issue 74 | september 2015 www.afoodieworld.com
Baby’s First Foods Unique first meals from around the world
The Food Nomad Egg hoppers and breadfruit curries in the Land of Serendib
Cooking with Jamie Oliver Simple recipes to cook up a storm with your mini chef
Join Foodie Club today Invitations to exclusive, one of a kind events Deals & Foodie giveaways monthly Hottest F&B news and updates
FREE to join at www.afoodieworld.com
facebook.com/ foodiehk
@foodiehk #foodieworld
pinterest.com/ afoodieworld
www.afoodieworld.com
afoodieworld
Nourishment for our future little gourmands
CEO Lily Ng CTO Derek Kean Interim Editor-in-Chief Celia Hu Editor-in-Chief Alicia Walker Digital Editor Keshia Hannam Creative Director Helen Griffiths Designer Robert Li Foodie Club & Events Manager Hannah Chung
Back-to-school season is here, so it’s time to pop the Champagne and relish in the meager freedom school days provide for busy parents! We continue the Foodie tradition by dedicating the month of September to the little bubbas in our lives. This month, we take a look at the key nutritional facts surrounding a baby’s first 1,000 days of life, from conception to toddlerhood. There’s plenty of healthful tips to keep expectant mamas, babies and toddlers well nourished. We also travel the globe to get a taste of what baby’s first foods are like in different countries - some of the adventurous eats may come as quite a surprise! And speaking of travel, we’ll show you key things to pack when travelling with kids, and clever ways to keep little tummies happy even when visiting the most exotic of food cultures. Jamie Oliver shares with us his kid-friendly recipes for budding little chefs, and The Food Nomad bids farewell for a while, but not before travelling to the Land of Serendib for a taste of what the vibrant “cinnamon island” has to offer.
Head of Sales & Marketing Joseph Kwok Client Engagement Manager Kathryn Riley Developer Dale Foo
Published by Foodie Group, Suite 1401, 14/F, Wah Hing Commercial Building, 283 Lockhart Road, Wanchai, HK www.afoodieworld.com
Recipes Celia Hu Interim Editor-in-Chief editor@afoodieworld.com
Foodie Panel
Food-loving folk who’ve helped us this month:
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
Nicola Burke
Jamie Oliver
Intrepid traveller and founder of travel blog Jetlag & Mayhem p.32
The celebrity chef and bonafide family man shares his kid-friendly recipes p.40
Love food? Join the Foodie community!
facebook.com/ foodiehk
@foodiehk #foodieworld
pinterest.com/ afoodieworld
www.afoodieworld.com
afoodieworld
www.afoodieworld.com //september 2015
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.
Michelle Lau This nutritionist shows expectant mamas how to keep themselves and their babies healthy p.23
01
C onte nt s 18 FOOD WAR
Foodie Quote of the Month “The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
We sip our way through some of the most popular milk brands to see which is worthy of that chocolate chip cookie
23 THE FIRST 1,000 DAYS
NUTRITION GUIDE Handy nutrition tips to keep expectant mamas and babies happy and healthy
32 JETLAG & MAYHEM Travel blogger Nicola Burke shares her wisdom on how to raise globe-trotting inquisitive little eaters
Cover story 29 BABY’S FIRST FOODS FROM
35 FOOD NOMAD Celia Hu explores tea plantations and ancient Sinhalese temples in the cinnamon island of Sri Lanka
AROUND THE WORLD We travel the globe for an eye-opening look at the beginner foods of tiny tots
Did you know...
The family man and celebrity chef shares his kid-friendly recipes The cinnamon spice originated in Sri Lanka, and was first discovered by the Egyptians. No wonder the teardropshaped island is often referred to as the “cinnamon island”.
facebook.com/foodiehk // september 2015
40 IN THE KITCHEN WITH JAMIE OLIVER
03
for starters
This month’s hottest news bites
AFTERNOON DELIGHT
DESIGNER MOONCAKES
Catching a spot of tea after wandering the chaotic streets of Causeway Bay just got a little easier, thanks to the newly revamped afternoon tea set at Seasons by Olivier. Served in the restaurant’s signature wooden wine box, the new tea time treats range from a bite-sized hot dog encircled in a crispy pastry, to a delicate coconut panna cotta. Our favourite, though, has to be the buttery scones with clotted cream. Tea sets priced at $248 per person or $468 for two.
We are over the moon about these mini vanilla custard mooncakes. Designed in collaboration with acclaimed Hong Kong designer Joyce Wang, the treats are a marriage between style and taste. Wang, who is also redesigning the guest rooms at the Landmark Mandarin in celebration of its 10th year anniversary, created the unique mooncake boxes to also function as beautiful stacked storage boxes. Each box of six mooncakes is priced at $268.
Shop 308, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, 2505 6228
Landmark Mandarin, 15 Queen’s Road Central, 2132 0188
KETTLE BLACK All blacks, and we’re not talking about the New Zealand rugby team! One of the newest restaurants on Hong Kong’s Central dining scene, Kettle Black promises a unique menu featuring black-hued dishes created by Executive Chef Jovi Lee. Black colourings from squid ink, charcoal and black truffles are used to give each dish its characteristic hue. Gimmick or the real deal, well, you’ll have to be the judge of that! 198 Wellington Street, Central, 3628 2238
04
CÉ LA VI Crowning the top three floors of the new California Tower in party central Lan Kwai Fong, CÉ LA VI is the first global expansion by L Capital beyond its sister venue at Marina Bay Sands Skypark in Singapore. The opulent venue boasts spectacular 360-degree views of Central. There’s a club lounge thumping with the beats of top local and international DJs, as well as a restaurant featuring a modern Asian-influenced menu and innovative mixology list. And to feel on top of it all, there’s the Skybar on the roof terrace for panoramic views of Hong Kong’s iconic skyline. 25th Floor, California Tower, 32 D’Aguilar Street, Central, 3700 2300
ICREMERIA
Aspiring little chefs can get creative with a fun pizza making workshop at Piccolo’s Central location. With an assortment of over 10 toppings and a variety of sauces, each child can create his or her dream pizza during the one and a half hour workshop. Workshops run daily between 11am and 4pm, and can accommodate 6 to 12 kids in each session. This might just be an ingenious idea to get your own personalized chef at home and give mom and dad a rest in the kitchen!
For the sweet tooth in all of us, there’s a new dessert haven in Harbour City. Signatures include the Japanese melon parfait, a creamy soft ice cream served in a fresh melon bowl, as well as the soft serve affogato and fresh peach parfait. There’s also the Chagoori, a shaved ice made from a block of Japanese mineral water ice with tea leaves frozen inside!
Piccolo, 12 Kau U Fong, Central, 2824 3009
Shop F-9, 1st Floor, Fashion Walk, 11-19 Great George Street, Causeway Bay OT-G03A Ocean Terminal Harbour City, TST
twitter.com/foodiehk // september 2015
PIZZA MAKING FOR LITTLE CHEFS
05
the best of the bloggers
Q. What was your favourite childhood meal? Ale Wilkinson www.thedimsumdiaries.com When I was little I was a very fussy eater, so it wouldn’t be unheard of for me to order the same dish everywhere I went. This was usually either mince and rice (possibly every kid who grew up at the LRC’s favourite dish!) or penne bolognaise, as I was too fussy even to like spaghetti!
Sharon Maloney www.jasmine-ginger.com I love my mother’s cooking! Her dishes take me back to being eight years old again. One is a stir-fry of snake beans with beef and the other is a very HKstyle fried pork chop with onions. To finish the meal, there’s slow-boiled traditional Chinese soup with green radish. I also loved my English grandfather’s cheese gougere and chocolate eclairs. Every time I eat these now, I can’t help thinking they’re never as good as his were.
Michelle Ng www.chopstixfix.wordpress.com It would definitely be my father’s Hainan chicken rice. I loved watching my father cook this dish as he explained each step to me. I used to marvel at how amazingly tender the chicken was and the best part was making a sort of ‘congee’ from the Hainan rice and the soup afterwards!
Stephanie Ko www.stephs852diary.com
My childhood was filled with delicious snacks such as Japanese caramel custard puddings, Tohato packaged sweet caramel corn, and mango ice cream from the Philippines. As my mum’s best friend lives in Singapore, we used to fly there at least once a year and I adored eating Hainanese chicken rice and ice cream sandwiches on those visits!
FEATURED FOODIE As we bid farewell to another summer of delicious eating, we ask our amazing interns about their favourite summer food trend.
Hillary Leung
“The raw food trend hit Hong Kong hard this summer; its foundations lying in the notion that heating food to high temperatures strips it of its natural nutrients. More than just an obsession among the health conscious, raw foods such as raw chocolate cake, pies and other desserts are indulgent yet balanced affairs you probably wouldn’t have encountered years ago.” 06
Hazel Hui
“My favourite food trends would be how restaurants are becoming more eco-friendly, in terms of using more organic produce and creating a greener environment. Additionally, wacky cocktail creations, ranging from lychee infused soju to coconut colada, have been highlights this summer. Yum!”
the social foodie
Tempting Foodie-grams and funny food tweets we giggled over this month
Croque a monsieur
@Fact
Big fan of these new frozen yoghurt places where the yoghurt is just an excuse for a bowl of pay-by-the-pound candy toppings.
@afoodieworld @JimGaffigan @JennyJohnsonHi5
Most people don’t realize this, but you can eat organic, gluten-free food without telling everyone around you
I’m not good at making oatmeal but I’m really good at making oatmeal soup.
Korean Fried Chicken @ Uncle Padak
@BurgerKing
Beauty is in the fries of the beholder.
@DiGiornoPizza
Inner beauty is what happens when you eat some pizza
Get Involved! Join the Foodie community
facebook.com/ foodiehk
@foodiehk #foodieworld
pinterest.com/ afoodieworld
www.afoodieworld.com
afoodieworld
www.afoodieworld.com // september 2015
@afoodieworld
07
Champion: Chef Cyrus So
08
foodie club
The US Potato Chef’s Competition The results are in and we have crowned our winner for the best potato dish this year
The second edition of the US Potato Chef’s Competition was held earlier this year, where 14 chefs battled it out to produce the best potato dish. In collaboration with the US Potato Board, Foodie scoured the city for the best chefs and asked them to each create a dish using this versatile root vegetable. Champion Coming in third was SAAM’s four ways potato dish, comprising of an espresso with morels, a gelato with salmon caviar, a linguini with foie gras and a porridge with country ham, all made with potatoes. We had no idea the humble potato could be transformed in so many ways! Second place was Souvla’s beautiful Greek dish of deep fried potato pockets filled with smokey aubergine and roasted tomato.
Chef Cyrus will be heading to the US for a tour of the potato industry and a culinary course sponsored by the US Potato board. Kudos Cyrus! Photo credit: Daniel Wong Read more about our exciting competition on www.afoodieworld.com
www.afoodieworld.com // september 2015
The competition was tight and with so many amazing dishes in the running for first place, the judges debated for a long time over who should be crowned the winner. Finally, the championship title went to Cyrus So from CulinArt and his dish of truffled potato mousse with foie gras brulée and pickled potato confetti. The winning dish was rich, decadent, yet well balanced with the acidity from the pickle and sweetness from the caramelised foie gras. Lightly pickled purple and russet potatoes paired with cherries brightened the dish and added beautiful colour.
09
foodie club
Photo credit: Chandni Chotrani
Last Month at... Summer Menu at The Continental We were invited to The Continental last month to try their six-course summer menu and Absinthe cocktails and arrived to find their bar manager, Timothee equipped with a full rollie finger moustache and Absinthe drips at the ready at our Foodie Table. After a few of his chocolate flavoured Absinthe cocktails perfumed with a hint of basil, lime and black pepper, we learned the history behind this infamous spirit. Outlawed until 2007, Absinthe was the poor man’s drink in 19th century France and since its legalisation, the spirit’s popularity has slowly risen, and The Continental has been aiding this revival with its list of fantastic cocktail mixes and flavoured Absinthe drips. Sitting down to the summer menu, we ate our way through a sumptuous salad topped with foie gras and ceps, a light and refreshing scallop
ceviche, before moving on to griddled mackerel fillets over cucumber, apples and pea shoots. The flavourful magret of duck arrived seared to a perfect blush, accompanied by wilted spinach and plump cherries. Despite our fullness, we couldn’t resist the apricot soufflés, pillowy soft and served with a side of almond ice cream which balanced out the sweetness of the apricot jam. The chocolate tart came encased in a dangerously addictive shortcrust while the bountiful cheese cart proved too alluring to resist. We highly recommend a visit to The Continental before the end of summer. Whether for breakfast, dinner or a bite in-between, expect nothing less than brilliant food in an inviting environment with immaculate and attentive service.
The Continental Unit 406, L4 Pacific Place, 88 Queensway, 2704 5211 www.thecontinentalhongkong.com/ 10
tried & tasted
NEW MENU
Bistro du Vin Shop D, 1 Davis Street, Kennedy Town, Western District, 2824 3010 西環堅尼地城爹核士街地下1D號舖
New temptations: Our meal started with refreshing bowls of cucumber and green apple vichyssoise. The cold soup, blended with chopped
onions, celery and a touch of sherry vinegar for an addictive tart finish, was the perfect cooldown to Hong Kong’s merciless heat. Next arrived an incredibly creamy squid ink Bomba rice risotto ($210), topped with succulent pops of baby squid, delivered fresh daily from the Aberdeen fishmonger. The risotto was irresistibly oozy thanks to the olive oil, Parmesan and butter. We were surprised by the miso salmon with caramelized turnip ($210) as the components sounded decidedly “un-French”. However, one bite and we forgot our quibbles, as the marinated salmon and candied turnip made for good eating regardless of cultural connotations. The slow-cooked pigeon over a bed of al dente spaetzle pasta, dressed in a black pepper sauce ($210) was cooked to a perfect blushing pink. The local pigeons, raised in Yuen Long, were slow-cooked in a cosy sous vide bath before pan-seared to achieve beautiful caramelized crusts. Roast chicken isn’t high on our priority list when dining at a restaurant, but the Cajun spring chicken ($210) was an instant favourite with its fork-tender, intensely moist flesh. We capped off our meal with not one but two desserts, starting with the classic soufflé ($90) infused with Grand Marnier. It arrived at the table perfectly risen and beautifully golden, with a creamy yet light center. The pink tiramisu ($75) reminded us of Eton Mess with its combination of mascarpone, raspberry sorbet, lady fingers
www.afoodieworld.com //september 2015
Comme maman: No one does fine dining quite like the French, but with the influx of les francais into Hong Kong, an emerging genre of rustic French comfort eating is quickly eclipsing the old notions of fine dining. Rustic French dishes are hearty affairs, reminiscent of the loving spoonfuls French mamans would serve at home. Flavours are bold, plating is simple, and the food is served piping hot to be enjoyed immediately. Bistro du Vin, a pioneer in the Western dining scene in Kennedy Town, brings flavours from the rustic French table to Hong Kong plates. Ironically, the resident chef, Kenny, comes from a French fine dining background, having honed his skills in the kitchens of Joel Robuchon and Cepage before making the switch. Sister restaurant to Le Port Parfumé, another rustic French restaurant that focuses primarily on seafood, Bistro du Vin distinguishes itself with a more meat-centric menu. We recently sat down to taste the newest additions of the everchanging menu.
Squid ink risotto
11
tried & tasted
dipped in champagne, whipped cream and raspberry crisps. Verdict: Bistro du Vin’s menu is an authentic example of simple classics done incredibly well. It’s the type of comfort eating that makes you feel instantly at ease, and at home. We will definitely be back to try their next round of new risotto flavours, which changes from month to month.
New! Bocadito 40 Staunton Street, Central 中環士丹頓街40號地舖 The idea: Wondering what to expect from a restaurant whose entryway looks like Aladdin’s cave of wonders? Upon meandering through the funky, narrow entrance, we were treated to a warm welcome by the friendly staff. A quick peruse through the menu proves that there is no messing about when it comes to authenticity. Both the owners are of Spanish affiliation, one by birth and the other by residence. The concept is all about high quality drinks and tapas at middle range prices. We’ve heard similar party lines before, and the outcomes always seem to result in shrunken portions rather than true value for the buck. Luckily, we were pleasantly surprised at Bocadito, and escaped after a bountiful tapas dinner for two, including a drink each, for the tidy sum of $600.
Gambas al ajillo
12
Sole ceviche
The Food: We commenced our meal with pan con tomato ($45), mushroom croquetas (6 for $88), gambas al ajillo ($130), and sole ceviche ($78). The ceviche packed a surprisingly generous measure of heat, which contrasted well with the tart lime and pungent onion. The mushroom croquetas were addictively creamy, with satisfying crispy crusts and warm molten centers. The gambas are some of the best we’ve had in Hong Kong, and were irresistibly plump and juicy. Dressed in a rich yet fruity olive oil, the delicate morsels were thoroughly infused with garlicky aromas, and enlivened with pops of fresh chili. This was the hero of our meal. The roasted seasonal vegetable salad ($75) complemented the beef tenderloin smothered in rosemary and butter sauce ($228), while the fish taquitos ($78) reminded us of the sort one would find in well-loved authentic street vendors. Verdict: The perfect watering hole with plenty of innovative yet reasonably priced tipples, as well as a delicious assortment of tapas to nibble on. We highly recommend the simple, straightforward sugar, rum and lime cocktail, and there’s also plenty of Spanish wines to sip through. Let the tapas abound!
tried & tasted
New! Atelier Vivanda 9A Ship Street, Wanchai, 2109 1768 灣仔船街9號地下A舖 French invasion: The influx of French expats has been a great influencer to Hong Kong’s transformative restaurant scene, as the special administrative region is the honourary home to the biggest French expat community in Asia. French restaurants, boulangeries and wine stores have multiplied to accommodate this great migration and to bring a taste of home to expats in Hong Kong. One of the newest arrivals to this Francophile pool is Atelier Vivanda, the latest from Chef Akrame, who premiered his eponymous restaurant in 2014 in Wanchai. The new Atelier Vivanda sits next door to the fine
dining Akrame and is in sheer contrast with its casual bistro vibe. Keeping it simple: Meat and potatoes are what Atelier Vivanda is all about. The head chef hails from the kitchen of Atelier Vivanda Paris, which has been doing a roaring trade ever since its opening in the City of Lights. The menu is simple with a choice of an entrée, a meat, accompanied by unlimited potato sides and a dessert for the tidy sum of $448. The thinly sliced smoked beef ($198 supplement) was one of our favourite starters. Smoked in-house, and matured for 50 days, the paper-thin slices infused the accompanying French baguette with beefy, robust aromas with every bite. The ruby red beetroot risotto with smoked haddock was both beautiful and delicious. Although not as al dente as we’d prefer, the brininess of the fish complemented the sweetness of the risotto. Le croquavor, a “reinterpreted” hamburger, had meaty flavours well worth the somewhat messy eating. Two toasted slices of artisan bread provide the structure for a tartare-like “burger” patty, dotted with cornichons and finished with a snowfall of grated Comte. On a separate private visit by our editor-at-large, the Black Angus flank steak was tender and marbled with just the right amount of fat while the veal was underseasoned and lacklustre. Since we are greedy monkeys, we had to sample all the potato sides, ranging from a bubbly
www.afoodieworld.com //september 2015
Smokehouse beef
Le croquavor
13
tried & tasted
cheesy gratin to a cake-like pommes darphin, to moreish globes of fried pommes dauphines. There were also classic mashed potatoes and sautéed potatoes. Our favourites of the spud sides were the gratin and roasted potatoes, which were both deliciously seasoned. It’s hard to go wrong when you combine potatoes and cheese! We couldn’t decide on just one dessert, so in true Foodie fashion, opted for three! The traditional moelleux chocolate was a lustfully gooey affair with its rich chocolate lava, while the custard with vanilla ice cream could have benefited with more silkiness instead of its cake-like consistency. The caramel profitoclaire was the standout, a light choux pastry sandwich filled with vanilla ice cream. Verdict: We like the simple structure of the menu, and the cuts of meat are of excellent quality. Some of the potato sides were a bit lacklustre, although we enjoyed the range of classic French entrees. The desserts are not to be missed. A relatively good value menu for an easy evening meal.
The Hidden Table: Rib-eye
passion for the culinary arts at the prestigious Le Cordon Bleu in Paris. After several years living the Parisian life, he relocated back to Hong Kong to start The Hidden Table.
The Hidden Table 2015 Harbour Industrial Building, 10 Lee Hing Street, Ap Lei Chau, 9029 9365 香港鴨脷洲利興街10號港灣工貿中心 Classified information: True to its name, The Hidden Table is a mission to locate. Tucked away in an industrial building in Ap Lei Chau, it took us ages to find the worn iron sliding door down a somewhat spooky deserted hallway that could have moonlighted as a film set for a Chinese ghost movie. But slide open the door, and you step into a modernist space with a fantastic view of lush green mountains and an open kitchen bubbling with delicious aromas. We recently hosted a double birthday dinner party here, and the owner and chef, Nelson Chung, graciously took time to suggest a customised menu to celebrate the occasion. Nelson operates this very private kitchen with his wife, and pursued his 14
Casual elegance: After decanting several bottles of wine in anticipation for our feast, we sat down to the first course of refreshing crab meat and French melon vichyssoise. The crab meat was incredibly sweet, while the fragrance of the sugary delicate melon perfumed the silky vichyssoise, making the dish a perfect summer cooldown. Next arrived seared Brittany scallops nestled in sweet creamed corn, adorned in a halo of peppery arugula. Each bouncy medallion of scallop had a perfect caramelized crust which enveloped an incredibly tender center. The corn accentuated the sweetness of the scallops, while the arugula provided a slightly bitter peppery note for balance. A family-style feast followed, starting with rosy slices of magret de canard seared to perfection with a kiss of blush in the center. The almost fork-tender duck arrived glazed in a shiny coat of jus and orange gastrique, and was served alongside fresh orange segments. Tender roasted carrots and
tried & tasted
blistered Brussels sprouts served as rustic sides. Even those of us who were not fans of Brussels sprouts were converted by the sweetness of the caramelized leaves. The beef tagliata was slow-roasted for hours on the bone, making the hefty rack of rib eye buttery tender. The hearty meat paired well with creamy mash and crunchy blanched broccoli. After indulging in a sumptuous cheese board with a refreshingly simple green salad, we moved on to the final course of the evening - wild strawberries and chocolate tart. Each ruby berry was the size of a fingernail, and packed full of flavour. Biting into the strawberries reminded me of long walks through sun-drenched fields in the French countryside. Because these berries are jet-fresh from France, and highly perishable, the tart was a rare and special treat. Verdict: Much like an elusive truffle, The Hidden Table is a rare gem that is truly a treat for the palate. Dining here is a very personalised experience, as a tailor-made menu is discussed with the chef beforehand based on the guests’ preference and also the seasonality of ingredients. Chef Nelson is down-to-earth, humble, and truly passionate about his craft. He selects only the best ingredients to give his guests the most optimal experiences. We will definitely be back for more.
New! The Walrus 64 Staunton Street, Soho, 9862 8031 中環士丹頓街64號 “O Oysters, come and walk with us!”: Inspired by the conniving walrus who tricks little oysters onto his dinner plate in Alice in Wonderland, the whimsically named restaurant is the second venture from the Chow sisters, founders of innovative cocktail bar The Woods. The new concept is a reinvention of the classic oyster bar and is full of creative and quirky touches. All oysters are shucked to order and served with six mouth-watering house accoutrements.
The Hidden Table: Beef tagliata
twitter.com/foodiehk // september 2015
Shooters & bottles: We were greeted with a round of oyster shooters as we stepped into the cosy, nautical-inspired space. Three mixes were on offer, including a Bloody Mary ($48), a “Green” 5-a-day juice mix ($48) and a “Clear” sake combo with raw quail egg, shiso and caviar ($68). We washed all that briny goodness down with a bevy of bottled cocktails, ranging from a vinegary strawberries and rhubarb Rhubarbarella ($90), to a spicy Southeast Asiainspired cocktail Tom Yum Me ($90), to a peanut banana-infused bourbon cola mix termed the MLB ($110).
15
tried & tasted
The Walrus: Oompa Loompa half shell
Shuck away: The variety of oysters at The Walrus is based on seasonality, and during our visit, the Baywater Sweet bivalves ($46 each) from the US were particularly plump. We slurped these babies down with an assortment of quirky dressings, including a rice vinegar, shallot and jalapeno-tinged “hogwash”, a Thai-inspired mignonette, and a refreshing mint and basil granita. We also sampled the “Oompa Loompa” raw signature shell ($48), which came topped with homemade blood orange sorbet, salmon and cucumber tartare. The cooked “Hail Caesar” shell ($48) was incredibly creamy while the “Copy Cat” ($48) vegetarian oyster made with the curious oyster leaf gave us quite a surprise. Thanks to the unique flavours of the mertensia maritima plant, grown in crushed oyster shells, the leaf tastes exactly like an oyster! With plenty of raw oysters sloshing happily in our bellies, we moved on to cooked dishes ranging from a crunchy mini fish and chips ($88) made with little whitebait and Old Bay spice dusted fries, to a refreshing cuttlefish soba salad ($80). The oyster and fish po’boy ($88), packed full of house-made pickles in a brioche sub, was a clear favourite, as was the incredibly creamy clam chowder ($68) brimming with umami flavours. We capped off our meal with nori crisps and tiny deep-fried crabs ($130), before dipping our spoons into the salted caramel ice cream dessert ($58), 16
presented in a molded chocolate oyster shell and topped with caviar. The delicious balance between sweet and savoury concluded our tasting on a very happy note. Verdict: A high-energy oyster bar that is all about fun and unique flavour pairings. We also love how even non-oyster fanatics can have a good time here with the abundance of cooked seafood dishes. And you’ll be a superstar if you ring the bell, which orders shots for up to 25 lucky moochers to the tune of $999!
The Walrus
tried & tasted
New! Boston lobster with Uni
Primal Cut 8/F, 38 Yiu Wah Street, Causeway Bay, 2618 3122 銅鑼灣耀華街38號8樓 Prime time: From restaurateur Ivan Yeh, one of the creators of omakase sushi bar Kishoku, and beachside robatayaki Shoku, comes a brand new venue that transforms from a traditional steakhouse by day into a high-end sports lounge by night. Set in the same building as sister restaurant Kishoku in Causeway Bay, Primal Cut marches to a very different beat with its dark gray interior, accented with brushed gold and plush seating. The elegant venue allows guests to watch their favourite sports competitions while indulging in fine-dining quality food without the extortionate price tag. The menu focuses primarily on meat and seafood and uses only hormone-free, organic produce. In fact, the seafood suppliers are the same as those of Kishoku and Shoku, both renowned for their high-quality ingredients.
Verdict: A delicious option in the heart of Causeway Bay if you are in the mood for wellexecuted grilled steaks and seafood. We are also pretty excited about the lunch sets, which range from $168 to $268 for three courses, and includes some enticing options such as slowcooked beef cheek and grilled Boston lobster. During the grand opening, diners will be treated to a 20 per cent discount off the entire menu.
twitter.com/foodiehk // september 2015
Surf & Turf: To beat the summer heat, we started our meal with a tantalising scallops, mango and avocado salad ($168). The salad was a vibrant potpourri of colours, bejewelled with juicy chunks of mango, creamy avocado, and peppery radish, all interwoven with salad greens. The seared scallops had beautifully caramelized grill marks and were bouncy and succulent. Next arrived a flight of three signature soups ($168) in
miniature glass cups. Out of the three, the earthy aromas of the mushroom soup drizzled with white truffle oil was our favourite, followed by the creamy oyster chowder. The lobster bisque, although rich with umami goodness, was a tad too salty for our taste. As mains, the premium Sagabuta pork collar, dotted with homemade apple sauce ($368) was juicy with just the right amount of fat. Although the apple sauce, though, could have been sweeter to provide contrast to the savoury rich meat. The Wagyu ribeye ($428 for 250g) had buttery marbling while the braised Wagyu beef cheek over mash ($228) was fork-tender and oozed sticky collagenous richness. Our feast capped off with a half Boston lobster, char-grilled and brushed with a lemon butter sauce ($328). Needless to say there wasn’t any room for dessert.
17
food war
Milk Mania
GREENFIELDS
TRAPPIST DAIRY
The price: $22.90
The price: $24.90
Origin: Indonesia
Origin: Hong Kong
Taste: This milk had the thinnest, most watery
Taste: The consistency of this milk was very
consistency out of the bunch. It also had the
creamy, and coated the tongue well with a rich
least milky flavour, which would do well for
aftertaste. It tasted and smelled like boiled milk
those who aren’t particularly crazy about milk.
that has been cooled.
Nutritional value: Greenfields had the lowest
Nutritional value: At 62 calories per 100
calories count at 44 calories per 100 millilitres.
milliliters, Trappist milk had a slightly lower
It trumped the other brands in terms of protein
energy count when compared to Pauls and
at 4 grams instead of the average 3.5 grams,
Cheers, as well as a lower protein and sugar
and had significantly less fat at 1.3 grams as
count.
compared to the average of 3.5 grams. It also seemed to contain the most calcium at 356 milligrams when compared to the average 115 milligrams.
Verdict: We liked the rich creamy taste and the fact that this is a locally produced milk. Foodie rating:
Verdict: Although the nutritional value paints a glowing picture, we found the watery consistency of the milk unappetizing. Foodie rating:
18
Join the debate and tell us which is your favourite on our Facebook page.
We sipped through the Milky Way in search of the best tasting milk available in Hong Kong. Our criterias were that each carton had to be filled with full-fat fresh milk, which excludes UHT and milk drinks, and that each brand had to be easily accessible at Hong Kong grocers.
PAULS
CHEER
The price: $29.90
The price: $19.50
Origin: Australia
Origin: California, USA
Taste: This was the creamiest milk of the
Taste: This milk was the sweetest tasting out
four, and had a very robust milky smell that
of our contenders, and had a slight coconut
reminded us of the farm. Best for those who
flavour.
love a very strong milky flavour, but might turn away those who prefer a more neutral taste.
Nutritional value: Cheer had the highest sugar content out of the bunch at 5 grams per
Nutritional value: Pauls had the highest
100 milliliters and was in the middle of the pack
calorie count at 69 calories per 100 millilitres,
when it came to fat, protein and calcium.
while other sectors such as fat and protein
Verdict: This milk is for those who really love a strong, creamy flavour and our panel was divided in terms of preference. But it scored high in terms of quality. Foodie rating:
Verdict: The intense sweetness made the milk feel artificial. The coconut-like flavour was also a bit disconcerting. Foodie rating:
www.afoodieworld.com // september 2015
remain fairly close to that of Cheer milk.
19
chewin’ the fat
Chewin’ the fat with...
Peggy Chan We are elated about Grassroots Pantry’s expansion to the new location on buzzy Hollywood Road, as the much-loved cafe has nourished our bodies and enlightened our minds since its opening in 2012. Peggy recently sat down to give us a sneak preview of what’s to come for the new site. What is in store for GRP lovers? The new concept is an elevated version of the current Grassroots Pantry. It will remain communityfocused with the same neighbourly vibe, but have greater scope to allow for business lunches and happy hour. How long has this new concept been in the works? I started looking last August. Funnily enough, when I was looking for a site for Prune two years ago I always wanted to go for Tai Ping Shan, but at the time we just didn’t have the budget. Then, when it became available, my regulars suggested we look into it. I brushed it off thinking it was ridiculous. The rent was 14 times higher than that of both current locations! But Tai Ping Shan proved too tempting, and even though the cost was fairly unattractive, we started negotiations in November. What is going to happen to Prune and Grassroots Pantry in Sai Ying Pun? Both will close down to make way for the flagship store on 108 Hollywood Road. 20
Was it a difficult decision to close them? When we first opened Grassroots, the combined rent for the three locations (Prune, Grassroots and an upstairs loft kitchen) was still very affordable. As the first Western-style restaurant in Sai Ying Pun, it made sense for us to have many small operations because patrons were coming for us specifically. Being a destination restaurant, people were fine to wait for tables, and we could eventually feed them all. Nowadays, there are so many restaurants in the area, so these potential customers can easily go elsewhere. The MTR opening has brought more business but has also doubled rent. We couldn’t expand further with our 12-seater restaurant. Turning away customers must have been frustrating? The demand has certainly exceeded our operational capabilities. It’s very frustrating as a business owner to turn away half a million worth of revenue in large party venue rentals, private dinners, walk-in guests and catering jobs. Hence, this transition to a bigger venue felt only natural.
The new space on Hollywood Road is enormous. Will Grassroots Pantry be occupying the whole lot? We will take twothirds of the space and the rest will be occupied by Grana, a clothing brand. What is the layout and format of the new restaurant? The new space will have a very open and modern look. We’ll be serving breakfast, lunch, happy hour and dinner. The hours would be from 7am to 11pm. What types of dishes can we expect at the new Grassroots? Ancient ingredients the likes of teff and sorghum, as well as a raw menu, will make appearances. The bar will serve drinks with botanicals, herbs, local fruits and vegetables. We already stock organic and naturally grown wines at Grassroots, so they will be in the new space as well. And that’s all I’m giving you...for the moment! Who are the backers of the new flagship? There are definitely no restaurant groups behind the new concept. Many of my customers wanted to be part of the expansion, so I put a presentation together and started fundraising. Nearly all my investors are customers.
My mentality is really “do not judge unless you can do better”. I accept criticism as long as it’s constructive.
How do you balance your duo roles as a culinary creative and an entrepreneur? Let’s put it this way - my father was proud when he found out that I had raised my startup capital by myself. The art of negotiation is foreign to me, and I was on the steepest learning curve. Working full time in the restaurant while learning the language of finance and legality is definitely a challenge! Have you had many naysayers? On so many occasions, I’ve had people who’ve never managed or been owners of a business question my management and entrepreneurial skills. But my mentality is really “do not judge unless you can do better”. I accept criticism as long as it’s constructive. I no longer manage people’s expectations and their expectations of me. I manage what they can do to get the best out of them.
Three years ago there were many new introductions to healthful eating, from the Island East Market to Green Monday. Education through media and other vendors has helped teach people about the benefits behind healthful eating, and this makes them want to get involved.
facebook.com/foodiehk // september 2015
What do you think this new expansion says about Hong Kong and its evolving taste?
21
22
Nutritional First Steps A healthy eating habit plays a pivotal role in the maintenance of physical well-being, and the crucial foundations are laid out during the first 1,000 days of life, from the time of conception to when a baby turns two years old. We’ve created a cheat sheet to take the pressure off new parents because, after all, you already have plenty on your plate.
Michelle is a certified nutritionist, and a wellness coach who specializes in sports nutrition and weight management. www.nutriliciousss.wordpress.com, Instagram: nutriliciousss
facebook.com/foodiehk // september 2015
23
nutritional first steps
Maternal Nutrition Growing a human is a miraculous yet tedious job, and expectant mothers are not only eating for themselves, but also for their developing fetuses. However, the term “eating for two” is often taken out of context, as a fetus’ nutritional needs are tiny compared to an adult’s. On average, an additional 300 calories per day is all that’s required to maintain optimal prenatal health during the second trimester, with an increase to 450 calories during the third trimester. A healthy, balanced diet is all about quality over quantity, as a diet rich in protein, folic acid, iron, vitamin D and calcium is essential to prenatal well-being. Sorry ladies, as much as you might feel that the baby “needs ice cream”, chances are he is better off if you satisfy that snack craving with a handful of omega-rich walnuts instead. We’ve listed a handful of essential nourishments to keep both mama and baby healthy and happy.
The Goodies
The Baddies
Folate is vital for a baby’s brain and neural tube development, and expectant mothers should consume 400 to 800 micrograms of folic acid daily. Spinach, asparagus, artichoke, avocado and lentils are rich in folic acid, although supplements are also recommended.
Saturated fats, which are abundant in chips, fried foods, pastries, and processed foods should be replaced with healthy fats from oily fish, avocado, and nuts. You can always sneak in a few bites of pastry, but just don’t make it a daily doughnut run!
Iron builds hemoglobin that carries oxygen and helps enhance the body’s resistance to stress and illness. Iron is more easily absorbed when taken with vitamin C, so try pairing a citrus with that next serving of red meat or beans.
High sodium foods such as processed meats, sauces, and preserved foods will increase water retention. Instead enhance food with natural spices such as turmeric, oregano and rosemary.
Calcium is essential for strong bones and teeth, especially for the little one growing rapidly in utero. It also reduces the risk of pregnancy-related high blood pressure and osteoporosis in later life. Expectant mothers should consume 1,000 micrograms per day, so load up on almonds, broccoli, and bok choy! Omega-3 fats are vital for a baby’s brain development, especially during the third trimester and early infancy. Rich sources include oily fish such as salmon and sardines, as well as walnuts and soy.
Sugar is fine when found in naturally occurring sources such as fruits, but can also come in the form of empty calories hidden inside soft drinks, juices and confectionaries. So try to curb the sweet tooth whenever possible! Fish high in mercury, such as shark, swordfish, tuna and king mackerel should be avoided. Instead, munch on trout, salmon and halibut. Salmonella and listeria are bacterias that could harm a fetus or even cause miscarriages. These bacterias could appear in raw eggs, bean sprouts, unpasteurized dairy, cold cuts and raw seafood. Alcohol puts a growing fetus at risk for birth defects, although there’s still plenty of debate about light social drinking.
24
nutritional first steps
Infant Nutrition With a brand new human to take care of, sometimes it’s daunting to even think about where to begin. Luckily, Mother Nature has done most of the planning, as breast milk has been proven to be the healthiest option for newborns. The World Health Organization recommends exclusive breastfeeding during the first six months of life, as breast milk provides energy and nutrients tailored to a baby’s developmental needs, as well as immunological components to protect a baby from infections. There’s also increasing evidence that breastfeeding can protect against allergies, as well as lower the risk of obesity, cardiovascular disease, hypertension and insulin resistance later in life. Introducing Solid Foods Starting from six months, a baby’s taste buds can expand beyond just milk with complementary, easy to digest foods. Begin with just one to two tablespoons per meal, as food consumption at this point is not so much about meeting a baby’s nutritional needs, since they still get an ample supply of breast milk or formula, but to stimulate mouth muscle development. First Foods in the First Year A variety of nutrient-dense foods not only meets the needs of a growing baby but also expands a baby’s openness to a range of contrasting flavours. After all, these tiny taste buds define the makings of future foodies! We’ve put together a handy guide to help new parents plan baby’s first meals.
Easy does it - Introduce one food at a time over a period of two to three days to ensure that no allergic reactions or digestive problems occur. Variety - Meats, fish, eggs, nuts, fruits and vegetables are all game when it comes to baby’s first food. Long gone are the days when rice cereals are the only solutions. Think dark - Dark meats and dark leafy vegetables are rich sources of iron, a key component to baby’s brain development. Other iron-rich foods include beans, potatoes, tofu, eggs, and whole grains. Bright colours - Essential in the development of vision and a healthy immune system, vitamin A can be found in brightly coloured vegetables and fruits such as cantaloupes, grapefruit, apricots, peaches, carrots, pumpkins, sweet potatoes and winter squash.
From nine to twelve months, babies should be given three meals a day, as well as supplements of breast milk or formula. Lumpier foods should gradually replace purees at this stage in order to teach babies how to chew.
facebook.com/foodiehk // september 2015
Good fats - Healthy omega-rich fats from avocados, nuts, and oily fish are essential to a baby’s growth. There is also a good amount of fat in breast milk, as well as dairy products. However, cow’s milk is only recommended for babies after the first year of life as they are not as easily digestible as breast milk.
25
nutritional first steps
What to Avoid When Weaning
Salt - Babies under one should consume less than one gram of salt daily, as their kidneys are not yet fully developed. Avoid processed foods as they are usually high in sodium.
Sugar - Excess sugar in foods and drinks can lead to tooth decay, so stick to natural fruits and limit sweet desserts and biscuits.
Honey - Babies under one should stay away from honey due to the potential risk of infantile botulism.
Raw eggs - Only fully cooked eggs should be given to babies to minimize chances of salmonella poisoning.
Fish high in mercury - No tuna, swordfish and shark for babies, as the higher mercury content of these predatory fish can negatively affect the development of their nervous systems. 26
nutritional first steps
It’s normal for children to refuse new foods from time to time. Most kids eat enough to keep themselves going, so there is no need for alarm unless the child is clearly dropping in weight or not gaining weight as they develop. We’ve listed some tricks to wiggle your way out of a food face-off with a finicky toddler. One bite rule - Many foods are acquired tastes, so the more times the child tries it the more likely he or she will enjoy it. Perseverance is key, as it may take as many as 20 times for a child to like a certain flavour! Age appropriate portion sizes - Keep in mind that tiny stomachs don’t need huge portions and that it’s inevitable that there will be days when a child eats better than other days.
Routine - Get a good rhythm going and establish regular meal and snack times so that the child is well nourished throughout the day and is hungry when it’s time to eat. Participation - Just as adults enjoy watching their meals prepared by an open kitchen,
Sitting down to eat - At home, it’s preferable to have the child eat only when he or she is seated at the dinner table and away from the television and other distractions. When eating outside the home, have the child sit on a park bench or picnic blanket so that they can focus on what they are eating and understand their hunger and fullness signals. Be a role model - This is really a case of monkey see monkey do. Children love imitating their parents, so if mom or dad is a picky eater, then the kids will have less confidence in tackling new flavours. It’s all about leading by example!
facebook.com/foodiehk // september 2015
Choices - Similar to baby-led weaning, giving a child simple choices between nutritious options makes them feel in control of what they are eating. Let kids feel independent by offering simple food options like apples or oranges, and having them choose.
children also like to be involved in their food decisions. Including them in the shopping and cooking process can increase their openness about trying different flavours.
Taken by: pulihora, Flickr, CC BY 2.0
Turning Picky Eaters into Happy Eaters
27
28
Taken by:Frédérique Voisin-Demery, Flickr, CC BY 2.0
baby’s first foods
Baby’s First Foods From Around The World Our Editor-at-Large, Celia Hu, explores the unique tastes of the first loving spoonfuls babies encounter from around the globe
Common sense, as well as scientific evidence, proves that breast milk is the best source of nutrients for a baby’s’ delicate digestive system in the first few months of life. A popular saying
goes that “food before one is just for fun”. However, introducing babies to an array of different flavour profiles can start at just a few months old, as long as breast or formula milk is still the main staple. Exposing babies to a variety of tastes builds the foundation for more open-minded and diverse food choices as they grow into adulthood. For most babies, the window for developing their palates isn’t infinite, as little tykes are most open to trying new foods before they blow out the candles on their second birthday. As they grow into toddlerhood, they become more sceptical and opinionated about new flavours, and are less willing to experiment with new foods.
facebook.com/foodiehk // september 2015
Babies, like their parents, are influenced by the cultural cuisines of their country. In the United States, the first spoonfuls a baby tastes are usually rice cereals made from processed white flour. There is still a common perception that bland foods are the ideal “starter” food for babies, and that more flavourful foods will overstimulate their brand-new palates. However, with the rise of childhood obesity in America, more parents are challenging this perception, and looking outwards at what parents in other countries are feeding their children.
29
Around the Globe... To broaden our culinary horizons, we take a look at what parents around the world are feeding their babies in their first formative years of life. The differences in babies’ first meals give us an eye-opening glimpse of how the rich tapestry of varying flavours and food cultures develop.
Alaskan Inuit Because of the cold climate, vegetables and fruits are not always plentiful. However, wild herbs, roots and berries are included whenever possible. Seal blubber, called “nuk-tuk” is a popular baby food, and seaweed is also an essential.
Jamaica An abundance of tropical fruit is on the menu for Jamaican babies, including custard apples, mangoes, bananas, papayas, and naseberries. Honey is drizzled on the fruits, despite the fear in other parts of the world that it could lead to infantile botulism for babies under the age of one.
Mexico & Central America Soft tortillas, as well as rice and beans, are popular baby foods. Soups made from rice and vegetables are also a staple. Chilli powder and lime are often added to fruits such as apples, oranges and pears to make them more enticing for babies.
Dominican Republic Crema de habichuelas, a pureed mix of black and kidney beans, is a popular first food in this region. High in fibre and rich in iron, these beans also help maintain a healthy digestive tract for babies and adults.
30
Nigeria A soft pureed bean and yam flour dish called “gbegiri” is a popular first food for Nigerian babies. However, it is quite a labour intensive process to make, so this is truly a dish made with the labour of love.
baby’s first foods
India A protein-rich mix of lentils and rice, called “kichadi”, fuels Indian babies. Being a culture that doesn’t shy away from vibrant flavours, spices such as coriander, mint, cinnamon and turmeric are added early on to baby food.
China & East Asia Rice porridge, or “xifan” makes up the base of most Chinese baby’s diet. Mashed fruits, veggies, tofu, fish and even eggs are also given, either blended into porridge or on its own. Ground up dumplings or steamed buns are also popular.
Japan Miso soup is a popular first food for Japanese babies. A rice porridge called “okayu” is also a staple, and often mixed with dried fish and vegetables. Babies will most likely get their introduction to raw fish before they turn two.
Polynesian Islands
Middle East Richly spiced and flavourful foods like hummus and baba ganoush are popular as first foods for Middle Eastern babies. Talk about good eating!
Sweet potato, or “ngwaci” is rich in vitamin A, and is widely used in Kenya to combat the vitamin-deficiency that strongly impacts the population. Vitamin A is essential for the development of healthy vision and immunity.
twitter.com/foodiehk // september 2015
Kenya
Made from taro roots, “poi poi” is a pudding-like mix that sometimes includes coconut cream and breadfruit. The mushy, creamy mixture is what Polynesian babies love most.
31
All Aboard Travel Food Guide for Mini Foodies
Nicola Burke is the founder of the award winning family travel blog Jetlag & Mayhem. Her site includes tips, reviews and a lighthearted look at the joys of family travel www.jetlagandmayham.com
32
all aboard
Food, Kids & Travel One of the best ways to immerse yourself in a new destination is through its cuisine. Pre-kids, I would spend time researching a city’s best food joints, securing tables at hot new restaurants and sampling all kinds of weird and wonderful cuisine. Nowadays, I have two pint-sized food critics in tow, and whilst we still try to experiment with their tastebuds, invariably fries and ice cream are involved at some stage of the journey.
Trickier times arise when toddlers start to have an understanding of what they like and don’t like. I’ve always found travelling through Asia with fussy kids fairly easy, as you can always get a bowl of steamed rice or plain noodles. As long as you are mindful of food hygiene, there is no reason why you can’t offer your little ones a taste of what you’re having. This will get them used to www.afoodieworld.com // september 2015
When it comes to feeding kids on your travels, preparation is key. Contrary to what you may believe, travelling with a baby is relatively easy. Whether you’re breastfeeding or formula feeding, as long as you’ve packed sufficient bottles, formula and sterilizing equipment, you’re good to go. If you’re ‘weaning’ (beginning to introduce food), fresh fruits and vegetables should be available at your destination. If you’re travelling around Southeast Asia, you’re spoilt for choice with easily mashable fruits from bananas and papayas to avocados and mangoes.
Many hotels and restaurants will steam and puree food on request. It’s also worth packing plenty of organic food pouches, which can be a lifesaver when you’re on the go.
33
all aboard
varied tastes and textures. On a recent trip to the Deep South of the United States, my six-year-old sampled alligator and frog… even though I told her she was just eating fried chicken! As kids grow older, this is prime time to encourage them to become budding foodies. I will often show my kids pictures of the local food in advance of our trip and get them excited about trying it. In particular, they love the bustling street food stalls of Thailand, watching the cooks whip up something exciting, particularly if it comes on a stick. If all else fails and your kids really aren’t interested in trying something new, see if bribery will work! Reward them for trying something exotic with the promise of an ice cream. Whether you’re lounging around a tropical resort or exploring a city, you will need to come armed with snacks. It’s always best to pack sufficient snacks from your home country that you know your kids will enjoy, made with ingredients you are comfortable with.
Things To Pack:
34
•
Bibs
•
Bottles
•
Sterilising equipment (steriliser, microwave sterilizing bags, sterilising tablets)
•
Weaning spoons
•
Sippy cup / Water bottle
•
Baby food
•
Cooler bag
•
Snacks (dried fruits, cereal bars, teething biscuits, crackers)
•
Baby formula
•
Dishwashing detergent and brush
•
Plastic cutlery
•
Portable high chair
•
Hand sanitizer
•
Oral rehydration salts for kids (in case of upset stomach)
For those staying at a hotel with a vast breakfast buffet, it’s worth taking a Tupperware box to squirrel away things like breakfast muffins for use later in the day! Regardless of age, we all need to play by the rules of food hygiene. Use common sense to determine if the food is fresh, hygienic, and thoroughly cooked. Make sure everyone’s hands are washed (even if it’s with hand sanitizer) before sitting down to eat. It’s also worth getting recommendations in advance for family-friendly restaurants or popular street food stalls. It’s important to have realistic expectations about mealtimes during family vacations. They may not be as relaxing and enjoyable as they once were, but with a little preparation, they can still be incredibly fun. Be sure to bring plenty of activities along, whether it’s a sticker book or a favourite toy. If you think you might have to wait a long time for your meal, feed the kids a snack before you head out to the restaurant. And if you really want to enjoy a culinary experience, it may be best to leave the kids at home or book a babysitter!
the food nomad
Celia Hu explores tea plantations and ancient Sinhalese temples in the land of Serendib
Serendib, Ceylon, the Cinnamon Island - these are just some of the names used by the myriad of conquerors over the centuries to describe the tear-shaped island of Sri Lanka. Rich in biodiversity and microclimates, the beauty of Sri Lanka spans from lush rainforests to misty tea plantations and endless beaches. Tucked in between, are ancient frescos, decadent palaces and charming colonial villas that whisper stories from a time long past. Known as the jewel of the Indian Ocean, Sri Lanka has been the Holy Grail for traders for eons, with wars waged to gain possession of her valuable commodities of tea, cinnamon and gemstones. Come along as we weave through the chaotic traffic of Colombo, sip tea in English manors perched in Hill Country, meander past rivers crowded with bathing elephants, and immerse ourselves in the rich history of the last Sinhalese kingdom of Kandy.
THE GALLERY CAFE 2 Alfred House Road, Colombo 03, +94 112582162
Guest house in Galle
www.afoodieworld.com // september 2015
The Gallery Cafe opened its doors in 1998, constructed on the bones of the former office of Sri Lanka’s world renowned architect, the late Geoffrey Bawa. Created by design icon Shanth Fernando, the founder of lifestyle brand Paradise Road, the venue is not only an eatery but also an art gallery featuring changing exhibitions of established and emerging local artists. Fragrant frangipani trees flank reflective pools while the dining alcoves twinkle under the flicker of candlelight. We munched on rich, aromatic lobster curry and fresh buffalo curd drizzled with nectar-like treacle before our midnight flight. And if you haven’t yet satisfied all your shopping cravings at the main Paradise Road store, there’s a smaller boutique inside the gallery!
35
the food nomad
MINISTRY OF CRAB Old Dutch Hospital, Colombo 01 +94 112342722 What do you get when you combine cricket legends and succulent Sri Lanka crabs? A bulletproof formula for success! Founded by culinary guru Dharshan Munidase alongside star cricketers Mahela Jayawardene and Kumar Sangakkara, the stylish restaurant, with its soaring ceiling and exposed beams, is set in the refurbished historical Dutch Hospital. Dharshan, a celebrated restaurateur, is also the founder of Japanese eatery Nihonbashi, which placed 31st on this year’s Asia’s Top 50 Restaurant List. The Ministry of Crab followed at number 43. Sri Lankan crabs are famous worldwide for their sweet, succulent flesh, and ironically, most of the top quality supply is marked exclusively for export. The Ministry of Crab changes this by using the same export quality crabs for its local audience, in time-tested dishes such as chilli crab, curry crab and baked crab. These plump crustaceans are available in a range of sizes, including the “crabzilla” at a whopping two kilograms and above!
The Kandy House
BEACH WAADIYA 2 Station Ave, Wellawatta, Colombo 06 +94 112588568 Situated across the train tracks by a quiet beach, this unassuming little restaurant is perhaps one of Colombo’s best-kept secrets. Judging by the looks of its thatched roof and simple plastic furniture, it’s hard to believe that this little eatery has hosted numerous celebrities, politicians and royalty. Guests are usually not shown a menu, and instead, the waiters narrate the day’s fresh catches. Seafood is the centerpiece, with grilled fish, deviled crabs and cuttlefish being some of the time-honoured favourites. It’s the perfect spot to enjoy the best of Sri Lanka’s seafood while listening to the waves with your feet in the sand. If you’re lucky and bump into Hector, the eccentric owner, he will happily whip out his album full of famous visitors to share some of his memorable stories.
THE KANDY HOUSE Amunugama Walauwa, Gunnepana, Kandy +94 814921394
Cinnamon peeler 36
In 1804, Ratwatte Adigar, the last Chief Minister of the Kandyan Kingdom, constructed his lavish ancestral manor house in an act of “defiant decadence”, using roof tiles decreed only for
the food nomad
creepy bedroom with black mosquito netting, and a chaotic “red room” filled with mindbending colours. Plenty of celebrities have stayed here over the years, although the whole construction is a bit shabby by today’s standards. We recommend a quick tour for the unusual experience, but wouldn’t suggest staying for a drink or dinner. We were still rubbing out goosebumps hours after our visit!
THE LAVENDER HOUSE Helga’s Folly
the royal family. Two hundred years later, the palatial villa was reborn as a designer boutique hotel filled with modern creature comforts while retaining its captivating Old World charisma. Our stay on the elegant estate, filled with exquisite antiques and rich history, came accompanied with a private butler, who catered to our every whim, be it setting up afternoon tea in the garden, or overlooking the infinity pool perched over rice terraces. We began each morning with the delicious Sri Lankan specialty of runny egg hoppers, alongside spicy coconut sambal and caramelized onions. The decadent curry dinner, which features 12 different kinds of the addictively aromatic dish, is not to be missed. This is where we had our first taste of breadfruit, a silky starch that reminded us of a lighter, yet creamier version of the potato.
Hellboda Estate, Katukitula, Pussellawa +94 11522259928 As our car wove through tea plantations and meandered into the long driveway of Lavender House, all we could think was how well the British colonialists used to live. Built in the 1890s, the stunning estate was a tea planter’s residence and overlooks seven acres of beautifully landscaped gardens in the heart of tea country. The very private estate sits on top of a working tea plantation, with the pièce de résistance infinity pool overlooking the tea fields. With its relatively cooler temperatures, Sri Lanka’s Hill Country is the land of jungle and mist, interrupted by sudden blooms of English roses and temperate plants heralding back to its colonial past. The estate comes fully staffed with a team of butlers, as well as a chef to whip up Western and Sri Lankan delicacies. Sipping local tea with egg hoppers in the mornings as the mist blanketed the plantation was a surreal
HELGA’S FOLLY Off Mahamaya Mawatha, Kandy +94 812234571
Fresh curd and treacle
facebook.com/foodiehk // september 2015
Perhaps Helga’s biggest folly was decorating while under the influence of hallucinatory drugs. Helga de Silva, a socialite who hails from Sri Lankan and British heritage, is the grande dame that reigns over this topsy-turvy “hotel”. The old house is equal parts extraordinary and frightening. The 35-room estate is decorated in a kaleidoscope of colours, with almost every available surface cluttered with memorabilia and quirky artwork. There’s a “blue room” filled with spooky dripped wax candlesticks, a
37
the food nomad
experience, as were the decadent curry dinners in the red formal dining room by candlelight. On quiet evenings, we played songs on the ancient grand piano in the teak-lined foyer and imagined what life must have been like during the colonial days, while the howl of the resident gecko in the billiard room reminded us that despite the English manor surroundings, we were very much deep in the jungle.
THE FORT PRINTERS 39 Pedlar Street, Galle Fort +94 912247977 The Fort Printers Hotel is built upon a foundation as tumultuous as Sri Lanka’s history. The harbour city itself was discovered more than 500 years ago by a Portuguese ship that blew off course. Since then, Dutch merchants and British colonialists have each claimed Galle Fort for their own, as reflected by the foundation stones of the hotel, which bears the Dutch coat of arms while the British crest hangs over the main archway. The elegantly restored hotel now holds 13 suites, and a courtyard dining room overlooking a frangipani flanked pool. Since Galle Fort is a seaside town, there’s plenty of local yellowfin tuna and various shellfish to stock the kitchens. We adored the grilled lobster and prawn curry, paired with juicy pops of sweet corn fritters.
Galle Fort
FOODIE TIDBITS: Pinnawala Elephant Orphanage – is a nursery and captive breeding ground for wild Asian elephants. Visitors can bottle feed baby elephants at designated times. Make sure you check the website for when the elephants are led down to the river for their daily baths! Mackwoods, founded in 1841 by a British naval captain, has been producing some of the finest Ceylon tea on its 27,000 acre plantation. Sip a cup in their onsite cafe, and take a tour of their fragrant tea factory. www.mackwoodstea.com Mama’s Guest House – is famous for curries in Galle Fort, but since a marital dispute, the “mama” has moved on to her own enterprise a block down from the original venue. The new address for the real deal - 67 Church Street, Galle Fort. Half day cooking classes available. Shopping! Some of the most beautiful home decors can be found at Paradise Road and Barefoot, so fill your luggage with intricately painted bowls and dazzling fabric!
Pinnawala Elephant Orphanage
38
Post Pod
HONG KONG’S FIRST SUSTAINABLE COLD BREW COFFEE SIMPLY CRAFTED FROM LOCALLY ROASTED BEANS AND PACKAGED IN RECYCLED BOTTLES
For marketing opportunities contact our Client Engagement Manager: kathrynriley@afoodieworld.com
www.afoodieworld.com // september 2015
ORDER ONLINE
39
recipes
JAMIE OLIVER'S Recipes for Kids
40
recipes
SIMPLE SODA BREAD Baking your own loaf is such a rewarding, therapeutic, tactile thing and you’ll be so proud of yourself once you’ve cracked it. Plus, your kids will love the smell of freshly baked bread wafting through the kitchen! Serves: 8 - 10 Prep time: 30 mins Cooking time: 1 hr
Ingredients: • 100g plain flour, plus extra for dusting • 250g wholemeal flour • 50g pinhead oatmeal • 1 tsp bicarbonate of soda • 1 tsp sea salt • 1 tsp caster sugar • 1 large free-range egg • 300ml tub buttermilk
Tip: Make sure to get your dough into the oven quickly whilst the bicarbonate of soda is still reacting, to ensure an evenly risen loaf.
RAINBOW SALAD WRAP This is colourful, seriously tasty and fun to make. Feel free to use other firm fruit and vegetables that are in season where you live. Serves: 6 Prep time: 30 mins
Ingredients: • 2 small raw beetroots, different colours if possible (roughly 150g) • 2 carrots • 150g white cabbage • 1 pear • ½ bunch of fresh mint • ½ bunch of fresh flat-leaf parsley • 6 small wholemeal tortilla wraps • 50g feta cheese For the dressing: • 5 tbsp natural yogurt • ½ tsp English mustard • 3 tsp cider vinegar • 2 tbsp extra virgin olive oil
facebook.com/foodiehk // september 2015
Method: 1. Preheat the oven to 190°C. Lightly dust a baking tray with flour. 2. Sift together the flour, pinhead oatmeal, bicarbonate of soda, salt and sugar. 3. In a separate bowl, whisk together the egg and the buttermilk. 4. Using a fork, slowly add the egg mixture to the flour and use your hands to pat and pull it into a soft, sticky dough. 5. Shape the dough into a round ball and place it onto the floured baking tray. Flatten the dough slightly into a disc roughly 6 to 7cm thick. 6. Score a cross into the top of the bread with the blunt edge of a knife and place the tray on the middle shelf of the hot oven for 50 to 60 minutes, or until golden and a firm crust has formed 7. To check if it’s done, tap the bottom – if it sounds hollow it’s ready, if not cook for a little longer. Place on a wire cooling rack to cool before slicing.
Simple soda bread
41
recipes
Method: 1. Wash the beetroots and carrots. Using a box grater, coarsely grate the root vegetables, and watch out for those fingers! 2. Finely slice the cabbage. Remove the stalk from the pear and coarsely grate. 3. Tear or finely chop the mint and parsley leaves and add to the bowl. 4. Add all the dressing ingredients to a jam jar, secure the lid, and shake well. 5. Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your rainbow salad. 6. Drizzle most of the dressing over the salad – just remember you can always add more but you can’t take it away, so be cautious. 7. Divide the salad between the tortilla wraps, then crumble a little feta over each. Roll up and serve. Jamie’s top tip: Remember that box graters are very sharp so use them carefully. Hold hard fruit and vegetables with a firm grip and use nice big chunks so that your hands are safely out of the way. When your knuckles get too close to the grater, stop grating and discard the leftovers.
Rainbow salad wrap
42
BLACKBERRY AND APPLE CRUMBLE A super easy, super delicious pud to make with your little ones. Serves: 6 Prep time: Cooking time: 1 hr 15 mins
Ingredients: • 25g hazelnuts • 125g cold unsalted butter • 250g plain flour • 25g rolled oats • 75g Demerara sugar • 4 apples • 500g fresh blackberries • 1 tbsp golden caster sugar Method: 1. Preheat the oven to 200°C. 2. Lightly crush the hazelnuts in a pestle and mortar. 3. Cut the cold butter into rough cubes, then add to a large mixing bowl with the flour. 4. Use your fingertips to lightly rub the butter and flour together until the mixture looks like fine breadcrumbs. 5. Add the oats, Demerara sugar and crushed hazelnuts, then mix everything together. 6. Peel the apples and cut each into 6 even-sized pieces, removing the core. 7. Put the apple pieces and blackberries into a baking dish (roughly 18cm x 24cm), then sprinkle over with the caster sugar and mix well to coat the fruit. 8. Sprinkle the topping evenly over the fruit, then bake in the oven for 40 to 50 minutes, or until the top is nicely golden and the edges are bubbling. 9. Serve with natural yogurt or homemade custard.
Blackberry and Apple Crumble
43
recipes
Jools’ sweet pea and prawn pasta
JOOLS’ SWEET PEA AND PRAWN PASTA This is a great, quick, last-minute lunch or dinner. All the ingredients live happily in the store cupboard or freezer waiting to be put together. Serves: 4 Prep time: 5 mins Cooking time: 15 mins
Ingredients: • sea salt • freshly ground black pepper • 320g dried pasta shells • 4 cloves of garlic • 1 fresh red chilli • olive oil • 200g frozen peeled cooked prawns • 200g frozen peas • 1 heaped tbsp tomato puree • 30g Parmesan cheese 44
Method: 1. Fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring to the boil. 2. Add the pasta shells and cook according to the timings on the packet, but try some just before the time is up to make sure it’s perfectly cooked. 3. Finely chop the garlic. Deseed and finely slice a chilli pepper. 4. Heat up a frying pan to medium and sauté the garlic and chilli for 1 to 2 minutes in 2 tablespoons of olive oil. Stir in the prawns, peas and tomato purée. 5. Use a ladle to add a little boiling water from the pasta pan to the sauce. 6. Once the pasta is done, ladle out and reserve a mug of the cooking water. Drain the pasta in a colander and tip the pasta back into the pot. Grate over with Parmesan. 7. Season the sauce to taste, then stir the pasta into the sauce, adding a splash of the pasta water to loosen, if needed.
recipes
FRUITY FROZEN YOGURT This is almost like ice-cream, can be any flavour you like, and is really tasty and refreshing – great for keeping the kids happy. Serves: 6 Prep time: 15 mins (plus freezing)
Ingredients: • 1 ripe banana • 400g ripe seasonal fruit, such as mangoes, plums, pears, blueberries • 3 tbsp runny honey • 500g natural yoghurt • 150g raspberries Method: 1. Peel and slice the banana and cut seasonal fruits into bite-sized pieces. 2. Place the chopped fruit onto a tray, spreading them out so none of the pieces are touching each other. 3. Place the tray in the freezer for around 2 hours, or until frozen. Also place 6 small glasses into the freezer to get extra cold. 4. Place the honey and yoghurt into a food processor and blitz until combined. 5. Remove the cold glasses from the freezer and divide the raspberries between them. 6. Take the frozen fruit out of the freezer and add to the food processor. Blitz until smooth and well combined. 7. Spoon the ice cream into your glasses and serve straightaway or place into an airtight container and freeze for another day.
ONE-CUP PANCAKES These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug and you’re laughing! Serves: 4 Prep time: 5 mins Cooking time: 25 mins
Ingredients: • 1 large free-range egg • 1 cup self-raising flour • 1 cup milk • sea salt • olive oil • 4 tbsp natural yoghurt • 200g blueberries (optional)
facebook.com/foodiehk // september 2015
Method: 1. Whisk the egg in a large bowl, then add the flour, milk and a tiny pinch of sea salt. 2. Fold through the blueberries. 3. Put a large frying pan on medium heat. After a minute or so, add 1⁄2 tablespoon of oil. 4. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly. 5. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then flip them over. 6. Transfer the pancakes to a plate once they are golden on both sides. 7. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries.
45
46
this month
on afoodieworld.com
Web News & Online Features Those with a penchant for the best that the world offers can check out our list of the 40 restaurants you need to visit before you die. If humble and simple eats are more your style, we have some distinctly comforting recipes for the mid-week from contributors around the globe, ranging from smoked salmon on eggs to an easy vegan stroganoff. Our resident nutritionists tell us why it is important to eat blue and purple foods. A new resident of Discovery Bay checked out Koh Tomyums and Chef’s Choice, and we had a chat with the Korean celebrity chef Edward Kwon. Lastly, Bruce Lee left us a note about his favourite restaurants in Hong Kong, but you will have to log on to find them...
Next Month in Foodie
Subscribe and never miss an issue again http://subscribe.afoodieworld.com
facebook.com/foodiehk // september 2015
As we optimistically look forward to cooler temperatures, we start daydreaming about cosy comfort eats. For the month of October, we’ve teamed up with Laura Williams, home chef extraordinaire of popular recipe blog My Little Hong Kong Kitchen, to create some of her favourite comfort foods. So grab a warm sweater and indulge in these sumptuous supper ideas, even if the temperatures haven’t quite dropped yet and the air-conditioner is still on full blast.
47
chineasy food
Foodie’s kitchen scientist Kelly Yau experiments with recipes in her tiny Hong Kong kitchen
PESTO FISH FINGERS WITH HOMEMADE TARTAR SAUCE Serves 3 adults or 4 kids Prep time: 10 minutes Cooking time: 10 - 15 minutes Ingredients:
1
•
3 white fish fillets (pollock, cod or tilapia)
•
3 tbsp pesto
•
zest of 1 lemon
•
80 to 100g panko breadcrumbs
•
1 egg
•
3 tbsp flour
•
pinch of salt and pepper
Tartare Sauce
2
3
4
•
3 tbsp mayonnaise
•
1 tbsp chopped pickles
•
1 tbsp chopped fresh dill
Method: 1. Pat fish fillets dry with kitchen towels and cut into large rectangular fingers. Season generously with salt and pepper on both sides. 2. Mix in the pesto with the breadcrumbs, making sure that the sauce is evenly distributed. Season to taste with salt and pepper. 3. Transfer the pesto breadcrumbs, whisked egg, and flour into three individual plates. Roll each piece of fish first in flour, then in egg, before coating it in breadcrumbs. 4. If you are using an oven, preheat to 250. Drizzle each piece of fish with a little oil and place on a baking rack. Bake for 10 to 15 minutes until golden. 5. If you are using a frying pan, drizzle oil in and fry each fillet until crispy and golden (3-5 minutes on each side). 6. Combine chopped pickles, dill and mayonnaise to make the tartar sauce. 7. Serve with lemon wedges and a light slaw. KELLY’S TIP: • To make this dish more suitable for dinner parties, leave the fillets whole and only spread breadcrumbs on one side • Experiment with different types of pesto, such as sun-dried tomato pesto, to give this dish more variety To see more of Kelly’s fun food experiments, check out bit.ly/KellyYau
48
Calling all Foodie startups! Our team at Foodie is passionate about supporting growing businesses in Hong Kong. We love to see entrepreneurs going after their dreams and bringing niche, high quality products to the market. With a wide choices of advertising opportunities and price points, our team is confident that we can find the right package to suit your growing business. Contact kathrynriley@afoodieworld.com for a tailored package to suit your business.