Foodie Issue 32: March 2012

a feast for the eyes Art for Foodies www.foodie-magazine.com

issue 32 // march 2012

intro

foodie panel Food-loving folk who've helped us this month.

Jean Paul Hévin The renowned

good enough to eat

chocolatier pays Hong Kong a visit, p.11 Carl Warner A Food Artist with a leafy vision for the future, p.24 Li Meng de Bakker Our guest columnist searches for Hong

I can’t decide if it would be wonderful or tortuous to have a piece of ‘Food Art’ hanging on my wall. For someone who is perpetually hungry, like myself, it might implant the subject of food even further to the forefront of my mind. A huge canvas portraying a foodscape or floral confectionary bouquet, such as the ones in our feature article ‘Feast for the Eyes’ might send my eating habits into serious overdrive, and I already spend far too much time thinking about, writing about, looking at, and tasting food as it is. So, logically, my better judgement tells me that these magnificent works are better left in the galleries that showcase them than on my wall, attracting my food-loving eyes.

All the same, I think I’m going to get one.

Kong’s signature dish, p.48 fryin g sa u s a g es fo r ou r picnic , p.38

Chef Luis Foodie’s in-house chef turns his

Alicia Walker, Editor. editor@foodie-magazine.com

recipes from the inside-out, p.38

Publisher Simon Squibb. Editor Alicia Walker. Deputy Editor Jeanne Cheung. Creative Director Helen Griffiths. Designer Evy Cheung. Photographer Fred Lam. Contributors Dominique Afacan, Jen Paolini, Li Meng de Bakker, Valerie Sun. Business Development Manager Maddy Persuitti. Published by Foodie Group, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Teams Printing Co., Ltd., T 3428 3837. www.foodie-magazine.com , pizza g reat nd a a t pas asti, a nti- p p.13

To organise an event, an eDM/digital campaign or magazine advertising, get in touch with our business development manager Maddy Persuitti. maddy@foodie-magazine.com, T 2721 2787, F 2540 8390

ca n d eye p.29

y,

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

www.foodie-magazine.com // march 2012

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.

01

contents

11

What I Ate Today

Contents

Chocolatier Jean Paul Hévin eats a lot of chocolate

31

7 of the Sevens Delve into the food origins of seven of the competing rugby teams

36

Food For Thought We chew over society’s love affair with popcorn

38

Recipes Picnic treats designed for eating al fresco

Pick your own…

www.strawberry-farm.com.hk (use google translate to get a readable English version)

cover story

Feast For The Eyes We explore the craft of food artistry with art that makes the mouth water and tummy rumble.

Did you know…

...carrots used to be purple Before the 17th century, almost all carrots cultivated were a deep maroon colour. The orange version that we all know and love wasn’t developed until Dutch growers took mutant strains of the purple veg and created the sweet, orange variety we have today. Word is the purple ones didn’t taste very good.

www.facebook.com/foodiehk // march 2012

Speaking of carrots, they are currently in season in Hong Kong and you can spend a day picking your own at Rainbow Organic Strawberry Farm in New Territories. Of course you can also pick your own strawberries there too.

Lot DD, 76 Hok Tau, Fanling.

24

03

for starters

for starters Oodles of new stuff to look forward to this month

New Pub on the Block Save Room Zuma’s Head Pastry Chef, Eddy Lee has added two more whimsical desserts to his celebrated dessert menu. The latest creations include caramelised Kyoto kintoki carrot cake, and a warm hazelnut cake served with pieces of caramel and coffee encased in chocolate. Lee’s desserts are sure to delight both the eyes and the mouth.

Level 5 and 6, The Landmark, 15 Queen’s Road Central, Central.

3657 6388

Portrait of a Wine

Portrait Winery have opened a brand new demonstration distillery where, for the first time in Hong Kong, they will actually be distilling live as well as offering tastings of their handcrafted wines, spirits and fruit brandies. Pop in and have a sip and make sure to check out their kitschy-cool labels and have a chat with Jackie Scott, who is both passionate and knowledgeable about her wines.

31 Staunton Street, SoHo. 2526 8858 04

New to the Lan Kwai Fong scene this month is gastropub, Harrington’s, brainchild of the group whose restaurants include Wagyu and Oolaa. Offering gourmet sandwiches, Champagne brunches and a variety-filled menu accented with Asian influences, they’re also planning an extensive wine selection to wash it all down with.

1/F, Ho Lee Commercial Building, 40 D'Aguilar Street, Lan Kwai Fong.

2522 1823

Veg Out Michelin-starred Hoi King Heen is now showcasing a variety of healthy, vegetarian Cantonese specialties for all those wanting an abundance of meat-free options. Featuring nutritious vegetables such as pumpkin, mushrooms, bean curd, taro, bamboo shoots and many more. Get there before the month ends and the meat returns.

InterContinental Grand Stanford 70 Mody Road, TST East.

2721 5161

for starters

Mum, What’s for Supper?

Cafe at Hyatt Regency, Sha Tin welcomes back Thai chef Siriluck Lekkwan, who due to her home-style cooking and friendly nature is better known as Chef Mum. Lekkwan apprenticed under her grandmother, who cooked for Thai royalty, and she will be preparing for Hong Kongers her signature delicacies for the daily lunch and dinner buffets from March 3rd to 23rd. Seafood lovers and Thai food lovers are sure to want a taste of Chef Mum’s home-cooking.

8 Chak Cheung Street, New Territories.

3723 1234

Cocktails and Cigars

L’Etage is the newest lounge in SoHo and it promises sophisticated, laboriously crafted cocktails set in a chic and glamorous décor. If that wasn’t enough to get you to step inside, they’ve also developed a cigar shop and tasting room on the lower ground floor for stogie aficionados.

33-35 Staunton Street, SoHo. 2522 5300

Star Chef Easy Greens Homegrown Foods are now offering a "Petit Box", a pre-selected variety of vegetables perfect for one person. The selection includes 10-11 basic vegetables and 1-2 special picks. Priced at between HK$258 - $288 per delivery. www.homegrownfoods.com.hk

The Mandarin Grill + Bar will be hosting acclaimed chef Paul Liebrandt from the two-Michelin starred Corton in New York. He will be showcasing his culinary talents, combining French cuisine with a contemporary approach from March 29th to 31st.

Sample some of Corton’s famous signature dishes at a six-course tasting lunch menu for $1,888 or an eight-course dinner menu for $2,688, where you’ll be able to meet the chef himself.

5 Connaught Road, Central.

2522 0111

twitter.com/foodiehk // march 2012

05

foodie online

What is the most adventurous thing you’ve ever eaten?

Ale Wilkinson www.thedimsumdiaries.com I used to be the world’s fussiest eater. At age three, I would ask for a “hotdog without the sausage.” Thankfully, I now eat anything that is put in front of me. That said, the most adventurous food ever given to me is snake, which isn’t actually all that scary.

Jason Tse www.jasonbonvivant.com While travelling in Japan during a guys night out at a neighbourhood izakya, I was dared to try either Torisashi (chicken sashimi) or Toriwasa (lightly seared raw chicken). I picked toriwasa in the end because I like to take things slow, one step at a time.

Michelle Ng www.chopstixfix.wordpress.com

I have a pretty adventurous palate. I enjoy food such as offal - especially liver and kidney, frogs’ legs (deep fried Sichuan style), sea urchin, garlic butter snails, ostrich meat and rabbit. I tried the snake soup at Ser Wong Fun, Central, and while the soup was fairly tasty, it was the strange, acrid smell that defeated my nose and taste buds. I did, however, quite like the alligator nuggets in Florida.

Sharon Maloney www.jasmineandginger.blogspot.com Last year, I went to Taiwan with my son. Friends took us to an indigenous Taiwanese restaurant that served all manner of weird and wonderful bugs, reptiles, etc. My friend ordered a plate of deep-fried bees. My three year old tucked into them with great gusto, so I really had no choice.

They were really rather nice. Not bad, as far as insects go.

Sharon shares a recipe that’s fast and fresh and mostly raw!

GREEN TEA SOBA with CABBAGE COLESLAW Ingredients: + white cabbage, sliced finely + ½ cucumber, peeled and sliced thinly + 1 clove garlic, minced + 1 tbsp minced fresh ginger + 3 tbsp Japanese Ponzu sauce + 3 tbsp orange juice + 1 tbsp light soya sauce + 1 tbsp roasted sesame oil + 1 tsp white sugar + 2 spring onions chopped finely + 2 bundles of buckwheat noodles - I used a green tea flavoured one 06

Method: 1 Mix the garlic, spring onion, soya, Ponzu, sugar, juice and oil together and set aside for ten minutes.

2 Bring a pan of water to boil.

3 Go back to the sauce and stir well so the sugar is dissolved.

4 When the water is boiling, drop the noodles in to cook. Boil on a low simmer for 3-5 minutes.

5 Add the shredded cabbage and cucumber to the dressing and toss well.

6 Drain the noodles and rinse with cold water. Drain again until completely dry. Add to the coleslaw and dressing and mix well.

sweet tweets

Sweet Tweets Funny food talk on Twitter we giggled over this month

@BieberSuperArmy

I WON’T be impressed with technology until I can DOWNLOAD FOOD. @cavecibum

Pizza or Chinese?

You know, the hard decisions in life...

@seanconroy Bacon-wrapped dates are as good as baconwrapped anything.

More bacon! @chezpim

Julia Child never looked so sexy:

Snacking on

leftover deep fried cream of wheat, which I’ve affectionately named Crispy Cream

My iPhone

Autocorrect

just changed my misspelled

@broylesa

@norecipes

"yesterday" to "eater day".

Scary how well my phone knows me.

@IthinkMonster

I’m on a seafood diet. I see food and I eat it!

@TheeSickestGirl

When I'm bored, I eat. When I'm happy, I eat. When I'm sad, I eat. @rubbdingyrapids You know what would

@5tevenw Is it just me or does

orange juice taste funny without

vodka?

interesting to eat? If

covered it with chocolate and

they

called it

TWIX.

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

www.foodie-magazine.com // march 2012

protein bars at the gym more

make

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eat pure with foodie

eat pure with Foodie!

February 7th marked the start of many of us Foodies' new eating plans at a beautifully prepared threecourse healthy dinner at Pure Bar + Restaurant. We wined and dined, briefly spoke about nutrition and well being with nutritionist Gabrielle TĂźscher, and took home loads of goodies from Stephen James Luxury Organics, FIJI Water, Life Nutrition USA, SOL Wellness and of course Pure! It was so tasty you would never have guessed it was healthy!

Thanks to: Presented by:

L

I

F

E

PANTONE 200C 123C 369C 7461C 7541C Black

Join us at our next event – sign up FREE today! www.foodie-magazine.com/club

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eat pure with foodie

www.facebook.com/foodiehk // march 2012

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secret ingredient

Foodie's

March members’ event

We know, we know, Foodie Club is always doing some cool new event for its members and you want to know what and when the next one will be, right?

Well, read on to discover what’s next on the Foodie Club calendar!

10th March: Foodie’s Secret Ingredient What: Secret Ingredient is new to the Hong Kong food scene and they are making anyone and everyone look like a five-star chef! Pick a recipe from their website and the ingredients are delivered right to your door with all the prep work done.

No oven needed and guaranteed to go from pan to plate in 30 minutes flat. Secret Ingredient’s chef, Brian Campbell, will be putting on a cooking demonstration of two of their signature meals for Foodie Club attendees to watch, learn, and then of course, taste! There are limited spaces on this one, and it’s FREE, so sign up fast! If that isn't enough to get you cooking, as always, awesome freebies and discounts are up for grabs!

When? Saturday, 10th March, 12.00pm Where? Secret Ingredient's shop, 32-34 Tai Ping Shan Street, Sheung Wan.

How do I sign up? Email your full name and contact number to rsvp@foodie-magazine.com with the subject “Foodie’s Secret Ingredient”. Spaces are given on a first-come, first-serve basis, so get on it!

In cooperation with:

The food: Brian will be putting on Steak Quesadillas with chilli-tomato salsa, lime sour cream and carrot-coriander slaw and Coconut Blue Cod cooked with sautéed vegetables and steamed brown rice.

This offer is available exclusively for Foodie Club members.

New Foodie Club Deals JAR: choice of complimentary glass of house wine or dessert upon spending $180 (excluding Fridays) Robata Zawazawa: buy 3 lunch sets get 1 free (Mon to Thu) 10

foodie-magazine.com/club Sign up to begin enjoying the benefits today!

what i ate today

day What I Ate To -style Hévin-ly Chocolate Kong’s first Parisian has opened Hong vin Hé ul Pa an tes “black Je ola tier, artist calls his choc Celebrated chocola -winning chocolate ard aw e Th d from t”. ola rce a Choc y ingredients, sou “Boutique et Bar m the highest-qualit fro d ate cre is ch piece pearls” because ea ium cocoa beans. in pursuit of prem ls ve tra t his constan tier and he said: my being a chocola favourite part of his is at wh is on the ul -Pa And my main focus We asked Jean ve a great team. ha I e! urs co tant element of or e t the most imp "eating the chocolat d to understand tha nee rs me to lect them Cus se te. to tions every year quality and the tas . I go to the planta ials ter ma work on raw to see how they of what I do is the y important to me ver It’s . lity qua ke sure ure the and I want to ma and check and ens d in poor countries ate loc are y the often le.” the plantations as work are acceptab d the conditions of an r ou lab ld chi there is no ocolate cigars and even ch Towers, chocolate l fe Eif te ola oc ch ns include chocolates, which Jean-Paul’s creatio my aperitif cheese are s on ati cre e e rit of my favou to Hong Kong I lov stiletto shoes. “One ng. When I come Ko ng Ho in e her not yet available life in this city; I unfortunately are love the dynamic al Chinese food. I loc ic ss cla , ngs I see ple world. And the thi to eat the very sim ywhere else in the an e se ’t can u yo t see things here tha rk.” wo my in me e inspir , Lyndhurst Terrace newest shop at 13 ’s vin Hé ul Pa an Visit Je .com.hk website: www.jphevin Central or see his What I ate today: all biscuit me fruit and a sm Breakfast: I had so

Jean P aul Hévin

with a coffee.

ost etable pasta. I alm d a salad and veg ecial Lunch: Today I ha e I have someon sp ble pasta because always have vegeta y nicely for me. who makes it ver

twitter.com/foodiehk // march 2012

rian. I eat them le bit of a vegeta s because I’m a litt ble eta veg ve ha t jus Supper: I usually , grilled, fried… can be done, raw y the y wa ry in eve of the d a tasting session colate. At 11am, I ha cho the is Today re e. the lat course bon bon choco Snacks: Then of final product, the the ted tas I m 6p then at single day. raw chocolate and eat chocolate every chocolate cake. I ted hea y htl slig a I also had

11

tried and tasted

new

ecial s and sp t n a r u a re s t

menus

se sa me 2/F, L Place, 139 Queens Road Central, Central.

2870 2323 www.sesamehk.com In a nutshell: The brains behind Shore have gotten their hands on a chef from NOBU London, a master sushi chef and a sake sommelier to make up the most exciting gastronomic staff in this fair land.

Calling it “Japanasian”, se sa me’s diverse menu is heavily influenced by Japanese cooking with accents of various other Asian flavours.

Any good? Better than good. Better than great, even: this place is awesome, and I don’t use that word lightly.

flavoured steak and tomato poke, move on to the Alaskan snow crab handroll, which is thoughtfully wrapped in rice paper, rather than seaweed, and completely allows the freshness of the crab to take centre stage on your tastebuds, then dive in to the Dragon’s Breath - a potently pleasant dish of softshelled crabs atop a bowl of brilliantly red chillies.

If you have room, endeavour through to the buttery texture of the black cod miso, pork belly medallions and fillet steak toban. It’s all too good to miss even one dish out. So go with a group and just have it all.

What shall we have? Start with the exquisitely

Final note: You must go.

The décor: This chic space in L Place is minimally designed in simple, earthy tones with clean lines covered in wood and stone that will ensure it becomes a favourite for business lunchers, celebrity diners, and a hot spot for hip Hong Kongers.

12

tried and tasted

208 Duecento Otto 208 Hollywood Road, Sheung Wan. 2549 0208 www.208.com.hk What’s new: Having converted their private dining room on weekends into a kid’s paradise, 208 has become a haven for brunching parents. With movies, toys and enough fun to keep the little ones entertained, Hong Kong finally has a truly kidfriendly lunch spot.

What’s the same? Their outstanding pizzas, pastas and anti-pasti. 208 dole out simple food made with exceptional ingredients and it’s always a pleasure to dine here. Chef Enzo brought over a pizza oven from Italy and even brings over water from Naples to ensure his pizzas are just like you’d find in Napoli.

And oh boy, are they delicious. Dripping in buffalo mozzarella and divine tomatoes, there is no need for any further toppings on these perfect pies.

The décor: The two-storey venue appeals to the chic, see-and-be-seen crowd on the ground floor with business diners enjoying the more sedate atmosphere upstairs. Blue and white china tiles set against dark, elegant woods make 208 both stylish and casual, the ideal balance for a fabulously enjoyable meal. The friendly and amiable staff work with an efficient service that puts a cherry on top of the gorgeous food and atmosphere.

Veggie SF 10/F, 11 Stanley Street, Central.

3902 3902 www.veggiesf.com What is it? Veggie SF does not play ‘world music,’ nor does it distribute leaflets on yoga and spiritual enlightenment – which sets it nicely apart from most vegetarian joints in town.

How’s the food? The menu is super short but you can get proper carbs (the lasagne is great), burgers (ok, so they’re made of beetroot) and even have a slab of chocolate cake for pud. Alas there’s no booze but hey, there are milkshakes and virtuous fresh fruit smoothies – perfect for sensible Monday nights or detoxes.

All-in-all: A sheer delight to dine in.

The ambiance: The restaurant is San Franciscoinspired – hence the name – and is filled with vintage US bric-a-brac, giving it a cluttered but cosy vibe.

One more thing: Ask for a table by the window.

www.foodie-magazine.com // march 2012

13

tried and tasted

La Maison du Chocolat Shop B03A, Basement One, The Lee Gardens, 33 Hysan Avenue, Causeway Bay. 2907 2002 www.lamaisonduchocolat.com What’s new? Good news to all self-proclaimed sweet tooths! The delicious Parisian chocolatier has expanded the world of chocolate with their fifth branch. As well as housing their usual splendid confectioneries, the Lee Garden boutique offers an exclusive tasting menu, which serves up samples of their finest pastries and chocolates.

Why we like it? The tasting menu comes with chocolates, macarons, éclairs and chocolate tarts in bite-sized bits to sate our sugary desires. We love the éclairs, which you get a choice from three flavours of caramel (definite favourite!), coffee and chocolate.

The choux dough is crispy with a strong buttery flavour that flawlessly complements the smooth and rich crème filling. Their wide array of macarons are also delicious, with a signature chocolate filling rather than the regular buttercream.

Price range: As one of the confectionery name brands, some find La Maison du Chocolat slightly pricey. But taking in to consideration the insanely delicious treats, enjoyed in an elegantly designed café area surrounded by French luxury labels, it’s worth the indulgence.

Finally: Finish off your experience with their scrumptious selection of chocolate beverages. The hot vanilla chocolate has a mellow flavour and creamy texture that put a perfect end note on our sweet escape.

Doppio Zero The Pemberton, 22 Bonham Strand, Sheung Wan. 2851 0682 www.doppiozero.com.hk In a nutshell: Traditional homemade pasta and fresh ingredients are the premise behind this trattoria-style Italian restaurant.

The décor: The black signage of Doppio Zero set against the stark white office building of The Pemberton, draws the eye towards it like an Aladdin’s cave. Inside, the beautifully tiled tables and sophisticated yet friendly setting, firmly establish it as a hidden gem in the streets of Sheung Wan. The menu: The fresh, homemade pastas are a delightful mix of interesting combinations and flavours that leave you wondering how they mesh so well together. The experienced owners’ are striving to bring powerful, old-world Italian recipes, made with seasonal ingredients, to Hong Kong’s hungry diners; and they’ve succeeded spectacularly.

We recommend: The Ying Yang Affogato joined together a peanut butter cookie with milk tea gelato smothered with an espresso shot for just the right mix of bitter and sweet to leave me longing for more.

14

tried and tasted

Pizza Express Shop OT G53, Ocean Terminal, Harbour City, TST. 2376 1182 www.pizzaexpress.com.hk It’s not new! But two of its locations are. With the addition of Kwun Tong APM and TST Ocean Terminal, Pizza Express are rapidly becoming as widespread and handy as in their country of origin.

The UK has them sporadically dotted around nearly every block nationwide where they are always jampacked with happy diners and it looks like their HK venues will be following along these footsteps too.

What’s different? Rotating monthly specials like the salmon menu we sampled. Salmon pizza, salmon appetizers, basically lots of salmon options; all of them delicious. They are also going for a new approach with a huge floor space, lots of tables and an open kitchen that is fun and engaging. They’re even playing old black and white Italian movies projected on the wall for a bit of Sophia Loren with your pasta. All-in-all it’s a nice place for a bite.

Here I thought they had a don’t-mess-with-itformula going for them but they messed with it and it is still a lovely place. I don’t know if it’s better or worse, but lovely all the same.

The view: The Ocean Terminal venue is set right on the harbour so you can watch behemoth cruise ships docking right next to your table along with low lying views of Hong Kong across the water.

Greyhound Café Shop OTG01, Ocean Terminal, Harbour City, TST. 2383 6600 www.greyhoundcafe.com.hk What’s new? They have also opened a branch in Ocean Terminal and it’s got a few signature dishes and Thai-style noodle soups that aren’t available at the IFC eatery.

The menu: Thai food with a twist. Using the fresh ingredients that make their Bangkok branch so popular, Greyhound offers up innovative dishes with refreshing chilies and zest that always make a meal feel supercharged with flavour.

Glitches: The service isn't yet up to par but perhaps this will run more smoothly once they have a few more weeks under their belt. www.facebook.com/foodiehk // march 2012

We recommend: The yum beef salad is so wonderfully tasty, you’ll forget it’s super healthy; the soft shell crab with ink spaghetti is a novel way to eat pasta and the lamb chops with tamarind curry paste are succulent and flavoursome. Give the butterfly pea tea a try if you’re in the mood for something blue; and how’s this for a trick - it turns purple when you add lemon. Oh, and don’t forget to try the Temple Fair – it’s the only dessert I’ve ever had that contained sweetcorn – and it’s gorgeous!

15

tried and tipsy

tried and tipsy No ticket for the Sevens? Here are three great places to grab a pint and watch the Rugby.

The Globe

Delaney’s

Frites

Offering a collection of some of the best pub pies in the city while pouring a vast selection of international beers make The Globe a popular choice to watch any sporting event. The comfy sofas, flat screens, dartboard and super lovely staff will ensure you’re in good hands; all without having to pay the exorbitant ticket prices at the stadium.

Go for the Guinness, stay for the gigantic screens, and keep yourself party-capable with the generously portioned Irish stew and roasts. The Sevens is always a great excuse to let loose and the Irish are very good at making a celebration out of watching sports.

Cheer for your team while drinking from one of the widest selections of Belgian beers in Hong Kong.

Trendy décor, great pub grub and big projection screens make an ideal playing field for a marathon of armchair Rugby.

Garley Building, 45-53 Graham Street, Central.

2543 1941

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One Capital Place, 18 Luard Road, Wanchai.

2804 2880

Oxford House, TaiKoo Place, 979 King’s Road Island East.

2250 5188

where to find us

where to find us

From coffee shops and restaurants the length and breadth of Hong Kong, as well as businesses, HQs and serviced apartments, Foodie’s always there for your reading pleasure.

CENTRAL

Sheung Wan – 338 Apartment – Bun Me – Café Roma

– Capo's Espresso – CHI 120 – Gateway – Graze – La Lune – Ola Wine Bar – Pantry Magic – Segafredo Sheung Wan – Sohotel – Yoga Room

Admiralty – 1/5 nuevo – Caffe Habitu Pacific Place – Cinecittà – Gourmet Coffee & Delicatessen – Great Food Hall – Invest Hong Kong – Proway Relocation & Real Estate – Ruth Chris' Steakhouse – Triple O's Pacific Place – Yè Shanghai – Zelo – Yoga Place

The Peak – Bubba Gump – Café Deco – New York Fries – The Peak Lookout

MIDLEVELS & ISLAND WEST – Café O Bonham Road – The Coffee Place – Davis – Le Meridien Cyberport – Percys – The Pier – The Place – Starbucks Cyberport – Starbucks HKU – Wildfire Bonham Road – Zig Zag

CAUSEWAY BAY / WANCHAI – 238 Apartment – 798 unit & co.

– agnès b.

– Agave – Amici – Bookazine Shui On Centre – Brunch Club – Burger Room – Café O – Caffe Habitu Gloucester Road – Caffe Habitu Leighton Road – Caffe Habitu The Table – Carnegies – Cartus – The Charterhouse – Classified

–D elaney’s Wanchai –D uetto – Ebeneezer’s – F at Angelo’s Causeway Bay – F lea + cents –G alano Café –G ardeneast Serviced Apartments –G ourmet Coffee & Delicatessen –H otel Bonaparte – I Love Kitchen Causeway Bay – L et’s Spa –M es Amis Wanchai –M r Steak Grill –M yogurt –N aturoplus –O rganic Mama –P izza Express J Residence – Pizza Express Wanchai – Quarterdeck Club – Sirva Relocation – Starbucks Causeway Bay Plaza 1 – Starbucks Fashion Walk – Starbucks Gloucester Road – Starbucks Great Eagle Centre – Starbucks Hopewell Centre – Starbucks Wanchai Tower – Starbucks WTC more – Swindlers – Vero Lounge – Wildfire wtc more – Xperience – Yo Mama – Yogurtime

SOUTH HORIZONS – Café Piatti – Jervisbay – Limestone Coast Wines – Pacific Gourmet – Sift Patisserie – Tree Café – Viva Italia

STANLEY – 759 Store – The Boathouse – Book Buddy – Café de Paris – Chez Patrick – Classified – Curry Tiffin – Gino's Gelato – Jenny Bakery – King Ludwig Beerhall – McDonald's – Mijas Spanish Restaurant – Pickled Pelican – Pizza Express Stanley

– Rocksalt – Saigon – Saffron Bakery – Spiaggia – Squeeze Stanley – Starbucks – Watson's Wine Cellar – Wildfire – Zen Garden

OTHER LOCATIONS ON HK ISLAND – agnès b. café – Café Einstein – Caffe Habitu Cityplaza – Classified – Coffee Milano – EXP - Cityplaza – Grandstand – The Hong Kong Cricket Club – Kornhill Apartments – MIX Taikoo Shing – O3 by Oyster3 Bar & Restaurant – Pizza Express Taikoo Shing – The Porterhouse – Starbucks Happy Valley – Sushi Express – Xi Yan

– Nanhai No. 1 – Nomads – Pizza Express – Spasso – Starbucks Cultural Centre – Starbucks Elements – Starbucks Harbour City – W Hotel – Wildfire Elements – Wildfire Knutsford Terrace – X TC Tsim Sha Tsui – Ye Shanghai Kowloon

OUTLYING ISLANDS – Bookazine Discovery Bay – Cafe Duvet – MIX HK International Airport – The Gallery Lantau – Wildfire HK International Airport – Yogurtime Discovery Bay – The Marco Polo Club Airport

OTHER LOCATIONS IN KOWLOON

TST & JORDAN – 798 unit & co.

– agnès b. café – Black Stump – Bulldog’s Kowloon – Caffe Habitu Elements – Caffe Habitu Marimar – Caffe Habitu The ONE – Caffe Vergnano 1882 – Carpaccio – CHI 279 – CHI 314 – CHI 393 – Delaney’s – Duke’s Deli – Eaton Hotel – Edible Arrangements – El Pomposo – Fat Angelo’s – FINDS – Focaccino – Gateway Apartments – Gaylord Indian Restaurant – Grand Central Bar & Grill – Hotel Nikko – Hotel Panorama – I Love Kitchen Humphreys Ave – I Love Kitchen K11 – Jimmy’s Kitchen – Joia – The Kowloon Cricket Club – Main St Café – Mes Amis TST

– Amici Mongkok – Caffe Habitu Festival Walk – Caffe Habitu Polytechnic University – The Anne Black-YWCA – Harbour Plaza 8 Degrees – I Love Kitchen Kowloon Bay – The Lodge-YWCA – Mes Amis Mongkok – Pascucci Langham Place – Pizza Express Festival Walk – Starbucks apm – Tapaz – Viva Italia – Yogurtime Dundas Street – Yogurtime MegaBox – Yogurtime Nelson Street

NEW TERRITORIES – The Bay Bridge – Bene Italian – Chez Les Copains – Crown Relocations – Nine Eagles Golf Course – Starbucks New Town Plaza – Yogurtime

twitter.com/foodiehk // march 2012

– Annapurna – Agnès b. Hollywood Road – Agnès b. IFC – Bar à Chocolat et Boutique – Barolo – Berry Good – Bookazine Canton House – Bookazine IFC – Bookazine Prince's Building – Bourbon – Brivo – Brunch Club Central – The Building YWCA – Café de Paris – Café O Arbuthnot Road – Café O Caine Road – Café O Queen's Road – Café Punta del Cielo – Caffe Habitu Hutchison House – Cake-A-Licious – Caramba – Chicken on the Run – The Chippy – Classified Exchange Square – Classified Hollywood Road – Club 1911 – Comida Grill – Complete Deelite – Capo's Espresso – Costa – Cutty Sark – Daddyos – Di LUX – DiVino – Dozo – Drop – Droplet – The Dublin Jack – Eat Right – Fat Angelo's Central – The Flying Pan – Frites – Gaia – The Garden ViewYWCA – Gateway – Gecko – The Globe – Goccia – Greenfield Café – Habibi Café – Habibi Restaurant – Health Max – The Helena May – Indochine 1929 – Isobar – Isola – Jashan – Jaspas – Jimmy's Kitchen – Joyce Is Not Here – Just A Restaurant (JAR) – Just Salad – Koh Thai

– La Bodega – La Dolce Vita 97 – La Luna – Le Jardin – Le Salon De Thé & La Boutique – Lil Siam – Lime – Lotus – Makumba – Master Food – McSorley's Ale House – MIX Queen's Road Central – Nepal Restaurant – Nova Hair Nail – Oolaa – Optus Grill – Paisano's – Pastis – Peak Café Bar – Peccato – Peel – Peel Fresco – The Phoenix – Pickled Pelican – Pier 7 Café & Bar – Pizza Express – Portobello – Post 97 – The Press Room – PURE Bar + Restaurant – Scirocco – Seasons Fitness – Shake 'em Buns – Shelley's Yard – Shore – Smiley's Bar and Grill – Smooch – Soho Base Camp – Soho Wines – SoHome – Starbucks Alexandra House – Starbucks Caine Road – Starbucks Exchange Square – Starbucks HK Station – Starbucks LKF – Staunton's Wine Bar and Café – Stormies – Sweet Secrets – Taku – Tapeo – Triple O's Forum – Va Bene – W52 – Wagyu – Wagyu Lounge – Watermark – The Wheel – The Whiskey Priest – X TC Cochrane Street – Yogurtime Infinitus Plaza – Yogurtime SoHo – Yoppi Frozen Yogurt – Yorkshire Pudding

17

street view

C B

causeway bay

The teeming pavements of Causeway Bay offer an endless variety for hungry foodies.

Here are some of our favourite eateries away from the eternally jammed junctions of the district.

eet Str ng Lu g Tan

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Yiu

Applegreen 2/F, Plaza 2000, 2-4 Russell Street, Cau seway Bay. 2368 1263

Feel like being good to your body?

As the name suggests , Applegreen provides dozens of leaf y choices and wholesome breakfast options. Try their Egg Benedicts or Egg in the Hole for a healthy start to the day . A great venue for a leisurely Sunday brunch.

Mat heso n St reet

Canal Road East

Canal Road West

Bowrington Road

Wan Chai Road

Sharp Street West

18

A

eet Str Wa

Yu

4 Yiu Wa Street, 2838 8198 Causeway Bay.

y dles in Yu are a spic Hot and sour noo y bus m fro y awa s affair. Just minute a fiery place to Time Square, Yu is huan for authentic Sic sate that craving e. The Sichuan valu able eat unb cuisine at ut y Sauce is a stando noodle with Pepper a little heat. king see se tho dish for

street view

ad Hennessey Ro

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d Roa Chiu Kai

ad Ro en ard e G Le

Yu n

ad Ro Sha Pak

Pin g

Cong Sao Dess ert

Ro ad

eet Str al civ Per

Shop G1, G/F, Exp ress By Holiday Inn, 33 Sharp Street East, Causeway Bay. 2574 2728

oad g R Fon Lan

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n to igh Le

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Cong Sao has gai ned popularity fo r their creative combina tions and excelle nt value.

Among their wid e selection of cla ssic and contemporary Chinese desser ts, they have a selection of durian dishes that are raved about by those who love the insanely smelly fruit.

Le igh to n R oa d

15/F, Capital Commer cial Building, 26 Leighton Road, Causeway Bay. 2882 9522

Hidden upstairs in a subtle commercia l building, Hit the Roa d is a rare find wit h quality food at aff ordable prices. The classic layout and chilled-out ambience make it a nice spo t for both groups and couples.

Cheesess Shop 15, G/F, Empire Court, 2-4 Hysan Avenue, Causeway Bay. 2504 5500

Everybody loves cheese and cake, so why not eat them together? This small p창tisserie has a delicious selection of

cheesecakes in classic and deluxe Japanese flavours, as well as some signature wineinfused sauces. A bit on the pricey side, but definitely a worthy indulgence.

www.foodie-magazine.com // march 2012

Hit the Road

19

word on the street

When you cook at home, what’s your signature dish?

I guess my signature dish would be chocolate and apple crumble. I love making desserts at home!

Timmy, 25

3 Fabrice, 4

Trust me, my cocacola chicken wings are the best.

I’m really good at making Niçoise Salad.

Nicole, 19

word on the street

Tiffany, 20

Linguine Napolitana with Parma ham, salami, dried and cherry tomatoes, tossed with garlic and capers, served with shaved Parmesan cheese and fresh basil on top! Even thinking of it makes my stomach growl…

Kylie, 24

I usually just shove everything into my oven. But I haven’t cooked much lately since my oven is far away back in New Zealand!

Pork chop with fried onion and some Chinese steamed eggs on the side. Hmm do I sound like I’m a good enough cook?

Vickie, 20

www.facebook.com/foodiehk // march 2012

21

food war

the winner is,

paisano's

22

Pizzeria Jacomax ($30 per slice) Shop C, 88 Commercial Building, 34 Wing Lok Street, Sheung Wan. 28514688 www.pizzeria-jacomax.com

Paisano’s ($25 per slice) Around Hong Kong www.paisanos.com.hk

food war

The margarita version of this pizza looked a little on the boring side, until you bit into it and found yourself in a world of pizza heaven. The fresh, tangy tomato sauce balanced perfectly with the thick cheese smothered liberally on top, and the thin base held its shape despite its large size. No matter which way you slice it; this is a great piece of pie.

Surprisingly, the behemoth of our competitors was also among the cheapest. The ginormous triangle came with a good, solid base - a must when eating a slice this big, with delicious, chunky sauce woven throughout the cheese. There was definitely some love kneaded into this nicely seasoned dough, where the crust is an extension of the pizza that you’d rather eat than discard. It’s a good-looking slice too and I’m just not sure that you could top it.

FOODIE RATING

FOODIE RATING

food WAR

Slice it up. We put four of Hong Kong’s pizza-by-the-slice venues to the test to find the best piece of pizza pie Cul-de-sac ($30 per slice) Ebeneezer’s ($25 per slice) Around Hong Kong www.ebeneezers.com Known for satiating the late-night party crowd, Ebeneezer’s effort is one you’d appreciate at 1am.

Nice chunks of tomatoes were hidden throughout, but the sauce was a bit on the sweet side and it was a bit chewy. They cut the one slice into two pieces to fit it in their tiny takeaway boxes, which made it easier to eat but less fun than gorging on one enormous slice. All-in-all, it was pretty all right.

27 Wing Wah Lane, Lan Kwai Fong, Central. 2525 8116 This one didn’t look so good and didn’t taste so good either. It did however come in a very cool, slice-sized takeaway box. And that’s all we have to say about that, because my mum said that if you can’t say anything nice…

FOODIE RATING

FOODIE RATING

Check out favoured pizza toppings from around the world: Australia – shrimp, pineapple and barbecue sauce Brazil – hard-boiled egg and green pea Britain – tuna and sweet corn Costa Rica – coconut France – bacon, onion and fresh cream

India – lamb and pickled ginger Japan – squid, eel, and mayo Korea – sweet potato Sweden – banana, ham and curry powder Turkey – fried egg

twitter.com/foodiehk // march 2012

Top this!

23

food art

feast

a

for the

eyes Alicia Walker talks to Carl Warner, the ‘foodscape’ artist who transforms the edible into the incredible

24

food art

world. Also, people can relate to food easily and so they recognise the cleverness of what I do and appreciate the art and the craft involved in order to create this kind of imagery. I think that food is one of the most important aspects to our lives, our societies and our cultures. To celebrate it in art is a celebration of the very thing that sustains us. A healthy food culture is something that can bring families and communities together by giving us a sense of oneness. The simple pleasures of growing food, cooking a meal and sharing with friends is what unites us in our humanity. To celebrate this through landscapes made from the food we eat, is for me, a simple connection of nature’s beauty from nature’s bounty.”

www.foodie-magazine.com // march 2012

Inspiring sunsets, breath-taking seascapes, sweeping vistas and rolling hills; from earth to sky, these beautiful landscapes are made entirely out of food. Look closely and you’ll find the British artist has crafted clouds of cauliflower, sunset seas of salmon, rivers of bok choi, mountains of crusty bread and forests of celery, broccoli and fresh dill.

Warner’s first ‘foodscape’ was cooked up after mushrooms at the market appeared as trees to his eye; ten years on and he has made a career out of playing with his food. Warner says, “I have a great love of food and I enjoy eating, like most people. But food is a great source of inspiration for me because it is an organic material that has a similarity to the larger aspects of the natural

25

food art

Postcards from the veg

Give a man a fish

In a Warner, the roads are paved with lentils, the rivers run with prosciutto and everything looks good enough to eat. Carl explains, “I love cooking and experimenting with new ideas. I am a big fan of Italian cooking, so for me simplicity and fresh ingredients are the key. I have learned to be more creative in the kitchen the way I am in the studio. Some aspects of presentation and visual compatibility can inspire me to try the corresponding taste combinations - it doesn’t always work, but sometimes what looks good together, tastes good together, and that makes for an unusual and interesting approach to cooking and gastronomy in general.

Carl says of his wonderfully wacky work, “I like to make people smile. The work is whimsical and fun. I call it ‘The pleasant deception’. My favourite image is the ‘fishscape’, it was one of the most difficult scenes to build and by far the smelliest! But for me, the cold lighting and the composition make the illusion of a real place very convincing. We had to get it all done in one day because of the smell and the freshness of the fish. We were also being filmed, and that was taking up a lot of my time, especially when certain things I thought would work didn’t.

For example, I thought the wake of the fishing boats would work from just using small fish like sprats, but when we arranged them they just looked busy and cluttered and not like a wake at all. It was my food stylist who saved the day by cutting sides of salmon and overlaying them on to the herring that were forming the wave patterns. It’s this kind of collaboration and team effort with my food stylist and model maker that pushed the work to a level that I hadn’t expected, and this was very exciting and rewarding. I still never tire of looking at the ‘fishscape’, and we later animated the scene and brought it to life, so I have a fondness for it above most of the other images.”

Although I have been a photographer for about 25 years now, I have only been creating ‘foodscapes’ for the last 10 years. Having done a lot of still life work, I know a lot about studio lighting, and having a love of landscape photography brings a strong sense of composition and natural lighting. These two genres of photography, plus a love of food, have led my work to evolve into the current body of work.

Wilting and the perishability of ingredients are my biggest problem, especially where fresh herbs are concerned. Things like coriander and flat leaf parsley last only for a few minutes, so they go into shot right before the end in order to catch them at their best. I tend to use a lot of curly kale, as it is a very robust ingredient that looks good for hours and creates a lot of ground cover.”

26

You eat first with your eyes The world-wide acclaim Warner has received for his unique works of ‘food art’ has led to many food-related commissions as well as the publishing

food art

Carl Warner

Road less travelled

Bringing home the bacon

www.facebook.com/foodiehk // march 2012

Fish out of water

Ben & Jerry

27

food art

Salmon sea

28

Good enough to eat

Against the grain

of his ‘Food Landscapes’ in 2010. His work has also been used by nutritionists, children’s hospitals and childhood obesity clinics to promote better eating habits and has led Carl to produce his children’s educational book ‘A World of Food’ that he hopes will help educate kids into eating more healthily by escaping into his gastronomic paradise. “I have had several commissions to direct television commercials where we have travelled a motion control camera through the foodscapes using a periscope or snorkel lens. Bringing the scenes to life in this way is a wonderful development of the idea of a world made of food. I am now talking to various people about the idea of making an animated film or series which will hopefully follow in the footsteps of Jamie Oliver to teach children about where food

comes from, how good it is for you, and how eating healthily can improve your outlook on life by looking after both mind and body. The series would be set in the food worlds I create where children (and adults) will be taken through these worlds to discover different ingredients and learn about different types of food. My hope is that this television series or film will entertain and educate the audience and bring about a greater awareness of how our diet and nutritional intake affects not only our physical and mental lives, but by establishing a better food culture, we will tackle some of the greater social and environmental issues of our time.”

To see more of Carl’s work: www.carlwarner.com/carl.swf

food art

Toast mosaic

Mona Lisa in toast

Oreo art

Candy bouquet

More food artists

A toast to the art of toast Food Artist Maurice Bennett recreates famous paintings out of, well, toast. For the Food Art Festival in Hong Kong, Bennett created a mosaic version of Da Vinci’s masterpiece; a re-imagining dubbed Sweet Delight Mona Lisa that used 6,000 slices of toast to complete. Maurice, whose artistic tools include bread

and a blowtorch, has previously created Elvis, Obama and Marilyn Monroe as well as his own mosaics. www.mauricebennett.co.nz Eye Candy Koren artist, Seoung Yeon Koo crafts confectionary into beautiful bouquets for her still-life photographs. The whimsical candy bouquets are showcased at Cais Gallery on Hollywood Road.

We don't know whether to lick, sniff or just gaze in wonder at these unique creations. www.caisgallery.com 87 Hollywood Road, Central.

2527 7798

twitter.com/foodiehk // march 2012

Oreo Artist Turns out Oreo cookies are good for more than just dunking; Judith G. Klausner has created a series of cameos created from the black and white treat.

Her food art series ‘From Scratch’ depicts classical figures and Victorian-inspired women carved with toothpicks into the frosting of Oreos.

29

right on queue

30

7 of the sevens

7

of the

sevens

To celebrate the Rugby Sevens this year, we dived into the cultures of seven of the participating clubs for some scrum-ptious international team cuisine

www.foodie-magazine.com // march 2012

31

7 of the sevens

of bistros, France’s tastes are synonymous with beautifully crafted food. There are complex and laborious terrines, bisques and soufflés in the national diet along with the facile simplicity of croissants, baguettes and pommes frites. France’s fare always has a gourmet essence to it that promises a thrill for the taste buds.

South Africa Famous for their braais (barbecues), South African food is a true meat-lovers cuisine. From the biltong (strips of dried meat) and sosaties (curried apricot lamb kebabs) and renowned boerewors (spicy sausages), to the crocodile steaks, hearty potjieko (slow cooked meat and vegetable stews), it's a feast for any carnivore. There is also the mielie pap, a staple dish around the dinner table made up of a stiff corn meal mush that goes with everything. Often referred to as ‘rainbow cuisine’ for the mixture of influences that contribute to its heritage, the food of South Africa includes the spicy flavours from Malayan, Indian and Indonesian cultures sprinkled in to the indigenous African dishes as well as the cooking styles of the Dutch and English settlers, making it a culinary potpourri, and a tasty one at that.

Where to find it: A plethora of French fine dining establishments are easily found around Hong Kong but for an authentic and affordable northern French experience, try Brasserie de L’ile for a casual bowl of moule frites (mussels and French fries) with a glass of France’s finest.

Brasserie de L’ile 4 Arbuthnot Road, Central.

2147 2389 www.brasseriedelile.com

USA Chicago-style hot dogs, New York bagels, Tex Mex, Southern fried chicken and New England clam chowder; America’s regional offerings largely make up and

Where to find it: Check out The Stoep on the south coast of Lantau’s Cheung Sha beach. This sandyfloored restaurant is famous for its South African platters and colourful décor.

The Stoep Cheung Sha Beach, Lantau.

2980 2699 www.thestoep.com

France A cuisine that has evolved over centuries of change, French food is considered a gastronomic art form. From the elaborately prepared, heavy dishes of haute cuisine to the lighter, presentation-focused creations of nouvelle cuisine, or the simple meats and cheeses Brasserie de L'ile

32

7 of the sevens

Yorkshire Pudding

give depth to the overall foodscape of the United States that would otherwise simply be known for their stupendous hamburgers, steak dinners and apple pies. Much of the food of the USA also tends to stem from outside influences that are then firmly embossed with a stars and stripes shaped stamp and branded as their own. Whole new commingled cuisines have emerged within the vast land; such as the ever-popular American-Chinese, with dishes like egg rolls, ginger beef and chow mein and ItalianAmerican meatballs, deep dish pizza and lasagne that bear little resemblance to what’s found in the countries of origin and are a truly delicious stateside invention.

Dan Ryan's Chicago Grill 114 Pacific Place, 88 Queensway, Admiralty.

2845 4600 www.danryans.com

Savoury meat pies, roast dinners, afternoon tea, shepherd’s pie, fish and chips, and the ones with the funny names like bangers and mash and bubble and squeak (corned beef hash) are all top of the English food charts.

Makes you salivate just reading about it – or maybe makes you pop a button just thinking about eating it. The food of Blighty is typically hearty fare and is accompanied by its adopted and modified Indian cuisine such as Chicken Tikka Masala that is often called the national dish of Britain.

Where to find it: English food is unsurprisingly easy to find in Hong Kong and this aptly named eatery serves authentic British food like those mentioned above as well as a variety of pies, stews, roasts, and of course, Yorkshire pudding.

Yorkshire Pudding 6 Staunton Street, SoHo. 2536 9968 www.stauntonsgroup.com/yorkshire

www.facebook.com/foodiehk // march 2012

Where to find it: For an authentic American steak, baked potato, hamburger with all the fixings, bowl of clam chowder, chicken quesadilla or a big ol' plate of baby back ribs, you can find it all under Dan Ryan’s 1940’s Chicago-inspired roof.

England

33

Tokio Joe

Australia In an article about Australian food it is obligatory to mention the catchphrase ‘throw another shrimp on the barbie’ because that’s what Aussies love best – barbecuing fresh seafood like prawns, butterfly fan lobster and Bluefin tuna in the great outdoors.

Although kangaroo and emu meats are widely available throughout the country, they are not the most commonly eaten and in recent times, fusion adaptations with exotic influences have earned the term ‘Modern Australian’.

Where to find it: Coast serves modern Australian cuisine in the hustle and bustle of SoHo. Their menu offers plenty of seafood and a wide array of sharing plates with even a hint of kangaroo, if you’re looking to be adventurous.

Coast Bistro and Bar 1/F Kinwick Centre 36 Hollywood Road, SoHo. 2544 5888 www.coast.com.hk

Argentina Known for their love of eating, Argentinians are also famous for their asados (barbecues) and typically eat a very high protein diet that’s particularly beef heavy.

Empanadas are small pastries stuffed with meat, cheese and other fillings and a common meal choice 34

along with stews, casseroles and basically any dish that involves meat.

Where to find it: La Pampa dishes up plenty of the prime steaks and succulent chorizos famous to its native land as well as a renowned Argentine wine list to wash it all down with.

La Pampa 32 B&C Staunton Street, SoHo. 2868 6959 www.lapampa.com.hk

Japan An enormous range of cuisine comes from this island nation.

There are the ubiquitous dishes found worldwide like sushi, tempura, curry rice, udon and ramen, and the less easy to find okonomiyaki (Japanese pancakes), shabu-shabu (meat fondue) and chankonabe, a stew commonly eaten in vast quantities by sumo wrestlers. The country is known for their strict methods of preparation and the typically healthy nature of its dishes.

Where to find it: Serving up sushi, sashimi and other popular Japanese fare, Tokio Joe is a relaxed place to enjoy a light bite.

Tokio Joe 16 Lan Kwai Fong, Central.

2525 1889 www.tokiojoe.com

the foodie awards

awards

the foodie

Nominate your favourite restaurants for the annual Foodie Awards!

Whether it’s a popular fine dining restaurant, a hole-in-the-wall dai pai dong, a trendy new noshery, or your favourite cha chaan teng; if you love it, we want to know about it!

Results will be announced in our April issue of Foodie.

twitter.com/foodiehk // march 2012

Great eateries deserve to be rewarded and that is what the Foodie Awards are all about! Share your favourites with the rest of Hong Kong’s hungry food-lovers and you’ll stand a chance to win fantastic prizes! Each submission will enter the prize draw to win goodies from some of the city’s best restaurants, bars and brands.

Get your thinking caps on then head to www. foodiemagazine.com.hk/thefoodieawards to enter your nominations online or send your entries to us at editor@foodie-magazine.com. Or leave your favs on our Facebook or Twitter sites with the caption: Foodie Awards. Categories include: Best for a Date, Reliable Favourite, Best Local Food, Best Late-Night Dining, Best Private Kitchen and loads more. We can’t wait to hear where you like to dine and share our hidden gems with you.

35

food for thought

pop corn 36

food for thought

Food for thought Alicia Walker searches for a kernel of truth as to why so many are in love with corn that is popped Whether engrossed at the cinema, sitting home on the couch, walking around an amusement park or revelling at a sporting event, popcorn is a snacking staple for leisure activities around the world. But what makes it quite so a-maizing (if you will), that we’re happy to consistently pay obviously overinflated prices?

When movie houses began opening across America, street

So, what do we know about this essential North American nosh? Less than 0.02 per cent of the entire maize crop ends up as the tasty snack. But as insignificant an amount as this may seem, according to the U.S. Popcorn Board, Americans today consume over four billion gallons of popped popcorn each year.

Consumption in Europe and Asia is also growing at a rapid pace, partly aided by the spread of American popular culture abroad — including the popularity of stateside films — that has led the popcorn crop to be referred to as ‘prairie gold’.

Popcorn is also a supremely healthy snack food. It’s naturally

sugar free, high in fibre, low in fat and contains only 31 calories per air-popped cup – although adding buckets of salt, mounds of cheese, a coating of caramel or lashings of butter, could rank a nosh of popcorn right up there with a Big Mac. And popcorn tastes differ wildly around the globe: Americans tend to prefer melted butter on top, Britain, Germany and Switzerland love sweet popcorn, while the rest of Europe opts for salted, and the Japanese have suited it to their tastes by adding seaweed and shrimp flavouring.

"Popability" is popcorn lingo for the percentage of kernels that pop.

I know for me, a bag at the cinema is more than just hot air, it is entrenched with my pleasure of the whole moviegoing experience, and an expense I quite happily endure as part of the cinema package.

This, I expect, is much the same reason other popcorn lovers also continue to splurge on the snack: a cushy seat in front of a big screen and the smell of a lightly topped bag of popcorn to share and munch through two hours of entertainment, it just doesn’t get much butter than that.

www.foodie-magazine.com // march 2012

It’s no secret that popcorn is expensive at the cinema. Up to 40 per cent of the average profit at movie theatres is due to concession sales; theatres keep ticket prices low to get people through the door, then sell overpriced snacks to make the highest profit margins. According to Richard B. McKenzie, author of “Why popcorn costs so much at the movies”, the average markup is between an astonishing 900-1200 per cent. In 2002, the British Film Institute depicted popcorn as "the most profitable substance on the planet, more than heroin, more than plutonium". Typically, the popcorn we eat costs less to produce than the very container it comes in.

And it’s not just at the movies that people will blow their dough on the corny kernels; one particular gourmet popcorn brand in Hong Kong sells a large bag for $79. So, why is it people will pay so much for such a light bite?

vendors would sell bags of the moreish snack next to ticket stalls; the invention of the electric popcorn machine then moved them inside theatres where the trapped smell of the popping corn was more enticing to ticket holders. With the rationing of chocolate and sugar that came along with World War II, popcorn sales soared.

Home televisions then created a demand for stove-top poppers as consumers wanted movie-going snacks from the comfort of the living room and the invention of the microwave then further cemented popcorn’s place as a couch-crunching treat.

37

recipes

outside

take it

Make life a picnic with these easy, breezy recipes

sausage rolls 38

recipes

Sausage Rolls Originating in the UK, and deemed “Pigs in a blanket” in the US; either way you word it, sausage rolls are ideal for out of doors eating For 4-6 people Prep time: 30 minutes Baking time: 20 minutes Ingredients: + 6 sausages (any kind, but not too thick) + 200g puff pastry + 1 egg Method: 1 Preheat oven to 180ºC. 2 On a large, flat surface, roll out puff pastry to a length of 2 sausages.

3 Place 2 sausages on one side then roll pastry enough to cover them. Slice the pastry at covered edge to begin next roll of two. Set aside.

4 Repeat process until all six sausages are covered.

5 Beat egg in bowl to produce egg wash.

6 Using egg wash, brush the seam of the pastry to ensure a tight closure.

7 With a sharp knife, cut pastry/sausage in about 1 inch slices. Place each slice on baking tray with baking paper or foil.

8 Brush the tops of slices with egg wash for a nice golden finish.

9 Bake for 20 minutes.

CARROT & PUMPKIN SOUP This recipe provides the perfect vessel to get your veggies in and dunk your bread, while injecting a bit of warmth into your basket

Ingredients: + 200g pumpkin, peeled and cut + 200g carrots, peeled and cut + 1 large onion

Method: 1 In a large pot, place pumpkin, carrot chunks, chopped onion, garlic and chicken stock.

2 Boil until pumpkin and carrots are tender, approximately 20 minutes.

3 With a hand blender, puree all contents of pot until smooth.

4 Add butter and cream, season to taste. Pour into a thermos to serve hot.

Blondies Try out the lighter side of Brownies For 4-6 people Prep time: 10 minutes Baking time: 25 minutes Ingredients: + 350g granulated sugar + 200g white chocolate + 200g unsalted butter + 40g assorted nuts + 80g butterscotch chips + 60g plain flour + 1 tsp baking powder + 1 tsp vanilla essence + 110g demerara sugar + 4 eggs Method: 1 Preheat oven to 180ºC. 2 Melt chocolate and butter in bowl over simmering water, once melted add nuts.

3 Sift all other dry ingredients into bowl.

Mix thoroughly.

4 Add dry ingredients to chocolate mix, stirring thoroughly until smooth.

5 Mix in the eggs.

6 Pour into tray and bake at 180ºC for 25 mins.

www.facebook.com/foodiehk // march 2012

For 4-6 people Prep time: 15 minutes Cooking time: 30 minutes

+ 2 cloves garlic + 3 tbsp butter + 100g cream + 1 litre chicken stock

39

recipes

Carrot & Pumpkin Soup 40

recipes

twitter.com/foodiehk // march 2012

Blondies

41

recipes

FRIED CHICKEN Equally delicious hot or cold, fried chicken is a hearty addition to any blanket banquet For 4-6 people Prep time: 20 minutes Frying time: 15 minutes Ingredients: + 12 pieces of chicken (breast, thighs, legs) + 2 cups flour Home seasoning: + 1 tsp salt + 1 tsp paprika + 1 tsp garlic powder + 1 tsp pepper + 2 eggs + 1 litre corn oil for frying

42

Method: 1 Wash chicken pieces carefully and pat dry with paper towels.

2 Season each piece with home seasoning, set aside.

3 In a large pot, pour oil and turn to medium heat.

4 Set 3 bowls aside in order: flour, beaten eggs, flour.

5 Dust chicken in flour, then egg, then flour again, and place carefully in hot oil.

6 Fry until golden brown.

Tip: If oil is too hot, flour will burn and chicken will not cook thoroughly. Smaller chicken pieces cook better.

recipes

CHEDDAR PUFFS A picnic without cheese just wouldn’t be worth having.

Try this simple recipe to get your fix For 4-6 people Prep time: 30 minutes Baking time: 20 minutes

www.foodie-magazine.com // march 2012

Ingredients: + 1 cup flour + 2 eggs + 1 cup water + 5 tbsp butter + ¾ cup cheddar cheese, grated + pinch of salt

Method: 1 Preheat oven to 180ºC. 2 In a saucepan, heat water, salt and butter.

When it has come to a boil, add flour and stir until a smooth paste forms. Remove from heat.

3 Add 2 eggs and stir until well incorporated.

4 Add ½ cup of the grated cheese, stir.

5 In a large baking tray, place baking paper and scoop batter with a teaspoon, leaving at least 1 inch between for them to “puff”.

6 Sprinkle with the remaining grated cheese and bake for 20 minutes until golden brown.

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dinner and a movie

dinner and a movie:

Invictus

Missing the action at the Sevens this month and fancy watching some rugby? Whack on the soul-stirring Invictus, directed by Clint Eastwood. Starring Matt Damon as the captain of the South African rugby union team, tasked by Nelson Mandela (played by the charismatic Morgan Freeman), with uniting the apartheid-torn land through winning the Rugby World Cup. Based on a true story, this inspirational, Oscar-nominated film will have you punching the air with victory.

For an ideal accompaniment, barbecue some South African-inspired cuisine, such as the recipe below, for a hearty meal to go along with the heart-warming film.

taste of boerewors burger For 6 people Prep time: 20 minutes Cooking time: 5 minutes Ingredients: + coriander seeds +1 tbsp fresh coriander, coarsely chopped + ½ tsp groung nutmeg + Ÿ tsp ground cloves + 1 pack cheese of your choice + 1 tsp salt + 1 tsp pepper + 1 cup breadcrumbs + 6 white buns + 500g beef mince + 500g pork mince

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Method: 1 Light the barbecue and set to medium heat.

2 Toast coriander seeds for 2 mins in a medium-hot frying pan and grind into powder using a pestle and mortar. Pass the seeds through a sieve and discard the husks.

3 In a large bowl, mix together the powdered coriander seeds, beef mince, pork mince, ground cloves, ground nutmeg, salt, pepper and breadcrumbs until all the ingredients are thoroughly mixed.

4 Divide the mixture into 6 patties, approximately 2cm thick.

5 Place the burgers on the barbecue, flipping them over once after approximately 2 minutes.

6 Just before the burgers are cooked, add a slice of cheese to each and leave for 1 minute to melt.

7 Serve the burgers in buns with your choice of garnishes and condiments.

promotion

Tiered to

perfection Join Complete Deelite for the ultimate tiered cake seminar with Julie Bashore

Master Confectioner, Julie Bashore has an award winning thirty-year background in Culinary & Confectionery Arts and shares her talent by teaching around the world. Julie studied at Le Cordon Bleu in Salisbury Rhodesia; studied and taught at Fabilo International School of Confection in Lucerne, Switzerland; was accredited to the Swiss Chef’s Association and taught at Butler’s Wharf Chef’s School in London, England. She has also written numerous articles for industry publications including Modern Baking, American Cake Decorating and the Retail Bakers Association of America. Plus, Julie has founded several businesses.

In Harare, Zimbabwe, Julie opened a catering business and culinary arts school, Epicurean Cuisine, and in Lancaster, PA, she founded The House of Clarendon, a specialised bakery focusing on rolled fondant celebration cakes.

Julie is also a famed champion of TLC’s Ultimate Cake Off challenge and is presently the CEO and founder of Sugar Arts Institute.

The Ultimate Tiered Cake Seminar is for decorators who desire to develop a wealth of different skills and techniques to build on. This seminar is highly

Dates: April 17, 18, 19 (Tues-Thurs) Time: 10:30am-5:30pm. Lunch included Take Home: Air Brush machine, 3 Tier Final display Cake Included in Class: All Supplies, Tools & Materials Price: $8,500 www.completedeelite.com

1 Stencilling and piping techniques on drapes.

2 How to airbrush multiple colors on drapes and cake. Adding depth, shine & gloss.

3 Extensive Lace Work technique.

4 How to make isomalt jewels, applying isomalt to cake and how to manage and take care of isomalt.

5 Embossing techniques 6 Time saving tips on how to level, stack, and cover your cake to achieve sharp, precise and flawless finish.

www.facebook.com/foodiehk // march 2012

Ultimate Tiered Cake Seminar

recommended for decorators who already have the fundamentals but want to take their skills to another level. The focus of this seminar is to enlarge the decorator's depth of creativity by enhancing their skills with different approaches to design and decorate a cake.

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directory

directory

If it’s in the issue, it’s on this list.

Pizza Express

se sa me

Pure Bar + Restaurant 2/F, Kinwick Centre, 32 Hollywood Road. SoHo. T 8199 8189 www.pure-dining.com

04 for starters Mandarin Grill + Bar 5 Connaught Road, Central.

T 2522 0111 Harrington’s 1/F, Ho Lee Commercial Building, 40 D'Aguilar Street, Lan Kwai Fong, Central. T 2522 1823 L’Etage 33-35 Staunton Street, SoHo. T 2522 5300 Portrait Winery 31 Staunton Street, SoHo. T 2526 8858 Cafe at Hyatt Regency, Sha Tin 8 Chak Cheung Street, New Territories.

T 3723 1234

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Veggie SF

208 Duecento Otto

Langham Place Level 3, 555 Shanghai Street, Mongkok.

T 3552 3330 hongkong.langhamplacehotels.com

Hoi King Heen InterContinental Grand Stanford, 70 Mody Road, TST. T 2721 5161

Greyhound Café Shop OTG01, Ocean Terminal, Harbour City, TST. T 2383 6600

Zuma Level 5 and 6, The Landmark, 15 Queen’s Road Central, Central.

T 3657 6388

La Maison du Chocolat Shop B03A, The Lee Gardens, 33 Hysan Avenue, Causeway Bay. T 2907 2002 www.lamaisonduchocolat.com

Homegrown Foods www.homegrownfoods.com.hk

11 what i ate today Jean Paul Hévin No.13 Lyndhurst Terrace, Central. www.jphevin.com.hk

12 tried and tasted 208 Duecento Otto 208 Hollywood Road, Sheung Wan. T 2549 0208 www.208.com.hk Doppio Zero The Pemberton, 22 Bonham Strand, Sheung Wan. T 2851 0682 www.doppiozero.com.hk

Pizza Express Shop OT G53, Ocean Terminal, Harbour City, TST. T 2376 1182 se sa me 2/F, L Place, 139 Queens Road Central, Central. T 2870 2323 www.sesamehk.com Veggie SF 10/F, 11 Stanley Street, Central. T 3902 3902

16 tried and tipsy Delaney’s One Capital Place, 18 Luard Road, Wanchai.

T 2804 2880

directory

The Globe Garley Building, 45-53 Graham Street, Central.

T 2543 1941

17 street view Applegreen 2/F, Plaza 2000, 2-4 Russell Street, Causeway Bay. T 2368 1263 Cheesess Shop 15, G/F, Empire Court, 2-4 Hysan Avenue, Causeway Bay. T 2504 5500 Cong Sao Dessert Shop G1, G/F, Express By Hoilday Inn, 33 Sharp Street East, Causeway Bay. T 2574 2728 Hit the Road 15/F, Capital Commercial Building, 26 Leighton Road, Causeway Bay. T 2882 9522 Tamashii Japanese Noodle 18C Sharp Street West, Causeway Bay. T 2893 2699

20 word on the street Bookazine Across Hong Kong www.bookazine.com.hk

Graze 143-145 Bonham Strand, Sheung Wan. T 2850 7766 www.graze.hk

22 food war Cul-de-sac 27 Wing Wah Lane, Lan Kwai Fong, Central. T 2525 8116 Ebeneezer’s www.ebeneezers.com Paisano’s www.paisanos.com.hk Pizzeria Jacomax Shop C, 88 Commercial Building, 34 Wing Lok Street, Sheung Wan. T 28514688 www.pizzeria-jacomax.com

24 food art www.carlwarner.com/carl.swf Cais Gallery 87 Hollywood Road, Central.

T 2527 7798 www.caisgallery.com www.jgklausner.com/series/from-scratch www.mauricebennett.co.nz

31 7 of the sevens Brasserie de L’ile 4 Arbuthnot Road, Central.

T 2147 2389 www.brasseriedelile.com

Coast Bistro and Bar 1/F Kinwick Center, 36 Hollywood Road, SoHo. T 2544 5888 www.coast.com.hk Dan Ryan's Chicago Grill 114 Pacific Place, 88 Queensway, Admiralty.

T 2845 4600 www.danryans.com La Pampa 32 B&C Staunton Street, SoHo. T 2868 6959 www.lapampa.com.hk Tokio Joe 16 Lan Kwai Fong, Central. T 2525 1889 www.tokiojoe.com The Stoep Cheung Sha Beach, Lantau.

T 2980 2699 www.thestoep.com Yorkshire Pudding 6 Staunton Street, SoHo. T 2536 9968 Edible Arrangements T 2385 0158 www.ediblearrangements.hk Complete Deelite 2/F On Lan Centre, 11-15 On Lan Street, Central.

T 3167 0158

twitter.com/foodiehk // march 2012

Yu 4 Yiu Wa Street, Causeway Bay. T 2838 8198

Yorkshire Pudding

Greyhound

Frites 1/F, Queen’s Place, 74 Queen’s Road Central , Central. T 2179 5179

47

eating my words

Hong Kong's Dish?

eating my words with guest columnist Li Meng de Bakker

To start off this month's column, I'd like to ask you to: 1. Think of an Asian country.

2. Name that country's signature dish.

For anyone familiar with Asian food, this should be a fairly easy task. However, when I asked locals and expats to name Hong Kong’s signature dish, it became clear this was a subject that needed chewing over. Despite hopes for a clear winner, or at least some popular nominees, I was met with a kaleidoscope of options. On more than one occasion, the reply was simply, ‘There isn't one!' So, what are we foodies to make of this?

Food can be a source of national identity and pride.

It reflects the history, resources and way of life of a given culture. In many countries, the national cuisine is summarised by one, or a few, signature dishes. The identity is clear, and there is the additional advantage of being able to easily market the style overseas.

This is where Hong Kong doesn’t fit the mold.

Its cuisine has been shaped by a unique legacy of shifting sovereignty, as well as a multitude of international influences due to immigration and commerce throughout its history. While the city is overflowing with foreign food franchises, there is a conspicuous absence of Hong Kong-style food ventures overseas. I have often wondered why this is. It may be that the state of Hong Kong food is much like the nature of Hong Kong culture: a little bit confused. Food is culture, after all. By no means, however, do I imply that confusion is something negative or undesirable. Instead, it is a kind of freedom. Hong Kong is not as bound, as other countries are, to stereotypical signature dishes. Indeed, the idea of a signature dish may be an overrated one that actually reduces a nation’s cuisine to a caricature of itself. From Dai pai dongs, to Cha chaan tengs and every kind of restaurant imaginable, Hong Kong provides its tourists and

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residents with an unrivalled variety of food. Western and Eastern influences have taken hold here, but in such a way that it transforms into and merges with Hong Kong culture.

So, rather than lamenting the “lack” of an obvious Hong Kong classic, every foodie can rejoice in knowing that they can decide for themselves what their Hong Kong signature dish will be.

I can only hope that it will take a very, very long time for me to find mine.

Li Meng de Bakker has been writing about her insatiable love of food for just over a year. Her blog can be found at www.bakkersbites.com