ISSUE 90 | MAY/JUNE 2017 | WWW.AFOODIEWORLD.COM
the
forks foodie 2017 Our annual award winners for the best in F&B as decided by you
INTRO DU CTIO N
FORK IT UP! 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 Relationship Manager Cecilia Gui Interns Iris Cheung, Shirin Ong
Contributors Laura Williams, Cindy Lam, Hannah Chung, Marika Elefante
This year we had a crazy number of votes flood in for all your fave places to dine in this fine food city. There were so many close calls right up until the end this year, and the whole process has just highlighted how many amazing, consistent, and even great value places there are to eat here in Hong Kong. The Best Bang for your Buck category is one of our favourite new categories, because who doesn’t love to be blown away by the food and then still maintain that superior smile when the bill comes. The new Ethical Eats category is another one close to our hearts and we wish we could have had more winners for all those hard-working outfits killing it at the double duty of making a living, and making the world better while doing it. A similar story for Food Hero, which highlights an individual making our community a Cover image courtesy of Mercato stronger, better, more unified presence in the global food sphere. Chef of the Year is always an exciting unveiling, as is the big Best Restaurant award, and we are always on tenterhooks to find out who you think is really hitting it right out of the gate with Best New Bar and Best New Restaurant, as well as all the categories that are great for helping with those day-to-day dining decisions. This issue is a real keeper for the hottest spots to spend your wages and tempt your taste buds, and it’s also where we get to give a big back slap to those sweating over the stove while balancing the books and serving it up with a smile all day to make sure we are constantly dining deliciously. Congratulations winners and all those working hard in the industry! Keep doing what you’re doing, we foodies appreciate it.
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P ROMOT I ON
Riesling Weeks Celebrate summer’s ideal wine during this month-long promotion in June Hong Kong is hot and sticky in summer. Even for wine lovers, red wine is often too heavy for the heat. Beer is nice, but most people don’t like the associated beer belly, so white wine is the logical summer drink. However, even with white wine, there are many different grape varieties and styles, and consumers may this find confusing. Summer wine should be refreshing, so acidity is key as it provides vibrant fruit aromas and a crisp mouthfeel. Sauvignon Blanc and Riesling both fit the bill. However, Sauvignon Blanc is more herbaceous and sometimes too pungent, with an oftentimes high alcohol content. That leaves us Riesling. It has high acidity, with aromas ranging from green apple and citrus to floral and white peach, depending on where it originates. In addition, Riesling is late ripening and excels in cool-climate regions, so the wine has a relatively low alcohol content compared to other white wines, often around 11–12%. The home of Riesling has to be Germany, which accounts for over 47% of the worlds’ planting, more than four times the planting in the US or Australia. Because of the diverse range of climate and soil, Riesling from different German regions has different expressions – from delicate, floral and citrusy to broad and rich. Despite all the different expressions, German Rieslings have common characteristics: they are elegant, zesty and fragrant, more so than their counterparts in other countries. German Riesling is also versatile; It can be sparkling, dry, fruity, off-dry and sweet. Now is your chance to explore the versatility of German Riesling. The fifth edition of Riesling Weeks, a month-long celebration of German wine, is just round the corner. Participating restaurants will be offering special Riesling pairing menus. German Wine Princess Christina Schneider will kickstart the campaign on 2 June. Join her to taste over 150 German wines at Renaissance Hong Kong Harbour View Hotel in Wanchai. For online ticket sales, please visit www.ticketflap.com/rieslingweeks Foodie Club members can use the promo code RieslingFoodie for a 10% discount
CO NTENTS
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Contents What’s happening around town this month
10 FOODIE FORKS 2017
0 5 FO OD T EC H
The winners
We take a peek at the latest technology in the food world
of our annual
0 4 FO R START E RS
awards unveiled, 0 6 FO ODIE C LUB A round up of our latest events
with categories covering Best New
0 8 CHE WIN' T HE FAT WIT H AL A I N D UC ASSE
Restaurant, Hidden
The three Michelin-starred chef on his new Hong Kong restaurant Rech
Ethical Eats, and
Gem, Best Brunch, many more!
10 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 collaborates with Marika Elefante this month to present us with delicious veggie options
3 2 T H E ZE RO WA S T E DIARIE S Hannah Chung details her journey to cutting out waste and helping the planet afoodieworld.com 03
FOR STA RT E RS
f or starters THE HOTTEST NEWS BITES
VEGGIES FOR EVERYONE LET THEM EAT CAKE A big old dose of Americana has landed in the 852 and it goes by the name of The Cheesecake Factory. Partnering with Maxim’s Group, they have unleashed the brand that serves over 200 signature dishes and offers up more than 30 different types of cheesecake in the mecca of Harbour City. Anyone who has previously risked their waistlines in the US of A, knows just how gigantic a slice of their dessert comes, and it is no different here in Hong Kong. They’ve brought the entire tome of a menu to the city along with identical portion sizes for their Asian counterpart. Expect big queues despite the immense size of the restaurant. We’re scared.
Pret A Manger have unveiled their new green-eating concept in Hong Kong. Their ‘Not Just for Veggie” ambassador shop in Causeway Bay has a new green fridge filled with nutritious meat-free products designed to appeal to healthconscious vegetarians and carnivores alike. Spurred on by the successful London branch of their completely vegetarian Pret, this is a testing ground to see if these new cleaneating products, with everything from breakfast pots, sandwiches and soups, to sweet treats, will appeal to the local market. We’re sold!
Shop G102, Harbour City Gateway Arcade, 25 Canton Road, TST, 2791 6628
Shop G12, Lee Gardens Two, 28 Yun Ping Road, Causeway Bay
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FO O D TECH
Photo Credit: Explore Parts Unknown
TECH
The latest and greatest ideas being cooked up in the tech kitchens. What we're geeking over this month:
Photo Credit: Explore Parts Unknown
FOOD
ANTHONY BOURDAIN GOES DIGITAL The uncensored charm of Anthony Bourdain is now available on demand on your phone dubbed “Explore Parts Unknown”. They call it an immersive experience allowing users to recreate Bourdain’s journeys in your own timeline. Features will include exclusive videos, field notes from Bourdain, hotel bar diaries, recipes and destination fact sheets with new content added weekly. www.explorepartsunknown.com
COCA COLA NOW SPIES ON YOUR SHOPPING Aren’t smart phones scary sometimes? In the U.S., Coca Cola has partnered with a chain of supermarkets to gather data from shoppers’ smartphones while they are shopping in stores so they can then advertise to them based on their own preferences in a pin-pointed attack of specifically targeted marketing. We know it’s already happening through social media, but it still gives us the heebie jeebies.
COLOUR ME BAD Here’s an interesting one: scientists have been working together with packaging companies to develop technology that shows when food has spoiled by changing the colour of the package. The intelligent packaging works by detecting pH changes to provide customers with a clearer indicator than the current best buy dates, which often indicate quality rather than spoilage, and can result in unnecessary food wastage.
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FOODI E C LU B
Interactive Cooking Demo at BiteUnite At an interactive cooking demonstration at BiteUnite, Chef Siam Sattayaphan was challenged to demonstrate how off-the-shelf NESTLÉ® food products could be creatively and easily utilised in Thai cuisine. This was no ordinary sit-down dinner; guests had to hustle for their food by partaking in the preparation process, helping to chop ingredients and prep dressings. Chef Siam first showed guests how to incorporate hard beancurd with noodles in a pork broth and charred beancurd in a grilled cauliflower laarb salad. Not only did Greek yoghurt proved to be a versatile ingredient in dressings, but also as a healthy yet tasty substitute for coconut milk in Chef Siam’s green curry. The meal closed on a sweet note with a decadent combination of fried banana, luxurious ice cream and a shot of Brazilian espresso from the NESCAFÉ® DOLCE GUSTO® collection.
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FO O DIE CLUB
The Word on Rum at Honi Honi Honi Honi Tiki Cocktail Lounge hosted their second edition of The Word on Rum in conjunction with International Women’s Day. Guests indulged in a Build-Your-Own-Poké station by Pololi and rum samplings from Ron Zacapa Centenario, while enjoying cocktail tutorials by Keith Tindall (one of Drinks World’s top 25 bartenders) and ukulele lessons by Humanity Brand Co.
Traditional Italian Dinner at il Bel Paese Celebrating a recent facelift at their Sheung Wan shop, ilBelPaese invited Foodie Club members to indulge in a classic Italian meal consisting of some signatures like Italian cold cuts, cheese platters, rigatoni, beef carpaccio and more. No fancy fusions or shortcuts – only the freshest ingredients and most authentic flavours involved.
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CHEW I N' T H E FAT
CHEWIN' THE FAT WITH...
Alain Ducasse We recently sat down with renowned French chef Alain Ducasse at his new restaurant, Rech at the InterContinental Hong Kong, to give readers a glimpse into the mind of this culinary legend
How is Rech Hong Kong different from the Paris location? The Rech in Paris is sandwiched between busy streets and lots of buildings. We had to work hard to evoke the feeling of a seaside bistro. In Hong Kong, the restaurant faces Victoria Harbour, so it’s very easy to evoke sentiments of the sea. We had the same designer, Marie Deroudilhe, create a pared-down yet elegant, soothing interior to match that of the Paris location, with white shutters that remind diners of a seaside town. I was inspired years ago while travelling to Santa Monica by a hotel called Shutters on the Beach. It is a gorgeous boutique hotel and restaurant, and I remember the big white shutters on the windows opening up to the beach. This image has stayed with me since, and I’ve realised this with Rech. In terms of ingredients, the Hong Kong menu, as the 08 afoodieworld.com
Paris menu, follows the tide of Brittany. Ninety per cent of our seafood is imported from the Brittany region, which makes the dining experience similar in both locations. In Hong Kong, we have an additional section for small plates that revolves around raw seafood. Select local seafood varieties, such as the rock lobster and tiny shrimp from the South China Sea, are also used when in season. The vegetables used in Hong Kong are locally sourced to reflect the seasonality of the region. There’s been much discussion about the changing of the culinary landscape and the decline of fine dining. What’s your view on this? The dining scene has changed drastically since we first arrived in Hong Kong 14 years ago with Spoon. I was one of the first international chefs to establish in Hong Kong. Back then, the dining scene was more fine dining driven, and we’ve
CHEWIN' THE FAT
had time to reflect and reconnect with our clients to create Rech, which is less formal but still chic and elegant. Congratulations on Plaza Athénée regaining its third Michelin star. Which is more difficult – winning those first Michelin stars or regaining stars that were lost? For me, clients are the reason behind what we do; they are why we deliver. The Michelin and other critics are not our top priority and do not influence how we do our job. We start with an idea, a vision, a direction on which we develop a restaurant, and we are consistent with our objective. Then Michelin come and can do whatever they want, but the satisfaction of the client is what we strive for. We will not change the way we work to earn a star. Your restaurants have taken on a vegetable and seafood focus. Can you tell us about the inspiration behind the change? Actually, I have always been oriented towards vegetables. When we created Louis XV at the Hotel de Paris in Monaco in 1987, I created a vegetable-centric menu that still exists today. Of course, health and sustainability have taken on more importance in recent years, and vegetables have become more heavily featured. But for me, creating dishes around vegetables has always been the norm. When we reopened Plaza Athénée, we focused the menu around naturalité and a different way of doing fine dining, with ancient cereals, organic vegetables from the Versailles gardens and sustainable seafood. We are here to show that French cuisine, which tends to be heavily focused
on meat and fat, can reinvent itself and be more health conscious and respectful to the planet. What do you look for when hiring an executive chef? How do you maintain the same standards in each of your restaurants? I choose my executive chefs from a dedicated team that have worked with me for many years. These are chefs who we have trained to master the techniques of French cuisine and who deliver with passion to please the customers. My executive chefs also need to be very adaptable, able to do the job at any of my restaurants around the world. Their skills need to be consistent, but they also need to understand that each restaurant is telling a different story. My executive chef at Rech Hong Kong, Stéphane Gortina, has worked with me for over 11 years. He was the executive chef at Spoon and has worked with me in a number of restaurants around the world, including in Doha, St Petersburg, Mauritius, Osaka, Monte Carlo and Provence. What aspects of Chinese cuisine interest you? What fascinates me most about Chinese cuisine is its diversity. Just like French cuisine, Chinese culinary traditions are closely associated with the nation’s many diverse regions and have vastly different and contrasting flavours.
Where do you like to eat in Hong Kong? I am a fan of Ho Lee Fook and VEA, two very different ways of interpreting Chinese cuisine. Personally, I feel that Chef Vicky [Cheng] of VEA could have been awarded his Michelin star earlier. afoodieworld.com 09
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This is Foodie's sixth year celebrating the best, brightest, and tastiest that this city’s F&B industry has to offer. These awards are a wonderful marker of the hard toil poured into the food here in Hong Kong precisely because the restaurants, bars, chefs, and food heroes we recognise have been selected by all of you day-to-day diners who have chosen where to spend your hard-earned cash and then voted to honour them. Here are your 2017 favourites:
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FOODI E FOR K S
Best New Restaurant R EADE RS' C HOICE Mercato Jean-Georges Vongerichten is a master in creating winning restaurant concepts. Last year, we heralded the arrival of his wildly popular Mercato concept, which had already dazzled the discerning palates of Shanghai long ago. Boasting fresh, innovative menus that are ever changing with the seasons, yet still relatable and down-to-earth enough to be craved on a regular basis, it walks the narrow line between fine dining and casual comfort food. Loyally consistent in quality, Mercato is ideal for a relaxing and delicious evening out on the town.
Mercato
8/F, California Tower, 32 D'Aguilar Street, Central, 3706 8567
EDI TOR S' C HOICE Frantzén's Kitchen It’s hard to know where to begin with the restaurant that crafted one of the most memorable meals we’ve ever had. Frantzén’s Kitchen is a sort of Nordic tapas restaurant with a casual yet sophisticated demeanour that belies the intricate, detailed work they do behind the counter (and the scenes). Carefully sourced ingredients, intense research and beautiful plating, all constructed in front of your eyes, amount to a hypnotic capturing of both the mind and the taste buds. This is a meal to be savoured, with dishes like the Swedish sushi, French toast and smoked ice cream lingering long in our minds. Weeks go by and still we return to revisit them in our tasting memories. A beautiful selection of biodynamic wines highlighted the experience here along with a friendly and engaging team. We were spellbound by the flavours and look forward to returning for another thrilling taste. 11 Upper Station Street, Tai Ping Shan, Sheung Wan, 2559 8508 12 afoodieworld.com
Mercato
Frantzén's Kitchen
FO O DIE FO R KS
Iron Fairies
Dr Fern's Gin Parlour
Iron Fairies
Dr Fern's Gin Parlour
Best New Bar RE ADE RS' C HOICE Iron Fairies
EDITORS' C H OIC E Dr. Fern's Gin Parlour
From the design wizardry of Ashley Sutton rises The Iron Fairies, an awe-inspiring bar that goes beyond the regular watering hole. With sister locations in Tokyo and Bangkok, the bar centres around a captivating journey that reflects the designer’s series of children’s books about a group of miners who create iron fairy figurines. Giant iron doors and accents in wood, brick and leather forge the space while more than 10,000 preserved butterflies suspend from the ceiling to resemble fairy dust. Ashley Sutton has had a busy year in Hong Kong, also designing the opium-den-esque Ophelia and the mysterious J. Boroski.
Two doors lead to Dr Fern’s Gin Parlour, although only one will open the gates to this opulent hideaway. Tucked away in a hidden nook of glitzy LANDMARK, the bar is still a bit of a secret, although not for long! Created by the group behind Chinese antique stamp shop/Asian street food diner Mrs. Pound and swanky jazz bar Foxglove comes this new speakeasy concept that revolves around the blending of fine gin with aromatic botanicals. There’s now even an afternoon tea option for those looking for more than a tipple. Shop B31A, B/F, Landmark Atrium, 15 Queen's Road Central, Central, 2111 9449
LG/F, Chinachem Hollywood Centre, 1-13 Hollywood Road, Central, 2603 6992 afoodieworld.com 13
FOODI E FOR K S
Best Restaurant R EADE RS' C HOICE Mott32 Since its opening three years ago, Mott 32 has remained a showpiece restaurant for hosting visiting guests or decadent celebratory meals. Veneered in a fine patina of glamorous chinoiserie, the restaurant’s ambience is as swoon-worthy as its menu. Must haves include the tender Ibérico pork char siu and the siu mai topped with caviar and embedded with a quail’s egg that oozes velvety yolk at first bite. 4-4A Des Voeux Road Central, Central, 2885 8688
VEA
EDI TORS' C H OIC E VEA
Mott 32
Mott 32
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Vicky Cheng won our Chef of the Year award way back in 2014 when he was stirring up all kinds of culinary goodness at Liberty Private Works. He’s gone from strength to strength with his ambitious opening of VEA, which won an astonishing Michelin star in its first year of operation as well as our Foodie Forks Best New Restaurant award last year. Our subsequent visits have assured us that the standards have not dropped as the chef continues to craft inspiring new dishes prepared in his theatre-style kitchen for a cookery performance that charms us each and every time. The innovative cocktail pairings by renowned mixologist Antonio Lai are the cherry on top of what is guaranteed to be an elegant and intricate meal. When a special occasion calls, this is our first choice. 29-30/F, The Wellington, 198 Wellington Street, Central, 2711 8639
FO O DIE FO R KS
Chef of the Year RE ADE RS' C HOICE Arturo Melendez of TokyoLima It probably helps that you can see this Peruvian chef so clearly hard at work in the buzzing open kitchen of this Nikkei restaurant that encouraged your abundant nominations for this much-deserved accolade. Arturo has been a long-standing presence on the dining scene here, first at the popular Chicha, and now at one of this city’s hottest new spots, TokyoLima. He is continually introducing lesserknown ingredients, like choclo and kabocha, to the curious palates of Hong Kong diners. Arturo Melendez
18–20 Lyndhurst Terrace, Central, 2811 1152
Tate Dining Room & Bar
TokyoLima
EDITORS' C H OIC E Vicky Lau of Tate Dining Room & Bar After earning a coveted Michelin star and the title of Asia’s Best Female Chef in 2015, the former graphic designer turned critically acclaimed chef Vicky Lau took a break from the restaurant to journey to Kyoto to intern at three-Michelin-starred KITCHO, immersing herself in the intricate art of kaiseki cuisine. This experience gave her a greater appreciation for Japanese sensibility towards the four seasons, and Tate’s new menu reflects this intimate knowledge of seasonal ingredients. We are thoroughly impressed by Chef Lau’s dedication to her craft and have enjoyed each and every reading of her incredible "edible stories". Vicky Lau
210 Hollywood Road, Sheung Wan, 2555 2172 afoodieworld.com 15
FOODI E FOR K S
The Tasting Room
Pearl Dragon
The Tasting Room
Pearl Dragon
Best Macau Restaurant R EADE RS' C HOICE The Tasting Room by Galliot
EDI TORS' C H OIC E Pearl Dragon
An astute selection from all you intrepid enough to cross the waters over to our favourite neighbour, you also selected it for Best Macau Restaurant back in 2015. Michelin evidently agrees with you, awarding this refined French restaurant with two stars, and soon you’ll be able to taste their founding chef Guillaume Galliot’s culinary genius on this side of the pond, when he takes up residence as Chef de Cuisine at the equally lauded Caprice. This excites every inch of our anticipatory taste buds.
Under the shadow of its celebrated big brother restaurant, Jade Dragon, we feel Pearl Dragon is somewhat underrated (though it’s still Michelin starred), featuring upscale and nostalgic Guangdong dishes under renowned chef Tam Kwok Fung. Pearl Dragon is magnificently interiored, filled with majestic private rooms, exquisite china and tableware, hand-painted silk wallpaper and unparalleled service. Located within the theatrical walls of Studio City is this refined example of expertly prepared fine Chinese cuisine.
Level 3, City of Dreams, Crown Towers Estrada do Istmo, Cotai Macau, Macau, +853 8868 6681
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Shop 2111, Level 2, Star Tower, Studio City Macau, Estrada do Istmo, The Cotai Strip, Taipa, Macau, +853 8865 6560
FO O DIE FO R KS
Maison Libanaise
BlackSalt
Maison Libanaise
BlackSalt
Best Casual Restaurant RE ADE RS' C HOICE Maison Libanaise
EDITORS' C H OIC E BlackSalt
We love that all of you voted so prolifically for this Middle Eastern hotspot helmed by the charming chef James Harrison, who owns a clear passion for the flame and what he can create atop of it. We love a glass of Lebanese red on the romantic rooftop accompanied by aromatic dips, freshly baked pitta, big bowls of fresh market veggies, mouth-watering halloumi, and a plate of za’atar fried chicken. Maison Libanaise has firmly established itself as the people’s favourite go-to resto; come to think of it, we might go tonight...
BlackSalt impresses with its flavourful, spice-filled menu and chilled vibe. The Sri Lankan–Indian restaurant features plenty of delicious vegetarian fare, as well as sumptuous meaty offerings. We loved the bountiful devilled sweet-and- sour shrimp egg hopper, piled high with not just seafood but plenty of vegetables over an oozy egg atop a crispy pancake. The What’s the Matter Paneer? was so satisfying that we forgot we were eating only cheese and veg. A delicious, lighter version of spicefilled cuisine from the subcontinent region.
10 Shelley Street, Central, 2111 2284
14 Fuk Sau Lane, Sai Ying Pun, 3702 1237 afoodieworld.com 17
FOODI E FOR K S
Happy Paradise
Potato Head
Potato Head
Best Vibe R EADE RS' C HOICE Happy Paradise
EDI TORS' C H OIC E Potato Head
There was much buzz on the street when May Chow unleashed her third venture on Hong Kong diners’ radar. It seems everything May touches turns to cool and Happy Paradise is no exception. You have voted her neon-emblazoned, neo-Cantonese, jacked-up cha chaan teng, with its welcoming and inclusive ethos, underground rumpus room feel, and jaw-dropping cocktail list (durian pina colada!), as your favourite place to don your most modish duds and see and be seen in all your resplendent technicolour glory.
We’re putting it down as just straight Potato Head because we adore the vibe in all three parts of this multi-functional F&B destination. I Love You So Coffee is sweet, pretty and comfy; Kaum is as vibrant, buzzy and colourful as the Indonesian cuisine it serves up, and The Music Room is just the coolest little vinyl playground, with vintage velvet and leather chairs and a 70s chic that takes us back to an era when everything seemed simpler – and enjoying those simple things was as easy as breathing in the retro sounds that ricochet off the walls of this ultra-mellow listening lounge.
UG/F, 52-56 Staunton Street, Central, 2816 2118
100 Third Street, Sai Ying Pun, 2858 3036 18 afoodieworld.com
FO O DIE FO R KS
Lady M
Best Dessert Spot RE ADE RS' C HOICE Lady M Lady M, famous the world over for its signature mille-crêpes, has taken Hong Kong by storm since its arrival last year. As one of the most celebrated patisseries in New York, Lady M’s allure lies in the lightness and delicateness of its refined desserts. Upon first bite, the flavours instantly differentiate themselves from the often overly sweet, heavy confections popular in the United States and, instead, reflect the light effervescence of Japanese desserts. www.ladymhk.com
E DI TO R S' C HOIC E Oddies Foodies When we saw photos of egg waffles stuffed into ice cream cups popping up all over Instagram, we rolled our eyes at another social media gimmick that surely wouldn’t measure up to our inflated expectations. Well, we sincerely apologise for our oversight, since we were blown away by the fun and lip-smacking tastes upon our first visit to Oddies. The flavours change regularly, and every component of the ice cream is made in house using quality ingredients, such as the cookies and cream flavour crafted using cookies baked on site, although our favourite has to be the fig and honey limited-edition flavour. 45 Gough Street, Central, 2750 2111
Oddies Foodies
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FOODI E FOR K S
Best Café R EADE RS' C HOICE 3/3rds Exposed brick with a grungy-cool warehouse feel – tick. Mismatched and artfully distressed furniture with urban skyline views – tick. Adorable mini plants, hydroponics, a rooftop garden, books on design – tick. A weekly changing menu (complete with lush cheese toasties and tonnes of salads) – tick. You guys love it here. Us too. 22/F, Yally Industrial Building, 6 Heung Yip Road, Wong Chuk Hang, 3462 2951
Elephant Grounds
3/3rds
3/3rds
E DITO RS ' C H OIC E Elephant Grounds Famed for their giant ice cream sandwiches, with a new flavour introduced each week, Elephant Grounds also serves up great cups of joe alongside a full menu for breakfast, lunch and dinner. We have dreams about their fish sando, two crispy-on-theoutside, tender-on-the-inside fish fillets sandwiched between fluffy slices of Hokkaido milk bread and a generous heap of crunchy cabbage and wasabi mayo. Elephant Grounds
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www.elephantgrounds.com
FO O DIE FO R KS
Ethical Eats RE ADE RS' C HOICE Home - Eat to Live HOME – Eat to Live proves that plantbased cuisine can be just as satisfying and alluring as carnivore menus. Using primarily organic produce, the mouth-watering bevy of toasts, burgers, flatbreads, soups, salads and desserts are made fresh daily using produce from local growers. There’s also delicious vegan, gluten-free and raw options available, transforming our prejudices towards plant-based menus and making even the mightiest meat lovers feel happy munching on a wrap or two.
Home - Eat to Live
Shop G01–101, Nexxus Building, 77 Des Voeux Road Central, Central, 2777 4777
E DI TO R S' C HOIC E Food Savior We cannot bestow enough love upon this new online platform that is transforming the way consumers and restauranteurs view unnecessary food waste. Food Savior provides an e-marketplace for restaurants to sell fresh, unused food portions from each service that weren’t sold as soon as they were made, for a lesser price. This is a mindful dining decision that is actually less expensive to incorporate into daily living, rather than the frequently more costly, environmentally sound options out there. It works for the restaurants as they’re making a profit on items they would have otherwise thrown away, it works for the environment with reduced waste, and it works for bargain-hunting, hungry Hong Kongers who also happen to have a conscience. www.foodsavior.hk
Home - Eat to Live
Home - Eat to Live
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FOODI E FOR K S
Best Brunch R EADE RS' C HOICE CATCH. We are thrilled that this fave of ours is getting lots of love from the peeps on the street too. Finger on the pulse as always, you voted in spades for this natty eatery bringing its Melbourne-style brunch to your hungry weekend proclivities. Showcasing organic eggs galore, the millennially required (and delicious) smashed avo, BWTs (watercress being the dubya), Bloody Marys, Nutella and banana smoothies for the indulgent, or watermelon and coconut for the pious, this place is always humming with a happy crowd of discerning diners, especially come brunch time.
CATCH.
95 Catchick Street, Kennedy Town, 2855 1289
EDI TOR S' C HOICE Giando
CATCH.
Nothing quite spells the weekend like a long, relaxing brunch brimming with a vast variety of nibbles on which to graze. Giando has been our top pick for brunch for quite some time, thanks to their bountiful cheese, salad and cold cuts buffet, and comforting pastas. There’s plenty to choose from on the extensive Italian menu, and we’d always recommend capping off the meal with their classic tiramisu. Shop 1, Tower 1, Starcrest, 9 Star Street, Wanchai, 2511 8912 22 afoodieworld.com
Giando
FO O DIE FO R KS
Best Mixologist RE ADE RS' C HOICE Ryan Nightingale of Ham & Sherry One of Hong Kong’s best-known bartenders spends his nights hidden in the furtive confines of Back Bar, behind its showier sister resto Ham & Sherry, pleasing thirsty night owls with his creative concoctions. Crowned Chivas Master in this year’s competition, as well as being our 2015 Editors’ Choice winner for Best Mixologist, it seems you all agree that he’s keeping up his high standards for serving the nicest nightcaps to keep your evenings going strong. Ryan Nightingale
1-7 Ship Street, Wanchai, 2555 0628
The Woods
Ham & Sherry
EDI TO RS ' C H OIC E Victoria Chow of The Woods A drink created by Victoria Chow goes beyond mere taste and appeals to all the senses. The passionate creator behind The Woods and, more recently, KWOONS canned cocktails, Victoria creates libations that mirror themselves in presentation and flavour. We love her prix fixe cocktail menu at The Woods, where she matches small dishes to highlight each course of cocktails. Victoria Chow
LG/F, 17-19 Hollywood Road, Central, 2522 0281 afoodieworld.com 23
FOODI E FOR K S
Pici
Beef & Liberty
Best Bang for Your Buck R EADE RS' C HOICE Pici
EDI TORS' C H OIC E Beef & Liberty
So you’ve found this sweet little pasta place too! Tucked away down a charming side street on the backside of Wanchai, it’s cute, casual, and feels fine for your frugal sensibilities. You all clearly adore the freshly made pasta options from Italian chef Andrea Viglione, plus the burrata, cold cuts and all-round simple menu that’s as tasty as it is reasonably priced. Their new lunch deal rings our bell at $148 for three courses of filling dishes to get you through till dinner, satisfying both the savoury and sweet toothed.
Every time we walk out of here, we are actually smiling at the bill in hand. When does that ever happen? Not to mention that lauded former Mandarin Grill chef Uwe Opocensky now helms this casually chic little treasure – and they do it all for a wallet-friendly price. Most dishes are under $100, they offer wine without the markup, and it’s insanely delicious. Hong Kong is not always an easy place to dine well for a decent price, and Beef & Liberty outlets are even situated in the city’s hottest areas, with trendy decor and masterful mixologists whipping up tasty tipples. For reals.
16 St Francis Yard, Wanchai, 2755 5523
www.beef-liberty.com
Hidden Gem R EADE RS' C HOICE Bobby’s Rabble
EDI TORS' C H OIC E 有緣小敍 Yau Yuen Siu Tsui
This is one of those oh-so-perfect winners that we all nodded our heads at and went "of course!" when the votes started flooding in for this tiny, vibey Peel Street drinking den. Dark and disturbing hand-painted murals juxtapose the light and effervescent tone that pervades the air in this bar, which always manages to feel more like a house party than a public house.
Sometimes, nothing quite hits the spot like that perfect bowl of noodles. The noodles we’re talking about come in one fat, giant strand, long enough to fill an entire bowl, and are topped with an addictive spicy sauce, crunchy seaweed and vegetables. An iconic dish of western China, bian bian noodles are revered for their punchy flavours and hand-kneaded noodle texture. There’s always a long queue at lunchtime for this tiny diner in a smoky LKF alley.
57 Peel Street, SoHo, Central, 9160 6207
14-15 Wo On Lane, Central, 5296 6630 24 afoodieworld.com
FO O DIE FO R KS
Food Hero RE AD E RS ' C H OIC E Nate Green of Rhoda He can wax lyrical for hours on the benefits of happy Hereford cows, and he walks the walk by making use of every last inch of the animals he purchases. Nate’s innovative dishes in his hot new restaurant Rhoda elevate often wasted parts, like ox heart, to educate diners' minds and palates on what we all must do to reduce food waste and eat with an ethical and sustainable conscious. He’s doing his part for the environment as well as being a passionate advocate promoting responsible environmental practises to others. He’s inspiring to listen to, knowledgable about his carefully selected ingredients, and makes delicious dishes that feel good for the mind, body and soul.
Nate Green
345 Des Voeux Road West, Sai Ying Pun, 2177 5050
Rhoda
Shane Osborn
Arcane
EDITO RS ' C H OIC E Shane Osborn of Arcane Editors’ Choice winner for Best Restaurant last year, we’re still ardent supporters of Shane Osborn’s refined – but without the snootiness –modern European restaurant. There’s even more to love about this spot knowing as we know about the chef’s commitment to clean, healthy eating – his masterful Meatfree Monday vegetarian tasting menu is a work of art both in presentation and flavour. Shane’s concern for his diner’s dietary needs also deserves to be lauded; he takes guests’ food allergies extremely seriously, happily catering to any and all food intolerances. 3/F, 18 On Lan Street, Central, 2728 0178 afoodieworld.com 25
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
RICOTTA GNUDI WITH KALE & WALNUT PESTO Serves: 2 Prep time: 4 hrs Cooking time: 10 mins
Ingredients: Gnudi • 250g ricotta cheese • 1 egg • 1 egg yolk • 50g Parmesan cheese • 80g plain flour Pesto • ½ bunch of kale • 1 garlic clove • 40g walnuts • 40g grated Parmesan cheese • 1 lemon, juiced • ¾ tbsp olive oil • Salt and pepper to taste
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Method: 1.
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Make the gnudi by placing the ricotta, Parmesan and eggs in a large mixing bowl with a generous pinch of salt and pepper and whisk until smooth and light. Add in the flour and fold with a metal spoon until incorporated and the mix becomes soft and dough-like. It should be a little wet. Dust a platter with flour. Take a small teaspoon of the mix and with another teaspoon, shape the dough into rugby ball
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shapes (as you would make a quenelle) and gently place onto the platter. Dust with more flour, cover, and leave in the fridge for at least 4 hours or overnight. Make the pesto by tearing the leaves from the stalks of the kale and place into a food processor along with the lemon juice, Parmesan, walnuts, garlic and a pinch of salt and pepper. Blitz until you get a rough paste. Add the olive oil in a little at a time and pulse until you get a smoother pesto like paste. Place in an airtight container and keep chilled. Ensure that the pesto is covered with a light layer of oil to prevent discolouring. To cook the gnudi, place the dumplings in a pot of salted boiling water (taking care not to overcrowd the pan). Allow the gnudi to cook until they float to the surface of the water. Place a second pan on a medium heat and drizzle with a little olive oil. Once the gnudi are cooked, drain and place them into the hot pan and toss through to crispen them slightly. Add in a couple of spoonfuls of the kale pesto and shake the pan to coat the gnudi. Serve with a shaving of Parmesan cheese and a squeeze of lemon juice.
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R ECI P ES
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R ECIPES
PESTO-CRUSTED SALMON WITH LEMON CRUSHED POTATOES Serves: 4 Prep time: 10 mins Cooking time: 15 mins
Ingredients: • • • • • • • • • •
4 skinless salmon fillets 1 kg new potatoes 2 lemons 3 tbsp olive oil 1 large bunch of basil 1 garlic clove 30g toasted pine nuts 30g grated Parmesan cheese 2 tbsp Panko breadcrumbs Olive oil
Method: 1.
2.
Make the crumb by blitzing the basil, garlic, Parmesan, and pine nuts in a food processor until finely chopped. Slowly add in a couple of tablespoons of olive oil until you get a soft paste. Empty the pesto into a bowl and add in the breadcrumbs. Stir to combine.
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Place the salmon fillets on a baking tray lined with baking paper and top with a few teaspoons of the crumb. Spread the mixture over the top of the fillet to cover the salmon. Place in a preheated oven at 200°C for 12-15 minutes (depending on the size of your fillet). Peel and chop the potatoes into cubes. Place into a pan of cold water with a pinch of salt. Bring to the boil and cook for 15 minutes or until the potatoes are soft enough to break up with a fork. Drain the potatoes and place in a bowl with the olive oil, zest of two lemons and a big pinch of salt and pepper. Lightly crush the potatoes with a fork, but don't mash. Toss the oil, lemon and seasoning through gently. Serve the potatoes topped with a salmon fillet and some rocket to garnish.
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meatless monthly Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms and promote home cooking. She teams up with Marika Elefante of Green Elephant for a fusion collaboration www.msfooddivision.com www.greenelephant.it
R ECIPES
Vegan Crispy Rice Pockets with Almond Dip Serves: 2 Prep time: 20 mins Cooking time: 10 mins
Ingredients:
Method:
Filling • 40g carrots, shredded • 20g radish, thinly sliced • 40g brussels sprouts, thinly sliced • ½ tsp pink peppercorn, crushed • 1 tbsp coconut oil, melted • Salt for seasoning (optional)
1. 2.
Dipping sauce • ½ cup almond cream • 1 tbsp tamari • 2 tbsp maple/agave syrup • 2 tsp grated ginger • 1 tbsp fresh lime zest and juice • 1-2 tsp crushed almond • ½ cup water Coating and garnishing • 1-2 tbsp coconut oil, melted • 1 tbsp chopped spring onion • 1 tsp pink peppercorn
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Preheat the oven at 200ºC. To make the dipping sauce, simply combine all the ingredients together, taste and adjust accordingly. To make the rolls, mix all ingredients in a mixing bowl with a tiny drizzle of coconut oil at the end. Soak each rice paper sheet in a plate with water for 20-30 seconds, lay 1 tablespoon of filling in the centre of the sheet and start rolling the pockets like you would a burrito, tucking each end. Use your fingers to tuck the filling as you go. Once the mini pockets are ready, lightly coat each pocket with coconut oil before baking for roughly 10 minutes (or to crisp). Let the pockets cool for around 5 minutes. Garnish with some chopped spring onion and crushed pink peppercorn before serving with the dip.
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the zero waste diaries Hannah Chung is on a zero waste challenge. She seeks eco alternatives and green solutions for everyday living and is aiming to achieve zero waste within one year. Follow her journey on Instagram @thezerowastechallenge. Roughly seven months into my zero waste challenge and I have become a hoarder of recyclables. The original plan when I started the challenge was to rid my apartment of all the unnecessary plastic containers, cardboard boxes, wine bottles, Chinese New Year red packets, and general junk that the standard Hong Konger accumulates. These are all now stacked into the corner of my apartment and I fear that I have become the equivalent of a crazy cat lady, minus the cats, wandering the streets putting plastic packaging in my bag and saving it for recycling. One of my rules is if I accidentally get given a plastic straw at a café, I will keep it to make sure it is recycled properly. But I’ve found that I simply don’t know what we can or can’t recycle here. I sat down with recycling collectors company, HK Recycles, to get the low down on recycling in this city. I discovered paper and metal retrieval are bolstered by cash incentives that don’t exist with plastics, so the recovery rate of plastics has dropped drastically, and since the financial crash, 32 afoodieworld.com
the selling prices of raw recyclable material has also dropped, resulting in fewer collectors delivering the materials to the correct sorting stations. Currently it is down to the individual to diligently separate waste and dispose in appropriate bins. Problems occur when the recyclables are contaminated with hard to clean items like oily foods; this is why you often see recyclables being sent to landfills, as it may cost more money to clean contaminated items.
If you want to help prevent this from happening, here are some tips from HK Recycles: •
Bottles and beverage containers should be emptied before recycling. It’s not necessary to clean them entirely, but a light rinse will help.
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Lids are best taken off bottles if they are rinsed, as recycling plants need to remove these by hand. However, if you have not rinsed your bottle (unless it is water), it's better to keep the lid on to keep away insects.
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Food labels don't need to be removed, but it’s a plus.
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Plastic toys combined with other materials, like metal parts, cannot be recycled unless separated prior.
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Things like receipts, rubber bands, dishwashing gloves, disposable cups and used tissue paper all cannot be recycled so it’s best to keep them away from the recycling bins.
#1 PET(E)
#2 HDPE
POLYETHYLENE TEREPHTHALATE
HIGH DENSITY POLYETHYLENE
One of the most common types of plastic, you’ll see PET used for things like water bottles, washing up liquid, mouthwash bottles and peanut butter jars. Careful with these containers, as they should only be used once. In warm conditions, bacteria can multiply to harmful levels and if heated, toxins can leach into food and drink. •
Avoid reusing
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Recyclable
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Try to separate labels before recycling
This is a tougher type of plastic commonly used for cleaning products, shampoo and other toiletries. It’s safer than PET as it can withstand higher temperatures and doesn’t leach as many toxins. •
Relatively safe
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Recyclable
#4 LDPE LOW DENSITY POLYETHYLENE
#5 PP POLYPROPYLENE
PP can withstand higher temperatures and is microwavable so they’re usually used for takeaway tubs and bottle caps. It is generally considered a safer plastic for food and drink use, though it has been shown to leach plastic additives.
These are your standard grocery bags, rubbish bags, occasionally food storage containers, and plastic wraps. •
Relatively safe
•
Recyclable
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Except bags with colour printing
#7 OTHERS
Currently banned in California, yet currently used on every corner in Hong Kong. You see Styrofoam used to transport fresh fruit and vegetables and as a common takeaway container. This is really one to avoid as styrene can easily leach into food and become carcinogenic. There also aren’t any facilities here to recycle.
This category is used for all other types of plastic including Polycarbonate (PC), usually used for baby bottles and paper receipts. Biodegradable Polylactic Acid (PLA) plastics also fall into this category, and though we are seeing more of this in the market, PLA plastics still need to be processed in a specific way. Currently Hong Kong does not facilitate this. In the landfill, it takes around 1,000 years to decompose. What’s more is that PLA in circulation here without the infrastructure creates confusion between the other oil plastics, resulting in the lowering of the overall recycling rate. That’s not to say that PLA is a bad thing, we just need the education and infrastructure to support biodegradable plastics in order for it all to make sense.
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Relatively safe
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Recyclable
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Make sure containers are cleaned
#6 PS POLYSTYRENE
Avoid
Avoid
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