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[ EDITOR’S NOTE ] 01
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Monthly Magazine | FEBRUARY 2010 • Issue 8
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010 kicks off with a double whammy seeing as Lunar New Year and Valentine’s Day are both celebrated on the same day! We know it might be hard to balance the two, but with New Year being a big festival for Chinese families, you can always celebrate during the day with your relations and enjoy Valentine’s Day with your partner in the evening. We’ve found you a host of choices in Food Hunt and hope to inspire you to ‘Express Love the French Way’. We show you how to seduce your partner with classic French fare, after all, French is the language of love! Turn to page 16 to find out more. For those of you wanting to spend the New Year holiday practicing your cooking skills, we have three New Year’s recipes up our sleeves. And to spice up your festive mood, six readers can win a bottle of fab South African wine to celebrate in serious style! Happy romance and Happy New Year!
June Chan
28 On the Cover Food Hunt Delheim Wine Special Express Love the French Way Sweet Escape: Cafe de Country Art
08 15 16 28
In this Issue Editor’s Note Foodies News New in Town Foodies Events Hot Offers Guest Chef Cook it Yourself Eat Smart Foodie Guru Editor’s Blog Cover photo: Valentine Chocolate and Raspberry Purple Heart Cake, Agnès b. le pain grille
01 02 03 06 14 22 24 26 27 30
Editor editor@foodiemagazine.com.hk Publisher Y’s Media Limited Editor June Chan Sub-editor Gemma French Art Director Sandy Chiu Contributing Photographers Max Wong, Harold Tang Contributors Kim Yukawa, Seema Bhatia, Lakshmi Harilela, Laura Miller Business Manager Ben Lu Published by Y’s Media Limited, Rm 1618, Pacific Trade Centre, 2 Kai Hing Road, Kowloon Bay, Kowloon, Hong Kong Printed by Fantasy Printing Ltd, 7/F Tin Fung Industrial Mansion, 63 Wong Chuk Hang Road, Hong Kong For advertising enquiries, please contact: Sales and Marketing Director Faridah Turner, faridah@fluidmedia.hk,Sales Manager Timothy Mui, timothy@fluidmedia.hk, Tel 2721 2787, Fax 2540 8390, www.fluidmedia.hk Foodie is published monthly, 12 times a year. Foodie is registered trademark @ 2010 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 | FEBRUARY 2010
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[ FOODIES NEWS ] Michelin Chef Launches Food Products
From now on, all GREAT outlets are offering the finest Italian delicacies created by Massimiliano Alamjo, the world’s youngest chef ever to achieve three Michelin stars. Alamjo’s ‘Ingredienti’ range features classic Italian cheeses, salami, extra virgin olive oil, pasta and wine, as well as various other products, allowing you to prepare the best of Italian food right at home.
Chocolate Sculpture Exhibition
Dine for Golf GTI
One lucky Langham Place customer can become the owner of a brand new Volkswagen Golf GTI (valued at $318,000) in the next fortnight! The competition is open from now until the 14th. All you have to do is to spend at least $1 at any of the centre’s restaurants and bars or check yourself in at the Chuan Spa. The results will be announced in Sing Tao Daily and The Standard on the 19th. FEBRUARY 2010 | FOODIE
This month, executive pastry Chef Jeffery Koo of VERO Chocolates will unveil 12 of his handcrafted chocolate sculptures and paintings at Harbour City’s Gallery by the Harbour (Shop 207, Level 2, Ocean Centre, Harbour City) between the 6th and 21st. More than 2,000kg of chocolate will be used, with freshly-made artisan chocolates available for sale at the Gallery. For those interested in the processes used in creating these works of art, Chef Koo will be performing a live chocolate sculpture demonstration on the 8th from 2pm to 5pm.
new In town
Steik World Meats
Shop 14, Level 3, K11, 18 Hanoi Road, Tsim Sha Tsui T 2530 0011
If you see yourself as a steak connoisseur then your passion for meat can be sated at Steik World Meats. You will be treated to premium cuts not only sourced from around the world, but also dry-aged in-house for a minimum of 14 to 21 days. This imbues the meat with a greater concentration of beefy flavour and taste. A must-try is the rare Argentinean grass-fed beef in rib eye and sirloin. Both 12oz steaks are
priced at $268. The menu also extends to seafood, poultry, soups and salads. For the adventurous wine aficionado, the drinks list offers an interesting selection of half bottles and wines by the glass. Editor’s choice The tasting plate – a perfect dish to share while tasting cuts from different countries all on one platter. FOODIE | FEBRUARY 2010
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new In town
Carpaccio
Shop 307, 3rd Floor, iSQUARE, 63 Nathan Road, Tsim Sha Tsui T 2328 5202
Focusing on delectable homemade pasta, pizza and vino, Carpaccio offers a unique trattoria experience. Open daily from 10am to midnight, this Italian restaurant takes care of diners’ stomachs with serious panache. Starting with a tasty breakfast menu featuring Italian panini, wrapped pizza and homemade pastries, Carpaccio then offers regional Italian fare on a la carte and set menus for both lunch and dinner. On weekends, the kitchen extends its opening hours to cater for late night diners. A special FEBRUARY 2010 | FOODIE
highlight is the in-store retail corner that sells homemade sandwiches, olive oils, dry pasta and funky measuring spoons for those who want to cook a feast at home. Expect a casual yet healthy meal that costs between $150 and $300 per person. Editor’s choice The light but hearty homemade Branzino, served with thin slices of sea bass and tossed with capers, olives, diced plum tomatoes and lemon zest.
new In town
Zelo
Shop 007, LG1, Pacific Place, 88 Queensway, Admiralty T 2918 1028
The newest addition to the dining scene at Pacific Place is the restaurant/ bar ZELO. Using a bold selection of textures and colours to create three distinct areas of brightly patterned patchwork against a backdrop of recycled material, ZELO’s interior is as adventurous as its food offerings. Serving up fine Mediterranean cuisine, Chef Ryan Crawford has created a menu that gives classics
a modern twist. Be sure to try the tapas paired with the wide range of wines available. Set lunch and Sunday brunch starts at $198 per person. Editor’s choice Beetroot, Carrot & Gorgonzola Salad with Sherry Vinegar and Parsley - a very refreshing dish best for a light lunch. FOODIE | FEBRUARY 2010
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[ FOODIES EVENTS]
FEBRUARY EVENTS
06
1st – 26th MON - FRI Free Organic Food Tasting This whole month Health n Living is hosting free organic food tasting sessions from Monday to Friday. Specialising in sourcing and delivering healthy food, skin care and wellness products, the tasting sessions will be hosted at Unit 1101, 11/F, Century Square, 1-13 D’Aguilar Street, Central, from noon to 2pm. For more information, please call 2522 3270 or email cs@healthnliving.com.
108 Hollywood Road, Sheung Wan T 2525 3454; 31 Wing Fung Street, Wanchai T 2528 3454
14th SUN Traditional Japanese Mochi-making Ceremony Don’t miss this rare opportunity to join in the one-hour traditional Japanese Mochi-making ceremony with Sagano’s Master Chef, Masahiko Noka, at Hotel Nikko. Free tickets will be distributed on the 13th and 14th on a first-come-first-served basis to hotel guests and outlet patrons only, and participants will be able to savour freshly made mochi for free. Two sessions are available at 11am and 7pm. For enquiries, please call 2313 4268.
13th SAT Cheesy Romance Try something different this Valentine’s Day by treating your sweetheart to a heart-shaped cheese. At Classified, the oldest of all French cheeses - Coeur de Neufchâtel - is available just in time for the 14th. This cheese has been enjoyed by the French since the 6th century and tastes best when paired with a robust red wine and fresh crusty bread. Offered at $199 and served with baked apple cherry jam, you can also purchase it to take away for $116.
FEBRUARY 2010 | FOODIE
26th FRI Dinner in the Dark Ever tried eating a meal blindfolded? Private Chef Andrea will take you on a culinary journey to discover the lesser used human senses. His four-course Italian dinner requires diners to be blindfolded while gentle music is played to match each course. The evening includes superior quality wines and will be limited to just 12 guests at $888 per person. On 1st March, Chef Andrea
[ FOODIES EVENTS ] 07 will also be hosting a speed-dating dinner for 8 ladies and 8 gentlemen. The night is exclusively for singles between 28 and 40 years old. For more information, please visit www. cuoreprivatechef.com.
26th FRI
Sex on the Beach. $680 gets each participant two three-hour lessons, inclusive of complimentary drinks coupon worth $300. For reservations or enquiries, please call 2313 4222. You can also download the enrolment form at www.hotelnikko. com.hk/cocktailclass.pdf.
Venetian Carnival Dinner On the 26th, Italian restaurant Osteria Ristorante Italiano will transform itself into a Venetian Carnival. With an hour long cocktail party, a five-course set dinner menu including paired wines and professional dance shows, the evening will be full of interactive magic and promises to be a fun night not to be missed! Each guest is priced between $588 and $888. Mezzanine Floor of Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui T 2315 1010
27th & 28th Feb, 6th & 7th Mar SAT – SUN Cocktail Workshops To all Cantonese speakers interested in learning to mix cocktails, Hotel Nikko’s Sky Lounge is hosting classes on two upcoming Saturdays and Sundays. Receive a tutorial on the science of cocktails and learn to make 10 classic cocktails including the Cosmopolitan, Pink Lady and
FOODIE | FEBRUARY 2010
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[ FOOD HUNT ] 59 Minutes Executive Lunch With a new lunch menu, Mezzo Grill is the perfect business lunch spot for those who want good food within a limited lunch hour. As the restaurant aims to have you wined and dined within 59 minutes, diners will eat for free should it take longer. With buffet starters and desserts, you can choose your main course from six options ranging from pasta and seafood to sandwiches. The ongoing lunch deal is only served on weekends from noon to 3pm and is priced from $138. 1/F, Regal Kowloon Hotel, 71 Mody Road, Tsim Sha Tsui T 2313 8778
Redressed Menu After a successful first year, dressed ® introduces a selection of new items from traditional hot Tuscan paninis and hearty homemade soups to innovative salads to tie in with the season. The hot paninis come in half or whole servings with a variety of fillings to choose from. Prices range from $48 to $58. A must-try is the New Year’s Antioxidant Salad created by Chef Justin Smolev for those wanting a detox start to the new year. 2016, Podium Level 2, ifc mall, 2 Harbour View Street, Central T 2295 4848, Shop No.1 Ground Floor, QRE Plaza, 202 Queen’s Road East, Wanchai T 2893 4848
FEBRUARY 2010 | FOODIE
[ FOOD HUNT ] 09
All Organic To celebrate Novotel Citygate achieving its Green Globe certification, the chef at Essence has specially created an organic dinner buffet. On offer until the end of March, the menu uses only the best ingredients, so be sure to sample the Purple Carrot and Cucumber Salad with Squid as well as the Crispy Baked Whole Organic Salmon with Olive Basil. Both dishes are simple, yet healthy, and extremely delicious. The buffet is priced between $188 and $258 for adults and from $138 to $158 for children. Lobby Level, Novotel Citygate Hong Kong, 51 Man Tung Road, Tung Chung T 3602 8808
Winter Comforts With the winter chill upon us, 798 unit & co. introduces a seasonal menu that runs until March. Using various slow-cooking methods, four hearty dishes have been created and cooked in Le Creuset cocottes. The menu features dishes made with New Zealand Lamb Shank, US Beef Short Rib and Squid-ink Paella. Osso Bucco is a dish cooked with milk-fed Dutch veal shank and braised with bone marrow, parsley, garlic and lemon zest to create a flavoursome meal. Prices range from $198 to $288. Shop 1203, 12/F, Food Forum, Times Square, 1 Matheson Street, Causeway Bay T 2506 0611; 1/F, 9 Hau Fook Street, Tsim Sha Tsui T 2366 0234 FOODIE | FEBRUARY 2010
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[ FOOD HUNT ]
Valentine’s Edition
Valentine’s Edition
Valentine’s Edition
Sexy Treat Feeling frisky? Aspasia is offering a fivecourse candlelight dinner which will get you in the mood for love this Valentine’s Day. The menu features luscious ingredients including Brittany blue lobster and French lamb, but the big surprise comes at the end of the meal. The indulgence is rounded off with a romantic dessert platter showcasing decadent handcrafted treats to share. Featuring the Valentine’s Ring, Sexy Truffle Tart, Moscato Gelatine, High Heel Shoes Berries, Pistachino Delights and Fancy Chocolate Gift with Rose, your night is sure to end on a high romantic note. The menu is available between the 12th and 14th at $1,888 per couple. What’s more, on each of the three evenings, one couple who samples the menu stands the chance of winning a mystery prize! 1/F, The Luxe Manor, 39 Kimberley Road, Tsim Sha Tsui T 3763 8800
Love in Italy For many Valentine’s Day wouldn’t be complete without chocolate, and Osteria Ristorante Italiano is making sure that the sweet-toothed romantics among you will have everything you desire this 14th February. Not only are they ready to serve you and your partner a romantic five-course Italian meal, but also a box of Amedei chocolates per couple. On the night, all ladies will also receive a complimentary sample Paul Smith Rose Perfume as an extra sweet treat. Make sure you book ahead so you don’t miss out on this ultra-romantic evening. Cost per head is $588. Mezzanine Floor, Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui T 2315 1010 FEBRUARY 2010 | FOODIE
[ FOOD HUNT ] 11 Valentine’s Edition
Valentine’s Edition
Valentine’s Edition
Taste Love Italian Chef Paolo Donati of La Piazzetta says the best way to express true love is with food. He is therefore offering a mouth-watering meal to help diners express, as well as taste, the love, in the form of a special set dinner menu priced at only $268 (7pm sitting) or $298 per head (9:15pm sitting). Featuring antipasti, soup, two main courses and a traditional panna cotta dessert served in a heart shape, the menu allows you to truly savour the romance. Options include the signature Handmade Egg Tagliatelle with Bolognese Sauce in Barolo Wine and the Linguine Pasta with Cream, Caviar and Champagne Sauce. The prices are a steal, so make sure you book your table fast! G/F, 44 Hennessy Road, Wanchai T 2865 0681
Reserved for Singles It’s more than OK to be single this Valentine’s Day, as Harlan’s has prepared a glamorous private room for available ladies and gents to enjoy a fabulous six-course Valentine’s tasting menu together. Not only will you be served delicious fare with breathtaking views of Victoria Harbour, you may also just happen to meet your future partner. There will be no games or programs, simply an evening for meeting likeminded people while enjoying a sensational dinner featuring dishes such as the Slow Cooked Lobster and Pancetta Wrapped Sea Scallops. The evening costs $980 per guest and an equal number of both genders will be seated for the night. Shop 2075, Podium Level 2, ifc mall, Central T 2805 0566
FOODIE | FEBRUARY 2010
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[ FOOD HUNT ]
Valentine’s Edition
Valentine’s Edition
Valentine’s Edition
Sweet Gift This Valentine’s Day the best way to enjoy chocolate is to let your partner feed it to you. Awfully Chocolate has launched their Chocolate Truffle Slice which allows you to break it into bite sized pieces or simply hold it in your mouth to share with your lover. The slice consists of a rich truffle layer with a super smooth chocolate texture which blends beautifully with the crunch of the dark chocolate cookie base. The slice is available at $100 per tin or as part of the special Valentine’s Day bundle consisting of a heart-shaped cake, a tin of Chocolate Truffle Slice and an exclusively designed Paul Smith Evian bottle. The gift sets are priced between $380 and $410. Shops B&C, G/F, 39-41 Caine Road, Mid-Levels T 2868 6710; Shop 15, G/F, 2-4 Hysan Avenue, Empire Court, Causeway Bay T 2882 0450; Shop G32-G33, K11, 18 Hanoi Road, Tsim Sha Tsui T 3122 4466
Luxurious Delight All Wooloomooloo Steakhouse outlets are ready to serve you and your lover a romantic fourcourse set dinner alongside extravagant gifts to treat the both of you this Valentine’s Day, . At $950 per couple, each restaurant will create a unique menu offering not just succulent meat dishes, but also fresh seafood and tasty desserts. No matter which outlet you visit, each couple will receive a set of PACO RABANNE perfume samples and necklaces, a $50 PACO RABANNE coupon as well as a $100 LOEWE coupon. The menu will be served from the 12th to 14th and every evening one LOEWE gift set (valued at $800) will be given away through a lucky draw. Lan Kwai Fong T 2894 8010; Wanchai T 2893 6960; Tsim Sha Tsui East T 2722 7050; Elements T 2736 9771
FEBRUARY 2010 | FOODIE
[ FOOD HUNT ] 13 DON’T MISS DON’T MISS DON’T MISS DON’T MISS DON’T MISS
New Year Treat If you’re still looking for a venue for a family reunion or spring dinner, Man Ho Chinese Restaurant at SkyCity Marriott is the value for money choice! Serving mouth-watering New Year lunch and dinner specialities until the end of the month, whether it’s set or a la carte, Chef Ricky has prepared festive ‘lucky’ fare to make the Year of the Tiger extra propitious. Such dishes include Baked Ox Tongue in Gravy (symbolising wealth and luck) and Sautéed Chicken with Baby Corn and Young Vegetables (meaning good news in the New Year). Another fabulous treat is their exceptional rate for staying in the hotel’s deluxe accommodation between the 5th and
21st. At $888 per night, you can enjoy a lucky and local escape this lunar holiday! M/F Hong Kong SkyCity Marriott Hotel, 1 Sky City Road East, Hong Kong International Airport, Chek Lap Kok T 3969 1888
FOODIE | FEBRUARY 2010
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Hot offers
Eat to Win a Trip to Tokyo Late night diners who visit TAKU every Friday and Saturday can enter a lucky draw for a chance to win a trip to Japan to visit the Asahi Breweries and experience the Sakura blossom season. Dine and Win When you dine at any of the Staunton’s Group restaurants this February, you’ll have the chance to enter and win a luxurious round trip for two to The Sarojin, Phuket. To enter, simply spend $500 or more at any of the Group’s venues. The winner will be notified via email at the end of the campaign. Birthday Discount During lunch buffets at Café Serena and Les Celebrities from Mondays to Fridays, and dinner buffets at Café Serena on Sundays, you can enjoy a dining discount if you celebrate your birthday in February. The percentage of the discount will be equivalent to your age. So for once, it pays to have age on your side! For reservations, please call 2313 4268. Monday Green Offers To help in the fight to save our planet,every Monday from 6pm until closing all Caffé HABIT outlets will turn off their lights and airconditioning, replacing them with candles. Two special offers have also been launched. The first allows diners to enjoy a complimentary 8oz coffee with the purchase of any main course. Or if coffee isn’t to your taste, buy a piece of cake and take up the second offer – a second piece at half price. Log on to www.caffehabitu. com for more details. Dine and Earn Asia Miles This month, dining in the evening at Habibi Restaurant can earn you double Asia Miles with every $8 earning you 10 points if you spend at least $300. 1/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central T 2544 6198 Free Meals Promotion Diners at La Piazzetta can enjoy a free set lunch after buying five executive or regular set lunches within a month. And ordering two set brunches on weekends and public holidays will get you your next brunch
FEBRUARY 2010 | FOODIE
free. This promotion runs until the end of June. Discount on Buffet You can now enjoy a year-round 20% discount at The Café of Sheraton Hong Kong Hotel & Towers for any booking for 6 or more people. This great deal is available for both lunch and dinner buffets. 2/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui T 2369 1111 Happy Hour Now Every day from 5pm to 8pm, Mrs Jones now offers happy hour, with wines and beers at two for one, while yummy cocktails are $30 each. Upper Basement, Harilela House, 79 Wyndham Street, Lan Kwai Fong, Central T 2522 8118 Early-bird Discount on Mondays Your total bill can receive 30% discount when dining between 6pm and 8pm at RED Soho. This promotional offer is only available on Mondays and run until the end of March. 2/F, Kinwick Centre, 32 Hollywood Road, Soho, Central T 8199 8189 Pizza Club Offers for Kids You can now help your children to join the Junior PizzaExpress Club. As a member, your children will receive an official membership card, a birthday card, festival special offers and regular club activities. You can also collect stamp each time for ordering a kids fun meal, and after six stamps you can get a special prize! For more information, please visit www.pizzaexpress.hk. Bakery Hampers for Sale If you’re looking for very special Valentine’s hampers, then Saffron Bakery has something different to offer. Packed with freshly-baked goodies from gingerbread to iced cookies, the hampers include 40 pieces for $380 and 80 pieces for $880. The hampers are available from now until the 14th. 34 Hoi Kwong Street, Quarry Bay T 2561 6695; Shop 102, Stanley Plaza, Stanley T 2813 0270; Shop G120, The Repulse Bay Arcade, The Repulse Bay T 2812 2016
[ DELHEIM WINE SPECIAL] 15
Delheim Wine Special Give your palate a workout with a full-bodied South African red wine this Valentine’s Day! Team up with the ladies from Africa2Asia, who bring you the Delheim Pinotage 2008. Not only are we giving away a 750ml bottle to six very lucky readers, but we’re also sharing tips on how to fully appreciate the wine and pair it with food. This vino is a cross between a pinot noir and cinsault and offers a range of styles from simply fruity to ambitious and well-oaked. These vines only make up 6% of South Africa’s total vineyard area. Far from your run of the mill wines, the Delheim Pinotage 2008 is indeed an easy drinker boasting rich cherry and plum aromas backed by coffee and vanilla undertones. This wine is elegant with a smooth finish that matches perfectly with strong flavoured dishes such as oxtail, beef casserole and smoked chicken. To purchase a bottle or even a whole case, go to www.africa2asia.net. F
[READER OFFER ] 6 lucky readers will win a 750ml bottle of Delheim Pinotage 2008. For your chance to win, simply fill in the form below: Your Details Name___________________________________ Contact No._____________________________ Email____________________________________ Address _________________________________ _________________________________________ _________________________________________ Return the form to Y’s Media Limited, Rm 1618, Pacific Trade Centre, 2 Kai Hing Road, Kowloon, Hong Kong. Please write ‘Delheim Reader Offer’ on the envelope. FOODIE | FEBRUARY 2010
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[ COVER STORY]
Agnès b. le pain grille interior
Express Love the French way
The French seem to have such passion for food and seem to make every dish they create the epitome of romance. This Valentine’s Day, you can express your heartfelt affection in similar style – by letting the food do the talking!
S
o how do the men of France celebrate Valentine’s Day? “We Frenchmen celebrate Valentine’s Day every day!” Christophe Vrignaud says with a laugh. Having cooked for 28 years, Christophe is the Head of Food and Beverage Operations at Agnès b. le pain grille (ifc mall T 2805 0798; Causeway Bay T 2577 2718; Kowloon Tong T 2265 7680). Inspired by the fashion and culture of his homeland, Christophe’s five-course
FEBRUARY 2010 | FOODIE
Valentine’s dinner menu speaks of more than just glamour. “My food can transport you and your partner back to your very first date!” says Christophe emphatically. “Almost every dish uses a sprinkle of chilli peppers to give it a bit of spice, as it’s important to remind people of the need to spice up their relationships from time to time. The menu itself tells a love story. When a man and a woman meet for the first time, they develop strong feelings for each other
[ COVER STORY] 17
Carpaccio and Tartar of Scallop Organic Free Range Chicken Breast and Spice Crusted Beef Hanging Tender
Valentine Chocolate and Raspberry Purple Heart Cake
which encourage flirtatious sweet talk. Then the physical aspect of the relationship evolves and finally their hearts open up to one another.” The dinner starts off with a course that will remind you of your first meeting. Featuring an amuse bouche it is served with a mystery cocktail that bears a resemblance to the classic martini, but the first sip tastes of scrumptious tomato. “I want to take my guests back to the old days, when they felt immensely curious about each other. The use of white tomatoes creates an unpredictable drink, which you are immediately curious about and want to sip again to find out whether it really is tomato you taste,” Christophe explains. The second course is the Carpaccio and Tartar of Scallop mixed with small cubes of green apple, while the dressing is made from passion fruit juice and fresh ginger to create a colourful and refreshing dish that symbolises happiness. “This
dish reminds you of that impulsive moment of falling in love, as sweet as passion fruit, as warm as ginger and as fresh as green apples,” says Christophe. “The next dish – Sautéed Lobster Tail, Chorizo Sausage and Green Asparagus – uses the spiciness of the Chorizo sausage to excite the palate and encourage you, as a couple, to talk.” The red and white meat of the main course represents the male and female genders. The tender spicecrusted beef is flavoursome, while the chicken breast with truffle cream sauce is very light. To round off the meal, and the love story, each individual is served with a Valentine Chocolate and Raspberry Purple Heart Cake which symbolises offering your whole heart to your lover. This romantic menu can be ordered from the 8th to 14th at $1,680 per couple. As a souvenir you will receive a pair of plates with Agnès B’s handwritten ‘Give Love’ message. FOODIE | FEBRUARY 2010
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[ COVER STORY]
Pasty Chef Xyuen and Chef Patrick Chez Patrick Interior
FEBRUARY 2010 | FOODIE
P
atrick Goubier is an ordinary guy, born and bred in a small village near Lyon in France. Discovering a passion for food at an early age, he enrolled in cooking school at the age of 16 and decided to travel the world at 25 to expand his culinary horizons. Having tasted all sorts of cuisines, Patrick creates food with a new twist on tradition. His creations have won him a group of royal fans who partially financed him in opening Chez Patrick (G/F, 26 Peel Street, Central T 2541 1401). Here he not only creates heavenly dishes to satisfy his guests, but also works with his Vietnamese wife and pastry chef Xuyen. “I’m a very traditional Frenchman, who needs to be with my family at all times. This
[ COVER STORY] 19 Lobster and Ewe Milk Cheese Ravioli with Ube Sauce
Fried Sea Bass Fillet and Ox Tongue Julienne on Verbena Stock, Bearnaise Cappuccino
Tempting dessert made from crispy Eros biscuit, fresh raspberries, Valrona dark chocolate mousse and creamy mint sauce
restaurant gives us the room to stay and work together every day,” Patrick says with a sweet smile. Patrick and Xuyen’s love and adoration for each other comes through on their Valentine’s Day menu. The dishes incorporate ingredients that, while offering very different flavours, complement each other. “This is just like a man and a woman. Two different people with opposite backgrounds meet and join together, yet the chemistry between them works!” Patrick says, explaining his inspiration. Patrick has always enjoyed experimenting with ingredients yet his cuisine is still authentically French. On the 14th, lovers can enjoy an
exquisite eight-course dinner menu at $1,280 per person. The simple Light Jerusalem Artichoke Soup seasoned with Grignan Black Truffles and Port Wine Espuma is a fantastic starter, with layer after layer of flavour. Another excellent dish is the Lobster and Ewe Milk Cheese Ravioli with Ube Sauce. While this dish looks oriental, the flavour is a wonderful example of Patrick’s mixing and matching of ingredients. The dessert is definitely a sweet treat and an excellent end to the meal. Using the well-recognised God of Love – Eros – as inspiration for the crispy biscuit layers, each is sandwiched between fresh raspberries and Valrhona dark chocolate mousse. You will leave the restaurant full – of love! FOODIE | FEBRUARY 2010
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[ COVER STORY] La Bouteille Interior
Duck Leg Confit
E
“
very day we serve surprises at La Bouteille,” says co-owner Kimmy. “We don’t have an a la carte or a fixed menu we simply create the dishes from the freshest ingredients we get on the day.” A boutique French restaurant on the top floor of a commercial building in the heart of Central, La Bouteille (10/F, Pinocine Building, 80-82 Queen’s Road, Central T 2869 1499) offers its guests something special. “It’s more than just food in here. We want our guests to feel at home by providing them with space where they can relax,” Kimmy explains. To let her guests truly enjoy the atmosphere as well as the food, La Bouteille only offers one serving for lunch and dinner every day, even on FEBRUARY 2010 | FOODIE
Valentine’s Day. “To us Valentine’s Day is just an ordinary day. So we don’t charge extra for the night. Indeed, at the same price of $380 per person, the normal six-course dinner will be served. But expect to find a touch of romance, like red sauces and hearts on your plate! Please feel free to bring your own wines too, as we don’t charge for corkage.” Even though there is no regular menu, one dish is always a constant, the popular Duck Leg Confit. Requiring two days to prepare, this dish is a huge hit and is the restaurant’s signature dish. Another recommended dish is the Mixed Mushroom Soup with Truffle. Cooked with at least seven different types of mushrooms, the soup is rich and hearty. When asked who the master behind the restaurant’s
[ COVER STORY] 21
La Bouteille dining area Mixed Mushroom Soup with Black Truffle
Warm Chocolate Cake with Vanilla Ice Cream
gastronomic creations is, Kimmy’s proud grin says it all. It’s her partner. One deals with the guests, while the other freely creates in the kitchen – the perfect team. No one can resist their superb French fare cooked with such relish and love. F FOODIE | FEBRUARY 2010
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[ GUEST CHEF]
Multi-talented Chinese Chef
Award-winning chef, Liu Chi Ming, is one of the few Chinese chefs who is a master of both Chinese and Western cuisines. Well-known in the hotel industry and for his unique ice sculpting skills, Chef Liu has joined Harbour Plaza 8 Degrees as Executive Chef. This month, he shares a delightful dish to tie in with the Lunar New Year. What inspires you to create new dishes? I take note of my surroundings and observe current food trends. As I like using the freshest ingredients to cook my food, I’m always keeping an eye out for the best quality produce available out there to ensure my creations taste modern and suit the current eating habits of the foodie crowd. Can you give us some tips on recreating the Lucky Packets at home? The recipe is not that difficult to recreate, as you can easily get bean curd skin bags in Japanese supermarkets like Sogo. When you’re blending the shrimp meat into a paste, I suggest adding a pinch of salt. Of course, it’s much faster to use a blender, but I prefer chopping the meat until it feels rubbery. That’s the perfect texture. What can we expect next at Harbour Plaza 8 Degrees? At the moment we’re busy putting together a new promotion for next month. I don’t wish to reveal too much yet, but expect to taste very traditional Asian fare. FEBRUARY 2010 | FOODIE
[ GUEST CHEF ] 23
8 Degrees Lucky Packets
MAKES
15 pieces
INGREDIENTS • • • • •
250g shrimp meat 80g scallop meat 35g celery 30g shiitake mushrooms 30g chicken drumstick mushrooms • 2 salted eggs • 15 bean curd skin bags (Aburaage) • Green onions
METHOD
1. Chop 150g of the shrimp meat and all the scallop meat, celery and mushrooms into small pieces. Boil until half-cooked, then put in ice water for a minute, then drain. 2. Blend or chop the remaining 100g of shrimp meat into a fine shrimp paste. Mix all the ingredients (except the bean curd skin bags and salted eggs) and allow them to marinate for at least an hour. 3. Divide the marinated ingredients between the bean curd skin bags and grate salted egg on top. Tie the openings of the bags with green onions, then steam for 1015 minutes. FOODIE | FEBRUARY 2010
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[ COOK IT YOURSELF ]
Chinese Pancakes Nin gou is one of the most popular dishes for celebrating Lunar Chinese New Year. Here is a simple version, which you can improvise for vegans. It also makes a great snack for children. Text & photo by Kim Yukawa
MAKES 5 small pancakes Ingredients • 150g daikon radishes, ground • 2 tablespoons rice flour • 2 tablespoons all purpose flour • 2 tablespoons dried shrimp, diced • 1 Chinese sausage, diced • 1 shiitake mushroom, diced • 1 tablespoon coriander, chopped • 1 teaspoon soy sauce • A pinch of salt
Kim Yukawa is a food stylist and a recipe writer. She was born in Hong Kong and raised in Kobe, where she spent most of her childhood in her grandma’s kitchen.
METHOD 1. Grind the daikon in a bowl. 2. Soak diced dried shrimps and Chinese sausage in hot water for 5 minutes and drain well. 3. Add rice flour, all purpose flour, dried shrimps, Chinese sausage, shiitake mushroom and corriander into the bowl with the daikon and season with soy sauce and salt. Mix well. 4. Drop the daikon batter into a heated oiled frying pan over medium flame and cook for 5 minutes. Turn the pancakes over and cook for 8 minutes or until pancakes are done. Serve hot. FEBRUARY 2010 | FOODIE
[ COOK IT YOURSELF ] 25
Chilli Mama Watermelon Caipirinha
Born and raised in Nairobi, Kenya, Seema Bhatia spent most of her younger years with her mother in her food business. She is now a food writer and chef based in Hong Kong.
With Lunar New Year just around the corner, Chinese food culture dictates that ‘lucky’ foods are the must-have dishes on the menu to celebrate the festival. But did you know that Brazilians share a similar tradition to welcome the joyful New Year? They whip up lucky foods and drinks, too! Get out your shakers and try to recreate this unusual drink and have yourself a wonderful Feliz Ano Novo (Kung Hei Fat Choi)! Text & photo by Seema Bhatia
SERVEs 1 person Ingredients • 2½ oz Cachaca (or Bacardi) • 1 ½ oz lime juice • 1 tablespoon honey • ½ cup chopped watermelon • 1 stem coriander • 1 sprig mint • ½ small chilli • A chunk of watermelon (optional) • 2 tablespoons Kosher salt • 1 tablespoon fresh black pepper • 1 lemon wedge PREPARATION Wet the outside rim of the glass with a fresh lemon wedge. Then fill a plate with salt and pepper. Turn the glass upside down and rotate it till the edge is well rimmed. METHOD Muddle the chilli, coriander, watermelon and honey. Shake hard with all other ingredients. Strain over ice into a saltand-pepper rimmed highball glass. Garnish with a sprig of mint and a chunk of watermelon if you wish. FOODIE | FEBRUARY 2010
26
[ EAT SMART ]
The Joy of
FLAX Text & photo by Lakshmi Harilela
This month, I introduce another magical ingredient – flax seeds. Derived from a bright green plant with pretty blue flowers, the brown seeds are treasured as they have many medicinal qualities. They can be used to treat a number of health problems ranging from constipation to more serious conditions such as arthritis. Containing an outstanding amount of Omega-3, Omega-6 and Omega-9 essential fatty acids, flax seeds are not only a substitute for fish oils, but can also help prevent cancer, reduce bad cholesterol, soothe inflammation and skin problems, relieve joint pain and provide an overall stronger immune system. Recent studies even show that flax can help relieve certain cases of asthma, hypertension, depression and allergies. As flax is also high in lignin, it helps to regulate period cycles for women and flushes out excess estrogens from the body to reduce the chance of developing breast cancer. I always encourage many of my clients to use flax seeds as a staple ingredient in their kitchen, as they are extremely versatile and easy to use in both raw and oil form. Simply sprinkle a few of the seeds in soups or on salads, or use the oil for dressings. FEBRUARY 2010 | FOODIE
However, be sure not to heat the oil, as it will become unstable. I strongly recommend purchasing organic flax seeds from a good source. Another thing to look out for is that the capsules or the oil should be encased in a dark shell to prevent them from going rancid in sunlight. Once opened, always place your oil in the fridge to extend its shelf life by two to three months. Believe it or not, even just consuming a supplement of the recommended 1,000mg daily of flax oil can improve overall health. Eat smart to glow healthily from inside out! F Lakshmi Harilela graduated from the Natural Gourmet Institute for Health and Culinary Arts in New York. Her love of cooking led her to set up Love True Food Ltd, where she works as a private chef. She is also a food stylist, Ayurvedic nutritional therapist and flower remedy expert.
[ FOODIE GURU ] 27
Can you share a simple recipe to bake hot chocolate fondant for two? My home uses a small toaster oven. QUESTION Submitted by Judy, Tin Hau
Scrumptious hot chocolate fondants can be made using a toaster oven if you keep an eye on the timer. Before you start, preheat the oven to 160ºC, although fanassisted ovens can be slightly lower. Then use the recipe below to create two lovely hot choccie puds: 50g unsalted butter 50g dark chocolate 50g caster sugar 50g plain flour 1 tablespoon cocoa powder 1 egg and 1 egg yolk 1. 2. 3. 4. 5.
Use a brush to paint the insides of two muffin tins completely with soft, almost melted butter, and then coat with a layer of cocoa powder. Melt the butter and chocolate over a saucepan of warm water. (Be careful not to overheat the ingredients!) Whisk together the egg, egg yolk and sugar until the mixture is thick and pale in colour. Pour the melted butter and chocolate over the egg mixture, stir gently, and then fold in the sifted flour. Mix well, but not too vigorously, and pour the mixture into the muffin tins. Bake the mixture for between 12 and 15 minutes until the outside is crisp to touch. If you use a proper oven, the baking time should be shortened to 8 minutes. We suggest serving with ice cream, fruit coulis or thick cream.
This is definitely a great homemade dessert to treat your partner to on Valentine’s Day! F Do you need help in cooking, food and drink knowledge? Submit your question to editor@foodiemagazine.com.hk. FOODIE | FEBRUARY 2010
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[ SWEET ESCAPE]
Dining in Gallery
I
s there a better way to express oneself than with words? Chung Kin San definitely seems to think so, as he tells his story through art and food. In 2005, inspired by his love of painting, he converted a three-storey village house in Tai Po into an art museum with a gallery and a restaurant. Within a month he had painted the entire house with colourful images inspired by Europe’s great 19th and 20th century artists.
FEBRUARY 2010 | FOODIE
The ground floor has indoor and garden seating that can accommodate up to 50 diners, while the first floor gallery has two private dining rooms that can seat up to 20 guests. The rooftop and garden area can be turned into a private party area serving buffet
[ SWEET ESCAPE] 29
or barbeque by special request. To blend with the arty surroundings, the restaurant offers beautifully presented Continental fare to ensure you enjoy a truly relaxing and aesthetically-pleasing meal.
Photos by Max Wong
So what’s good on the menu? Must try dishes are the BBQ Baby Ribs ($178), the Cooked Fresh Clams ($88) and the signature Wooden Cake ($48). With set menus served every day, you can enjoy delicious food as well as magnificent paintings from $70 per person. F Café de Country Art www.countryartmusuem.com 64B Lung Mei Village, Tai Po T 2824 1812 11:30am - 10pm Close on Tuesday
FOODIE | FEBRUARY 2010
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[ EDITOR’S BLOG]
February “
Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold. Judith Olney – American author
”
Like most of you, at a very young age my mum showered me with sweets. From then on, I have had a sweet tooth. So how could I possibly miss the chance to visit Paul Lafayet – a brand new French patisserie nestled in K11? The store features two retail counters displaying freshly made desserts including tarts and cakes, but it was the colourful macaroons that caught my eye. With a choice of seven flavours, each piece costs $15. According to the staff, the ginger and passion fruit flavour is especially created to suit the Asian palate. The shell was crispy and the filling tasted mild and not too overpowering, the white chocolate balancing out the bitter ginger to give it a truly unique taste. Plus the black sesames on the shell gave the French pastry a touch of oriental flair.
Display counter in
Paul Lafayet
ial Set
endation’s Spec
Chef Recomm
My favourite dessert was the crème brûlée, an egg vanilla custard pudding that tasted absolutely scrumptious and not as sweet as I expected. I must say their price list offers several good deals and allows you to enjoy a special set for $75 which includes crème brûlée, mousse au chocolat, a macaroon and a hot drink of your choice. My only disappointment was that there is no hot chocolate on the menu. I was looking forward to washing down the delicious pastries with a sweet cup of cocoa! But maybe that would have been too much of a good thing… Paul Lafayet www.paullafayet.com Shop G23, K11, 18 Hanoi Road, Tsim Sha Tsui T 3586 9621
oon Ginger Macar
Crème brûlée
FEBRUARY 2010 | FOODIE
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