promotion
This stellar Spanish stalwart brings a taste of the Basque Country to HK with its new Saturday Pintxos Brunch Basque-style crab, leek and carrot croquette and Celebrating its 15th tortilla with Joselito Gran Reserva Ibérico ham and anniversary this year, padrón pepper, whilst traditional five-hour-boiled Olé Spanish Restaurant Pantone Blue 072C 100C/100M chicken, beef and Ibérico ham soup and swordfish & Wine Bar is a pioneer confit salad are amongst the soup and salad options. in the local Spanish Pantone 032C 100Y100M For mains, the mouthdining scene, offering the watering choices range genuine flavour of Spain from paella, to roasted from the moment guests Segovian suckling pig, step inside the door and to codfish casserole with take a gander at the shrimp and clams. All the eatery’s inviting lemonFried milk with toffee reduction sweet tooths out there yellow walls, glazed will be pleased as punch terracotta tiles and decorative pottery. with either of Olé’s most Olé Executive Chef Jesus Pascual, who trained at popular desserts: churros Michelin-starred Arzak restaurant in San Sebastián, with hot chocolate sauce has crafted a new Saturday Pintxos Brunch menu and fried milk with toffee Tortilla with Joselito Gran Reserva that speaks to his love Ibérico ham and padrón pepper reduction. for these little Spanish Exclusive to Foodie Club members and readers this snacks. Especially month, Olé will be hosting a special Foodie brunch popular with a glass of on Saturday, 16 November, so mark your diary for wine or beer throughout this scrumptious event! the Basque region of Spain, pintxos are small, tasty bites normally spiked with a skewer or toothpick and served with a piece of bread.
Atlantic octopus skewer
Priced at $250 per person and available on Saturdays between 12pm and 3pm, the four-course Pintxos Brunch showcases three pintxos and a soup or salad, main course and dessert – all selected from the à la carte menu. Unlimited sangria and cava are also on offer for an additional $100 per diner. Signature pintxos include grilled Atlantic octopus skewer with paprika, garlic and parsley oil; Olé Spanish Restaurant & Wine Bar 1/F, Shun Ho Tower, 24–30 Ice House St, Central 2523 8624 www.olespanishrestaurant.com.hk 08
Foodie Brunch Event Date: Saturday, 16 November 2013 Time: 12–3pm Price: $150/person for 4-course Pintxos Brunch, plus 10% service charge RSVP to: 2523 8624 or ole@ad-caterers.com At $150 per person, diners will get to sample Olé’s fabulous four-course Pintxos Brunch, featuring one pintxo course consisting of three small snacks, in addition to your choice of a soup/salad, main course and dessert from the restaurant’s à la carte menu (originally priced at $250 per person). Please note that seats for this event are limited to 50 customers, with priority given to Foodie Club members on a first-come, first-served basis.
tried & tasted
Nadaman Lower Level II, Kowloon Shangri-La, 64 Mody Road, TST East 2733 8751 King of kaiseki: Established in Japan in 1830, Nadaman as a brand has been tempting dinersin-the-know ever since with its kaiseki cuisine and authentic Japanese flavours. Kaiseki is the be-all and end-all of Japanese fine dining, involving the presentation of course after course of small, intricately prepared seasonal dishes. Normally uber formal, kaiseki originates from Japanese tea ceremony rituals dating back to the 1500s. The experience: We were seated in the main dining room, elegant in its subdued gold and brown tones, but Nadaman’s dining options are many: there’s a prominent sushi counter at the back, a teppanyaki room with tableside grills and several private spaces, including a cosy tatami room and a much more spacious teppanyaki room stocked with its own wine and sake collections. As kaiseki is the speciality of Chef Takao Kojima, we were wise to select the seven-course mini kaiseki set ($480 per person) on our lunch visit. The chef has pulled out all the stops with his kaiseki menus, which change monthly to reflect the changing seasons – not only do the dishes themselves change, but the beautiful Japanese tableware is altered, as exacting 14
presentation is such an important element of the art of kaiseki. Standouts in our abbreviated – but still lengthy – kaiseki feast included the appetiser of deep-fried (yet still delightfully chewy) homemade bean curd in a delicate sesame sauce and two chilled dishes: a single king prawn simmered with pumpkin, young taro and winter melon in a light citrus-scented broth and a mound of thin-as-awisp somen noodles, so silky on the palate, served simply with a clear sesame sauce and garnishes of cucumber and spring onion (Chef Kojima seems to have a thing for sesame, at least during the month we visited). On the miss side, the cold marinated aubergine and smoked salmon stack with onion dressing was too salty and tangy for our taste, though its presentation – sitting pretty in a dainty butterfly-shaped bowl – was a hit.
loud settings that have become the norm for new restaurant openings these days, the breathable, airy space is a welcome delight. The food: We really wanted to love the food here. The concept felt right, as did the ambience and décor, but somewhere along the lines the execution of the lunch menu has fallen behind. The dinner menu, we were told, is still in its early concept stages, and as such, Foodie had a bit of everything on the lunch menu instead: 12 salads and three main dishes. Offering a selection of four salads and one main course ($148), or five salads ($108), the prices are fairly reasonable. Whilst everything read quite temptingly on the menu, the main dish arrived in a mini cocotte on the same plate with the four salads: a claustrophobic’s nightmare. “Roasted French grain-fed chicken with lemon, rosemary, garlic and roasted potatoes” was two pieces of overcooked and dry chicken with four potato quarters, whilst the “leg of Australian lamb roasted with herbs, olive oil and baked tomatoes” offered thin slices of lamb that also suffered from being overcooked. Our favourite from the long list of salads was the chargrilled broccoli with chilli and garlic chips, which was simple yet bursting with flavour. The artisanal touch: With experienced head baker Michael Khor (who did some solid time at 16
Robuchon) at the helm of Mano’s sweeter side, the wide selection of pastries was the saving grace of our experience. The light and fluffy champagne brioche with raisins and almonds was delightfully moreish, their moist and indulgently rich chocolate brownie was sweetened just right and the glazed coffee Danish could potentially replace our morning cup of coffee. The tartlet of fresh raspberries layered over silky-smooth crème pâtissière was seductively scrumptious – and this from two tasters who do not have sweet tooths. The verdict: For now, Mano is the artisanal haven we’ll be heading to for our servings of pastry and bread. We’re hoping that it will also eventually be the spot we’ll return to for breakfast, lunch and dinner.
food war
food WAR Rice Crackers
Deceptively high in calories (about 500 per 100-gram serving – the same as most crisps), crunchy rice crackers (senbei) are traditional Japanese snacks that are popular the world over, most often with a drink in hand. After four brands battled it out, we were unfortunately unable to crown one cracker king and, in the end, were left with three middle-of-the-road contenders and one runner-up
Comes closest to a classic senbei
Sweet ‘n’ salty
Asahiya Butter Arare – $12.90/85g
Want Want Senbei – $6.90/56g
Freshmart, B2/F, SOGO, 555 Hennessy Road, Causeway Bay 2833 8338
Freshmart, B2/F, SOGO, 555 Hennessy Road, Causeway Bay 2833 8338
Translated as “snow pellets” in English, arare are crackers that can be gobbled down in just one bite. Made with glutinous rice, these little snacks have a strong processed butter aroma, but also the most authentic rice flavour. They tasted baked rather than fried, which is a definite plus. We weren’t keen on the texture at first (which seemed a bit stale and – dare we say it – cardboard-like), but these senbei grew on us after awhile, and we imagine they’d be quite an addictive snack along with a cup of green tea.
The only non-Japanese rice cracker in our tasting, this popular Chinese brand is also the sole halal offering. Packaged in pairs, each set of senbei is made from short-grained Japonica rice, with the ingredients of sugar and glucose imparting a strong sweetness that’s also heavy on the MSG. This budget-priced snack is extremely flavourful, and if you have a sweet tooth, these crackers provide a good savoury-sweet taste mix.
FOODIE RATING
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FOODIE RATING
chewin' the fat
Chewin’ the Fat with...
Nobu Matsuhisa This month, we had the privilege of sitting down with Nobu-san to discuss how he balances being an internationally renowned chef, restaurateur and devoted family-oriented man, all whilst managing a burgeoning restaurant and hotel empire across five continents Do you remember the first dish you ever created? The first dish I cooked was when my mother taught me how to make miso soup. But this is not a “creation”. I wanted to become a sushi chef as a kid. It was my dream, and it is a dream that has come true! When I moved to Peru (at the age of 23), I was exposed to new flavours, cultures and habits in the way they approached eating fish. Soy sauce and wasabi make up sashimi style in Japan,
NOBU InterContinental Hong Kong
but in Peru, it’s not soy sauce or wasabi; they use lemon juice and chillies. So I created dishes with more freedom and that were not traditional. I was inspired to use different flavours and spices in Peru. Having been in the industry for over four decades, what are the biggest food trends that have made an impact on you and what trends do you foresee for 2014? Food trends are like fashion trends. Armani designs different colours and styles every season, and it is the same with food; I always say that after we keep to the basics, we can upgrade. I always try to make things better or upgrade after trying a lot of different and new ingredients. On new food trends, I think food has to be simple; I don't want complicated things on the menu. Like with our signature black cod miso dish, it’s been the same for 27 years. If I change it, customers are disappointed. Signature dishes are meant to be kept forever, and other people can make their own versions of the dish, be inspired by it and come up with a different dish, and this then becomes a new food trend. So I would say that keeping things simple is more comfortable for diners. This is my way of cooking. Asked by one of our Foodie readers: which of all your restaurants do you hold closest to your heart? My home (Matsuhisa) in Beverly Hills, Los Angeles. It is where I started; my soul is there.
Scallop with jalapeño salsa
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chewin' the fat
Our quick Inside guide to Nobu-san
Best street food you ever tasted: In Kyushu, Japan. Assorted sushi and sushi roll
it “Nobu-style Japanese”. Could you please define “Nobu-style Japanese”? I don’t like to hear “nouvelle cuisine” or “fusion food”, but I’m always at my best when cooking Japanese-style food. From France, we use truffles, caviar and foie gras, which are never traditionally used in Japanese food. Now, we use truffles with sashimi, so this is “Nobu-style sashimi”. Or something else that is very popular now is freeze-dried miso, which I made. I created a dish of sashimi with olive oil, yuzu and freeze-dried miso. Nobody else made this. But I don’t want to call this fusion, because I created the dried miso and then blended it with these other flavours. So this is what I prefer to call “Nobu-style Japanese”. What kind of qualities do you look for when hiring chefs? A lot of young chefs approach us for work. This is the deal: if you are a good restaurant that has been around a long time with a good reputation, you have a lot of young chefs coming to see you and wanting to work with you. They come to see us [and say], “Can I get a job?” even if we don’t advertise in newspapers or on the Internet. So we try them out, and smart people always learn first – and if you are strong and smart, we promote them, and eventually, like Oey (Oyvind Naesheim, the current executive chef at NOBU InterContinental Hong Kong), who approached us for work in Italy, they move on to open our new restaurants in other parts of the world. Any new major launches coming up soon that you can tell us about? Our second hotel is launching in Saudi Arabia (the first NOBU hotel launched earlier this year in Las Vegas), the next in Manila in the Philippines, then Chicago and Miami. Every hotel has a NOBU restaurant. 22
Most memorable dining experience: My first dinner date with my wife, we had fugu (pufferfish). I tried to kill her (he exclaims jokingly)! Favourite meal as a child: My mother’s tempura. Your comfort food: Japanese-style congee with sour plum. Most essential kitchen equipment/tool: Cooking chopsticks. Your favourite (magic) ingredients: Soy sauce and miso. Three ingredients you always have in your pantry: Soy sauce, miso and salt. The one person you would most love to cook for: I enjoy cooking for my family, and I’d like to teach my granddaughter how to make sushi. She’s only three, but maybe cooking is in her DNA and she will like it? If you weren’t in this industry, you would be: Maybe a painter. I always liked designing. Your final meal would consist of: Sushi! My life is made from sushi, and if it was my very last meal, it would have to be sushi.
matter which type of ramen is ordered: lusty, loud ramen slurping is not only downright encouraged in Japan, but you may actually insult the chef should you choose to meekly sip away. This may take a bit of practice, however, as slurping and splattering (a no-no just about anywhere) often go hand in hand.
The Cu lt of Rame n
T h e No o d l es a n d Bro t h What makes ramen noodles so special is the addition of kansui along with the core ingredients of wheat flour, salt and water. An alkaline solution made up of mostly sodium and potassium carbonates, kansui impedes the development of gluten in dough, giving ramen noodles their unique firm elasticity (and also a slight yellow tinge). Whether they’re thick or thin, straight or a bit curly, ramen noodles are exceedingly slippery, which makes slurping them all the more fun. Ramen broth can be divided into four main types, although regional variations are evolving all the time. The most basic ramen broth (chicken or seafood with seaweed) is known as shio, or salt; the salty flavour dominates, but this simple broth is also much lighter and cleaner than other ramen varieties. Shoyu (soy sauce) ramen gets a salty and savoury umami punch from the addition of soy sauce to a chicken, pork or seafood base. The newest ramen heavy hitter – miso – was invented in Hokkaido in the mid-1960s. Miso ramen, with soybean paste in abundance, is thick and robust, having both nutty and sweet undertones. The broth used can be chicken, seafood or pork based. The king of ramen for many people nowadays is tonkotsu, consisting of pork bones boiled for hours until a cloudy, creamy collagen- and bone-marrowfilled broth develops. With its heavy meaty flavour and rich consistency, tonkotsu ramen is definitely not for the faint of palate or those watching their weight. A word to the wise no 24
For true ramen obsessives, there’s no greater pilgrimage than to the Shin-Yokohama Ramen Museum in Yokohama, Japan, which is dedicated to the history and development of ramen. The lower levels contain the museum’s highlight: recreated night-time street scenes of Japan from the late 1950s, complete with famous ramen shops from around the country – take your pick or sample the lot. In a similar ramen-theme-park vein is the Momofuku Ando Instant Ramen Museum in Osaka. This museum pays homage to the inventor of instant ramen at Nissin Foods, with plenty of tastings encouraged. Guests can get hands on in the Chicken Ramen Factory, making instant noodles from scratch, and My Cup Noodles Factory, where personalised Cup Noodles are created – from cup design to shrink-wrapping. If you find yourself in the Hakata region of Japan, make a point of stopping at Ramen Stadium in the Canal City shopping complex. Like the food court at the museum in Yokohama, Ramen Stadium features a selection of outposts of popular ramen spots throughout Japan, which are regularly swapped based on popular votes.
Top that! Some of the most popular ramen toppings include: • nori (dried seaweed) • beni shoga (red pickled ginger) • chashu (braised pork belly) • tamago (hard- or soft-boiled egg) • negi (spring onion) • ninniku-dare (garlic paste) • kamaboko (fish cake) • menma (fermented bamboo shoots) • moyashi (bean sprouts) • umeboshi (pickled plum; only for shio ramen)
ramen reloaded: part II
THE TRADITIONAL APPROACH:
Shoyu r a m e n b y E x e c u t i v e C h e f S h igeru Tanigawa of I na gi ku Chef Tanigawa has more than 35 years of culinary experience, having worked in some of the finest restaurants in Japan. He is highly acclaimed for his approach to washoku – a term used to describe the use of fresh, seasonal ingredients and artistic plate presentation (the Japanese government also defines it as having “respect for nature” and have been lobbying for the term to be placed on UNESCO’s World Heritage List). Preparing one of the simplest traditional ramen styles – shoyu – Chef Tanigawa says his version 26
of the recipe is based on what one would find in Tokyo, the city where the flavour first originated. This soy-sauce-based broth combines the use of umamiinducing flavours from ingredients such as kombu (seaweed), chicken bones and two different types of soy sauce. And while Chef Tanigawa humbly says he’s “not a ramen chef”, we can tell you that his shoyu ramen recipe is deeply flavoursome, aromatic and slurp-worthy.
ramen reloaded: part II
M odern I n g en u it y:
A ( E uro pe a n ) “ra m e n ” re c ip e , b y E xecutive Chef Bjo er n A lex a n de r o f W H I S K a t T h e M ir a Starting his culinary career at the tender age of 20, Chef Alexander has worked under the tutelage of the likes of three-Michelin-starred chefs Joachim Wissler and Thomas Keller. With one Michelin star to his own name (which he received in Berlin), his enthusiasm for art and music influences his creativity in the kitchen and is beautifully construed in his dishes. 28
On his interpretation of ramen, Chef Alexander refrained from recreating the conventional ramen dish, out of respect for Japanese cuisine. Instead, he completely twisted the dish on its head or, as he explained it, made “an upside-down, inside-out version” of ramen. Presented in a clear glass vessel, Chef Alexander showcases all the different textures and colours of his artistic, edible translation, flavoured with a mix of mushrooms, roasted onion and jasmine flowers.
the fifth sense
The Fifth Flavour Guest chef contributor Neil Tomes and Grace Entry break down the sensational savoury fifth flavour of umami (also known as the flavour that makes you go mmm…)
The Tasty Timeline Before we delve into the intricacies of understanding this mysterious fifth flavour, here is a quick breakdown of how we came to discover umami:
Grecian Times >> In ancient Greece, Hippocrates and Galen consider the tongue to be an important barometer of health and disease. Other traditional medical systems around the world follow suit, such as Ayurveda and traditional Chinese medicine. Early tongue maps are created that are specific to parts of the body, similar to foot reflexology.
1890s >> Escoffier’s dishes suggest a fifth savoury taste, one that is critical for the delicious flavour of veal stock, jus, gravy and every other scrumptious sauce with that “pow” factor.
Early 19th century >> Scientists discover that tongue cells observed under a microscope look like small keyholes into which bits of food fit, leading to the idea that there are four different “keyhole” shapes.
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1908 >> After acknowledging that L-glutamate exists, Japanese chemist and professor Kikunae Ikeda coins the term umami to refer to the fifth taste. He publishes his findings in the Journal of the Chemical Society of Tokyo that the flavour is actually the amino acid known as glutamic acid.
1901 >> A German thesis measuring sensitivity to the four main tastes on different locations of the tongue is mistranslated by a Harvard scientist and cast forth to every textbook in the land. The misconception proposes that the tongue has a taste “map”, with specific areas detecting salty, sweet, bitter and sour flavours.
Understanding Umami
course and inaccurate.
Most of us grew up learning about the four primary tastes via the tongue taste map distributed during biology class. We recognise the flavours of sour, salty, sweet and bitter and are able to perceive their locations on our tongues. However, most may not know that this map is actually completely off-
A German study conducted in 1901 was designed to measure the differences of the sensitivity on the tongue according to four primary tastes. The result showed very slight differences across the tongue's surface. However, a Harvard scientist mistranslated the study and instead concluded that
the fifth sense
produce a distinctive flavour of its own. Contrary to what most believe, umami is not MSG (monosodium glutamate). It exists in natural plant ingredients such as kombu (as discovered by Kikunae Ikeda), tomatoes and shiitake mushrooms; dried and cured seafood and meat such as bonito, anchovy and bacon; aged foods like cheese, soy sauce and shrimp paste and shellfish such as clams, scallops and oysters. When you combine these ingredients, they forge a much more intense umami profile.
Kombu seaweed
After tasting a serving of kombu-based dashi (kelp stock), Ikeda observed that the flavour could not be described with any of the four primary tastes – and thus the term umami was conceived. A flavour that is subtle and mild but offers a long aftertaste on the palate, the taste profile of umami is too intricate to be described simply with adjectives. Scientists say that it is a synergistic effect of two compounds: ribonucleotides and glutamate. Combining ingredients rich in glutamate with ingredients that have ribonucleotides result in a higher and more intense taste than just the sum of both compounds. But chefs like Auguste Escoffier (recognised as “the king of chefs and the chef of kings”) didn’t need a tongue taste map or a study to prove that we have umami taste receptors on our tongues. In the late 1800s, during his tenure at The Savoy hotel in London, he created the recipes for the five “mother” sauces (béchamel, espagnole, velouté, hollandaise and tomate) that are still used in kitchens to this day. Sauce espagnole, with a brown veal stock base, is said to be one of the first complete dishes that produced umami's standout flavour; it tasted completely new and different, with the meaty, savoury taste profile of the veal bones combining with all the other ingredients in the stock to 34
For those looking to experiment with the perfect food pairing and taste sensation at home, our all-time culinary literature pick The Flavor Bible (a must-have for all cooks), by award-winning authors Karen Page and Andrew Dornenburg, offers most of the guidance you need in your own kitchen. If you so happen to create your own bacon and egg umami explosion at home, you'll know you've hit the sweet spot when your mouth starts salivating, as the sensation of umami induces salivation and stimulates the throat, the roof and back of the mouth. And here’s a final fun foodie fact: according to the Journal of the American College of Nutrition, our first encounter with umami is in breast milk, which contains approximately the same amount of umami as a broth, such as veal stock. This prepares us for a lifetime of eating and loving umami flavour combinations, such as Parmesan cheese and tomato sauce; bacon and blue cheese; prosciutto with anchovy; and beef with cheddar cheese – all of which composes that unique sensation that makes you go mmm... umami.
Parmesan cheese and tomato sauce
Tuna Tataki with Apple Moustarda Dressing
Tuna tartare with wasabi ponzu dressing Chef Oscar’s tip: this zesty dressing can be made in advance and refrigerated for up to three weeks. You can adjust the wasabi quantity to your own level of spice tolerance.
ponzu dressing, adding more to your own taste, and adjust the seasoning with salt. 3 Place the tartare on four serving plates and garnish with a quail yolk, a scoop of caviar and some chopped chives on each. 4 Serve with rice crackers or bread.
For 4 people Prep time: 25 minutes Ingredients: + 60g wasabi paste + 150ml soy sauce + 50ml ponzu sauce + 320g yellowfin tuna, diced (80g per person) + 4 shallots, chopped finely + sea salt, to taste + 4 quail eggs, yolks only + 20g caviar + chives, chopped finely, for garnish Method: 1 Mix the wasabi paste, soy sauce and ponzu sauce in a bowl. 2 In a separate bowl, combine the diced tuna and shallots. Drizzle over some of the wasabi38
Tuna tataki with apple moustardA dressing Chef Oscar’s tip: the apple moustarda dressing can be made in big batches and refrigerated for up to 2–3 weeks. For 4 people Prep time: 20 minutes Cooking time: 10 minutes Ingredients: Apple moustarda dressing: + 1 Granny Smith apple, peeled, cored, diced finely + 1 white onion, diced finely + 30ml rice vinegar + 85ml Yamasa soy sauce + 20ml sake
recipes
Salmon Teriyaki 40
the food nomad
Cowbell 808 616 Bourke Street, Surry Hills
+61 (2) 9698 5044
This retro-chic diner serves up possibly one of the most decadent breakfasts of champions – a stack of fluffy ricotta pancakes topped with mascarpone, molasses-like espresso syrup and a fat scoop of bacon ice cream. Little bits of crisp, salty bacon punctuate the creamy sweetness, creating an awe-inspiring flavour combo. Boom boxes and 80’s celebrity posters make this a nostalgic hang-out for those who still remember what a cassette tape is. Another big draw is that Jones soda is served here, a classic I can’t usually find outside the West Coast.
Black Star Pastry 277 Australia Street, Newtown
+61 (2) 9557 8656
For the sweet-tooth reader, this little pastry shop will certainly entice your appetite. The brainchild of Christopher Thé, who honed his skills whilst working at renowned Sydney restaurants Quay, Claude’s and Sonoma, this café corrupts like Hansel and Gretel’s gingerbread house with its plethora of goodies, ranging from cakes to jams and, of course, chocolate. In fact, one of their trademark cookies is the ginger ninja, packing some kick-ass gingery punch whilst costumed in a delicious disguise of chocolate. Another all-star is their strawberry watermelon cake, topped with pretty rose petals.
Gelato Messina Various locations, including 241 Victoria Street, Darlinghurst +61 (2) 8354 1223
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Messina offers sweet treats that are good for you... well, at least “healthy” in the sense that all the ingredients used are in their pure, most natural forms. They pride themselves on making everything from scratch, choosing to lovingly prepare all the items in-house. These gelato aficionados develop an array of dazzling flavours based on Sicilian traditions, and at least five or six new flavours are unveiled each week. With intriguing flavours like poached figs in Marsala and pandan coconut, plus an assortment of beautiful ice cream cakes (one of which is shaped like a magical mushroom), Messina is truly a sugar addict’s best dealer.
the inspired foodie
the inspired foodie
>>foodie desires >>the cultured foodie
>>the pampered foodie
From the coolest kitchen gadgets to arts and entertainment events and luxe spas, we have all your foodie inspirations covered here
foodie desires Serax Greenhouse FlowerPot
Consisting of a glass top and a cement base, this is no ordinary flowerpot. The sleek design of this portable mini greenhouse is an efficient way of cultivating herbs and greens right in your own home, without the need for a sprawling garden or even a balcony. If you’ve always fancied yourself as a person with a green thumb but haven’t had the chance to test it out yet, now’s the season to start planting… in a stylish way. Small: $738; large: $1,150. Homeless, 29 Gough Street, Central 2581 1880 46
Our “want list” of the latest home furnishings, tableware and kitchen appliances
What’s Up Hong Kong Eat | Drink Deck This stack of 52 cards is not made for playing at the dining table; instead it features 36 restaurants and 16 bars with exclusive discounts. Each card is valid for one use from now until 15 March 2015, with accumulated savings of more than $10,000. Participating establishments include Kyoto Joe, BCN, Wild Grass, Shore, Havana, PLAY and Linguini Fini. You can purchase this deck of food-focused cards at www.whatsuphk.com and at The Flying Winemaker for $500. The Flying Winemaker, 31 Wyndham Street, LKF 2522 2187
Rare Find>>
The Anti-Loneliness Ramen Bowl Conceptualised by MisoSoupDesign, this ultra-modern bowl blends technology with a comforting serving of soupy noodles. You will never have to put your smartphone down or eat alone (in pure silence) again. Want to FaceTime or Instagram yourself slurping your bowl of hot ramen noodles? Well, eat your heart out. And just in case you don’t believe us, check it out here: www.facebook.com/MisoSoupDesign.
the inspired foodie
the pampered foodie The Wellness Menu
Mira’s Touch
Until the end of December, two-Michelinstarred Ming Court restaurant will be offering a New Wellness menu. Working together with Langham Place’s Chuan Spa consultant specialising in traditional Chinese medicine, the menu highlights healthy and nourishing dishes using Chinese herbs. We’re told the benefits include helping to combat ageing, strengthening the immune system and improving and nourishing the liver and kidneys. Besides dining for health benefits, the first 15 tables ordering from the New Wellness menu will receive a complimentary 30-minute Chuan Heavenly Jing Luo Foot Treatment at Chuan Spa. And if you miss out on being one of the first 15 tables, we recommend indulging yourself with the foot treatment at the spa anyway! Ming Court, 6/F, Langham Place, 555 Shanghai Street, Mongkok 3552 3300
MiraTOUCH, Mira’s new spa therapy, begins with a Warm Cinnamon Foot Ritual, followed by a custom massage therapy that aids the removal of toxins, before a final hot-compress abdomen massage. Exclusively for the month of November, MiraTOUCH will be available at a special introductory rate of $1,280 to include a one-day pass for MiraSpa. Ninety minutes of Mira’s touch, plus a full day at the spa? You’ll leave detoxed and balanced… ready for a complete food pampering. MiraTOUCH will be available from 1 November– 28 February 2014. MiraSpa, B3, The Mira Hong Kong, 118 Nathan Road, TST 2315 5500
With a Grain of Salt Hailed for centuries for its therapeutic properties, sodium chloride from the mineralrich Dead Sea is the driving force behind Salt Spa’s unique treatments. In each “salt room” – where the walls and floor are coated with salt – a halogenerator emits microscopic dry salt aerosol particles. Particularly recommended to those suffering from skin conditions such as eczema and psoriasis, salt therapy (or halotherapy) is also said to benefit those with allergies, asthma and other respiratory disorders. HK air pollution, begone… 21/F, Golden Bloom Centre, 25–27 Jardine’s Bazaar, Causeway Bay, 2881 0222, and Shop 212, K11 Art Mall, 18 Hanoi Road, TST 2758 3865 48
Where foodies gather for some peaceful and pampered indulgence
MOvember at Mandarin Oriental A supporter of the Movember campaign (a month-long event that raises awareness for prostate cancer by having men grow their moustaches for the entire month), The Mandarin Barber has a special promotion for men looking to keep their budding moustaches in tip-top shape. Guys who book the beard, trim and shave or beard design services priced at $550 will receive a Life Token (valued at $100 each). The price also includes a $100 donation to the Movember Foundation, which will be matched by the hotel. The Mandarin Barber, 2/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central 2825 4088