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Rugby sevens’ Dining Guide Spring Wines of the month Food & Golf in Lantau
treats Edible Arrangements giveaway
Monthly Magazine | March 2010 • Issue 9
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s it me or was February a jam-packed 28 days of celebrations? It seems like the party continues this March, with the upcoming Rugby Sevens taking place during the last week of the month. To get you prepared, the 6-page Wan Chai dining guide will help you join in the Rugby Sevens’ fun as well as take advantage of all the great deals offered during the games. For those who are giving the rugby mayhem a miss, this issue is packed with user-friendly recipes from blue cheese muffins to sweet and tangy lemon chicken, sure to wow your guests. Don’t miss our competition on page 14 giving you the chance to win a cute bouquet of edible flowers!
editor’snote
C O N T E N T S
Happy eating!
June Chan
Editor editor@foodiemagazine.com.hk
In this Issue eatout Editor’s Blog Foodies News Foodies Events New in Town Food Hunt Hot Offers Edible Arrangements Special
02 04 05 06 08 12 14
feature Rugby Sevens’ Dining Guide
16
eatin Guest Chef Cook it Yourself Foodie Guru Eat Smart Wine Talk
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
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Foodie is published monthly, 12 times a year. Foodie is registered trademark © Y’s Media Limited 2010. 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.
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www.foodiemagazine.com.hk
escape Sweet Escape: Erawan Thai
Publisher Y’s Media Limited Editor June Chan Sub-editor Gemma French Art Director Sandy Chiu Contributing Photographers Max Wong, Allen Chan Contributors Kim Yukawa, Andrea Oschetti, 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
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[ EDITOR’S BLOG]
“
The wise man should consider that health is the greatest of human blessings. Let food be your medicine.
”
Hippocrates – Greek physician
Despite eating five meals on most days, my secret to keeping slim is to keep one day meat-free a week. On said day last week, I invited my colleague to try Veggie SF with me, a new vegetarian eatery on Stanley Street. Inspired by 1950’s San Francisco, Veggie SF is a cosy environment full of antiques, jazz music and inspirational books. The set lunch menu has seven choices and we ordered the Oven Baked Beetroot Pate with Tomato and Cheese Burger ($88), and the Lasagne with Cheese, Eggplant, Zucchinis and Textured Vegetable Protein ($98) to share.
Veggie SF interior
te with Beetroot Pa
eese Burger
Tomato and Ch
Each set comes with complimentary soup, house beverage and dessert. The soup of the day was the Carrot Pumpkin Soup. Presented with a sprinkling of dill, I found it healthy and rich but a bit bland. The main courses were visually beautiful, but we found the flavours just didn’t match up. The ingredients for the burger were perfect for the dish, but when everything was put together, it was not enough to wow our taste buds. Saying this, the side dishes were excellent, the roasted potato and pumpkin wedges in particular were extremely tasty. The lasagne was pretty good, but it needed more seasoning to bring out the flavours. Our average lunch ended with a tantalising surprise – Pomelo Ice Cream. It was an unusual flavour to round off the meal, but it worked 100%. We absolutely loved the comfy interior, but Veggie SF’s menu needs time to grow. Veggie SF www.veggiesf.com 10/F, 11 Stanley Street, Central T 3902 3902 eam Pomelo ice cr
Lasagne
02 | MARCH 2010 | FOODIE
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[ FOODIES NEWS]
Dim Sum Guidebook Launched Have you ever struggled to know what to order when going for dim sum? ‘Dim Sum: A Survival Guide’ is a practical guidebook with beautiful photography, icons for allergies or dietary requirements and children’s favourites. For those new to town there are phonetic pronunciations to guide you in saying the names. This great book is rounded off with cooking tips from the top dim sum chefs around, and a guide to the art of tea drinking. At $85 a copy, order it at www. blacksmithbooks.com or purchase it at any good bookshop.
Food for Charity Take a close look at the picture. What do you see? That’s right, it’s an edible condom! The dessert, named ‘Sex on the Beach’ was created for AIDS Concern by Alvin Leung, chef proprietor of Bo Innovation. What you see was created by dipping a cigar tube into a kappa and konjac mixture to make the ‘condom’. The liquid is a honey and Yunnan ham mixture and the ‘sand’ is made from powdered shiitake mushrooms. The $68 dish will remain on the menu at Bo Innovation for a whole year and all proceeds will go towards AIDS Concern.
Dinner with Hello Kitty If you’re a fan of Hello Kitty, you’ll be pleased to know that Citysuper and Taste are now stocking Hello Kitty food products. Created in collaboration with an Italian company, the products range from olive oils and snacks to dry spaghetti. All products are organic and cost between $6 (for a pack of cheese sticks) and $190 (for 500ml of extra virgin olive oil).
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Chocolate Trail This is your last chance to enjoy the decadent chocolate journey available at Harbour City! Not only are eight outlets offering special chocolate discounts for dining-in, but also a tour on the 2nd and 7th of the month. You will experience chocolate tasting as well as a chocolate pairing session. For enquiries and registration, go to the Food Concierge, 2/F, The Gateway Arcade, Harbour City. To find out more about the discounts offered, please visit http://www. harbourcity.com.hk/whatshot. php?ss=36&id=420.
17th WED St. Patrick’s Feast Day A special Irish set lunch ($98) is served at both Delaney’s outlets. To get you in the party mood, an Irish band will be performing from 3pm to 6pm at the Tsim Sha Tsui outlet and 9pm to 3am at the Wan Chai outlet. G/F & 1/F, One Capital Place, 18 Luard Road, Wanchai T 2804 2880; Basement, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, T 2301 3980
17th WED Wine Dinner with Enrico Viglierchio If you want to give Castello Banfi wines a try, then you should definitely try the dinner hosted in collaboration with Essential Fine Wines. A five-course dinner ($788) will be served at Lobster Bar and Grill, each course perfectly matched with its wine partner. For enquiries or reservations,
please call 3679 3232 or email may@efw.com.hk.
17th – 22nd WED – MON Michelin Guest Chef from Milan Foodies have the chance to treat their palates to a luxurious gourmet experience at Grissini this week. Two-star Michelin Chef Claudio Sadler will be sharing his love of taking original recipes from different parts of Italy and adding spices to create something unique. Throughout his visit, he will be preparing a la carte menus for both lunch and dinner. 2nd Floor, Grand Hyatt Hong Kong, 1 Harbour Road, Wanchai T 2584 7722
27th SAT Cook and Eat Zeffirino Ristorante is organising a series of cooking and dining programmes in March and April, by offering you an exclusive cooking class taught by Chef Marco. The programmes will be running from 4pm to 6pm and participants get to learn to cook a dish at $388 per person and enjoy a four-course dinner afterwards for an extra $200. A 25% discount will be offered for families. Please call 2313 8612 for further information.
FOODIE | MARCH 2010 | 05
MARCH EVENTS
1st – 14th MON - SUN
FOODIES EVENTS
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[ NEW IN TOWN]
La Baita
Ground Floor, 248 Queen’s Road East, Wanchai T 2572 8872
With so many Italian restaurants in town, when did you last have North Italian cuisine? If you need to think for a moment, then it’s time to drop by the newly opened La Baita to experience an authentic taste of the region. Executive Chef Francesco Bettoli, formerly of Cinecittà, has taken the helm in La Baita’s kitchen and designed a number of signature dishes for the restaurant. His musttries include Soft Polenta with Smoked Ricotta Cheese and Sautéed Pork 06 | MARCH 2010 | FOODIE
Cheek, and Handmade Bigoli with Duck Ragout. In addition to the a la carte menu, lunch sets and an extensive Italian wine list are also available. A meal for one costs between $150 and $300. Editor’s choice Roast Rack of Lamb with Thyme Breadcrumb Crust and Baked Vegetables – the dish was flavoursome and the meat beautifully tender.
[ NEW IN TOWN]
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Rocksalt
G/F, 25 Stanley Market Road, Stanley T 2899 0818
Goodbye Bayside Brasserie, hello Rocksalt! Set in the same idyllic location, Rocksalt exudes relaxing seaside charm with its timber beams, whitewashed walls and driftwood surfaces. To fit in with its chilled atmosphere, the restaurant offers a menu of dishes with a focus on seasoning to bring out the flavours. The restaurant’s namesake takes centre stage on each dining table, with three types of all-natural rock salt shavings available for diners to experiment with. A wide range of grill selections are served, as well as
set menus for lunch, tea and dinner. Must try dishes include the Salmon and King Fish Tian with Citrus Soba Noodles ($108), Rocksalt Baked Blue Eye Cod Fillet ($208) and the temptingly unique Rock Salt Infused Ice-cream ($58)! Editor’s choice The Salmon and King Fish Tian with Citrus Soba Noodles Dressed in a Sesame Ponzu Sauce - a very appetising starter with a Japanese flair. FOODIE | MARCH 2010 | 07
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[ FOOD HUNT]
Exquisite Wagyu Set You can now taste premium Saga Wagyu beef without having to fly all the way to Japan at Itamae and Itacho Sushi outlets throughout the month. At $150 for the seasonal lunch set, you can experience this scrumptious beef in all its raw, roasted, grilled and deep-fried glory. The menu is complemented by an appetising Mango & Crab Salad, jet-fresh fish sashimi and a pleasantly sweet Conch Soup. It will definitely set your taste buds tingling! To find your nearest outlet, check out www.itamae.com.hk or www.itacho.com.hk.
Dinner As Well The Brunch Club in Central has a new dinner menu on offer that includes a wide range of hearty dishes that complement their speciality breads. Go for the Lamb Noisette in Red Bell Pepper Robe ($168) for a tender meat dish topped with a tasty homemade tapenade. For a lighter choice, the Salmon Rillette ($68) is a rich pâté made with mixed herbs and mustard, served on homemade rye toast. And not forgetting your sweet tooth, it won’t fail to be satisfied with the wonderful selection of freshly baked cakes and tarts. Bestsellers include the Lemon Cream Tart and the Banoffee Pie. Ground Floor, 70 Peel Street, Central T 2526 8861 08 | MARCH 2010 | FOODIE
[ FOOD HUNT]
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Burger Fun Their specialty is steaks, but Wooloomooloo Steakhouse in Central and Elements and its sister outlet McLovin’s Tavern are now offering a burger menu with 10 succulent choices. The Black & Blue Beef Burger ($90) is dusted in Cajun spices and served with blue cheese dressing to electrify your taste buds. For a sweeter bite, the Cranberry Camembert Chicken Burger ($105) is sandwiched between deep-fried Camembert cheese and cranberry sauce. The burger sets also comes with coleslaw and French fries to make sure you leave with a full tummy! Available for both dinein and take-away, get over there now before the titillating burger promotion finishes at the end of May.
Spanish Brunch
G-1/F, 29 Wyndham Street, Lan Kwai Fong, Central T 2894 8010; Shop 2100, L2/F, Elements, 1 Austin Road West, Tsim Sha Tsui, T 2736 9771; G6 & UG 16, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East, T 2722 7101
At the end of a hard working week, a great way to relax can simply be spending a lazy weekend indulging in divine food with your loved ones. A venue of choice is uno más, which is now serving a traditional five-course Spanish brunch for $148. The tasting menu consists of a mix of sensational flavours, with the main courses providing a selection of egg-based dishes ideal for the morning after a night out. For something sweet, the churros con chocolate does all the talking. The brunch is available from 11:30am with last orders at 3pm. 1/F, Broadway Building, 54-62 Lockhart Road, Wanchai T 2527 9111 FOODIE | MARCH 2010 | 09
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[ FOOD HUNT]
Healing Meal Did you know that many herbs have healing powers? They all have different properties, with some aiding digestion, while others boost your immune system. To learn more about how Asian herbs can help your body, try Thai Lemongrass this March and April for a tasty, as well as an educational, dining experience. The menu will offer a range of special dishes and upon placing your order you’ll get a card with details of the herbs used. To give an example or two, the Stir-Fried Beef Tenderloin with Galangal and Thai Eggplant can improve blood circulation. And as Thai basil is known as an antidepressant, if you’re feeling blue, the Pan-Fried Chicken Breast Roll stuffed with Thai basil, taro and galangal is sure to lift your mood. 3/F, California Tower, 30-32 D’Aguilar Street, Central T 2905 1688
Ethnic Bites With the success of their creative ‘bing sutt’ on Duddell Street, Starbucks Coffee is set to bring you another new concept store at iSQUARE. The area boasts the colourful Chung King Mansions, Kowloon Mosque and ‘Korea Town’, and the ethnic-inspired menu has been designed to show off the diversity of the store’s surrounds. Forget about your typical muffins and pastries. Be sure to try the Kimchi and Beef Wraps ($36), the Bolognaise Pockets with Barbecue Sauce ($36) and the Pandan Cake ($15) – sure to tease your taste buds! Shop LB02 & portion area, Lobby Floor, iSQUARE, 35-79 Nathan Road, Tsim Sha Tsui T 2947 9553 10 | MARCH 2010 | FOODIE
[ DON’T MISS]
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Taste of Spring Once the Sakura blossoms arrive, we know spring is on its way. These delicate blossoms attract millions of people to Japan every year for the spring flower festival. But did you know that Sakura can be a delightful ingredient, too? Bringing the taste of Sakura to the table is what Nagomi is doing from now until the end of April. Featuring an eight-course menu, the set consists of a range of flavours moving from light to rich. The Pumpkin Bun is a healthy starter
to whet your appetite with the mild flavours of carrot, pumpkin puree and green peas, while the Sakura and Bamboo Sushi allows you to truly savour the delicate freshness of Sakura. To leave the delightful taste of the beautiful flower on your palate, a scoop of Sakura Ice Cream is the perfect end to the meal. G/F, Harbour Grand Hong Kong, MTR Fortress Hill Station Exit A, 23 Oil Street, North Point T 2121 2685
FOODIE | MARCH 2010 | 11
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[ HOT OFFERS]
1 FREE SNACKS From the 25th to the 29th, Bubba Gump will be offering a deal tying in with the Rugby Sevens Tournament. Guests who order seven pints of draft beer ($52/pint) can enjoy a choice of three complimentary snacks, including Onion Rings, Best Ever Popcorn Shrimp and Hush Pups. Shop 304-305, 3/F, The Peak Tower, 128 Peak Road, The Peak T 2849 2867 2 HAPPY HOUR FOR FOOD All food items on the FINDS menu are now being offered at a 30% discount! The deal is available from 6pm to 8pm and runs from Monday to Saturday. 2/F, LKF Tower, 33 Wyndham Street, Central T 2522 9318
3 LIMITED SPRING DRINKS Two new beverages are available at all Main St Café outlets this month, for a limited period only. The Red Apple Caramel Macciato tastes refreshingly fruity and will be offered until the 21st. The tempting Black and White Chocolate drink will be available from the 22nd until mid April. Both drinks cost $31 each. Log on to www.mainstcafes. com to find your nearest outlet.
4 HALF PRICE LUNCH Throughout the month, set lunches at Divo Wine & Dining are 50% off! For less than $100, you can enjoy a three-course menu including salad, soup and main, with choices varying from pasta to wellseasoned meat dishes. 16-17/F, L’Hart, 487-489 Lockhart Road, Causeway Bay T 2836 6100
5 GOOD FRIDAY If you love sushi and sake, then the new happy hour promotion at JW’s California is the place to be on Friday nights! Offers at the Sushi Bar include unlimited sushi, hand rolls, skewers and free-flowing Asahi beer and sake from 6pm to 9pm. Ladies can enjoy an extra hour of open bar till 10pm. The deal costs $280 per person. Level 5, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty T 2841 3899
12 | MARCH 2010 | FOODIE
6 THE 21 DEAL On the 21st of every month, a group of 21 guests gathering at 2121 bar can receive two bottles of Moet & Chandon Brut Imperial for free! UG/F, The Plaza, 21 D’Aguilar Street, Central T 2804 6669
7 COFFEE FOR 10 AT $180 Caffe Habitu is offering an introductory offer for coffee lovers until the end of the month. At $180, you can enjoy a fresh pot of Italian brew (approximately 10 servings) which comes with six complimentary muffins. Place your order by calling the following hotlines: 2147 2323 (Hutchison House), 2527 8999 (Pacific Place Three), 2904 8676 (Cityplaza), 2196 8466 (Elements Mall) and 2111 2977 (Gloucester Road).
8 WINE BUFFET FOR $120 Flame at Towngas Avenue is now offering a fantastic deal sure to impress wine enthusiasts. For $120 per person, you can taste nine varieties of Pacifico Sur Wines from Chile. This offer runs until the end of the month, from 11am to 11pm daily. G/F, 59-65 Paterson Street, Fashion Walk, Causeway Bay T 2367 2710
9 PRIME DINNER ON PROMOTION Olive Café is now bringing premium seafood and meat to the dining table. Serving a two-course promotional set dinner until the end of April, choices range from Australian lamb and tiger prawns to New Zealand rib eye steak. Meals per head start at $138 and include freshly brewed Italian Lavazza coffee or tea. Shop 41-44, G/F, City Landmark 1, 68 Chung On Street, Tsuen Wan T 2940 6272
10 CAKES SPECIAL You can now buy delicious take-away gourmet cupcakes at The Pantry for fantastic prices. The deal is $68 for 4 pieces or $188 for 12 pieces. Shop 1, 3 & 5, Sunning Plaza, Sunning Road, Causeway Bay T 2808 1148
Join the Foodie Family FACEBOOK Meet all foodies at the Foodie Magazine facebook group! Join in the discussions and share with us your dining experience and restaurant reviews. TWITTER Follow us @foodiehk for quick updates of the local dining scene as well as let us follow your food journeys! E-NEWSLETTER We’ll be launching an e-newsletter to keep you in the loop of the hottest new restaurants of the month as well as a sneak preview of the next issue!
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[ Edible Arrangements special]
Edible Arrangements Special The sweet treat of the month is definitely these bouquets of edible flowers! They are not only beautifully arranged in over 20 styles and stored in flowerpots, mugs and baskets, but also taste wonderfully fresh and sweet. Made of mostly fruits and chocolates, these unique treats suit all manner of occasions, with each creation sure to warm the receiver’s heart. You can even personalise your bouquet with thoughtful accessories such as teddy bears, greeting cards and messaged balloons. This innovative gift arrangement store was established back in the States in 1999. In terms of quality, Edible Arrangements has a fully equipped kitchen ensuring that every bouquet is fresh, beautifully arranged and, most importantly, healthful. So the next time you need to make a statement or give a special gift, order one of these incredible bouquets to make the day of your loved one. For more information, please log onto www.ediblearrangements.hk or visit their store at G05 Nathan Square, 348 Nathan Road, Jordan, Kowloon. F
©1999
[READER OFFER] We are giving away a bouquet (Apple Daisy©2005 or All Daisy©2006 in small size) to 15 lucky readers, plus a box of six dipped bananas©2006 to 5 readers! For your chance to win, simply email your contact details (name, contact number, address and email) and your prize preference to info@foodiemagazine.com.hk. Please write ‘Edible Reader Offer’ in the subject line.
14 | MARCH 2010 | FOODIE
©2006
©2006 ©2005
feature
[ COVER STORY]
Rugby Sevens’ Dining Guide Rugby Sevens’ Timetable 26th (Fri) 4:30pm-9:15pm
Wa al n ch ai speci
27th (Sat) 10:30am-7:15pm 28th (Sun) 9:15am-6:40pm
Are you ready for the upcoming Rugby Sevens? With the tournament kicking off on Friday the 26th at the Hong Kong Stadium, the three-day rugby fest gives you the perfect excuse to spend the weekend eating, drinking and watching sport! Follow us as we explore five pubs in Wan Chai known for enticing in the Rugby Sevens crowd and their delicious pub food.
T
rafalgar (5/F, The Broadway, 54-62 Lockhart Road, Wan Chai T 2110 1535) has the ambience of a classic British pub. Serving traditional pub fare, the menu offers a good choice of finger food, curries, pies and steaks. The chilled out atmosphere caters for the 9 to 5ers as well as the sports fans. “Our alcohol list is impressive too! We provide over 40 beer varieties with 10 beers on tap, and over 40 cocktails,” Director Sam Tam
16 | MARCH 2010 | FOODIE
enthuses. “Magners Irish Cider is one of the rare brands we offer here. We’ve also got a well-stocked cigar counter for those who want a puff on our balcony.” For sports fans, the ‘wow’ factor is definitely Trafalgar’s outdoor projectors that broadcast live matches. During the Hong Kong Sevens, Trafalgar will broadcast live games as well as giving away merchandise, from rugby balls to shirts. With space for up to 100 people, you’ll see people
[ COVER STORY]
feature
Trafalgar Interior
Steak and Kidney Pudding
Starter Platter
playing pool, sports fans cheering for their teams and friends dining and drinking together. On the food side, their most popular dishes include Steak and Kidney Pudding, Fish and Chips and their all-time favourite Starter Platter. Expect to pay between $150 and $300 per person, including drinks. The best seats are on the balcony, where you can observe the busy crowd on Lockhart Road while enjoying delicious fare and a pint!
Trafalgar balcony
FOODIE | MARCH 2010 | 17
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[ COVER STORY]
Champs Bar Interior
W
BBQ Baby Back Ribs
18 | MARCH 2010 | FOODIE
hen you see Champs Bar (UG, The Charterhouse Hotel, Hong Kong, 209-219 Wanchai Road, Wan Chai T 2833 9086) you will realise why it is known as one of the best-kept secret sports bars around. Tucked away in the Charterhouse Hotel, the smell of popcorn leads you down to the basement bar, which is a popular hub for football fans. With framed sports shirts hanging on the walls, Champs Bar is your typical sports bar. Broadcasting most major sporting events live on its big screens, including the approaching Hong Kong Sevens games, Champs Bar is offering a great deal throughout March to tie in with the event. “We’re promoting Stella Artois draft beer,” says Steward Francis, the restaurant
[ COVER STORY]
feature
Champs Hamburger
Champs Bar Buffet starter
manager. “During happy hour, which is from 4pm to 9pm throughout the week, you can enjoy the $55 Stella beer on a buy-one-get-one free deal!” So what’s on the menu? Champs Bar offers a Mix and Match set lunch ($88), which comes with a buffet starter and dessert. It’s a great choice, allowing you to enjoy a hearty meal while watching the matches. On weekends, a section of the bar will be transformed into a kiddies’ area so they can be entertained with cartoons, crayon drawing, games and of course, a tailor-made kids set menu ($68) while their folks enjoy the rugby. So what do we recommend food wise? The homemade burgers of course! Each is composed of a thick grilled minced beef burger made in-house using Champs Bar’s own recipe, accompanied by coleslaw,
crispy French fries and onion rings. In the evening, a four-course set dinner is served at $188 a head. With table football, darts and multiple television screens, you’ll be hard pressed to find a more enjoyable sports and culinary experience. FOODIE | MARCH 2010 | 19
feature
[ COVER STORY]
Blue Goose Interior Blue Goose exterior
Blue Goose Bar
La Bouteille Interior
E
ating at Blue Goose (Shop A, 33 Lockhart Road, Wan Chai T 2520 5303) is not about dining with a view or high-end pub food. A pleasant and inviting pub, Blue Goose is fitted with teak wood furnishings and boasts cheeky drinking quotes across the walls. With a capacity for just 30 seated, it’s a cosy pub in which to have a few drinks and catch up on the latest live sports broadcast with mates.
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Blue Goose’s All Day Breakfast and hearty two-course set lunch are for comfort food lovers. If you fancy classic fare, Fish and Chips, Bangers and Mash and Cottage Pie are all served off the a la carte menu. There is also a great selection of shooters, cocktails and premium spirits to enjoy with your food while watching the game. The al fresco and bar area make a great pre-drinking spot while waiting for your team to play.
[ COVER STORY]
feature
Carnegie’s interior
W SPECIAL DEAL
ith all walls decorated with signed and framed rugby shirts, Carnegie’s (G/F, 53-55 Lockhart Road, Wan Chai T 2866 6289) has long been known as the ‘Rugby Bar’ in Wan Chai. During the week of the Sevens, Carnegie’s will broadcast all the matches live. They will also be open from 9am, giving you the chance to watch the morning matches while enjoying a hearty breakfast. For drinking deals, half yards of Long Island Iced Tea will be offered at $100 and giant vodka jelly shots at $30. F
Carnegie’ s bar
If you don’t already have tickets for the upcoming Rugby Sevens, you have the chance to win a pair of tickets at Agave (G/F Beverly House, 93 Lockhart Road, Wan Chai T 2866 3228)! From the 1st to 19th, when you order two pints of Guinness at this Mexican bar, you will be entered into a competition to win tickets or one of six Guinness Kukri rugby shirts. FOODIE | MARCH 2010 | 21
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[ GUEST CHEF ]
A globetrotting food fanatic A native Mexican, Luis Porras is a globetrotting food fanatic who settled down in Hong Kong 17 years ago. With more than 20 years of experience in the food and beverage industry in this city (as well as in the USA and Mexico), he is not only a professional chef, but also a food consultant for the Mexican Chamber of Commerce in China and a number of restaurants and cafés, including Graze – a boutique eatery in Sheung Wan. Which cultures have influenced your cooking style? I have been influenced by almost every culture I have visited. My cooking style is simply using the best ingredients available. Fresh, seasonal and premium ingredients make an obvious difference to the taste. What can we expect from the new menu being served at Graze? A lot more home-cooked food to complement the current menu. We also now have an expanded kitchen to do our own baking in-house. So expect to taste temping cakes and pastries! What piece of advice would you give a home-cooking enthusiast? Great home-cooking is 50% passion and 50% planning…
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[ GUEST CHEF ]
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Blue Cheese Muffins
MAKES 6 pieces
INGREDIENTS • • • • • • • • •
450g flour 30g baking powder 60g butter 125ml milk 125g plain yoghurt 2 eggs 125g blue cheese 80g walnuts 40g cranberries, dried and sweetened • 125g sugar • a pinch of salt
grease a six-piece large muffin tray.
METHOD
1. Mix eggs, sugar and salt in a large bowl. Whisk until pale and thick. 2. Add sifted flour, baking powder, milk, plain yoghurt and melted butter. Mix until uniform batter forms. 3. Use a spatula to incorporate blue cheese in lumps. Then add walnuts and cranberries and mix by hand. 4. Pour the mixture into the muffin tray and bake for 25 minutes.
PREPARATION
Preheat the oven to 200°C and FOODIE | MARCH 2010 | 23
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[ COOK IT YOURSELF ]
Sweet & Tangy Lemon Chicken Lemon chicken is a Cantonese home-cooked dish, very popular as Chinese take-away around the world. Here’s a quick and easy recipe to make it at home. Text & photos by Kim Yukawa
24 | MARCH 2010 | FOODIE
[ COOK IT YOURSELF ] 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.
Ingredients (a) Marinade • 1 egg • 1 teaspoon salt • 1 teaspoon honey • 1 clove garlic, crushed • a pinch of ground pepper (b) Lemon Sauce • 1 whole lemon, juiced • 2 tablespoons rice vinegar • 3 tablespoons sugar • 3 tablespoons water • 1 teaspoon custard powder Others • 1 de-boned chicken leg • ½ cup cornstarch • lemon slices (optional) • vegetable oil for deep frying METHOD 1. Thoroughly mix ingredients (a) in a bowl and add the de-boned chicken leg. Rest in the fridge for one hour. 2. Take the chicken out of the marinade and place it in a plate of cornstarch. Evenly dust both sides of the chicken with the cornstarch. 3. Mix the custard powder and water in a small cup and set aside. Place lemon juice, rice vinegar and sugar in a saucepan over low flame. Once the sugar is dissolved, add the water and custard powder and mix briskly with a small whisk. Stop the flame once the sauce has thickened. 4. Fry the chicken in heated oil, turning from time to time until the piece floats in the oil. Drain the chicken well and slice into pieces,
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1
2
3
4
then pour over the lemon sauce. Garnish with lemon slices and serve hot. FOODIE | MARCH 2010 | 25
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[ COOK IT YOURSELF ]
Andrea Oschetti is the founder of Cuore Private Chef. He creates and curates bespoke dining experiences at client’s residences or in his own home.
Seafood Cannelloni and Parmesan Fondue Private Chef Andrea Oschetti hosts a four-course ‘colour’ dinner one evening every month. This March, he is serving The White Dinner on the 25th. He reveals one of the dishes that will be served on the night exclusively for Foodie readers. Recipe & photo by Andrea Oschetti
SERVES 4 people Ingredients • 100g cannelloni • 50g potatoes • 8 prawns • 4 large scallops • 100g Parmesan cheese • 40g UHT cream • Extra virgin olive oil • Salt and pepper METHOD 1. Marinate the scallops in salt, pepper and olive oil, and let them rest covered for 30 minutes. Grill them 1 minute per side. 2. Boil the potatoes and mash them up.
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3. Stir-fry the prawns in a little olive oil for 3 minutes, and then chop them and mix them with the mashed potatoes. Add salt and pepper. 4. Boil the cannelloni in salted water. Drain and stuff them with the potato and prawn mix. 5. Grate the Parmesan cheese and melt it together with the cream over low heat. Stir continuously until it becomes a smooth creamy sauce. 6. Pour half the Parmesan fondue into the middle of an individual serving plate. Add two cannelloni and lay one scallop on top. Garnish with a little olive oil. Repeat with a second plate.
[ FOODIE GURU ]
eatin
Where can I buy fresh, de-veined foie gras and how do I make a simple sautéed dish with it? QUESTION Submitted by Amie, Happy Valley Fresh de-veined foie gras is easily found at most good supermarkets, namely Citysuper, Three Sixty and Great Food Hall. These stores all import fresh, good quality fois gras from France and it retails for between $128 and $145 per 100g. You can also purchase fresh fois gras at Le Monde d’Ulysse (2526 2621) on 9 Gage Street, Central, dependant on stock availability at the restaurant. When it comes to sautéing foie gras, it is relatively easy to do, as long as you don’t cook it too long and end up with melted fat! Before you start, make sure the foie gras is well chilled to ensure it is firm and easy to handle. If you buy fresh loaf foie gras, first cut it into around 1cm-thick slices and season with salt and pepper.
Heat the pan to medium-to-high heat, then place the slices in the pan once it is hot. No oils are needed, as foie gras will release its own oils during cooking. Sear both sides to a golden brown colour (around 1-2 minutes), or until the inside is medium done. Serve with toast or caramelised apple for a simple yet tasty entrée! You could also put bite-sized pieces into risotto or pies for a delightful main course. F
Do you need help in cooking, food and drink knowledge? Submit your question to editor@foodiemagazine.com.hk.
FOODIE | MARCH 2010 | 27
eatin
[ EAT SMART]
The Beauty of
Artichokes Text & photo by Lakshmi Harilela
Did you know that the artichoke was claimed to be a symbol of love in ancient Greece? Revered for its external beauty and internal health benefits, it was believed that the God Zeus created the artichoke to reveal his love to his mortal lover, Cynara. The external spikes symbolise the heart or love that needs to be tested for its pureness, while the hidden heart of artichoke represents the trials and tribulations of love. In fact, artichokes are not only attractive from the outside, they also contain wonderful nutrients. Packed with magnesium, potassium, folate, vitamin C, iron and many antioxidants, artichokes boost digestion, heart activity and blood clotting function, as well as detoxifying the body of toxic substances. There are three main types of artichokes including the Globe, the Jerusalem and the Chinese. There are over 50 varieties of Globe artichoke, and California produces the most worldwide. So, when and how should you eat this vegetable? As I usually advise with most things, consume according to the seasons! The prime time for artichokes is from early March through May or in October. When selecting artichokes, make sure the leaves are tightly wrapped 28 | MARCH 2010 | FOODIE
around the heart, and they should be fairly firm with a rich green colour. A squeaky leaf signifies freshness, so listen carefully. Once you have chosen a fresh specimen, your next step is to handle it with care. Put on a pair of gloves and use scissors to snip off the thorns from the leaves. Be sure to trim each leaf, but don’t cut all the way down, only the fraction where the thorn resides leaving you the middle part – the choke. Use a melon baller, tea spoon or small paring knife to carefully scoop it out. Finally you’re ready to steam your prepared artichoke for 25-30 minutes, or to boil it for 30-40 minutes. The best way to enjoy this delicious vegetable is with a squeeze of lime or dipped into a garlic mayonnaise. You can also preserve it in olive oil in the fridge for up to six months. Be bold and daring when experimenting with artichokes to find their true beauty! 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.
[ WINE TALK ]
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Spring Wines of the Month So which wines suit these early spring days? Ignore the usual bottles you see in supermarkets, and why not check out some less known vino stocked in boutique wine shops or online. Two wine experts reveal their pick of spring wines for those who are looking for something fresh and different to tease the palate. Says Nicola Buswell of Essential Fine Wines: “Rosa Regale Branchetto d’Acqui DOCG has to be tried to be believed! The gentle bubbles will dance over your tongue to deliver sumptuous raspberry and rose petal sweetness that satisfies without overpowering your palate. Dark chocolate is the natural companion to this delicious sweet sparking dark rose. This vino has only 7% alcohol, so you really don’t feel it when you drink it.”
$248 750ml
$175 750ml
Says Toby Marion of Golden Gate Wine Co.: “Calera Pinot Noir, California 2007, is definitely my top choice. This wine is full of rich, red fruit flavours and sweet smelling scents of dark cherries and plums are entwined with notes of tea, briar and smoky oak. It matches well with most foods, particularly meats, hearty vegetables and sauces.” F Stockists: Essential Fine Wines 18E Champion Building 287-291 Des Voeux Road, Central T 3679 3200 Golden Gate Wine Co 1006, Tai Yau Building 181 Johnston Road, Wanchai T 2891 8181 FOODIE | MARCH 2010 | 29
escape
[ SWEET ESCAPE]
Experience Food and G
E
rawan Thai is well worth the travel for a sweet escape that doesn’t involve flying anywhere. Tucked away on a nine-hole golf course near Hong Kong’s airport, it is connected by shuttle buses and equipped with 60 parking spaces so is supremely easy to get to. Open to nonmembers as well as members, the golf club welcomes both golfers and foodies all through the week.
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The restaurant boasts an open terrace with uninterrupted views of the golf course, and offers a truly wonderful alfresco dining experience. Although Thai food naturally dominates the menu, there is also a range of Tandoori dishes on offer for those wanting a taste of India.
[SWEET ESCAPE]
escape
Photos by Allen Chan
Golf The Spicy Beef Tenderloin Salad ($128) is an excellent starter, with a kick to leave you speechless but ready for more. All the other Thai classics from pad thai to green and red curries are well executed and presented. And the best part? You can go directly from the dining table to the golf course for a relaxing round to work off your meal. Expect to pay between $100 and $150 per person to dine in this ultimate getaway venue. F Erawan Thai www.nine-eagles.com/eng/ erawan/index.html 20 Sky City Road East, HK International Airport, Chek Lap Kok, Lantau T 3760 6633
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