Foodie Issue 21 - April 2011

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good taste your guide to

Gourmet Weekenders Pasta Master Class

Cookery and horoscopes in our sweet Easter exploration www.foodie-magazine.com

issue 21 // april 2011

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Eggsciting Times You can tell when Easter’s close. Walking through the supermarket, flashes of yellow catch your eye. Your heart races, you dip your hand into the sunshine coloured box and grasp the glittering orbs that have been away for a whole year. Yes, it means Cadbury’s Crème Eggs are back in Hong Kong. The seasonal delights journey from Britain every year, travelling over 8,000 miles from the land they were laid. This annual migration brings joy to all, especially us at Foodie.

Besides fattening ourselves up with delectable balls of sugar, this month we have also experienced chocolate cookery and horoscopes (really!), walked the road to Jordan for your dining pleasure, dragged organic dark chocolate out of the shadows and a whole lot more. Also, make sure that next time you hit the kitchen you go armed with this issue – you’ll be a pasta master in no time.

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cover story

Adventures in Chocolate Sweet-toothed Foodie and kitchenphobe Jeanne Cheung knocks up some cracking tarts and discovers her chocolate horoscope

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for starters

This month we also turn 21 and have fittingly grown upward and outward.

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tried and tasted

Happy Easter!

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The Foodie Team editor@foodie-magazine.com

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Become our fan on Facebook for news, prizes and up to the minute HK dining tips www.facebook.com/foodiehk Follow us on Twitter @foodiehk

French fun at La Marmite, Thai spice at Lime, Mamoz dim sum and much more

street view

Jordan’s timeless taste of Hong Kong

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foodie check-up

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gourmet weekenders

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recipes

Our resident nutritionist’s tailor-made tips for a healthier lifestyle

Culinary tips for travelling Thailand, Singapore and Taiwan this Easter

A pasta master class by Luis Porras to turn beginners into experts

Publisher Simon Squibb. Editorial Director Dominique Afacan. Editor Tom Cassidy.

Deputy Editor Benjamin Hall. Contributing Editor Jeanne Cheung. Staff Writer Tim Pritchard. Creative Director Helen Griffiths. Senior Designer Michelle Kwan.

In-House Chef Luis Porras. Contributors Nadine Rowe, Jason Tse. Published by Foodie Group, 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 advertise@fluidmedia.hk, T 2721 2787, F 2540 8390 www.fluidmedia.hk Foodie is published monthly, 12 times a year. 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.foodie-magazine.com designed by

www.foodie-magazine.com // april 2011

follow us t

Coffee love and your chance to win Easter treats

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for starters

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for starters

ter

Eating, reading and winning at Eas

1. Pom Wonderful So many soft drinks’ ingredients begin, ‘water, sugar…’ so we welcomed the arrival of Pom Wonderful. Tasty but with a healthy bitter bite, this two variety (pomegranate and pomegranate and cranberry) drink is 100% fruit juice, full of antioxidants and contains no added sugar or ingredients. $49.90 (473ml) and $27.90 (236ml) from all major supermarkets.

2. Modernist Cuisine This mammoth six volume, 2,400-page book set is a modern marvel of food writing and photography. Beautifully presented, food science is laid bare by a former Microsoft technology officer and two chefs across the weighty tomes. If only for the pictures, this lavish set is worth the hefty price tag.

US$650, www.modernistcuisine.com

3. Foodie Club Next month we officially launch the Foodie Club. Members of our free gourmet group will get restaurant review opportunities, insider information, private tastings and more. The first 10 applications will be given VIP membership and invited to guest as a writer on the magazine.

Sign up at foodieclub@foodie-magazine.com

4. Coffee Love An afternoon at the stylish Sheung Wan homewares store Loveramics brought Coffee Lovers Hong Kong to our attention. Gathering the best single source coffee beans from around the world, they roast them, stylishly package them and send them out for you to enjoy. There is also a nifty teabag style pack that lets you have worldclass coffee in an instant. Available at Loveramics or online. www.coffeelovershk.com

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5. Fashionable Food High-end fashion house Harvey Nichols’ famed Fourth Floor restaurant has launched new lunch and brunch set menus. The 5-course set dinner menu ($598) boasts the opulent main; pan fried Iberico pork chop and roasted new potatoes with Chorizo, served with apple and grape stew. The 4-course brunch ($298) caught our eye with its banana fritter coated with Rice Krispies, served with hot chocolate milk.

4/F, The Landmark, 15 Queen’s Road, Central. T 3695 3389.

6. Cute Chocolate The only thing not adorable about Harold the chocolate bunny is the fact that he will be swiftly consumed by anybody lucky enough to receive him. La Maison du Chocolat’s Easter selection creates entire edible scenes of bunny life, as well as the usual chocolate eggs. Harold (205g) costs $750. www.lamaisonduchocolat.com

win!

This bunny has your name on it range of rabbits and you can win this happy fellow, worth $428, by simply letting us know the most amount of chocolate you’ve eaten in one sitting! We’re just curious, winners will be chosen at random. Send your entry to info@foodie-magazine.com, including your name, address and telephone number. www.mandarinoriental.com/hongkong

www.facebook.com/foodiehk // april 2011

Mandarin Oriental is spreading Easter cheer with its

foodie online

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foodie online

Blogspot

my favourite...

t h e we b f o t s e th e b

sweet treats

By Hong Kong food blogger Jason Tse www.jasonbonvivant.com

Facebook snaps

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1 Beef Rendang, Good Luck Thai Restaurant, LKF. 2 Indonesian fried rice, Tsui Wah, Central.

3 Fishball noodle soup, Kong Chai Kee, NoHo. 4 Loaded skins, Dan Ryans, Pacific Place.

app of the month

Dirty Dozen – free You’re buying fresh fruit and vegetables, what could possibly go wrong? Unfortunately the demand for fresh produce is met by intensive farming techniques utilising copious harmful pesticides. If you’re not buying organic, download this app to see which of ‘The Dirty Dozen’ you should avoid and which ones are usually low in dangerous chemicals (onions top the safety list).

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get involved!

Follow us on Twitter and become a fan on Facebook for exclusive offers, heaps of dining tips and regular giveaways.

Twitter: @foodiehk Facebook: www.facebook.com/foodiehk

As a dedicated foodie, I hunt for gastronomic experiences day and night; sometimes the hunt even continues into my very sweet dreams.

With Easter fast approaching, I’ve found myself daydreaming about Easter eggs and wondering whether I should organise a festive Easter egg hunt. These constant reminders of sweets only exemplify my need to get my dessert fix on a regular basis. To do so I often stop by Riquiqui Desserts Bar after dinner (or occasionally as my dinner). For $200, one gets more than just a three-course dessert set paired with either dessert wine or fine tea – desserts lovers get to observe and experience the dedication and skill that pastry chef owner Amanda Cheng puts into every single serving of her creations, literally at arms length.

The cosy, atmospheric setting redefines the traditional approach to tableside serving. When visiting, a must-try is the Warm Amarula Cake with Sour Cream Ice Cream which floats on top of a pool of liquid chocolate, just waiting for you to indulge. If you are lucky enough to visit when they are offering either the Pineapple Napoleon or Crispy Banana Cream Pie on their daily rotating menu, be sure to order one or simply let your belly decide and have both.

Riquiqui Dessert Bar 2/F, 12 Wellington Street, Lan Kwai Fong, Central.

T 2868 3302

tried and tasted

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&d tried e tast t n e w re s

al d speci n a s t n a aur

menus

La Marmite What is it? Not the delicious sandwich spread, instead a Parisian bistro by the Aqua Group that’s generating a buzz for its sumptuous French food and reasonable prices.

Best for: Francophiles and foodies who prefer substance over style and don’t like paying over the odds for their dinner.

Not for: Vegetarians – all the best dishes are of a meaty persuasion.

Who eats there? Lunchtime is buzzing with worker bees, but come the evening you’ll see friends and couples enjoying drinks or a casual dinner.

We recommend: Potted smoked salmon and caper pate with sour dough toast for starters, followed by the Legumes en Bagna Cauda – an unmistakably French dipping soup served with an assortment of fresh vegetables.

Why is it different? With vintage French posters punctuating the soft interiors, this laid back bistro finely combines casual contemporary design with classic cuisine, minus the exorbitant prices. TP La Marmite 24 Staunton Street, SoHo. T 2803 7808

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In a nutshell: A sophisticated new split-level bar in an up-and-coming area of Causeway Bay.

tried and tasted

Mamoz Best For: The all-you-can-eat dim sum lunch or after-work drinks for the classy Causeway Bay crowd. Their 25 signature cocktails, designed by New Yorker Marshall Altier, offer refreshing Asian twists on stone-cold classics.

Not for: Big appetites. While they do serve scrumptious and sublime snacks, the portions are slight.

We recommend: Steamed Prawn dumplings – fresh, juicy and steamed to perfection. The pan-fried duck liver bruschetta on the evening snack menu deserves an honourable mention. For refreshments, try the seductively coloured Queen’s Park Swizzle or the sprightly Szechuan Samba.

Lime Why go now? Their new spring menu and SoHo location – at the top of the escalator it’s still convenient but free of hustle and bustle.

Best for: Sharing with friends. That way you can try more from their plentiful menu of Thai classics and new twists on dishes from Central and NorthEastern Thailand.

Not for: Those sensitive to spice – taking a page out of a local Thai household cookbook, most of these dishes pack full-on chilli spice without sacrificing the rich flavours of our favourite dishes.

Parting Shot: Considering the mighty spice, order accordingly and enjoy a cool glass of Thai lime soda or Thai iced coffee. TP Lime 1/F, SoHo 38, 38 Shelley Street, SoHo. T 2889 8849

Parting Shot: Arrive before sunset to experience the intoxicating ambience and mood lighting that kicks in as the sun goes down. TP Mamoz 27-28/F, Cubus, 1 Hoi Ping Road, Causeway Bay. T 2890 3182

www.foodie-magazine.com // april 2011

We recommend: Miang Kum for starters – delicious packets of choice ingredients, drizzled in molasses and wrapped in betel nut leaves. Also the Naamtok Ped Yang – smoked duck breast rubbed in a tantalising concoction of spices and lime juice, served with fresh raw cabbage and green beans.

Why is it different? It has all the hallmarks of an urbane Central cocktail bar without the associated crowds. Not many bars in Causeway Bay can boast views that stretch across Hong Kong, from floor-toceiling windows no less.

tried and tasted

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Classified

Sushi Ta-Ke Berliner

Classified’s latest outlet is another great addition to Happy Valley. Aside from their famous cheese platters, the breakfast menu is a treat to all those who enjoy a hearty meal first thing.

The soup / salad plus pasta / panini combo is also excellent value at just under $100. The wild mushroom risotto and the signature egg Benedict came recommended and we were suitably sated. JC

This stylish Japanese affair is architect Steve Leung’s second restaurant venture inside Causeway Bay’s new Cubus Building. Even at lunchtime the venue is packed out, with a crowd who appreciate the mix of slick interiors, deliciously fresh fish (flown in daily) and nice open city views. The private dining room is ideal for business while the sushi bar suits a more informal experience. DA

Classified 13 Yuk Sau Street, Happy Valley.

T 2891 3454

Sushi Ta-Ke 12/F, Cubus, 1 Hoi Ping Road, Causeway Bay. T 2577 0611

A spacious German restaurant and bar with a wide selection of sausages and beers, Berliner boasts a relaxed family ambience by day and authentic pub atmosphere by night. The Sai Wan Ho location certainly makes it a stretch for non-residents of the area, but the rewards are plentiful – particularly for those with a taste for pork. BH Berliner 45 Tai Hong Street, Lei King Wan, Sai Wan Ho. T 2121 8969

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Kwan Kee Entourage Claypot Rice

Hide-Chan Ramen

Before the pleasant weather makes way for humid nights, grasp the opportunity to eat on the street among friends. In an area that isn’t crammed with must-try restaurants the relaxed atmosphere, low cost and stellar food stand out – especially the taro and pork claypot, battered fish with creamed corn and the squid with salt and chilli.

Extremely busy almost every night – if you’re up to braving an unpleasant phone conversation it’s worth attempting booking. BH

This new Japanese joint serves Kyushu style ramen from Fukuoka and is perfect for those not into the lines at Butao King.

Be warned though, these are not wonton noodle prices. Enjoy the ample seating and try the Black Hide Ramen (splashing out $10 extra for a soft-boiled egg) or any of the other healthy, MSG free meals that are fully customisable, from the soup base to the noodle firmness. JC

Entourage 1-5 Elgin Street, SoHo. T 2559 8281

Hide-Chan Ramen UG/F, The Loop, 33 Wellington Street, Central.

T 2522 5990 www.facebook.com/foodiehk // april 2011

Kwan Kee Claypot Rice Shop 1, Wo Yick Mansion, 263 Queen’s Road West, Sai Wan. T 2803 7209

Opening a new ground floor lounge, Entourage serves contemporary French cuisine with a Mediterranean influence.

Fancy fine diners looking to impress their better halves with their wallets had best look elsewhere, the reasonable pricing contrasts other French restaurants – a three-course set lunch only costs $138. Try the lemon pie in a cocktail glass – a delicious dessert with a strong alcohol kick. JC

tried and tipsy

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tried and tipsy This month, we centre on Central – with a bar crawl along Hollywood to Lyndhurst.

Angel’s Share

Text by Dominique Afacan

Why go now? Because you’re bored of beer?

Because you like whiskey? Because you want to see what happened to the spot formerly known as Homebase? Any of the above will do.

Best for: Whiskey, obviously. Angel’s Share refers to evaporation during the ageing process. There are over 100 bottles to choose from here, including some of the best labels in the world.

Not for: Al fresco summer evenings, a party vibe.

Who drinks there? Boys being grown-ups, grownups, fans of the speakeasy.

What’s the tipple of choice? Take a ‘whiskey flight’ – a four-glass journey through Scotland taking in Laphroaig, Macallan, Highland park and Bowmore ($280).

We recommend: Eating there too: try the Hoegarden clams and the baked oysters.

Angel’s Share 2/F, Amber Lodge, 23 Hollywood Road, Central.

T 2805 8388

11 tried and tipsy

Blckbrd

California Vintage

Why go now? It’s the perfect weather for milling on the roomy roof terrace of this new bar, opened by the owners of Yumla.

Why go now? Asia is all about wine right now, and this place gives you the ultimate opportunity to try a massive variety.

Best for: A nice glass of wine, a bit of cheese (from Classified) and comfy leather sofa action.

Best for: Savouring American vino; the bar features dispensers offering tasting, half pour and full glass portions of around 80 different wines from the west coast.

Not for: Saturday nights, when it fills up fast and you risk being made to wait at the door to go in.

Who drinks there? It depends on the night, but bigger groups and a laid-back crew seem to be the norm.

Drink of choice? 10Cane rum (by Moët Hennessy) or a G+T made with Hendrick’s, garnished with a cucumber.

Why is it different? Where else can you hear the sentence, ‘so what happened to the vowels?’ more than once in an evening?

Blckbrd 6/F, 8 Lyndhurst Terrace, Central.

T 2545 8555

Not for: A pint and a pie.

Who drinks there? A mixture of genuine wine aficionados and the usual Wyndham Street crowd, there for the buzz rather than the bottle.

Drink of choice? Why pick one when you can taste them all!

Why is it different? You’ll learn something as you drink – and you can get American-inspired snacks to boot.

California Vintage 77 Wyndham Street, Central.

T2525 9808

street view

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Ning

Street View

jordan

Nank in

g Str eet

Mak Man Kee Noodle Shop

Jordan

Road

Woo su

51 Parkes Street. T 2736 5561

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Parkes Street

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ng S

Temple Street

Shanghai Street

In Jordan $25 is a premium for wonton mein (dumpling noodles), but you won’t want to miss out on what’s arguably the best in town. Ground heads give the soup body and the wonton themselves contain two whole shrimp.

Park es St reet

reet

Woo sung Stree t

Text by Benjamin Hall

Tem ple S t

ghai Stree t

Shan

Probing Jordan for a timeless taste of the real Hong Kong.

Po S treet

Bowring Street

Australia Dairy Company 47-49 Parkes Street.

T 2730 1356 Lightly toasted, fluffy white bread that’s baked onsite, a gargantuan layer of scrambled egg and a rich, flavoursome meat sauce. This egg and corned beef sandwich is a delicious slice of Hong Kong, served in a café that embodies yesteryear.

Austin Road

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12 Jordan Road. T 2367 3552

oo adw Bro

Ning Po Street

street view

Malaysian Chinese Restaurant oad dR

Boasting a colourful variety of dishes that blends Malaysian and Chinese cuisine, with the inclusion of some interesting unexpected additions, this is a friendly restaurant with plenty of character and charm.

Nanking Street

d oa nR

rda

Jo

Shanghai Yat Pang Heung Restaurant Nathan Road

Pilkem Street

Tak Hing Street

14-16B Jordan Road. T 2377 0753 One of Jordan’s oldest, most traditional Shanghainese restaurants, Yat Ping Heung’s name is as famous throughout Hong Kong as the stellar xioalongbao (steamed pork dumplings) that are served within. Fresh, tasty and at $35 for 10 pieces, the price is certainly right.

Tak Shing Street

43 Parkes Street. T 2730 8968 Specialising in tong sui (sweet soup), Mega Eight Dessert’s sweet almond soup is the dessert of choice for the uninitiated. Rich and creamy, it’s available both hot and cold making it the ideal pudding, whatever the weather.

www.foodie-magazine.com // april 2011

Mega Eight Dessert

word on the street

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You know our thoughts about food so it’s about time we got to know yours a little better. We tracked down fellow foodies on the streets of Central to find out where they eat and asked this month’s burning question: what does chocolate mean to you?

Mei, 23

Charlie, 43

Dalene, 50-ish

Favourite restaurant: Tsim Chai Kee (noodles), Central

Favourite restaurant: Zuma (Japanese), Central

Favourite restaurant: Blue Smoke (Southern US), Central

Thoughts on chocolate?

Relaxing but very fattening.

Thoughts on chocolate?

Extremely important!

Thoughts on chocolate?

It perks me up.

15 word on the street

Leo, 18

Bowie, 17

Wai Sum, 59

Favourite restaurant: Nha Trang (Vietnamese), Central

Favourite restaurant: Le Blanc (French private kitchen), Wanchai

Favourite restaurant: CafĂŠ de Coral (fast food), across HK

Thoughts on chocolate?

My source of happiness.

Thoughts on chocolate?

An amazing chemical reaction.

Thoughts on chocolate?

Pretty delicious.

So there we have it! Thumbs up all round for chocolate! If you see us on the streets this month, say hello and share your views.

promotion

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Organised by ILoveLKF.hk

The hunt for Red Packet

Join the most rewarding scavenger hunt in Hong Kong A large number of Red Packet Gifts, the ultimate experiential gift packages, have been “lost” at venues all over Lan Kwai Fong.

How to find them? Follow ILoveLKF and Red Packet on Facebook or Twitter where tips will be popping up throughout March and April!

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1

Go to Facebook

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Get on Twitter

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Check-in on Foursquare

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Connect + Review

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See the prizes! Get tips!

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And tweet the following and finish the sentence: “I love LKF because… #win @ILoveLKF”, 2 points!

To any Lan Kwai Fong venue and tweet your check-in with: “#win @ ILoveLKF”, that’s 10 points!

Go to www.ILoveLKF.hk + connect using Facebook log-in on the right hand side. Then, find your favourite venue and write a review about it! You’ll get 15 points!

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foodie check-up

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foodie check-up

Our nutritionist Nadine this month shares her wisdom with a member of the Foodie team.

Nadine Rowe is a UK Registered Dietitian based in Hong Kong. She is passionate about food and nutrition and helping people achieve optimal nutrition and wellbeing. Nadine believes in a no ‘diet’ philosophy, instead encouraging healthy eating to be a balance of nutritious, satisfying and delicious foods, because at the end of the day — eating is to be enjoyed!

Dominique Afacan, 30

concern:

As a member of the Foodie team, I tend to eat out an awful lot which makes it incredibly hard to eat healthily. Any tips?

nadine’s advice:

This is something many people in Hong Kong can relate to! Making healthy choices when eating out just takes a little know how.

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2. GREEN MEANS LEAN. Choose the steamed greens or mixed vegetables, balancing your plate and working toward your 5+ a day fruit and vegetable servings. The high fibre content keeps you feeling fuller for longer – think stir-fries and hearty salads.

3. SAUCE ON THE SIDE. Sauces and dressings add extra calories without you even realising. Get them on the side to control how much you put on your meal. Choose a balsamic or lemon juice based dressing and remember that while olive oil is a healthier choice of oil it is still just fat so use sparingly.

4. KEEP IT FLUID. Always keep a glass of water in front of you when eating out and match alcohol one for one with a glass of water. This can help to fill you up (thirst is often confused with hunger) and ensures you don’t eat or drink too fast.

The Bad

SOUPS AND STARTERS Clear Asian noodle soups, vegetable soups, miso, rice paper rolls, steamed buns, pita and hummus or salsa, lean meats, vegetable crudities, sushi and sashimi

Coconut based soups or curries, creamy soups, deep fried spring rolls, tempura, anything deep fried, hard cheeses, processed meats – e.g. salami, sausages

BREADS Plain, wholegrain, dinner roll, ciabatta etc.

Garlic bread, pizza bread, focaccia

MAIN COURSES Lean steak, skinless chicken, steamed or grilled fish, seafood, vegetable risotto, noodle and vegetable based dishes, noncream based curries. Anything grilled, baked or stir-fried and not served with a creamy sauce.

Anything deep fried, served with creamy sauces, fried rice, fried noodles, cream based curries

PIZZA Thin crust pizza, lots of vegetable toppings, small amounts of mozzarella cheese

Thick crust pizza, lots of processed meat, extra cheese

PASTA

Tomato based sauces, served with vegetables, fish, seafood or lean meat. E.g. arrabbiata, marinara, Neapolitan, vegetable or lean meat filled ravioli or tortellini

Cream based sauces, extra cheese. E.g. carbonara, quattro formaggi (four cheese), lasagne, cheese filled ravioli or tortellini

SIDES Steamed rice, baked potato, steamed greens, mixed vegetables, salads (watch the dressings), roasted/grilled vegetables

Fried rice, fries, creamy mash

DESSERTS Sorbets, gelato, fruit-based desserts, meringues

Cream based desserts – icecream, crème brulee, tiramisu, etc.

Want to have your own personal nutrition advice and appear in Foodie magazine? Email your questions to info@foodie-magazine.com

www.foodie-magazine.com // april 2011

5. CHOOSE WISELY. Use our table to help guide you to make the healthier choice. If in doubt ask the waiter – they should be able to tell you about how a dish is cooked and what goes into it.

The Good

foodie check-up

1. QUIT THE CARB DOUBLE. Despite their bad press, carbohydrates are a necessary part of any healthy eating plan.

Just be careful not to double up.

Burgers are often served with a generous portion of potato wedges or fries – one or the other in future!

first person

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chocolate Adventures in

To the sweet-toothed among us Easter means chocolate and new beginnings, so off our treat-loving kitchenphobe Jeanne Cheung went to brave a chocolate cooking class and explore her chocolate horoscope.

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chocolate tarts Making the fillings was relatively simple, even for me. We’ve all seen it in cooking shows – melting a few slabs of dark chocolate in whipped cream in a mixing bowl on top of a pot of boiling water, using a spatula to stir the mixture in one direction and uniform speed. Easy enough, but I had to resist the urge to stick my finger into the bowl for a taste of that dark brown gooey goodness.

I am a foodie, but cooking and me don’t mix.

I’m not reluctant to get my hands dirty, my fear of cooking stems from lack of experience.

Occasionally I’ll try something with a frying pan but the morbid tasting end product that no longer resembles food doesn’t help me overcome that fear at all.

This is all going to change when I sign up for a class; or at least that’s what I hope.

The process of mixing food with my bare hands was surprisingly relaxing. After adding the eggs and gradually more flour, rubbing the moist and sticky paste into what looked like a dough eased me into a state of trance. Denise examined my handiwork and announced it was ready to be set aside.

Ten minutes later, there you have it, my chocolate pies.

the verdict:

Emails from my test subjects back at Foodie HQ, describing my chocolate tarts as “divine”, brought immense satisfaction. It won’t be long until I try my hand at another cookery class.

6 SENSES COOKING STUDIO 3E Worldwide Centre, 123 Tung Chau Street, Tai Kok Tsui. T: 2838 9905

the founder:

Denise Wai is a professional chef operating a successful catering business in Hong Kong. She cultivated her passion for cooking since she was a little girl and her love for food has led her to travel extensively to experience the world’s culinary delights.

www.facebook.com/foodiehk // april 2011

Arriving at 6 Senses Cooking Studio, the instructor Denise directed me to a working table where the ingredients of making supposedly delicious chocolate tarts were arranged neatly. Looking at the bowls before me I moaned silently: what possessed me to brave something so difficult on my first try? A disaster in the making, I thought grimly. Nevertheless I added flour, icing sugar and unsalted butter into the mixing bowl and started fumbling with the mixture obediently on Denise’s orders. Two minutes into action, Denise made an observation. “You don’t cook much, do you?” She had no idea.

Denise gave me mini foil pie plates and instructed me to roll the dough gently and divide it into six equal portions. The tricky bit, however, was evenly spreading each portion into those tiny foil plates.

It wasn’t unlike playing with plasticine as a kid.

The tart shells were then popped into a preheated oven until they turned a beautiful shade of golden brown. Fillings were poured into the baked shells and after garnishing each pie with a halved strawberry, they were sent to chill in the freezer.

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chocolate horoscope

Daily horoscopes are complete nonsense to me; but when it comes to horoscope personality analysis I read everything I can lay my hands on religiously.

Chocolate horoscope, however, was new even to me until I emailed Francesca’s founder Cornelia.

When she replied and asked for my birthday, I have to admit I was more than just a little sceptical.

It sounded even more challenging than making chocolate tarts – at least I know what to expect from a cooking class.

So I sat down with Cornelia. Between us a table draped in a red tablecloth, on top of which sat two little golden boxes. I stared at them with apprehension.

Our session began with Cornelia, who unlike me was completely at ease, asking me to describe myself in two minutes. After a few blank seconds, I quickly went on to babble various adjectives that people have used to describe me. After that I was asked to name three animals that I like and explain why. “Albatrosses’, cheetahs and horses,” at least I know what I like.

Relief washed over me as Cornelia started her analysis on my personality using ordinary horoscope reading. It was spot on, like she has known me for years. As accurate as the analysis was, however, my focus was still on the little golden boxes on the

table. She did not keep me waiting for long (patience is not one of my virtues) and unravelled the secrets – my matching chocolates are rosewater hearts and almonds in chocolate.

She went on to explain why the ingredients in these chocolates would be great for me, followed by predicting the kind of chocolates I like. She was right again.

the verdict:

A very interesting and different session. I have yet to prove the benefits of these chocolate to my energy level but I certainly love the taste.

FRANCESCA Room 903, 5-8 Queen Victoria Street, Central.

T 2522 7689

the founder:

Cornelia Francesca Maeder is a Swiss chocolatier based in Hong Kong who is driven by her passion for chocolate and her desire to share her knowledge on the finer things in life.

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chocolate and pear fondant SERVES PREPARATION TIME 30 minutes COOKING TIME 25 minutes

twitter.com/foodiehk // april 2011

INGREDIENTS + 2 pears, small + 2 cups of water + ½ cup of sugar + 1 tsp vanilla + 200g dark chocolate + 200g unsalted butter + 3 eggs + 3 yolks + ½ cup caster sugar + 1 tbsp flour

METHOD 1 Prepare pears first: peel, leaving stem on top, and remove core from bottom.

2 In a saucepan, add water, sugar and vanilla. When boiling, add pears, cooking until soft, then drain and set aside.

3 For fondant: melt butter and chocolate in a bowl sat in a saucepan over a low heat.

4 In a separate bowl, mix eggs, yolks and sugar until pale and thick.

5 Fold in chocolate and butter mixture, mix well, then add flour.

6 Grease 2 large ramekins, place poached pears in each one and add chocolate mixture evenly.

7 Bake at 160°C for 25 minutes.

8 Serve with chocolate sauce or whipped cream.

food war

24

f

dWAR

GREEN & BLACK’S ORGANIC DARK CHOCOLATE ($42/100g)

THEO ORGANIC FAIR TRADE RICH DARK CHOCOLATE ($40/84g)

This no nonsense bar is a good entry point into the world of dark chocolate. It has the standard 70% cocoa content but a subtle, creamy and smooth taste that bridges the gap between milk chocolate and dark. It’s flavourful but straightforward, let down somewhat by the slightly oily finish.

Fragrant and delicate, this Seattle-made 70%er is a mild dip the dark sea that has no thrills or spills, instead bobbing along gently and consistently. What it lacks in wow factor it makes up for in sweetness and creaminess, avoiding the oily drawback of the Green & Black’s bar.

FOODIE RATING

FOODIE RATING

spiced hot dark chocolate

Incorporating the healthy antioxidants of organic dark chocolate and cutting out fatty milk, here’s our guilt-free and delicious hot chocolate.

INGREDIENTS + 1 cup soya milk + 40g organic dark chocolate + ¼ tsp ground nutmeg + ¼ tsp cinnamon + 1 large pinch of salt

METHOD Place all ingredients into a pot and gently heat until chocolate has melted. Adding honey or sugar as desired. Serve with a cinnamon stick.

25

ALTER ECO DARK CHOCOLATE CACAO ($55/100g) The Bolivian beans and crunchy ‘nibs’ provide a crunch to this exquisite 73% cacao trip to the dark side. The texture, taste and consistency are perfect, with its rich, buttery tones offsetting the bitter bite often found with dark chocolate. The only minor flaw is the lack of an aftertaste – once it’s gone, it’s gone.

food war

Easter chocolate is fun for all the family. Dark chocolate is not.

A taste acquired with maturity, the dark stuff isn’t often first choice. In true pioneering spirit, we’ve coupled it with organic to see what this dark corner has to offer.

VIVANI EDEL BITTER ($35/100g) This German block, chock full with Ecuadorian beans, is a dark horse. At first its flavour is a flat out standard dark chocolate taste that struggles to flourish, but this sleeper hit has a satisfying earthy but fresh aftertaste that arrives after the crisp chocolate has gone and lingers long after.

FOODIE RATING

FOODIE RATING

The winner is

alter eco!

*Available at all major supermarkets

ORGANIC: WHAT’S THE DIFFERENCE? www.foodie-magazine.com // april 2011

Simply put, organic food is grown without the use of manmade chemicals. All imported food carries that country’s organic code stamp from the regulating bodies, while we still lag behind with no clear definition or organisation to keep an eye on our food pitched as friendly and healthy. For now, unless it can be verified take local ‘organic’ produce with a pinch of salt, and probably MSG.

gourmet weekenders

26

gourmet

Weekenders Us foodies like nothing more than a food-filled weekend break. So with Easter holiday season looming, Dominique Afacan decided to do a triple trip to investigate.

Here’s the cream of our city break crop.

27 gourmet weekenders

dummy caption

photography by www.rosaanddaniel.com

bubble tea

taiwanese sausage

photography by www.rosaanddaniel.com

taipei the teacher’s pet In a nutshell: Taiwan is all over the HK press at the moment thanks to a massive marketing drive from the tourism board. PR-backed or not – this town has some local fodder to be proud of.

Off the Streets: Din Tai Fung (www.dintaifung. com.tw) – this Taiwanese-born restaurant chain is famed worldwide for its steamed dumplings. There’s also a Michelin Star-awarded Hong Kong branch in TST.

Pepper Buns (hú-jiao-bing)

Bubble Tea (zhen-zhu nai-chá)

SMALL DETAILS Fly Direct: Cathay, China Airlines, Dragonair, Evaair.

Stay? The W Hotel (www.starwoodhotels.com) – this newly opened branch signals Taipei’s new status as a hip holiday destination.

Can’t make it? A cup of tea will help. Head to Gong Cha (New Hennessy Tower, 263 Hennessy Road, Wanchai, T 2877 6699) for the bubble variety.

www.facebook.com/foodiehk // april 2011

Best street food: Oyster omelette, mango ice, stinky tofu (it really is), Taiwanese sausage (fatty pork), coffin bread (a meat-filled sandwich), bubble milk tea (tea with tapioca balls) and masses of quality vegetarian food.

Head to Shilin Night market to try it all out – it starts mid-afternoon and doesn’t close until around 2am.

Taiwanese Sausages (tái-wan xiang-chang)

gourmet weekenders

28

singapore the melting pot In a nutshell: Singapore’s many cultural influences mean that you’ll find perfect versions of Chinese, Indian and Malay cuisine across town. Peranakan cusine is the hybrid of all these influences.

Best street food: Satay, Nasi Lemak (coconut rice topped with meat or fish), roti prata (Indian pancake), laksa (noodle sin spicy sauce), chilli crab. Head to one of the 40,000 hawker stalls across town – all of them licensed and incredibly clean – to try it all out.

Off the Street: Ku De Ta (www.kudeta.com.sg) – There are mixed reviews about the food at this new restaurant atop the Marina Bay Sands hotel – but one thing is for sure; the views are unparalleled – so the experience will be memorable whether or not you’re a fan of the Asian cuisine. For something more authentic head to True Blue (www.truebluecuisine. com) – an award-winning Peranakan Restaurant in a restored shophouse.

Roti Prata (roh-tee prah-tah)

Satay (sah-tay)

Chilli Crab (same)

SMALL DETAILS Fly Direct: Cathay, Jetstar Asia, Singapore Airlines, Tiger.

Stay: The Fullerton Heritage (www. thefullertonheritage.com) is a stunner but if your budget doesn’t stretch that far, try Wangz Hotel (www.wangzhotel.com) – a boutique joint with a rocking roof garden.

Can’t make it? A steaming bowl of seafood laksa and a lime soda at Malaymama (Shop 11A, Mercer Street, Sheung Wan. T 2542 4111) in Sheung Wan may take the edge off.

marina bay sands

food market

laksa noodle

gourmet weekender

30

barbecued meat

a bangkok street vendor

fruit vendor

bangkok

the hectic hotspot

In a nutshell: Thai food is all about exotic flavours, harmony and spices. And a lot of rice. There’s a huge emphasis on sharing and generally there are no starters, everything comes at once. Best of all, Thais love to snack, so you can find something to eat all day long from a huge range of stalls and restaurants.

Best street food: Yang (grilled meat sticks), noodles (crispy/fried/in soup) with fish or meat, fish cakes, spring rolls, fried chicken, khanom kaek (deep fried bananas), coconut ice cream.

Off the Streets: Bo.lan (www.bolan.co.th) – Run by Aussie Dylan Jones and Thai chef Bo, this hip resto serves traditional Thai food with a twist.

Spring Roll (pho pia tod)

Pineapple Fried Rice (kao pad sup-pa-rod)

Coconut Juice (náam mápráao)

SMALL DETAILS Fly Direct: Air Asia, Bangkok Airways, Cathay, Emirates.

Stay: The hotels along the river are great for grandiose glamour but for something more personal try out the Baan Pra Nond (www. baanpranond.com) – a renovated house with heaps of charm and history.

Can’t make it? Tuck into a feast at Tuk Tuk Thai (Graham Street, Central. T 2542 2760).

– a basic but brilliant dinner spot in Central.

33 recipes

recipes

simply sauce.

Pasta dishes are simple pleasures – a few ingredients quickly thrown together magically fuse to deliver a taste experience far greater than the sum of its parts. With endless outcomes and limitless horizons, exploration is part of the fun.

Recipes by Luis Porras

www.facebook.com/foodiehk // april 2011

how to

34

how to...

cut onions without crying It’s not an emotional process but the amino acid sulfoxides that are released will always leave you streaming. That is unless you…

1 Cut the onion underwater.

Trapping the tear-jerking chemicals in an aquatic tomb

2. Freeze the onion before cutting it (no longer than 10 minutes to keep the flavour and texture)

3 Soak the onion in water beforehand, diluting the sulphuric compounds

4 Use your sharpest knife, leaving more of the onion’s cell walls intact

5 Turn on the fan and stand out the way. This should drag the fumes up and out before they can hit your face.

6 Wear goggles. Swimmers and scientists rejoice, you can use your trusty tools in the kitchen, goggling up before you start the chopping.

measure out portions There is no hard rule on portions as it’s very much a personal thing but 70-80g whilst dry per person should be fine. More than enough is ok too as it keeps – perfect for lunch the next day! The simplest method, however, is to get hold of a spaghetti measurer, available at all good homewares store. Pop the sticks through the holes and you’ve got correct portions in an instant.

35 how to

Essentials:

pasta

Everything you need for perfect pasta

cooking essentials

jargon

+ A very large pot + Lots of water with olive oil and salt

‘al dente’ (to the bite) Firm pasta takes practice. Just get hands on, taking bits out and trying them as you cook. Aim to catch it before it gets floppy.

shape and sizes long cut (Spaghetti / Linguini etc.)

Best for thin sauce-based dishes. short-cut shapes (Fusilli / Penne etc.) Best for thick sauces with lots of ingredients – easy to get all elements in one mouthful.

fresh produce A rawer feel, usually with garlic, chillies, olives or anchovies.

cupboard essentials + Three types of pasta + Butter + Parmesan + Olive oil + Tomato paste + Can of chopped tomatoes + Black pepper + Sea salt

the big three + Dry wheat flour semolina (the most common supermarket variety) + Pasta with egg yolks (another common dried type) + Fresh pasta (best for gnocchi, tortellini and ravioli)

sauces tomato based The Italian way is keep it simple, tomato and basil being commonplace. Outside of Italy these sauces are loaded with everything at hand, including mushrooms and bell peppers. cream based White sauce, usually with dairy products.

twitter.com/foodiehk // april 2011

recipes

36

Adding egg yolk gives a silky finish.

carbonara

mushroom sage sauce

SERVES PREPARATION TIME 10 minutes COOKING TIME 10 minutes

SERVES PREPARATION TIME 10 minutes COOKING TIME 10 minutes

INGREDIENTS + ½ cup pancetta + 2 tbsp butter + 1 clove garlic, chopped + ¾ cup cream + 3 tbsp Parmesan cheese + 2 egg yolks + salt

INGREDIENTS + ½ cup brown mushrooms + ½ cup beef stock + 2 tbsp butter + fresh sage + salt and pepper

METHOD 1 In a frying pan, melt butter and add sliced pancetta and garlic. Add cream then salt to taste.

2 Turn off the heat, add cooked pasta, toss in Parmesan cheese and add two egg yolks for a silky finish.

3 Serve in large bowls.

recipes

carbonara

37

METHOD 1 Clean mushrooms and cut into quarters.

2 In a frying pan, melt butter and sauté mushrooms.

3 Add beef stock, season with salt and pepper.

4 Add cooked fagottini and sage leaves.

5 For extra flavour, add parmesan.

RECOMMENDED PASTA Fresh fagottini pasta filled with porcini

RECOMMENDED PASTA Spinach fettucine

www.foodie-magazine.com // april 2011

mushroom sage sauce

recipes

38

pomodoro crudo SERVES PREPARATION TIME 15 minutes COOKING TIME 0 minutes

INGREDIENTS + Rigatoni pasta, cooked + 1 pack cherry tomatoes, halved + 1 tbsp fresh basil, chopped + 1 tbsp fresh Italian parsley

+ extra virgin olive oil + oregano + salt and pepper

METHOD 1 Mix tomatoes, basil, oregano and parsley in a bowl.

2 Add generous amount of olive oil, season with salt and pepper.

3 Add cooked pasta, ½ cup of the water the pasta was cooked in and toss.

4 For extra flavour add Parmesan cheese.

RECOMMENDED PASTA Penne

pesto SERVES PREPARATION TIME 15 minutes COOKING TIME 10 minutes INGREDIENTS + 1 bunch basil + 1 clove garlic + 2 tbsp pine nuts + 1/3 cup Pecorino cheese + 1/3 cup Parmesan cheese + 3 tbsp extra virgin olive oil + coarse salt METHOD 1 With a pestle and mortar or food processor, blend all ingredients to a smooth paste.

2 Add a little of the hot water you cooked the pasta in.

pesto

RECOMMENDED PASTA Linguine

39 recipes

This sauce requires no cooking! Great for warm spring days.

www.facebook.com/foodiehk // april 2011

pomodoro crudo

recipes

40

vongole: clam sauce

vongole: clam sauce SERVES PREPARATION TIME 10 minutes COOKING TIME 20 minutes

INGREDIENTS + 8-10 clams + 2 cloves garlic, chopped + 2 tbsp fresh Italian parsley

+ ½ cup white wine + extra virgin olive oil + salt and pepper

METHOD 1 In a frying pan, pour a generous amount of olive oil, add garlic.

2 Add fresh, washed clams, white wine, and cover until clams open.

3 Add cooked pasta, season with salt and pepper.

4 Add fresh parsley, a little of the water the pasta was cooked in and toss vigorously.

RECOMMENDED PASTA Spaghetti

41 promotion

roasted lamb rack SERVES x4 PREPARATION TIME 20 minutes COOKING TIME 30 minutes

INGREDIENTS + ½ cup fresh breadcrumbs + 2 tbsp minced garlic + 2 tbsp chopped fresh rosemary + 1 (7 bone) rack of lamb, trimmed and frenched

meat or leave cooking to taste. Let it rest for 5-7 minutes, loosely covered, before carving between the ribs.

6 Serve with roasted baby carrots and garlic roasted potatoes.

Meat Hotline: 8135 1394 Website: www.meatmarket.hk Email: customer-service@meatmarket.hk

MEATMARKET SHOPPING LIST + 1 lamb rack – trimmed and frenched + 1 bunch rosemary + 1 bag potatoes

twitter.com/foodiehk // april 2011

METHOD 1 Preheat oven to 450°F (230°C) with rack in the center position.

2 In a large bowl, combine breadcrumbs, garlic, rosemary, 1 tsp salt and ¼ tsp pepper. Toss in 2 tbsp olive oil to moisten mixture. Set aside.

3 Season the rack all over with salt and pepper. Heat 2 tbsp olive oil in a large, heavy, ovenproof pan over high heat. Sear rack of lamb for 1-2 minutes on all sides, set aside for a few minutes.

4 Brush the rack of lamb with the mustard then roll in the breadcrumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

5 Place the rack bone-side down in the pan. Roast the lamb in the preheated oven for 12-18 minutes, depending on how well cooked you want it. With a meat thermometer, take a reading in the center of the meat after 10-12 minutes and either remove the

+ 1 tbsp Dijon mustard + olive oil + salt and pepper

dinner and a movie

42

dinner and a movie:

Lady and the Tramp Text by Tom Cassidy As we leave the pasta bonanza, it’s only right that we end with dogs kissing. We’re talking of course about the classic spaghetti and meatballs scene from Disney’s wonderful 1955 feature Lady and the Tramp.

Like all of Disney’s best, the tale of a high-class pedigree dog’s love affair with a street mutt mongrel is an anthropomorphic feat.

You’ll laugh, you’ll cry and you’ll get very hungry upon revisiting the grimy back alley where one of Hollywood’s most romantic scenes takes place. Lady and the Tramp is perfect viewing for an Easter afternoon, especially when introducing a new generation to the timeless joy of Disney’s golden era.

meatballs

By now you know your way around a pasta dish so whip up these movie meatballs, get creative, knock up a sauce and enjoy.

SERVES PREPARATION TIME 10 minutes COOKING TIME 10 minutes INGREDIENTS + 100g ground beef + 1 egg + 300g crusty bread, soaked in water + 1 tbsp rosemary + 2 tbsp grated parmesan cheese + ½ chopped onion + 1 tsp olive oil + black pepper + salt

METHOD 1 In a mixing bowl, combine all ingredients, finishing with the bread (squeeze out excess water beforehand).

2 Mix ingredients with your hands until evenly combined and moist.

3 Divide mixture into ping-pong ball sized blobs, rolling with your hands.

4 In a pan, cook meatballs until they begin to brown.

5 Add meatballs to your uncooked sauce, cook together then serve.

Last year we couldn’t move for cupcakes. They still hold a place in our hearts but we’ve made room for a new love – cake pops. The decadent little cakes on sticks are as yummy as they are cute and have taken America by storm. For your Hong Kong fix, Complete Deelite are on the pulse, harnessing the scope for personalisation and fun to be had with these delicious sweet bundles.

Part of the joy of cake pops comes from their versatility – they can be any flavour, from vanilla to chocolate, red velvet to lemon – the options are endless and that’s just the inside! Outside they are

promotion

z ra c y!

cake pop

43

coated in ‘chocolate melts’: white chocolate that can be coloured to suit the decoration, something which is only limited by your imagination. Just take a look at the cute dogs, chicks and hearts here to kick-start your inspiration.

Complete Deelite offer classes in cake pop making and once you have the basics (conquerable in just one two-hour fun-filled lesson) the sky’s the limit for your cake pop creations. Perfect as gifts, treats, works of art or all three at once, these adorable novelty cakes are this year’s hottest food.

april

UPCOMING CLASSES

Not free this month? Check www.completedeelite.com for May’s cake pop classes, as well as the complete list of classes.

Alternatively, pop into the store to buy readymade cake pops as the perfect gift.

www.foodie-magazine.com // april 2011

We Luv Cake Pops • April 7th 4-6pm • April 12th 4-6pm

eating my words

44

Tuesday for Tossers A precursor to Easter, Shrove Tuesday was a hoot during scholastic years. With adolescent anticipation centred on the coming chocolate egg consumption, the day arrived with annual surprise. A forgotten gem, suddenly an inconspicuous weekday was transformed into something marvellous.

Curbing whatever connotations the day held with religious sorts, ‘Pancake Day’ is a handle that, integrated more often than not with a non-school uniform day, garnered a sense of jubilation.

The school day would drag for an eternity and the journey home felt like a sluggish tour of the county, but the familiar crunch of my key stirring mechanisms within the front door’s weathered Yale lock would finally, finally come. Schoolbag discarded beside a teetering pot plant, shoes kicked to a corner and blazer lost somewhere in the interim, this was standard protocol for an ordinary day.

Pancake Day, however, saw a deviation in postcurricular activity; a bedroom of Warhammer models and videogames would remain untouched. Instead, rushing to the kitchen with pace enough to rouse the dog and scatter the cats, the

eating my words with benjamin hall

pantry would become a hive of activity. Frantic and uncouth, snatching ingredients and bowls like a starving orphan, I’d wait for the rest of the house to catch up.

rushing to the kitchen with pace enough to rouse the dog and scatter the cats Once adult supervision had introduced flour, butter and eggs to a counter filled with sugary toppings, batter production would commence. Coupled with ham-fisted lemon squeezing and all manner of metal bending required to detach the golden syrup’s lid, the first pancake was always a dud.

The monster with burnt edges, dry patches and a meagre circumference served his purpose each year, swiftly doused, folded and devoured to the tune of batter hitting the pot pan.

If we weren’t so unpractised things would be different for him, but if we were making pancakes all year round we’d be less likely to each eat 27 of them on Pancake Day and it wouldn’t be Pancake Day at all, it’d just be Tuesday with crepes for dinner.

An ugly, tattered fellow, his shortcomings provided the memory jolt necessary to straighten out his siblings; a touch more batter, a keener eye and smoother tossing motion.

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.