Foodie Magazine

good taste your guide to

SWEET ESCAPE

Bay-side paradise in Tsuen Wan

HOT PICKS

Father’s Day Treats

Foodie football face-off!

Eight national dishes compete for the championship www.foodiemagazine.com.hk

issue 11 june 2010 I’M FREE!

CONTENTS 02 06

Are you feeling the footie vibe this month as we approach the FIFA World Cup kick off? Not only are the top national teams competing, but their signature dishes are also going up against each other in our Foodie main feature (page 11)!

Amongst the football madness, don’t forget to pamper your dad on Father’s Day. We’ve selected some thoughtful Foodie gifts (page 08) as well as some fantastic recipes (page 16) to impress everyone.

We’ve also introduced Wine Talk and a Reader’s Reviews column (page 31). This month it’s chocolate bars, next month? You decide! Get in touch and stay up to date by joining our Facebook group and following us on Twitter!

08 11

Fresh Market Hot Picks: The Insider

Restaurateur Jean Paul Gauci’s insider tips

Cover Story

FOODIE FOOTBALL FACE-OFF!

editor@foodiemagazine.com.hk

11

16 COOK IT YOURSELF

Okonomiyaki, Steak Fajitas and Gambas in Vodka

19

20

Eating My Words

Benjamin Hall shares his thoughts on papaya

16

Eat Smart

Lakshmi Harilela explains how to cool off this summer

21

22

24 28 26

SNAP IT and win !

32

June Chan Editor

06

Hot Picks: Products

Foodie Father’s Day gifts

Food War

The search for the best takeaway pizza

DIY Cocktail

Whiskey Mint Julep

Wine Talk

Californian Chardonnay

Foodie Guru

28 SWEET ESCAPE

Dine by the bay at Circle Club Cuisine, Tsuen Wan

31

32

Reader Review

Discover the best chocolate bars with Raven Hanson

Snap It and Win!

For advertising enquiries, please contact: Senior Sales Manager Timothy Mui timothy@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 // june 2010

Editor June Chan. Sub-Editors Tom Cassidy, Benjamin Hall. Creative Director Helen Griffiths. Art Director Kester Lei. Designer Michelle Kwan. Contributing Photographer Max Wong. Contributors Seema Bhatia, Lakshmi Harilela, Antonio Lai, Kim Yukawa. 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

fr

se h

r a m

t e k

Relieve the hot and humid summer heat with Foodie’s cool choices.

From ice cream truffles to cool bubbly and chilled wines, discover the range of fantastic summery fare selected to cool you down during the sunny season.

RESTAURANT

A Taste of Portugal From now on you can skip the ferry ride to Macau and enjoy authentic Portuguese fare at Casa Lisboa in LKF Tower, Central. The new restaurant is set in a casual colonial atmosphere and showcases north Lisbon seafood and a feast of meats from the surrounding area of Porto. We recommend their homemade Portuguese Cheese Platter (HK$105) and their crispy Roast Suckling Pig cooked in Bairrada Style (HK$235).

Casa Lisboa 8/F LKF Tower, 55 D’Aguilar Street, Central T 2905 1168

a simple yet tasty caramel pudding with orange

NEWS

First M&S Food Store in Hong Kong The first Marks & Spencer food store has opened at 88 Gloucester Road, Wanchai. This store will definitely be a new food hub for gourmets to shop for a wide range of cheeses, cold cuts, desserts and ready meals. They also offer take-away at the “Hot Food to Go” counter, which boasts a wide range of choices from traditional English breakfast and tasty paninis to toasted sandwiches and hearty soups.

03

Sticky Rice Dumplings How can we celebrate the Dragon Boat Festival without sticky rice dumplings? Wrapped in bamboo leaves, these seasonal treats are made with steamed glutinous rice with a variety of fillings both savoury and sweet. This year, the celebration falls on the 16th, so be sure to get some rice dumplings ready at home to share with your loved ones.

You can buy flavoursome festive dumplings in Chinese restaurants across town.

fresh market

SEASONAL

WINE

24-Carat Gold Champagne Debuts in Asia

FOOD

Summer Love Let Godiva chill your taste buds this summer with its refreshing Ice Cream Parlour Truffle Collection. Inside each beautifully coated chocolate piece is a delicious ice cream filling. A wonderfully cool sweet treat, the collection comes in six flavours and costs HK$150 for 100g.

There’s always a good reason to toast! Whatever the occasion, a fine tipple is the perfect addition to a happy event. Make it one to remember with this rare French champagne, LUXOR. It’s made with pure gold 24-carat golden leaves, 90% Pinot Noir, 7% Chardonnay and 3% Pinot Meunier and costs HK$2,300 per bottle. You can buy a bottle in Hong Kong exclusively at Bacchus (www.bacchusasia.com) by contacting Kewin at 6336 6281 or kewin@ bacchusasia.com

Wine for the Ladies Women are becoming more interested and involved in the art of wine drinking. A recent survey conducted by VINEXPO in Hong Kong, China, Japan and South Korea, shows that in Japan alone 42% of the 2,810 asked drink wine more than twice a week. Over two out of three prefer red wine, with 84% of Chinese women opting for red. With this trend, women are not far away from matching men in this field.

www.foodiemagazine.com.hk // june 2010

TREND

vnc cocktail promotion

04

the pre-msixation sen Enjoy quality, effort-free cocktails at home, at parties, at the beach or on a junk in the summer sun with pre-mixed ready-to-pour VnC Cocktails. Skip the muddling and shaking; all you need is some ice and a bottle or three of Hong Kong’s brand new award-winning drink sensation.

Available in seven vodka-based, all-natural flavours, each cocktail is completely free of additives, preservatives and artificial colours and they let the good times roll at a festive 13.9% alcohol content!

plastic PET bottles, which will keep your eco-conscience clear for party time and the floor clear of late-night smashes!

VnC began two years ago in New Zealand, where they refined their exquisite ready-to-pour cocktails which have already won them a host of awards. Choosing your first VnC cocktail is no easy task as each one has a gold or silver medal to its name.

Bottles cost HK$138 each and are available exclusively at SoHo Wines & Spirits, 49 Elgin Street, SoHo.

Whatever your preference there’s a VnC cocktail to match: be it the Vodka Mojito, Margarita, Strawberry Daiquiri, Pomegranate Cosmopolitan, Pacific Mai Tai, Banana Daiquiri, or the latest addition and kiwi classic, Feijoa and Apple. Each is made with premium New Zealand vodka and packaged in one-litre recyclable

To receive VnC Cocktails’ latest promotions, be sure to become a fan of VnC Cocktails Hong Kong on Facebook.

VnC Cocktails also host twohour free corporate tasting programmes. If your company’s looking for some after-work drinks with a difference then email bart@vnccocktails.com for more information and the VnC girls will be over, drinks in hand to help you start the weekend in style.

reader offer !

Get on board the hottest drinks craze with Foodie! For your chance to win one of six bottles, simply email your name, contact number, address and preferred flavour to info@foodiemagazine.com.hk, with ‘VnC Reader Offer’ in the subject line.

For the chance to win an entire case of six bottles, become a fan of ‘VnC Cocktails Hong Kong’ on Facebook and write ‘Foodie Magazine’ on their wall.

hot picks // the insider

06

Cococab

hot picks

El

ana

Greco

THE INSIDER

There’s a rumour that Chef Gerald Passedat will be in Hong Kong next year...

Chef, restaurateur, businessman and decorator Jean Paul Gauci transformed Hong Kong dining in the 90s by pioneering the first restaurants in SoHo and coining the name which has become synonymous with fine dining. Now running Cococabana, Coco Thai and El Greco, Gauci shares with you his insider dining knowledge.

WHICH IS YOUR FAVOURITE OF YOUR RESTAURANTS? That’s like asking who is your favourite child! Cococabana reminds me of my old days in Cote D’Azur in the South of France; Coco Thai houses all-Thai cooks, with each contributing new ideas to give the restaurant a fresh

and fun vibe while El Greco is nestled by the park, so it feels very laid back.

TELL US THE BESTKEPT FOODIE SECRET IN HONG KONG. If I tell you it won’t be a secret anymore, so I’ll share my second choice – Irori in Causeway Bay. WHERE IS YOUR FAVOURITE FRENCH RESTAURANT AND WHY? Le Petit Nice in Marseille.

Although some of the techniques they used might be refined and modern, Chef Gerald Passedat’s food reminds me of Mediterranean cuisine with authentic Marseille flavours. There’s a rumour that he’ll be in Hong Kong next year!

Jean

Paul

G auc

i

SHARE WITH US YOUR FAVOURITE COOKBOOK. It’s The Roux Brothers on Patisserie. It has very traditional French pastry recipes and great illustrations. It’s quite old-style but it contains all my favourite desserts and it reminds me of the way pastry used to be.

5. WHAT DO YOU COOK AT HOME? Eating at home is usually a family thing, so we eat very much homemade traditional dishes such as pies, pasta, roasts and quite often they’re spicy dishes.

We’re all huge fans of hot pot and barbecues, so once a week we have family and close friends around and we all cook together.

hot picks // products

08

Alessi Alessandro M. Corkscrews

Give your dad a reason to smile by treating him to these adorable corkscrews that are a great accessory, useful tool and a fitting gift.

HK$879 each. www.alessi.com

hot picks!

The perfect gifts for a Foodie Father’s Day.

G.O.D. Black Sugar Egg Roll Set

At first glance these look like normal cigars, but on closer inspection they are in fact egg rolls made with black sugar; a delicious and humorous gift for the cigar aficionado!

HK$60. www.god.com.hk

09

This cool briefcase opens up to form a grill with detachable aluminium legs.

The portable gas barbecue contains two burners and a cook top, meaning your dad will be able to carry it anywhere with him to enjoy the fun of outdoor cooking.

HK$5,799. www.jervisbaybarbecues.com

hot picks // products

Jervisbay Sportzgrill

Royal VKB Knives & Block

If your dad likes cooking, this stylish set of knives will be a great addition to his kitchen.

HK$2,385. www.fleancents.com

Ritzenhoff Weizen Beer Glasses

Each glass is unique in its own individual design and available in two sizes, 0.3L and 0.5L. Beer drinking will never be the same again with these cool glasses!

Available at i.d. (Shop 227, 2/F, Prince’s Building, Central), HK$300 each.

Treat him with this luxury red box that is tailor-made to offer the best Father’s Day experience. From a boys’ night out at McSorley’s to a musical dinner at Backstage Live and everything in-between, Red Packet Very Him contains excellent choices for your father to choose from.

HK$1,888. www.redpacket.hk

www.foodiemagazine.com.hk // june 2010

Red Packet Very Him

11 foodie football face-off!

foodiefootball

Face-Off!

To mark World Cup fever we present the Foodie football playoff!

Pitting eight nations’ dishes against each other, there can be only one winner in this fierce culinary competition.

Each dish’s merits were taken into account for the football feast: from the rich flavours of France’s Beef Bourguignon to the seafood explosion of Spain’s paella and the heavy meaty punch of the USA’s burger and fries, each dish stood a chance at Foodie Football glory.

As with the World Cup there can be only one winner, so turn the page to see how each team fared in their matches and then witness the epic finale on page 14, where you can also see Foodie’s pick of unique venues to watch the World Cup action live.

www.foodiemagazine.com.hk // june 2010

A country’s national dish is as iconic and telling as any leader, sports team or celebrity. With the World Cup upon us, we selected our pick of representative foods from each major player in the global competition and played these diverse dishes off in semi- and quarter-final rounds before reaching the prestigious Foodie Football final.

foodie football face-off!

12

Kick OFF! The battle begins as each of our teams navigate the quarterand semi-finals with their eye on the goal: reaching the final round of the coveted Foodie football face-off!

SEMI-FINAL

england vs japan Diametrically opposed schools of thought, Japan’s nimble offerings deftly defusing England’s hearty attacks.

v

QUARTER-FINAL

france vs brazil Two deeply flavoursome dishes kick off the competition, the richness of the French fare carrying it through.

QUARTER-FINAL

italy vs usa A meaty carbohydrate-heavy conflict that sees the Italians riding through thanks to a cleaner bill of health.

13 QUARTER-FINAL foodie football face-off!

spain vs japan An oceanic battle, poles apart their flavours are diverse but it’s the Japanese finesse that sails to victory.

QUARTER-FINAL

england vs germany TURN THE PAGE FOR THE FINAL!

These heavy-set powerhouses stand toe-to-toe, but England’s balanced formation provides the slightest edge.

s

The teams:

france vs italy A refined Continental conflict that sees the Italians keeping the French from locating their much-needed ‘je ne sais quoi’.

www.foodiemagazine.com.hk // june 2010

SEMI-FINAL

BRAZIL. Feijoada ENGLAND. Fish & chips FRANCE. Beef bourguignon GERMANY. Bratwurst and potato salad ITALY. Spaghetti bolognese JAPAN. Sushi SPAIN. Paella USA. Burger and fries

foodie football face-off!

14

The winner!

l a n fi e th vs

Y L A T I N A JAP

3

Wildly different styles make for a diverse finale; between fine wines and Sake, both parties deftly handle mid-match refreshments. Each provides a myriad of taste sensations to delight the palate - but it’s the raw, intricate subtleties of the Japanese cuisine that clinch the final match on the day.

unique venues

to watch the FIFA World Cup

MANCHESTER UNITED RESTAURANT BAR This venue not only has large projector screens, but also mini screens above the urinals in the men’s toilet to ensure you don’t miss a moment. They serve a special low-fat menu based on the healthy diets of Manchester United footballers.

G/F, 32-34 Lock Road, Tsim Sha Tsui T 2366 4880

SML Throughout the World Cup month, SML will set up two giant screens – a 72” screen by the bar and a 100” screen by the terrace, as well as adding more screens for the semi-finals. Guests can purchase package deals to enjoy two and a half hours of football watching, drinking and dining from $150 up.

11/F, Times Square, Causeway Bay T 2577 3444

RED SOHO Showing all 64 live matches on four plasma screens and two large projectors, RED SoHo offers an array of snacks an hour before each game to fill up your tummy, ready for the nail-biting action. Special priced Stella Artois will also be available.

2/F Kinwick Centre, 32 Hollywood Road, SoHo T 8199 8189

Porterhouse

16 cook it yourself

TIP:

Don’t flatten the okonomiyaki with your spatula, as it will lose its fluffiness!

I K A Y I M O N OKO Recipe by

SERVES 1 PERSON INGREDIENTS FOR BATTER 50g all purpose plain flour + 60ml cold dashi broth or water + ½ teaspoon salt + 1 cup cabbage, finely chopped + 1 whole egg FOR TOPPING okonomiyaki sauce + green seaweed flakes + bonito flakes + roasted sesame seeds + mayonnaise (optional)

wa Kim Yuka

METHOD 1 Stir together the flour, dashi broth and salt in a large bowl.

2 Add the chopped cabbage and mix thoroughly.

3 Add the egg and stir until evenly distributed.

4 Pour the mixture into a hot frying pan.

5 Place cooked meat or seafood of your choice into the okonomiyaki.

6 Once the okonomiyaki base is ready, which should take about 5 minutes, flip it with a spatula. Then grill for about 10 minutes until the okonomiyaki is thoroughly cooked.

7 Remove from the pan and drizzle with the topping ingredients. Serve hot.

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.

17 cook it yourself

BEEF STEAK

FAJITAS

Recipe by meatmarket.hk

MAKES 12 FAJITAS INGREDIENTS CHIMICHURRI MARINADE 1 bunch fresh parsley, leaves only + 1 bunch fresh coriander, leaves only + 5 cloves of garlic + 1 brown onion, roughly chopped + 2 teaspoons hot paprika + ½ cup of olive oil + 1 tablespoon salt + 1 teaspoon freshly ground black pepper

METHOD 1 Preheat grill to medium high.

2 Remove steak from marinade. Season it with salt and pepper and grill over a medium high heat until cooked medium-rare, about 6 minutes per side. Let the steak rest for 10 minutes, loosely covered with aluminium foil, before slicing.

3 In a large pan, heat 2 tablespoons of oil and fry the onions and bell peppers until crisp. Season with salt and pepper.

4 Meanwhile, warm tortillas on the grill or oven on low heat and slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with onions and pepper mixture. Drizzle chimichurri sauce over the filling and form into a loose fold. Serve hot.

MEATMARKET.HK SHOPPING LIST + 900g flank steak + + 1 bunch parsley + + 1 bunch coriander (cilantro)

1 pack (2pcs) of coloured capsicums 600g of brown onion (2-3 pcs)

Meat Hotline: 8135 1394. Email: customer_service@meatmarket.hk

www.foodiemagazine.com.hk // june 2010

FAJITAS 900g flank steak + 12 (8 inch) flour tortillas + 1 medium onion, halved and sliced + 1 green bell pepper, sliced + 1 red bell pepper, sliced

PREPARATION FOR THE CHIMICHURRI MARINADE 1 Blend the ingredients in a food processor until smooth. Reserve half for drizzling on fajitas and place the remaining marinade in a resealable plastic bag together with the steak. Marinate the steak for at least 1 hour.

cook it yourself

18

TI P : Make sure you don’t overcook the shrimp.

They are perfectly done when pink and slightly opaque in the centre.

S A B GAM A K D O V N I

SERVES 2 PEOPLE INGREDIENTS 1lb shrimp, shelled and de-veined + 6 garlic cloves, minced + 4 tablespoons vodka + 2 tablespoons coriander leaves, finely chopped + 1 teaspoon chilli powder + lemon or lime juice + olive oil + salt and black pepper

ema Bhatia

Recipe by Se

METHOD 1 Heat the olive oil in a frying pan and sauté the garlic for 2-3 minutes, stirring occasionally, until it turns golden brown.

2 Add the shrimps and sauté for 5-7 minutes, tossing occasionally, until they turn slightly pink.

3 Add chilli powder and coriander leaves.

4 Pour over the vodka and mix well.

5 Season with salt and pepper.

6 Add a squeeze of lemon or lime to taste.

7 Add a lemon wedge to garnish.

8 Serve with steamed rice.

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.

19

with benjamin hall

eating my words

eating my words concerning papaya Disclaimer: I’m not a hostile man. While the more alert reader may detect a touch of aggression in what follows, I feel the circumstances find the writer wholly vindicated.

Just today I was thinking about how much I’d like to put my fist right through a papaya.

‘It is the first fruit tree to have its genome deciphered.’

I read that and scoff. Scientists have peeled back all of the layers that you possess, meagre papaya. Unlike all other fruit, we now wield absolute understanding of what you are. Every nuance of your rudimentary existence has been charted and can one day, if we so choose, be synthesised.

and they smell of musk. I need not remind you that musk is the extortionately priced substance taken from a gland found near the anus of the male musk deer. The smell is more than comparable to a punch in the nose.

Herein, with happy symmetry, lies justification of my violent intentions. It’s tenuous and abstract as you’d like, but it’s reasonable to suggest that I was provoked. I’m rarely an advocate of physical retaliation but, well, they deserve it. Stop defending them, stop eating them and join the resistance – if it’s going to get punchy I could use an extra pair of hands.

It makes sense, really, given that papayas taste like wet cardboard. They taste like cardboard

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

www.foodiemagazine.com.hk // june 2010

Ostensibly, I’d be collecting data for this very article; due diligence on structural integrity during the latter stages of ripening or something equally empiric. There’d be an accident because I’m a typically heavyhanded fellow and the mess that results would be lapped up by colleagues and readers alike. What aggravates me the most is the fact that those same colleagues would (and often do) lap papaya up too. Each time I try to share my total disdain for the tasteless little beast, my seething is met with a chorus of insouciance - anodyne smiles spewing lukewarm pleasantry that gently take the wind from my sails.

Well, laying anchor with everyone’s principal online encyclopaedia both rekindled my resentment and yielded an uninteresting fact about the object of my scorn. Direct from the faultless annals of Wikipedia:

eat smart

20

Cool off with

citrus

Text by Lakshmi Harilela

As summer draws near, the rise in demand for cooling fruits and vegetables has begun, with citrus being a powerful ingredient to relieve the summer heat.

What are your favourite citrus fruits? Oranges, grapefruits and lemons are a few of the most popular choices. However, the mainstream varieties are starting to give way to lesser-known citrus fruits, such as the Japanese Yuzu and the Thai Kaffir lime. As they begin to become more popular, they are increasingly being used to make sorbets and sauces.

When the summer months start to kick in, it’s important to add citrus to your diet. Citrus fruits not only help detoxify and cool the body, but also treat heat

disorders from fevers to hot flashes. They alone contain 58 known cancer fighting agents.

Everything in these fruits can be used. The peels are aromatic and can be used in blending essential oils for energy and vigour. Seeds have their own properties; a wellknown anti-fungal and natural antibiotic is GSE (grapefruit seed extract) that can be used externally or topically to treat skin disorders. It can also be ingested to treat body infections. This extract can easily be found in health food stores across town.

When it comes to picking the best fruits, make sure you select thinskinned varieties that carry more flesh and never buy bruised ones.

To enjoy the best taste, you must store the citrus in a cool place to keep the moisture intact.

Last but not least, always remember that citrus fruits are versatile, so let your imagination run wild. You can juice them, eat them, grill them and use them in sauces for savoury or sweet foods. Have fun exploring citrus this summer!

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 (www.lovetruefood.com) , where she works as a private chef. She is also a food stylist, Ayurvedic nutritional therapist and flower remedy expert.

d WAR

food war

f

21

Italy’s signature dish knows a number of guises - from familiar favourites to contemporary offerings and the dastardly realms of fast food, we pit three of Hong Kong’s best-loved pizzas against one another.

SHAKEY’S PIZZA MARINATED GARLIC SHRIMP AND MOZZARELLA CHEESE PIZZA (HK$350/12”) With a porous sponge base that oozes when glanced at, an iron curtain of cheese and wildly unorthodox toppings this ambitious pizza is best left to its own devices. www.shakeys-pizza.com FOODIE RATING

PIZZA EXPRESS PEKING DUCK PIZZA (HK$129) A delicate affair boasting flavours that blend seamlessly to delight the palate. The delicious base is perhaps a little soft for some, but it’s a master class in tradition and taste. www.pizzaexpress.com.hk

FOODIE RATING FOODIE RATING

1

st

EDITOR’ S vOTE!

www.foodiemagazine.com.hk // june 2010

PIZZA MILANO VEGETARIAN PIZZA (HK$95/10”) A slight dissonance between punchy raw flavours and the milder undertones isn’t enough to mar this delectably fresh and colourful treat, underpinned by a satisfyingly crisp finish. www.sohodelivery.com.hk

The winner is Pizza Express!

diy cocktail

22

TI P: Always use quality spirits to mix your cocktail to get the best taste!

WHISKEY MINT JULE Recipe by Anto

nio Lai

SERVES 1 PERSON INGREDIENTS 60ml Jim Beam White Label + 2 teaspoons granulated sugar + fresh mint sprigs + finely crushed ice

METHOD 1 Muddle 4 to 6 sprigs of mint and granulated sugar in the base of the shaker.

2 Add 60ml Jim Beam.

3 Add ice and shake well.

4 Strain into a rock glass with crushed ice.

5 Garnish the glass with sprigs of mint.

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.

P

JIM BEAM To create this recipe, Jim Beam White Label is used. Aged for four years in oak barrels to create a smooth, mellow taste, this bourbon whiskey has sweet, light caramel and vanilla flavours which are followed by a delightful slightly woody char taste.

wine talk

24

californian chardonnay wine talk

KISTLER LES NOISETIERS CHARDONNAY 2007 FROM THE PORTERHOUSE (www.porterhouse.com.hk) HK$628 This wine has a mix of delicious noisette and intense fruit flavours that are underpinned with toasty oak and a long, lingering finish. A perfect accompaniment to a wide range of foods.

J.LOHR RIVERSTONE CHARDONNAY 2008 FROM GOLDEN GATE WINE HK$147 A well balanced wine with a long toasty oak and vanilla finish. Great paired with ovenroasted chicken or grilled salmon.

In the first of our relaxed wine chats, three guests visited the Foodie office to sample two bottles of perfect-for-summer Californian Chardonnay.

our guests

WHAT SHOULD THE WINES PAIR WITH? CW: J. Lohr should go well with Vietnamese food.

NT: I agree! And also Thai and Sichuan cuisine. I’d pick oysters and salads to go with Les Noisetiers.

PC: J. Lohr is very full-bodied so it can just be drunk alone.

WHICH OCCASION WOULD YOU CHOOSE TO DRINK THE WINES ON? CW: I’d pick Les Noisetiers for a cosy gathering with friends, as I know more will like this creamy wine.

NT: A house party for J. Lohr and a light dinner (serving fish) to go with Les Noisetiers.

PC: J. Lohr is a casual wine suitable for all occasions and Les Noisetiers is a more typical Chardonnay so it’s a less risky choice.

WHICH IS YOUR PICK? CW: I’d go for Les Noisetiers.

NT: I’m a red wine drinker and J. Lohr is full-bodied in comparison to typical Chardonnay. Knowing the price I’ll order a case!

PC: I still prefer J. Lohr, as I love well-oaked wines and it’s value for money!

While the J. Lohr proved value for money the lighter and more refined Les Noisetiers came up trumps for the ladies.

wine talk

HOW DO YOU FIND THE WINES? CW: J. Lohr has a strong taste.

I wouldn’t serve it for the first round as it’s a bit too heavy for the start of a meal. Les Noisetiers is more woody and smells fruitier. It’s a lighter, friendlier wine and suits women drinkers.

NT: J. Lohr is full-bodied and has this strong flavour which makes it unique in comparison to other Chardonnays. I would order this wine for house parties as it appeals to most palates.

PC: J. Lohr is great - a very typical California white wine, while Les Noisetiers is a more typical a Chardonnay. It tasted less of oak, so I expect this bottle to be more expensive!

25

PAUL COSTIGAN (PC) The Californian President of Movidius and wine appreciator who enjoys wines from his hometown vineyards.

NEELAM TOURANI (NT) The owner of PR & marketing company Purebuzz with a background in F&B.

CECILIA WONG (CW) The communications manager at the Miramar Group who gets to taste good wine and food as part of her job.

foodie guru

26

foodie guru

Do you need... help with cooking, food and drink knowledge?

Send your questions to editor@foodiemagazine.com.hk

I want to cook a simple seafood dish Can you recommend to wow my boyfriend on his birthday. an eatery that serves Any suggestions? authentic Japanese cold Question submitted by noodles and ramen?

Mabel, Kwun Tong Question submitted by Tony, Happy Valley

Mussels are a simple yet impressive ingredient. You can use frozen mussels to create this easy recipe.

Prepare the following ingredients: a pack of frozen mussels + 50g butter + 3 shallots, chopped + 2 garlic cloves, chopped + 5 tablespoon parsley + 50ml white wine + salt and pepper to taste

You can try MIST at G/F, 4 Sun Wui Road, Causeway Bay. They recently introduced a cold noodle dish for the summer that has a great texture and is perfectly matched with a flavoursome grated chicken breast broth.

MIST also serves ramen that comes in five flavours; soya, plum, miso, karamiso and shio. Their ramen sushi is worth a try too.

Find out more at www.mist.com.hk

Melt the butter in a pan and pour in the shallots. Turn down the heat and toss in the chopped garlic. Add the parsley and white wine, turn up the heat to medium high and let it reduce for a few minutes. Add the mussels and cover the pan with a lid. Cook for about 6 minutes and season with salt and pepper. Serve hot.

I want to send my helper to cooking school, please can you recommend some options?

Question submitted by Molly, Stanley

We’ve got two recommendations for you. Superhelper (www.superhelper.org) in Deep Water Bay is a onestop tutorial school for helpers. Not only do they offer culinary classes for both Asian and Western cuisines, but also courses on cooking meals for children. If you’re looking for the full package, they also offer lessons on housekeeping and management to help your helper become a pro cook as well as a presentable assistant to greet your guests. Martha Sherpa’s Cooking School (www.marthasherpa.com) in Mong Kok offers Chinese, Thai, bakery and dim sum cooking classes. You can choose to send your helper to either full day or evening classes.

29 foodie guru

sweet escape

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Dine by the bay Tsuen Wan is a diner’s paradise and the new bay-side restaurant Circle Club Cuisine has fast become one of area’s ‘must visit’ eateries.

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Having celebrated its grand opening just three months ago, Circle Club Cuisine is an already celebrated new addition to the hectic Tsuen Wan dining scene. Nestled on the lobby level of The Bay Bridge, the refurbished serviced apartment-cumrestaurant spans 5,000 square feet and accommodates 140 guests throughout its spacious bar and dining areas.

As you enter the restaurant the first thing to strike you is the breathtaking sea view of the Rambler Channel. The peaceful surroundings suitably set the appetite, while the international menu offers scores of eclectic choices to tease your palate.

If your sweet tooth is tingling by the end of the meal, they offer a wide range of classic desserts, from New York Cheese Cake (HK$38) to Crème Brulee (HK$38).

an innovative match pan-fried foie gras with pumpkin risotto

Dining at Circle Club Cuisine guarantees a satisfying meal paired with the peace and calm of the spectacular bay view, so reserve a weekend for this culinary delight!

CIRCLE CLUB CUISINE www.circleclubcuisine.com.hk G/F, The Bay Bridge, 123 Castle Peak Road, Yau Kom Tau, Tsuen Wan T 2413 8848

EDITOR’S NOTE: This eatery can easily be reached by shuttle bus from Exit C of Tsuen Wan MTR station, or a short 96M-minibus ride. Free parking spaces are also available.

www.foodiemagazine.com.hk // june 2010

The menu is delightfully diverse and a must-try dish is the Grilled Australian Lamb Chop with mint gravy; from the smart presentation to the delicious taste, it leaves you craving more. Due to lamb being seasonal, however, this entrée is only served as part of the three-course set dinner menu (HK$268) which is subject to change depending what’s in season.

Our favourite Asian dish is their Indian Lamb Curry with Pita Bread and Rice (HK$98). It is one of the most popular choices and certainly one of their tastiest.

sweet escape

spaghetti with mixed seafood and pesto tomato sauce - looks better than it tasted

where to find us

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where to find us ADMIRALTY/CENTRAL/ SHEUNG WAN / PEAK

1/5 nuevo 2121 bar 338 Apartment Allora Annapurna Archie B’s Bar à Chocolat et boutique Bar George Barolo Berry Good Bhatti Bar Bistecca Italian Steakhouse Bombay Dreams Bookazine Canton House Bookazine Prince’s Building Bourbon Brivo Brunch Club Central Bubba Gump Building-YWCA, The Bulldog’s Central Bun Me C Bar Café de Paris Cafe Deco Café Roma Cafe Siam Caffe Habitu Hutchison House Caffe Habitu Pacific Place Caffe Vergnano 1882 Cake-A-Licious Cecconi’s Italian Chedi Infusion Chicken on the Run Chippy, The Chocolux Cafe Cinecittà Club 1911 Comida Grill Cutty Sark Daddyos Di LUX DiVino Dozo Drop Droplet Dublin Jack, The Eat Right El Taco Loco Fat Angelo’s Central FINDS Frites Flying Pan, The 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 Hidden Vine, The Hot Dog iCaramba Indigo

Indochine 1929 Jashan Jaspas Joyce is not here Jungle Juice Lan Kwai Fong Beer Bar Le Salon De The & La Boutique Lotus MAKUMBA Master Food McSorley’s Melting Pot, The MIX Hollywood Road MIX ifc MIX Queen’s Road Central MIX Ruttonjee Centre MIX Two Exchange Square Nova Hair Nail Nepal Restaurant Ocean Grill Ola Wine Bar Olive One Bar Oscar’s Espresso Outofstock Pantry Magic Pastis Peak Bar Peccato Peel Phoenix, The Pizza Express Popbites Portobello+ Proway Relocation & Real Estate Real Bread Café, The RED Soho Scirocco Seasons Fitness Segafredo Central Segafredo Sheung Wan Sh!ok Shake ‘em Buns Simplicity Smiley’s Bar and Grill Soho Base Camp Sohotel Spot Bar, The Starbucks Alexandra House Starbucks Caine Road Starbucks Exchange Square Starbucks HK Station Starbucks LKF Staunton’s Wine Bar and Cafe Sweet Secret Taku Tapeo Triple O’s Forum Triple O’s Pacific Place Union J Viva Italia Mid-Levels W52 Wagyu Wagyu Lounge Wheel, The Whiskey Priest, 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 Caffe Habitu Gloucester Road Caffe Habitu The Table Caffe Vergnano 1882 Carnegies Charterhouse, The 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 Mes Amis Wanchai Mr Steak Grill Naturoplus Organic Mama Pizza Express J Residence Pizza Express Wanchai Pizzettenia Quarterdeck Club R66 Restaurant Stable, The Starbucks Causeway Bay Plaza 1 Starbucks Fashion Walk Starbucks Gloucester Road Starbucks Great Eagle Centre Starbucks Hopewell Centre Starbucks Wanchai Tower Starbucks WTC MORE Vero Lounge Xperience XTC Happy Valley Yo Mama KENNEDY TOWN

Coffee Place, The Davis Grocer, The Percys Pier, The Place, The Zig Zag

SOUTH HORIZONS

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

STANLEY

Boathouse, The Curry Tiffin Jenny Bakery Juice Station Natural Gourmet Pizza Express Stanley Rocksalt Saffron Stanley Saigon Spiaggia Squeeze OTHER LOCATIONS ON HK ISLAND

Cafe Einstein Caffe Habitu Cityplaza Kornhill Apartments MIX Taikoo Shing Pizza Express Taikoo Shing Saffron Bakery Starbucks Cyberport Starbucks Happy Valley Starbucks HKU Top Deck Xi Yan XTC Cityplaza TST & JORDAN

798 unit & co agnès b. cafe Bulldog’s Kowloon Caffe Habitu Elements Caffe Habitu Ocean Terminal Caffe Vergnano 1882 Delaney’s

Duke’s Deli Eaton Hotel Edible Arrangements Fat Angelo’s Focaccino Gateway Apartments Hotel Nikko Hotel Panorama I Love Kitchen Humphreys Ave I Love Kitchen K11 Joia Kowloon Cricket Club, The Main St Cafés Mes Amis TST MIX GTW Pizza Express Quarterdeck Kowloon Spasso Starbucks apm Starbucks Cultural Centre Starbucks Elements Starbucks Harbour City Sticky Fingers XTC Tsim Sha Tsui OUTLYING ISLANDS

Bookazine Discovery Bay MIX HK International Airport

OTHER LOCATIONS IN KOWLOON

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

NEW TERRITORIES

Bay Bridge, The Crown Relocations Nine Eagles Golf Course Starbucks New Town Plaza

TOP

31 reader review

chocolate bars In the first of our reader reviews, model and chocoholic Raven Hanson guides us through her pick of Hong Kong’s sweetest treats.

1. PERLA DELL’ETNA’S ‘ALLA CANNELLA’ DARK CHOCOLATE WITH CINNAMON 50% The strikingly grainy consistency of this deeply memorable bar sets it apart from other run-of-the-mill selections.

With sweet cinnamon fused to a soft chocolate base, the lingering taste is light and fragrant.

HK$50. City’Super, IFC 2. CHOCOLAT CAFE TASSE BRUSSELS: PREMIUM CHOCOLAT BLANC AU THE MENTHE This chocolate bar is strangely coloured and on first sniff has the scent of green tea. Taste-wise, it just melts in the mouth, even straight out of the freezer, and the flavour is stable and pervasive.

The whole experience is cohesive and the linger is a soft fading of the original flavour.

HK$52. GREAT, Pacific Place

To get involved and have your own Reader Review published send us an email at editor@foodiemagazine.com.hk

www.foodiemagazine.com.hk // june 2010

3. CHOCOLOVE: GINGER CRYSTALLISED IN DARK CHOCOLATE 65% With a sweet and strong aroma, the initial caressing floral and citrus smell is long lasting until you chew it to reveal a golden starburst that swirls throughout the chocolate.

HK$27. GREAT, Pacific Place

snap it and win!

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SNAP IT and win !

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 salad dishes for this month are featured here.

Annabelle Smoked Duck Bre ast Salad, Rome, Ital y, €15.

Eric, Sh Gree eung Wa k Sala n d , S to ep in L a n ta

u Isla nd, H K$58

.

PRIZE! O . ng Kwan ger, HK$40 Eva, Tseu et À Man Pr d, la Sa Caesar

To enter the next round, we want you to take pictures of a delicious dish you tasted this month. Tell us the name of the dish, where you found it and how much it cost. Three featured readers will win a limited edition Pep gift set (worth HK$268), sponsored by agnès b. DÉLICES. Submit your picture (at least 300dpi) along with your name, contact number and address to info@foodiemagazine.com.hk by 21 June. Please write ‘Snap It and Win!’ in the subject line.

agnès b. DÉLICES Limited Edition Pep Gift Set (worth HK$268) Each set consists 16 pieces of individually wrapped croquettes. Each piece has a toasty flavour of almond caramel and hazelnut paste which is perfectly blended with 66% dark chocolate.

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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 of the bank pay-in slip/ATM transfer slip, deposit to HSBC A/C No. 400-741427-838, Account Name: Y’s Media Limited YOUR DETAILS Name

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www.foodiemagazine.com.hk // june 2010

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