Foodie Issue 81: April 2016 by Foodie Group Limited

issue 81 | april 2016 www.afoodieworld.com

Vegan-ish Cutting foods out doesnâ&#x20AC;&#x2122;t have to be an all-or-nothing affair

Shanghai Dining New and old combine to create an exciting eating destination

Nourishing Nosh Easy, guilt-free, no bake recipes

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Food for thought

CEO Lily Ng CTO Derek Kean Editor-in-Chief Alicia Walker Editor-at-Large Celia Hu Digital Editor Keshia Hannam Creative Director Helen Griffiths Designer Jen Paolini Foodie Club & Events Manager Hannah Chung Head of Sales & Marketing Joseph Kwok Client Engagement Manager Kathryn Riley

It’s easy to find the nose scrunching up at the mention of plant-based, raw, or even just the phrase “mindful eating”; especially for a dedicated carnivore and embracer of every unwholesome cooking method and ingredient, like myself. But the more I enjoy beautiful food of all types, the more I discover the huge benefits of balance, and fuelling the body with healthful food in order to indulge in the not-so-healthful. That’s the idea behind this issue; we’re not suggesting a diet overhaul, we’re suggesting simply getting your feet wet by incorporating a few raw recipes here, a few meat-free ones there, and giving your body that extra kick of nourishment it deserves while cutting back on our environmental impact at the same time. Good for us, good for the earth, and as the recipes in this issue prove, good for the taste buds too. Also in this issue, we rounded up a collection of juices from around town to see how they fare when pinned against each other and we head over to both Shanghai and Sydney to do a little food chasing as well as a trip to Bangkok for Asia’s 50 Best Restaurant Awards to find out who’s climbed their way to the top of the food ladder. Give the whole raw thing some thought; if nothing else, it’s nice to change things up a bit and try out some really easy, no-cook recipes!

Sales Associate Philip Wong

Recipes

Developer Dale Foo

Alicia Walker Editor-in-Chief editor@afoodieworld.com

Junior Digital Editor Cheuk Fung Photographer Sophie Jin Stylist Jo Lorenz

Foodie Panel

Food-loving folk who’ve helped us this month:

Published by Foodie Group, Suite 1401, 14/F, Wah Hing Commercial Building, 283 Lockhart Road, Wanchai, HK www.afoodieworld.com Printed by Teams Printing Co., Ltd.

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.

Priscilla Soligo

Angie Lam

Founder of Raiz the Bar and Rawthentic Food dishes up some good tips for healthy change, p.27

This raw food specialist makes a mean chia pudding, p.28

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Tina Barrat Chef and owner of Maya Café is a master of the raw, p.41

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Conte nt s 20 FOOD WAR

So many juice companies, so little time. We jack up our immune system by trying all the carroty contenders

Foodie Quote of the Month “You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” - Julia Child

22 CHEWIN’ THE FAT… With Todd Darling of Homegrown Foods after his latest food-finding trip to Afghanistan

24 VEGAN-ISH We get expert advice on how to incorporate a little bit of mindfulness into our everyday eating habits

Cover story 30 SHANGHAI Celia Hu searches through the history of Shanghai’s dining culture

38 FOODIE FORAYS Keshia Hannam treks through Sydney’s foodie hotspots

41 NOURISHING NOSH Maya Café specialises in no-cook vegetarian and helps us try our hand at creating these easy, peasy, raw recipes in our own kitchens

48 MEATLESS MONTHLY Cindy Lam’s arriabbata dish is a simple and fast pasta for any evening in

DID YOU KNOW: “SPAM” is short for spiced ham.

facebook.com/foodiehk // april 2016

FOOD FOR THOUGHT: Fear of cooking is called “mageirocophobia” and is a recognised phobia.

for starters

This month’s hottest news bites COOL CANTONESE

FROM RUSSIA WITH LOVE

How does eight-layer French toast with peanut butter and condensed milk sound? If this sings like music to your taste buds, try out Kasa, where they are debuting this new dish and more on their spring menu. Combining homemade Cantonese dishes with dai pai dong delights, you’ll find pork neck char siu rice, seared halibut with fermented black beans as well as a selection of nourishing drinks like their barley water with honey and lime.

Russia’s prolific Bulldozer Group are set to open their first Asian restaurant set atop the streets of Causeway Bay. The Seafood Room opens this month in a vast 8,000 foot space complete with rooftop for enjoying your seafood with a sky high view. Bulldozer operates over 80 F&B outlets worldwide, with many viewed as the chicest spots in town, so we deduce this opening in the 852 may well be one to watch out for.

Suite 103, 1/F Shui On Centre, 6-8 Harbour Road, Wanchai, 2659 9189

STANDING FOR SUSHI Beijing brings its renowned sushi and cocktail bar OKRA to the hip lanes of SYP. Awardwinning chef Max Levy is behind this cuisine featuring a mixture of traditional techniques with modern research elements. Set in an informal tachinomi (drinking while standing) style with a dozen bar seats for those that get there first, they are serving up Carabino prawn soup, chicken fried buri and roasted eel among other delights that’ll tempt diners in for a bite and a sip of sake. 110 Queen’s Road West, Sai Ying Pun, 2806 1038 04

Tower 535, 535 Jaffe Road, Causeway Bay

BURGERS AT HOME If your yearning for a big meaty patty also comes with a firm commitment to sitting on the sofa, itâ&#x20AC;&#x2122;s a-okay because Burger Circus now delivers. Their 5oz USDA prime burgers, homemade buns, spicy chicken sandwiches, fries and fruity sodas can now travel to your door (if you happen to live or work in Central, Sheung Wan, Admiralty, Mid Levels or Sai Ying Pun that is) and that allAmerican craving can be sated while your still seated. 22 Hollywood Road, Soho, 2878 7787, www.burgercircus.com.hk

BRICK ART

20A Dâ&#x20AC;&#x2122;Aguilar Street, Lan Kwai Fong

twitter.com/foodiehk // april 2016

Along with the modern Mexican they serve up at Brickhouse, they are also showcasing a different artist every month, giving the artists a platform for their work and giving diners something cool to look at while they munch. French-born Charles Munka is their April artist with his creations that elevate the ordinary and mundane to something more extraordinary and thought-provoking.

the best of the bloggers

Q. How do you feel about raw food? Stephanie Ko www.stephs852diary.com

Chris Dwyer www.finefooddude.com With the exception of the occasional salad, I don’t get raw food. I’d much rather eat something charred by flame or pan-fried in butter because that’s where real flavour comes in. To keep things healthy you can steam, but otherwise leave raw food to the rabbits!

Raw food is great as you can really taste the food’s most pristine, natural flavours - I simply cannot resist sashimi, oysters, salads and beef tartare! Having said that, I will only eat it in moderation as there are so many other ways to cook and prepare your food apart from serving it raw.

Sharon Maloney www.jasmine-ginger.com I only like raw food when I’ve prepped it myself. Whenever I have eaten outside I have been incredibly disappointed and not enjoyed the experience. It’s ridiculously overpriced and not particularly tasty. My most recent experience had me question the quality of the so-called ‘organic’ products used as there was no flavour at all and the texture was just absymal, zoodles with pesto that felt and tasted like sand and wet slimy things. So, not a fan of raw food restaurants but happy to make it myself.

Ale Wilkinson www.thedimsumdiaries.com I definitely could not live off raw food alone. I love my spiralizer, and often enjoy a bowl of “courgetti”, but always with something cooked as well, like bolognaise or grilled salmon. Raw food can be tasty, and obviously it’s nutritious, but I need a bit more variety and substance in my diet than just raw food.

FEATURED FOODIE A Culinary Journey From Tokyo To Saigon at Shiki Zen X Viet Kitchen Thisgirlabroad is eating her way through Hong Kong without any plans to slow down. Her recent eating adventure took her to a collaboration between two masterful chefs. Here’s an excerpt: What happens when you mix the incredible flavours of Vietnamese and Japanese cuisine? This collaboration between Executive Chef of Viet Kitchen, Peter Cuong Franklin, and Executive Chef of Shiki Zen, Norihisa Maeda, brings diners an authentic fusion of ingredients. We tried the Hanoi style chicken udon made with homemade udon, pho chicken broth, poached chicken, bean sprouts, leek, mint, coriander, yuzu, and kaffir lime... Read the rest and find out how that sentence ends here: www.afoodieworld.com/thisgirlabroad/6114-foodie-alert-shiki-zen-x-viet-kitchen 06

The Good Food Tour: Healthy Edition Healthy food isn’t the first thing you think when you think of Hong Kong’s dining scene. We’re certainly spoilt for choice when it comes to decently priced dim sum, noodles and baked goods, but finding vegetables, any sort of vegetable, in a low-priced eatery is a real challenge. We sometimes find ourselves salivating over the odd choi sum served alongside mountains of meat in cha chaan tengs. It’s fair to say that healthy options are hard to come by in our fast-moving city.

Ingredient on Mosque Street. Sharing the space with The Meatery, they serve ready-to-eat or heat meals for lunch and dinner. Conveniently located along the escalators, it’s a great spot for people on their way home from work to pick up a healthy and wholesome meal. You’ll find balanced meals of salmon and soba, chicken and black beans and even a light jambalaya here. Convenient, healthy and decently priced, this was a great find on the tour. Fast food can be healthy, you’d just have to look a little harder in Hong Kong. Foodpanda are planning another three tours so keep your eyes peeled for the next ones.

www.foodpanda.hk

www.afoodieworld.com // april 2016

Starting off at Mana, we chatted with head chef Anthony as he explained their concept of an ecofriendly alternative to fast food. All their offerings are vegetarian with fair trade, ethically sourced ingredients and packaged as convenient fast food. If you don’t already know Mana, go for their wide selection of wraps filled with anything from halloumi to mixed roasted veg, all seasoned with their house za’atar spice. Not new to the Foodie team, we find ourselves at Mana most nights of the week picking up easy wraps on our way home from work. On to the next stop and acai bowls were the highlight at Be Juiced on Peel Street where we were treated to a bowl each as a mid-meal dessert. Frozen acai berries are whizzed into a delicious sorbet here and can be topped up with a choice of two or three toppings. We would choose this over a cheeky gelato any day of the week, precisely because it’s anything but cheeky; it’s the most virtuous dessert one could hope for. Their toppings range from cacao nibs, fresh fruit and bee pollen to elevate the virtuousness even further. Needless to say, choose any of their juices for an extra boost of vitamins also. With anti-oxidants and all-round goodness coursing through our veins, we took the mid-levels escalators up to Nosh by Secret

Azure Lorraine

The third edition of the Good Food Tour promised three healthy food spots from casual eateries in Central and the Foodie team met up with fellow food writers for a kale binge at Mana! Fast Slow Food, Be Juiced, and Nosh by Secret Ingredient.

foodie club

Foodie Quiz with Deliveroo The legendary Tai Cheong Bakery’s egg tarts rose to fame when the last British governor of Hong Kong, Chris Patten, gave them his nod of approval, and durians aren’t just frowned upon, but banned in many public places in Southeast Asia. Who knew? Well, those who came along to Foodie’s quiz nights held at Sohofama and NOM did - after a competitive few rounds of questions that truly put their gastronomic knowledge to the test, that is. The quiz night was held in conjunction with Deliveroo, the food delivery service that promises a meal at your door within thirty minutes of ordering. With over 250 partner restaurants to choose from (and more being added every week), there’s a selection with everything from dim sum to burgers. The quiz night questions saw foodies racking their brains in search of answers for questions about local flavour, international cuisines and food that’s just plain weird. Foodies were rewarded for their hard work with some signature dishes from each restaurant and the first night saw us chowing down on Sohofama’s salt and pepper squid, Shanghai pan fried pork buns, spring rolls and cold noodle salad. Their pork buns were the perfect cheeky snack with a fluffy bun encasing a juicy pork filling and an addictive crispy pan-fried bottom, which was a beautiful balance of soft, juicy and crispy in every bite. Their 24 hour drunken eggs were rice wine infused, octopus peppered with Sichuan spices and spring rolls stuffed with chunky crab meat. It was good Chinese food without a speck of MSG in sight and certainly something we’d be back for. Over to NOM the following week and their selection of signature dishes included their deep fried crab balls, chicken sliders, ox tongue with pumpkin purée and a variety of pizza. The ox tongue was melt-in-the-mouth-and-grab-another good and the ragu meatballs served on chunky paccheri pasta and ricotta cheese. The ultimate comfort food to get our foodies through a tough quiz. Final scores were well within margin of each other, with the winning team receiving $800 of 08

Ox Tongue from NOM

Pork Buns from Sohofama

Sichuan-style Octopus from Sohofama

free Deliveroo credit each. While others looked on in envy, everyone walked away from a night of good conversation and a wealth of foodie knowledge that’s bound to impress.

www.deliveroo.hk

the social foodie

Tempting Foodie-grams and funny food tweets we giggled over this month:

@ScorpionDong

I eat sunflower seeds because I like food but I absolutely love littering.

@PaperWash

Cashier: Whoa 58 boxes of Mac and Cheese, having a party tonight? Me: Cashier: Me: Cashier: Me: Sure @murrman5

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“When people say different colour bell peppers taste different.” [doctor nodding] “I meant anything bothering you physically?”

New! Mak Mak 217A 2/F Landmark Atrium 15 Queen’s Road, Central, 2983 1003 中環皇后大道中15號置地廣場中庭2樓217A舖 What is it? Opened in December, Mak Mak is Hong Kong’s newest upscale Thai restaurant. Perhaps mirroring Bangkok’s rapidly developing dining scene, Hong Kong has upped its Thai food game, first with the notable opening of one of Asia’s 50 Best Restaurants Issaaya Siamese Club, and now with Mak Mak. The place: Hidden behind the bar counter on the Landmark Atrium’s 2nd floor, the tables were all bustling on a Wednesday night, with many bowls of Massaman curry and pad see ew emerging from the kitchen. The interior is windowless, as would be expected from a speakeasy-esque eatery, intended to be an edgy representation of 1960’s Bangkok. Yenn Wong, fresh from her experience with Chachawan, has birthed another winning Thai restaurant that does what it says on the label: delicious, punchy Thai food. You would never walk into Chachawan expecting a tom ka gai or gaeng kheaw wan gai (green curry) and astutely, JIA notes this and completes the Thai puzzle here. The food: I came with an intent to eat mainly vegetable dishes 1) because 2050 estimates prompt us to eat more vegetables and 2) because I had heard Mak Mak has a great vegetarian menu. The vegetarian version of the larb, the lab tau hoo ($88), is a tofu sensation with all the addictive complements of the 10

carnivorous version; lime, chilli, roasted rice and fresh herbs. How they simulated the padaek I’m unsure but it was excellent. The other surprising winner was the khao pad sapparod (pineapple fried rice) ($88), which managed to be both Middle Eastern and Thai with the sweet onion, raisins and pineapple and fragrant curry powder and cashew nuts. But being a professional restaurant prowler, meat also needed to be sampled, and so we went all out with the lamb shank Massaman ($208) and hor muk salmon ($128). Lamb shank is always delicious when cooked right and when swimming in a spiced curry sauce this was pretty much a guaranteed winner. The sauce tasted more Middle Eastern than Thai, perhaps due to the great stick of cinnamon that poked out the side. The salmon was a great triumph, and we loved the coconut dressing that was drizzled over the warm soufflé, that is a sort of Western style fish mousse adapted with curry paste and thickened with coconut cream. It’s ridiculously delicious. In the end: Chef Mumu is herself from the north of Thailand, but doesn’t discriminate and features dishes from all over the country. She’s formed a menu with enough favourites that most will feel comfortable ordering 80 percent of the dishes yet enough unknowns to keep things interesting. Cocktails are inventive and desserts predictable (though not the Khanom Mak Mak: an assortment of rice desserts, topped with sundried fish and shallots, sweet coconut prawns and baked egg custard).

ZUC.CCH.ERO Rm 1802-3, 18/F, Bartlock Centre, 3 Yiu Wa Street, Causeway Bay, 3427 9828 銅鑼灣耀華街3號百樂中心18樓1802-3室 What is it? Opened by Heat Wu, a graduate of Le Cordon Bleu, comes the perplexing name, which comes from the Italian word for sugar with an extra c added to symbolise their creativity, or our confusion, as you like. The focus is on the sweet side of things and the experience that comes from creating works of edible art. The place: We started out with the intriguing edible terrarium ($258), which was an instagram dream dish with the teeny tiny sunbathing figurines on a grassy matcha turf beneath a mushroom forest. Hidden beneath the depths was a creamy tiramisu that tasted delicious, as long as you dusted off the thick covering of matcha that otherwise globbed on to the teeth with its grainy pungence. You can order these much larger as a birthday cake and there’s also a chocolate version and a DIY workshop if you want to make your own. From there we moved on to the Love Adventure Set ($278) where we had a huge amount of fun making slow mo

New! videos of tasting the popcorn ice cream straight out of the liquid nitrogen as smoke poured from our mouths. Next came a multi-sensory experience with music and colourful screens dancing behind the chef who splattered sauces abstractly over the plates to create a dessert extravaganza in front of our eyes. We then tasted a flavour tripping flower bud that numbed the taste buds before downing a smoothie that bubbled and sang all the way down the throat.

Verdict: It’s amusing and entertaining and a great way to spend an afternoon. It doesn’t completely satisfy the sweet tooth the way you might anticipate as it’s more about the creativity than the actual flavours. But that’s okay with us, because we like to play with our food too.

www.afoodieworld.com // april 2016

A tablet with six different varieties of vegetables - ordinarily the domain of savoury dishes - were crafted into beautiful-looking dessert items that became a guessing game as to which produce was included in their deceptive shapes. We fared quite well with the combined seasoned palates between us and we won’t spoil the fun by telling you the veg used, but we will say that some work as dessert flavours, and some don’t. It’s all pleasant enough to taste but the real enjoyment here comes from the playfulness.

tried & tasted

Popsy Modern Kitchen

NEW MENU

5/F, The Wellington, 198 Wellington Street, Central, 2907 8188 中環威靈頓街198號The Wellington 5樓 Art lessons: Spring in Hong Kong is dotted with a potpourri of art events, ranging from Art Basel and Art Central to the Asia Contemporary Art Show. And as Foodies who appreciate all things best via our stomachs, we jumped at the chance to “taste art” with Popsy Modern Kitchen’s specially curated Infinite Nuances menu, constructed around Berlin-based artist Elisabeth Sonneck’s vibrant works. The new Popsy Modern Kitchen is an offshoot of the original Popsy Room, with both restaurants using food as a medium to interpret the various artworks exhibited at the venues. We started our art-centric tasting with a DIY Turquoise Ray cocktail, a refreshing blend of guava juice, genever, gin, lemon juice, peach and rose syrup, capped with effervescent egg white. The “DIY” part required some artistic talent, as flavoured coloured sprays were laid out for us to decorate the foamy cocktail to resemble the brilliant canvases by Elisabeth Sonneck. Needless to say, we didn’t quite get into Parsons, but the spray paints did add plenty of fun. Main exhibit: The 5-course menu commenced with a round of amuse bouche followed by a choice of either pan-seared swordfish with cucumber pasta, or a French onion soup with crabmeat. Seeing how we were still wearing our winter coats, we warmed ourselves with the comforts of the soup, which was deliciously hearty and accented with plenty of sweet crustaceans. Next, arrived a swirl of angel hair pasta dressed in a Parmesan cream sauce, adorned with pan-fried tiger prawns. The prawn was succulent, tender and sweet, and balanced well with the umami brininess of the cheese. We couldn’t decide between the choice of mains, so decided to sneak forkfuls out of the two options. The pork belly with chorizo had an addictively crispy crackling although the meat could have been more tender. The pork was also on the gamier side. The beef cheek, also accompanied by chorizo, was fork tender and sticky from hours 12

of slow-cooking. Both proteins were served alongside polenta cakes and sautéed seasonal vegetables. The polenta worked especially well with the beef, as the dense squares soaked up the hearty juices from the stew. Raspberry layered cake, alongside cherry crumble and homemade vanilla ice cream, provided the finale. We adored the subtle sweetness of the ice cream, but felt that the raspberry layered cake, which resembled mousse, had too much gelatine. Instead of melting in the mouth, the gloopy mass just wobbled like jello. Verdict: We appreciate the creativity in plating, using lines and symmetry in each dish to resonate with the artist’s works. The 5-course menu, which includes an amuse bouche, is priced at $698. We enjoyed the meal and the stimulating setting but perhaps not as much as we had anticipated.

Cobo House by 2am:dessertbar 8 South Lane, Sai Wan, 2656 3088 西環石塘咀南里8號 What is it? Brought to you by last year’s Asia’s Best Pastry Chef winner Janice Wong, Cobo House is her first official foray into the world of savoury dishes. Renowned for her inventive sweets at 2am:dessert bar in Singapore, Janice was continually asked to host high profile private dinners and over time amassed recipes and honed her skills on the savoury side waiting for the right opportunity to present them to the masses; the result is Cobo House. The place: Highly stylised and high ceilinged with a dessert bar at the back to watch the endings in action. With suited and booted serving staff, this place is very elegantly outfitted and feels like an ideal business meeting venue to discuss big deals over remarkable dishes. With outdoor seating along the quietude of South Lane, it’s not the greatest for people watching but sometimes its just nice to have the option of being out in the open air. We adored the light and delicate cutlery designed by Loveramics and the fact that they have created a rooftop garden with both herbs and vegetables that feature throughout their dishes. The menu: There are some quirky elements, like the Lego constructed bread basket and popcorn tube that accompanied one of the desserts, but mostly the focus is on the food as a form of artwork itself. The mushroom garden starter was a combination of root chips sprouting out of creamy mushroom textures with a truffle shittake puree and a sprinkling of a subtly flavoured coffee soil. We also sampled

New!

The verdict: We thought the dishes pretty and creative, but more importantly, it all worked. It didn’t sacrifice substance for style. The dishes were carefully planned and the flavours worked wonderfully well together to create an abundantly delicious meal, as well as being a beautiful one.

www.afoodieworld.com // april 2016

the potato soup that was a simple and heavenly dish we would return specifically for. The salmon main was slow cooked with beetroot juice for a deep purple and extremely soft finish. A generous portion of duck confit was served with a 63 degree egg over pasta while the beef cheek holds a strong stand alone flavour and is decorated with potato strings. A selection of sweet and salted popcorn flavours were complemented by a sharp and sour yuzu parfait and passion fruit sorbet sprinkled with popcorn dust and guava syrup, while the tiramisu was a rich treat with Kahlua jelly and espresso ice cream for the perfect finish. Textures feature prominently throughout Janice’s dishes giving the taste buds an experience on every level. The lunch set started at $198 for two courses or $238 for three, which isn’t too bad considering the artistic interpretation of a modern lunch where as much focus is placed on the taste as it is on the exquisite presentation. They also serve a degustation menu for $1,280 and a wellrounded a la carte selection.

tried & tasted

MOYO 36 Aberdeen Street, Central, 2858 2777 中環蘇豪鴨巴甸街36號地舖 The concept: I can’t say I’ve ever looked at a Korean menu and thought, “Mm, could do with a few more Italian flavours”. However, this was the first thing that came to mind when perusing the menu at MOYO. Started by a couple of Italian-born Koreans, MOYO serves a variety of tapas that pay homage to the unique upbringing of the owners. This makes the concept all the more endearing when you realise this restaurant is more than fusion fabrication or a passing fad, which was an assumption I recalled after owner Francesco came over to introduce the idea to our table. The small space across the street from PMQ on Aberdeen Street is minimalistic with a bar stocked full of enough soju to put you in a coma, if you were so inclined. A large “Moyolisa” at the back highlights the two cultures together in an eye-catching piece of wall art. The food: The more unusual items on the menu were hearty pieces of bruschetta and fresh tomatoes that were peppered with kimchi ($68), carbonara sauce lathered on soft rice cakes ($158) and drunken clams seasoned with a splash of makgeolli rather than white wine ($108). The chewy texture of the rice cakes took some getting used to and didn’t quite fill our carbonara cravings but the kimchi went surprisingly well with the bruschetta and the makgeolli complemented the clams to make a well-rounded sauce. Over to the more Korean dishes, the selection of kimchi ranging from fresh cucumber to more mature cabbage were excellent and so delightfully moreish that we found ourselves picking at all night in between bites of brown bossam ($198), slow cooked pork with kimchi and fresh onion and the crowdpleasing Korean fried chicken ($188). None of these dishes felt greasy with the pork meltingly tender and the chicken a perfect balance of crispy exterior that gave way to juicy pockets of meat. Desserts didn’t disappoint either with their ‘cream & beans’ ($58), which were MOYO’s answer to doughnuts in the form of deep fried cubes of tofu covered in cinnamon topped with 14

New! vanilla ice cream. The tiramisu ($58) was infused with green tea and red bean, of course, was a graceful end to the meal. Soju bombs! Owner Francesco at MOYO will be on hand any night of the week to top up glasses with his impressive selection of soju, including the sought after peach and grapefruit flavours, and if you were hoping to go blind, he even has one with 75% alcohol, you need only ask. Their cocktails are a great way to start before going in for the heavy stuff and the mangosteen infused Rubino ($90) was one of the best on the menu. The verdict: Whether you’re hoping to get a few drinks in with your meal or a few bites in with a bender of a night, drinks should be involved either way. MOYO’s casual vibes and hearty food makes it a great central spot for intimate gatherings. Perhaps stronger in their solely Korean dishes rather than their more experimental Itarean dishes (yes, it’s a term I’ve coined), their food is worth the trip to try.

twitter.com/foodiehk // april 2016

tried & tasted

Lobster Central

New!

Shop E, 50 Stanley Street, Central, 3565 6725 中環士丹利街50號地下E號舖 Great rolls: Lobster Central is a new lobster roll-speciality joint that has opened up on Stanley Street, and we think serves one of Hong Kong’s greatest lobster rolls. When it comes to the buttery, creamy lobster roll industry, Hong Kong has been a little down on its game. There may have been some fine contenders, but none that have been able to provide the joy of being able to drop in, look at a menu of two to four options and then leave on a deeply satiated seafood roll high in the way Luke’s Lobster roll in America or a Burger & Lobster roll in London are able to deliver. Lobster Central serve a mean lobster roll. I mean really mean. I mean the kind of mean that involves a perfectly buttery brioche bun, plump pieces of Maine lobster and seasoning that is pointedly similar to the Luke’s Lobster seasoning (which we believe is comprised of celery salt, thyme, oregano and black pepper). The only difference is how tender the lobster is; in HK it is a little stringier, which is likely due to the rather large distance it flies to get here. After a BOS - HKG flight we would probably be a little stringy too. The seasoning is all that is used to enhance the crustaceans’ natural flavour, which is absolutely preferable to the cream-slathered alternatives many of would be used to. The food: Each of the lobster rolls ($138) are made with a whole Maine Boston lobster. Everything goes into the rolls, from the tail, knuckles and the claws. All Maine Boston lobsters weigh at least a regulation weight of 1lb and when caught, are boiled on site in seawater before being flown over. All the shells are made into a lovely lobster bisque ($48) which can be ordered as a side. Other sides include truffle fries ($48) and sweet potato fries ($38). If lobster isn’t your jam, we liked the crab roll nearly as much as the lobster roll. Because only the light and flavoursome claw meat of the crab is used in their crab rolls ($118), that’s the flavour you taste. The shrimp roll ($88) is also tasty, but not quite as show stopping as the crab/lobster. If you can’t decide, the Easy Option Set ($248) is 16

helpful, because as the name suggests, it means you can taste everything. It’s made up of half a lobster roll, half a crab roll, half a shrimp roll, two crab claws, a pack of Burts potato chips and a soft drink. For those who like to share, the High Roller Set ($488) works for two people. The interior is cool with exposed brick washed in white and monochrome colours throughout to make it quite Manhattan-esque. The verdict: Lobster Central is not exactly Luke’s Lobster from the States, and it is not trying to be an outright franchise, but it’s pretty damn close in terms of taste and vibe. And we would go as far as to say that the rolls are the best we have had in Asia so far.

NEW MENU

The Peninsula Salisbury Road, TST, 2920 2888 九龍梳士巴利道 What’s new? The Peninsula is getting their green on with their new Naturally Peninsula (NP) menu additions aimed at those who are consious about the ingredients that go into their bodies, as well as for those with special dietary requirements. All the dishes on the NP menu are gluten-free, low sodium, low sugar and made with full fat dairy and high quality oils. The menu also focuses on using sustainable seafood, organic meats and a large concentration of super foods that nourish the insides as well as utilising slow cooking, steaming, sautéing and roasting techniques to prepare the dishes. These NP options will be available across all ten of their hotels and will include two starters, two mains and two dessert options on every menu with one choice on every set menu. The dishes have been designed by nutritionist Kim Murphy and are the result of countless experiments to create delicious and health-conscious choices with Executive Chef Florian Trento, utilising his philosophy of “If something doesn’t work, leave it out.” For example, they have not found a good gluten-free bread recipe, so they won’t be including that on the NP menu until they do. How’s it taste? We were interested to try the menu and delighted to see such a powerhouse electing to provide these options permanently, but were worried about how the flavour would suffer with many of the usual ingredients and 18

processes removed. We needn’t have worried. Under the care of this experienced chef, we sampled NP dishes from each of The Peninsula Hong Kong’s eateries, starting with thin slices of wild Canadian raw scallops with avocado cream that was a heavenly way to eat mindfully. The double-boiled free-range snow goose with gingko nuts was a treat of textures while the organic Australian beef cheek let the meat’s natural flavours do the talking while the root vegetables provided a hearty feel-good side. We finished with marinated Korean strawberries with almonds and a lemon-basil sherbet that was a simple and clean way to end a meal positively piously. Verdict: A fantastic pioneering movement by the Peninsula. We love that these dishes were not designed as a diet or trend but as part of the lifestyle choice to seek health benefits through food. We hope it will spread to other establishments that will also provide mindful options for dining out at restaurants that aren’t specifically designed for “healthy” eating.

The Event

one year anniversary

Yalun Tu suggests celebrating your 52 Weeks at Twenty Six by Liberty

Here’s your one year anniversary restaurant checklist: •

Is this some place you would go on a boring Tuesday? If the answer is “yes,” do NOT go there.

•

Is it quiet enough to talk, but loud enough that it’s fun?

•

Will this cost enough that you don’t look cheap, but not so much that you look at the bill and fall over?

•

Is there at least one dish that will make you go “oooo” when you see it and one dish that will make you go “mmmm” when you taste it?

•

Is there wine?

Avocado: A burnt avocado shell houses a combination of

Deep Fried Potato Balls with Caviar: Despite its appellation, the deep fried potato balls were not heavy at all and instead were warm and moist. The caviar offered an exciting, salty flavour and cut whatever thickness we would have been worried about. Creamed Egg Yolk: This was the most fun dish, as I greatly enjoyed dipping my onion-ring/wonton-like strings into an organic egg yolk made with butter and corn purée. Octopus: This was the most inventive dish, where wonderfully chewy but not rubbery octopus was surrounded by deep-fried tapioca that gave it the cheekily misleading image of tentacles. Langoustine: And this was actually both the “oooo” and “mmmm” dish of the evening. Chef Bjoern cooked this right in front of us, skewering the langoustine with a rosemary stick and blowtorching the rawness out of it. He toyed with smells by further blowtorching rosemary under the dish and topped it off with flowers – rose and anise, if I’m not mistaken. It was light and delectable and I enjoyed all of it. We ate and laughed and drank far too much wine and met a Hong Kong pop star and his girlfriend who showed us lots of Instagram pictures. There was of course, dessert, but like any one-year anniversary, the real dessert is the pre-ordered, overly decadent chocolate thing that I had waiting back at my apartment.

www.afoodieworld.com // april 2016

We want ambiance, fun and inventive food, so let’s do Twenty Six by Liberty helmed by Michelin-star chef, Bjoern Alexander, who used to be at Whisk in the Mira. The restaurant itself is wonderfully sexy, with 26 seats surrounding the open kitchen so you can watch everything get made. Following modern European food trends, the dishes sound very plain – “potato”, “oyster”, “chestnut” – but are anything but. While the early aughts capitalised on the complexity of molecular gastronomy meals, fine dining today is about invention in simplicity. I enjoyed everything but here’s what I tried that really popped.

salmon roe, puffed millet, viola flowers, and avocado. The creaminess of the vegetable is wonderful with the wet and crunch of the millet and roe. A dash of curry powder on top gives it a very small kick. Flavour bomb.

food war

on the juice So many juices, so little time. We wanted to try out a bunch of the new juice companies sprouting up around town but this list is by no means exhaustive. We used carrot as the control vegetable and assembled a large panel of judges to discuss price, packaging, and flavour

BLESS Hong Kong Juice Company, 1 Prince Terrace, Mid Levels, 5290 8996

CATCH

PRESSED JUICES

67 Wellington Street, Central, 9317 7796

81A Hollywood Road, Central, 2547 7939

Price: $68/375ml

Price: $60/470ml

Flavour: Carrot, orange, grapefruit, ginger, lemon.

Flavour: Earth 5 (carrot, orange, pineapple, celery, tumeric, lemon).

Look: The smallest and the cheapest of the bunch with simple, serene packaging.

Look: Our first thoughts were about the priciness and that the heavy glass bottle was a bit big to lug around. It was also startlingly orange in colour.

Look: An Australian company with simple and clean packaging and you’ll find you get a lot for your money with this one.

Taste: An artificial looking colour of neon orange that was disconcerting went on to reveal a somewhat unusual smell furthered by a somewhat unusual flavour. That’s all we have to say about that one.

Taste: An extremely carrotty smell wafted out in this very drinkable juice. You could taste all the different elements but they worked harmoniously and none were overpowered by any other.

Taste: Owning a really strong pineapple aroma, with bitter, sweet, spicy and sour notes, and the least sweet taste of all the juices despite the pineapple bits that pop up throughout.

Verdict: It wouldn’t be at the top of our carrot-chocked list.

Verdict: Healthy or not, it’s just a good juice.

Verdict: Lots of good stuff and tastes pretty decent.

Foodie rating:

Price: $48/270ml Flavour: Carrot, pineapple, ginger.

18 20

food war

BEOSICTE CH

NOOD BE JUICED 45 Peel Street, Central, 3693 4550

MR GREEN JUICE Unit 2101, 18 Bonham Strand West, Sheung Wan, 5238 6988 Price: $56/250ml Flavour: Carrot, apple, lemon, ginger, cayenne pepper, coconut water. Look: A heavy glass bottle with a cool logo splashed across like a superhero punch.

Flavour: Dr. Bunny (carrot, apple, ginger, chia seeds). Look: A cute logo on an easy-to-carry size, but many disliked the medicinal aspect of the bottling. We’re a sucker for a good quirky name and liked this rabbitdoc ode. Taste: A strong hit of ginger with random poppings of chia pulping in from time to time. Sweet, but mostly just very gingery in flavour.

Verdict: Drinkable for all the health-giving properties.

Verdict: We liked this pimped up version because of the chia seed goodness, but it wasn’t anyone’s favourite for flavour.

Foodie rating:

2096B, Podium Level 2, IFC Mall, 8 Finance Street, Central, 2803 0369

Price: $65/350ml

Price: $60/350ml

Flavour: Raw Reviver (carrot, maca, cinnamon, apple, celery).

Flavour: Orang Utan (carrot, orange, ginger, tumeric.

Look: A nice alliteration set us off to a good start with this bottle with clear standard packaging. Taste: A strong cinnamon smell and thick pumpkin pie-like texture with a grainy finish. There was a lot going on this bottle and it felt like the flavours competed with each other. It was also on the very sweet side. We didn’t find we felt revived but almost weighed down by this heavy healthy drink. We wished we’d chosen the other carroty contender from nood.

Look: We all liked the hipster packaging, despite ourselves. This one was seriously filled to the very brim, which we appreciated, and says it’s anti inflammatory and good for immunity, which we like given the bugs that often stubbornly drift from seat to seat in our office. Taste: This one smells like the vegetable section of the grocery store and that’s not a bad thing. Chunks of pulp came with each sip meaning we were getting some fibre with our juice and we all liked the flavour very much. www.afoodieworld.com // april 2016

Taste: The nicest smell of lemon, ginger and pepper led to a zingy and refreshing edge but was also quite watery with a strong aftertaste.

Price: $55/310ml

32 Hollywood Road, Central, 8199 8189

GENIE

Verdict: We prefer our nutritional juices to taste less like dessert.

Verdict: We kind of didn’t want this to be the favourite because of all the hype, but it just might be justified in this case.

Foodie rating:

chewin’ the fat

Chewin’ the fat with...

Todd Darling The founder of Homegrown Foods has been on a long term mission to uncover new organic products from far-flung places to add to their Hong Kong offerings. His trek led him to the perilous and fascinating fields of Afghanistan and resulted in uncovering some unique items. Aided by the Hummingfish Foundation that works to develop sustainable businesses in developing countries in Asia, Todd discovered that the Afghan growers, unlike those in the rest of Asia, had been bypassed by the chemical revolutions of the 1970s, meaning that all of their products are organic. By exporting them, these farmers hope to be able to continue their traditional methods of production. Todd details his latest food finding mission: Why did you choose Afghanistan for your latest trip? I didn’t choose it; it chose me. We were approached through a local NGO called Hummingfish Foundation to see if we would be interested in meeting farmers in Afghanistan. I didn’t hesitate at the opportunity. Why do you feel it was worth the danger involved in travelling somewhere like Afghanistan? It’s worth it on many levels, personally I feel it’s important to see the world with your own eyes and meet people face to face to understand more what makes the world turn. On a business level, it’s a great opportunity to do a great business by helping people who 22

need it and at the same time delivering a great product to our customers. Did you find yourself in any overtly dangerous situations while you were there? We had a very good security escort and armoured vehicles, so we were well protected the whole time. We learned some important points that are essential to visiting countries with security problems, such as keep moving and adapt to local customs. Was there a huge language barrier on this trip? We worked as we always do through a translator. In all my experiences language has not hampered the completion of a deal. Is it difficult to ascertain whether a farm is organic? Yes, unless you develop a bond and a relationship with your farmers. What are some of the challenges Afghan farmers are currently facing? They face pressure from the Taliban to grow Opium poppy, and also taxes from the Taliban on their goods. They do not have a diversified export opportunity for their goods and this is all in addition to the challenges that all farmers face related to lack of government support and climate challenges. However, all good farmers have adapted special techniques to meet the challenges they face locally. I was moved by the passion and integrity and courage of the farmers I met. Each was warm and hospitable, proud, and had a very strong view of politics, religion, and love.

What are some of the characteristics of the new products you are now stocking from Afghanistan? We have a variety of raisins and almonds only found in Afghanistan and suited for that climate; old varieties that have been around centuries. The most exceptional is the mulberry syrup to me. It’s delicious and has medicinal properties, good for colds and upset stomachs. What’s something you learned on this latest exploration? I learned not to create preconceived notions about people and places based solely on what you hear or see in the news. Why do you feel travel is important to your business? It’s the best way to ensure quality and stay inspired.

Where are you off organic farm-hunting next? I’m currently in Mongolia right now while I answer this interview, researching sea buckthorn and yak jerky.

www.afoodieworld.com // april 2016

Why is organic and fair trade such a passion for you personally? I believe that the people who produce our goods are as important as the people who sell it. And I believe that organic products are priced including externalities that conventional products don’t price in, and they are better for us and better for the environment.

Vegan-ish Alicia Walker discovers cutting out certain foods doesn’t have to be an all-or-nothing commitment

If you’re looking to dip your toe into eating less processed foods and meats and adding more nourishing methods for feeding your body, we’ve collected a bevy of expert advice on clean eating to help us enter this realm. Whether its starting a weekly meat-free Monday, balancing a few days a week with healthier recipes, or easing yourself into a complete dietary and lifestyle overhaul, here are some tips, philosophies and recipes on mindful eating to guide you along the green-brick road

Nealy Fischer of The Mayya Movement recommends creating a realistic plan first: I suggest identifying a few key areas that you plan to tackle first. Keep it simple and doable so you set yourself up for success. Can you plan to change up what you eat for lunch and commit to eating a daily salad with protein on top? It helps to replace an unhealthy habit with a healthy one, for example, instead of snacking on chips while watching television, snack on vegetable sticks. Identify a few things that you think are doable and commit 100 per cent. Plan your shopping and menus ahead. Perishable items need more forward thinking. Know your sources: buy organic when possible but my sense is a non-organic apple is always better than organic potato chips! www.mayyamovement.com 24

For bigger changes: • Go cold turkey on chicken and red meat for 30 days. See how your body responds. It isn’t for everybody. • Focus on basing your meals on vegetables and adding good protein additions like organic eggs and sustainable fish to your vegetable diet • Cut out refined products, sugars and grains.

Nick Barnard of Rude Health, author of recipe book Eat Right, and winner of the World Porridge Championships dishes his advice for adopting a new eating attitude: Take control: allow more time to find out about what you eat and spend more on foods and drinks from producers you know, trust and respect, and who genuinely care about how and what they grow or make, be it their animals, their soil, their foods or their drinks. Read the list of ingredients: never eat anything containing ingredients you can’t pronounce or spell and wouldn’t find in your kitchen. They belong in a laboratory, not in our bodies. Prepare and cook as much of your food as you can, and then sit down to eat together with friends or family, or indeed, strangers. Try to eat or drink fermented, living foods and drinks at least once a day. It’s easy to make homemade sauerkraut and kombucha, but it’s even easier to buy good sourdough bread, raw milk cheese such as Gruyere, and fermented french unsalted butter. Wine is fermented, so glug away, especially natural, living wines. Thank and have respect for local farmers, producers and shopkeepers that you know and trust. Many of the residents of Hong Kong have grown up with the traditional Chinese knowledge, experience and wisdom that ‘wellness’ and ‘good nourishment’ are one.

NEALY’S KALE CAULIFLOWER SALAD (serves 8) INGREDIENTS: For the chickpeas: • 1 can garbanzo beans • A drizzle of olive oil • A drizzle of tamari • Salt and pepper to taste For the salad: • 6 cups kale or your favourite greens • 1 head raw cauliflower • ¾ cup dried cherries • ¼ cup sliced red onion • 1 cup roasted chickpeas (instructions below) For the dressing: • ¼ cup rice wine vinegar • 2 tbsp tamari • ½ cup cashews, soaked for 10 minutes • ½ tbsp coconut sugar • 2 tbsp almond milk • 1 clove garlic • ¼ cup olive oil • Black pepper

METHOD: 1. Preheat oven to 200°C. 2. For chickpeas: Spread on a large baking sheet, drizzle with oil and tamari, and sprinkle with salt and pepper. Roast uncovered for 15 minutes or until chickpeas start to turn golden. Remove from oven, set aside, and cool. 3. For dressing: Blend all dressing ingredients in a high-speed blender until creamy. You might need to dilute ever so slightly with water after you chill the dressing. 4. I like to mix my salads in a large bowl - add the vegetables and just enough dressing to coat. Save the rest of the dressing for the next day. 5. Transfer to your serving bowl, sprinkle with chickpeas and serve immediately.

facebook.com/foodiehk // april 2016

The more you take control and really understand about the value of the food that you are preparing and eating, the more liberated and alive you will be.

So you could say that the city is well ahead of the Western health trends. Oats are one of the world’s most nourishing grains, and have been eaten by our ancestors as a simple and convenient meal, hot (porridge) or cold (muesli), for millennia. It’s the perfect breakfast: filling and sustaining in a healthy way, and one that can be flavoured to suit every taste - whether savoury or sweet.

Karen Holt of The Health Seed Concept advises starting slow: I think it’s better to start by making small changes in your life, notice how it makes your body feel when you drink more water or start to incorporate more vegetables into just one of your meals for example. Really experiment with your body and go little by little. Every body is different and a plant-based diet is not suited for every person. Really tune into your body and work out what makes your body sing versus what makes you feel lethargic, foggy and anything less than your most amazing self. Once you get clearer about what works for your body, get educated! Factory farming, over farming our land, polluting our soil with chemicals and pesticides and using non-sustainable practices, as well as the amount of water consumption is very scary. There is a Native American proverb: “We do not inherit the earth from our ancestors, we borrow it from our children”. So when I make choices about my food, I always keep this in the forefront of my mind. I really try to steer clear of overly processed foods because I think that eating real food is what makes our bodies the happiest. So in terms of meat alternatives, I love tempeh, which is when the whole soybean is fermented.

I also occasionally use tofu. In terms of dairy alternatives, I love to make my own nut milk because it’s so easy and you can add delicious spices like cinnamon for extra flavour and I also love to use nutritional yeast in savoury dishes for its cheesy flavour. Fruits and vegetables contain a high water content and are nutrient dense, so initially when you bring more raw fruit and veg into your diet you might feel fuller faster and your tummy might feel bloated as your system adjusts to processing the additional fibre in your body. We condition our body with the kind of foods we eat, so if your body is not used to this kind of food it might go through a detoxification process to begin with. Once your body has cleansed itself you will start to notice a huge difference in your energy levels, your skin and overall wellbeing. I love smoothie bowls, especially in the warmer weather it is my favourite way to start the day – I use all different fruit, veg, superfood combinations and it leaves me feeling full, energised and without the coffee craving. By using raw foods, I am filling my body with living enzymes, vitamins and minerals and so it is an incredibly nourishing start to my day. www.thehealthseed.co

KAREN’S BERRY BOWL (serves 2) INGREDIENTS: For the smoothie: • 2 frozen bananas • 1 ½ cups blackberries, raspberries, and blueberries • 1 big handful spinach • 1 cup unsweetened almond milk • 2 heaped tbsp raw cacao • 1 tbsp cold pressed virgin coconut oil For the buckinis: • ½ cup activated buckwheat • 2 tsp maca • 1 tsp ground cinnamon • 1 tsp cold pressed virgin coconut oil, melted • A pinch of sea salt

To serve: • 1 heaped tbsp coconut yoghurt • Cacao nibs

METHOD: 1. Place the bananas, berries, spinach, almond milk, cacao, and coconut oil in a highpowered blender and blitz until smooth. 2. Divide into 2 bowls and combine the activated buckwheat with the rest of the buckini ingredients and add to the smoothie mix and stir gently through. Top with coconut yoghurt and cacao nibs.

vegan-ish

Priscilla Soligo, founder of Raiz the Bar, HK’s local chocolate makers, as well as Rawthentic Food, offers some compelling benefits to consuming more plant-based foods: Not surprisingly, people often rave about how their ‘brain fog’ has lifted when they consume both raw and cooked plant-based foods. They usually feel more alert and start looking and feeling their best. Adding in fresh organic wholefoods wherever possible along with coldpressed green juices can be incredibly healing and detoxifying on the body too. Firstly, take any pressure off. I personally don’t buy into ‘labels.’ It doesn’t matter whether you are vegan, vegetarian, raw, paleo, or whatever – remove all that and what you should be left with is what really matters and that’s real food. Just eat real food. Choose unprocessed, unadulterated real food in its whole food form. Eat like this for a week and you will start to feel a difference. Dietary changes don’t have to be extreme to considerably reduce the impact on the environment. Emissions from producing eggs, dairy and poultry, for example, are much lower than emissions from beef or lamb. You can start on your next plate by simply eating smaller portions of meat and fish, which can result in lower emissions and have a meat free Monday where you can explore and have fun with delicious plant-based options.

Also, in Hong Kong we have humidity to deal with, which breeds mould. I usually keep all of my nuts and seeds either in the fridge or the

I am big into fermentation and make jars of fermented foods (sauerkraut/kimchi) and brew my own kefir and kombucha in a continuous brewer. These microbial probiotic giving cultures have been used throughout cultures and generations for thousands of years and help our bodies to adapt to shifting conditions, to help lower our risk for disease as well as being gut healing. If you’re looking for solid information or a class in Hong Kong, I highly recommend: Lantau Mama (www. lantaumama.com) and Loula Natural (www. loulanatural.com). www.raizthebar.com

www.afoodieworld.com // april 2016

When using raw ingredients it’s important that you prepare them correctly to improve digestibility and increase their nutritional profile. Soaking and sprouting nuts and seeds to remove their enzyme inhibitors, phytic acid and tannins for example, not only makes them easier for the body to process, it allows their protein content to be more readily available for absorption.

freezer, especially during warmer months to avoid any mould issues.

PRISCILLA’S CHOCOLATE MONKEY NICE CREAM (serves 2) INGREDIENTS: • 2 frozen bananas, broken in half • 3 tbsp Raiz The Bar Drinking Chocolate • 1/4 cup filtered water (enough to blend, but still remain thick) • A pinch of pink Himalayan salt

METHOD: 1. In a high speed blender, blend all ingredients until creamy smooth and well incorporated. 2. Pour into a bowl and pop into the freezer. Store in an airtight sealed container in the freezer for up to a week. Nice cream will need to sit out for a short while before scooping.

Check out our web version of this article for the longer Triple Layered Nice Cream Parfait recipe on www.afoodieworld.com

Angie Lam of Raw Me Tofu, one of Hong Kong’s raw food pioneers, suggests some easy dietary changes: It’s always great to start your day with 16 ounces of pure water and a squeeze of fresh lemon juice. Then have a nutrient-dense green juice/green smoothie such as spinach and banana/apple blend with some chia seeds. Begin lunches and dinners with a salad and some fresh homemade raw dressing, maybe dress the salad up with avocado or soaked nuts/ seeds. If you snack, eat fresh fruit or raw vegetable sticks, and drink fresh, powerful, nutrient-packed green juices and good filtered water between meals instead of coffee or sugary drinks. When purchasing nuts and seeds, make sure they are not roasted and processed with seasonings. Soak and sprout nuts/ seeds/legumes in one teaspoon salt and one capful of apple cider vinegar to remove the dirt, bacteria and phytates before eating them for easy digestion and maximum nutrition. www.rawmetofu.com

ANGIE’S RAW CHIA PUDDING (serves 2) INGREDIENTS: • 2 cups non dairy milk (nut milk, coconut milk, or soy milk) • 6 tbsp chia seeds • 1-2 tbsp coconut sugar or maple syrup • Fruit for topping

METHOD: 1. Put all ingredients in a glass jar and shake well with the lid closed tightly or stir well until all ingredients are combined. 2. Wait 15 mins to cover. Store in refrigerator overnight for better texture and taste. 3. Stir before serving and top with fresh fruits.

vegan-ish

Our experts suggest items to have on hand in the cupboard and which equipment to keep in the kitchen: Karen Holt: I always keep snacking foods on hand – like raw nuts and seeds – that way when the hunger hits, you don’t just reach for a sugary treat. I also love smoothies, so I always have bananas frozen in the freezer. Finally, my herb and spice rack is always fully stocked! Herbs and spices not only pack a flavour punch and have a whole host of health benefits but what I really love is that with the right combination you can make so many different tastes. And nothing compares to my Vitamix. I use it for smoothies, soups, dips, nut milk, pesto… Nealy Fisher: Fresh vegetables: cut them up and prepare your salad vegetables in advance so a healthy meal is in arms reach. Also dips and dressings: make a salad dressing at the beginning of your week, buy or prepare dips like pesto or hummus to liven up your vegetables. And I use a dehydrator for everything from crackers to granolas, it’s a great time saver because once you pop your ingredients in you can leave them to cook without worrying about burning.

Angie Lam: I always keep organic raw virgin coconut oil, low glycemic coconut sugar, and Himalayan salt on hand.

www.afoodieworld.com // april 2016

Priscilla Soligo: I have a big bulging fruit basket for the kiddos to help themselves to, as well as some real chocolate, without the refined sugar, to nibble on is always a must because it contains PEAs (phenylethylamine) and anandamide (neurotransmitters in our brain) that help us to feel happy. It’s loaded with magnesium, which is excellent for muscle repair post-workout and is a de-stressor. For equipment, if your budget doesn’t allow for a high speed blender, just use what you have. I have a Vitamix, a food processor and a dehydrator I use all the time, but I never started out with all of these and I don’t recommend anyone running out and investing in all three at once. Keep it simple as you’re learning more about this lifestyle to avoid feeling overwhelmed.

the food nomad

The Food Nomad Shanghai Celia Hu sifts through historical shikumens and regal Bund mansions for the best bites in this Pearl of the Orient Revered as the Pearl of the Orient, Shanghai has radiated its glow as a major trading hub and global financial centre for more than a century. As Chinaâ&#x20AC;&#x2122;s biggest city by population, and the home of the national stock exchange, this great port city has been the epicenter where East meets West even before the Treaty of Nanking. Times may have changed, but the relics remain. Colonial shikumens in the leafy tree-lined French Concession and stately Art Deco granite buildings on the Bund now compete with futuristic Oriental Pearl Tower and the Shanghai Tower to redefine the new Shanghai. This ancient, yet vibrant city is constantly reinventing itself, and on the lookout for the next big idea. This openness and hunger for innovation is precisely why we picked Shanghai as this monthâ&#x20AC;&#x2122;s Food Nomad feature. Come along, and let Shanghai dazzle you.

the food nomad

Local Favourites

小楊生煎 (小杨生煎, xiǎo yáng shēng jiān) 上海黃埔區黃河路97号 1-3樓

佳家湯包 (佳家汤包, jiā jiā tāng bāo) 上海黃埔區黃河路90号(近風陽路) Xiao long bao 小龍包 (bamboo steamer bun) or tang bao 湯包 (soupy bun) have become a culinary ambassador for Shanghainese cuisine. But in the

小白樺酒家 (小白桦酒家, xiǎo báihuà jiǔjiā) 上海宛平路297弄3号 What we love most about 小白樺酒家 is its heartwarming, home-style cooking. Nestled in a quiet alley in the midst of Shanghai’s quickly disappearing nongtang districts, 小白樺酒家 is all about simple, straight-forward home cooking. Several specialities, such as the salted egg yolk pumpkin, drunken shrimp, home-style ribs, and garlic razor clams, have become must-orders for visitors. We also love the braised large meatballs (lion head), which are ever so succulent and velvety. Stop by for a satisfying meal, that is also easy on the wallet, and bask in the gracious hospitality of the very personable restaurant owner. A must visit for any Shanghainese food aficionado.

twitter.com/foodiehk // april 2016

This decades-old institution is no stranger to long queues. A bevy of hungry diners can be found at the famous franchise any time of the day, all eagerly awaiting that blissful bite into crispy pan-fried baos filled with piping hot broth. That first bite is somewhat riddled with danger, since the wrong move could result in a nasty burn that is anything but tasty. The trick is to bite a tiny hole first, to allow the steam from the hot broth to escape, before taking the plunge. That euphoric first bite has the perfect balance of crispy dough, juicy pork mince and collagen-packed broth. The secret behind 小楊生煎’s success lies in the combination of half-risen dough, which differs from the fully risen variety commonly used for pan-fried buns (生煎包), and the generously portioned mince filling, as compared to the traditionally more meagre fillings. In recent years, new varieties of fillings ranging from vegetarian to shrimp have appeared on the menu, but our vote is still for the original pork mince for its unbeatable juiciness. 小楊生煎 has become a franchise and can be found all over town, but we recommend the above location for its close proximity to other local delicacies.

metropolis famous for this iconic delicacy, which restaurant’s rendition reigns supreme? To many locals as well as visitors, 佳家湯包 is the home to the best xiao long bao in town. Hand-crafted right in front of customers, and steamed to order, each basket comes filled with tiny baos with skins so thin that they are almost translucent, yet are so packed with hot soup and flavourful mince that they burst instantly in the mouth. The original pork mince variety wins the most praise, with the crab meat version coming in at a close second. A recently added flavour of pork mince mixed with egg yolk has also become wildly popular. Conveniently located across Huanghe street (黄河路) from 佳家湯包, avid foodies can sample both Shanghai specialities within steps of each other. We did just that on our trip this month, and ended up eating several breakfasts, all in the span of a hour!

the food nomad

成成屋裡香 (成成屋里香, chéng chéng wū lǐ xiāng) 上海市南昌路164号 (近思南路) Is it an art gallery, or a restaurant? This seems to be the most frequently asked question as diners enter 成成屋裡香. Walking into the restaurant feels like going into someone’s private residence, with the walls covered in art by local artists. The owner himself, is both a lover of fine food and art, and created the restaurant to echo his ethos of inviting guests into his home. Traditionally, Shanghainese like to entertain good friends in the comforts of their bedrooms, as it usually is the biggest rooms in a home. Hence, the restaurant feels almost like walking into a home’s private quarters. The food is distinctly Shanghainese, but with modern twists. We were dazzled by the crispy beef, that arrived at the table in a cloud of dry ice.

Foreign Flavours

ULTRAVIOLET BY PAUL PAIRET If being blindfolded and driven to a secret location for a mind-altering culinary sensory experience is what excites you, and you happen to have upwards of RMB$6,000 to spend, then Ultraviolet by Paul Pairet is your calling. This single table for 10 serves up an Avant-Garde 20-course set menu where food is elevated through sensory play. Six thousand dollars never tasted so good.

LYNN Lynn is to Shanghainese cuisine what Da Dong is to Beijing cuisine - a fancy rendition that gives foreign palates a taste of local flavours in a comfortable, refined setting without going overboard into the often grittier side of authenticity. This rather sophisticated restaurant is a favourite amongst the expatriate crowd, and has a comprehensive menu full of Shanghainese specialties glossed over with ingredients such as caviar and foie gras. We did enjoy the smoked eggs, although we couldn’t quite tell if the gooey egg yolks were enhanced at all by the smudges of caviar. The wild mushroom stir-fry was deliciously caramelised and the briny 醃篤鮮, a representative Shanghainese soup, was soothing and flavourful, a perfect balance between salted pork and tender bamboo shoots. 32

Scott Wright of Limelight Studios

西康路99号, 近南京西路

comprising of more than 200 dishes! A less pricier option to taste Chef Paul Pairet’s creations without forking out a fortune at Ultraviolet, Mr. And Mrs. Bund impresses guests with its house favourites, including the “long short beef ribs’ and a “lemon tart” served within a whole lemon. It’s the perfect spot for late night dining, where prices start from RMB$250 upwards.

MERCATO 黃埔區外灘中山東一路3号6樓 (近廣東路)

THE NEST 黃埔區北京東路130号中實大廈6樓 (近虎丘路) The Nest has been buzzing since its opening more than a year ago. A collaboration between Bacardi and Muse Group, this relatively laid-back venue is both restaurant and lounge. Rather unpretentious for its prestigious Bund-side address, The Nest pumps out innovative libations against a background of sleek, eclectic soundtrack. Raw bar and seafood are the prime focus on the dining menu. A fantastic venue to chill with friends and watch the beautiful people.

M ON THE BUND 黃埔區外灘廣東路20号7樓

MR & MRS BUND 黃埔區外灘中山東一路18号6 (近南京東路) Snapping up the 28th place on Asia’s 50 Best Restaurants this year, Mr. And Mrs. Bund features modern French cuisine with a notoriously long menu

LIQUID LAUNDRY 淮海中路1028号, 嘉華房2/F (近東湖路) Just walking into this industrial chic space and seeing the neon “Tap That” sign behind the bar will give you an inkling of the good times to come. Liquid Laundry is a restaurant, lounge and fullyfunctioning brewery, pulling out creative brews such as the “Miami Weiss”. Dressed up bar food dominates the menu, with the rotisserie chicken being one of the highlights. DJs pump out hip hop and house during the weekends, although this is more of a lounge place so no club kids please!

www.afoodieworld.com // april 2016

A classic Bund institution, and the oldest Western restaurant on the block, M on the Bund saw the glitzy future of Shanghai and capitalised on it before anyone else entered the race. The restaurant that sparked the Bund’s Renaissance, M is still going strong today despite the endless onslaught of fashionable competitors. We love dining on the rooftop, overlooking the Huangpu River and Pudong. Once, we were seated at a table next to Halle Berry, Clive Owen and Peter Fonda. Needless to say, there were lots of discreet, secret phototaking that night!

Celebrated Chef Jean-Georges Vongerichten helped bring this historic address back to life with Mercato, a rustic chic Italian eatery with a menu inspired by his much-loved ABC Kitchen back in New York. The relaxed venue is dominated by a central Italian brick wood-fired oven, making pizza a must when dining at this restaurant. The house-made ricotta, topped with strawberry compote and accompanied by sourdough bread soldiers, is also a must-order.

Peace Hotel 和平饭店 The Fairmont Peace Hotel has reigned as the grande dame of The Bund since its completion in 1929. The 10 storey granite structure was the dream project of Sir Victor Sassoon, a real estate tycoon who made the prestigious Number 20 address overlooking iconic Huangpu river his private residence in Shanghai. One of the first skyscrapers in the Eastern Hemisphere, the heritage hotel has played host to elite glitterati, including politicians, financiers and artists, for over eight decades. Charlie Chaplin held his first Shanghai press conference on the grand staircase, while the hotel served as Noel Coward’s muse for completing his famous play “Private Lives” in just four days. Like a phoenix bursting from the flames, the hotel reinvented itself with a massive renovation in 2007, and emerged as the Fairmont Peace Hotel. Every detail was meticulously researched to restore the hotel to its former glory, with, of course, modern amenities added. Walking into the famed Peace Hall, with its iconic sprung-loaded wooden dance floor, instantly transforms us back to the Roaring 20s. The octagonal shaped main foyer, complete with original stained glass skylights adorned with images of Sir Sassoon’s favourite whippets, heralds back to Art Deco opulence. There’s even an onsite museum for guests to appreciate the grand hotel’s history. The Old Jazz Bar still vibrates from the tunes of six veteran musicians who have played in the same venue since the 1950s. We recently sat down with Chef John Ma of the hotel’s heritage Dragon Phoenix restaurant to indulge in some iconic Shanghainese favourites.

Chef Ma is no stranger to grand hotels, having made a career working in top kitchens the likes of Hyatt, Shangri-la and Four Seasons. The dining room, restored to its original grandeur with a palette of sky blue, gold and red, has been the place for Chinese fine dining since the 1930s. The ornate ceiling, adorned with massive golden dragon and phoenix motifs, are originals and escaped destruction during the Cultural Revolution thanks to the ingenuity of the hotel staff. When the Red Guards embarked to destroy all things “old” and luxurious in the hotel, the staff concealed the ceiling in white plaster and saved this cultural relic. During our chat with Chef Ma, we sampled local delicacies such as crystal river shrimp, wok-fried eel and xiaolongbao. The culinary team, which still has several members remaining from the original hotel, has created a menu that is the perfect blend of time-honoured cooking traditions and nouveau presentation. At the center of it all is the strict adherence to quality ingredients. The eel, a hallmark ingredient in Shanghainese cuisine, is sourced from trusted purveyors who only supply wild-caught varieties to maintain the “al dente” texture of each succulent strand.

Crystal River Shrimp We enjoyed the meal so immensely that we decided to share a little piece of Shanghai culinary tradition here with our readers. Below is Chef John Ma’s time-tested recipe for crystal river shrimp, a Shanghai classic. INGREDIENTS: • 500g river shrimp • 12g salt • 8g sugar • Half of the egg white from 1 egg • 2 tsp cornstarch • Vegetable oil

METHOD: 1. Drain and shell the shrimp. The Dragon Phoenix Restaurant uses river shrimp from Gao You Jiangsu province for the most authentic flavour. 2. Add in 4g of salt and 1 tsp of cornstarch to the shrimp and stir in one direction for 15 mins. 3. Wash the shrimp under running water and blot dry.

4. Combine egg white, 4g of salt, 4g of sugar, 1 tsp of cornstarch, and 1 tsp of vegetable oil. Stir this into the shrimp and let this marinate for 4 hours. 5. Depending on the size of your wok, add in enough oil to slightly cover the bottom of the pan. Heat the oil to about 30%, or around 120 degrees. 6. Pour in the shrimp and saute gently for 1 min. Decant and drain away the oil. 7. Add this into the wok with another spoonful of water, as well as with a pinch of salt and sugar. Heat this over medium heat until bubbling and then pour in the shrimp. Stir together for a few seconds and plate.

TIP: Serve with Zhenjiang vinegar to highlight the succulent sweetness of the shrimp.

Known simply around town as “The Jazz Bar” during the Roaring 20’s, the iconic bar still pumps out dazzling tunes almost a century later. A true Shanghai institution, the headliner band is perhaps the most “experienced” set, with six veteran musicians who have played for more than 40 years together at the same venue. The oldest amongst them is 93 years young this year! The perfect spot to sip some history, we adore the Peace cocktail, a concoction of Scotch whisky, cherry brandy, and osmanthus wine.

www.afoodieworld.com // april 2016

Old Jazz Band

Alicia Walker joins the chef celebrations as Asia’s 50 Best Restaurants 2016 are unveiled

One by one, the chefs stood and took their bows, enjoying a genuine camraderie and joviality amongst their peers. The true joy these chefs find in each others’ achievements is the icing on the cake for this hard working industry that demands long hours and hard toil from those that manage to build their careers to reach the lofty heights of a spot in the top 50.

No. 1 Award Winner Gaggan

With the awards taking place on his home turf this year, Gaggan was doubly excited to take the number one spot for the second consecutive year with his modern take on traditional Indian cuisine at his eponymous Bangkok restaurant. Gaggan said simply, “Winning at home is sweetest,” and spent the rest of the evening with a memorable grin immovable from his delighted face. With 13 nations represented, the 2016 list includes restaurants from more countries than ever before, with China leading the charge with 13 restaurants. Hong Kong secured nine entries on the list, with Amber (No. 4) reclaiming the title of The Best Restaurant in China from Shanghai double winner

A heady air of anticipation brooded over the front rows of the W Hotel’s Great Room in Bangkok where the chefs, draped in red scarves, sat anxiously awaiting the news of where their eateries lie on the latest list as Asia’s 50 Best Restaurants by San Pellegrino & Acqua Panna awards unfurled.

Worth their Salt

I’m very pleased at where I am. I have the same enthusiasm, the same innocent, ageless pleasure in cooking, whether it’s a stir-fry or a curry, I have the same joy as I had when I embarked upon this career, and in that I share with any good cook who still enjoys their job whether they are old or young.” San Pellegrino and Acqua Panna are a major sponsor and the official water partner to Asia’s 50 Best Restaurants 2016 as part of San Pellegrino’s commitment to supporting talent in the fine dining industry.

Lifetime Achievement Winner David Thompson

www.afoodieworld.com // april 2016

Richard Ekkebus of Amber

The Diners Club Lifetime Achievement Award winner, David Thompson of Nahm in Bangkok joked, “I’m in a very lucky position. As you get older, you start to become more easy going, growing older disgracefully, which pleases the old reprobate in me, and you become much more equanimous about things, and this includes awards and failures.

Best Female Chef Margarita Forés

Other honourees include Chef Margarita Forés from the Philippines who was named Asia’s Best Female Chef 2016. Of the honour, Margarita said, “It’s been only seven weeks and things have already changed quite a bit. So much weight comes with the award, I feel that moving forward there is a lot of responsibility. It allows me a larger platform to continue to push for the things I feel strongly about and one of the most important would be to push the cuisine and culture of the Philippines forward. There’s always been a quiet plan (to expand) Cibo to other parts of Asia and that’s something I can look into now. It’s also an opportune time to do a Philippines restaurant abroad and I’m thinking Italy or another part of Asia, but I think that it’s now a dream that’s a bit more realistic.”

on the night Paul Pairet of Ultraviolet (No. 7) and Mr & Mrs Bund (No. 28), placing stalwarts such as Lung King Heen (No. 10), 8 ½ Otto E Mezzo Bombana (No. 13) and The Chairman (No. 27), Tenku RyuGin (No. 33) and Fook Lam Moon (No. 34), L’Atelier de Joel Robuchon (No. 40), Bo Innovation (No. 41) and Chef Hideaki Sato’s Ta Vie at The Pottinger in Central debuting on the list at No. 48.

FOODIE FORAYS Sydney Keshia Hannam heads down under to treat her taste buds to all that Australia’s capital can offer In terms of quality, you’d be hard pushed to beat out Sydney - in any realm. Look at the natural wonders of the city - the beaches and parks - and you’ll be unable to stop yourself from comparing every other beach in the world once you’ve experienced it. Observe the people - holding doors open or waitstaff in buzzing cafes - and the impact of their kindness will be long-lasting. And the food..? Oh, the food. Spinach you can eat like crisps, chicken that is so succulent you’ll wonder out loud howdid-the-chef-do-that, and avocado that is always perfectly ripe. When it comes to quality of life, you win, Sydney.

foodie forays

Day 1

6:30pm

foodie forays

Pre-dinner wines and cocktails at the iconic Chef Neil Perry’s restaurant Rockpool Bar and Grill. The more casual steakhouse iteration of Neil’s 27-year-strong fine dining eatery, Rock-pool, this palatial room upheld by imposing olive-hued pillars has stately wine and cocktail menus and is one of the best in the country. Rockpool Bar and Grill: 66 Hunter St, Sydney CBD. +61 02 8078 1900. rockpool.com/rockpoolbarandgrillsydney

10:00am

8:00pm

You’re in the land of extraordinary coffee and the best cafes, so straight to sipping at Ruby’s Diner in Bondi. Ruby’s Diner doesn’t really resemble a diner, and don’t go expecting hotcakes and waffles. Ruby’s is home to smoothies of vigour, kombucha on tap, a breakfast salad that can’t be missed and glutenfree bread you’ll pretend you have an intolerance for. If more hearty is your style, hit up the sweet and tender brisket and the scrambled eggs which employ plenty of cream and spring onions.

Sepia is one of the four restaurants in the state of NSW that has been awarded three chef hats by the Sydney Morning Herald’s Good Food Guide, a leading authority on the city’s food. Husband and wife duo Martin Benn and Vicky Wild manage to strike the balance be-tween sophistry, friendliness and technique with a broody dining room of dark hues coupled with swift service. If wine pairings get your heart racing, sommelier Rodney is almost a destination in himself–let him choose your wine and prepare to be wowed.

Ruby’s Diner: Shop 1, 173-179 Bronte Road, Waverley. +61 0404 379 585. rubysdiner.com.au

Sepia: 201 Sussex St, Sydney CBD. +61 02 9283 1900.

12:30am Walk off breakfast and jet lag on the iconic Bondi to Coogee Walk. It’s five kilometres of unadulterated beauty. Grab a gelato from the newly opened Israeli gelato spot (good old Jewish ice cream) to fortify you on your stroll. We hanker for the diary free dark chocolate daily; it’s everything you want from dark chocolate sans the immediate dairy hangover-post indulgence. Anita Gelato: 182 Campbell Parade, Bondi Beach. anita-gelato.com

2:00pm

Coogee Pavilion: 169 Dolphin St, Coogee. +61 02 9240 3000. merivale.com.au/coogeepavilion

The Grounds at Alexandria must be visited for one of the best avocado toasts in the land. Also,get the gluten free hotcakes which are ridiculously fluffy and come in a skillet. Newtown street art is expressionist and is so valued to the point there are now collaborations between governments, owners and street artists that have devoted walls in this area which are set aside for specific forms of art. The best way to get a grasp of the local scene is to hit up a dedicated culture tour, runs by Culture Scouts. Young Henry’s brewery is the spot for locally made beer and now gin, run by men who are bearded, tattooed and some of the kindest you may meet. The Grounds at Alexandria: Building 7A, 2 Huntley St, Alexandria. +61 02 9699 2225. thegrounds.com.au Culture Scouts: +61 02 9016 5531. culturescouts.com.au Young Henry’s Brewery: D & E, 76 Wilford St, Newtown. +61 02 9519 0048. younghenrys.com

www.afoodieworld.com // april 2016

Coogee Pavilion is a recently renovated multistorey eatery by mega-group Merivale who are responsible for some of the more popular restaurants around the city. The food isn’t tricky, but it’s straight up tasty and is meant for sharing. Sashimi and oysters are some of the freshest we’ve ever tasted and the spicy salumi pizza cooked in a wood fired oven, irresistible. Stay for sundowners if you have time.

9:30am

Day 2 11:00am Time for the coffee lovers to geek out. Stripped back coffee finds its zenith at Artificer, an airy and bright corner cafe that sells only really excellent coffee. With no need to focus on pumping out banana bread or quinoa porridge, the men in charge are attentive to the sourcing, roasting and brewing that best represents each beans’ unique qualities. Artificer Coffee: 547 Bourke St, Surry Hills. artificercoffee.com

1:30pm Butter is all at once a hip hop bar, sneaker store and fried chicken eatery. It’s weird, but it really works. Delivering good times, good food and good jams, the chicken burger is wonderfully tender, owing in part to the miso butter that covers the bird. The fried chicken is covered in a sauce that manages to capture Korean fried chicken, Southern fried chicken and a healthy dose of BBQ sauce, and the fries are dusted in nature’s MSG: mushroom powder. Save room for the soft serve, which changes regularly with flavours like butter pecan and peanut butter. Butter: 6 Hunt St, Surry Hills. +61 02 8283 9416. buttersydney.com.au

3:00pm Paramount Pictures has its Australian HQ placed in east Surry Hills, which has been overhauled by Singaporean property investor Ping Jin Ng, and re-imagined as a centre for both public engagement and private business. A display of awe-inspiring bronze and curved wood, the Paramount Coffee Project, The Golden Age Bar and Cinema are all in operation and the most recent addition of a luxury shared office space, cements the area’s growing 40

attraction to key corporate players and is a mighty fine spot to work from for a day (desks can be hired at $50 an hour or $250 for the day). Paramount by The Office Space: 55 Brisbane St, Surry Hills NSW 2010. +61 02 8218 2180.

4:30pm Venus Cafe has modern, chic interiors to align with the vibe of the publishing house of Broadsheet above and The Stables retail below. In the cafe are staff that match the salads - cool, fresh and inventive- and the smoothies make for a lovely way to refuel. Our favourite is the vegan frappe which is comprised of almond milk, dates, espresso and sprinkled with toasted almonds. Venus Cafe: 352 Bourke St, Surry Hills. +61 02 9331 7053. wearethestables.com/venus-cafe

6:00pm Eating and drinking at Bennelong is the Australian equivalent of eating at the top of the Empire State Building. Between the masterminds of chef Peter Gilmore and restaurateur John Fink, Bennelong is breath-taking and great for a casual experience with the Cured & Cultured Bar or for a more leisurely three-course meal. Bennelong: Sydney Opera House, Bennelong Point. +61 02 9249 8000. bennelong.com.au

8:30pm Billy Kwong is built by a truly admirable woman and her team. When it comes to celebrity chefs, Kylie Kwong is the real deal. Daily specials that make use of the freshest, local produce and make every visit unique. Billy Kwong: 1/28 Macleay St, Elizabeth Bay NSW 2011. +61 02 9332 3300. billykwong.com.au

easy, breezy, no-cook recipes Chef Tina Barrat of Maya CafĂŠ shows us how to whip up something nutritious, delicious, heat-free and meat-free

Ingredients and studio sponsored by Green Common and Kind Kitchen, a Central-based cooking studio available for any meat-free cooking classes and demonstrations. www.greencommon.com

facebook.com/foodiehk // april 2016

Styling by Jo Lorenz of lamaisondelorenz.com Photography by Sophie Jin of www.todaytomorrowphotography.com

recipes

raw avocado soup Serves: 2 Prep time: 10 mins

Ingredients: • 6 sticks celery, to be juiced or 14 oz glass celery juice • ½ lemon • 1 large cucumber • 1 green apple, cored and peeled • 1 avocado • A pinch of Himalayan salt • White pepper to taste • ½ tsp of ground cumin • 2 tbps of extra virgin olive oil • 1 handful of parsley or basil to garnish

Method: 1. Juice the celery and lemon. 2. Roughly chop the cucumber and apple and whizz up in a blender. 3. Add the avocado and blend until creamy. Stir in with the celery and lemon. 4. Add salt, pepper, cumin and olive oil and adjust seasoning to taste. 5. Finely chop the parsley and add to the soup.

raw cauliflower risotto with alfredo sauce Serves: 2-3 people Prep time: 10 mins

Ingredients: • 300g cashew nuts, soaked overnight for at least 4 hrs • 2 cups filtered water or enough water to cover the nuts • 1/3 cup extra virgin olive oil • 1 ½ tbsp Himalayan salt • ½ tsp cracked black pepper • 2 tbsp truffle oil • 1 whole cauliflower Method: 1. To make the alfredo sauce, blend all the ingredients apart from the cauliflower, in a food processor until smooth. Adjust seasoning to taste. 2. Wash and cut the cauliflower florets into big chunks. Grate the cauliflower roughly to resemble rice grains. 3. Mix the ‘rice’ with enough alfredo sauce to create a risotto-like consistency and let stand for a few minutes before serving so the flavours can develop.

www.afoodieworld.com // april 2016

recipes

zoodles with alfredo sauce Serves: 2 Prep time: 15 mins

Ingredients: • 300g cashew nuts, soaked overnight for at least 4 hrs • 2 cups filtered water or enough to cover the nuts • 1/3 cup extra virgin olive oil • 1 ½ tbsp Himalayan salt • ½ tsp cracked black pepper • 2 tbsp truffle oil • 1 zucchini Method: 1. To make the alfredo sauce, blend all the ingredients apart from the zucchini, in a food processor until smooth. Adjust seasoning to taste. 2. Using a spiraliser or a julienne peeler, prepare your zucchini to ribbons of noodles. Mix the ‘zoodles’ with the sauce just before serving and plating.

TIP: Save the extra sauce for hot pasta, as a veggie dip or even cooked potatoes.

recipes

avocado and kale salad Serves: 2 Prep time: 40 mins

Method: 1. Wash and dry the kale. Shred the leaves finely with a knife (keep the hard roots

2. 3.

for your next juice). Sprinkle generously with salt and “massage” the kale by rubbing until it feels softer. Set aside in the fridge for at least 20 mins or overnight. Peel and smash the avocado roughly with a fork. Add lemon juice, olive oil, cayenne pepper and paprika. Take out the kale from the fridge and squeeze out any excess liquid. Add the kale to the avocado mixture and mix in. Adjust seasoning to taste and serve with a sprinkling of hemp seeds.

www.afoodieworld.com // april 2016

Ingredients: • ½ lb curly kale • 1 avocado • Juice of 1 lemon • 3 tbps olive oil or avocado oil • A pinch of cayenne pepper • 1/3 tsp smoked paprika • 2 tbs of hemp seeds • A small handful of salt

recipes

raw chocolate brownie Yields: 8 slices or 20 balls Prep time: 10 mins

Ingredients: • 300g raisins • 300g cashew nuts • a pinch Himalayan salt • ½ tsp organic cinnamon • 85g raw 100% cacao powder • 50ml raw agave syrup Method: 1. Blend all the ingredients, except for the syrup, in a food processor. 2. While the machine is running, carefully pour in the syrup until the mixture starts sticking together. Try not to overwork the mixture or it will become too sticky. 3. Line a cake mould with baking paper and press down the mixture to fit the mould. Let it set for one to two hours in the fridge before slicing.

recipes

raw chocolate mousse Serves: 8 Prep time: 10 mins with 2 hrs refrigeration

Ingredients: • 2 cans coconut milk, stored in the fridge for 2-3 days until set • 80g raw brown sugar • A pinch of Himalayan salt • ½ tsp organic cinnamon • 125g raw 100% cacao powder Method: 1. Blend the coconut milk with the sugar, salt and cinnamon until smooth. Make sure the sugar has dissolved but careful not to overwork the coconut milk or it will split. 2. Carefully add the cacao powder and blend. Scrape down the sides if necessary to mix in all of the cacao. 3. Set in the fridge for a few hours before serving.

www.afoodieworld.com // april 2016

meatless monthly Cindy Lam from ms food division cooks delicious vegetarian recipes that support local farms and promote good old home cooking. www.msfooddivision.com

GENNARO’S PASTA ARRABIATA

Serves: 1 person Prep time: 5 mins Cooking time: 10 mins

Ingredients: •

5-6 sundried tomatoes

•

1-2 tsp dried chilli flakes (depending on how hot you like it)

•

1 small bunch fresh parsley, finely chopped

•

1-2 tsp dried oregano

•

80g spaghetti

•

1-2 tsp grated Parmesan cheese

•

Extra virgin olive oil

Method: 1. Add sundried tomatoes, chilli flakes, parsley, oregano, and 3 tablespoons olive oil to a food processor. Blend until smooth. Season lightly. 2. Bring a pot of salted water to a boil and cook pasta as per package instructions. Reserve 1/4 cup of the pasta water after cooked. 3. In a large mixing bowl, add the cooked pasta, pasta water, parsley and the arrabiata mix. Drizzle more oil if the pasta is too dry and sprinkle some grated Parmesan before serving. 48

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