Foodie Magazine

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Season’s pick

MELONS BEACHSIDE GETAWAY in Shek O

FRIENDLY RECIPES cupcakes rainbow roll

[ EDITOR’S NOTE] 01

C O N T E N T S

MONTHLY MAGAZINE | August 2009 t ISSUE 2

10

A

big thank you for all the support we received from readers after the first issue. Every praise and criticism helps us to grow.

We’ve invited more foodies to join our team to produce this magazine that helps to remind people to enjoy life with the perfect companion – food!

With children enjoying an earlier summer break than usual, we can spend more time with them and family outings are great activities to bond with your kids. To ensure your little ones grow healthily, organic foods can be an option.

If you never try cooking with your kids, use the friendly recipes and cute kiddie tools to cook a feast at home from melon ice-lollies to cupcakes. Have fun!

June Chan 20

26

On the Cover

Editor editor@foodiemagazine.com.hk

ADVERTISING ENQUIRIES

Dining with Kids

10

In Season: Melons

14

Cook it Yourself: Chocolate Madness Cupcakes Go! Go! Rainbow Roll

18 20

ad@foodiemagazine.com.hk

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Publisher Y’s Media Limited Editor June Chan Sub-editors Abbey Buxton, Gemma French Art Director Sandy Chiu Photographer Allen Chan Contributors Ivy Tam, Angie Lee Business Manager Ben Lu Account Manager Carl Au,Jade M Published

by Y’s Media Limited, Rm 1618, Pacific Trade Centre, 2 Kai Hing Road, Kowloon Bay, Kowloon, Hong Kong Printed by Wing King Tong Printing Ltd, 3/F, Block I, Leader Industrial Centre, 188-202 Texaco Road, Tsuen Wan, N.T. Hong Kong

Sweet Escape: Beachside Getaway

In this Issue Editor’s Note What’s Hot Food Hunt Organic Choice for the Newborn Style Eat Smart: ‘Sleepy’ Foods Hot Reads Editor’s Blog: M at the Fringe

01 02 04 16 22 24 25 28

Cover photo: Fruit Jelly with Marshmallows, Metro Buffet & Grill of Eaton Hotel

We guarantee you make the right choices!

Contact us at

Foodie is published monthly, 12 times a year. Foodie is registered trademark @ Y’s Media Limited 2009. 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.

www.foodiemagazine.com.hk FOODIE | AUGUST 2009

02

[ WHAT’S HOT]

Currywurst museum to open in Germany Well-known for it’s beers and sausages, Germany is to take a big step in culinary creations by opening a Currywurst museum in Berlin. From 15th August, visitors can take a glimpse into the history of this all time popular takeaway snack. It might just be a grilled sausage sliced and slathered with spicy ketchup sauce, but its history, recipes and ingredients are as rich as its flavour. The museum will feature 3D installation exhibits and a Currywurst snack lounge, so it will satisfy your hunger for knowledge and your growling stomach.

Exhibit of foods Have you get your grocery bags ready to shop till you drop at the annual Food Expo?

This year, the event will take place from 13th to 17th August at the usual venue - Hong Kong Convention and Exhibition Centre.

Being one of the most popular exhibitions of the year, a premium food zone will be added. Visit their website hkfoodexpo. hktdc.com to keep track of the event!

AUGUST 2009 | FOODIE

[ WHAT’S HOT] 03

Britain’s first prison restaurant This would be the most unforgettable culinary experience if you can get into The Clink – Britain’s first prison restaurant. All diners have to go through the government approval and a security check (no mobile phones and sharp objects are allowed!) to enter the dining room that seats 80 customers. From porters, waiters to chefs, they are all inmates.

The restaurant is to rehabilitate them so that they can have a useful skill when they leave prison. All foods are wholesome and healthy English dishes serve in plastic cutlery. However, it only takes bookings from those who are actively interested in assisting exoffenders returning to the community.

FOODIE | AUGUST 2009

04

[ FOOD HUNT ] A smashing Greek feast This month, The Place is celebrating all things Greek.

Begins your journey with a seductive Greek buffet (lunch and dinner) that highlights favourite dishes of executive chef Paul.

His top choices are Greek salad, fresh baked sea bass and grilled lamb leg. On weekend lunch and every night, you can enjoy a ritual plate smashing after your feast – a traditional Grecian way to express the overwhelmed passion and energy of your body and soul.

Lunch costs from $198 to $228, and dinner costs from $358 to $408.

Langham Place, Level L, 555 Shanghai Street, Mongkok T 3552 3200

Express meal A new food concept has led the Tokoro Bar to create a brand new promotional menu for both lunch and dinner.

Starting from $98, you can choose from ‘readyto-go’ set meals, featuring a range of mouthwatering Japanese dishes from tempura, teriyaki to sushi. And in the evening, every second drink comes free if you order the new menu.

Langham Place, Level 3, 555 Shanghai Street, Mongkok T 3552 3330

AUGUST 2009 | FOODIE

[ FOOD HUNT ] 05

A nutritionally balanced menu has been introduced at Goccia to offer a healthier choice for those of you who are looking for a light and tasty lunch. Specially crafted by chef Fabrizio, all the five masterpieces are low in calories, high in protein and rich in vitamins. And the dishes are tailored made to suit each gender.

The best choice for men is the grainfed Australian beef tartar served with crispy parmesan cannoli, bell pepper mousse and light anchovies and garlic sauce ($178). A lighter option for women is the sea bass tartar with red onion, fennel served with crudaiola sauce ($148).

Shop 2, 73 Wyndham Street, Central T 2167 8181

lunch

Healthy choice

06

[ FOOD HUNT ] Molecular gastronomy meets Scandinavia With molecular gastronomy so popular in the west, it’s time to taste the trend in the east. Being one of the first places in town to offer molecular mixology cocktails, Finds have now created a new five-course menu ($688 per person) to tie in with a new range of molecular mixology cocktails with Scandinavian tastes, such as earl grey tea martini with North Sea cod and shrimp cake.

The pairing of smoked mule and lime air, with smoke-gilled beef tenderloin is sure to give your taste buds a thrill!

2/F, LKF Tower, 33 Wyndham Street Central T 2522 9318

Robatayaki buffet This summer you don’t have to travel all the way to Japan for robatayaki, as The Spice Market now offers a delightful culinary journey to taste the traditional Japanese barbecue right in town. Featuring ‘live’ stations laden with wagyu beef and an extensive range of fresh seafood items likes snow crab leg and flower crab. A must try is the lobster shabushabu. Afterwards, end your dining with an exciting feast of desserts.

Available until the end of the month, the buffet costs from $318 to $358 (adult), and from $188 to $208 (child).

3rd Level, Prince, Harbour City Tsim Sha Tsui T 2113 6046

AUGUST 2009 | FOODIE

[ FOOD HUNT ] 07 Taste of white salmon From now till 15th August, Chef Nelson at Harlan’s will tickle your taste buds with five seasonal Alaskan white salmon dishes. The featured wild ivory king salmon is extremely rare, making up only five percent of the total king population. Having a milder taste than red salmon, highly recommend the cured Alaskan wild salmon with potato pancake, watercress, caviar and honey

mustard dressing ($240). Another excellent dish is the pan-roasted Alaskan white salmon with white asparagus, summer truffles, oyster mushrooms, chardonnay and chervil ($340). A 3-course tasting menu is also available at dinner for $580 per person.

Shop 2075, Podium Level 2 ifc Mall, 8 Finance Street, Central T 2805 0566

FOODIE | AUGUST 2009

08

[ FOOD HUNT ] DON’T MISS DON’T MISS DON’T MISS DON’T MISS DON’T MISS

Sensory experience Known for its ‘Made in Hong Kong’ chocolates, Vero continues to excite chocolate lovers with a range of new creations that will excite your palate from seasonal chocolates, innovative coffees to French teas. The premium chocolate bars are inspired by the five elements: earth, fire, gold, water and wood. A must try is fire that is made from white chocolate, dried raspberry powder and chilli powder.

1/F Fenwick Pier, 1 Lung King Street Wanchai T 2559 5882

Soba this summer It’s cold. It’s healthy. It’s soba! Roka’s summer menu now features green tea and buckwheat soba noodles. This new selection of cold noodles also includes udon and somen. Handmade and served refreshingly chilled with dipping sauces, the noodles match well with other renowned robata grill on the menu, ranging from hot pepper lamb cutlets to black cod.

Pacific Place, Level LG1, Shop 002 88 Queensway, Admiralty T 3960 5988

10

[COVER STORY] Children enjoying a kid’s meal at Bubba Gump

Dining with Kids Planning to take your family out this weekend? Many restaurants cater the basic facilities for babies, toddlers and children, while some have a little bit extra to impress them.

W

Kid’s menu of Metro Buffet & Grill presents in a 3D image display goggle

hen it comes to whetting a child’s appetite, a well thought out kid’s meal can do the trick. It’s no longer a small version of the adult meal, but something that really stands out and catches a child’s attention to eat and play at the same time.

Metro Buffet & Gr

ill Fish fingers

AUGUST 2009 | FOODIE

A great place which wins point is the Metro Buffet & Grill. Not only is it showcasing an open kitchen to show your meals being cooked to order, but also an innovative kid’s menu, presenting dishes in 3-dimension images looking through a display goggle. The goggle is

[ COVER STORY] 11

Bubba Gump Kid’s meal serves in a ’Jenny’ shrimping boat

something new for children in the east, but it has been a popular tool in overseas to allow children to read menu in a fun and interesting way. From fish fingers to English muffin pizzas to chocolate brownies, these are all-time favourite dishes of the little ones. All dishes are either served in colourful plates or decorated in bright colours.

Another undeniable fact is that children love themed restaurants. Based on the smash hit movie Forrest Gump, Bubba Gump Shrimp Co. is definitely a family friendly restaurant to entertain all.

With over 30 outlets around the world, it was brought to the Peak Tower in 2006.

The all-American décor is nostalgic of the movie’s setting in Alabama, with photos from the movie, script pages, storyboards and even costumes pinned on the walls.

The life of Forrest Gump is reflected on the menu from signature shrimp dishes to a fun kiddie menu.

All dishes are based on recipes from the USA. It combines quality seafood in a casual and fun family atmosphere, just the way Forrest and his best friend Bubba would have done it. In every corner of the restaurant there are pictures of his life, overlooking the panoramic views of Hong

Metro Buf fe t Chocolate & Grill with vanilla ic brownie e cream

allows

fet & Grill Metro Buf

ith marshm Fruit jelly w

Metro Buffet & Grill

FOODIE | AUGUST 2009

Metro Buffet & Grill English muffin pizza with chicken, zucchini, mushroom, pineapple and cheese

Kong. Food is served in hearty portions ideal for sharing, like the shrimper’s heaven that consists of fried, chilly, coconut and tempura shrimps.

There must be one flavour that tantalise the taste buds. The Frankie’s baked seafood rice is also a signature only to this restaurant.

Wildfire outdoor terrace

While enjoying a relaxing meal, your children will be kept well occupied with their four-page kid’s menu that consists of fun games from quizzes and puzzles to health knowledge.

Choosing from burgers, hot dogs to refreshing smoothies, kids can order by turning the ‘Run Forrest Run, Stop Forrest Stop’ sign on the dining table to ‘stop’ a staff for attention. Served in a ‘Jenny’ shrimping boat, every meal comes with a chocolate mousse and a slice of orange. From now until the end of the month, children up to the age of 12 can even enjoy complimentary summer holiday AUGUST 2009 | FOODIE

treats from ice cream, smoothies to kid’s meal by presenting their ‘A’ grades report cards.

If a creative menu and a themed restaurant are not enough to entertain your energetic children, what about a designated play area inside a restaurant and a minder to look after them? Located at the top floor of the restored 1844 Murray House in Stanley, this Wildfire outlet hosts fun and educational workshops exclusively for children on weekends. Upon reservation, you can book your children a place to learn how to make their Wildfire indoor

own pizza. Kid’s parties can also be arranged, with a tailored-made menu for each child.

With more restaurants taking care of your children nowadays, a ‘happy meal’ is more than delicious fast food but a true meal that makes them grin! F Bubba Gump Shrimp Co. Shop 304 & 305, Level 3, The Peak Tower, 128 Peak Road, The Peak T 2849 2867 Metro Buffet & Grill 4/F, Eaton Hotel, 380 Nathan Road, Kowloon T 2710 1863 Wildfire 2/F Murray House, Stanley T 2813 6161

FOODIE | AUGUST 2009

14

[ IN SEASON ]

MELONS Close your eyes and recall the taste of melon. You might be scooping melon balls into your mouth or biting into a melon wedge. No matter how the fruit is served, it tastes heavenly sweet and juicy throughout the summer.

AUGUST 2009 | FOODIE

[IN SEASON ] 15

Melons may not look awfully beautiful, but its sweetness sends a refreshing zest to your taste buds The melon family There are numerous types of melon available around the world today.

Each variety has a unique texture, taste and it turns a certain colour at maturity. The two most common and popular melons available throughout the summer are muskmelons and honeydew melons.

Muskmelons are also known as rockmelons and cantaloupes. They have orange flesh and khaki netted skin. Their peak season starts from June through August. Ripe muskmelons should be slightly golden with a light fragrance. They are often used to make smoothies, sorbet and gelato. They also go well with foods like prosciutto.

Honeydew melons are the sweetest and juiciest. There are white and yellow variations. Both have smooth skin and green flesh. They are available all year round, and reach peak season between August and October. When ripe, their skin should change to green and has a sweet fragrance. They are best eaten raw at room temperature or serve as desserts.

Tips for choosing melons Despite melons being in season, it isn’t easy to pick a good one out of the bunch. Always choose a melon that feels firm and has no bruises. Another

trick is to shake the melon from side to side. If you can hear the seeds shaking inside, it’s a good sign the melon is ripe.

Nutrient value Melons provide good source of vitamins and potassium. Amongst all melons, honeydew melons are richest in vitamin C and muskmelons contain a third more potassium. Potassium helps to control blood pressure and regulate heartbeat. Melons are also cholesterol free, low in calories and high in water content.

3 simple ways with melons 1. Chilled melon soup: Blend a ripe melon until smooth. Add ½ lemon juice and 2 tablespoons of dry sherry.

Chill for up to 12 hours and serve.

2. Melon ice-lollies: Blend a ripe melon with apple juice and pour the mixture into moulds and freeze until solid.

3. Melon smoothie: Blend ¼ muskmelons, ¼ honeydew melons, 1 lime juice and 2 tablespoons sugar until smooth and serve.

Melons may not look awfully beautiful, but its sweetness sends a refreshing zest to your taste buds. With melons in season, have fun preparing a melon feast with your children or partner this weekend! F FOODIE | AUGUST 2009

16

[ FEATURE]

Organic choice for the newborn As a woman reaching early 30’s, some of my friends are pregnant, and some having given birth to their first or second child. During the economic crisis, they are a group of big spenders who are willing to spend money to purchase quality baby food to ensure their children grow up healthily. Yet, choosing the right products need a bit of research from understanding what is organic to knowing the baby food content.

AUGUST 2009 | FOODIE

[ FEATURE] 17 ORGANIC TREND Organic foods are produced without genetically modified ingredients. In short, organic means food with no pesticides or additives. The first five years are the most significant part of a child’s growth and food plays a big role to their growth and development. During this period, children have a more efficient digestive system than adult, which allows them to absorb more nutrients. At the same time, they are more vulnerable to toxins. With their bodies made up of more water than fat, the toxins circulate more readily.

ORGANIC BABY FOOD GUIDE

HEALTH GATE 8/F, Hung Tak Building, 106-108 Des Voeux Road Central, HK Tel: 2545-2286 www.health-gate.com 9:30am - 6:30pm Monday to Friday 9:30am - 5:30pm Saturday closed on Sunday and Public Holidays

To give baby a head start, many parents therefore choose to buy organic products in spite of insufficient scientific evidence to claim organic products are safer and more nutritious. The organic trend is booming than ever. According to a 2006 study by AC Nielsen, there was a 60 percent increase in organic baby food sales from 2000 to 2005 in the USA. ORGANIC CHOICE Selecting the right organic products for your baby is essential. With more organic baby food choices available in the market from traditional jarred ones, gourmet purees to boxed cereals and snacks, the very first step is to understand the processing of these baby foods, especially those in jars.

MOTHER ORGANIC Room 301, Hong Kong House, 17-19 Wellington Street, Central, Hong Kong Tel: 2521-1162 www.mother-organic.com info@mother-organic.com 10:30am to 7:00pm Monday to Saturday

Not all organic baby foods have the same degree of processing. The lighter the processing, the more heat-sensitive vitamins are retained. Experts recommend snap freezing baby food. This process is when the food is cooked before being rapidly chilled to lock in nutrients and retain freshness.

Text by Angie Lee

Always check for the organic certificate on the label when purchasing organic products. And make sure no preservatives, colourings and salt are added to baby foods. In order for the little ones to reap the benefits of the vitamins and minerals they need, a variety of organic products are recommended. F

ONLINE CHOICES KINOA www.kinoa-shop.com HEALTHY DELIGHT www.healthydelight.net

FOODIE | AUGUST 2009

18

[ COOK IT YOURSELF ]

Chocolate MADNESS Cupcakes Recipe provided by Sweet Secret G/F 35 Graham Street, Central T 2545 8886

MAKES 24 cupcakes CUPCAKE INGREDIENTS t 100g dark chocolate, melted t 100g butter t 600g caster sugar t 450g plain flour t 225ml water t 235g sour cream t 4 eggs t 1 teaspoon baking soda t 1 teaspoon baking powder t ½ teaspoon salt t 2 teaspoons vanilla essence FROSTING INGREDIENTS t 150g white chocolate, melted t 150g dark chocolate, melted t 280ml water (140ml for each) t 90g custard powder (45g for

each) t 280ml whipped cream (140ml for each) TOOLS t Flour sifter t 2 muffin tins t Measuring cups t Whisk or mixer t Spatula t Cupcake cases t Piping bag PREPARATION t Pre-heat the oven to 180ºC200ºC and place cupcake cases in muffin tins. t Melt the chocolate in a saucepan or by microwaving it for about 1 minute until warm. Never boil the chocolate as this can burn it. Overheat chocolate can spoil the texture of the butter.

AUGUST 2009 | FOODIE

▲

[ COOK IT YOURSELF] 19 Step 1

▲

Whisk the sugar and butter until light cream in colour. Slowly whisk in the eggs (one by one!), and then add chocolate.

Step 2

▲

Sift the plain flour, baking soda, baking powder and salt. Add sour cream, vanilla essence and water.

Whisk until smooth.

Step 3

Pour the mixture into the cupcake cases and bake for 15-20 minutes.

Insert a wooden skewer into the centre of the cake to test whether it is ready. The skewer should come out free of any batter.

*

▲

Tips : Grease the muffin tin with shortening before lining the cupcake cases. This prevents the cakes from sticking to the tin.

Step 4

Whisk the custard powder and water until blended. Add dark chocolate and whipped cream to prepare dark chocolate frosting. Repeat the steps for white chocolate frosting. Scoop both frostings to the piping bag by separating each cream to left and right side. Cool the cupcakes completely before frosting.

*

Tips : If you don’t have piping bag at home, you can always roll butter paper into a cone shape and cut a hole to insert a piping tip.

FOODIE | AUGUST 2009

20

[ COOK IT YOURSELF ]

GO! GO! Rainbow Roll

Text & Photo by Kim Yukawa

Reader Kim Yukawa is the Star Letter winner of the month. Here is her recipe.

AUGUST 2009 | FOODIE

Share with us your restaurant review or family recipe by emailing us at info@foodiemagazine.com.hk.

The Star Letter wins a Cupcake Kit by Elinor Klivans (Turn to page 25 to find out more about the kit)!

[ COOK IT YOURSELF] 21 MAKES 2 rolls INGREDIENTS t 1 cup Japanese short grain rice t É cup water t UBCMFTQPPOT sushi vinegar t TIFFU TVTIJ OPSJ (dried seaweed) t DVDVNCFS DVU into long sticks t QJFDFT TBTIJNJ t QJFDFT TIJTP leaves TOOL Bamboo rolling mat

1 PREPARATION t Rinse the rice several times in running water before cooking. t $PPL UIF Japanese short grain rice with water in a rice cooker. Mix the 2 cooked rice with sushi vinegar in a large bowl, and leave to cool. t $PWFS UIF CBNCPP sushi scroll with cling film and use a cello tape to fix the ends.

3

STEPS

1

Cut the sushi nori in half and place it on the rolling mat. Cover an even layer of rice on the nori.

*Tips : Wet your fingers with water prevent rice from sticking to them.

2

Turn the layer of rice and nori upside down, and place the cucumber stick in the centre.

3

Grasp the rolling mat with both hands, and roll tightly. Rice should now be on the outside.

4

Place sashimi pieces diagonally with ½ piece of shiso leaves in between.

5

Gently squeeze the rolling mat around the sushi roll until it is firm. Use a sharp knife to cut the roll into 6 pieces.

Repeat the steps to make another roll.

Serve with soy sauce and wasabi.

4

5

Itadakimasu!

*Tips : Wipe your knife with a wet towel between each cut to make it easier to cut.

FOODIE | AUGUST 2009

22

[ STYLE]

Exclusive for kids Cute tools add colour to kids’ meal Chopstick kids $85 Homeless

Banana kid sugar bowl and milk jug $390 (bowl), $290 (jug) Alessi

Animal friends cutlery $519 I Love Kitchen

Plate set $149 I Love Kitchen

Kids kitchen tools set $158 Pantry Magic

"MFTTJ Alessi Shop 247, Prince’s Building, Central T2869 6377 t )PNFMFTT G/F, 29 Gough Street, Central T25811880 t * -PWF ,JUDIFO G/F, 1 Leighton Road, Causeway Bay T2572 0009 t 1BOUSZ .BHJD G/F, 25 Lok Ku Road, Central T2504 0688 AUGUST 2009 | FOODIE

SUBSCRIBE TODAY! YES I want Foodie delivers to my door!

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24

[ EAT SMART ]

‘Sleepy’ Foods Experts recommend adults need 7 to 8 hours of sleep a night. Many of us lack enough sleep. But even with the required amount, how many of us wake up feeling refreshed? To set the mood for sleeping, you need more than a nice warm bath and a comfy bed. Food can help you sleep better.

Some foods contain sleep inducing hormones and minerals which relax tense muscles and soothe buzzing minds. Here are some helpful foods to help you get a good night’s sleep. F

Whole grain products Top picks: Whole wheat bread and oatmeal.

Bedtime snacks: A small bowl of cereal with milk or a slice of whole wheat toast with cheese.

Tips: Carbohydrate snacks will release insulin which stimulate a sleep inducing hormone. But avoid eating big portions AUGUST 2009 | FOODIE

before bedtime, as it also aids the release of stress hormones which could keep you awake all night.

Soy products Top picks: Tofu, soymilk and soybean nuts.

Bedtime snacks: A small bowl of tofu dessert or tofu stir-fry vegetables.

Tips: Protein rich foods contain an amino acid which promotes sleep.

But avoid finishing too much before you go to sleep, as these foods contain another type of amino acid which stimulates brain activity.

Dairy products Top picks: Yogurt, milk and cheese.

Bedtime snacks: Low fat yogurt topped with granola or popcorn sprinkled with cheese.

Tips: A glass of warm milk can help you

sleep better, as dairy products are rich in calcium which stimulates a sleep inducing hormone.

Bananas Bedtime snacks: Half a banana with a teaspoon of peanut butter.

Tips: Bananas soothe sleep inducing hormones and contain magnesium which relax nerves and muscles.

[ HOT READS ] 25 When you have a whole family to feed, you will understand why it’s more stressful and less fun to cook a feast that satisfies everyone. This cookbook can help you to prepare a quick and delicious family meal in 100 ways. Almost all recipes are no more than 5 steps, and by adding simple ingredients the dish can suit babies, kids and adults alike.

Fay’s Family Food by Fay Ripley Penguin

Cupcakes are such a hit nowadays.

The small portion is just right and doesn’t leave you feeling guilty for having too many calories. Everything you need to make your own cupcakes is in this amazing kit. Contents include a 14-recipe booklet, 250 cupcake liners in two sizes, a pastry bag and piping nozzles for creating one-ofa-kind masterpieces from chocolate butterfly to wedding cupcakes. So what’s stopping you starting your own baking factory at home?

Cupcake Kit by Elinor Klivans Chronicle Books With more people into fine dining, many actually forget that a good meal needs a good drink. A delicious beverage can be as satisfying as a tasty meal.

In this book, you can learn to prepare drinks for all occasions, at all times of day and in every season, such as mint juleps in the spring and sloe gin in the autumn. Additional tips about drinks from stocking up to making ice cubes in a hurry are also covered.

How to Drink by Victoria Moore Granta All books are available in all good bookstores

FOODIE | AUGUST 2009

26

[ SWEET ESCAPE]

Beachside getaway

S

ituated on the main beach of Shek O, Paradiso Beach Club was opened two years ago with the aim of recreating a Caribbean Island beach escape in Hong Kong.

Set foot upon the entrance, the smell of the sand, seashells and corals sets the mood for a relaxing hangout. Divided into indoor and outdoor dining area, you will find yourself chilling out all day from playing polo, sipping cocktails to enjoying sunbath.

‘the smell of the sand, seashells AUGUST 2009 | FOODIE

[ SWEET ESCAPE] 27

Photo by Allen Chan

Serves continental dishes with seafood dominating the menu, their prices range from $40-$175. Their handmade pizza and grilled seafood dishes is sure to tantalise your taste buds. Buffets are available upon reservation for private parties. For the little ones, they can indulge in kids’ cocktails while watching fishes on the aquarium bar table! F Paradiso Beach Club G/F Government Building, Shek O Main Beach, Shek O T 2809 2080 Opens 7 days from noon till late

and corals sets the mood for a relaxing hangout’ FOODIE | AUGUST 2009

[ EDITOR’S BLOG]

AUGUST

28

“have So long as you have food in your mouth, you solved all questions for the time being. ” Franz Kafka – Austria-Hungary author

In early July, my food buddy dropped an email breaking the news that M at the Fringe is moving at the end of this year and the owners are still looking for a new location. As we are both fans of this legendary restaurant which has been part of Hong Kong for 20 years, it’s sad to know that M is losing its current premises in the historic Hong Kong Fringe Club due to a lengthy and extensive renovation to comply with new Government regulations regarding public buildings.

To show support, we met up for lunch to revise the taste of M’s signature dishes. As a foodie myself, I understand good food not only needs a good glass of wine, but also a good company and a home-sweethome dining setting. And M at the Fringe has it all. We ordered classic dishes, which included:

* * *

M at the The Frin

ge

Suckling pig

M’s famous suckling pig M’s hot house-smoked salmon M’s pavlova

Having tried the suckling pig and house-smoked salmon, the dishes kept their original flavours every single time. The suckling House-smoked pig is always perfectly roasted until the skin is slightly crispy, salmon and the classic combination of apple sauce and pork meat taste authentic and help to cover the ‘pork’ smell. The house-smoked salmon served with creamed spinach, poached egg, celeriac purée and a crown of salmon eggs helps to enrich the salmon flavour which gives M its signature style. It was our first time trying the pavlova and it tasted a bit too sweet for me. However, the layering of the ingredients from the forest fruits, whipped cream and passion fruit ice cream to marshmallow was impressive.

Seated in a private little corner, my table was surrounded by groups of friends indulging in their own little worlds.

Looking at them, I can’t help but wondered where can I spot the uniqueness of the ‘M scene’ next time?

M at the Fringe 1/F South Block, 2 Lower Albert Road, Central T 2877 4000 Pavlova

AUGUST 2009 | FOODIE