good taste your guide to
FOOD WAR Battle of the frozen yoghurts
issue 13 august 2010 I’M FREE!
Get bright-eyed and blooming with our A-Z guide to eating right
GOURMET GETAWAY Tai O’s new B&B
www.foodiemagazine.com.hk
CONTENTS 02
Having just celebrated our 1st birthday last month, we’re continuing the celebrations by introducing our very first readers’ restaurants awards - The Foodies (page 2). You’re invited to take part by selecting the best of the best in town. Every vote counts and to show we value your participation, we’ve put fantastic goodie bags filled with lots of lovely treats up for grabs. Be sure to be the first to cast your vote and take home some great gifts! Also in this issue, our A-Z healthy eating guide (page 12) and our recipes (page 24) will inspire you to keep healthy during the summer! Of course, the summer isn’t complete without cool treats, so we’ve tasted three talk-of-the-town frozen yoghurts and shared our verdicts in this month’s Food War (page 8).
The Foodies
The first Foodie Readers’ Restaurant Awards; vote for your favourite spots in town
04
Fresh Market
06
Hot Picks
08
10
Fancy fruit bowls
Food War
It’s a frozen yoghurt-off
10 THE INSIDER
Award-winning chocolatier Jean-Paul Hévin
12
12
Cover Story
YOUR A-Z OF HEALTHY EATING IN HK
17
18
Marlborough Sauvignon Blanc
22 23 20
24
29
30 24
editor@foodiemagazine.com.hk
Gourmet Getaway
Getaway to Tai O this weekend
20 WINE TALK
If you’re looking for a weekend escape, you’ll want to check out our Gourmet Getaway in Tai O where you can eat, sleep and play in paradise (page 18).
June Chan Editor
Reader Review
Tasty and affordable Japanese treats, anyone?
32
Eat Smart
The magic of mint revealed
Foodie Guru Cook It Yourself
Watermelon salad, Hainan chicken rice, sole fillets, lychee salad and more!
DIY Cocktail
Shake up a basil strawberryroska
Eating My Words
Benjamin Hall on junk food
Snap It and Win!
For advertising enquiries, please contact: Media Director Timothy Mui timothy@fluidmedia.hk, Advertising Sales Manager Alex Luis alex@fluidmedia.hk, T 2721 2787, F 2540 8390 www.fluidmedia.hk
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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 // august 2010
Editorial Director Dominique Afacan. 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, Joshua Chu, Benjamin Hall, Lakshmi Harilela, Wilson Lee, 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.
the foodies
02
0! win goodies worth HK$100,00 They provide great food for us day in, day out. Show your appreciation by nominating your favourite restaurants for the first ever Foodie Readers’ Restaurants Awards, The Foodies! You not only get to share your favourite restaurants with the rest of Hong Kong’s hungry food-lovers but you also stand the chance of winning fantastic prizes. Each submission we receive will enter the prize draw to win goodies worth HK$100,000 from the best of the city’s restaurants, bars and brands, as well as the Foodies grand prize. Keep an eye out for next month’s Foodie for the full list of rewards up for grabs and in the mean time get scribbling and send your entries to us by snail mail, fax or visit www.foodiemagazine.com.hk/foodies to enter online. Results will be announced in the October edition of Foodie.
03 the foodies
Please send your entries to Foodie Magazine, 3/F, Chao’s Building, 143-14 5 Bonham Strand, Sheung Wan, Hong Kong, fax to 2540 8390 or visit www.foodiemagazin e.com.hk/foodies to enter online.
The Categories Best New Restaurant Best Ambiance Best To Take Visitors Best For Brunch Best-Kept Secret Best Local Food Best For Groups Best Late-Night Dining Best Dessert in HK Best On A Budget
About You On average, how many days a week do you eat out for dinner? 1 - 3 4 - 6 7 How much do you spend on the average meal? HK$30 - HK$49 HK$50 - HK$100 HK$101 - HK$200
HK$201 - HK$300
HK$301+
How many people do you usually dine out with? 1 - 2 3 - 4 5+
Name
Occupation
Birthday
Gender
Contact Number
Address
www.facebook.com/foodiehk // august 2010
What is your preferred guide for choosing a restaurant?
fresh market
04
f
s e r
m h
ar
t e k
This August munch on pike congee eel (it’s in season!) or if that doesn’t appeal, taste some weird but wonderful wine ice cream. Here’s our pick of this month’s foodie highlights – enjoy!
TREND
Kiddie Chefs Let the kids do the cooking! Duke’s Deli is offering two-hour cooking parties for up to eight children – bound to be a messy affair – while Hong Kong’s Gold Coast Hotel is hosting culinary camps for little ones to get an appetite for good taste. Visit www.dukesdeli.com and www.goldcoasthotel.com.hk for more details.
DATE FOR YOUR DIARY
25 Top Chefs at Mandarin Oriental
MUST-TRY
Wine Ice Cream Blending ice cream with wine? Yep, you heard right. Mercer’s Wine Ice Cream is available in four flavours, including Red Raspberry Chardonnay and Peach White Zinfandel. Each pint contains up to 5% alcohol and is available at Great Food Hall and Taste. Cheers!
Ever wondered how the other half dine? Then don’t miss the chance to try a meal from one of 25 top chefs who cook for the world’s premiers, presidents and monarchs, at the Connaught Room from 17 to 21 August. The chefs attending are those who cater for the likes of The Queen of England and President Obama. Guests will have the chance to learn what it is to be a chef to the world’s most influential leaders as they tuck into a six-course meal. Tickets for a table of eight are priced at a justifiably hefy HK$12,000. You can make your reservation by calling 2825 4871 or email mohkg-catering@mohg.com
05 NEW OPENING Joining the SoHo Thai food canon is Lil’ Siam, a welcome offshoot of the long-standing Central eatery, Café Siam. Smaller and homelier than its big brother, Lil’ Siam uses recipes from all regions of Thailand, including the best traditional curries and market-fresh seafood. Dishes like the Banana Flower Salad with Chicken and Peanut Sauce and the Pomelo Salad with Fried Shallots and Tamarind Sauce are set to be big hitters, combined with great cocktails like Thai Daiquiris and their signature Mekong Margarita, Lil’ Siam. Lil’ Siam 38 Elgin Street, SoHo. T 2868 4445
eight courses of eel, anyone? ‘tis the season, don’t you know?
fresh market
Lil’ Siam
IN SEASON
Pike Conger Eel Also known as ‘hamo’, this seasonal Japanese eel can be eaten raw, grilled or made into a delicate broth. To sample the much-loved slippery sea-dweller, visit Nagomi, where an eight-course set menu will be available throughout August and includes pike eel broth, pike eel sushi and Japanese sea bass. HK$968 per head. Nagomi G/F, Harbour Grand Hong Kong, 23 Oil Street, North Point. T 2121 2685
cooking school students learn contestwinning recipes
City’Super Hosts Cooking Contest If you fancy yourself as a bit of a cook, why not use your skills to win prizes? Organised by City’Super and Le Creuset, this contest pitches eight teams of two head to head on 21 August. Candidates are given HK$500 to buy their ingredients and can pick a Le Creuset cookware product to cook with. To enter, simply send your name, number and recipe to cultureclub.hc@citysuper.com.hk a week before the contest. Visit www.facebook.com/superlifecultureclub for more information.
twitter.com/foodiehk // august 2010
COOKING COMP
hot picks
06 Your foodie best friend during this simmering season? Fruit! Fresh fruit is the perfect thirst quencher and health booster, so honour nature’s bounty by presenting them in these fittingly charming fruit bowls.
Christofle Vertigo Centerpiece This contemporary Andrée Putman-designed silverware is a pretty flash accessory for any dining table. HK$9,290. www.christofle.com
Loveramics Pyramid Fruit Bowl
For something unusual and eye-catching (even without fruit!) pick this porcelain Pyramid Fruit Bowl. We’re still not sure how practical this is, but we love it. HK$328. www.loveramics.com
Alessi La Rosa Fruit Holder
Everything will look rosy in this floral-inspired fruit bowl from kitchen kings Alessi. Available in two sizes (21cm and 29cm) with a choice of stainless steel or a rose pink epoxy resin variety for fierce attitude. Steel: HK$1,590; Rose pink: HK$880. www.alessi.com
food war
08
f
d WAR
It’s too darn hot. If you’re dashing between meetings, grabbing a quick lunch or journeying home in a suit, it’s unbearable. So what do you do if the respite of air conditioning is nowhere to be found? Fill your sweating face with frozen yoghurt. YOGURTIME (HK$30/ medium + 1 topping) Yogurtime offer medium, large and family size servings. No small. It’s a frustrating idiosyncrasy no doubt rife with psychology that is, nevertheless, eased somewhat by the deliciously tart nature of their yoghurt. Coupled with a fine spread of fresh toppings, things bode well for a return visit. www.yogurtimehk.com FOODIE RATING
YO MAMA (HK$28/regular + 1 topping) By far the milkiest of the three, Yo Mama’s dense yoghurt lacks the zesty finish that really breathes life into this summery dessert. A veritable iceberg, it refuses to melt even slightly during reasonable consumption time – frustrating, as there’s something quite lovely about carving away the part-thawed edges. www.yomama.com.hk FOODIE RATING
SMOOCH (HK$28/mini + 1 topping) Tart, temperate and tasty, Smooch have blended the perfect antithesis to Hong Kong’s overbearing rites of humidity. Boasting a full, balanced flavour, it’s both creamy and refreshing whether complimented by a selection of fresh fruit or the delicious homemade brownies and granola on offer daily. Smooch, G/F, 23 Hollywood Road, Central FOODIE RATING
The winner is Smooch !
the insider
10
Your guide from the inside
THE INSIDER The award-winning master of chocolate has brought his boutique Jean-Paul Hévin Chocolatier, to ifc – and Hong Kong is excited. So Foodie caught up with the French super-chef to hear his insights on the world’s sweetest treats.
shops are offering this product, there are not many places that can make it properly. I believe this is truly the cake of the 21st century - it is compact and easy to eat but the complexity of flavours is not easily matched.
WHAT WILL BE THE NEXT CONFECTIONERY TREND TO HIT HK? Macarons. Although increasingly more pastry
HOW DOES CHOCOLATE APPRECIATION DIFFER IN HK FROM IN FRANCE? Chocolate appreciation in Hong Kong has come
Jean-Pa
ul Hévin
a long way and there are more and more chocolatiers who produce high quality chocolates. However, the education process of customers is long and will need to continue in order to be comparable with France, where people tend to purchase chocolates for their own enjoyment. In Hong Kong and in Asia, predominantly, chocolates are purchased as gifts.
11
Dark chocolates contain anti-oxidants, which are good for the heart, can help lower blood pressure and are well-known antidepressants. In moderate amounts, dark chocolate can help calm you down so you can fall asleep easily. Also it can provide
YOU’VE WON A MULTITUDE OF AWARDS OVER THE YEARS, WHICH ONE ARE YOU MOST PROUD OF? Definitely “Le Meilleur Ouvrier de France” (Best Craftsman in France). This is the recognition that all pastry chefs in France want to earn. YOUR CHOCOLATE PHILOSOPHY IS BASED ON ‘AN ADDICTION OF THE SENSES’. WHICH SENSES DOES HONG KONG DINING EXCITE? I have been impressed by some restaurants in Hong Kong, both in French cuisine and local cuisine. I believe the best Hong Kong cuisine
Chocolates are healthy, I eat them every day and I am very healthy! The most important thing is the quality. energy during the day when you need a slight boost. It helps me a lot during the day!
late Choco
shoes
Bar à at ifc Chocola t et B mall outi
que
WHAT LASTING CHANGE WOULD YOU LIKE TO MAKE TO THE HONG KONG FOOD WORLD? One must remember that food quality is important but service quality must be comparable – that is the whole tasting experience.
focuses on the freshness of the ingredients. HOW IS HONG KONG’S CULINARY REPUTATION VIEWED BY FRANCE? Hong Kong’s reputation has been improving rapidly. I love French and Italian cuisine and have been to many excellent restaurants in Japan. The Japanese are often very creative but Hong Kong is definitely improving as more chefs
twitter.com/foodiehk // august 2010
EXCELLENT! SO WHAT DO YOU LOOK FOR IN THE PERFECT CHOCOLATE? WHAT IS THE MOST IMPORTANT FACTOR TO CONSIDER? The purest chocolates are the best. Purity of chocolate meaning higher cocoa content and less sugar.
learn from European and Japanese counterparts. As I said, I really have been impressed by some of the French restaurants that I have visited in Hong Kong.
the insider
CAN WE CONVINCE OURSELVES THAT EATING CHOCOLATE IS HEALTHY? Chocolates are healthy, I eat them every day and I am very healthy! The most important thing is to eat high quality chocolate, with higher cocoa content and less sugar. We use cocoa butter instead of butter and less sugar in our products.
your a-z of healthy eating in hk
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Healthy Hong Kong 26 healthy ways to eat, drink and be merry in Hong Kong. The summer sun is beating down on us unrelentingly. The last thing you want to be sweating out as you meander the sweltering streets is a thick layer of cooking oil and grease from the night before’s deep-fried dinner. Our A-Z guide to everything edible and healthy in Hong Kong provides 26 opportunities to enjoy summer the lighter way and improve your wellbeing through delicious healthy eating and sensible living.
Avocado
The joys of healthy fruit are that they are almost always delightfully tasty. The savoury avocado contains 60% more potassium than bananas, contain vitamins B, E and K and has a positive effect on cholesterol. Get your avocado fix at Graze cafĂŠ, who have launched their delicious new avocado salad sandwich. Graze, G/F, 143-145 Bonham Strand, Sheung Wan. T 2850 7766
Bulgur Wheat
This product of boiling, drying and grinding wheat berries is readily available in supermarkets. Perfect for couscous, soups, broths or salads, the nuttytasting wheat adds texture and boosts your protein and mineral intake. Available in the popular and delicious Middle-Eastern dish, Tabbouleh. Assaf, G/F Lyndhurst Building, 37 Lyndhurst Terrace, SoHo. T 2851 6550
Chickpeas
These high-fibre beans are a great source of protein and cholesterol-lowering fibre. Delicious with onions, herbs and tomatoes at Gaylord Indian Restaurant, 1/F Ashley Centre, 23-25 Ashley Road, Tsim Sha Tsui. T 2376 1001
Dressed Salads
With sizable portions of lovingly prepared recipes, Dressed Salads is a worthy salad joint to stop by for any meal. Originating in the US, Dressed Salads have since made their mark in Hong Kong with their emphasis on fun and satisfaction. (See www.dressedsalads.com.hk for locations.)
Eat Right
Eat Right’s team of chefs and nutritionists have slaved over the menu of nothing but nutrients and succulent tastes so all you have to do is turn up and enjoy. They also offer tailor-made menus specifically for your personal dietary requirements and aim to make you feel more energetic and vitalic than ever. Eat Right, 23 Staunton Street, SoHo. T 2868 4832
Homegrown Foods
Fresh Fruit
Make fruit fun with the novel Edible Arrangements. Instead of giving flowers, try the huge selection of stunning, nutritious and delicious fruit arrangement for the perfect gift that’s guaranteed to be noticed. From strawberry and chocolate roses to pure fruit bouquets, there’s something for every occasion. www.ediblearrangements.com.hk
This fiery root vegetable is both great for the digestive system and a tried and tested cold and flu remedy. Try Bruce Cost Ginger Ale. Great Food Hall, Basement, Two Pacific Place, Admiralty. T 2918 9986
If you fancy staying in and trying your hand at one of the Foodie recipes, you can make sure you use homegrown, fresh and organic produce by ordering from Homegrown Foods - a delivery service specialising in supplying the best in everything fresh and healthy. www.homegrownfoods.com.hk
Isola
Regularly topping polls, it’s not just the decor of Isola that gives it the edge – the food is top-rate and only the best ingredients are used, meaning you get fresh and healthy food every time. Isola, Level 3, ifc mall, Central. T 2383 8765
www.foodiemagazine.com.hk // august 2010
Ginger
your a-z of healthy eating in hk
a-z
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your a-z of healthy eating in hk
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Just Salad
Kidney Beans
Another prime US import, Just Salad offers delicious salads that are guaranteed good for you. If you’d like to check just how good or balance out your perfect meal, visit their website (www.justsalad.com) and use the handy nutrition calculator. Failing that, head in store and pick up some of the good green. Just Salad, 30-34 Cochrane Street, Central. T 2850 6818
These reddish-brown beans are bursting with fibre. They are also diverse and delicious so are plentiful in a huge variety of dishes, from chilli-con-carne to fresh salads. Available from Viva Italia (See www.viva-italia.com.hk for locations.)
Life CAfe
A vegetarian haven by the SoHo escalators, Life Cafe provides delicious meat-free nourishing meals that are bursting with goodness and flavour. The three floors of stylish teak decor provide ample room to eat well in comfort. Life Cafe, 10 Shelley Street, SoHo. T 2810 9777
MIX
The only fast food-style chain with the focus solely on healthy living, MIX offers meals and health-rich smoothies with positive benefits in mind. (See www.mix-world.com for locations.)
O-Veg
NUtmeg Oil
This seemingly unassuming oil is a real brain booster. The oil increases circulation and stimulates the brain, allowing you to concentrate better whilst also combating mental exhaustion and stress.
Quinoa
Unknown to most, Quinoa originates in South America and is ideal for salads, soups or multi-grain breads. Rich in protein, calcium and iron it’s a must for healthconscious foodies. Available in regular and red varieties from Health n Living (www.healthnliving.com)
Pizza
With fresh produce brought in from their Kam Tin organic farm every morning, you can’t get fresher and healthier than O-Veg in Happy Valley. This vegetarian and healthfood restaurant is a breath of fresh air in smoggy Hong Kong. O-Veg, 9 Shing Woo Road, Happy Valley. T 2893 3032
Even pizza can be healthy and full of goodness, as proved by Bookworm Cafe. A vegetarian and organic haven on the already idyllic Lamma Island, Bookworm Cafe serve nothing but good, wholesome food in the relaxed surroundings of books and fresh island air. All manner of fast food is available but all with a healthy vege twist. Bookworm Cafe, G/F, 79, Yung Shue Wan Main Street, Lamma Island. T 2982 4838
Root vegetables
What these knobbly underground vegetables lack in looks, they more than make up for in goodness and taste. They are low calorie, bursting with fibre and contain essential nutrients. From antioxidant carrots to vitamin E, potassium – and iron-rich sweet potatoes and everything in between, be sure to get stocked up on the underground goodness. Widely available at low cost from most markets.
16 your a-z of healthy eating in hk
Saffron Bakery
Long-established and with a new outlet up on The Peak, Saffron Bakery continue their much revered line of bread, pastries, salads and jam with the philosophy that food should be: “freshly made, every day, with the highest quality all-natural ingredients. No chemicals, no preservatives, ever.” You can’t argue with that. (See www.saffronbakery.com for locations.)
Veggie SF
Decked out with a 50s San Francisco theme, Veggie SF is a stylish veggie eatery in the heart of Central. From snacks to main meals, the food sits between fast food and healthy mains, with meat being replaced by inspired choices of rich and healthy vegetables. Veggie SF, 10/F, 11 Stanley Street, Central. T 3902 3902
ThreeSixty
Hong Kong’s largest organic and natural food store specialises in organic, natural, ethical and environmentally friendly products, as well as specialist import items. (See www.threesixtyhk.com for locations.)
Udon
This Japanese wheat noodle packs more healthy clout than your average noodle. Low in fat and high in complex carbohydrates for sustained energy, udon noodles are also great for digestion, dissolving much faster than similar pastas and three times faster than beef. Find a huge selection at Sogo, 555 Hennessy Road, Causeway Bay. T 2833 8338
Yoghurt
Watercress
There’s little watercress doesn’t offer. It contains anti-cancer properties, helps eyes with its high levels of carotenoids, normalises cholesterol levels, cleanses the bloodstream and helps memory and clarity of thought in the elderly. Better still, it tastes fantastic. Especially recommended in soup.
Rich in biocultures (good bacteria) and great-tasting with pretty much anything. Be it sweet or savoury, fruit or a cheeky treat, yoghurt is the natural addition that you needn’t feel guilty about. Try the brand new yoghurt joint Milkissimo for seasonal flavours. Milkissimo, Shop 406, 4/F, The ONE, 100 Nathan Road, Tsim Sha Tsui. T 2682 1566
XTC
No, not MDMA, something much nicer – refreshing gelato, sorbetto and ice cream cakes made with fine quality natural ingredients. Each ingredient has a fresh-production story they are mixed to make wonderful recipes and exciting combinations, such as Raspberry Lychee, Sea Salt Caramella and Honey Lemongrass, to name but three of the treats served in healthy-sized portions. (See www.xtc.com.hk for locations.)
Zambra
Wan Chai’s Zambra fresh roasted coffee and tasty salad lunch menus provide respite during a hot sticky lunchtime. The care and attention taken over the coffee means their expert baristas can make it as fat-free as you like. Zambra, G/F, 239 Jaffe Road, Wanchai. T 2598 1322
17 reader review
Budget Japanese Treats in HK This month’s reader is model Tatjana Barislowitsch who guides us through her top three places to enjoy excellent and affordable Japanese food.
1. GINDACO TAKOYAKI Shop 29B, Level 3, Shatin Centre, Shatin. T 2473 3333; B/F, Cityplaza, 18 Taikoo Shing Road, Taikoo. T 2151 0782 You can tell the quality and success of a restaurant by looking at its queue! This place sells the most dazzling Takoyaki (octopus) balls which are always hot and fresh. Their bursting flavour and soft texture make them real soul food for me! 2. MOCHI SWEETS JAPANESE LUXURY DELI 1/F, Windsor House, 311 Gloucester Road, Causeway Bay. T 2690 3131 Here you can find treats with a multitude of tasty fillings, from black chocolate and green tea, Sakura and mango mousse to purple potato. Even the well-known red bean mochi contradicts all its traditions and offers you a new delicious sensation. Allow yourself to wait for 15 to 20 minutes before enjoying their yummy mochi!
twitter.com/foodiehk // august 2010
3. EGAWA SUSHI G/F, City Mansion, 493-495 Jaffe Road, Causeway Bay. T 2180 2723 For cheap, quality sushi you’ve got to try this place! The staff are friendly and efficient and the food is fresh and tasty. Best of all, it’s unbelievably low priced! I highly recommend the salmon roses, the deep fried soft shell crab and the Kabayaki eel.
gourmet getaway
18
Eat, Sleep and play in Tai O
A new bed and breakfast comes to town in Lantau
19 gourmet getaway
the garden area of espace elastique
homemade waffles with fresh fruits When you say you’re going to Tai O, most people will ask why you’re journeying so far out of the city. I go to Tai O for its shrimp paste and Chinese white dolphins. (To look at, not to eat!) Not only this, but I recently discovered another reason that makes the long ride worth it – the quaint bed and breakfast Espace Elastique. Opened last December, Espace Elastique is the only B&B in Tai O. Owner Veronica Chan returned to Hong Kong five years ago after studying art and theatre design in France and Finland for over a decade. Espace Elastique is her masterpiece.
“Espace Elastique is the biggest art project I’ve ever produced,” says Veronica. “From the design and furnishings to the menu, I created everything from scratch.” Veronica transformed her threestorey family home into a B&B. The ground floor houses the café, the first floor is her studio, the second floor has two suites for rent (between HK$600 and HK$950) and the roof has a sauna and jacuzzi. The café serves light meals throughout the day and Veronica takes care of the food and beverages with the help of her assistant. Her love of baking inspired her to create an array
homemade pizza awaits to whet your appetite
When I ask whether she wants Espace Elastique to become Tai O icon, she humbly says she loves her space as it is now. Espace Elastique has a unique soul all of its own that just begs to be experienced. Espace Elastique www.espaceelastique.com.hk 57 Kat Hing Street, Tai O, Lantau. T 2985 7002
EDITOR’S NOTE: Veronica loves to play around with recipes, be sure to taste her cake of the day for a sweet surprise!
www.foodiemagazine.com.hk // august 2010
the deluxe suite with a balcony overlooking kat hing street.
of sweet treats from homemade muffins, cakes, waffles and Danish pastries. She also serves simple savoury dishes from pasta and pizzas to toasted sandwiches and ciabattas.
wine talk
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wine talk
marlborough sauvignon blan CAROLINE KWOK (CK) The marketing manager of Montrose Fine Wines, Caroline’s wine drinking history started 10 years ago at her family-run bar business in Australia.
The crisp white wine Marlborough Sauvignon Blanc makes up almost 80% of New Zealand’s wine exports. The Marlborough region’s wines are light and fruity, making them the perfect summer wine. We invited three guests to Goccia on Wyndham Street on a hot sunny day to share their thoughts on these refreshing summer selections. BAXTER MARLBOROUGH SAUVIGNON BLANC 2008 FROM ASIA VINTNERS, HK$112 With lifted notes of cut grass and nettle, rich passion fruit and a tropical nuance, this wine is fresh, vibrant and easy to drink.
LATITUDE 41, MARLBOROUGH-NELSON, SAUVIGNON BLANC 2007 FROM SOHO WINES, HK$242 This lemon green coloured wine tastes of tropical fruit, gooseberry, citrus and vanilla. On the palate, it is concentrated and has a long aftertaste.
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QUE VINH DANG (QD) The restaurateur of TBLS Kitchen Studio loves alcohol and enjoys experimenting with pairing wine with his food.
WHAT FOOD WOULD YOU PAIR WITH THE WINES? CK: Light salad for Baxter and any kind of seafood for Latitude 41. Even sushi is not a bad idea! QD: I’d serve cucumber with yoghurt and dill toppings or cold crab salad to match with Baxter. Pork loin with brushed sugar or honey would be yummy to go with Latitude 41. SL: Anything barbecued or grilled would match with Baxter. For Latitude 41, a strong textured white fish would be a mouthwatering match! HOW MUCH WOULD YOU PAY FOR THE WINES? CK: Baxter has the same smell and taste through the journey, so I won’t expect to pay too much for it. Say below HK$100. As
Latitude 41 has a hints of oak, I’d pay around HK$200. QD: Same here! SL: For Baxter, below HK$100 too! But for Latitude 41, I’d pay up to HK$250. WOULD YOU RECOMMEND THE WINES TO OTHERS? CK: No, I’ve tried better Marlborough Sauvignon Blanc. QD: I’d recommend Latitude 41. This is just a very interesting bottle of Sauvignon Blanc! The light-tasting Baxter is best to serve at the cocktail table, while the flavoursome Latitude 41 is well-suited to the dining table.
www.facebook.com/foodiehk // august 2010
WHAT ARE YOUR FIRST IMPRESSIONS? CK: Baxter is very light. In fact, it’s so light bodied that it has no aftertaste. Latitude 41 is the opposite, it smells and tastes like an aged Sauvignon Blanc. This is a very unique wine which is complex and smells like a 200-year-old Sauvignon Blanc! QD: For me, Baxter is very easy to drink. It’s a wine that you drink it and forget it. You can easily drink two or three glasses without even knowing. For Latitude 41, this wine reminds me of food! SL: I agree Baxter is easy to drink. It’s definitely a happy hour drink. It’s no complex in taste so good for chilling on a Friday afternoon or after work. The taste of Latitude 41 is beautiful and has a good bit of aftertaste.
wine talk
nc
SAM LAU (SL) The general manager of Cardcorp Asia who always has a glass of wine in his hand no matter it’s a luncheon, dinner or party.
eat smart
22
The
Magic Of
Mint
Text by Lakshmi Harilela
The unassuming mint plant helps you to keep cool, healthy and even combats bad breath. Our resident health writer uncovers the mysteries of this helpful herb. Mint is an ingredient so wonderfully versatile it can be used in food, medicine, tea, toothpaste and even cocktails, such as the popular mojito (mint and sugar with a base of vodka or rum). It is a herb and imparts a sweet, cooling and refreshing flavour. In the summertime it is important to incorporate mint into your diet as it helps to expel excess body heat. The Lebanese use it in their tea preparations to cool down the body and in Indian culture, chutneys and sauces are made from mint for the same
effect. The whole science of cooking with mint is a balancing act; as mint cools and certain spices heat, it is the experimental juggling of the two that is often explored in Asian cooking. Indigenous to the Mediterranean and Asian climates, mint is mainly characterised by a square-like stem and a cooling refreshing flavour. The best known varieties include peppermint and spearmint but looking deeper, the mint family comprises over 30 species with up to 600 varieties. There are hybrids of
mint and lemon, mint and lavender and even mint and basil. The fact that the species of mint are so vast is due to the fact that the mint plants can interbreed easily. Mint is revered for its subtle yet powerful effect on the body and mind. It is a beneficial and healing herb that stimulates the central nervous system. It eases discomfort associated with insect bites and digestive dysfunctions and many herbal remedies contain mint to ease stomach ulcers and indigestion. The strong menthol
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Being so versatile, the serving suggestions are endless. Some easy ways to include mint in your diet are ground into a pesto and eaten with bread or pasta, infused in tea or used as a garnish for desserts. It can also be chewed raw to prevent bad breath. Whichever way you consume it, you are getting the benefits of vitamins and minerals such as carotene and many B complex vitamins, including thiamine. It also contains riboflavin, niacin and folic acid; all essential for women’s health and the maintenance of hormones. Vitamin C and minerals such as calcium, phosphorus, zinc, copper, magnesium, manganese, selenium and fluoride are also present. The versatility is amazing, and given the fact that we live in excessive heat and humidity, it should be consumed more often than not.
foodie guru
eat smart
effect of mint is also good for expanding the nose and throat regions and it aids respiratory problems such as coughs and colds. It is a good ingredient to be used by asthma sufferers too as it is a relaxant and relives congestion. On the fun side, mint is also considered an aphrodisiac.
Can I get my 5-a-day portions of fruit and veg from juices? No, drinking juice alone isn’t enough to make up at the recommended five daily fruit and vegetable portions we should aim for. The nutritional benefits from juice are not the same as consuming the whole fruit or vegetable, as during extraction it reduces the fibre content. Despite this, fresh, frozen, tinned or dried fruit and veg can all count towards your daily portions.
Are blueberries really one of the best fruits to eat? They are certainly up there. Blueberries are full of powerful antioxidants and of course the sweetness makes it a great snack. However, to stay healthy you need to make sure you eat a variety of fruits as each one has its own benefits.
Lakshmi Harilela graduated from the Natural Gourmet 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.
Do you need... help with a cooking, food and drink conundrum? Send your questions to editor@foodiemagazine.com.hk
twitter.com/foodiehk // august 2010
Institute for Health and Culinary
cook it yourself
24
TIP: Olive-lovers can replace the blueberries with black olives
RY R E B E U L B , ON L E M R E T A W ESE E H C A T E F AND
D A L SA
SERVES 4 PEOPLE INGREDIENTS 1 small ripe watermelon + ½ cup (70g) blueberries + 1 cup (110g) Greek feta cheese, cubed + ½ red onion, thinly sliced + 2 fresh limes, squeezed + 4 tablespoons extra virgin olive oil + handful of fresh mint
m Yukawa
Recipe by Ki
METHOD 1 Carve out melon balls, carefully saving the watermelon shell and set aside. 2 Place red onions in a bowl and steep with lime juice for a few minutes. 3 Add olive oil to the bowl and mix well. 4 Add the melon balls, blueberries, feta cheese and mint. Toss the salad lightly. 5 Place the salad back in to the watermelon shell. Serve chilled.
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.
25 cook it yourself
HAINAN
E C I R N E K CHIC Recipe by Kim Yukawa
SERVES 4 PEOPLE INGREDIENTS CHICKEN 4 pieces chicken thigh or breast with skin and bone + 1 stalk leek, cut in finger length pieces + 10 cups water CHICKEN RICE 2 cups rice, washed and drained + 2 ½ cups chicken broth + 1 tablespoon vegetable oil + 2 cloves garlic, minced + 1 teaspoon salt
METHOD FOR THE CHICKEN Bring water to the boil and add the leek and chicken pieces. Put the lid on and turn the flame to low. Simmer for 20 minutes and leave the chicken in the pot till the broth cools down. FOR THE RICE Heat frying pan with oil over medium flame. Add garlic and stir-fry for 10 seconds. Add the rice, chicken broth and garlic in the rice cooker and cook till ready and mix well. FOR THE SAUCES 1 Ginger sauce: Place the ingredients in a bowl. Heat the oil in a pan over medium heat till hot. Pour the oil into the bowl and mix well. 2 Dark sauce: Mix the ingredients well until sugar is completely dissolved. FOR THE PICKLE Mix the ingredients well and place in the fridge for an hour. FOR THE SOUP Add a teaspoon of salt and a teaspoon of light soy sauce to 4 cups of chicken broth. TO COMPLETE Slice the chicken and garnish the plate with pickles and coriander. Serve with hot rice, sauces and soup.
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SAUCES Sweet chilli sauce Ginger sauce: 3 tablespoons fresh ginger, ground + 3 tablespoons vegetable oils + ¼ teaspoon salt Dark sauce: 2 tablespoons dark soy sauce + 2 teaspoons sugar + 2 tablespoons sesame oil + 1 ½ teaspoons rice vinegar
PICKLES ½ cucumber, cut into julienne slices + ½ carrot, cut into julienne slices + 3 tablespoons rice vinegar + 3 tablespoons water + 3 tablespoons sugar + 1 clove garlic + a pinch of salt
cook it yourself
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trimmer’s tip! Replace the butter with olive oil for a healthier twist.
S T E L L I SOTLTEER WFITH CORIANDER IN BU AND CHILLI SERVES 2 PEOPLE INGREDIENTS 2 sole fillets + 7 tablespoons butter + 2 tablespoons coriander leaves, finely chopped + 1 fresh bird’s eye red chilli, finely chopped + salt and pepper
ema Bhatia
Recipe by Se
METHOD 1 Melt 3 tablespoons of butter in a non-stick pan. 2 Add the sole fillets and season with salt and pepper. 3 Brown the fillets lightly on each side until well cooked. 4 Place on a hot platter. 5 Melt the remaining butter in the pan. Pour over the fillets. 6 Add a sprinkle of coriander leaves and red chillies. 7 Served with salted potatoes or garlic-fried 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.
27 cook it yourself
GRILLED PORK IN TENDBEERRRYLPOO RT SAUCE WITH WILD
Recipe by www.meatmarket.hk
SERVES 2 - 4 PEOPLE INGREDIENTS PORK TENDERLOIN 1kg pork tenderloin + 1 bunch fresh rosemary, leaves only + 2 tablespoons olive oil + ½ tablespoon salt + 1 teaspoon freshly ground black pepper WILD BERRY PORT SAUCE 2 cups mixed berries + 2 cups port wine + 2 teaspoons chopped ginger + 2 sprigs thyme + 1 shallot, thinly sliced + zest of a large orange
METHOD FOR THE BERRY SAUCE 1 Combine the port wine, shallot, ginger and orange zest in a saucepan over medium heat. Bring to the boil then reduce to low heat and simmer. 2 Add berries and stir to release the juices. 3 Season to taste with salt and pepper and set aside. FOR THE PORK TENDERLOIN 1 Preheat the grill to medium high and brush with oil. 2 Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil. 3 Place the pork tenderloins on the grill and cook for 3-4 minutes or until golden char marks are achieved. Flip the tenderloins and continue to cook until all sides are nicely charred. 4 Lower the heat. Close the lid and cook to 5-8 minutes.
MEATMARKET.HK SHOPPING LIST + 1kg of pork tenderloin + 1 pack of strawberries and blueberries + 1 bunch rosemary + 1 large orange + 2 sprigs of thyme + Buller Fine Old Tawny Port Meat Hotline: 8135 1394 Email: customer-service@meatmarket.hk Website: www.meatmarket.hk
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5 Remove pork from grill, loosely tent with foil and let it rest for 15 minutes before serving.
cook it yourself
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E E H C Y L
D A L SA
shua Chu
Recipe by Jo
SERVES 1 PERSON INGREDIENTS 20g amaranth + 5g frisee + 6 pieces lychee + 3g red onion, julienne + 10ml extra virgin olive oil + 10ml balsamic vinegar + sesame seeds, toasted + salt and black pepper
METHOD 1 Wash the amaranth and frisee, then shell and seed the lychees. 2 Put the salad and red onion in a mixing bowl. 3 Cut the lychees in half and add to the greens. 4 Drizzle the oil, vinegar and season with salt and pepper. Mix well. 5 Put the salad on a plate and sprinkle with sesame seeds.
Born in the USA, Joshua Chu explored China at the age of 20 after graduating from Johnson & Wales Culinary School. Settling in Hong Kong, he opened Wagyu and later Wagyu Lounge. He is now the executive chef of Posto Pubblico.
29 diy cocktail
BASIL
STRAWBERRYROSKA Recipe by Wilson Lee
SERVES 1 PERSON INGREDIENTS 60ml vodka + 3 basil leaves + 4 strawberries + finely crushed ice
METHOD 1 Cut 3 strawberries into cubes. 2 Muddle basil and strawberry cubes in the base of the shaker. 3 Add 60ml vodka. 4 Add ice and shake well. 5 Strain into a rock glass filled with crushed ice.
Started the art of blending five years ago, Wilson Lee has been working in top bars across town. His signature style is to create boldly coloured and fresh tasting cocktails.
twitter.com/foodiehk // august 2010
6 Garnish the glass with strawberry slices.
eating my words
30
eating my words with benjamin hall
shake it to the ground You know what makes an awful racket? Faffing around with a disposable bag. It doesn’t matter whether it’s plastic, paper or a pioneering biomaterial fashioned out of recycled plutonium and defunct modems. Bags are a din. Even when they aren’t moving they’re poised to fill our ears with that ghastly rustling noise. Sure enough, they’re free for the most part and as useful as you like, but as far as this writer is concerned, few objects garner the same degree of umbrage.
Thanklessly, Hong Kong enjoys The real problem with Shake an annual bag-rustling season. Shake Fries is that they’re Whilst the denizens of this fair delicious. It shames me to city usually busy themselves admit it, but they’re a treat avoiding eye contact, discourse from start to finish. Have you or any semblance of interaction tried them? Don’t bother to with the public, venture into McDonald’s within the coming month It shames me to and you’ll be met, admit it, but nay, deafened by an they’re a treat from improvised concert start to finish. of discord. Gentle reader, Shake Shake Fries have returned to everyone’s favourite quasirestaurant and with them come a tribe of rapid bag rustlers: disturbers of the peace intent on coating their deep-fried foodstuffs with sachets of salty gastro-crack. A trio of addictive flavours are on offer and, included in every value meal (read: every logical purchase made within the goldenarched venue) one thing is certain, Hong Kong is shaking to a monosodium glutamate beat.
answer the question, instead do yourself a favour and get some on the way home this very night. They won’t dent your appetite one iota and rest assured, the clerk won’t think of judging you for feeding the itch. Everyone eats between meals nowadays anyway. It’s hip. Just be sure to wear earplugs as you pick your flavour, those nine-year olds whizzing around table one might be half your size but their potato-coating prowess is astonishing.
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.
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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.
Clifford, Sheung Wa n Raspberry Macaron with Petits Fours, Kaneda Japanese Restaurant, HK$42 .
R ay m o Blue nd, Quar C ry H K $ 4 h e e s e M e B ay 5. lt on Brow
s, Fresh Pun , Artichoke , Sai Ying d Pumpkin 1882, HK$98. Kathleen te as Ro with nano Spaghetti Café Verg Sundries, Basil and
For your chance to win next month, we want you to get snapping, tell us the name of the dish, where you found it and how much it cost. Three featured readers will win a box of Oneness cookies (worth HK$388), sponsored by Kowloon Shangri-La. Submit your picture (at least 300dpi) along with your name, contact number and address to info@foodiemagazine.com.hk by 20 August. Please write ‘Snap It and Win!’ in the subject line.
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Mush
room
s,
PRIZE! Oneness Cookies from Kowloon Shangri-La (worth HK$388) Kowloon Shangri-La has launched a new wave of culinary creations for the MidAutumn Festival. The range includes this 12-piece Oneness Cookies set of white lotus seed paste and red bean paste crispy biscuits, topped with a sprinkling of gold powder and marked with the Chinese ‘moon’ character.
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