness of 0.5cm. Cut with a ring cutter with a diameter of 3.81cm.

Place the cookies on a lined sheet pan and bake at 155°C just until colour starts showing on the edges and the bottom, about 25 minutes. Remove from the oven and set aside to cool at room temperature.

In a small-sized saucepan, boil the cream and glucose. Slowly pour the hot mixture over the chocolate and emulsify with an immersion blender or spatula.

Add the butter and blend until emulsified.

Pour into a small container and reserve aside until set. Place the milk chocolate ganache in a piping bag with a star tip and begin making your Matcha Oreos.

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R ECI P ES

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R ECIPES

BANANA & DULCE DE LECHE HARUMAKI Skill level: Beginner

4.

Prep time: 4 hrs Cooking time: 5 mins Yields: 10-15 portions

5.

6.

Ingredients: Harumaki • 1 package spring roll sheets • 3 bananas, halved and cut lengthwise • 1 can sweetened condensed milk Method: 1.

2.

3.

Remove the label on the condensed milk can. Place in a large pot of boiling water and cook for 3.5 hours, making sure that the water is constantly boiling and the can is well covered throughout.

Remove and allow to cool to room temperature. Store the dulce de leche in a small container in the refrigerator.

To make the banana harumaki, use the envelope method. Do this by placing your spring roll sheet on a dry surface in a diamond shape.

7.

8.

9.

Egg wash all the outer edges of the spring roll and place a quarter of banana in the lower centre of the diamond shape.

Pipe enough dulce de leche to equal the same amount of the piece of banana.

Fold the bottom corner over the filling by picking up the bottom corner, folding it over the filling, and tucking it under the banana and dulce de leche.

Fold each corner into the middle. If more egg wash is necessary to ensure the skin sticks together, then apply. Roll from the bottom up until the harumaki is completely rolled up.

Deep-fry until golden brown at 185°C. Remove onto a rack for excess oil to drain.

Serve with passion fruit dipping sauce and black sesame ice cream.

For instructions on how to make the passion fruit dipping sauce and black sesame ice cream, check out the complete recipe online at: www.afoodieworld.com/foodie/ 8106-recipe-banana-dulce-deleche-harumaki

LITTLE HONG KONG KITCHEN Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes www.mylittlehongkongkitchen.com

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R ECIPES

SHAWARMA & HUMMUS Serves: 4 Prep time: 60 mins Cooking time: 15 mins

Ingredients: Chicken • 4 large chicken breasts • 250ml Greek yoghurt • 3 large garlic cloves • 1 bird's eye chilli • 1 tbsp olive oil • 2 tsp paprika • 1 tsp cumin • ¼ tsp cinnamon Tabbouleh • 1 cup bulgur wheat • 3 handfuls chopped parsley • 1 handful chopped mint • 4 spring onions, chopped • 100g chopped baby tomatoes • 2 lemons (zest and juice) • 3 tbsp olive oil Hummus • 1 can chickpeas • ½ cup tahini • 2 lemons (zest and juice) • 3 large cloves garlic Method: 1.

Soak the bulgar wheat in 1 ¼ cups boiling water for an hour. Once softened, squeeze

2.

3.

4.

5.

out the excess water and place into a bowl and set aside.

Make the marinade for the chicken by placing the garlic in a pestle and mortar with a pinch of salt and grinding to a paste. Add the chilli and grind into the garlic. Add the rest of the spices and combine with the oil to make a thick paste. Add this to the yoghurt and mix through. Chop the chicken into small bitesized cubes and toss them through the marinade.

Soak the wooden skewers in water for 20 minutes to prevent burning under the grill. Once soaked, thread the chicken onto each skewer (making 8 skewers).

Place under the grill for 10-12 minutes, turning occasionally, until charred and cooked through.

To make the tabbouleh, add the chopped herbs, tomatoes, onions, lemon zest and juice to the soaked bulgur wheat. Add a big pinch of salt and black pepper and dress with the olive oil.

To make the hummus, pulse the tahini, lemon juice and zest and two tablespoons of cold water for a minute or two in a food processor until light, white and creamy.

Add the chopped garlic and continue to pulse until smooth. Gradually add the drained and washed chickpeas and pulse until you achieve a soft, creamy hummus.

afoodieworld.com 27

R ECI P ES

SPICED LAMB FLATBREAD Serves: 4 Prep time: 15 mins Cooking time: 20 mins

Ingredients:

2.

Bread • 250g plain flour • 250g natural yoghurt • 1 tsp baking powder • 1 pinch salt

3.

Filling • 400g minced lamb • 1 red onion • 1 large garlic clove, crushed • 1 heaped tbsp tomato puree • 1 tbsp harissa paste • ½ tsp ground cumin • ½ tsp smoked paprika • ¼ tsp ground cinnamon • 1 medium cucumber • 100g baby tomatoes • Handful of mint and parsley • 100g crumbled feta

4.

5.

Method: 1.

Make the flatbread by placing the flour, baking powder and salt into a large mixing bowl. Combine with the yoghurt until you get a soft, slightly sticky dough.

Wrap in clingfilm and place in the fridge for 20 minutes.

28 afoodieworld.com

6.

Chop the red onion in half and reserve one half for garnish. Chop the remaining half finely and place into a pan with a drizzle of olive oil and a twist of salt and pepper.

Cook over a medium heat until soft and then add the crushed garlic.

Add the lamb mince to the pan and brown for 1-2 minutes. Add the spices, harissa and tomato puree and stir to combine.

Cook for a further 5 minutes until the lamb is cooked through and the spices have created a thick and rich coating over the mince. Place into a bowl and let cool.

Divide the bread dough into four (or eight smaller pieces) and roll out as thin as possible on a floured surface. Place into a medium/hot dry frying pan and cook for a minute or two on both sides until puffed and golden.

Slice the remaining onion into thin crescents, chop the tomatoes into small cubes, remove the seeds from the cucumber and slice thinly and chop the herbs finely. Add half of the herbs to the mince and combine.

To assemble, place a couple of spoonfuls of lamb onto the flatbread and top with a selection of veggies and herbs. Add a few dollops of yoghurt and harissa and crumble over the feta down to 180°C and cook for 25-30 minutes until set.

R ECIPES

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meatless monthly Cindy Lam of cooking workshop MS Food Division cooks delicious vegetarian recipes that support local farms and promote good old home cooking www.msfooddivision.com

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R ECIPES

MAPO TOFU Serves: 2 Prep time: 10 mins Cooking time: 10 mins

Ingredients:

Method:

• • • •

1.

• • • • • • • • • • • • • •

1-2 garlic cloves, finely chopped 1 tsp minced ginger 1 small shallot, finely chopped 1 spring onion stalk, finely chopped, (with extra for garnishing) 1 handful fresh coriander, finely chopped (with extra for garnishing) 1 small fresh chili pepper, finely chopped (or deseeded if you like it not so hot) 1 tsp white pepper powder 1 tsp shichimi 1 tbsp miso or Chinese spicy bean sauce 1 tbsp Chinese chili oil 1 cup vegetable stock 2-3 tbsp soy sauce 1 cup cooked farro ½ cup green peas 1 cup vegetable stock 1 package 350g silken tofu 1 tbsp sesame oil Extra-virgin olive oil or vegetable oil

2.

3.

4.

5.

Preheat a saucepan with a few drizzle of oil on medium heat, cook garlic, ginger, shallot, spring onion, chopped chili, and a little fresh coriander for about 1-2 minute until the oil is fragrant. Lower the heat if necessary to avoid burning the vegetables.

Add the cooked farro, green peas, and tofu with the rest of the condiments such as shichimi, miso/Chinese spicy bean sauce, Chinese chili oil, soy sauce, and white pepper powder. Stir a little to mix all the ingredients and season.

Add the vegetable stock and let it simmer with a lid on for about 3-5 minutes on medium low heat.

Turn the heat off and transfer the mixture to a serving plate.

Garnish with some chopped spring onion and coriander with a drizzle of sesame oil before serving with a bowl of steaming hot rice.

afoodieworld.com 31

the zero waste diaries Hannah Chung is on a zero waste challenge. She seeks eco alternatives and green solutions for everyday living

Shop bought

Homemade

and is aiming to achieve

Darlie

Coconut oil toothpaste

120g Tube

100g

$21.50

Roughly $24.70

zero waste within one year.

Follow her journey on Instagram @thezerowastechallenge.

A question I often get asked is, “What does being zero waste actually mean?” To which I answer with an air of confidence, clearing my throat as I flick my hair, “It means finding ways to repurpose or upcycle the waste I have, living a minimalistic life by drastically reducing the things I own. What I do buy, it’s either second hand, or I take the time to research new items to make sure they’re sustainably made and durable. For the day-today, I avoid single-use packaging; and I plan to do this for a year. Yes that’s right, I’m a saint.”

Have I reached zero yet? No, I haven’t. It’s still a transition, but the aim is to go extreme for a year and then review at the end to see what’s practical, and what isn’t.

Cutting out single-use packaging is easy in theory, but extremely difficult to do. Cleaning supplies and toiletries are all in single-use packaging and often with mixed materials that are non-recyclable.

To avoid buying more everyday items wrapped in plastic, I’ve resorted to making my own.

Here are a few I've tried recently: 32 afoodieworld.com

TOOTHPASTE

Store bought: Apart from being a shockingly offensive brand with its controversial logo, which is another story in itself, Darlie toothpaste contains Sodium Lauryl Sulfate, a common additive with corrosive properties and a pollutant during the manufacturing process. It’s also stored in those frustrating plastic tubes where you can never squeeze the last part out. Most tubes are made from #4 plastic that can be recycled as long as you cut it open and clean the residue out.

Homemade: Simply mix 1/2 cup of coconut oil with 2-3 tablespoons of baking soda and 15-20 drops of peppermint oil. Store in a glass jar. In the summer months, I store in the fridge to keep solidified.

Is it a keeper? The homemade version is quick to make, with ingredients that are easy to find. It’s not necessarily cheaper than shop-bought. The coconut oil doesn’t produce a satisfying foam and the baking soda leaves a salty aftertaste, but the peppermint oil helps. I can see myself doing this on a regular basis. It’s hard to get used to but does the trick of cleaning my teeth.

MAKEUP REMOVER Shop bought

Homemade

Nivea Cleansing Wipes

Reusable cotton rounds

$35.90/25pcs

$107/10pcs

$1.44 per wipe

Refillable grapeseed oil $35/100ml Roughly $0.72 per wipe

Store bought: No doubt a convenient way to remove makeup. But also incredibly wasteful and expensive for an item intended to be used once. If flushed down the toilet, wipes can cause damage to the sewage system.

EcoBibi reusable cotton rounds

Photo Credit: EcoBibi

Vom Fass refillable casks

Homemade: Just pour a little oil on a reusable cotton round and clean your face with warm water. The oil cleanses the dirt and keeps you moisturised. Try to avoid high comedogenic (pore-clogging) oils such as coconut and go for oils like argan, olive or grapeseed oil from Vom Fass. The cotton rounds from EcoBibi can be easily cleaned in a washing machine.

Is it a keeper? Oil me up, baby.

ALMOND MILK Shop bought

Homemade

Blue Diamond Almond Milk (Unsweetened)

Raw almonds

946ml

Using 140g almonds yields roughly 940ml

$31.90

$62.50/450g

Store bought: Most commonly found in Hong Kong supermarkets, Blue Diamond Almond Milk is pleasant, but it has a chalky aftertaste. It was a brand I used to buy often as it has an unsweetened version. However, most almond milks contain less than 2% of almonds, with added stabilisers and preservatives.

Homemade: You simply have to soak 1 part of almonds overnight, rinse and then blend with 4 parts of water. Strain through a nut milk bag or muslin cloth, or even a sieve if you have neither.

Is it a keeper? Homemade is without a doubt far superior in taste, but only lasts for 3-4 days in the fridge. You can use the leftover pulp to make dips, crackers, macaroons and even body scrubs.

Not sure if I’ll be making almond milk every four days, but it's great for when I have the time.

For more zero waste tips and green solutions to try at home, visit www.afoodieworld.com/users/hannah

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