Foodie Issue 55: February 2014 by Foodie Group Limited

Strictly for the ladies Foodie attempts a little matchmaking for Valentineâ&#x20AC;&#x2122;s Day

The Great White nosh Our Food Nomad takes her taste buds to the slopes of Whistler

spice it up

Put some heat in the month these racy recipes www.afoodieworld.com

of romance with issue 55 // february 2014

intro

Foodie Quote of the Month “Ask not what you can do for your country. Ask what’s for lunch.” – Orson Welles

foodie panel Food-loving folk who’ve helped us this month: Anthony Fletcher Our chef-at-large talks sustainability in his monthly column p32

Celia Hu This Food Nomad takes our taste buds to the slopes of Whistler p34

this year, make it all about the boys I’ve recently discovered, thanks to our rocking designer, Miho, that in Japan, Valentine’s Day is all about the boys. On this amorous holiday, it’s only the girls who give gifts of chocolate. This seems like a very nice tradition, as stereotypically (not always, of course, in this everevolving world of ours), the onus is on the men to do the asking, make the first move, pay on a date etc. So I say, ask a boy out to dine Sadie Hawkins-style! Or make him dinner, buy him chocolate or make your man a heartshaped sarnie to say 'I love you' in true culinary style. To help you single ladies out, we’ve put some of Hong Kong’s most eligible chefs in our main feature to try our hand at matchmaking between our beloved foodies and those who love to cook it up in the kitchen. Happy hunting, ladies!

Kelly Yau Our Chineasy experimenter in the kitchen gives us her version of Panko prawns p48

recipes p38

Alicia Walker, Editor. editor@afoodieworld.com

Publisher Simon Squibb editor in Chief Alicia Walker editor at large Celia Hu Deputy editor Stephanie Pliakas Creative Director Helen Griﬃths Designer Miho Yawata Photographer Josephine Rozman Social Media & online editor Grace Entry Contributors Anthony Fletcher, Kelly Yau Business Manager Elle Bradstock Marketing Manager Daisy Miers intern Julien Florentin Siu Published by Foodie Group, 3/F, Chao’s Building, 143–145 Bonham Strand, Sheung Wan, HK Printed by Teams Printing Co., Ltd. www.afoodieworld.com

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.

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contents

Food War

Contents

We make five brands of chocolate almonds go head to head

Strictly for the ladies Hong Kongâ&#x20AC;&#x2122;s most eligible chefs share the way to their hearts

Turn up the Heat Grace Entry takes a bite out of the hottest veg out there

Food for Thought Our chef-columnist Anthony Fletcher digs into the topic of sustainability

38 cover story Spice It up Qi House of Sichuan give us recipes to turn up the heat (in the kitchen and otherwise)

did you know... ...samurai in Japan used to eat chilli as part of a ritual meal to reduce the amount of fear they felt before a battle.

Food nomad Celia Hu discovers the flavours of The Great White North

Chineasy Food Kelly Yau walks us through a simple recipe for Panko prawns

Richard Cadbury, of Cadbury Creme Egg fame, invented the first Valentineâ&#x20AC;&#x2122;s Day choccy box in the late 1800s.

facebook.com/foodiehk // february 2014

Food Fun Fact

for starters

for starters This month’s hottest news bites

Sous Vide Your Way into Your Loved One’s Heart If cooking is a passion for the object of your affection, how about booking in for a sous-vide workshop at The Butchers Club? This butcher’s shop in Aberdeen holds classes for $1,500 per student, to include a dinner featuring sous-vide short ribs and vegetables served with mashed potato and red wine sauce, complimentary drinks all night long and your own sous-vide dishes to take home. There’s even a special prize for the best sous-vide dish of the evening. You’ll learn to prepare meat and vegetables for sousvide cooking, vacuum-seal with marinades, the different temperatures for sous-vide water baths and how to chill, store, reheat and present your finished products. Workshops are held on the last Monday of every month from 7pm until 10:30pm. You know what they say, the couple that sous vide together, stays together… 13C Sun Ying Industrial Centre, 9 Tin Wan Close, Tin Wan, Aberdeen 2552 8281

nIGHTCAP

To end your romantic evening on a sweet note, stop in for a spot of bubbly at Tiffany’s New York Bar at the InterContinental Grand Stanford. They’ll be serving up a lovers’ special of Moët & Chandon champagne cocktails with dainty cupcakes ($348 for two; served until 2:45am) on the 14th or, if you’re an early or late celebrator, a selection of special Valentine’s cocktails ($180 for two) from the 10th to the 23rd. G/F, InterContinental Grand Stanford Hong Kong, 70 Mody Road, TST East 2721 5161 ext 2545

8 ½ in Macau Here’s a little foodie titbit to watch out for: on the back of Chef Umberto Bombana receiving three Michelin stars for the third consecutive year, he has unveiled plans for an 8 ½ Otto e Mezzo BOMBANA in Phase 2 of Galaxy Macau. As the proud owner of the “first and only Italian restaurant outside Italy to receive three Michelin stars”, culinary fans of Chef Bombana will have to wait until mid-2015 to enjoy his efforts in Macau. www.galaxyentertainment.com 04

for starters

Go Organic If you’re looking to give your grocery list an overhaul this year, check out this organic health food store offering nutritious pantry items. One Organic looks to help its customers fit organic products into their lives without the steep price tag by carrying superior organic alternatives at affordable prices. Organic food and drink, from coconut oil, coconut sugar and Italian honey, to tea and sweet treats, are available for browsing at their shop in TST. 133C, 2/F, CKE Shopping Mall, 40 Nathan Road, TST 2722 1990

SHeRRy loVe

Nespresso has relocated its boutique at ifc mall; it’s now just around the corner from the cinema, with a revamped stateof-the-art design to delight Hong Kong’s coffee lovers. The larger, custom-designed space is meant to enhance Club member’s shopping needs and provide the ultimate coffee experience. Coffee aficionados are greeted by a coffee specialist who takes them through the full array of machines whilst delighting their taste buds with the extensive range of Grand Crus at the tasting bar. The boutique also features a recycling point for customers with a conscience to drop off their used capsules. Shop 1058, Level 1, ifc mall, 8 Finance Street, Central 2295 3395

twitter.com/foodiehk // february 2014

For Jason Atherton devotees, get your hunger on for Ham & Sherry. This new offering from the partnership of Atherton and entrepreneur Yenn Wong offers up over 50 varieties of sherry accompanied by high-quality Spanish hams in the style of traditional bodegas in Spain. With a focus on the friendly and relaxed atmosphere in which to sip and savour, the menu, crafted by Chef Atherton, includes tapas and dessert options to go along with the hammy offerings. Sticking with their no-reservations policy, beware of the surefire queues that will welcome this place on Ship Street. It’s finally cool to drink sherry again!. 1–7 Ship Street, Wanchai 2555 0628

Coffee Talk

the best of the bloggers

Eating out on Valentine’s Day and heart-shaped food – swoon or gag? Ale Wilkinson www.thedimsumdiaries.com I’m all for a lovely, romantic meal, but I don't think it needs to be on Valentine’s Day, when restaurants always do a set (read: expensive) dinner and kick you out at a certain time. It’s all far too commercialised, and the food tastes the same whether it’s heart shaped or not. Thumbs down from me! Jennie Cranham www.scarletscorchdroppers.com

I always think I want to go out on Valentine’s Day, but I always regret it. I hate the set menu, restaurants full of tables for two, squashed close together, and the competitive couples smooching across the table. Despite this, I’m a real sucker for heart-shaped food. Give me a heart-shaped cookie and I’m yours!

Kelvin Ho www.hkepicurus.com It’s so cheesy and predictable because it’s no longer a surprise on Valentine’s Day. To me, it depends on what you can think up and pre-arrange with a restaurant that might impress your date or friends. Perhaps if you can ask the shop to make a heart-shaped Napoletana pizza or a millefeuille pastry dessert… Michelle Ng www.chopstixfix.wordpress.com

It makes me roll my eyes a little! Whilst the day is a lovely celebration of love, it has become so commercialised that I much prefer having a relaxing date night at home away from all the heart-shaped fruit and hiked-up prices of a special Valentine’s menu.

Sharon Maloney www.jasmineandginger.blogspot.com Depends on who has made the heart-shaped food! If my six-year-old son has shaped it with his own hands, I'll probably be a crying ball of mush inside. If it's on Valentine's Day in a restaurant, I can only say, meh. In fact, you can pretty much guarantee I'd never be out on Valentine's Day for that reason. It's the worst possible day of the year for eating out. Stephanie Ko www.stephs852diary.com Valentine’s Day dinner is about celebrating with your loved one. It is, therefore, one of the only meals during the year when food takes a back seat! Great food comes in all shapes and sizes, so heart-shaped food is not obligatory for me on V Day. However, a heart shape that appeared in a soufflé I once ordered at Galvin La Chapelle (London) did make my heart sing with joy! 06

the social foodie

the social foodie Tempting Foodie-grams and funny

food tweets we giggled over this month

@_cpham

Do u have a valentine? If you count food as a valentine, then yes afoodieworld Drunken chilli chocolate ice cream

@BerryB3autiful

Some girls want jewellery and expensive handbags for Valentine’s Day. Screw that, I just want great food! @Its_Funny_Truth

Yun Yan

How am I supposed to lose weight when the best part about life is food?…

@niallsfan

I have promised myself that my first boyfriend should be hot and sweet and would buy me food instead of flowers on VALENTINE’S DAY. Amen IT'S KINDA FUNNY THAT MY FOOD GETS MORE FAVOURS THAN MY selfies ON TWITTER LOL

Wagyu Takumi

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@catalinamorenoo

afoodieworld Chestnut soup with steamed egg and foie gras

fresh eating

Fresh eating To mark the recent launch of their organic detox bag, Eat FRESH hosted an organic raw-vegan sushi dinner party at the very organic-looking venue Plantation in Sheung Wan. The evening started with Chef Mia – director of Eat FRESH and also a raw- and plant-based chef and health coach – giving a brief demonstration on how to make rawvegan sushi. Guests then enjoyed working for their supper by making their own sushi rolls. The evening was supported by Eat FRESH’s friends and partners in the organic and healthy world, including Stephen James Organics (www.sjorganics.com), Choice Cooperative (www.facebook.com/choicecooperative), Pure Swell (www.pureswell.com), BaoBae (www. baobae.com), MANA! Fast Slow Food (www. mana.hk), BE-JUICED (www.bejuiced-hk. com), The HK Hub (www.thehkhub.com) and Native Essentials (http://nativessentials.com). Everyone walked away feeling satisfied, healthy and eager to try out the recipes again at home. Eat FRESH will be expanding their product range to include items from these partners in their Organic Kitchen Pantry and Organic Living sections. Keep an eye on www.eatfresh.com.hk for news and promotions. 08

fresh eating

To enjoy Eat FRESH’s special promotion during February, go to the website’s Weekly Promotions page – shoppers will receive 10% off the organic detox bag (regularly priced at $450) by entering the promotional code “EatFRESH10%” at checkout. The organic detox bag includes 4kg of seasonal fruits, veggies and herbs that have been specially chosen for their detox properties, plus a handy detox guide. Happy organic cleansing!

Eat FRESH Organic e-Greengrocery Delivery www.eatfresh.com.hk

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afoodieworld

this month

on afoodieworld.com Top Lists WINTER TRUFFLES AND CHINESE NEW YEAR

Black gold is back on the menu at several top Hong Kong restaurants this winter season, and we present an online round-up of the best spots in which to savour this fragrant delicacy. And if you’re on the lookout for a great dinner with CNY fireworks to match, our Chinese New Year top list has got it covered.

Web Exclusive COOKING WITH THE CULINARY STARS Check out our web article about InterContinental Hong Kong’s Cooking with the Culinary Stars year-long programme, where participants can get hands on in cooking and baking workshops along with the hotel’s team of Michelin-starred chefs, from Chef Philippe Duc of SPOON by Alain Ducasse to Chef Lau Yiu Fai of Yan Toh Heen.

Exclusive Recipes EGG FRIED RICE Make a healthier version of this Chinese takeaway favourite in the comfort of your own home. With fewer than ten ingredients, plus a ten-minute cooking time, this recipe is perfect for a tasty and quick midweek meal.

Missed the last issue? Read it online 10

Daily Updated Foodie News Find out what’s happening in the dining scene and keep up to date with our daily news fare – new restaurant and bar openings, seasonal menu changes and special promotions!

tried &tasted new restaurants and special menus

Harlan Goldstein’s COMFORT – Food for Friends 5/F, Grand Progress Building, 15–16 Lan Kwai Fong, LKF, Central 2521 8638 Harlan’s creature comforts: As the reigning king of the HK dining scene, Harlan Goldstein’s latest venture, taking over the chef’s former Strip House premises, is the most laid-back of his empire: a relaxed loft-style eatery with a spotlight on global comfort food. The natural light pooling onto the long wooden tables, along with the backdrop of R&B music, makes it easy to settle in and chill out for a while. A special shout-out to the tailor-made T-shirts donned by the waitstaff, each with a different cheeky saying (“Do you like my bao bao?” is a particular corker).

The comforting menu: In spite of Chef Goldstein’s Michelin-starred pedigree, COMFORT’s pricing is placed squarely in the reasonable zone. Starters range from $78 to $178, mains from $148 to $248 and cocktails are bang on $98. The menu runs the global gamut – every dish is symbolic of Chef Goldstein’s varied culinary career, from his American roots to his experiences throughout Europe and Asia. When it comes to the tipples, all the cocktails are à la Goldstein (we tried the sparkling ruby-red Russian spring punch, heavy on the crème de cassis; we loved the gigantic ice ball floating in the centre). Go with a big group, order a bunch of dishes to share and get ready for the sensational flavours that await. The soft and fluffy Serrano ham and Manchego cheese pitta pizza brought us back to our Italian-American mama’s cooking with its oh-so-good garlicky tomato sauce. Then there were the gently smoky tiger prawns spiced up with chorizo coins and plenty of crispy garlic, onion and chilli. Another “something small” highlight was the tender grilled octopus sitting pretty atop a bed of creamy saffron-potato mash. Even what might be considered an uninspiring beetroot-quinoa salad was enlivened by a zesty spiced yoghurt dressing. The mains and bigger plates – from a crabmeat-crusted salmon that was perfectly translucent in the centre, to cha chaan teng fave “My Tai Tai’s” beef brisket curry, to meltin-your-mouth slow-cooked pork ribs served with a rich, molasses-like balsamic reduction – were equally as scrumptious. Chef Harlan has also laid

on some dessert crackers, namely the Mason jar layered with a symphony of tastes and textures: a lethal dark chocolate mousse, amaretto cherries to get your booze on and crunch-tastic honeycomb and caramel corn. The future: 2014 is off to a smashing start for Chef Goldstein with the launch of this first of four new restaurant openings set for the year ahead. To come are Penthouse and Sushi To in Soundwill Plaza II – Midtown in Causeway Bay and EE DA LEE in LKF’s revamped California Tower. Stay tuned, foodies.

CIAK – In the Kitchen Shop 327–33, 3/F, The Landmark Atrium, 15 Queen’s Road Central, Central 2522 8869 Affordable Bombana? We’re in! HK’s very own three-Michelin-starred Chef Umberto Bombana is the consultant for this 8,000-square-foot Italian trattoria, which straddles both the dine-in and takeaway spheres. Taking a cue from the chef’s Fellini-esque 8 ½ Otto e Mezzo Bombana moniker, CIAK refers to the fast and furious sound made by the clapperboard on a film set; it’s also the name of a popular Italian film magazine. Despite being such a vast space, CIAK manages to create a molto inviting vibe. A lot of that stems from the hustle and bustle of the open kitchens, warm lighting and use of wood, with the aroma of freshly baked bread and pizza delightfully dominant. We also love that the walls are lined with olive oils, pastas and other top-of-the-line Italiano pantry items (all available for purchase). In the front, there are public and

free-seating areas where guests can mix and match their meals, whilst the back is reserved for à la carte bookings, a walk-in pasta bar and several slightly obscured alcoves for more private dining.

twitter.com/foodiehk // february 2014

One big open kitchen: CIAK is divided into different stations: bar; pastry and dessert; bread and pizza; charcoal grill; pasta; mini market and aperitivo (hot and cold starters). The bakery is one of the restaurant’s highlights. Italian master baker Giuliano Pediconi has brought with him from Italy organic 00 flour and a “mother” yeast made from Pinot Grigio grapes that’s been happily expanding for more than a decade. The breads and pizzas are knockouts; they have that natural fermented flavour and crisp crust that are impossible to replicate, except by a maestro. We worked our away around the other stations, and they all came up trumps. The vitello tonatto ($160) – that classic Italian surf ‘n’ turf antipasto – was the winner amongst the starters, the paper-thin slices of well-seasoned beef tongue complemented by a creamy, piquant tuna mayonnaise. For pure indulgence, the baked smoked scamorza with home-made sausage (which had a fantastic soft and crumbly texture) and chopped roasted potatoes ($140) came a sinfully close second. The sausage, one of

tried & tasted

CIAK’s signature dishes, also made an appearance in the lasagnette ($180); not to be confused with lasagne, this was more of a deconstructed dish, with the eggy-yellow ribboned pasta sheets doused in a concentrated tomato sauce along with mushrooms and oozing buffalo mozzarella. The trenette with clams ($220), glistening with garlicky olive oil and a healthy kick of chilli, was just as divine. From the grill, there can be no other contender than the 1.5-kilo Florentine-style Mayura T-bone steak ($1,600 – this beautiful behemoth serves at least six). It had an excellent outer char with a rich, buttery flavour. We were spoilt for choice with CIAK’s bijoux desserts ($78–88), but after all that gut-busting richness, we preferred the delicacy of the panna cotta topped with spiced pear and almond crumble over the dense chocolate tart and the lychee and raspberry mousse, which nearly sent us into a sugar coma. And the Oscar goes to: Although there are still ten months to go, we have a sneaking suspicion that CIAK will get our vote for top casual Italian of the year – another feather in Chef Bombana’s toque.

Atlantis Blue 7/F, M88, 2 Wellington Street, Central

2521 6699

Journey to the mythical Greek island of Atlantis: When we first heard about this “urban dining” concept with an Atlantis theme, we were perplexed. What is “urban dining” anyway? From what we gather, it’s the evolution of fine dining, emphasising refined food in a more relaxed setting – which doesn’t seem particularly “urban” to us, we have to admit. The décor: With a name like Atlantis Blue, we expected kitsch in abundance, but instead we were greeted with a cool and contemporary space where reclaimed wood has been used to full effect on the flooring and walls, creating a sort of below-decks ship feel. The low ceilings, fashioned from mirrored stainless steel, cleverly mimic the motion of the sea with their laser-cut curves and waves. The one nod to Atlantis itself comes in the form of illuminated 14

ancient Greek maps imprinted on the walls. It’s all very tasteful indeed. Under-the-sea food: As anticipated, fresh seafood from around the world is the focus of the à la carte menu (reasonably priced lunch and dinner set menus are also available – the five-course dinner set clocks in at $498). Our meal started out on a high with a platter chock-full of pictureperfect seafood on ice, from cherry-red Sicilian prawns with a sweet flavour and soft, melting texture to plump and creamy oysters with their deliciously briny liquor. Thumbs up also to the home-made sauces for dressing up the shellfish: citrus-y ponzu, classic vinegar-based mignonette and spicy-sour Thai. We also enjoyed the tender octopus crudo (raw is definitely the theme here), which achieved a lovely flavour balance from the teeny-tiny chopped green apple and pungent black truffle vinaigrette. We weren’t quite so enamoured with the cooked seafood dish we sampled – grilled tiger prawns (sadly mealy) coated in yuzu kosho (Japanese chilli sauce); it was spicy but lacked any sort of finesse. The beef tartare (crowned with an adorable cow and calf made out of crispbread) was the non-seafood standout. It had the proper delicate, silky texture, although we wished the meat had been seasoned more liberally. The verdict: Although the setting is perfectly pleasant and the seafood top quality, something was missing for us – perhaps a bit of soul. In a city with its fair share of five-star seafood, we hope Atlantis finds its niche.

tried & tasted

Yun Yan 1001B, 10/F, Times Square, 1 Matheson Street, Causeway Bay 2375 0800 What is it? The deets: Formerly known as Yunyan Sichuan Restaurant, this renowned 20-year-old establishment has now moved to a new location in Causeway Bay, with a revamped menu showcasing authentic Sichuan cuisine with a modern twist. The Sichuan-inspired interior: Filled with dark wood, bamboo and rustic brick walls, the interior design is a lovely representation of nature in the comfort of cosmopolitan surrounds. A beautiful open-bar counter acts as a show kitchen, where chefs prepare cold dishes such as “shake” noodles (cold noodle salads shaken up in a cocktail mixer) and drinks. You will find long communal tables, ideal for group dining, and multiple private rooms for when you prefer to be secluded away from the restaurant’s lively atmosphere. The spice hit: Our tasting started with a serving of translucent beef slices ($68), addictive waferthin beef slices air-dried and seasoned with tongue-numbing spices, and a cold, refreshing salad of jellyfish with lettuce asparagus ($88) that was lightly spiced and well balanced. Pork wontons in chilli oil and garlic sauce ($48 for six) were deeply fragrant and slurp-worthy, coated in a sauce that complemented the wonderful savoury meatiness. Just as worthy of some audible slurps was the Sichuan classic hot and sour soup served with knobbles of lychee vinegar jelly on the side – we recommend adding just 3–4 cubes first and then adjusting to your own palate. Seasoned with a healthy dose of pepper, it was earthy and warmed us up enough to shed the first layer of clothing off our backs.

Sautéed prawns in chilli-garlic sauce ($188) and the house-smoked cherry duckling ($138/half) were a little less stellar, both a touch overcooked. To finish, tofu crème brûlée ($38) and servings of home-made ice cream ($48 per scoop) offered differing palate cleansers; we found the drunken chilli chocolate scoop a little too heavy-handed with the rice wine, whilst the scoop of green bell pepper sorbet with cucumber is what we would call an acquired taste. However, we absolutely devoured the Sichuan peppercorn vanilla ice cream – it was a great balance of spice, cream and vanilla. Not to miss: Soybean is the star ingredient in this restaurant, featured on the menu from the drinks (soybean-based smoothies) to appetisers and desserts. It stood out the most in a savoury offering of eight-flavour tofu ($88), a beautiful round of smooth, slightly jiggly silken tofu made in-house. Served with a variety of condiments ranging from preserved Sichuan-style cabbage, to sesame oil and black vinegar, to both Sichuan and black peppercorns, it was presented with a pestle and mortar on the side, and we were encouraged to grind the whole peppercorns ourselves and season the tofu to our liking. We also love that the drinks menu is categorised into three different sections (very spicy, mildly spicy and slightly spicy) to counteract and appease the spice hit. Final note: Yun Yan is currently at the top of our worthy-of-multiple-visits list this cold season; it’s an ideal winter-warmer restaurant offering just the right balance of authenticity-meets-contemporary without compromising on flavour.

Shop 12, 12/F, Langham Place, 8 Argyle Street, Mongkok 3184 0088 What is it? The Luxe is certainly unique – it offers Euro-fusion brasserie-style food in a setting that’s been designed with the turn-of-the-20th-century in mind, with lots of grand Art Nouveau elements:

www.afoodieworld.com // february 2014

The Luxe Seafood Bar & Resto

tried & tasted

The Night Market 1028A, 1/F, ELEMENTS, 1 Austin Road West, Kowloon 2807 2292 At the market: Following the success of The Night Market’s Central restaurant, this second outlet in ELEMENTS serves renowned Taiwanese homestyle dishes, street foods and drinks, with the concept encapsulating a vision to create an authentic taste of Taiwan. marble floors, oversized pendant lights, fishscale glass and mirrors galore. The bright green upholstered chairs, velvety soft, add a welcome pop of colour to the bronze, gold and black tones that dominate throughout. The Euro-fusion fare: The menu is Chef Leo Kam’s – who worked in London at NOBU and Gordon Ramsey’s Maze restaurant – take on classic brasserie dishes, updated with all sorts of creative touches. There’s a lot to choose from, although the seafood bar is definitely the star of Chef Kam’s show. The Luxe’s seasonal oyster tasting platter – on our visit, the oysters in question came from France – featured four fresh, juicy oysters, each paired with a different signature sauce. For us, it was draw between the light and delicate apple and cucumber dressing and the utterly decadent shiso salsa verde topped with a mound of silky uni. The seafood – mussels, oysters, shrimp and clams – in the FOB (fresh-off-the-boat) steamer, served in its Le Creuset cooking pot, was also as fresh as could be, but it was actually the toothsome sweetcorn cobs that overshadowed the underthe-sea ingredients. That luscious sweetcorn also featured in the risotto with plump seared scallop. Its creamy (grits-like) sweetness was well balanced by embellishments of Chinese sausage and salted radish. Chef Tam got playful again with his dessert of poached pear pudding. Made with short-grained sushi rice infused with coconut milk and pandanus leaf, the “pudding” part of the dish was sticky and comforting, with the caramelised poached pear a pleasant foil to the rice’s ultra richness. Tip: Book a table on the “outdoor” terrace overlooking Langham Place below. There’s a tonne of natural light, and the roomy, curvy banquettes there brought to mind lounging within a seashell. 16

The set-up: The traditional Taiwanese marketplace inspires the restaurant’s contemporary and warm yet sleek design, which successfully captures the vibrant atmosphere. Light wooden panels and pastel colours are featured in the design, as well as chic lantern-like lighting adorning the ceilings. The selection: There are more than 100 dishes on the menu – a much bigger menu than at the Central location – with a selection of Taiwanesestyle dim sum (think moreish soupy xiao long bao ($57), pineapple buns and vegetable dumplings) and servings of traditional dishes with a modern twist that are influenced by other Asian cuisines. We found the kung pao prawns ($127) somewhat forgettable and the silk melon with clams ($97) a touch too oily for our liking. Both the classic pork chop ($98) and popcorn chicken ($93) were served with a spicy chilli sauce that was needed in order to give the flavours a bit of a boost. However, the Taiwan pork burger fared much better; a take on the traditional steamed bao, this version is more like a soft and fluffy steamed taco filled with succulent pork belly and pickled vegetables. The three cup chicken smothered in a glistening sauce (a combination of three main ingredients: rice

wine, soy sauce and sesame oil) was aromatic from the basil leaves. Desserts featured purple rice and sweet potato cake, catering towards those who like their sweets starchy. There’s also a good selection of classic Taiwanese beverages such as bubble tea, milk tea with grass jelly and guava and pineapple sparkling juice. In the shopping bag: All the food here is MSG free, which is a definite plus in our books. While we may not have enjoyed all the dishes we tasted this time around, we’ll be back for more of their signature bubble tea and to try the remaining 80 or so dishes.

Shelter Italian Bar & Restaurant 718–19, 7/F, Hysan Place, 500 Hennessy Road, Causeway Bay 2778 8398 Shelter from the Hysan Place storm: Opened by Shelter Census Group, this new – completely al fresco – bar and restaurant is a green oasis in the heart of Causeway Bay. The focus is on a chilled, stress-free environment and organic Italian cuisine; they’ve partnered up with local non-profits including Green Monday and Easy Organic Farming in their goal to encourage sustainable living.

Last words: We guarantee that any guests you want to impress will be suitably wowed by Shelter’s vibe and décor. The food, though just fine overall, is almost an afterthought – it’s all about the amazing al fresco experience here.

www.afoodieworld.com // february 2014

The jaw-dropping setting (all 5,000 square feet of it): With its holiday vibe, we were reminded of a beach club in Phuket – there are palm trees swaying in the breeze, the curved sofa-like seating has plenty of comfy cushions and greenery is dotted throughout. The terrace (check out the dramatic views of CWB’s skyline) features a long bar area with cool beehive-shaped covered loungers for cocooning and a garden for growing organic fruits, veggies and herbs. It’s no doubt an incredible al fresco space, yet this also means it’s obviously always open to the elements. The dining area is covered and there are heat lamps stationed throughout, but on the day we visited, a crisp (for HK) 17 degrees, we were chilled to the bone after a few hours spent lunching. We can only imagine how cold it would be in the dead of winter or, conversely, how muggy in the summer.

The organic Italian food: Eighty per cent of Executive Chef Simonetta Garelli’s menu includes meat, seafood and produce that are organic and GM and chemical free. Chef Garelli spotlights northern Italian specialities, and there’s a distinct lightness of touch to her approach. We sampled several items on the three-course set lunch menu ($148 per person, to include coffee or tea), and the highlights were those where the freshness and purity of the ingredients shone through. This was most apparent in the traditional Tuscan panzanella salad with its rainbow of veggies and herbs that tasted as if they had just been picked. The salad’s herb croutons also deserve a mention for their moreish crunch. We also enjoyed the creamy and comforting risotto, bursting with naturally sweet cubes of pumpkin and melting strands of pungent Taleggio cheese. Some of the other meatier dishes weren’t as successful: the breaded chicken Milanese was on the dry side, and the braised beef stew could have done with more seasoning. And, though well-meaning, the service on our visit seemed confused and extraordinarily slow, which put a slight damper on our meal.

tried & tipsy

Our tried and tasted tipples: this month, we feature the postprandial libation known as the digestif

digestif Pronounced “dee-jess-TEEF”, from the French word meaning “digestive” What is it? Picture this: you’ve had a rich, heavy dinner and you need a little something (other than a Pepto-Bismol tablet) to help to soothe your stomach. For hundreds of years, Europeans have been sipping digestifs – mainly in the form of herbal liqueurs and aged spirits – after meals in order to aid digestion. In contrast to their lighter pre-meal counterparts – aperitifs – which are meant to whet the appetite, digestifs are normally stronger and darker in colour, often with a high alcohol content that helps to warm (and thus calm) the stomach; think of a digestif as an alcoholic version of peppermint tea and you won’t feel so guilty ordering that after-dinner snifter of brandy. Types of digestif: The digestif possibilities are seemingly endless, but the most well known is brandy, an aged spirit made by distilling fermented grapes or other fruit. Grape-based brandies include the French cognac (distilled twice) and armagnac (France’s oldest brandy) and, from Greece, metaxa 18

(with a hint of sweetness from Muscat grapes). Fruit brandies range from the French apple-flavoured calvados, to German schnapps (made with fruits such as pear, plum and cherry), to the Eastern European plum brandy slivovitz. Another category of digestif comes in the form of bitter herbal liqueurs. Popular herbal liqueurs include Italy’s amaro, chartreuse – a lurid green liqueur made by French monks – and another Italian liqueur that wins the award for bracingly bitter: FernetBranca. If your tastes run towards the sweeter side, liqueur suggestions include Italy’s almondflavoured amaretto and lemony limoncello – or go for Mexico’s coffee-flavoured rum-based liqueur Kahlúa. Other digestif options include fortified wines such as port, sherry and vermouth and a wide range of digestif cocktails, particularly those containing a drop or two of aromatic bitters. The pour: Unless it’s a digestif cocktail served on the rocks or a shot of chilled limoncello, digestifs are traditionally served neat and are meant to be sipped and savoured slowly. They are sometimes paired with coffee or dessert, but in our experience it’s usually best to let a digestif speak for itself as the ultimate meal-ender. Flavour notes: The flavours of digestifs are many and varied (from sambuca’s boozy aniseed punch to sweet and smooth Baileys Irish Cream), but all can be characterised by strong, potent tastes that warm the tum. Where to find it: Any cocktail bar worth its salt should be well stocked with a selection of digestifs, but hotel bars are always a smart choice. One of our favourite after-dinner watering holes is Lobster Bar & Grill at Island Shangri-La, which features a wellcurated list of distilled spirits, brandies and liqueurs, including the award-winning French ginger liqueur Domaine de Canton. Or stay focused and sip on a range of rich oloroso and Pedro Ximénez sherries at Jason Atherton’s Spanish hotspots in Wanchai, 22 Ships and newcomer Ham & Sherry. Foodie’s tipsy note: Try our fav digestif, the Black Russian. Whip up this simple nightcap at home by filling a tumbler with ice, pouring over two parts vodka to one part coffee liqueur, stir and let the alcohol take over.

food war

food WAR

Chocolate Almond Showdown For the month of love, we celebrate our passion for chocolate-covered almonds and choose the best choccy nut

Cemoi Milk Chocolate Almonds – $55 great Food Hall, Basement, Two Pacific Place, 88 Queensway, Admiralty 2918 9986 These didn’t have the greatest packaging, and it didn’t get much better inside either. Overly saccharine chocolate made the flavour cheap and taste a bit off, with a teeny-tiny almond inside that the tongue could hardly recognise. With lots of sugar listed in the ingredients, this French brand was not pretty on the outside or tasty on the inside. FOODIE RATING

Not worth the calories

Domori Almonds – $60 city’super, Shop 1041–49, Level 1, ifc mall, 8 Finance Street, Central 2234 7128 Well packaged as a sweet little gift for someone special, these were very lightly coated with chocolate, preserved their almond shape and tasted the most naturally nutty. Slightly bitter, these Italian bites would be ideal for those who have less of a sweet tooth. FOODIE RATING

Not so sweet but super nutty

food war

lotte Almond Chocolate – $25.50 city’super, Shop 1041–49, Level 1, ifc mall, 8 Finance Street, Central 2234 7128 These little ovals were nice and glossy, with dense chocolate and a good, subtle almond flavour. The chocolate was pleasantly sweet and balanced well with the savoury saltiness of the almond. Nicely boxed for easy eating, this Japanese brand is exactly what you’d expect for happy snacking. FOODIE RATING

A good all-rounder

Glico Almond Premium – $27 city’super, Shop 1041–49, Level 1, ifc mall, 8 Finance Street, Central 2234 7128

After-dinner delights

Our favourite contender came in the form of these individually wrapped Easter-egg-like chocs. The chocolate was very rich and creamy, with a giant, crunchy sugar-coated almond in the centre providing the perfect contrast of textures. You get a lot of chocolate and a lot of almond in each foil wrapper. These would be the ones to bring out for an after-dinner offering, but you probably couldn’t cope with more than a couple at a time. FOODIE RATING

Meiji Almond Chocolate – $25.90 great Food Hall, Basement, Two Pacific Place, 88 Queensway, Admiralty 2918 9986

Take these to the movies

FOODIE RATING

Join the debate and tell us which is your favourite on our Facebook page.

www.afoodieworld.com // february 2014

Slightly lighter in colour, this treat from Japan had a very good crunch factor, with almost a hint of coffee flavour hanging around on the tongue. The almond taste didn’t come through much, and the chocolate didn’t melt in our mouths, but we still very much enjoyed these rounds. A great snack for the cinema, we could’ve munched a million in a minute.

promotion

MEET THE MADAM Get ready to be satisfied at Madam S’ate

The hottest new eatery to grace the atmospheric dining destination of Civic Square at ELEMENTS shopping mall is this contemporary French lady, Madam S’ate, bringing her cuisine to discerning diners looking for a mid-morning coffee, weekend brunch, lavish lunch or divine dinner. With its outdoor setting, it appears much like a country cottage set amongst a thriving metropolis and takes its inspiration from the charms of provincial dining, taking guests on a culinary journey with wholesome French-inspired creations enjoyed inside the chic bistro’s walls.

Graze on signature dishes of foie gras terrine, duck ham and sourdough bread; relish the baconwrapped chicken with asparagus, baby turnip and truffle; delight your palate with the Australian 9-score Wagyu brisket cheeseburger or devour the whole roasted lamb loin with chestnut tarragon stuffing, before finishing off with a serving of caramelised fig honeycomb galette. Husband-and-wife duo Chris Woodyard and Bronwyn Cheung, the creative heads of Woolly Pig Concepts and innovators behind renowned Wanchai restaurant Madam Sixty Ate, have hand-selected a crackerjack team, starting with New Zealand-born head chef George Scott Toft, who brings with him a wealth of Michelin-starred restaurant experience. Next in the stellar line-up is 2011’s Bartender of the Year, Group Beverage Manager Tom Wood. The 22

duo’s ultimate goal is to create memorable meals that take guests on a culinary odyssey with their unique bistro dining; whether its stopping in for a home-made pastry or a full-course meal of Madam S’ate’s refined cuisine, they have crafted their handtailored menu and every aspect of this eatery to send guests home with lasting memories of their exceptional dining experience.

Madam S’ate R0009, Rooftop, Civic Square, ELEMENTS, 1 Austin Road West, Kowloon 2537 7555 www.sate.com.hk

strictly for the ladies

www.afoodieworld.com // february 2014

We love our Hong Kong-based chefs. And we know you do too. This sweet Valentineâ&#x20AC;&#x2122;s month, we feature the most eligible (and hot) chefs in town, especially for the chef-loving foodie females out there. Grace Entry asked them a few important questions to get to know them a little more intimately, and got them to pose and snap their very own selfie images. Enjoy!

strictly for the ladies

The winning wooing dish you would prepare for a date: It would be “White”, or Carabinero, Flowers, Ginger and Citrus – one of the dishes on WHISK’s special Valentine’s menu this season. The menu was inspired by the tasting notes of the Perrier-Jouët Belle Epoque champagne with which it is paired. The dish features the luxuriously delicate carabinero prawn, one of my favourite ingredients that I love working with. In this composition, it reflects freshness and purity, whilst the tenderness of the prawn is accented by the spiciness of ginger as well as herbal and floral aromas of citrus and flowers. It’s love at first sight…or sense, so to speak.

BJOERN ALEXANDER, Chef de Cuisine, aka The Beau from Berlin Where you can find him: WHISK, 5/F, The Mira Hong Kong, 118 Nathan Road, TST 2315 5999

A dish that a date could prepare to win your tummy (and heart): I love this question! I haven’t met a girl who isn’t scared to cook for me, just because I am a chef. But that’s the totally wrong reaction, and to me, it has nothing to do with preparing a special dish. Sometimes the simplest and easiest preparation of things surprises me, and when you do something that comes from the heart, then no matter what it is, it’s already perfect from the beginning. Your ideal partner described in five “foodie” words: Scrumptious, succulent, mouth-watering, flavourful and spicy. Foodie’s date proposal: A hike to Tai Long Wan followed by a picnic à deux, just in time to watch the sunset.

The winning wooing dish you would prepare for a date: I would prepare a platter of red prawns from Palamós, Spain, paired with a bottle of champagne, because I think it can create a romantic ambience for a perfect date. A dish that a date could prepare to win your tummy (and heart): I would like sushi, some grilled fish and a bottle of Spanish white wine. But the most important is to finish the night with loads of good fun... Your ideal partner described in five “foodie” words: Hot, spicy, tender, wonderful and delicious. Foodie’s date proposal: Dinner at Ronin, followed by a night of dancing at Armani/ Privé and Midnight & Co.

OSCAR LUZON DE ARCOS, Executive Chef, aka The Spanish Culinary Conqueror Where you can find him: ROKA Japanese Robata Grill, Shop 2, Level 1, Pacific Place, 88 Queensway, Admiralty 3960 5988

strictly for the ladies

The winning wooing dish you would prepare for a date: The late Dr Love, Leo Buscaglia, once said, “A single rose can be my garden...a single friend, my world.” I would present my date with a single rose chocolate cake, decorated in a garden of candied rose petals. It’s a classic that has stood the test of time with its rich and lasting sweetness...very much like how love should be. A dish that a date could prepare to win your tummy (and heart): It would have to be chocolate fondant. It is easy to prepare, yet one has to get the timing right. With its irresistible molten chocolate centre, it makes for a truly heart-warming treat.

FRANK LAW, Pastry Chef, aka The Sweet Tooth Where you can find him: Cafe Deco, Level 1 and 2, The Peak Galleria, 118 Peak Road, The Peak 2849 5111

Your ideal partner described in five “foodie” words: One-of-a-kind, sweet, zesty, crisp-on-the-outside, classic. Foodie’s date proposal: Chocolate fondue with berries and some Quinta do Infantado ruby port for a sweet, sweet date!

The winning wooing dish you would prepare for a date: Something light and fresh – I think I’d make a Brittany blue lobster with sweet miso ravioli or winter white truffle/chanterelle mushroom broth with asparagus shaves. A dish that a date could prepare to win your tummy (and heart): I think something simple but made to perfection, like a classic French bouillabaisse.

Foodie’s date proposal: Dinner with a view at French Window Brasserie and Bar, slurping lobster bisque with plenty of Ruinart Blanc de Blanc NV bubbles on the side.

KRZYSZTOF BANDEL, Head Chef, aka The Polish Paramour Where you can find him: Lily & Bloom, 5/F and 6/F, LKF Tower, 33 Wyndham Street, LKF, Central 2810 6166

facebook.com/foodiehk // february 2014

Your ideal partner described in five “foodie” words: Zesty, mellifluous, tangy, pure and fragrant.

strictly for the ladies

The winning wooing dish you would prepare for a date: The perfect way to seduce someone is to make something intense, hot and really sexy. For example, I would prepare tiradito (it’s like a ceviche) with aji amarillo sauce and leche de tigre, because its citrus and slightly spicy flavours make it really intense. I also believe that the yellow-coloured sauce is attractive, and as a cold and delicate dish, it is irresistible. Leche de tigre is also known to give you a boost and is an aphrodisiac.

ARTURO MELENDEZ, Head Chef, aka The Passionate Peruvian Papi Where you can find him: Chicha, 26 Peel Street, SoHo, Central 2561 3336

A dish that a date could prepare to win your tummy (and heart): I define myself as a sweet, simple and romantic person, but if someone really tries to conquer my stomach and heart, chocolate with champagne would definitely do the trick. It doesn’t matter if the chocolate is cold or hot, as long as it is prepared in a sexy way. Your ideal partner described in five “foodie” words: Spicy, intense, unctuous, aromatic, mouth-watering. Foodie’s date proposal: A sweet dinner consisting simply of dark chocolate truffles in between sips of 2004 Perrier-Jouët Belle Epoque Brut champagne.

The winning wooing dish you would prepare for a date: Sea bass served on top of an Italian tomato salad. Sea bass roasted skin side, for that crispy skin and juicy, tender meat play on texture. For the salad, it would feature three Italian tomatoes: tomato dates (sweet), veal heart tomatoes (crunchy) and green cherry tomatoes (sour), served with Italian basil and extra-virgin olive oil from the Liguria region of Italy (it has a smooth flavour and a very elegant finish). Selecting tomatoes embodies a warm summer mood, as tomatoes are harvested during the May–June period, and these tomatoes represent sweet, crunch and sour. When combined, they give a wonderful texture in the mouth. A dish that a date could prepare to win your tummy (and heart): I love fresh seafood so much – she could bring me a dozen fresh sea urchins (Italian or northern Japanese), sliced open and served with a fancy bottle of vintage 1990 Dom Pérignon. That would make my day! Your ideal partner described in five “foodie” words: Fragrant, sweet-and-sour, ripe, fresh and juicy. Foodie’s date proposal: Jet-setting to Tokyo’s Tsukiji Fish Market with a bottle of Dom in hand. 26

LUCA MARINELLI, Head Chef, aka The Italian Stallion Where you can find him: iL Posto 97, UG/F, 9 Lan Kwai Fong, LKF, Central 2186 1816

strictly for the ladies

The winning wooing dish you would prepare for a date: I would prepare something sweet, warm and greedy…like black cod-ink gnocchi and red prawn tartare.

ANTIMO MERONE, Chef de Cuisine, aka The Starry-eyed Italian Where you can find him: L’altro, 10/F, The L. Place, 139 Queen’s Road Central, Central 2555 9100

A dish that a date could prepare to win your tummy (and heart): For me, heart-shaped dishes are not so attractive. I would find it more attractive if my date found something I really liked and made it as good as possible. If they looked around for the best produce and made it with a whole lot of love… This would absolutely work! Your ideal partner described in five “foodie” words: Sweet, sumptuous, sophisticated, succulent and greedy. Foodie’s date proposal: A meal consisting of truffled scrambled eggs and a glass (or, rather, bottle) of 2004 La Spinetta Barbaresco Gallina from Piedmont.

The winning wooing dish you would prepare for a date: There is no one winning dish that I would pick to cook for a date. On the first date, I would take the opportunity to find out what the lady likes to eat and what her favourite foods are. The second date would be game time, as I would know what to cook to win her heart through her stomach. I believe it has to be something done out of passion; you need to put yourself out there – really out there – to impress, and even if it doesn’t work out perfectly, she will like you even more for trying and making an effort.

Where you can find him: Grand Central Bar & Grill, R001, 3/F and Rooftop, Civic Square, ELEMENTS, 1 Austin Road West, Kowloon 2736 4888

Your ideal partner described in five “foodie" words: Mouth-watering, sexy (that is a foodie word I use all the time!), smooth, elegant and beautiful. Foodie’s date proposal: A stroll at Island East Markets to choose some ingredients to prepare a meal in the kitchen together.

twitter.com/foodiehk // february 2014

CHRISTOPHER KERR, Head Chef, aka The Grill Master from Down Under

A dish that a date could prepare to win your tummy (and heart): Anything! The only women in my life who will cook for me are my mother and my grandmother. I think one of the most romantic, special things that a lady could do for me is to cook for me, not caring that I am a chef and not being concerned that I will judge or that I won’t like what they cook. Just having the self-confidence to do it – that would blow me away.

turn up the heat

TURN UP THE

H E AT

Grace Entry takes a spicy look at chilli and explores why this tear-inducing ingredient has its own very special set of devotees

turn up the heat

A sensual ingredient that numbs the tongue and lips, sends a wave of heat through the throat and produces sweat at the temples before leaving one feeling surprisingly euphoric and eager for more, chilli is known worldwide for its devastatingly delicious effects. But how does it impose its fiery power on us? SPiCE ViCE

Portuguese and Spanish explorers. Today, they are indispensable in many different types of cuisine, as well as traditional medicine.

A quick scientific breakdown: chillies get their heat from an oil-soluble chemical compound called capsaicinoid, or capsaicin – which explains the genus name capsicum to which chillies belong. Capsaicin is part of the vanilloid compound group (of which vanilla, bay leaves, cloves and allspice are also included), and in the human body, it combines with a special ion channel receptor found in the trigeminal cells, which are pain receptors in the lining of the mouth, stomach and nose. Responsive to high temperatures and possessing a high pH (a measure of acidity), capsaicin is the cause of the burning sensation with which we are all too familiar after consuming an abundance of chilli. The minute a chilli is consumed, an immediate chain reaction is triggered: the receptors register the pain from the heat, releasing a chemical compound vaguely yet ominously called

www.afoodieworld.com // february 2014

Native to the Americas, it is believed that chillies have been cultivated since 7500BC; they were one of the first self-pollinating crops in Central and South America. Christopher Columbus was responsible for bringing them over to Europe, naming them “peppers,” as they gave the same spicy and pungent hit as black and white peppercorns. Chillies spread to South Asia in the 16th century, brought over to the continent by

Scientists have proven that our brain releases endorphins (the “happy” hormones that provide the same analgesic effects as opiates, producing an overall feeling of well-being) when chilli or other spicy ingredients are consumed. So it comes as no surprise that we keep going back for more, even though our lips, tongue and nose may be screaming otherwise.

turn up the heat

“substance P” that works as a neurotransmitter in the bloodstream, alerting the brain to release natural painkillers. An extremely hardy compound, capsaicin survives freezing and cooking, as well as the gruelling conditions of our intestines, hence why we feel the burn from its consumption even on its way out (ahem). Contrary to popular belief, the principal source of heat in chilli is contained in the internal membranes or placental tissue and pith to which the seeds cling, not the seeds themselves. Ironically, capsicums (or bell peppers in the U S of A) themselves do not contain any capsaicin, due to a gene that naturally eliminates the compound.

How Hot Can You Go? Developed by Wilbur Scoville in 1912, the Scoville scale is an international rating system for testing the pungency of chillies. Initially a subjective taste test, chilli extracts were diluted in a sugarwater mixture (measured in Scoville units) until the heat was no longer detectable. The greater the number of Scoville units, the hotter the chilli. Today, the system is much more refined and scientific – the high-pressure liquid chromatography technique is a new laboratory test that was invented to replace the rather painful subjective taste test. It works in the same manner as centrifuge machines, where a chilli solution is placed in a machine, and under high pressure, capsaicinoids are separated from the liquid volume. The Chile Pepper Institute of New Mexico State University has tested hundreds of chillies using this method. A complete list of its findings can be found on the website www.chilepepperinstitute. org, where a brief look shows capsicums coming in at 0 Scoville units, bird’s eye chillies between 50,000 and 100,000 units and Habanero chillies scoring anywhere between 100,000 and 350,000 depending on their age, region and, dare we say it, luck of the chilli fiend. To date, the top 10 chillies in the world that have been tested include: 30

Chilli Heat Index 1.

Trinidad Moruga Scorpion (2 million units)

Chocolate 7 Pot (1.8 million units)

Trinidad Scorpion (1.5 million units)

Bhut Jolokia, or Ghost Pepper (1 million units)

Red 7 Pot (780,000 units)

Chocolate Habanero (700,000 units)

Red Savina Habanero (500,000 units)

Scotch Bonnet (350,000 units)

Orange Habanero (250,000 units)

10. Rocoto (175,000 units)

Chillies can actually also be wonderfully sweet, fragrant and fruity once the membrane and white pith are removed. When dried, they can impart a smoky, earthy and warm pungency to dishes. All one needs is a pinch of chilli powder or flakes to elevate a dish to a completely different flavour profile. The more chilli one consumes over a long period of time, the higher one’s heat tolerance becomes, though this does not mean you should start stuffing yourself with chilli to get that special high.

turn up the heat

FlaMinG FaCtS The Mayans used peppers as a combat weapon, throwing them at the enemy in battle. Today’s equivalent? Pepper sprays.

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Capsaicin cream can be used to lower the sensation of pain resulting from chronic conditions such as arthritis. This is because scientists have been able to manipulate the structure of capsaicin in order to block the production of some neurotransmitters, preventing certain nerves from communicating with one another.

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Chillies have almost twice the amount of vitamin C as citrus fruits, while dried chillies are quite high in vitamin A.

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Chillies release a peppery gas when rinsed under water.

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When using chillies at home, it is advisable to taste a small bite before adding to a recipe in order to evaluate the heat level according to your own personal scale. If you are not sure just how spicy a chilli can get while tasting, have a glass of milk or tub of yoghurt on standby. Consuming dairy products is the best way to combat the dreaded chilli burn, as their main protein (known as casein) naturally absorbs capsaicin.

tHE addiCtion It’s no coincidence that people living in warmer countries, such as those in South East Asia and nations closer to the equator, have spicy diets. Consuming chilli and any other pungent spice (think wasabi, horseradish, peppercorn and mustard) helps to regulate body temperature; as the body sweats, this lowers its internal temperature, effectively cooling down the body. And then, of course, there’s that happy, opiate-like feeling that results. But how far would a chilli addict go to satisfy the next hit? From our extensive research via YouTube, the answer is: extremely far. And while we are definitely intrigued about taking a bite out of the hottest chilli in the world, the Trinidad Moruga Scorpion (watching those YouTube uploads of daring chilli addicts makes for an entertaining yet horrifying experience), we recommend leaving this to the experts. Whether you’re a chilli novice or addict, fiend or foe, we wouldn’t dare imagine a culinary world without these intense, piquant spicy kicks. It’s clear that this balance of pain and pleasure is a fine line worth treading (or tasting).

facebook.com/foodiehk // february 2014

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food for thought

Food for thought Most consumers like the idea of buying products that are sourced with care from well-managed stocks, but is this concept realistic? Our chef-at large, Anthony Fletcher, sifts through the subject to dish the sustainable dirt

Sustaining Sustainable Food With the rapidly increasing global population, our food stocks, as well as other, better-documented natural resources, are being put under considerable strain. It has been estimated that if all six billion of us were to eat a European diet, we would need two-and-a-half planets to grow enough fruit, veg, fish and meat to sustain our needs. Over the last couple of years, “sustainably sourced” has become the buzzword used on popular restaurant menus and high-end supermarket 32

product labels. This has replaced “organic” and “fair trade” as the fashionable food-related purchase appellation for eco-friendly shoppers. Of course, in general, these products have a higher price tag attached, as inevitably companies start to cash in on the newly created demand for sustainable products. But what does sustainable sourcing mean? And is sustainability actually sustainable in Hong Kong?

What is sustainable food? Some sustainable foods are very obvious; many have been present in my kitchens for a long time.

food for thought

Of these, fish is the best example. Depleted stocks of fish have long been in the news. The famous Cod Wars between Britain and Iceland in the 1950s and 70s ended up defining the amount of sea surrounding a country’s coast that they could then consider their own (along with the fish stocks within those waters). Any resulting fishing within those borders became liable to that country’s taxes and laws. Since then, the chip-shop favourite of cod has been heavily fished, and subsequently its stocks in certain waters have been depleted. Only recently, through various campaigns urging sustainable sourcing, controls for fishing locations and volumes that can be fished, are we seeing those stocks beginning to rise.

Over the last couple of years, “sustainably sourced” has become the buzzword used on popular restaurant menus and high-end supermarket product labels.

Sustainability is an expansive term, so it’s easy for everyone to participate even if sustainably sourced products aren’t obviously available. For example, buying local produce that hasn’t travelled halfway around the globe on a flight is at the very heart of the issue. This goes hand in hand with buying seasonal produce. Hong Kong has a slightly inverted season compared with typical Western seasons, which means there is a much more abundant and varying supply of delicious vegetables available in the winter than there is in the summer. To get started shopping sustainably, check out Homegrown Foods (www.homegrownfoods.com.hk) – they offer local organic produce that follows the natural growing seasons of Hong Kong.

twitter.com/foodiehk // february 2014

About six or seven years ago, this heralded my first exposure to the need for sustainable sourcing. It has since been demonstrated that this cause is something that requires only a simple questioning of where a product comes from, along with a little knowledge of where to buy that product; it is amazingly easy to do your bit and make a difference. Unlike many other eco-issues, such as energy conservation, that people don’t commit to doing because leaving this light on won’t make a difference – it’s just one, simply checking where the cod you buy comes from has shown that we can all make a difference. And the more people we get on board, the shorter time it takes to see real results.

How can we make a diﬀerence in Hong kong?

the food nomad

the food

Celia Hu fills up on Canadian fare while enjoying the slopes of the Great White North

nomad

Whistler,

host of the 2010 Winter Olympics, is one of my favourite holiday destinations, not only for its close proximity to my home town of Vancouver, but also because it offers so much more than incredible powder and world-class skiing. Thereâ&#x20AC;&#x2122;s plenty to do all year round, from white water rafting, zip lining, mountain biking, golfing and ATVing during the sunny summer months to the bounty of winter sports during the iconic Canadian winters. And this ultimate snow destination excels in something that is paramount to all foodies: aprĂ¨s-ski. Whistler perfects the art of understated sophistication; guests can get toasty beside giant stone fireplaces in luxurious multi-million-dollar chalets whilst lounging in low-key fleeces and Roots sweatshirts. The food shares an equal ethos of sophistication without the ridiculous pomp, and a bevy of both gourmet and casual restaurants vie to satisfy the appetites of hungry skiers and boarders.

Araxi 4222 Village Square, Whistler +604 932 4540

Situated at the heart of the village, Araxi is often considered the culinary centrepiece of Whistler. An early pioneer of the farm-totable movement, Executive Chef James Walt crafts meticulous dishes that accentuate the true essence of his choice locally sourced ingredients. This critically acclaimed establishment has collected its fair share of prestigious accolades, receiving praise from respected peers such as Gordon Ramsay and Heston Blumenthal. The Araxi cookbook is well known globally for its innovative cooking techniques. We swooned over the buttery sablefish and beautifully marbled Canadian Triple A tenderloin. Freshly shucked oysters from the raw bar made for delightful palate cleansers.

the food nomad

Bearfoot Bistro 4121 Village Green, Whistler +604 932 3433

Don’t let the name fool you – there is nothing rustic or folksy about this culinary gem, tucked away from Main Street in Whistler Village. Award-winning Executive Chef Melissa Craig runs this magnificent restaurant with plenty of class, from an underground wine cellar boasting more than 20,000 bottles of renowned vintages to the coldest vodka ice room in the world. Begin your dinner by savouring a bottle of Dom (a French tradition dating back to Napoleonic times) or sip from a selection of 50 prized vodkas in the –32°C Belvedere ice room. And, yes, parkas are provided in-house! We loved the freshness and simplicity of the seared charr and were entertained by the billowing liquid-nitrogen smoke as we watched our ice cream being prepared tableside.

Alta Bistro 4319 Main Street, Whistler +604 932 2582

Alta’s culinary ethos encapsulates the words that are sexy in modern cooking: sustainability, local and ethically sourced. But these are not just great words for marketing purposes – the team at Alta stand firmly behind their claims, crafting beautiful dishes that are both socially responsible and supportive of local businesses. They even have organic compost in the back to turn leftovers into nutrient-rich soil. Under the helm of Executive Chef Nick Cassettari, Alta has earned plenty of praise for its imaginative yet unpretentious dishes. Interesting menu items like elk tartare, pork cheeks braised in apple cider and pink peppercorn semifreddo are sure to entice any adventurous foodie’s appetite.

Longhorn Saloon & Grill Carleton Lodge, 4284 Mountain Square, Whistler +604 932 5999

www.afoodieworld.com // february 2014

The Longhorn is easily the most popular bar in Whistler and has been pulling plenty of beers for thirsty skiers and snowboarders over the past 25 years. Conveniently located at the base of Whistler and Blackcomb gondolas, it’s the ideal place to grab a pint and some good grub before heading back up the mountain for the fine pow. The atmosphere is always euphoric, with speakers booming out the latest beats whilst hungry snowboarders devour juicy burgers and gooey nachos. It’s the perfect location to meet up with friends for a midday catch up, trading stories about the amazing tracks you’ve just carved on the slopes.

the food nomad

Whistler Cooks Catering Suite 4, 1345 Alpha Lake Road, Whistler +604 938 8835

Foodie picks For the steak aficionado, decadent Sidecut at Four Seasons Resort Whistler is guaranteed to satisfy. Each cut of Canadian prime steak comes with a selection of about a dozen rubs, with funky names like Edison’s Medicine, Lemon Buddha and Herbal Ember. The cuts are seared to perfection on an 1,800-degree infrared grill for that perfect char.

Dispel those winter chills with a cosy fondue dinner at The Chalet at The Fairmont. The signature black truffle fondue, capped off with a luxurious chocolate fondue, is the perfect apres-ski re-energiser. Complete the “winter wonderland” experience with a horse-drawn sleigh ride in the great outdoors. If you’re in the mood for quality, laid-back food, check out Avalanche Pizza. Their organic pizza dough is made fresh each morning, and mouth-watering flavours like beef and blue cheese ensure happy days for the taste buds. Or, on the way back from the gondolas, stop by either Zogs Dogs for some juicy hot dogs and Canadian poutine or Beaver Tails next door for cinnamon-sugar-dusted fried pastries. 36

For those days when you’ve had plenty of adventure and just want to sit back and relax, Whistler Cooks Catering has you covered. Operated by owners Grant and Hilarie Cousar, this local catering company has been serving up delicious meals since 1999. They offer a selection of services, from fine dining at home, accompanied by a team of service staff and a personal chef, to more casual family-style buffets. All ingredients are locally sourced and beautifully prepared. Last year, we summered with a group of eight friends and hired Whistler Cooks to prepare a delicious BBQ feast. The in-house smoked beef brisket was gorgeously tender, and the selection of healthy sides, such as quinoa salad, was exquisite.

Cows Ice Cream 4295 Blackcomb Way #102, Whistler +604 938 9822

For me, Cows Ice Cream is synonymous with wonderful childhood memories spent in Whistler Village. The ice creamery is hard to miss – just follow your nose towards the intoxicating scent of freshly made waffle cones and you’ll spot the massive queue outside. This wholesome Canadian brand has been churning out irresistibly quirky flavours since 1983, and it enjoys somewhat of a cult following. The secret to its success is the high-quality ingredients; only fresh cream with a whopping 16 per cent butterfat content is used, along with unprocessed natural ingredients. Each batch is slowly churned in order to minimise the air content so that each scoop of creamy, high-density ice cream melts slowly to maximise taste. With quirky flavours like Gooey Mooey, Sea Salt Toffee and Moo York Cheesecake, it’s easy to see why Cows brings out the inner child in all of us. My favourite flavour? Well, it has to be Chocolate Mud!

recipes

Spice It Up Courtesy of chilli- and spice-filled restaurant Qi–House of Sichuan comes this selection of spicy, sumptuous and lip-smacking recipes that will definitely raise the heat in your kitchen this Valentine’s month photography Josephine Rozman food Qi–House of Sichuan styling Grace Entry

recipes

SPiCy SAutÉeD PrAwnS in Sweet Chilli SAuCe

VeGetAriAn hot AnD Sour SouP

Chef’s tip: to ensure you have the best-quality fresh prawns, select prawns that have an intact head and tail.

Chef’s tip: the lychee vinegar must be added in at the very last second just before serving. It can be found in most Shanghainese grocery shops in town.

For 2–3 people Prep time: 15 minutes, plus additional 15 minutes to marinate prawns Cooking time: 15 minutes

For 4 people Prep time: 25 minutes Cooking time: 10 minutes

Ingredients: + 8 tiger prawns, shelled, deveined + 1 red chilli, chopped + ½ onion, chopped + 1 stalk Chinese celery + 1–2 cloves garlic, chopped + ½ tsp fresh ginger, chopped + 200ml water + 1 tsp cornflour Marinade for prawns: + 1 tsp salt + pinch of ground white pepper + 1 egg white Seasoning: + 1 tsp salt + 1 tsp sugar + ½ tsp chilli paste + 1 tsp tomato sauce

Method: 1 Soak the black Chinese fungus in warm water for 10 minutes, or until they are soft. Slice and set aside. 2 In a pot of boiling water, blanch the sliced carrot, bamboo shoots, chilli and tofu for 30 seconds in separate batches. Drain and set aside. 3 In a separate medium-sized pot, heat the chicken stock along with the sliced fungus, blanched ingredients, salt and chilli paste and bring up to a boil. 4 Thicken the soup with the cornflour. Leave to simmer for 2–3 minutes. 5 Stir in the lychee vinegar. 6 Serve in individual bowls and finish with the sliced spring onions over the top.

www.afoodieworld.com // february 2014

Method: 1 Marinate the prawns for 15 minutes before cooking in hot oil. Set aside. 2 Sauté the chilli, onion, Chinese celery, garlic and ginger until they are fragrant. Add the prawns and seasoning ingredients. 3 Add the water and bring up to a simmer. Leave to simmer for 5 minutes. 4 Add the cornflour and cook for 2–3 minutes, or until the sauce has thickened. Serve immediately.

Ingredients: + 15g black Chinese fungus (also known as cloud ear mushroom) + 30g carrot, sliced + 30g tinned bamboo shoots, sliced + 1 red chilli, sliced + 1 block silken tofu, drained, cut into ¾-in cubes + 500ml chicken stock + 2 tsp salt + 2 tsp chilli paste + 1 tsp cornflour + 125ml lychee vinegar + 2–3 spring onions, sliced finely

recipes

Vegetarian Hot and Sour Soup 40

Smashed Cucumber

SMASheD CuCuMBer

MAPo toFu

Chef’s tip: use organically grown or greenhouse cucumbers for this recipe, as they taste better and have a crisper crunch.

Chef’s tip: this type of tofu is extremely fragile and must be handled delicately and cooked gently.

For 2 people Prep time: 10 minutes, plus 10 minutes refrigeration period Ingredients: + 2 baby cucumbers + 25g garlic, chopped + 10g red chilli, chopped + 1/5 tsp salt + 1/5 tsp chicken powder + 1/5 tsp sugar + 1 tsp white vinegar + 1 tsp sesame oil + 1 tsp peppercorn chilli oil

Ingredients: + 1 block silken tofu, drained, cut into ¾-in cubes + ½ tsp cooking oil + 80g pork mince + ½ tsp fresh ginger, chopped + 1–2 cloves garlic, chopped + 1 red chilli, sliced + 1 tsp light soy sauce + ½ tsp dark soy sauce + ½ tsp chilli paste + 1 tsp chicken powder + 100ml water + 1 tsp cornflour + 2–3 spring onions, sliced finely Method: 1 Boil the tofu in hot water for 30 seconds. Drain carefully and set aside. 2 Preheat a wok and add the oil. 3 Add the pork mince and sauté with the chopped ginger, garlic and chilli.

facebook.com/foodiehk // february 2014

Method: 1 Smash the cucumbers with the side of a large chef’s knife. 2 Deseed the cucumbers and slice into 3–5-cmlong pieces. 3 Refrigerate the cucumber slices for 10 minutes. 4 Mix the remaining ingredients together. 5 Toss the chilled cucumber slices in the mixture and serve.

For 2–3 people Prep time: 10 minutes Cooking time: 15 minutes

recipes

Mapo Tofu 42

recipes

Marinade for chicken: + 1 tsp salt + ½ tsp chicken powder + ½ egg white Seasoning: + ½ tsp chicken powder + ½ tsp light soy sauce + ¼ tsp dark soy sauce + ½ tsp tomato sauce + ½ tsp lychee vinegar + ½ tsp chilli paste + 1 tsp cornflour

4 5 6 7

Add the light and dark soy sauces, chilli paste, chicken powder and water. Bring up to a simmer and leave to simmer for 5 minutes. Add the tofu, followed by the cornflour to thicken the sauce. Sprinkle the sliced spring onions over the top before serving.

kunG Pow ChiCken

Method: 1 Marinate the diced chicken for 5 minutes. 2 In a wok, heat some oil to medium heat (160°C). Deep-fry the marinated chicken pieces until they are 80 per cent cooked. Set aside. 3 Remove excess oil from the wok and add in the garlic, ginger, sliced fresh and dried chillies and spring onions. 4 Add the seasoning ingredients (except the cornflour), deep-fried chicken pieces and water. Bring to a simmer. 5 Add the cornflour and cook for 2–3 minutes, or until the sauce thickens. 6 Place on a serving plate. Drizzle over some extra lychee vinegar and scatter the peanuts over the top.

Chef’s tip: try to maintain a good control of the oil temperature (160°C) when cooking the chicken so that it does not overcook. For 2–3 people Prep time: 15 minutes, plus additional 5 minutes to marinate chicken Cooking time: 15 minutes

MORE RECIPES ONLINE Egg Fried Rice Check out our web-exclusive recipes, including this one, at www.afoodieworld.com

twitter.com/foodiehk // february 2014

Ingredients: + 1 chicken thigh, skinless, diced + 1 red chilli, sliced into 3-cm strips + 3 dried chillies, sliced into 3-cm strips + 1–2 cloves garlic, chopped + ½ tsp fresh ginger, chopped + 1 bird’s eye chilli, sliced + 2–3 spring onions, sliced into 3-cm strips + 100ml water + 15g peanuts, toasted

eleMentS recipe contest winner

“A CULINARY AFFAIR” RECIPE COMPETITION WINNER Priscilla Young’s Oxtail Ravioli For 2 people Prep time: 20 minutes Cooking time: 3 hours Ingredients: + 1kg oxtail + 2 large tomatoes + 1 large carrot + 2 stalks celery + 1 medium onion + 4 cloves garlic + 1 bottle red wine + 2 tbsp tomato paste + wonton wrappers (or freshly made pasta) Method: 1 Season the oxtail with salt and pepper. Sear in a large pot on high heat using a generous amount of oil. Once browned, set aside. 2 Roughly chop the vegetables and sauté in the same pot. 3 Deglaze with the red wine, add the tomato paste and toss the oxtail back into the pot (add a touch of water to barely submerge the oxtail, if necessary). 4 Braise on low heat until soft (approximately 3 hours). 5 Once soft, remove the oxtail and separate the meat from the bones. Set aside the meat, salt and pepper to taste and discard the bones. 6 Prepare pasta dough with Priscilla’s recipe here, http://homemadeinhk. wordpress.com/2013/10/25/handmade-pasta, or wonton wrappers will also work nicely. 7. Starting from one end, scoop 1 tablespoon of oxtail filling on each square of pasta. Lay the other piece of pasta on top and gently press the two strips together, especially around the filling, making it airtight. 8. Use a fork to press the outer edges of the ravioli, sealing it in. Cook 2–3 minutes in boiling salted water and reduce the oxtail stock to make a sauce, drizzling over the ravioli. TIP: If you want to skip the pasta, make a mash instead. Let the oxtail stew be the star!

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Tip from the kitchen

An â&#x20AC;&#x153;adult versionâ&#x20AC;? of this coulis can be spiked with your favourite alcohol; Head Chef Jesse recommends using gin as it complements all types of berries very well. twitter.com/foodiehk // february 2014

the inspired foodie

the inspired foodie We have all your foodie inspirations covered here

foodie dining desires

Our round-up of the top Valentine’s culinary options in Hong Kong

Island Romance

Heart-shaped Supper

For a more adventurous V-Day option, hop a ferry to Park Island and treat your sweet to Cafe Roma’s Valentine’s menu. Up your chances on the night with aphrodisiac-inspired dishes plumped up by oysters, asparagus and, of course, chocolate. The beachside location and panoramic views of Tsing Ma Bridge add an element of enchantment to the menu created by Group Executive Chef Jaakko Sorsa. The menu is available exclusively on 14 February for $688 per couple, with a champagne pairing an additional $98. L1, Shop 7 and 8, Beach Commercial Complex, Park Island, Ma Wan 3446 1226

If your Valentine has a thing for mushy yet tasty displays of affection, how about a heartshaped baked lobster with sea urchin? The Harbour Restaurant is serving up just that on 14 February, but that isn’t the end of the saccharine sweetness you’ll encounter. They are also putting on a “decorate-your-own raspberry mousse cake” complete with an instant photo service to capture the cloyingly sweet moment. Or you can enjoy a feast with the Valentine’s Day dinner buffet for $508 per person from 6:30pm until 9:30pm. The buffet includes a wide range of Japanese and Korean cuisines, from Korean ginseng chicken soup to hamachi with red miso sauce. And if you want to really impress, book in for the “Night of Romance” room package that includes one night’s accommodation in a Premier Harbour View Room and the dinner buffet for two people. With a $2,014 price tag, this package entitles guests to late checkout so that they can fully enjoy the day after their heart-shaped evening. 4 Harbour Road, Wanchai 2802 4284

Whisk Away Your Lover For a bit of romance with your meal on 13 or 14 February, book in at the Michelin-recommended WHISK at The Mira hotel for their Valentine’s Day menu. The culinary spectacle features a palette of flavours, with edible flower accents incorporated for an extra touch of melodrama. Dine by candlelight and devour the fivecourse menu on the 13th for $2,300 or six courses on the 14th for $2,588, including a pairing of Champagne Perrier-Jouët Belle Epoque to put the perfect topper on your evening of food love. www.themirahotel.com 2315 5999 46

the inspired foodie

the pampered foodie A SuITe WITH youR SWeeTHeART Two romantic pampering packages are on offer at The Mandarian Spa this month. The three-hour Suite Romance with my Sweetheart package ($5,850 per couple) includes the use of a spa suite with a private vitality pool, a tailor-made two-hour treatment to suit guests’ desires and a private spa meal plumped up with champagne and chocolate. The Time Together package, priced at $4,200 for two, features a Quintessence body scrub, customised massage and private time in a spa suite (we’re not advocating anything naughty here). All guests who book a treatment on Valentine’s Day itself will be gifted with The Mandarin Cake Shop’s iconic chocolate “lips”. Pucker up! Phone 2825 4888 or email mohkg-spa@mohg.com to make a booking. Mandarin Oriental, Hong Kong, 5 Connaught Road Central, Central

App of the month Our fave foodie app this month!

melo memoRIeS Throughout February, Melo Spa’s Chocolate Indulgence package would make a dreamy alternative to that stand-by box of choccy. This 2.5-hour chocoholic’s dream spa experience involves a chocolate scrub, chocolate body wrap and a cocoa oil body massage. We’re smiling just envisioning ourselves completely cocooned in chocolate – we’d be so tempted to sneak a cheeky taste. The package is priced at $1,988 per person and includes a 30-minute private aromatherapy bath in one of Melo Spa’s room-witha-view soothing spa suites. 5/F, Hyatt Regency, Sha Tin, 18 Chak Cheung Street, Sha Tin, New Territories 3723 7684, melaspa@hyatt.com

We Spa at I-Spa For us, the best part of I-Spa’s Romantic Indulgence for Two package ($4,180 per couple; available throughout February) is the opportunity to chill out all day in InterContinental Hong Kong’s absolutely fabulous three-temperature spa pools overlooking Victoria Harbour. But lots more pampering treats await. There’s a 30-minute Jacuzzi aroma bath in a private (natch) spa suite, a 30-minute mineral salt body scrub and an hourlong signature organic aroma massage for each. After you and your lovebird have been pounded, scrubbed and buffed to perfection, you can head to the Pool Terrace for a three-course ihealth lunch served with a glass of bubbly. Your takehome gift will be a limited-edition Kerstin Florian aromatherapy soap collection with its sweet ‘n’ sexy neroli scent. To book, phone 2721 1211 or email hkghc.spa@ihg.com. InterContinental Hong Kong, 18 Salisbury Road, TST East

facebook.com/foodiehk twitter.com/foodiehk // // september february 2014 2013

Watch out for the launch of the hotly anticipated FoodieQuest, an upcoming iPhone app promising “competitively curated food porn” and the perfect platform for Hong Kong’s smartphone food photographers. Get ready to play with your food. www.playfoodiequest.com

In honour of Valentine’s Day, we’ve tracked down the top pampering treats, perfect for indulging in à deux

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chineasy food

Chineasy food Foodie’s kitchen scientist Kelly Yau experiments making recipes in her tiny, single-burner kitchen

Southern-Style Panko Prawns with Asian Slaw Asian slaw: + 1 Asian pear (or green apple), Ingredients: cut into matchsticks + 12 large prawns, peeled and + 1–2 cups cabbage and carrots, deveined shredded finely + ½ cup Panko breadcrumbs + ¼ red onion, sliced finely + 1 tsp paprika + 1 spring onion, sliced finely + 1 tsp garlic powder + 1 tbsp toasted white and/or + 1 tsp mustard powder black sesame seeds (optional) + 1–2 tsp your favourite spice blend + 2 limes, juiced (mine is jerk seasoning or Old Bay) + 1 chilli, chopped finely (optional) + ½ tsp salt + 1 tbsp light soy sauce + 3-4 tbsp plain flour + 1 tbsp honey + 1 egg, beaten + 1 tbsp sesame oil Serves 2–3 hungry people

Method: 1 Mix the Panko with the spices and salt, then put the Panko mix, flour and beaten egg onto separate shallow plates, ready for dipping. 2 To straighten the prawns tempura style, make 3 shallow perpendicular slits on the underside of each. Hold the prawn and bend it backwards (belly up) to make it straight. 3 Dip the prawns into the flour, then the egg and finally coat with the Panko, patting the prawns to ensure that the coating has stuck firmly. 4 To make the slaw dressing, mix the lime juice, chopped chilli, soy sauce, honey and sesame oil with 1–2 tbsp water. Dress the slaw (the mix of Asian pear, cabbage, carrots and red and spring onions) and sprinkle with sesame seeds if desired. Chill until ready to serve. 5 Heat a pan of vegetable oil until hot (about 160–170°C) – if you don’t have a thermometer, test this by placing a wooden chopstick into the hot oil; if the oil starts to bubble, it is hot enough. Fry the prawns in several batches, ensuring that the pan is not overcrowded. Remove when the prawns are golden and drain the oil. 6 Serve immediately with the cold slaw. Devour greedily. Tip: Instead of prawns, you can use other seafood such as scallops, squid or oysters.

For more of Kelly’s fun food experiments, check out http://bit.ly/GarlickyLinguineWithClams.