The French Issue

good taste your guide to

FOOD WAR

The search for Hong Kong’s best macaron

SWEET ESCAPE

Ap Lei Chau’s best kept secret

Le French GOURMAY

We suggest three Le French GourMay Food Trails to follow www.foodiemagazine.com.hk

issue 10 may 2010 I’M FREE!

CONTENTS 02 08 Welcome to the all new Foodie magazine! We’ve really shaken things up between the covers and we can’t wait to introduce to you what lies inside. With a fresh new editorial line-up, a new logo and even a new competition for you – we think you’ll like it!

Among other things, in this issue we’ve designed three food trails to hold your hand through the wilds of Le French GourMay (page 16), provided a few helpful hints for Mother’s Day (page 08) and given serious thought to the merits of the humble macaron (page 15). No matter where you start with this issue of Foodie, don’t forget to take a look at our food photography competition (page 28) for a chance to win all sorts of treats next month!

Fresh Market Hot Picks

Sensational gifts for your mum

Learn to make Beef Bourguignon, Tofu Nuggets and Avocado & Olive Salsa

13

14

Eat Smart

Discover spring sprouting with Lakshmi Harilela

10

Lifestyle

Benjamin Hall explains the burden of food envy

15 FOOD WAR

Three of Hong Kong’s finest macaron makers go head-to-head

editor@foodiemagazine.com.hk

15 16

16

20

Cover Story

LE FRENCH GOURMAY FOOD TRAILS 20

22 24 22

June Chan Editor

02

10 COOK IT YOURSELF

28

DIY Cocktail

Grilled Pineapple and Thyme Martini

Sweet Escape

A dining oasis in Ap Lei Chau

Foodie Guru Snap It!

Themed snapshots - this month it’s seafood dishes

For advertising enquiries, please contact: Senior Sales Manager Timothy Mui timothy@fluidmedia.hk, Michelle Li michelle@fluidmedia.hk T 2721 2787, F 2540 8390 www.fluidmedia.hk

up join our facebook gro foodie magazine oodiehk follow us on twitter @f

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. www.foodiemagazine.com.hk

www.foodiemagazine.com.hk // may 2010

Editor June Chan. Sub-Editors Gemma French, Benjamin Hall, Tom Cassidy.

Creative Director Helen Griffiths. Art Directors Sandy Chiu, Kester Lei. Designer Michelle Kwan. Contributing Photographer Allen Chan. Contributors Kim Yukawa, Lakshmi Harilela, Seema Bhatia, Antonio Lai. Business Manager Ben Lu. Published by Y’s Media Limited, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Fantasy Printing Limited, 7/F Tin Fung Industrial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

fresh market

02

f

s e r

m h

ar

t e k

We’re going green this summer!

From the very latest organic products available in supermarkets to the freshest and healthiest dining options around Hong Kong, here’s what’s hot this May.

RESTAURANT

Healthy Thai Newcomer Ayuthaiya might be one of the newest restaurants in Central, but it’s no stranger to customers as it first opened in 2003 at Festival Walk. After five years it closed its doors, but has recently been rebranded and serves lightly flavoured Thai dishes with a healthy twist. We love their homemade dipping sauces (HK$88/2 dips and HK$108/3 dips), ranging from mild to mega spicy! Lunch deals are HK$88 and be sure to try their fantastic desserts which alone give you a reason to try Ayuthaiya!

Ayuthaiya G/F, Wisdom Centre, 35 Hollywood Road, SoHo. T 3105 5055

green peppercorn king prawn – a tangy dish for spice lovers

FOOD PRODUCT

Affordable Organic ‘Natural, healthy and affordable’ is the best description to introduce you to over 3,000 organic products brought over by Hutchison Hain Organic.

Made in the USA, the organic range features food, drink, condiment and beauty items. Price wise, where else can you find sea salt at the unbeatable price of HK$9.90? Items are available at PARKnSHOP and GOURMET.

03 TREND Online food shopping is a growing trend in Hong Kong.

With just one click you can get your groceries delivered right to your door, including freshly harvested vegetables!

We recommend you try this iCook Box (¥5,890) from Oisix.

The box contains ingredients from silk bean curd to dried whitebait and upon ordering at www.icook.hk this month, you can get a DVD demonstrating how to cook the recipes.

fresh market

A Click to Fresh Groceries

a fantastic box containing everything you need to cook a feast

WINE

Montana Debuts its 2009 Vintage Wines After more than three decades of producing Sauvignon Blanc, Montana now debuts its 2009 vintage bottles in Hong Kong. Selling the range at all Oliver’s outlets, Montana Sauvignon Blanc 2009 is the must-buy bottle.

With a fragrance of ripe capsicum and gooseberry, this wine sits well with the supporting tropical fruity flavours and goes well with grilled oysters, barbecued prawns or salmon. Each bottle costs HK$150.

SEASONAL

White Asparagus This month, white asparagus is one of the hottest ingredients in town, being in season and nutritious. But if you’re thinking of skipping the cooking you can try a range of white asparagus dishes at COVA Lee Gardens throughout May. Their menu features four specially created dishes, with prices ranging from HK$168 to HK$358.

COVA Shop G10, G/F, Lee Gardens, Causeway Bay. T 2907 3399 NEWS Now in its sixth month in business, Purpose Pies have so far donated over HK$8,000 to local charities. We want you – foodies – to make an effort to help join them in giving back to society. All you need to do to make a difference is to order pies! For every pie order, Purpose Pies will give a portion to charity in an effort to fight poverty. Order a sweet pie at www.purposepies.com

www.foodiemagazine.com.hk // may 2010

Pies for Charity

1

tv5monde promotion

04

Enjoy the latest in French cinema as well as timeless classics during prime time. So make sure you enjoy them snuggled up in your pyjamas with a bowl of popcorn.

2

Cheer on your favourite French sports teams with your friends over beers at the weekend.

PROMOTION

Whatever your comprehension of the French language, TV5MONDE has some fantastic programmes to tune into.

Here are eight great reasons that even foodies like us can become French TV junkies!

4

3

Give yourself some quiet time in the kitchen while the kids enjoy the children’s programmes.

5

Season your supper with the best soap operas, detective shows and comedies from France and Canada.

Experience the ‘French touch’ with interesting cultural and lifestyle programmes, including art and design, fashion, gardening and of course, authentic French gastronomy.

05

Learn French via the free access to www.apprendre.tv This way you can master the language of love over your cereal.

8

tv5monde promotion

7

6

Enjoy the English subtitles that allow you to keep up with the action.

DON’T MISS! Last but not least, tuning in to TV5MONDE only costs HK$55 per month; the same price as a croissant and a cup of coffee.

Subscription Offer For May This month, TV5MONDE is offering all new subscribers a 750ml bottle of Baron La Rose 2005 AOC Bordeaux Red Wine upon signing up to a minimum 18-month contract.

To subscribe, you can give the NOW TV subscription hotline a call on 2888 0008.

SPECIAL EVENT

Dream Up Bordeaux HK 2010

www.foodiemagazine.com.hk // may 2010

Food and wine lovers are spoilt for choice this May! The Chamber of Commerce and Industry of Bordeaux (CCIB) have collaborated with its French and local partners to launch Dream Up Bordeaux in Hong Kong. This special event will bring you regional fare from Bordeaux and

Aquitaine, allowing you to treat your palate with fine food and wine. 20 restaurants across town have specially crafted promotional menus to tie in with the event. For details of the participating restaurants and other fun activities, please visit www.tv5monde.com/asia

08 hot picks

Loveramics Coffee Kit

Indulge her senses with an aromatic coffee to enjoy every day. This kit comes with two packs of 14g Kopi Luwaks powder, a mini gas burner and stand.

HK$1,380. www.loveramics.com

hot picks!

Sensational gifts to say ‘I love you’ on Mother’s Day. City’Super Cookbook

Inspire and extend her culinary repertoire with this new cookbook. Packed with Michelin-star recipes and articles offering insight into the origin and composition of each dish.

HK$268. www.citysuper.com.hk

Burstenhaus Redecker Baking Set

If your mum enjoys baking, this traditional tin set will take pride of place in her collection. Each box contains a bevy of utensils from cookie cutters to rolling pins.

HK$590. www.lanecrawford.com.hk

09 hot picks

Agnès B. Délices Organiques Chocolate Gift Set

This gorgeous matte black tin holds 10 treats made from organic chocolate and a generous helping of nuts - sure to send your mum into foodie heaven.

HK$298. www.agnesb-delices.com

Pantry Magic Wok Set

Surprise her with this carbon steel wok set – perfect for cooking up yummy dishes.

HK$598. www.pantry-magic.com

Francesca & Hyphenea Rose Set

Pamper her with an elegant box of rose water hearts and a delightfully full-bodied rose liquor.

HK$688. www.enrichyourpotential.com

Treat her to a limited edition champagne cooler ideal for any occasion. Why not add a bottle of her favourite tipple to toast on the day?

HK$358. www.mumm.com

www.foodiemagazine.com.hk // may 2010

Mumm Cooler

cook it yourself

10

Did you know?

Squeezing out excess water in tofu hardens it and makes it easier to cook.

TOGFGU ETS NU

MAKES 10 nuggets INGREDIENTS (A) 200g chicken or pork, minced + ½ cup (125g) onion, finely minced + ½ cup (125g) fresh or canned sweet corn + 3 tablespoons cornstarch + ½ teaspoon salt

Recipe by Kim

Yukawa

METHOD 1 Wrap tofu with paper towel and place a plate on top of the tofu to drain excess water for an hour.

2 Place ingredients (A) in a bowl and mix well. Add tofu and mix well until all ingredients are fully incorporated.

3 Heat oil to hot (around 170°C or 340°F) in a deep pan. Scoop tofu batter with two tablespoons to create oval-shaped nuggets. Drop them gently in oil and turn occasionally to maintain an even finish.

4 Tofu nuggets will float in the oil when ready. Drain well, sprinkle with salt and add a squeeze of lime or lemon to taste. Serve hot. F

OTHERS 100g firm tofu (Momen Tofu) + vegetable oil Kim Yukawa is a food stylist and recipe writer. She was born in Hong Kong and raised in Kobe, where she spent most of her childhood in her grandma’s kitchen.

Recipe by meatmarket.hk

11 cook it yourself

BEEF BOURGUIGNON ON ROASTED BABY POTATOES

SERVES 4-6 people COOKING TIME 2 hours LEVEL enthusiastic & organised INGREDIENTS* MEAT 250g bacon, finely sliced + 2 x 500g (1kg) chuck of beef, cut into 1-inch chunks VEGETABLES 500g organic carrots, chopped, but kept chunky + 500g new potatoes, washed, peeled (if preferred) + 500g fresh portobello mushrooms, stems discarded, thickly sliced + 2 brown onions, sliced + Bouquet Garni (1 rosemary sprig, 4 thyme leaves, 1 bay leaf ) WINE 1 bottle of Hobeck Shiraz 2006 (750ml) *All meat, vegetables and wine are available at www. meatmarket.hk

2 Meanwhile, dry the beef cubes with kitchen towel before seasoning with salt and pepper. Sear the beef in hot oil for 3 to 5 minutes, browning all sides. Then remove and place on kitchen towel with the bacon and set side.

3 Using the same pan, stir fry the carrots and onions. Once the onions are lightly browned, add the garlic and cook for another minute. Add the meat and bacon to the pan before adding the bottle of wine and beef broth – this should almost cover the meat. Add the tomato paste and the Bouquet Garni, bringing it to a gentle simmer.

4 Cover with lid and place on the middle shelf of the oven for about 1 hour. Remove from oven when the meat and vegetables become extremely tender to the touch. Use a fork to test this.

FOR THE POTATOES 1 Toss the new potatoes with seasoning, olive oil and a handful of chopped rosemary. Put them in the roasting pan and place in the oven to bake for about 1 hour or until golden brown.

TO COMPLETE 1 Combine 2 tablespoons of butter and 3 of flour and stir into the stew.

Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Place the stew on the stove and bring to the boil, immediately lower the heat and simmer for 10 minutes.

2 Spoon over the stew and serve it with roasted new potatoes on the side. Add fresh rosemary sprigs to garnish. F

www.foodiemagazine.com.hk // may 2010

YOU’LL ALSO NEED 2 teaspoons chopped garlic (roughly 2 cloves) + 2 cups beef broth + 1 tablespoon tomato paste + 1 tablespoon olive oil + 4 tablespoons unsalted butter at room temperature, divided + 3 tablespoons allpurpose flour + sea salt and black pepper

METHOD FOR THE BEEF BOURGUIGNON 1 Preheat the oven to 160°C or 320°F. Heat olive oil in a large oven proof dish and add the bacon. Cook it over medium heat, stirring occasionally, until the bacon is lightly browned. Remove the bacon and drain on kitchen towel.

12 cook it yourself

TIP : Leave out the chilies and vodka to create child-friendly salsa!

MAMA MIA’S

AVOCADO & OLIVE SALSA Recipe by Seema Bhatia

SERVES 2 PEOPLE INGREDIENTS tortillas + 85g pitted green olives, coarsely chopped + 1 avocado peeled, finely chopped + ½ teaspoon green chilies, finely chopped + ½ teaspoon garlic paste + 1 tablespoon coriander leaves, chopped finely + 1 teaspoon sugar + 1 tablespoon fresh lemon juice + 1 tablespoon vodka

METHOD 1 Mix the olives and avocado in a bowl.

2 Add garlic paste, coriander leaves, sugar, vodka and lemon juice. Mix well.

3 Cover with plastic wrap and set aside for an hour.

4 Add sea salt and pepper to taste.

5 Sprinkle a handful of chilli flakes to garnish.

6 Serve with tortillas. F

Born and raised in Nairobi, Kenya, Seema Bhatia spent her younger years around her mother’s food business. She is now a food writer and chef based in Hong Kong.

eat smart

Sprouting for

13

Spring

text by lakshmi harilela

When you start seeing that fresh green foliage on every bush and tree, you know spring is well on its way.

According to Chinese wellness philosophy, any ‘green’ food should be consumed during spring to help detoxify and prepare the body for the new season. This month, I highly recommend adding mung beans to your diet!

If you’re into growing your own food, sprouting mung beans at home is fun and simple. Make sure you select the greenest of the green, which can easily be found in most supermarkets.

Before sprouting, remove any stones or split beans from the pile, then wash them thoroughly in cool water until the water runs clear. Place half a cup of beans into a glass bowl or special sprouter and cover with twice the amount of cool water. In just 2 to 3 days, the beans will begin to sprout. You can eat them now, or wait a little longer for larger sprouts. Mung

bean sprouts make nutritious salad toppings, and can be slipped into sandwiches.

Many other beans and various legumes can also be grown at home. Have fun sprouting these living foods that add a great amount of nutrition to your diet and be sure to sprout for spring! 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, where she works as a private chef. She is also a food stylist, Ayurvedic nutritional therapist and flower remedy expert.

www.foodiemagazine.com.hk // may 2010

Originally cultivated in India before being introduced to China, mung beans have been consumed for thousands of years, whether cooked as a legume, converted into noodles or sprouted. When compared to other beans, mung beans are much more digestible and offer certain cooling properties to the body. This is why in Ayurvedic tradition, mung beans are mixed

with rice in a dish called Kichani and fed to people with high fevers.

lifestyle

14

food envy

An introduction to text by benjamin hall

Most of our mealtimes trundle by without a hitch, but occasionally my cousin and I are wracked by sudden bouts of food envy when dining together. A brief but intense period of jealousy, it’s typically brought about by a quick but accurate comparison of foodstuffs and the enjoyment that they are – or are not – going to imbue.

I won’t lie to you: it happened again today. We eat together often enough for it to be pretty commonplace, but it certainly depends on the meal. Specific dishes bring it out in us. You know how it is; steamed vegetables never brought anything out in anybody. People are into them, but heck, people are into everything.

Vegetables don’t garner a reaction. Not by themselves. Not like a molten chocolate cake or a slab of suckling pig.

We both ordered suckling pig today. Fifteen minutes pass and the swine make their approach on a trajectory that’s noticeably lower than anyone in the room was expecting. Gladly, it provides us with an excellent view. There’s not a vegetable in sight and we’re getting giddier by the second. Grazing the shoulders

of patrons on his approach, the waiter gracefully slots in next to my cousin and whirls her plate to a comfortable stop. We both pore with failed reserve over the meal.

It’s the best piece of pig you’ve ever seen.

Mine touches down a second later. Tilting comfortably over my shoulder, the same waiter brings my plate to rest with an underappreciated finesse. I quickly inspect the spread, mind racing to process information and draw a comparison. I want to be sure before I look up, before I gloat, which -to my shame- is the only objective.

Not this time though. I’ve already committed my gaze upward before I fully comprehend the situation. I soon catch on. My meal looks great,

Benjamin Hall doesn’t boast qualifications relevant to gastronomy, nutrition or a food publication. Does, however, write a lot and is often found eating whilst doing so.

but boy, hers is something else.

We lock eyes and the contempt is palpable. There’s a coy smile but I’m not the one wearing it. “Well, enjoy,” is all that I can muster.

Hollow words that linger in my mouth, trapped behind gritted teeth like a caged dog. The first mouthful tastes like envy and dirt. My taste buds are lulled back into action moments later and the whole affair is washed away in an ocean of flavour. F

It’s absurd and irrational and juvenile.

It’ll probably happen again tomorrow.

15 food war

EDITOR’S vOTE! LA MAISON DU CHOCOLAT (HK$250/12 pcs) Full-figured macarons boasting only the richest of fillings. What they perhaps lack in finesse, these indulgent endeavours more than make up for with sheer, sugary gratification.

Delightfully decadent. www.lamaison duchocolat.com

Who can say ‘no’ to macarons? Certainly no one in our office! We’ve sampled three of the best in Hong Kong to bring you a clear winner.

F

F

F

F

PAUL LAFAYET (HK$15/pc) Unusual flavours and a patriotic little centrepiece certainly provide these unexpectedly firm macarons with a vivid first impression. Sadly, the diversity of the flavours encountered wasn’t quite as memorable. www.paullafayet.com

F

F

F

F

FOODIE RATING

F

F

F

F

F

www.foodiemagazine.com.hk // may 2010

F

JEAN-PAUL 1s t HEVIN (HK$350/18 pcs) A dizzying assortment of flavours that deftly avoid overwhelming the palate. Decadent hearts of ganache nestled between tart fruit sauce and a seemingly weightless outer shell. Exquisite. www.jphevin. com.hk

FOODIE RATING

FOODIE RATING

F

The winner is Jean-Pa ul Hevin!

le french gourmay food trails

16

h c n e r F e L y a M r u o G s l i a r T Food >>>>>>>>>

What springs to mind when you think of French fare? Delectable cheeses, buttery croissant and garlic snails might well come rushing forward, but to experience the full extent of French gastronomy, the Le French GourMay is an absolute must.

Seven restaurants have combined forces to create a four-course menu sure to delight and dazzle. We have created three food trails to walk you through the Le French GourMay experience and take you on a journey that deftly explores the four primary flavours: sweet, salty, sour and bitter.

pan-fried fillet of suzuki, shellfish and lemon pulp

>

le french gourmay food trails

>>

17

TO U R B R E AT H TA K IN G

“All of my dishes are simple, using few ingredients to create a unique mixture of flavours,” Executive Chef Frederic Chabbert says. “Like the Poached White Provence Asparagus and Scallop Sabayon scented with kaffir

lime. The white asparagus has a sweet bitterness that compliments the citric sour taste of kaffir lime.”

“For the main course, I created Slow Cooked Lamb Saddle, Warm Jabugo Ham, Sucrine Salad and Fava Beans Sautéed with Savoy. The cured ham goes well with the sucrine salad, creating a balanced yet salty meal - sure to leave you eager for dessert.”

duck liver confit When you see Chabbert’s Crispy White Chocolate Layers with Roussillon’s Almond Cream, calorific repercussions will be the last thing on your mind. The bittersweet almonds and the smooth luxurious chocolate are an impeccable conclusion to the meal. This menu costs HK$880 per person or HK$1,280 with wine pairing.

www.foodiemagazine.com.hk // may 2010

We really feel that mind-blowing vistas bolster a good meal so if like us you enjoy savouring the surrounding views, then Restaurant Petrus (56/F, Island Shangri-La Hong Kong, Pacific Place, Supreme Court Road, Admiralty. T 2820 8590) has the perfect dining experience for you. Boasting dramatic harbour views, they are offering a truly harmonic ‘Le French GourMay’ menu imbued with a wealth of ingredients from the South of France that are bolstered by Languedoc-Roussillon wines.

slow cooked lamb saddle

le french gourmay food trails

18

>> LUNCH TOUR Who can deny the fact that a great meal really makes your day? What about an indulgent afternoon that involves shopping and eating all under one roof? If the latter sounds tempting then The French Window (Shop 3101, Podium Level 3, ifc mall, Central.

T 2393 3812) is the place for you.

Their first time joining forces with Le French GourMay, the French journey begins with an unexpectedly bitter flavour.

“Artichoke Salad with Barigoule Sorbet is a great starter to cleanse the palate,” Head Chef Mickael Le Calvez says. “The sorbet will provide a really refreshing kick for your taste buds, as it contains artichoke, shallot, garlic, fennel, white

wine, olive oil, chicken stock, milk, coriander seeds and celery seeds.”

The second course marries a Herring Potato Salad with Avruga Caviar and Carrot Caramel. After such a savoury course, Mickael changes the order to surprise everyone with a sweet main course featuring Wagyu Beef Cheek à la Bourguignon, Carrot Confit and Red Wine sauce. “The sweetness comes from the carrot confit and sauce. I cook the carrot with orange juice, cumin seeds, ginger and garlic, while the sauce consists of red wine, chicken, carrot, onion, thyme, celery and blueberry cream,” Mickael explains.

wagyu beef cheek à la bourguignon with carrot confit

So how does the experience come to a close? “Sour!”

Mickael declares. “The Lemon Tart Meringue is an amazingly sour treat that helps to clean away any lingering sweetness from the main course.” For this flavoursome experience, expect to pay HK$780 per head or HK$1,180 with wine pairing.

lemon tart meringue

19 roasted beef tenderloin, sauteed grenaille potato, asparagus and girolles mushrooms le french gourmay food trails

to begin with a sour starter – Homemade Terrine of Duck Foie Gras with Spiced Sweet and Sour Cherry Condiment,” Executive Chef Philippe Duc explains.

“Just like a champagne aperitif, this starter has some acidity and sourness to help awaken the palate.”

pan-fried fillet of suzuki, shellfish and lemon pulp

AY TO U R D F L A H > > wine and black tea drinking, as well as how chocolate, fruits and vegetables can ease hypertension and other health problems. The one-off seminar runs for 2 hours from 3pm to 5pm at the Bank of America Tower.

homemade terrine of duck foie gras with spiced sweet and sour cherry condiment

www.foodiemagazine.com.hk // may 2010

We highly recommend that you keep May 15 clear to experience the complete Le French GourMay journey.

First, join Professor Valerie B. Schini-Kerth from Strasbourg as she explores the importance of good nutrition and it’s role in staying healthy. Utilising her expertise in chemistry and carrying out clinical trials, she will explain the benefits of daily

Enlightened but famished, take a ferry ride to Tsim Sha Tsui and treat yourself at Spoon by Alain Ducasse (Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui.

T 2313 2256). “Be prepared

Once your appetite has been stirred, Philippe takes your taste buds on a journey that is bitter, salty and sweet. Featuring a Pan-fried Fillet of Suzuki, Shellfish and Lemon Pulp, the entire lemon is cooked in the oven with a myriad of spices.

“The bitterness of the lemon goes perfectly with shellfish and Suzuki offering an extremely pleasant balance,” he says.

“Following that is a Roasted Beef Tenderloin that I season with salt as well as adding a garnish and sauce. Finally, I end the journey with a sweet dessert – giving a beautifully rounded finish.” The Spoon experience is HK$888 per head. F

diy cocktail

20

TIP : To make the perfect sugar syrup, always mix 50% sugar and 50% water.

GRILLED PINE A

MARTINI PPLE AND TH

Recipe by Anto

YME

nio Lai

SERVES 6 PEOPLE INGREDIENTS 3 slices of pineapple + 40ml vodka + 15ml Cointreau + 10ml lemon juice + 10ml sugar syrup + fresh thyme sprigs + ice

METHOD 1 Grill the pineapple slices.

2 Muddle pineapple and thyme in the base of the shaker.

3 Add the rest of the ingredients and shake with ice for 10 seconds.

4 Strain into a martini glass.

5 Use a grilled pineapple slice to garnish the glass. Serve immediately. F

Hong Kong-born Antonio Lai is an award-winning, selftaught bartender. After working in top bars and clubs in several continents, he now works as a molecular mixologist at FINDS Bar & Restaurant.

COINTREAU Cointreau has a mixture of sweet and bitter orange flavours that come from sun-dried orange peel. It’s not only a key ingredient in making a whole range of cocktails, but also a fantastic addition to dessert recipes from soufflÊs to macaroons.

sweet escape

22

A Dining Oasis in

Ap Lei Chau Discover an authentic Greek / Mediterranean cuisine on the southwest of Hong Kong Island.

For many foodies, Ap Lei Chau is considered somewhat of a desert when it comes to desirable restaurant locations. But that’s only those who have yet to experience El Greco.

For chef proprietor Jean Paul Gauci, the location

of his restaurant gives it a unique edge over in-town venues. El Greco is nestled on the edge of Hung Shing Street Rest Garden and offers alfresco dining with picturesque peaceful park views.

23

They serve by far the best homemade lemonade in Hong Kong! Made with rosemary, it gives original lemonade a lovely fragrant twist!

The menu is dominated by traditional Greek dishes that Jean Paul learned to cook on his travels.

However, as a Frenchman, he also serves up a number of dishes that showcase his native cuisine. A popular Greek dish is the Pork Souvlaki (HK$180) – lean pork charcoal-grilled on a skewer and accompanied by onion salad, fries and homemade tsatiki.

To satisfy every palate, the menu also offers a great selection of pizzas, pasta dishes and crepes. We recommend the three-course set dinner for HK$290, a great deal offered every evening which allows you to pick any starter, main and dessert off the menu. Be sure to try El Greco’s homemade lemonade with rosemary (HK$49) – a great thirst quencher.

grilled octopus salad with steamed potato - a refreshing starter to whet the appetite

el greco has cosy alfresco dining for about 20 people

EL GRECO www.toptables.com.hk G/F, 5 Wai Fung Street, Ap Lei Chau.

T 2328 2138

www.foodiemagazine.com.hk // may 2010

Open for almost 18 months, El Greco is still the only Greek/Mediterranean restaurant in the area. So next time you’re thinking of dining out, get a change of scenery and head to Ap Lei Chau for fine fare in unique surrounds. F

sweet escape

EDITOR’S NOTE:

foodie guru

24

Do you need...

foodie guru I’m allergic to dairy products but I love eating desserts. Where can I buy dairy-free desserts in Hong Kong?

Question submitted by Michelle, Quarry Bay

If you are lactose intolerant, you should visit Little Giant at 15/F, Chung Wai Commercial Building, 447-449 Lockhart Road, Causeway Bay. They sell a whole range of non-dairy desserts, from jelly crystals to sweetened cream substitute, that allow you to create delicious desserts which taste exactly like their dairy equivalent. For more information, visit www.littlegianthk.com or call them at 2573 3610.

How do you make a chocolate cake in 5 minutes?

Question submitted by Ivy, Tsim Sha Tsui

You will need the following ingredients: 4 tablespoons cake flour + 4 tablespoons sugar + 2 tablespoons cocoa + 1 egg + 3 tablespoons milk + 2 tablespoons oil + 1 mug Mix the flour, sugar and cocoa in the mug. Add the egg and mix well. Pour in the milk and oil and mix thoroughly.

Microwave the chocolate mixture for about 3 minutes on maximum power. Serve hot.

help with cooking, food and drink knowledge?

Send your questions to editor@foodiemagazine.com.hk

I want to learn Chinese cooking via the Internet. Is there a trustworthy site that provides online tutorials?

Question submitted by Elize, Central

Go to http://hk-kitchen.lkk.com/en_kit_hk/ This site features bilingual video clips that teach you how to cook a range of Chinese dishes using Lee Kum Kee sauces. Most of the dishes are easy and can be recreated at home using just a few ingredients. The site also provides recipes for everyday meals!

where to find us

26

where to find us

ADMIRALTY/CENTRAL/ SHEUNG WAN / PEAK

1/5 nuevo 338 Apartment Archie B’s Bar à Chocolat et boutique Bar George Berry Good Bistecca Italian Steakhouse Bombay Dreams Bookazine Canton House Bookazine Prince’s Building Brunch Club Central Bubba Gump Building-YWCA, The Bulldog’s Central Bun Me Cafe Deco Café Roma Cafe Siam Cake-A-Licious Cecconi’s Italian Chicken on the Run Chippy, The Chocolux Cafe cinecittà Daddyos DiVino Drop Droplet Dublin Jack, The Eat Right El Taco Loco Fat Angelo’s Central FINDS Frying Pan, The Frites Garden Cafe, The Garden View-YWCA, The Gateway Gecko Globe, The Goccia Gourmet Coffee & Delicatessen Graze Great Food Hall Greenfield Café Habibi Café Habibi Restaurant Helena May, The Hot Dog iCaramba Indigo Jaspas Joyce is not here Jungle Juice Le Salon De The & La Boutique Lemon Exchange

Main St Cafés MAKUMBA Master Food McSorley’s Melting Pot, The MIX Queen’s Road Central MIX Two Exchange Square MIX Hollywood Road MIX ifc MIX Ruttonjee Centre Mrs Jones Nova Hair Nail Ocean Grill Ola Wine Bar Olive One Bar Oscar’s Espresso Outofstock Pantry Magic Pastis Peak Bar Phoenix, The Pizza Express Proway Relocation & Real Estate Seasons Fitness Segafredo Central Segafredo Sheung Wan Shake ‘em Buns Simplicity Sohotel Sweet Secret Tapeo Triple O’s Forum Triple O’s Pacific Place Union J Vartex Wine Veggie SF Viva Italia Mid-Levels Wagyu Wagyu Lounge Wheel, The XTC Cochrane Street Yè Shanghai Yoga Limbs Yoga Place Yoga Room Yogurt Time Yorkshire Pudding CAUSEWAY BAY/WANCHAI

238 Apartment 798 unit & co agnès b.

Amici Bookattic Bookazine Shui On Centre Brunch Club Bubble Factory

Burger Room carnegies Cul-De-Sac Delaney’s Wanchai Duetto Ebeneezer’s Fat Angelo’s Fat Angelo’s Wanchai Galano Café Gardeneast Serviced Apartments Gourmet Coffee & Delicatessen Hotel Bonaparte I Love Kitchen CWB Let’s Spa Main St Cafés Mes Amis Wanchai Mr Steak Grill Naturoplus Organic Mama Pizza Express J Residence Pizza Express Wanchai Pizzettenia Quarterdeck Club R66 Restaurant Shake ‘em Buns The Charterhouse The Stable Vero Lounge Xperience XTC Happy Valley Yo Mama KENNEDY TOWN

Davis Percys The Coffee Place The Grocer The Pier The Place Zig Zag SOUTH HORIZON

Café Piatti Jervisbay Limestone Coast Wines Meatmarket.hk Sift Patisserie Tree Café Viva italia STANLEY

Curry Tiffin Jenny Bakery Juice Station Natural Gourmet Pizza Express Stanley Rocksalt Saffron Stanley Saigon Spiaggia Squeeze The Boathouse

OTHER LOCATIONS ON HK ISLAND

Cafe Einstein Kornhill Apartments Mix Taikoo Shing Pizza Express Taikoo Shing Saffron Bakery Top Deck Xi Yan XTC Cityplaza TST & JORDON

798 unit & co Bulldog’s Kowloon Delaney’s Eaton Hotel Edible Arrangments Fat Angelo’s Focaccino Gateway Apartments Hotel Nikko Hotel Panorama I Love Kitchen Humphreys Ave I Love Kitchen K11 Joia Main St Cafés Mes Amis TST MIX GTW New World Apartments Pizza Express Quarterdeck Kowloon Spasso Sticky Fingers The Kowloon Cricket Club XTC Tsim Sha Tsui OUTLYING ISLANDS

Bookazine Discovery Bay MIX HK International Airport OTHER LOCATIONS IN KOWLOON

Amici MK I Love Kitchen Kowloon Bay Main St Cafés Mes Amis Mongkok Pascucci Langham Place Pizza Express Festival Walk Tapaz The Anne Black-YWCA The Lodge-YWCA NEW TERRITORIES

Crown Relocations Nine Eagles Golf Course The Bay Bridge

28 snap it!

SNAP IT !

We know you all love to indulge in a spot of food photography whilst enjoying your meal, so why not share those images with everyone and win fantastic prizes? The BEST seafood dishes for this month are featured here.

Kitty, Wan Chai Tan Tsai Noodle, Tu Hsiao Yueh in Tai wan, TWD70.

Seafo g Ke e vels id-Le imps, Min M , . ic r 5 N 3 ed Sh , HK$ Steam oi Island T in Po

e s ta od R

t uran

Pagg ie R a z o , L a u Fa u r S resta Clams wit han uran t in L h X.O Sa u a u Fa u Sha ce, a seafo n, HK o $ 1 80 d .

To enter the next round, we want you to take pictures of a SALAD dish. Tell us the name of the dish, where you found it, how much it cost and, most importantly, why you enjoyed it. 3 featured readers will win a goodie bag, filled with healthy organic products. 10 readers will get two packs of Imagine Organic Free Range Chicken Broth. Prizes are sponsored by Hutchison Hain Organic.

Submit your picture (at least 300dpi) along with your contact details (name, contact number and address) to info@foodiemagazine.com.hk by 21st May. Please write ‘Salad Shot’ in the subject line.

SUBSCRIBE !

Y A D O T S U TO YES, I WANT FOODIE DELIVERED TO MY DOOR! 6-month subscription (6 issues) for HK$60 postage fee 12-month subscription (12 issues) for HK$120 postage fee

good taste your guide to

SEND SUBSCRIPTION ORDER TO Y’s Media Limited, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong Please enclose (A) A crossed cheque payable to ‘Y’s Media Limited’ or (B) An original copy’s bank-in slip/ATM transfer slip, deposit to HSBC A/C No. 400-741427-838, Account Name: Y’s Media Limited YOUR DETAILS Name

Email Address

www.foodiemagazine.com.hk // may 2010

Contact Number