Foodie Issue 24 : July 2011 by Foodie Group Limited

good taste your guide to

total refreshment

Beat the heat with our guides to junk trip dining, summer wine and salad recipes www.foodie-magazine.com

the second anniversary issue // july 2011

01 intro

happy birthday to us! Welcome to the second birthday issue of Foodie! As soon as you get home, make sure you dive headfirst into our special salad recipes - the scope of salads chef Luis has put together will change the way you look at leafy bowls forever. If you’ve not got a holiday on the horizon and you’re staying put in the city or you’re visiting from overseas and have picked this Foodie up whilst sheltering from the sweltering heat (welcome to Hong Kong!), then it’s time to do the two stock summer musts – junk trips and drinking. It’s just too hot for anything else! We’ve taken a look at all your junk trip options, as well as highlighted the best island excursions for foodies. For your drinking delectation we have tracked down the best summer wines for good times in (or just out of ) the sunshine. Whatever you’re up to, have a wonderful summer. See you in the shade! The Foodie Team editor@foodie-magazine.com

foodie panel Food-loving folk who've helped us this issue. Miles Price

Patrick Morais

Stanley Yeung

Toby Marion

Life Clinic's

Patrick made

Friendly Stanley

The co-

toxicity

it his mission

of SoHo Wine

founder of

analysis and

to learn how

and Spirits will

Golden Gate

detox specialist

to eat gluten

help pick the

Wine shares

Miles Price talks us through

free in Hong Kong and shares

perfect wine for you in his

the best of the US in our wine

the dos and don'ts of detox,

his finding on page 28.

SoHo store and helped us pick

feature, page 22.

page 26.

the perfect summer wine in this issue, page 22.

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 designed by

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

www.foodie-magazine.com // july 2011

become a fan f

Publisher Simon Squibb. Editorial Director Dominique Afacan. Editor Tom Cassidy. Deputy Editor Jeanne Cheung. Editorial Intern Cat Kiely. Creative Director Helen Griffiths. Senior Designer Michelle Kwan. Designer Kevin Lee. Photographer Fred Lam. Contributors Benjamin Hall, Patrick Morais, Alison Pan, Ale Wilkinson (www.thedimsumdiaries.com). Published by Foodie Group, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Teams Printing Co., Ltd., 4/F, Prince Industrial Building, 5 Sun Yip Street, Chai Wan, Hong Kong.

03 contents

cover story

Hong Kong Junk Food

Our three-fold guide to junk dining and Hong Kong’s best island excursions for foodies

for starters

tried and tasted

tried and tipsy

street view

best of the summer wine

the truth about detox

cutting gluten

food war

recipes

The latest news, a tasty tennis racket and a chance to win tickets to the Food Expo

The latest restaurant and menus, including the new LKF centrepiece, Hard Rock Café

Cocktail bars with a twist

Restaurant central Knutsford Terrace traversed and tasted

Wine experts enlighten us on the best wines for a refreshing summer and their pairing with food

Miles Price's guide to detoxification

Patrick Morais’ guide to going gluten-free in Hong Kong

Bottled Caesar salad dressing showdown

Redefining the simple salad with a smorgasbord of healthy and delicious concoctions from Foodie chef Luis Porras

www.facebook.com/foodiehk // july 2011

for starters

for starters Beerfests, food, fond farewells and basement sausages for summer

Pop-Up Sausage The basement of Centralâ&#x20AC;&#x2122;s The Landmark will be getting a little meatier this month as the Brat pop-up sausage store takes its residency. The first of the Landmark Men series, designed to make shopping more fun for the guys, will see Brat hotdogs on sale with varieties like chipotle, lemon chicken and bourbon on offer. As well as exclusive import items, Brat will also offer regular sausage making lessons. www.brat.com.hk

LKF Beerfest 2011 Itâ&#x20AC;&#x2122;s no surprise to find beer in Lan Kwai Fong but the 8th annual beer festival also brings out the best in food too. Masses of beers from around the world will be on the weekend of the 9th and 10th of this month. More exciting than beer, however, is the delicious food from all around the world. Over 70 restaurants and food companies are taking part, making it LKFâ&#x20AC;&#x2122;s tastiest weekend of the year. www.ilovelkf.hk

After 15 years of Thai goodness, Café Siam is closing its doors. The hugely popular Thai joint is the latest of the building redevelopment casualties and will finish serving at the end of the month. Fear not though – Lil’ Siam is still going strong and Café Siam will be opening elsewhere sometime soon. As a parting gift, diners visiting for one last farewell dinner will receive a $100 voucher for either Lil’ Siam or the new Café Siam when it opens.

for starters

Last Chance, Siam

Café Siam 40 – 42 Lyndhurst Terrace, Central. T 2581 4803 www.cafesiam.com.hk

As much use as a… If you’ve been gripped by tennis fever then get down to Great and practice your grip on this chocolate tennis racket. It’s no ordinary chocolate tennis racket, this one is a lifesize 1:1 scale Roger Federer signature model made exclusively by Lindt and weighing in at a hefty 1.4kg. Only 5000 have been made though and 100 have found their way to Great so be quick! www.greatfoodhall.com

Food Expo

win!

We’ve got 100 tickets to give away for the HKTDC Food Expo 2011!

Next month marks the time of year when foodies step out of the restaurants and into the gargantuan halls of the Hong Kong Convention and Exhibition centre in Wanchai for the annual Food Expo (11th – 15th August). Hundreds of exhibitors share their wares, allowing food fanatics to enjoy delicacies from the world over and to spot the next big trends. twitter.com/foodiehk // july 2011

Throughout July we’ll be giving away tickets on our Facebook (facebook.com/foodiehk) and Twitter (@foodiehk) pages. There are loads of chances to win so keep watching the networks and you’ll be wandering the aisles in August. www.hktdc.com

foodie online

Blogspot

a taste of 50s hong kong

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

Readers' snaps

By Alison Pan panpansang.wordpress.com

1 Veggie burger at McSorley’s, SoHo. 2 Char siu with lai fun (noodles) at Café de Coral. 3 Eggs Benedict at Green Waffle Diner, SoHo. 4 Sashimi platter and shoccu mojoto at Taku, SoHo.

app of the month

Ratio – US$4.99 Chef and celebrated author Michael Ruhlman’s book Ratio revolutionised recipes, teaching easy to remember ratios rather than big ingredients lists (i.e. cookies 1-2-3: 1 part sugar, 2 parts fat, 3 parts flour). This method instils chef’s intuition and, further removing complications, this app does the thinking for you – let it know how much of each ingredient you have and it'll do the rest.

become a fan f follow us t

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

Bing suut, or ‘ice cafés’ are the origins of our cha chaan teng culture in Hong Kong. These rapidly vanishing kickbacks to yesteryear have simplistic menus and usually shut their doors before sunset – but their nostalgic décor and wholesome, delicious local food and drinks warrant a visit to savour a piece of old Hong Kong. Hoi On Café in Sheung Wan is one of the 20-odd remaining bing suuts in existence and little has changed since its opening in the 50s. The humble wooden furniture beneath slow-turning ceiling fans have served customers over the past six decades. At Hoi On, drop your usual latte and down a cup of yuanyang (a mixture of coffee and tea), which has a thick texture and tastes very sweet. For something unconventional, try cream soda with milk and be pleasantly surprised! Pineapple buns, cocktail buns and sausage rolls are fresh out of the oven daily at 3am. The 1½-inch thick toasts, topped with condensed milk and peanut butter, is one of my favourite breakfast food, while egg tarts, shredded coconut tarts, Swiss rolls and palmiers are all highly recommended for a sweet afternoon tea break. Best of all, a retro light lunch costs around $25 and lets you in on a true end of an era. Hoi On Café 17 Connaught Road West, Sheung Wan. T 2540 6340

food and love: the foodie club blind date

feed your obsession ALISTAIR DENTE

0001

tried and tasted

t n e w re s

al d speci n a s t n a aur

menus

Le Chef What is it? The newly revamped Le Chef restaurant in the Metropark Hotel fuses east and west with select seasonal ingredients and locally caught fish. The iPad displayed menu is by senior sous-chef Rick Kwan and award-winning sommelier Eric Kwok. Best for: Wine lovers. Each dish is paired with a wine and each label is exclusive to Le Chef. There is also a $738/person tasting menu available with smaller portions of nine of the dishes. Why is it different? The wine knowledge is topnotch and it is nice to be able to go somewhere that serves both oriental and western food to an equally high standard.

We recommend: Baked snails and button mushrooms in herb garlic butter. This might make some of you shudder but it is extremely tasty and one of the chef's signature dishes, so a must try! The deep fried homemade noodles with U.S. prime sirloin beef is also absolutely delightful and it would be a sin not to finish off with the sweet braised pear in red wine with Belgian white chocolate mousse â&#x20AC;&#x201C; melt-in-the-mouth heaven. CK Le Chef M/F, 41-49 Hennessy Road, Wanchai. T 2861 1166

09 tried and tasted

Hard Rock Café What is it? The world’s loudest restaurant franchise has struck quite a chord in Lan Kwai Fong since its soft opening. Now officially launched, it has all the standard American meals with some Asian flavours mixed in for good measure. Asian? Indeed! The derivation from the standard worldwide menu is HRC’s way of mingling with the locals. The Oriental Pearl Burger with char siu sauce and pork floss is very HK and the Hainanese chicken rice has already earned itself a great reputation. How does it feel? Daytime dining is cosy thanks to clever divisions in the cavernous interior. The music is a constant but just the right side of loud and the selections make for talking points whether quality toe tappers or dated 80s clunkers. Who’s it for? Worldwide chains know how to keep everybody satisfied, down to the hulking veggie burger: a huge fat patty sat beneath myriad roast vegetables, giving a juicy and satisfying bite. The cocktails are spot on and the desserts are suitably US style: massive and delicious. Is everything huge? Nope. Try the addictive $27 mousse ‘bites’. They are still sizable and the chocolate peanut butter bite tastes like a massive Reese’s Cup. Smaller mains can also be found on the very reasonable $107 lunch sets. TC Hard Rock Cafe LG/F, LKF Tower, 55 D'Aguilar Street, Lan Kwai Fong, Central. T 2111 3777

Harvey Nichols It’s not new! No, but the summer dinner set is. Head chef Giggs Lo has created a summer menu that makes the best of the world’s light and refreshing ingredients, putting together a fivecourse meal that strikes the fine balance of being utterly satisfying without the overfull feeling. It’s a just right kind of summer treat. What’s on the menu? The pineapple in the lobster and caviar with citrus garden salad and pineapple jelly kicks things off to a light and tasty start. The French influence shows in the butterfried frog legs with roasted vegetables, before a rich, cold and refreshing tomato gazpacho soup with olives and croutons resets the palette for the main: grilled lamb with chanterelle mushrooms and glazed vegetables.

Harvey Nichols Fourth Floor Restaurant and Bar The Landmark, 15 Queen's Road Central, Central. T 3695 3389

www.facebook.com/foodiehk // july 2011

That’s loads! It’s also not all – but trust us, the portions are just right – you’ll be back to shopping in no time, not lolloping on the sofa. Finishing off with a baked pine nut puff pastry and pineapple ice cream (taking us tropical fruit full circle), the set is one of the finest ‘made for summer’ ensembles we’ve come across. Try their own brand wine too – the Bourgogne Rouge is outstanding. TC

tried and tasted

Saboten

Green

Pork chop fans can now rejoice at the arrival of the first Saboten in Hong Kong, a hugely popular restaurant chain in its native Japan. All mains come with ‘free flow’ miso soup, rice, pickles and greens, with our favourite being the pork loin in miso sauce. Sets start at $128, which while not especially expensive for a Tonkatsu dinner, we feel that Saboten could benefit from a better value lunch deal. JC

Hotel Icon has only just celebrated its soft opening in May and is already attracting holidaymakers and local diners alike. A café by day and tapas bar by night, Green is located at the lobby right under the hotel’s vertical garden, with a subtle chic and simplistic décor. While the two course lunch set is generally pleasing, the true star of the café is their desserts. We recommend either growing a second stomach after lunch or getting their excellent cupcakes to take away. JC

Saboten Japanese Cutlet LG/F, Henry House, 42 Yun Ping Road, Causeway Bay. T 2895 4111

Green Lobby, Hotel Icon, 17 Science Museum Road, TST. T 3400 1300

Liberty Exchange Servicing the suits who work a stone’s throw away from Exchange Square, Liberty Exchange serves all your classic comfort foods with an exceptionally superior spin, courtesy of new executive chef Vicky Cheng. Every dish is absolutely bursting with different flavours and meat is carved from the bone right at your table. The Steak Tartare served with soft-boiled quail egg and burnt pepper squid is a must try. Finish off with one of the many mouthwatering desserts. CK Liberty Exchange Two Exchange Square, 8 Connaught Place, Central. T 2810 8400

11 tried and tasted

Comilonas Brand new private kitchen Comilonas brings a slice of Barcelona to Sai Wan. Chef Lluis and his wife Carrie serve Catalan-style tapas including traditional garlic shrimps, piquillo peppers stuffed with manchego cheese and an interesting black ink paella. Be adventurous with your drinking and attempt to pour some red wine (BYO) directly into your mouth from a Catalan porró. Hidden away in an old local building, this unique little gem is an affordable, fun and different way to dine with a group of friends. AW

The recently renovated Greek and Middle Eastern restaurant reopens with a brand new look and welcomes celebrity chef Greg Malouf, who has not only helped redevelop Olive’s menu but also brings a fresh Middle Eastern special menu to fans of exotic cuisine. A special mention goes to the aromatic fennel salad, which sets off a burst of flavours in the mouth, and the honey cardamom pork rib eye, which is simply tender, juicy and wholesome. JC Olive Greek & Middle Eastern 32 Elgin Street, SoHo. T 2521 1608

Sakesan Start an evening at this SoHo Japanese restaurant with the refreshing sake cocktail Yuzu Twist, which goes extremely well with one of the best Wagyu beef tatakis in town. The pork belly skewer and Hokkaido scallops are also big highlights of an evening at Sakesan. The former melts in your mouth and the green apple and wasabi sauce on the sizable scallops simply taste wonderful. After that, the dessert sake compress nashi gives the evening a perfect finish. Eleanor Chan Sakesan 18 Shelley Street, SoHo. T 2525 1660

twitter.com/foodiehk // july 2011

Comilonas 22, 1/F Yip Cheong Building, 4-16 Hill Road, Sai Wan. T 9863 2270

Olive Greek & Middle Eastern

tried and tipsy

Cocktails with a twist. From burlesque shows to chocolate frenzies, here’s where you can find great cocktails in venues that offer a little extra.

Dada Bar

Bisous

Vero

Luxe Manor, TST’s weirdest and most wonderful hotel, boasts wild themed rooms that are all completely different, ranging from garish to heavenly. The bar combines elements of all of them, providing a plush and relaxing setting that is at once both kitsch and classy. With a cocktail list as long as your arm, Luxe Manor is a great venue for a night out with a twist, providing a feast for your eyes on top of top-notch drinks.

“There’s a girl in there!” spluttered a Bisous patron during our visit. The lady in question was sat in the centre of the bar, veiled by a beaded curtain and performing a fan dance. Bisous is a burlesque themed bar that’s opened up in LKF Tower and has regular dance shows on its sizable stage. It’s tastefully decorated and executed, with a nice 19th century Parisian feel and a stacked bar menu that’s brimming over with wonderful cocktails.

Harbour views, classy surroundings, drinks and your sweet tooth satisfied? Vero Lounge is the place that covers all these bases. There’s a huge selection of chocolate and wine pairings but it’s the combinations that get the job done twice as fast - their chocolate cocktails strike the right balance between sweet and boozy and are abundant and all delicious. A night here feels like the ultimate indulgence.

Dada Bar 2/F, Luxe Manor, 39 Kimberley Road, TST. T 3763 8888

Bisous 9/F, LKF Tower, 33 Wyndham Street, Central. T 8125 2584

Vero 1/F, Fenwick Pier, Wanchai. T 2559 5882

13 promotion

Please drink responsibly.

tropical treat

A touch of class, a dash of Havana rum and a tropical feel makes this summer cocktail swing.

planter’s punch

SoHo bar Flutes is not only a champagne haven, it is also the best place to relax with a classic cocktail. Summer drinks don’t come much more laid back than a perfect Planter’s Punch. INGREDIENTS + 2oz Havana rum + ¼oz Grenadine + ½oz lime juice

+ 2oz orange juice + 2oz pineapple juice

METHOD In a cocktail shaker add the rum, Grenadine, lime juice, orange juice and pineapple juice. Shake it up and pour into a highball glass packed with ice. Garnish with a slice of orange and a Maraschino cherry then sit back and relax as the tropical taste transports you to a desert island. Flutes Champagne and Cocktail Bar 27 Elgin Street, SoHo. T 2810 0005

www.foodie-magazine.com // july 2011

SERVES PREPARATION TIME 5 minutes

street view

Street View Knutsford Terrace, the LKF of TST, packs over 35 bars and restaurants into a strip less than 200m long, offering diners plenty of dazzling choices. We even found some independent restaurants between the chains.

knutsford terrace

ry Road

Observato

ace rd Terr

Knutsfo

Kimberley

Road

Munch

Joeâ&#x20AC;&#x2122;s Billiards & Bar

1/F, One Knutsford, 1 Knutsford Terrace, TST. T 2562 9600

11/F, One Knutsford, 1 Knutsford Terrace, TST. T 3188 1010

Primarily a catering company, Munch pride themselves on being one of the pioneers in town that promotes healthy, refreshing and organic fusion dishes. Service is incredible and diners can enjoy an unhurried meal in their spacious settings.

If pool, darts and plenty of draft beers matter more to you than delicious pub food, Joeâ&#x20AC;&#x2122;s is your perfect after-work hangout place. Aside from being one of the best pool halls in Hong Kong, their standard American menu is still decent to say the least, especially the excellent buffalo wings, which are increasingly difficult to find in the city.

15 street view

Seventh Heaven Beijing & Shanghai Restaurant 2/F, Kimberley Plaza, 15 Knutsford Terrace, TST. T 2316 2288 Recently renovated, Seventh Heaven now dishes up contemporary regional Chinese cuisine that retains an authentic flavour. Their executive chef used to head various renowned restaurants in Hong Kong so quality is pretty much guaranteed. During busy hours billing confusion is a common occurrence so be warned, diners.

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yR oa d

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Apgujeong Tent Bar

15 Knutsford Terrace, TST. T 2316 2525

1/F, Koon Fook Centre, 9 Knutsford Terrace, TST. T 3579 2992

With a rustic and colourful décor, Que Pasa is one of the few unpretentious Mexican and Spanish restaurants that doesn’t cost an arm and a leg. The menu isn’t very vegetarian friendly, which means great news for meataholics. Portions are huge and best shared among a few amigos. On weekends live Mexican tunes are played alongside your meal so you can swing while you eat!

The seclusion of this Korean restaurant makes it one of the lesser knowns in the KT strip. Their menu is relatively small, consisting of mostly appetisersized, authentic Korean dishes so it is more suitable for supper or a happy hour get-together. That said, proper dinner dishes such as bibimbap (mixed rice) are still available and great with a Korean beer.

www.facebook.com/foodiehk // july 2011

Que Pasa

word on the street

This month we took to the streets to find out where your hearts lie â&#x20AC;&#x201C; big chains or independent outlets. The results were unanimousâ&#x20AC;Ś Lareina, 19 Favourite restaurant: Posto Pubblico Chain or indie? Independent. They are not as common and more artisanal. What is your favourite chain? Modern China

Christoph, 37 Favourite restaurant: Yi Jiang Nan Chain or indie? I don't like big chain shops and restaurants. Independent ones have more of an authentic feel to them. What is your favourite chain? I don't have one!

Rain, 44 Favourite restaurant: Lin Heung Restaurant Chain or indie? The independent ones have a lot more character and you get to taste handmade food which always tastes better. What is your favourite chain? Starbucks

Joseph, 20 Favourite restaurant: Dragon-i for dim sum, Central Chain or indie? I prefer smaller independent places because the food always tastes better rather than being mass-produced which often has bland results. What is your favourite chain? Starbucks

hong kong junk food

junk food

hong kong

Itâ&#x20AC;&#x2122;s junk season, meaning nautical fun in the summer sun.

photography by island junks

19 hong kong junk food

We’re in the thick of hot, sticky summer, making it high time to duck the heat by sailing away on the cooling sea. Surrounded by water, Hong Kong’s position makes junk trips an easy summer must. Top that with wonderful food and the excursion is the perfect getaway on your doorstep. So, don your best swimwear and let Foodie show you how best to enjoy your junk trip with a boat full of laughter, good food and tipsy shenanigans leading to hazy memories to cherish. Whether you’re looking for fully catered trips, bring your own food excursions or island exploration, here’s our guide to each.

Catered junks Summer sees landlocked restaurants dust off the decks for their annual junk trip deals, where they cater and staff your party. From open bar options and lunch buffet menus to organising water sports, pretty much everything is negotiable to fit your needs. This option is best for party planners who are looking for a one-stop solution to good times on the sea. Food is king when partiers board Jaspa’s traditional Chinese wooden junks (www.casteloconcepts.com). Passengers are fed delicious quesadillas when they first hop on the boat and tossed bottles of perfectly chilled cocktails while swimming out at sea. After lunch, chocolate brownies for an afternoon snack serve to impress chocoholics and boaters are sent off with a slice of pizza.

On the more fragrant side is Koh Thai junks (www.kohthai.com.hk). The Thai restaurant has just opened another branch in Wanchai but their aromatic treats are also available nautically. If spring rolls, pomelo salads, Phad Thai and curries are your favourite boating food, Koh Thai offers eight boats of different sizes for you to choose from. Banana boats, wakeboarding and waterskiing are also available as part of your high seas adventure.

www.foodie-magazine.com // july 2011

Further thrills can be found from Island Junks (www.islandjunks.com.hk). These relative newcomers to the junk scene are making a splash with their focus on water sports. It’s not all splashy adrenalin fun though - their boats are equipped with massive, comfortable cushions and a suncanopy on the top deck for lounging, as Island Junks aim to make your trip as enjoyable as possible. The on-board food doesn't quite live up to the excellent boat facilities but hopefully they are still finding their feet as the service is certainly up to scratch.

photography by island junk

hong kong junk food

Bring your own food A favourite among acronym lovers, the DIY BYOF options suits those who are a dab hand in the kitchen and relish making meals for many. If, however, it’s just that the catered junk options don’t float your boat, many restaurants and catering companies in Hong Kong offer junk packs, delivering food to your prearranged junk. It can be as simple as picking from the set menu or you can discuss your preferences and options with the caterers. Prices are usually charged per head and a delivery charge can apply. A popular choice is Chicken on the Run (www.chickenontherun.com). As you probably have guessed, chicken is their speciality. Whether it be rotisserie whole chickens or chicken wings, you are guaranteed a poultry-packed treat. The pleasant surprise, however, is their equally delicious salads and vegetarian options. Keep an eye out too for their weekly specials.

If you are looking for finger food and snacks for everyone on the boat instead of a weighty buffet meal, Sheung Wan based café Graze (www.graze.hk) has the solution. Who says boat meals have to rupture your stomach? Bruschettas, skewers, muffins and coffee keep it light, making Graze the perfect accompaniment for swimming. Feeling fancy? JAR (www.justarestaurant.com) offer an upscale feast out to the open sea. Even with catering, JAR does not compromise on presentation – their appetiser platter looks to be served straight out of the restaurant kitchen. Everything’s up for grabs, so they’ve no problem serving up a whole roast suckling pig or an enormous ham to their diners, even if it means a pierside delivery.

bring your own cocktail! Foodie’s bulk humidity buster Serves x 12 Ingredients + 750ml lemon vodka + 1 can pineapple juice + 1 can tangerine-orange juice concentrate + 2L Sprite + 2L ginger ale Method Mix the first four ingredients in a large bowl. Freeze overnight. When ready to serve, scoop into glasses and add a splash of ginger ale.

Junk trips aren’t complete without a stopover at the outlying islands. Hong Kong has over 200 of them, but city dwellers favour just a handful. If you've not got the time to organise a full junk trip then pack up a picnic and head to the ferry piers, we’re going island hopping. Cheung Chau is a sleepy island that serves as a weekend seafood mecca for foodies. Avoid the pier during peak dining times and instead explore the island to find something truly good and tasty hidden away. From 10pm to until past midnight, however, excellent street stalls open up near the jetty. photography by arion kwok

Cheung Chau

Getting to Po Toi and back takes some planning. Kai To connects Po Toi with Stanley and Aberdeen but services are infrequent. Missing a ferry could mean you either have to either order a water taxi (if your cell phone has a signal) or camp overnight. The ferry schedule is available at www.traway.com.hk. Much busier than Po Toi is Lamma, arguably Hong Kong’s most popular island to visit. Lamma is packed with day-trippers and tourists on a daily basis but worth the trip for the relaxed feel and interesting eateries. For a taste of bohemian Lamma take a walk to Bookworm (79 Main Street, Yung Shue Wan. T 2982 4838). Not only do they serve great vegetarian food, there are also secondhand books on sale for the post-lunch beach. The only drawback is its popularity – getting a seat can be mission in itself. photography by j aaron farr

Restaurant Heung Suet Hoi (51-53, San Hing Street. T 2981 1678) serves yum cha by day and seafood by night. Tin Yin Dessert (9 Tai Hing Tai Road) is a great follow-up - a refreshing dessert place frequented by students and discerning foodies. Portions are huge and in summer their menu is full of nice cool down treats. If you’re making your own way to Cheung Chau you can catch any of the regular ferries from Central Pier 5.

Another tight squeeze is Kin Hing Tofu Dessert (1 Yung Shue Wan, Tai Wan To). Seats are limited and lines are long but fans of this dessert place are willing to travel all the way from the city just for a bowl of their famous tofu desserts. Regular ferry services to Lamma operate from Central Pier 4. Whichever way you choose to enjoy Hong Kong’s waters, remember to play safe, drink plenty of water and savour every bite!

www.facebook.com/foodiehk // july 2011

Further away is Hong Kong’s southernmost island, Po Toi - a sparsely populated getaway that’s popular among bird watchers, fishing enthusiasts and avid stargazers. A scenic but easy hike along a paved trail takes you around the island in about five hours. An hour into the trail, a quick detour inland leads hikers to the century-old Mo’s Ruins – a derelict mansion that buzzes with ghost hunters! The island’s only proper restaurant, Ming Kee, sits right on the beach, just next to the ferry pier, complete with its own fish tanks to guarantee freshness.

hong kong junk food

Island excursions

Nearby, just five-minutes walk from the pier, is the modest, shabby looking store Kwun Kee - the perfect rest stop after your long hike. Order their thirst quenching Chinese sweet soup or herbal drinks to replenish fluids, and if the owner is in a good mood (which is often the case) she might throw in a couple of delicious homemade snacks.

best of the summer wine

best of the summer wine Thereâ&#x20AC;&#x2122;s always time for wine, but summertime can make certain bottles shine. We ask the experts for the lowdown on the best wines for summer drinking â&#x20AC;&#x201C; and then tell you where to try it. Bottoms up!

Nigel Lunn, sommelier, Above and Beyond, Hotel Icon ‘It’s my job to help people choose wine and pair it with food. Many people ask me about Chinese wines, being a sommelier at a Chinese restaurant. I think they are improving – but compared to classic Old World wine, there is still a long way to go. In summer I tend to suggest wines with lower alcohol content and I would also recommend more whites than reds. With salads and lighter dishes for example I might recommend Grüner Veltliner from Austria or a Riesling from Germany.

If someone was after red in the hotter months, I would say perhaps a Pinot Noir, but not the New World ones which can be quite full and rich. I would stay in Burgandy for a more elegant Pinot Noir. Perhaps a Chambolle-Musigny.

best of the summer wine

Wine can make a summer’s day magical but you need to be sure that you’ve got the right tools for the job - a thick, musky Merlot won’t cut it in this heat. You need refreshing, light, sweet and crisp wines to take the edge off the scorching sun. We talked to three experts to enlighten us on the light stuff.

I might be a sommelier but my top tip for people who are wondering about wine pairing is not to stress about it! Too many people feel nervous about matching wine perfectly with the food – it can be close enough and you can still enjoy it. Wine pairing is becoming more complex now anyway – where once you might have said never to drink red wine with fish, now it depends on the wine and how the fish has been cooked. Where price is concerned, I think it is totally possible to drink well cheaply, and in fact to drink badly, expensively!’

pairing cheese and wine By Caroline Chatté from Monsieur Chatté

For me the best summer wine is always rosé because it's light, it's fruity and it’s extremely refreshing during the hot summer. It also goes very easily with food, so it is a good refreshing substitute to red wine! My favorite is the Camas Pinot Noir Rosé. It is very well made, very easy to drink and pinot noir rosé are not found easily. On top of that it is only $99 – a bargain!

Also try Roquefort with a sweet wine. The strong taste of the Roquefort is balanced with the pronounced taste of the sweet wine – a winner.

twitter.com/foodiehk // july 2011

Regarding a wine and cheese pairing, my favorite is Champagne and Langres. The cheese is produced in the Champagne area and is creamy and subtle. The acidity of the Champagne matches perfectly the creaminess of the cheese. A real delight.

best of the summer wine

24 Stanley Yeung, SoHo Wines and Spirits ‘Chilled red wine is the way to enjoy the best of both worlds in the heat. The mixture of Old World provenance and sweet taste makes a cold bottle of German Relax Cool Red or Italian, slightly bubbly, Nando Cavalli Lambrusco just the ticket. They’re best enjoyed with any type of hot, spicy Asian food — the spice is perfectly balanced by the wine’s sweetness, letting you drink more and eat more – perfect! Rosé is more dry than sweet, and produced to be simple, refreshing and affordable. The ethos behind rosé is summer drinking with a focus on cool refreshment – it’s a real thirst quencher. Spanish LaOlmedilla-Rosado and South African Van Loveren Blanc de Noir Shiraz are particular highlights. The two vital summer whites are also the two most obvious: Chardonnay and Sauvignon Blanc, but the latter can offer more diversity and complexity within its boundaries. Sauvignon Blanc’s taste is typified in the New Zealand style: a tropical fruit aroma, high acidity and highly refreshing. But not all Sauvignon Blancs are from New Zealand. Van Loveren from South Africa is excellent. Some lesser-known Old World wines

have a few summer tricks up their sleeve. Italian Fallegro uses the rare favourita grape to produce a mature yellow fruit aroma, bringing forth hints of mango, peach and apricot, all through a subtle fizz.

"The two vital summer whites are also the two most obvious: Chardonnay and Sauvignon Blanc."

Toby Marion, co-founder, Golden Gate Wine (importers of American wine in HK) ‘There are more wine companies than ever in Hong Kong, with some people estimating over 2000 importers! The variety is endless. My area of expertise is American wine; Cabernet Sauvignon is the most popular American wine amongst Hong Kongers. The Napa Valley Cabernet Sauvignons and Far Niente Napa Valley Cabernet Sauvignon are among our best sellers.

where to drink it

Well we’ve learnt all about it, now it’s time to put your wine knowledge to the test. Here’s Foodie’s pick of the city’s best wine bars. Tastings A great way to try a lot of wine at very little cost, Tastings has 160 wines available by the glass, half glass or taste (925ml). All the wines are kept in fancy Italian oxidation units, which make for a pretty futuristic looking bar. Dips, bruschetta and cheese are also available to accompany the flowing vino. Take a jacket; it can get a bit chilly down there. www.tastings.hk

SkyLounge Wineroom at Sheraton Hotel Another bar with an Enomatic wine dispenser system, meaning you can sip and sample to your liver’s content. There are 400 bottles on the list, and paired with stunning views across the harbour, it’s an unusual find in TST. The space is divided into four distinct ‘zones’ apparently to match a variety of moods, so pick carefully! www.starwoodhotels.com

General tips with food and wine are like with like, and opposites attract: sweet with sweet, light foods with lights wines, and heavy foods with heavy wines. For example light Pinot Gris with light salads, full-bodied syrah with grilled lamb. However, it’s also important to remember opposites attract. A light Pinot Noir goes best with a delicious steak! My top tip: Riesling is one of the best food wines, however people in Hong Kong have a tendency to big heavy red wines. I would suggest buying a bottle of Seven Hills Riesling from Washington, this will go with almost any food particularly all the delicious Asian foods we have available to us in HK. Try it with spicy Thai, or dim sum.’

summer symphony An Opus original by Max Gurung, Bar Manager, Opus Grill. Ingredients +G renache / Shiraz / Mouvedre blend wine + gin + banana liqueur + f resh juice (cranberry, orange, lemon) + syrup + f resh diced fruits and cucumber Method Shake in a cocktail shaker and pour into a red Bordeaux wine glass. GARNISH Mixed fruit with a cucumber stick.

Flutes This bar popped up recently on Elgin Street, grabbing the attention of passers-by with its Moët Mondays (a glass of Moët for $100) and sexy interiors. Champers and fizzy wine is their speciality but they have a decent selection of normal wine and cocktails too. Set up by four newcomers to the F&B industry, we think they’ve got a good thing going. www.flutes.com.hk

www.foodie-magazine.com // july 2011

Crown Wine Cellars You’ll need to know a big wine drinker to get in – but this Shouson Hill wine cellar cum private member’s club is worth making friends for. The bunkers are 20 metres below ground level, and filled with the vintage bottles of Hong Kong’s most enthusiastic wine fans. Tables and tastings are set up on request amidst all the action. Claustrophobics should drink elsewhere. www.crownwinecellars.com

Sensational summer wine cocktail

best of the summer wine

For summer, light and refreshing is definitely the key. Go for a sparkling wine, like Schramsberg Blanc de Blancs is a great alternative to expensive champagne, a refreshing Sauvignon Blanc like Ferrari-Carano Fume Blanc, or a crisp, minerally chardonnay, like Calera Chardonnay. For those who prefer colour in their wine, a rosé like Elk Cove Pinot Noir Rosé from Oregon is a perfect aperitif, or for a red wine, a Pinot Noir like Sokol Blosser from Oregon is perfect. A tip is, put your red wine in the fridge for 10 minutes before serving. Red wine should be served at 18 degrees.

the truth about detox

There are lots of interpretations about detox. What is yours? Detox really comes down to getting rid of toxins. A toxin is either an endotoxin or an exotoxin. Exotoxins come from your environment, and the former is something that the body produces as a result of metabolism, like lactic acid or carbon dioxide, or a toxin coming from a micro-organism. Your body generally gets rid of these very well but excessive lifestyle behaviours, drinking heavily or eating foods full of trans-fats etc. can stop the process from working so efficiently.

"Bear in mind that different detoxes are required depending on what kind of toxin you are trying to get rid of."

My view is that detox should be done a bit more clinically. So start with a functional liver test, which assesses your pathways of detoxification in the liver. There are two pathways and if one or both of them are compromised, this can spoil the whole process. People should not do a detox until their liver is correctly functioning. You also need to target particular organs and in a particular order. The colon is the organ you should start with as if it’s clean, anything you absorb is not going to be toxic. How do you choose which detox is right for you? Firstly, do your research, and identify what sits with you well. The likes of bentontite clay and psyllium detox or olive oil with a type of acidic juice are tried and tested and have been around for years. Also bear in mind that different detoxes are required depending on what kind of toxin you are trying to get rid of. The body produces different toxins and there is a different protocol for each. How long should people detox for? I have detoxed for 14 days in the past but some places say you can do 28 days. I don’t think you’ll get much benefit out of three days nor anything longer than a month – it depends which organ you’re trying to detox. Do healthy people need to detox? What is healthy? Is it cutting down on booze or no drinking it all? Is it no meat or lots of meat? There are so many different interpretations of ‘healthy’ that it is a near impossible question to answer.

Miles is a toxicity analysis and detox specialist work at health and vitality centre Life Clinic. His career began developing plant extracts for healthcare in the UK, before moving to Hong Kong in 2006 to pursue a more clinical and holistic approach to health. His specialism now is the benefits of customising nutrition according to metabolism and he acts as a personal consultant on this and other areas of nutrition and wellbeing. www.lifeclinic.com.hk

www.facebook.com/foodiehk // july 2011

Can anyone do a detox? Before you do a detox, I believe you need to assess the liver’s capabilities. This will avoid complications like ‘detox reaction’ where someone might feel sick, have headaches or mind fog etc.

This reaction indicates that a lot of toxins are being produced and are holding up the body’s process of detoxing.

the truth about detox

Everyone’s detoxing these days. For some, detox means abstaining from booze for a few days, for others it means compete starvation less a few sachets and pills. But how safe is any form of detox – and does it really work? Foodie turned to Miles Price, toxicity analysis and detox specialist at Life Clinic, an anti-ageing, health and vitality centre, to find out.

cutting gluten

gluten

cutting

Whether youâ&#x20AC;&#x2122;re a coeliac sufferer or want to follow a gluten free diet, check out this guide for avoiding all things wheaty in Hong Kong. By Patrick Morais

29 Unless they have a “Gluten-Free” label on them they are strict no-nos. But it’s not quite as simple as just avoiding them: many sauces and gravies use wheat flour as a thickener. Soy sauce, found in many local dishes, also contains gluten.

A gluten-free diet is the only treatment for sufferers of coeliac disease, a condition that damages the lining of the small intestine and prevents it from properly absorbing vital nutrients. Symptoms include indigestion, bloating and nausea but a large number of recent sufferers are diagnosed without showing any symptoms.

Gluten-Free Hong Kong There are many choices for gluten-free dining in Hong Kong’s international food scene. Sushi is a great option, you just need to remember to bring your own tamari sauce as a soy alternative, and steer clear of tempura and other deep fried or battered foods. Thai and Vietnamese cuisines generally contain very little wheat and are favourites when eating out. Chinese food, however, can be difficult. When ordering, request no soy sauce (mo si yao), and when having noodles ask for rice noodles like ho faan or mi faan.

"There is an abundance of food out there just waiting to be eaten by the gluten intolerant." There are also benefits to following a gluten-free diet for those who are not coeliac sufferers, including fewer gastrointestinal problems and increased energy. There is an abundance of food out there just waiting to be eaten by the gluten intolerant, but it can be challenging at first. The obvious foods to avoid are breads, cereals, cakes and pasta.

cutting gluten

“What on earth is gluten?” I asked my sister when she told me that she would have to adopt a glutenfree diet. The answer? Gluten is a protein found in wheat, barley and rye, and is in everything from breads and pastas to gravy, soy sauce and even beer.

Like any other dietary constraint, the best way to maintain a gluten-free diet is to know what you are eating. This may seem overwhelming at first and you may find yourself stuck at home, too afraid to eat out, but this isn’t necessary. Sure, there is going to be a lot of label reading and asking waiters about ingredients, but with enough knowledge anyone can navigate the foodie mecca of Hong Kong while remaining gluten-free.

top gluten-free eats Recommended by Pilar Morais Wheat free oatmeal pancakes ($48)

Lemon grass pork chop ($48)

Tong yuen ($20)

Pasta Mio 27-29 Hollywood Road, SoHo. T 2530 2830

Lo Chiu Restaurant 25 Man Yuen Street, Jordan. T 2314 7966

Chung Kee Dessert 21 Woosung Street, Jordan. T 2736 7895

twitter.com/foodiehk // july 2011

The Flying Pan 9 Old Bailey Street, SoHo. T 2140 6333

Gluten free pasta

food war

food WAR

If you’ve not got time to roll up your sleeves and make one of our salad recipes then there’s no reason why you can’t still enjoy a good salad. Caesar dressing is a salad staple and we popped the top of four big brands to find out which is the best of the bunch.

Newman’s Own Creamy Caesar ($49) 473ml

Cardini’s Original ($36) 354ml

The sadly departed American actor Paul Newman’s range of dressings are famous for a number of reasons. Firstly, because of Mr Newman himself, secondly, because all profits go to charity and thirdly, because they are delicious. Of all the brands, Newman’s is the thickest and creamiest. This mustardy dressing blends the hints of Parmesan and spices to a tee, creating a flavour that is distinctive without being overpowering. The olive oil base anchors the whole thing, ensuring a sturdy coating for all your salad. If we have to pick a fault, however, it would be the overt saltiness, which was overwhelming on first taste.

That’s Mr Caesar Cardini to you and I, for he created the Caesar salad in 1924 at his restaurant in Tijuana, Mexico. Almost 100 years on, people in restaurants are still enjoying his creation the world over and writers are scrutinising brands of his dressing in food magazines. Their conclusion is that Cardini’s is spot on – a light, bright oily base with a smooth and balanced mix of herbs that are just the right side of pungent, filling gaps with flavour but always allowing the salad to breathe.

FOODIE RATING

the winner is,

cardinis original!

Yes, some bottled dressings are spiffing but concocting your own is simple, fun and provides an opportunity to experiment.

food war

caesar’s dressing from scratch

Ingredients + 1 large egg + 1 tsp Worcestershire sauce + 3 tbsp fresh lemon juice + 1 medium garlic clove, crushed + 1½ tsp anchovy paste + 1 tsp capers + 1 tsp Dijon mustard + ½ cup virgin olive oil + 1 pinch salt and pepper

Method Simmer the egg in boiling water for 45 seconds. In a bowl, mix everything except the olive oil and egg. Crack the egg and add to the mix. Whisk until smooth. Slowly add oil in a steady stream while whisking until smooth. For a tangier finish, add anchovy paste.

Kraft Caesar ($27.90) 300ml

Light in colour and light on the palette, what this dressing lacks in the heavier spice stakes it more than makes up for in its general appeal, coming across as an excellent all-rounder that would suit almost any salad. Despite its slightly watery consistancy and slightly sweet finish, Hellmann’s is still a fine Caesar dressing, just less distinctively so than the more potent Cardini’s and Newman’s Own and much more applicable for general use, making it a worthy contender to the mayonnaise spot in your fridge.

With an aroma that can only be described as ‘warm’ and a taste not dissimilar to bile, Kraft’s take on Caesar dressing isn’t going to win many friends. Tasting more like a garish cheese sauce than a refined salad dressing, one thing in its corner is that it is the only one of our selection that doesn’t contain fish. Sadly in this instance vegetarians lose out by seeing the ‘v’ sign.

FOODIE RATING

www.foodie-magazine.com // july 2011

HellmanN’s Caesar ($30.50) 235ml

33 recipes

recipes

supreme salads

Recipes by Luis Porras

www.facebook.com/foodiehk // july 2011

Salad to some is lettuce, tomato and cucumber. That works, sure, but here are five recipes from chef Luis Porras that turn the salad world upside down, blasting out new flavours and sensations. Salad is as diverse as you want it to be.

how to

how to...

pre-prepare salad Before you dive headfirst into the salad recipes, check out these simple tops for mastering all things squashy, healthy and ripe.

How to buy the perfect tomato Redness isn’t important – it’s ripeness that matters. A ripe tomato looks fit to burst and have a pronounced aroma. If no good ones can be found, instead opt for the safe bet: cherry tomatoes.

How to ripen tomatoes To ripen tomatoes, wrap them in a paper bag and leave at room temperature, til they are ready. You can even peek in occasionally to see how they’re getting on.

How to choose a salad bowl Luckily the material doesn’t matter, be it plastic, ceramic or metal – just make sure to get one that’s approximately twice the size of your salad so there’s plenty of room to toss.

How to store mushrooms Keeping mushrooms in the plastic bag you brought them home in traps moisture and causes mildew. Instead pop them in a paper bag and refrigerate or keep in a cool, dark cupboard.

How to make instant vinaigrette If you’re all out of ingredients a simple and effective vinaigrette can be knocked together by sprinkling on a teaspoon of vinegar, a pinch of salt and pepper and then three teaspoons of oil.

How to wash lettuce Just running a lettuce under the tap makes for a soggy salad and diluted dressing. To wash lettuce properly, fill a large bowl with cold water and put the leaves in gently. Softly stir, then leave to sit for a couple of minutes. Moving the leaves to another bowl, if there is any dirt or grit at the bottom of the empty bowl, wash it out and repeat.

35 recipes

the baked hunk Roasted vegetable and halloumi salad SERVES x6–8 PREPARATION TIME 40 minutes COOKING TIME 20 minutes

INGREDIENTS + 1 medium pumpkin + 8 new potatoes + 4 sweet potatoes + 2 large eggplants + 200g Halloumi cheese + ½ cup pine nuts + 1 cup fresh baby spinach

Vinaigrette: + 150ml walnut oil + 50ml sherry vinegar + 25ml of cinnamon syrup or ½ tsp of ground cinnamon + salt and pepper

METHOD 1 Make vinaigrette by mixing all ingredients in a blender, set aside. 2 Peel pumpkin and cut into 1½" cubes. 3 Wash potatoes well and cut into quarters, leaving the skin on. 4 Cut eggplant into large cubes. 5 On a baking tray, place pumpkin, eggplant, potatoes, and roast at 180°C until crisp and soft in the centre, let cool. (This step can be done in advance). 6 In a large bowl, toss all ingredients with vinaigrette.

This salad tastes great with grilled meats.

twitter.com/foodiehk // july 2011

recipes

37 recipes

sun island salad Mediterranean bean salad SERVES PREPARATION TIME 15 minutes COOKING TIME 15 minutes INGREDIENTS + 1 can cannellini beans + 1 can chickpeas + 100g pancetta + 2 zucchinis, diced + fresh thyme, chopped + fresh parsley, chopped + 75g Parmesan cheese + ½ cup olive oil, extra virgin + ¼ cup balsamic vinegar + croutons + salt and pepper

METHOD 1 In a medium size frying pan, heat a little olive oil, add pancetta and zucchini and sauté for 5 minutes, set aside. 2 In a large bowl, mix drained beans, chickpeas and rest of ingredients. 3 Add olive oil, balsamic vinegar and season to taste. 4 Add croutons and toss before serving.

fruit and nut crunch Grilled pear and blue cheese salad SERVES PREPARATION TIME 20 minutes COOKING TIME 15 minutes

INGREDIENTS + 2 heads butter lettuce + 2 pears, quartered + ½ cup blue cheese +½ cup walnuts, pine nuts or pecans

Honey mustard vinaigrette: + 150ml olive oil, extra virgin + 50ml red wine vinegar + 1 tsp Dijon mustard + 1 tsp honey + a pinch of salt

www.foodie-magazine.com // july 2011

METHOD 1 Make the honey mustard vinaigrette by mixing all ingredients in a blender, set aside. 2 In a frying pan, sauté pears in a little olive oil until brown on each side. Don’t overcook – keep them crispy and colourful. 3 Break down heads of lettuce carefully, leaving leaves intact. Wash and rinse. 4 In a large bowl, toss each lettuce head in the vinaigrette, and place leaves on a salad plate, starting with the largest as the base. 5 Arrange 4 pear quarters on the sides, sprinkle with blue cheese, nuts and freshly cracked black pepper.

recipes

char siu supreme Canton salad

SERVES PREPARATION TIME 25 minutes COOKING TIME 15 minutes

INGREDIENTS + 100g Chinese BBQ pork + 2 large cucumbers + 1 cup broccoli, cut in florets + 1 cup carrots, diced + ½ cup jicama + s esame vinaigrette, recipe follows + ½ cup green onions, chopped + sesame seeds + black pepper Vinaigrette: + ¼ cup light soy sauce + 2 tsp sesame oil + ¼ cup rice vinegar + 1 tsp ginger, freshly grated + ½ cup orange juice

METHOD 1 Prepare vinaigrette by mixing all ingredients in a blender, set aside. 2 Blanched broccoli and carrots in salted hot water and then immerse in cold ice water, set aside. Don’t overcook – keep them crispy and colourful. 3 In a large bowl, toss all ingredients with the vinaigrette, season with black pepper and garnish with sesame seeds.

39 recipes

the refresher Prawn, avocado & mango salad SERVES PREPARATION TIME 20 minutes

INGREDIENTS + 2 avocados + 2 mangos + 8 prawns, cooked & peeled + fresh mint, chopped

Vinaigrette: + 150ml olive oil, extra virgin + 50ml fresh lemon/lime juice + pinch of salt + pinch of sugar www.facebook.com/foodiehk // july 2011

METHOD 1 Make vinaigrette by mixing all ingredients in a blender, set aside. 2 Cut avocados in half and remove pit. With a spoon, scoop flesh in one piece and dice into large cubes. 3 Cut mangos in half, and dice into large cubes. 4 In a bowl, toss all ingredients with the vinaigrette, season with salt and pepper to taste. 5 Serve in large martini glass with your favorite crackers.

dinner and a movie

dinner and a movie:

Super Size Me If there was ever a time to watch this documentary about the perils of fast food, it’s with this healthy issue of Foodie in hand and tucking into a salad. This contrast will allow you to feel super-healthy while you watch filmmaker Morgan Spurlock chomp and bloat his way through a month of McDonald’s onscreen. The results of the bizarre experiment certainly don’t shed new light on the subject (it’s a no-brainer that if you eat nothing but fast food you’ll not be a picture of health) but having the effects of a thirty-day Mcdiet carefully monitored and presented is eye opening, amusing and thought provoking in equal measures.

healthy morning ‘Mc’muffin Swap that early morning fast food purchase for a healthy homemade alternative. SERVES PREPARATION TIME 5 minutes INGREDIENTS + 1 English muffin + 1 egg + 1 sausage (your favourite variety) + 1 bell pepper + 1 tomato + salt and pepper

METHOD 1 Fry the sausage and while it is cooking, finely chop the bell pepper. 2 Scramble the egg and mix in the finely chopped bell pepper slice, sprinkle in some salt and pepper, then fry in butter. 3 Once both the sausage and egg are ready, slice the sausage in two and place both inside the muffin. Top with a slice of tomato and a layer of cheese. 4 Put the muffin ‘lid’ on the bun and heat in the oven until the cheese starts to melt.

For a vege option, swap the sausage for a plump, ripe tomato slice and top with ketchup.

41 promotion

Bake, decorate and

Personal, creative and delicious - a simple home-baked cake is the ideal gift. Every time a birthday or celebration rolls around, the same ‘what do I get them?’ question arises. In Hong Kong, you really can find people who seem to have everything. This is why handcrafted gifts can mean so much. While artistic endeavours can sometimes not quite work out as anticipated, the simple pleasure of baking and decorating a cake to pass onto a friend or loved one is a pleasure that can be shared absolutely. The baker gets the thrill of creating something from scratch and the recipient can see just how much they mean to them. Whether you bake every weekend or haven’t made a cake since home economics class, having everything you need at your fingertips makes light work of the task. Once you have gathered all the ingredients, baked the base to perfection, picked a filling and started icing, it is time for the real creativity to begin! The easiest way to let loose and share the love is to pick up the items on the handy checklist below, all available from Central cake shop Complete Deelite.

CAKE TIP by Complete Deelite's Jacinta Yu Split the process - keeping one day for baking and a separate day for decorating really helps you to organise and enjoy the process a lot more.

Baking and decorating classes To help brush up on your cake making skills or learn new facets to the art, Complete Deelite also offer a huge range of internationally accredited classes for baking and decorating. For the full class schedule see www.completedeelite.com twitter.com/foodiehk // july 2011

Available at Complete Deelite: • Cake mixes • Fillings (raspberry, Bavarian, banana and chocolate) • Buttercream icing (vanilla and chocolate) • Decorations (birthday tags, flowers and a huge range of novelty toppers for instant "WOW" factor!)