good taste your guide to
Icing on the Cake 12 gastro gurus on HK’s dreamiest dishes www.foodiemagazine.com.hk
SWEET ESCAPE
French Revolution in Sai Kung
HOT PICKS
Must-buy party accessories
issue 12 july 2010 I’M FREE!
CONTENTS 02 04 This month marks the one-year anniversary of Foodie! On behalf of the team, I’d like to express our deepest gratitude for all the support we’ve received while creating this ultimate guide to good taste. To tie in with our first birthday, we’ve invited 12 local culinary VIPs to share with us their favourite dish in Hong Kong (page 09). Naturally, no celebration can be complete without some sparkling wine, so we invited three guests to share their thoughts on two French sparkling rosé wines from Champagne (page 24). Last but not least, for those seeking a culinary sweet escape, we introduce Chez Les Copains in Sai Kung (page 28).
06 09
Fresh Market
we’re one!
Hot Picks: The Insider
Executive Chef Paul Then from The Mira
Hot Picks: Products
Party accessories for the home
Cover Story 09
ICING ON THE CAKE 14 COOK IT YOURSELF Sanshoku Mochi, Beef Tenderloin Crostini, Fresh Fruit & Yoghurt Pancakes and Strawberry and Feta Salad
19
Eating My Words
Benjamin Hall won’t share his cake with you
14
20
21
22
24
24 26
Eat Smart
Lakshmi Harilela shares the magical power of strawberries
Food War
The search for the best chocolate cake
DIY Cocktail
Rum Mojito
Wine Talk
French sparkling rosé
Foodie Guru
28 SWEET ESCAPE
Discover home style French cuisine in Sai Kung
June Chan Editor editor@foodiemagazine.com.hk
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31
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iehk
ood follow us on twitter @f Thanks to Sweet Secrets
(www.sweetsecrets.com.hk) for creating the amazing birthday cupcakes on our cover.
Snap It and Win!
Editor June Chan. Sub-Editor Tom Cassidy. Creative Director Helen Griffiths. Art Director Kester Lei. Designer Michelle Kwan. Contributing Photographer Kester Lei. Contributors Seema Bhatia, Benjamin Hall, 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. For advertising enquiries, please contact: Media Director Timothy Mui timothy@fluidmedia.hk, T 2721 2787, F 2540 8390 www.fluidmedia.hk Foodie is published monthly, 12 times a year. Foodie is a 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 // july 2010
ebook become our fan on fac diehk foo m/ k.co boo ace w.f ww
Reader Review
A culinary tour of West Hong Kong Island
fresh market
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fr
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r a m
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This July, you can enjoy food prepared in many forms, from inspirational art pieces to innovative beer-cooked fare. Alternatively, why not harness your own creativity by cooking with some home-grown ingredients?
NEWS
When Food Met Art This summer’s fashion is good enough to eat! From 5 July to 23 July, 15 of photographer Fulvio Bonavia’s pieces, including a raspberry handbag and a Parma ham ring, will be showcased at The Landmark. Using a fusion of haute couture and cuisine, Fulvio’s creative outlook is guaranteed to tantalise foodies and fashionistas alike. RESTAURANT
Café on M redefine your senses at the chic new Café on M
The Grand Stanford Intercontinental hotel opens the doors to their brand new buffet restaurant on 8 July. Café on M aims to redefine the senses with its interactive food stations where your meal is prepared right in front of you, allowing you to ask the chef to mix together the fresh ingredients to make it exactly how you want. The chic, modern surroundings provide the ideal setting for this new dining experience in the heart of Kowloon. Café on M 13 Mody Road, Tsim Sha Tsui T 2721 5161
03 fresh market
FOOD PRODUCT
Party Treat To mark the start of summer, Veuve Clicquot and VERO have paired up to create an exquisite gift box that contains the essence of summer. A perfect party gift, the set couples the sweet aftertaste of Veuve Clicquot Demi-Sec with seductive melt-in-your-mouth VERO chocolate. Available now at VERO Chocolates (www.verochocolates.com) for HK$1,200.
TREND
Home Grown Food in Demand Nowadays people are more conscious about the foods they consume and are choosing to shop for fair trade or organic products. Offering all of this is Homegrown Foods (www.homegrownfoods.com), a company which sources and distributes raw and prepared foods grown within China. Cultivating a transparent environment where consumers know exactly what they’re buying and where it comes from, Homegrown Foods take orders online and in participating restaurants. BEER
Birra Moretti Italy is famous for its wines, but its little known beers stand up too! Birra Moretti is definitely our must-try drink of the month. For HK$40 you can taste two bottles at Caffe Vergnano 1882 or even try the food cooked in Birra Moretti. If you want something more substantial, we recommend the spaghetti cooked with beer pesto and the beer ice cream. All of this costs HK$178 and includes a bottle of Birra Moretti. beer ice cream! and why not?
New Menu at Café O If you’re looking for a new place to enjoy dinner either on your own or with a couple of close friends, you can try the new dinner menu offered at Café O (www.cafeo.hk). There are new entrees and main dishes, including the light ovenbaked spring chicken and the lamb chop for meat-lovers. All dinner sets come with soup or salad and a glass of house wine and cost from HK$155.
www.facebook.com/foodiehk // july 2010
PROMOTIONAL
hot picks
hot picks // the insider
04
Paul Th
en
Paul Then is the Executive Chef at The Mira, Hong Kong and has over 30 years of global culinary experience. His reputation for outstanding French, European and Chinese cuisine proceeds him and here he shares his HK insider secrets. WHAT WILL BE THE NEXT FOOD TREND TO HIT HK? While Italian, Thai and Vietnamese are all flooded here, I’m seeing regional specialisation as the new big thing. Whether this is Tuscan cuisine, or Milanese cuisine, Thai cuisine from Chiang Mai or Bangkok; HK palates are increasingly looking for the specialist and the unique. WHAT’S HK’S BEST- KEPT CULINARY SECRET? My favourite spot is Sam Mok Korean Restaurant in Tsim Sha Tsui. Their barbecued marinated beef, which you wrap with lettuce and cover with their signature spicy chill sauce, tastes heavenly!
Your guide from the inside
THE INSIDER
WHAT DO YOU COOK AT HOME? Singaporean and Japanese food, mostly noodles for speed and ease.
WHERE’S THE BEST SINGAPOREAN FOOD IN HK? Hainan Shaoye in Causeway Bay serves the best Singaporean chicken rice in town, created by the former chef of the Marina Mandarin Singapore. It smacks of authenticity. WHAT’S THE MOST DISAPPOINTING RESTAURANT YOU’VE VISITED IN HK? They don’t last long! Hong Kong diners vote with their mouths first and then their wallets. IF YOU FEEL LIKE EATING OUT ON A BUDGET OR GRABBING A QUICK SNACK, WHERE DO YOU GO? Cha chan teng Tsui Wah Restaurant on Carnarvon Road is the best because it consistently delivers tasty good food for great value. Fish ball noodles and their famous pan-fried French Toast
HK-style with peanut butter inside are my staples. And I always drink ‘nai-cha’ milk tea made with evaporated milk. It’s sinful.
hong kong’s heady backdrop at aqua IF YOU HAVE A BIRTHDAY TO CELEBRATE, WHERE DO YOU GO? Aqua in Tsim Sha Tsui for the views, the people who serve you and the guest mix. For the food, I like to eat around, 8 ½ Otto Mezzo is another coup for Bombana, and Hutong is always great. Busy Suzie is my latest favourite for the animated shouting Japanese chefs. WHERE DO YOU SHOP FOR YOUR GROCERIES? City’Super or Marketplace, although you can’t beat Tai Po market for the freshest of everything.
hot picks // products
06
Fred Finger Food Party Plates
These charming mini plates make finger food literal, doubling as rings which allow you to stroll around with a drink and your hors d’oeuvres in style. Available in packs of 10 from Homeless. HK$128. www.homeless.hk
hot picks! These cool accessories provide everything you need to keep the party going at home. Veuve Clicquot Fridge
Say goodbye to ice buckets and hello to this bright yellow fridge which can keep your bottle of bubbly chilled for up to two hours. It comes with a bottle of Veuve Clicquot Yellow Label to start the party off with and is available at Rare & Fine Wines, Watson’s Wine Cellar, Oliver’s and City’Super. HK$413. www.veuve-clicquot.com
07 hot picks // products
Peugeot Tasting Aid
Host a wine tasting party at home with this box of tasting aids for white and red wines and a booklet of descriptive terms - perfect for both casual and pro drinkers. Available at Exclusivites stores. HK$ 630. www.peugeot-saveurs.com
Royal VKB Serving Tray Avoid calamity while greeting guests and offering a drink by using this self-balancing tray. It’s available in black, cypress green and dark blue and the handle can be folded for easy storage. HK$848. www.fleancents.com
Hyphenea Chic Glass
This kit contains nine palettes and a silver marker for you to decorate and personalise glasses, putting a fun end to mixed-up drinks at parties! On sale at Watson’s Wine Cellar and City’Super stores. HK$199. www.hyphenea.com
The carrier holds up to 24 cupcakes or the tray can be removed to accommodate larger items. A pretty piece for parties and portable for special outings, it’s a must for cake makers and lovers alike. HK$350. www.pantry-magic.com
www.foodiemagazine.com.hk // july 2010
Pantry Magic Collapsible Cupcake and Cake Carrier
09 icing on the cake
icing on the cake
Whatever you may be celebrating this summer, do it in style with the city’s most highly recommended dishes. The diverse range of dishes not only offers something for everyone, they also provide a unique insight into the cheap, the quick and the easy cuisine penchants of our specialists. So, foodies....what are your favourite dishes in Hong Kong?
www.facebook.com/foodiehk // july 2010
Foodie’s one year old! We’re celebrating with Hong Kong’s best dishes, as chosen by the crème de la crème of the local food scene.
icing on the cake
10 My favourite dish is deep-fried squid with garlic. I love visiting Sang Kee Restaurant (1/F & 2/F Hip Sang Building, 107-115 Hennessy Road, Wanchai. T 2575 2236) for this dish. The owner goes to the market to hand select the freshest squid each day and it is cooked to perfection - full of flavour and texture!
Roger Chan FOUNDER OF VERO CHOCOLATES
Simple roast duck, Cantonese style, with steamed rice and choi sum. I like my little neighbourhood place in Kennedy Town on the northeast corner of Belcher’s and Cadogan Streets. I also love the dim sum at Lei Garden Restaurant (1/F, CNT Tower, 338 Hennessy Road, Wanchai. T 2892 0333). My favourite item is the flaky pastry turnip stuffed dumpling in the shape of a crescent.
Suzanne Storms EXECUTIVE CHEF OF THE AMERICAN CLUB
At the moment my favourite is BBQ Boneless Chicken Breast at Nepal Restaurant (G/F, 14 Staunton Street, SoHo. T 2869 6212). The chicken is marinated in fresh Nepalese herbs, spices, cashew-nut paste and yak cheese. It’s a little pungent but very delicate, with a great balance of flavours and is served on a very hot sizzling plate.
My favourite dish is Indian Chicken Tandoori at New India Curry Club (3/F, Wing Wah Lane, Lan Kwai Fong. T 2523 2203). They serve the best barbecue and Indian food in the Lan Kwai Fong area.
Grant Baird
GROUP OPERATIONS DIRECTOR, EPICUREAN GROUP
11 WINE CRITIC, JOURNALIST, CONSULTANT AND AUTHOR OF ASIAN PALATE
There are many dishes I love, such as wonton mein at Mak’s Noodles (G/F, 77 Wellington Street, Lan Kwai Fong, Central. T 2854 3810), but one of my favourites is the char siu at Lei Garden (1/F, CNT Tower, 338 Hennessy Road, Wanchai. T 2892 0333) I also love har gau and one of the best places for it is Victoria Seafood (2/F, Sun Hung Kai Centre, 30 Harbour Road, Wanchai, T 2827 9938).
icing on the cake
Jeannie Cho Lee
Baby Clams in Black Bean and Chilli Sauce is my favourite dish in Hong Kong! It tastes so good because of the combination of the pungent beans, spicy chilli and those delicious little clams. I always enjoy this dish at Rainbow Restaurant (G/F, 16-20, 23-24, First Street, Sok Kwu Wan, Lamma Island. T 2982 8100).
Jaakko Sorsa
EXECUTIVE CHEF OF FINDS Any kind of steamed fish from most Cantonese restaurants. My favourite is West Villa Restaurant (1/F, Lee Garden Phase 2, 28 Yun Ping Road, Causeway Bay. T 2882 2110). I like their fresh food, Cantonese delicacies and their famous char siu.
Paul Chandler
DIRECTOR OF F&B, DISNEY HOTELS AND FORMER CHEF
RESTAURATEUR OF XI YAN
Luis Porras
F&B DIRECTOR AT FLUID KITCHEN F&B CONSULTANCY AND GRAZE CAFÉ
twitter.com/foodiehk // july 2010
Chicken Liver and Foie Gras Parfait with Truffled Butter. The dish was created by Chef Brian Moore at Steik World Meats (Shop 314, K11, 18 Hanoi Road, Tsim Sha Tsui. T 2530 0011). Wherever he goes he brings this dish to the menu and, whenever I visit, this is the dish I must order!
Jacky Yu
icing on the cake
12 I always feel that there are some good dishes at cha chan tengs (casual local dining eateries). Not only are they reasonably priced and available to the general public and tourists, but they also represent the food culture and development of Hong Kong in general. I’d recommend Tsui Wah Restaurant (G-2/F, 15-19 Wellington Street, Lan Kwai Fong. T 2525 6338). Must-try items include milk tea, fish ball noodles, thick toast and oven-baked crispy roll with a lavish spread of peanut butter and condensed milk.
I love seafood and usually go to any random outdoor food stalls in Ngo Keng Kiu, Causeway Bay. My two must-order dishes are pan-fried mantis prawns with garlic and clams with black bean sauce.
Patsy Chan
DIRECTOR OF COMMUNICATIONS OF KOWLOON SHANGRI-LA
Wi jannarongk Kunchit (A-Moh)
GROUP HEAD CHEF OF SAIGON Baked char siu buns from Fu Shing Shark Fin Seafood Restaurant (1/F, Sunshine Plaza, 353 Lockhart Road, Wanchai. T 2893 0881). It’s really good fatty char siu in a bun that’s crispy on top. It’s sweet, salty, fatty, and with plenty of texture...Nice!
I first stumbled upon L16 (Hong Kong Park, Justice Drive, Admiralty. T 2522 6333) by chance on a hot sunny afternoon. We got inside and found a nice place by the window in front of a waterfall. The panfried beef noodles with soya sauce and light rice noodles were juicy and delicious.
Patrick Goubier
RESTAURATEUR OF CHEZ PATRICK
Que Winh Dang RESTAURATEUR OF TBLS KITCHEN STUDIO
So there we have it – all the suggestions you need to enjoy the best of Hong Kong’s rich and diverse culinary treats and the perfect starting point to your exploration of the countless eateries across the city. Don’t forget to tell us your own hot picks when you find the next best thing!
cook it yourself
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TIP:
For the perfect mochi texture, the outside should be crunchy while the inside remains soft.
U K O H S N A S
I H C O M
kawa
Recipe by Kim Yu
SERVES 1 PERSON
INGREDIENTS 3 pieces of dried mochi + 1 tablespoon sweetened red bean paste + 1 tablespoon soybean flour + 2 tablespoons granulated sugar + 1 piece unflavoured seaweed + 1 tablespoon soy sauce
METHOD 1 Heat the mochi in a non-stick pan over a low flame for a few minutes, turning occasionally to cook both sides. 2 Mix 1 tablespoon of soybean flour and 1 tablespoon of sugar thoroughly. 3 Soak 1 piece of mochi in hot water and dip it in the mixture. Coat well and set aside. 4 Spoon the red bean paste onto a piece of mochi. Set aside. 5 Dissolve the remaining sugar with 1 teaspoon of hot water. 6 Add soy sauce and mix well. Generously dip the last piece of mochi in the sauce and wrap it with seaweed. Set aside. 7 Arrange the mochi on a plate. 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.
15 cook it yourself
BEEF TENDERLOIN I CHERRY TOMATOES CPPREDOWISTHTCHIN UNKY TO AND BLUE CHEESE SAUCE
Recipe by www.meatmarket.hk
SERVES 20+ PEOPLE INGREDIENTS 1kg beef tenderloin + 1 long French baguette, sliced + 1 punnet cherry tomatoes, halved + ¼ cup olive oil + 1 packet of rocket leaves BLUE CHEESE SAUCE 150g blue cheese + 1 cup sour cream + 1 lemon, juiced + 2 tablespoons extra virgin olive oil + salt and fresh ground black pepper
METHOD 1 Preheat the oven to 180°C. 2 Add a drizzle of olive oil into a large, heavy cast iron or ovenproof skillet over medium-high heat. Add tenderloin and sear the meat for 5 to 8 minutes. Place it in the oven and roast for 20 to 25 minutes. Set aside to cool. 3 Stir the blue cheese, sour cream, lemon juice and oil together in a bowl. Add salt and pepper to taste. 4 Arrange the bread slices on the baking sheets and drizzle with olive oil. Bake the crostini for about 15 minutes until golden and crisp. 5 Cut the beef into thin slices. 6 Hand-crush the tomatoes in a bowl and add olive oil. Season with salt and pepper.
MEATMARKET.HK SHOPPING LIST + 1kg of beef tenderloin + + 1 punnet of cherry tomatoes +
1 lemon 1 packet of rocket leaves
Meat Hotline: 8135 1394 Email: customer-service@meatmarket.hk Website: www.meatmarket.hk
www.facebook.com/foodiehk // july 2010
7 Spread the tomato mixture on each crostini and lay the meat on top. Drizzle with blue cheese sauce. Add a handful of rocket leaves to garnish.
cook it yourself
16
T R U H G O Y T& I U R F H S E FR
E K A C N A P Recipe by
SERVES 6 PEOPLE INGREDIENTS 2 eggs + 240g plain white flour + 3 green apples, diced + 3 red apples, diced + 100g strawberry, diced + 600g yoghurt + 100g honey + a few sprigs of mint + 100g mascarpone cheese + 500ml milk + pinch of salt + 20g unsalted butter + 1 lemon
CP Foods
METHOD 1 Mix the apples, strawberries, mascarpone cheese and yoghurt in a bowl and set aside. 2 To mix the batter, first whisk together eggs, milk, and salt. 3 Fold in the flour, adding a little at a time until the mixture is even. 4 Spread the butter on a heated pan and allow it to melt before adding enough batter to thinly cover the pan. 5 Cook over a low flame until golden brown and dry, turn pancake over and brown the other side before setting aside. 6 Squeeze lemon onto the pancake and add the fruit mixture before folding the pancake over. 7 Drizzle with honey, garnish with mint and eat while still warm.
18 cook it yourself
DID YOU KNOW? Dipping the lettuce in ice water can restore its freshness and crunchiness.
FETA D N A Y R R E STRAWB
D A L A S SERVES 4 PEOPLE INGREDIENTS 55g slivered almonds + 1 clove garlic, minced + ½ teaspoon honey + ½ teaspoon Dijon mustard + 4 tablespoons balsamic vinegar + 1 tablespoon brown sugar + 8 tablespoons vegetable oil + 1 head iceberg lettuce, torn + 1 small pack (35g) fresh strawberries, quartered + 57g crumbled feta cheese + salt and pepper
ema Bhatia
Recipe by Se
METHOD 1 Cook the almonds, stirring frequently, in a pan over medium-high heat until lightly toasted and set aside. 2 Prepare the dressing by whisking together the garlic, honey, Dijon mustard, balsamic vinegar, brown sugar and vegetable oil in a bowl. 3 Toss together the slivered almonds, lettuce, strawberries and feta cheese in a salad bowl. 4 Pour in the dressing and season with salt and pepper. 5 Serve as a side salad.
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 bereft of birthday cake Sharing Birthday cake is the saddest thing in the world. I suppose it’s the same with wedding cakes, or any celebratory cake. Actually, weddings might be exempt. All that focus on coupling, duality and the happy union of two lovers wearing their finest glad rags shifts the mood a wee bit. The bride shares her day with her groom, the groom shares his nerves with a posse of uniformed brethren and yes, we share the astonishingly large cake like a Viking horde, the whole while glad to be a part of such a giddy, splendid occasion. Wedding cakes are different - they’re nice. Which is important because as a precursor to the next sentence it proves that I’m not entirely heartless. Birthday cakes are instruments of misery.
I don’t want to share my cake with them. Or you. Any of you. Honestly. None of you. If the cake is good I’m sorry to be giving it all away, if the cake is terrible I’m happy but, well, I’m not doing any favours. In reverse order, I’m either wilfully providing my nearest and dearest with substandard calorific sludge or, begrudgingly, I’m shaving away slices of deliciousness that I’ll be lucky to see a single slither thereof. I don’t feel like it should be a prerequisite that I do. The whole ‘cutting of the cake’ saga could be sidestepped and perhaps replaced with something
more pleasing to all (read: to the birthday boy/girl). Popping champagne and dunking strawberries in it. No? Ball games and slices of orange between rounds? Some things without fruit can work too! Hurrah! A nice jigsaw perhaps? Depicting a rotund tomcat plodding across a snowy plain. Forget the details for now, they’re irrelevant really. Just don’t eat all my cake. It’s my cake and on my birthday the unspoken rule is that someone sets it on fire, I breathe all over it and then cut it for you to enjoy?
All of you? Preposterous. Not in my kingdom.
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 // july 2010
On my special day, whilst busying myself as prince and heir to all of the wonderment that April 16th can bestow, my selfserving nature assumes annual sovereignty. I want nothing more than to share good times and many laughs with friends, family
and the happy few that meander between both fields.
20 eat smart
A
Strawberry Summer Text by Lakshmi Harilela
The sweet, red, juicy and plump strawberry has the magical power to turn simple dishes into heavenly indulgence. It’s not just the taste that’s divine - they also provide huge health benefits too.
symptoms of depression as well as inflammation and throat infections.
There are over 600 varieties of edible berries to choose from, but strawberries are one of today’s most popular, and for good reason; they provide ample hidden health benefits and taste delicious.
A lesser-known fact is that strawberries’ antiviral properties can strengthen the teeth, as they remove tartar when rubbed on the gums. Also, strawberries in a jug of water drunk throughout the day can help to relieve the pain of heartburn. In fact, many nutritionists suggest people add strawberries to their daily diet, especially those with anaemia, as strawberries can strengthen the capillaries.
Strawberries are renowned for their high antioxidant content and for being rich in minerals, vitamins and omega-3 fatty acids. They are also an excellent detoxification agent, breaking down toxins from the liver, spleen and pancreas. The ancient Romans even believed that strawberries could ease
When it comes to selecting strawberries, smaller berries have a more intense flavour. Always pick bright deep red
strawberries with bright green stems and remember to only wash the berries just before you consume them. For the sweetest strawberries, get them during their peak season: April to July. Now you know the facts, here’s the fun part – eating them! Some of my favourite ways to eat strawberries are dipping them in chocolate, smothering them in cream or simply sprinking them with sugar. My favourite of all is to douse them in good quality balsamic vinegar, as this complements the flavour extremely well. This July, I suggest you celebrate with strawberries and make them your special summer fruit!
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
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It’s clinically impossible to dislike a good chocolate cake. Even those with chocolate, gluten or cake intolerances can’t help but smile when they see them - they just can’t eat them. This month, we pit three of Hong Kong’s very own chocolate offerings against one another. AWFULLY CHOCOLATE ALL CHOCOLATE (HK$178/6”) Dark, rich and surprisingly airy, this soft and bouncy chocolate sponge is a treat ideal for those seeking a slightly lighter dessert. Perfect for afternoon tea, or bout of after lunch indulgence with friends. www.awfullychocolate.com FOODIE RATING
Chloe is a typically French fancy with a typically fancy French name. Her exterior boasts plenty of attention to detail and her layers are delicate and precise. Sadly, beyond aesthetics she falls flat on her face, with bland sponge and a dreary, uninspired filling. www.agnesb-lepaingrille.com
FAIRY CAKES - CHARMED BY CHOCOLATE (HK$380/7”) The archetypal chocolate cake, this fiendishly chocolatey affair boasts two dense layers of sponge separated by - and encased in - dark chocolate icing. Moist, stodgy and packed with flavour, it’ll line your stomach with lead and leave you immobile for hours. Perfect. www.fairycakes.hk FOODIE RATING
FOODIE RATING
www.facebook.com/foodiehk // july 2010
agnès b. LE PAIN GRILLÉ - CHLOE (HK$350/1.8lbs)
The winner is Fairy Cakes!
diy cocktail
22
TIP :
RUM
Adding 20ml of champagne into the mojito will give it some fizz.
MOJITO Recipe by Anto
nio Lai
SERVES 1 PERSON INGREDIENTS 50ml Zacapa Centenario rum + 1 whole Kaffir lime + 2 teaspoons brown sugar + mint + finely crushed ice
METHOD 1 Cut the Kaffir lime into 6 wedges. 2 Muddle a handful of mint and the lime wedges in the base of the shaker. 3 Add 50ml rum and brown sugar. 4 Add ice and shake well. 5 Strain into a tall glass filled with crushed ice. 6 Garnish the glass with mint leaves.
Hong Kong-born Antonio Lai is an award-winning, self-taught bartender, who formerly worked as a molecular mixologist at FINDS Bar and Restaurant. He is now travelling around the world to explore new theories of molecular mixology.
RON ZACAPA CENTENARIO 23 In this recipe, Ron Zacapa Centenario 23 is used. A bottle of premium rum that is aged between six and 23 years, it has a dense and long aftertaste. The evocative finishing makes it the perfect rum to drink alone or on the rocks.
wine talk
24
DAVID BAUDRIE (DB) The owner of the French wine company Morgan & Joubert is always on the look out for good wines.
french sparkling rosé wine talk
A bottle of bubbly is a staple for celebrations. This time, we invited three guests to Classified on Hollywood Road to sample two bottles of sparkling rosé from Champagne, France, both made exclusively with Pinot Noir grapes. CHAMPAGNE DEUTZ BRUT ROSÉ FROM MONTROSE HK$510 A beautifully visual rosé with strong pink tinges and fine bubbles. Its flavours include the taste of fresh strawberries and raspberries and it’s perfectly matched with salmon cooked with mushrooms, beef Carpaccio or a creamy cheese.
LAURENT PERRIER ROSÉ FROM BERRY BROS & RUDD HK$788 This champagne has a rich colour, good depth of raspberry fruit, a dry finish and a hint of floral notes. Ideal to drink with lightly spiced dishes.
25 wine talk
CORNELIA MAEDER (CM) Better known as the creator of Francesca, a Swiss chocolate business, Cornelia enjoys pairing wines with chocolates.
WANNIE SUEN (WS) The former Regional Director of Links of London enjoys entertaining her guests with a good wine.
first sip it is a pleasure to drink. WS: I have to agree with both of them. Deutz Rosé has a lighter flavour as compared to Laurent Perrier Rosé which is rich and fruity. WHAT SHOULD THE WINES BE PAIRED WITH? DB: I would pick Deutz Rosé as appetiser champagne and match it with sweet cheese. Since Laurent Perrier Rosé tastes more complex, I’d pair it with salmon and Greek salad with feta cheese and olives. CM: I highly recommend matching champagnes with almonds! WS: My personal favourite is to serve champagne by itself.
HOW MUCH WOULD YOU BE WILLING TO PAY FOR THE WINES? DB: As a wine seller, I reckon Deutz Rosé costs HK$350 and Laurent Perrier Rosé costs HK$500. CM: I’d be willing to pay around HK$500 for Deutz Rosé and HK$800 for Laurent Perrier Rosé. WS: I think Laurent Perrier Rosé is around HK$500 and half that price for Deutz Rosé. The lighter flavour Deutz Rosé is the pick for cocktail parties, while Laurent Perrier Rosé is the unanimous choice for toasting a celebration.
www.foodiemagazine.com.hk // july 2010
HOW DO YOU FIND THE WINES? DB: Based on its colour, I reckon Deutz Rosé is blended with Pinot Noir and red wine. When it comes to its taste, it has a trace of bitterness and Laurent Perrier Rosé has the elements of a typical rosé wine. CM: Deutz Rosé gives my palate quite an experience. When served chilled, the flavour starts from the middle of the mouth and then rushes to the front with a little bitterness. But when it’s at room temperature, the flavour opens up to give me another kind of sensation. Laurent Perrier Rosé is more complex and from the very
foodie guru
26
foodie guru
Do you need... help with cooking, food and drink knowledge? Send your questions to editor@foodiemagazine.com.hk
What’s the difference between bicarbonate of soda and baking powder?
How can you spot a ripe mango and are there any recipes that use overripe ones?
Question submitted by Lisa, Kowloon Bay
Question submitted by Ellen, Mid-levels
Bicarbonate of soda and baking power are both leavening agents that produce carbon dioxide and cause baking to rise. The big difference is that bicarbonate of soda is a pure leavening agent, while baking powder contains bicarbonate of soda as well as other ingredients.
Since varieties differ, it’s difficult to judge whether a mango is ripe by skin colour alone. Therefore the best way to test a mango is squeezing it gently to see how soft it is. When ripe, the mango should give slightly under pressure and will have a few black spots on its skin. You can also smell the fruit; ripe mangoes should smell slightly sweet and tropical.
Bicarbonate of soda has to be combined with an acidic liquid (e.g. yoghurt, buttermilk and lemon juice) to produce bubbles of carbon dioxide. Baking powder contains bicarbonate of soda and an acidifying agent, so simply adding moisture will produce bubbles of carbon dioxide. Some recipes use bicarbonate of soda, while others call for baking powder. The usage depends on other ingredients in the recipe.
As summer is here, you can use over-ripe mangoes to make a range of delicious desserts, a great example is mango ice. Simply blend together two large over-ripe mangoes, a can of lychees and 100ml of apple juice. Pour the mixture onto a large shallow tray. Freeze it overnight and you can enjoy the icy treat the next day.
Where can I try spicy cocktails? Question submitted by Paul, Tin Hau
Langham Place hotel (www.hongkong.langhamplacehotels.com) has launched a menu of summer cocktails featuring one called Pepperfection. This is a martini made from Shanghai White vodka mixed with red pepper, honey, lemon juice and garnished with Sichuan pepper, which should give you just the spicy kick you need.
sweet escape
28
french
Revolution
Discover home-style French cuisine in Sai Kung
29 sweet escape
classic goose liver terrine
EDITOR’S NOTE: Order the daily special menu to taste the innovative dishes Bonnie creates for the day. Opened in 1999, Chez Les Copains has become known as one of the best home-style French eateries in the area. The simple menu features popular French dishes such as goose liver terrine, beef bouillabaisse and roasted pigeon. As well as the classics, designer-cumchef Bonnie So leaves room on the daily special menu to showcase dishes using ingredients that are in season, as well as her own creations. If you want a custom culinary surprise for a special occasion, book at least a week in advance and Bonnie will be more than happy to create a unique menu for your celebration. For a set dinner menu, the prices range from HK$390 to HK$490 per person.
Bonnie stumbled into the culinary world by accident and has stayed there ever since. Having travelled to Switzerland to study photography, she was persuaded by friends to take up cooking at one of the most prestigious culinary schools in Paris Le Cordon Bleu.
The ever-busy Bonnie splits her time between cooking for her guests and recording the new dishes she invents. With her catalogue of culinary creations, she is preparing for the launch of her pastry cookbook which is available in bookstores this month.
bonnie adds final touches to this seasonal abalone starter.
After three years in France, Bonnie returned to Hong Kong in 1997 to pursue her career in cooking. Over the next two years she transformed the ground floor of her village house in Sai Kung into her dream restaurant.
a beautiful french meringue with mixed fruit dish
CHEZ LES COPAINS G/F, 17 Pak Sha Wan, Sai Kung T 2243 1918
twitter.com/foodiehk // july 2010
alfresco dining is available upon special request
where to find us
30
where to find us ADMIRALTY / CENTRAL / SHEUNG WAN / PEAK
1/5 nuevo 2121 Bar 338 Apartment Agave 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 Café O Arbuthnot Road Café O Bonham Road Café O Caine Road Café O Queen’s Road Café 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 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 Fong 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 Haven Health Max Helena May, The Hidden Vine, The iCaramba Indigo Indochine 1929 Jashan Jaspas Jimmy’s Kitchen Joyce is not here Jungle Juice La Dolce Vita 97 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 New York Fries Ocean Grill Ola Wine Bar Olive One Bar Oscar’s Espresso Outofstock Pantry Magic Pastis Peak Bar Peak Lookout, The Peccato Peel Phoenix, The Pizza Express Popbites Portobello+ Post 97 Proway Relocation & Real Estate Real Bread Café, The RED Soho Scirocco Seasons Fitness Segafredo Sheung Wan Shake ‘em Buns Simplicity Smiley’s Bar and Grill Smooch 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 Yogurtime Yorkshire Pudding
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
Café Piatti Jervisbay Limestone Coast Wines Meatmarket.hk Sift Patisserie Tree Café Viva Italia
798 unit & co agnès b. café Bulldog’s Kowloon Caffe Habitu Elements Caffe Habitu Ocean Terminal Caffe Vergnano 1882 Delaney’s Duke’s Deli Eaton Hotel Edible Arrangements El Pomposo Fat Angelo’s Focaccino Gateway Apartments Hotel Nikko Hotel Panorama I Love Kitchen Humphreys Ave I Love Kitchen K11 Jimmy’s Kitchen Joia Kowloon Cricket Club, The Main St Café Mes Amis TST MIX Gateway Pizza Express Quarterdeck Kowloon Spasso Starbucks apm Starbucks Cultural Centre Starbucks Elements Starbucks Harbour City Sticky Fingers XTC Tsim Sha Tsui
STANLEY
OUTLYING ISLANDS
Boathouse, The Curry Tiffin Jenny Bakery Juice Station Natural Gourmet Pizza Express Stanley Rocksalt Saffron Stanley Saigon Spiaggia Squeeze
Bookazine Discovery Bay MIX HK International Airport
KENNEDY TOWN
Coffee Place, The Davis Grocer, The Percys Pier, The Place, The Zig Zag SOUTH HORIZONS
CAUSEWAY BAY / WANCHAI
238 Apartment 798 unit & co agnès b. Agave Amici Bookattic Bookazine Shui On Centre Brunch Club Bubble Factory Burger Room Café O 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 Causeway Bay Fat Angelo’s Wanchai Flea + cents Galano Café Gardeneast Serviced Apartments Gourmet Coffee & Delicatessen Hotel Bonaparte I Love Kitchen Causeway Bay Let’s Spa Mes Amis Wanchai Mr Steak Grill Naturoplus Organic Mama Pizza Express J Residence Pizza Express Wanchai Quarterdeck Club
TST & JORDAN
OTHER LOCATIONS ON HK ISLAND
Café Einstein Caffe Habitu Cityplaza Kornhill Apartments MIX Taikoo Shing Pizza Express Taikoo Shing Saffron Bakery Starbucks Cyberport Starbucks Happy Valley Starbucks HKU Sushi Express Top Deck Xi Yan XTC Cityplaza
OTHER LOCATIONS IN KOWLOON
Amici Mongkok 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 Chez Les Copains Crown Relocations Gourmet Coffee & Delicatessen Nine Eagles Golf Course Starbucks New Town Plaza
31 reader review
cultinary tour of west hk island This month’s reader is model and foodie Anthony Caracciolo who takes us by the hand and leads us on a culinary tour of West Hong Kong Island. 1. MONSIEUR CHATTÉ - GRANDES SAVEURS DE FRANCE 121 Bonham Strand, Sheung Wan. T 3105 8077 This French gourmet shop stocks fresh food, imported cheese, wine, foie gras... everything! And all at reasonable prices that keep me stopping by almost weekly. Their taste test plates of cheese and bread are a nice way to give customers new ideas too. 2. CAFÉ DE PARIS 23 Elgin Street, SoHo. T 2810 0771 I went to this tiny cafe for this year’s Valentine’s Day. The set menus and wine were lovely. They let me plug in my iPod for a few of our personal favorites to soften the mood as we enjoyed our moments together right next to the front window - the best seat in this itsy bitsy restaurant!
www.foodiemagazine.com.hk // july 2010
3. RED SOHO RESTAURANT 2/F, Kinwick Centre, 32 Hollywood Road, SoHo. T 8199 8189 They have models’ dinner and the mac and cheese is amazingly delicious! Also, the mushroom truffle soup was one of the BEST soups I’ve ever tasted and the red wine and service was well above average.
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 mouth-watering dishes for this month are featured here.
Hyun Suk Kim, Tsi m Sha Tsui Smoked Duck wit h Salad, Arirang Korean Res taurant, HK$230.
Euge n Steak e, Clear w a te Salad with r Bay Asian Style Dress
g ikoo Shin ns, Tiffany, Ta ed Basil and Praw ri -f ir St y Spic 60 B1 . iland Samui, Tha
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 HK$300 cash voucher sponsored by FINDS. Submit your picture (at least 300dpi) along with your name, contact number and address to info@foodiemagazine.com.hk by 21 July. Please write ‘Snap It and Win!’ in the subject line.
ing. H K $ 17
9.
PRIZE! HK$300 cash vouchers from FINDS FINDS introduces a delectable summer menu inspired by the Nordic Lights. The summer dishes are light and refreshing, such as the tantalising Arctic Ocean King Crab Cocktail, the healthy Organic Beef Tartar and the seductive Chocolate Hazelnut Ice Cream!
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