Foodie Issue 35: June 2012

our readers have spoken check out where you guys love to dine! www.afoodieworld.com

issue 35 // june 2012

intro

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

Foodie readers

the foodie awards

The Foodie Awards couldn’t have taken place without you guys p.26 Sara La Fountain This Scandinavian cooking cutie talks comfort food p.11

Long have we cherished our readers' opinions, insights and recommendations on where to head when hunger hits and this issue is all about honouring all you hard-working foodies who pound the pavement each evening in search of a great meal. In most cases, we fully agreed with your chosen award-winners but we’ve added a Foodie Choice in there as well just to fill in the gaps of restaurants we didn’t want to go unnoticed. Reading through all the award nominations, we were reminded not only of the amazingly varied dining scene here in Hong Kong, but also, that you all have great taste!

Luis Porras Foodie’s in house chef prepares us

Congratulations to all the winners for keeping our rumbling tums at bay!

for a day on the ch e

water p.38

ck o ut o delic ur io us po t luck rec ipes , p. 38

Cruz Macalister Our columnist gets saucy with food foreplay p.48

st the late news o n nts restau ra and p.14 m en us,

Alicia Walker, Editor. editor@afoodieworld.com

Publisher Simon Squibb. Editor Alicia Walker. Deputy Editor Jeanne Cheung. Creative Director Helen Griffiths. Designer Evy Cheung.

Photographer Fred Lam. Contributors Cruz Macalister, Dimple Motwani, Jen Paolini. Business Development Manager Maddy Persuitti. Business Development Hannah Dentten. 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.afoodieworld.com To organise an event, an eDM/digital campaign or magazine advertising, get in touch with our business development manager Maddy Persuitti. maddy@afoodieworld.com, T 2721 2787, F 2540 8390 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. Foodie and the Foodie magazine logo are trademarks of Foodie Group Limited. All rights reserved.

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.afoodieworld.com // june 2012

u lts res ie the ood f the p.28 of n o rds awa

01

contents

11

What I Ate Today

Contents

Sara La Fountain visits Hong Kong to promote her new Scandinavian cooking show

24

Food War Simply Saucy. We try out four pasta sauces to find the sauciest of the bunch

36

26

Alicia Walker takes a peek below zero

The Foodie Awards

Ice

cover story

Our readers have spoken. Check out the best places to dine in this fair town

38

Junk Food Head out on the water with these great group recipes

Did You Know...

Leaving an avocado pit in the guacamole will prevent it from turning brown.

Guacamole will turn brown no matter how many pits you put into it. You can minimise the browning by adding lemon to the dip but the only way to truly keep it from browning is by keeping it covered until right before you serve it.

www.facebook.com/foodiehk // june 2012

When eating in large groups, we tend to consume more food because we eat subconsciously while involved in conversations with others.

Food myth

03

for starters

for starters June’s frolics for food lovers

Dad’s the word

With Father’s Day just round the corner, why not think about treating daddy dearest to some of the options the Grand Hyatt has to offer? Set lunches and dinners will be provided on the 17th at the hotel’s numerous restaurants, varied by cuisine. For dessert, order a Dad’s Beers 3D cake from Chocolatier, baked by Executive Pastry Chef, David White.

1 Harbour Road, Wanchai

PIE PIE, PIZZA PIE After successful initiatives such as Linguini Fini and Posto Pubblico, IHM’s newest venture is Pizzeria Pubblico in the heart of SoHo. Opening on Tsun Wing Lane in June, the cosy restaurant promises to serve authentic New York-style pizza pies made from scratch, which customers and passers by can watch their progress, alongside a wide selection of subs and salads.

G/F, Tsun Wing Lane, SoHo

Say cheese!

Personal chef anyone?

Too lazy to go out yet wanting a chefcooked meal? Now’s your chance! Hong Kong Personal Chef recently launched their website, which now enables you to place an order, pay online and have it delivered to your doorstep. Using the finest ingredients from around the world, HKPC aims to provide you with nothing but the best. They change their menu every week, so be sure to order before it runs out. www.hongkongpersonalchef.com

04

Known for its quintessential cheese library, Classified now delivers their extensive range of cheeses. With the launch of its Cheese Box Delivery service online, cheese-lovers can now order boxes, costing $275 each (excluding delivery), right to their door, with the selection of cheese changing every month. Go to www.classifiedfood.com/eng/shop to order.

for starters

Stung by Bs! Entering into the peak of summer, what better way to enjoy it than indulging yourself with some good Indian food? Jashan presents their new promotion for all you barbecue-lovers with their Barbecue and BEER-iyani Festival, including 3 Bs in their specials menu: Barbecue, Biryani and Beer!

1/F, Amber Lodge, 23 Hollywood Road, SoHo

Magic beans One of the biggest complaints for junk food-lovers is the unhealthy, yet addictive nature of snacks.

When the munchies strike, try these healthy beans on for size. Crunchamame brings to you their range of edamame beans in a variety of flavours. They’re healthy, yummy and the perfect midnight snack.

What’s more, they’re vegan friendly, gluten-free and nut-free. In short, a great alternative to all those chips and nuts we hate to love.

Available at Olivers, ThreeSixty, Quick and Fresh Café and Pure Fitness and Yoga centres

International indulgence

This summer, customers have the chance to engage in a scrumptious dining experience at the Renaissance Harbour View Hotel. Guest chef Julien Lees cooks up scrumptious South African dishes at the hotel’s café; Scala will highlight Venetian treats under the command of Chef Man, using the freshest ingredients and guests can enjoy their oyster fix at the Lobby Lounge with a wide range of dishes whose oysters have been flown in from South Australia.

1 Harbour Road, Wanchai

Boodles of tea

twitter.com/foodiehk // june 2012

With the Queen’s Diamond Jubilee approaching, The Langham, in collaboration with jewellery brand, Boodles, is offering guests an exclusive opportunity to indulge in a themed afternoon tea while viewing elaborate and beautiful designs from the latter’s famous collections, Raindance and Blossom. What’s more, it’s all for only one HK dollar. The event takes places on the 10th of June and reservations must be made beforehand.

Lobby, Langham Hotel, 8 Peking Road, TST

05

promotion

what's on this month in and around our favourite lifestyle districts LKF | Events | Bars & Clubs | Dragon-I presents

LKF | Articles | News Flash |

Sebastien Drums

Gold by Harlan Goldstein, 2/F, LKF Tower, 33 Wyndham Street 2869 9986

Dragon-I, UG/F, The Centrium, 60 Wyndham Street 3110 1222

Gold presents prized White Asparagus

Celebrated chef Harlan Goldstein has conjured up a selection of dishes that feature the delicate white asparagus – the prized ‘white gold,’ amongst culinary connoisseurs. From his modern Italian tribute of White Asparagus Risotto, Crispy Melting Egg, Fava Beans and Parmigiano ($288), to the Pecorino Crusted White Asparagus, Iberico Ham, Black Figs and Truffle Egg Dressing ($248), every dish is a pleasure for the senses.

Belvedere BEAT 2012 and Dragon-I present Sebastien Drums, co-producer of hit club anthem ‘My Feelings For You’ (along with DJ sensation Avicii), to play at the famous LKF nightclub, for one night only, on Saturday, 23 June!

LKF | Deals | Health & Beauty | 50% off Nu Beauty, 3/F, 9 On Lan Street 2533 3811 The Thai trained therapists at Nu Beauty use 100% organic body care to give treatments that aid inner healing and balance of body, mind and spirit.

I Love LKF users can enjoy a 50% discount on their first visit to Nu Beauty. What are you waiting for...

www.ILoveLKF.hk

06

ILoveLKF.hk

@ILoveLKF

ILoveLKF

Subscribe to our monthly e-newsletter, become our fan on Facebook and follow us on Twitter to stay updated.

promotion

SoHo | Articles | Top 5 Bookshops Whether you're after the latest bestseller or an ancient tome on the European influence in Asia, there’s a bookshop for it in SoHo! The Book Attic Cockloft, 2 Elgin Street 2259 3103 Discover modern second-hand titles in good nick and attend regular poetry readings and book club gatherings.

Dymocks Shop A, G/F, Oriental Crystal Commercial Building, 46 Lyndhurst Terrace 2851 8030 If you simply must have the latest bestseller, this is where you’ll find it. Also handy for greeting cards, wrapping paper and international English-language magazines.

Indosiam Rare Books 1/F, 89 Hollywood Road 2854 2853 A quaint shop housing a collection of rare and antiquarian books, prints, photographs and postcards, dealing with topics pertaining to China, Indochina and Far-Eastern countries.

Flow Organic Bookshop 7/F, 29 Hollywood Road 2964 9483 An Aladdin’s Cave of second-hand literary treasures, covering everything from fantasy to the classics, cookbooks, and the latest crime thrillers.

Lok Man Rare Books G/F, 6 Chancery Lane 2868 1056 Specialising in first editions and original prints covering a variety of topics, from wine to Winniethe-Pooh and the speeches of Winston Churchill.

SoHo | Events | Kermet Apio

SoHo | Events | Clubs |

Debuts In HK

Drop presents Norman Jay

TakeOut Comedy Club, B/F, 34 Elgin Street 6220 4436

Drop, B/F, On Lok Mansion, 39-43 Hollywood Road 2543 8856 The legendary Notting Hill DJ, Norman Jay, returns to take his loyal fans on a journey of musical discovery, playing upfront funky house, old skool jazz, funk, hip hop and chilled out beats.

$300. Friday & Saturday, 15 & 16 June, 9pm.

www.ILoveSoHo.hk

ILoveSoHo.hk

@IHeartSoHo

Check out the websites for a full directory of businesses in LKF and SoHo and the latest deals, events and news

www.afoodieworld.com // june 2012

Saturday, 16 June, from 10pm.

If you fancy a laugh, catch comedian Kermet Apio (Comedy Central, Seattle Comedy Competition Winner) as he debuts in Hong Kong this month.

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foodie online

Where is your favourite restaurant in Hong Kong?

Ale Wilkinson www.thedimsumdiaries.com I n a city that’s bursting full of restaurants with influences from all over the world, I find it impossible to tell you my singular favourite: for the best all-round wow experience, Liberty Private Works; for the best comfort food in a down to earth setting, Heirloom; and for the best traditional dim sum experience, it has got to be Maxim's at City Hall.

Michelle Ng www.chopstixfix.wordpress.com

here are several places I frequent more than others: Fofo by el willy, for the suckling pig, crisp T sangria and fun ambience; Above & Beyond, Hotel ICON, for the pigeon, stunning view (great for dates), impeccable service and Manor Seafood Restaurant for dim sum- I’m completely obsessed with their almond buns.

Sharon Maloney www.jasmineandginger.blogspot.com y favourite restaurant is on the verge of closing forever. It is a tiny noodle dai pai dong under M a flyover in Tsim Sha Tsui, so small it doesn't even have a name. Hot as an oven, and in decidedly less than scenic surroundings, it has been around for generations. Its beef ball noodles and hot chili sauce are unparalleled, the stuff of dreams!

Charmaine Mok shares her best friands

RASPBERRY & PISTACHIO FRIANDS Makes 32 mini friands Prep time: 20 minutes Baking time: 12-14 minutes Ingredients: +185g unsalted butter + 25g shelled pistachios + 6 medium egg whites + 225g icing sugar + 75g plain flour + 100g ground almonds + 1 unwaxed lemon, finely grated zest only + 32 raspberries

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Method: 1 Preheat oven to 200ºC. 2. Melt butter in a small pan over a medium-low heat. Use some of the melted butter to brush the insides of your friand mould and set aside.

3. Place the shelled pistachios into a mini food processor and pulse until finely ground. Sift the ground pistachios into a small bowl.

4. Place the egg whites into a mixing bowl and whisk until light and frothy. Sift the icing sugar and flour over the egg whites, then scatter over the finely ground pistachios, the ground almonds, and the lemon zest. Pour over the cooled melted butter, then fold everything through until smooth and well combined.

6. Half-fill the buttered friand moulds with the batter, then drop a single raspberry into the middle of each. Cover with the remaining batter. Sprinkle over the pistachio bits.

7. Place into the middle rack of the oven and bake for 12-14 minutes or until they have risen slightly and are golden-brown around the edges. The centres should spring back when touched.

sweet tweets

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

@pxdkitty

When I'm hungry, I eat. When I'm not hungry, I eat. When I'm bored, I eat.

When I'm with someone &/or doing something, I eat. #forevereating @DannaChiu

@Laugh_Riot

Hi, would you

Tip to reduce

like a

table?

Of course not, I came to

eat on the ground.

Carpet for 2 please. â?¤ @altonbrown Saw "The

Artist"

tonight...determined

now to make silent

cooking show.

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

You know you're

hungry when dog treats kinda look

tasty..

your head to the left and then turn it to the right. Repeat exercise when

offered something to eat. @Soy

When you're stressed, You eat Ice cream, Cake, Chocolate &; Sweets. Why? Because stressed spelled backwards is DESSERTS. Mind = Blown. @onlyastoner

@aguywithnolife

i wonder

jogged 3 miles today.... so if

how many people refuse to eat devil's food cake on principle.

I

my math is correct,

eat 3lbs of cake?

I can

www.facebook.com/foodiehk // june 2012

get

weight: Turn

@nicepeter

09

foodie club

10

what i ate today

day What I Ate To her Fountain has taken sensation Sara La r The Finnish cooking tou r ng during he stopping by Hong Ko n show on the road, w New Scandinavia sho l ian Food Channe to promote her As c cuisine: die about her Nordi Cooking. She tells Foo

the beautiful on travelling around "The show focuses a lot sons and sea the inavia, according to landscapes of Scand are lots of ere ipes. Th ingredients into rec d incorporating those e to appreciat the foo and it’s important is g traditions involved kin coo andinavia, Living is hectic, in Sc oy and the ingredients. enj ur friends, and n, to share with yo a way to slow dow " that season. the ingredients for

Sara La Fountain Always in the fridge:

Vegetables. I’m vegetable crazy. I love asparagus and spinach and truffle oil that’s a must have.

very strong For me, chef is a "I don’t call myself a chef. en I got into Wh t. at home e my own restauran ed to help people word and I don’t hav I just really want ld, fie ry ina cul re not the do things that we od. I wanted to fo by ed pir ins t I got to be l: e ideas from tha Fav kitchen too that they can tak d an , ted lica mp ls love too co " Knives. Most gir my grandmother. knives. from people like shoes but I love ves I have more kni than shoes!

Culinary idol: She My grandmother. love to how me d showe iate it. food and apprec

y ter, What I Ate Toda apple juice and wa with a little bit of ge rrid n, mo Breakfast: Po na berries and cin On top I had fresh en I I don’t use milk. toasted nuts. Th me wn sugar and so bro of bit le rries, litt be a pberries, straw e with frozen ras thi oo sm r pe wder. su a had and maca maca po , lingonberry juice na na ba e on , ies blueberr

er, , boiled cauliflow utéed potatoes sa of lad sa a Lunch: I had ed salmon t, a small smok s, grated carro sing. some cucumber dr rseradish dill es ur cream and ho so th wi p to on s.

I am big on salad

My mum’s cooking. I taught my mum to cook really well for me.

Meatballs with mashed potatoes, a cauliflower potato mash and a brown cream sauce with lingonberry jam on the side. It’s very comforting. and brings me

I liked heavier I was younger sweets. When e Dessert: I love r to refresh th ending for dinne t ea gr a e lik I ach sorbet. things but now ing, so I had pe be too overwhelm t no d an e lat pa

sweet memories.

twitter.com/foodiehk // june 2012

ite wine butter h in a lemon wh fis d ée ut sa I : choi Supper inach and bok with sautéed sp y sauce. sauce. I had it so of ginger and a bit ili, ch th wi d ice which I sp

Favourite thing to eat when you’re not cooking:

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swirl, sprinkle and savour the flavour

swirl, sprinkle and savour the flavour May was the month for our Foodie Club members’ to get swirling and sprinkling with Red Mango, the frozen yogurt experts. With a quick demonstration from the passionate Red Mango staff, it was up to Foodie members’ to don the red cap and create the iconic swirl, (it’s harder than it looks!) and generously load up with all the sweet treats and nutty delights that one Red Mango cup could hold!

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swirl, sprinkle and savour the flavour

The competition was on and there were some unusual and innovative combinations created…who will be crowned Foodie’s Favourite Froyo?

Stay tuned on www.afoodieworld.com for the big winner reveal!

Sign up and become a Foodie Club Member to indulge in our next delicious event at www.afoodieworld.com/club Watch this space!

www.afoodieworld.com // june 2012

We’re looking forward to more Red Mango outlets popping up in Hong Kong. We’ll keep you posted!

13

tried & tasted

tried &tasted new restaurants and special menus

Watermark Shop L, Level P, Central Pier 7, Star Ferry, Central 2167 7251 www.cafedecogroup.com What’s new: Watermark’s renowned Sunday brunch has now been extended to Saturday and they’ve added a kid's play area to give the tiny tots something to do while their parents indulge in a lavish meal.

The menu: The extensive buffet starts with an Asian breakfast station and moves on to a shellfish extravaganza with their massive quantities of jet fresh oysters, prawns and sea whelks. Work your way through to the salads and vegetables in season, currently white asparagus is making a delectable appearance, and over to the dim sum, sushi and on to the roast station that includes roasted rib eye, duck, spring chicken and lamb. That’s not to mention the a la carte selection that is included in the brunch price. We particularly recommend the French toast with maple syrup.

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The décor: A modern stone waterfall welcomes you in before you are seated with a hovering view right over the harbour to idle the morning away, watching the ships go by. The pier rocks ever so slightly and gives the feeling of actually being aboard a ship.

Price: $338 for adults and $160 for children. Add $150 for free flow Veuve du Vernay NV sparkling wine.

Final note: Save some space for the dessert cart.

Baked apple tarts, vanilla waffles, chocolate fondue, ice cream and fresh crepes made before your eyes.

tried & tasted

'Wich

2 Anton Street, Wanchai 2529 1682 In a nutshell: The hottest sandwich shop to hit Hong Kong since, ever! This gourmet sandwich haven was devised by Olivia Cheung and is located down a tiny street near Pacific Place 3.

The menu: Former architect Cheung not only designed the space but also sketched out the designs for each sandwich, salad and dessert on the menu, resulting in edible works of art that are as delicious as they are structurally sound. But then with a chef who has worked in the Intercontinental and Nobu kitchens, you’d expect them to be. These sandwiches are well thought out and focus simply on the freshness and beauty of the ingredients. Their simple salads are filled with over 12 different types of veg but not much else, letting the produce do the talking. I haven’t even mentioned the delightful scream’wiches yet, made with creamy gelato and a light cookie base of your choosing, they’re a perfect ending to an outstanding lunch.

The décor: This is an artfully designed shop with comfy bar stools, pristine kitchen equipment on display and an outdoor terrace for al fresco munching. It’s evident in every inch of the place how much thought and care has been poured into it. Cheung also has plans to open it up for private dining evenings in the future.

Unnecessary pun: A good sandwich can be hard to find and in keeping with the theme, we all agree this place is positively be-wich’ing.

F.A.B.

30 Hollywood Road, Central 2810 1600 What is it? A French American Bistro (that’s what the F.A.B. stands for) that does just what it says on the tin – French and American food.

Does it work? It really does. The cuisine teeters from uber-French dishes like fish tartare, snails in cassolette and Parisien sandwiches to good ole Yankee offerings of mac and cheese, onion rings and apple pie. This is a menu that offers a lot of appetising dishes.

The vibe: F.A.B. has a welcoming and unintimidating atmosphere perfect for a glass of crisp white wine while perched atop the high bar stools for people watching on Hollywood Road and catching up with friends.

Happy hour is on every weekday from 4pm-7pm.

Final word: F.A.B.ulous

www.facebook.com/foodiehk // june 2012

The food: The fish tartare was fresh, juicy and light as a starter, the crab cakes crispy and flavoursome and the home-ground truffle burger was thick and tasty set off nicely by the delectable truffle sauce it was smothered in. Perhaps not surprisingly, French and American make a good pairing.

15

tried & tasted

Heichinrou

Shop G05, 107-108, Nexxus Building, 41 Connaught Road Central, Central 2868 9229 www.heichinrou.com What’s new? Up market Chinese restaurant Heichinrou has created a summer dim sum menu featuring seasonal ingredients for a breath of fresh air.

How is it? Basically, dim sum with a twist. Our favourite is the poached egg with mashed eggplant and gold foil – not that we’re particularly into expensive food garnishing, but the dish tastes refreshingly new and surprisingly good. Replacing egg yolk with eggplant, the poached egg is much lighter than usual and we could have easily ravished ten of them. Other items are very traditional dim sum dishes paired with an unfamiliar ingredient – cheese in deep fried wanton; shrimp paste and squid in shiu mai and mashed shrimps on turnip cake.

Best for: Those who crave dim sum but aren’t big fans of the ubiquitous mouthful of oil.

Dada

The Luxe Manor, 39 Kimberley Road, TST 3763 8778 What is it? This weird little bar and lounge in The Luxe Manor is draped in dark purple velvet with deep couches, chaise lounge and other opulent forms of mismatched seating. Cosy, intimate chambers, a stage for live jazz, blues and soul music and a huge cinema screen that plays Michael Bolton concerts are the big features on show.

So what’s new? Their latest snacking menu by Chef Bonelli. Inspired by the countries he has previously worked in, the menu has UK, Spanish and Italian dishes to tempt the international palate.

How is it? Good. The Italian taco is filled with smooth avocado encased in a light crepe, the prawn salad is fleshy and refreshing when dipped in the black ink squid sauce and the real hero on the menu is the fish and chips, wrapped nostalgically in paper with a healthy serving of delicious cod and chunky chips.

16

Don’t forget: To stay for dessert. Deep fried crispy egg dough is a perfectly ordinary dim sum staple but when the syrup is replaced with water chestnut and honey sauce, expect a burst of wonderful aroma as the egg dough melts in your mouth.

tried & tasted

LUPA 3/F, LHT Tower, 31 Queen’s Road Central, Central 2796 6500 www.diningconcepts.com.hk What is it? Hong Kong’s latest celebrity chef offering is brought to us by Mario Batali, famed for his New York restaurant of the same name.

What’s it like? Stunning. With a prime location above The Gap on Queen’s Road Central, its all glass design with huge outdoor terrace (that serves its own menu), and displayed wine cellar, LUPA more than looks the part.

The drink: An excellent wine list, almost exclusively Italian, filled with wines from little known regions and many moderately priced bottles as well.

What’s next: Set to open two more restaurants in Hong Kong later this year, Batali is set to be a prolific addition to the HK dining scene.

twitter.com/foodiehk // june 2012

The cuisine: The antipasti buffet is a good way to ease in to the experience and get a gander around the marvellously designed floor space. With a selection of vegetables, Italian salumi, breads, salads and seafood to get the appetite prepped for the main event. The pastas are simple Roman recipes that aren’t gussied up with too much sauce

or heavy ingredients. The celery ravioli for example is a lesson in how to perfectly serve a refreshing and delicious dish and the oxtail pasta was equally so.

We also endeavoured to try the marinara pizza, a cheese-less variety that left us hunkering for some mozzarella. The marinara sauce was magnificent but a cheese-less pizza is a very acquired taste. A few hitches to still be ironed out with the service but generally, this place is worth the hype.

17

tried & tipsy

tried &tipsy

Floral Infusions With the spring showers bringing out all the flowers, we thought we’d hunt down the best bars for a floral cocktail

001

Aqua

Quinary

LG/F, Shop G1, Welley Building, 97 Wellington Street, Central 2810 6969

29/F and 30/F, 1 Peking Road, TST 3427 2288

LG/F, Felicity Building, 56-58 Hollywood Road, Central 2851 3223

How does an Elderflower Caipirinha sound for a dose of flowery fun? This super secret speakeasy in the middle of a wet market is worth hunting for when you find the extensive array of superior libations housed under its tiny roof. Soft jazz, comfy seating and also known for their Earl Grey Martini, Strawberry Blonde, Midnight Manhattan and host of other carefully concocted cocktails.

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Designer drinks up on the 30th floor take a flip to the floral side if you order the Amore Mio - that’s Cognac, Cinar, homemade almond and Grand Marnier syrup, green tea bag, lime leaves and grapefruit bitters served with an edible flower to nibble on the side. There’s also the Aqua Spritz, a heady concoction of Aperol, Apricot brandy, St Germain, egg white, lemon juice, Prosecco, oregano and Elderflower sorbet to kick the spring right into your drink.

This new bar on the block is taking cocktail mixing to a new level with a scientific approach to mixology that engages all the senses with each and every drink they design. These molecular cocktails use inventive tools like a rotary evaporator and centrifuge to combine flavour and aroma with different textures to produce a liquid sensation for your taste buds. Their A Touch of Rose features Absolut Kurant, Monin rose and violet reducation and Champagne.

Sounds like our kind of bouquet!

it's live!

afoodieworld.com

afoodieworld.com We know you’ve been waiting a really long time, but it’s finally happening - Foodie’s long-awaited website is now live!

So, what will you find at afoodieworld.com?

Well, for starters, you’ll be able to download food!

That’s right, all you have to do is choose your meal online, hit download, and voila - delicious cuisine will start pouring straight out of the screen and into your waiting bellies. Plus there is a special scratch and sniff section on our website where you’ll be able to get your senses excited about the food that awaits you, and you can try out our tasting tab where you’ll be able to lick

your computer screen in order to get a discerning taste of what’s to come.

That’s right, at www.afoodieworld.com you’ll be able to download food direct to your Mac or PC, taste before you buy, and smell what’s cooking in Foodie’s kitchen as well as much, much more!

Now, get your finger on your mouse; you’re only a click away from food, glorious food!

to actually eating it and that’s the preparation and anticipation of tucking in!

Check us out at www.afoodieworld.com

www.afoodieworld.com // june 2012

In all seriousness, you cannot actually download, taste or smell food online, that’s just silly. But what you will find are heaps of fresh restaurant reviews, delicious food features, delectable web exclusives, relishable Foodie news and mouthwatering recipes from Foodie’s in-house chef, bloggers and contributors, as well as absolutely anything and everything to do with, you guessed it, food! So although you may not be able to download it, we will provide you with the next best thing

19

street view

Just a short walk from the bustling district of Causeway Bay is Tai Hang, a hip and hidden treasure trove of eateries where those in the know go.

Panda Japanese Homestyle Curry 94 Tung Lo Wan Road, Tai Hang 2503 5888

With a life-size panda plush toy looming over the dining area, the choice of d茅cor may seem dubious, but Panda's curry dishes are the opposite.

Serving classic Japanese curry in a contemporary style, the menu caters

to seafood, meat, as well as vegetable lovers. If you're feeling daring, try their standout dish: deep-fried hamburger curry with rice.

Cheen Hao Gum , 4 Shepherd Street 5178 0010

Tai Hang

fusion of Western Serving an eclectic ts and snacks, this ser des and Chinese semia delight for the is ery eat y -ke low pping too ste t hou wit die adventurous foo fort zone. Cheen far from your com is their homemade hit est Hao Gum's bigg on , and if you try it mango cheung fan a special get n eve 'll you y, your birthda bday discount.

Le Go没t

Shop C, G/F, 8 Sun Chun Street, Tai Han g 2805 6622

Although no bigger than a standard Hon g Kong-sized bedroo m, Le Go没t serves up pastries and bak ed goods with flavours that bur st beyond this tiny takeaway shop. Gra b a boxful of but tery walnut cookies to share with friends , or treat yourself to a creamy chocola te mousse tart.

20

street view

tai hang

Tung Lo Wan Ro ad

uare) Peace2 (Peace Sq Wan Road, Tin Hau 146-146A Tung Lo 2598 6369

n Li

dĂŠcor and cosy With its simplistic at makes for a gre ce2 Pea , ings furnish e a tak and s end fri tea spot to meet tarts to caramelised nut break. Try their pick up a and th too et satisfy your swe beans roasted coffee package of fresh re. the 're while you

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China Tower, 1-9 Lin Fa Kung Street West , Tin Hau 2570 6858

A newcomer to the Tai Hang food scene, Stone's is a retro-chic diner that’s here to stay. Serving American comfort food, their menus change every six weeks to keep you coming back for more. Let the blues music and nostalgia accompany you as you dig into their delicious burgers.

www.facebook.com/foodiehk // june 2012

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Stone's

21

word on the street

What do you cook when you’re pressed for time?

I would have a sandwich with just ham and cheese for a quick bite.

Bryan, 29

Honestly, I can’t remember the last time I cooked! But if I were really pressed for time, I would probably make some pasta.

22

Nick, 24

Mi Goreng, super easy and tasty.

Mmm.

Sonia, 22

word on the street

I’d make a bowl of cereal. Just grab some milk and pour it in.

tyTerry, ‘thir ’ g in someth

Caroline, 22

I usually just prepare a salad. Or sometimes if I’m hungry, I’ll make an easy steak with a pinch of sea salt.

If I’m really in a hurry, there’s no way I’d cook at home! Most likely I would go out and grab a simple bite.

Helen, 3 8

twitter.com/foodiehk // june 2012

pop into graze this weekend to discover our exciting new weekend-long brunch menu packed with delicious dishes like our potato and onion spanish frittata, a chorizo and scrambled egg-filled onion bagel and fresh pancakes with maple syrup, sausage and bacon.

23

food war

food WAR Ooh Saucy!

Which is the sauciest sauce on the market?

Del Monte 26 oz $19.90/26OZ

Prego Pasta Sauce $21.90/14 oz

A & M, Basement floor, B006-009 Shun Tak Centre, Sheung Wan 2548 8200

International Around Hong Kong 2541 5478

At first taste, the Del Monte seemed to be missing something. It had the flavour and appearance of a tomato puree but the more we tasted it the better we liked its simplicity. The can wisely points out tomatoes as a natural source of antioxidants alongside the sugar content (10g per 125g), among the highest but it didn’t taste on the sweet side with the tomatoes instead taking centre stage here. It’s rich texture might suit a simple sprinkle of parmesan for a quick fix but this one is probably best suited as part of a grander ragù.

FOODIE RATING

24

When piled on our strozzapreti, this sauce looked the part but it tasted overly sweet and almost plastic-flavoured on our tongues. It wasn’t the highest on the sugar rating (7.7g per 100g) but it definitely tasted the sweetest perhaps due to the type of tomatoes used. It seemed to have an almost meaty undertone to it already, suggesting it might be ideal for a thick vegetable sauce as it brings the meaty flavour on its own. So if you’re looking to cut down on your actual red meat intake but not lose that carnivorous taste, Prego might be the sauce for you.

FOODIE RATING

food war

Did you know…

Size and shape do matter: Flat pastas are best used with cream sauces, whereas tomato-based sauces cling better to round pastas. Pastas that twist are best for meat sauces and small, round pastas are best for soups.

Hunt’s Traditional Pasta Sauce $22.50/26 oz

Classico Traditional pasta sauce $103/44oz

International Around Hong Kong 2541 5478

City’Super Around Hong Kong 2234 7128

This sauce was simple, unfussy and a little on the tart side. The low sugar content (4.4g per 100g) and lack of pomp would make it an excellent choice for kids or it would lend itself nicely to a meat sauce. Its consistency was very thin and the acidity of the tomatoes shone through the flavour. Might not be ideal for eating a whole bowl of pasta on its own but as a building block for a greater Bolognese, you can stop the hunt with Hunt’s.

Classico definitely had the most going on inside the jar. It was chunkier, spicier and a bit more exciting that the others on its own. This herbaceous sauce is made with vine-ripened tomatoes and had a basil-heavy aftertaste that didn’t seem as sweet as the others (9g sugar per 125g) as the herbs took up the majority of the taste buds attention. It also made the pasta look more dressed up with its thick basilspeckled appearance. Of the four, this is the one to choose if you’re going it alone and not building a better sauce.

FOODIE RATING

FOODIE RATING

the winner is,

classico traditional pasta sauce

www.afoodieworld.com // june 2012

25

the foodie awards

awards

the foodie

As voted by you, the Foodie readers, here are your winners for top places to dine around Hong Kong

26

the foodie awards

best new restaurant READERS’ CHOICE

Yardbird 33-35 Bridges Street, Sheung Wan 2547 9273 This New York-esque Japanese joint on Bridges Street became very popular very quickly and almost seems like it’s been around for ages.

Yardbird’s modern Japanese experience includes top-to-tail chicken yakitori, a chic vibe, extensive drinks list and a no reservations policy.

FOODIE CHOICE

Monogamous Chinese 59 Caine Road, Central 2523 2872 Authentic spicy Sichuan and Peking cuisine served in a cool, Suzy Wong-inspired setting all tucked

up conveniently under the escalator. If you like it caliente, you will love the food here. Do not leave before sampling the deep fried ice cream balls.

They are a perfect palate cooler after a delightfully spicy meal.

HONOURABLE MENTIONS

LUPA

2/F, 12 Wellington Street, Central 2868 3302 This amazing little Vietnamese place has the finest quality pho you’ll find in Hong Kong. Simple, tasty and in short, Chom Chom is nom nom.

3/F, LHT Tower, 31 Queen's Road Central, Central 2796 6500 Mario Batali’s first Hong Kong resto is a chic and coveted spot for a table.

Se Sa Me 2/F, L Place, 139 Queen's Road Central, Central 2870 2323 Japanasian cuisine set in the trendy L Place.

Mana 92 Wellington Street, Central 2851 1611 This new, easy-going cafe is perfect for vegans and vegetarians with flat breads that suit the seasons.

Uno Duo Trio 19/F, Bartlock Centre, 3 Yiu Wah Street, Causeway Bay 3489 3862 This private kitchen turned restaurant offers succulent Italian dining.

www.facebook.com/foodiehk // june 2012

Chom Chom

27

the foodie awards

best décor READERS’ CHOICE

Lily and Bloom 5/F-6/F, LKF Tower, 33 Wyndham Street, LKF 2810 6166 Inspired by the American Prohibition Era, Lily and Bloom is a two-storey bar and restaurant that promises a rich and enlivening experience while dining. Lily, the bar, contains fine details and intricate

designs from the early 1900s complementing the extensive drinks menu. Downstairs is Bloom, a French brasserie-inspired restaurant with a compact yet sufficient menu for fine dining in a dimly lit and cosy ambience. With the ability to transcend its customers into another era, its no surprise Lily and Bloom is your top pick for the best décor in town.

FOODIE CHOICE

Heirloom 226 Hollywood Road, Sheung Wan 2547 8008 With an open frontage onto Hollywood Road, Heirloom hosts a bustling and lively atmosphere set over its two floors. For customers who wish to have a cosier environment, the top floor offers a more comfortable setting with sofas and rugs scattered around. Nothing matches yet everything goes at Heirloom; it’s like hanging out at your cool friend’s apartment for the night with home-cooked tacos, cakes and cookies as well as the chicest bathroom in the city.

HONOURABLE MENTIONS

28

Madam Sixty Ate

208

China Club

Shop 8, 1/F, The Podium, J Senses, 60 Johnston Road, Wanchai 2527 2558 With a contemporary and idiosyncratic setting, Madam Sixty Ate puts the fun back in food with its whimsical detailing.

208 Hollywood Road, Sheung Wan It’s a perfect blend of Chinese tiles, dark wood and vaulted ceilings in this two-storey restaurant overlooking Hollywood Road.

13/F, Old Bank of China Building, Bank Street, Central 2521 8888 Traditional Hong Kong Chinese food served alongside retro chic modern art in this highend Cantonese restaurant.

the foodie awards

best local food READERS’ CHOICE

Tsui Wah (Peak location) Shop 1A, G/F, The Peak Galleria, 118 Peak Road, The Peak 2849 2354 Perhaps it’s the obvious choice, but you guys love Tsui Wah. The location on The Peak is an easy way

to mix local cuisine with a quintessential Hong Kong view. Known for extremely reasonable prices and the ability to satisfy both local and Western tastes, Tsui Wah is an easy winner. Be sure to try the crispy bun with condensed milk and an iced lemon tea to wash it all down next time you pop in for a bite.

FOODIE CHOICE

Maxim’s City Hall 1/F, City Hall, 5-7 Edinburgh Place, Central 2101 1333 Traditional dim sum floating past your table on oldstyle carts stacked with baskets of char siu bao and har gow and a big, busy dining hall overlooking the harbour with reliably delicious fare make Maxim’s Foodie’s top choice for local food. Even if there’s a massive queue, the dining room is so vast, you’ll never wait long for a table.

HONOURABLE MENTIONS

Macau Restaurant

Cuisine, Cuisine

G/F, 18 Kau U Fong, Central 2555 2202 Authentic Chinese cuisine made with the freshest ingredients in town.

Shop 270-273, 2/F, Shun Tak Centre, 168-200 Connaught Road Central, Sheung Wan 2857 1933 Cheap, quick and tasty; all the makings of a great local meal.

Podium Level 3, IFC Mall, Central 3101 3107 Award-winning chefs presenting exquisite and sophisticated local dining.

Ming Kee

Modern China

114 Sai Wan Ho Street, Sai Wan Ho 2560 1150 Desserts, congees, noodles; you name it, they’ve got it.

10/F, Times Square, 1 Matheson Street, Causeway Bay 2506 2525 Scrumptious Chinese cuisine in a traditionally set atmosphere (quite unlike its name).

twitter.com/foodiehk // june 2012

The Chairman

29

the foodie awards

best late night dining READERS’ CHOICE

Flying Pan G/F, 9 Old Bailey Street, SoHo 2140 6333 This casual yet cosy eatery cannot be dethroned as the go-to spot for 24-hour breakfast. With its notorious Eggs Benedict a favourite among loyal customers, the Flying Pan’s central location and chilled out atmosphere, make it an enduring ideal for a late, or really early breakfast.

FOODIE CHOICE

Loyal Dining 66 Wellington Street, Central 3125 3000 Craving dim sum after midnight? Fusing Western flavours with existing local delicacies in a traditional setting

right in the heart of the drinking district on Wellington Street makes it an easy stopping point to fill the late-night hunger pangs. We at Foodie have spent many a 3am at Loyal Dining with foggy taste buds and memories so this is strictly a ‘late night, tastes good’ winner.

HONOURABLE MENTIONS

Midnight in Mongkok The Place, Langham Hotel, 555 Shanghai Street, Mong Kok 3552 3200 Authentic street food, not served on the street, available till the wee hours of the morning.

Tsui Wah – 24hrs G/F-2/F, 15-19 Wellington Street, Central 2525 6338 Hong Kong’s favourite local 30

eatery is open all-night for the party-goers.

Beirut 27-29 D’Aguilar Street, LKF 2804 6611 Fine Lebanese cuisine served till late.

Paisano’s 23 Hollywood Road, SoHo 2544 4445 The best pizza place in Hong Kong is open til 5am on weekends.

the foodie awards

best on a budget READERS' CHOICE

Tim Ho Wan Shop 8, Taui Yuen Mansion Phase 2, 2-20 Kwong Wa Street, Mong Kok 2332 2896 Established as the world’s cheapest Michelinstarred restaurant, Tim Ho Wan’s dim sum is the embodiment of getting your money’s worth– if you can stomach the average three-hour queue that is.

FOODIE CHOICE

Traditional Beijing Dumpling House Queen Street Cooked Food Centre, No. 38 Des Voeux Road West, Sheung Wan. 6349 2832 15 years ago, the owner came to Hong Kong from China and opened this inconspicuous eatery. To this

day, the family business is still booming and getting a table at lunch time can be a challenge. The menu is on rotation every few days and you can get a dozen fantastic dumplings for less than 50 bucks; definitely our go-to place for a cheap and yummy fix. English menu available upon request.

HONOURABLE MENTIONS

The American Restaurant

Tuk Tuk Thai

1/F, 11 Stanley Street, Central 2565 1001 This ramen and bento restaurant is perfect for a quick, affordable meal, and has several branches across Hong Kong.

G/F, 30 Graham Street, SoHo 2542 2760 This hole-in-the-wall places all its emphasis on the succulent and fresh food, so the prices are low and taste levels high!

www.afoodieworld.com // june 2012

G/F, Golden Star Building, 20 Lockhart Road, Wanchai 2527 1000 Don’t be fooled by the name – The American Restaurant has been serving Pekingnese cuisine since the end of World War II and boasts a menu of almost 200 different dishes.

Misocool

31

the foodie awards

best for a date READERS’ CHOICE

Amber 7/F, The Landmark, 15 Queen’s Road Central.

Central 2132 0066 Serving unique French fusion cuisine with two Michelin stars under its belt, Amber’s intimate ambience and their much-recommended sea urchin dishes are sure to impress your date’s palate.

FOODIE CHOICE

Amo Eno Shop 3027, IFC Mall, Central 2954 9922 Want something to chat about other than each other? The interactive wine tables provide a talking point as you adventure into vine discovery then seek out your chosen tipple. Excellent food in a chic setting puts the cherry on top of this relaxed datefriendly establishment.

HONOURABLE MENTIONS

Hutong 28/F, 1 Peking Road, TST 3428 8342 Unhindered views of the Central skyline with innovative Chinese cuisine in a sophisticated setting.

selection of boutique wines for an authentic Californian wine experience.

One-Thirty-One 131 Tseng Tau Village Shop, Sze Heung, New Territories 2791 2684 Set in one of the most beautiful parts of Sai Kung, this reservationonly restaurant is intimate and a great weekend getaway from the hustle and bustle of the city.

California Vintage G/F, Carfield Commercial Building, 77 Wyndham Street, Central 2525 9808 Once you've gotten past playing with the iPad menus, indulge in California Vintage's wide 32

Le Marron 12/F, Ying Kong Mansion, 2-6 Yee Wo Street, Causeway Bay 2881 6662 This French seafood restaurant boasts succulent escargots and fresh crustaceans on their classic menu.

L16

The Lobster Bar 6/F, Island Shangri-La, Pacific Place, 88 Queensway, Admiralty 2820 8560 The Lobster Grill features savoury crustaceans and live performances six nights a week.

Hong Kong Park, 19 Cotton Tree Drive, Admiralty 2522 6333 Located beside a lake with a waterfall, it’s an oasis amidst Hong Kong's concrete jungle.

The Parlour – Hullett House G/F, Main Building, 1881 Heritage, 2A Canton Road, TST With a beautiful view from across the restaurant's veranda, The Parlour makes for a great lunch date destination.

the foodie awards

best private kitchen READERS' CHOICE

TBLS 7/F, 31 Hollywood Road, SoHo 2544 3433 Created by Chef Que Vinh Dang, TBLS serves a singular fixed menu of imaginative comfort food with haute-quality ingredients to make everyday dishes feel special. Reservations have to be made well in advance, but it's worth the wait.

HONOURABLE MENTIONS

Fleur de Sel Shop 2J, Po Foo Building, Foo Ming Street, Causeway Bay 2805 6678 Fleur de Sel's specialties are French gallettes and crepes, and they make them undeniably well. Try their La Salardaise and sink your teeth into the tender, succulent duck meat and juicy mushrooms.

Comilonas 1/F, Flat 22, Yip Cheong Building, 4-6 Hill Road, Shek Tong Tsui 9863 2270 Although Spanish tapas restaurants have been popping up all over Hong Kong, there is no restaurant like Comilonas. The fixed multicourse menu inside this living room-sized dining space includes tender scallops, shrimps, paellas, stuffed peppers, and much more. Book ahead, and we mean way ahead – Comilonas is currently booked out until September this year.

FOODIE CHOICE

Liberty Private Workshop 26/F, 11 Stanley Street, Central 5186 3282 This small French private establishment boasts an open kitchen for guests to observe the chefs whilst waiting for their dishes. Indulge in their 8-course menu consisting of everything from seafood and citrus to fowl and truffle.

best dessert READERS’ CHOICE

Sift

2/F, 28 Stanley Street, Central 3175 2448 Blue Duck Workshop offers a fixed 6-course dinner menu, serving home-style appetisers for sharing and flavourful main courses, such as duck breasts on a bed of mashed potatoes or pan-fried pork.

HONOURABLE MENTIONS

The Mandarin Cake Shop Mandarin Oriental, 5 Connaught Road Central, Central 2825 4008 Little chocolate works of art that are sure to impress.

Zuma The Landmark, 5/F-6/F 15 Queen's Road West, Central 3657 6388 Desserts served on ice sculptures, enough said!

www.facebook.com/foodiehk // june 2012

G/F, Dominion Centre, 49-53 Queen’s Road East, Wanchai 2528 0084 It may not be the most original dessert spot but its well liked for a reason. Best known for the signature Sift Chocolate Cake, this cake shop serves creamy, velvety goodness full of rich flavours and textures to indulge yourself.

Blue Duck Workshop

33

the foodie awards

FOODIE CHOICE

C’est La B Shop 3, G/F, 110-114 Tung Lo Wan Road, Tai Hang, Causeway Bay 2806 8168 Bonnie Gokson’s charming café-bar creation serves a large variety of colourful cakes soaked deep with flavours to please the taste buds. Delight in the whimsical interior and the playful decoration of the desserts that always look too good to eat.

best kept secret READERS' CHOICE

Robata Zawazawa 41 Wyndham Street, LKF 2536 9898 It’s hard to hide a place in LKF but you’ll never spot this tiny gem unless you’re looking for it. Down a hidden flight off Hotel LKF, Robata Zawazawa is a blink and you’ll miss it resto. Try and keep your eyes peeled because the Japanese cuisine here is what taste buds were made for. Silk wallpaper and

high stools to chat with the animated chefs make it a delightful experience where everything is well thought out and well executed.

FOODIE CHOICE

Kushiyaki Beco 2 Shin Hing Street, Sheung Wan 2581 1282 This ghetto-chic Japanese joint off Gough Street serves delicious beef kushiyaki and opens exclusively for dinner. Go early or reserve ahead – this tiny 20-seater restaurant meets the hype. We recommend the beef rump.

HONOURABLE MENTIONS

34

Lucy’s

Teakha

PLAY

G/F, 64 Stanley Main Street, Stanley 2813 9055 Tucked away near the main area of Stanley Market, Lucy’s cosy and casual gourmet menu offers seasonal Western dishes.

Shop B, 18 Tai Ping Shan, Sheung Wan 2858 9185 Serving unusual blends imported from all across Asia, this tiny tea and cake shop with its cute eclectic boutique décor is a favourite amongst those in the know.

1/F, On Hing Building, 1 On Hing Terrace, 14 Wyndham Street, Central 2525 1318 This nightclub offers up seriously good eats from the renowned chef at Sushi Kuu.

the foodie awards

best reliable favourite READERS’ CHOICE

Nha Trang 88-90 Wellington Street, Central 2581 9992 Authentic Vietnamese cuisine reflecting the country’s rich lifestyle and heritage all rolled up in a restaurant. Some of the ingredients are imported straight from Vietnam, giving the fare a rich and refreshing edge. Famous for their pho and regional noodle soups at affordable prices, Nha Trang never disappoints and won’t break the bank.

FOODIE CHOICE

Linguini Fini G/F-1/F, The L Place, 139 Queen’s Road Central, Central 2857 1333 Another great offering from the Posto Pubblico group, with rich homemade Italian food and an ever-appealing menu, this is a restaurant you can return to again and again. Great central location and moderate prices fix it firmly in as a Foodie Favourite.

HONOURABLE MENTIONS

Classified

Ye Shanghai

Shop 1, 108 Hollywood Road, Sheung Wan 2525 3454 European-styled al fresco café with a generous selection of cheeses, pastas and crispy-crust pizzas.

6/F, Marco Polo Hong Kong Hotel, 3 Canton Road, TST 2376 3322 Rich and tasty Shanghainese cuisine.

Crystal Jade Shop B221A Times Square, Causeway Bay 2506 0080 One of the most popular Chinese restaurants in Hong Kong offers a wide range of local delicacies.

G/F, 33 Elgin Street, SoHo 2536 9218 Unintimidating dumplings at reasonable prices with friendly service.

Morton’s

LG/F, Hollywood Commercial House, 3-5 Old Bailey Street, Central 2525 8805 Stylish and modern décor with a range of dishes, inspired from all over the world.

4/F, Sheraton Hotel, 20 Nathan Road, TST 2732 2343 Amazing steaks served with impeccable service with a view of the city’s skyline from every table.

Nantei

RED

G/F, 10 Yuen Yuen Street, Happy Valley 3118 2500 A restaurant that lends extreme precision to its flavours and presentation, Nantei is best known for its wide range of yakitori.

4/F, IFC Mall, Central 8129 8882 For the great terrace, chilled vibe and healthy cuisine.

twitter.com/foodiehk // june 2012

Bistro Manchu

Wagyu

35

food for thought

ice 36

food for thought

Food for thought Is ice a valuable commodity or just frozen water? Do we actually need ice? Alicia Walker takes a frosty look below zero The best cocktails use lots: a soiree, BBQ, or unexpected visit from the parentals is considered all but a disaster without; people are ceaselessly amazed when it is produced in unique shapes, thus novelty ice trays are readily available to fancy up your cool down (hearts, fish, or diamonds certainly give a new meaning to "on the rocks"). Swans have been sculpted from it. Opulent desserts have been displayed on it. There are even entire hotels constructed of it, but doesn't this all seem a little superfluous? In this environmentally friendly, recession-plagued time of global warming should we be opting into a no-ice age?

You can have it anyway you want it, in blocks, cubes, cicles, shards

But the U.S. ice-legacy lives on.

Few nations love an icy drink more than North Americans. It is standard practice for our US cousins to completely fill a glass with frozen cubes, (a practice called pressing your drink), so you have less mix, the same

amount of alcohol and a stone cold beverage to boot, reasoned to result in a milder hangover due to ingesting less sugar. In Europe, you’re likely to be offered a few cooling cubes, but in Russia they serve their drinks with no ice at all, probably because they’re surrounded by so much of it all the time! Here, in the humid hills of Hong Kong, there is nothing nicer than a glacially chilled libation to quench the city’s thirst, and whether you get lots or little really just depends on the place.

Ice is the one thing in our world that went from an agricultural product to being manufactured.

Alton Brown Well, I know a great many that won’t give up their icy drinks any time soon. As I head out to buy a new fridge, despite the insane near doubling of price for the inclusion of an ice-maker, I’m undeterred. In a place like Hong Kong, where a walk up any hill in summer brings on a humidityinduced sheen, a glass of anything brimming over with cold cubes is a most welcome treat.

I’m not sure it's quite time to give ice the cold shoulder just yet.

If the no-ice age depends on me, it's going to be one long ice age!

www.afoodieworld.com // june 2012

True, ice has many everyday uses: keeping fresh food cool for one, removing chewing gum from hair for another. It’s the ideal dissolvable weapon for a whodunit.

The supercompressed type is harder and stronger than steel, and it’s very useful for successfully reheating rice - yes, this little arctic assistant is a multi-tasker in an ice box. Some people even really love ice. They’re called “pagophiles” literally ice-lovers. Thankfully this includes more than just oddballs, and counts many Inuit who have in their vernacular more than a dozen words for the frigid substance in all its varied forms.

or crushed, but, where did our actual need for ice come from?

Perhaps the question should be from whom? And the answer - Frederick Tudor. In 1805, Frederick Tudor began harvesting natural ice in New England and traveling around the country to introduce people to cold drinks in the heat of summer. He convinced hospitals that ice was the ideal way to cool feverish patients and taught restaurants how to make ice cream. Once they knew they needed ice, people couldn’t live without it.

Known as the “Ice King” Tudor’s hard work paid off and he made a fortune shipping ice all over the world to places as far flung as South America, the UK and China, supplying a demand he himself created. Ironically, the growing need for ice itself helped lead to the invention of electric refrigerators and freezers and with it the decline of the ice empire. Gradually harvesting ice became unnecessary and morphed into a new industry, the manufacturing of packaged ice, an industry that still exists as a less-dominant industry today.

37

recipes

spanish pineapple skewers 38

recipes

junk food

Group recipes for ship shape eating

Spanish Pineapple Skewers A crowd-pleasing addition to any potluck, with no dishes required Serves 8-12 Prep time: 25 minutes Ingredients: + 24 bamboo skewers + 24 white anchovies + 1 whole pineapple + 24 cherry tomatoes + 24 green olives + 12 cocktail onions + 12 gerkins + ½ red pepper + ¼ honeydew melon cut in cubes + 6 slices chorizo cut in half + 6 slices salami cut in half + 6 marinated artichokes cut in half + 6 tbsp olive oil + 3 tbsp balsamic vinegar + salt and pepper to taste

Crab Artichoke Dip Its only fitting to serve seafood when at sea…this dip will make you want to dive right in Serves 8-10 Prep time: 20 minutes Ingredients: + 300g marinaded artichokes + 140g fresh crab meat claws + 1 bag baby spinach + 250g ricotta + ½ cup mayonnaise + 1 tsp anchovy paste + 1 tsp English mustard + ½ tsp garlic powder + 2 tbsp olive oil + 2 tbsp aged balsamic vinegar + salt and black pepper to taste Method: 1 Drain artichokes. Pat dry with paper towel and cut into small pieces.

2 Pat spinach dry then blanch.

3 Mix everything together in large bowl.

4 Refrigerate overnight.

www.facebook.com/foodiehk // june 2012

Method: 1 Skewer cherry tomato, roll anchovy in a hoop around olive, add red pepper, then alternate with cocktail onions and gerkins for each skewer. Repeat for 12 skewers.

2 On next 12 sticks, skewer chorizo followed by honeydew melon, artichoke and salami.

3 In a baking tray, sprinkle skewers with olive oil and balsamic vinegar and salt and pepper.

Place in oven for two minutes at 220ºC to smooth the skewers so they don’t splinter. If using plastic skewers, don’t bake.

5 Stick skewers into large pineapple for dramatic effect!

4

39

recipes

crab artichoke dip 40

recipes

jalapeno poppers

Jalapeno Poppers Little cheese filled boats provide the perfect kick for a day on the water Serves 8-12 Prep time: 15 minutes Bake time: 25 minutes

twitter.com/foodiehk // june 2012

Ingredients: + 8 fresh jalapenos + 1 package cream cheese + 8 rashers bacon

Method: 1 Preheat oven to 180ยบC. 2 Cut jalapenos in half, leaving stems intact.

Remove seeds.

3 Fill each jalapeno half with cream cheese.

Wrap in bacon and bake until bacon is crispy.

41

recipes

bacon and egg pie

Bacon and Egg Pie A light but hearty dish to fill revellers bellies during a day on the open seas Serves 10 Prep time: 15 minutes Bake time: 20-30 minutes Ingredients: + 1 block ready made puff pastry, defrosted + 10 eggs + 8 rashers bacon + ½ cup frozen peas + salt and pepper to taste Method: 1 Preheat oven to 180ºC. 2 Roll out pastry to around ½cm thickness. Line a pie dish with the pastry.

42

3 Cut bacon into small slices and place over pastry. Add peas on top of bacon.

4 Crack the eggs over the bacon and peas and stir with a fork til yolks and whites are combined.

5 Season with salt and pepper and place in oven.

Bake for 20-30 minutes until pastry is golden brown.

Tip: If possible, refrigerate the pastry after you have lined the pie dish so it doesn't shrink too much.

You can add all kinds of things to this pie - caramelised onions, tomatoes, cheese, mushrooms and spinach.

the foodie awards

oreo bombs

Oreo Bombs These little bites of wonder are so moreish, you’ll be oreo-lling yourself home Serves 6-8 Prep time: 45 minutes Ingredients: + 400 g oreo cookies + 227g cream cheese

www.afoodieworld.com // june 2012

Method: 1 Mix oreo cookies in a food processor/blender until very finely blended.

2 Add cream cheese until fully incorporated.

Once the blender sides and top are clean, they’re ready.

3 Scoop out and roll by hand into bite sized balls.

4 Refrigerate over night.

5 Optionally, roll in icing sugar. Or crushed nuts, coconut and crumbled oreo cookies for another option.

43

dinner and a movie

dinner and a movie:

Julie & Julia This sweet treat of a film parallels the lives of the doyenne of French cooking in America, Julia Child played by the captivating Meryl Streep, with a culinary disciple she has never met, Julie Powell. Based on a true story, Julie sets about writing a blog as she cooks her way through Child’s behemoth Mastering the Art of French Cooking with all its 524 recipes in just 365 days. Directed by Nora Ephron, this film is a foodlover’s celluloid dream.

In honour of Ms. Child, why not cook up our simplified version of her most famous recipe:

beef bourgignon Serves 6 Prep time: 10 minutes Cooking time: 1 hour, 20 minutes Ingredients: + 4 slices bacon, chopped + 1 cup chopped onions + 2 medium carrots, cut into ¼-inch slices + ½ cup finely chopped celery + 2 pounds lean stew beef, cubed + ½ cup beef stock + ½ tsp salt + ¼ tsp ground black pepper + 2 tsp dried parsley + ½ tsp dried thyme + ¼ tsp dried crushed rosemary + 1 tbsp all-purpose flour + 1 tsp tomato paste + 1 ½ cups chopped mushrooms + 1 cup burgundy, or dry red wine 44

Method: 1 In a large saucepan over high heat, cook the bacon until crispy.

Drain bacon grease into separate pan and sautee onions, carrots, and celery in the bacon grease for five minutes, until the vegetables turn soft. Transfer them to a bowl with a slotted spoon and set it aside.

2 Add salt and pepper to beef and brown it in the remaining bacon grease. Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, and flour over the beef. Stir in the tomato paste and cook for 1 minute.

3 Add bacon, mushrooms, cooked vegetables, wine and beef stock into the pan with the beef, and cook mixture over low heat, covered, for 1 hour and 15 minutes or until sauce is thickened and meat and vegetables are tender.

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Flip Flop

cake pops

Summer is officially here! And to kick off this sizzling season, why don't we make some flip flop cake pops.

What you need for CakePops: + cake crumbs + cream cheese icing + lollipop sticks + styrofoam block What you need to decorate your Flip Flop Pops: + edible food markers + oval cutter-food writer

+ blue candy melts + cookie crumbs + edible food markers (wilton) + white fondant (satin ice) + oval (wilton) cutter set. you will be using the smallest oval cutter + blue candy melts (wilton) + cookie crumbs (edible sand)

1 Roll out a small piece of white fondant.

2 Use your smallest oval cutter and cut out all your oval shapes.

3 To make your flip flop shapes, gently squeeze the centre of your ovals making a waistline.

4 This is the most important part, you will have to flip all your flip flops. As soon as you do that, you will start to see your flip flops come to life.

5 After flipping all your flops, dry out your flip flops just a bit, (about 10 minutes).

6 Melt your blue candy melts and dip your lollipop sticks into the cake balls.

7 Dip your pops into the blue melts.

8 Dunk your blue pops into your bowl of cookie crumbs and place it into your styrofoam block.

Take one of your pretty flip flops, apply some candy melts onto the bottom of your flops with a tooth pick and then stick them on top of your pop.

Tip: Before dunking into your cookie crumbs, make sure all your blue melts have been tapped off of your cake pop or else your cookie crumbs will start to dry.

We Luv Cake Pop Class Schedule Tuesday 12th June, 4-6pm Saturday 16th June, 1-3pm Thursday 28th June, 4-6pm

www.facebook.com/foodiehk // june 2012

Video Web link for the cake pop: youtu.be/P4QAqPrzwoY

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foodie club

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directory

twitter.com/foodiehk // june 2012

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eating my words

Food Foreplay I was sitting at Grissini at the Grand Hyatt a few months back, lightly tracing the edge of the crisp tablecloth with my fingers, deeply inhaling the freshlybaked aroma of breadsticks and nursing a full, rich glass of red when I realised I was being played - food foreplayed – and I didn’t mind in the slightest.

Food foreplay is everything that comes first: the moodsetting, anticipation-building and saliva-enducing build up to the main course. Without it, you’ll be left in a blur of unsatisfied frustration. So, I thought I’d offer a quick overview of good and bad practices. I’ll try to keep the double-entendres to a respectful level, but hey, let’s be honest – it’s easier said than done. Food is sexy.

eating my words with Cruz Macalister

Promotion’ menus with citrus, when diners opened them they were enveloped with a zesty expectation of what was to come. Great food foreplay. On a recent trip to a steakhouse, all I could smell was fish (of which there was none of the menu). Bad food foreplay.

We eat with our eyes. Keep the unflattering bits hidden. Unsightly tablecloth stains, untidy back of house, they can instantly condemn an evening.

When it comes to the actual meal, a little garnish goes a long way, but if there’s a full bouquet of roses carved out of carrot and the chicken is in hosiery, someone is probably compensating for something.

Feeling special. What I’ve always loved about great hotel rooms is also what I hate about bain-marie buffets. On the one hand, you open that hotel room door and see immaculate sheets and you think, “Ah no one has ever, been here before.” On the other, you cautiously approach a mangled buffet and ask, “How many people have been here before!?”.

The hardware. Ever notice that the heavier and sturdier the knife feels, the more you think you’re going to enjoy the meal? Good food foreplay.

Timing. It’s a fine balance between waiting so long for a meal that you’re screaming at the kitchen, and having your meal rapidly and unceremoniously plonked down in front of you before you’ve even had your first sip of wine - suggesting that maybe, you’ve just inherited someone’s rejected leftovers.

Smells. Olfactory stimulation is a great way to transport a diner to a new, exciting place. A friend in hospitality once sprayed the inside of some ‘Californian 48

Service. No one wants to wait around for hours to be served, but on the flipside, sometimes people just try too hard to please, “Are you enjoying yourself?

Did you like that? Do you want more of this?”

Leaving you awkwardly replying, “Yes, I love it. It’s really good. I’ve never had anything like it.” Trust me, if I wasn’t into it – you’d know about it.

By the time the main course arrives, you’ve already decided whether or not you’re going to enjoy it.

Heaven forbid you get into that situation where you’ve sat down and ordered, only to have the daunting revelation that this isn’t what you fancied. But it’s too late – and you just have to get the whole ordeal over and done with, leaving you feeling unsatisfied, frustrated and let’s face it… probably still hungry.

Cruz Macalister is a writer, comedian and omnivore with a conscience who sometimes tweets @cruziemac

The new RED Bar + Restaurant Now Open

Call 8129 8882 for reservations 4/f ifc mall, 8 Finance Street, Central, Hong Kong www.pure-dining.com